Search Results...

"Tired of all the left over cranberry sauce and don't want to see it go to waste?... Oh what am I talking about I could sit there and eat it with a spoon like pudding! More like, have extra and want to make something special with it... Then I have the solution for you! This delicious recipe will fly off the plate!" Cranberry Sauce Bread Servings: 12 Prep Time: 15 Minutes Cook Time: 50 Minutes to 1 Hour Ingredients: Bread: 1 1/2 cups cranberry sauce divided 1/3 cup apple sauce 1/4 cup brown sugar 1/2 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 1 teaspoon orange extract optional 1 1/2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon Frosting: 8 ounces cream cheese softened 1 cup powdered sugar 1 teaspoon vanilla extract Instructions: Bread: Preheat oven 350 degrees. Grease a 9×5 loaf pan, set aside. In a large bowl mix together 1 cup of cranberry sauce, apple sauce, sugar, egg, vanilla and orange (optional) extract. Add in the flour, salt, baking soda, and ground cinnamon. Stir until evenly combined. Spread mixture into prepared loaf pan. Dollop the remaining cranberry sauce on top. Swirl in with the back of knife. Bake about 50 minutes, or until tester inserted into the middle comes out clean. Frosting: In a small bowl, add cream cheese, powdered sugar and vanilla. Beat with mixer, or whisk until combined to a creamy texture removing all lumps from sugar. Spread over top of cranberry bread. Cover and refrigerate left over bread. "Serve cold or room temperature… Yum! Wrap in a pretty cellophane bag, tied with ribbon, makes a great hostess gift!" 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 "Dying to have a regular breakfast since you started the Keto / Low Carb lifestyle? These are going to be your number one go to from now on! Delicious fluffy pancakes with the cinna-monie, maple taste." Macro Cakes Servings: 8 Prep Time: 10 Minutes Cook Time: 15 Minutes Ingredients: 8 oz Cream cheese Softened 4 Tbsp Butter Softened 8 large Eggs 3 Tbsp Stevia 8 Tbsp Coconut Flour 3 tsp Baking Powder 1 tsp cinnamon 1 tsp Vanilla extract 1 Tbsp Maple extract 2 Tbsp Heavy whipping cream Dash of salt Optional Instructions: Add cream cheese and butter to microwave safe bowl. Soften mixture until almost melted. (Soft enough to whip with a whisk.) Add all other ingredients to cream cheese and butter mixture. Mix well until incorporated. Preheat skillet on medium-low heat. Add a tsp of butter to preheated frying pan until melted. Add a scoop of pancake mixture by a 1/2 cup measure onto hot skillet. Cook until bubbles appear, 2-4 min. This will show you the under side is browning and cooking evenly. Quickly flip your pancake and brown until golden. 1-2 minutes. Place on plate and stack cakes accordingly. Add a pat of butter, sugar free powdered sugar and sugar free syrup. "Add blueberries, strawberries, sugar free chocolate chips, or a mixture of cinnamon and Stevia for additional flavors. Just remember to watch your macro count!" 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 / Gluten Free "Taking a classic Portuguese bread (a tradition in my family) and making it a healthy version. This is the closest you will get! Light fluffy and full of flavor!" Cloud Bread Servings: 6 Prep Time: 10 Minutes Cook Time: 25 Minutes Ingredients: 4 large eggs, separated 1/2 teaspoon cream of tartar 2 ounces low-fat cream cheese 1/2 teaspoon sea salt Herb Version: (add the following seasonings for a savory taste.) 1 teaspoon Italian herb seasoning 1/4 - 1/2 teaspoon garlic powder Sweet Version: (add the following seasonings for a sweet taste.) 1 Tablespoon vanilla extract 1 teaspoon cinnamon 1 teaspoon of sugar substitute of choice Instructions: Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4-inch circles, 3/4 inch high. Make sure to leave space around each circle. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve! Notes: Store in an airtight container in the refrigerator for several days. However the texture is best if eaten within 12 hours of baking. If using the herbs for a different flavor, play with the amounts for your palate. Nutrition: Calories: 36kcal | Carbohydrates: 0g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 167mg | Potassium: 63mg | Sugar: 0g | Vitamin A: 125IU | Calcium: 18mg | Iron: 0.3mg "Try different flavors by adding cinnamon, pumpkin pie spice, rosemary, basil, or even dill! You adjust to mate your dishes. Spread on butter with a little sugar free jam, herbed cream cheese, use two slices for sandwiches and burgers, or eat as they are!" 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.

"Better than Mom's! Yup… I said it! This one is better than Mom's! You will just have to try this delicious, bring you back to your childhood, hide in the closet and eat the whole loaf yourself goodness!" Banana Walnut Bread Servings: 12 Prep Time: 10 Minutes Cook Time: 50 Minutes Ingredients: 2 cups All-purpose flour 1 teaspoon Baking soda 1/4 teaspoon Salt 1/2 teaspoon Cinnamon 1 Tablespoon Vanilla extract 1 teaspoon Banana extract, optional 1/2 cup Butter Softened 3/4 cup Brown sugar Packed 2 Eggs Beaten 3 medium-large Mashed overripe bananas 4 oz Apple sauce 1/2-1 cup Walnuts or pecans Chopped, optional Instructions: Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda, cinnamon and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Stir in apple sauce, mix well. Add in chopped nuts. Pour batter into prepared loaf pan. Sprinkle top with chunky sugar sprinkles and chopped nuts (optional) but makes it taste that much better Bake in preheated oven for 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. "Slice and serve with softened butter, jams and or cream cheese." "Pan sear for a crispy griddle texture, spread with Monkey Butter spread and drizzle with maple syrup for a super banana-ery breakfast treat!" "Wrap in a pretty cellophane bag, tied with ribbon, makes a great hostess gift!" 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.

"Foolproof Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress! Step by step for how to cook the perfect turkey." Oven Roasted Turkey "Why stress so much over their Thanksgiving Turkey? Ok, I guess it IS the centerpiece of your Thanksgiving meal. And that usually means you have a table full of people not to disappoint. Ok, I get it. It’s a big deal! By trying my simple recipe your fears will be gone!" Servings - 16 - 20 Servings Prep Time - 20 Minutes Cook Time - 3 1/2 - 5 Hours Ingredients: Turkey: 1 12-24 pound turkey, your choice of brand 1 onion , peeled and quartered 1 lemon , quartered 1 apple (your favorite kind), quartered .75 oz fresh rosemary .75 oz fresh thyme .75 oz fresh sage Herb butter: 1 cup unsalted butter , softened 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6-8 cloves garlic , minced fresh chopped herbs Instructions: Preheat oven to 325 degrees. If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey) Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Rinse off turkey and pat very dry with paper towels. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath. Tuck the wings of the turkey underneath the turkey and set the turkey in roasting pan. Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings. Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F. *Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown. Allow turkey to rest for 20-30 minutes before carving. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy. Notes: Turkey Size: if you're cooking for a smaller crowd (or just like white meat), try this recipe with a Turkey Breast instead. Herbs: to substitute dried herbs, use 1 teaspoon dried herbs per 1 tablespoon fresh chopped herbs. Covering with tinfoil: Start with the bird uncovered. Once the skin gets golden brown, tent the bird with a large piece of tinfoil. If you have a roasting pan, you can use the lid to the roasting pan instead. PLEASE READ: Never rely on the plastic pop up turkeys come with from the grocery store. They will pop within the first 30 minutes of cooking a turkey... The turkey is raw. Please use the rule of thumb. 13-15 minutes per pound (internal temperature of 165 degrees.) "Check out Nana's Portuguese Stuffing. Delicious flavorful and it will become your next traditional family Thanksgiving meal!" 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 traditional family recipe passed down for years in my family. Delicious authentic East Coast Portuguese stuffing. Mmm… I can taste it now!" Nana's Portuguese Stuffing "Why stress so much over their Thanksgiving Turkey? Ok, I guess it IS the centerpiece of your Thanksgiving meal. And that usually means you have a table full of people not to disappoint. Ok, I get it. It’s a big deal! By trying my simple recipe your fears will be gone!" Servings - 16 Prep Time - 30 Minutes Cook Time - 45 Minutes Ingredients: 1 large Onion diced 1 large Whole celery stock diced 4 cups Chicken broth 1 lb Ground breakfast sausage browned and drained 1 lb Linguica sausage diced, browned and drained 1/2 tsp Garlic powder 1/2 tsp Paprika 1/2 tsp Salt 1/2 tsp Pepper 1 Stick Butter 1/4 cup Bells Seasoning 4 or 5 loaves Day old Portuguese, French, Italian bread, or rolls ripped or cut into cubes Instructions: On medium heat, saute ground sausage in large skillet. Remove and drain. Add to large mixing bowl. Using same skillet add Linguica, cook for 15 min stirring occasionally. Remove and drain excess fat. Add to large mixing bowl with cooked sausage. Again using same hot skillet, over medium heat, add 1/2 stick of butter. Melt. Add in diced onion and celery. Season with salt, pepper, garlic and paprika. Halfway had additional stick of butter and cook until onions and celery are translucent. Remove from heat and pour over cooked meats in large mixing bowl. Add half of your cubed or ripped bread. Pour in 2 cups of chicken broth. Sprinkle half of the Bells seasoning over mixture. This is the best part! Using your hands, mix all ingredients together until well incorporated. Start adding handful by handful the remaining cubed/ripped bread and sprinkle with remaining Bells seasoning. Add remaining chicken stock as needed to moisten the bread. You want the consistency of bread pudding, and you want the bread to soak up the broth, but not make it to dry. Mix well. Taste the stuffing and add salt or seasonings to your taste. (Everything is cooked so it’s safe.) Spray or grease with margarine, a souffle, or baking pan which is at least 4 inches deep and big enough to hold all of the stuffing. Pour in the stuffing and cover with foil. Cook for at least 45 minutes at 350. If you want a crispy top remove foil during the last 15 minutes. Notes: You can stuff your cleaned turkey with this stuffing. Both turkey and stuffing have to be ice cold, so you will have to make this stuffing the day before cooking your turkey. To do so, clean your turkey, unhook one side of the legs and spoon in desired amount, lightly packing it inside your turkey. Once stuffed using clasp that came with your turkey re-close and clamp the legs together. Covering with tinfoil: Start with the bird uncovered. Once the skin gets golden brown, tent the bird with a large piece of tinfoil. If you have a roasting pan, you can use the lid to the roasting pan instead. PLEASE READ: Never rely on the plastic pop up turkeys come with from the grocery store. They will pop within the first 30 minutes of cooking a turkey... The turkey is raw. Please use the rule of thumb. 13-15 minutes per pound (internal temperature of 165 degrees.) "Add a little to a turkey sandwich… Tastes fantastic! One of my favorites later Thanksgiving evening!" 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 / Gluten Free Options "Want a little bit of everything taste? This is the perfect recipe! Great on bagels, steak, mixed in cream cheese for a spread. Yummm!" Everything "But the Bagel" Seasoning Servings: 6 Prep Time: 10 Minutes Cook Time: 14Minutes Ingredients: 2 Tbsp Poppy seeds 2 Tbsp Sesame seeds 2 Tbsp Dried garlic flakes 2 Tbsp Dried onion flakes 4 tsp Coarse salt 2 Tbsp Caraway Seeds Instructions: Spoon each of the spices into a small bowl, and stir together until well-combined. Store the everything bagel spice in a sealed container until you’re ready to use. "Makes the perfect everything bagel!" 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 / Gluten Free "Delicious, sweet twist on a savory snack. Perfect for Keto, Lowcarb, and sugar free diets!" Pumpkin Pie Pork Rinds Servings: 4 Prep Time: 5 Minutes Cook Time: 5 Minutes Ingredients: Original Plain Pork Rinds 2 tsp Cinnamon 2 tsp Pumpkin Pie Spice 1/2 cup Granulated Stevia 4 tbsp Butter melted Instructions: Empty bag of pork rinds in to a large bowl. Leaving enough space to mix. Melt butter in a small bowl. Microwave intervals of 10 seconds. In a small bowl mix stevia, cinnamon, and pumpkin pie spice. Stir well to incorporate all spices. Pour melted butter evenly over pork rinds. Immediately sprinkle half of spice mixture over pork rinds. Toss bowl or mix with spoon to coat evenly. Sprinkle in remaining spices, once again toss or mix to coat evenly. Store in a zipper sealed bag for freshness. "Eat within 24 hours to prevent sogginess, if they last that long!" 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 / Gluten Free "Low-carb buns for sandwiches, burgers, breakfast and much more! You never have to miss out again!" Keto Almond Buns Servings: 6 Prep Time: 15 Minutes Cook Time: 20 Minutes Ingredients: 1 1/2 cups Almond flour 6 large Eggs 1 Stick of butter melted 2 tsp Baking powder Instructions: Preheat oven to 350 degrees. Crack eggs into large mixing bowl, whisk until eggs are a fluffy consistency. Add melted butter, mix well. Stir in almond flour and baking powder. Mix batter until smooth. Pour into 6 non stick mini cake pans or ramekins. (This recipe requires mini pans or molds as the recipe will be thin and spread.) Bake for 15-20 minutes or until tops are lightly golden brown. Remove from oven, let stand for 10 minutes. Remove each bun from pans, place buns on cooling rack, cool completely. Nutrition: Calories 349 / Fat 32.2g / Carbs 6.4g / Protein 12.4g / Fiber 3g | For those Keto Dieters = 3.4g Net Carbs each. "Slice open an Almond Bun, slather with a pat of butter on each side and grill in a frying pan for 4 minutes on low heat. Top with sugar free Jam for a breakfast treat!" 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 "Delicious, healthy, and will satisfy a sweet tooth craving. Great for a summer treat!" Coconut Granola Yogurt Bark Servings: 12 Prep Time: 15 Minutes Cook Time: 6 Hours Ingredients: 32oz container Greek Vanilla Yogurt (or flavor of your choice) 1 cup Vanilla Coconut Granola (or flavor of your choice) 1/4 cup Raw Honey 1/2 cup Sweetened Fancy Shaved Coconut (optional unsweetened) Instructions: Line a 9×9 sheet pan with parchment paper. Mix container of yogurt, and pour into pan, spreading evenly throughout pan. Layer remaining ingredients by sprinkling granola over yogurt, coconut over granola and drizzling honey over the top. Place pan in freezer for at least 6 hours to harden completely. Remove pan from freezer. Use parchment paper as handles to remove bark from pan. Break into 12 (or more) coarse pieces. Store in sealed container in the freezer for up to two weeks. "Mix and match flavors to please your fancy!" 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 "Delicious sugar free pre-workout or daytime snack for a boost of energy and to satisfy your sweet tooth!" Chocolate Coconut Almond Energy Bars Servings: 8 Prep Time: 15 Minutes Chill Time: 30 Minutes Ingredients: 1 cup Almonds raw or roasted 2 cups Dates 1 1/2 cup Coconut flakes unsweetened or sweetened 1/3 cup Cocoa powder 1/4 teaspoon Almond extract 1/4 teaspoon Vanilla extract 3 tbsp Chai seeds optional 1/4 cup Mini chocolate chips 3 tbsp Stevia 1/4 cup Water as needed Instructions: If using whole almonds, process them first. Put them in the bowl of your food processor and blitz until crumbled and pretty uniform in texture. If using slivered or sliced almonds, skip this step, and simply add the almonds with the rest of the ingredients in the next step. Add remaining ingredients, except for water, and process until smooth and well combined. Add water as necessary to create a texture that clumps together but isn’t too moist. Line an 8×8″ baking pan with parchment paper, leaving extra on two sides to act as handles. Press mixture into baking pan and use your fingertips or a mini roller to flatten and smooth. Refrigerate at least 15 minutes to firm up. Use your parchment paper “handles” to lift chilled mixture out of baking pan. Slice into bars and keep in an airtight container in the fridge for 1 week. "Wrap each bar individually into parchment paper for maximum freshness." 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 Options "No-Bake Energy Bites are a quick, simple, make ahead snack for on the go. Great for a pre-workout snack!" Cranberry Chip Energy Bites Servings: 16 Prep Time: 5 Minutes Chill Time: 30 Minutes Ingredients: 1 1/2 cups Old fashioned rolled oats 1/2 cup Peanut butter Sub for nut butter of your choice 1/3 cup Raw honey 1/3 cup Semi-sweet mini chocolate chips 1/3 cup Dried cranberries 3 tbsp Chia seeds optional Instructions: Add all of the ingredients to a large bowl. Mix together until well incorporated. Cover and chill in a refrigerator for at least 30 minutes. Taking a heaping tablespoon full of the mixture and press it into a ball with your palms, cupping and forming a ball. Repeat with the remaining oat mixture, making about 16 energy bites. Store in a sealed container in the refrigerator. Nutrition: Calories 108 / Total Fat 5.6 / Saturated Fat 1.4 / Carbohydrate 12.3 / Dietary / Fiber 1.2 / Sugars 6.9 / Protein 2.9 "Wrap each bar individually into parchment paper for maximum freshness." 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 / Gluten Free Options "Packed with protein, great for a starter meal!" Fluffy Chefs Omelette Servings: 2 Prep Time: 10 Minutes Chill Time: 10 Minutes Ingredients: 4 large Eggs Salt and Pepper to taste 2 tbsp Water or cream 3 oz Ham steak or deli ham chopped 3 sprigs Fresh Chives chopped 1/2 cup Cheddar Cheese 1 tbsp Crème Fraîche or Sour cream 1 tbsp Butter for pan Instructions: Preheat frying pan on low heat. Crack eggs into medium sized mixing bowl and add water. Whisk into a fluffy constancy. Add salt and pepper to taste. Melt butter in pan. Pour egg mixture into hot pan, cook on low heat until eggs become stiff. Lift one edge of the omelette and tilt pan to let uncooked egg mixture run into the open space to cook. Add ham and cheese to the top of one half of the omelette. Carefully fold over the opposite half of omelette onto the ham and cheese side. Cook for an additional 2 minutes to melt the cheese and heat ham thoroughly. Slice omelette in half, slide omelettes onto plate. Top with crème Fraîche or sour cream and garnish with chopped chives. Nutrition: Calories 400 / Carbs 6g / Fiber 0 / Cholesterol 425mg / Net Carbs 6g / Protein 26g / Sodium 1080mg / Fat 27.5g "Perfect addition to any breakfast or brunch menu. Easy to whip up and everyone loves them, Play with your food and try different toppings. Remember this recipe is a healthier version, what you choose will change the nutritional facts." 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.

"Cheap, easy and delicious! Want a refreshing drink that is super delicious, cheap and easy? Yeah, I thought you would! Try out this recipe for your next gathering or make some for yourself, sit back and relax!" Tin Can Margaritas Servings: 6 Prep Time: 5 Minutes ice Ingredients: 1 12oz Can frozen limeade concentrate concentrate (thawed) 1/2 can Can tequila or rum (measure using the limeade can) (Optional for a bigger buzz!) 1 12oz Bottled Beer of your Choice Ice 2 medium Limes sliced Coarse rimming salt or sugar Instructions: In a large pitcher add the thawed limeade. Use the limeade can to measure out the tequila or rum, and squeeze in the juice of one lime and add to pitcher. Add ice. Use a lime slice to moisten the rims of your glasses and dip in salt or sugar. Add remaining lime slices to pitcher. Pour mixture over ice, add in lime slice and enjoy! Notes: Hint: For easiest mixing, let the lime concentrate thaw before using. Tip: If the lime flavor is too tart for you, you can add 1 can of water. "Want a frozen version? Add mix over a cup of ice, blend well. Rim glass with salt or sugar and add a slice of lime! Easy-Peasy and so DELICIOUS! Serve with Buffalo Chicken Wings for a party in your mouth!" 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.

“Having moved to Texas & meeting new friends, I joined a BUNCO group of wonderful ladies. We each had a month to throw game night. I went with an Italian theme as I was new to the state and wanted to bring something from the north-east. Needless to say; this recipe was a hit!” Tiramisu Servings: 9 Prep Time: 14 Minutes Cook Time: 4 Hours Ingredients: 1 1/2 cups heavy whipping cream 8 oz container mascarpone or cream cheese room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 1/2 cups cold espresso or strong brew coffee 1 tablespoons Kahlua or amaretto flavored liqueur 1 package lady finger cookies cocoa powder for dusting the top Instructions: Have a 9×13'' or similar size pan set aside. Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 9×13'' or similar size pan. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving. Make ahead instructions: Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days. Also try my Limoncello Tiramisu for a light and fresh version for the summer months! "Alcohol: Tiramisu can be made with or without alcohol. This recipe calls for coffee flavored liqueur because I like that it enhances the coffee flavor, but other options are marsala wine or brandy." 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 or ice cream machine needed! "This is a quick and easy ice cream recipe that doesn't require any special equipment or hours of churning! Based off my popular 3 ingredient creamy chocolate ice cream recipe, this strawberry counterpart has smashed fresh strawberries and a lot of love." Strawberry Ice Cream Servings: 1 Quart Prep Time: 10 Minutes Cook Time: 6 Hours Ingredients: 2 cups heavy whipping cream (not to be confused with half & half) 14 ounces (one can) sweetened condensed milk (not to be confused with evaporated milk) 1 pound fresh strawberries or thawed frozen strawberries mashed 2-3 drops red food coloring optional to achieve a brighter pink color 4 sliced strawberries for garnish, optional 5 crushed golden cream filled cookies, optional Instructions: Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices. In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk. Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or “break” the whip cream mixture. Pour the mashed strawberries into the mixture and gently fold in until combined. (Optional) for a brighter pink color, add a few drops of red food coloring into the mixture and gently stir. Pour the whipped mixture into a freezer safe container. I use a glass loaf pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight. "We enjoy eating the ice cream about 4-5 hours after it’s frozen because it’s still slightly soft. The longer you freeze it, the firmer and icier it can become. So, if it’s been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop." 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.

“Delicious, tropical, light and fluffy treat! Great served cold on a hot summer night!” Piña Colada Cake Servings: 14 Prep Time: 10 Minutes Cook Time: 1 Hour Ingredients: 1 box yellow cake mix 1 3.5oz package instant coconut or vanilla pudding mix 1 8oz can crushed pineapple in juice undrained – 4 tablespoons reserved 1/2 cup rum or water 1/3 cup vegetable oil 3 eggs 1 teaspoons pineapple, coconut or rum extract 1 16 oz tub cool whipped topping 1/4 cup flaked coconut toasted 1/2 cup rum optional* See Note Instructions: Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13×9-inch pan. In large bowl, beat cake mix, pudding mix, pineapple, rum/water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s). Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13×9 in pan. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup cool whipped topping. Top with second layer, rounded side up. Frost side and top of cake with remaining cool whip; sprinkle with toasted coconut. For 13×9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered. "Drizzle 1/2 cup of additional run over cake sponge layers before frosting for an extra special tropical treat! You can omit extra rum." 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’ll love the simplicity of these easy cupcakes. A boxed cake mix, and fresh homemade buttercream frosting make this recipe easy to make and delicious to eat. A fruit topped cupcakes for extra fresh goodness!” Raspberry-Lemonade Cupcakes Servings: 24 Prep Time: 25 Minutes Cook Time: 20 Minutes Ingredients: Cupcakes 1 box French vanilla cake mix plus water vegetable oil and eggs called for on cake mix box 1 box instant lemon pudding mix 2 tablespoons grated lemon zest Filling 1 cup seeded raspberry preserves Frosting 3 cups powdered sugar 1/3 cups butter or margarine softened 3 tablespoons lemon juice 1 large lemon cut in six slices then quartered 1/2 teaspoon grated lemon peel 24 fresh raspberries Mint leaves optional Instructions: Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding instant pudding mix, and 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Reserve 24 raspberries, mint leaves and lemon slices for garnish; set aside. Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy. Fit 1/4” diameter round tip into decorating bag. Spoon raspberry preserves filling into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly, and filling comes to top. (Do not let filling spill out over top of cupcake.) Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry, lemon quarter and mint leaf. Store loosely covered in refrigerator. "Fresh raspberries mixed with a lemonade cake is a marriage made in heaven! Summer, light and fun. A great dessert at the end of any BBQ!" 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 homemade peppermint patties recipe is the ultimate holiday treat. A creamy peppermint center is surrounded by dark chocolate and finished off with festive sprinkles. Perfect for gift giving!" Peppermint Patties Servings: 18 Prep Time: 30 Minutes Chill Time: 30 Minutes to 1 Hour Ingredients: 3/4 cup sweetened condensed milk 1 teaspoon peppermint extract or more to taste 1/8 teaspoon vanilla extract 4 cups powdered sugar plus, extra for sprinkling 3 cups semisweet chocolate chips 2 teaspoons shortening 1/2 cup holiday or colored sprinkles for decoration Instructions: Place the condensed milk, peppermint extract and vanilla extract in the bowl of a mixer. Add half of the powdered sugar and beat with a mixer on low speed. Gradually add the remaining powdered sugar. Beat until a smooth dough forms. Sprinkle powdered sugar over a piece of parchment paper. Place the peppermint dough on the parchment and sprinkle powdered sugar over the top. Roll into a 1/2-inch-thick circle. Using a 1 or 1 1/2-inch round cookie cutter, cut out circles from the dough. If your dough does not cut easily, simply place it in the freezer for a few minutes to firm up, then try again. Transfer the peppermint rounds to a parchment lined baking sheet. Cover and freeze for 10-15 minutes. Place the chocolate and shortening in a medium microwave safe bowl. Cook at 30 second intervals until melted, stirring occasionally. Using a fork, dip the patties one by one in the chocolate, then place on a piece of parchment. Add sprinkles immediately. Let cool until set, then serve. Store in the refrigerator. "A fresh little treat to end a meal or perfect sweet addition to any holiday or party table. Place in a little glass bowl, wrap with cellophane and tie with a cute ribbon for a great little gift for someone to 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.

“You only need 5 ingredients to make this delicious toffee! It makes a great gift during the holiday season or addition to any cookie tray or swap!” Sweet Cracker Toffee Servings: 20 Prep Time: 10 Minutes Cook Time: 15 Minutes Ingredients: 15 graham cracker sheets or 40 saltine crackers 1 cup unsalted butter 1 cup packed light brown sugar 1 1/2 cups chocolate chips 1/2 cup butter scotch chips 1/2 cup chopped almonds or pecans 2 heath candy bars chopped in small chunks Instructions: Preheat oven to 350°F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place graham crackers in a single layer, touching, on the large baking sheet. Set aside. In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Simmer for 4 minutes, stirring constantly. Pour mixture evenly over graham crackers. Bake for 8 minutes. Remove the pan from the oven and immediately sprinkle chocolate and butter scotch chips evenly over the top of the graham crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle almonds or pecans and chopped heath bars on top. Let the graham cracker toffee sit for about 2 hours or until the chocolate hardens. If you are in a hurry, you can refrigerate the toffee for an hour, or freeze for 30 minutes. When chocolate is set up, break or slice toffee into pieces. Notes: Additional topping options - 1 1/2 dried cranberries, 1 cup shredded coconut, 1 1/2 white chocolate chips, 1/2 cup chopped walnuts, or 1 cup mini colorful candies. The options are endless! "Use cellophane bags, ribbon and personalized tag to make great gifts or favors." 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.

"March 19th… It's St. Joseph's Day in Rhode Island and that can only mean one thing — it's time to celebrate with zeppole. These cream puff-like pastries come in many sizes and with a variety of fillings from the traditional boiled cream to tiramisu. Everyone has their favorite. I am sharing mine with you!" Zeppole Di San Giuseppe Servings: 10 Prep Time: 15 Minutes Cook Time: 40 Minutes to 1 Hour Ingredients: Choux Pastry 2 cups water 1 teaspoon kosher salt 2 stick butter unsalted 2 cups flour 2 teaspoons sugar 8 eggs 3 tablespoon pure vanilla extract Custard Filling 2 cups milk 1/4 cup sugar 2 egg yolks 1 egg 1/4 cup cornstarch 1/3 cup sugar 2 tablespoon butter 1 teaspoon pure vanilla extract 1 lemon peel optional, but recommended Garnish maraschino cherries sliced in half for topping powdered sugar for dusting Instructions: Preheat oven at 400 degrees. Custard In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom. Add Lemon Peel if desired. When the mixture comes to a boil and thickens, remove from the heat and remove lemon peel. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Pastry Place the water, salt, sugar and butter in a 2-quart saucepan and bring to a boil. Remove the pan from the heat and dump the flour in all at once, whisking it all in. Return to the burner start stirring with a wooden spoon. Cook, stirring constantly, until the dough starts to pull easily from the sides of the pan and forms a ball, about 3 minutes. Remove from the heat and stir until tepid, 6 to 8 minutes. Add the eggs, one at a time, stirring in each one completely before adding the next. Stir in the vanilla. Cool completely. Line two cookie sheets with parchment paper. Place the dough into a pastry bag with a 1-inch star tip and pipe 2-inch rings onto the trays, as many as can fit. Bake at 400 degrees for 15 minutes, then at 375 F for 15-20 minutes until evenly browned. Remove and let cool. When cool, carefully slice rings in half and fill with custard and place cap of pastry on top. Top each zeppole with custard (using a piping bag and star tip, optional decoration) and top with cherry. Sprinkle Powdered sugar on top. "Fried Option: You can also fry this dough in oil after you pipe them until golden brown and then just fill the middle of the rings with custard and top with whipped cream and a maraschino cherry." 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 was a staple in my Portuguese house growing up. Delicious on a warm summer day ice cold or on a snowy day warm off the stove! Easy to make and can even be whipped up after dinner using left over rice!” Rice Pudding Servings: 6 Prep Time: 5 Minutes Cook Time: 30 Minutes Ingredients: 1 3/4 cup milk 1/2 cup instant white rice uncooked 3 tablespoons sugar more to taste 1 teaspoon cinnamon 3 tablespoons raisins 1/4 teaspoon salt 1 egg 1/2 teaspoon vanilla Instructions: Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally. Beat egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on lower heat 1 minute, until thickened. (DO NOT BOIL) Remove from heat. Let stand 30 minutes. Pour into serving cups. Serve warm or cold. Garnish with nutmeg or cinnamon. Store any remaining pudding in fridge. "If you have left over rice from dinner, you can most certainly use that in place of instant. Options: Trade raisins for dried cranberries and add a little orange zest for a fall treat." 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.

“An east coast Italian favorite. You will find these at every corner bakery or authentic Italian restaurant. Crispy, delicious and a perfect ending to a delicious meal” Cannoli Servings: 6 Prep Time: 30 Minutes Cook Time: 10 Minutes Ingredients: Shells 4 cups sifted flour 3 tablespoons butter 2 egg yolks 3 tablespoons sugar 1/2 teaspoon sea salt 1/4 cup dry white wine canola or your favorite vegetable oil for frying Filling 4 cups ricotta 1 tablespoon vanilla extract 1/2 cups powdered sugar 1/4 cup mini semi-sweet chocolate chips or chopped chocolate 1/4 cup chopped pistachios, optional 1/4 cup finely chopped candied orange peel or lemon peel or candied citron Instructions: Shells Mix the flour, sugar and sea salt in a bowl. Cut in the butter. Add the yolks. Stir in the wine a little at a time until a dough forms. (Use more wine or water if the dough is too dry.) Knead the dough briefly on a well-floured board. Roll out the dough to 1/8-inch thickness or run it through a pasta machine. Cut the dough in 4-inch circles. Wrap the circles around cannoli forms. Wet the overlapping edge and pinch the ends together. Flare out the ends. Heat the oil in a pot to 350°F. Use a candy thermometer to make sure the oil stays at this temperature. Fry the shells in the oil until lightly brown all over, drain the shells on paper towel. Filling With a wire whisk blend the ricotta with the powdered sugar until very smooth. Add the vanilla, candied fruit and chocolate and mix well into the ricotta and chill. Assembly Fill the cannoli shells with the filling just before serving so the shells stay crispy. Piping the filling with a pastry bag works well or use a spoon to fill the cannoli from both ends. Dip ends in mini chocolate chips and or nuts. Dust with powdered sugar. "Cannolis need to be refrigerated. Don’t leave them at room temperature for more than two to three hours at a time. Store them in an airtight container lined with paper towels in the refrigerator for up to one week." 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.

"Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons. As a coconut lover, I’ve tried dozens of recipes for coconut macaroons over the years. These are my all-time favorite. Chewy and rich on the inside, crisp and golden on the outside, they are delicious plain but even more irresistible dipped in dark chocolate. They also keep well for days on end, making them the perfect holiday cookie to bake ahead or give away." Coconut Macaroons Servings: 22 Prep Time: 10 Minutes Cook Time: 20 Minutes Ingredients: 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-large egg whites at room temperature 1/4 teaspoon kosher salt 10-12 maraschino cherries halved, optional Powdered sugar garnish, optional Instructions: Preheat the oven to 325 degrees. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Tops with a half sliced maraschino cherry. Cool completely. Sprinkle with powdered sugar, if desired. "Add 1 teaspoon of almond extract to the batter and dip bottoms of baked cookies in melted milk chocolate for an extra special treat." 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.