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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.

"You will want to make these adorable decorations for your front door this year and for every holiday to come! The possibilities are endless!" Materials: 6 - 9 yd Rolls Colored Deco Mesh Your Choice of Colors 1 - 14″ Wire Wreath Form 1 Package Pipe Cleaners (Chinelle Stems) Mini Coordinating Decorations Optional 3 - 6 yd Spools Decorative Ribbon Matching Colors 1 - 10-12″ Holiday Sign Decoration Any other embellishments you would like to add Directions: Step 1: Attach the pipe cleaners to the wreath form The first step in making your deco mesh wreath is to make your wreath form. There are two ways to do this. You could purchase a work wreath, it has pipe cleaner or twist attachments already attached. Otherwise you can use pipe cleaners and a regular wire wreath form. Attach pipe cleaners every 3-4″ on the wreath form. I used the sections as a guide and just attached a pipe cleaner on the inner row at every intersection. I then attached a pipe cleaner on the outer row every 3″ in between the others I had placed on the bottom row. Step 2: Add the filler deco mesh to the wreath form Next you are going to take your 10″x 10 yard deco mesh in one color and fill in the wreath form. This layer is a literally a filler layer. It is made to cover up the wire wreath form. Start with the inner row of the wreath. Bunch the end up and place it in between the two ends of one of the pipe cleaners. Then twist the pipe cleaner ends together to hold the deco mesh in place. Create a 6″ bubble/bump/loop of the deco mesh between the first and second pipe cleaners. Now attach the second pipe cleaner around the deco mesh. Keep looping the deco mesh in between the pipe cleaners as you go. Continue making the loops around the inner row of the wreath until you get to the end where you started. When you have come back to the beginning where you started open the first pipe cleaner and attach the deco mesh to complete the row. Now without cutting the deco mesh. Make a loop onto the outer row of the wire wreath form and do the same thing. Loop 6″ of mesh at a time from one pipe cleaner to the next. Keep on making the loops until you come to the last pipe cleaner. Attach the deco mesh with the pipe cleaner and trim off the deco mesh where you end up. Step 3: Cut your deco mesh curls for your deco mesh wreath Now that the wreath form is covered with deco mesh it’s time to cut the deco mesh curls that you will attach to the wreath. Cut the remaining deco mesh into 10″ squares. I used the same color of deco mesh and some mesh to finish the wreath. Step 4: Cut your ribbon for your deco mesh wreath Now you are ready for the best part. Choosing your ribbons. This is the fun part because you can choose any colors or types that you like. Just choose colors that you think go well together. Once you have selected your ribbons, it’s time to cut them to size. You will want all of your ribbons to be about 11-12″ in length. I used 4 spools of 2.5″x 3yd ribbon in matching colors. Now cut all of the ribbon into 11″-12″ strips. Step 5: Dovetail Your Ribbons Now that you have cut all your ribbons to be 11″-12″ it’s time to dovetail the ends! To dovetail your ribbons, take one ribbon at a time. Fold the ribbon in half. Then starting with the corner of your folded ribbon, make a cut with your scissors angled diagonally from the corner. Continue to do this with each of your ribbons on both sides to get the dovetail look. It’s a fun activity to do while watching your favorite show. Step 6: Attach the curls & ribbons to the deco mesh wreath The last step is to attach the curls and ribbon to your deco mesh wreath. Take one of each of your deco mesh 10″ squares and roll them tightly into curls. Then choose two of your ribbons in different colors. Place them on top of your two curls. You may have to use your hands to pinch the center of the curls tight. This will be the basic bundle you attach to each of the pipe cleaners along the wreath. Taking the bundle, unwind one of the pipe cleaners, and attach the bundle by twisting the pipe cleaner closed again. Now you can tuck the end of the pipe cleaner on the back of the wreath. Repeat this step on every pipe cleaner on the wreath until you go all around the deco mesh wreath. You can also add some embellishments. Notes: A quick way to cut multiple squares at once. Cut a piece of cardboard that is 10″x10″. Then wrap the deco mesh around the cardboard multiple times until you have used up all of your mesh. Take your scissors and cut through the edges on both sides. This will make mutliple 10″ squares at once. Do this again if you are using a second color of deco mesh. A little wreath humor... "What do you call a wreath made of $100 bills?" Aretha Franklin's

"Making a wire wrapped bead chain is satisfying and enjoyable. The completed chain is very versatile and can be used for bracelets, necklaces, earrings, to make tassels or as a component in a design like this hand chain bracelet. Bead chain is made by creating and linking beads surrounded on either side with wire wrapped loops. Once you have learned the basic technique, you may wish that you could make the process go more quickly, with less time spent constantly switching tools. This step by step will show you how to make a bead chain more quickly by using an assembly line methodology." Equipment: Round Nose Pliers Needle Nose Pliers Wire Cutters Materials: 22 or 24 Guage Jewelry Wire Color of your choice Beads Style, sizes and colors of your choice Clasp Closure Style of choice Fishhook Earring Holders Color to match chosen wire Instructions: Bead Chain Materials The key to an assembly line process is to repeat each step several times before moving on to the next step in the process. The reason an assembly line process is quicker is because you make the most of using the same tool or process before moving on to using the next tool or process. It saves you the time you would ordinarily be looking for and switching tools and materials. To make bead chain in this manner, you will first cut all the wire, make the open wire loops, make the first wrap, add the beads, make the second loops, connect the components, and close the loops. Cut the Wire for Each Bead Link Cut pieces of wire to the appropriate size for each wire link To cut the wire for each link in advance, you need to know how much wire is used for each link. Before you make the first link, cut a piece of wire that you know is longer than you need. In this case, 2 inches of 24 g wire. After you make the wire wrapped link trim the extra wire on each side and save and measure the excess. In this case, the extra is just under 1 inch. So now we know each link takes just over 1 inch of wire. But remember, you can’t cut the amount of wire you need. There needs to be a little extra to account for variation in the size of the beads and loops, plus you need a little extra to grab onto and make your wraps. Since this wire can get marred and flattened by your pliers, it’s always best to plan to trim a little on every wrap. For each of these wire bead links, we cut 1.5 inches of wire. Before you cut a lot of wire that size, make sure that it is the right length by making a few links with that size piece of wire. Once you adjust and find the right size, just line up a piece cut to the right size with the wire on the spool, and cut, line up again and cut, line up again and cut, etc. Make the Loop for Each Bead Link Form a loop using your round nosed pliers After you have cut the wire for each bead link, you are going to make the loop for each link. The quick method for making a bead chain uses each tool to finish as many links as possible before putting down that tool and moving on to others. In this case, you will use your round nose pliers to make all the loops for the links. Wrap the Loops for Each Bead Link Complete the first wrapped loop by wrapping the wire end around the main wire Wrap the loop for each bead link using one pair of pliers to hold the eye of the loop and another to grasp the wire end and wrap it around the neck. We recommend using flat-nose pliers, chain nose pliers, or bent nose pliers. In general, it is best to use pliers with smooth jaws, so the wire doesn’t get marred while you are holding it and wrapping. Repeat Until you Have Finished all Links Add a Bead and Make Another Loop Add a bead and make the second loop Make another loop above the bead using your round nose pliers. Make sure you leave the loop open so you can connect them to the other chain links. Repeat with all links. Join Bead Links, Close the Loop, and Trim the Wire Tail Connected Links Slide the open link into a closed link and then wrap the second loop. You can choose to add all the links and then close them as you see in the picture or add them one at a time. If it’s your first time doing this method, it can be easier to do them one at a time. However, we do find it easier to connect them all and then make the wraps. You can trim the wire tails as a final step—although you could trim the tails after making each wrap. The reason we recommend waiting is just in case your second wire wrap ends up a little short, you can compensate by adjusting the first wrap if you haven’t trimmed the tail of the first wrap yet. This will allow you to have your loops snugged close to the bead, so it doesn’t slide around on any extra wire. Earrings Continue doing the same linking for your earrings in the length you desire. Add fishhook to the top loop. Notes: How much quicker is it to make your bead chain this way? It really depends on how familiar you are with each step. This method also allows you to do the steps while you’re doing something else, like watching TV. Doing the same step takes less concentration than making an entire link. Enjoy Your Necklace and Earring Set!

"This little project is great for using up bits and pieces you may have lying around and you could quickly churn several pairs of these out in an evening for gifts. The memory wire will maintain it's shape and won't bend or flex, so it works great for this style." Equipment: Round Nose Pliers Needle Nose Pliers Wire Cutters Materials: Ring-sized memory wire Memory wire cutters these are different from regular cutters Small beads any color or style Charms optional Instructions: Get all of the beads and charms you want to use and come up with a basic design plan for your earrings. Also, make sure your beads fit onto the wire easily. For each charm you will want to cut a loop and a half from your memory wire coil. The extra length will be where you make loops and the overlap will keep the earring together on the back of your ear. Grab your round nosed pliers and make a small loop at one end of the memory wire. You will have to exert a fair amount of force to do this, so be careful. Bending the loop inwards will be easier than trying to go against the curve. This loop will stop beads from falling off your wire. Thread half of your bead design onto the wire. Next you will want to add your charm. Depending upon the positioning of the loop, you may need to add a small jump ring to your charm so that it faces the right way. The charm will just be directly threaded onto your memory wire loop. Finish your beaded design and then make another small loop at the end of the wire to hold the design in place. Do this 1 more time to make a pair! Notes: Before cutting your wire with your usual jewelry making cutters – just don’t! If you don’t have the ability to buy memory wire cutters or have them to hand, then you could use an older pair of normal cutters that you don’t care about as you will more than likely end up with nicks in the cutting blades. Simple, elegant and go with everything straight down to a pair of jeans and sneakers!

"Enjoy making your own designed jewelry? Enjoy making gifts that are one of a kind? This are the perfect place to start if you are a beginner or extremely advanced. These beautiful bracelets are made with quality silver jewelry memory wire and glass and natural stones or crystals. You will be completely satisfied and love your designs!" Equipment & Materials: Memory Wire your choice of layers Beads colors of choice Charms design of choice Jewelry tools memory wire cutters, needle nose pliers and round nose pliers Instructions: Memory Wire Determine the length of wire you need by wrapping it around your wrist. Cut the wire so that both ends of the wire match up. Choose how many rings "layers" you would like. Take one end and using your needle nose pliers twist the wire around the pliers, making a small loop. For stringing purposes, this will be the bottom of the bracelet—but it really doesn’t matter, you can always turn the bracelet upside-down. Beads Having your beads selected and a plan mapped out will save you a lot of time stringing and unstringing your bracelet. It also will help you in determining whether or not you need to run to the store for more beads (as I had to). You can also add charms throughout your stringing or attach a charm with a jump ring later. Stringing Once you have a design you like and a sufficient number of beads, begin stringing and continue until all but the last 1/4-1/2″ is filled. You are going to repeat the same loop making process as in step 2 to close the wire and keep all your beads in place. Finishing Touches If you didn’t add a charm while stringing, now you can go back and add a charm using a jump ring. You can also add charms to the loops you made to close the bracelets. 4 Layer 80’s Style and Neon Colored Stones and Beads 4 Layer Carnival Glass Moon Stone Beads and Stones 5 Layer Natural Color Stones and Beads

"I love charm bracelets. I love how they dangle and jingle. So, I decided to make some personalized charm bracelets for my daughter and her friends as birthday gifts. Charm bracelets are perfect for beginner jewelry makers. Unless you make some of your own charms the only thing you need to know is how to do is open and close a jump ring and cut chain. Pretty basic!" Equipment: Needle Nose Pliers Round Nose Pliers Nylon Pliers (Optional) Materials: Link Chain Your choice Lobster claw clasp Your choice to match chain Jump Rings Your choice to match chain Charms Your choice Beads Your choice Instructions: Cut chain to desired length. Child length, cut the chain to 6 1/2″. Adult length, cut the chain to 8″ long Attach the lobster claw to one end with a jump ring. To wear you can just clip it to the chain, so it’s adjustable. Trying adding color by using multiple different glass beads. Figure out the order you want the beads to go in. It worked out that I put a charm in every other link and filled in the spaces with bead dangles. Just attach them with jump rings. Super easy. I made sure to attach them all on the same side of the chain and made sure the charms were all facing the same direction. Whatever your theme, or jewelry style is. Go with it and have fun. The possibilities are endless! I think these charm bracelets turned out super cute. Enjoy and have fun yourself! "Charm bracelets make great holiday gifts for friends and family. Wrap in a little box with a cute ribbon and bow. Waaa Laaa!" Bake with Me Charm Bracelet With Safety Chain Cookies and Milk Charm Bracelet Handmade Polymer Chocolate Chip Cookies Love, Peace, You & Me Charm Bracelet With Safety Chain

"Does anybody else have a bunch of pens lying around the house that they don’t really like? Or want to make a unique handmade gift for someone that has everything? I personally have one kind of pen that I love (note: they’re not a good choice for this project) – fine point RSVP pens by Pentel. They have been my favorite for over a decade. Yet somehow, for every 1 of my favorite pens, we have about 5 other pens floating around. They come from my husband’s pockets, from the depths of my purse, and from hotels we stayed in. I refuse to throw them away. They work perfectly fine, and I don’t want to fill up the trash with a bunch of perfectly good pens, and then go spend a bunch of money on pens I like better. Because, let’s face it, they’re just pens. But on the other hand, life’s too short to always use a pen you don’t like. So, I’m very excited to fancy these second rate pens up by turning them into flower pens! The best pens to use for your DIY flower pens are the kind with caps, such as BIC. I’m all for getting creative and working with what you already have when possible. If you are purchasing something specifically for this project, a pen with a cap would be your best bet." Materials : Flowers Any type or style flowers will do. You’re going to be cutting the stem down to size so you don’t have to worry much about that. Just make sure they have at least a couple of inches of stem, and that the flower isn’t so big that it will be cumbersome when on the top of a pen you’re using for writing. Floral Tape 1/2″ wide dark green florist tape but you can use any color you like or works best with your project. Tools Wire cutters but you certainly don’t need to go out and buy them if you don’t already have them. A sturdy pair of scissors and a lot of pressure will normally get the job done. Just please watch your fingers. Hot glue gun You will need a hot glue gun to secure the flower to the pen. Instructions: This method centers the flower perfectly on the pen. However, it takes a bit more work (but it’s still really simple). You cannot use a pen with a top clicker for this method. Pop end cap off the back end of the pen, (this looks like a little thumb tack) I like to use scissors to make a gap between the pen and the end cap and pry it off from there. Cut the flower stem to 1-2" length. Leave it as long as you can, but it will probably have to be pretty short because it will hit the internal part of the pen that holds the ink. Use your hot glue gun to run a small bead of glue around the back (open) end of the pen where you removed the end cap and the stem meet. Wrap the pen with the florist tape. Start from the bottom (or the part closest to the writing tip). It won’t stick to the pen well directly, but instead it sticks to itself. When you stretch it out it sticks better, so be sure to use a bit of tension while you’re wrapping. Make sure each wrap generously overlaps the previous rotation. Use a small dot of glue at the end of the florist tape to be sure it doesn’t unravel if desired.

"Great over chicken, ribs, pork, and ground beef." Tammy’s BBQ Dry Rub Serving Size Suggestions: 2 Racks of Ribs, 6lbs Chicken, 4 Large Pork Chops, 4lb Brisket or any meat of your choosing. Servings - 6 Servings Prep Time - 5 minutes Ingredients: 2 tsp. Cumin 1 tsp. Oregano 1 tsp. Parsley 1 Tbsp. Chili Powder 1 Tbsp. Garlic Powder 2 tsp. Onion Powder 1 Tbsp. Paprika 1 Tbsp. Salt 1 tsp. Black Pepper 1 Package of Sazon Spanish Seasoning 1/4 Cup Packed Brown Sugar 1/4 tsp. Cinnamon Instructions: Mix all spices together well. Store in airtight container or mason jar up to one month. Notes: Package in a mason jar, add a little fabric, tie with ribbon and tag. Makes a great gift for the griller in your life! "A great way to kick up and give flavor to boring old week night meals. Easy to make and simple to use." 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.

"Traditional sweet potato casserole recipe that was on every holiday table as kid… Can't wait to dig into this mouth watering side dish!" Sweet Potato Casserole Servings - 16 Servings Prep Time - 15 Minutes Cook Time - 20 Minutes Ingredients: 2 1/2lbs Sweet potatoes peeled and cut into 1-inch cubes 3/4 cup Packed brown sugar 1/4 cup Butter softened 1 1/2 tsp Salt 1/2 tsp Cinnamon 1/2 tsp Vanilla extract 1/2 cup Finely chopped pecans, divided (optional) 2 Cups miniature marshmallows (optional) Cooking spray Instructions: Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender; drain. Add sugar, butter, vanilla, salt and pepper. Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden and marshmallows are soft and puffy. Recipe Notes: Crumble topping option - mix 1/4 cup of brown sugar, 1/4 cup pecans, chopped, 1 stick of melted butter, and 3/4 cup quick oats into a small bowl. Combine until mixture becomes crumbly. Spread across the top of the sweet potatoes and bake accordingly. "A must have side to any Thanksgiving table!" 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 sweet favorite that was added to my picky table when I started to cook holiday dinners. Serve with crackers, pretzels or spread on your dinner rolls." Cranberry Orange Cheeseball Servings – 8 Prep Time – 10 Minutes Chill Time – 2 Hours or Overnight Ingredients: Cheese Log: 1 package (8 ounces) cream cheese, softened. 1/4 cup powdered sugar 1 tablespoon freshly grated orange peel 1 tablespoon freshly squeezed juice from orange 1/3 cup dried cranberries, chopped. 1/3 cup pecans finely chopped. Outside Coating: 1/4 cup (2 ounces) dried cranberries, chopped. 1/4 cup (2 ounces) pecans finely chopped. Instructions: Beat cream cheese and sugar in a small bowl with a hand mixer until combined, about 2 minutes. Add orange peel and orange juice and beat again until smooth. Transfer to a bowl and fold in (¼ cup) cranberries and (¼ cup) pecans. Form mixture into a ball or log shape and place in plastic wrap, wrap tightly. Refrigerate for 1 hour. Remove ball from plastic wrap. When ready to serve. Spread additional crushed pecans (1/4 cup) and dried cranberries (1/4cup) on a plate; roll ball/log to coat until covered. Serve accompanied by crackers, baguette slices and/or dinner rolls. "Sweet addition to any charcuterie board, snack table or a treat at the beginning of a meal. Tangy cranberries with sweet citrus and savory cheeses. Spread on crackers, dinner rolls or use as a dip with pretzels and pita chips. Also roll into a log form or other fun shapes!" 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.

"Comfort food at it's finest!" New England Meat Loaf "There are dozens of ways to make meatloaf with different ground meats and various additions. This all-beef loaf, a comfort food classic, is shaped in a baking dish and covered with a tangy tomato sauce. Serve with mashed potatoes, and sautéed vegetables." Ingredients: Meatloaf 1 cup Italian style breadcrumbs 1/4 cup milk 1 small onion, chopped finely (about 3/4 cup) 2lbs 80/20 ground beef 2 eggs 1 Tablespoon garlic powder 1 Tablespoon Italian seasoning 1 cup chopped parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon ground black pepper Sauce 1 can (15 ounces) tomato sauce 1/3 cup ketchup 1 Tablespoon Worcestershire sauce 1 Table spoon brown sugar Instructions: Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish. In a bowl large enough to hold all the ingredients, combine the breadcrumbs and milk. Mix well to moisten the bread and set aside for 5 minutes. Add the onion, beef, eggs, chopped parsley, Italian seasoning, garlic powder, salt, and pepper to bread crumb mixture. With clean hands, mix well until thoroughly combined. Place the meat mixture in the baking dish and form it into an oval loaf that is about 10 inches long, a generous 4 inches wide, and 2 1/2 inches high. In a bowl, stir together the tomato sauce, ketchup, Worcestershire sauce, and sugar. Pour the sauce over the meat. Bake the meatloaf for 70 minutes, or until a meat thermometer inserted into the center of the loaf registers 155 degrees (it will rise 5 degrees as it rests). If there are any brownish-gray clumps around the loaf, spoon them off; it's natural for some meat proteins to release during cooking and these can coagulate into grayish liquid and soft clumps. They're edible, but the loaf is prettier without them. Rest meatloaf sit in a warm place for 5 minutes (the temperature will rise 5 degrees). Cut into thick slices and serve. "Nothing says comfort like a plate of right from the oven meatloaf dinner. Serve with mashed potatoes, and a vegetable or creamy extra cheesy Mac and cheese! A childhood favorite! Make delicious sandwiches for lunch the next day... if there is any to spare!" 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, light and full of citrus flavor. Compliments perfectly with any meal" Luscious Lemon Bundt Cake Servings – 10 Prep Time – 10 Minutes Cook Time – 28 – 45 Minutes Ingredients: Cake: 1 box (18.25oz) Lemon Cake Mix 1 box (3.4oz) Instant Lemon Pudding Mix 1 3/4 Cups Water 3 Egg Whites Glaze topping option: 2 cups confectionary sugar 3-4 tablespoons milk 1/2 teaspoon lemon extract Lush frosting option: 1/2 teaspoon lemon extract 3/4 Cup Milk 1 box (3.4oz) Instant Vanilla Pudding Mix 1 Carton (8 oz.) Frozen Whipped Topping Lemon slices for garnish Instructions: Combine the lemon cake mix, the pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a greased 9 x 13 x 2 in. baking pan or bundt pan. Bake at 350°F for 23-28 minutes, Bundt pan 35-45 minutes or until cake test done. Cool completely. Frosting option: Combine all the topping ingredients in a mixing bowl. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Glaze option: Combine all ingredients, whisk until all lumps are removed. If it is to thick, add a little milk and stir. Drizzle over cake. Keep refrigerated. A delicious light summery or spring dessert. Perfect after a heavier sided meal. Moist, spongy and full of citrus flavor. Grab a slice and settle in for a chat with friends over cake and coffee. 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 Options "Roasted asparagus seasoned with garlic, lemon, and Parmesan cheese. This recipe is super quick to prep and roasting removes any bitterness. Try it next to lamb or grilled fish." Roasted Asparagus Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes Ingredients: 1 bunch thin asparagus spears, trimmed 3 tablespoons olive oil 1 1/2 tablespoons grated Parmesan cheese, optional 1 clove garlic, minced, optional 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon lemon or lime juice, optional Instructions: Preheat the oven to 375 degrees F. Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange asparagus in a single layer in a baking dish. Bake in the preheated oven until just tender, 15 - 20 minutes depending on thickness. Sprinkle with lemon or lime juice just before serving. "A delicious fresh side dish perfect for any meal or just by itself!" 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.

"Embrace the apple season with this delicious, just like grandma used to make apple pie. Mmmm.. can you smell is sitting on the windowsill to cool???" Dutch Apple Pie Prep Time: 20 Minutes Cook Time: 50 Minutes Cooling Time: 2 Hours - Over Night Ingredients: Crust 1 Refrigerated rolled pie crust or frozen pie shell, or my pie crust/pastry dough Filling 8 cups Apples (Combination of sweet and tart) cored, and sliced 1/2 cup Granulated sugar 1/4 cup Brown sugar packed 1/4 cup All-purpose flour 1/4 tsp Ground cinnamon 2 tbsp Lemon juice Topping 1/2 cup Unsalted butter softened 1 cup All-purpose flour 2/3 cup Brown sugar packed 1 tbsp Granulated sugar 1 tsp Vanilla 1/4 cup Rolled Oats Instructions: Heat oven to 400°F. Roll out pie crust over pie pan. (If you purchased a frozen shell, skip this step and use according to directions on package.) Ease crust into plate, pressing firmly against bottom and side and being careful not to stretch pastry to much. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute with fingers or fork tongs as desired. In large bowl, toss filling ingredients. Mix until combined well. Pour into pie plate, mounding apples toward center. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour, brown sugar, oats, and vanilla until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool. Notes: Add a large scoop of vanilla ice cream on top for an A la mode or slices of sharp white cheddar cheese on the side for East Coast flare. "My husbands favorite apple pie for the holidays." 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 sweet dip is quick and easy to make in 10 minutes using only 5 ingredients. Filled with fall spices, it tastes like creamy pumpkin pie filling in the form of a delicious dip for dunking your favorite finger foods.” Pumpkin Pie Cheesecake Dip Prep Time: 10 Minutes Cook Time: 30 Minutes Chill Time: 2 Hours Ingredients: 1 8 oz brick of cream cheese room temperature 1 cup powdered sugar 1/2 cup pumpkin puree 1 teaspoon pumpkin pie spice 1 1/2 cups cool whip whipped topping sliced apples, shortbread cookies, spicy molasses cookies, graham crackers, creme filled wafers optional dippers Instructions: In a medium sized mixing bowl, whip together the cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree and pumpkin spice, whip until fully incorporated. Using a rubber spatula, fold in the whipped topping. Cover and chill in the refrigerator for at least 30 minutes. Serve with your favorite dippers, enjoy. Tips: Make sure your cream cheese is softened to room temperature. For an extra fluffy dip, make sure to beat together the cream cheese and powdered sugar for at least 1-2 minutes. Do not overmix the cool whip. Storage: Store your pumpkin dip with cream cheese in the refrigerator for up to 5 days in an airtight container. "Great party or potluck addition. Easy to transport. Serve with so many options, fruit, cookies, crackers, sweet breads, etc..." 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.

"Love apple pie but not all the effort? You won’t believe how quick and easy it is to whip up this amazingly delicious Easy Caramel Apple Pie!" Caramel Apple Pie Servings: 12 Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Ingredients: 1 package refrigerated rolled pie crust 2 rolls 5 tart apples, I like Granny Smith 3 sweet apples, such as Pink Lady, Macintosh, Courtland, Envy or Honeycrisp 1/2 cup sugar 2 1/2 Tablespoons lemon juice 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 3 pats butter 1 8-oz. jar caramel sauce, optional 1 large egg 1 tablespoon heavy cream Course sugar for garnish, optional Instructions: Peel, core and slice apples. Remove pie crust from refrigerator and let set on counter for 10 minutes. Preheat oven to 375ºF. In a large bowl, mix apples, sugar, lemon juice, cinnamon and nutmeg until apples are well coated. (If you are omitting the caramel sauce, be sure to add an extra 1/4 cup of sugar here.) Unroll first pie crust and set on 9 1/2" pie plate. Unroll second pie crust on cutting board and cut out design, lattice strips or pattern, if desired. Place 1/2 of apples in pie crust. Top with 3 pats butter. Cover with remaining apples. Heat caramel in microwave to bring it to pouring consistency. Carefully pour over top of apples. Carefully place 2nd crust over top of apples and crimp edges with edge of bottom crust to seal. Whisk together egg and heavy cream. Carefully brush top of pie with egg mixture. Sprinkle with sugar if desired. Bake at 375ºF for 60-75 minutes, until crust is brown and juices are bubbly. If crust begins to brown too quickly, cover with foil. Let cool before serving. "Great addition to any holiday dessert table. Yet so easy to make anytime of year!" 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.

"Creamy mashed potatoes are the perfect side dish to every meal in my opinion! They are even more delicious smothered in homemade gravy." Creamy Mashed Potatoes Servings: 8 Prep Time: 15 Minutes Cook Time: 30 Minutes Ingredients: 8 to 10 medium Yukon gold or Russet potatoes about 3 lb., peeled, cut into quarters 1 tsp Salt 4 tbsp Butter 2 tsp Pepper, optional 1/4 cup Milk 1/4 cup Sour Cream Instructions: Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well. Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture. Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, add in sour cream. Gradually adding enough milk to make potatoes smooth and creamy. Top with a sprinkle of salt and pepper with a pat of butter "Creamy delicious and full of flavor. Nothing beats homemade 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.

"If you’re looking for a moist and flavorful Pumpkin Bundt Cake, look no further! This is the recipe you need to bookmark!" Pumpkin Bundt Cake with Cream Cheese Frosting Servings: 10 Prep Time: 10 Minutes Cook Time: 1 Hour Ingredients: 1½ cups granulated white sugar 1 cup vegetable or canola oil 3 large eggs 2 tsp pure vanilla extract 2 tsp baking soda 3 tsp pumpkin pie spice See Notes for a homemade ratio 1/2 tsp salt 3 cups all-purpose flour 15 oz (1 can) pumpkin puree (100% pure pumpkin) 1/2 sliced roasted almonds or shelled pumpkin seeds for garnish, optional Cream Cheese Frosting: 4 oz cream cheese, softened 1 Tbsp unsalted butter, softened 1 tsp pure vanilla extract 1½ cups confectioners' sugar Instructions: Preheat your oven to 350° F. Generously grease a 10-cup Bundt pan with shortening and flour, or baking spray. When making Bundts, for added "insurance" I like to use shortening and flour. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and oil for about 30 seconds or until combined. Add in the eggs, one at a time, mixing on low speed until just blended, followed by the vanilla extract. Meanwhile, in a separate medium bowl, combine the baking soda, pumpkin pie spice, salt, and flour and whisk to incorporate. Alternate adding in the flour mixture with adding in some of the canned pumpkin puree until all of the flour and pumpkin has been added. Make sure to scrape down the bottom and sides of the mixing bowl. Pour the pumpkin batter into the prepared Bundt pan and spread out the top. Bake for 60-65 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then very carefully and gently invert it onto a wire rack to cool completely. Frosting: In a medium bowl, combine the softened cream cheese, Tablespoon of butter, and vanilla extract and beat with a handheld electric mixer until creamy and smooth. Add in the confectioners' sugar and mix until fully combined. Fill a disposable piping bag with the cream cheese frosting (no need to use a piping tip!) and snip off the end. Pipe the frosting over the cooled Bundt cake. Sprinkle with optional almonds or pumpkin seeds. Serve immediately, or store leftovers covered airtight in the fridge. Notes: No prepared pumpkin pie spice? No problem! You can make your own using the following ratio for this recipe: Easy peasy! 1 & 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves "Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!" 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 recipe was born by accident when my children were little. They loved to dine on the “Fancy dishes” (as they called them) and stemmed glasses. My daughter wanted a fancy drink like the adults. So, Mommy improvised and let them use the iced tea glasses!” Harvest Punch Servings: 8 Prep Time: 5 Minutes Ingredients: 64 oz bottle of apple juice or cider chilled 1 12oz can frozen orange juice concentrate thawed 16 oz bottle of cranberry-apple juice chilled 1/4 cup grenadine 1 cup of pear nectar or 1 can of pear slices with syrup Sliced apples, oranges and pears for decoration Instructions: Pour the apple juice/cider, orange juice concentrate, cranberry juice, and pear nectar or pears in syrup into a large pitcher or punch bowl. Stir to combine. Add ice and fruit slices and soda if using. Notes: Add in 16 oz of ginger ale, sparkling apple cider or lemon lime soda to create a little fizz. Add bourbon, or vodka for an adult beverage. "Crisp, and clean. A taste of fall in a glass!" 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 recipe was my favorite holiday “picky table” treat. I looked forward to Mom’s stuffed mushrooms every Thanksgiving and Christmas as well as the entire family did and now, I get to share them with you. Check the recipe notes for an updated twist.” Patty's Stuffed Mushrooms Servings: 8 Prep Time: 15 Minutes Cook Time: 30 Minutes Ingredients: 2lbs fresh cremini/button mushrooms stemmed & cleaned 16 – ounces imitation crab meat chopped 1 sleeve of Ritz crackers crushed 4 cups of Cheese-It crackers crushed 2 sticks of butter melted 2 cloves of garlic smashed and chopped finely 1/4 cup grated parmesan cheese 1 tablespoon dried parsley Pepper to taste Instructions: Preheat the oven to 425°F. Remove the stems from 24 large cremini mushrooms. Wipe mushroom caps clean with a damp paper towel. Arrange on parchment paper lines baking sheet. In a small saucepan melt butter, add chopped garlic and parsley. Cook until butter is completely melted; and garlic is fragrant. Finely crush crackers; add to a large bowl. Add in parmesan cheese, chopped crab meat, and pepper. Stir to combine. Pour over melted butter and garlic mixture, mix well to combine. Mixture will be a stuffing texture. Divide stuffing amongst the mushroom caps, pressing mixture into stem hole. Bake 20-30 minutes until golden brown. Let cool 5 minutes, then remove from the baking sheet. Serve warm. Notes: Try a creamy updated twist… Combine 8 ounces cream cheese, room temperature, 1/2 cup chopped scallions, and 2 tablespoons mayonnaise into stuffing mixture, combine well. Cook for 20 minutes and then broil until golden, about 5 minutes. "Moist delicious and full of fall flavor. Grab a cup of coffee or hot chocolate it's time to get your fall on!" 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 roasted red pepper hummus is creamy, smoky, and sweet! You'll love this flavor-packed twist on classic hummus, thanks to sweet roasted red peppers, garlic, and a hint of smoked paprika. Serve it with homemade pita chips, the perfect addition to your Mediterranean mezze party platters!” Roasted Pepper Hummus Servings: 10 Prep Time: 5 Minutes Chill Time: 3 Hours Ingredients: 1 jar roasted red peppers 2 cups canned chickpeas drained (liquid reserved) and peas rinsed 1 1/2 teaspoon garlic powder 5 Tablespoon tahini paste 1 teaspoon smoked paprika 1 large lemon 2 tablespoons pine nuts, toasted, optional 1 teaspoon+ Extra virgin olive oil garnish Salt and pepper to taste Instructions: In the large bowl of a food processor fitted with a blade, add the roasted bell peppers along with the chickpeas, garlic powder, tahini, smoked paprika, and juice of lemon. Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning, if needed. Run the processor again to combine. Transfer to a serving bowl. Cover and chill. When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! "Great for a party or weekly lunch plan. Delicious, flavorful and healthy. Serve with veggie sticks, pita chips or spread on toasted baguette slices." 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.

"What is an Un-wich you ask? It a sandwich without the bun, roll, or bread. So, making it a low carb or keto friendly well… Un-wich it!" Turkey and Roast Beef Club Un-Wich Servings: 1 Prep Time: 5 Minutes Ingredients: 3 Slices Roast Beef 3 Slices Roasted Turley 4 Slices Bacon 2 Slices Provolone (Or your favorite) Cheese 1 Tbsp Mayonnasie 4 Leaves Romaine Lettuce 4 Slices Tomato Instructions: Lay out your Romain lettuce over lapping each piece to resemble a flat bread wrap. Add your chosen deli meats, cheeses, condiments, and vegetable in a layering pattern close to one side. From edge of layered meat side, start rolling towards to the center pulling in the edges of the lettuce burrito style. Cut in half and enjoy! "A super healthy alternative if you are cutting the carbs. The possibilities are endless. Use turkey, ham, chicken, roast beef, pastrami, and so many 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.

Keto/Low Carb/Sugar Free Option "Light, sweet and hits the spot. Quick and easy dessert or snack when that sweet tooth kicks in!" Nuts over Berries Servings: 1 Prep Time: 5 Minutes Ingredients: 6-12 Strawberries, raspberries, blueberries, or blackberries Sliced 4 tbsp Whipped Cream Original or Sugar Free 2 tbsp Almonds Sliced Instructions: Spread whipped cream on bottom of dessert bowl. Sprinkle sliced strawberries and almonds. "A super healthy alternative if you are cutting the sugar and carbs. The possibilities are endless. Use raspberries, blueberries, or blackberries." 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.

Low Carb / Low Sugar Options "The flavors of your favorite old fashioned banana bread recipe in a sweet and healthy energizing snack." Banana Walnut Protein Bars Servings: 1 Prep Time: 5 Minutes Ingredients: 1 large Ripe banana 1 cup Pitted dates 1 cup Old fashion oats 1/4 cup Ground flax seed or flax meal 2 tablespoons Chia seeds 2 tbsp Flax seeds 1/2 teaspoon Vanilla 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Kosher salt 1/2 cup Chopped Walnuts 1/4 cup Mini chocolate chips, optional Instructions: Line a 8×8 square pan with wax or parchment paper. Place all ingredients chocolate chips in a high-powered blender or food processor, and process until the mixture forms a thick mass. Break up the mixture, add chocolate chips and pulse a few times to distribute the chips, or simply stir in the chips. Press the mixture into the prepared pan. You can cover the top with more paper and press an equal sized pan to roll the top with a glass to flatten completely. Place in refrigerator until firm, mixture will be sticky and this will allow you to slice them easier. Slice into bars or squares, wrap individually with parchment paper and store the bars in the refrigerator. "Quick and easy snack to grab when on the go for work and school." 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.