I like my chicken parm thin and crispy served with extra tomato sauce on the side with garlic bread. But you could also serve this over noodles or rice or all on it’s own—it’s that good and filling!

Related: Next up, try our pesto pasta, manicotti, baked ziti, or lasagna. Yum!

Ingredients

• Chicken – skinless chicken breast
• Salt
• Black pepper
• All-purpose flour
• Milk
• Italian bread crumbs
• Parmesan cheese
• Canola oil or Vegetable oil
• Tomato sauce – any kind you like: homemade marinara sauce, vodka sauce, Pomodoro sauce
• Mozzarella cheese
• Fresh basil

You may also want some French bread, spaghetti noodles, or rice to serve with.

How to make Chicken Parmesan

First, cut the chicken breasts in half, lengthwise. While some people like to pound the chicken with a meat mallet or rolling pin to thin it I simply cut the pieces in half.

Generously season each side of the chicken cutlets with salt and pepper. Dip the pieces in flour, coating the outside. Then dip in milk. Then dip in Italian bread crumbs. I will use a shallow bowl, pie pan, or plates with a lip to do this in.

In a large saucepan or skillet, add enough oil to pan fry (about 1/2 inch or more). Over medium-high heat cook the breaded chicken for two minutes on each side.

Place the chicken in a lightly oiled baking dish or baking sheet and top with tomato sauce, grated Parmesan cheese and mozzarella. Bake in the oven at 450°F for 10-12 minutes. The cheese should be melty and the chicken golden brown. Top with fresh basil and serve.

Tips & Substitutions

• For the breading, you can use two eggs whisked together instead of milk if you prefer. I think this makes the breading a little thicker, but it works well. Another option is buttermilk in place of the milk, this simply adds a bit more flavor and tanginess.
• Bonus points – add Parmesan to the breading! Use the powdery kind and mix it in with the Italian bread crumbs.
• To check your chicken is done, use a meat thermometer and check the thickest piece, it should reach 160°F.
• Warm extra sauce to serve on the side – this keeps the chicken parmesan from getting soggy as it bakes.
• I like fresh basil but you could also use fresh parsley, rosemary or thyme. Another addition for a little heat is to sprinkle on some red pepper flakes.
• You can store any leftovers in an airtight container fin the refrigerator for a couple days. I don’t think chicken parm makes the best leftovers IMO. So, if we do have leftovers, what I do is chop it up into small pieces to toss in with pasta or over a salad. I feel this works better than trying to recreate the meal by rewarming.

More Chicken Dinner Ideas

• Chicken Alfredo
• Mary Me Chicken
• Chicken Noodle Soup
• Chicken and Rice Casserole
• Orange Chicken
• Sweet and Sour Chicken
• Cashew Chicken
• Baked Chicken
• Air Fryer Chicken
• Air Fryer Wings
• Air Fryer Chicken Tenders
• Air Fryer Fried Chicken
• Chicken Pot Pie

Print

Chicken Parmesan

Crispy breaded chicken topped with tomato sauce and melty cheese.

Course Main Course

Cuisine American, Italian

Keyword chicken, chicken parmesan

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 382kcal

Author Emma Chapman

Ingredients

• 2 chicken breasts
• salt and pepper
• ½ cup all-purpose flour
• ½ cup milk
• ½ cup Italian bread crumbs
• 1 cup canola or vegetable oil
• 2 cups tomato sauce
• ½ cup Parmesan cheese
• ½ cup Mozzarella cheese
• basil

Instructions

• First, cut the chicken breasts in half, lengthwise.
• Generously season each side of the chicken cutlets with salt and pepper. Dip the pieces in flour, coating the outside.
• Then dip in milk.
• Then dip in Italian bread crumbs. I will use a shallow bowl, pie pan, or plates with a lip to do this in.
• In a large saucepan or skillet, add enough oil to pan fry (about 1/2 inch or more). Over medium-high heat cook the breaded chicken for two minutes on each side.
• Place the chicken in a lightly oiled baking dish or baking sheet and top with a little tomato sauce, grated Parmesan cheese and mozzarella.
• Bake in the oven at 450°F for 10-12 minutes. The cheese should be melty and the chicken golden brown.
• Top with fresh basil and serve with garlic bread or over pasta.

Notes

For the breading, you can use two eggs whisked together instead of milk if you prefer. I think this makes the breading a little thicker, but it works well. Another option is buttermilk in place of the milk; this simply adds a bit more flavor and tanginess.

Bonus points – add Parmesan to the breading! Use the powdery kind and mix it in with the Italian bread crumbs.

To check your chicken is done, use a meat thermometer and check the thickest piece, it should reach 160°F.

Warm extra sauce to serve on the side – this keeps the chicken parmesan from getting soggy as it bakes.

I like fresh basil but you could also use fresh parsley, rosemary or thyme. Another addition for a little heat is to sprinkle on some red pepper flakes.

You can store any leftovers in an airtight container in the refrigerator for a couple days. I don’t think chicken parm makes the best leftovers IMO. So, if we do have leftovers, what I do is chop it up into small pieces to toss in with pasta or over a salad. I feel this works better than trying to recreate the meal by rewarming.

Nutrition

Calories: 382kcal | Carbohydrates: 31g | Protein: 38g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1212mg | Potassium: 901mg | Fiber: 3g | Sugar: 7g | Vitamin A: 835IU | Vitamin C: 10mg | Calcium: 309mg | Iron: 3mg

You can make homemade Chex Party Mix in the oven, but we’ll also show you how to make it in the microwave as well. Homemade Chex Mix also makes a great gift!

Related: Churro Chex Mix Recipe, Puppy Chow (Muddy Buddies), Nutella Puppy Chow, Healthy Trail Mix, Wassail Recipe, Homemade Hot Chocolate

If you’ve typically purchased premade Chex Mix at the store and are scratching your head as to WHY this needs to be a homemade recipe, allow me to explain!

Homemade Chex Mix is 1000% more tasty that what you can buy at the store—it doesn’t even compare. It’s like a homemade chocolate chip cookie versus store bought—no contest. It’s the ultimate snack mix.

Ingredients needed for homemade Chex Mix

• Corn Chex cereal: The Corn Chex flavor adds a bit of sweetness to the mix.
• Rice Chex cereal: The lightest cereal of the bunch, Rice Chex is a great base for the flavored butter mixture and adds a good crunch
• Wheat Chex cereal: Wheat Chex cereal is smaller and crisper with a deeper flavor. If you don’t want to buy three flavors, you can simply add more of the corn and rice to make up for skipping the wheat.
• Bagel chips: Regular-sized bagel chips can be broken up with your hands to about 1″ pieces if they aren’t the mini size, and they really add a textured crunch to the mix. You can also sub out or add some rye chips if you can find them.
• Mini pretzels: Salty pretzels are so good with the spiced butter mixture. Feel free to choose sticks, squares, or the mini twist shape.
• Nuts: While you can easily leave out nuts if there are allergies present, adding peanuts, almonds, cashews, or a classic nut mix adds in a little protein and layer of nutty flavor.
• Worcestershire sauce: Adding a few tablespoons of Worcestershire is what gives Chex Mix its tangy flavor and you can add more or less to taste.
• Butter: You’ll want unsalted if you prefer a less salty mix, or go for salted butter if you like things on the saltier side.
• Garlic powder: Just a bit gives it a savory garlic note. You can also add some onion powder for a stronger savory flavor to compliment the garlic.
• Seasoned salt: Use a classic like Lawry’s seasoning salt to add a salty zing to your mix.

Instructions for homemade Chex Mix

• Mix your dry ingredients (your different Chex cereals, bagel chips, pretzels, and nuts) in a large bowl.
• Melt your butter in a small saucepan or microwave-safe bowl (cook on high for about 40 seconds or until melted).
• Add your seasonings (Worcestershire, garlic powder, and seasoning salt) to your melted butter and stir.
• Pour half your seasoned butter over top of your dry Chex Mix, stir thoroughly, and then drizzle the remaining butter over the mix and stir again.
• Spread your Chex Mix in an even layer on a parchment paper lined cookie sheet (you may need more than one sheet depending on how large your sheet is).
• Bake for 45 minutes at 250°F until just starting to brown and stir every 15 minutes so they bake evenly. You can use one large sheet pan if you are giving it a good stir, or use two pans if you have smaller or medium sizes. Allow to cool for 15 minutes before eating and store in an airtight container.

Optional add-ins for Chex mix

• Cheez-Its or other cheese crackers
• Sesame sticks
• Wasabi peas
• Cheerios (swap out some of the Chex cereal for Cheerios or even Honey Nut Cheerios for a touch of sweetness)
• Goldfish crackers
• Dried fruits
• M&Ms, Reese’s Pieces candies, or mini chocolate chips (sprinkled in after Chex Mix is baked and cooled)
• Dark or white chocolate melted and drizzled over top of your baked and cooled Chex Mix

How do you store homemade Chex Mix?

To store homemade Chex Mix, you’ll want to put it in an airtight container and you can keep it on your counter or in your pantry. It’s also popular to store Chex Mix in cookie tins as they tend to hold a lot and keep the mix fresh as well.

If you are gifting a batch of homemade Chex Mix, then putting it in a decorative or festive cookie tin is a fun way to gift the snack.

How long does homemade Chex Mix last?

When kept in an airtight container at room temperature, homemade Chex Mix can last several weeks.

Do I have to use all three kinds of Chex cereal?

While the classic recipe uses all three kinds, if you prefer to use only two, just stick to the Corn and Rice flavors. As long as your total cereal mixture equals 9 cups total, you can divide that between whichever flavors of Chex cereal you like best.

How do you make a sweet Chex Mix?

Making a sweet Chex Mix is also easy, quick, and a sweet and salty treat! You can make the classic peanut butter and chocolate Puppy Chow (Muddy Buddies) recipe, or add in some hazelnut flavor with this Nutella Puppy Chow, or even a cinnamon sugar treat with our Churro Chex Mix Recipe.

How do you make a gluten-free homemade Chex Mix?

Rice and Corn Chex are both gluten-free, so just use 4.5 cups of each of those cereals and omit the Wheat Chex. Just make sure you are also choosing a gluten-free pretzel and gluten-free bagel chip as well (Glutino makes a GF bagel chip).

How do you make homemade Chex Mix in the microwave?

• Add dry ingredients (your different Chex cereals, bagel chips, pretzels, and nuts) to a large microwave-safe bowl.
• Melt your butter in a small microwave-safe bowl for about 40 seconds on high or until melted.
• Add your seasonings (Worcestershire, garlic powder, and seasoning salt) to your melted butter and stir.
• Pour half your seasoned butter over top of your dry Chex Mix, stir thoroughly, and then pour in the remaining butter and stir again.
• Microwave on high for 5-6 minutes (stopping every 2 minutes to stir) and lay out on paper towels to cool.

Print

Homemade Chex Mix

This easy homemade Chex Mix is a delicious combo of crunchy and salty flavors.

Course Snack

Cuisine American

Keyword chex mix, chex mix recipe, homemade chex mix, homemade chex mix recipe, snack mix

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 438kcal

Author Elsie Larson

Equipment

• 1 large baking sheet pan with parchment paper or two smaller pans

Ingredients

• 3 cups Corn Chex cereal
• 3 cups Rice Chex cereal
• 3 cups Wheat Chex cereal
• 1 cup bagel chips
• 1 cup mini pretzels
• 1 cup nuts
• 1 stick butter melted 8 tablespoons
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons seasoned salt like Lawry's

Instructions

• Mix your dry ingredients (your different Chex cereals, bagel chips, pretzels, and nuts) in a large bowl.
• Melt your butter in a small saucepan or microwave-safe bowl (cook on high for about 40 seconds or until melted).
• Add your seasonings (Worcestershire, garlic powder, and seasoning salt) to your melted butter and stir.
• Pour half your seasoned butter over top of your dry Chex Mix, stir thoroughly, and then pour in the remaining butter and stir again.
• Spread your Chex Mix in an even layer on a parchment paper lined cookie sheet (you may need more than one sheet depending on how large your sheet is).
• Bake for 45 minutes at 250°F until just starting to brown and stir every 15 minutes so they bake evenly. Allow to cool for 15 minutes before eating and store in an airtight container.

Notes

How do you store homemade Chex Mix?

To store homemade Chex Mix, you’ll want to put it in an airtight container and you can keep it on your counter or in your pantry. It’s also popular to store Chex Mix in cookie tins as they tend to hold a lot and keep the mix fresh as well.

If you are gifting a batch of homemade Chex Mix, then putting it in a decorative or festive cookie tin is a fun way to gift the snack.

How long does homemade Chex Mix last?

When kept in an airtight container, homemade Chex Mix can last several weeks.

Optional add-ins for Chex Mix

• Cheez-Its
• Sesame sticks
• Wasabi peas
• M&Ms or Reese’s Pieces candies (added after Chex Mix is baked and cooled)

Nutrition

Calories: 438kcal | Carbohydrates: 57g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 1333mg | Potassium: 256mg | Fiber: 6g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 13mg

I am a big fan of custard generally. And eggnog is essentially a spiced custard drink as it is made of mostly milk and egg yolks. This classic eggnog recipe is decadent and delicious and feels absolutely perfect for the holiday season.

Related: Need more festive drink recipes? Try Coquito, Butterbeer, Pumpkin Smoothie, Turmeric Latte, Peppermint Mocha, Gingerbread Latte and Medicine Ball Tea.

Ingredients

• Egg yolks
• Granulated white sugar
• Heavy cream
• Milk
• Vanilla extract
• Cinnamon stick

Directions

In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.

In a medium saucepan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick. Whisk over low/medium heat until very warm and the sugar has fully dissolved.

Slowly stir 1/2 cup of the hot milk mixture in to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.

Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan. Heat until the liquid reaches 160°F (71°C).

Pour the eggnog through a fine mesh strainer to remove any sediments and the cinnamon stick. Store in the refrigerator.

Tips & Additions

• You can use an instant read thermometer or candy thermometer to check the liquid for reaching its food-safe temperature.
• If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.
• Feel free to add more nutmeg, cinnamon or other spices like cloves to this recipe! Pumpkin pie spice might be a nice addition.
• What about spiked eggnog?! You can add any liquor that goes well with cinnamon; so think bourbon, whiskey, brandy, rum or Kahlua. Add one shot (1.5 to 2 ounces) to a serving.
• To add some caffeine you can add 1 to 2 shots of espresso to serving of this and top with whipped cream!

More Great Recipes

• Eggnog French Toast
• Eggnog Pie
• Eggnog Cinnamon Rolls
• Eggnog Jello Shots
• Eggnog Latte
• Eggnog Martini

Print

Homemade Eggnog

Course Drinks

Cuisine American

Keyword eggnog

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 449kcal

Author Emma Chapman

Equipment

• food thermometer

Ingredients

• 5 egg yolks
• ½ cup granulated white sugar
• 1 cup heavy whipping cream
• 2 cups milk
• ½ teaspoon nutmeg
• ½ teaspoon vanilla extract
• 1 cinnamon stick

Instructions

• In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.
• In a medium sauce pan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick.
• Whisk over low/medium heat until very warm and the sugar has fully dissolved.
• Slowly add 1/2 cup of the warm milk to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
• Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan.
• Heat until the liquid reaches 160°F (71°C).
• Strain to remove any sediments and the cinnamon stick. Store in the refrigerator.

Notes

You can use an instant read thermometer or candy thermometer to check the eggnog for reaching its food-safe temperature

If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.

Feel free to add more nutmeg, cinnamon or other spices to this recipe! Pumpkin pie spice might be a nice addition.

Homemade eggnog can be stored in the refrigerator for at least 2-3 days after it’s made. 

Nutrition

Calories: 449kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 325mg | Sodium: 74mg | Potassium: 270mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1400IU | Vitamin C: 0.4mg | Calcium: 228mg | Iron: 1mg

This pot roast recipe is simple and only requires a handful of ingredients. It’s inexpensive, as chuck roast is not a super pricey cut of beef. It’s easy to make, other than searing the meat you pretty much just throw everything in a slow cooker and press the button. But for me this traditional pot roast recipe is very nostalgic and comforting. Plus, it has great flavors and the tender meat can be easily shredded with a fork.

Related: If you love this classic pot roast recipe, next try our Mississippi Pot Roast.

Ingredients

• Chuck roast
• Oil – canola, vegetable or olive oil
• Salt
• Black pepper
• Beef bouillon
• Beef broth
• Onion or shallots
• Potatoes
• Carrots

How to make Pot Roast

Set the chuck roast out for about 30 minutes, aiming for it to come to room temperature. Season both sides well with salt and pepper. In a large skillet, add a tablespoon of cooking oil. Over medium high heat, sear the roast on both sides.

In a slow cooker, sometimes called a crock pot, add the seared meat. Add the bouillon cubes, broth, diced onion, washed potatoes, and peeled and chopped carrots.

Cook on low for 8 hours, or on high for 4 hours.

Serve hot. This pot roast will be fork tender and will taste delicious! Feel free to drizzle the juices from the slow cooker over the roast and side vegetables.

Tips & Notes

• If you have time to cook on low (for 8 hours), this is what I recommend. But the higher heat and shorter cook time will also work well in case you want this for lunch OR maybe forgot to turn the slow cooker on in the morning.
• I usually use beef chuck roast for this recipe, but other cuts of meat of a similar size can work well too.
• If you want even more flavor you can add a little soy sauce, Worcestershire sauce or liquid smoke. Or throw in some garlic powder and a few bay leaves. 
• If I make this for a holiday meal, I usually throw in some herbs like fresh thyme or fresh rosemary. 
• I pretty much stick to potatoes and carrots as the side vegetables that get cooked with this as that’s what my family did growing up. But, any root vegetable or hardy veggie can work well here, like garlic, turnips, parsnips, celery, yams or beets.
• You can use the braising liquid from the slow cooker to make a gravy by whisking in a little butter and all-purpose flour over medium heat until thickened.

Side Dish Serving Suggestions

• 7 Layer Salad
• Yorkshire Pudding – or any dinner rolls
• Pea Salad
• Broccoli Salad
• Macaroni Salad
• Roasted Asparagus
• Roasted Brussels Sprouts
• Roasted Green Beans

Print

Pot Roast

Classic pot roast made with beef bouillon and broth.

Course Main Course

Cuisine American

Keyword pot roast

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 623kcal

Author Emma Chapman

Equipment

• slow cooker

Ingredients

• 2 pounds chuck roast
• 1 tablespoon canola oil
• salt and pepper
• 3 cubes beef bouillon
• 1 cup beef broth
• ½ yellow onion
• 4 red potatoes
• 4 carrots

Instructions

• Set the chuck roast out for about 30 minutes, aiming for it to come to room temperature. Season both sides well with salt and pepper.
• In a large skillet, add a tablespoon of cooking oil. Over medium high heat, sear the roast on both sides.
• In a slow cooker, sometimes called a crock pot, add the seared meat. Add the bouillon cubes, broth, diced onion, washed potatoes, and peeled and chopped carrots.
• Cook on low for 8 hours, or on high for 4 hours.
• Serve hot. This pot roast will be fork tender and will taste delicious! Feel free to drizzle the juices from the slow cooker over the roast and side vegetables.

Notes

If you have time to cook on low (for 8 hours), this is what I recommend. But the higher heat and shorter cook time will also work well in case you want this for lunch OR maybe forgot to turn the slow cooker on in the morning.

I usually use beef chuck roast for this recipe, but other cuts of meat of a similar size can work well too.

If you want even more flavor, you can add a little soy sauce, Worcestershire sauce or liquid smoke. Or throw in some garlic powder and a few bay leaves. 

If I make this for a holiday meal, I usually throw in some herbs like fresh thyme or fresh rosemary. 

I pretty much stick to potatoes and carrots as the side vegetables that get cooked with this as that’s what my family did growing up. But, any root vegetable or hardy veggie can work well here, like garlic, turnips, parsnips, celery, yams or beets.

You can use the braising liquid from the slow cooker to make a gravy by whisking in a little butter and all-purpose flour over medium heat until thickened.

Nutrition

Calories: 623kcal | Carbohydrates: 41g | Protein: 49g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 499mg | Potassium: 1971mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10235IU | Vitamin C: 23mg | Calcium: 87mg | Iron: 7mg

Traditional Yorkshire puddings originates from northern England (Yorkshire) likely in the early 1700s. While there is some debate over this, I feel Yorkshire pudding is essentially the same thing as Popovers, which is what I tend to call them more often since I am based in Midwest America. Whatever you call them, these make a great addition to any dinner, much like a dinner roll.

Related: While this Yorkshire pudding recipe can be served with gravy, I am partial to serving with honey butter or garlic butter for special occasions.

Ingredients

• Large eggs
• All-purpose flour
• Whole milk
• Salt

I use nonstick cooking spray to prep the baking pans, but you could also use butter, clarified butter, vegetable oil, shortening or beef drippings.

How to make Yorkshire Pudding

In a medium sized mixing bowl, whisk together all the ingredients. Refrigerate the mixture overnight or allow to rest for at least 1 hour.

If you have refrigerated the batter, set it 30 minutes to an hour before you plan to use it, as you are aiming for it to come to room temperature or close.

Preheat the oven to 450°F. Place the baking pan inside the oven as it preheats; we want the pans to be hot before pouring the batter in. You will also want to position your oven rack to the upper half of the oven.

Spray the hot pans with nonstick cooking spray or whatever you are using to grease the pans with. Then pour the batter in, filling the cups around half to 2/3 full. Bake for 15 minutes. The Yorkshire puddings should puff up and turn golden brown. Serve warm.

Tips & Notes

• Overnight rest – It’s worth it! I do feel this deepens the flavor as well as makes the Yorkshire puddings rise higher when baked. I also like how this makes them easy to make ahead of a big holiday meal. That being said, you can still have success with this recipe if you only rest the batter for shorter periods, one hour being a good minimum.
• You can make this batter in a blender or food processor if you like.
• What pans to use? I have baked this recipe in standard size muffin tins as well as popover pans, which have a much deeper well or cup. It will work just fine in either with the same bake time. If you use mini muffin trays, or larger pans like oversized ramekins you can still have success but you may need to adjust the bake time.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can rewarm these for 30-40 seconds in the microwave or air fry for a couple minutes to reheat.

What to Serve with Yorkshire Pudding

• Pot Roast
• Mississippi Pot Roast
• Meatloaf
• How to cook Steak
• Air Fryer Steak
• How to broil Steak
• Air Fryer Meatballs
• Baked Chicken
• Air Fryer Chicken
• Marry Me Chicken
• Roast Beef Sandwiches

Print

Yorkshire Pudding

Tender chewy interiors with a crispy shell exterior—best bread rolls!

Course Side Dish

Cuisine English

Keyword Yorkshire pudding

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8

Calories 93kcal

Author Emma Chapman

Ingredients

• 3 eggs
• 1 cup all-purpose flour
• ⅔ cup milk
• ¼ teaspoon salt

Instructions

• In a medium sized mixing bowl, whisk together all the ingredients. Refrigerate the mixture overnight or allow to rest for at least 1 hour.
• If you have refrigerated the batter, set it 30 minutes to an hour before you plan to use it, as you are aiming for it to come to room temperature or close.
• Preheat the oven to 450°F. Place the baking pan inside the oven as it preheats; we want the pans to be hot before pouring the batter in. You will also want to position your oven rack to the upper half of the oven.
• Spray the hot pans with nonstick cooking spray or whatever you are using to grease the pans with. Then pour the batter in, filling the cups around half to 2/3 full.
• Bake for 15 minutes. The Yorkshire puddings should puff up and turn golden brown. Serve warm.

Notes

I use nonstick cooking spray to prep the baking pans, but you could also use butter, clarified butter, vegetable oil, shortening or beef drippings.

Overnight rest – It’s worth it! I do feel this deepens the flavor as well as makes the Yorkshire puddings rise higher when baked. I also like how this makes them easy to make ahead of a big holiday meal. That being said, you can still have success with this recipe if you only rest the batter for shorter periods, one hour being a good minimum.

You can make this batter in a blender or food processor if you like.

What pans to use? I have baked this recipe in standard size muffin tins as well as popover pans, which have a much deeper well or cup. It will work just fine in either with the same bake time. If you use mini muffin trays, or a larger pans like oversized ramekins you can still have success but you may need to adjust the bake time.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can rewarm these for 30-40 seconds in the microwave or air fry for a couple minutes to reheat.

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 104mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 122IU | Calcium: 37mg | Iron: 1mg

Related: Classic Daiquiri, Mojito, Mai Tai, Jungle Bird, Strawberry Daiquiri, Bahama Mama.

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The Paloma is Mexico’s national drink and most popular cocktail. We definitely recommend ordering this popular cocktail next time you are out. Today, let’s learn a perfect Paloma recipe at home.

More recipes: Ranch Water, Mexican Mule, Mexican Candy Shot, Homemade Margarita Mix, Bee’s Knees, Green Tea Shots, Basic Jello Shots.

Ingredients in a Paloma

• Tequila – Tequila blanco is the base of this drink.
• Grapefruit Juice – Fresh squeezed if you have it.
• Sparkling Water – Any kind of club soda will do.
• Agave Nectar – For a little added sweetness.
• Fresh Lime Juice – Adds a little extra flavor.
• Course Salt – For the rim. I always keep this salt on hand.

A traditional Paloma is made with grapefruit soda (instead of grapefruit juice and sparkling water). I like this recipe as well, but having tasted both I strongly prefer the grapefruit juice version as it tastes fresher and a little more flavorful.

Instructions

Begin by prepping the salt rim. I use a little honey or agave to cover half of the outer rim of a glass. Dip into course salt to prepare the rim, ensuring that none goes into the glass.

In a cocktail shaker, combine your tequila, grapefruit juice, lime juice and agave. Shake with ice for 10-15 seconds.

Pour into a glass filled with ice. Top the glass with sparkling water and stir.

Garnish with a grapefruit wedge.

What does a Paloma taste like?

A Paloma cocktail tastes like a grapefruit version of a margarita. It’s a bit less sweet and lighter with the addition of sparkling water. It’s a delicious tequila cocktail.

History of a Paloma cocktail

Paloma translates to “Dove” in Spanish. This drink likely originated in the 1950s, made first by bartender Don Javier Delgado Corona in Tequila, Mexico. It may have been named after the popular folk song “La Paloma.” However this cocktail was created, we’re glad it was and has now stood the test of time with decades of popularity.

Tips for Making

• Salting the rim is not necessary, but I love what it adds to this cocktail. I never skip it. I like to use course kosher salt or margarita salt.
• Fresh grapefruit juice is worth the effort and more delicious for sure. That said, I use store-bought juice often. No one will judge you.
• If you don’t have tequila blanco available, you can substitute it for lightly aged reposado tequila. We don’t recommend anejo tequila (anything that has been aged for a long time).
• My favorite glass to serve a Paloma in is a simple rocks glass.
• If you don’t have agave nectar, you can substitute for honey syrup or simple syrup.

Paloma Variations

• Paloma with Grapefruit Soda – You can use a sweetened grapefruit soda (like Jarritos or Squirt) in place of club soda and grapefruit juice. Omit agave syrup if you use this variation.
• Mezcal Paloma – Create a smokier, more intense cocktail by replacing tequila with mezcal.
• Spicy Paloma – Muddle some sliced jalapeño peppers in the grapefruit juice before mixing the rest of your cocktail. Serve with a jalapeño on top.
• Pink Paloma – Choose ruby red grapefruit juice to create a pink cocktail.

Serving Suggestions/Goes Great With

Other recipes you may like:

• Mexican Food – Taco Dip, Taco Soup, Rotel Cheese Dip
• Small Plates – See 30+ Easy Finger Foods
• Margarita – Blood Orange Margarita, Strawberry Margarita

Margarita Recipes

• Frozen Margarita
• Skinny Margarita
• Watermelon Margarita
• Margarita Salt
• Virgin Margarita

Print

Paloma Cocktail

Learn to make a Paloma cocktail at home.

Course Drinks

Cuisine Mexican

Keyword paloma, paloma cocktail, paloma recipe

Prep Time 5 minutes minutes

Servings 1 cocktail

Calories 183kcal

Author Elsie Larson

Ingredients

• 2 ounces tequila blanco
• 2 ounces grapefruit juice fresh
• ½ ounce lime juice fresh
• ¼ ounce agave nectar or to taste
• 2 ounces sparkling water

Instructions

• Begin by salting the rim of your glass. I use a little honey or agave to cover half of the outer rim of a glass. Dip into course salt to prepare the rim, ensuring that none goes into the glass.
• In a cocktail shaker, combine your tequila, grapefruit juice, lime juice and agave. Shake with ice for 10-15 seconds.
• Pour into a glass filled with ice. Top the glass with sparkling water and stir.
• Add a wedge of grapefruit as garnish.

Notes

• Salting the rim is not necessary, but I love what it adds to this cocktail. I never skip it.
• Fresh grapefruit juice is worth the effort and more delicious for sure. That said, I use store-bought juice often. No one will judge you.
• If you don’t have tequila blanco available, you can substitute it for lightly aged reposado tequila. We don’t recommend anejo tequila (anything that has been aged for a long time).

Nutrition

Calories: 183kcal | Carbohydrates: 13g | Protein: 0.4g | Fat: 0.1g | Sodium: 14mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 21mg | Calcium: 9mg | Iron: 0.3mg

This homemade cinnamon rolls recipe requires only one rise and one rest. You can also make these the night before if you are in need of overnight cinnamon rolls.

Related: Does this recipe make more than you need? If so, try our small batch cinnamon rolls instead.

Ingredients

• Unsalted butter
• Milk – whole milk is what I tend to use
• Vanilla extract
• Granulated white sugar
• Active dry yeast
• All-purpose flour
• Salt
• Large eggs
• Brown sugar
• Cinnamon
• Cream cheese
• Powdered sugar – also called confectioner’s sugar

I often bake these in a 10.5 x 7.5-inch baking dish (that’s what is pictured here) but a 9 x 13-inch pan will also work well.

How to make Cinnamon Rolls

First, make the cinnamon roll dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.

Now, in a large mixing bowl add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms. On a floured work surface turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like. Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.

Toward the end of the rise time, make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.

Use a rolling pin to roll the dough out into a large rectangle. Spread the cinnamon sugar filling all over the surface of the rectangle. Roll this up and slice with a sharp knife into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.

Place the rolled dough in the buttered baking dish. Allow to rest for 20 minutes. Bake at 350°F for 30 minutes until the edges are golden brown. Allow to partially cool before adding the frosting glaze.

To make the cream cheese frosting in a stand mixer, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.

Tips & Notes

• If your yeast doesn’t foam, it may be old, so check the expiration date on the package. I would recommend starting over with fresh yeast.
• If your kitchen and house are not particularly warm this time of year and you are concerned your dough will not rise, turn your oven on for a couple minutes. Then turn it off and place the dough inside, shutting the door to keep it warm. Make sure the oven is not so hot it will begin to bake the dough.
• I’ve also seen bakers use unflavored dental floss to slice through the cinnamon rolls.
• The best way to avoid lumps in your cream cheese topping is to make sure your cream cheese is soft and whip it first before adding the other ingredients. And the second best way is to sift the powdered sugar into the glaze, rather than dumping from a measuring cup or spoon. But a few small lumps never killed anyone.
• I will often set the baking dish on top of a baking sheet as this makes it a little easier the move in and out of the oven.
• If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes, aiming for room temperature, before baking the next day.
• Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.

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• Monkey Bread
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Print

Cinnamon Rolls

Soft and flaky rolls filled with cinnamon sugar and topped with a cream cheese glaze.

Course Breakfast, Dessert

Cuisine American, Swedish

Keyword cinnamon roll

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12

Calories 414kcal

Author Emma Chapman

Ingredients

Dough

• ¼ cup butter
• 1 cup milk
• ½ teaspoon vanilla extract
• 2 tablespoons granulated white sugar
• 2 ¼ teaspoons active dry yeast 1 packet
• 3 cups all-purpose flour
• ½ teaspoon salt
• 2 eggs

Filling

• ½ cup butter softened
• ½ cup granulated white sugar
• ½ cup brown sugar
• 2 tablespoons cinnamon

Glaze

• 8 ounces cream cheese softened
• ⅔ cup powdered sugar
• ¼ cup milk

Instructions

• First, make the dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.
• Now, in a large mixing bowl, add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms.
• On a floured surface, turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like.
• Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.
• Toward the end of the rise time make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.
• Roll the dough out into a large rectangle. Spread the cinnamon sugar butter all over the surface of the rectangle.
• Roll this up and slice into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.
• Place the cinnamon rolls in the buttered baking dish. Allow to rest for 20 minutes.
• Bake at 350°F for 30 minutes. Allow to partially cool before adding the frosting glaze.
• To make the cream cheese frosting, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.

Notes

I often bake these in a 10.5 x 7.5-inch baking dish (that’s what is pictured here) but a 9 x 13 dish will also work well.

If your yeast doesn’t foam, it may be old, so check the expiration date on the package. I would recommend starting over with fresh yeast.

If your kitchen and house are not particularly warm this time of year and you are concerned your dough will not rise, turn your oven on for a couple minutes. Then turn it off and place the dough inside, shutting the door to keep it warm. Make sure the oven is not so hot it will begin to bake the dough.

The best way to avoid lumps in your cream cheese topping is to make sure your cream cheese is soft and whip it first before adding the other ingredients. And the second best way is to sift the powdered sugar into the glaze, rather than dumping from a measuring cup or spoon. But a few small lumps never killed anyone.

If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes before baking the next day.

Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.

Nutrition

Calories: 414kcal | Carbohydrates: 53g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 271mg | Potassium: 134mg | Fiber: 2g | Sugar: 28g | Vitamin A: 693IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 2mg

While those are yummy, this butter cookie recipe is less crispy. These are soft butter cookies. Think of butter cookies as the perfect cross between a sugar cookie and shortbread.

Related: Snowball Cookies, Gingerbread Cookies and Christmas Wreath Cookies.

Butter Cookie Ingredients

• Butter, softened
• Granulated White Sugar
• Egg Yolks
• Vanilla Extract
• All-Purpose Flour
• Salt

Butter Cookie Directions:

The dough for these is very straightforward to make; mixing the dry ingredients separate from the wet and then combining them. But, the real “trick” to these is freezing the dough before baking. You can do this a few different ways.

If you want simple/plain looking butter cookies, then I recommend freezing the dough in a log shape. This way you simply slice the cookies from the log before baking.

If you’d like to shape or press the butter cookies, like I have in these photos, then do so before freezing. You can freeze for 30 minutes or up to overnight before baking with this method.

Tips for Making Butter Cookies:

• The dough will be soft before freezing, so if you are rolling it out to make cutout shapes (like I have in these photos), be sure to use more flour than the recipe card calls for. This will be for dusting the surface and the rolling pin.
• I used cookie stamps to create designs.
• You could also use a cookie press gun or cookie stamp roller to create designs.
• Another traditional method is to pipe dough using large pastry tips. I don’t recommend this method. Even if your dough is very soft, it takes a lot of hand strength to do this method. Maybe for some it works great, but I’ve never had success with it.

Other Holiday Baking Recipes

If you are looking for more recipes to bake this season, try these!

• 20 Easy Holiday Desserts
• Soft & Chewy Gingerbread Cookies
• Christmas Cupcakes – Easy Ideas
• Pinwheel Cookies
• Easy Chocolate Oreo Truffles
• Browse all our Holiday Ideas

Print

Butter Cookies – 6 Ingredients

Soft and delicious butter cookies

Course Dessert

Cuisine American

Keyword butter cookies, cookies

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 20 cookies

Calories 141kcal

Author Emma Chapman

Ingredients

• 1 cup butter softened
• ½ cup granulated white sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ¼ teaspoon salt

US Customary – Metric

Instructions

• In a medium to large mixing bowl, cream together the butter and sugar.
• Stir in the egg yolks and vanilla extract.
• Add the flour and salt. Stir until a soft dough forms.
• If you are not planning to shape or press the cookies, then roll the dough into a log shape and cover in plastic. Freeze for at least 30 minutes, and up to overnight.
• If you would like to shape or press the cookies, then roll the dough out on a lightly floured surface and do so. Place them on a lined baking sheet after. Then freeze for at least 30 minutes and up to overnight.
• Bake at 350°F for 8-10 minutes, until the edges begin to brown.

Nutrition

Calories: 141kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 103mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 310IU | Calcium: 7mg | Iron: 0.5mg

In this recipe, simple ingredients combine to create something magical. Espresso flavors meld with flavors of strong coffee balanced by sweetness.

Related: White Russian, Dry Martini, Cosmo Recipe, Lychee Martini, Manhattan, Irish Coffee, 30+ Easy Martini Recipes, Vesper Martini, French Martini, Mind Eraser.

Looking For More Espresso-Flavored Recipes?

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Before making your espresso martini, there are a few things you’ll want to keep in mind. First, you will want to use espresso instead of brewing coffee or using instant coffee. It’s important for the flavor profile.

Next, it’s important to let the espresso chill before adding it to the ice and alcohol so that it does not melt the ice.

The foam is an important part of this cocktail, both for flavor and presentation. It’s kind of like when you order a latte, the more foam the better! The foam comes from shaking in a cocktail shaker for 10-15 seconds.

Espresso Martini Ingredients

• Espresso – 1 shot (about 1.5 ounces) espresso
• Vodka – 2 ounces vodka
• Kahlúa – 1/2 ounce coffee liqueur
• Simple Syrup – 1/2 ounce simple syrup (this is optional but I recommend it)
• Coffee Beans – For garnish

This will make one drink. You can easily make two servings in the same shaker by doubling the ingredients. The best cocktail glass to serve an Espresso Martini in is a martini glass or a coupe glass. You will also need a cocktail shaker to make this recipe. If you don’t have a cocktail shaker, a jar can be used.

Espresso Martini Recipe

1. Make your espresso and allow to cool (otherwise, it will melt your ice). If you’re in a hurry, you can put it in the refrigerator.
2. Fill a cocktail shaker with ice and pour in the espresso, vodka, Kahlua and simple syrup (optional).
3. Shake until chilled. This will also create the froth for foam.
4. Strain and pour into a chilled glass.
5. Garnish with a few coffee beans. 

Bonus points if you chill your martini glasses in the freezer ahead of time.

Tips for Making

• Substitutions – If you don’t have a way to make fresh espresso cold brew, concentrate is an acceptable substitution. 
• Variations – You may swap unflavored vodka for vanilla vodka, or a seasonal flavor such as caramel, pecan, pumpkin or peppermint. While some would consider this sacrilegious, we would point out that the Espresso Martini isn’t technically a true martini and so if you enjoy seasonal coffee drinks, why not?
• Sweetness – The simple syrup (sugar syrup) is technically optional, but we find it essential to creating balance between strong and bitter flavors.
• Garnish Ideas – In addition to coffee or espresso beans, many bartenders like to dust the top of the martini foam with espresso powder.

History

The Espresso Martini was created in 1983 by bartender Dick Bradsell at Fred’s Club, a bar in London. It continued to gain popularity throughout 1980s and more recently had a second resurgence. The famous tale says that Bradsell was asked by a famous model of the era to make a cocktail that would “wake me up and fuck me up.” And so the Espresso Martini was born. Bradsell is also famous for creating the Bramble cocktail.

Home Espresso Makers

We’ve tried many espresso makers over the years, and here are our favorites at different price points and skill levels:

• Cafe Automatic Espresso Machine – My current machine. It uses any whole beans, so if you use high quality beans you’ll get high quality espresso. It makes espresso shots automatically (no barista skills required) and includes a milk frothing wand to heat and froth milk. We’ve used this machine almost every day since we got it seven months ago and we love it! It comes in three colors.
• Breville Barista Touch – We bought this for a good friend as a wedding gift once and they said they love it. It’s a higher end machine that you will need some barista skills to operate, but it’s an excellent home espresso maker.
• Nespresso Vertuo – For those who want an espresso maker that uses pods, this is my favorite. Depending what pod you use, it can make espresso or coffee.
• MiniPresso – This machine will make you a single shot of espresso by adding boiling water into one end, your grinds into the other, and then you pump a button that pops out.
• French Press – It’s also possible to make espresso in your French press.

Not only is this espresso martini delicious, but it can be a great conversation starter. I know I’m a little bit more talkative when I have a little jolt of caffeine in my system.

Other Martinis To Try:

• Easy Chocolate Martini
• Spiced Pumpkin Pie Martini
• Lemon Drop Martini
• Key Lime Martini
• Classic Gin Gimlet

Now you know how to make a classic espresso martini—perfect for coffee lovers! Guests will be super impressed by the chilled glasses and coffee bean garnish. It’s the little things, right? Happy cocktail making! xo. Emma

Print

Espresso Martini

Create this iconic espresso martini with just three ingredients: vodka, espresso and Kahlúa with the optional ingredient of simple syrup. Prep time is only five minutes!

Course Drinks

Cuisine American

Keyword Espresso Martini

Prep Time 3 minutes minutes

Cook Time 2 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 220kcal

Author Emma Chapman

Equipment

• 1 espresso machine optional, but recommended
• 1 martini glass

Ingredients

• 1 shot espresso about 1 ½ ounces each
• 2 ounces vodka
• ½ ounce Kahlua
• ½ ounce simple syrup
• 3 coffee beans for garnish

Instructions

• Make your espresso and allow it to chill.
• Fill a cocktail shaker with ice and pour in the espresso, vodka, Kahlua and simple syrup.
• Shake until chilled.
• Strain and pour into a chilled glasses.
• Garnish with a few coffee beans and serve. 

Notes

 

• • Substitutions – If you don’t have a way to make fresh espresso cold brew, concentrate is an acceptable substitution. 

• • Variations – You may swap unflavored vodka for vanilla vodka, or a seasonal flavor such as carmel, pecan pie or pumpkin. While some would consider this sacrilegious, we would point out that the Espresso Martini isn’t technically a true martini and so if you enjoy seasonal coffee drinks, why not give it a go? 

• • Sweetness – The simple syrup (sugar syrup) is technically optional, but we find it essential to creating balance.

• • Garnish Ideas – In addition to coffee or espresso beans, many bartenders like to dust the top of the martini foam with espresso powder.
  • Chilled Glass – To chill your glasses, simply place them in the freezer a few minutes (5-6) before you need them.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Sodium: 14mg | Potassium: 44mg | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 1mg