Cheese n'chocolate

Cheese n'chocolate "I'm Luna, your chef with a passion for all things cheese and chocolate! πŸ«πŸ§€ Sharing daily recipes to inspire delicious creations.

Let’s make every meal melt-in-your-mouth magical! πŸ§‘πŸ³βœ¨"

CHERRY COBBLERπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ For the Filling: o 4 cups fresh or frozen pitted cherries o 1/2 cup granulated sugar o 1 tab...
05/20/2025

CHERRY COBBLER
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ For the Filling:
o 4 cups fresh or frozen pitted cherries
o 1/2 cup granulated sugar
o 1 tablespoon lemon juice
o 2 tablespoons cornstarch
β€’ For the Topping:
o 1 cup all-purpose flour
o 1/4 cup granulated sugar
o 1 teaspoon baking powder
o 1/4 teaspoon salt
o 1/4 cup unsalted butter, cold and cubed
o 1/3 cup milk
o 1 teaspoon vanilla extract
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. Preheat oven to 375Β°F (190Β°C).
2. Grease an 8x8-inch baking dish.
3. In a large bowl, combine cherries, 1/2 cup sugar, lemon juice, and cornstarch. Stir until cherries are evenly coated.
4. Pour cherry mixture into the prepared baking dish and spread evenly.
5. In another bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
6. Add cold butter cubes to the flour mixture. Using a pastry cutter or fingers, cut butter into the flour until crumbly.
7. Stir in milk and vanilla extract until a soft dough forms.
8. Drop spoonfuls of dough over the cherry filling, leaving some gaps for the filling to bubble through.
9. Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbly.
10. Remove from oven and let cool for 10 minutes before serving.
PREP TIME: 15 minutes
COOKING TIME: 40 minutes
TOTAL TIME: 55 minutes
SERVINGS: 6
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 290 kcal
β€’ Protein: 3g
β€’ Fat: 9g (Saturated Fat: 5g)
β€’ Carbohydrates: 52g (Fiber: 2g, Sugars: 34g)
β€’ Sodium: 150mg

CAJUN CHICKEN STUFFED SHELLSπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ 20 jumbo pasta shells β€’ 2 cups cooked shredded chicken β€’ 1 cup ricotta cheese ...
05/20/2025

CAJUN CHICKEN STUFFED SHELLS
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ 20 jumbo pasta shells
β€’ 2 cups cooked shredded chicken
β€’ 1 cup ricotta cheese
β€’ 1 cup shredded mozzarella cheese, divided
β€’ 1/2 cup grated Parmesan cheese
β€’ 1 cup Alfredo sauce
β€’ 1 tablespoon Cajun seasoning
β€’ 1/2 teaspoon garlic powder
β€’ 1/2 teaspoon onion powder
β€’ 1/4 teaspoon black pepper
β€’ 1/2 cup heavy cream
β€’ 1 tablespoon chopped fresh parsley (optional)
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. Preheat oven to 375Β°F (190Β°C).
2. Grease a 9x13-inch baking dish.
3. Bring a large pot of salted water to a boil. Cook jumbo pasta shells until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
4. In a large bowl, combine shredded chicken, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, Cajun seasoning, garlic powder, onion powder, and black pepper. Mix until well combined.
5. Spoon about 1–2 tablespoons of the chicken mixture into each cooked pasta shell and place shells in the prepared baking dish.
6. In a small bowl, mix Alfredo sauce with heavy cream until smooth.
7. Pour the sauce mixture evenly over the stuffed shells.
8. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
9. Cover with foil and bake for 20 minutes.
10. Remove foil and bake for an additional 5–10 minutes, until cheese is bubbly and golden.
11. Remove from oven and let cool for 5 minutes.
12. Garnish with chopped parsley if desired and serve warm.
PREP TIME: 20 minutes
COOKING TIME: 30 minutes
TOTAL TIME: 50 minutes
SERVINGS: 6
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 480 kcal
β€’ Protein: 28g
β€’ Fat: 28g (Saturated Fat: 16g)
β€’ Carbohydrates: 30g (Fiber: 1g, Sugars: 3g)
β€’ Sodium: 820mg

HIGH-PROTEIN EGG SALAD LETTUCE WRAPSπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ 6 large eggs β€’ 1/4 cup plain Greek yogurt β€’ 1 tablespoon Dijon mustard...
05/20/2025

HIGH-PROTEIN EGG SALAD LETTUCE WRAPS
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ 6 large eggs
β€’ 1/4 cup plain Greek yogurt
β€’ 1 tablespoon Dijon mustard
β€’ 1 tablespoon lemon juice
β€’ 1 tablespoon chopped fresh chives
β€’ 1/4 teaspoon paprika
β€’ 1/4 teaspoon salt
β€’ 1/4 teaspoon black pepper
β€’ 8 large lettuce leaves (such as romaine or butter lettuce)
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. Place eggs in a medium saucepan and cover with cold water.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes.
3. Transfer eggs to a bowl of ice water and let cool for 5 minutes.
4. Peel and chop the eggs, then place in a medium bowl.
5. Add Greek yogurt, Dijon mustard, lemon juice, chives, paprika, salt, and black pepper to the eggs.
6. Mix until well combined.
7. Rinse and pat dry lettuce leaves.
8. Spoon about 2 tablespoons of egg salad onto the center of each lettuce leaf.
9. Fold or roll the lettuce around the filling to form wraps.
10. Serve immediately or refrigerate for up to 2 hours before serving.
PREP TIME: 15 minutes
COOKING TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 160 kcal
β€’ Protein: 14g
β€’ Fat: 10g (Saturated Fat: 3g)
β€’ Carbohydrates: 3g (Fiber: 0g, Sugars: 2g)
β€’ Sodium: 360mg

SMOTHERED BEEF CHOPS WITH POTATOES IN GRAVYπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ 6 beef chops (bone-in or boneless, about 1-inch thick) β€’ 4 medi...
05/20/2025

SMOTHERED BEEF CHOPS WITH POTATOES IN GRAVY
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ 6 beef chops (bone-in or boneless, about 1-inch thick)
β€’ 4 medium potatoes, peeled and cut into chunks
β€’ 1 green bell pepper, diced
β€’ 1 small onion, chopped
β€’ 3 tablespoons olive oil
β€’ 1 teaspoon garlic powder
β€’ 1 teaspoon onion powder
β€’ 1 teaspoon paprika
β€’ 1/2 teaspoon salt
β€’ 1/4 teaspoon black pepper
β€’ 1 teaspoon dried parsley
β€’ 2 cups chicken broth
β€’ 1 can (10.5 oz) cream of mushroom soup
β€’ 2 tablespoons all-purpose flour
β€’ 1 tablespoon soy sauce
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. Preheat oven to 375Β°F (190Β°C).
2. Season beef chops with garlic powder, onion powder, paprika, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear beef chops for 2–3 minutes per side until golden brown. Remove and set aside.
5. In the same skillet, sautΓ© onion and green bell pepper until tender, about 3–4 minutes.
6. Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
7. Gradually stir in chicken broth, cream of mushroom soup, and soy sauce. Simmer for 2 minutes until slightly thickened.
8. Place potato chunks in the bottom of a greased 9x13-inch baking dish.
9. Pour half of the gravy over the potatoes.
10. Arrange seared beef chops on top of the potatoes.
11. Pour the remaining gravy over the beef chops.
12. Cover the dish with foil and bake for 45 minutes.
13. Remove foil and bake for an additional 15–20 minutes, until potatoes are fork-tender and beef chops are cooked through (internal temperature of 160Β°F/71Β°C).
14. Sprinkle with dried parsley and serve warm.
PREP TIME: 20 minutes
COOKING TIME: 65 minutes
TOTAL TIME: 85 minutes
SERVINGS: 6
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 480 kcal
β€’ Protein: 30g
β€’ Fat: 24g (Saturated Fat: 8g)
β€’ Carbohydrates: 34g (Fiber: 3g, Sugars: 4g)
β€’ Sodium: 960mg

PINEAPPLE STRAWBERRY SWIRLED SLUSHIESπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ For the Pineapple Slush: o 2 cups frozen pineapple chunks o 1 cup pin...
05/20/2025

PINEAPPLE STRAWBERRY SWIRLED SLUSHIES
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ For the Pineapple Slush:
o 2 cups frozen pineapple chunks
o 1 cup pineapple juice
o 1 tablespoon honey (optional)
β€’ For the Strawberry Slush:
o 2 cups frozen strawberries
o 1 cup water
o 1 tablespoon honey (optional)
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. In a blender, combine frozen pineapple chunks, pineapple juice, and honey (if using).
2. Blend until smooth, about 1–2 minutes, scraping down sides as needed.
3. Pour pineapple slush into a bowl and set aside.
4. Rinse the blender, then combine frozen strawberries, water, and honey (if using).
5. Blend until smooth, about 1–2 minutes, scraping down sides as needed.
6. In serving glasses, spoon alternating layers of pineapple slush and strawberry slush to create a swirled effect.
7. Use a spoon or straw to gently swirl the layers together, if desired.
8. Serve immediately with straws or spoons.
PREP TIME: 10 minutes
COOKING TIME: 0 minutes
TOTAL TIME: 10 minutes
SERVINGS: 4
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 110 kcal
β€’ Protein: 1g
β€’ Fat: 0g (Saturated Fat: 0g)
β€’ Carbohydrates: 28g (Fiber: 3g, Sugars: 22g)
β€’ Sodium: 5mg

SALISBURY STEAKINGREDIENTS: β€’ 1 (10.5 ounce) can condensed onion soup β€’ 1 1/2 pounds ground beef β€’ 1/2 cup dry breadcrum...
05/20/2025

SALISBURY STEAK
INGREDIENTS:
β€’ 1 (10.5 ounce) can condensed onion soup
β€’ 1 1/2 pounds ground beef
β€’ 1/2 cup dry breadcrumbs
β€’ 1 large egg
β€’ 1/4 teaspoon salt
β€’ 1/8 teaspoon ground black pepper
β€’ 1 tablespoon all-purpose flour
β€’ 1/4 cup ketchup
β€’ 2 teaspoons soy sauce
β€’ 1/2 teaspoon mustard powder
β€’ 1/4 cup water
DIRECTIONS:
1. In a large bowl, combine 1/3 cup condensed onion soup, ground beef, breadcrumbs, egg, salt, and black pepper. Mix until well combined.
2. Shape the mixture into 6 oval patties.
3. Heat a large skillet over medium-high heat. Add patties and cook for 3–4 minutes per side until browned.
4. Remove patties from skillet and pour off excess fat.
5. In a small bowl, whisk together flour and remaining condensed onion soup until smooth.
6. Add ketchup, soy sauce, mustard powder, and water to the soup mixture. Stir until combined.
7. Pour the sauce into the skillet and return the patties to the pan.
8. Cover and simmer over low heat for 20 minutes, stirring occasionally, until the patties are cooked through and the sauce thickens.
9. Serve hot with the sauce spooned over the patties.
PREP TIME: 15 minutes
COOKING TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 6
NUTRITION INFORMATION (per serving):
β€’ Calories: 320 kcal
β€’ Protein: 22g
β€’ Fat: 18g (Saturated Fat: 7g)
β€’ Carbohydrates: 16g (Fiber: 1g, Sugars: 5g)
β€’ Sodium: 780mg

SOUTHERN BREAKFAST ENCHILADAS WITH BEEF GRAVYπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ For the Enchiladas: o 6 large flour tortillas o 1 tablespoon ...
05/20/2025

SOUTHERN BREAKFAST ENCHILADAS WITH BEEF GRAVY
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ For the Enchiladas:
o 6 large flour tortillas
o 1 tablespoon unsalted butter
o 6 large eggs
o 1/4 cup milk
o 1/4 teaspoon salt
o 1/4 teaspoon black pepper
o 1 cup shredded cheddar cheese
o 1/2 cup shredded Monterey Jack cheese
o 1/2 cup cooked breakfast potatoes (optional)
o 2 green onions, sliced
β€’ For the Beef Gravy:
o 1/2 pound ground beef breakfast sausage
o 2 tablespoons all-purpose flour
o 1 1/2 cups whole milk
o 1/4 teaspoon salt
o 1/4 teaspoon black pepper
o 1/4 teaspoon garlic powder (optional)
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. In a skillet over medium heat, cook ground beef sausage, breaking it apart, until browned and fully cooked, about 5–7 minutes.
2. Sprinkle flour over the sausage and stir to coat. Cook for 1 minute.
3. Slowly pour in milk, stirring constantly to prevent lumps. Simmer until thickened, about 5 minutes.
4. Season gravy with salt, black pepper, and garlic powder if using. Set aside and keep warm.
5. In a bowl, whisk eggs, milk, salt, and black pepper.
6. Melt butter in a non-stick skillet over medium heat. Add eggs and cook, stirring gently, until just set, about 3–4 minutes. Remove from heat.
7. Preheat oven to 375Β°F (190Β°C). Grease a 9x13-inch baking dish.
8. Lay a tortilla flat. Spoon a portion of scrambled eggs, cooked potatoes (if using), green onions, and a mix of cheddar and Monterey Jack cheeses in the center.
9. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
10. Pour the beef gravy evenly over the enchiladas. Sprinkle with extra cheese if desired.
11. Cover with foil and bake for 15 minutes.
12. Remove foil and bake for 5–10 minutes, until heated through and bubbly.
13. Garnish with sliced green onions and serve warm.
PREP TIME: 20 minutes
COOKING TIME: 30 minutes
TOTAL TIME: 50 minutes
SERVINGS: 6
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 480 kcal
β€’ Protein: 22g
β€’ Fat: 28g (Saturated Fat: 13g)
β€’ Carbohydrates: 34g (Fiber: 2g, Sugars: 4g)
β€’ Sodium: 820mg

FIRECRACKER WATERMELON POPSπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ 1 medium watermelon (about 4 cups pureed) β€’ 1/2 cup lime juice (freshly squeeze...
05/20/2025

FIRECRACKER WATERMELON POPS
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ 1 medium watermelon (about 4 cups pureed)
β€’ 1/2 cup lime juice (freshly squeezed)
β€’ 1/4 cup simple syrup
β€’ 1/4 teaspoon chili powder
β€’ 1/4 teaspoon sea salt
β€’ Popsicle molds
β€’ Popsicle sticks
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. Cut the watermelon in half and scoop the flesh into a large bowl. Remove any seeds.
2. Blend the watermelon in a blender or food processor until smooth.
3. In a separate bowl, combine lime juice, simple syrup, chili powder, and sea salt. Stir until fully mixed.
4. Pour the watermelon puree into the lime juice mixture and stir to combine.
5. Pour the mixture into popsicle molds, leaving a small space at the top for expansion.
6. Insert popsicle sticks into the molds.
7. Place molds in the freezer and freeze for at least 6 hours, until solid.
8. To serve, run warm water over the outside of the molds for a few seconds to loosen. Gently remove the pops.
9. Serve immediately.
PREP TIME: 15 minutes
COOKING TIME: 0 minutes
TOTAL TIME: 15 minutes (plus 6 hours freezing)
SERVINGS: 10
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 60 kcal
β€’ Protein: 1g
β€’ Fat: 0g (Saturated Fat: 0g)
β€’ Carbohydrates: 15g (Fiber: 1g, Sugars: 12g)
β€’ Sodium: 60mg

CHEESY CHICKEN AND BROCCOLI STUFFED SHELLSπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ 12 jumbo pasta shells β€’ 1 1/2 cups cooked chicken, diced β€’ 1 cup...
05/20/2025

CHEESY CHICKEN AND BROCCOLI STUFFED SHELLS
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ 12 jumbo pasta shells
β€’ 1 1/2 cups cooked chicken, diced
β€’ 1 cup steamed broccoli, chopped
β€’ 1 cup ricotta cheese
β€’ 1 cup shredded mozzarella cheese, divided
β€’ 1/2 cup grated Parmesan cheese
β€’ 1 cup Alfredo sauce
β€’ 1 teaspoon garlic powder
β€’ 1/2 teaspoon salt
β€’ 1/4 teaspoon black pepper
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. Preheat oven to 375Β°F (190Β°C).
2. Grease a 9x9-inch baking dish.
3. Bring a large pot of salted water to a boil. Cook jumbo pasta shells until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
4. In a large bowl, combine diced chicken, chopped broccoli, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
5. Spoon about 2 tablespoons of the chicken-broccoli mixture into each cooked pasta shell.
6. Place stuffed shells in the prepared baking dish.
7. Pour Alfredo sauce evenly over the stuffed shells.
8. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
9. Cover with foil and bake for 20 minutes.
10. Remove foil and bake for an additional 5–10 minutes, until cheese is melted and bubbly.
11. Remove from oven and let cool for 5 minutes before serving.
PREP TIME: 20 minutes
COOKING TIME: 30 minutes
TOTAL TIME: 50 minutes
SERVINGS: 4
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 520 kcal
β€’ Protein: 34g
β€’ Fat: 28g (Saturated Fat: 15g)
β€’ Carbohydrates: 34g (Fiber: 2g, Sugars: 3g)
β€’ Sodium: 980mg

BEEF SAUSAGE BREAKFAST SLIDERSπ—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:β€’ 24 ounces ground beef sausage β€’ 12 slider buns β€’ 8 large eggs β€’ 6 slices pep...
05/20/2025

BEEF SAUSAGE BREAKFAST SLIDERS
π—œπ—‘π—šπ—₯π—˜π——π—œπ—˜π—‘π—§π—¦:
β€’ 24 ounces ground beef sausage
β€’ 12 slider buns
β€’ 8 large eggs
β€’ 6 slices pepper jack cheese
β€’ 8 slices American cheese
β€’ 1/2 cup unsalted butter, melted
β€’ 1/4 cup maple syrup
π——π—œπ—₯π—˜π—–π—§π—œπ—’π—‘π—¦:
1. Preheat oven to 350Β°F (175Β°C).
2. In a large skillet, cook ground beef sausage over medium heat until browned and fully cooked, about 8–10 minutes. Drain excess fat and set aside.
3. In a separate skillet, whisk eggs and scramble over medium heat until fully cooked, about 5 minutes. Set aside.
4. Slice slider buns in half horizontally. Place the bottom halves in a 9x13-inch baking dish.
5. Layer scrambled eggs evenly over the bottom buns.
6. Spread cooked beef sausage over the eggs.
7. Place pepper jack cheese slices over the sausage, followed by American cheese slices.
8. Place the top halves of the buns over the cheese.
9. In a small bowl, mix melted butter and maple syrup. Brush the mixture evenly over the top of the buns.
10. Bake for 15–20 minutes, until the cheese is melted and the tops are golden.
11. Remove from oven, let cool for 5 minutes, then slice into individual sliders and serve.
PREP TIME: 20 minutes
COOKING TIME: 35 minutes
TOTAL TIME: 55 minutes
SERVINGS: 12
𝗑𝗨𝗧π—₯π—œπ—§π—œπ—’π—‘ π—œπ—‘π—™π—’π—₯π— π—”π—§π—œπ—’π—‘ (𝗽𝗲𝗿 π˜€π—²π—Ώπ˜ƒπ—Άπ—»π—΄):
β€’ Calories: 460 kcal
β€’ Protein: 20g
β€’ Fat: 32g (Saturated Fat: 15g)
β€’ Carbohydrates: 24g (Fiber: 1g, Sugars: 8g)
β€’ Sodium: 880mg

Address

Us
New York, NY
10008

Website

Alerts

Be the first to know and let us send you an email when Cheese n'chocolate posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category