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Seared Steak Sandwiches with Tasty Vegetables

A delicious waldorf salad starts off this meal. Follow with these delicious seared steak sandwiches and an elegant vegetable bake. The "sweet minglers" are great as an ice cream topping or as a snack too!

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Apples, celery, and pecans add full flavor, color and texture to this Waldorf Salad. The lime, honey and cranberries add a delightful contrasting sweet and sour flavor.

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recipe

Ingredients:

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 2 green apples, cut into wedges and sliced into small triangles
  • 2 celery stalks, sliced
  • 1 cup halved red grapes
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 6 red cabbage or lettuce leaves

Directions:

COMBINE media crema, lime juice, honey and salt in medium bowl; set aside.

COMBINE green apples, celery, grapes, nuts and cranberries in large bowl. Pour media crema sauce over apple mixture. Toss until well combined. Refrigerate for 2 hours before serving. Serve inside red cabbage leaves.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Touchdown! Beef up your game day party with hearty hoagies everyone will love. Topped with grilled onions and cheese, these delicious seared steak sandwiches are at the top of their game and sure to become a fan favorite.

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    recipe

    Ingredients:

    • 2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
    • 1/2 teaspoon paprika or chili powder
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon garlic powder
    • 1 pound (about 3/4-inch-thick) boneless sirloin steak, trimmed of fat
    • 1/3 cup water
    • 2 tablespoons reduced-sodium soy sauce
    • 2 teaspoons balsamic vinegar
    • 1/2 teaspoon granulated sugar
    • 1 teaspoon canola oil
    • 4 hoagie rolls
    • Grilled onions (optional)
    • Sliced Gruyère cheese (optional)

    Directions:

    COMBINE coffee granules, paprika, pepper and garlic powder in small bowl; stir until well blended. Sprinkle evenly over both sides of beef; let stand at room temperature for 15 minutes. Combine water, soy sauce, vinegar and sugar in small bowl; set aside.

    HEAT large, nonstick skillet over medium-high heat. Add oil; tilt pan to coat bottom evenly. Add beef; cook for 4 minutes. Turn over; reduce heat to medium-low and cook for an additional 5 minutes or until desired doneness. Place beef on cutting board (save skillet with drippings); cover with foil. Let stand for 5 minutes.

    PLACE skillet with drippings over medium-high heat; add soy sauce mixture. Bring to a boil; boil, scraping bottom and side of skillet occasionally, for 2 minutes or until reduced to about 1/4 cup. Thinly slice beef diagonally. Divide beef between hoagies; drizzle with sauce. Top with grilled onions and cheese.

    reviews

    Review This Recipe
    •  Star(s)

      Tasty

      Sherry Turpin from Michigan

      I made this recipe for superbowl and my husband and I really liked it. The coffee rub was great and I would recommend the grilled onions.

    •  Star(s)

      put it up one notch

      Jens Rasche from Berlin, Germany

      i love to toast the hoagie halves in the pan first before the meat goes in. that gives the crust time to cool down a littlebit. the hoagie doesn't get mushy so quickly, when i put the slices and sauce on it.

    •  Star(s)

      Great taste

      Ellen Abar from Bloomington IN

      Sauce was great, meat so tender, rub was excellent Will definitely do again. We put beef in the sauce for leftover next day - SUPER

    •  Star(s)

      Looks yummy

      Gina S from Arizona

      Looks and sounds yummy will have to try this. Great for diabetics.

    •  Star(s)

      yummy

      Gina Cabrera from Snellville Ga

      It was great

    •  Star(s)

      EXCELLENT

      MARGIE PAYNE from Ohio

      Made this for Super Bowl night and there was none left. They were asking for more!!! Will make this again


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

    • Calories: 380
    • Calories from Fat: 110
    • Total Fat: 12g (18% of DV)
    • Saturated Fat: 5g (25% of DV)
    • Cholesterol: 65mg (22% of DV)
    • Sodium: 670mg (28% of DV)
    • Carbohydrates: 34g (11% of DV)
    • Dietary Fiber: 2g (9% of DV)
    • Sugars: 3g
    • Protein: 32g
    • Vitamin A: 2% of DV
    • Vitamin C: 0% of DV
    • Calcium: 10% of DV
    • Iron: 20% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This Three Vegetable Bake is an easy-to-prepare vegetable side dish that's attractive enough for holiday meals, yet simple enough for weeknight dinners. Serve with chicken, fish, pork or turkey. In a hurry? Take advantage of frozen vegetables to make this dish even easier.

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    recipe

    Ingredients:

    • 3 cups (about 3 medium) coarsely chopped red or other waxy potatoes
    • 1 cup (1 medium) peeled and coarsely chopped parsnip
    • 3 cups fresh broccoli and/or cauliflower florets
    • 3 tablespoons butter or margarine, divided
    • 2 tablespoons all-purpose flour
    • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
    • 1 MAGGI Vegetable Flavor Bouillon Cube
    • 1/8 teaspoon ground white pepper
    • 1/4 cup seasoned dry bread crumbs

    Directions:

    PREHEAT oven to 350º F.

    MICROWAVE potatoes and parsnip in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with broccoli.

    MELT 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.

    MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%) power for 10 to 20 seconds or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables; cover.

    BAKE for 30 minutes. Uncover; bake for an additional 10 minutes or until top is golden brown.

    reviews

    Review This Recipe
    •  Star(s)

      tastey

      Jennifer Shippee from Greenville, NH

      what a great way to be creative with veggies!

    •  Star(s)

      three-Vegetable Bake

      Carol Sinforosa from Elmwood Park, NJ

      This is one of the best.....simple, quick and delicious. Very appealing n appearance and outstanding taste. receive rave reviews and my dinner table and I'm asked to make it whenever I go to someone's house.

    •  Star(s)

      Loved it!

      Jan Wilkins from Blytheville, AR

      However, since I did not have parsnips, I used broccoli & onions. Hubby loved it like that...the more onions, the better!

    •  Star(s)

      "Healthy & Nutritious"

      Sudha Hariharan from Toronto, ON

      This is not only a simple to make recipe but it is also healthy and nutritious at the same time.

    •  Star(s)

      Husbby Says YEA!!!

      Kelly Evenson from Sultan, WA

      To be honest, I made this with a bit of apprehension,But,I received a huge 2 Thumbs Up from my hubby & 4 1/2 yr old daughter! It was easy to make. Next time, I just need to make more of it!

    •  Star(s)

      THREE VEGETABLE BAKE

      GEETA JAIPAUL from Greenacres, FL

      I MADE THIS FOR MY FAMILY FOR LUNCH... ABSOLTUELY DELICIOUS....!!! PERFECT COMBINATION OF INGREDIENTS THAT CAME TOGETHER WITH A BANG!!! NEXT TIME I WILL TRY ANOTHER 3 INGREDIENTS TO SEE IF THE RESULT WOULD BE THE SAME...

    •  Star(s)

      Mixed Vegetable Bake

      Maureen Wilson from MARIETTA, GA

      I made this on Sunday for my Church function and it was delicious because I made a cheese sauce instead of the plain sauce and I also added some parmigano cheese and it was very delicious.

    •  Star(s)

      Family Friendly

      Melissa from Wenatchee, Wa

      This was a great recipe. It is always nice to serve veges in different ways. I am sure justa bout any vegetable could be added or subsituted and it would still turn out good.

    •  Star(s)

      Great Veggie recipe

      Ellen Candela from FAIRPORT, NY

      I'm always looking for new vegetable recipes. This one was a hit. Easy to make and good for you too!

    •  Star(s)

      Three Vegetab;e Bake

      NANCY CHAPMAN from YORBA LINDA, CA

      I was searching for a good veggie recipe and decided that is just perfect - it is easy to make, delicious and contains the fiber and nutritions that I am looking for. I am going to add ground beef or ground chicken (browned before adding in) to the dish before I bake it. It is a complete meal all by itself.

    •  Star(s)

      Three Vegetable Bake

      Carole Finney from HARRISVILLE, OH

      I added mushrooms and just before I was ready to put it on the table, sprimkled mild, shredded cheddar cheese on top and put a lid on it for about two minutes. A delicious vegetable dish that has so may options.

    •  Star(s)

      three vegetable bake

      Ada Frost from BOTHELL, WA

      a great way to get the family to eat all kinds of vegetable that they think they don't like. It was the rave of the meal.

    •  Star(s)

      Yum!

      HEIDI CARLSON-REID from MONCTON, OR

      Delicious and easy. Great for a weeknight! Add some cooked chopped chicken or ham and you're done!

    •  Star(s)

      Pretty Delicious and Healthy

      Nicole Machado from Fayetteville, NC

      I was impressed, when I was making it, I was a little worried about the evaporated milk, and we don't eat parsnips so I used carrots. But it was good. I try not to eat a lot of meat, so I ate this alone as my meal and I was filling.

    •  Star(s)

      Very Good***

      Malee Warren from PORT TOWNSEND, WA

      It is very good. I tried to cook vegetable for my husband. He does not like vegetable much but he asked for the second one. He likes it!

    •  Star(s)

      Veggie Good!

      Jan Wilkins from BLYTHEVILLE, AR

      This is a very good side dish...I really liked it for Sunday Dinner with the roast! I get so tired of the typical Pot Roast and putting the veggies in. This made a great change.

    •  Star(s)

      Surprisingly Good

      gottobegood from

      This recipe has a great flavor, and was moderately easy to make. I had serious doubts abouts its taste when I put it in the oven, but it came out great..

    •  Star(s)

      Great veggie disk

      Terri Picchi from Lakewood, CA

      I have made this 3 times and each time it is a winner. We discovered that we like parsnips.

    •  Star(s)

      Three Vegetable Bake

      Pauline Johnsey from No. Stratford, NH

      Very good. We are not parsnip eaters so I used carrots instead. You can use almost any vegetables. Great way to use leftovers up.

    •  Star(s)

      Veggies for Us

      Gloria Gabrysch from CORPUS CHRISTI, TX

      This is a wonderful way to get veggies into the diet! I will be using it again!

    •  Star(s)

      Good family side dish!

      Amy Presby from MIAMI, FL

      What a great way to sneak some veggies into my kids... now one is proclaiming parsnips to be her favorite vegetable! I also used chicken bouillon and was pleased with the flavor. This one's a keeper.

    •  Star(s)

      a great way to use veggies!!!

      Amy Meyer from LAS VEGAS, NV

      I made this and it was very loved by everyone!! It is a great way to use vegetables in a different way and it tastes really very good!! Plus, it is so easy!!

    •  Star(s)

      Three-Vegetable Bake

      Ann McLemore from Round Rock, TX

      This was not as widely liked around these parts as I hoped. I will try again and do some tweeking like I read the other girks are doing and I'm sure it will go over great.

    •  Star(s)

      Three-Vegetable Bake

      JIM APLIN from ORLANDO, FL

      A great and quick way to make a delicious side dish.

    •  Star(s)

      very good!

      Lori Johnson from CIBOLO, TX

      I found this recipe very good. My kids loved it even. It was easy to put together and looked great on the table in a pretty bowl. I think this recipe would be good company for turkey and would be great for a holiday or special occasion. It would be great even for when guests come over for dinner. This recipe is a keeper.

    •  Star(s)

      3-Vegetable Bake

      Jeannine Gramstad from NEWBURGH, NY

      Made twice. Second time used chicken boullion cubes & cheese - still tasted good. We're not parsnip eaters so replaced with carrots. Any vegetable will do really. Good accompanyment for any meat

    •  Star(s)

      Great Idea!

      VICKI DEITRICK from POTTSTOWN, PA

      My daughter is a vegetarian & her fiance has a severe gluten allergy, so they can be a challenge to cook for! My changes to this recipe are: use rice or oat flour instead of all-purpose, use regular evaporated milk, & use sunflower seeds instead of bread crumbs. Thank you! I'd love to see more vegetarian casseroles/main dishes!

    •  Star(s)

      Three Vegetable Bake

      MARGIE BROCK from EFFIE, LA

      This was excellent. It was out first experience with parsnips and quite liked them. Thank you for such a good recipe

    •  Star(s)

      Three-Vegetable Bake

      Ruth Minsk-Whitehead from OCALA, FL

      Excellent side dish...easy to make

    •  Star(s)

      Great side dish

      DOLORES GHEEN from WOODLAND, PA

      I made this recipe as a side dish to fish and instead of veggie bouillon I used chicken, it was a nice change.

    •  Star(s)

      Great side dish

      Annette Witherspoon from GEORGETOWN, TX

      Made this for supper this past Sunday. I have to admit, I will have to aquire a taste for the parsnips. This went great with our grilled steaks.

    •  Star(s)

      Three Vegetable Bake

      Maureen Wilson from BROOKLYN, NY

      I made this dish for my family and it was excellent. The kids enjoyed it very much because it is very difficult to get them to eat vegetables. I even added some cheese to the sauce and that made it even better. I also added cauliflower and carrot and they did not even get muchie. It was great.

    •  Star(s)

      Three-Vegetable Bake

      Alice Keeney from STRONGSVILLE, OH

      I opted to omit the parnips, and my family loved it. They've asked me to take it to our next family pot luck.

    •  Star(s)

      Three Vegetable Bake

      Carole Finney from HARRISVILLE, OH

      A very good dish. I really like veggies and this is a dish that is so good. If I do not have the turnip, I use all potatoes and a little extra seasoning.

    •  Star(s)

      veggie bake

      Carine Nadel from LAGUNA HILLS, CA

      This was a great compliment to some leftover pork roast I was serving. It was warm and homey and great as a different side dish

    •  Star(s)

      HIDDEN GOODNESS

      DAO ORLOSKI from MENTOR, OH

      WHEN I MAKE THIS I NEVER TELL MY KIDS THE HEALTHY INGREDIENTS. THEY LOVE IT AND I WOULDN'T WANT TO SPOIL IT FOR THEM.

    •  Star(s)

      Three Vegetable Bake

      Pat Ring from HOLDEN, MO

      Very Very good and I will make often.

    •  Star(s)

      Very easy and good!

      Patty Brenenstahl from WESTPORT, WA

      My family loved this. I am always looking for new ways to cook our potatoes. The left overs are great for lunch the next day at work.

    •  Star(s)

      Three Veggie Bake

      Ms. Blaschuk from FARMINGDALE, NY

      I read all of the reviews of this recipe and then decided to try it based upon the raves. The RESULT? It was GOOD. It was SIMPLE. It was DIFFERENT. I get so tired of the same old things! However, I am not all that crazy about parsnips. Next time I will try making it without it.

    •  Star(s)

      We enjoyed it

      Cathy Smith from WATERTOWN, NY

      We enjoyed this casserole. Being from Texas and recently transplanted to New York, we had our first encounter with Parsnips. We are not quite sure about them yet, but the other was great.

    •  Star(s)

      Three-Vegetable Bake

      tray sayama from SAN JOSE, CA

      Great tasting casserole- and so many good-for-you veggies. My whole family loves itand for once doesn't mind eating their veggies!

    •  Star(s)

      Three-Vegetable Bake

      Lori Scally from Livonia, MI

      I made this using potatoes, broccoli, and cauliflower, and it turned out really good. The whole family enjoyed it, encluding my children and one of their friends too! I'm making this a regular side dish at our house.

    •  Star(s)

      THREE-VEGETABLE BAKE

      DENISE SOUKUP from OMAHA, NE

      THIS WAS VERY GOOD. DIFFERENT THAN THE USUALLY POTATOE CASSEROLE THAT I USUALLY MAKE. NICE CHANGE.

    •  Star(s)

      Awesome

      Erica Gelfand from Avon, OH

      Very tasty, my son and my husband ate it considering neither likes broccoli.

    •  Star(s)

      Surprisingly good.

      Ethan from Dallas, TX

      I was skeptical about this dish but it turned out really well, I would enjoy making this again.

    •  Star(s)

      We Really Liked This!

      Melissa Thomason from Simpsonville, SC

      This recipe is very good and certainly worth making. It is pretty easy to make though a touch time consuming. The outcome is very good though. My kids loved and I loved it. Good enough for us to make twice already and I am sure again soon.

    •  Star(s)

      My husband LOVED this Recipe

      Dawn from St. Augustine, Fl

      My husband who dose not eat vegetables loved this recipe. He said he would like it once a week. Good thing it is easy to make. Would recommend to any other non veggie eaters.

    •  Star(s)

      Great sidedish!

      Mark Rutkowski from Atlanta, GA

      Simple ingredients and a great outcome. The flavor and presentation was pleasing. I'll use this again.

    •  Star(s)

      Vegies with Flavour!

      Denis & Sue Brunsdon from Bowral, N.S.W., Australia

      We joined meals.com yesterday and cooked this recipe for dinner last night accompanied with 'Lamb Stew Provencale'. Absolutely delightful. We included Cauliflower as well as the Broccoli. Not that we have any, but what an easy way to get kids to eat their vegies. Can't think of any way to improve this dish.

    •  Star(s)

      Awesome

      Anna Karambelas from Ancaster Ont. Canada, ON

      My kids loved this dish!


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 6

    • Calories: 230
    • Calories from Fat: 60
    • Total Fat: 6g (10% of DV)
    • Saturated Fat: 3.5g (19% of DV)
    • Cholesterol: 15mg (5% of DV)
    • Sodium: 320mg (13% of DV)
    • Carbohydrates: 37g (12% of DV)
    • Dietary Fiber: 4g (15% of DV)
    • Sugars: 11g
    • Protein: 8g
    • Vitamin A: 30% of DV
    • Vitamin C: 80% of DV
    • Calcium: 20% of DV
    • Iron: 8% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Try these Sweet Minglers as a delicious snack or a dessert! Easy to make - and everyone will love it. Perfect as a topping on ice cream or all by itself.

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    recipe

    Ingredients:

    • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1/4 cup smooth peanut butter
    • 1/2 cup peanuts (optional)
    • 6 cups KELLOGG'S® CRISPIX® Cereal
    • 1 cup powdered sugar

    Directions:

    MELT morsels in large, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, heat at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter and peanuts. Add cereal and mix gently until well coated.

    PLACE powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.

    STOVETOP RECIPE:
    MELT
    recipes in large, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; STIR. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in peanut butter and peanuts. Add cereal and mix gently until well coated.

    PLACE powdered sugar in large, resealable plastic storage bag. Add coated cereal; seal. Gently toss cereal until well coated. Store in airtight container in refrigerator.

    Recipe and photo courtesy of the KELLOGG® Company.

    ®, ™, © 2004 Kellogg NA Co.

    reviews

    Review This Recipe
    •  Star(s)

      easy enough

      karen villa from la mesa, CA

      heard about this delicious treat, can't wait to try it!

    •  Star(s)

      Great Picnic Goody

      Sami from

      I made these recently for a picnic. They were so easy to prepare, store, and transport. They were such a hit with all ages, I'm so glad I chose to make them instead of gelatin salad. :)

    •  Star(s)

      Snack Time Minglers

      J. E. Cash from ARLINGTON, MA

      A super recipe for any time of the year. I'm going to put the ones I've made into red cellophane bags for Valentine Day gifting. An old and very trusted recipe that hasn't been seen for awhile. I'm glad it's back.

    •  Star(s)

      Sweet Minglers

      Debbye Trueman from FRONT ROYAL, VA

      This is a great recipe to make with your kids or even your grandkids. Everyone want's to chip in and help especially when it's time to eat it. Does not last long at all.

    •  Star(s)

      People's Puppy chow

      CHARITY Ayres from CHESAPEAKE, VA

      This recipe was called People's Puppy chow when I grew up and I'm glad to have found it!

    •  Star(s)

      Girl Scout memories

      gina schopf from HOUSTON, TX

      Replace the peanuts with uncooked oatmeal and this is the first recipe I ever made in girlscouts! Brings back great memories!

    •  Star(s)

      MEMORIES

      Ms. Blaschuk from FARMINGDALE, NY

      We used to make something like this as kids. I had a good laughg when I read the directions though. . . the part about storing it in a container. HA! Who ever has any left to store? This is so good, your family will gobble it all up!

    •  Star(s)

      Sweet minglers

      Sarah Bronkhorst from Battle Creek, MI

      I made this treat with my two year old daugther this weekend. She loved helping shake the powdered sugar onto the cereal. I divided it up into plastic bags and packed it into my husband's lunch as a snack. THe whole family loved them.

    •  Star(s)

      I absolutely love these!!

      Sarah Bonn from Fayetteville, GA

      The sweet minglers remind me of my childhood b/c we would always make them for our camping trips or really long road trips. The peanut butter and chocolate taste are soooo good together and then topped off with powdered sugar. Mmmm they are to die for!! and also addicting. So I only make them now for special occasions.

    •  Star(s)

      Sweet Minglers

      Carole Finney from HARRISVILLE, OH

      This is a great snack. There is never any left to take home whenever I take it to a potluck, even tho I double the recipe. It is so tasty and different.

    •  Star(s)

      Puppy CHow

      Stacy Collins from NEVADA, MO

      I grew up on this knowing only called puppy chow, great snack for any time of day.

    •  Star(s)

      Excellent recipe

      Candy Foltz from HAGERSTOWN, MD

      We love this recipe, it's great for after school snacks. I do have some problems getting it all mixed up sometimes I end up with clumps. But the clumps go great with a cold glass of milk. It goes quick.

    •  Star(s)

      1960 REVISITED

      DA ORLOSKI from MENTOR, OH

      THIS REMINDS ME OF GRANDMA MAKING THIS IN THE 1960'S. I LOVED IT THEN AND IT STILL TASTES GREAT.

    •  Star(s)

      Puppy Chow

      Sharon Ligori from STREATOR, IL

      I had misplaced my recipe for "Puppy Chow" & thought I would look it up on this web sight. I was delighted to find it under Sweet Minglers! It is sooooo good & very easy to make plus it's a hit with young & old.

    •  Star(s)

      Sweet Minglers

      Janice Carroll from HALEYVILLE, AL

      This is perfect for parties! We serve them in cupcake liners. Kids always ask for more. Adults also like these! I've also used butterscotch, and white chocolate chips instead of reg. chocolate. after their done , mix them all together. YUM!

    •  Star(s)

      puppy chow

      PAM HARRISON from

      very easy to make. something my grandchildren liked and love to help me make


    nutrition

    Nutrition Facts

    Serving Size: 8 cups

    Servings Per Recipe: 0

      *Percent Daily Values are based on a 2,000 calorie diet.

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