Thick and creamy, minty and refreshing, shamrock shakes are as much fun for kids as the grown-ups (boozy shamrock shake, anyone?) plus they cost a lot less “green” to make! You be the judge as to whether this recipe is just as good as the McDonald’s version, or maybe even better!

A Minty Milkshake Treat!

• Why wait for seasonal McDonald’s Shamrock Shakes to come out when you can make a homemade copycat version any time of year with fresh and real ingredients?
• Copycat shamrock shakes are a super fun and easy recipe to make for a party or a sleepover because they only take 4 ingredients and a blender! They’re also extra refreshing on hot summer days!
• Mix and match ingredients to get new milkshake creations every time! Make a minty chocolate shake with chocolate ice cream and chocolate sprinkles on top!

Ingredients and Variations

Dairy: The best shakes are made with real dairy and full-fat ingredients like vanilla ice cream and half-and-half. But for those who can’t do dairy, freeze canned coconut milk into cubes and blend with any dairy-free frozen dessert. This combination has the full flavor and creamy texture of a shake. Opt for a dash of vanilla protein powder for even more vanilla flavor and a nutrition boost!

Green and Minty: Pale green or dark green, either way – there’s no shamrock without a dash of green food coloring! Mint extract is where the magic happens! Start with the amount in this recipe and add more if desired.

Extras: A dollop of whipped cream on the top is the final touch! Green sprinkles, chocolate shavings, or crushed Oreo cookies are delish in a shamrock shake! Got grownups? Then spike shamrock shakes with Bailey’s Irish Cream, Jameson’s Whiskey, or some rum that’ll make those Irish eyes twinkle! Top with a maraschino cherry before serving.

How to make a Shamrock Shake

1. Layer the ingredients in the order of the recipe (see recipe card below) in a blender and puree for up to 1 minute.
2. Pour into glasses and top with whipped cream before serving.

Tips For The Perfect Milkshake

• Avoid over-mixing the milkshake so the air stays in and the mixture doesn’t get flat and dense.
• Add mix-ins after blending, including alcohol.
• Freeze any leftover shamrock shake into ice cubes and make fresh milkshakes or add them to smoothies!

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Copycat Shamrock Shake Recipe

This velvety smooth, cool and minty treat is so delicious and easy to make!

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 servings

Author The Shortcut Kitchen

• Combine ice cream, half and half, mint extract and food coloring in a blender and puree for 30 seconds to 1 minute.

• Pour into glasses.

• Top with whipped cream if desired.

• Add any mix-ins after blending.
• Freeze any leftovers into ice cubes to add to fresh milkshakes or smoothies!

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Calories: 569kcal | Carbohydrates: 58g | Protein: 10g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 126mg | Sodium: 214mg | Potassium: 550mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1210IU | Vitamin C: 2mg | Calcium: 366mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Drinks

Cuisine American

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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The ultimate appetizer for a party, picnic, or watching the big game, fried mashed potato balls are a budget-friendly crowd-pleasing fave!

An Easy Cheesy Side!

Make ‘em basic or make ‘em fancy by changing the seasonings or cheeses. Either way, they’re always the first to disappear! Serve on their own or with some Ranch, bbq, or bleu cheese dressing.

Quick and easy to make, kids love cheesy potato balls and won’t even notice if you slip in some healthy veggies like mashed broccoli or cauliflower!

This is a great recipe to transform leftover mashed potatoes into savory, crispy-fried balls of deliciousness! Double up the next batch of mashed potatoes and save some for this recipe!

Ingredients and Variations

Potatoes – Use up leftover potatoes, or instant mashed potatoes if leftovers aren’t available. Cooked sweet potatoes can be mixed in for a new twist, too!

Cheese – Any cheese will work! We love ooey-gooey cubes of Velveeta or cheddar cheese, but gruyere, mozzarella, and even blue cheese will be just as delicious!

Breadcrumbs – Panko is favored for its superior ability to adhere to foods and give them extra crunch! Choose seasoned panko breadcrumbs or choose a seasoning blend from the pantry like Italian, taco, or a zesty bbq rub and mix into the panko.

Extras – Experiment with what’s on hand! Bacon bits, chopped jalapenos, green chiles, sundried tomatoes, or green onions, just be sure they are diced finely so the potato balls stick together.

How to Make Potato Balls

1. Flatten a ball of mashed potato mixture and add cheese.
2. Top with another piece of the potato mixture and shape into a ball.
3. Bread and fry (per recipe below).
4. Drain cooked fried mashed potato balls on clean paper towels to soak up excess oil.

In the Air Fryer:

1. Preheat air fryer (per recipe below).
2. Coat mashed potato balls with cooking spray.
3. Air fry until mashed potato balls are golden brown and crispy.

Recipe Tips

Use an ice cream scoop to get uniform-sized mashed potato balls.

If the potato ball mixture is too dry and they aren’t holding together, add a little milk bit by bit. However, if they are too wet, mix in extra mashed potatoes or instant mashed potatoes until they hold together.

Potato balls can be made ahead of time and then dipped and breaded right before cooking. They can also be frozen on a sheet pan and then stored in a zippered bag in the freezer until ready to use. Simply thaw overnight in the refrigerator.

These fry up great in the air fryer, too, and with less oil!

Serving And Storing Solutions

Serve potato balls with a tangy honey mustard sauce, a savory onion dip, or a rich and hearty homemade white gravy.

Keep leftover potato balls in a covered container in the refrigerator for up to 4 days. Reheat them in the oven or in an air fryer to make them crispy again. Freeze them in a zippered bag for up to 3 months.

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Fried Mashed Potato Balls

Fried mashed potato balls, are so crispy, and cheesy.

Prep Time 25 minutes

Cook Time 5 minutes

Total Time 30 minutes

Servings 6 servings

Author The Shortcut Kitchen

• In a medium bowl mix together mashed potatoes, flour (or potato flakes) and garlic powder. Thicker mashed potatoes will need only 1 tablespoon of flour, but softer mashed potatoes may need more to give them enough structure to be formed into balls.

• Scoop mashed potatoes into 1 ½ inch balls. Place a cube of processed cheese in the center of the potato ball. Shape into a ball, ensuring that the potato completely covers the cheese. Repeat for the remainder of the mashed potatoes.

• In separate dishes whisk the egg and spread out the Panko breadcrumbs. Take each mashed potato ball and dip first into the beaten egg, then coat with Panko breadcrumbs. Repeat with all the mashed potato balls.

• Using either your deep fryer or oil in a pan on the stove heated to 350°F, fry each ball for 3-5 minutes or until golden brown.

• Let cool before eating.

To Air Fry:

1. Preheat air fryer to 375°F.
2. Coat mashed potato balls well with cooking spray.
3. Air fry for 8-10 minutes, flipping halfway, until mashed potato balls are golden and crispy.

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Calories: 217kcal | Carbohydrates: 23g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 242mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 16.2mg | Calcium: 172mg | Iron: 1.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Need a quick queso dip recipe? Seasoned ground beef is mixed with melty cheese and salsa and served hot and ready with chips, breadsticks, or your favorite veggies!

Easy Cheesy Dip!

• This beef queso dip recipe only uses four ingredients and one skillet that goes from the stovetop to the tabletop in minutes!
• Make it and take it or make it up to a day ahead and simply reheat it in time for a party or the big game! Keep it warm in a crockpot and let guests help themselves!
• Think outside of the bowl and serve Velveeta queso dip as a spread for burgers, chili dogs, tacos, nachos, and even omelets!

4 Ingredient Recipe!

Beef: This is a great recipe to use up leftover meat from Taco Night or even ground sausage, shredded chicken, or turkey. If there’s no time to cook beef, or you don’t have any, use a can of chili with meat instead. Easy peasy! Save some cents (and cooking time) and replace the meat with a can of drained black beans or kidney beans.

Cheese: Velveeta is the ultimate cheese for easy, even melting, and bold flavors! Cream cheese can be melted down with shredded cheddar, a Mexican cheese blend, or for a real Mexico flair, use white queso blanco or cotija.

Salsa: Blend your own homemade salsa and make it as spicy as you like or for a less spicy version, use a can of tomatoes (with the juices). Pico de gallo is another option that will add a punch of zesty flavor, too!

Extras: Sliced black olives or jalapenos, diced green chiles, corn niblets, and even some finely chopped broccoli, kale, or cauliflower will go a long way (and add some nutrients as well)!

How To Make Queso Dip

1. Cook ground beef and drain the fat (as per the recipe below).
2. Add taco seasoning and water, then simmer.
3. Add processed cheese and salsa and stir until the dip is melted and heated through.
4. Serve warm.

Serving and Storing Suggestions

Serve this dip with some easy cheesy chicken taquitos, baked potatoes, chicken nachos, or even top a tater tot casserole.  Keep leftover easy beef queso dip in a covered container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave and thin it out with a little milk, if needed.

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Easy Beef Queso Dip

Make this super cheesy and easy beef queso dip recipe in just minutes!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 servings

Author The Shortcut Kitchen

• Brown the ground beef in a medium skillet. Drain any fat.

• Stir in taco seasoning and ⅓ cup of water. Let simmer until the water has evaporated.

• Add the processed cheese and salsa, stirring over medium heat until melted.

• Serve with tortilla chips for dipping.

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Calories: 204kcal | Carbohydrates: 5g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1034mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 2mg | Calcium: 405mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip

Cuisine American

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Precooked mini smoked sausages are wrapped in bacon, rolled in brown sugar, and baked or grilled until sizzling crisp! Best of all, this recipe is so easy to make, and always popular! Serve up these succulent treats with some cold brewskis and enjoy!

Awesome Appetizer!

• Who doesn’t love bacon rolled around a savory hot appie? Lil smokies are always welcome as a take-along snack!
• For easy party prep, smokies can’t be beaten. Make ahead and refrigerate so all you have to do is pop them in the oven or smoker baker grill on the day of the big event.
• Keep them warm in a Crock Pot – and keep them coming, because it won’t be long before they’re gone! And keep convenient packages of smokies in the freezer for last-minute guests or late-night snacks.
• Just three ingredients are all it takes to make delicious bacon-wrapped smokies so what’s not to like?
• Easy to customize! Leave off the sugar for keto dieters if desired.

Ingredients and Variations

Sausages – Little Smokies are a brand of cocktail sausages made with smoked beef and pork that come prepackaged and precooked for maximum convenience. There are plenty of other delicious mini sausage variations such as chicken or turkey. Softer canned Vienna sausages are another option.

Bacon – Use any kind of smoked bacon. Thinly sliced ham or prosciutto will also work, but be sure to reduce the cooking time so they don’t dry out.

Sugar – Brown sugar contains molasses which easily caramelizes, and makes the smokey flavors pop, but white sugar could be used in a pinch. Add some cayenne or taco seasoning for extra spice!

How to Make Little Smokies Wrapped In Bacon

1. Roll each sausage in a single layer of bacon and attach with toothpicks.
2. Roll in brown sugar and arrange on a baking sheet.
3. Oven bake until bacon is crispy.

Serving and Storing

• Serve bacon wrapped little smokies with chips, pita triangles, or buttery Texas toast garlic bread and an array of zesty condiments such as honey mustard, bbq sauce, or sloppy joe sauce, with or without the ground beef.
• If making ahead, store in the refrigerator before baking. To freeze, arrange in a single layer, and then transfer to zip freezer bags or containers when hardened. If baking from frozen, add an additional 5-7 minutes.
• Leftovers will keep in the refrigerator for 3-4 days and will retain quality in the freezer for up to 2 months. Wrap in foil and reheat in the oven until warmed through. Unwrap for a few minutes at the end to re-crisp the bacon, but be careful not to burn.

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Bacon Wrapped Smokies

Make these tasty and easy bacon wrapped little smokies for the next game day or potluck party!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 servings

Author The Shortcut Kitchen

Foil or parchment paper

• Preheat oven to 375°F and line a baking tray with foil.

• Cut the bacon into thirds. Wrap a piece of bacon around each little smokie, and secure with a toothpick.

• Roll each wrapped smokie in brown sugar to coat, then place on baking tray in a single layer.

• Bake for 20-25 minutes or until bacon is crisp.

• Refrigerate prepared bacon wrapped smokies on baking tray until ready to bake.
• Freeze on a parchment lined baking sheet in a single layer, then transfer to zippered freezer bags or containers once frozen. Store in frozen state for up to 2 months.
• To bake from frozen, add an additional 5-7 minutes to the bake time.
• Refrigerate leftovers for 3-4 days.
• To reheat leftovers, wrap in foil and reheat in the oven until warm.  

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Calories: 284kcal | Carbohydrates: 10g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 1523mg | Potassium: 78mg | Sugar: 9g | Calcium: 12mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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This sweet, savory, spicy, and sticky sauce comes together with 5 ingredients in less than 10 minutes!

Easy Sweet and Savory Sauce!

• This honey garlic sauce recipe is a simple combination of ingredients that are probably already in the refrigerator! Make it anytime a quick sauce, marinade, or glaze is called for!
• The pungent flavors of garlic and soy sauce are balanced by honey and brown sugar to make a thick sauce for anything from meatballs to fried shrimp to pork ribs to salmon!
• This recipe is perfect for extra flavor profiles! Stir in some extra seasonings to create a unique, signature sauce!

Ingredients And Variations

Sweet – Honey and brown sugar cook down into a sweet coating. Maple syrup or a dash of ketchup can be switched out or added to the sauce.

Savory – Soy sauce and garlic add depth of flavor. Omit the soy sauce for lower sodium coconut aminos, and grate in some fresh ginger with the minced garlic.

Spicy – Totally optional hot and spicy add-ins are sriracha, Tabasco, cayenne pepper, or red pepper flakes for color.

How to Make Honey Garlic Sauce

1. Add all ingredients to a small saucepan.
2. Whisk in slurry, bring to a boil.
3. Simmer until thickened.

A Versatile Sauce!

Making a double batch is easy to do! And once this sauce is used in so many ways, that double batch will be perfect! Why not brush it over a pork tenderloin, or add it to this Instant Pot chicken recipe. Make simple meatballs extra special, and these air fryer wings are ready just in time for the big game! Brush over shrimp, or oven-baked ribs, and keep some handy as a glaze for Hawaiian kebobs.

How To Store Garlic Honey Sauce

Keep this sweet garlic sauce in a covered container like a mason jar in the refrigerator for up to a week. Freeze in ice cube trays before transferring individual portions to a zippered bag. Use these handy portions to mix into a marinade or add to a stir fry!

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Homemade Honey Garlic Sauce

Make this tasty homemade honey garlic sauce with simple ingredients and in just 15 minutes.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 16 1 Tablespoon servings

Author The Shortcut Kitchen

• Combine soy sauce, honey, brown sugar and garlic in a saucepan. Turn heat to medium and cook for about 2-3 minutes.

• Mix together cornstarch and water, then whisk into saucepan, stirring constantly.

• Bring sauce to a boil, then turn heat to low and simmer for 5 minutes, or until desired consistency.

• Recipe will make about 1 cup of sauce.
• Nutrition is calculated on a 1 Tablespoon serving.

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Serving: 1cup | Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 204mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Chicken breasts and savory vegetables are simmered in a lightly seasoned broth that’s perfect for those under the weather! Once you see how easy and delicious this slow cooker chicken noodle soup recipe is, you’ll want to make it all year long!

Warm and Comforting Soup

• Crock Pot Chicken Noodle Soup is so easy to make! Just toss in the ingredients, add the egg noodles and enjoy!
• Make this healthy and restorative Crockpot chicken noodle soup recipe and serve it with a sprinkle of parmesan cheese, chopped parsley, and some saltine crackers. Kids love its mild flavor and the soothing broth is perfect for upset tummies or sore throats!
• Chicken noodle soup tastes even better the next day as the flavors continue to blend! Enjoy it as a light lunch with a crisp cucumber radish salad, and some soft and warm breadsticks.

Ingredients and Variations

Chicken – This is a great recipe for using up leftover chicken or fresh rotisserie chicken. Mini-frozen meatballs or slices of summer sausage can also be added to the soup.

Vegetables – Carrots, onion, and celery provide color and crunch and are easy to digest. Bulk up the chicken soup a little more and toss in a bag of frozen veggies like peas, green beans, or diced potatoes.

Noodles – Egg noodles are the perfect shape and size so a few noodles are in every spoonful! White or brown rice or other small pasta shapes like orzo and macaroni shells are also excellent switches for egg noodles.

Extras – Add a whisked egg for some extra protein or stir in a can of cream of chicken soup to make a creamy version.

How to Make Crockpot Chicken Noodle Soup

1. Place all ingredients in a slow cooker and cover and cook on low.
2. Remove the bay leaf, shred the chicken and add the egg noodles.
3. Cook until the noodles are tender and serve.

Recipe Tips

• Low and slow is the best way to cook chicken noodle soup so that all the flavors can blend together.
• Add a parmesan cheese rind to the soup for a tangy flavor and creamy consistency. Remove the rind before serving.
• Cook the egg noodles on the side and add them to individual portions. This keeps them firm and flavorful in leftovers.

Storage Solutions

Keep leftover Crock Pot chicken noodle soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. Freeze portions in zippered bags for up to 3 months and reheat in a Crock Pot from frozen or on the stovetop.

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Crockpot Chicken Noodle Soup

Make this easy, delicious and comforting slow cooker chicken noodle soup recipe.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings 12 servings

Author The Shortcut Kitchen

• Add all items except egg noodles into the slow cooker.

• Cook on low for 8 hours.

• Remove bay leaf, shred chicken, and add egg noodles.

• Cook on low for 45 minutes or until noodles are tender.

• Egg noodles can be cooked on the side and added to each serving of soup to prevent noodles from becoming mushy when reheated. 
• Add the rind from parmesan cheese while cooking for a tangy flavor and creamy consistency. Remove the rind before serving.
• Refrigerate leftover soup in a covered container for up to 4 days. Freeze portions for up to 3 months.
• Reheat again in a slow cooker, on the stovetop or in the microwave. 

 

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Calories: 223kcal | Carbohydrates: 26g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 407mg | Potassium: 521mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3483IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Soup

Cuisine American

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Seasoned ground beef, bacon, and onions are cooked with three kinds of cheese for the most dippable, spreadable, and scoopable dip that’s perfect anytime!

Hot and Hearty Dip

• Bacon cheeseburger dip is low-carb and keto-friendly, too, especially with low-carb ketchup. Enjoy it with celery sticks, and wedges of bell pepper, or scoop it up with fresh mushroom caps!
• Make it up to 2 days ahead and keep it in the refrigerator. Reheat it in a Crockpot and let guests help themselves!
• The perfect recipe for saving time! Simply add everything to the Crock Pot, set it on low, and forget it until it’s ready to serve!

Ingredients and Variations

Meat – Ground beef and bacon are a perfect pair! Ground turkey or chicken can work, too.

Cheese – Choose your cheese! This recipe is adaptable if you have Monterey Jack, a Mexican blend, or even pepper jack. Feel free to mix and match! Or switch out the shredded cheese and use Velveeta instead! Cream cheese and sour cream make cheeseburger dip extra rich and creamy, so go for the full-fat varieties.

Extras – Add a can of Rotel tomatoes, salsa, black olives, sliced jalapenos, or even pickle slices!

How to make Bacon Cheeseburger Dip

1. Saute onions in bacon grease and stir in the remaining ingredients.
2. Pour mixture into a casserole dish and bake per recipe below until the top is golden and bubbly.

Serving And Storage

• Serve it with easy dippers like pretzels, crostini, tortilla chips, or pita chips. Dunk breadsticks into cheeseburger dip, or even pieces of crusty french bread or thick slices of Texas toast!
• Keep leftover bacon cheeseburger dip in a covered container in the refrigerator for up to 4 days. Reheat it and serve it over omelets, or a frittata, over breakfast potatoes, or stir some into homemade chili.
• Freeze portions in zippered bags and thaw in the refrigerator or a slow cooker on low. Due to the high amount of dairy, cheeseburger dip will separate but it’s easy to add extra shredded cheese to refresh it!

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Bacon Cheeseburger Dip recipe

This Bacon Cheeseburger Dip Recipe is easy to make, extra cheesy, and tastes so amazing!!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 8 servings

Author The Shortcut Kitchen

• Add 1 Tablespoon of bacon grease to a skillet. Add the onion and sauté about 5 minutes or so, until tender.

• Add remaining ingredients, mix, and pour into a baking dish. Bake at 350˚F until golden brown and bubbly (about 25 minutes).

• Optional garnish includes tomatoes, lettuce and other cheeseburger toppings.
• Refrigerate leftovers in a covered container for up to 4 days. Freeze in zippered bags and thaw in the refrigerator, or a slow cooker on low. 
• Cheeseburger dip will separate because it has a high amount of dairy. But stir in some extra cheese to refresh it.

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Calories: 308kcal | Carbohydrates: 4g | Protein: 13g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 375mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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