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Copycat Recipe - Lemony Garlic Aioli Included - CWT's addition " This recipe is best made with finely chopped clams, beer, eggs and buttermilk. Fried to perfection and oh so delicious. It's memories that make your mouth happy! Clam cakes! They’re just like crab cakes or fish cakes, only with clams, right? Oh no, my friend... If you think that, you would be terribly, tragically, absolutely WRONG. Because as much as I love crab cakes, a true Rhode Island style clam cake is so, so much more. (Think beignet, or donut hole. Only savory.) Crispy, golden brown on the outside, pillowy and light on the inside. Steam rises from the first bite. The slightest aroma of brine surrounds you. Tiny chunks of clam nestle themselves in the folds of the pillow, offering surprising bites of chewy meatiness as you down one of these little glories after another... after another.. and another... and .. well you get my point 🤤🤤 In my opinion NO region can boast mastery of the humble clam like New England. And within New England, it is Little Rhody that does it best. I have never seen clam cakes in any other place either from traveling or research. They are a masterpiece of street food. To me, they are why you arrive early and stood in the long line at my favorite little shack on the beach. When I was a kid, I was partial to gigantic plates of fried clams and scallops, clamcakes and chowder along with watermelon and sweet sugary doughboys... Those were the days! When I grew a little older, I lusted after clamcakes more... Had to get my fix every so often, dunk them in my chowder and devour them! They are to me the gateway foo d of Little Rhody, which i s the place I learned to forage and the place whose natural beauty I still hold nearest and dearest to my heart. As it happens, these are basically clam beignets. More clams than the typical fritter, cake flour instead of all-purpose, and a touch of maple syrup. Maple syrup? Trust me. You need it. It's the secret to its slight sweetness with the hearty clams and pillowy dough that surrounds them. Park, Grounds Area and Dining Hall Map 🦞 Shore Dinner Hall 🍋 S hore Dinning Hall Family Style Seating (Here... No-one was ever a stranger) ☺️ They did however open a restaurant years after the park closed... But it wasn't the same and has since closed it's doors once again. Since moving to the south of course I crave and miss my old stomping grounds food. So I had to get to work and turn my kitchen into a science lab. 🦪 Rocky Point Chowder House 🍉 🎢 Rocky Point Park 🎡 Picture credits go to the Cranston Herald My Mom used to make these clam cakes along with her famous family Red Chowder (a copycat version of the famous Rocky Point Park) in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. Of course over the years after my taste buds changed and became more sophistocated, I didn't dear touch the clam cake recipe,... there is nothing to fix or that could make it any better! I did however add to... Introducing a Lemony Garlic Aioli *See recipe below I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. Clam Cakes Servings – 8 Prep Time – 20 Minutes Cook Time – 15 Minute, batches Ingredients: Clam Cakes Canola or vegetable oil, for frying 3 eggs, beaten 1/2 cup buttermilk 1/2 cup clam broth or juice 1/2 cup cold beer, like hieneken or Sam Adam's 2 teaspoons maple syrup, your favorite will work great 1 1/2 cups chopped or ground clams or Quahogs, fresh, canned or frozen. Whichever you can get your hands on. 1 teaspoon salt 2 1/2 teaspoons baking powder 3 1/2 cups cake flour, or all-purpose flour, cake flour will be lighter and fluffier / AP flour will be slightly more dense and light. Tarter sauce, hot sauce or optional dipping remoulade below, for serving Lemony Garlic Aioli, optional 4 cloves garlic, finely grated, minced, or pressed 2 1/2 Tablespoons freshly squeezed lemon juice, 1 small lemon 1 teaspoon lemon zest 1 teaspoon Dijon or creole mustard 1 cup mayonnaise 1 teaspoon hot sauce, optional if you like it spicy Chives for sprinkling, finely chopped & optional 1 teaspoon paprika Pinch of cayenne, optional Directions: Lemony Garlic Aioli In a medium bowl mix together grated garlic cloves, paprika, cayenne (if using) , 1 1/2 tablespoons lemon juice, lemon zest and mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld. Whisk in mayonnaise until smooth. Taste and season with remainder tablespoon of lemon juice as needed. Sprinkle with chives to garnish and serve. *The aioli is better if left for a few hours to let the flavors meld while chilling. Serve cold and keep leftovers refrigerated for up to 10 days. Clam Cakes Heat the oil to 350°F. In a small bowl combine all try ingredients and mix well; set aside. In a separate large mixing bowl; (Beer set aside) combine all remaining wet ingredients; stir to combine. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined. The will slightly activate the baking powder for the fluffiness in your clam cakes. Lightly drop a tablespoon of batter into the hot oil at a time. Try not to splash yourself with the hot oil and do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes. Drain on paper towels or clean paper bag (this is the best for catching grease and keeping them crisp) Serve immediately while hot with the optional remoulade, hot sauce and or tartar sauce for dipping. And beer... Lots of ice cold beer. Notes: *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 253kcal | Carbohydrates: 44g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 425mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg 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: RI Red or RI Red Chowder - Copycat Recipe " No one can appreciate this recipe more than someone who grew up eating chowder and clam cakes at The Worlds Largest Rocky Point Shore Dinner Hall on the east coast. This recipe is adapted from the original Rocky Point recipe." Shore Dining Hall - Full Family Style Dinner Layout Rocky Point Park open up in the 1840s, 146 years later it was my turn to enjoy the true pleasure of eating rocky point chowder. What a joy! I was in my teens when it closed it doors forever. Shore Dinning Hall, Rocky Point Park Rocky Point Chowder House They did open a restaurant years after the park closed... But it wasn't the same and has since closed it's doors once again. Since moving to the south of course I crave and miss my old stomping grounds food. So I had to get to work and turn my kitchen into a science lab. Park, Grounds Area and Dining Hall Map My Mom used to make this chowder in the summer months after the Shore Dinner Hall permanently closed down. She was able to adapt the recipe to be the closest to it that I have had. So one day after moving out of state, I said to the kids... "let's go get some little necks and clam juice!" OHHHHH.... so many ingredients are so hard to find in the south.. these people don't know seafood; yes they have the third coast but nothing compares to New England... NOT EVEN CLOSE! One taste test of the soup... and it was amazing! Memories of being a kid, sitting in the Shore Dinner Hall started to flood back. And then of course I had to dip a clam cake in! I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. Rocky Point Clam Chowder Servings – 20 Prep Time – 15 Minutes Cook Time – 1 Hour Ingredients: 1/2 lb salt pork, chopped into small pieces - you can also use thick sliced, or Canadian bacon chopped 3 tablespoons butter or margarine 1 lb onion, chopped 1 gallon clam juice 5 stalks celery, chopped 1/2" thick 1 lb potato, diced 1 tablespoon paprika 2 cups canned tomato puree 1 1/2 quarts chopped quahogs or 1 1/2 quarts clams 1 28oz can crushed tomatoes, undrained 2 cups vegetable or clam stock 1 teaspoon salt, or as needed 2 teaspoons ground black pepper to taste, I prefer coarse ground 1 tablespoon Old Bay Seasoning Directions: In a large stockpot, heat the salt pork until fat melts. Add butter, chopped onions and celery; cook over gentle heat until very soft. Add in clam juice, potatoes, seasonings, tomato puree, and stock; simmer until the potatoes are soft, about 15 min. Add in the semi chopped quahogs or clams. Simmer for an additional 10 minutes. Serve with these delicious RI Style Fried Clam Cakes and oyster crackers; enjoy! If you prefer a chowder the white thicker and creamier chowder, try my New England Clam Chowder ! It's another favorite staple of mine growing up! Notes: If you are not able to purchase clam juice, you can also use a vegetable stock, and add in clam boullion found in your local grocery stores. *Quahogs  (pronounced  KAW-HAWGS ) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜 Nutrition: Calories: 273 | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 1278mg | Potassium: 960mg | Fiber: 3g | Sugar: 9g CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

The CWT way! - Inspired by Sopa de Fideo (Mexican Noodle Soup) -original base and CWT recipes included " A warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, budget-friendly and kids love it because what kid doesn’t like noodles? " Fideo soup is what Mexican family childhood memories are made of. It is a warm comforting soup made with a tangy tomato base and golden brown noodles. It is so popular with moms because it is very easy to make, budget-friendly and kids love it because what kid doesn’t like noodles, right? A warm bowl of fideo served up with a beef soft taco or a bean and cheese taco (another kid-friendly food staple I might add) is a combination that ranks right up there with the likes of the American tomato soup and a grilled cheese, Italian Pastina and crusty bread or southern cornbread and chili ! In my opinion, this is cheap comfort food gold. All mom's made different variations, so there is no ONE right way. The base of this soup consists of blending tomatoes, onion, garlic, and broth and pouring that over very thin noodles that have been sautéed until golden brown. More vegetable broth is added then everything is simmered until tender. Interestingly, fideo is also known as what is referred to as a “dry soup” (yes, it’s a thing). Once the pan is removed from the heat and as the dish sits, the pasta will eventually absorb all of the broth, making it become “dry”. If you prefer a more brothy sort of fideo, you will have to add a cup or two more of broth or water to offset the absorption process. I hope you all enjoy it if you try it. So if you know me well... of course I had to play with my food and take this to another level... and even easier level for that matter! If you are familiar with what I call refrigerator soup (where you take every and everything you have leftover in your fridge to make a big ol pot of soup to save money and not waste leftovers). I had this growing up and I don't think two soups were ever alike through my years. I still make it to this day, of course the pots are alot smaller now. I had a bowl od chili left over from a week night dinner, a bag of fideo and all the main ingrediants I needed. So I grabbed a pot and here we are! Sopa de Fideo -Original Version Servings – 4 Prep Time – 15 Cook Time – 15 Ingredients: 3 tablespoons vegetable 0r olive oil 1 7oz bag fideo pasta 1 12oz can of tomato sauce 2-1/2 cups chicken broth or water with call for amount of chicken-flavored bouillon, low sodium 1/2 - 1 cup Mexican cheese, shredded 1/4 of a medium onion, coarsely chopped 1-2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Optional Toppings/Sides Cilantro Sour cream Banana slices Tortilla with mayo Queso fresco or cotija cheese Salsa Tortilla chips Directions: Add 2 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Add in chopped onion and cook until translucent and soft. Add in 1 tablespoon of oil to the onion mix; stir in fideo and cook until noodles are coated in oil and have started to lightly brown. Add garlic, chili, and onion powder, paprika, cumin, and pepper. Stir until combined. Pour in tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Simmer for 5 minutes and serve warm. Garnish individual servings as desired and enjoy! Notes: Noodle substitute: If you can’t find fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast. Storing: leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 3-4 months. Can I add meat or veggies to the soup?  Add shredded chicken or browned ground beef or turkey for a heartier fideo soup. Add veggies like peas, corn, zucchini, and carrots or a can of diced or crushed tomatoes. Want to add more flavor?  Infuse extra flavor by sautéing chopped fresh garlic in the oil before adding the fideo. Make this Sopa de Fideo recipe a richer flavor by pureeing roasted tomatoes instead of tomato sauce. Spice it up with jalapeno or add in a little hot sauce. *The sauce/broth will continue to absorb into the noodles as the pan sits, since it’s known as a dry- soup. Add 1-2 more cups of broth or water to offset the absorption process, if you prefer to keep more liquid in the soup. Sopa de Fideo Chili -The CWT Way! Ingredients: 3 tablespoons vegetable 0r olive oil 1 7oz bag fideo pasta 1 8oz can tomato sauce 1 8 or 10oz can of crushed tomatoes 1 cup beef broth, low sodium 1 cup Mexican cheese, shredded 2 cups left over chili, try my MF's Chili recipe 1-2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper Cilantro, optional garnish Sour cream, optional garnish Extra shredded cheese, optional garnish Tortilla chips, optional side Directions: Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Stir in fideo and cook until noodles are coated in oil and have started to lightly brown. Pour in tomato sauce, broth and crushed tomatoes; mix well. Add garlic, chili, and onion powder, paprika, cumin, and pepper; stir until combined. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft. Simmer for 5 minutes and serve warm. Garnish individual servings with shredded cheese, sour cream and cilantro if desired and enjoy! Notes: Storing: leftovers in an airtight container in the refrigerator for 3-4 days Nutrition: -Based on original version only Calories: 49 | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 575mg | Potassium: 36mg | Fiber: 0.01g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 0.2mg "This is delicious. It's the Mexican version of the Italian Pastina ! Good ole comfort food." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Seeing the big trend of everything RESIN this days? Interested in dabbling in it and aren't sure where? You have come to the right place... This is the simplest way with very little materials needed to make some really cute resin gifts! Uniquely design and personalize each resin item to suit your gift or project needs." Charms individually made in a resin mold. Created with mica powder, chunky glitter, metal charms and printed cut-outs on transparent sheets. Making your own resin charms is way more fun than buying them. I Promise!... You can personalize then a little or alot! Great when you are making a gift for a special friend. or that special someone. All you need is UV resin, resin mica powder or pigment ink colors, and a few extra supplies. You can make this super simple resin project this weekend. Even if you’re a resin beginner. The possibilities are endless! Materials: Silicone mold of your choice, start small with something like earrings and or pedants - use cast-in-place hole molds for easier charm making. These are the little nubs to create a pre cut hole in your charm for dangling so you don't have to drill. (That's another post for another day...) Crystal clear premixed UV resin for jewelry making Color mica powders and or pigments inks in assorted colors Disposable paper cups Toothpicks for mixing colors Emory board or nail file, soft sandpaper will work too Disposable gloves, safety first! UV light, the ones like the nail salons use for shilac mani-pedi Metal jump rings in 8mm to 12mm Needle nose, and flat nose pliers Instructions: Step 1:  Mixing and coloring your resin layer - For a beginner using the UV resin is easiest in my opionion. You want to use the super clear hard UV Resin type in light colored (whitish frosted style) molds because it cures through and hard to the touch.  💡 CWT tip:  It’s also pretty amazing at releasing bubbles, meaning your jewelry won’t look like something that you would see in a champagne glass. Put on your gloves. Using a disposable cup; measure and pour in a 1/2 ounce of resin. Split the resin between several cups and mix in your favorite your desired amount of mica powder or pigment coloring using a toothpick. Mix together until clear and streak-free. You can always mix more resin than the amount above if you’re making a lot of these. Remember: Always start small, you can always add more rather than waste. Things are to expensive to waste nowadays! 💡 CWT tip:  When adding your powder or pigment coloring, start by adding a pinch, mix and check your color. Add a tiny bit at a time until you reach the color you desire. Remember you can always add more, you can't take it out of what you have mixed. This is the time you get to play with your artsy side. Step 2: Setting and pouring your molds - Slowly pour your resin starting the center of the mold shape and letting it run to the edges of the mold. You can also use the toothpick to spread around the resin to get into any small areas where it may need help. Completely fill the mold cavities with resin to the top edge of the mold. It's thick so it will old shape of the mold and won't spill out all over the place. Place your mold under the UV light for 90 second intervals. Once it completes the first set, I tend to run it again just for extra curing. Then flip the mold and run it for 90 seconds more to cure the underside completely. I say this, because sometimes it doesn't penetrate throuht the thickness of the resin and the mold. This is and extra step but it's worth it. Allow it to sit for a few seconds to harden fully. It may become slightly warm under the UV light, but not hot where you are not able to handle it. Step 3: De-molding and slightly sanding- Once your resin is cured, demold the charms by twisting the mold (like an ice cube tray) to help wean out the charm; grabbing the edge. Sand off any rough edges as necessary with sandpaper or a nail file. You don’t want a sharp edge to poke you or snag a nice cashmere sweater. (and if it does poke you, it’s usually just a flesh wound  😉... Only you can prevent forest fires! - Smokey the Bear... Ok... Okay; I really showed my age with that one!) 💡 CWT tip: Be gentle when moving the molds. You don’t want to move the resin or end up on an uneven surface. Step 4: Making the molded resin peices into charms- Now that you had molded and made your personal charm, it's time to add jump rings, to make them ready to hand from your chain of choice. You can add them to a short chain to make a purse charm or swag charm, earring wires, a necklace, my Charmies , charm bracelet, zipper pulls, keychains and more! Take a jump ring using the needle nose in one hand and the flat nose pliars in the other. Twisting in opposite directions at the cut slit end, slight open the ring enough to slide the charm onto the ring. Twist back in the opposite directions to close securely, lining both ends up to meet each other. Twist the jumpr ring around so the slit slide into the whole of the charm hiding the slice. And there you have it... a personalized charm that you made! Want to make a Charmies for your purse or to hang in your car? Follow this tutorial after making all your resin charms! 💡 CWT tip: Use molds with cast-in-place holes , you don’t need to drill after de-molding. This... is another post for another day. Make it easier on yourself if you are a beginner at this. If not... take a walk on the wild side and get out those electric work tools! Or psst... have the hubs help ya! 😉 he's always good to look at and watch work... Ok ok.. enough of that... back to resin molds.. de-molding... oh making c-h-a-r-m-s! Want to share your project creation from this tutorial? Visit the CWT Community forum on Reddit, or reach out to me via the chat below.

“I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is another one of Nana's pies I put a spin on.” This pie was a BIG Easter dessert table favorite. There was normally two in the oven at Nana's house. One was for the dessert table, and one was for her and I to cut into when everyone went to bed. She would come and get me after everyone went to bed, pour a glass of cold milk and cut us each a piece of chilled Coconut Custard Pie. These kind of memories are so nice to have... Coconut Custard Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 1 9" pie pie shell or you can use this recipe to make your own 4 eggs 3/4 cup white sugar 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1 teaspoon vanilla extract 2 1/2 cups milk 1 cup sweetened flaked coconut Instructions: Preheat the oven to 400° and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour is already in the spray). Using your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish; Set aside. In a large bowl beat eggs then stir in milk sugar, salt, nutmeg or cinnamon, and vanilla extract. Whisk until well combined. Mixture may become a little frothy. Stir in coconut, then pour mixture into pastry shell. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled with a dollop of whipped cream. Store in refrigerator. Notes: Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools. Nutrion: Calo ries 272 | Fat 12g | Cholesterol 99mg | Sodium 268mg | Carbohydrates 35g | Fiber 1g | Sugars 27g | Protein 7g | Calcium 107mg | Iron 1 mg | Potassium 200mg 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 Crustless Coconut Custard Pie - Low Carb “I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is an additional spin on Nana’s original.” Crustless Coconut Pie Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes Ingredients: 4 eggs 6 tablespoons butter, softened. 1/2 cup all-purpose flour 3/4 cup sugar 2 cups milk 1 teaspoon vanilla 1 cup sweetened flaked coconut Instructions: Preheat the oven to 350°F and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour already in the spray). Place everything into a large mixing bowl, minus the coconut. Whisk until well combined. Add the coconut; mix well. Pour onto the prepared pie plate and bake 50 - 60 minutes. Let cook completey. Serve with whipped cream and toasted coconut for garnish. Add fresh fruit for decadent dessert! Notes: Toasted Coconut: Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant. Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools. Lower in carb option pie vs the crusted version. To make this sugar free swap the regular sugar with a sugar substitute such as Truvia, or Stevia (use according to the measurements conversion on the package to regular sugar) 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.

"It doesn't get simpler or more delicious than these east cheesy egg noodle casserole! Baked egg noodles in a creamy marinara cheese sauce for an easy dinner!" This recipe combines three of my favorite things; cheese, sauce, and noodles. Talk about a taste-bud sensation! This easy cheesy egg noodle casserole definitely hold a special place in my heart because they remind me of my childhood and they’re a big hit with the kids too. If you haven’t tried them yet, you’re about to find out why! This simple dish goes perfectly with almost any meal, on its own or even as a quick snack on the go. There are lots of more complicated pasta recipes around, but this one is as simple and as equally satisfying as it gets! And let me tell you, I’m all about simplifying things in the kitchen now! Easy Cheesy Egg Noodle Casserole Servings – 6 Prep Time – 10 Minutes Cook Time – 25 Minutes Ingredients: 6 cups egg noodles-12oz bag, 1/4 cup flour 1 teaspoon garlic powder 1 teaspoon paprika 2 cups jarred or leftover homemade sauce of your choice, chunky adds a nice veggie texture 1/2 cup butter 2 cups whole milk 3 cups shredded cheddar cheese, divided salt and pepper to taste grated parmesean cheese for garnish, optional *If you like things a little spicy, add 1/2 teaspoon or to your tastebuds hot sauce, completely optional Directions: Pre-heat your oven to 350°. Grease a medium sized casserole dish with butter, you can use a little from the above amount or extra if you choose; set aside. Cook your pasta according to the instructions on the bag, al dente is about 5 minutes once the water starts to boil. Drain and place in a butter greased medium sized casserole dish. Using the same pan from your noodles; place the pan back on the stove over medium heat. Make your roux; add in butter in a sauce pan and heat it until it’s melted, then stir in the flour, stirring constantly. Add in a very, small amount of milk. Just enough to mix it in and loosen the thickened roux. Keep adding a small amount of milk at a time, constantly stirring, until you have added it all and the mixture is smooth and creamy. Add in the garlic powder, paprika, salt and pepper. Stir to combine. If you choose to add the hot sauce, add it now and stir to combine well. Add in the sauce; mix well until warmed through. Add in 2 cups of the shredded cheese, stirring to melt it in completely. Once the cheese has melted and the sauce has thickened a little; pour over the noodles in the casserole dish. Sprinkle the remaining cup of cheese evenly over the top. Bake uncovered in oven for 15-20 minutes until cheese is melted and golden brown. Sprinkle with parmesan cheese, serve and enjoy! Notes: Serve as a side dish with a grilled steak, baked pork chops, or chicken breast. Add in a pound of seasoned, browned and drained ground beef or turkey or precooked shredded chicken for a heartier version. I do suggest adding an additional cup of sauce if you choose to add the ground beef as it will soak up the liquid when baking. For a veggie version, add in cooked spiniach, or frozen veggie mix, Nutrition: Calories: 510kcal | Carbohydrates: 35g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 461mg | Potassium: 255mg | Fiber: 1g | Sugar: 5g | Calcium: 515mg | Iron: 1.4mg " Thanks for this amazing recipe! I can use anytime of the year, any day of the week and for any occasion. The simplest recipes can become your gold treasure! " 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 eclairs are always a hit! My family loves these eclairs and requests them all the time. I usually make them as dessert whenever we have company coming." Eclairs Servings – 9 Prep Time – 30Minutes Cook Time – 50 Minutes Ingredients: Choux Pastry: 1 cup water 1/2 cup butter 1 cup all-purpose flour 1/4 teaspoon salt 4 large eggs Filling: 2 1/2 cups cold milk 1 (5 ounce) package instant vanilla or French vanilla pudding mix 1 cup heavy cream or 1/4 cup confectioners' sugar 1 teaspoon vanilla extract Or omit the above filling ingredients for: 2 1/4 cups of already made whipped topping, thawed. Icing: 2 (1 ounce) squares semisweet chocolate 2 tablespoons butter 1 cup confectioners' sugar 1 teaspoon vanilla extract 3 tablespoons hot water Or omit the above icing ingredients for: 1 can of already made chocolate frosting. Directions: Preheat the oven to 450 degrees. Grease a cookie sheet; set aside. Choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2x4-inch strips. Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Place on a wire rack, pierce the ends of each shell with a sharp knife or fork to allow the steam to release and cool completely. Filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners' sugar and vanilla. or you can skip the above step and use 2 1/4 cups of thawed already made whipped topping. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. Or you can fill a pastry bag and insert each end with a pipping tip and squeeze until full. Be careful not to bust the shell! I have done it many times... They became bakers tax! Icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat and cool slightly. or you can also use a can of already made chocolate frosting in it's place. Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving. Notes: Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream. Nutrition: Calories 476 | Fat 28g | Saturated Fat 17g | Cholesterol 158mg | Sodium 485mg | Carbohydrate 49g | Fiber 1g | Sugars 35g | Protein 8g | Calcium 117mg | Iron 1mg | Potassium 174mg " This recipe is fabulous! These eclairs have become a family favorite and everyone is convinced that I spend hours in the kitchen preparing these! " CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" Creamy and smooth peanut butter fudge made with only a few ingredients. It’s dangerously good! No candy thermometer, no stove, just a few simple steps to make this decadent fudge. " I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make. So easy it will make laugh! Also … Since there is no flour needed for fudge, you can make this for anyone following a gluten free diet. It is an awesome way to impress someone with a gift that takes just minutes to put together. I can’t think of anyone who likes peanut butter and wouldn’t be excited to receive a box full of this during the holidays! Peanut Butter Fudge Servings – 48 - 1” Squares Prep Time – 5 Min Chill Time: 4 Hours Ingredients: 1 cup butter 1 cup creamy peanut butter, you can also use chunky if you prefer 1 teaspoon vanilla 3 1/2 cups powdered sugar, sifted you can use a whisk or fork to break up the larger pieces 1/4 teaspoon salt, optional 3/4 cup add-ins, such as chocolate chips, mini M&M's, chopped or whole peanuts, or mini Reese’s peanut butter cups, optional Directions: Microwave Option Grease an 8-9" pan with butter or line with parchment; set aside. Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds, 30 second intervals. Stir to combine, it will come together very quickly and be smooth and creamy. Slowly add the sifted powdered sugar a cup or so at a time. Stir to combine thoroughly. If using any add-ins, fold them into the fudge while it is still warm. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Stovetop Option Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm. Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Press in an extra add ins on top. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator for up to 1 week. Notes: Peanut Butter: I recommend using store bought creamy peanut butter, not homemade. If using natural, make sure the peanut butter is not oily at all. Crunchy peanut butter works also Nutrition: Calories 99 cal | Carbohydrates 9g | Protein 1g | Fat 6g | Saturated Fat 2g | Cholesterol 10mg | Sodium 58mg | Potassium 36mg | Sugar 9g | Calcium 3mg | Iron 0.1mg "Easy to make and makes a great gift. Add fudge to a pretty tray or container, wrap with cellophane and tie with a wribbon. Great hostess gift or party 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.

“Simple & sweet, these Strawberry Cheesecake-Stuffed Cookies have a tangy, creamy center that pairs perfectly with the fruity flavor of the strawberry cookies. And it all starts with a cake mix!” These Strawberry Cheesecake Stuffed Cookies are irresistibly soft with a decadent sweet and tangy cheesecake filling. The base is a cake mix making them easier than ever! These pretty-in-pink cookies are special enough for a Valentine’s Day or an Easter dessert, but they are delicious anytime. The rich cheesecake center cuts the sweetness, which can sometimes be problematic with cake mix cookies. Adding any pretty sprinkles, or any occasion decorations will make your dessert the life of any party! Strawberry Cheesecake Stuffed Cookies Servings – 10 XL - 20 Med Prep Time – 20 Minutes Cook Time – 9 Minutes + Cool Time Ingredients: Filling 6 ounces cream cheese softened 1/2 cup powdered sugar 1 teaspoon vanilla extract Cookies 1 pkg. strawberry cake mix 1/4 cup all-purpose flour scooped & leveled 1/2 cup salted butter melted (1 stick) 2 large eggs 1/2 teaspoon vanilla extract 1/4 cup powdered sugar Glaze/Drizzle (optional): 1 cup powdered sugar 3 tablespoons water Directions: Preheat oven to 350°F. Line two baking sheets with parchment paper. Filling: In a medium bowl, using a hand mixer, mix the cream cheese, powdered sugar, and vanilla extract on medium low until combined. Use a small cookie scoop or two spoons to dollop small 2-3 teaspoon-sized mounds of the cream cheese mixture onto a baking sheet or plate lined with parchment paper. Freeze for 15 minutes. (These helps with the rolling of the dough around the cheesecake filling and also keeps it thicker during baking.) Cookies: Mix the cake mix, powdered sugar, flour, eggs, vanilla and butter in a large bowl on medium low until just combined. Refrigerate for 10-20 minutes to make the dough easier to work with. Use a small cookie scoop (for medium cookies) or a large for (x-large cookies) to portion the dough. Make a crater in the center of each dough ball, then put one mound of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it so the filling doesn't leak out while baking. Arrange 2” apart on the baking sheets to allow cookies to spread. Bake for 9-11 minutes for medium or 11-15 min for xl or until cookies appear crackled and dry on the top, and just starting to golden brown on the bottom. Cool on baking sheet for 5 minutes, to firm up. Transfer to cooling rack to cool completely. Glaze: In a small bowl mix powdered sugar and stir in a tablespoon at a time of water until desired consistency. Drizzle over cookies using a fork and swaying motion of your hand, Let dry for 1hour or until firm. Notes: Storage: Because the cream cheese is mixed with powdered sugar and baked, it technically is safe to leave them out on the counter for a few days in an airtight container, but I recommend storing them in the fridge for up to 10 days. Freezing: You can freeze the cookies for up to 3 months. Just thaw in the fridge or on the counter before serving. Filling variations: If you prefer to make these without the filling, you can just scoop, roll in a little extra (1/2 cup) powdered sugar, and bake. Fill with Nutella or stuffing with a golden Oreo sandwich cookie instead. Change up the cake mix flavor - Any flavor cake mix will work with the cream cheese filling to change up the flavor profile of these cookies. Lemon, funfetti, spiced, chocolate, red velvet – all of them would be delicious! You might have cream cheese filling leftover. It can be stored in a freezer-safe plastic Ziploc bag in the freezer for 3 months for making more cookies. If your dough is too sticky to handle, try chilling it in the fridge for 30 minutes to firm up the melted butter in the dough before filling and shaping. Nutrition: Calories: 105kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 75mg | Potassium: 21mg | Fiber: 1g | Sugar: 6g | Calcium: 13mg | Iron: 1mg "These cookies make a great gift or cookie tray filler. Delicious for any occasion and holiday. Play with your food! This receip allows for many variations and so easy to make! 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.

" Slutty Brownies are what I call a brownie obsession! Oreo cookies, chocolate chip cookie dough, and brownie batter are baked together to create perfectly easy, oh-so-gooey, delicious brownies. These brownies are OUTRAGEOUSLY, delicious and so addictive! " Slutty Brownies Servings – 12 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients: 1 pack Oreos 1 box brownie mix of choice, Ultimate Chocolate, Ghirardelli Brownie Mix Note: You can also use Triple Chocolate, Chocolate Supreme, Dark Chocolate, or Double Chocolate. - (Plus ingredients on box according to instructions.) 1 roll Chocolate Chip Cookie Dough, 16 ounces Directions:   Preheat oven to 325°. Lightly grease 9 x 9" baking dish or spray with cooking spray. Prepare your brownie mix according to instructions. Set aside. Next, squish cookie dough in the bottom of greased baking dish. This is your first (bottom) layer. Place cookies on top of cookie dough one by one. This will be your center layer. Pour batter/mix on top of your other two layers. (Make sure all Oreos are covered. You may have to tilt your dish.) Bake for approximately 40-50 minutes. Serve and enjoy! Notes: For Family Size 9×13 Slutty Brownies - Make sure you get two boxes of brownie mix, two rolls of cookie dough, and a Family Pack of Oreos—basically doubling the recipe.  Storing left overs (if there are any left) - Brownies can be stored in an air-tight storage container in a cool, dry place and should be consumed within 3-5 days.  “They're called Slutty Brownies because they're oh so easy, have multiple different flavored layers and more than a little bit filthy.” 🤭 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 Basil Walnut Pesto is ready in 10 minutes or less, and you don’t even need the pricey pine nuts to make it. Turn your summer basil bumper crop into pesto and freeze it for the darkest days of winter. " Walnut Pesto & Shells Servings – 1 Cup = 8 (2 Tablespoon servings) Prep Time – 5 Minutes Cook Time – 5 Minutes Ingredients: 12 cups fresh basil leaves packed 1 cup fresh parsley packed 1/4 cup Parmesan cheese about 1 ounce 1/4 cup walnuts about 1 ounce 3 cloves garlic 1/2 cup olive oil Salt and freshly ground black pepper 16oz of of shells pasta, or your favorite pasta Directions: In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses. With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper Notes/Tips: Walnuts: For more flavor, toast the walnuts. In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Garlic: Roasting garlic removes the raw heat for a mellow taste and soft texture. To try this option, in a dry medium skillet over medium-low heat, toast unpeeled garlic cloves until spotty dark brown, and slightly softened, about 20 to 25 minutes. Storing: Store covered in the refrigerator for up to 4 days (add a layer of olive oil on top to prevent oxidation). Freezer Storage: Pour into a jar and top with olive oil to prevent oxidation. Leave enough head space at the top of the jar for expansion, then freeze for up to 6 months. Thaw overnight in the refrigerator. Additional Recipes Using Pesto: Use different nuts Pesto is traditionally made with pine nuts, or you could substitute an equal amount of almonds, pecans, cashews, or even hazelnuts. Spicy Pesto Add ¼ teaspoon or more crushed red pepper flakes to the food processor before blending. Pesto cheese bread Slice a loaf of bread in half lengthwise, then spread a thick layer of pesto. Top with cheese, then finish in the oven or on the grill. Pesto cavatappi Dress up pesto with a splash of cream and fresh tomatoes. Mix in cavatappi pasta, add a sprinkle of parmesan cheese for a different dish! Yield:  This recipe makes 1 cup of pesto, enough to dress 1 pound of pasta. Nutrition: Calories: 161 cal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin C: 11mg | Calcium: 64mg | Iron: 1mg "This is a wonderful way to use basil from the garden! I actually prefer walnuts over the pine nuts." 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, easy and very versatile pastry dough for all your baking needs." Pie Crust or Pastry Dough Servings – 2 pie crust / pastry dough Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients: 2 and 1/2 cups all-purpose flour (spooned & leveled) 1 teaspoon salt 6 Tablespoons unsalted butter, chilled and cubed 2/3 cup vegetable shortening, chilled 1/2 cup ice water Directions:  First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles coarse pea sized bits. Measure 1/2 cup of water in a glass. Add ice, stir until melted. Slowly add cold water 1 tablespoon at a time, stirring with a large spatula after each tablespoon of water added. Do not add any more water than you need to, stop once dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel sticky.  Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (or up to 5 days or in the freezer for up to 3 months). Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator or freeze for a later time. After 15 minutes, place disc onto a lightly floured work surface, and roll it into a round circle about 1/8 inch thick and 10-11-inches in diameter. Use with your favorite pie recipe. Makes two single layer or one two layer pie crust. "I made have made so many pies over the years. This is my go to recipe for each of them. This is something I have been experimenting with for years!" 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 Carmelitas are a buttery, brown sugar and oats bar with chocolate chips, nuts, and caramel inside. These are a great dessert for a crowd! " A Carmelita is not your ordinary, run-of-the-mill treat. Rather, it is like a buttery oatmeal cookie that swallowed a caramel-filled chocolate bar and then got bibitty-bobitty-booed by the dessert fairy godmother and received an extra dose of deliciousness. Everyone I have ever talked to who has tasted one has proclaimed it to be the most wonderful thing ever. I’m not exaggerating! I tasted my first Carmelita in the fall of 2010. I entered a game at a school festival... called the "Cake Walk"... I walked up to the ticket booth gave my ticket, stood in line while they read off the rules. "Pick a number and stand on it, while we spin the wheel to reveal the winner! The winner then walks the cake table to pick their winnings! This was going to be easy and fun... if you have't already guessed.. No I had never played this nor heard of it until now ... 16 .... Number 16!  I hear them call my number.. I WON! (This table was so long... it went from one end of the basketball court to the other)... Filled and over loaded with pretty cakes, pies, cookies, scones, muffins, cupcakes, homemade rice crispy treat stacks, scones and more... It was the fall so everything was decorated in fall colors... This one pretty package stuck out to me halfway down the table... A round orange container, with pretty sparkly pumpkins, tied with brown and yellow ribbons, and also tied to it was a handwritten letter in a sealed envelope decorated the same as the pretty container. This was also deffinately handmade. That was the one I wanted... "That ONE!" I said excitedly to the table manager. "I would like that one, please!" She handed me my mysterious container, to which I had no idea what was inside! This was the only item on the table that you couldn't see its contents.. I was so excited to know what was inside, but wanted to wait to open it when I got home. Once I got home I had to know immediately what was in this pretty mysterious container. I opened the letter and read it carefully. "To Whom Who Wins this Package, You have won a delicious homemade batch of Carmelitas! A family recipe, shared for generations with family and friends, and now you! Enjoy your winning treats, cheers to making your own batch and continuing to share this recipe for years to come! Inside was a recipe card with the original family recipe. FREE downloadable card coming spring 2025! Wow... this was amazing.. This sweet package called out to me and it was a complete winner! I sunk my teeth right into one of those little bars of caramel, chocolaty, gooey chewy goodness... I didn't want to share them! I grabbed a glass of milk, another bar and headed to the couch to relax and enjoy my new favorite dessert! How have I never had or even heard about these before!!??? I liked them so much that I... with a little help.... (VERY LITTLE...) 🫣🤏🏼 ate the whole container in two days. Just me... minus three bars... the whole conatiner. Two days. And I liked it…obviously! So what are you waiting for.... GO MAKE SOME! Carmelitas Servings – 9 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 cup all-purpose flour 1 cup quick cooking oats , (also works with old-fashioned oats) 3/4 cup brown sugar , packed 3/4 cup unsalted butter , melted 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup semi-sweet chocolate chips , (6 ounces) 1/2 cup chopped pecans , (optional) Caramel Sauce - using jarred caramel : 1/2 cup high quality caramel ice cream topping , (see note) 3 tablespoons flour Caramel sauce - using caramel candies: 34 caramel squares, unwrapped 1/2 cup heavy cream Directions: Preheat oven to 350 degrees and grease a 8" or 9" square baking dish or line with parchment pan. An 8" dish will yield slightly thicker bars. In a large bowl, combine 1 cup flour, oats, sugar, melted butter, baking soda, and salt. Mix to form crumbs. Divide mixture in half. Press half of the mixture in the bottom of the prepared baking dish. Bake for 10 minutes.  Sprinkle chocolate chips and nuts (if using) in an even layer over baked mixture. Caramel Sauce: There are two ways to make the caramel sauce. If using store bought caramel sauce, in a small bowl, mix 3 tablespoons flour with store bought caramel sauce to thicken it. If using square caramels, heat caramels and cream in a pot on the stove whisking and stirring until smooth. Drizzle caramel filling over chocolate chips and nuts.  Sprinkle remaining oat mixture on top trying to cover most of the caramel. Bake for 15-20 minutes or until golden brown. (Bake 12-14 minutes if using a 9"x13" pan) Sprinkle with some kosher salt if desired. Cool completely before cutting. This takes a really long time. You can speed these up by placing the bars in the fridge. Serve and store bars at room temperature in an airtight container. Notes: This can be doubled and baked in a 9x13 baking dish.I've also made these without adding flour to the caramel mixture. Depending how thick your caramel sauce is you may not have to add the flour. Nutrition: Calories: 212 cal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated fat: 7g | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | Trans fat: 1g | Cholesterol: 27mg | Sodium: 84mg | Potassium: 44mg | Fiber: 1g | Sugar: 16g | Vitamin c: 1mg | Calcium: 16mg | Iron: 1mg. "These bars were introduced to me while taking a "Cake Walk" during a school fundraiser event. They were packaged in a pretty decorative container tied with a pretty ribbon and an envelope addressed to the winner. It also included the recipe inside (which I didn't now until I opened the box). The name enticed me, I had never heard of them before so I took a chance... and snatched my winnings. Trust me, there were a box of chocolate fudge frosted brownies with walnuts that I had my eye on the entire round! These little gems instantly made a way into my heart and became a staple for my recipe box! These bars are fabulous. I could not believe that such an easy recipe would be so good." 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.

Blue Ribbon Winning Recipe! 35+ year old CWT family meal now shared with the world. "Chicken and Stuffing Casserole is an easy, one dish dinner that's a family favorite! Made with pantry staples- it's filling, and delicious!" A HEARTY AND FILLING CASSEROLE DISH - This was almost a weekly staple in my house growing up. It was something that was cheap and easy to put together during a busy work week for Mom to get a full meal on the table in under an hour for the entire family. I have now been making this for over 35 years! It has even won a blue ribbon award! 🏆 It's an oldie but a goodie! It's versitil and can be changed up to make a new casserole each time. I have entered this recipe into contest, made it for friends and family bring a dish dinners, church potlucks, bereavement meals, celebration dishes, and so many more.. You name it, I have made this for it! It will always be a part of my life, and a major comfort meal to me. So I hope this will become a meal for your rotation that your family will enjoy. No long hours hovering over the stove with a long recipe that has too many steps to follow! Speedy Chicken Servings – 6 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 2 pounds (4-6) chicken breasts or (12-15) tenderloins 1/2 teaspoon kosher salt 1/2 teaspoon black pepper, more to taste 1 teaspoon garlic powder 1-10.5 ounce can cream of chicken or cream of mushroom soup, I like to use the low sodium to cut down the salt 1/4 cup white wine or milk 6 slices of provolone or havarti cheese, you can use a cheese you prefer 6 ounce box Stove Top chicken stuffing mix, store brand works too! 1 stick of butter or margarine, melted Directions: Preheat the oven to 350°. Spray an 9x13-inch baking dish with cooking spray, and set aside. Place chicken into baking dish. Sprinkle evenly with salt, pepper and garlic powder. Place a slice of cheese over each breast, or tenders, it will fit three in each row edge to edge. In a small bowl, whisk together 10.5 ounce can creamed soup, and 1/4 cup milk or white wine until smooth. Pour the sauce over the cheese and chicken, smooth it out, so all of the cheese is covered. Evenly sprinkle the stuffing mix over top. In a small bowl; melt butter. Pour butter evenly over stuffing mix. Bake for about 40-45 minutes in a preheated 350 degree oven. Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165F degrees. Remove from oven and let sit for 10 mins to thicken. Serve with a salad, or my Un-Baked Mac & Cheese with Roasted Asparagus ! Notes: Leftovers - If there are any... 🤭 Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months. To reheat cover with foil and place in a 350 preheated oven or place in the microwave covered with a paper towel until warmed through. Can I use other stuffing? Certainly can, I am frugal, so I will use what is on sale, have a coupon or etc. I particulary like the chicken flavored stuffings as it pairs so nicely together with all the ingredients. I even use the Pepridge Farms cubed stuffing bags. (You can find these more around the holiday seasons in your local grocery store.) But you can swap it out for other variations, flavors or brands. If you have a homemade stuffing mix you enjoy, feel free to try that too! Can I make a fluffier stuffing? Yes, you can and I like to do that on occasion to change things up. If you want a “fluffier” stuffing on top, prepare the Stove Top stuffing according to the package directions then dollop it around on top of the casserole. You can use chicken broth in place of the water to make it extra tasty! Can I add some vegetables? Vegetables can also be added very easily. A mixed vegetable works great in this. It’s super easy to bring some healthier elements to this dinner. I will add a bag of frozen broccoli, or green beans, or even a mixed peas and carrots to make more of a Pot Pie flavor. Can I use other soup options? Yes! Cream of celery soup would also work in place of the cream of chicken or cream of chicken or mushroom the recipe calls for. I have personally tried it with all plus, the cream of cheddar to make a super cheesey casserole. If you are looking to cut down on the salt, use the low sodium options. There is no taste difference, but you make a healthier choice! The option combinations are endless! Do I have to use chicken breast or tenderloins? Nope! In fact, you can use boneless, skinless thighs in place of them. This is such a great recipe to experiment to see what you like best. You can even mix the breast and thighs so you have both white and dark meat options.  Nutrition: Calories: 371kcal | Carbohydrates: 29g| Protein: 38g | Fat: 10g | Sodium: 1594mg | Fiber: 1g | Sugar: 4g "This recipe is calling for a spot in your recipe binder! It's a true keeper, and will become a staple to your meal rotations. There is nothing like a moist piece of chicken, packed with flavor and a crispy crunchy topping!" 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 may have heard of Spanakopita, which is a Greek spinach pie, but have you ever tasted the Italian version? There are several ways to present this delicious dish, whether it is in a loaf shape, or in a hand pie style! All you need for this delicious recipe packed with spinach is pizza dough (homemade or store bought), frozen spinach, olives, garlic, red pepper flakes, olive oil and mozzarella cheese!" You know you are a Rhode Islander when you know what a "Whimpy Skimpy" is! These have been made at Caserta's Pizza on Federal Hill, since 1946. a R.I. institution! Only in little Rhode Island are the “pies” pictured above named spinach pies. Anywhere else in the country they would have other names, like calzones. This recipe is similar to my favorite spinach pie served at one of the amazing restaurants in the city I grew up in. Their traditional pies have pepperoni it is a delicious tradition!! Spinach Pies Servings – 3 loaves or 6 individual pies Prep Time – 20 Minutes Cook Time – 25 Minutes Ingredients: 12 ounces frozen spinach, chopped and drained - you can also use one bag of fresh spinach. 1 teaspoon salt  1/2 teaspoon granulated garlic  1/2 teaspoon ground black pepper  1/2 teaspoon crushed red pepper  4 ounces black olives  1/4 cup olive oil 4lbs pizza dough (store bought or homemade) - made into 6-inch rounds for individual or leave them in 2lb balls to roll out to make a loaf to slice. 12 ounces shredded mozzarella  4 ounces sliced pepperoni  Directions: Preheat the oven to 375 degrees. In a large sauce pan over medium heat add a drizzle of olive oil, spinach, garlic, salt, black and red pepper. Once the spinach is fragrant and heated through, add in the olives. Roll out the large balls of dough into a 12x12-inch squares or the 6" individual balls into 4" flat rounds. For the 6" calzone style: Spread the spinach mixture over half of each pizza round. Fold the other side of the dough over the spinach, making a half-moon shape. Do not pinch the ends. Brush the dough lightly with olive oil. Bake at 375 degrees for 15-20 minutes until light golden brown. Cool slightly (but not totally cold), open the dough to reveal the spinach filling, and then cool completely. Once cooled, spread the mozzarella to cover each entire pie and top each with the pepperoni. Bake open-face until the cheese melts and bubbles, about 10 minutes. Fold back into a half-moon shape, making sure the spinach is on the bottom, and serve. For the loaf style: Spread the spinach mixture over the entire square of dough leaving 1" space from the edges. Add mozzerella cheese, and peperoni pieces. Starting at one end roll dough over spinach rolling into a log shape (like you would with cinnamon rolls). Halfway into rolling pull over the ends to the top of the dough inwards and continue rolling until you come the other end of the dough. Place on baking sheet seam side down. Brush the top of the dough lightly with olive oil. Bake at 375 degrees for 30-40 minutes until light golden brown. Cool loaf completey. Once cooled, slice each loaf into 6 slices, showing the spiral side and serve. "I learned to make these back on the East Coast. When I moved to the South, I missed alot of food I was used to. Even certain ingredients are hard to find or can't get them at all. You improvise and create new recipes, coming very close to the original. When I made these some thought they came from a bakery asking if I had took a trip home. I miss the neighborhood with the Italian/Irish/Portuguese roots I grew up in, so now I just bring it to me! Salute!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Copycat Recipe - AKA Biscotti Di Pepe or Taralli "These savory Italian biscuits are satisfyingly crisp and slightly crumbly. They are all-occasion biscuits too. Serve them as a part of an antipasto. Crumble them into "croutons" for a unique salad topping. Or savor them with a cold glass of lemonade, iced tea, hot espresso or tea.” This is another famous Rhode Island Italian bakery inspired copycat recipe that I grew up eating and giving as gifts since I was a kid. There wasn't a time that I can remember that I went to visit family, or friends we didn't make a stop at a bakery to get a box of Pizza Strips , pastries (Zepploe) and or Pepper Biscuits to bring with us. It was part of going to visit anyone... You NEVER went empty handed. Again, another delicious bakery item that 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 peppah biscuits?" 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, again... mine is/was/always will be Calvitos! Everyone who's ever left Rhode Island has wanted to have the biscuits and strips once they've left. I am hoping my attempt is spot on for you as well! I have found a handful of people that are New England transplants and we chat now on a daily/weekly basis. (You know who you are 🙋🏻‍♀️ It feels good to find others you can relate to once you move out of your home state. I am hoping these recipes bring them a little comfort as it has me. I dedicate these recipes to you! 😊 Italian Pepper Biscuits Servings – 18 Biscuits Prep Time – 15 Minutes Cook Time – 40 Min Ingredients: 3/4 cup olive oil, preferably extra virgin 1 cup water 1 teaspoon salt 1 1/2 heaping teaspoon coarse black pepper 2 teaspoons fennel seed 1 tablespoon baking powder 3 cups all-purpose flour 1 egg, lightly beaten for egg wash - This gives that pretty shine after they are baked. Directions: Preheat oven to 375°F. Position racks in the upper and lower thirds of the oven and line two large baking sheets with parchment paper.   In a large bowl, add in and hand mix olive oil, water, salt, black pepper, and fennel seed. Add baking powder and flour to the liquid mixture. Mix until well blended and a dough begins to form. Lightly work the dough with your hands until the texture is oily and smooth. If the dough is too sticky, then mix in 1 tablespoon of all-purpose flour at a time, until smooth.   Using your hands, pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is approximately 8 inches long. Form a U shape, then crisscross/twist the pieces until a braid forms. You can also shape them into rings/wreaths/mini bagel shapes. (*See pictures below) Place biscuits an inch apart per baking sheet. Brush tops of biscuits with egg wash. Bake for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom. Remove from oven and place on a cookie rack to cool completely.   Biscuits should be stored in an air-tight tin container (preferably tin to maintain their crispness) and kept in a cool area, such as a cupboard. Notes: Storing: Properly stored, they should last up to one month. Place into bowl or container with a tight lid. Keep in a cool dry area. Bagel, rings or wreath shapes: Pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a cigar shape that is approximately 6-8 inches long. Twist the dough using both hands in the opposite direction, being both ends together forming a ring. Pinch the ends together to close. Lay on a parchment line baking sheet. Brust with egg wash, bake at 375°F for 40 minuts. 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 strawberry rhubarb pie recipe is perfectly sweetened, holds together well, and is a crowd pleaser! I make this pie every spring ! " Strawberry Rhubarb Pie Servings – 8 / 1 - 9" pie Prep Time – 15 Minutes Cook Time – 40 Minutes + 1 1/2 Hours to cool Ingredients: 3 cups sliced strawberries 3 cups sliced rhubarb 1 ½ cups white sugar ¼ cup instant tapioca 1 teaspoon vanilla extract 1 squeeze of fresh lemon juice 1  (14.1 ounce) package double-crust pie pastry, thawed and unrolled 2 tablespoons butter, cut into small pieces Coarse or granulated sugar, optional for decoration 1/4 cup milk Directions: Preheat the oven to 400 degrees. Place a pie dish onto a baking sheet. Mix strawberries, rhubarb, sugar, tapioca, vanilla and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally. Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie. You can use the full crust as is, try making lattice strips for a pretty top, use cookie cutters to cut out cute shapes if you would like and lay them over the top of the filling. Remember: Play with your food! :) Press the edges together and crimp with finger pinch or a fork to seal. Cut several slits in the top crust (if using the full crust) with a sharp knife. This will vent the pie and not least steam build under the crust. Brush tip of crust with milk, sprinkle sugar over top. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. Nutrition: Calories 422 | Total Fat 18g | Saturated Fat 6g | Cholesterol 8mg | Sodium 257mg | Carbohydrate 69g | Dietary Fiber 4g | Sugars 41g | Protein 4g | Vitamin C 41mg | Calcium 56mg | Iron 2mg | Potassium 259mg "It is DELICIOUS! Seriously, don't bother trying out other recipes...this is the only one you need!" 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 "Creamy Jalapeño Dip is an all-natural copycat recipe of the popular dip from Chuy's, made with just a handful of real ingredients including fresh jalapeños, cilantro, and salsa verde!" Creamy Jalapeño Dip Servings – 10 serving gs = 2 Cups Prep Time – 15 Minutes ChillingTime – 4 hours is good / 8 hours is best Ingredients: 2 fresh jalapeños, *see notes below 1/3 cup packed fresh cilantro leaves 1/2 cup good-quality mayonnaise 1/2 cup sour cream 1/3 cup salsa verde (tomatillo salsa) 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste Directions: In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped. Add the remainder of the ingredients and blend/process until mixture is smooth and completely puréed. Adjust seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4, but ideally 8 or more, hours. Serve with tortilla chips. Notes: Individual jalapeños can vary in their heat levels. That being said, as a general rule: For a mild dip , scrape out and discard the seeds & membranes from your jalapeños. For a medium dip , leave the seeds & membranes intact in one jalapeño and scrape them out/discard from the second jalapeño. For a spicy dip , leave all of the seeds & membranes intact. Or you can even add an additional jalapeño for extra heat, if that's your preference. The chilling time is critical to this recipe, in order for the flavors to blend and develop. This dip will slightly thicken after chilling in the fridge for several hours. However, it is not intended to be (and will never turn into) an overly thick dip. Nutrition: Calories: 102kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 205mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg "I love this famous restaurant dip, but holy cow this is so easy to make and soooo good! Great copy cat recipe to marinate chicken in!" 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 Crispy Sausage Egg Breakfast Burritos are hearty enough for breakfast, brunch or brinner and freezer friendly so you can make them ahead of time, too!" Sausage, Egg and Cheese Burritos Servings – 8 Prep Time – 4 Minutes Cook Time – 25 Minutes Ingredients: 1 pound breakfast sausage, or 8 precooked sausage sandwich patties 10 eggs, beaten together 1/4 cup milk ½ teaspoon black pepper 1 teaspoon sea salt 8 flour tortillas 2 cups shredded colby jack cheese 4 tablespoons butter, divided Salsa for garnish Sour cream for dipping Directions: Crumble and cook the sausage in a large skillet until brown. Drain grease, place sausage on paper towel-lined plate, cover and set aside. If using precooked patties, brown in large skillet cook until heated through. In a medium bowl crack in 10 eggs, add milk, salt and pepper. In a large skillet, melt 2 tablespoons of butter, pour in beaten egg mixture. Cook over medium heat, stirring continuously, until mostly set and no longer runny. Stir in sausage, then remove from heat. Assembly: Add an 1/8 of the egg and sausage mixture to the middle of a tortilla, top with some cheese, fold in sides of tortilla, fold over bottom closest to you, and roll upwards away from you. Melt 1 tablespoon of butter on a griddle or skillet over medium-high heat. Place burrito in pan, and cook for about 1 minute per side or until golden brown. Repeat process until all burritos are made, and serve immediately with salsa and sour cream for dipping. Great with a side of fruit of a fruit and yogurt parfait ! *DIY & Tips Make ahead for an easy breakfast on the go! Follow steps to rolling up the burritos. Wrap each individual burrito in Saran Wrap tightly and place into a freezer safe bag. Place in freezer. When ready to eat, remove one from the freezer and place unwrapped in a microwave safe plate covered with a damp paper towel for 2-3 minutes (depending on your microwave.) Nutrition: Calories 441 | Carbohydrates 17g | Protein 24g | Fat 29g | Saturated Fat 12g | Cholesterol 293mg | Sodium 1145mg | Potassium 278mg | Sugar 1g | Vitamin C 0.2mg | Calcium 301mg | Iron 2.6mg "Fantastic! So easy and delicious. Great treat to bring to work and share with coworkers 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.

" This is a very versatile dressing or marinade. Mix up the flavors by using different season packets! I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!" Oriental Salad Dressing Servings – 8 Prep Time – 5 Minutes Ingredients: 1/2 cup olive oil 3 tbsp white vinegar 4 tbsp white sugar 1/2 tsp ground black pepper 2 ramen noodle oriental seasoning packets, noodles put aside for another dish or crushed as a crunchy salad topping. 2 tablespoons soy sauce Directions: Whisk together olive oil, ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper until smooth. Drizzle dressing over this delicious Oriental Ramen Noodle Salad or any pre-packaged salad or marinate chicken or fish for a special treat! "Great to marinade chicken and shrimp before grilling!" 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 carrot cake cupcakes are everything you love about the cake—outstanding spice flavor, super moist crumb, and velvety cinnamon cream cheese frosting—in a portioned cupcake wrapper!" Carrot Cake Cupcakes w/ Cinnamon Cream Cheese Frosting Servings – 24 cupcakes Prep Time – 15 Minutes Cook Time – 15-20 Minutes Ingredients: Cupcakes: 1 box spiced cake mix 1/2 cup vegetable oil 1/2 cup water 1 teaspoon vanilla extract 4 eggs 1/4 cup apple sauce or crushed pineapple 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 cups coarsely shredded and chopped carrots 1/2 cup raisins, chopped 1 cup walnuts, chopped - optional Frosting: 1 - 8oz package cream cheese, softened 1/2 cup unsalted butter, softened 3 cups confectioners' sugar Pinch of salt 1 teaspoon vanilla extract 1 1/4 teaspoon cinnamon Directions: Heat oven to 350°. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, eggs, vanilla, apple sauce or crushed pineapple, cinnamon, ginger, and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots, raisins, and nuts. Divide batter evenly among muffin cups (about two-thirds full). Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour. Frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, cinnamon, vanilla extract,  and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Cover and refrigerate the frosting as the cupcakes finish cooling—this is helpful if you plan to pipe the frosting with a piping bag + tip. Cold cream cheese frosting holds its shape better. Frost cupcake with 1 generous tablespoon frosting. Immediately sprinkle over top or roll edges of frosting in sprinkles or coarse sanding sugar. Repeat with remaining cupcakes. Cover and store leftover cupcakes in the refrigerator for up to 5 days. "This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

" These Chinese almond cookies are made to bring you fortune on Chinese New Year. A buttery cookie dough is made with egg yolks, butter, and almond flour and then baked with a raw almond on top. " Chinese Almond Cookies Servings – 36 Prep Time – 20 Minutes Cook Time – 12 Minutes Ingredients: 1/2 cup unsalted butter room temperature 3/4 cup granulated sugar 4 egg yolks 1 tsp almond extract 1 tsp vanilla extract 1/4 tsp salt 3/4 cup almond flour 1 tsp baking powder 1 cup all purpose flour 36 almonds 1 egg for egg wash Directions: Combine butter and sugar in a large bowl or the bowl of a stand mixer. Whisk with a hand mixer or stand mixer for ~1 minute until light and fluffy. Add the egg yolks and whisk them into the mixture. Add the almond extract, vanilla extract, and salt. Whisk until incorporated. Add the almond flour and baking powder. Gently fold them into the mixture. Lastly, add the all purpose flour and gently fold it into the mixture. Be careful not to over mix. Let the dough rest in the fridge for 10 minutes. Preheat the oven to 350 degrees F. Prep 2 baking sheets by covering it with parchment paper. Toast the almonds for 5 minutes. Once the dough has rested, use a 1 tablespoon cookie scoop (small cookie scoop) to scoop the dough onto the baking sheet. Using your palm, flatten the cookie dough into a round disc. Whisk the egg for the egg wash. Brush a thin layer of egg wash on top of each cookie. Top each cookie with an almond. Bake cookies for 12 minutes until the edges are golden brown. Cool the cookies for 10 minutes before serving. Nutrition: Calories 79 | Carbohydrates 8g | Protein 2g | Fat 5g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Trans Fat 1g | Cholesterol 33mg | Sodium 31mg | Potassium 16mg | Fiber 1g | Sugar 4g | Calcium 19mg | Iron 1mg "Chinese almond cookies are important to Chinese culture, especially around Chinese New Year. They are served during the new year because they represent coins and are said to bring good fortune." 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.

Gluten Free - Vegan " Chocolate Banana bread is the perfect dessert for when you are short on time but need a yummy dessert. The addition of bananas to this recipe makes a box mix chocolate cake into a deliciously moist and decadent treat! " Chocolate Banana Bread Servings – 24 Prep Time – 10 Minutes Cook Time – 50 Minutes Ingredients: 1 Duncan Hines Devils Food Chocolate box cake mix 1/3 cup oil or as called for on your box mix 3 eggs 1 tablespoon vanilla extract 1 teaspoon cinnamon 1/4 cup apple sauce, optional 3 bananas mashed 1 cup chocolate chips 1/2 cup mini chocolate chips, for topping 3/4 cup walnuts, chopped, optional Instructions: Pre heat oven to 350 degrees. In a large mixing bowl, mix together mashed bananas, apple sauce, cinnamon, vanilla, oil and eggs until smooth. Add cake mix, chocolate chips, nuts and mix until just combined. Don't over-mix! Pour batter into two greased/floured loaf pans 8"x4". Sprinkle mini chocolate chips on top.  Bake for 45- 50 minutes or until an inserted toothpick in the center comes out clean. This will depend on your individual oven. Notes: Muffins : Make your banana bread even more shareable by turning it into yummy muffins. Use the banana bread recipe above as usual but then pour batter into a muffin pan. As you bake them, keep an eye on them. Typical baking times on muffins is 18-20 minutes but always check doneness before removing as your muffin tin size may vary. Add-ins : If you want an even more chocolatey bread stir in some addition types of chocolate chips (dark or milk chocolate chips), or switch it up with butterscotch chips. Drizzle some chocolate fudge sauce on top for a decadent touch. Toppings : Sprinkle a little brown sugar or cinnamon-sugar over the top while it’s still warm. You can use peanut butter on individual slices like a spread. You can also use frosting or a glaze to spruce up the bread and make it look fancy. Try my Peanut Butter or Cream Cheese Frosting. One last topping that is absolutely delicious is chopped nuts. Try pecans, cashews or walnuts for a rich, delicious flavor. Vegan : To make this bread vegan friendly, switch out the semi-sweet chocolate chips for dark chocolate, which has no milk in it. Also, use a vegan substitute for the eggs, and make sure that you find one that is made for baking. With those few adjustments, this Chocolate Banana Bread recipe is vegan friendly. Gluten-free : This recipe itself is gluten-free as there’s no all-purpose flour in it. But if you have a gluten intolerance you need to be careful when selecting the cake mix. Check the box to make sure that there’s no all-purpose flour or other wheat in it. Also, my recipe doesn’t have any baking soda in it, which is an overlooked source of gluten depending on the brand. The rest of my recipe is gluten-free and the ingredients are easy to find. Store:  Leftovers are fine in the fridge for a week. You can bake your bread ahead of time if you want a quick breakfast before work. If you do, cover it in plastic wrap or put it in a sealable bag to keep it fresh longer. Freeze:  Banana bread is good in the freezer for up to 3 months. For the best tasting banana bread, eat it before 3 months. Always let the bread cool to room temperature before you wrap it up and stick it in the fridge or freezer. Nutrition: Calories 205 | Carbohydrates 24g | Protein 3g | Fat 11g | Saturated Fat 2g | Cholesterol 22mg | Sodium 164mg | Potassium 135mg | Fiber 1g | Sugar 15g | Vitamin C 1.4mg | Calcium 47mg | Iron 1.2mg "This is absolutely the most delicious, moist chocolate banana bread I’ve ever made! I was looking for an easy way to use up some bananas that were getting really ripe, and I am so glad I found this recipe. I put cream cheese frosting on it. Amazing!" 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.