Dog Biscuits...

Because we have two delightful dogs, we go through a lot of dog treats.When I  look at the ingredients and country of origin of most of them I feel guilty for feeding them to my dogs. I mean, they are part of our family.

I am reminded of an old My Three Sons episode, where Steve cooks up some eggs for dinner. They are horrible, burned and disgusting. The boys look at each other and everyone agrees they are inedible. Chip, I think, says, "Let's give them to Tramp."

Steve looks up horrified, and says, "Chip, he's our dog." And with that statement, Tramp misses out on the burnt eggs. I feel that way about dog treats. Why give our dogs something that we wouldn't eat? (We do give them good dog food, but I make sure I understand what is in it.)

So, with that in mind, I began looking for good dog treat recipes. This one is easy, good for your dog and fairly cheap.  This recipe is adapted from Sweet Peas Kitchen.

Peanut Butter Pumpkin Dog Treats

 Preheat oven to 350 degrees

In a mixing bowl combine:
1-15 oz can pumpkin puree
2 eggs
1/2 C oats (omit if your dog is on a grain free diet)
3 C whole wheat flour (you can use rice or gluten free flour if you want)

3 T all natural peanut butter

1/2 tsp cinnamon, optional**

Stir well then put extra flour on your counter top and plop the dough on it. Roll it around on the flour till it is not sticky. Roll to about 1/2" thick and cut with cookie cutters or cut into strips. Put on a greased cookie sheet and bake for about 30 minutes. I like to shake the pan a bit and then leave them in the oven for a couple of hours. If they are not hard as rocks after than time you can bake them again for another 30 minutes. They will harden as they cool. 

** Do not use a pumpkin spice blend or anything with nutmeg. Nutmeg is toxic to dogs and can make them sick. 

I like to use a cookie cutter like this: It has 8 petals. I like this one because after I cut out one "cookie" I cut it into fourths, making little hearts. Cute! You can also use a small round biscuit cutter or the top of a drinking glass. Then cut each one into halves or quarters.

Scrappy and Rocky love these treats. 

I thought these sounded good too, but I haven't tried them yet. 

APPLE CARROT DOG TREATS

Preheat oven to 350 degrees.

Mix ingredients together in a mixing bowl until dough forms. Roll dough out and cut as above or roll into small balls and press them down so they are about 1/4" thick. Bake until golden brown and cool on a wire rack. 

1 C whole wheat flour

1 C grated carrots

1 tsp baking powder--I use non-aluminum baking powder

1 egg

1/2 C unsweetened applesauce

Adapted from For the Love of Pooch

Take care and let me know if you have other recipes that your dog loves,

Jill 

Fresh out of Waldorfs..

If you never watched the British comedy Fawlty Towers this doesn't make any sense, but you can Google it if you want to.

 At any rate, I just made a tasty Quinoa Waldorf salad that is tasty and healthy. It is a bit of a twist from the original recipe from Family Fun Magazine.

QUINOA WALDORF SALAD

I used two apples-- a green and a red and it made 7 cups. So 3 Weight Watcher Plus points for 1/2 cup and that includes 1 point for a healthy oil. :) Enjoy!

Cook 1 C quinoa in 2 C of water, set aside

Mix together with a whisk and pour over the quinoa:
2 T honey
1/4 C lemon juice
1/2 tsp coarse salt or 1/4 tsp fine salt
3 T olive oil
2 apples, granny smith and 1 red apple, leave peel on for color
1 C finely chopped celery
1 T raisins [can use more, but it ups the point count]
1/3 C finely chopped fresh parsley [optional]
1 oz toasted chopped or slivered almonds
salt and pepper to taste, or I left this out and sprinkled with cinnamon

Chill. 3 points per 1/2 C.

This tastes very fresh and crisp-love the lemon juice with the apples. Nice for the summer. I figure I can pair it with 1 cup Greek Yogurt and for 6 points have a nice lunch.

 Me May 2, minus 66#.

Jill

Another tasty recipe...

Bob was out of town for overnight so tonight I only had to feed myself. I LOVE chicken so I decided to try this healthy recipe from Marilyn S., a friend of mine.

Bruschetta chicken [on the lower part of the photo]. I added a smashed baked potato with broccoli, cheese and sour cream and had a wonderful meal.

The potato was two organic yellow potatoes which together weighed 7 oz, raw. I poked them with a fork and nuked them in my microwave for 3 minutes. Then before serving I smashed them with a cup and peeled away the top bit of skin. I topped them with some left over broccoli, low fat cheese and 1 T of low fat sour cream. For Weight Watchers, that is 5 pp+ for the potato, 0 for the sour cream and I used 1 oz total of the low fat cheese for the potato and the chicken, so that is 2 points for that.

For the chicken, I put my Carhartt sweatshirt on and went out and fired up the grill. It was starting to rain so I am glad we are KY hicks and have our grill on our covered front porch.

For one person:
 1 boneless-skinless chicken breast, pounded slightly to even out thickness marinated in 1T Italian dressing. I used fat free Italian [it is what I had on hand] and added 1 tsp olive oil to it and put it all in a zip lock bag. Marinate at least 10 minutes. My chicken weighed 7 oz raw, so that is 6 pp+ total, 5 for the chicken and 1 for the healthy fat.

Bruschetta topping--Mix together in bowl:
1/2 - 1 tomato, finely chopped {I used a whole Roma}
2T oz mozzarella cheese {I used low fat and used 1 oz total for potato and chicken combined}
1T chopped fresh basil
garlic powder--optional

Heat grill to med [around 350 degrees] and cover 1/2 with foil sprayed with PAM.  Put chicken on uncovered 1/2 of grill and cook 6 minutes with the lid down. Turn chicken over onto the foil and top with the Bruchetta topping, grill with lid down for 8 minutes more until done.  I just used my timer and set it for the appointed minutes and didn't peek. It was done perfectly when the timer went off.

My total meal: 13 WW Points plus, and that included 1 healthy oil, a couple of veggies, lean protein and tasted great. It was also a LOT of food and was incredibly filling.

Enjoy,
Jill

Pizza on the Grill...

Our good family friend Bethel came to visit yesterday so I decided to get out of the kitchen and do individual pizzas on the grill.I made the crust early in the day, put it in a Tupperware container and let it rise for several hours and that worked well.

Later, I sliced up the toppings and lightly sauteed some green bell pepper and red onion while put some sliced mushrooms in the microwave for about 1 minute.

Everyone loved the pizza and if you are watching your weight, it is perfect too. You can't put too much cheese on them so the toppings and grilled flavor carry taste--it is not smothered in cheese.

This is an amazing way to make and eat pizza. The crust is thin and crispy and the toppings fresh and delicious. The pizzas cook fast, so have  your ingredients ready and perhaps have an assistant. [Adapted from AllRecipes.com]

Grilled Pizza This makes about 3 small pizzas. We can do two at a time on  our 4-burner grill.

In a bowl:  dissolve yeast in warm water, and mix in honey. Let set for ten minutes until frothy. Mix in the salt, olive oil, garlic, fresh basil and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.

    1  package active dry yeast or 1 scant Tablespoons
    1 cup warm water
    1 tsp honey
    2 teaspoons kosher salt
    1 tablespoon olive oil
    3 1/3 cups all-purpose flour
    2 cloves garlic, minced
    1 tablespoon chopped fresh basil

You can place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Set aside to rise for 1 more hour, or until doubled again. Another option, is to knead well, put in a covered container, like Tupperware, crack the lid a bit and let rise for a few hours. You don't need to punch down and let rise twice if you don't have time. Just make the crust early in the day, let sit for 3-6 hours, punch down and use.
Heat together in microwave for 30 seconds and set aside.

     1/4 C olive oil
    1 teaspoon minced garlic

Pinch of 1/4 to 1/3 of the dough off. Put flour on the counter and roll the dough out thin--like a pie crust. Make sure the dough is well floured. We found if we put each dough on a square of non-stick foil it was very easy to work with. I rolled out each crust, put it on a sheet of foil and then stacked them to carry out to the grill.

Prepare toppings. You will need:

    1/4 cup tomato sauce with added garlic and fresh basil, or use prepared pizza sauce
    2 cups shredded mozzarella  or pizza cheese-We used a 6 cheese Italian mix and it was great. Be sure it is shredded fine.
    pepperoni, fresh veggies sliced thin--may want to saute a bit.
    garlic olive oil [that you made earlier]
    Two spatulas or a spatula and some tongs
    An assistant is helpful :)--Thanks Kari

Turn on grill or get charcoal grill hot. I like it at around 400 degrees to start with. Brush the grate with some of the garlic olive oil.Turn crust on foil upside down so it drops on the grill. Close lid and let bake for 2 -3 minutes. You want to take it off the grill when the top is puffy and set and the bottom is crispy but not burnt. You may want to turn the grill down to medium low at this point.

While not on the grill--flip crust upside down on the foil it was on before--so that the grill marks are on top. Brush lightly with garlic olive oil and some sauce. Go lightly on the sauce. Top with toppings and cheese. Use a light hand with the cheese. If you are making 3 pizzas only use 2/3 cup on each one. If you put on too much it won't melt. Return to the grill to finish baking. You don't need to hurry this step. Once it is off the grill take your time putting on the toppings. We used spinach, green pepper, red onion. chopped tomatoes, mushrooms. pepperoni and green olives--with everyone choosing their favorites.

Close the lid and bake until the cheese melts and the bottom crust is baked and not burnt. If the crust is done but the cheese not melted move it to a cooler part of the grill and/or put it back on the foil for a minute or two. This takes only about 3 minutes for this part of the pizza to be done.

We did two at a time and while the two were cooking we prepared the others, working in a bit of an assembly line. Each pizza takes only about 2-4 minutes on a side.


Here is a video from AllRecipes that shows how they do it. My crust is thinner. and toppings smaller and we remove it from the grill to put the toppings on. Theirs does not look as good as ours and seems more burnt, but at least you get the idea.

Happy Grilling,
Jill

[Next time we do them I will take photos.]

Bath Bombs...

I love bath bombs. They not only make you smell great but are very moisturizing. But for the past 19 years I have had a basically unusable bath tub. It is a short tub--about 4 feet long. So, it is great for giving little kids and dogs baths, but not so great for adults. It is just too small. So, if I want to have a nice long bath I have to do it when we are at a hotel. That doesn't happen too often.

But now, with the completion of our get-away cottage, I have a nice, new full size bath tub. It is what I have longed for for 19 years. Today as I was getting ready to make some lovely bath bombs to keep at the cottage I thought maybe some of you might like to make some for yourself. At one time I sold them, but honestly they are too labor intensive to make for the price I could charge for them, but making them for myself seems no trouble at all. For one thing, I don't have to wrap them so prettily, and for another I can make a bunch all in my favorite scent and don't have to try to figure out what scents will sell.


So, if you like bath bombs, here is my tried and true recipe. You can also just make it up and put the whole mixture in a container and scoop out about 1/2 C when you take a bath. You don't have to go through the trouble to mold them if you don't want to.

The only hard ingredient to get cheaply is citric acid. It is found in the canning section of stores but is usually kind of expensive unless you have a bulk food store you can get it from. I get it for about $2.00 a pound, but I have seen it up closer to $10, so you may want to keep your eyes open for it.  I get mine at The Kountry Kupboard in Harrodsburg KY or at E&S Sales in Shipshewana, IN

12 Fizzing Bath Bombs

Mix together in a mixer 1 1/3 Cups each of:

• Salt [table or Epsom]
• baking soda
• corn starch

I like to put a damp towel over the mixing bowl and mixer to keep the dust down.

Then add and mix well:

• 1/3 C sweet almond oil [or any light vegetable oil]
• 1 tsp essential oil or 2 tsp fragrance oil for scent  [You can add ground herbs too, but I find that it makes the tub harder to clean out.]

Then add and mix well:

• 1 1//2 Cups of citric acid

Press into 1/2 C molds [I use little disposable zip-loc plastic round containers. I re-use them over and over] and un-mold in a day or two. You can wrap in parchment paper or put in a plastic container to be scooped out as needed.

Molding instructions: I take my 1/2 cup containers and scoop the mixture into them. When I use up all the mixture I put each container in a section of a cup-cake pan so they won't scoot around and then I take a hard cup, like a measuring cup or a drinking glass that is smaller in diameter than the bath bomb container. I press the hard cup down on the top, packing the mixture as tight as I can. If some comes up around the sides or I have some left over in the bowl, I put that back on top and press down again. That's all there is to it.

Note: Just about every recipe I have looked at says to spritz with witch hazel to keep the mix together if it seems to dry. But, I messed around with the recipes enough that with the above recipe I have never had to use witch hazel to moisten it. But, if yours won't mold because it is too dry, you may want to try it.

Enjoy!

Jill

Hot Cross Buns...

I have had a few minutes of culinary/literary fame through the years.

Yesterday I made 90 Hot Cross Buns for family and friends and this morning there are 6 left!

A few  years ago my Hot Cross Bun recipe was featured in the Taste of Home Magazine so I thought I would post it here for your baking pleasure.

Happy Easter,
Jill

I will print it below in full size so you can make these sometime if you want to.



HOT CROSS BUNS
Amounts in parenthesis are for making  BIG batch. I use my Magic Mill kneader, one regular batch makes 18 rolls

3 1/2 - 4C flour  (16C)  
2T yeast  (5T)    
1t cinnamon  (4t)
1/2t cardamom  (2t)

3/4C milk  (3C)
1/2C oil  (2C)
1/3C sugar  (1 1/3 C)
3/4t salt  (1T)
3 eggs [put 2+ 1yolk into dough, save one white]  (12 eggs, 4 whites)
2/3C currents or raisins  (2 1/2 C raisins)  --I prefer currents     

1 1/2C 10 powdered sugar  (6C)

In a large mixing bowl, combine 2C flour, the yeast and spices.  Heat milk, oil, sugar and salt just till warm (115°-120°).  Add to dry mixture; add eggs.  Beat on low for 1/2 minute.  Beat 3 minutes on high.  By hand stir in raisins and enough of the flour to make a soft dough.  Shape into a ball.  Place in a lightly greased bowl, turning once.

Cover; let rise in warm place till double, about 1 1/2 hours.  Punch down; turn out on a floured surface.  Cover let rise 10 minutes. Divide into 18 pieces (72); form into smooth balls. 

Place on a  greased baking sheet [or use parchment paper] about 1 1/2 inches apart.  Cover, let rise till double, 30-45 minutes.  Brush tops with slightly beaten egg white (discard remaining).  Bake 375°, 12-15 minutes, till nice and brown. Cool slightly; frost with crosses on top.

Frosting:  Combine about 1 1/2 C powdered sugar, 1-2 T milk and a dab

Cheese Danish Recipe

This is a great recipe and so easy to make. The main thing is to remember to start it a day early-let time do the work instead of you. [Notice in the picture we already ate half of one before I took a picture.]

I got this recipe from Robin on the Sonlighter Club Forums last year and I have made this recipe 3 or 4 times since.

CREAM CHEESE DANISH-Makes 4
Plan ahead, the dough needs to chill for 8 hours

Dough: Heat first four ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105-115 degrees.

1 (8 oz) container of sour cream or yogurt
1/2 cup of sugar
1/2 cup of butter, cut into pieces
1 teaspoon salt

Using amounts below, combine yeast and warm water in a large mixing bowl. Let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours. [I put it in a Tupperware container in the fridge.]

2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 large eggs, beaten
4 cups of all purpose flour


Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12x10 inch rectangle, and spread each rectangle with one fourth of the cream cheese filling (see below), leaving a 2 inch border around edges. [I like to add cherry preserves on top of the cream cheese, but you don't have to.]

Cream Cheese Filling: Beat all ingredients at medium speed with an electric mixer until smooth.
2 (8 0z) packages cream cheese, softened
3/4 cup of sugar
1 large egg
2 teaspoons vanilla extract [or almond]

Cut 6-8 diagonal slits along each long end, about 2 inches deep—almost, but not quite to the filling. This will make “arms” along each side. Make sure to make the same amount on both sides. Starting at the bottom, fold the right arm over the dough, then a left, then the right, and so on so it looks like a braid. Turn both ends up and press shut so the filling doesn’t come out the bottom.

Cover and let rise in a warm place (85degrees), free from drafts, about 1 hour or until doubled in bulk.

Slightly beat an egg white and brush on just before baking [optional] I put some streusel on top too [see recipe below], but it is optional.

Streusel: [optional]
Mix together till crumbly:
2T butter
2T sugar
1/3 C flour.

Bake at 375 degrees for 15-20 minutes or until browned. Drizzle warm loaves with powdered sugar glaze. Yield 4 (12 inch) loaves.

Powdered Sugar Glaze: Stir together all ingredients

1-1/2 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla extract [or almond

Note: Braids may be frozen after baking. Thaw in refrigerator, and glaze before serving.

Variations—
• Put almond in the cream cheese and top with slivered almonds instead of struesel.
• Put several teaspoons of cherry, raspberry or peach jam on top of cream cheese before
braiding dough.

Enjoy,
Jill

Pumpkin Scones

I know it is not really fall yet, but with the unseasonably cool mornings I start to dream about Pumpkin Scones. So, for those of you who like spicy pumpkinny things, here you go. Maybe I will make some today and add pictures.

MAPLE PUMPKIN SCONES

Preheat oven to 425°. Spray baking sheet with non-stick spray or use parchment paper.

In a large bowl combine:
1 1/2C flour (white or fresh whole wheat)
1 C rolled oats [quick or old fashioned]
1 Tablespoon baking powder
7 Tablespoons sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger

Cut in till mixture resembles crumbs:
6T butter, chilled, cut into pieces

In a small bowl, whisk together, then add to flour mixture:
1 large egg
1/2 C pumpkin puree (or canned pumpkin)
3Tablespoons half and half (or you can use eggnog or even skim milk)

Mix gently just until dough is formed (less handling makes a lighter scone).

Shape into a ball, then pat into an 8” circle. With a sharp knife, cut into 8 wedges, separate them a little bit and place onto the prepared baking sheet. Pieces should not touch each other. Bake for 14-17 minutes at 425° until lightly browned, and a nice crust formed.


Cool a bit, but when scones are still warm, use a brush to paint a coating of the glaze over the top of each scone. If the glaze is too thick, add a bit of milk to thin down. Then, while that glaze firms up, prepare spiced icing. When glaze is set, drizzle spiced icing over scone and allow to set before serving.

Make a glaze by combining in a small bowl:
1 C powdered sugar
2 Tablespoons maple syrup (or milk or eggnog)
1/8 tsp cinnamon (omit if using the frosting below too)
Splash vanilla
.
(Optional) To make them a bit spicier and prettier, make the following:

Spiced Icing:
Use the frosting that is left over above and add:
¼ tsp ground cinnamon
1/8 tsp ground ginger
Pinch of cloves.
Enough powdered sugar to make it thicker.

Take a fork and dip in the spiced icing and drizzle over the glazed scones.

These are incredible.
And if you want to really treat your tastebuds, you can serve with the following butter.

CHERRY or CRANBERRY SCONE BUTTER
Serve with any type of scone

Put together in a small heat-proof bowl:
2 Tablespoons dried cherries or cranberries
½ C boiling water

Let set 5 minutes, pour off water and chop berries. Add to berries and whip together:

½ C soft butter
3 Tablespoons powdered sugar

Cover and refrigerate for at least one hour. Serve with warm scones or biscuits.

Take care,
Jill

Oh, and I should mention, there is nothing better to drink with scones than English Breakfast or Darjeeling Tea. My favorite place to buy tea leaves can be found here.



Check out my post on my other blog--Chocolate Monkey--a great chocolate dessert.

Husband Chow...

Back when I was in high school we had our own pond about 15 feet from the house. In fact, I had a room with a sliding glass door that looked out over the pond and I loved to watch the red-winged blackbirds, the muskrats, turtles, frogs and the various other wild life that visited our pond. [Maybe another time I will tell about the time the neighbor's hogs enjoyed the pond and how my mom fought them off!]

My dad stocked the pond with bass and trout-and there were a ton of little bluegill everywhere. There wasn't enough natural food for all the fish, so every once in a while, Dad would buy a 50# bag of Purina Trout Chow and we would feed the fish every day.

For years I have thought how wonderful it would be to have Purina Teen Chow or Purina Family Chow. I guess pasta, rice and potatoes got us through the teen years, but they weren't quite as easy as to make as just grabbing a cup of some chow and tossing it to the teens. In the past year I have made what I lovingly call "husband chow"-- but Bob just calls it granola.

For at least a year, every single morning, Bob scoops out some husband chow for breakfast. He covers it with milk and he is good to go. And that's it. If I am not around to make him something for lunch, he eats it again for lunch. I thought you might want to know how to make this fantastic, whole grain, all natural food for your husband, kids or for yourself.

I guess we could call it Family Chow, or just plain ole granola.
Husband Chow

In a large bowl, combine the following with a wooden spoon:

6 Cups Old Fashioned Rolled Oats
6 Cups Rolled 7 grain [available in bulk or health-food stores, or just use more rolled oats]
1-2 Cups Coconut [if you like it]
1-2 Cups of various nuts, like slivered almonds, chopped walnuts, etc.
1-2 Cups of shelled sunflower seeds
2 T Cinnamon

Then mix together and pour over the grains, mix well.
1 C vegetable oil
1 C honey or pure maple syrup
1 T vanilla

Line a two 9 x 13 cake pans with parchment paper or grease well. Put granola in the pans, put in 300 degree oven for about an hour, stirring every 15 minutes. Remove from oven, let cool. [To boost nutritional value, you may want to add 1/2 to 1 C of ground flax seed after you remove from the oven, and stir well. If you want dried fruit in your chow, add and stir it in after you remove from the oven.]

Enjoy and Take care,
Jill

The Best Hot Cocoa...

It is really cold here today, in fact it is zero degrees outside and 53 degrees in our bedroom! We keep the vent closed and use a nice fluffy down comforter. Great for sleeping, but hard to get up.

Cold days scream for cups full of hot cocoa, so today I thought I would post my two favorite recipes. The one I make most is an old fashioned cocoa type:


[Scotty sledding age 3]

OLD FASHION COCOA
For one quart of cocoa:

1/3 Cup of baking cocoa, I like the Hershey's Special Dark
1/3 Cup of white sugar [May use 1/2 to 2/3 C sugar if you like it sweeter?
1/4 Cup of water

Blend together in a sauce pan, bring to a boil over medium heat and boil for about a 45 seconds, then whisk in:

1 quart of milk

Heat, but do not boil. If you have a thermometer, 180 degrees is a good temperature for cocoa.

Add:
1 tsp vanilla
1T butter [optional, but it does make it more creamy, this is real butter not whipped margarine]

Serve hot, may top with whipped cream and a bit of dry cocoa or cinnamon sugar or marshmallows.
_______________________________
The second recipe is an "Adults only" type cocoa. Not because of adult ingredients, but because it is more chocolaty and not as sweet.

RICH HOT BITTERSWEET COCOA- Serves about 4

This is the most chocolatey, richest chocolate I have ever had. If you want more of a creamy taste, add a dollop of whipped cream, but for showing off the complexities of the rich chocolate taste, this can’t be beat. This is a grown up hot cocoa—just give the kids some Swiss Miss!

6 ounces of bittersweet or semi-sweet chocolate (not unsweetened), cut up
1 ½ C boiling water
1 ½ C milk

Place the chocolate in a small saucepan. Pour about ½ of the boiling water over the chocolate and stir until the chocolate is melted and smooth. Stir in the rest of the boiling water and the milk. Heat over medium heat, whisking continuously, until hot, but not boiling. 180° is the optimal temperature for cocoa. Serve immediately. (Use chocolate with 60%-70% chocolate).

Recipe comes from the amazing book, Bittersweet by Alice Medrich and Deborah Jones

I don't want this to become a recipe blog, so I feel I owe you all something beyond two recipes. I love chocolate, and after careful research, I have discovered that it actually has only a small amount of caffeine when compared to coffee or cola drinks. I thought chocolate lovers everywhere would love to have this information.

The chart shows the beverage or food and the average mg. caffeine

[Cris, about 14]

COFFEE, 5 oz cup
Brewed, drip method 115
Brewed, perc. method 80
Instant 65
Decaffeinated:
brewed 3
instant 2

TEA, 5oz cup
Brewed, major US brands 40
imported 60
Iced (12oz glass) 70
Instant 30
Decaff. brewed 3

SOFT DRINKS, 12oz 30-60

CHOCOLATE
Cocoa, 5oz cup 4
Chocolate milk, 8 oz 5
Chocolate flavored syrup, 1 oz 4
Milk chocolate, 1 oz 6
Dark and semi sweet, 1 oz 20

You will notice I didn't publish a calorie chart!

Take care,
Jill