Unusual Exotic Thanksgiving Menu, Poll on Turkey Vs. Sides Debate

From Denny: This video is pretty funny as well as informative. Two NYT writers who are best friends have a friendly rivalry about which do people like best at Thanksgiving: the turkey or the sides? At the end of the video (no fast forwarding to peek now) is a poll of viewers with the astounding results.

One interesting fact about using salt for brining the turkey is that salt kills bacteria that poultry is notorious for having. Even when I don't brine I use a salt rub on any poultry or fish, leave it on for about 10 minutes or so, soak another 10 minutes in salt water, then wash it off and proceed with normal cooking, baking or grilling. So, if you are concerned about bacteria then brining a turkey may be your best choice.

The side dishes talked about in the video are simple to make and an unusual twist for the sweet potato category. That dish uses a Thai flavoring of coconut milk and red curry paste.

The dressing has chanterelle mushrooms, thyme, white wine, pears and pancetta for wonderful flavoring.

Recipes that follow the video:

Dry-Brined Turkey

Two-Way Chanterelle and Pear Bread Stuffing

Fiery Sweet Potatoes

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Dry-Brined Turkey

From: The New York Times

INGREDIENTS

• 1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
• 1/2 cup kosher salt, more if needed
• 1 tablespoon black pepper
• 10 sprigs fresh thyme
• 1/2 bunch flat leaf parsley
• 2 small onions, halved
• 2 small apples, cored and halved
• 1/2 cup butter
• 1/2 cup white wine (optional)

DIRECTIONS

Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per four pounds of bird.

Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. Place in roasting pan and allow to come to room temperature.

Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.

Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.

Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add a cup and a half of water or white wine to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.

When turkey has roasted for two hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.

When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.

Pour fat and drippings from pan into a measuring cup. Deglaze pan with white wine or broth and pour that into same measuring cup. Fat and drippings can then be used to make gravy.



Two-Way Chanterelle and Pear Bread Stuffing

From: The New York Times

Time: One hour plus 24 hours for drying bread

Yield: Enough stuffing for a 12-to-14-pound turkey and a dozen muffin tins. If not stuffing a turkey, recipe will fill two dozen muffin tins or a small casserole dish.

INGREDIENTS

• 1 large loaf Pullman or other firm white bread
• 1 pound chanterelle mushrooms
• 1/3 pound pancetta, diced small
• 10 tablespoons butter, more for greasing muffin tins
• 1 large chopped onion
• 1/4 cup minced shallots (about three)
• Salt and freshly ground black pepper
• 1/3 cup white wine
• 3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
• 1 teaspoon sugar
• 1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
• 1/4 cup minced chives
• 1/3 cup chopped Italian parsley
• 2 cups turkey stock

DIRECTIONS

Tear bread into small pieces and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.

Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice some thickly, chop others. Set aside. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.

Add 2 tablespoons butter to fat in pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove to plate holding pancetta.

Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown. Remove and add to plate.

Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly.

In a large bowl or roasting pan, add sautéed ingredients to bread. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup stock over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper. If you are stuffing a brined turkey, remember that the bird will add a bit more salt.

Just before roasting turkey, place some room-temperature stuffing lightly inside a prepared bird. Place whole pear in opening of cavity to help hold stuffing in the bird.

Preheat oven to 375 degrees. Generously butter muffin tins and fill each with stuffing, pressing down so each cup is well filled. Top each with one tablespoon stock. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.



Fiery Sweet Potatoes

From: The New York Times

Yield: 10 to 12 servings

INGREDIENTS

• 5 pounds sweet potatoes
• 1 cup coconut milk
• 1 tablespoon Thai red curry paste
• 1/2 cup dark brown sugar
• 4 tablespoons unsalted butter
• 1 teaspoon salt.

DIRECTIONS

Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.

In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.



*** For a wide variety of turkey recipes:

6 Easy Turkey Thanksgiving Recipes and Gravy, Roasting Tips and Advice

Video: 8 Cajun Thanksgiving Turkey Recipes, BBQ Turkey, Deep Fry Turkey, Roasting Tips

*** Check out New York Times and their ideas for Thanksgiving Day where Mark Bittman has all kinds of creative ideas for side dishes for you: 101 Head Starts on the Day

For a typical Louisiana sweet: Louisiana Culture: Heavenly Hash Cake

*** Thanks for visiting! :)

10 Recipes and Video: Meals for 4 Under $25 Challenge

From Denny: Wow! Now this is really cooking! Great video with some awesome recipes that will appeal to a wide range of tastes. All great ideas that won't empty the wallet. Take a look.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Fried chickpeas with cumin and lemon

From: New York Times Food Writer Mark Bittman

Makes: 4 to 8 servings; Time: 25 minutes with cooked chickpeas

INGREDIENTS

• 3 tablespoons olive oil
• 2 cups cooked or canned chickpeas, rinsed and drained as dry as possible
• Salt and black pepper
• 1 teaspoon ground cumin
• 1 lemon, cut into wedges

DIRECTIONS

1. Heat the oil over medium-high heat in a skillet large enough to hold the chickpeas in one layer. When it's hot, add the chickpeas and sprinkle with salt and pepper.

2. Cook, shaking the pan occasionally, until the chickpeas are browned, about 15 to 20 minutes. Just before removing them from the pan, sprinkle with the cumin and stir until coated and fragrant. Serve hot or at room temperature, with the lemon wedges.

***

Braised pork with wine, green beans and garlic

From: Mark Bittman

Makes: 4 servings

Time: About 2 hours, largely unattended

This recipe lets you adjust the pork-to-bean proportion as you like without changing the method. For a meatier stew, go with the high range on the pork shoulder, for more vegetables, use about a pound of meat and increase the amount of string beans.

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound boneless pork shoulder, cut into large chunks
• Salt and black pepper
• 5 or 6 garlic cloves (or more if you like), peeled and lightly smashed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 2 cups sweet white wine or unsweetened apple or grape juice
• 1 to 1 1/2 pounds green beans, trimmed and left whole or cut into pieces

DIRECTIONS

1. Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the pork to the pan and sprinkle with salt and pepper. Cook, turning as needed, until the pork is deeply browned all over, 10 to 15 minutes total. Pour off some of the fat (or not) and turn the heat down to medium.

2. Add the garlic and cook, stirring occasionally, until they are nicely browned, 10 to 15 minutes. Stir in half of the oregano, and add the pork back to the skillet. Add the wine and enough water half-cover the meat in liquid (you might not need any), and bring the mixture to a boil, stirring to scrape up any browned bits from the bottom of the pan. Adjust the heat so that the mixture bubbles steadily, but not vigorously, cover, and cook, stirring once in while, until the pork is nearly falling apart, and the liquid has become saucy, about an hour.

3. Add the green beans to the skillet, raise the heat to medium-high and cook, uncovered and stirring occasionally, until they are crisp-tender, 5 to 10 minutes. Stir in the remaining oregano, taste, adjust the seasoning if necessary, and serve.

***

Buttery bulgur pilaf with onions and almonds

From: Mark Bittman

Makes: 4 servings

Time: 20 minutes

INGREDIENTS

• 2 tablespoons butter
• 1 small onion, halved and sliced
• Salt and black pepper
• 1 1/4 cup bulgur
• 1/4 cup sliced or chopped almonds

DIRECTIONS

1. Put the butter in a medium saucepan over medium-high heat. When it melts and begins to foam, stir in the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion softens and begins to turn golden, 3 to 5 minutes. Stir in the bulgur and toss to toast and coat in the oil, another minute or 2.

2. Stir in 1 1/2 cups of water, bring to a boil, then adjust the heat so the mixture bubbles steadily. Cook, undisturbed, until the water boils off and little holes appear in the top of the bulgur, 5 to 10 minutes. Cover (still without stirring) and turn off the heat. When the pork is ready, use a fork to stir in the almonds and fluff the bulgur. Taste and adjust the seasoning and serve.

***

Super-simple peach sorbet

From: Mark Bittman

Yield: At least 4 servings

INGREDIENTS

• 1 pound frozen peaches
• 1/2 cup yogurt or crème fraîche
• 1/4 cup sugar, more or less

DIRECTIONS

1. Put all the ingredients in a food processor container. Add a couple of tablespoons of water and process until just puréed and creamy, stopping to scrape down the sides of the bowl as needed. If the fruit does not break completely smooth, add a little more water through the feed tube, a tablespoon or two at a time, but be careful not to over-process or the sorbet will liquefy.

2. Serve immediately or freeze the sorbet up to a day or two in advance; if serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.

***

Spinach fusilli with ragu, smoked mozzarella and fresh basil

From: Donatella Arpaia

The concept of the meal is "Cucina Povera" in Southern Italy, where pasta, vegetables and cheaper cuts of meat are the basis of the meal.

INGREDIENTS

• 1 pound spinach fusilli or ziti
• 5 cups ragu (sauce from the meatballs)
• 2 cups shredded smoked mozzarella
• 1/2 cup panko
• 1/2 cup grated parmesan
• Handful basil chiffonade

DIRECTIONS

Preheat oven to 350, cook pasta and remove one minute earlier than cooking instructions. Drain in large bowl. Toss pasta, ragu, mozzarella, basil, salt and pepper. Combine breadcrumbs and parmesan and sprinkle on top. Bake 30 minutes or until topping is browned.

***

Meatballs and sauce

From: Donatella Arpaia

INGREDIENTS

• 1/2 pound of bread
• 1 pound ground chuck beef
• 1/4 cup parmesan cheese
• 2 garlic cloves chopped
• 1/4 cup of basil
• 1 egg
• 1/2 cup chopped onions
• 2 tablespoons of olive oil
• Flour
• 1 small can of tomato paste
• 2 cans of peeled tomatoes, pureed
• Salt
• Pepper

DIRECTIONS

Soak the bread in water and mix ground beef, parmesan, chopped garlic, basil and the egg with your hands, well until all ingredients are completely incorporated. Make into meatballs the size of golf balls (Approximately 10-12).

Sweat the chopped onions in olive oil. Add the meatballs (after lightly dusting in flour) and brown them. Deglaze with the tomato paste diluted in some water (1/2cup to cup). Add the pureed peeled tomatoes, salt and pepper and simmer for about two hours. Add the basil leaves at the very end. The ragu sauce is reserved for the spinach fusilli.

***

Tangerine with lemon, mint and pop rocks

From: Donatella Arpaia


INGREDIENTS

• 2 heaping tablespoons of Pop Rocks
• Juice of one lemon
• 4 Tangerines
• A few mint leaves

DIRECTIONS

To peel completely: Cut off ends of fruits, stand on cut end, and use a sharp knife to cut off peel — including the bitter white pith of the tangerine. Arrange sliced fruit in small glass, add juice, mint toss with pastry rocks at last moment.

***

Cool roasted beet salad

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 1 pound red, yellow, or candy-striped beets scrubbed under cold running water
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons honey
• 3 tablespoons chopped mint leaves
• 2 cups shredded red leaf lettuce leaves
• Sea salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 375°F.

2. Put the beets in a bowl, drizzle with the oil, season with salt and pepper, and toss to coat the beets with the oil. Transfer the beets to a roasting pan, spreading them out in a single layer and roast in the oven until tender to a knife-tip, 15 to 20 minutes for very small; 45 minutes for very large. Remove the pan from the oven and let the beets cool completely.

3. When cool enough to handle, slip the beets out of their skins using paper towels to grasp them and a paring knife to help loosen the skin, discard the skins and quarter or cut into eighths.

4. Drizzle lemon juice and honey over the beets and season with salt and pepper. Add the lettuce to the beets, toss together with the chopped mint.

5. Divide the salad among 4 salad plates and serve.

***

Savory braised chicken with butternut squash

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 large chicken, about 3 1/2 pounds, cut into 8 pieces (2 breasts, 2 wings, 2 legs, 2 thighs)
• 1 cup diced onion
• 1 cup diced carrot
• 1 pound butternut squash, or other winter squash peeled and cut into 1 inch dice
• 1 teaspoon cinnamon powder
• 1/2 cup brown sugar
• 1/2 cup cider vinegar
• 2 cups low-sodium chicken broth
• Sea salt and freshly ground black pepper

DIRECTIONS

1. Heat the oil in a high-sided sauté pan over medium heat. Season the chicken parts generously with salt and pepper. Add the chicken pieces to the pan, skin-side down, without crowding and cook slowly until golden-brown, approximately 8 minutes. Turn the pieces over and brown the other side, approximately 8 more minutes.

2. Transfer the chicken pieces to a plate and cover loosely with foil to keep warm. Set aside.

3. Add the onions, carrots, and squash to the pan and sauté until softened but still holding their shape, 6 to 8 minutes. Stir in the cinnamon powder, brown sugar and vinegar. Add the broth, return the chicken to the pan, bring the liquid to a boil. Lower the heat, cover the pan and simmer until the chicken shows no pink when pierced at the joint, approximately 20 minutes. Taste the sauce and season it with salt and pepper.

4. Remove the chicken from the pan and arrange the pieces on a serving platter.

5. Spoon the vegetables around the chicken and pour extra sauce over the chicken.

***

Sweet poached pears with spiced cream and nuts

From: Chef Michael Lomonaco

Yield: 4 portions

INGREDIENTS

• 1/2 cup sugar
• 2 teaspoons cinnamon
• 3 or 4 whole cloves
• 4 firm Bartlett pears
• 4 ounce whipping cream
• 2 tablespoons confectioners
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped walnuts

DIRECTIONS

1. Into a pot large enough place the sugar, cinnamon, cloves and enough water to cover the pears. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. While the poaching liquid is cooking, peel and core the pears.

2. Add the pears to the simmering liquid and poach them until they are just tender to the tip of a knife, approximately 12-15 minutes. Remove from the heat and cool the pears in the liquid for another 20 minutes, then cover and refrigerate.

3. In a bowl, combine the whipping cream, confectioners' sugar, vanilla, cinnamon, and nutmeg and whisk till stiff and smooth.

4. Remove the pears from the liquid, drain, and dry them. Slice a sliver off the bottom of the pear to steady it on the plate.

5. Spoon some spiced cream over the pears, sprinkle with chopped walnuts.

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

From Denny: This guy is touted as The Wing King and he shares some of his successful - and very easy - recipes with us. Make these favorites for all your friends and family during football season.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Wing King's BBQ Buffalo wings

From: Drew Cerza

Prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 T. butter
• 1 large shallot
• 2 garlic cloves
• Dark beer 2 oz.
• Chili sauce 1 cup
• BBQ sauce 1 cup
• (Stir up for 1 minute)
• Ancho pepper 1 1/2 t.
• Brown sugar 1/2 cup
• Honey 1/2 cup
• Cayenne pepper sauce 4 oz.

DIRECTIONS

Chop up and sauté butter, shallot and garlic cloves. Add dark beer, chili sauce and BBQ sauce — stir up for 1 minute. Add ancho pepper, brown sugar, honey, cayenne pepper sauce — stir for 2 minutes.

As you create the sauce, drop 50 chicken wings (the amount you drop in at one time will depend on the size of your fryer) in your table-top deep fryer.

Once wings are fully cooked, sauce the wings in a large mixing bowl. To plate the wings: Garnish the plate with celery and carrots and serve with a side of blue cheese dressing.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

***

Original Buffalo Wings

From: Drew Cerza

Makes: 24-30 individual pieces

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

• 2 1/2 pounds chicken wings
• 1/2 cup hot sauce
• 1/3 cup melted butter or margarine

DIRECTIONS

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan.

Bake 20 minutes at 500° F until fully cooked and crispy, turning halfway.

Combine hot sauce and butter. Dip wings in sauce to coat completely.
TIPS

Serve with celery and blue cheese dressing. For equally crispy wings: Deep-fry wings at 375° F (High) 10 minutes until cooked and crispy; drain and serve.

Chocolate Quote: Chocolate Compared to Marijuana

"Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana. The researchers also discovered other similarities between the two but can't remember what they are." - Matt Lauer, host of NBC's The Today Show

Recipe: You Can Have Your Chocolate Mousse AND a Flat Belly Too!

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

From Denny: Hurricane Bill has been busy in the Atlantic Ocean bringing a deluge of rain to Louisiana this afternoon, delaying my posting. With that much lightning I turn off the computer and wait... and wait... :)

While searching for a great or unusual chocolate recipe I ran across this one from the morning show from NBC called The Today Show. There's a new cookbook out to help you keep or re-acquire, whichever the case may be, that flat belly. But what to do? Give up our beloved chocolate? I don't think so say millions of women worldwide! :)

I once had a really good tofu chocolate mousse as it tasted great and didn't have as much oil to make it as rich as the original recipes do. Now I've run across another version we all just have to try! Take a look as it's simple, fast and easy.

From: Flat Belly Diet Cookbook

Serves: 4

Time: 10 minutes (now that's a winner in my book!)

From the author: As a garnish, pretty chocolate curls turn a humble fruit cup into a restaurant-worthy confection. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.

Ingredients:

• 12 ounces soft silken tofu, drained

• 2 teaspoons vanilla extract

• 1\8 teaspoon almond extract

• 1 cup semisweet chocolate chips, melted

• 1\2 cup fat-free Greek-style yogurt

Directions:

1. Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.

2. Fold in the yogurt just until blended. Refrigerate until ready to serve.

Tips:

Note: For chocolate semifreddo, place the mixture in a 9" loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

Nutrition per serving: 271 calories, 11 g protein, 40 g carbohydrates, 18 g fat, 10 g saturated fat, 0 mg cholesterol, 19 mg sodium, 4 g fiber.

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

Have a great weekend, everyone, and thanks for visiting!


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