开云体育

Sour Cream Peach Pie The perfect summertime pie, this Sour Cream Peach Pie is filled with a sour cream and peach based filing and topped with lots of streusel topping. This peach pie is sweet and juicy with great texture. CourseDessert CuisineAmerican Prep Time30minutes minutes Cook Time1hour hour 15minutes minutes Cooling Time4hours hours Total Time5hours hours 45minutes minutes 开云体育s8 servings Calories577kcal AuthorDeborah Harroun Ingredients 1 single pie crust Filling 1 cup sugar 1 cup sour cream 3 egg yolks 1/4 cup flour 1 teaspoon almond extract 4 cups peeled sliced peaches Streusel Topping 2/3 cup sugar 2/3 cup flour 2 teaspoons cinnamon 4 tablespoons butter Instructions Preheat the oven to 400?F. Roll our the crust and place it in a 9-inch pie dish. Prince generously with a fork. Spray a piece of foil with nonstick cooking spray and place over the crust and with with pie weights or dry beans. You can also use a piece of parchment paper, but there is no need to spray the parchment paper. Bake in the oven for 10 minutes, then remove the weights and the foil and return the crust to the oven for an additional 5 minutes. Remove from the oven and let the crust cool slightly. Meanwhile, in a large bowl, mix together the sugar, sour cream, egg yolks, flour, and almond extract. Fold in the peaches. Pour the filling into the pie crust and return to the oven. Bake for 30-40 minutes, or until the pie is starting to set up on the edges but is still jiggly in the middle. Cover the crust with a pie shield or strips of foil to prevent the crust from over-browning. While the pie is baking, make the streusel topping. In a medium bowl, combine the sugar, flour, and cinnamon. Cut the butter into small cubes and use a pastry cutter or a fork to cut the butter into the mixture until it resembles pea-sized pieces or smaller. Remove the pie from the oven and sprinkle the streusel topping over it evenly. Return the pie to the oven and bake an additional 10-20 minutes, or until the topping is browned. Remove from the oven and let the pie cool. Transfer to the refrigerator to chill completely, at least 4 hours. Notes If your peaches are extra ripe and juicy, feel free to add 1-2 extra tablespoons of flour. You may also need to bake the pie a few minutes longer. Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.Nutrition 开云体育: 1/8 of pie | Calories: 577kcal | Carbohydrates: 81g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 136mg | Sodium: 260mg | Fiber: 4g | Sugar: 55g Source: Taste and Tell ~~~~~ Rhonda in MO

Pumpkin Cheesecake Pie Cheesecake and pumpkin pie comes together in this delicious Pumpkin Cheesecake Pie. A cheesecake layer is topped with a pumpkin pie layer, followed by a crumb topping. This pie is perfect for any holiday! CourseDessert CuisineAmerican Prep Time30minutes minutes Cook Time1hour hour Total Time1hour hour 30minutes minutes 开云体育s12 servings Calories326kcal AuthorDeborah Harroun Ingredients 1 single pie crust 1 (8 oz) package of cream cheese, softened 1/2 cup sugar divided 1/2 teaspoon vanilla 3 eggs divided 1 1/4 cups pumpkin puree 1 cup evaporated milk 1/2 cup packed brown sugar divided 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 cup all-purpose flour 2 tablespoons cold butter cut into small pieces 1 cup chopped pecans Instructions Roll out the pie crust and place it in a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate the crust until needed. In a mixing bowl, beat the cream cheese until smooth. Add 1/4 cup of the sugar, the vanilla, and one egg and beat until smooth. Refrigerate for 30 minutes, then spread the mixture in the bottom of the pie crust. Preheat the oven to 350?F. In another mixing bowl, combine the pumpkin puree, evaporated milk, the remaining 2 eggs, 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Beat until smooth, then carefully pour the mixture over the cream cheese layer. Place the pie in the oven and bake for 25 minutes. Cover the edges of the pie with foil or with a pie shield and bake an additional 25 minutes. In a small bowl, combine the flour, the remaining 1/4 cup of brown sugar, and the butter. Cut in the butter with a pastry cutter or with a fork until the mixture looks like coarse crumbs. Stir in the pecans. Sprinkle the crumb mixture over the top of the pie. Return the pie to the oven and bake another 10-15 minutes, or until a knife inserted in the middle of the pie comes out clean. Cool the pie for 1-2 hours, then transfer to the refrigerator to cool completely. Notes Total time does not include cooling time. I like to place the pie on a baking sheet. Not only does this make it so I don't have to worry about the pie making a mess if it cooks over, but it's easier to transfer into and out of the oven. It also makes it easier to not have to worry about spilling as much when you add the streusel topping. If you use the scale button on this recipe card, be aware that it only changes the amounts in the ingredients, not in the actual recipe card. Recipe adapted from Better Homes and Gardens New Baking Book. Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.Nutrition 开云体育: 1slice | Calories: 326kcal | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 77mg | Sodium: 227mg | Fiber: 1g | Sugar: 21g Source: Taste and Tell ~~~~~ Rhonda in MO

Mud Pie Mouthwatering Mud Pie made with a decadent Oreo cookie crust, a layer of ice cream followed by a homemade layer of chocolate custard with a hint of coffee, and topped with whipped cream is the best frozen chocolate pie! Prep Time20minutes mins Cook Time20minutes mins freeze time30minutes mins Total Time1hour hr 10minutes mins Course: Dessert Cuisine: American 开云体育s: 12 servings Author: Krissy Allori Equipment Food Processor Pie Dish saucepan Mixing Bowls KitchenAid Stand Mixer ladle Ingredients For the Crust: 25 Oreos about 10 ounces 4 tablespoons unsalted butter melted 3 ounces chocolate about 1/2 cup, finely chopped (semi-sweet or bittersweet) For the Ice Cream layer: 1 pint ice cream mudslide recommended but can also use chocolate or coffee For the Chocolate Custard Layer: 1/2 cup heavy cream 1 cups whole milk divided 2 tablespoons cornstarch 1/3 cup granulated sugar pinch salt 3 large egg yolks 3 ounces chocolate about 1/2 cup, finely chopped (semi-sweet or bittersweet) 1 teaspoon vanilla extract 3.3 grams espresso powder one Starbucks Via pack, about a teaspoon (use less or omit if coffee flavor not desired) For the Whipped Cream 2 cups heavy cream 1/4 cup powdered sugar Garnish: mini chocolate chips or chocolate curls Instructions Crust: Cookie crumbs: Add Oreos to the bowl of your food processor and pulse until crumbs are finely crushed. Mix: Add in melted butter and pulse a few times to combine. Transfer to clean bowl and stir in melted chocolate. Press: Transfer cookie crumb mixture to pie dish and press into a uniformly thick layer. Use flat bottomed glass to help press. Place in freezer to set. Ice Cream Layer: Spread: Set ice cream at room temperature long enough that it is soft but still frozen. Spread into uniform layer over crust. Freeze: Chill pie crust with ice cream in freezer until frozen through. Chocolate Custard filling: Scald: In a heavy bottom sauce pot add 3/4 cups milk, cream, sugar, and salt. Whisk together and place over medium heat. Continuously stir while mixture is brought to a gentle simmer. Once small bubbles appear around the edges, remove from heat. Whisk: In a large bowl, whisk yolks together. In a separate bowl, combine remaining 1/4 cup milk with cornstarch and stir until cornstarch dissolves. Whisk this mixture into the yolks until light and fluffy. Temper the eggs: Add a ladle of the warm cream mixture into the egg yolks while continually whisking. Repeat with additional ladle of warm cream. Pour the tempered egg mixture back into the pot with the cream and stir well to combine. Heat: Place pot on medium heat and whisk continuously until it comes to a gentle boil. Reduce to medium-low and cook for another 5-8 minutes while continuously whisking. Remove from heat. Combine: While custard mixture is still hot, stir in chocolate, vanilla, and espresso powder. Continue stirring until melted and fully combined. Allow to cool until mixture is no longer warm to the touch. Pour cooled filling into your chilled crust over ice cream layer. Smooth top with a spatula and place in freezer to chill. Garnish: Whipped cream: Prepare the whipped cream by mixing heavy cream and powdered sugar in a stand mixer on high speed with the whisk attachment until thick soft peaks form. Toppings: Spoon whipping cream over pie and garnish with mini chocolate chips or chocolate curls. Serve immediately. Notes Recipe makes one pie. Nutritional based on pie getting sliced into 12 servings. Chocolate layers: You can make this mud pie exactly as the recipe was written and it will turn out. Alternatively, you can skip the chocolate custard layer and double the ice cream, or you can skip the ice cream and double the chocolate custard layer. It just depends on the complexity of the chocolate flavors you desire! Ice cream flavors: you can really use any kind of ice cream you prefer. If you want to stick to it being a Mud Pie or Frozen Chocolate Pie, choose an ice cream with a chocolate base. If you want to use something like mint chip, chocolate chip, strawberry, pistachio - it's all fair game. Just make sure

Apple Brown Betty One of my favorite fall desserts is my version of Apple Brown Betty which consists of thinly sliced fresh apples with a no oat sweet and buttery topping. Prep Time20minutes mins Cook Time1hour hr Total Time1hour hr 20minutes mins Course: Dessert Cuisine: American 开云体育s: 6 servings Author: Krissy Allori Equipment 9x9 baking dish Mixing Bowls Ingredients 4-6 large apples peeled, core removed, thinly sliced (I used honeycrisp) 1 lemon 3/4 cup all purpose flour 1/2 cup brown sugar 1/2 cup granulated sugar 1 teaspoon pumpkin pie spice 1/2 cup cold butter 1 cube Instructions Preheat oven to 350°F. Add apple slices from 4-6 large apples to a 9x9 baking dish. Cut 1 lemon in half and squeeze juice over apples. Toss apples to evenly coat. In medium sized bowl, combine 3/4 cup all purpose flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1 teaspoon pumpkin pie spice. Add 1/2 cup cold butter and use a pastry blender to work the butter into the dry ingredients, cutting it into small pieces. You want the mixture to be crumbly with little to no dry ingredients left that haven't touched the butter. Sprinkle all of the topping over the apples evenly. Cover with aluminum foil and cook in preheated oven for 40 minutes. Remove foil and allow to continue cooking until the topping is crisp, about 10-20 additional minutes. Serve warm with vanilla ice cream. Notes Apples: you can use any variety that you prefer in this recipe. My preference is for Honeycrisp. Alternatively, you can use a variety of apples. Fresh lemon juice is recommended but you can use bottled. If you don't have a pastry blender, simply cut the cold butter into very small cubes and use a fork to blend. Make ahead directions: You can prepare this recipe up to a day advance and keep refrigerated until you are ready to bake. Store leftovers in an air tight container in the refrigerator. Will keep for several days.Nutrition Calories: 197kcal | Carbohydrates: 48g | Protein: 1g | Sodium: 6mg | Potassium: 65mg | Sugar: 34g | Vitamin C: 9.6mg | Calcium: 25mg | Iron: 1mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Slow Cooker Carnitas This Slow Cooker Carnitas recipe makes fabulous, flavorful shredded pork that is perfect for street tacos, burritos, and nachos! CourseDinner CuisineMexican Prep Time15minutes minutes Cook Time7hours hours Total Time7hours hours 15minutes minutes 开云体育s10 Calories259kcal AuthorTonia Larson Equipment Black Crock Pot Slow Cooker Liners Ingredients 4 pounds boneless pork shoulder or use another cut of pork 1 tablespoon chili powder 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon coarse ground black pepper 1 cup freshly squeezed orange juice ? cup lime juice 1 medium white onion diced 4 ounce can diced green chilies 4 tablespoons canned diced jalapenos 4 cloves garlic minced Instructions Combine the chili powder, dried oregano, ground cumin, salt, and black pepper. Rub over the pork shoulder on both sides and place it in the slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on low for 7-8 hours or high for 6-7 hours. Remove the pork and shred it with two forks. Return it to the slow cooker until close to serving time. Spread the shredded carnitas on a rimmed baking sheet and place under the broiler for 2-3 minutes to brown. Watch carefully so that it doesn't burn. Return to the juices in the slow cooker if desired. Notes Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to a month.Nutrition 开云体育: 1/10 | Calories: 259kcal | Carbohydrates: 6g | Protein: 42g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 670mg | Potassium: 803mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg Source: The Gunny Sack ~~~~~ Rhonda in MO

Barbacoa Quesadillas Barbacoa Quesadillas are made quick and easy by pressure cooking the beef roast with an amazing chipotle sauce, then melting cheese in the best tortillas. Prep Time20minutes mins Cook Time2hours hrs Total Time2hours hrs 20minutes mins Course: Main Course Cuisine: American 开云体育s: 8 servings Author: Krissy Allori Equipment Griddle Mixing Bowls Ingredients 16 corn tortillas 1 pound Barbacoa beef 16 ounces shredded cheese any kind of a Mexican blend works (cheddar, pepper jack, etc) 1 tablespoon avocado oil or oil spray Instructions Heat a griddle over medium high heat. Lightly coat of one of the 16 corn tortillas with a very thin layer of the 1 tablespoon avocado oil (that should be enough oil for all of the tortillas). Place the lightly oiled tortilla oil side down on the hot griddle. Add a sprinkle of the 16 ounces shredded cheese, then a small handful of the shredded 1 pound Barbacoa beef, then more cheese, and top with a second tortilla that has been lightly brushed with oil. When the bottom tortilla starts to turn golden brown and the cheese melts, flip it once. Repeat on the other side. It may take about about 3-4 minutes each side. Keep the quesadillas warm until you're ready to serve. Top them with pickled radishes, salsa, or sour cream. Notes Leftover quesadillas can be stored in an air tight container. To reheat, place them in a 300°F oven on a sheet of aluminum foil and heat until cheese has melted. Recipe makes 8 quesadillas. Nutritional information based on one quesadilla.Nutrition Calories: 589kcal | Carbohydrates: 29g | Protein: 43g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 1053mg | Potassium: 688mg | Fiber: 4g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 6mg | Calcium: 368mg | Iron: 4mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

Slow Cooker Chicken Enchilada Stack Get all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack. Prep Time10minutes mins Cook Time2hours hrs Total Time2hours hrs 10minutes mins Course: Main Course Cuisine: Mexican 开云体育s: 6 servings Author: Krissy Allori Equipment Mixing Bowls Slow Cooker Ingredients 2 cups enchilada sauce equivalent to one 15-ounce can 15 ounces black beans one 15 ounce can, drained 1 cup frozen corn kernels can use fresh or drained canned corn as well 8 ounces cooked chicken approximately 2 small breasts or thighs, shredded six 8-inch corn-flour tortillas 12 ounces Mexican blend cheese combination of cheddar, jack, etc., shredded Instructions In a medium sized bowl, combine about 1 cup of the 2 cups enchilada sauce (reserve the other half for later), 15 ounces black beans, 1 cup frozen corn kernels, and 8 ounces cooked chicken . Stir to combine. Spread half of the remaining enchilada sauce on the bottom of the slow cooker. Set the first of six 8-inch corn-flour tortillas on top. To layer the casserole, you will take a spoonful of the chicken mixture and spread it out across the tortilla an then top with a handful of cheese. Continue layering with a tortilla, filling, then a handful of the 12 ounces Mexican blend cheese. Continue to repeat the process and portion the ingredients such that the top of the casserole has your last tortilla, the remaining enchilada sauce, and a big handful of cheese. Cover and cook on high 1-2 hours or on low 4-6 hours. Notes Cooking tips: This recipe can be made extremely easy by using canned enchilada sauce and pre-cooked chicken. Or, you can go the extra mile and make your own homemade red enchilada sauce and use some meat from a slow cooker chicken. My preference is to always use a block of cheese and grate it yourself, however for this recipe pre-shredded cheese works perfectly fine. You can use corn or flour tortillas for this recipe, but my preference is actually to use wheat flour and corn blend. They taste a lot like corn tortillas but aren't as dry. If you have a Trader Joe's nearby, I highly recommend the Cuban Style Black Beans. They have a lot more flavor than plain black beans because of the added onions and peppers. This recipe tastes great, if not better, the next day because it really gives all the flavors time to mix. Serve with olives, avocado, sour cream, cilantro, etc.Nutrition Calories: 469kcal | Carbohydrates: 40g | Protein: 34g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 1179mg | Potassium: 482mg | Fiber: 9g | Sugar: 7g | Vitamin A: 920IU | Vitamin C: 2.1mg | Calcium: 420mg | Iron: 3.2mg Source: Self Proclaimed Foodie ~~~~~ Rhonda in MO

The BEST and Only Fresh Salsa Recipe You’ll EVER Need! Jamie Sherman Plain and simple – The BEST & Only Fresh Salsa Recipe You'll EVER Need! Easy to customize the spiciness to your family's tastes. Prep Time10minutes mins Additional Time1hour hr Total Time1hour hr 10minutes mins CourseAppetizer, Homemade Mixes, Sauces & Condiments, Snack CuisineMexican 开云体育s10 servings Calories11 kcal Equipment knife cutting board food processor Ingredients 1x2x3x 5 large Roma tomatoes diced 2 large Roma tomatoes cut into quarters 1 bunch cilantro chopped ? cup red onion chopped 1-2 cloves fresh garlic minced 1 jalape?o cut into quarters (seeds & membranes removed for less heat, if desired) ? teaspoon salt ? teaspoon granulated sugar ? teaspoon ground cumin juice from one lime Cook ModePrevent your screen from going dark Instructions Place all your ingredients into a food processor. Pulse until you’ve reached your desired consistency. Adjust the seasonings as needed. Refrigerate for at least an hour before serving. Notes This fresh salsa is a staple in our house and one of the most versatile fresh salsa recipes you can make. It’s truly the best salsa to have on hand! Tips To store your salsa, place it in an air-tight container, such as a Mason jar, and keep it in the refrigerator. Your salsa should stay fresh for at least a week this way. This salsa is perfect for meal prep, parties, or gifting. Great on tacos, eggs, grilled meats, or just with chips. Let it chill for at least an hour before serving for best flavor. Don’t over-process the salsa if you want a chunkier texture. Taste and tweak the salt, lime juice, or spice to suit your palate.Nutrition Calories: 11kcalCarbohydrates: 2gProtein: 0.5gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 61mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 431IUVitamin C: 8mgCalcium: 7mgIron: 0.2mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Air Fryer Beef Empanadas Jamie Sherman Your family will love these Air Fryer Beef Empanadas! Deliciously seasoned beef wrapped in a golden, crunchy crust. Perfect for any occasion! Prep Time40minutes mins Cook Time20minutes mins Total Time1hour hr CourseMain Course CuisineLatin 开云体育s10 empanadas Calories269 kcal Equipment cutting board knife pastry brush Ground Meat Chopper HexClad 10 Inch Hybrid Stainless Steel Pan with Stay-Cool Handle – PFOA Free, Dishwasher and Oven Safe, Non Stick, Works with Induction Cooktop, Gas, Ceramic, and Electric Stove tongs air fryer Ingredients 1x2x3x 1 pound ground beef ? medium onion diced 2 cloves garlic minced 2 tablespoon tomato paste 2 large tomatoes diced small 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon smoked paprika ? teaspoon salt ? teaspoon ground black pepper ? cup beef broth 1 package frozen empanada discs, thawed 10-12 count ? cup water 1 large egg sauces for serving – such as salsa, sour cream, chimichurri, or guacamole (optional) Cook ModePrevent your screen from going dark Instructions In a skillet over medium-high heat, cook ground beef until browned and cooked through, about 8-10 minutes. Drain any excess fat. Add diced onion, minced garlic, tomato paste, tomatoes, cumin, chili powder, paprika salt, and pepper to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is softened. Add beef broth to the skillet and simmer until the liquid has reduced and thickened slightly, about 5-7 minutes. Remove from heat and let cool. Preheat the air fryer to 350°F (190°C). Lay out the empanada discs on a clean surface. Place 2-3 tablespoons of the beef mixture in the center of each disc. With a brush or your clean finger, run some water along the edge of the disc. Fold the disc in half and press them firmly with your fingers. You can make a design around the edges by twisting the dough with your fingers or using a fork to crimp the edges together. In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash. Brush the egg wash on top of each empanada with a pastry brush. Place the empanadas in the air fryer basket in a single layer, making sure they are not touching. You may need to cook in batches. Cook for 10-12 minutes or until the empanadas are golden brown and crispy. If desired, serve these empanadas with a dipping sauce, such as salsa, chimichurri, or even guacamole, for extra flavor. Notes Make sure not to overfill the empanadas, as this can cause them to burst in the air fryer. Be sure to properly seal the edges of the empanadas to prevent the filling from leaking out during cooking. Use a fork to crimp the edges together, or fold the edges over and press them firmly with your fingers. You can make the beef filling ahead of time and store it in the refrigerator until you're ready to assemble and cook the empanadas. If you don't have an air fryer, you can also bake these empanadas in the oven at 400°F for 12-15 minutes or until golden brown. Leftover cooked empanadas can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the air fryer or oven before serving. You can freeze cooked empanadas for later enjoyment. Place them in an airtight container or freezer bag and freeze for up to three months. Reheat in the air fryer or oven until warmed through.Nutrition 开云体育: 1empanadaCalories: 269kcalCarbohydrates: 29gProtein: 14gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 487mgPotassium: 315mgFiber: 2gSugar: 2gVitamin A: 546IUVitamin C: 6mgCalcium: 44mgIron: 3mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Hawaiian Hot Dogs Jamie Sherman These Hawaiian Hot Dogs will go over great at your next BBQ or party. Try these if you’re looking for a change of pace from the usual hotdogs and burgers! Prep Time10minutes mins Cook Time20minutes mins Total Time30minutes mins CourseSandwich CuisineAmerican 开云体育s8 servings Calories432 kcal Equipment grill tongs Char-Broil 4-Burner Cabinet Style Liquid Propane Gas Grill, Stainless Steel mixing bowl knife cutting board Ingredients 1x2x3x 1 package hot dogs 16 oz. 8 slices bacon 8 hot dog buns 1 can pineapple tidbits, drained 8 oz. ? cup red onion chopped 1 jalapeno seeded and chopped 2 tablespoons lime juice a small handful of cilantro chopped ? cup BBQ sauce ? cup mayonnaise Cook ModePrevent your screen from going dark Instructions In a medium bowl, combine the pineapple, red onion, jalapeno, lime juice and cilantro. Mix well. Refrigerate until serving time. In a separate small bowl, stir together the BBQ Sauce and mayo until well combined. Refrigerate until serving time. Preheat grill. Wrap each hot dog in a slice of bacon, overlapping slightly. Secure the loose end with a toothpick. Grill, turning occasionally until the bacon is crisp and the hot dog is heated through. To serve, remove the toothpick from the hot dog. Place a hot dog in a bun and top with the pineapple salsa. Serve with BBQ sauce mixture, if desired. Notes I personally really like any hot dog bun that has a hint of sweetness to it when it comes to Hawaiian hot dogs. If you have Hawaiian sweet hot dog buns or potato-based buns at your store, grab those! It's better to use thinner bacon for this recipe so it crisps up – use caution when grilling it, though!Nutrition 开云体育: 1hot dogCalories: 432kcalCarbohydrates: 41gProtein: 13gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 43mgSodium: 878mgPotassium: 251mgFiber: 1gSugar: 10gVitamin A: 68IUVitamin C: 7mgCalcium: 85mgIron: 3mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Grilled Twice Baked Potatoes Jamie Sherman Deliciously cheesy Grilled Twice Baked Potatoes, a mouthwatering twist on a classic favorite. This potato side dish will be a hit all summer! Prep Time15minutes mins Cook Time1hour hr 45minutes mins Additional Time1hour hr Total Time3hours hrs CourseSide Dish CuisineAmerican 开云体育s8 servings Calories379 kcal Equipment digital instant read food thermometer Quarter Sheet, Natural, 2 count BBQ Tool Aluminum Carrying Case, Deluxe Grill Set, 20-Piece Char-Broil 4-Burner Cabinet Style Liquid Propane Gas Grill, Stainless Steel Ingredients 1x2x3x For the potatoes 4 large Russet potatoes cleaned 2 tablespoons olive oil any vegetable oil you prefer ? teaspoon salt ? teaspoon onion powder For the twice-baked potato filling ? teaspoon salt ? teaspoon onion powder ? teaspoon ground pepper ? cup low-sodium chicken broth or milk ? cup salted butter, melted 1/2 stick 1 cup sour cream ? cup bacon bits more for toppings (you could use 8 bacon strips cooked and crumbled) 1-1/2 cup shredded cheese divided (I used Colby Jack, but you could use Mozzarella, a mix of gouda, smoked gouda or even pepper jack for some spices) Cook ModePrevent your screen from going dark Instructions Set your BBQ for indirect heating and heat up to 400°F with the lid closed so the temperature is even throughout. Place the potatoes on a plate. With a fork, poke each potato 3 to 4 times. Then, coat them with olive oil. Sprinkle salt and onion powder to coat each potato. Place the potatoes directly on the preheated grill. Close the grill and cook for 75 minutes or until the internal temperature of the potatoes reaches 205°F. Remove the potatoes from the grill and let them cool off. Once the potatoes are cool enough to touch, slice them in half, length-wise. Spoon out the white portion of the potato into a mixing bowl. Add in the salt, onion powder, and pepper. Next, add in the chicken broth and the melted butter. Mix with a hand mixer until combined. (The texture won’t be smooth yet.) Add the sour cream, bacon bits, and 1 cup of shredded cheese. Mix with the hand mixer until all ingredients are combined. With a spoon, scoop some of the potato mixture back into the potato skins. Top each potato with some additional shredded cheese and bacon bits. Place your stuffed potatoes on a half cookie sheet or a disposable aluminum pan and place them directly on the grill. Cook for 20 minutes or until the cheese is melted and the potatoes are heated through. Notes Depending on the size of the potatoes, your cooking time may vary. This is why I rely on internal temperature. When the potatoes are cooked, the skin will feel crispy, and when pushing on it slightly, it feels tender. When scooping the flesh out, be careful not to damage the skin. Leave about 1/8 to 1/4-inch of the white part of the potato inside.Nutrition 开云体育: 1potato halfCalories: 379kcalCarbohydrates: 39gProtein: 11gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 38mgSodium: 665mgPotassium: 850mgFiber: 4gSugar: 2gVitamin A: 406IUVitamin C: 11mgCalcium: 107mgIron: 2mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Smoked Ribs Jamie Sherman These Smoked Ribs are rubbed with a homemade spice blend before being cooked to tender perfection, then basted with your favorite BBQ sauce! Prep Time45minutes mins Cook Time6hours hrs Total Time6hours hrs 45minutes mins CourseMain Course CuisineAmerican 开云体育s4 servings Calories600 kcal Equipment Hickory BBQ Cooking Chunks Compact Rapidfire Chimney Starter grill tongs BBQ Ash Tool Poker Extra Long Suede Grill Gloves (Pair) mini loaf pan Ingredients 1x2x3x 1 rack baby back ribs ? cup paprika ? cup brown sugar 4 tablespoons black pepper 3 tablespoons salt 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons celery seed 2 tablespoons cayenne pepper 1 cup apple juice 1 cup BBQ sauce Cook ModePrevent your screen from going dark Instructions Take the membrane off of the ribs. Combine the paprika, brown sugar, pepper, salt, garlic powder, onion powder, celery seed, and cayenne pepper in a bowl and mix well. Liberally coat both sides of the ribs with the seasoning mixture. Place some newspaper at the bottom of a chimney starter (a tool used to ignite charcoal). Place the charcoal on top of the newspaper. Light the newspaper on fire. Leave coals to burn for about half an hour. At this point, they will be ready to place in the smoker. Once the coals are in the smoker, place 1-2 splits of hickory on top of the charcoal. Bring temperature to 225-250 degrees Fahrenheit. You want your smoke to appear blue-ish instead of a thicker white smoke. Fill up one or two mini loaf pans with water and place it in the smoker, anywhere you can fit it. We have an offset smoker, so we placed the water in the smaller housing, and the meat in the large housing. However, if you don’t have this, you can place it with the meat. Place the rack of ribs inside the smoker and monitor the temperature for 3 hours. Try to leave it closed as much as possible. Place the ribs in a large sheet of aluminum foil, cover with half of the BBQ sauce, and pour the apple juice inside the tin foil around the meat. Finish sealing up the meat completely (airtight), and place back in the smoker for another 2 hours. Remove the foil, cover with the rest of the BBQ sauce, and place the ribs back in the smoker for 30 minutes to another hour. When the BBQ sauce looks thick and sticky, this is a good indicator that the ribs are ready to be pulled from the smoker. Notes I highly recommend using dry rubs like this to add flavor to meat.Nutrition Calories: 600kcalCarbohydrates: 65gProtein: 31gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 98mgSodium: 6115mgPotassium: 1006mgFiber: 7gSugar: 44gVitamin A: 4591IUVitamin C: 4mgCalcium: 202mgIron: 6mg Source: Love Bakes Good Cakes ~~~~~ Rhonda in MO

Grilled Greek Chicken Fly away to a Greek island with this authentic grilled Greek chicken recipe. Sunny lemon, earthy olive oil, and the spices and herbs of the Aegean combine in a quick and easy marinade. Fresh and sophisticated, this is the best Greek chicken recipe for a healthy dinner that’s ready in next to no time. Prep Time2hours hrs 5minutes mins Cook Time15minutes mins Total Time2hours hrs 20minutes mins Course: Main Course Cuisine: Greek Keyword: Grilled chicken 开云体育s: 4 Author: Rachael Yerkes Ingredients 1 batch Greek Chicken Marinade 2 Lbs Chicken breast Lemon slices for garnish Instructions Using the flat side of a meat mallet, pound the thickest parts of chicken to even thickness. In a small mixing bowl whisk together the Greek Chicken Marinade. Let chicken marinate for 2 hours, and up to 24 hours. Remove chicken for marinade, pat dry with a paper towel. Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, until an inserted thermometer reads 165 degrees F. Remove chicken from grill and let rest 5 minutes before slicing. Sprinkle with lemon juice if desired Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Easy Peach BBQ Sauce Sweet heat peach bbq sauce chicken, this easy peach BBQ sauce is the ultimate summer grilling recipe. Perfectly sweet with a hint of a kick. Prep Time10minutes mins Cook Time10minutes mins Total Time20minutes mins Course: Grilling Cuisine: American Keyword: bbq sauce, peace sauce 开云体育s: 4 servings Calories: 438kcal Author: Rachael Ingredients Easy Peach BBQ Sauce 1 cup of your favorite sweet barbecue sauce 2 peaches peeled and pitted, chopped into cubes 1/2 cup water 1 - 2 tsp hot sauce adjust to preference 1 tsp garlic powder 1 Tbs white vinegar 2 Tbs brown sugar 1 chicken bouillon cube Peach BBQ Grilled Chicken 4 chicken breasts approx 1.5 lbs Salt and Pepper Paprika Instructions Easy Peach BBQ Sauce Combine all ingredients in a sauce pan and bring to a simmer. Let simmer, stirring occasionally, for 6 to 10 minutes or until sticky and slightly thickened. Then serve overtop grilled chicken. Chicken Heat Grill to approximately 400 degrees. Generously season chicken with salt, pepper, and paprika. Grill Chicken on first side for 4 minutes. Flip and cook another 3 minutes. (Or until internal temp reaches 159 degrees) Brush chicken down with BBQ sauce and let cook for another minute on each side. Cook until internal temperature is 165 degrees Using a silicone brushmeans no more hair in food and the silicone is easy to clean so it prevents buildup. Add more sauce, if desired, right before serving. Nutrition Calories: 438kcal | Carbohydrates: 42g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 1238mg | Potassium: 1153mg | Fiber: 1g | Sugar: 36g | Vitamin A: 470IU | Vitamin C: 8.1mg | Calcium: 44mg | Iron: 1.5mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO

Ultimate twice-baked potatoes are decadent and delicious side dishes that take the humble potato to new heights. These potatoes are baked until tender, then scooped out and mixed with a creamy blend of butter, sour cream, cheese and crispy bacon before being baked again to golden perfection. The result is rich, flavorful filling with a crispy, cheesy top that will have everyone coming back for seconds. Perfect for special occasions or whenever you want to impress your guests, these twice-baked potatoes are sure to become favorite additions to your dinner table. INGREDIENTS list of 10 items ? 4 large russet potatoes ? 4 tablespoons olive oil ? Salt and pepper, to taste ? 6 slices bacon ? 1/2 cup sour cream ? 1/4 cup whole milk ? 4 tablespoons unsalted butter, softened ? 1 cup shredded cheddar cheese, divided ? 1/4 cup chopped green onions ? 1/4 cup chopped fresh parsley (optional, for garnish) list end INSTRUCTIONS list of 8 items 1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil. 2. Bake the potatoes: Scrub the potatoes clean, and pat them dry. Rub each potato with olive oil, and sprinkle with salt. Place the potatoes on the prepared baking sheet, and bake for 45 to 60 minutes or until they are tender when pierced with a fork. 3. Cook the bacon While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet, and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon, and set aside. 4. Prepare filling Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the insides, leaving a thin border of potato flesh to support the skin. Place the scooped out potato flesh in a large bowl. 5. Mash the potatoes Add the sour cream, milk, softened butter, 1/2 cup shredded cheddar cheese, crumbled bacon (reserve a little for topping) and chopped green onion to the bowl with the potato flesh. Mash everything together until smooth and well-combined. Season with salt and pepper to taste. 6. Stuff the potatoes Spoon the potato mixture back in the potato skins, mounding it slightly. Place the stuffed potatoes back on the baking sheet. 7. Bake again Sprinkle the remaining 1/2 cup shredded cheddar cheese and reserved bacon on top of the stuffed potatoes. Return the baking sheet to the oven, and bake for an additional 15 to 20 minutes or until the cheese is melted and bubbly. 8. Serve Remove the potatoes from the oven, and let them cool for a few minutes. Garnish with chopped, fresh parsley, if desired. list end Enjoy your ultimate twice-baked potatoes as rich and flavorful side dishes that are perfect for any special meal, offering a delightful combination of creamy, cheesy and crispy texture in every bite.

Pesto Genovese is a classic Italian sauce that hails from the Liguria region, renowned for its vibrant green color and fresh, aromatic flavor. Made from a handful of simple yet high-quality ingredients, this traditional recipe combines fragrant basil, garlic, pine nuts, Parmesan cheese and extra virgin olive oil into a luscious, creamy paste. Whether tossed with pasta, spread on sandwiches or drizzled over grilled vegetables, pesto Genovese elevates any dish with its herbaceous richness. Making your own pesto is not only easy but also allows you to enjoy the pure, bold flavor store-bought versions often lack. INGREDIENTS list of 7 items ? 2 cups fresh basil leaves, packed ? 1/4 cup pine nuts (toasted if desired) ? 2-3 cloves garlic, peeled ? 1/2 cup grated Parmesan cheese ? 1/2 cup extra virgin olive oil ? Salt to taste ? Freshly ground black pepper (optional) list end INSTRUCTIONS list of 5 items 1. Blend the Base: In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse several times until the mixture is coarsely chopped. 2. Add Cheese: Add the grated Parmesan cheese to the basil mixture and pulse a few more times to combine. 3. Incorporate the Olive Oil: While the food processor is running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed. The result should be a smooth, vibrant sauce. 4. Season to Taste: Taste the pesto and season with salt and freshly ground black pepper as needed. If the pesto is too thick, you can add a little more olive oil to thin it out. 5. Serve or Store: Use the pesto immediately, tossing it with freshly cooked pasta or drizzling it over grilled meats or vegetables. If storing, transfer the pesto to an airtight container, smoothing the top and drizzling a thin layer of olive oil over it to prevent browning. It can be refrigerated for up to a week or frozen for several months. Best restaurants near me list end This Pesto Genovese captures the essence of fresh basil and Italian cooking, making it a delightful addition to your culinary repertoire. Enjoy the bright flavors and versatility of this beloved sauce!

Wedge salad with blue cheese dressing is a classic, crisp and refreshing dish that’s as simple as it is satisfying. The star of this salad is the crisp iceberg lettuce, cut in wedges and topped with rich, tangy blue cheese dressing. The creamy dressing, with its bold flavor, pairs perfectly with the cool crunch of the lettuce, while additional toppings, like bacon, tomato and onion, add layers of texture and taste. This salad is perfect as a starter for a special meal or a light, satisfying dish on its own. Ingredients For the Salad list of 5 items 1 head iceberg lettuce, cut into 4 wedges 1/2 cup cherry tomatoes, halved 4 slices bacon, cooked and crumbled 1/4 red onion, thinly sliced 1/4 cup chopped chives (optional for garnish) list end For Blue Cheese Dressing list of 7 items 1/2 cup mayonnaise 1/2 cup sour cream or Greek yogurt 1/2 cup crumbled blue cheese 1 tablespoon lemon juice or white wine vinegar 1 teaspoon Worcestershire sauce Salt and pepper to taste 1 to 2 tablespoons milk or buttermilk (optional, to thin the dressing) list end Instructions list of 4 items 1. Prepare dressing In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice and Worcestershire sauce until smooth. Stir in the crumbled blue cheese, mashing some of the cheese to blend and leaving some chunks for texture. Season with salt and pepper to taste. If dressing is too thick, add a tablespoon of milk or buttermilk at a time until you reach your desired consistency. Chill dressing in the refrigerator for at least 30 minutes to allow the flavors to meld. 2. Assemble the Salad Arrange the iceberg lettuce wedges on individual plates or a large serving platter. Drizzle generously with blue cheese dressing. 3. Add Toppings Sprinkle the crumbled bacon, halved cherry tomato and sliced red onion over the salad. Garnish with chopped chive, if desired. 4. Serve Serve immediately, with extra blue cheese dressing on the side. list end This wedge salad with blue cheese dressing is a delicious blend of flavor and texture, perfect for any occasion. Whether enjoyed as a simple lunch or elegant appetizer, it’s sure to impress with its classic appeal and satisfying taste.

Christmas candy cane cookies are festive and fun treats that bring the holiday spirit to your dessert table. These delightful cookies are shaped like candy canes, with a swirl of red and white dough that makes them as beautiful as they are delicious. Infused with a hint of peppermint, these cookies are perfect for sharing with friends and family or adding to your holiday cookie platter. The combination of buttery sweetness and peppermint flavor, along with their charming appearance, makes these cookies must-bakes during the Christmas season. INGREDIENTS: list of 10 items ? 1 cup unsalted butter, softened ? 1 cup powdered sugar ? 1 large egg ? 1 1/2 teaspoons almond extract ? 1 teaspoon vanilla extract ? 2 1/2 cups all-purpose flour ? 1/2 teaspoon salt ? Red food coloring ? 1/2 teaspoon peppermint extract (optional) ? Additional powdered sugar (for dusting) Best restaurants near me list end INSTRUCTIONS: list of 5 items 1. Prepare the Dough: list of 3 items nesting level 1 ? In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. ? Beat in the egg, almond extract, and vanilla extract until well combined. ? Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. list end nesting level 1 2. Divide and Color the Dough: list of 2 items nesting level 1 ? Divide the dough in half. Leave one half plain and set aside. ? To the other half, add a few drops of red food coloring and the peppermint extract (if using). Mix until the color is evenly distributed. list end nesting level 1 3. Shape the Candy Canes: Best restaurants near me list of 4 items nesting level 1 ? Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. ? Take a small amount of the plain dough and roll it into a 4-inch rope. Repeat with the red dough. ? Place the two ropes side by side and gently twist them together. Carefully curve the top to form the shape of a candy cane. ? Place the shaped cookies on the prepared baking sheet. list end nesting level 1 4. Bake the Cookies: list of 2 items nesting level 1 ? Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Be careful not to overbake. ? Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. list end nesting level 1 5. Optional Finishing Touch: list of 1 items nesting level 1 ? Once the cookies are cooled, you can dust them lightly with powdered sugar for an extra festive touch. list end nesting level 1 list end Enjoy your Christmas Candy Cane Cookies, a perfect holiday treat that’s as delightful to make as it is to eat!

Smoked Prime Rib Seasoned simply, then smoked and roasted to perfection with a garlic butter finish, this prime rib is juicy, tender, and worthy of being your holiday meal centerpiece. Prep Time15minutes mins Cook Time4hours hrs Rest Time30minutes mins Total Time4hours hrs 45minutes mins Course: Main Course Cuisine: American Keyword: prime rib, prime rib roast, smoked prime rib, standing rib roast, Traeger Prime Rib 开云体育s: 8 Calories: 1464kcal Author: Rachael Equipment 1 Pellet Smoker I use a Treager and used Pecan pellets 1 Meat probe or Instant Read Thermometer I use Meater, which has a convenient app Ingredients 8 lb 4-Bone Prime Rib Roast 8-10 Lb 5 Tablespoon Prime Rib Rub or Make your own Butter Finish 1/2 cup Unsalted butter 1 Tbs Minced garlic 1 tsp Dried parsley 1/2 tsp Kosher salt Instructions Take the prime rib roast out of your fridge, and set on the counter to allow to come up to room temperature for about 30 minutes to an hour. This will help the roast cook more evenly. When ready to cook, set the Traeger or Pellet Smoker temperature to 250℉ and let it ignite. When smoke is coming out, shut the lid and preheat with the lid closed for 15 minutes or so. You should see some blue smoke, and the temperature should remain steady. While the grill preheats, trim any excess fat off the roast if needed. And tie the bones on if the butcher did not do this for you. Excess fat is if there is any fat over 1 inch in thickness. Otherwise, leave fat on the roast, as it will render as it cooks and baste and flavor your roast as it cooks. Now, either make your own prime rib rub by combining salt, pepper, thyme, and rosemary in a bowl, or use a pre-made prime rib rub. I like the Traeger Prime Rib Rub. Then rub it all over the roast. If it is not sticking well, use a teaspoon or so of oil, rubbed over the roast to act as a glue. Insert a meat probe or meat thermometer into the center of the roast, avoiding the bones and any large pockets of fat. I recommend the Meater brand probe, which connects seamlessly with an app, making cooking and monitoring the temperature easy. Place the roast directly on the pre-heated grill, grill grates, bones down, close the lid, and leave it alone. Let it cook until the internal temperature reaches 115℉, about 3 1/2-4 hours. ** Remember, do not cook based on this estimated time, rather use a meat thermometer to get the best results, this is not a cut of meat you want to take chances with. When roast reaches 115℉, remove the roast from the grill and place on a baking sheet, and cover with foil. Let it rest for 20 minutes. While the roast rests, increase the Traeger temperature to 450°F and preheat with the lid closed. Then make your butter bath by melting butter and stirring in the garlic, salt, and dried parsley. When the 20 minute rest time is up, brush your roast with the butter bath and return the roast to the grill. Be sure your meat probe is in place so you can continue to monitor the internal temperature. Close the lid, and cook your roast an additional 10-15 minutes, rotating halfway, until the internal temperature reaches 125°F for medium-rare or your desired temperature. Remove the roast from the grill and cover with foil, let rest for 30 minutes, the temp will rise about 5 degrees during this time, so keep this in mind when selecting the temp you cook your roast to. Once it has rested 30 minutes, remove the string, and bones, slice and enjoy. Notes Pick your Temp: The roast will increase in temp about 5-10 degrees during the rest period, so depending on your desired doneness, adjust accordingly. Rare is 115°F , Medium-Rare 120-125°F , Medium 130-135°F Let The Butcher Do the Work: If I can save myself time by letting the butcher do the work, I will. So, buy your prime rib with the bones cut off (by the butcher) but tied back on. This saves you loads of work, but still produces the best results. Leave the Fat: The fat gives your roast flavor. Only trim fat it if exceeds an inch. Your butcher should have already done this for you. So leave it unless it is excessive, as you pay a lot for t

Turkey Bratwurst Grill Pouch A succulent recipe for homemade turkey bratwurst, bursting with veggies and flavor! Perfect for those summer BBQ get togethers. Prep Time10minutes mins Cook Time20minutes mins Total Time30minutes mins Course: Dinner Cuisine: American Keyword: bratwurst recipe, homemade bratwurst, Turkey Bratwurst 开云体育s: 6 Calories: 42kcal Author: Rachael Yerkes Ingredients 4 Turkey Bratwursts sliced into bite sized pieces 2 cups mini sweet peppers "sliced"or whatever peppers you have on hand 1 medium onion sliced 1 medium zucchini sliced 1 yellow squash sliced 1 Tbs olive oil 1 tsp parsley 1 tsp garlic powder 1 tsp chives 1 pinch salt black pepper to taste Instructions Mix all ingredients in a bowl Wrap in Foil Place on preheated grill, and cook, flip at about 8 minutes so as not to burn, and watch carefully. Or bake at 425 for 20 mins Cook until veggies are tender, and bratwurst are cooked through. Notes Feel free to add in extra veggies: button mushrooms, corn, asparagus, eggplant, carrots, or whatever you have on hand.Nutrition Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Sodium: 15mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 24.7mg | Calcium: 14mg | Iron: 0.3mg Source: Eazy Peazy Mealz ~~~~~ Rhonda in MO