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"Enjoy making your own designed jewelry? Enjoy making gifts that are one of a kind? These are the perfect place to start if you are a beginner or extremely advanced. These beautiful rings are made with quality silver jewelry wire and glass stones, cat eye quartz or crystals. You will be completely satisfied and love your designs!" Equipment & Material: Mandrel 20 or 22 Gauge Jewelry Wire Remember the higher the gauge the thinner and weaker it will become. Stones of choice with hole through stones Instructions: Use wire cutters and cut off approximately 36″ of wire for this project. Place your wire around the ring mandrel. You will start your ring at about 1 1/2 sizes larger than you want the finished size to be. To make the band of your ring, you will leave about 6″ of wire on one side, wrap the longer side around the mandrel about 3-4 times. You can wrap it more or less depending on your preference. Twist the two wires around each other. Wrap the shorter wire around the band wires about 4 times. This will help hold the wires while making the ring. Leave the remainder for now. You may want to keep placing your ring on the mandrel throughout the process to make sure you will end at the size you want. After this step you will probably loose 1/2 a ring size. It will continue to get smaller as you make the ring. Place the crystal or stone on the longest wire and bring it down close to the band of the ring. To avoid your setting from being really tall, try to keep multiple stones close to the band. Wrap the wire around the stone and under the band, bring it back up. If you want to go around the stone again you can. At this point you need to be creative and make your own design. There really is not a wrong or right way. Continue to add additional stones at this point if you choose. Wrap around the stones and occasionally go under the band to add more strength. Your ring can have as little as one stone or as many as you want. It is up to you! Once you are finished adding your stones, wrap the longer wire around the band 3-4 times, close to the setting. Cut the wire once you are happy with how it looks. You many use the flat nose pliers to help keep the coil tight and press the cut wire close to the band. Move now to the shorter wire and repeat the previous step, making both sides match if possible. Your ring is finished now and ready to be worn. This is very easy to do and makes fun accessory jewelry and a wonderful gift to give someone! Round 8MM Sapphire Glass Crystal Stone Round 8mm Silver Metal Stone Square 10mm Green Glass Princess Cut Crystal Stone Round 6mm Pink Cats Eye Stone Oval 16mm Orange Marbled Stone Round 8mm Clear Crystal “Diamond Style” Stone

Copy Cat Recipe "This breakfast dish all started by taking a simple loaf of banana bread and turning it into a custardy, toasted smothered in syrup breakfast! You have got to try this!" Chocolate Chip Banana Bread French Toast Servings: 6 Prep Time: 5 Minutes Cook Time: 10 Minutes Ingredients: Bread 1 - 15.25oz boxed yellow or banana Duncan Hines cake mix 3 ripe bananas, peeled and mashed ½ cup vegetable oil or 1 stick of butter, melted 2 large eggs 1 teaspoon vanilla extract 1 box instant Jell-O banana pudding mix 1 cup mini chocolate chips, Nestle` Toll House is my go to 1 cup toasted walnuts, chopped - Optional French Toast 1 banana, sliced 2 tablespoons mini chocolate chips maple syrup, warmed powdered sugar for dusting Directions: Preheat oven to 350 degrees. Spray two loaf pans with nonstick baking spray. Add the peeled bananas to a large bowl and mash with a fork. Mix in oil (or 1 stick of butter melted), eggs, and vanilla. Using a whisk, mix until combined. Add in the yellow or banana cake mix and pudding mix until all ingredients are blended together. Add in optional toasted nuts and 3/4 cup of the mini chocolate chips. Stir to combine well. Pour the batter in the prepared pans. Spread the batter evenly in the pan. Sprinkle the tops of each loaf evenly with remaining mini chocolate chips. Place in the oven and bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean or with moist crumbs. Cool completely. French Toast Slice loaves into 1" thick slices. You will get 10-12 slices per loaf. Preheat frying pan on medium heat. Spread butter on each side of the banana bread slices; place in pan, fry until gold, brown and crispy; and flip. Repeat on each side of all banana bread slices. Plate two slices per serving with warm maple syrup. Decorate with fresh banana slices, a few chocolate chips and dusting of powdered sugar. Nutrition: Calories: 614cal | Carbohydrates: 85g | Protein: 4g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 83mg | Sodium: 465mg | Potassium: 204mg | Fiber: 2g | Sugar: 62g | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg "This recipe is a keeper. The type of breakfast that would be served in a side of the road dinner in a little country town. Easy, sweet, hearty and delicious!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Turn a box of brownie mix into a rich, delicious, show-stopping dessert in just minutes. These Symphony Brownies are embarrassingly easy, but taste exquisite. I’ve had people tell me they are the best brownies they’ve ever tried!" If you are looking for a brownie that will stop everyone in their tracks, give this recipe for symphony bar brownies a try. Who can resist brownies with a candy bar center, especially when the candy bar is loaded with toffee and almonds? These are so addicting. First time I made these several people that tried them wanted to pay me to make them a batch. I will be making these a lot. Symphony Brownies Servings – 12/24 - These are rich smaller cuts will go along way Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 21.5oz Duncan Hines brownie mix, any mix 20+ ounces or more will work 1/3 cup vegetable oil 1/4 cup water 2 eggs 3 - 6oz Hershey Symphony chocolate bars, almonds and toffee is my favorite Directions: Preheat oven to 350 degrees (or according to the directions on your brownie mix). Spray a 9x13" baking pan with non-stick spray. I like to line it with foil first. Set aside. Mix the brownies according to directions on the box. Spread half of the batter into prepared pan. It will be a thin layer. Place the 3 candy bars side by side on top of the batter. You don’t need to break or chop up the candy bars, you can just leave them whole. Carefully spread the remainder of the brownie batter over the top of the candy bars. Bake for 26-32 minutes, or according to package directions. Let cool before cutting. (If you can wait!) Notes: Brownie variations: I think the symphony bars with toffee and almonds are best, but you can certainly use just the plain milk chocolate bars instead. Or of course you can substitute another brand you favor. If you would like a thicker and higher ratio of brownie to candy bar, you can use two brownie mixes. For extra crunch, you can toss some chopped nuts into the brownie batter. For extra thick brownies, you can bake in a square 8 or 9 inch pan. You will only need two of the candy bars. Follow ther directions and added ingredients to the box of brownie mix you purchase. Storing leftovers: These symphony chocolate bar brownies will keep at room temperature for 4-5 days if covered tightly or placed in an airtight container. I don’t recommend storing them in the refrigerator, the candy bar gets too hard. Nutrition: Calories: 564 | Fat: 34g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 27g | Cholesterol: 49mg | Sodium: 267mg | Carbohydrates: 65g | Fiber: 0g | Sugar: 4g | Protein: 5g "Two layers of fudgy brownie with a candy bar in the middle – these brownies are a chocolate lover’s dream! I found a similar recipe years ago and played with different bars of chocolate. I am a huge fan of the toffee Symphony candy bars, so I knew I had to give the recipe a try." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

No Flour, Oil or Butter - Low Sugar - Gluten Free Option "This dessert recipe is super light, easy, and refreshing. A great alternative to cheesecake. 😌 Perfect for the summer if you are watching your poolside figure! You have to try this one!" This 4 Ingredient Yogurt Cake is the perfect cross between a Flan, Basque cheesecake and a creamy dense NY style cheesecake. You don’t need a mixer, flour, butter, or oil to make it. The fact that it’s a healthy and low-calorie option is just icing on the cake - pun intended! 😉 The cake’s texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced. At first glance, this cake may look like a cheesecake, but the texture is seemingly different. It has a custard-like consistency that is a little firmer, yet still incredibly creamy. Vanilla Honey Yogurt Cake Servings – 6 to 8 Prep Time – 15 Minutes Cook Time – 55 Minutes Ingredients: Cake 2 cups vanilla & honey yogurt 4 eggs 5 Tablespoons cornstarch 3 Tablespoons honey Directions: Preheat oven to 350 degrees. Use a piece of parchment paper to line a 6" spring form pan or cake mold of choice. Use a 9x13" pan and place mold in the center. If using a spring form pan, line the bottom of mold with foil to prevent leakage. In a large bowl whisk eggs and yogurt until well combined. Add cornstarch and mix together until smooth. You can strain to make sure the batter has no lumps. Pour batter into pan/mold. Place cake in center of the 9x13" pan, place on oven rack. Pour in boiling water to an inch in height around cake. Bake for 50-55 mins or until the surface is yellow. Let it cool completely. Chill for at least 2 hours or overnight before serving. Slice with sharp knife, garnish with fruit and whipped cream if desired. Notes: Air Fryer Method: 275-300F for 30-35 mins or until the surface is yellow Variations and Substitutions: You can easily adjust this cake to suit your taste preferences and dietary needs. I have tried a few of these alternatives to my tastes, so you may need to experiment and adjust the quantities for your tastes... Remember... Play with your food! 😉 For a sweeter cake you can use flavored yogurt such as strawberry, blueberry, or coconut. You could also add 1/4 cup of sugar to the batter. Drizzle the top of the cake with 🍫 chocolate and or caramel sauce, a dollop of whipped cream, sprinkle with chopped toasted nuts or a dusting of powdered sugar for an extra decadent cake. Mmmm a turtle yogurt cake! You can use blueberries, strawberries, raspberries, blackberries, mandarine oranges, peach, or pineapple. You can try canned apples, or even cherries. Add 1-2 teaspoons or more of spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile. Nutrition: Calories: 193 | carbohydrates: 15g | protein: 6g | fat: 3g | saturated fat: 2g | sodium: 54mg | fiber: 4g | sugars: 10g "It’s easy and fabulous, and even impressed my friend who is a Johnson & Whales Culinary trained chef!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Peanut butter-chocolate is one flavor combination we’ll never tire of... it’s a timeless marriage of flavors that everyone adores. If you’re anything like me, you’ve taken the time to hunt down the best peanut butter cups you can buy—but maybe you’ve wondered if you can replicate them at home. The answer is yes! This recipe for homemade peanut butter cups is easier than you think." Peanut Butter Cups Servings: – 3 dozen Prep Time: – 20 Minutes Chill Time: – 30 Minutes Ingredients: 1 cup creamy or chunky peanut butter 6 tablespoons unsalted butter, room temperature 1/2 cup confectioners' sugar 2 cups milk chocolate chips Directions: Line a mini 24-cup muffin tin with mini liners or a standard 12 cup muffin tin with liners. Set aside. In a medium bowl add peanut butter, butter, and confectioners' sugar. Use a hand mixer on low and combine all of the ingredients. Set aside. If you don't have a mixer that is ok, you can use a good old fashioned wooden spoon to mix well. Add the chocolate to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy, about 1-2 minutes total. Add about 1 tablespoon of chocolate to the bottom of each muffin tin, only enough to fully coat the bottom of the liner. Top with 2 heaping teaspoons of the peanut butter mixture in the center. Add about 1 tablespoon of chocolate to the top of each cup. Carefully tap the muffin tin onto the counter to help the chocolate settle and smooth out the tops. Chill in the refrigerator for 1 hour, or until set, before serving. Nutrition: 123 calories | 8g fat | 4g saturated fat | 2mg cholesterol | 76mg sodium | 12g carbohydrate | 10g sugars | 1g fiber | 3g protein "I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. I have made these to fill in my Cookie Trays, given as gifts, and made for bake sales! People can't believe how simple it is to make this irresistible candy with a gooey peanut butter center." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Copycat Recipe - Dunkaroo Dip - Sugar Free Option "This Homemade Funfetti dip taste just like the discontinued 90's babies Dunkaroos.. Yeah remember those? This is one of the best dessert dips you will ever taste. Perfect to bring to birthday parties, a baby shower, or any other special occasion where you want to bring a fun recipe! And guess what... There is even a sugar free version!" Dunkaroos were absolutely one of my favorite childhood snacks. I used to get them as a treat in my lunch with a note from Mom in elementary school. Like was there really anything better than fun confetti looking cake batter dip beside animal crackers in a little blue container? It was 10/10; always! I’m aware this wasn’t the most healthy option, but it was such a popular snack back then. As I grew up I started seeing remakes of the dip that came in the Dunkaroos containers on social media and I knew I had to recreate a version for myself. Since I made lifestyle changes I was able to come up with two versions of this dip. And to be honest, they taste pretty identical! Funfetti Dip Servings: 6 Prep Time: 5 Minutes Chill Time: 30 Minutes Ingredients: Regular Version: 1/2 box Funfetti or birthday sprinkle cake mix 2 cups cool whip, thawed 1/2 cup vanilla yogurt 1 teaspoon vanilla extract 1/4 sprinkles, optional animal crackers, Teddy Grahams, Scooby snacks or mini vanilla wafers, Scooby snacks are my personal favorite. Sugar Free Version: 1/2 box yellow sugar free cake mix 2 cups sugar free cool whip, thawed 1/2 cup sugar free vanilla yogurt 1 teaspoon vanilla extract 1/4 sprinkles, optional pretzels, sugar free cookies, or sugar free ice cream cone pieces Directions: Preheat oven to 350. Place a piece of parchment paper on a cookie sheet. Spread 1/2 box of cake mix on the sheet in an even layer. Bake for 5-6 minutes. This will rid any potential harmful bacteria that can grow in the raw flour, it's called heat treating. This is why all cake mixes and cookie doughs are labeled with a warning: Do not eat raw dough or mix. That’s it—the cake mix will be just as flavorful and versatile, but now, safe to eat. In a large bowl, combine cake mix, vanilla extract, yogurt and cool whip; stir until well combined. Mix in 1/4 cup sprinkles; place in fridge to chill for at least 30 minutes. Top with extra sprinkles, serve with your choice of sides. Some ideas are animal crackers, Teddy Grahams, Scooby snacks broken ice cream cone pieces, sugar free cookies, pretzels, fresh fruit chunks, and or mini vanilla wafers for dipping and enjoy! Nutrition: Regular Version Calories: 239 | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 348mg | Carbohydrates: 45g | Fiber: 1g | Sugar: 28g | Protein: 3g "Everyone who has tried this dip has absolutely loved it, so I can guarantee your whole family will too!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This simple and elegant One Pot Creamy Salmon & Pasta makes a quick and filling dinner that your family will love!" I love cooking Salmon, whether it be in the ovem, the grill, or on the stove. Add an al dente pasta and you can create an amazing dish. The salmon is so tender and flavorful and the creamy sauce is divine. I have never been disappointed. Playing with my food is how this delicious recipe was created. Tuscan Creamy Salmon & Pasta came straight from leftovers one night and made into a creamy light and delicious lunch for the next day! An Italian dish at it's finest! Tuscan Creamy Salmon & Pasta Servings – 4 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: Pasta and Sauce 16 oz uncooked penne pasta or your choice of pasta, I use wheat pasta 1 stick of butter, I like Land O' Lakes 1 large beef steak tomato, diced 4 scallion stalks, chopped 8 oz heavy cream 1 cup grated parmesean cheese , + extra for garnish 1/2 cup parsley, chopped 1 teaspoon garlic powder 1 lemon, halved and juiced - slice the other half for garnish and individual serving 1 1/2 teaspoon Mrs. Dash garlic and herb seasoning 1/2 teaspoon paprika 1 teaspoon sea salt or to taste 1 teaspoon pepper or to taste Salmon 2 lbs salmon 2 tablespoons butter 1 teaspoon garlic powder 1 teaspoon Mrs. Dash lemon herb seasoning 1/2 teaspoon pepper Directions: Preheat oven to 350 degrees. Using a large sauce pan or dutch oven to cook pasta. - This will your dirty dishes at bay! Cook pasta according to the package instructions. In a glass baking dish, lay in salmon steaks. Season salmon with garlic powder, Mrs. Dash lemon and herb seasoning, and pepper. Add two tablespoons of butter on top of salmon pieces. Bake in oven for 30 minutes. Remove from oven and shred into flakes using two forks, set aside. - This will look like the consistency of tuna when you open a fresh can. Once pasta is cooked to a slight al dente. Drain pasta and reserve a little of the pasta water. Add pot back over medium-low heat and melt stick of butter, add in cream, parmesan cheese and dry seasonings. Stir and mix until smooth. Add in tomatoes, and scallions, simmer for 2 minutes over low heat. Pour in pasta; stir to combine. Mix in shredded salmon, parsley and fresh squeezed lemon juice. Mix to combine all ingredients. Sprinkle with more cheese and parsley before serving. Top with a wedge of lemon. Notes: Tips for the best Salmon Pasta: Use fresh or frozen salmon. Use fresh salmon or frozen salmon that has been thawed in this dish. Canned salmon would work, but will not have the same freshness in taste for this particular dish. But hey, if that is all you have use it! Use unsalted butter. This leaves an open canvas for adding salt to your taste. Make this with leftover salmon. This is how this recipe was created! If you have some pan-seared salmon from another night, or maybe some grilled salmon left over, use it to make this great recipe even easier! Add citrus. Add lemon juice or lemon zest to the salmon fillets to give it a delicious zesty flavor. Want spice? Add some heat! Make it a little spice by adding red pepper flakes or some cayenne pepper to the cream sauce. Even a shot of scriracha sauce will do! Substitute other herbs and seasonings. You can use Italian seasoning, fresh basil, fresh dill, or other seasonings for the best flavor in your creamy parmesan sauce. Need to loose the pasta, make the salmon according to directions, continue making the sauce on the stove over low heat. Once the salmon is done baking in the oven, add salmon steaks to the sauce and simmer for 10 minutes. Plate as is, over riced cauliflower for a low carb dish or even brown rice for a healthier version. How to store and reheat: Store this salmon recipe in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop or in the microwave until warmed through. Nutrition: Calories: 608 | Carbohydrates: 48g | Protein: 39g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 698mg | Potassium: 842mg | Fiber: 2g | Sugar: 5g | Vitamin C: 8mg | Calcium: 324mg | Iron: 2mg "This recipe is a definate keeper and one to add to your weekly meal planning. I love playing with my food and this is how the best receipes are made!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

AKA Monkey French Toast - Sugar Free Option "Peanut Butter Banana Stuffed French Toast AKA "Monkey French Toast" is a unique and delicious recipe that I created for my kids! Serve it hot with butter and syrup!" A great easy recipe kids can learn to make! My son would love to help in the kitchen when he was really little, and this was one of the first things I taught him. He would always make the sounds of a monkey when peeling a banana, and of course make the hand gestures... you know the one under the arm and on the head while make monkey noises... yeah that one! Hence the name Monkey French Toast was born and that's how he asked for it every time. Peanut Butter Banana Stuffed French Toast AKA Monkey French Toast Servings – 2 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 2 eggs 1/4 cup milk or cream 1 teaspoon vanilla extract 4 tablespoons creamy or chunky peanut butter, Jiff is what I love but it's your preference 8 slices bread, wheat, white brioche, sweet, potato or anything you like - I like wheat to add fiber 2 small bananas, sliced 4 tablespoons butter, Land O Lakes is my personal favorite maple syrup, warmed - I use sugar free from Maple Grove Farms powdered sugar for dusting, optional Directions: Lightly beat eggs, milk or cream and vanilla together in a shallow bowl. Lay out slices of bread and spread peanut butter on top of each slice of bread, equally. Arrange 1 1/2 of the banana slices on top of the peanut butter on four of the bread slices; place the other slice of bread, peanut butter-side down, on top of the banana to make a sandwich. Heat a large skillet on medium heat; melt 2 tablespoons of butter for the first two sandwiches. Dip sandwich into egg mixture until well coated; transfer into the heated skillet. Repeat with the second sandwich. Cook until golden brown on one side, about 2 to 3 minutes; flip and continue cooking until other side is browned, about 2 minutes more. Repeat with the remaining two sandwiches. Serve hot with warm maple syrup, a dusting of confectioners sugar and slices of fresh banana slices. Notes; You can also make these in the little sandwich maker press if you have one. Just pre-heat according to the instructions your machine came with, butter or spray each side with cooking spray or bakers joy. Place sandwich on press and then close the lid; cook according to your machines instructions. Nutrition: Calories: 346 | Carbohydrates: 28g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 362mg | Potassium: 349mg | Fiber: 6g | Sugar: 9g | Vitamin C: 4mg |Calcium: 64mg / Iron: 2mg "A good way to add protein and potassium into your daily routine!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Sunrise cocktail was delicious mistake! It became my favorite and was concocted by your's truely! It's a take on the classic with a little twist keeping its bright striations of color, evokes a summer sunrise. This drink has only three ingredients—coconut rum, grenadine, and pinapple-orange juice—and is served unmixed to preserve the color of each layer." This cocktail was a take on the original Tequila Sunrise which was created in the early 1970s by Bobby Lozoff and Billy Rice at the Trident bar in Sausalito, California. The cocktail achieved notoriety after a member of the Rolling Stones—in some tellings it was Mick Jagger, while others have it as Keith Richards—tasted it at a party to kick off The Rolling Stones’ 1972 tour. The band began ordering it at stops across the country and even dubbed the tour “the cocaine and Tequila Sunrise tour,” which helped to propel the drink’s popularity. In 1973, Jose Cuervo put the recipe on the back of its tequila bottles, and that same year, the Eagles released a song called “Tequila Sunrise” on their “Desperado” album. These infusions into popular culture resulted in the drink going mainstream, and it has been a part of the cocktail canon ever since. My version the Tamalina Sunrise became part of my regular specialty drinks served at BBQ's, cookouts, and holidays in my home. Tamalina Sunrise is easy to make but must be constructed precisely in order to achieve the desired sunrise look. Tamalina Sunrise Servings – 1 Prep Time – 5 Minutes Ingredients: 2 ounces Barcardi coconut rum 4 ounces Dole pineapple-orange juice 1/4 ounce Rose's grenadine Garnish: orange, pineapple slice and cherry Directions: Add ice to a cold highball glass. Add the rum and then layer in the pineapple-orange juice slowly pouring it over rum and ice. Top with the grenadine pouring slowly, which will sink to the bottom of the glass, creating a layered effect. Garnish with an orange, pineapple slice and or a cherry. Notes: You can rim the glass with red or orange colored sanding sugar or a favorite of mine, toasted coconut. Pictures coming soon! "Tamalina Sunrise is easy to make but must be constructed precisely in order to achieve the desired sunrise look. Super refreshing and with crispy sweet undertones." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin!" Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It’s my go-to pizza dough recipe. Hand-Tossed Pizza Servings – 2 - 12" Pizzas = 16 Slices Prep Time – 2 Hours and 15 Minutes Cook Time – 15 Minutes Ingredients: Dough 1 and 1/3 cups warm water, between 100-110° 2 and 1/4 teaspoons instant yeast, 1 packet 1 Tablespoon granulated sugar 2 Tablespoons olive oil, plus more for pan and brushing on dough 1 teaspoon salt 3 and 1/2 cups all-purpose flour spooned & leveled, plus more for hands and surface sprinkle of cornmeal for dusting the pan Toppings I suggest pepperoni, green peppers, jalapeño slices, extra cheese pizza, pineapple, ham slices, sausage crumbles, olives, pesto, marinara sauce, mushrooms, Alfredo sauce, spinach, artichokes, or BBQ sauce and grilled chicken slices. Directions: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. Tip: For the warm environment on a particularly cold day, heat your oven to 150°. Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven. Preheat oven to 475°. Allow it to heat for at least 15-20 minutes as you shape the pizza. If using a pizza stone, place it in the oven to preheat as well. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your chosen pizza toppings. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown. Slice hot pizza and serve immediately! Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half, you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Pictured Pizza: This recipe yields 2 pizzas. For each, top with 1/2 cup pizza sauce, 2 cups shredded mozzarella cheese, pepperoni slices, and a sprinkle of Italian seasoning blend. "This recipe is a keeper. Great to make ahead and keep in the freezer for when you are craving a hot cheesey delicious pizza at home." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"These cucumber sushi rolls are so easy to make and they are such a colorful and pretty appetizer, snack or healthy meal. Filled with a spicy cream cheese and imitation crab meat." California Cucumber Sushi Rolls Servings – 1 Prep Time – 10 Minutes Chill Time – 30 Minute, optional Ingredients: Sushi Roll 2 large English cucumbers 1 teaspoon sriracha 1 red pepper, julienne (cut into matchsticks) 2 carrots, julienne (cut into match sticks) 4 imitation crab meat leg style sticks, cut into long slices 1/4 cup whipped cream cheese, you can use regular cream cheese just softened a bit black or white sesame seeds, toasted Dipping Sauce 1/2 cup soy sauce 1 tablespoon hoisin sauce 1/4 teaspoon sriracha Directions: Trim the ends off the cucumbers, then use a vegetable peeler to slice the cucumber into thin flat strips. Continue until you reach the center of the cucumbers. Then flip it over and repeat.. (you can use the left over cucumber center by cutting them into matchstick size as the red peppers and add to the center of your roll.) Discard the first skin peel and you should have about 8-12 strips per cucumber. Lay them across a paper towel to remove the excess water. (This will help in filling and rolling the sushi at the end, it won’t be so slippery and easier for you to roll... You will thank me later!) 😉 Mix sriracha sauce and cream cheese together until well combined. Cream cheese will turn slight pale orange in col0r. Set aside. Dipping Sauce: In a small dish mix together soy sauce, hoisin and sriracha sauces. Set aside. Assembly: Lay 6-8 cucumber slices down, over lapping one another on the long edge. Spread the spicy cream cheese mixture on top of layered cucumbers. Then place red pepper sticks, and crab meat sticks, and cucumber sticks on the top of the cream cheese mixture. Sprinkle with a teaspoon of sesame seeds. Starting from one of the rounded edges, carefully roll the cucumber sushi roll tightly. Cut roll into 6-8 pieces. Place them upright on a plate and sprinkle toasted sesame seeds on top, if desired. Makes about 4 rolls = 24 pieces. Notes: Storage: Store any leftovers in an airtight container. They will last up to 2 days in the fridge. Substitutes: For best results, follow the recipe as is. However there are many different vegetables, spreads and or seafood that would work well in this recipe with the cucumbers. Nutrition: Calories: 166 | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 239mg | Potassium: 443mg | Fiber: 3g | Sugar: 4g | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg "I have made this recipe several times and it has been a hit. Great lunch meal prep or perfect sushi craving cruncher!" 😉 CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"These cookies are slightly crisp on the outside, soft and moist on the inside. Taste just like the old lunch box cookie dunkers! You know what they are..." Confetti Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1 - 15.25oz package confetti or birthday cake mix 1/2 cup vegetable oil 2 large eggs Mix-ins or toppings: 1/2 cup white chocolate chips colored sprinkles Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine. Form dough into 1-inch balls and place 2 inches apart on un-greased baking sheets. Sprinkle with colorful jimmies (sprinkles). Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Notes: Want to add a little chocolate to your cookies: Melt 1 cup of milk or white chocolate chips with 1 tablespoon of butter in the microwave on 20 second intervals. Stir to smooth out chocolate. Continue the steps until chocolate is completely melted. Dip half of a side of each cookie lay on parchment paper and sprinkle with colored sprinkles if desired. "If you loved that old lunch box snack Mom used to pack... You know the one with the vanilla cookies that you dunked into sweet frosting,.. You will love these cookies!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Copycat Recipe - aka Sicilian Cookies "If you’ve ever been to an Italian get together or walked into an Italian bakery on the East Coast, no matter if it’s a holiday or just because you were going to visit someone, you will or have been exposed to the famous S cookies in some fashion.  They are as classic as it gets in the world of Italian cookies, probably because they’re so easy to make." These Sicilian cookies are a holiday classic! Italian families give tins of these buttery cookie treats to neighbors around Christmas and bring them when they visit Granparents on Sundays for family dinner. S Cookies aka Sicilian Cookies Servings: 48 cookies Prep Time: 20 minutes Cook Time: 30 minutes Ingredients: 1 cup butter, softened 3/4 cup white sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 2 1/4 cups all-purpose flour 1/2 cup confectioners' sugar for dusting, or see optional glaze below Directions: Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Beat butter, sugar, and egg together in a medium bowl with an electric mixer until smooth. Stir in vanilla and almond extracts. Blend in flour, then use your hands to form a soft dough. Take about a teaspoon of dough at a time and roll into balls, logs, or "S" shapes. If you really want to get fancy you can twist them to make twisted ribbon shape. Place cookies 1 to 2 inches apart on the prepared cookie sheets. Bake in the preheated oven until edges are golden, about 10 minutes. Allow cookies to cool completely before dusting with confectioners' sugar. Notes: Optional Icing: 2 cups powdered sugar, sifted 5–7 tablespoons heavy whipping cream Combined powdered sugar with heavy cream until desired consistency is reached. Drizzle over cookies or dip tops of cookies into glaze and sprinkle with extra sprinkles or colored sanding sugars if desired. Nutrition: Calories: 74 | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 29mg | Potassium: 9mg | Sugar: 4g | Calcium: 3mg "My best friend growing up was Italian and her mom made these every holiday. Since then I searched through recipes and played with a few to make what I felt came the closest to her Mom's recipe. My friend hasn't ever actually made them, since she was not into cooking and baking like myself! I tried this recipe and made them into the traditional twisted 's' shape as her mom did. They ended up being just like hers! I brought my friend a traditional tin one year, she shared them with her brother and mother... To her suprise, she couldn't believe I mastered her great grandmothers recipe without ever actually knowing it!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"The combination of a buttery graham cracker crust, creamy filling, and fruit topping creates a delicious balance of flavors and textures that make this easy No Bake Cherry Cheesecake a true crowd-pleaser!" "In my opinion, it’s not necessarily better or worse than your Classic NY Cheesecake, it’ different.  If you’re going for the easiest cheesecake recipe, no bake is where it’s at!  It doesn’t take much time at all to whip up and is super delicious.  A traditional cheesecake is more dense and richer in flavor." No Bake Cheesecake Servings – 8 Prep Time – 10 Minutes Chill Time – 4 hours for best firm results Ingredients: 1 pre-made graham cracker pie crust 1-8 ounce block cream cheese, softened 1 teaspoon vanilla exctract, optional 1/3 cup powdered sugar, or granulated if you don't have powdered 1-8 ounce tub whipped topping, thawed 1-21 ounce can cherry pie filling or your favorite flavor, or fresh fruit sliced Directions: In a large mixing bowl, mix the softened cream cheese, vanilla and powdered sugar until smooth. Add the whipped topping and mix until well combined. Spoon into the graham cracker crust and spread to an even layer. Spoon the cherry pie filling on top and refrigerate for at least 2 hours or until ready to serve. Notes: Quick make your own graham cracker crust recipe: You can make a homemade crust if you want to. Add 9 graham cracker sheets in a food processor and pulverize until they’re fine crumbs.  It’ll make about 1 1/3 cups of graham cracker crumbs.  Add 1/3 cup of sugar, 6 tablespoons melted butter and 1/4 teaspoon of ground cinnamon and mix until well-combined.  Press the graham cracker mixture into the bottom of a 9-inch pie plate and set aside. Do I need to use a Springform Pan for this recipe? Nope!  Using a regular pie plate works perfect. A square baking dish or a tart pan would work too! But... Even easier if you buy a premade pie crust.  You could even make these into 12 mini cheesecakes! How to Store Leftover Cheesecake: Cover the no bake cherry cheesecake dish with plastic wrap or store in an airtight container and refrigerate.  This dessert will last in the fridge for up to 5 days. What size pan should I use if I double the recipe? ​If you double the recipe, it’ll fit great in a 9 by 13-inch pan. Can I use other pie fillings or flavored crusts? ​Absolutely! One thing I love about this no bake cheesecake recipe is that it is so versatile.  Top with fresh fruits you love or other fruit pie fillings; blueberry, raspberry, strawberry, pineapple, cinnamon apple, peach or mix it up and do an Oreo crust with cherries on top for a Black Forest no bake cheesecake! "This was the first cheesecake I had ever made in my Home Economics class way back when... But this was the base of my cooking hobby taking off. Since the 90's I have made over 350 of these cheese cakes. My favorite was when I had to set an assembly line to make these for an elderly residents home Valentine's dinner dance we were planning as a group of teenagers. One memory and experience I will never forget." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This is the dish that so many Italian-American families eat every Sunday.  And many of us have our own version – I hope you enjoy mine!" Sunday Gravy with Meatballs and Sausage This recipe is the most dearest recipe to my heart. It has been a part of my family for generations and passed down with only sight and taste. It it moraculiously has stayed the same. It comes from the chef within! Italian meatballs and sausage in tomato sauce – the meal I enjoyed most as a child and all through my adulthood.  Every Sunday my mother would wake at the crack of dawn to start her sauce, other Italian friends called it gravy, (it just depended on what side of the East Coast you were raised) loaded with meatballs and other assorted meat.  I cannot think of a better smell to wake up to!  The way she made it is the way my grandmother made it, the way I make it, and the way my kids make it and the way I hope they will teach their kids to make it when I’m long gone.  And, hopefully, my family legacy will grace some of your dinner tables as well. It makes me happy to be able to finally share this recipe that was never writtin down until now. Servings – 12 Prep Time – 30 -40 Minutes Cook Time – 6 Hours Ingredients: Meatballs & Sausage 5-lbs ground beef, you can also substitute the ground beef with a combination of beef, pork and veal 1 1/2 cups Italian flavored bread crumbs 1/2 cup Parmesan cheese 3 teaspoons dried parsley 3 tablespoons garlic powder 3 teaspoons Italian seasoning 1 teaspoon salt 1 tsp. freshly ground black pepper 3 eggs, beaten 1 package of Italian sausage, 8-10 links Sauce/Gravy 2 28-oz. can San Marzano style chopped tomatoes in puree 2 28 oz. can San Marzano style crushed tomatoes 1 28oz can San Marzano tomato sauce 2 small cans Italian tomato paste 2 cups white wine, any brand and pour a glass for yourself! 1 1/2 Tablespoons Italian seasoning 1 1/2 Tablespoon dried parsley 2 teaspoons oregano 1 Tablespoon basil 3 Tablespoons garlic powder 1 tsp. kosher salt 2 tsp. freshly ground black pepper 1/2 cup parmesan cheese 2 Tablespoon granulated sugar Directions: Sausage Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Add sausage links to pan and bake for 30-40 minutes, until juice is clear. Remove from oven and set aside. Be careful when removing from the oven, the casing will enlarge and can pop due to the heat and splatter grease. Trust me this is was something I learned as a new cook a long time ago, and when I was a kid making this meal, it was something Mom always warned me on everytime. Sauce/Gravy In an extra large saucepan add all cans of crushed tomatoes, paste, and sauce. Add Italian seasoning, basil, garlic powder, oregano, parsley salt, sugar, pepper and parmesan cheese. Stir until combined. Place pot over medium heat while you prepare the meatballs. Meatballs In a large bowl, combine all meatball ingredients and mix well, using your hands are the best tools for this! Using a small 1 1/2-inch scoop, form balls by rolling in between the palms of your hands. Place on plate, and stack in a pyramid shape as you finish forming the rest of the meatballs. Preparing the sauce/gravy pot: Add meatballs to the sauce spreading them around the pan. Add in the cooked sausage links in between meatballs. Press everything down so the sauce is covering everything. Top with lid. Reduce heat to low-med and let cook for one hour. Stir pot, make sure sauce is always be turned from the bottom so it doesn't burn. Reduce heat to low and continue to cook for the next 5 hours, stirring every 30 minutes to move around meatballs and sauce to prevent burning. Serve over your spaghetti, sprinkle with extra parmesan cheese with a side of fresh crusty Italian bread or Easy Cheesy Bread Sticks! For desert, try my favorite pride and joy Italian Anginetti Cookies or Italian Rum Cake for the perfect ending this meal! Nutrition: Sauce and Meatballs Only Calories: 824kcal | Carbohydrates: 97g | Protein: 46.3g | Fat: 27.5g | Saturated Fat: 6.2g | Cholesterol: 132mg | Sodium: 1255mg | Potassium: 850mg | Fiber: 14.6g | Sugar: 29.3g | Calcium: 220mg | Iron: 14.6mg "This recipe brings me joy to be able to share it to the world in 2024, being the first time ever written down since 1965. I hope this brings your you and your family to the table like it did mine." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Quick weeknight version of my 8 hour sauce! "Nothing beats a classic! This recipe for Meatballs and Marinara Sauce is one of my go-to dishes that never fails to satisfy everyone at the table." Pasta and Meatballs Servings – 4 Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: Meatballs 1 lb. ground beef, you can also substitute the ground beef with a combination of beef, pork and veal 1/2 cup Italian flavored bread crumbs 1/4 cup Parmesan cheese 2 teaspoons dried parsley 2 tablespoons garlic powder 2 teaspoons Italian seasoning 1 teaspoon salt 1/2 tsp. freshly ground black pepper 1/4 cup milk 2 eggs, beaten Marinara Sauce 1/4 cup olive oil 3/4 cup yellow onion, chopped 6 cloves garlic, minced 1 28-oz. can San Marzano style chopped tomatoes in puree 1 28 oz. can San Marzano style crushed tomatoes 1 small can Italian tomato paste 2 tsp. Italian seasoning 2 teaspoons dried parsley 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1 Tablespoon granulated sugar 12 torn basil leaves Pasta 1lb box of your favorite pasta, follow directions on the box Directions: Meatballs Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large bowl, combine all meatball ingredients and mix well. Using a small 1 1/2-inch scoop, form balls. Place the meatballs on the prepared sheet and bake for 20 minutes, flipping the meatballs halfway through. Remove from oven and add to marinara sauce to finish cooking. Marinara Sauce In a large saucepan, heat olive oil over medium-high heat. Add onion and cook until translucent, stirring often, about 3-4 minutes. Add the garlic and cook for an additional minute, stirring constantly. Add all the remaining ingredients except the basil leaves and stir until well combined. Reduce the heat and simmer for 30 minutes. Add the torn basil leaves and the meatballs and continue to cook until meatballs are warmed through. About 15 -30 minutes. Serve over your spaghetti, vermicelli, fettucini, penne, rigatoni, or your favorite style pasta, sprinkle with extra parmesan cheese with a side of fresh crusty Italian bread! Nutrition: Sauce and Meatballs Only Calories: 561kcal | Carbohydrates: 20g | Protein: 28g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 169mg | Sodium: 1240mg | Potassium: 562mg | Fiber: 4g | Sugar: 7g | Vitamin A: 400IU | Vitamin C: 7mg | Calcium: 243mg | Iron: 5mg "Spaghetti and Meatballs is a classic Italian dish that never disappoints!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free Option "Absolutely delicious! You will never know these were a healthy option for you. The entire family will love them and best of all you can customize them to your taste buds!" Fat Head Bagels Servings: 6 Prep Time: 10 Minutes Cook Time: 14Minutes Ingredients: 1 1/2 cup Almond flour 1 tbsp Baking powder 2 1/2 cups Mozzarella cheese shredded 2 oz Cream cheese cubed 2 large Eggs beaten Sesame seeds for topping , optional Cinnamon and sugar or substitute for topping , optional Everything seasoning for topping , optional Instructions: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Whisk together the almond flour and baking powder, removing clumps. Set aside. Combine shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stir and mix until incorporated. Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough is very sticky, but keep kneading and squeezing through your fingers for a few minutes. (If the dough becomes hard before fully mixed, and is difficult to mix, or is still sticky after a couple minutes, you can microwave to reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again. Dough needs to be well formed before starting the rolling for bagel shapes. To make this step easier to mix the dough, you can use mixer with a dough attachment instead of kneading by hand. Divide the dough into 6 parts. Form/roll a 6″ log shape between hands with each part, then press the ends together to make a bagel shape, place on the lined baking sheet. Repeat with the remaining dough. Sprinkle with desired toppings. If using sesame seeds, sprinkle them over the bagels and gently press into the dough. Bake for 10-14 minutes, until the bagels are firm and golden. "Toast bagel in toaster and top with cream cheese, fried or scrambled eggs and cheese, peanut butter, butter and or sugar free jam for a crispy delicious quick and healthy breakfast!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"These orange cupcakes taste like creamsicles, one of our childhood favorite treats!" Orange Dreamsicle Cupcakes Servings: 18 Cupcakes Prep Time: 15-20 minutes Cook Time: 20 minutes Ingredients: Cupcake Batter: 1 (15.25 ounce) white cake mix, (orange cake mix if you have access to it & omit the orange jello powder) 1 (3.4 ounce) box cream cheese pudding mix powder 1 (3 ounce) box orange jello powder, divided 1/3 cup vegetable oil 1¼ cups orange juice 4 large eggs 2 teaspoons orange extract Creamsicle Frosting: 1 ( 8 ounce) cream cheese, softened 1/2 cup unsalted butter, softened 2 1/4 teaspoons vanilla extract, *divided 5-6 cups powdered sugar 1 teaspoon orange zest optional: orange gum drops or orange slices Instructions: Cupcake Batter: Preheat oven to 350°. Line cupcake pans with liners and set aside. RESERVE 2 teaspoons of the orange gelatin powder and set aside. To a medium mixing bowl add the cake mix, pudding dry mix, remaining orange gelatin powder, oil, juice, eggs and orange extract. Beat until light and fluffy (do not over mix) Fill cupcake liners 3/4 full ( to keep things uniform, I like using an ice cream scoop) Bake 18-20 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely. Creamsicle Frosting: In a medium bowl, combine the cream cheese and butter. Beat until light and fluffy (about 3 minutes). Add 2 teaspoons vanilla extract and powdered sugar. Mix to combine until light and fluffy. Place one fourth of the frosting into a smaller bowl, add the remaining 1/4 teaspoon of vanilla, mix to combine; set aside. To the remaining frosting (still in the mixing bowl) add the *reserved gelatin powder and orange zest. Mix to combine making sure to scrape the sides of the bowl. Fill a small piping bag fitted with a Wilton 4B tip with the vanilla frosting. Fill a large piping bag fitted with a Wilton 1A tip with the orange frosting. Pipe a swirl of the orange frosting on each cupcake. Add a small amount of the vanilla frosting to the center of each cupcake. Add a gumdrop or orange slice on top for garnish. "Growing up the combination of orange and vanilla was an ice cream truck staple and my favorite! There’s just something about the sharp taste of orange paired with the creamy taste of vanilla that go perfectly together.... Remember running your little legs off to get to the truck before it left!?..." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Tender green beans are tossed in a delicious creamy sauce, cheese, crispy onions, and baked with even more crispy onions until hot and bubbly." Classic Green Bean Casserole Servings: 8 Prep Time: 10 minutes Cook Time: 40minutes minutes Ingredients: 4 cups frozen cut green bean defrosted (see notes for canned or fresh beans) 10 1/2 ounces cream of mushroom soup 1/2 cup milk 1 teaspoon soy sauce 1/2 teaspoon black pepper 1/4 teaspoon seasoning salt or to taste 1 1/2 cups crispy fried onions divided Instructions: Preheat oven to 350°F. If using fresh or frozen green beans, boil just until tender crisp. Combine soup, green beans, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese (if using) in a casserole dish. Bake uncovered for 30-35 minutes or bubbly. Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden. Notes: Green Beans: Canned, fresh, or frozen beans work in this recipe. In place of frozen beans, you can use either of the following: drain 2 (14 ½ ounces each) cans of green beans 1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes Optional Additions: 1 ½ cups shredded cheddar cheese (favorite!) fried mushrooms, onions, garlic, and/or shallots Make Ahead: This casserole can be made up to 48 hours ahead of time. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time. "To some, this dish is the highlight of any holiday table. Plus, it counts as a vegetable in the middle of all those starchy sides…. wait, that means it counts for two veggies... Right?!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Simple and delicious! Manga Molto Bene`!” RI Style Classic Marinara Sauce Serves: 2 Quarts PrepTime: 15 Minutes Cook Time: 30 Minutes Ingredients: 1/2 cup extra-virgin olive oil 2 large cloves garlic thinly sliced. Two 28-ounce cans crushed San Marzano tomatoes with their juice. 2/3 cup red wine Two 14.5-ounce cans diced tomatoes with their juice. 1 teaspoon kosher salt 1 sprig fresh basil, plus 1/2 cup loosely packed basil leaves, torn into small pieces. Instructions: Heat a large, heavy pot over medium-high heat. Add the oil and heat until shimmering, almost smoking. Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds. Stir in the tomatoes, wine, salt, and basil sprig. Keep cooking and stirring until the sauce comes to a boil then lower the heat and simmer, stirring occasionally, until the sauce is thickened and richly flavored, 15-20 minutes. Adjust the seasoning with more salt, if necessary, and stir in the basil leaves. Use the sauce in many other dishes, toss with the pasta of your choice or use as a dip for fried foods. Extra sauce may be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. "Meet the marinara sauce recipe of my dreams! Through the years I’ve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up. I finally faced my fears and tried making marinara in multiple ways. This version is my favorite and has been for many years now!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"Easy Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Best homemade bread recipe for both beginners and expert bakers." Italian Bread Servings: 1 Loaf Prep Time: 1 hour 20 minutes Cook Time: 20 minutes Ingredients: 2 cups warm water 110°F 1/2 cup white sugar 1 1/2 Tablespoon active dry yeast 1 1/2 teaspoon salt 1/4 cup vegetable oil 5-6 cups flour all-purpose flour or bread flour Instructions: In a large bowl, or a stand mixer, dissolve 2 tablespoon of the sugar in the warm water. I just combine the two and whisk slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Add in remaining sugar, salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom. Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour. Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350° for 30-40 minutes. Cool, brush with butter and enjoy! "Homemade Bread is one of my favorite foods of all time. Can you tell by the name of this site?! There really is nothing quite like a warm slice of fresh bread served with a thick pat of butter on top. Mmmmm!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"The island breeze in a glass! Sweet coconut and pineapple with a splash of rum. Creamy and delicious.” Pain Killer Servings – 1 Prep Time – 5 Minutes Ingredients: Drink: 1oz coconut crème 2oz spiced or regular rum 4oz pineapple juice 1oz orange juice Crushed ice Garnish: Toasted coconut Pineapple chunks Maraschino cherries Instructions: In blender, place handful of crushed ice, coconut crème, rum, and juices. Blend until smooth. Pour into glass, garnish with toasted coconut, pineapple and cherry cocktail pick. Please drink responsibly. Notes: To toast coconut, place 1 cup of sweet shredded coconut in a medium dry frying pan. Heat over a low heat stirring constantly until lightly golden brown. Takes 5 minutes. "The Painkiller is a popular tropical cocktail. It was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. It's a fun and fruity mix of pineapple, orange, coconut, and a bold rum. Perfect for a sunny day on the beach or a casual afternoon in the backyard, the recipe is simple, and the drink is delicious!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Light, fluffy and hot off the griddle! Delicious Saturday morning breakfast I loved to make my kiddos when they were little. Now you can make them in your kitchen in minutes!” Light & Fluffy Pancakes Servings – 12-15 Pancakes Prep Time – 20 Minutes Cook Time – 5 Minutes per Pancake Ingredients: 2 cups all purpose 1/4 cup sugar or sweetener 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups milk 1/4 cup butter 2 teaspoons pure vanilla extract 1 large egg *Optional add ins: Fresh blueberries or strawberries, chocolate or peanut butter chips, banana slices, or colored sprinkles. Instructions: Preheat oven to 200°F; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine). Heat a large skillet (nonstick or cast-iron griddle) over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. For each pancake, spoon 3 to 4 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet). Place add ins on each pancake at this time while batter is wet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings. Recipe Notes: Serve with an assortment toppings such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup. "This recipe makes perfect fluffy pancakes with just a few simple ingredients. They are sure to be a family favorite, and kids will love helping make their breakfast. Flavorful and light, these pancakes are cheaper to make than buying a pre-made mix and don't have any hidden ingredients—plus, homemade tastes so much better. They're so quick and easy, you'll never reach for the pancake mix again." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb Option "We all love egg rolls! Great for those on a low carb diet, or just want something super tasty. This is the perfect dish solution!” Egg Roll-In-A Bowl Servings - 6 Servings Prep Time - 10 minutes Cook Time - 10 minutes Total Time - 20 minutes Ingredients: 1lb ground pork or turkey 1 14-16 oz bag coleslaw (mix contains shredded carrots and cabbage) 1 Medium White Onion chopped 1 Tbsp Oriental 5 spice seasoning 5 cloves garlic minced or 1 Tablespoon dried 1 teaspoon ginger minced or dried 1/3 cup soy sauce 2 Tablespoons Sesame oil 4 stalks green onions (Scallions) chopped on a bias for garnish 1 Tablespoon sriracha sauce 3 Tablespoon toasted sesame seeds for garnish Instructions: Preheat large saucepan or Dutch oven over medium-high heat. Add in sesame oil. Chop onion. Add chopped onion and minced garlic and ginger into heated oil, cook until onions become translucent and fragrant. Add in ground pork or turkey and cooked until browned, about 15 minutes. Sprinkle with oriental 5 spice seasoning. Add the bag of shredded cabbage, carrots and stir to combine. Add the soy sauce, and sriracha sauce to the meat and veggies mixture. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy. Slice green onions starting from green end on a bias (diagonal cut). Serve in a bowl, garnished with green onions and toasted sesame seeds if desired. If you are wanting crunch add strips of fried wonton wrappers over the top! "A great way to enjoy your favorite little handheld treat and make it a meal! Experiment with the ingredients making it your own. Add shrimp, chicken, or ground beef. Add a little sriracha sauce at the end to give it a kick! It's ok to play with your food!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.