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"One-Skillet Cheesy Chicken, Broccoli, and Rice is an cheesy, easy dinner loaded with simple ingredients like chicken, rice, and broccoli. This dish is perfect for a busy weeknight when things are hectic. Only one dish to clean for this satisfying one pan meal = Less time in the kitchen!" One-Skillet Cheesy Chicken, Broccoli, and Rice is an cheesy, easy dinner loaded with simple ingredients. This one-pan meal can be ready in under 30 minutes! Cheesy Chicken and Broccoli Rice Servings – 6 Prep Time – 5 Minutes Cook Time – 25 Minutes Ingredients: 3 tablespoons extra virgin olive oil 1 pound boneless skinless chicken breasts, cut into bite sized pieces 2 cloves of garlic, minced 1 teaspoon of salt and pepper, to taste 1 cup uncooked extra long grain white rice or brown rice 2 1/2 cups of low-sodium chicken broth 2 1/2 cups broccoli florets, cut into bite sized pieces - you can use frozen broccoli 2 cups shredded extra sharp cheddar cheese Directions: In a large skillet or pan, sauté chicken in two tablespoons of olive oil over medium to high heat. Season chicken with salt and pepper. Once chicken is golden brown add garlic to the pan. Cook for about 1 more minute. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side. Add the uncooked rice in the olive oil and sauté it for a couple of minutes. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid. Cook chicken and rice mixture covered for about 12-15 minutes. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine. Continue to cook covered another 4- 8 minutes on low, or until broccoli and rice are both tender. Less time if you are using frozen broccoli. Remove from heat and stir in half a cup of cheese. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted. Notes: If you're using rotisserie chicken add the chicken at the end with the cheese just to heat it through. You will need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great. Nutrition: Calories: 574 | Carbohydrates: 16g | Protein: 46g | Fat: 36g | Saturated fat: 17g | Polyunsaturated fat: 15g | Trans fat: 1g | Cholesterol: 139mg | Sodium: 799mg | Fiber: 3g | Sugar: 2g "We love it! It’s a flavorful easy recipe to make after a super busy days!” CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

AKA - Party Pizza " This Rhode Island recipe is inspired by the bakery pizza I used to have growing up that can only be had in Rhode Island. Don't let the lack of toppings stop you from trying this delicious recipe. It's great for a party and kids love it!" Every bakery had their own recipe, and the preferences varied amongst everyone. If you were to ask a room of Rhode Islanders you would get a ton of responses... "Which bakery has the best strips?" You would hear... Calvitos in Providence/Cranston, DeFusco's in Warwick, De Palmieri's in Johnston, Crugnales in Rumford/Cumberland, DePetrillo's in North Prov./Smithfield, or La Salle in Providence. No matter which was your personal preference, mine is/was/always will be Calvitos! Everyone who's ever left Rhode Island has wanted to have the strips once they've left. I am hoping my attempt is spot on for you as well! Pizza Strips Servings – 16 Squares or 8 Strips Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 2 - 16oz packages prepared pizza dough, or homemade 1 - 28oz can crushed tomatoes 1/2 cup olive oil, divided 3 tablespoons grated Romano cheese 1 1/2 -2 tablespoons white sugar, depending on the sweetness of your tomatoes 3/4 teaspoon minced garlic 3/4 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper Directions: Preheat the oven to 400 degrees. Grease two baking sheets or line with parchment paper. Roll or press 1/2 of the pizza dough out into a rectangle on one of the prepared baking sheets. Repeat with the remaining pizza dough. Mix crushed tomatoes, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl; stir to dissolve sugar. Spread 1/2 of the sauce evenly over each crust, spreading it all the way to the edges. Drizzle 2 tablespoons olive oil over each pizza. Bake in the preheated oven until the crusts are crisp on the bottom and the sauce looks dry at the edges but is still moist in the middle, 15 to 20 minutes. Let cool to room temperature on wire racks, about 20 minutes. Cut each cooled pizza into eight 9x3-inch strips. *For the authentic Rhode Island serving style, wrap each strip in a folded piece of wax paper. Yup that'd be me! 🙋🏻‍♀️ Keeping it real! Notes: I like homemade pizza dough, but use what's convenient for you. Supermarket dough works just fine. Just don't use a pre-made pizza shell; it doesn't taste the same. It's got to be fresh dough. - Trust me on this one! Nutrition: Calories: 275 | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 723mg | Potassium: 167mg | Fiber: 2g | Sugar: 5g | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg " Every true Rhode Islander knows Pizza Strips are not exactly right unless they're cold or at least room temperature." 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 season or 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″ Seasonal Decorations 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

AKA - Egg-Not " This is the classic holiday drink, with all of the creaminess and flavor but skipping the raw eggs traditionally used in eggnog. " This is that rich, sweet, and creamy homemade egg nog recipe that captures the holiday flavor of this classic drink all while skipping the raw eggs. Serve ice cold garnished with a sprinkle of cinnamon and nutmeg. I like it with a dollop of whipped cream. It will give you peace of mind when serving this classic holiday beverage to your guests, and it will reassure anyone who is not open to the concept of drinking raw eggs or has as an allergy to them. Even if you’re not worried about raw eggs yourself, for safety and simplicity, this eggless eggnog (Egg-Not) recipe is a good way to go. Egg-Less Egg Nog Servings – 8 Prep Time – 10 Minutes Chill Time – 2 Hours or overnight Ingredients: 4 cup s milk 4 cups of heavy cream 1 - 3 ounce package jello instant vanilla pudding 1/2 cup sugar 2 teaspoons vanilla 1 1/2 cups bourbon or dark rum, optional only for adult beverage cinnamon, orange zest, whipped cream and or nutmeg, for glass garnish Additional glass garnish options for a festive look: Candy canes, or peppermint sticks, cinnamon sticks, candied orange peels, maraschino cherries, flavored whipped cream, or festive colored sprinkles. Directions: In large bowl, mix pudding with 1 cup milk. Once pudding is thick, add remaining ingredients; mix well. Chill for 2 hours or more for best quality and taste. Garnish each drink with a dollop of whipped cream, cinnamon, orange zest and or nutmeg. Notes: Vegan variations: Replace the whole milk with your choice of dairy-free milk, such as almond milk, oat milk, cashew milk, or soy milk. Swap the vanilla pudding mixture. Replace it with vegetarian Instant Vanilla Pudding. Replace the heavy cream, use coconut milk or a non-dairy heavy cream. Non-Alcoholic variations: Skip the liquor and enjoy it as is. If you’re missing the traditional boozy notes, use any non-alcoholic whisky or rum. You can blend the orange zest, nutmeg and cinnamon right into the drink mixture or blend some in and give each glass a little sprinkle, which looks super festive. Nutrition: Calories: 387 | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 33mg | Potassium: 87mg | Fiber: 1g | Sugar: 36g | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg " I love eggnog, so I was skeptical about how this would taste. It is delicious!! Now I can drink eggnog year-round and not wait for the commercial eggnog that is sold only in Nov. and Dec. (I never made homemade eggnog using eggs because of concerns over salmonella.) Thanks for the recipe!! " ~ Party Attendee 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 Banana Bread Oatmeal is a healthy breakfast that's so easy to make on a busy weekday morning. It's packed with flavor and is definitely not your typical boring oatmeal!" Banana Bread Oatmeal Servings – 2 Prep Time – 5 Minutes Cook Time – 10 Minutes Ingredients: 1 1/4 cup water 3/4 cup quick cooking oats 1 tablespoon brown sugar 1 tablespoon maple syrup, or more to your taste 1/4 teaspoon ground cinnamon 2 medium bananas, cut into thin slices 1/2 cup pecans, chopped Optional Toppings: Besides bananas & pecans, you can use any toppings you love! Blueberries, walnuts, dried cranberries, peaches, or strawberries. Play with your food! Mix in a little pumpkin puree for a fall favorite treat Mix it up. Remember to play with your food! Directions: Bring water to a boil in a small pan. Stir in your oats and continue to cook for one minute. Remove from the heat and stir in sugar, syrup, and cinnamon. Top with banana slices and chopped pecans. Serve immediately. "To this day banana bread oatmeal, is one of my favorite flavors. However, I moved on from the instant packs due to the sugar content and extra ingredients we don't need. My other two favorite flavors are peach cobbler oatmeal (add sliced peaches, splash of cream and a few chopped walnuts) and blueberry Italian cream oatmeal (Add fresh blueberries and a splash of Italian coffee creamer) for a sweet treat!" I will post the recipes soon. 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 season or 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″ Seasonal Decorations 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

“My PRIDE & JOY of Cookies! Versatile and you can mix up the flavors for every holiday and occasion!” Anginetti Cookies Servings – 4 dozen Prep Time – 20 Minute Cook Time – 12 Minutes Ingredients: Cookies 6 1/2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon vanilla 1 cup vegetable oil 1/2 cup milk 4 large eggs 2 1/2 tablespoons baking powder Pinch salt 2 teaspoon lemon, orange, anise or almond flavoring 2 tablespoon lemon juice, omit if using other flavoring besides lemon or orange Glaze 1 ½ cups confectioners’ sugar 1 tablespoon lemon juice, or flavoring of choice 1/4 milk, using tablespoons at a time Instructions: Cookies In a bowl, beat the eggs until they are pale yellow. Add the sugar and vanilla and beat until thick and light-colored. Add the oil and milk, and lemon juice if using, beating well to combine. Sift the flour and baking powder together and stir into the egg mixture. The dough will be soft; wrap it in wax paper and refrigerate for at least one hour. Preheat the oven to 350°F. Lightly grease three cookie sheets. Place the dough on a well-floured surface. Knead dough for about 5 minutes, or until smooth and no longer sticky. Break off egg-size pieces of dough and roll or snake coil into balls. Place the dough balls one inch apart on the cookie sheets. Bake for 20 minutes, or until lightly colored and firm to the touch. Transfer cookies to wire racks to cool slightly before frosting. Glaze: Combine the sugar, milk and vanilla (or flavoring of choice) and stir until smooth. While the cookies are still warm, dip the top of each cookie in the frosting. Place the cookies on racks to let the frosting dry before storing. Sprinkle with nonpareils, jimmies, or other holiday decorations if desired. Cookies will keep in an airtight container for up to one week or frozen for up to three months. "Sprinkle with colorful dragees, place on decorative tray, wrap with cellophane and a bow. Makes a great gift, or a pretty potluck dessert tray! This cookie is my most popular and is requested yearly for the holidays whether it be Christmas or Easter!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

AKA Chocolate Covered Cherry Cookies "These cookies are slightly crisp on the outside, soft and moist on the inside. Taste just like cherry cordial candy at Christmas time. A great treat for your Valentine as well...it's just around the corner!" Cherry Cordial Cookies AKA Chocolate Covered Cherry Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: 1 - 15.25oz package chocolate cake mix 1/2 cup vegetable oil 2 large eggs Topping 1 - 10 ounce jar maraschino cherries 1/2 cup sweetened condensed milk 1 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough. Add in your mix-ins, mix to combine. Form dough into 1-inch balls and place 2 inches apart on un-greased baking sheets. Make an indentation with your thumb in the center of each cookie. Drain cherries and reserve juice. Place a cherry in the indentation of each cookie ball. Combine chocolate chips with condensed milk in a saucepan over low heat; stir until chocolate is melted. Stir in 4 teaspoons of cherry juice. Drizzle or spoon about 1 teaspoon of chocolate cherry mixture over each cherry to cover. Bake in the preheated for 6-10 minutes depending on how soft you like your cookies. Cool on the baking sheets briefly before removing to a wire rack to cool completely. Notes: Add more cherry juice to the melted chocolate mixture if needed to get a spreading consistency. "Bite into these cherry cordial cookies and find a cherry surprise inside. Simple semi-homemade chocolate cookies with a drizzle of melted chocolate on top." 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 New England style chili recipe was given to me by my Godmother. I still have the original recipe in her handwritting to this day! Her recipe won a couple blue ribbon awards in multiple chili contests, was loved at every potluck and has become a favorite of my friends. I hope your family will enjoy it as well!" Ok so you can now stop thinking about what the MF stands for... I know what you had in mind! 🫣🤭🤪 Keep reading to find out! I’ve made this basic chili recipe for over 25 years. It was a family recipe that I was able to enjoy while visiting my Aunt in the fall and winter months. I would always help her make the sweet cornbread or Johnny cakes to serve with it. It’s one of those recipes I make – without a recipe. Always made with a pound or two of ground beef and beans, tomatoes, onion, garlic, cumin, and chili powder as a base. Over the years, I’ve added and tried a few other ingredients that add extra flavor and make it seem a bit more special such canned or frozen corn, Rotel, jalapenos, stewed tomatoes, bell peppers, tomato paste etc. So in homage to my late Godmother I named this chili after her to share with you! 🙌🏻 This recipe is also easily adaptable. If you don’t have 3 cans of red beans, use what you have! No garlic? Use garlic powder instead or leave it out altogether. If you only have chopped tomatoes but no tomato sauce or paste, no problem. Look through the fridge and see what you DO have, chop, and add to the chili. MF's Chili Servings – 8 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1lb ground beef or ground turkey, you can added an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻‍♀️ 1 onion, chopped 1 (15 ounce) can tomato sauce 1 can condensed tomato soup, I use the low sodium 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed - optional 1 (15 ounce) can chili beans with sauce 1 (14.5 ounce) can crushed tomatoes, drained and reserved 1 ½ cups water + reserved tomato juice, optional - add as needed to your consistency liking 1 can of sliced black olives or whole, and then you can slice them as thick as you like 1/8 cup pepronchini pepper slices, optional if you don't like a little heat... its mild heat 2 tablespoons chili powder, or more to taste 1 tablespoon garlic powder 1 tablespoon cumin salt and pepper to taste Directions: Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes. If using ground beef drain any excess grease from the pan and discard. Stir in tomato sauce, soup, beans, and crushed tomatoes. If you prefer a thinner consistency, you can add the reserved crushed tomato juice and water. Season with chili powder, cumin, garlic powder, salt, and black pepper. Stir to combine. Add in olives. Stir lightly to mix, Bring to a boil, reduce heat to low, cover and let simmer for 20-30 minutes. Notes: If you have left over chili, you make my delicious chili mac for another great night meal. Nutrition: Calories 394 | Total Fat 9g | Saturated Fat 4g | Cholesterol 46mg | Sodium 526mg | Carbohydrate 49g | Dietary Fiber 18g | Total Sugars 4g | Protein 31g | Vitamin C 16mg | Calcium 151mg | Iron 8mg | Potassium 1061mg This was a comment from a co-worker of mine. " This is the best chili recipe I tried and my family loved it! It’s not watery and easy to make. I even added a can of mushrooms I had on hand, delicious! Thank you for sharing your family recipe with us." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" This is an excellent flavor combination! It screams holiday breakfast time to me. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day. " Orange Cranberry Bread Servings –12 Prep Time – 15 Minutes Cook Time – 60 Minutes Ingredients: Bread 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon grated orange zest 1 1/2 cups fresh cranberries 1/2 cup pecans or walnuts, coarsely chopped - optional. I personally prefer walnuts. 1/4 cup margarine, softened 1 cup white sugar 1/2 teaspoon vanilla extract 1 egg 3/4 cup orange juice Glaze 1 cup powdered sugar 1/4 cup orange juice 1/4 teaspoon vanilla extract Directions: Bread Preheat the oven to 350 degrees. Grease and flour a 9x5-inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and walnuts or pecans - or both ! Set aside. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice and vanilla extract. Beat in flour mixture until just moistened. Pour into prepared pan. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Glaze Mix powdered sugar, orange juice and vanilla in a small bowl until all sugar is disssolved. Start by adding a tablespoon at a time of orange juice to the sugar until you reach the consistancy of syrup. If you would like a thicker glaze use less orange juice. Leave bread on wire rack and place a baking sheet underneath. Pour glaze over top of bread in a swiping motion moving back and forth to cover top of bread. Let stand to firm up at room temperature for about 30 minutes; or you can slice and serve. Notes: If you don't want the glaze this bread is also great plain or with just a dusting of powdered sugar on top. You make this recipe into muffins as well. Using a muffin tin, lined with paper liners. Fill each liner with 3/4 cup of mix and bake at 350 for 20 minutes or until toothpick test comes out clean. As you can see I have pictures of all options below. Enjoy each way for a different occasion. Nutrition: Calories: 224 | Fat 8g | Cholesterol 16mg | Sodium 261mg | Carbohydrates 37g | Fiber 2g | Sugars 19g | Protein 3g | Vitamin C 10mg | Calcium 47mg | Iron 1mg | Potassium 91mg "Oh My God! This is a beautiful bread, both in taste and aesthetic. The glaze gives it a gorgeous shine, and an initial sweet taste with the after tart of the cranberry. If you're looking for a nice large loaf, for breakfast or afternoon tea...THIS IS THE ONE YOU'RE LOOKING FOR! I will never use any recipe but this from now on...not even Nana's! Shhhhhhhh! 🤫 " CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Copycat Recipe "A complete copycat of your favorite Italian restaurant soup. Just add salad and bread sticks 🥖🥗🤭 !" Zuppa Toscana Soup “This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but, it will keep you coming back for more! This soup is irresistible!” Prep Time - 25 Minutes Cook Time – 1 Hour Total Time - 1hr 25 mins Ingredients: 1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into ½ inch pieces. 1 large onion, diced. 1 tablespoon minced garlic 5 13.75-ounce cans chicken broth 6 potatoes thinly sliced. 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed. Instructions: Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and cooked sausage, heat through. Mix the spinach into the soup just before serving. "This soup is perfect for a cold fall day, grab your big fluffy socks, blanket and favorite book and snuggle up to this delicious bowl of soup that will warm the soul." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" These nachos are probably the best thing on the whole damn planet... 🫏 When you know you know! " Nachos are game day perfection! Not that I know much about sports ya'll watch on Sundays. Word on the street is that you guys eat food while watching them? Well, here's some food. Some game day comfort food! Game day... You'll find me in the kitchen! I took a little shortcut here and I'm not sorry. Sure, a big pot of from-scratch chili simmering on the stove all day sounds fantastic, BUT when you're making nachos that will be gobbled up in minutes, a shortcut is perfectly acceptable. The secret... chili beans! (Who knew right... 🍳 Again.. When you know you know!) These canned beans already have chili sauce in them so you're already halfway to flavor town. Wait, did I just pull a Guy Fierri for a sec? Sorry... not sorry! 🤭 Make sure to buy tortilla chips that are thick and sturdy so that they don't get soggy. Or try making my thick and crispy Baked Tortilla Chips ! They need to be able to hold up all that chili! Another trick to keep the nachos from getting soggy is to layer the cheese first, and then the chili. The cheese will act as a little barrier for the saucy chili. Then, of course, you gotta add more cheese on top of the chili. More cheese is always the right move. No one ever said "No more cheese!" Chili Nachos Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: Chili 1lb ground beef or ground turkey, you can add an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻‍♀️ 1 (15 ounce) can kidney beans, drained and rinsed- optional 1 (15 ounce) can black beans, drained and rinsed - optional 1 (15 ounce) can white beans, drained and rinsed - optional 1 (15 ounce) can chili beans with sauce, drained and rinsed - optional 1 tablespoons chili powder, or more to taste 1 tablespoon garlic powder 1 tablespoon cumin salt and pepper to taste Nachos 10-12oz bag of Thick tortilla chips or my Baked Tortilla Chips Chili recipe above or any leftover chili of your choice Shredded cheddar or Mexican cheese blend Toppings: Salsa, sliced bell peppers, diced avocado, chopped red onions or scallions (green onions), chopped cilantro, sliced black olives, sour cream, queso (cheese sauce), etc. Directions: Chili Heat the oil in a skillet over medium heat and add the beef. Brown the beef, breaking it up as it cooks; about 5 minutes. Add in garlic powder, and cumin. Add the kidney, white, black and chili beans along with their sauces, stir and simmer for 10-15 minutes. Taste and add salt and pepper as needed. The chili beans are salty so you won't need much! Nachos Preheat oven to 400 degrees. On an oven safe platter or baking sheet lay down a layer of tortilla chips to cover the bottom. Cover the chips with a thin layer of in a layer of shredded cheese, followed by some of the beef mixture. Repeat the layers with the remaining chips, cheese and beef, until you have run out. Transfer the platter to the oven and bake until cheese is bubbly; about 10 minutes. Top your Chili Nachos with fresh toppings of your choice. My favorites are sour cream, avocado, cilantro, queso, tomatoes, jalapenos and black olives. Enjoy! Nutrition: Calories 370 | Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Carbohydrate 32g | Fiber 5g | Sugars 3g | Protein 20g | Vitamin C 10mg | Calcium 324mg | Iron 3mg | Potassium 452mg "This easy recipe is a keeper. Great for game day, or a quick and easy week night 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.

"These Mini Cherry Cheesecakes show up at all holidays in our family. Just like a full-size cheesecake, these bite-sized treats are packed with creamy flavor! Add your favorite pie filling topper!" For all you cheesecake lovers, these delicious mini bites are perfect for parties or weeknight desserts! Mini Cheesecake Bites Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 48 Nilla wafer cookies or golden Oreos 2 large eggs 2 - 8oz packages of cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 21 ounce can your choice fruit pie filling, blueberry, cheery, strawberry, peach, apple etc. Directions: Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Place one Nilla wafer in each paper lined mini muffin pan. Fill 2/3 full with cream cheese filling. Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Notes: Store tightly covered in refrigerator. To serve top each cheesecake with a tablespoon of fruit pie filling (try to get one piece of fruit on each bit). Enjoy cold! Nutrition: Calories: 66 | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 17mg | Sugar: 6g "This recipe is great for parties, and dessert tables with multiple desserts. Everyone gets a little bit of everything. Also make great classroom treats for parties!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

AKA: Fluff-A-Nuttah "A New England treat! Soft peanut butter cookies sandwiched around a gooey marshmallow filling. Naturally gluten-free & dairy-free ! " Fluffer-Nutter cookies were inspired by my childhood staple: the fluffernutter sandwich. What is a Fluffer-Nutter sandwich you ask? Fluff = marshmallow and Nutter = peanut butter (nut butter) 🤭 . Sorry I had to... you can't help but laugh! Just hearing that word takes me straight back to elementary school! I can remember so many of my schoolmates bringing fluffernutter sandwiches to school. Myself inclueded... At least once a week! Now... as an adult, I don't endulge in those much as I don't eat much sugar like that these days. Once in awhile I will get a craving for it though... So I decided to play with my food yet again... And now I bring you... Fluffernutter Sandwich Cookies! You have to make them! What are you waiting for.... GO! Fluffer-Nutter Sandwich Cookies Servings – 18 Prep Time – 25 Minutes Cook Time – 30 Minutes Ingredients: Cookies 2 cups peanut butter, creamy or chunky 1 1/2 cups granulated sugar 2 eggs, large 2 teaspoons baking soda 1 teaspoon kosher salt Marshmallow Cream Filling 5 egg whites 1/2 teaspoon cream of tartar* 1/8 teaspoon kosher salt 2 cups granulated sugar, divided 2 teaspoons vanilla extract 2/3 cup water Directions: Cookies Preheat the oven to 350 degrees and line baking sheets with parchment paper. Place the peanut butter, sugar, baking soda, salt, and eggs in a large mixing bowl and stir together until combined. Scoop 1 1/2 tablespoon-sized balls of dough on to the prepared baking sheets. Press the balls down with the tines of a fork. Bake for 9 to 12 minutes, or until set around the edges but still soft in the middle. Allow to cool on the baking sheet for 10 minutes; cookies will be very tender while warm and will break apart if you move them. Trust me... I know... I am impatient! 🤭 Filling Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy. While continuing to whip, add 1 cup of the sugar in a very slow and steady stream; about 1 teaspoon at a time. Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks. Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup. Place the remaining 1 cup of sugar in a small pot, along with the water. Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees. In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed. When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy. Assembling the Cookies Take 1 cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of filling. Then sandwich a second cookie on top with the bottom facing down. Notes: Making a Smaller Batch : This recipe can easily be divided in half to make a smaller batch. Make Ahead Tips: Cookies can be made 1-2 days in advance, cooled fully and stored at room temperature in an airtight container. Only add the filling right before serving. Don't pre-fill them. Cookies can also be frozen for up to 2 months in an airtight container. Then thaw in the fridge and frost when ready to serve. Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.  Nutrition: Calories: 332 | Carbohydrates: 45g | Protein: 9g | Fat: 15g | Saturated fat: 3g | Polyunsaturated fat: 4g | Monounsaturated fat: 7g | Trans fat: 1g | Cholesterol: 18mg | Sodium: 420mg | Potassium: 222mg | Fiber: 2g | Sugar: 42g | Calcium: 16mg | Iron: 1mg " An East Coast childhood favorite brought back in cookie form!" 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.

"Is there anything more comforting than creamed turkey and vegetables served over a thick slice of warm toast?  Delicious and creamy and the perfect way to use up leftover holiday turkey 0r weekly night chicken!" "Growing up I had creamed turkey after almost after every Thanksgiving and Christmas turkey dinner…it was one of the staples to use up our turkey leftovers and I loved it.  I have made it over the years for my family. I always buy a larger turkey than I need so I have left overs to make a few new dishes! I make Turkey and Rice Soup , Turkey & Toast, Pot Pie , and of course Turkey & Stuffing Sandwiches! So, so good."  #Winnerwinnerturkeydinner! Turkey on Toast Servings – 4 Prep Time – 15 Minutes Cook Time – 15 Minutes Ingredients: 1/4 cup butter + 2 Tablespoons 1 medium onion, diced small 1 cup frozen carrots, thawed 1 cup frozen peas, thawed 1 tsp salt 1/2 teaspoon garlic powder 1-2 teaspoon black pepper 2 packages of McCormick brown gravy mix, low sodium - you can use any brand you like or even jarred gravy will work. 2 cups water 2 cups stock/broth - turkey, chicken or vegetable, low sodium 3 cups chopped cooked turkey or chicken, chopped Any type of bread for the toast base, lightly toasted (if you like brunt toast GO FOR IT!) - I use thick wheat bread or Italian bread Directions: In a small sauce pan add 2 cups water and 2 cups of broth/stock. Heat for 5 minutes over medium heat. Add in packets of gravy mixture. Whisk over low heat until thick, about 10 minutes; add in 2 tablespoons butter, set aside. In a skillet on low/medium heat, melt the butter. Add the diced onions. Cook until soft, about 5 minutes. When the onions, are soft add in carrots and peas, stir in the salt, pepper and garlic powder. Stir to incorporate seasonings with veggie mixture. Add the gravy into the skillet, stirring to combine all infrediants. Stir in the turkey and let the mixture simmer for about 10 more minutes over low heat, until the turkey is warmed through. Serve over warm toast. You can add a little butter to your toast if you would like. Nutrition: Calories 287 | Fat 6g | Saturated Fat 1g | Cholesterol 56mg | Sodium 780mg | Total Carbohydrate 35g | Dietary Fiber 2g | Sugars 4g | Protein 26g "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A good old budget friendly comfort food!" Shepherds Pie Servings – 4 Prep Time – 15 Minutes Cook Time – 40 Minutes Ingredients: Meat 2lbs ground turkey or ground beef 2 tbsp butter or margarine 2 tbsp black pepper 1 tbsp salt 2 tbsp garlic powder 1 tsp onion powder Gravy 1 0.87 oz brown gravy packet, low sodium 2 beef bullion cubes 1 cup hot water Layers 4 cups prepared mashed potatoes 2 cups canned or frozen corn kernels, you can use a frozen carrots and peas mix too 1/4 cup milk 4 tbsp butter or margarine sliced Instructions: Meat Preheat oven to 350 degrees. Heat butter/margarine in large frying pan. Add ground turkey/beef. Chop meat into a crumbled consistency. Add garlic, onion powder, salt and pepper. Mix well. Cook meat until well browned, pour and drain excess fat from pan. Gravy Place 2 bullion cubes in the cup of hot water, dissolve. Add in gravy mix packet, mix well. Place browned meat over low heat and add gravy mixture stirring until well incorporated. Cover and simmer for 10 minutes. Layers Layer browned meat and gravy mixture in bottom of an 8×8 baking dish. Place corn or peas & carrots mix over meat layer. Layer prepared mashed potatoes over corn or peas and carrot mix , spreading to cover layer completely. Evenly brush milk over potato layer. Place sliced butter over top of mashed potatoes. This will make a golden brown crust over potatoes while baking in the oven. Place baking dish in oven for 20 minutes, to heat through. "Meal Prep for the next day. It tastes even better!" 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.

“When I was a child, my mother made this economical entree during the lean times. It never failed to fill up our hungry family of three. I made this for my kiddos as they were growing up, and they loved it as much as I did!” Hot Dogs & Rice Servings – 4 Prep Time – 10 Minutes Cook Time – 35 Minutes Ingredients: 1/2 cup chopped onion 1/2 cup chopped green pepper, optional 2 tablespoons vegetable or olive oil 3 tablespoons ketchup 1 cup uncooked white or brown rice 1 1/2 cups water, divided 8 hot dogs, cut into ½-inch slices - you can use turkey hotdogs as well 1 cup corn, optional 1 14.5oz can stewed tomatoes, undrained Instructions: In a large skillet, sauté onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add in 1 1/4 cups water, corn, and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender. 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.

"Presenting my old-school Garden Salad! Yep, the one I can make any day because I always have some vegetables on hand. Sometimes, I even get real foo fooie and add a sprinkle of parsley. 😳 Just kidding… or am I? There really are no rules when it comes to a Garden Salad. Any greens and any vegetables will do, all tied together with a classic and simple salad dressing. Make this your own!" Classic Garden Salad is an easy side dish that pairs well with anything! Everyone needs an easy side salad recipe in their back pocket, and this one is my favorite! Garden Salad Servings – 4 Prep Time – 5-10 Minutes Ingredients: 8 cups mixed lettuces, romaine, iceberg, and loose mesclun mix all work well it’s your preference. 2 carrots, shredded or chopped small 4 radishes, halved and sliced 2 cucumbers, sliced 1 pint cherry tomatoes, halved 1/4 red onion, thinly sliced 3/4 cup shredded cheddar cheese, optional 2 cups croutons, optional Kosher salt and fresh ground pepper Dressing of your choice 1 avocado, sliced - optional I love using these when they are in season Directions: Ensure all of your ingredients are chopped into bite sized pieces, then toss them all together in a large bowl. Season with Kosher salt and fresh ground pepper. Dress with your favorite dressing, or lightly coat and toss in the entire salad. It’s completely up to you! Enjoy! Notes: Nutrition information includes cheese and croutons, but does not include dressing. Salad can be served right away or stored in an airtight container in the fridge for 1 day. Toss with your favorite dressing right before serving. Otherwise it will get soggy… and no one likes soggy salad… at least I don’t! Add in deli meats, boiled eggs, and chunks of your favorite cheese for a heartier meal instead. Nutrition: Calories: 128kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 3g| Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 163mg | Potassium: 537mg | Fiber: 3g | Sugar: 6g | Vitamin C: 26mg | Calcium: 152mg | Iron: 1mg "This recipe is a keeper and a base note for yourself on a how to for making a simple salad. You can double the recipe to meal prep lunches for the week. Just leave the dressing and croutons on the side separate!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Peanut Butter Cornflake Bars are perfectly chewy, sweet treats made with just 4 ingredients. It's great for a quick snack or super simple dessert ! " This super simple Bar Recipe is easy to throw together at short notice. The basic cereal bars are similar to Rice Krispies Treats but made with peanut butter and corn syrup instead of marshmallows. You can always make these just like the Rice Krispie Bars replace the rice krispies with the cornflakes. Either way, you are going to enjoy this treat! Peanut Butter Cornflake Bars Servings – 12 Prep Time – 10 Minutes Chill Time – 40 Minutes Ingredients: 1-1/2 cups creamy peanut butter 1 cup light corn syrup 1 cup sugar 1/2 teaspoon vanilla, optional 6 cups cornflakes Directions: Spray a 9x13 pan with vegetable oil spray. To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat. Mix well until just dissolved, then remove from heat. Mix in vanilla. In a large bowl mix cornflakes and peanut butter mixture. Gently press mixture into baking pan. Cool completely before slicing. Store in an air tight container with pieces of wax paper or cupcake liners in between each bar to prevent them sticking to one another. Nutrition: Calories: 194kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 70mg | Fiber: 1g | Sugar: 31g | Vitamin C: 2mg | Calcium: 7mg | Iron: 3mg "I REMEMBER eating these in the elementary school cafeteria... Sweet Memories!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" These potato cakes are simple and quick to make with only a few ingredients. The best way to use up leftover mashed potatoes for breakfast or side dish! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes. Great with any meal and kids of all ages love 'em ! " Are potato cakes the same as latkes? Latkes are a traditional Jewish food. Latkes are made more with shredded potato, making them less uniform than our potato pancakes made with mashed potatoes. Latkes are delicious, just made differently than these potato cakes. Old Fashioned Potato Cakes Servings – 9 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 3 cups mashed potatoes 3 large eggs 1 cup shredded cheddar cheese 1 cup all purpose flour, sifted salt and black pepper, to taste vegetable oil Optional Add Ins: ranch seasoning, I like to add just a teaspoon to the batter garlic chopped bacon or ham chives, chopped cooked sausage, crumbled green onions, chopped into thin slices any diced vegetables Optional Toppings: sour cream, or creme fresh green onions or chives, chopped apple sauce Directions: Place your mashed potatoes, eggs, cheese, and cup of flour into a large bowl. Stir until well combined. Gradually add up to 1/2 more cup of flour until the potato mixture becomes thick enough to hold their shape on the griddle. Heat a large skillet with about 1/4" oil in the bottom over medium high heat. Once the oil is hot, drop the batter by 3/4 cup full or smaller if you'd like into the oil. I personally like to shape mine in my hands into round, patty style shapes. I like when they are perfectly round, the presentation is just perfect! You can use a spoon to spread slightly into a round "pancake" shape as well. Cook until the potato cake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through. Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy. Sprinkle with coarse salt if desired. Top with apple sauce or sour cream and green onions and or chives. Serve immediately! Notes: Work with cold mashed potatoes. They are thicker and easier to handle than warm mashed potatoes. Nutrition: Calories: 229 | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 102mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 102mg | Iron: 1mg "Theses are so easy and delicious! A great way to use up leftover mashed potatoes!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" These no bake snack bars are one of the best bar recipes you will make! Sweet, chewy, and wholesome bars are chock full of cocoa, peanut butter, and sweet chewy dates. " No-Bake Date Nut Bars Servings – 9 Prep Time – 10 Minutes Chill & Set Time – 40 Minutes Ingredients: 3 cups dates, pitted 1 cup nuts of your choice, I used peanuts and walnuts 1/2 cup dried cranberries 1/2 cup peanut butter 1/2 cup sweetened coconut flakes 1/4 cup quick oats 2 tablespoon cocoa powder, unsweetened 1/8 teaspoon salt Directions: Toss everything into a food processor and process until the mixture starts to go smooth and clump into a ball. The dates will be all chopped up but you’ll still have bits of nut. Turn the mixture out into an 8 or 9 inch square dish lined with parchment paper. Use your hands to firmly press the mixture into the bottom of the dish. Cover and refrigerate for 30 minutes. Remove the bars from the pan and cut into pieces using a sharp knife. Enjoy them cold or frozen. You can even roll teaspoonfuls into balls, adding to a mini paper liner for easier individual servings. Store in an air-tight container in the fridge or freezer. Nutrition: Calories: 227 | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 69mg | Potassium: 374mg | Fiber: 5g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg "I love healthy snack recipes that you don’t need to cook or bake.  Without much effort, you can have a healthy snack whipped up that can compete with a packaged snack anyday. These healthy no-bake snack bars are exactly that!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" If you have ever made spice blends at home, you know that they taste SO much better than store bought. This Chinese Five Spice blend has off the charts flavor that is perfect for your next Asian dish. " Origin of Chinese Five Spice Interestingly, Chinese Five-Spice Powder is based on the five elements—fire, water, wood, earth, and metal. According to traditional Chinese medicine, the five elements manifest in different parts of the body, and when there are imbalances in these elements, illness can result. For thousands of years, herbs and spices have been used to restore balance in the body, and that is why Chinese five-spice powder came to be. Oriental 5 Spice Servings – 9 Tablespoons Prep Time – 10 Minutes Ingredients: 6 tablespoons Sichuan peppercorns 18 whole star anise seeds 3 tablespoon fennel seeds 3 teaspoon ground cinnamon 1.5 teaspoon ground cloves Directions: Add your peppercorns, star anise, and fennel seeds to a spice grinder. Grind until it all comes to a fine powder In a small bowl add your ground cinnamon, cloves, and freshly ground spices together. Mix well. Store in a small airtight container at room temperature. This spice has a very strong flavor so you’ll want to start with a conservative amount in the recipes you use it in and add more to taste. "Delicious spices come together for a delectable combination for Asian cuisine. Use in my pot stickers , Szechuan beef and noodles, vegetable fried rice and sticky chicken wings . You have to try this!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" This soup is so easy to make and filled with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food!  " Best part of visiting different restaurants and embracing multi cultures, opens your eyes to new and delcious foods! This quick and easy chicken tortilla soup is loaded with all of my favorite Mexican-inspired ingredients — cilantro, lime juice, avocado, tortilla chips, and, of course, the ultra-flavorful tomatoey broth. It’s slightly spicy and full of flavor! There is very little prep time for this recipe. Comes together quickly and only 20 minutes to cook. Great for week night meals! Chicken Tortilla Soup Servings – 8 Prep Time – 10 Minutes Cook Time - 20 Minutes Ingredients: 2 tbsp olive oil 1 yellow onion 4 cloves garlic 1/2 cup chopped fresh cilantro 2 large chicken breasts, about a pound and a half 4 cups chicken broth, you can also use low fat or low sodium 1 - 14.5 oz can diced fire roasted tomatoes 1 - 28 oz can crushed tomatoes 1 can black beans, drained and rinsed 1 can corn 1 cup white hominy 1 can green chilies, optional 1 small lime, juiced 1 tbsp chili powder 3 tsp cumin 1 tsp smoked paprika 1/4 tsp cayenne, optional for heat 2 tsp salt 1 tsp pepper Avocado, Greek yogurt or sour cream, shredded Monterey Jack cheese, hot sauce, cilantro, for garnish Directions: In a large pot, heat two tablespoons olive oil over medium heat. Add in onions, garlic, and cilantro and sauté until fragrant Add chicken broth, crushed and roasted tomatoes, beans, corn, hominy, chilies and lime juice and stir. Add in remaining spices and then add in chicken breasts. Bring to a boil Once boiling, lower heat and let simmer for 10 minutes. Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork. Add shredded chicken back into the pot of soup and let simmer for an additional 10 minutes. Garnish and serve immediately. Notes: Crockpot Directions Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.  Serve with my Homemade Baked Tortilla Chips . Nutrition: Calories 225 | Carbohydrates 18g | Protein 25g | Fat 7g | Saturated Fat 1g | Cholesterol 60mg | Sodium 569mg | Potassium 604mg | Fiber 3g | Sugar 3g | Vitamin C 20mg | Calcium 47mg | Iron 2mg "I love chicken tortilla soup and this version is so easy and delicious! I’m all about easy weeknight dinners, this is perfect!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Moist Banana Pound Cake is a delicious spin on a classic, combining Pound Cake and Banana Bread all in one amazingly comforting bundt recipe! " What do you get when you cross a Banana Bread and Pound Cake? The best way to eat a banana of course! And with sugar... And butter... And walnuts... OK you catch my drift! I’m talking, of course, about the ingredients that make up my Banana Pound Cake, or Banana Bundt Cake – whichever you prefer. In all seriousness, homemade banana walnut pound cake is one of my favorite ways to use up those ripe bananas that have been sitting on the counter for ages. And as much as I adore banana bread, sometimes I’ve gotta switch it up, you know? And I always send these to work with Hubby! Banana Walnut Pound Cake Servings – 12 slices Prep Time – 15 Minutes Cook Time - 35-50 Minutes Ingredients: 1 box yellow cake mix, sifted - I use Duncan Hines 1/2 cup all purpose flour 1/2 cup light brown sugar packed into measuring cup 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 1/2 teaspoon vanilla extract 1 cup butter, melted 3 eggs 3 bananas, mashed about 1/2 cup 1/2 cup milk 3/4 cup chopped walnuts, optional - but makes it taste so much better! Directions: Preheat the oven to 350 degrees, grease and flour a bundt pan- or use bakers joy spray. In the mixing bowl, combine the dry ingredients cake mix, flour, light brown sugar, cinnamon, baking powder  and salt. Whisk to blend.   Add the eggs, melted butter, mashed bananas, milk and vanilla. Mix on low speed to blend increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for another minute. Stir in the chopped walnuts. The batter will be runny, but the cake will be light and moist. Pour the batter in the bundt pan and bake for 45-50 minutes or until a wooden skewer/toothpick comes out clean or with just a few crumbs attached. Bake times may vary- check the cake as it approaches the 45 minute mark and adjust time accordingly. How to Store Homemade Pound Cake The best way to store your banana pound cake is to refrigerate it in an airtight container – or tight layers of plastic wrap – for 2 or 3 days. " It’s never lasts long where ever I bring it! 😉 You have to try this one! " CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.