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This Easy Raspberry Peach Crisp is a must make for summer! Fresh peaches and raspberries are tossed with sugar then topped with a crumble topping. Serve warm with vanilla ice cream!

When it comes to desserts, I’ll be the first one to admit that I like to keep it easy. I will often take a lot more time preparing the main course than the dessert. I don’t generally make fancy layered cakes or gorgeously decorated cookies because I just don’t have the time. BUT I do love desserts so I make recipes that come together quickly but are just as decadent.

Enter crisps. I LOVE fruit crisps because of how insanely easy they are to make. All you need to do is combine the fruit filling with a little sugar and flour, put it in a baking dish and then top it with a buttery crisp topping. The result is a delectable sweet treat that, when served warm with vanilla ice cream, is positively divine.

This Raspberry Peach Crisp is one of my favorites to make in the summer. Making use of sweet peaches and tart summer raspberries. Let’s talk about what you’ll need to make it:

Raspberry Peach Crisp Ingredients:

There aren’t a ton of ingredients in this crisp. It’s essentially broken into two parts: the filling and the crisp topping.

For the Raspberry Peach Filling you’ll need:

• PEACHES: You’re going to want to use fresh peaches here. They will give you the best flavor and texture for the final dish.
• RASPBERRIES: Fresh raspberries are also key.
• FLOUR: As the fruit cooks, it’s going to release juices. Tossing the peaches and raspberries with flour will help thicken those juices as the crisp cooks.
• SUGAR: Both brown and white sugar will add just a touch of sweetness but this crisp isn’t overly sweet.

For the Crisp Topping you’ll need:

• FLOUR: Soaks up the butter to help make the topping crispier.
• COLD BUTTER: It is important to use cold butter. Room temperature butter will spread and flatten.
• OATS: Will add more crispness and a bit of nuttiness to the topping.
• BROWN SUGAR: Will add sweetness to the topping.
• CINNAMON
• SALT
• NUTMEG

Step by Step Photos and Instructions:

As I mentioned above, fruit crisps are super simple to make and this Raspberry Peach Crisp is no exception. Follow along with these step by step photos and instructions.

STEP #1: Preheat oven to 350 degrees F. Combine peaches, raspberries, brown sugar, granulated sugar and flour together in a bowl. Mix well.

STEP #2: Place filling into a 9-inch deep dish pie pan.

STEP #3: Make the topping. Combine brown sugar, flour, salt, oats, cinnamon and nutmeg. Use a pastry cutter to cut butter pieces into the dry mixture until it becomes crumbly.

STEP #4: Sprinkle the crumb mixture over the top of the fruit mixture. Bake in preheated oven for 35 – 40 minutes or until crumb topping is golden and the edges are bubbly. Allow to cool before serving. This will allow the juices time to thicken.

While I happen to think Raspberry Peach Crisp is delicious on it’s own, it is simply divine with a scoop of vanilla ice cream on top.

Storage and Leftovers:

Keep leftovers covered and refrigerated. Eat within a few days. Just warm individual portions in the microwave 20 – 30 seconds before serving.

Recipe FAQ:

Love fruit crisps? SAME! Here are some other fruit crisp dessert recipes you’ve got to try!

Apple Crisp is MY FAVORITE fall dessert!

Another summer time favorite is Easy Blueberry Crisp. A great way to use summer blueberries!

Cherry Chocolate Chip Cookie Crisp takes the crisp topping to a whole new level with Chocolate Chip Cookies.

Note: This post was published in 2009. It was updated in 2023 with new photos, a modified recipe and nutrition information.

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Raspberry Peach Crisp

This Easy Raspberry Peach Crisp is a must make for summer! Fresh peaches and raspberries are tossed with sugar then topped with a crumble topping. Serve warm with vanilla ice cream!

Course Desserts

Cuisine American

Keyword crisp, crumb, crumble, fresh peaches, fresh raspberries, peach crisp, peaches, raspberries, Recipe, summer, sweet

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6 Servings

Calories 378kcal

Ingredients

Raspberry Peach Filling Ingredients:

• 3 medium peaches peeled, pitted and sliced (about 3 cups)
• 6 ounces raspberries
• 1 tablespoon granulated sugar
• 1 tablespoon dark brown sugar
• 1 tablespoon all purpose flour

Crumb Topping

• 2/3 cup all purpose flour
• 2/3 cup brown sugar
• 2/3 cup rolled oats
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 8 tablespoons unsalted butter cold, cut into pieces or grated

Instructions

• Preheat oven to 350 degrees.
• In a bowl mix together raspberry peach filling ingredients. If peaches are really juicy add another tablespoon of flour, this will help keep the dessert from getting soupy. Pour mixture into a 9 inch deep pie dish.
• In another bowl combine brown sugar, flour, oats, salt, cinnamon and nutmeg. Using a pastry cutter, cut butter pieces into the dry mixture until it becomes crumbly. (Note: Be patient this make take a little while but trust me it will get crumbly.)
• Sprinkle crumb topping over the top of fruit mixture.
• Bake for 35-40 minutes or until the crumb topping starts to turn golden. The fruit may bubble slightly through the topping.
• Allow to cool for several minutes. Serve with vanilla ice cream on top, if desired.

Notes

Nutrition information does not include ice cream and are for estimation purposes only. 

Nutrition

Calories: 378kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 117mg | Potassium: 223mg | Fiber: 4g | Sugar: 35g | Vitamin A: 721IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 2mg

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Sapin-Sapin is as tasty as it is pretty! Soft, chewy, and topped with golden latik, this Filipino steamed glutinous rice cake is a delicious midday snack or after-dinner dessert. I’ve wanted to make sapin-sapin for the longest, but I was intimidated by what I thought to be a very complicated process. So when I went…

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Cold sesame noodle salad is a delicious and easy Asian side dish recipe, perfect for potlucks, summer picnics, or a light meal on its own.

If you are looking for a delicious cold salad to bring to your potlucks this summer, look no further than this Cold Sesame Noodle Salad. While many of the salads that we are used to enjoying at our backyard BBQs are made with creamy bases like Classic Potato Salad or Macaroni Salad. This Sesame Noodle Salad brings an Asian flavor and a dressing that is not quite as heavy. 

The nutty sesame dressing, hearty whole wheat noodles and veggies make this salad a hit with everyone. There is no meat or dairy either so it’s great for your vegetarian and vegan friends and family! 

Let’s talk about everything you’ll need to make it: 

Sesame Cold Noodle Salad: 

• NOODLES: I recommend using whole wheat linguine or whole wheat spaghetti in this recipe. It adds a heartier bite to the salad. 
• CARROTS: For the best flavor and texture, I recommend freshly grating the carrots. 
• GREEN ONIONS: These add a pop of green color and a subtle onion flavor to the dish. 
• SOY SAUCE: Soy sauce adds a deep salty, umami flavor to the dressing for this salad. 
• SESAME OIL: This is where the sesame flavor comes from in the salad. Keep in mind that sesame oil is strong and a little goes a long way. 
• RICE VINEGAR: Rice vinegar is popular in Asian cooking and has a less acidic delicate flavor than distilled vinegar. You can substitute apple cider vinegar or distilled vinegar if you need to. 
• GROUND GINGER: Adds warmth and sweetness to the dressing. 
• GARLIC: Minced fresh garlic adds a subtle garlic flavor to the dressing without being overpowering. 
• SESAME SEEDS: Add nutty crunch to the salad. 

Step by Step Photos and Instructions: 

• STEP #1: Cook the noodles according to package directions. Drain and run under cool water. This will help stop the cooking process. Let them drain again. 
• STEP #2: While the noodles are cooking, whisk together all of the ingredients for the dressing. 
• STEP #3: Place the cooked noodles, carrots and green onions in a large bowl. Pour the dressing over the top and toss to coat. Sprinkle with sesame seeds. Toss once more. Cover and refrigerate for at least 1 hour to let the flavors meld. Serve. 

Like a lot of cold salads, this one is better the longer it has to sit. So make sure to let it chill for at least an hour. You can also make it a day ahead. 

Storage and Leftovers: 

This salad is great the next day! Just keep it in the refrigerator and use within a few days for freshest flavor. 

If you love the flavors of Asian salads, I know you’ll love these recipes too:

Asian Cabbage Salad with Ponzu Dressing

Asian Chicken Cranberry Salad

Note: This post was originally written in 2018. It was updated in 2023 with new photos, nutrition information and a slightly modified recipe.

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Cold Sesame Noodle Salad

Cold sesame noodle salad is a delicious and easy Asian side dish recipe, perfect for potlucks, summer picnics, or a light meal on its own. Easy recipe here!

Course Main Dishes, Side Dishes

Cuisine Asian

Keyword asian noodles, Food, noodles, Recipe, sesame noodles, side dish, spaghetti, sushi side dish, Vegetarian

Prep Time 1 hour 5 minutes

Cook Time 10 minutes

Total Time 1 hour 15 minutes

Servings 4 Servings

Calories 235kcal

Ingredients

Ingredients:

• 8 ounces whole wheat linguine or thin spaghetti noodles
• 3 tablespoons soy sauce
• 1/4 teaspoon sesame oil
• 2 tablespoons rice vinegar white vinegar will work as well
• 1 teaspoon ground ginger
• 3 cloves garlic minced
• 1 tablespoon roasted sesame seeds
• 1 carrot grated
• 3 green onions diced

Instructions

• Cook noodles according to package directions. Drain and run under cool water. Let drain again.
• While noodles are cooking whisk together soy sauce, sesame oil, vinegar, ginger, garlic and sesame seeds in a large bowl.
• Place cooled noodles into bowl. Add in grated carrots and diced green onion. Toss to coat. Cover and refrigerate for at least 1 hour. Serve.

Notes

Note: Nutritional information not guaranteed.

Nutrition

Calories: 235kcal | Carbohydrates: 47g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 772mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2638IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg

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Pancit Lomi is a hearty and tasty soup made with fresh egg noodles, chicken, and vegetables. It’s easy to make in under an hour and delicious and filling as a midday snack or dinner meal. This pancit lomi cost me a good 20 minutes of overseas calls to the Philippines. You see, I’ve made this…

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Chicken Halang-Halang is sure to be a family favorite. It’s easy to make and flavored with coconut milk, lemongrass, and chili peppers for a creamy and spicy dish you’ll love with steamed rice. Ever since I was introduced to creamy and spicy gising gising and Bicol Express, I’ve been on the lookout for other dishes…

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Summer tomato salad is the perfect recipe to make with garden tomatoes! It’s an easy side salad to pair with grilled meat, fish, or even to eat on its own!

If you are in the camp that some of the most delicious recipes are also the simplest, then this simple summer tomato salad is for you. It is full of fresh tomato flavor, a hint of sweet basil and red onion. Trust me, this one is going to be on repeat all summer long. 

Now, I love a good salad, but I’ll be honest, sometimes I get a little bored of actually having lettuce in my salad. I know it’s weird, but sometimes I want salad where the main ingredient is something other than lettuce. Something like kale or Green Beans , zucchini and even celery. 

But one of my favorite summer salads is the simplest of them all: Summer Tomato Salad.

 It’s perfect for hot days. It’s great as a starter salad for a summer dinner out on the patio. It just really is the perfect summer salad.  Not too heavy, just pure summer tomato bliss.

Let’s talk about what you’re going to need to make it. 

Summer Tomato Salad Ingredients: 

Because we are working with such few ingredients in this recipe, it is essential that you use the highest quality that you have. All of the flavors are going to shine. 

• TOMATOES: When it comes to tomatoes, the small tomatoes are usually the sweetest so I like to use them in salads. For this recipe, I use cherry tomatoes and yellow cherry tomatoes. I picked two different colors because they make the salad even more gorgeous and yellow tomatoes are even a bit sweeter than their red counter parts. You can use whichever small tomatoes you have on hand, the flavors will be similar. 
• RED ONION: Thinly sliced red onion adds just a slight oniony flavor to the dish without overpowering. 
• GARLIC: You only want to use one or two cloves here. Like the onion, using too much raw garlic will overpower the sweetness of the tomatoes. 
• BASIL: Nothing goes better with sweet summer tomatoes than sweet summer basil. They are a match made in heaven. 
• PARSLEY: Adds freshness and color to the salad. 
• RED WINE VINEGAR: Adds a bit of sharpness to the salad. 
• EXTRA VIRGIN OLIVE OIL: Use the highest quality extra virgin olive oil you can find. 
• SALT AND PEPPER

Step by Step Photos and Instructions: 

This tomato salad, like most salads, doesn’t take much in terms of preparation. The hardest part, in my opinion is letting it sit at room temperature for an hour. This will give all of the ingredients a chance to meld.

STEP #1: In a small bowl, combine olive oil, red wine vinegar, garlic, salt and pepper. Whisk to combine.

STEP #2: Combine cherry tomatoes, sun gold tomatoes, red onion, basil and parsley together in a large bowl. Pour the dressing over the top. Toss to coat. Cover and allow to set at room temperature for 1 hour before serving. Adjust salt and pepper if necessary. 

Storage and Leftovers: 

Because tomatoes lose so much of their flavor when they are refrigerated, I really recommend eating this salad the day that it is made for the best tomato flavor. That said, leftovers can and should be refrigerated. Just make sure to allow it to come to room temperature before serving and use within a couple of days. 

Recipe FAQ: 

Looking for more tomato recipes to use during summer? Check these out:

Have green tomatoes on your tomato plants? Make Fried Green Tomatoes!

Small Batch Tomato Jam is also a summer time must!

My absolute favorite summer pasta to make is Shrimp Linguine with Zucchini and Tomatoes. It’s full of summer flavor!

Note: This recipe was originally published in 2015. It was updated in 2023 with a slightly modified recipe, new step by step photos and nutrition information.

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Simple Summer Tomato Salad

This Simple Summer Tomato Salad with tomatoes, shallots, garlic, herbs and olive oil is the perfect salad for any summer get together.

Course Side Dishes

Cuisine American

Keyword summer, tomatoes, vegan, Vegetarian

Prep Time 1 hour

Total Time 1 hour

Servings 4 Servings

Calories 88kcal

Ingredients

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 cloves garlic minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups cherry tomatoes halved
• 1 1/2 cups sun gold tomatoes halved
• 1/4 cup red onion thinly sliced
• 1 tablespoon fresh basil chopped
• 1 tablespoon fresh parsley chopped

Instructions

• Whisk together olive oil, red wine vinegar, garlic, salt and pepper.
• Combine cherry tomatoes, sun gold tomatoes, red onion, basil and parsley in a large bowl. Gently mix together.
• Pour dressing over the top, toss to coat. Allow to set at room temperature for 1 hour before serving. Adjust seasoning with salt and pepper if desired.

Notes

For best flavor, I recommend eating this tomato salad the day it’s made. However, it can be refrigerated, just make sure to bring it to room temperature before eating. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 457mg | Potassium: 299mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 20mg | Calcium: 21mg | Iron: 1mg

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Grilled Greek Chicken is an easy summer main dish! Drumsticks marinated in lemon, oregano, garlic and then grilled to perfection.

I don’t know about you but I am always looking for new ways to prepare chicken. Because chicken, whether it’s brined and fried, made into a Chicken Pot Pie, or used in a Creamy Dill Chicken Salad, is always a crowd pleaser.

Take this Grilled Greek Chicken. You guys, gahh, this chicken! I’ve made it twice in in the last week. My family is obsessed. It’s light, yet so flavorful. The combination of Greek flavors of lemon, garlic and oregano seems so simple but it is so delicious. I just know it is going to be one of our favorites all summer long. One bite and I bet it will be yours too.

Let’s talk about what you’re going to need to make it:

Grilled Greek Chicken Ingredients:

• CHICKEN DRUMSTICKS: Chicken drumsticks are hands down, our favorite cut of chicken. The kids like that they are so easy to hold. I like that don’t take too long to cook and are much more flavorful and juicy than chicken breasts. If you chose to use chicken breasts or thighs, keep in mind the cooking time will be different.
• OLIVE OIL: I chose olive oil because it is used more often in Mediterranean cooking and works great in this recipe. You can use either regular olive oil or extra virgin.
• GARLIC: Use lots of fresh garlic for the marinade. It adds so much flavor.
• OREGANO: Dried oregano works great in this recipe and I usually always have it on hand. If you use fresh remember that one teaspoon dried is equal to 1 tablespoon of fresh.
• LEMON: Lemon juice is going to add acidity and brightness to the marinade. The acidity will also help tenderize the chicken.
• SALT AND PEPPER
• PARSLEY: Optional but adds a bit of color for serving.

Step by Step Photos and Instructions:

One of my favorite things about this Grilled Greek Chicken recipe is how easy it is to make. With a simple technique for grilling the chicken, you can make sure that you have juicy chicken that is both cooked all the way through but and perfectly cooked on the outside without being burnt.

• STEP# 1: First you’re going to need to make the marinade for the chicken. To make the marinade simply whisk together extra virgin olive oil, garlic, lemon juice, oregano, salt and pepper. Cover and marinated the chicken in the refrigerator for at least 1 hour but you can marinate it up to overnight.
• STEP #2: Preheat the to 400 degrees. Turn off one half of the grill so that you can cook the chicken over indirect heat. Place chicken on the side of the grill that is not on. Cook chicken for 15 minutes. Turn. Cook another 15 minutes.
• STEP #3: Move chicken to cook over direct heat for 5 minutes or until browned to your liking and cooked through. A meat thermometer will reach 165 degrees when chicken is fully cooked. Sprinkle with parsley and serve.

Storage and Leftovers:

Store leftover Grilled Greek Chicken in the refrigerator. It’s great cold or simply reheat in a 325 degree oven until warmed through. Use within a few days.

Recipe FAQ:

This Greek Grilled Chicken is great when served along side a simple salad dressed with Garlic Vinaigrette and Garlic Rice.

Looking for more grilling recipes to try this summer? I’ve got you covered!

Grilled Red Potatoes are a great grilled side dish!

Everyone loves chicken wings and just wait until you try these Grilled Lemon Pepper Wings. They are out of this world!

Pizza oven, schmeeza oven! You don’t need one to get the best pizza ever. All you need is your grill and my recipe for Grilled Pizza. You’ll never look back!

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Grilled Greek Chicken

Grilled Greek Chicken is an easy summer main dish! Drumsticks marinated in lemon, oregano, garlic and then grilled to perfection.

Course Main Course

Cuisine Mediterranean

Keyword chicken, grill, summer

Prep Time 5 minutes

Cook Time 35 minutes

Marinating Time 1 hour

Servings 4

Calories 371kcal

Ingredients

• 8 Chicken drumsticks
• 1/4 cup extra virgin olive oil
• 6 cloves garlic minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon Parsley

Instructions

• Whisk together olive oil, garlic, lemon juice, oregano, salt and pepper.
• Place chicken in a bowl and pour marinade over the top. Toss chicken in marinade to make sure it is coated completely. Cover and refrigerate for at least 1 hour.
• Preheat the grill to 400 degrees. Once preheated, turn off one side of the grill to prepare for indirect heat. Place chicken on the side of the grill that is not on. Close lid and cok for 15 minutes. Turn and cook for another 15 minutes. Move chicken to direct heat for another 5 minutes until desired color and cooked through. Chicken is cooked through when it reaches 165 degrees F.
• Sprinkle with parsley, if desired, and serve.

Notes

I have only made this recipe with chicken legs, if you prefer to use another cut of chicken keep in mind that the cooking time may vary depending on the size of the chicken pieces. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 371kcal | Carbohydrates: 3g | Protein: 27g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1322mg | Potassium: 382mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg

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Nutter Butter Fudge Swirl Ice Cream is a dream for peanut butter chocolate lovers. It is creamy, decadent and loaded with cookies and fudge.  

If you love peanut butter and chocolate, boy have I got a recipe for you today. This Nutter Butter Fudge Swirl Ice Cream is all kinds of decadent. There are layers of Nutter Butter ice cream, chocolate fudge and Nutter Butter cookie crumbs. Like I said, it is a dream for those of you that love the combination of peanut butter and chocolate.

Now, making your own homemade ice cream can seem kind of daunting. One look at the total time for this recipe might make you rethink it but bare with me! Homemade ice cream does take some time, but most of that is chilling time and the ice cream maker does most of the hard work.

But what you’ll be rewarded with is a creamy, decadent, luscious sweet treat that you are going to make again and again. Once you know how to make your own ice cream, you can switch up the flavors. Add different mix-ins. The possibilities are endless. I chose Nutter Butter Cookies and Chocolate Fudge for this recipe and believe me, you’re going to love it.

Let’s talk about what you’ll need to make it: 

Nutter Butter Fudge Swirl Ice Cream:

• HEAVY CREAM: This is what is going to give the ice cream its rich creaminess. The fat in the cream is going to add flavor and creaminess.
• MILK: I use a combination of milk and heavy cream. Both will give creaminess.
• GRANULATED SUGAR: Will add sweetness. 
• SALT: It may seem odd to add salt to ice cream since it is so sweet but it will help bring out the flavor. 
• VANILLA EXTRACT: Will enhance the overall flavor of the ice cream. 
• EGG YOLKS: Egg yolks are going to make this creamy ice cream even creamier and richer. That is because they add flavor, color and help prevent ice crystallization so the ice cream will be smoother. 
• PEANUT BUTTER: A little bit of peanut butter added to the ice cream mixture will give a subtle overall peanut butter flavor to the ice cream. 
• NUTTER BUTTER COOKIES: The star of the show if you will. If you let them sit out overnight while the ice cream mixture is chilling, they will be soft and chewy in the ice cream. 
• CHOCOLATE FUDGE: Make sure that you use chocolate fudge in this recipe and not chocolate syrup. Chocolate fudge is thicker and will hold up better. Use chocolate syrup for topping if you like. 

Step by Step Photos and Instructions: 

Keep in mind that Homemade Ice Cream is a bit of a labor of love. You just need to plan it advance. When making homemade ice cream, you’ll need to chill the mixture overnight before freezing. Then you’ll freeze it once more after churning. So yes, it takes a lot of time but it is totally worth it. Trust me. 

• STEP #1: In a medium saucepan whisk together cream, milk, sugar, salt and vanilla. 
• STEP #2: Whisk together the eggs until they lighten in color a bit. About 2 minutes. 
• STEP #3: Use a ladle to slowly temper the eggs. This is important because you don’t want the eggs to scramble when added to the warm milk mixture. 
• STEP #4: Whisk the tempered eggs into the cream mixture. Cook over low heat until it reaches 170 degrees F. It will thicken and coat the back of a spoon. 

• STEP #5: Pour mixture over a fine mesh strainer set over the top of a bowl. Stir in the peanut butter and allow to cool to room temperature. 
• STEP #6: Once it has cooled to room temperature, cover and refrigerate for 6 – 8 hours or overnight. 
• STEP #7: When ready, freeze according to the manufacturer’s instructions for your ice cream maker. During the last 5 minutes add cookie pieces. 
• STEP #8: Pour 1/3 of ice cream mixture into the bottom of a 1.5 quart ice cream container. Similar to these found on amazon. I have also used a 9x5inch loaf pan for this, but keeping it covered can be a challenge. Drizzle 1/3 of fudge topping over ice cream. Repeat two more times. Top with remaining 1/2 cup of cookie crumbles. Cover and freeze until firm about 4 hours. Serve.

Storage and Leftovers: 

For the best flavor and consistency, eat this ice cream within two weeks. After that, homemade ice cream tends to a bit grainy and looses its creaminess because of freezer burn. 

Recipe FAQ:

Really, this Nutter Butter Fudge Swirl Ice Cream has so much going for it. Its creamy, its peanut buttery, it has little bites of cookies and swirls of chocolate fudge.  You’ll love it.

Trust me.

Looking for more Ice Cream recipes? Try these:

Love Oreos? Love chocolate cake? You’re going to LOVE this Oreo Chocolate Cake Batter Ice Cream. 

No ice cream maker? Try this No Churn Cookie Butter Ice Cream. 

Snickers lover? This one is for you! No-Churn Snickers Ice Cream. 

Note: This post was originally published in 2015. It was updated in 2023 with new photos, step by step instructions, a slightly modified recipe and nutrition information.

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Nutter Butter Fudge Swirl Ice Cream

If you like peanut butter and chocolate you are going to love this Nutter Butter Fudge Swirl Ice Cream.

Course Desserts

Cuisine American

Keyword chocolate, ice cream, nutter butter, peanut butter, sweet

Prep Time 11 hours

Cook Time 15 minutes

Total Time 11 hours 15 minutes

Servings 8 Servings

Calories 453kcal

Ingredients

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 6 egg yolks
• 1/4 cup creamy peanut butter
• 1 1/2 cup coarsely chopped nutter butter cookies divided (about 15 – 20 cookies)
• 1/2 cup chocolate fudge topping softened

Instructions

• In a medium saucepan whisk together cream, milk, sugar, salt and vanilla. Heat over medium heat until sugar dissolves, and mixture is steaming but not boiling. Stir frequently.
• In a bowl, whisk together egg yolks until they have lightened in color, about 2 minutes.
• Use a ladle to slowly whisk some of the hot mixture into the eggs to temper them.
• Slowly whisk tempered eggs into the cream mixture. Continue cooking, stirring frequently, until the mixture reaches 170 degrees, thickens and coats the back of a spoon.
• Place a fine mesh sieve over the top of a bowl. Pour in ice cream. Stir in peanut butter. Allow to cool to room temperature.
• Once cool, cover and refrigerate 6 – 8 hours or overnight.
• When ready, freeze ice cream according to manufacturers directions. During the last 5 minutes, add in 1 cup of chopped cookies.
• Spoon 1/3 of the ice cream into a loaf pan, drizzle 1/3 of the fudge topping on top, repeat with the remaining ice cream and fudge. Top with remaining 1/3 cup of cookie crumbles. Cover and freeze until frozen about 4 hours. Serve.

Notes

The eggs in this ice cream are heated to 170 degrees so they are cooked. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 453kcal | Carbohydrates: 35g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 217mg | Sodium: 178mg | Potassium: 218mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1119IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

The post Nutter Butter Fudge Swirl Ice Cream appeared first on Life’s Ambrosia.

Potato Salad is a must make for just about any BBQ, potluck or summer picnic. This classic recipe is made with eggs, celery, and onions in a creamy dressing.

When it comes to summer cookouts, picnics and BBQs it doesn’t get anymore classic than a potato salad. Throughout the years, this classic recipe has been handed down from generation to generation. There are so many different variations out there, I even have a couple on my blog like Dill Pickle Potato Salad, and Red Potato Salad. 

Today I’m sharing this recipe for the Classic American Style Potato Salad that was always present at my BBQs growing up. Potatoes, celery, eggs and onions tossed in a creamy mayonnaise/mustard dressing. It’s going to bring back memories for sure. 

Let’s talk about what you’ll need to make it: 

Potato Salad Ingredients: 

• RUSSET POTATOES: Russet potatoes work great in this recipe. I like to mash them a little bit which the starch in russet potatoes helps with. 
• HARD BOILED EGGS: Not always a classic in potato salads, but one of my favorite additions. My mom always added hard boiled eggs to hers so I love it. 
• CELERY: Helps add crunch. 
• YELLOW ONION: I recommend mincing the onion small so that you get oniony flavor but not big bites of raw onion. 
• GREEN ONION: Adds a little more oniony flavor but also a pop of bright green color that brightens the salad.
• SWEET RELISH: Adds a bit of sweetness. 
• MAYONNAISE: The base of the dressing for the potato salad. 
• YELLOW MUSTARD: This will give the dressing and the salad it’s classic yellow color and a slight mustardy flavor. 
• GRANULATED GARLIC: You can also use garlic powder if that is what you have on hand. If you only have garlic salt, omit the extra salad in the recipe. 
• DISTILLED VINEGAR: Will help thin the dressing and add some acidity to cut the creaminess. 
• SALT AND PEPPER

Step by Step Instructions: 

The hardest thing about making potato salad, at least for me, is letting it sit it in the refrigerator for at least an hour. This gives all of the flavors and chance to meld and for the potatoes to soak up all of the dressing. 

Other than that, it’s easy peasy! Let me walk you though it: 

• STEP #1: Boil potatoes until they are just fork tender. Drain. 
• STEP #2: Combine all of the ingredients for the dressing in a bowl. Whisk together until well combined. 
• STEP #3: In a large bowl, add potatoes. Use a potato masher to slightly mash the potatoes. You’re not making mashed potatoes here so leave some chunky. 
• STEP #4: Add in onions, celery and hardboiled eggs. Pour dressing over the top. 
• STEP #5: Gently mix the potato salad together. Cover and refrigerate for at least 1 hour. Adjust salt and pepper as desired. Serve. 

Do you have any favorite ingredients that you like to add to your potato salad recipe? Come on over to my Facebook page and let me know what you think of MY recipe!

Recipe FAQ:

Note: This post was originally published in 2009. It was updated in 2023 with a new recipe, photos, nutrition information and step by step photos. 

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Homemade Classic Potato Salad Recipe

Potato salad plays an important role in any summer cookout or picnic. Make this easy potato salad recipe, then expect people to ask you for the recipe!

Course Side Dishes

Cuisine American

Keyword 4th of July Recipes, bbq, classic, Food, Labor day recipes, potato, potato salad, potluck, russet potatoes, side dish

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Servings 6 Servings

Calories 280kcal

Ingredients

Ingredients:

• 4 medium russet potatoes peeled
• 1/2 cup mayonnaise
• 2 tablespoon sweet relish
• 1 tablespoon yellow mustard
• 1/2 teaspoon granulated garlic
• 1 tablespoon distilled vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 hard boiled eggs
• 1/2 cup celery chopped
• 1/4 cup minced onion
• 2 green onions diced

Instructions

• Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain.
• Place potatoes in a large bowl and use a potato masher to gently mash the potatoes. Leave them a bit chunky.
• Whisk together mayonnaise, mustard, granulated garlic, vinegar, sweet relish, salt and pepper.
• Add celery, yellow onions, green onions and hard boiled eggs to a bowl. Pour dressing over the top. Gently mix. Cover and chill for 1 hour.
• After the flavors have had a chance to meld, adjust seasoning with salt and pepper if needed. Serve.

Notes

Like many dishes, I find that this tastes better the longer the flavors have to mingle. If you are planning an afternoon BBQ, make this salad that morning. It’ll be perfect!

Nutrition information for estimation purposes only. 

Nutrition

Calories: 280kcal | Carbohydrates: 29g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 416mg | Potassium: 669mg | Fiber: 2g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg

The post Homemade Classic Potato Salad Recipe appeared first on Life’s Ambrosia.

Cold Crab Dip with Jalapeños is a creamy, spicy chilled dip that is perfect for crab lovers. A great party dip served with veggies or crackers.

When it comes to enjoying crab, there are so many different ways that you can make it. You can go traditional and make Maryland Style Crab Cakes. Or you can make everyone’s favorite American Chinese classic Crab Rangoon. Hot Crab Spinach and Artichoke Dip is one of my favorite cheesy ways to enjoy crab and Crab Ceviche is perfect for hot summer days.

Like I said, there are so many different ways to enjoy crab. And today I’m sharing another tasty crab recipe with you: Cold Crab Dip with Jalapeños. A lot of crab dips that you find out there are served hot, and while those are good, on a hot summer day, a cold dip really hits the spot. That is where this Cold Crab Dip comes in handy. It’s a bit spicy. Super creamy and all kinds of delicious.

Let’s talk about what you’ll need to make it.

Cold Crab Dip Ingredients:

• CRAB: I have made this dip with fresh crab, canned crab and imitation crab. All three will work in this recipe. I prefer it with fresh crab but that is going to be the most expensive option. If you want to use canned crab, make sure that you drain it very well.
• CREAM CHEESE: The cream cheese is what gives this dip it’s creaminess. You need to make sure that it is room temperature so that it mixes well.
• JALAPEÑO: This adds a bit of crunch and spiciness to the dip. If you want it to be less spicy remove all the seeds. If you want it to be spicy, leave them in there. To learn more about chiles and their spiciness levels, check out my Guide to Chile Peppers.
• ONION: Make sure that you mince the onion fine so that you don’t get big bites of raw onion.
• LEMON JUICE: Adds some brightness and acidity to the dip.
• PAPRIKA: Adds color and smoky flavor.
• GRANULATED GARLIC: This adds a bit of garlic flavor. Raw garlic would be too overpowering. Garlic powder would also work. If you only have garlic salt, omit the additional salt in the recipe.
• SALT AND PEPPER.

Step by Step Photos and Instructions:

This crab dip is super easy to make! The number one tip I have is to make sure that the cream cheese is room temperature. This will help ensure that it whips well so you can mix all of the ingredients together. The hardest part, is waiting at least an hour for the flavors to meld. But do it! It’ll taste the best.

STEP #1: Use a hand mixer to beat cream cheese until smooth.

STEP #2: After the cream cheese is smooth add in the remaining ingredients. Gently fold them together. Depending on the crab that you use, it will break apart.

STEP #3: Cover the crab dip and chill in the refrigerator for at least 1 hour. Adjust seasoning with salt and pepper if needed. Serve with crackers, veggies or toasted bread.

Storage and Leftovers:

While this dip tastes better after it has chilled, it is best to eat this within a couple of days so don’t make it too far in advance.

RECIPE FAQ:

Looking for more easy appetizer recipes for your next party? Try these:

Artichoke Tapenade is a must make for all of your charcuterie boards!

This easy Pizza Dip will change your life. It’s that good, friends.

If you want more seafood dips, like this cold crab dip, try this Smoked Salmon Dip or Clam Dip next!

Note: This post was originally written in 2008. It was updated in 2023 with new photos, step by step instructions, nutrition information and a slightly modified recipe.

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Cold Crab Dip with Jalapeños

Cold Crab Dip with Jalapeños is a creamy, spicy chilled dip that is perfect for crab lovers. A great party dip served with veggies or crackers.

Course Easy Appetizer Recipes

Cuisine American

Keyword appetizer, Crab, Cream Cheese, Dip, football, Jalapeno, snack

Servings 8 Servings

Calories 121kcal

Ingredients

Ingredients:

• 8 oz cream cheese softened
• 6 oz crab meat
• 1/4 cup diced onion
• 1 jalapeno seeded and diced
• 1/2 teaspoon salt
• 1/2 teaspoon granulated garlic
• 2 teaspoons lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper

Instructions

• Use hand mixer to whip cream cheese until smooth.
• Gently fold in remaining ingredients. Cover and chill for at least one hour.
• Serve with crackers, raw vegetables, or toasted bread.

Notes

You can also use imitation crab or canned crab. If you use canned crab it is essential that you allow it to drain completely or the dip will be too wet. 

If you want to cut back on the heat make sure you remove all of the seeds from the jalapeños. 

While this dip is best after it has chilled, it is best to eat it within in a day or two because of the crab. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 121kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 413mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

The post Jalapeno Crab Dip appeared first on Life’s Ambrosia.

Szechuan Green Beans are crispy pan-fried beans tossed in a simple spicy sauce. They make a great side dish any time you want a veggie with an Asian twist. 

If my family and I had to pick a favorite vegetable, I’m pretty confident that it would be green beans. I make them weekly because there are so many different ways to make them. Air Fryer Green Beans make a quick easy side dish. Green Bean Salad is a great summer side dish and you can’t forget classic Southern Style Green Beans with Bacon. 

And today I am sharing another favorite way to enjoy them: Szechuan Green Beans. They are crisp, a bit spicy and are a perfect weeknight veggie side dish.

Let’s talk about what you’ll need to make them. 

Szechuan Green Beans Ingredients: 

• GREEN BEANS: Chinese long beans are the traditional bean used in this recipe but those can be hard to find unless you have an Asian grocery store in your area. Instead, I use the regular green beans that you find in the grocery store. You must use fresh beans though. Frozen beans won’t work for this recipe.
• OIL: Use a neutral flavored oil with a high smoke point like vegetable, canola or peanut. Don’t use olive oil to stir-fry, the smoke point is too low. 
• SESAME OIL: This is going to add a bit of nutty flavor to the sauce. You don’t need a lot though, a little goes a long way. 
• GARLIC: Minced fresh garlic is going to add the perfect amount of garlic flavor to these beans. 
• SOY SAUCE: Adds umami and saltiness. 
• GARLIC CHILI SAUCE: I use Huy Fong Garlic Chili Sauce but it has become a popular condiment in recent years so there are many different brands. You should be able to find it in the International/Asian aisle at your local grocery store. 
• SALT
• MIRIN: Mirin is a rice wine. If you cannot find it a dry sherry can be substituted. 
• RICE VINEGAR: A vinegar that is made with fermented rice. It is used as a seasoning in many Asian dishes. 
• SESAME SEEDS: Add a bit of crunchy, nuttiness to the dish. 

Step by Step Photos and Instructions: 

Szechuan Green Beans come together really quickly so it’s important to have everything ready to go as soon as you start. 

STEP #1: Heat oil in a large skillet or wok over high heat. Add beans and cook, 5 – 7 minutes or until the beans start to crisp slightly. Transfer to a plate. 

STEP #2: To the same wok, add in the remaining ingredients, except sesame seeds. Cook 30 seconds or just until the garlic becomes fragrant. Return the beans to the pan and cook another 3 – 4 minutes or until the beans have softened but are still crisp. 

STEP #3: Transfer to a serving platter and sprinkle with sesame seeds. 

Storage and Leftovers: 

Szechuan Green Beans are best served immediately and tend to get a bit rubbery when reheated. 

Recipe FAQ: 

Looking for more vegetable side dishes? Try these:

Sautéed Broccoli is a favorite with the adults and kiddos alike!

Baked Asparagus with Breadcrumbs is an easy way to enjoy this Spring vegetable!

Have a lot of vegetables to use? Roast them! These Oven Roasted Vegetables are delicious.

Note: This recipe was originally published in 2011. The post and recipe were updated in 2023 with a new recipe, photos and nutrition information. 

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Szechuan Green Beans

Szechuan Green Beans are crispy pan-fried beans tossed in a simple spicy sauce. They make a great side dish any time you want a veggie with an Asian twist. 

Course Side Dishes

Cuisine Asian

Keyword chinese food, Food, garlic, grean beans, Recipe, sezchuan green beans, spicy

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 Servings

Calories 155kcal

Ingredients

Ingredients:

• 2 tablespoons canola oil
• 1 1/2 pounds green beans trimmed and rinsed
• 1 teaspoon sesame oil
• 3 – 4 cloves garlic minced
• 2 tablespoons soy sauce
• 1 tablespoon garlic chili sauce
• 1/2 teaspoon kosher salt
• 2 tablespoons mirin wine
• 1 tablespoon rice vinegar
• sesame seeds optional

Instructions

• Heat oil in a wok or other large skillet over medium high heat. Cook green beans 5 – 7 minutes or until the beans start to crisp slightly. Transfer to a plate.
• In the same pan that you cooked the beans in stir in remaining ingredients except sesame seds. Cook for 30 seconds. Be careful not to burn the garlic. Return beans to the pan and continue cooking 3 – 4 minutes or until the beans have softened slightly but are still crisp.
• Transfer to a serving platter. Sprinkle with sesame seeds if desired and serve hot.

Notes

It’s important to watch the garlic closely as it can burn quickly. 

Nutrition information for estimation purposes only. 

Nutrition

Calories: 155kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1078mg | Potassium: 399mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1174IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 2mg

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Looking for a quick weeknight dinner? Snow Peas with Shrimp Stir-fry is an easy vegetable dish that’sready in minutes using simple ingredients. It’s tasty and nutritious and pairs well with steamed rice. I have a favorite sauce I use as a flavor base for most of my stir fries, and it should be in your…

The post Snow Peas with Shrimp Stir-fry appeared first on Kawaling Pinoy.

Kalamay Lansong is easy to make with only four ingredients and in under an hour. This Filipino steamed sticky rice cake topped with latik is soft, chewy, and gluten-free. Delicious as a snack or dessert! In the mood for soft and chewy kalamay? Then you’ve come to the right place! We have a wide array…

The post Kalamay Lansong appeared first on Kawaling Pinoy.

Cashew Chicken with moist chicken, crunchy cashews, and tender-crisp snow peas in a savory brown sauce is easy to make and super tasty. This stir-fry dish uses simple pantry ingredients and cooks in one pan; perfect for busy weeknights! Thank goodness for easy stir-fries; we get to enjoy fabulous meals without a lot of effort.…

The post Cashew Chicken appeared first on Kawaling Pinoy.

Cuisines from all around the world have given birth to some of the best pasta recipes from the classics like spaghetti bolognese and baked macaroni to linguine pasta. One of the most mentioned kinds is the crowd favorite among various ages— the humble, savory Pinoy Carbonara. Putting it simply, this is pasta made with a…

The post Pinoy Carbonara with Ham and Bacon appeared first on Panlasang Pinoy.

The combination of tender meat and smoky, umami mushrooms has been around since time immemorial. Whether you’re using pork, chicken, or beef, this dynamic duo has given life to so many of our favorite dishes. One of these is the delectable and mouthwatering burger steak, which combines your favorite thick burger patties with copious amounts…

The post Creamy Beef with Mushroom appeared first on Panlasang Pinoy.

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This Air Fried Chicken Breast only requires two ingredients and results in juicy perfectly cooked chicken. Great on it’s own or added to salads.

When it comes to eating chicken, I’ll be the first one to admit the the breast is not my favorite cut. I’ve always had issues with it just being too dry. Especially boneless skinless chicken breasts. For that reason, I generally shy away from making it and prefer to use thighs or drumsticks.

That is, until I started making chicken breast in the air fryer. You guys, it’s SO easy and it is SO good. It has become one of my favorite proteins lately. I love it on it’s own but especially adding it to salads for a flavorful lunch.

Let’s talk about everything (and it’s not a lot!) that you’ll need to make it.

Air Fried Chicken Breast Ingredients:

CHICKEN BREASTS: Boneless skinless chicken breasts can vary greatly in size. Keep that in mind when cooking. If the chicken breast is particularly large, it may take a bit longer to cook.

CREAMY SALAD DRESSING: This could be any creamy dressing of your choice. Store bought or homemade. I’ve made this with ranch dressing, creamy caesar dressing and creamy honey mustard dressing. Creamy Pesto would also be fantastic! All of them work well, just use your favorite!

SALT AND PEPPER: You won’t need much because the dressing will add a lot of flavor. But I do like to sprinkle the chicken lightly with both before cooking.

How to make Chicken Breast in Air Fryer Step by Step Photos:

Making chicken breast in the air fryer is pretty easy to do! Just follow these easy steps.

STEP #1: Place the chicken in a resealable plastic bag and use a meat mallet to pound the chicken into uniform thickness, about 1/4 – 1/2 inch thick. This will help ensure the chicken cooks evenly as well as help tenderize the chicken so it’s tender and juicy.

STEP #2: Pour the dressing into the resealable bag. Seal the bag and rub the chicken around in the dressing to ensure it’s all coated in the dressing. Refrigerate for at least 30 minutes.

STEP #3: Place the marinated chicken breasts in the basket of the air fryer. Sprinkle lightly with salt and pepper. Fry at 375 degrees for 6 minutes. Turn and cook for another 4 – 5 minutes or until a digital meat thermometer registers 165 degrees. Allow the chicken breast to rest 5 minutes.

Depending on the size of the chicken breast, you may need more or less cooking time. I used medium sized chicken breasts that were about 8 ounces. Small chicken breasts (under 8 ounces) will take less time. Chicken breasts over 8 ounces can take up to 15 to 20 minutes.

Storage and Leftovers:

This chicken is great served right away or served cold on salads. Refrigerate any leftovers and use within a few days.

Recipe FAQ:

Want more Air Fryer Recipes? I’ve got you covered!

Air Fryer Hasselback Potatoes are one of our favorite side dishes!

Did you know that you can make steak in your air fryer? It’s so easy! Just follow this Air Fryer Steak Recipe!

Air Fryer Fried Mushrooms are a great appetizer!

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Air Fried Chicken Breast

This Air Fried Chicken Breast only requires two ingredients and results in juicy perfectly cooked chicken. Great on it’s own or added to salads.

Course Main Course

Cuisine American

Keyword air fryer, boneless skinless chicken breasts, chicken, weeknight dinner

Prep Time 35 minutes

Cook Time 12 minutes

Servings 2

Calories 387kcal

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 cup ranch dressing or other creamy dressing of your choice
• salt
• pepper

Instructions

• Place chicken breasts into a resealable plastic bag. Use a meat mallet (or rolling pin) to gently pound the chicken breasts to an even thickness. About 1/4 – 1 /2 inch thick.
• Pour dressing into the resealable bag. Seal the bag and rub the dressing into the chicken to make sure it’s completely coated. Refrigerate for at least 30 minutes.
• Place chicken breasts into air fryer basket. Sprinkle lightly with salt and pepper. Cook at 375 degrees for 6 minutes. Turn chicken and cook for another 5 – 6 minutes or until meat thermometer registers 160 degrees. Allow the chicken to rest for 5 minutes before serving. It will continue cooking during this time. Chicken is done when it registers 165 degrees.

Notes

Chicken is considered cooked through when a meat thermometer registers 165 degrees.

Depending on the size of the chicken breast, you may need more or less cooking time. I used medium sized chicken breasts that were about 8 ounces. Small chicken breasts (under 8 ounces) will take less time. Chicken breasts over 8 ounces can take up to 15 to 20 minutes.

Nutrition information is for estimation purposes only. 

 

Nutrition

Calories: 387kcal | Carbohydrates: 4g | Protein: 25g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 672mg | Potassium: 457mg | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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