Do you ever get tired of french fries?  I do.  My son does not.  He could probably eat them at every meal until he is an old, old man.  Me, I'm always looking to make different side dishes that have nothing to do with potatoes.  Don't get me wrong, I love potatoes but I don't want them for every meal.  The other thing my son has at everyone of his meals, carrots.  Raw carrots.  You would think that after all these years he would be tired of them.  Nope.  Well, I decided to try this recipe out on him.  It combines the look of fries with his need for carrots.  
You don't have to use the multicolored ones we found.  Regular carrots work just fine.  We found these in our organic section and neither one of us had eaten purple carrots.  Needless to say, they tasted just like regular carrots, just purple.  I was hoping for a something a little more dramatic but at least they were pretty.
Try these fries with a ranch dip.  
Hope you enjoy!
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Be careful cutting carrots! Always keep your fingers away from the knife blade and not curled under the knife. Dig the front of the knife in first to ensure that you have a good solid hold on the carrot.
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Keep your fingers up so that even if the blade rolls, it won't nip your fingers
Recipe:

  • 12 oz (340 g) Carrots
  • 1/2 cup (113 g)  Parmesan Cheese
  • 1 Egg
  • 3 TBSP Water
  • Salt and Pepper to taste
  • Optional:  fresh garlic minced fine

Preheat oven to 375 F (190 C or Gas Mark 5)

Beat the egg and water together
Line a cookie sheet with parchment paper and spray with cooking oil

Peel your carrots and cut in half and then quarter each half.  Be careful cutting your carrots (see tips above in the pictures)

Tip the sticks into the egg mixture and let excess drip off
Roll in parmesan cheese
place onto parchment paper in a single layer
Sprinkle with salt, pepper and if using the garlic 

Bake for 10 minutes, turn over and bake 10 more minutes


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
Growing up the coleslaw we ate seemed to be a very vinegary, watery, soggy mess that was plopped on your plate at all family gatherings.  I hated it.  To me a salad should be crisp and not dripping with dressing.  It was not until I was an adult that I happened to make my first coleslaw and reasoned why I couldn't stand it growing up.  Slaw for me should be made when you want to serve it otherwise the cabbage becomes a limp mess.  Too much vinegar kills it, a little sweetness goes a long way.  Balance the sweetness with another taste, adding extra crunch using nuts is one of my favorite parts.  I have experimented quite a bit and this is still one of my favorites.  I bring this (and the other with the ramen) to gatherings.  I carry the dressing separate and do not mix until I know people are ready to eat.  This one, minus the nuts is the one I put over pulled pork. 
Try this at your next gathering and see how it goes.
Enjoy.
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This is just over a 2.5 oz serving.
Serves: 12-15 people 

Recipe:

  • 1/2 medium head Green Cabbage, thinly sliced
  • 1/4 head Red Cabbage, thinly sliced
  • or 
  • 2- 14 oz Packages Coleslaw Mix
  • 3 Green Onions
  • 1/2 cup Dried Cranberries
  • 1/3 cup Roasted Pepitas


Dressing:

  • 3/4 cup Plain Greek Yogurt 
  • 1/4 cup Mayo
  • 1/4 cup Honey
  • 2 TBSP Rice Vinegar


Mix the dressing and refrigerate for at least 1 hour prior to using.
Mix all salad ingredients.  

Do not add dressing until ready to serve.  I do not use all the dressing but add a quarter cup at a time.  It depends on the group that I am serving.  Some like a lot of dressing others do not.  I always leave a bowl of the dressing next to the salad incase someone would like more.

You can reduce the amount of salad and dressing for smaller gatherings. 


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This was my snack the other day (I forgot to take pictures when I made it for dinner)
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 

Salsa!

06/29/2016

0 Comments

 
I love salsa.  I mean, love salsa.  I started making mine years and years ago when I lived with a family of a friend and her Mom showed me how to make hers.  Now she made it vastly different.  She would take yellow chilis, a whole jalapeno, roma tomatoes, onions, cilantro, salt, pepper, garlic and just blend it in her blender.  We always had it in the refrigerator.  Always.  When I moved out, I always had it in my refrigerator. Over the long years it has fallen by the wayside except when company might come over.  I miss those days.
One thing that I always noticed though, salsa is much, much better after sitting for 24 hours.  It is still quite good when you first make it but let it sit overnight and all the tastes blend together and it becomes something else.
I don't use my salsa just for dipping.  I put it on scrambled eggs, on potatoes, drip your grilled cheese sandwich in it.  Go ahead and add some to your tomato soup to spice it up a bit. Dip chicken fingers in it or spread it on crackers with cream cheese.  
Recipe:

  • 2 lbs of Tomatoes (or 28 oz Whole tomatoes)
  • 1 Jalapeno (cut off stem but use the entire pepper)
  • 1/2 cup Cilantro
  • 1/2 cup Yellow Onion
  • 1 tsp Cumin
  • 2 TBSP Garlic, minced or 2-3 cloves
  • 1 tsp Salt
  • 1 tsp Pepper
  • Juice from 2 limes

If using whole tomatoes, blanch the tomatoes in boiling water for 5 minutes (boil a pot of water and add the tomatoes.  The skins will crack when they are ready to come out) Remove skins when you can safely handle them.  The skins should peel right off.
Add to food processor and give it a quick grind
Add the rest of the ingredients
Blend
Place in refrigerator overnight



*I also add a few yellow Hot Chili Peppers (I use the El Pato brand (not a sponsor))  to mine, about a quarter to half a cup, whole.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Calories based on a 2 oz serving (without chips)
 
 
Cauliflower.  Even the name is just weird.  This is not a vegetable that I normally like or eat.  I know I should eat it.  Cauliflower "...contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese" according to this site.  However I usually find it bland or when cooked, mushy and tasteless.  It has only been in the last couple of years that I've come to enjoy it more and more.  My recipe for roasted cauliflower is probably my favorite.  When you roast it, the whole house smells of garlic and ginger.  The cauliflower is soft but not mushy with a bit of a crisp on the outside.  It pairs well with fruit and just about any meat you can think of.  In these pictures I'm using a smaller head but you can use a bigger one.  Since my son won't touch this with a 10 foot pole, it is just mom and I who eat it. The drizzle of butter and salt should be applied right before you are to serve as it can take away the crisp crust. 
Hope you enjoy.
Serves 4-6 depending on size of cauliflower 



Recipe:


  • 1 Whole Cauliflower
  • 2 tsp crushed Ginger
  • 3 Cloves Garlic, minced
  • 1/2 cup Extra Virgin Olive Oil

Drizzle: 
  • 2 TBSP Butter
  • 1/4 tsp Sea Salt


Preheat oven to 400 F (200 C or 6 Gas Mark)
Prep a cookie tray by covering it in aluminum foil or use an iron skillet

Remove all green from the bottom of the cauliflower and cut stem so that it sits flat
In a jar with a tight lid add:
  • Olive oil
  • Minced/crushed garlic
  • Crushed Ginger
Shake vigorously until mixed
You will need to stir every time before spooning out this mixture
Place the cauliflower on your prepared pan or iron skillet
Turn the cauliflower over and drizzle some of the mixture inside.
Turn it back over and using your hands, rub the mixture over the entire cauliflower
Cover the the cauliflower tightly and roast for 40 minutes at 400 F (200 C or 6 Gas Mark)
At the 40 minutes, remove the aluminum foil and roast another 10 minutes to brown

Melt the butter and salt
When you take the cauliflower out of the oven, drizzle the butter mixture over the top right before serving

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. You can make this "healthier" by reducing the olive oil.
 
 
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I have friends that we get together every couple of weeks to sit and eat and talk (and eat and eat and eat and drink).  It is quite a lot of fun. I am always wanting to come up with new ideas for food to bring plus as an added bonus, I can try out new recipes on them.  Some have gone over well while others have died a screaming scary death.  You know it's bad when your friend looks at you with such betrayal on their face. At other times you know it is a hit when the container is completely emptied out.  Luckily this is one such recipe.
There are two ways to make this.  You can use all store pre made items (caramel from the ice cream section and frozen whip cream) or you can make the items fresh.  I prefer the second way as I think it has a much better taste but that could just be the sweat and love added to it.
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Print Friendly and PDF
Recipe:


  • 1 8oz Cream Cheese
  • 1 cup whip cream (Heaping)
  • 1 cup Salted Caramel recipe (see below)



Whip cream Recipe
Beat 1 cup cream in a bowl until peaks form.  Place in refrigerator at least 1 hour prior to use. 


Caramel Recipe:
  • 6 TBSP Butter, melted
  • 4 TBSP Extra Thick Whipping Cream (this is a must)
  • 1/2 cup Corn Syrup light
  • 1/2 cup Sugar
  • 1/2 cup Packed Brown Sugar
  • 1/2 tsp Flake Salt or Sea Salt

Melt the butter in a deep microwavable bowl, whisk as you add the cream 
Whisk completely
Add the corn syrup, sugars and salt
Whisk completely
Microwave for 1 minute
Whisk completely, try to avoid getting it up the sides
Microwave for 1 minute
Whisk
Microwave for 30 seconds, it will have bubbled up quite a bit so be careful when removing from microwave to whisk, place back in microwave
Watch carefully for the last 30 seconds
IT WILL BE SCORCHING HOT 
Let cool to room temperature


Allow cream cheese to come to room temperature.  
Beat until creamy 
Add the caramel (reserve about 2 tablespoons to drizzle on top) and beat until incorporated, you will need to keep scraping down the sides
Gently fold in the whip cream 
Chill for at least 1 hours before serving
Serve with apples, strawberries, banana slices, nectarines, or peaches
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Gently fold in the whip cream
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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My stepmom sent me this recipe a long, long time ago.  The typing on the original paper is from a dot-matrix printer, if anyone remembers that. Over the years though I have honed it a bit.  One, I've reduced the sugar.  The original called for a full cup of sugar.  Most times I use just a half a cup.  Start with the half cup and work your way up as it can be very sweet to some people.  Two, I have also discontinued the use of the nuts if I am taking it to a party.  You never know who might be allergic.  Three, the packet from the ramen has MSG and I can no longer tolerate it.  There are so many people who are intolerant to MSG so it is best not to use it if going to a potluck.  Hence the reason for the first dressing recipe below.  I actually prefer my dressing recipe to that of the one with the spice packet.  Last, instead of using regular vinegar, I use the rice vinegar which is has a mellower taste and not as bitter.  The only thing I use white vinegar for now a days is to make buttermilk in a pinch or for cleaning.
I love this summer time salad recipe.  It is sweet and crunchy.  It can also be made into a full lunch by adding chicken to it. One thing to remember though, do not add the dressing until ready to serve or the cabbage will become a soggy mess.  If I am serving this at dinner, many times I will give each person their own portion in a separate bowl.  That way I don't have a leftover bowl of limp cabbage. 
Serves 6



Recipe:


  • 1/2 Head Red Cabbage sliced thin*
  • 1/2 head White Cabbage sliced thin*
  • 3/4 cup Green Onion diced
  • 1/2 cup grated Carrot
  • 1/2 Cup Toasted Almonds
  • 1/4 cup Sunflower seeds toasted
  • 1  TBSP Butter (for toasting)

Optional:  1 package ramen noodles, crushed up and toasted (this is not gluten free do not use if you cannot tolerate gluten)
Optional: 2 cups cooked diced Chicken to make it into a lunch or dinner

Dressing:

  • 1/2 cup Vegetable oil
  • 1/2 cup Rice Vinegar
  • 3/4 cup Sugar
  • 2  TBSP Soy Sauce (Gluten Free)
  • 1 TBSP Ginger, crushed
  • 1 tsp Sesame Oil
  • 1 tsp Garlic, crushed
  • 1 tsp Hoisin Sauce (Gluten Free)
  • 1/2 tsp Sea Salt

OR Alternate Dressing

  • 1/2 cup Vegetable oil
  • 1/2 cup Rice Vinegar
  • 3/4 cup Sugar
  • 2  TBSP Soy Sauce (Gluten Free)
  • 1 Seasoning Packet from the Ramen Noodles Oriental Flavor

Heat a skillet to medium heat and add half the butter, once it is melted throw in the nuts and seeds and toast them.  When done, place on a paper towel to cool.
Add the rest of the butter and toast the ramen if using.
Make the dressing
Slice up the cabbage and dice the onions
Do not add the dressing or ramen until ready to serve

*OR 1 Package Pre Shredded Coleslaw Cabbage mix

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Calories are for 1 serving with no dressing.
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Nutritional information obtained using CalorieCount.com. Dressing serving size of approximately 2 tablespoons. This is the calories for the dressing only
 
 
I'm always on the lookout for new salads and side dishes.  I was in Boston just recently and one of the restaurants that we went to had a grapefruit and avocado salad.  At first the thought of those two ingredients together made me scrunch up my face.  However, after eating it a whole new world opened up. The dressing they had though didn't in my mind, pare well.  It was not sweet which is what the grapefruit needs to cut some of the bitterness.  I don't think they used a seasoned vinegar either.  Here I've used a seasoned rice vinegar and sugar (which you can always reduce or use a non sugar sweetener) to bring out the taste of the grapefruit.  I really truly enjoy this salad and served it the other night with large grilled shrimp and scallops.  The salad keep the meal light and wholesome.

Serves:  2


Recipe:

1 Bunch Fresh Spinach 
1 Grapefruit
1 Avocado
3 Green Onions
1 TBSP Fresh Dill
2 TBSP Sundried Tomatoes

Optional:  Grilled shrimp, Salmon


Dressing

1/2 cup Virgin Olive Oil
1/2 cup Seasoned Rice Vinegar
1 TBSP Sugar
1 TBSP Ginger, minced
1/4 tsp Salt


Clean and destem the spinach
Using the technique above, peel your grapefruit (cut off top, then slice off the peel but make sure to go in the curve of the grapefruit, remove excess pith, slice, remove any seeds)
Slice your avocado
Chop the dill
Chop the Sundried tomatoes

Make the dressing.  I usually add my sugar to the olive oil and vinegar first and then warm it for 15 seconds in the microwave to help incorporate the sugar.  
Whisk
Add all the other ingredients and whisk

You can add shrimp, grilled shrimp or salmon to this recipe to make it a lunch!



I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. This is for the salad only. See below for the dressing information.
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Nutritional information obtained using CalorieCount.com. This is for 2 tablespoons of dressing only
 
 
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Taro root, bet most of you have never either heard of it nor thought to cook with it.  Believe it or not, this ugly fuzzy looking root is said to be one of the oldest cultivated crops in the world.  Though it is closely associated now with the Asian cultures, the plant is thought to have originated in East India, Nepal and Bangladesh (according to Wiki).  You can have it in your front yard and not even know it as it is called "Elephant Ears" and used as an ornamental plant.  There you go, a little history.
The first thing that you do need to know about Taro is not to eat it raw.  It has oxalic acid which forms raphides.  Raphides are "needle-shaped crystals of calcium oxalate as the monohydrate or calcium carbonate as aragonite, found in more than 200 families of plants. Both ends are needle-like, but raphides tend to be blunt at one end and sharp at the other."(Wikipedia, Raphide).  Why is this bad?  Well, they can produce toxic reactions.  Also, oxalic acid is the number one component of kidney stones.  Now, I've done some research and there are differing opinions on how to "get rid of" or neutralize the toxicity.  On Wikipedia they claim just soaking the taro overnight (after peeling and cubing it) will reduce the toxicity to safe levels. Whereas other sites claim that cooking the taro will reduce the toxicity.  All agree that you should not eat it raw.  What I can tell you is that I've been eating it for years and never had a problem.  What I find interesting is that while doing the research, I found that Spinach and Broccoli have the same components yet I've never heard about toxicity.  While I could find the amount for the last two, no where could I find the g/100g for taro.  Then why eat it you might ask.  It is actually better for you then potatoes and high in dietary fiber and low in sugar.  Believe it or not, it said to be a healthier alternative to potatoes.  
Peel the tubers under running water as under the skin it is sticky like sap, you will know if you are allergic if your hands itch or turn red.  I've never had a problem and have been eating taro root for years.  I love the nutty and slightly sweet taste and to me they are less starchy than potatoes. 
Give them a try, you might like it.  Enjoy!
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Print Friendly and PDF
Serves 4


Recipe:

  • 4 small or 2 medium Taro Roots
  • 1 largest Sweet Potato
  • 1/2 Yellow Onion
  • 4 Strips of Bacon, cooked and diced
  • 1/3 cup diced Cherry Tomatoes 
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic

Optional:  1/2 cup Snow Peas


Boil water and drop the whole root in and blanch for 5 minutes.  Drain and discard the water.  This is said to "fix the raphides into a dried starchy matrix..." and make them safe for consumption

While waiting for the water to boil, Fry the bacon
When the bacon is done remove to a paper towel
Leave the fat drippings in the pan
Add the ginger
Add the diced Taro root, diced Sweet Potato and onion,  the smaller you make the pieces the faster they cook. Try and make the pieces relatively the same size.
Add Salt and Pepper
Let cook until almost done, when the fork is almost going in with no resistance
Add the garlic and mix
Add the tomato and if using the snow peas
Cook until the root vegetables are easily pierced with a fork

Remove and plate, add the diced bacon

Pairs well with any meat including fish

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
Going gluten free means never having that chewy, soft pillowy substance of real honest to goodness bread. There are many, many substitutes out there and some that come almost close but it will never be bread. This in my opinion, is just something we have to learn to live without and move on to new tastes and textures.  Gluten free eating is not a "diet" and not a "fad", it is a way of life for many of us.  Though I don't have Celiac, I am gluten intolerant, extremely so as is my sister and brother.  Every once in awhile I do say screw it and have a slice of pizza or that yummy hot bread that some restaurants serve.  If I take an antacid before hand, the effects won't be as bad, still bad but tolerable.  I've done this less and less over the years. I don't call it "cheating" because I don't think of being gluten free as "on a diet".  
Now with my little rant over, there are alternatives to those items we have left behind.  These are muffins that I make in the microwave when I want to make a breakfast sandwich.  The one made with the Pamela's is much better for a sandwich but both are good when I just want some toast with peanut butter or jam on it. The one made with Oat flour is denser and sweeter while the one with Pamela's is lighter. Both toast up just fine and the only way I will eat them.
The image on the left is made with the Oat Flour and on the right is the Pamela's Baking Flour


Recipes:


Recipe 1:

2 TBSP Oat Flour
1 tsp Butter
1 Egg
2 TBSP Applesauce
1 tsp Sugar
1/8 tsp Baking Powder
Pinch Salt


Add butter to a larger microwavable cup and microwave for 30 seconds
Add Flour, salt and Baking Powder and stir
Add Applesauce and Sugar, stir or whisk
Add Egg and whisk until smooth
Make sure there are no lumps
Microwave to 90 seconds on high, there should be no liquid 
Over turn onto a cooling rack
Let cool to almost room temperature
Using a sharp knife, cut in half and toast


Recipe 2:

3 TBSP Pamela's Baking and Pancake Mix or any Complete GF Baking Mix (it will have the baking powder, xanthan or guar gum, salt)
1 tsp Sugar
1 Egg
1 tsp Butter
2 TBSP Milk
Pinch of salt if your mix does not have it
1/8 tsp Baking powder if your mix does not have it
Pinch Xanthan or Guar Gum if your mix does not have it


Add butter to a larger microwavable cup and microwave for 30 seconds
Add Flour, salt and Baking Powder if your mix does not contain it and stir
Add Milk and Sugar, stir or whisk
Add Egg and whisk until smooth
Make sure there are no lumps
Microwave to 90 seconds on high, there should be no liquid 
Over turn onto a cooling rack
Let cool to room temperature
Using a sharp knife, cut in half and toast


Image above on the left is the Oat Flour and on the right is the Pamela's Baking flour
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Muffin's after toasting, made with the Pamela's baking flour.
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After toasting, make with the Oat Flour
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Made with the Pamela's Baking flour, toasted and spread with creamy peanut butter.
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Made with the Oat Flour, after toasting and slathered with creamy peanut butter.
 
 
For the  four years I have had a miniature grapefruit tree on my back hill and I have completely ignored it.  Why?  When I first bought this house and tried the grapefruits, they were awful.  Mealy, dry and sour and not worth eating.  A little over a year ago I decided to start taking care of my fruit trees.  I dug out around them, added nutrients to the soil, started putting coffee grounds and dried eggshells around them and watering them more during the summer.  The time has paid off. The grapefruits are now sweet and juicy.  I mean sweet.  These are glorious.  They are just now coming ripe and the tree is just hanging with so many fruit.  For a tree that is only 4 feet tall I'm going to have more than I know what to do with soon.  It was actually my Dad and stepmom who told me about broiling grapefruits and at first I poo-pooed the idea. I then tried it and wow, oh wow.  More than wow, you have to try this.  I've been having them as snacks as staying with the low amount of brown sugar and honey, the total for a half grapefruit is only 33 calories.  How is that.  Have it for a dessert if you are craving something sweet.  I've served it with cheeses and nuts, almonds are also really yummy with this.
Let me know if you try it.
Recipe per Grapefruit half:


1/4 tsp Brown Sugar
Pinch of Cinnamon or Nutmeg
1/2-1 tsp Honey

Preheat the Broiler

Prep the grapefruit first.
Run a knife around the outer edge and then on each slice to loosen up the "meat"
If one of the halfs or both do not sit flat, cut off a slice on the bottom so that it sits flat.
Mix the brown sugar and cinnamon or nutmeg if using
Sprinkle over grapefruit
Pour on the honey

Place on a cookie sheet lined with aluminum foil
Place under the broiler and broil for 5 minutes or until the rind turns a bit golden, time will depend on your oven.

I like to eat this as a snack with cheeses and nuts.  You can also have it for breakfast or as a dessert.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Calorie information obtained from CalorieCount.com