Author: Cindy Randolph

Egg Noodles

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 Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Allow to air dry before cooking.
  4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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Nutrition Facts
Egg Noodles
Amount Per Serving
Calories 324 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 66mg 22%
Sodium 84mg 4%
Potassium 157mg 4%
Total Carbohydrates 63g 21%
Dietary Fiber 3g 12%
Sugars 1g
Protein 11g 22%
Vitamin A 3%
Calcium 3%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Dumplings

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 Dumplings
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Prep Time 20 minutes
Servings
Servings
Ingredients
Prep Time 20 minutes
Servings
Servings
Ingredients
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Instructions
  1. Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
  2. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
  3. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients
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Nutrition Facts
Dumplings
Amount Per Serving
Calories 159 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.1g
Cholesterol 6mg 2%
Sodium 348mg 15%
Potassium 82mg 2%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 2%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy Chicken Lazone Pasta

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 Spicy Chicken Lazone Pasta
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Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
  3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter and cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
  4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
  5. Pasta
  6. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
  7. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
  8. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.
Recipe Notes

Original Recipe: https://whatsinthepan.com/new-orleans-chicken-lazone-pasta/

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Nutrition Facts
Spicy Chicken Lazone Pasta
Amount Per Serving
Calories 1408 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 39g 195%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 365mg 122%
Sodium 2295mg 96%
Potassium 482mg 14%
Total Carbohydrates 108g 36%
Dietary Fiber 6g 24%
Sugars 3g
Protein 78g 156%
Vitamin A 50%
Vitamin C 4%
Calcium 12%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Soft & Chewy Oatmeal Raisin Cookies

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 Soft & Chewy Oatmeal Raisin Cookies
Steve loves these! He called them "grandma's cookies". Give them a try, they are really good!
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
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Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Recipe Notes
  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
  5. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.
  6. You can sub chocolate chips for raisins, sub at a 1:1 ratio.

I increased the cinnamon from 1 1/2 tsp to 2, and added ground cloves. Yummy!

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Nutrition Facts
Soft & Chewy Oatmeal Raisin Cookies
Amount Per Serving
Calories 228 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg 5%
Sodium 93mg 4%
Potassium 98mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 19g
Protein 5g 10%
Vitamin A 3%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Garlic Parmesan Rice

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 Creamy Garlic Parmesan Rice
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
setvings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
setvings
Ingredients
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Instructions
  1. In a medium size saucepan, sautè the garlic in butter over medium heat for about 3 to 4 minutes. Add the rice and stir well to make sure the rice is coated by the butter.
  2. Add the water, milk, and salt and bring the mixture to a boil. Reduce heat to low, cover and simmer for
  3. 20 minutes, stirring occasionally until the rice is tender.
  4. Add parmesan and parsley, remove from heat, cover and let stand for 5 minutes.
  5. Serve.
Recipe Notes

Original Recipe: https://www.barberfoods.com/meal-ideas/creamy-garlic-parmesan-rice-recipe

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Nutrition Facts
Creamy Garlic Parmesan Rice
Amount Per Serving
Calories 140 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.1g
Cholesterol 26mg 9%
Sodium 309mg 13%
Potassium 56mg 2%
Total Carbohydrates 10g 3%
Dietary Fiber 0.1g 0%
Sugars 2g
Protein 6g 12%
Vitamin A 6%
Vitamin C 1%
Calcium 16%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Rice

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 Mexican Rice
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Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Recipe Notes

Original Recipe: https://www.allrecipes.com/recipe/27072/mexican-rice-ii/?internalSource=streams&referringId=16082&referringContentType=Recipe%20Hub&clickId=st_recipes_mades

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Nutrition Facts
Mexican Rice
Amount Per Serving
Calories 327 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Sodium 432mg 18%
Potassium 178mg 5%
Total Carbohydrates 51g 17%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 2%
Vitamin C 6%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Jamaican Jerk Chicken

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 Jamaican Jerk Chicken
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Course Main Dish
Prep Time 10 minutes
Cook Time 50 minuters
Passive Time 2 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minuters
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. In a blender, combine green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
  2. Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
  3. When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
  4. Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more
Recipe Notes

Original Recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a54230/authentic-jerk-chicken-recipe/

Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.

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Nutrition Facts
Jamaican Jerk Chicken
Amount Per Serving
Calories 556 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 9g 45%
Polyunsaturated Fat 11g
Monounsaturated Fat 17g
Cholesterol 154mg 51%
Sodium 805mg 34%
Potassium 407mg 12%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 42g 84%
Vitamin A 8%
Vitamin C 6%
Calcium 5%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Roti

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 Roti
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Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Roti
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 5 minutes
Servings
Roti
Ingredients
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Instructions
  1. In a large bowl, sift or whisk together flour and salt. Add melted butter and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (I do all this in my stand mixer.) Cover and set aside for 45 minutes. (I have tried this with and without resting the dough and cannot tell a difference.)
  2. Divide dough into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour if necessary to keep from sticking. (You seriously want to roll these out super-duper thin. Another tip: do not roll these out all at once and stack them with wax paper in between. It will stick to the wax paper and then you will want to tear your hair out. If you want to roll them all at once, spray wax paper with nonstick-spray, then stack.)
  3. Set a griddle to high heat, or if you are using a frying pan, set the stove a couple notches above medium heat. When the pan is hot, use a spatula to spread about a half teaspoon or so (eyeball it) of butter on the pan. The butter should melt immediately. Transfer very thin roti dough to the pan. Wait about 6 or 7 seconds, then flip the roti over. You may need to add more butter; if there is not enough, the roti will not be soft. Roti will cook in 30 to 50 seconds. You will know it is done when light brown spots appear on the side that is cooking. Flip the roti back to the original side (using more butter) just until the brown spots appear.
Recipe Notes

Original recipe: https://thefoodcharlatan.com/roti-buttery-indian-flatbread/

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Nutrition Facts
Roti
Amount Per Serving
Calories 339 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.3g
Cholesterol 10mg 3%
Sodium 357mg 15%
Total Carbohydrates 58g 19%
Dietary Fiber 3g 12%
Protein 8g 16%
Vitamin A 6%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Baker’s Croissants

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 Baker's Croissants
I got this recipe from https://www.kingarthurflour.com/recipes/bakers-croissants-recipe. I haven't tried it yet, but so far I've had really good luck with all of the recipes of theirs I've tried. I highly recommend their gingerbread cookies, which I also have on my website!
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Course Dessert, Side Dish
Cuisine French
Prep Time 45 minutes
Cook Time 30 minutes
Servings
croissants
Ingredients
Course Dessert, Side Dish
Cuisine French
Prep Time 45 minutes
Cook Time 30 minutes
Servings
croissants
Ingredients
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Instructions
  1. For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work.
  2. For the butter: Cut the butter into 1˝ chunks and combine with the salt and flour at low speed in a stand mixer just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air.
  3. Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes.
  4. Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes; touch the dough lightly with your finger. If it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9˝ square, then wrap and refrigerate for 30 minutes.
  5. To laminate the dough: Remove the chilled dough from the refrigerator and gently roll it to a 12" square.
  6. Unwrap the butter square and place it in the center of the dough at a 45° angle, so it looks like a diamond in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water and pinch the seams together well to enclose the butter. Dust the top with flour and turn the packet over.
  7. Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up and dusting lightly with flour as needed.
  8. When you’ve reached the proper size, use a dry brush to sweep off any excess flour and fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. This is your first turn.
  9. Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20˝ x 10˝ and fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes to allow the gluten in the dough to relax.
  10. Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point.
  11. To shape the croissants: Cut the packet of dough in half. Wrap and refrigerate or freeze one half.
  12. Roll the other half to a 13˝ x 18˝ rectangle. Trim the edges about 1/4˝ all the way around with a ruler and pizza cutter. This removes the folded edges that would inhibit the dough’s rise.
  13. Cut the dough in thirds lengthwise and in half down the center. This will give you six 4˝ x 9˝ pieces. Cut these pieces in half diagonally and arrange them so the points are facing away from you. Stretch them gently to make them a little longer, then cut a 1˝ notch in the center of the base of each triangle.
  14. Take the two inside corners of the notch and roll them up toward you, building a curved shape as you roll the base of the dough toward the tip. Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other. Refrigerate for 30 minutes.
  15. Take the croissants out of the refrigerator, and let them warm and rise for 60 to 90 minutes at room temperature. They should expand noticeably, and when you gently press one with your finger, the indentation should remain.
  16. Towards the end of the rise time, preheat the oven to 425°F. Brush each croissant with an egg beaten with 1 tablespoon water. Bake for 15 minutes, then reduce the oven’s temperature to 350°F and bake for 10 to 15 minutes more, until deep golden brown and no raw dough is visible where the layers overlap. Remove from the oven and let cool on the pan on a rack for 20 minutes before serving.
Recipe Notes

Tips from our Bakers Bubbles and leaks: It's not unusual to have air trapped inside your laminated dough. If this happens, simply pop the bubble with a toothpick and press the dough down to lie flat. If there's a bare spot where butter is coming through, dust the leak with flour, pressing down lightly so it sticks, and continue on with the fold. Refrigerate the dough as soon as the fold is done, to firm it up. Adding flour to the butter inlay helps to stabilize it, so the butter won't flow out the seams of the dough as it's being rolled. As you work, keep the dough, work surface, and your rolling pin well dusted with flour. Turn over the dough from time to time. As you roll, you tend to expand the top layers more than the bottom. By flipping the dough over, you'll even that out. Before folding the dough over on itself, use your pastry brush to sweep off excess flour. This will help the dough stick to itself after folding, so the layers don't slide around. Have a little water on hand; don't be afraid to brush the corners of the dough with it, to tack the dough in place. When rolling the dough, especially for the first time, be sure the dough and butter are at the same consistency; this will make rolling much smoother and the layers will be more even. To make Danish from this dough, add 1/2 teaspoon ground cardamom, 1/4 teaspoon nutmeg, and 1/8 teaspoon of ground cloves to the dough when mixing. Proceed with the rest of the recipe as shown until the dough is finished. You can make rectangular, filled croissants, too. See our blog for step by step instructions on how to do this. Fill croissants with ham and cheese, spinach, or use our pain au chocolate sticks for a special treat.

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Orange Butter Cookies with Chocolate Ganache

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 Orange Butter Cookies with Chocolate Ganache
Tjese are so good! I heard thye tasted just like Pepperidge Farm Milano cookies, but I've never tried them, so I can only say that these are amazing! Thank you, Sally's Baking Addiction!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
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Instructions
  1. Preliminary note: The chocolate ganache requires at least 30 minutes to thicken before it can be used in the cookie sandwiches. I recommend starting the ganache as the cookies bake!
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar and orange zest, then beat until combined, about 1 minute. Next, add the egg, egg yolk, vanilla extract, and salt. Beat on high speed until combined, scraping down the sides and up the bottom of the bowl as needed. Finally, beat in the flour on low speed until combined. The cookie dough will be soft.
  3. Lightly flour your hands, work surface, and rolling pin. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  4. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1 hour and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  5. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and, using a 1.5-inch cookie cutter, cut into shapes. I used the 1.5 inch fluted round cookie cutter from this adorable set. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Arrange cookies on baking sheets 2 inches apart. If desired, sprinkle + press some coarse sugar into the tops.
  6. Bake cookies for 9-10 minutes until very lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  7. Make the ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Allow to cool and thicken for at least 30 minutes or until spreadable consistency.
  8. Spread the ganache onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
  9. Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Recipe Notes

Make Ahead Instructions: Chocolate ganache can be prepared, covered, and refrigerated for up to 3 days before using. Let it sit at room temperature to soften or microwave for 5-10 seconds before using. Plain (un-sandwiched) cookies freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the rolled-out cookie dough in the refrigerator for up to 2 days (step 4). You can also freeze the cookie dough, before rolling out in step 3, for up to 3 months. Then allow to thaw overnight in the refrigerator and bring to room temperature before rolling out. Chill for only 30 minutes in step 4 as opposed to 1 hour.

 

Original Recipe:  https://sallysbakingaddiction.com/butter-cookies-chocolate-ganache/#tasty-recipes-66673

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Nutrition Facts
Orange Butter Cookies with Chocolate Ganache
Amount Per Serving
Calories 215 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 44mg 15%
Sodium 25mg 1%
Potassium 34mg 1%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 9g
Protein 3g 6%
Vitamin A 8%
Vitamin C 0.04%
Calcium 0.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.