Chocolate-Dipped Coconut Macaroons

Ingredients

1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

Directions

1. Heat oven to 325° F.
2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.



Thanks Real Simple!

Joanie's Zucchini Bread

Joanie's Zucchini Bread

Cream together:

3 eggs
2C sugar
1C oil
2C peeled and grated zucchini
3tsp. vanilla

Add to that:
1tsp. salt
1T. cinnamon
1/2 tsp. cloves
3C flour
1tsp. soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cardamom (opt. but sooo worth the add)
1C nuts (opt)
1C choc chips (opt)
(I'd add either the nuts OR the choc chips but not both, also make sure to shake your choc chips in about 1/3 c of flour so that they don't all sink to the bottom of your bread.)

Mix and pour into two well greases loaf pans. Bake @ 350 degrees for 1 hour. And don't blame me, or Nan, or her mom Joanie if neighbors randomly show up because it smells like you're baking gingerbread..this stuff is YUMMMMY!

Via Miss Ardis.

Malasadas

Malasadas (recipe from KVMH Recipe Book, Barbara Garcia, CDM with a little bit o' su'in su'in)


1 pkg. dry yeast (2 1/4 tsp.)
1 tsp. sugar
1/4 c. warm water
1 sm. grated potato
6 eggs well beaten
6 c. flour
1/2 c. sugar
1/4 tsp. lemon extract (su'in su'in...hehehe)
1/4c. melted butter
1 c. evaporated milk
1 tsp. salt
1c. warm water


Mix yeast with 1 teaspoon sugar and 1/4 cup warm water. Add the grated potato. Cover and let rise. Combine the rest of the ingredients in a large bowl or pot and add the risen yeast mixture. Mix well and knead dough for several minutes (it's gonna be sticky, but don't throw down too much dough when kneading, you don't want it to be too tough). Cover with a clean, damp dishcloth or tablecloth until double in size (about an hour). form balls with fingers or drop by spoonfuls into hot oil and fry until golden brown. Cool. Roll in sugar (or whatevah you like) and eat em up! Ho da Onolicious!!
Yields approx. 4 to 5 dozen.

via Ardis :)

Jonathan's cookies...

A co-worker brought some amazing cookies to work today, here's the recipe.

He says "I kind of followed one and I kind of made it up on my own, but it went something like this:

I creamed one stick of butter and a cup of brown sugar, then added a heaping spoonful of almond butter and an egg or two.

In a separate container, I mixed a half-cup of white flour, a half-cup of whole wheat flour, a pinch or two of salt, a rounded half-teaspoon of baking soda and a pinch or two each of cinnamon, ground ginger and cayenne.

Then I mixed the butter mixture with the flour mixture, added a half-cup or so of oats, some pecans and some chocolate chunks.

Bake at 375 degrees for about 8 minutes per sheet. I think that’s it. Oh yeah, I added some vanilla extract along the way, but we were almost out, so I don’t even know if you can taste it anyway."

They tasted amazing!

Peanut Butter Brownies

Peanut Butter Brownies

3/4 c. butter

1/3 c. cocoa powder

2 c. sugar

4 eggs

1 ½ c. flour

½ tsp. salt

1 tsp. vanilla

1 c. peanut butter

Melt butter and cocoa powder together. Cool. Blend in sugar, eggs, and vanilla. Combine salt and flour and add to wet ingredients. Pour batter into a 9x13 baking dish. Bake at 350 degrees for 30 to 35 minutes. Middle of pan should be set.

Straight from the oven, drop peanut butter spoonfuls over the brownies. Allow peanut butter to melt a bit and then spread until brownies are covered.

Icing

½ c. butter

¼ c. cocoa powder

1/3 c. milk

8 large marshmallows

¼ tsp. salt

1 tsp. vanilla

3 ½ c. powdered sugar

Melt all ingredients except the powdered sugar. Once melted, stir in powder sugar. Pour over top of peanut butter layer. Tilt and rotate pan until peanut butter is covered with icing. Refrigerate until icing sets, about 1 hour.

Via: Your Life in the Kitchen

Orange Punch

I went to a baby shower yesterday, and the hostess was serving this punch and it was FABULOUS! Maybe a tinsy bit too sweet, but I'm sure the recipe can be adjusted! (Can't they always?)

1 3-oz bx of Orange Jell-o
2 c. Sugar
5-6 c. Water
1 46-oz can of Dole Pineapple Juice
1 12-oz frozen Minute Maid Lemonade (Undiluted)
1-oz Pure Almond Extract
1 quart Ginger Ale

Mix dry Jell-o and sugar and add to boiling water. Separately, mix pineapple juice, lemonade, almond extract, and add to Jell-o mix and stir.

After cooling 10-15 min, pour juice into 1-quart freezer bags, and freeze.

Put frozen punch in punch bowl, thaw & mix until it becomes slushy, add ginger ale and Enjoy!

Creamsicle Cupcakes

Creamsicle Cupcakes Recipe

• Active Time: 30 minutes
• Total Time: 1 hour

INGREDIENTS

Orange Cupcakes
2 1/2 cups all-purpose flour
2 cups granulated sugar
1/2 tsp each baking powder, baking soda and salt
3 large eggs
2 Tbsp grated orange zest
2 tsp vanilla extract
3/4 cup vegetable oil
1 cup buttermilk

Orange Cream Frosting
1 brick (8 oz) cream cheese, softened
1 tsp vanilla extract
2 tsp grated orange zest
1 1/2 cups confectioners’ sugar
Orange paste food color (optional)

Garnish: strips of orange peel

PREPARATION

1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners.

2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until blended.

3. In a large bowl with electric mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk, until blended.

4. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin cup.

5. Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to cool completely.

6. Frosting: Beat cream cheese, vanilla and orange zest in a medium bowl with mixer on low speed to blend. Add confectioners’ sugar and beat until fluffy. Beat in orange food color (if using) until light orange. Refrigerate until firm enough to spread.

7. Spread about 1 Tbsp frosting on each cupcake. Garnish if desired.

Via Women's Day

Tamale Pot Pie

Hungry family? Satisfy appetites with a pot pie made with spicy ground beef and corn.

Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings

1	lb lean (at least 80%) ground beef
1	box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1	can (14.5 oz) diced tomatoes, undrained
1	can (2 1/4 oz) sliced ripe olives, drained
2	tablespoons Original Bisquick® mix
1	tablespoon chili powder
2	teaspoons ground cumin
1/2	teaspoon salt
1	cup Original Bisquick® mix
1/2	cup cornmeal
1/2	cup milk
1	egg

Total Time: 1 hour 0 min

1.	Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
2.	In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
3.	Bake uncovered about 25 minutes or until crust is light brown.
High Altitude (3500-6500 ft): Bake about 30 minutes.

Substitution:

A 15.25-ounce can of Green Giant® whole kernel corn, drained, can be used instead of the frozen corn.

Serve-With

Serve a salad of fresh greens and avocado and orange slices tossed with your favorite vinaigrette dressing.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 85mg; Sodium 690mg; Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 5g); Protein 19g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron25% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 1/2Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Via Betty Crocker

Praline-Pumpkin Cake

Praline-Pumpkin Cake



Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.

Prep Time: 25 min
Total Time: 2 hours 15 min
Makes: 16 servings

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.

2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.

3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.

Make the Most of This Recipe Success:
Cool layer cakes in their pans on wire racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender.

Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 230); Total Fat 25g (Saturated Fat 9g, Trans Fat 3g); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 46g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Thanks Betty Crocker!

Sloppy Buffalo Joes

Sloppy Buffalo Joes


This is such a good meal!! This is the side dish that goes with the turkey joes.

Ingredients
2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Directions
Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

Totally stolen from Jori. Thanks gal!

The Best Pie Crust!

Quick Puff: The only pie dough you'll ever need

2 pounds of all-purpose flour (approximately 7 1/2 cups)

2 pounds cold unsalted butter (8 sticks) cut into small pieces

1 1/4 cups cold water

1/2 teaspoon salt

In a large bowl, combine flour, salt and butter. Massage the butter into the flour until the butter pieces are a bit smaller. Add the water and smoosh around, coating the flour/butter with water. Kneading until the whole mess looks like is's holding together just a little. Dump the dough out and form into a loose square. This is what it'll look like. It's not pretty. But just be patient. It gets so much better.

Let this rest for 10 minutes and then roll out gently, sprinkling flour on your work surface and your rolling pin to keep everything from sticking and roll the dough into a rectangle. Make 4 single turns. That means fold the dough over into a "letter" fold. This is a holy mess until you get to the last turn.

Don't worry. Bits are going to plop off willy nilly. Just be patient. Shove the errant dough chunks back into the whole and persevere! This is the start of a letter fold:

Fold one end towards the middle and then fold the second end over the first. The package will look like this after the first complete turn:

And this is what your dough is going to look like after the last and fourth turn:

Roll out your dough as you would for any pie. Personally, I like my pies double crusted or latticed. Which means I blind bake the bottom crust first. I roll it out, dock the dough (prick it all around with a fork), line the top of the dough with parchment and then let it rest in the fridge for 10 minutes and then again rested in the freezer for 20 minutes.

Place pie weights or dry beans on top of the parchment to weigh it down, you don't want the dough to puff up while baking. Bake at 375 for about 30 minutes or just until the dough loses it's raw appearance but don't let it brown. Fill with fruity goodness, top with lattice or another round of pie dough and bake until the fruit filling starts to bubble and your top crust is golden brown. Enjoy your Independence Day having found freedom from your endless search for the best pie crust. You just found it.

You're welcome.

Via: Confections of a Master Baker and my sister Paula, who emailed it to me, and who said Sandra Bullock's sister uses this recipe. Works for me! :)

Play Dough Cookies

Play Dough Cookies
3/4 C butter
3 ounces cream cheese
1 cup white sugar
1 egg
1 t vanilla extract
2 and 3/4 C flour
1 t baking powder
1/4 t salt
assorted food coloring (gel or paste is best)

1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla. Beat until smooth.

2. In a bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into Fourths. Tint each with a different food coloring. Wrap in plastic and chill for two hours. (I stuck it in the freezer for 15 minutes because I hate to wait!)

3. Preheat oven to 350. Shape colors into 3/4 inch balls. For each cookie place one pink, one orange, one green, and one blue ball together and roll to make one giant ball. Roll into a 12 inch long snake, and then starting at one end coil roll to make a cookie. Place cookies 2 to 3 inches apart on greased cookie sheet to allow for spreading.

4. Bake for 8 minutes or until lightly browned. Cool and store in an airtight container.Enjoy!

Christmas Caserole

Christmas Casserole

10 eggs beat until thick

Add

1/2 cup flour
1 tsp baking powder
1/2 tsp of salt
1 pint of cottage cheese
1 lb of jack cheese
8 oz can of diced green chilies
1/2 cup melted butter


Stir well. Pour into well greased buttered 9x13 baking dish and bake at 350F for 35 minutes or until the top has browned and the center is done.

Snow Balls

Snow Balls 350* 20 min

¾ C butter
1 tsp vanilla
1 Tbl water
1/8 tsp salt
1/3 C sugar
1 ½ C flour
1 C choc chips
1 C chopped nuts

Cream butter, vanilla, water, sugar and salt. Add flour and mix well. Add chips and nuts. Form into 1” balls. Bake at 350* for 20 minutes. Cool for a few minutes. Roll in powdered sugar while still warm. Makes about 3 doz. (unless you eat lots of dough:)

Looks like Pecan Sandies to me! YUM! via: isawtoday

Peppermint Bark Popcorn

Peppermint Bark Popcorn, via OurBestBites


(you'll need twice the amout of almond bark shown, I just made a half-batch for pictures)

Peppermint Bark Popcorn

16-20 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best! Don't use Spanglers!)
2 tsp. peppermint extract
3/4 C semi-sweet chocolate chips

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Place popcorn in a very large mixing bowl.

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy marble rolling pin.


Place popcorn in a very large mixing bowl.

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy marble rolling pin.


One they're crushed, dump them into the bowl with the popcorn.


To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.

When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. Pour over popcorn and candycanes.

Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!



While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. I really like dark chocolate to counter-balance the sweetness of the almond bark, but I know there's a lot of dark haters, so do what you want!

Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off.


Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

Chocolate Nut Bark

Makes: 2 gifts (22 ounces in all)
Total time: 45 minutes


What You Need

* 12 ounces chopped semisweet chocolate
* 2½ cups mixed nuts

What to Do

1. Melt the chocolate in a heatproof bowl set over (but not in) a saucepan of gently simmering water, stirring occasionally.
2. Spread the chocolate evenly on a parchment-lined 9-by-13-inch baking pan and sprinkle with the nuts. Refrigerate until firm, about 30 minutes.
3. Break the bark into pieces. Keep at room temperature for up to 1 week.

How to Package Your Gift

1. Line two tins with wax paper or food-safe colored tissue. Try the Metallic Tins available at jampaper.com (six by 2½ inches, $3.50 each).

Easy Key Lime Pie

Key Lime Cream Pie



INGREDIENTS

* 1 (9 inch) pie crust, baked
* 3 eggs, beaten
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup key lime juice
* 1 teaspoon grated lime zest

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.

Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.

CRUST

1 1/2 cups graham cracker crumbs
6 ounces butter (I don't use margarine)
3 T sugar

Mix the graham cracker crumbs and sugar. Melt butter and combine until all dry ingredients have been coated. Press into bottom of greased 9 inch pie plate. Bake in pre-heated 350 degree oven for 8 to 10 minutes or until crust starts to brown. COOL THOROUGHLY before filling, that is critical.

WHIPPED CREAM TOPPING

1 cup cold cream and 1 T powdered sugar, beaten together until whipped (about 2 minutes).

Thanks Linsey!

Pumpkin Dinner Rolls

Description:
A soft yellow dinner roll. The pumpkin doesn't add a classic pumpkin flavor, just enough moisture to make these rolls taste great and not dry out. Very yummy. Stolen from Amy, Thanksgiving 2009.
Yield: 4 Dozen Rolls

Ingredients:
1 c. Sugar
1/2 c. Warm Milk
1/4 c. butter, softened or melted
2 c. Mashed cooked pumpkin
2 t. Salt
1/2 c. Wheat Germ
10-12 c. all-purpose flour
7 t. dry yeast

Instructions:
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.

2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.When you mix it in a mixer, it should peel away from the edge of the bowl.

3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour).

4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

5. Place on greased baking sheets, and grease tops. Cover and let rise until almost doubled, about 30 minutes.

6. Bake at 350 degrees for 15-18 minutes, until tops are golden. Remove to wire racks and cover with a towel. Serve with butter.

Buffalo Chicken Dip

Buffalo Chicken Dip

2 large cans chicken breast, drained
1 cup Franks wings sauce (I used hot)
1 ‘bar’ of cream cheese
2 cups of shredded cheddar cheese
1 cup ranch dressing

Put everything into a crock pot – cook on low until warmed through and cheeses are melted. Can also be cooked in the oven – just put it all in a casserole dish - saving part of the cheddar cheese out. Cook on 350 for 20 mins – stir and top with remaining cheese. Put back in oven approximately 5 mins (until cheese melts slightly on top).

Maple Pecan Chicken

Maybe I like the idea of this recipe because I lived in Canada for so long, but man it sure looks good.

Maple Pecan Chicen

Dress up chicken breasts with maple syrup and crispy panko bread crumbs in this delicious 5-ingredient, ready in 30-minutes recipe.

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

4	boneless skinless chicken breasts (about 1 1/4 lb)
1/4	cup pure maple or maple-flavored syrup
2	tablespoons mayonnaise
1/2	cup plain panko crispy bread crumbs
1/2	cup finely chopped pecans

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	About Concordance™

Total Time: 35 min

1.	Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2.	In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3.	Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

Nutrition Information:

1 Serving: Calories 430 (Calories from Fat 190); Total Fat 21g (Saturated Fat 3g, Trans Fat0g); Cholesterol 90mg; Sodium 150mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars13g); Protein 34g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron10% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat; 1 1/2Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.