1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 406g Recipe makes 2/3 cup) |
||
| Calories 1669 | ||
| Calories from Fat 1246 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 138.4g | 213% | |
| Saturated Fat 87.5g | 437% | |
| Monounsaturated Fat 35.8g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 366mg | 122% | |
| Sodium 986mg | 41% | |
| Potassium 190mg | 5% | |
| Total Carbohydrate 120.6g | 40% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 115.3g | ||
| Protein 2.6g | 5% | |
Low Fat Peanut Butter Oatmeal Cookie
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: alligirl
On Aug 19, 2009
This spread is decadent! I made it today, and plan to use it on english muffins, bagels and waffles or pancakes (I can't decide!) I could not wait to taste it, and it didn't disappoint. I will definitely make this again...I followed the recipe as written, but others may want to use unsalted butter; I like salt! Thanks for sharing, Sarah_Jayne.
Showing 1-3 of 9 collections
Explore AllSister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved