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Copy Cat Recipe " This recipe is by far the best I have come across since growing up on Jiffy Mix corn muffins. Growing up in one region and moving to another will change a simple recipe like this. This is a northern sweet corn muffin recipe, not a southern style. Let's see if we can convert you! " 😉 Sweet Corn Muffins Servings – 12 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 3 cups all-purpose flour 1 cup sugar 1 cup medium cornmeal 2 tablespoons baking powder 1 1/2 teaspoons salt 1 1/2 cups whole milk 1/2 pound unsalted butter, melted and cooled 2 extra-large eggs 1 teaspoon vanilla Directions: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. I like to use a cookie or ice cream scoop to keep it even. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan. Serve warm with pats of butter, honey and or jam. (optional) Notes: Add 1-1/2 cup of blueberries, coat with a tablespoon of flour (to prevent sinking) fold into batter for another muffin flavor option. " I’ve made this recipe quit a few times. It’s absolutely perfect the way it is - but I also like to add 1 cup blueberries mixed with a little flour so they don’t sink during baking. " 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.

" Making chips at home is easier than you think! I had to try it and find out for my self. You only need three to four ingredients: tortillas, oil, salt and optional lime juice. " I like my chips on the crispier side, and sturdy so I left the chips in the oven until the edges were golden brown before pulling them out, about 11 to 12 minutes. Do note that the chips cook faster if you are reusing a baking sheet that’s already been heated. For example, if you have already baked one or two batches of chips in the oven already, the third batch shouldn’t need as much oven time. Baked Tortilla Chips Servings – 6 Prep Time – 15 Minutes Cook Time – 12 Minutes Ingredients: Double, triple, quadruple this recipe for a crowed! 15 yellow corn tortillas, you can also use white corn 2 tablespoons olive oil, more for greasing baking sheet 1 tablespoon lime juice, optional salt Directions: Preheat oven to 375º. Brush two large baking sheets with olive oil or use cooking spray. In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half; cut each half into 3 small triangles. Set aside. Brush oil on remaining tortillas and cut into triangles. Arrange tortilla pieces on baking sheet in a single layer. They can be lined right next to each other; alternating the bottom and the top to fit more in a row; they’ll shrink once baked. Sprinkle salt all over tortilla pieces. Bake for 8 to 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything in two batches. Let chips cool before serving. Store chips in an airtight container. They should stay crispy for 1 to 2 weeks. Notes: This recipe yields about 4 to 6 cups of chips. Do note that the chips cook faster if you use a dark baking sheet or if you are baking them in a well-heated oven. Check the chips at around 8 or 9 minutes to see if they’re done. Trial and error... I found out the hard way... even the dog turned her nose up to them. lol... Give the chips 5 to 10 minutes to cool before you start eating them. They will continue to crisp up as they cool. You can even make these into a sweet version to dip into a sweet fruit summer salsa, or melted cinnamon chocolate, and even a sweet mascarpone dip. Just omit the salt and sprinkle with cinnamon and sugar mixture! Nutrition: Calories: 171 | Total Fat 6g | Saturated Fat: 1g | Sodium: 27mg | Cholesterol: 0mg | Carbohydrate: 27g | Dietary Fiber: 3g | Sugar: 1g | Protein 3g "I wanted to create an entire Mexican meal from scratch at home.. So I NEEDED to make my own tortilla chips ASAP. Like, holy cow I never realized how simple it was (yet I also should have known right…?). These are do delicious and I love the addition of lime juice. They are sturdy, and hold up to some savory, delicious dips... Get on with the meat filled queso!" 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.

" Breakfast Burrito with Eggs, Tomato, and Avocado makes a healthy and satisfying breakfast filled with high quality protein, healthy fats, and tasty veggies. " My breakfast on most mornings consists of Fruit & Yogurt Parfait – sometimes with a little granola added for crunch. Add a Vanilla Cold Brew Iced Coffee and I’m set for the morning. But sometimes I crave something with a little more flavor and substance, like eggs with a southwest flair. This breakfast burrito with eggs, tomato, a little mild chunky salsa and avocado topped with fresh cilantro fulfills that craving. I also added some of my Southwest Mrs. Dash Seasoning for a little kick. You can add more for more intense heat, leave it out if you want, or even add other seasonings. However you choose to season it, this breakfast burrito makes a quick, healthy, and satisfying breakfast. It’s filled with protein-rich eggs and cheddar cheese, tomatoes, and avocado. Salsa and fresh cilantro top it off. And it’s wrapped with a low carb or whole grain tortilla for added fiber. Alfresco Egg & Cheese Burrito Servings – 2 Prep Time – 10 Minutes Cook Time – 12 Minutes Ingredients: 1 Roma or vine tomato, diced 1 avocado, sliced or mashed 2 tablespoons onion, chopped - optional 4 large eggs 1 tablespoon milk or cream 1/2 teaspoon black pepper 1/2 teaspoon Mrs. Dash Southwest seasoning, or your seasoning choice 1 teaspoon olive oil or butter 2 whole wheat, low carb or regular flour tortillas 2 tablespoons fresh cilantro, chopped 2 tablespoons shredded cheddar cheese 2 tablespoons chunky salsa, heat gage is your preference Directions: Prepare toppings by dicing tomato and slicing or mashing avocado. Whip eggs with milk/cream, black pepper and seasoning. Heat olive oil/butter over medium heat in small skillet and sauté onion until tender. Pour eggs into skillet and cook just until done, stirring constantly. Remove eggs from stove top and spoon onto the tortillas. Top with tomatoes, avocado, cheese, salsa, and cilantro. Fold in edges of tortilla to form a wrap. You can add a side of creme fresh or sour cream if you're feeling extra. 🫠 "A nourishing breakfast consists of high quality protein, whole grains, fruits and vegetables, along with healthy fats. When you make this breakfast burrito with eggs, tomato, and avocado you’ll have just that . . . along with lots of flavor to start your day." 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.

" Gooey, sweet, and oh-so-simple, these viral TikTok Cinnamon Rolls are the canned cinnamon roll hack that you didn't know you needed. So easy to make using canned Pillsbury Grands cinnamon rolls, we're taking these refrigerated favorites to the next level with just a few extra ingredients that make them extra delicious and taste like they are homemade with just 5 minutes of prep! " This was one of the silver linings during the 2020 Pandemic. Everyone started experimenting in the kitchen; new and experienced cooks. It was one way to escape the tragic reality we were all handling in our own ways. Some started making "Pandemic Bread" others played with thier food and came up with hacks for easier ways to do something. And this by far was one of the best recipes that came about! This hack makes the cinnamon rolls softer and more gooey throughout. Like the inside of the cinnamon roll except the WHOLE THING is that way. Trust me, they are the easiest cinnamon rolls you will ever make! So of course I had to put my own twist on it! If you know or are the creator of the original recipe during the pandemic... Please reach out to CWT I would love to give the proper homage to you! Easy Souped-Up Cinnamon Rolls Servings – 10 Prep Time – 5 Minutes Cook Time – 45 Minutes Ingredients: Cinnamon Rolls 2-17.5ounce cans refrigerated cinnamon rolls,  I like Pillsbury Grands or similar* 3/4 cup heavy cream 6 Tablespoons salted butter,  melted 3/4 cup brown sugar 2 teaspoons ground cinnamon Icing Icing from cinnamon rolls, from above 2 ounces cream cheese,  softened 2 Tablespoons salted butter,  softened 1/2 teaspoon vanilla extract 1 cup powdered sugar Directions: Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with baking spray. Open cinnamon roll dough and arrange in the prepared pan, spacing them apart so they have room to rise. Set aside icing. *If you are using or can only find the smaller 8 count of cinnamon rolls, you can make them larger by opening two and connecting the ends. Then rerolling them back up to create one large one. (Pictures below are from the smaller cans due to not being able to find the Grands at the time.) Pour heavy cream over and around the cinnamon rolls until it covers the bottom of the pan. Combine melted butter, brown sugar, and ground cinnamon in a small bowl. Stir until combined, then spoon or pour over the cinnamon rolls. Cover the pan with aluminum foil. Bake for 30-40 minutes until lightly browned on top and cooked through. You may want to remove the foil during the last 5-10 minutes if they aren't brown enough for you. Beat softened cream cheese and butter with a hand mixer until creamy and smooth. Add vanilla extract and the icing from the cinnamon rolls, mixing well. Scrape the bottom and sides of the bowl, then mix in the powdered sugar until combined. Let the cinnamon rolls cool for 3-5 minutes before topping them with the prepared icing. Serve warm. Notes: Amount adjustments: Many popular versions of this recipe use 1 cup of heavy cream, but I found during recipe testing that 3/4 cup was plenty while the full amount was just a bit too much. Icing: The extra icing can be omitted, but I found making the extra icing helped it taste even more homemade. You can also add 1/2 teaspoon maple extract for a yummy maple version. Storage: Although these are best eaten fresh, they will keep at room temperature on the counter in an airtight container for 2-3 days. Freezing: You can also freeze the baked cinnamon rolls for up to 2 months. Thaw completely on the counter and reheat. Keep in mind that the frosting will sort of melt into the cinnamon rolls, so if your plan is to freeze them you might want to freeze the frosting separately (it freezes great!) then thaw and add it when you are reheating the cinnamon rolls before serving. Add fruit: Add some fresh peach slices, apple pie filling, cherry pie filling, blueberries, raspberries, or sliced strawberries right on top and down between the cinnamon rolls before adding the cream and baking. Add nuts: Add 3/4 cup chopped pecans to the brown sugar and butter mixture. You could even do this first, then place the cinnamon rolls on top. After baking, flip the whole thing upside down for easy pecan sticky buns. Nutrition: Calories: 273kcal | Carbohydrates: 30g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 101mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 29g | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.2mg " I have also made these with the regular sized cinnamon buns and combinging two of the rolls making one large one. This was because they were out of the grands size at my local grocery store, and they swelled up to bigger than grands. So yes, this works too! it These were a great Christmas morning hit! I even added chopped pecans and drizzled with maple syrup for an alternative flavor!" 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.

" You might think it’s silly to have a “recipe” for a BLT&A. Do I really need to write an entire blog post about this? YES...YES I DID" I will show you exactly how to make the best BLT sandwich of your life! Sometimes the simplest recipes are the easiest to mess up. Nobody wants a soggy sandwich, or one that is flavorless and bland! I will show you all the tips and tricks you need to make a perfectly toasted, crispy-yet-tender, juicy and drippy Bacon Lettuce Tomato & Avocado Sandwich ! B-L-T & A Sandwich Servings – 2 Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: 4 thick slices hearty white bread - Texas Toast Loaf works fantastic 8 teaspoons butter, soft 6 tablespoons mayonnaise 8 slices thin cut bacon, trust me.... make 4 extra... at least 🤣 4-8 pieces green leaf lettuce 1 perfectly ripe tomato 1 perfectly ripe avocado salt and pepper Directions: Prep and cooking the bacon: You can fry your bacon according to the package, or you can try my easy method Bakin' Bacon! Preheat your oven to 400°. Line a baking tray with parchment paper, then place the bacon side-by-side on the tray. Cook the bacon for 10 to 20 minutes or until it's reached your desired level of crispiness. Make sure to check on it after about 10 minutes, as some ovens cook faster. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate. Don't eat it all before you get to making your sandwiches. I always cook extra because of this reason! * If you're rendering the bacon fat, line a fine mesh sieve with a paper towel. Then place the sieve over a glass storage container and pour the bacon fat from the sheet tray into the sieve. Cover the glass storage container and place it in the refrigerator for future cooking needs. While the bacon is cooking, prepare your bread. Spread both sides of your bread with butter. Place in a skillet over medium heat and toast lightly, it will only take a couple minutes. Flip each piece of bread and toast the other side. Don’t overdo it! You only want a light browning. Set aside. You can also use a toaster to toast your bread, skip the butter if you choose to do it this way. Wash and dry your green leaf lettuce; slice your tomato into slices about 3/8 inch thick. Place the tomatoes on a paper towel-lined plate so absorb some of the water. Cut your avocado in half, then slice one half into strips. Assemble your sandwich: Spread about 1 and 1/2 tablespoons mayonnaise on your toasted bread. Top with lettuce. Add 2 tomato slices, sprinkle tomatoes with salt and pepper. Add all the bacon. You should have 8 half-strips of bacon. Pile ’em on! 🤤 Top the bacon with avocado strips. Spread the other slice of toasted bread with mayonnaise. Top the sandwich and gently press down. (Don't attack the messenger, it's a must!) Use a sharp serrated knife to slice the sandwich in half, I like it on an angle. Stop what you are doing and eat it right away! 🤣 No if's, &'s or buts about it! Notes: The Bread A good sandwich is only as good as the bread it is sandwiched with. For the perfect BLT&A I recommend a hearty white bread. Some will say this is too flimsy; you need a hearty French bread or Italian loaf to hold up to all that juicy tomato. Wrong! The crusts are too chewy, now don't get me wrong... I LOVE crusty bread! You can find me in a corner eating a warm fresh loaf all by myself... It's my weakness... You need a nice and tender crust, So it's easier to bite into. Those chewy crusts will ruin that first bite, and make all the slippery ingredients fall out. The Sauce 🙌🏻 MAYONNAISE!! Mayonnaise is God’s greatest gift to the condiment kingdom, by a long shot. It is the perfect seal for so many sandwiches and salads: creamy and smooth and perfectly tart. You choose the brand you love. The Lettuce The lettuce you choose is directly related to how much crunch you prefer. I like green leaf and butter lettuce. It’s green enough to make you feel healthy but not so crunchy that you’re overwhelmed and literally can’t hear anything that’s going on in the room when you take a bite. Romaine is my second choice. Good'ole iceberg will do in a pinch! The Tomato The tomato is arguably the most important element of a BLT&A, mostly because there are so many ways for it to go wrong! Have you ever had one of those tomatoes that wasn't ripe enough... and it ruins the whole damn sangwich... So you end up pulling them out... Ugh...🙄 Tomatoes bring the flavor. Home grown garden tomatoes are the absolute best of the best... if you don’t have access to great tomatoes, my advice is to wait until summer or grow your own, if you can. I like vine ripe tomatoes, Beefsteak, or Heirlooms are best. But really, any type of tomato will do as long as it is perfectly ripe. It should be bright red and ridiculously juicy! The Bacon The main rule here with the bacon is that there has to be a freaking ton of it. You can use thin or thick here... It's your preference; I personally prefer thin bacon... Now that I have changed my lifestyle and eating habits, I prefer turkey bacon... Yeah yeah... it's a sin and a dishonnor to the BLT&A! Shhhh... 🤫 I won't tell the real bacon if you won't. Thin crispy strips that SHATTER with every bite is the way to go! No skimping... this is the star of the show... The more strips the merrier. Pile those suckers on! The Avocado I have a secret: This is the A of the BLT&A. Sorry... Not sorry... BLT's were born without the A... But I am here to tell you... Once you go back, you never go back to just a BLT! Make sure your avocado is nice and ripe. It has to be smoosh-able. Slice it up and add it on top of your bacon. Sprinkle a little salt and pepper on there too, if you’re feeling extra. Make a BLT&A next level... But... my personal opinion... You can't make this sandiwch any better! But you can try! Here are some variations and additions to try. This is your sandwich! Don’t let this lil ole food blogger tell you any different! Add a fried egg, with a slight soft drippy center Sprouts for crunchy yummy-ness Add pickled cherry peppers Add roasted red pepper, an Italian twist Use Pimiento cheese instead of mayo, check out my recipe Cheddar cheese, Feta, Provolone, Goat Cheese, Muenster one of my favs , or mozzarella. You really can’t go wrong with cheese! Make fried green tomatoes and use that instead of tomatoes, check out my recipe Thinly sliced radishes, for an extra peppery punch "This recipe has to be in everyone's box, it's a staple for everyone's household. Go get your ingredients... you need this sandwich... 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.

"These German chocolate truffles have toasted coconut, mini chocolate chips and pecans inside of them! You know that German chocolate filling for cakes? Yeah, that's what these truffles are made of, along with some German chocolate to help firm them into balls. Seriously, the tastiest treat ever. " Do I have any German chocolate cake lovers out there? I don't have a cake today, but I do have truffles and they are so damn good. I have to confess to you that I was never a huge German Chocolate Cake fan. It was just never chocolatey enough for me. You know? Well this is my Hubby's favorite cake, and it's tradition that I make one every year for him. This year, he asked for a smaller cake with more frosting, so I did what any wife would do... I made it happen! With that, I ended up having cake batter left over and made extra cupcakes and of course I had extra frosting too! So what was a girl to do.... These little bite sized... well two bites... bundles of German chocolate deliciousness were born! They were created with toasted pecans, toasted coconut, mini chocolate chips and a sweet secret... As always, my favorite part of any truffle and/or cake pop is the snap of the chocolate shell. I brought these little gems to the office to share. I anxiously waited for someone to take the first bite, and tell me what they thought... Friends and family are the best critics... because they are completely honest! Ugh the waiting game was killing me... It would be rude to force the truffles onto them, right? Mehhh. Patience is only my specialty when it comes to baking. Does anyone else get this excited about feeding people their creations? I'm sure it's not just me... right? In fact, I just watched a video on Facebook talking about how baking for others releases endorphins and baking, in general, helps keep your mind sharp. Not sure how factual it is, but I liked what I heard... and I'm sticking to it! German Chocolate Cake Truffles Servings – 20-30 depending on the size you make. Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: 1 box Duncan Hines German Chocolate Cake Mix 3 eggs 1 cup of milk 1 stick butter or margarine, melted - I use Land O'Lakes or Blue Bonnet 2 teaspoons vanilla 1 container of Duncan Hines Coconut Pecan frosting 6 oz of marshmallow cream/fluff 1 cup of sweetened coconut, toasted 1 cup chopped pecans, toasted 1/2 cup mini chocolate chips 16 oz chocolate melting wafers Directions: Preheat oven to 350 degrees. Grease a 9x13" cake can or baking dish. You can use a bundt pan or even line a muffin tin with paper liners if you don't have either pans. Sprinkle coconut and pecans on baking sheet. Place into the oven for about 10 - 15 minutes until golden brown. Remove from oven and let cool. Set aside. In a large bowl add cake mix, eggs, melted oil or butter, vanilla and milk. Whisk until completely mixed and well combined. But, don't over mix. Pour mixture into greased or lined pan, bake according to directions on box. Remove cake from oven, let cool for 20 minutes. Once cake is cool enough to touch, start breaking and crumbling cake into a large mixing bowl. Add pecan frosting, marshmallow cream/fluff to crumbled cake. Mix until combined into the truffle batter. Add in 3/4 cup toasted coconut, 1/2 cup mini chocolate chips and 3/4 cup chopped pecans to the truffle batter. Fold in ingredients until combined. Cover bowl and set in the fridge to chill for at least 30 minutes to firm truffle batter. Line two baking sheets with wax paper or foil. Remove batter from fridge. Using a 1" cookie scoop or a table spoon, scoop out dough and roll in between your hands and fingers, making the perfect little ball. Place on 1 of the baking sheets. Repeat until batter is made into all the truffles. Add chocolate melting wafers to a small bowl. Microwave for 60 seconds, remove to stir continue with 30 second intervals until completely melted. * You can also do the double boiler method. By using a pot of water, adding a glass bowl over the top to sit right above the water. Add chocolate and stir constantly until melted. Dip each truffle in the melted chocolate using the two fork method... I found this the easiest way... tap off any excess chocolate. Place onto 2nd lined baking sheet. Using the remaning 1/4 cup toasted coconut and pecans, top each truffle. Repeat until all truffles are dipped and decorated. Let sit about 20 minutes until hardened. Enjoy! 🍫🤗 Notes: You can place each truffle into a pretty cupcake liner, or little decoarative boxes if you want to gift them. You can also place them on a pretty platter from the dollar tree! You can turn these into cake pops by dipping the tip of a lolipop stick into the melted chocolate, then into the bottom of the truffle. Let sit in fridge for 10 minutes to harden before dipping the entire truffle into melted chocolate. Place dipped pop, stick end into stand or bowl of rice to dry completely. Decorate as normal. Nutrition: Calories: 164 | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 91mg | Sugar: 14g | Calcium: 48mg | Iron: 0.6mg "These are TRUE GOURMET!" ~ David M. 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 Tuscan salmon recipe is so creamy and delicious - Pan-fried salmon fillet smothered in a luscious creamy sauce packed with garlic, spinach, and sun-dried tomato. Ready in 20 minutes or less, this salmon recipe is a winner! " Creamy Tuscan Salmon Recipe—Pan-fried Tuscan salmon smothered in luscious garlic spinach and sun-dried tomato cream sauce — you won’t believe how easy, fast, and simple it is to cook salmon this way! These pan-seared salmon filets are juicy and tender on the inside, with perfectly crisp edges. You’ll never want a regular salmon recipe again after trying this one! This creamy salmon recipe is low-carb and Keto friendly! Tuscan Creamy Garlic Salmon Servings – 3 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 3  salmon fillets 2 teaspoons olive oil 2 tablespoons butter 5 cloves garlic , finely diced 1 small yellow onion , diced 1/3 cup  vegetable broth 5 ounces jarred sun-dried tomato in oil, drained of oil 1 3/4 cups heavy cream Salt and pepper , to taste 3 cups baby spinach leaves 1/2 cup grated Parmesan 1 tablespoon fresh parsley , chopped Directions: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.  Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until the cheese melts through.  Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Notes: The key to obtaining a perfectly creamy sauce is to gently simmer the sauce to avoid separating and curdling For more flavor, you can add a dash of white wine instead of using only vegetable broth. Feel free to substitute vegetable broth with chicken broth or water. If you don’t have salmon available, substitute salmon for trout, cod, or even tilapia. Serve it over: Steamed/roasted veggies are a low carb favorite ( zucchini noodles, cauliflower rice, asparagus, broccoli, etc…) Mashed potatoes White or brown rice Pasta Enjoy!  ❤️ Nutrition: Fat 59.44g | Protein 90.84g | Carbs 17.34g | Saturated Fat 20.1g | Polyunsaturated Fat 13.39g | Monounsaturated Fat 18.42g | Sugar5.08g | Cholesterol 297.8mg | Sodium 757.18mg | Potassium 2927.03mg | Fiber 3.99g "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" 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.

"Super simple and totally do-able for the home cook! When you make these, people will think you’re a rock star because they are so good. Rolled Italian meats, in a delicious pizza dough filled with mozzarrella cheese! What can be better?? NOTHING !" Stromboli Vs. Calzone And, finally, here’s a quick explanation if you’re interested. Stromboli and calzones are not the same, though they can be prepped with the same ingredients. The difference is their shape. Stromboli originated in Philadelphia by restaurant owner Nazzereno Romano and is rolled like a cinnamon roll, baked as 1 long log, then sliced. Italian calzones originated in Naples, are folded in half like a semi-circle or half moon, then baked and served individually. Both can be filled with the same ingredients, though a calzone usually includes ricotta and then calzones are usually brushed with an egg wash to help seal the edges and provide a golden crisp crust. Lots of love for both! 🥖💜 This recipe has been in my family for over 40 years. And I make it the same way to this day! It's was the one thing Mom always made for every New Year's Even Party table. One bite and it brings me back to my child hood in an instant! Honestly, this is just a different way to eat pizza. People go nuts over this because it’s something they don’t see every day. Pizza is just plain ol’ pizza. But stromboli! Well, you just became 16 times cooler because you served this instead of pizza at your next Superbowl party. 💙🏈❤️ Stromboli Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 3 tablespoons unsalted butter, melted 2 tablespoons grated parmesan cheese 1 1/2lbs of assorted thinly sliced Italian deli meats, honey ham, large pepperoni slices, salami, and capicola. 1 12oz jar of roasted red peppers, drained 2 cups shredded mozzarella cheese 2lbs your favorite store bough pizza dough or try my Homemade Pizza Dough Recipe , let rise Directions: Preheat oven to 350°. Line 2 large baking sheets with parchment paper or silicone baking mats. When the dough is ready, punch it down to release the air. Divide in half. On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16-inch rectangle. I like to use my hands to square off the edges. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. The gluten just needs to settle. Start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. This is because when rolling, the fillings will be pushed forward. Arrange a layer sliced meats in a fan position onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add the roasted red peppers in a single layer and then add a of cheese to each loaf. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded. Melt butter in microwave for 10 second intervals. Brush each stromboli with melted butter and sprinkle with parmesan cheese, if desired. You can completely skip this step if you choose. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours. Bake for about 25 minutes or until crust is golden brown. If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing. Serve plain or with pizza/marinara sauce for dipping. Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week. Notes: Storage & Freezing: Allow baked stromboli to cool completely. Wrap in plastic wrap or aluminum foil (or a layer of both), and freeze for up to 3 months. Thaw, still wrapped, for just 1 hour at room temperature. Bake, lightly covered with aluminum foil, in a 350° oven for 30 minutes. Nutrition: Calories 370 | Total Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Total Carbohydrate 32g | Dietary Fiber 5g | Sugars 3g | Protein 20g | Calcium 324mg | Iron 3mg | Potassium 452mg "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" 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 peanut butter-filled chocolate cupcakes have the perfect balance of salty and sweet. They’re tender, moist, and absolutely delicious! " Chocolate Peanut Butter Cookie Cupcakes Servings – 12 Prep Time – 15 Minutes Cook Time – 18 Minutes Ingredients: Chocolate Cupcakes 3/4 cup water, warm 1 1/2 tsp instant espresso or coffee 1/3 cup milk or dark chocolate chips, melted 1/3 cup unsweetened cocoa powder 2 large eggs, room temperature 1/3 cup vegetable oil 1 tsp vanilla extract 3/4 cup all-purpose flour 3/4 cup granulated sugar 1/2 tsp baking soda If you are not comfortable making the cake from scratch, or you need to cut time, you can always use your favorite boxed cake mix recipe by following the directions and using the ingredients listed. Peanut Butter Buttercream Frosting 1 cup or 2 sticks unsalted butter, room temperature 1/2 cup creamy peanut butter 1 tsp vanilla extract 1/4 tsp fine salt 4 cups powdered sugar 1/4 cup heavy cream or whipping cream Cupcake Filling and Garnish 1 cup peanut butter 1/2 cup milk chocolate chips 1/3 cup heavy cream Chopped peanuts, optional 6 nutter butter cookies, cut in half Directions: Chocolate Cupcake Recipe Preheat the oven to 350°. Line a muffin pan with 12 cupcake liners and set aside. Pour 3/4 cup of warm water into a large bowl. Mix in 1 1/2 tsp of coffee or espresso powder and stir until dissolved. Add 1/3 cup melted chocolate chips and 1/3 cup of cocoa powder. Whisk together until the ingredients are fully combined. Whisk 2 large eggs, 1/3 cup vegetable oil, and 1 tsp vanilla extract, into the cocoa mixture. Add 3/4 cup flour, 3/4 cup sugar, and 1/2 tsp baking soda into the chocolate espresso mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be. Fill the cupcake liners 3/4 full and bake for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven. Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process. Peanut Butter Buttercream While the cupcakes bake and cool, make the peanut butter buttercream. In a large bowl or the bowl of a stand mixer, beat 1 cup of room-temperature butter and 1/2 cup creamy peanut butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth. Mix in 1 tsp vanilla extract and 1/4 tsp salt on a low speed. Slowly mix in 4 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Mix on low until the ingredients are fully incorporated a nd the desired consistency is re ached. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar. Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth. Place the frosting in a large piping bag fitted with a large round piping tip and seal the top of the bag with a rubber band or clip. Set aside. Chocolate Ganache Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl and set aside. Heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's steaming and just starting to bubble. If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat. Gently pour the heavy cream over the chocolate. Make sure the chocolate is fully covered by the cream. Let the mixture sit for 1-2 minutes. Stir the mixture together until the cream and chocolate are fully combined and the mixture is smooth.  Set aside to cool for about 10 minutes, until the mixture is just slightly warm to the touch. Decorating Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake. Fill each cupcake with a little less than a tablespoon of your favorite peanut butter. Pipe a dollop of peanut butter frosting on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or the freezer for 5 minutes to help the frosting firm up. Remove the cupcakes from the fridge or freezer and drizzle or make a small pool on the center top of frosting with warm chocolate ganache. Add a half of a nutter butter cookie into chocolate. Sprinkle of chopped peanuts if desired. Notes: Mini Cupcakes: If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350. Nutrition: Calories 700 | Total Fat44g | Saturated Fat 16g | Unsaturated Fat 23g | Cholesterol 82mg | Sodium 396mg | Carbohydrates 71g | Fiber 3g| Sugar 56g | Protein 11g "These cupcakes and they were absolutely amazing!!!! I took them to work and they were gone with a blink of an eye... I promise I will bring more!" 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.

" Nineteen very thin layers with chocolate between each layer ! What else is there to say?? Just look at this beauty! " I can’t tell you how excited I was to try and make this cake... Once completed, I was super happy when I was to finally able to cut into this cake and see how pretty it was… and even better, that it worked. And, it was really good and super moist, too. YAY! This was a hit and everyone thought it was from a bakery. An easy masterpiece to be proud of! 19 Layer Cake Servings – 14 Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: 1 Duncan Hines cake mix, flavor of your choice 1 cup water 1/3 cup canola oil 3 eggs 1 instant vanilla pudding mix, if making a chocolate cake use chocolate pudding. 2 cans chocolate frosting, or your favorite flavor Directions: Mix the cake mix, water, pudding mix, oil and eggs in a large bowl until just combined. Pour 1/3 cup of pancake batter onto nonstick skillet sprayed with cooking spray. Cook over medium to medium low heat in a skillet, or until the edges start to dry out and a few bubbles form, gently flip over and cook until golden brown. These cook about 2-4 minutes per side. Place on cooling rack to cool completely. Repeat with remaining mixture until all layers are made. Try to make sure all layers are the same size. You should end up with 10 total. Place the first cake layer on a plate. Smear a thin layer of frosting all the way to the edges. Place another cake later on top. Repeat steps until all cake layers are stacked. Frost cake with remaining frosting starting on the top layer working your way down the sides of the cake to the base; spread frosting liberally. Smooth out edges and lines until you are satisfied with the way it looks. Notes: Decorate with sprinkles, fresh fruit, frosting decorations (if you want to be creative), mini chocolate chips. chopped nuts, chopped candy bar pieces. The possiblities are endless. Play with your food and have fun decorating! Mix up your pudding flavors for an extra kick! Try banana with yellow cake mix, coconut with white cake mix, chocolate with chocolate or red velvet cake mix, or vanilla with spiced cake mix. Nutrition: Calories: 272 | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 240mg | Potassium: 14mg | Fiber: 1g | Sugar: 26g | Calcium: 21mg | Iron: 1mg "This is absolutely beautiful! The layers are perfect. It just makes me want to reach through the page and take a slice. They're not gonna know... WYKYK!" 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.

A great way to use left overs! " These BBQ stuffed baked potatoes are what potato dreams are made of. They’re piled high with BBQ brisket, shredded cheese, sliced green onions, and more. This is one meal that is gonna stick to your ribs and leave you begging for more. " I love a meal that makes enough for leftovers. I’ve waxed long about my leftover obsession on several other posts , so I’ll spare you my lamenting here. Just know that leftovers are my jam and any new way I can find to jazz them up and use them in another meal makes my heart sing! Now, I love me a baked potato and my “baked potato bar” dinners are something we crave here and there. I was originally planning to just go that route for our Wednesday night meal, but the leftover brisket in the fridge was calling my name. Meat and potatoes are a match made in heaven and just like that, the leftover brisket BBQ stuffed baked potato was born! BBQ Baked Potato Servings – 4 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 4 large baking potatoes, or your favorite potato 3 Tablespoons olive oil 2 teaspoons kosher salt Toppings 3 cups leftover smoked brisket, pulled pork, shredded chicken or even taco meat will work! 1 cup Colby jack cheese, shredded 1 1/2 cups BBQ sauce 1 cup sour cream salt and pepper Additional Topping Options 4 green onions, sliced 6 bacon strips, chopped or crumbled Directions: Preheat oven to 400 degrees. Prep the potatoes. Wash and scrub your potatoes well. Coat all sides of the potatoes with olive oil, and season with salt. Roll each potato in foil. Bake the potatoes . Place the seasoned potatoes directly on the center rack of oven and cook for 45 minutes or until the potatoes are easily pierced with a fork. Reheat the brisket. During the last 15 minutes of cooking the potatoes, place the brisket in a large skillet over medium heat. Pour in BBQ sauce over the brisket; stir to combine. Cook until heated through and tender. Stuff your potatoes! Cut a slice lengthwise into each of the potatoes and press on the ends to open and smoosh up the potato. Fill each with a portion of the shredded cheese, BBQ sauce, brisket, sliced green onions, and sour cream. And any additional toppings you would like. Serve immediately. Nutrition: Calories: 594kcal | Carbohydrates: 81g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 723mg | Potassium: 2222mg | Fiber: 7g | Sugar: 23g | Vitamin A: 265IU | Vitamin C: 33mg | Calcium: 79mg | Iron: 5mg "It’s my most favorite way to use up leftover brisket and chicken! Enjoy!" 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 " Zoom in on your fork twirling strands of creamy fettuccine noodles. It gets better, because there’s juicy shrimp and scallops on your plate too! This is my take on a well known favorite Italian restaurant. " Seafood Fettuccini Alfredo Servings – 8 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 1 (16 ounce) package dry fettuccine noodles 1 ½ tablespoons butter or margarine 1 cup chopped green onions 4 cloves garlic, minced 1 pound medium shrimp - peeled and deveined 1 pound sea scallops 2 cups half-and-half cream salt and pepper to taste 1 cup freshly grated Parmesan cheese 2 tablespoons cornstarch, optional* (See note below) 1 cup fresh tomatoes, diced 1 cup fresh mushrooms, sliced Fresh parsley, chopped for garnish Directions: Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Stir in garlic; cook for 1 minute. Stir in shrimp and scallops; cook for 3 minutes, then reduce the heat to medium-low. Pour in half-and-half and season with salt and pepper; stir constantly and bring to a simmer, making sure it does not boil. Gradually stir in 1/2 cup Parmesan; cook and stir for 1 more minute, then remove from the heat. Drain pasta, saving a cup of pasta water, set aside. Add pasta to the skillet and toss with sauce until thoroughly coated. Garnish with fresh diced tomatoes, parsley and sliced green onion. Sprinkle grated Parmesan cheese over top and serve immediately. Notes: *If you need to thicken the sauce use 1 teaspoon of cornstarch into 1/2 cup of pasta water; stir until cornstarch is dissolved. Pour 1/4 cup at a time to sauce; continue to cook for 5 minutes. The sauce will thicken as it cooks. Nutrition: Calories 497 | Fat 14g | Saturated Fat 8g | Cholesterol 158mg | Sodium 751mg | Total Carbohydrate 53g | Dietary Fiber 3g | Sugars 1g | Protein 38g | Vitamin C 4mg | Calcium 236 mg | Iron 5mg | Potassium 504mg "I like to serve this lovely seafood Alfredo, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, the dish looks as mouthwatering as it tastes." 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 Churn! "YOU GUYS!!! This No Churn Chocolate Peanut Butter Ice Cream is by far the easiest and creamiest and peanut-iest ice cream out there! What’s even better, is that this fully loaded ice cream contains just 5 ingredients!" Chocolate Chip Peanut Butter Ice Cream No churn recipe! Servings – 6 Prep Time – 10 Minutes Chill Time – 5 hours Ingredients: 2 cups heavy whipping cream, cold 1 teaspoon vanilla extract, optional 14 oz sweetened condensed milk 5 tablespoons peanut butter, softened not melted 14 chocolate peanut butter cups, divided or 2 cups of mini chocolate chips, 1/2 cup set aside Directions: Beat the whip cream in a large bowl until soft peaks form. Add the sweetened condensed milk; gently fold into the whipped cream until fully combined. If using peanut butter cups, chop up 12 of the chocolate peanut butter cups and fold into the mixture. Or, if using mini chocolate chips, poor 1 1/2 cups into mixture and fold in gently. Pour the ice cream mixture into your freezer container, I use a 9x5in loaf pan . Drop peanut butter by tablespoons over the top of ice cream mixture; swirl into mixture using a spoon or knife, gently making swirl motions. Sprinkle over remaining 1/2 cup of mini chocolate chips. Cover with plastic wrap and freeze for 5 to 6 hours or until desired consistency is reached. Enjoy! 🍫 Nutrition: Calories: 418 | Carbohydrates: 20g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 199mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg "This recipe is one for the books! You can play with this recipe adding your favorite candies, syrups, and flavors. Keep it plain Jane or make it as wild as Tar-Zan!" 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 Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The spicy peanut sauce sends them over the top. " Spring Rolls Servings – 8 Prep Time – 5 Minutes Cook Time – 40 Minutes Ingredients: Spring Rolls 2 ounces rice vermicelli or maifun brown rice noodles* 1 teaspoon toasted sesame oil ¼ teaspoon fine sea salt 1 cup torn butter lettuce, ribs removed 1 cup red bell pepper, thinly sliced 6 imitation crab sticks, sliced into long strips 2 medium carrots, peeled and cut into matchsticks or sliced into strips 1 English cucumbers, thinly sliced or sliced into strips with a julienne peeler 8 sheets rice paper (spring roll wrappers) Optional Filling 1/4 cup thinly sliced green onions 1/4 cup roughly chopped fresh cilantro 1/4 cup roughly chopped fresh mint shrimp, cooked and butterflied 1 cup red/purple cabbage, thinly sliced Peanut Sauce 1/3 cup creamy peanut butter 2 tablespoons rice vinegar 1/2-1 teaspoon sriracha sauce 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey or maple syrup 1 tablespoons toasted sesame oil 2 cloves garlic, pressed or minced 2 to 3 tablespoons water, as needed Directions: Spring Rolls Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, and a few strips of carrot, red pepper, cucumber and crab meat. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients. Peanut Sauce In a small bowl, whisk together the peanut butter, sriracha rice vinegar, soy sauce, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife. Nutrition: Calories 177 | Total Fat 8g | Saturated Fat 1.5g | Cholesterol 0mg | Sodium 426.8mg | Carbohydrate 13.2g | Dietary Fiber 1.5g | Sugars 7.1g | Protein 3.52g " I had a strong craving for fresh veggie spring rolls. I recall seeing a few recipes that were appealing to me and had always wanted to try them out, so I did. I combined a few ingredients from all of them to create my own, also made the peanut sauce adding some sriracha to give it a kick! All I have to say is, oh my!! It was so delicious and really hit the spot! " 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.

" My Classic New England Whoopie Pies feature a fluffy, moist cocoa cake sandwiched together with a creamy marshmallow fluff filling. Quick and easy chocolaty dessert recipe that everyone will love. " Is there anything better than a cake sandwich? Classic Whoopie Pies feature cocoa cakes with a creamy marshmallow filling. Usually; I don’t like things that have a more cakey texture. I prefer my cookies to be chewy and my brownies to be fudgy. However, for some reason the texture of a whoopie pie just makes me feel like a kid again. They’re slightly chewy around the edges but soft and cakey throughout. Not to mention each ‘pie’ is filled high with luscious marshmallow fluff frosting. Classic Whoopie Pies Servings – 18 Prep Time – 35 Minutes Cook Time – 10 Minutes Ingredients: Chocolate Whoopie Pies: 1 2/3 cups all-purpose flour 2/3 cup Dutch-process cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 stick unsalted butter,  at cool room temperature 1 cup lightly packed dark brown sugar 1 large egg,  at room temperature 1 teaspoon vanilla extract 1 1/4 cups buttermilk,  at room temperature Marshmallow Filling: 1-13oz container of marshmallow creme fluff 15 tablespoons unsalted butter,  at cool room temperature 1 cup + 2 tablespoons powdered sugar,  sifted 1 1/2 tablespoons vanilla extract 1/2 teaspoon fine sea salt Directions: For the Whoopie Pies: Preheat oven to 375°F. Line large baking sheets with parchment paper. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes, or until very well combined. Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter. Use a medium 1 1/2-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely. Filling: In the bowl of an electric mixer, beat the marshmallow creme and butter on low speed until combined. Scrape the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined then increase to medium high and beat until very smooth, about 3 minutes. Assemble: Use a medium 1 1/2-tablespoon spring-loaded scoop to dollop marshmallow filling on the flat side of half the whoopie pies. Sandwich gently with the remaining whoopie pies. If transporting, chill the whoopie pies in the fridge for at least an hour before transporting to make firmer and less fragile. Serve chilled for a more fudgy texture. Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days. "This recipe is a keeper. a New England phenomenon and a Pennsylvania Amish tradition, whoopie pie historians have decided that it has its origins in the heart of Pennsylvania Dutch country!" 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 " This deliciously cheesy Mexican street corn recipe is perfectly spiced. It’s the perfect side for your Mexican meals and my version of a famous restaurants side dish! " Sometimes street corn is served as an entire cob on a skewer and called “elote”, but this recipe is for Mexican corn off the cob. I personally think it’s easier to prepare that way! Mexican Street Corn Servings – 8 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 2 tablespoons mayonnaise 1 tablespoon lime juice 1 ½ teaspoons chili powder 2 16-ounce bags frozen corn ¼ cup chopped cilantro 3 tablespoons cotija cheese, you can also use feta if you don't have access to Mexican cheese 2 tablespoons olive oil ¼ cup minced red onion 1 jalapeño, diced and seeds removed; optional if you like spicey heat in your life! Sauce 3 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons lime juice ½ teaspoon ground cumin ½ teaspoon smoked sweet paprika ¼ teaspoon chili powder ¼ teaspoon salt Directions: Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes. Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.) Add in minced onion. Stir t0 combine. Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, and salt in a large bowl. Set aside. Once corn is sufficiently browned/charred, and onion is slightly translucent; transfer to the bowl with dressing and toss to coat. Add cotija cheese, and cilantro and mix until well combined. Serve immediately. Nutrition: Calories: 291 | Carbohydrates: 46g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 94mg | Potassium: 488mg | Fiber: 5g | Sugar: 10g | Vitamin C: 12.6mg | Calcium: 9mg | Iron: 1.1mg "Pretty damn tasty. Really easy side dish to have for whatever protein you are making.!" 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.

"Fried Rice (蛋炒饭) is a very quick Chinese stir-fry rice dish featuring fluffy rice, scrambled eggs , soy sauce, sesame oil, mixed vegetables and green onions. It's a very popular Chinese dish made with humble ingredients making it a staple in many households." Vegetable Fried Rice Servings – 2 Prep Time – 5 Minutes Cook Time – 15 Minutes Ingredients: 2 cups cooked rice, day old 1 cup frozen mixed vegetables, (like green peas, carrots, corn, green beans and/or lima beans) 1 green onion finely chopped with scallion greens separated from whites 3 cloves garlic minced 2 large eggs, beaten 2 tablespoon vegetable oil or any neutral oil 2 tablespoon soy sauce 1/2 tablespoon sesame oil toasted 1/8 teaspoon black pepper Directions: Heat 1 tablespoon of oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds. Toss in mixed vegetables and fry for 1-2 minutes until vibrant in color. Push everything to the side of the pan. Add remaining tablespoon oil into empty space, followed by beaten eggs. Scramble eggs and break into small pieces. Move everything to the side. Toss in day-old rice, soy sauce, sesame oil and pepper and stir-fry until rice is colored brown. Toss in scallion greens and remove off heat. Serve and enjoy! Nutrition: Calories: 395 | Carbohydrates: 63g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1380mg | Potassium: 535mg | Fiber: 6g | Sugar: 2g | Vitamin C: 53mg | Calcium: 102mg | Iron: 3mg "This simple veggie fried rice was delicious and so flavorful. It comes together quickly and easily!" 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.

" Has there ever been a better flavor combination than peanut butter and chocolate? I don’t think so, and that’s why I’ve paired these two flavors here with peanut butter frosted brownies — classic fudgy brownies topped with a silky-smooth peanut butter frosting that was shared with me by a good friend! " Whether it’s in a Reese’s peanut butter cup or my favorite Peanut Butter Cups recipe , or my Peanut Butter Chocolate Cupcakes ; peanut butter and chocolate are one of my all-time favorite flavor combinations, so I’m especially excited to share this recipe for peanut butter frosted brownies with you! Peanut Butter Fudge Brownies Servings – 12 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: Brownies 12 tablespoons unsalted butter sliced, into individual tablespoons 1/2 cup semi-sweet chocolate chips 1/2 cup unsweetened cocoa powder 3/4 cup granulated sugar 3/4 cup brown sugar,  tightly packed 2 large large eggs 1 large egg yolk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup all-purpose flour 1/2 cup mini chocolate chips,  optional or You can always use your favorite boxed brownie mix, using called for ingredients and instructions. Peanut Butter Frosting 3/4 cup creamy peanut butter 1/2 cup unsalted butter,  softened to room temperature 1 1/4 cup powdered sugar 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1 tablespoon heavy cream* Directions: Brownies Preheat oven to 350F and line a 9x9 baking pan with parchment paper. Combine butter and 1/2 cup semisweet chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat at 15 second intervals until chocolate and butter are completely melted and well-combined. Add cocoa powder and stir well. Add sugars, stir until completely combined. Add eggs and egg yolk, one at a time, stirring very well after each addition. Stir in vanilla extract. Sprinkle salt over batter and stir. Add flour, stir until completely combined. Fold in chocolate chips, if using. Spread into prepared 9x9 pan. Bake on 350F for 30-35 minutes (toothpick inserted in center should be just slightly fudgy, but not wet with batter). Allow to cool before frosting with peanut butter frosting. Peanut Butter Frosting Using an electric mixer, beat together the butter and peanut butter until smooth. Gradually add powdered sugar until combined. Stir in salt and vanilla. Gradually, with mixer on low speed, add heavy cream. Increase speed to high and beat until well-combined and frosting is smooth (pause mid-way to scrape down the sides and bottom of the bowl). Notes *If you don't have heavy cream on hand, you use 1 Tbsp milk instead or you can omit entirely, it will make the frosting a bit firmer You can also use a boxed brownie mix if you don't want to make the entire recipe from scratch. There is nothing wrong with that! - That's how I started with it! Nutrition Calories: 418kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 177mg | Fiber: 2g | Sugar: 36g | Vitamin A: 499IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 2mg "Seriously Good! Best PB frosting I’ve ever had. Smooth, creamy and just the perfect amount of sweetness. This was a hit on the potluck dessert table! - Thanks Lon. " 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.

" Moist Banana Pound Cake is a delicious spin on a classic, combining Pound Cake and Banana Bread all in one amazingly comforting bundt recipe! " What do you get when you cross a Banana Bread and Pound Cake? The best way to eat a banana of course! And with sugar... And butter... And walnuts... OK you catch my drift! I’m talking, of course, about the ingredients that make up my Banana Pound Cake, or Banana Bundt Cake – whichever you prefer. In all seriousness, homemade banana walnut pound cake is one of my favorite ways to use up those ripe bananas that have been sitting on the counter for ages. And as much as I adore banana bread, sometimes I’ve gotta switch it up, you know? And I always send these to work with Hubby! Banana Walnut Pound Cake Servings – 12 slices Prep Time – 15 Minutes Cook Time - 35-50 Minutes Ingredients: 1 box yellow cake mix, sifted - I use Duncan Hines 1/2 cup all purpose flour 1/2 cup light brown sugar packed into measuring cup 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 1/2 teaspoon vanilla extract 1 cup butter, melted 3 eggs 3 bananas, mashed about 1/2 cup 1/2 cup milk 3/4 cup chopped walnuts, optional - but makes it taste so much better! Directions: Preheat the oven to 350 degrees, grease and flour a bundt pan- or use bakers joy spray. In the mixing bowl, combine the dry ingredients cake mix, flour, light brown sugar, cinnamon, baking powder  and salt. Whisk to blend.   Add the eggs, melted butter, mashed bananas, milk and vanilla. Mix on low speed to blend increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for another minute. Stir in the chopped walnuts. The batter will be runny, but the cake will be light and moist. Pour the batter in the bundt pan and bake for 45-50 minutes or until a wooden skewer/toothpick comes out clean or with just a few crumbs attached. Bake times may vary- check the cake as it approaches the 45 minute mark and adjust time accordingly. How to Store Homemade Pound Cake The best way to store your banana pound cake is to refrigerate it in an airtight container – or tight layers of plastic wrap – for 2 or 3 days. " It’s never lasts long where ever I bring it! 😉 You have to try this one! " 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 soup is so easy to make and filled with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food!  " Best part of visiting different restaurants and embracing multi cultures, opens your eyes to new and delcious foods! This quick and easy chicken tortilla soup is loaded with all of my favorite Mexican-inspired ingredients — cilantro, lime juice, avocado, tortilla chips, and, of course, the ultra-flavorful tomatoey broth. It’s slightly spicy and full of flavor! There is very little prep time for this recipe. Comes together quickly and only 20 minutes to cook. Great for week night meals! Chicken Tortilla Soup Servings – 8 Prep Time – 10 Minutes Cook Time - 20 Minutes Ingredients: 2 tbsp olive oil 1 yellow onion 4 cloves garlic 1/2 cup chopped fresh cilantro 2 large chicken breasts, about a pound and a half 4 cups chicken broth, you can also use low fat or low sodium 1 - 14.5 oz can diced fire roasted tomatoes 1 - 28 oz can crushed tomatoes 1 can black beans, drained and rinsed 1 can corn 1 cup white hominy 1 can green chilies, optional 1 small lime, juiced 1 tbsp chili powder 3 tsp cumin 1 tsp smoked paprika 1/4 tsp cayenne, optional for heat 2 tsp salt 1 tsp pepper Avocado, Greek yogurt or sour cream, shredded Monterey Jack cheese, hot sauce, cilantro, for garnish Directions: In a large pot, heat two tablespoons olive oil over medium heat. Add in onions, garlic, and cilantro and sauté until fragrant Add chicken broth, crushed and roasted tomatoes, beans, corn, hominy, chilies and lime juice and stir. Add in remaining spices and then add in chicken breasts. Bring to a boil Once boiling, lower heat and let simmer for 10 minutes. Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork. Add shredded chicken back into the pot of soup and let simmer for an additional 10 minutes. Garnish and serve immediately. Notes: Crockpot Directions Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.  Serve with my Homemade Baked Tortilla Chips . Nutrition: Calories 225 | Carbohydrates 18g | Protein 25g | Fat 7g | Saturated Fat 1g | Cholesterol 60mg | Sodium 569mg | Potassium 604mg | Fiber 3g | Sugar 3g | Vitamin C 20mg | Calcium 47mg | Iron 2mg "I love chicken tortilla soup and this version is so easy and delicious! I’m all about easy weeknight dinners, this is perfect!" 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.

" If you have ever made spice blends at home, you know that they taste SO much better than store bought. This Chinese Five Spice blend has off the charts flavor that is perfect for your next Asian dish. " Origin of Chinese Five Spice Interestingly, Chinese Five-Spice Powder is based on the five elements—fire, water, wood, earth, and metal. According to traditional Chinese medicine, the five elements manifest in different parts of the body, and when there are imbalances in these elements, illness can result. For thousands of years, herbs and spices have been used to restore balance in the body, and that is why Chinese five-spice powder came to be. Oriental 5 Spice Servings – 9 Tablespoons Prep Time – 10 Minutes Ingredients: 6 tablespoons Sichuan peppercorns 18 whole star anise seeds 3 tablespoon fennel seeds 3 teaspoon ground cinnamon 1.5 teaspoon ground cloves Directions: Add your peppercorns, star anise, and fennel seeds to a spice grinder. Grind until it all comes to a fine powder In a small bowl add your ground cinnamon, cloves, and freshly ground spices together. Mix well. Store in a small airtight container at room temperature. This spice has a very strong flavor so you’ll want to start with a conservative amount in the recipes you use it in and add more to taste. "Delicious spices come together for a delectable combination for Asian cuisine. Use in my pot stickers , Szechuan beef and noodles, vegetable fried rice and sticky chicken wings . You have to try this!" 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 no bake snack bars are one of the best bar recipes you will make! Sweet, chewy, and wholesome bars are chock full of cocoa, peanut butter, and sweet chewy dates. " No-Bake Date Nut Bars Servings – 9 Prep Time – 10 Minutes Chill & Set Time – 40 Minutes Ingredients: 3 cups dates, pitted 1 cup nuts of your choice, I used peanuts and walnuts 1/2 cup dried cranberries 1/2 cup peanut butter 1/2 cup sweetened coconut flakes 1/4 cup quick oats 2 tablespoon cocoa powder, unsweetened 1/8 teaspoon salt Directions: Toss everything into a food processor and process until the mixture starts to go smooth and clump into a ball. The dates will be all chopped up but you’ll still have bits of nut. Turn the mixture out into an 8 or 9 inch square dish lined with parchment paper. Use your hands to firmly press the mixture into the bottom of the dish. Cover and refrigerate for 30 minutes. Remove the bars from the pan and cut into pieces using a sharp knife. Enjoy them cold or frozen. You can even roll teaspoonfuls into balls, adding to a mini paper liner for easier individual servings. Store in an air-tight container in the fridge or freezer. Nutrition: Calories: 227 | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 69mg | Potassium: 374mg | Fiber: 5g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg "I love healthy snack recipes that you don’t need to cook or bake.  Without much effort, you can have a healthy snack whipped up that can compete with a packaged snack anyday. These healthy no-bake snack bars are exactly that!" 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 potato cakes are simple and quick to make with only a few ingredients. The best way to use up leftover mashed potatoes for breakfast or side dish! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes. Great with any meal and kids of all ages love 'em ! " Are potato cakes the same as latkes? Latkes are a traditional Jewish food. Latkes are made more with shredded potato, making them less uniform than our potato pancakes made with mashed potatoes. Latkes are delicious, just made differently than these potato cakes. Old Fashioned Potato Cakes Servings – 9 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 3 cups mashed potatoes 3 large eggs 1 cup shredded cheddar cheese 1 cup all purpose flour, sifted salt and black pepper, to taste vegetable oil Optional Add Ins: ranch seasoning, I like to add just a teaspoon to the batter garlic chopped bacon or ham chives, chopped cooked sausage, crumbled green onions, chopped into thin slices any diced vegetables Optional Toppings: sour cream, or creme fresh green onions or chives, chopped apple sauce Directions: Place your mashed potatoes, eggs, cheese, and cup of flour into a large bowl. Stir until well combined. Gradually add up to 1/2 more cup of flour until the potato mixture becomes thick enough to hold their shape on the griddle. Heat a large skillet with about 1/4" oil in the bottom over medium high heat. Once the oil is hot, drop the batter by 3/4 cup full or smaller if you'd like into the oil. I personally like to shape mine in my hands into round, patty style shapes. I like when they are perfectly round, the presentation is just perfect! You can use a spoon to spread slightly into a round "pancake" shape as well. Cook until the potato cake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through. Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy. Sprinkle with coarse salt if desired. Top with apple sauce or sour cream and green onions and or chives. Serve immediately! Notes: Work with cold mashed potatoes. They are thicker and easier to handle than warm mashed potatoes. Nutrition: Calories: 229 | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 102mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 102mg | Iron: 1mg "Theses are so easy and delicious! A great way to use up leftover mashed potatoes!" 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 Cornflake Bars are perfectly chewy, sweet treats made with just 4 ingredients. It's great for a quick snack or super simple dessert ! " This super simple Bar Recipe is easy to throw together at short notice. The basic cereal bars are similar to Rice Krispies Treats but made with peanut butter and corn syrup instead of marshmallows. You can always make these just like the Rice Krispie Bars replace the rice krispies with the cornflakes. Either way, you are going to enjoy this treat! Peanut Butter Cornflake Bars Servings – 12 Prep Time – 10 Minutes Chill Time – 40 Minutes Ingredients: 1-1/2 cups creamy peanut butter 1 cup light corn syrup 1 cup sugar 1/2 teaspoon vanilla, optional 6 cups cornflakes Directions: Spray a 9x13 pan with vegetable oil spray. To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat. Mix well until just dissolved, then remove from heat. Mix in vanilla. In a large bowl mix cornflakes and peanut butter mixture. Gently press mixture into baking pan. Cool completely before slicing. Store in an air tight container with pieces of wax paper or cupcake liners in between each bar to prevent them sticking to one another. Nutrition: Calories: 194kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 70mg | Fiber: 1g | Sugar: 31g | Vitamin C: 2mg | Calcium: 7mg | Iron: 3mg "I REMEMBER eating these in the elementary school cafeteria... Sweet Memories!" 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.