Tag: 101

Crock Pot Taco Soup | 101 Cooking For Two by Gordon Ramsay


Taco Tuesday in a bowl. This great taco soup has a ton of spicy taste. Make it is thick enough to be called taco chili. Make it spicy or mild. Make a big or small amount. Make it in your crock pot or on the stovetop.
Taco Soup in white bowl B


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Introduction and My Rating

I do not call many recipes “the best.” Too much bragging in that term. I need to feel deep in my heart that the recipe is worthy. This recipe is worthy in every way. This is the best taco soup you can make.

This taco soup is low in fat and calories but is “kicktail” spicy with a ton of taste, plus it is thick enough to be called taco chili. You won’t believe this fits your diet.

The main complaint about most taco soups appears to be the mild washed out taste. Those recipes start by cooking some burger and then dumping into a crock pot with the taco seasoning. The spices are minimal, to begin with, and then diffuse into the liquid, so the meat has little, if any, flavor.

I originally called this “Kicktail Taco Soup” due to the spicing and the great taste. I don’t want a hamburger soup with a bit a taco spices. I want to taste TACO. This is it.

Is it Taco Soup or Taco Chili?

This is a thick soup as published but if you want a very thick chili-like result, leave out the beef broth.

My Rating

My rating system. Great 5 out of 5

It is only a 1 to 5 scale, but this is a 6. I loved it—a personal favorite of mine.

🐄The Meat

This recipe requires ground meat. Generally, that will be beef, but turkey or chicken will be fine.

The ground meat must be browned, spiced, and drained before adding to the pot. Crock pots are great for a lot of things but cooking ground meat is not one of them. You will have clumps of meat along with all the fatty drainage in your dish. Please cook ahead.

👨‍🍳Spicing

The spicing is the key to a great taco soup. Most are way under spiced on an envelope of taco season diluted across the meat and soup base. So hamburger soup with a little spice.

I started with a modified version of my spicy taco meat. Then I bumped up the spices even more and added a little jalapeno. I added all the spices to the meat when cooking to keep some flavor and not have it all washed out in the soup. Excellent, just right.

How hot is it?

This is 6/10 on the heat-o-meter with a teaspoon of cayenne pepper and one jalapeno. Add more spices or another jalapeno if you want to burn.

If you want less heat, cut back the cayenne pepper and/or eliminate the jalapeno pepper. You will still have great taste without the heat.

The Dry Ranch Dressing

I looked at a lot of recipes and really can’t claim an “inspired by.” This Paula Deen recipe had ranch dressing powder, as did several others. It added an interesting taste, a little cool to oppose the heat of the jalapeno. I recommend it, but it is optional.

Can I just a packaged taco season?

Please, no. I will be washed out with no taste.

✔️Tips

Recipe Size

I estimate a serving size of about 1 ½ cups.

This is a relatively easy recipe to cut in half. Just adjust the serving area in the recipe card. It will do the math. But the instructions do not adjust. Cooking time is unchanged.

Crock Pot Size

A half recipe will fit nicely in a 3-quart crock pot. A full recipe needs 5-quart or larger.

Storage

Good in the refrigerator for 3-4 days and good in the freezer for 3-4 months.

♨️Stovetop Method

This is easy and fast on the stovetop. Just prepare the meat, onion, and spice in a Dutch oven type pan. Drain well, then add all the other ingredients. Cover and simmer for at least 30 minutes but better of a full hour.

📖Crock Pot Soups

Crock Pot Chicken Tortilla Soup

Healthy Crockpot White Bean Chili Spiced Up

Crock Pot Chicken Parmesan Soup

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🖼️Instructions

ingredients for taco soup

Use the ground meat and beans of your choice.

chopped onion on black board

Prep a medium onion with a medium chop and optionally, one jalapeno by mincing.

raw burger with chopped onion in frying pan

Combine 1 lb lower fat ground beef with the onion over medium-high heat. Cook and break up the beef.

mixing taco spices in silver bowl

While beef is starting to cook, combine the spices: 3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, ½ to 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon of pepper.

browning meat in skillet with spices and onion

When beef and onion have cooked for 6-8 minutes and just browned, drain fat. Add the spices and about half the can of tomato sauce. Continue to cook until beef is well browned–about 10 minutes total cooking time. Add the beef to the crock pot.

rinsing beans under running water

Rinse 1 can of black beans and 1 can of kidney beans, and add to the pot. You may substitute any beans you want.

adding all ingredents to the crock pot

Add all remaining ingredients: 1 small can green chilies, two cans diced tomatoes, 1 – 14oz can tomato sauce, the diced jalapeno, one-half envelope of dry ranch dressing mix (optional), and a 14 oz can of beef broth. The beef broth may be omitted if you want this thick.

ladle of taco soup

Cook on low for 6 hours or high for 3 hours.

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📖 Recipe

Kick Tail Taco Soup from 101 Cooking for Two

Crock Pot Taco Soup

From Dan Mikesell AKA DrDan

Taco Tuesday in a bowl. This great taco soup has a ton of spicy taste. Make it is thick enough to be called taco chili. Make it spicy or mild. Make a big or small amount. Make it in your crock pot or on the stovetop.

Prep Time 20 mins

Cook Time 6 hrs

Total Time 6 hrs 20 mins

Servings #/Adjust if desired 8

Ingredients

Instructions 

  • Use the ground meat and beans of your choice.

  • Prep a medium onion with a medium chop and optionally, one jalapeno by mincing.

  • Combine 1 lb lower fat ground beef with the onion over medium-high heat. Cook and break up the beef.

  • While beef is starting to cook, combine the spices: 3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, ½ to 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon of pepper.

  • When beef and onion have cooked for 6-8 minutes and just browned, drain fat. Add the spices and about half the can of tomato sauce. Continue to cook until beef is well browned–about 10 minutes total cooking time. Add the beef to the crock pot.

  • Rinse 1 can of black beans and 1 can of kidney beans, and add to the pot. You may substitute any beans you want.

  • Add all remaining ingredients: 1 small can green chilies, two cans diced tomatoes, 1 – 14oz can tomato sauce, the diced jalapeno, one-half envelope of dry ranch dressing mix (optional), and a 14 oz can of beef broth. The beef broth may be omitted if you want this thick.

  • Cook on low for 6 hours or high for 3 hours.

Recipe Notes

Pro Tips

  1. As written, this needs a larger crock pot of 5-quarts or more. The half recipe will fit in a 3-quart.
  2. This is a relatively easy recipe to cut in half. Just adjust the serving area in the recipe card. It will do the math. But the instructions do not adjust. Cooking time is unchanged.
  3. Use the beans and ground meat of your choice.
  4. Please do not use packaged taco seasoning.
  5. This is 6/10 on the heat-o-meter with the jalapeno and the 1 teaspoon cayenne pepper.
  6. If you want less heat, cut back the cayenne pepper and/or eliminate the jalapeno pepper. You will still have great taste without the heat.
  7. When browning the meat, when you get it all broken up and starting to brown, drain and add the spices. This will lock the flavor in the meat and not drain off with the fat.
  8. You can cook for a shorter period of time since everything is safe but it is better if cooked for the full time so the flavors to come together.
  9. The optional ranch dressing powder adds an interesting taste of cool vs. spicy heat.
  10. Good refrigerated for 3-4 days and frozen for 3-4 months.

Stovetop Modification

This is easy and fast on the stovetop. Just prepare the meat, onion, and spice in a Dutch oven type pan. Drain well, then add all the other ingredients. Cover and simmer for at least 30 minutes but better of a full hour.

Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 291 kcalCarbohydrates : 30 gProtein : 24 gFat : 9 gSaturated Fat : 3 gCholesterol : 49 mgSodium : 922 mgPotassium : 1040 mgFiber : 11 gSugar : 7 gVitamin A : 1291 IUVitamin C : 18 mgCalcium : 96 mgIron : 5 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Soup

Cuisine :Mexican

Publishing Note: Originally Published: January 13, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly and Lilly dogs looking for attention

Easy Lemon Bars | 101 Cooking For Two by Gordon Ramsay


Six-ingredients are all you need for these easy lemon bars. Bursting with great sweet-tart lemon taste and a buttery shortbread base, they are everything a lemon bar should be. Perfect for every day or a special occasion.
two lemon bars on a white plate

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Introduction and My Rating

This is a super easy recipe that we frequently make for small groups like coffee meetups, bake sales, or special family meals. I usually will make a half recipe but for larger groups, do the full recipe.

This is not a recipe from my childhood, but I always loved lemon bars. It was time to make my own. I searched for various cookbooks, but nothing worth discussing—so online time.

I started at Cooks Illustrated as usual, but the recipe went on and on and on and on. I got some hints, but I wasn’t jumping through all those hoops.

I finally zeroed in on All Recipes – The Best Lemon Bars. With a 4.5 star rating, simple instructions, and not too many ingredients, it was for me. I read several hundred of the reviews and had my plan with modifications from comment land.

My Rating

My rating system. Great 5 out of 5


A 4 or 5, depending on if you’re a “lemon bar person” or not. But even the “not” will enjoy this. Better than any lemon bar I have tasted.

♨️The Baking Dish

The full recipe needs a 9X13 baking dish like a cake pan. A half recipe, which is what I usually will make, uses an 8X8 or 6X9 dish. I suggest glass and not metal due to sticking issues.

I also suggest parchment on the bottom and grease sides. You will still need to use a knife around the outside to remove it.

The model recipe suggested ungreased, while Cooks Illustrated goes with two crossed sheets of parchment paper. Other recipes greased the pan and some just the sides—quite some variation. Do not follow the “ungreased” recommendation.

✔️Tips

A medium lemon will have 2 ½ to 3 tablespoons of juice, so for the ⅔ cup of juice, use 4 medium lemons.

Add some lemon zest for more taste–about 2 tablespoons will do.

The bars should be refrigerated for storage and should be good for 3-4 days. You may also freeze them for three months.

📖Sweets Recipes

Cheesecake Bars

Blueberry Cream Cheese Bars

Cinnamon Roll Cake

Crock Pot White Chocolate Almond Clusters
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🖼️Instructions

lemon juice with ingredients of lemon bars

Preheat oven to 350°. Prep a 9 by 13 baking dish. Give it a light brush of butter, then cover the bottom with parchment paper. You may also use crossed sheets of parchment paper.

mixing crust dough of butter with flour and sugar with electric mixer

Soften 1 cup (two sticks) of butter in the microwave. Mix the softened butter, 2 cups flour, and ½ cup sugar. If unsalted butter, add ¼ teaspoon salt. It will look crumbly.

pressing the raw crust dough into the baking dish

Press into the bottom of the prepared pan. Bake for 15 to 20 minutes until firm and lightly brown.

mixing filling with whisk in a glass bowl

Whisk together 1 ½ cups sugar and ⅓ cup flour. Add 4 eggs and the juice of 4 medium lemons (or ⅔ cup lemon juice.) Mix well.

pouring filling over baked crust

Pour the lemon/egg mixture over the baked crust—Bake for an additional 20 minutes.

dusting cooked lemon bars with powder sugar

Remove from oven and dust with powdered sugar.

cutting the bars into squares with a knife

Cool in the refrigerator before cutting into about 2-inch squares.

lemon bar on a spatula

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📖 Recipe

Easy Lemon Bars from 101 Cooking for Two

Easy Lemon Bars

From Dan Mikesell AKA DrDan

Six-ingredients are all you need for these easy lemon bars. Bursting with great sweet-tart lemon taste and a buttery shortbread base, they are everything a lemon bar should be. Perfect for every day or a special occasion.

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings #/Adjust if desired 24

Ingredients

Recipe Notes

Pro Tips

  1. An easy recipe to cut in half using an 8 by 8 baking dish.
  2. You may use fresh lemons or lemon juice.
  3. A medium lemon will have 2 ½ to 3 tablespoons of juice, so for the ⅔ cup of juice, use 4 medium lemons.
  4. Add some lemon zest for more taste–about 2 tablespoons will do.
  5. Be sure to cool completely before cutting.
  6. The bars should be refrigerated for storage and should be good for 3-4 days. You may also freeze them for three months.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 197 kcalCarbohydrates : 28 gProtein : 3 gFat : 9 gSaturated Fat : 5 gCholesterol : 51 mgSodium : 104 mgPotassium : 52 mgFiber : 1 gSugar : 18 gVitamin A : 285 IUVitamin C : 10 mgCalcium : 14 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Dessert

Cuisine :American

Editors Note: Originally published February 7, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
lilly and molly dogs running in the snow

Flourless Chocolate Cake | 101 Cooking For Two by Gordon Ramsay


A high-end restaurant dessert, this super easy flourless chocolate cake makes the perfect dessert for a special meal or someone special. Even the beginner can bake this wonderful cake. Make this your special signature dessert.
Closeup image of Flourless Chocolate Cake

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Introduction and My Rating

Rich, dark, moist, and delicious are the best terms to describe this cake. I have had this cake as a grand finally to a great meal. I have had it cut into 1-inch squares at parties. I even had it at our local cooking school. It screams decadence, it screams chocolate, and it screams my name. If you have never had it, you must do this recipe today.

Recipe Story

Now the story. Last week I got my year-end “yearbook” from Cooks Country (part of Cooks Illustrated if you don’t know).  I like Cooks Country more than Cooks Illustrated anymore. It is just more me. A little more down to earth, so to speak.  There in the April issue was their version. It was doable but still fussy, plus seem to make more cake than I wanted.

Now the research started. Lots of choices. Lots of reading recipes. What I wanted:

  • Not too big. Some of the recipes used a dozen eggs. Just massive. We are cooking for smaller households.
  • Common ingredients. I want to do it without running around, and I want you to be able to do it easily at home.
  • Not fussy. Picking at bubbles in the batter before baking is just not me. Lots of egg whipping is going on. And water baths. I just don’t do that.
  • Safe. There was actually one recipe cooked to only 140 degrees. Dangerous with eggs.
  • Great taste and ratings.

The winning recipe was at King Authur Flour. I love the ingredients, but I simplified the instructions a little to my level and a few other minor adjustments—now I love the results.

My Rating

My rating system. Great 5 out of 5

A top recipe. So easy. So good. You must do this recipe.

👨‍🍳The Chocolate

Since this cake is all about the chocolate flavor, you must use quality chocolate. So an upper-end chip or baking chocolate bar (Ghirardelli or Baker’s brands) will have more cocoa butter. Choose semisweet or bittersweet variety.

This recipe uses one cup of chips, which is 6 oz. of weight. So if you want to use bakers chocolate, go by weight.

Cocoa Powder

Dutch-process cocoa has a neutral pH, where other cocoa is acidy. Dutch should be used here. Get a dark variety for more taste.

I feel that you should run the cocoa powder through a sifter or strainer before using it in this recipe. Clumped up powder is hard to deal with in the thick melted chocolate; it will make your life easier.

The Pan

You can use an 8-inch round baking pan or an 8-inch springform pan. They will be prepped the same way.

This is the type of cake that you can destroy trying to get out of the pan, so be forewarned, and let’s prepare for that. Just coating the pan with butter will not be enough.

The first step is to cover the bottom of the pan with parchment paper cut to fit. I still like to butter the whole pan and let the parchment stick to the butter on the bottom.

The second area of sticking is the side of the pan. A butter coating dusted with cocoa powder will help. After baking and a few minutes of cooling, loosen the sides with a spatula or dull knife.

♨️Baking

The endpoint of baking is important for final quality. If you over bake this cake, your results will suffer greatly.

All ovens vary some. We all use different pans, which can also affect the final cooking time. Assume 20 to 25 minutes. The endpoint is an internal temperature in the center of 200°. You must use a thermometer to get this right. Start checking at about 20 minutes into baking.

✔️Tips

Just using good chocolate is enough to make this scream chocolate. But coffee flavor will make the chocolate pop even more.  You can add 1 to 2 teaspoons of espresso powder. Instant coffee would also work, but I feel it is disgusting and should not be used.

Be sure to melt the chocolate slowly over low heat while giving it direct attention, then stop as soon as it is melted. Do not leave unattended or turn up the heat.

The cake should be removed from the pan after about 10 minutes. Just flip it onto a rack or serving platter to cool completely.

You can top with whipping cream or just a dusting of powder sugar, but the ganache glaze is wonderful and simple to do. It needs to cool for a few hours in the refrigerator after coating the cake to firm up for cutting.

Use a warm knife to cut; it will work a lot better. Dip a sharp knife; it hot water, then wipe dry. Repeat every few cuts.

Good stored in the refrigerator for about 3 days or frozen for 3-4 months.

Yes, of course, it is gluten-free unless you added something odd.

📖Dessert Recipes

Easy Chocolate Chip Cheesecake

Pumpkin Cheesecake

Berry Crisp for Two

Easy Lemon Bars

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📰Instructions

Chocolate with eggs and other ingredients for cake

Preheat oven to 375°.

outlining a pan on parchment paper

Prepare an 8-inch cake pan with a round of parchment paper. Use the pan as a template, draw a circle, and cut a bit smaller than the line. Coat the pan with butter and dust the sides with cocoa powder—place parchment in the pan’s bottom.

shifting the cocoa powder

Sift ½ cup Dutch-processed cocoa powder with a sifter or strainer. If you skip this, your cake may be a bit grainy.

chocolate chips with butter in sauce pan

Over very low heat, using a non-stick larger saucepan, melt 1 cup of semi-sweet chocolate chips with 1 stick (8 tablespoons) butter. While melting, add 1 teaspoon vanilla and ¼ teaspoon of salt if using unsalted butter only. Stir frequently until smooth—about 5 minutes.

mixing eggs into the batter

Remove from heat, add ¾ cup sugar and mix quickly until minimal grainy. Add 3 eggs and mix well.

adding cocoa powder to melted chocolate

Finally, add ½ cup sifted cocoa powder and whisk until smooth. It will be thick.

adding batter to prepared pan

Pour into prepared pan and bake until the internal temperature of 200° or a little more—usually 20 to 25 minutes. Time will vary some by the oven, and the pan used—22 minutes for me with a dark pan. Please go by temperature, NOT by time only. Start checking the temperature at about 20 minutes.

spatula loosening the cake in the pan

Remove from oven and allow to cool in the pan for 5-10 minutes. Loosen the sides with a spatula or dull knife.

cake on platter with parchment paper up

Place your serving dish on the pan and flip over onto the plate. The bottom will be up, but that is ok. Remove parchment paper. Allow to cool to room temperature.

melting chocolate in pan with milk

For the glaze, using a larger non-stick saucepan over very low heat, melt 1 cup semisweet chocolate chips, and ½ cup cream. Milk should be OK here, but use cream is available.

pouring glaze over cake

Pour into the center of the cake and spread to the edge smoothly. Some will drizzle down the side and look great. Cool for several hours in the refrigerator before serving.

finished cake on platter

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📖 Recipe

Closeup image of Flourless Chocolate Cake

Flourless Chocolate Cake

From Dan Mikesell AKA DrDan

A high-end restaurant dessert, this super easy flourless chocolate cake makes the perfect dessert for a special meal or someone special. Even the beginner can bake this wonderful cake. Make this your special signature dessert.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings #/Adjust if desired 12

Ingredients

Instructions 

  • Preheat oven to 375°.

  • Prepare an 8-inch cake pan or springform pan with a round of parchment paper covering the bottom. Use the pan as a template, draw a circle, and cut a bit smaller than the line. Coat the pan with butter and dust the sides with cocoa powder—place parchment in the pan’s bottom.

  • Sift ½ cup Dutch-processed cocoa powder with a sifter or strainer. If you skip this, your cake may be a bit grainy.

  • Over very low heat, using a non-stick larger saucepan, melt 1 cup of semi-sweet chocolate chips with 1 stick (8 tablespoons) butter. While melting, add 1 teaspoon vanilla and ¼ teaspoon of salt if using unsalted butter only. Stir frequently until smooth—about 5 minutes. Add 1-2 teaspoons optional expresso powder if using

  • Remove from heat, add ¾ cup sugar and mix quickly until minimal grainy. Add 3 eggs and mix well.

  • Finally, add ½ cup sifted cocoa powder and whisk until smooth. It will be thick.

  • Pour into prepared pan and bake until the internal temperature of 200° or a little more—usually 20 to 25 minutes. Time will vary some by the oven, and the pan used—22 minutes for me with a dark pan. Please go by temperature, NOT by time only. Start checking the temperature at about 20 minutes.

  • Remove from oven and allow to cool in the pan for 5-10 minutes. Loosen the sides with a spatula or dull knife.

  • Place your serving dish on the pan and flip over onto the plate. The bottom will be up, but that is ok. Remove parchment paper. Allow to cool to room temperature.

Optional Ganache Glaze

  • For the glaze, using a larger non-stick saucepan over very low heat, melt 1 cup semisweet chocolate chips, and ½ cup cream. Milk should be OK here, but use cream is available.

  • Pour into the center of the cake and spread to the edge smoothly. Some will drizzle down the side and look great. Cool for several hours in the refrigerator before serving.

Recipe Notes

Pro Tips

  1. This recipe does not scale well. I don’t recommend trying a smaller version.
  2. This recipe moves quite fast at times. For an important meal, like most important things, do a practice a week or two before. Plus, you get your own cake.
  3. The serving size is small but correct. It is very rich.
  4. Use an 8-inch round pan or spring-form pan. Please prepare the pan correctly, or it will be difficult to remove the cake.
  5. You can use very good semi-sweet or bittersweet chocolate. You can use chips or baking bars. If you use chips, 6 oz is one cup, so you can make the cake and glaze with one 12 oz bag.
  6. Dark Dutch-processed cocoa powder is preferred. Be sure to run it through a sifter or strainer to break it up before adding it to the melted chocolate.
  7. It is important to cook to a final internal temperature. You can be off by a few degrees but not more. The cooking time will vary by the oven and the pan used, so start checking early.
  8. Do not cool completely in the pan. Allow to cool for a few minutes in the pan, then run a rubber spatula or dull knife around the edge and flip onto a cooling rack or platter.
  9. Cool completely before topping. You could also top with powdered sugar or whipping cream if you wish.
  10. This cuts best with a warm knife. Dip a sharp knife; it hot water, then wipe dry. Repeat every few cuts.
  11. Good stored in the refrigerator for about 3 days or frozen for 3-4 months.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 348 kcalCarbohydrates : 31 gProtein : 4 gFat : 24 gSaturated Fat : 14 gCholesterol : 76 mgSodium : 138 mgPotassium : 247 mgFiber : 4 gSugar : 24 gVitamin A : 453 IUCalcium : 38 mgIron : 3 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Dessert

Cuisine :American

Editor’s Note: Originally Published December 14, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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