If you are following me on the SnapWorldUniverse (search pinchofyum!) let me just say, you are so kind and patient. I have zero percent of a clue what I’m doing and yet somehow it feels okay and maybe even fun to do these dorky, unpolished little videos of food and life and Sage and share them with my SnapFriends.  Is that the right way to say that? I’m almost 29 which is almost 30, okay? Just let me be old.
A few of you have even snapped me pictures of your Pinch of Yum dinners and/or recipe questions. Like, sent them directly to me. And I might have squealed and run into the next room and told Bjork about it in detail because social media makes me cray like that.

Okay, that sauce tho!

Coming atcha like a dark horse:
And just like that, you have yourself an Everything Sauce.

A 5 Minute Magic Green Sauce that can be a dressing for your favorite salad or a sauce for your chicken or a rockin’ chip dip for that party you’re hosting tonight with you, yourself, and your sweats in front of the TV. Oh my word, you’re doing one of those, too? WE’RE TWINS.

This usually means that there’s too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it’s important to not over-flour to start with. See the video in this post for reference on the correct consistency!

Can I freeze chocolate chip cookie dough?
Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We’d recommend letting them thaw on a sheet pan (covered) before baking.

Can I make these gluten-free?
We’ve never tried it with this recipe, but I’m sure you could! If you have a favorite, gluten-free flour, that’s probably your best bet. We’d love to hear how it goes.

How should I store the cookies after baking?
The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh!

NOTE ABOUT REAL SUSHI: I absolutely don’t want to discourage you from trying to make *real* raw fish sushi at home, especially if you have some kind of sushi wizard in your life to hold your hand and tell you it’s okay as you cut off those little buttery pieces of a raw tuna steak and put them directly in your mouth. ohmygosh ohmygosh ohmygosh!!! I know, right? There is no food experience like it, and even the squeamy part of putting the raw fish in your mouth is (I promise you) DIVINELY DELICIOUS and will absolutely make you question the meaning of life.

But in the end, since practicality remains our close companion for weeknight dinners, we ultimately embrace the fake-out sushi bowls zone. We fry up some tofu, we toss it all in bowls with our favorite sushi friends, and we call these things AMAZING DYNAMITE PLANT POWER SUSHI BOWLS.

2 tablespoons olive oil
1 onion, finely diced
4 cloves garlic, minced
1 6-ounce can diced green chiles (or fresh minced jalapeños)
3 tablespoons tomato paste
2–3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
2 tablespoons soy sauce
1–2 teaspoons salt (more or less to taste)
2 14-ounce cans diced or crushed tomatoes (with juices)
1 14-ounce can beans of choice (optional, see notes)
1 cup water

Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.
Serve with your favorite chili toppings, and there it is! VEGETARIAN CHILI! You did it. The equipment section above contains affiliate links to products we use and love!

Beans: A lot of vegetarian chili recipes are based around beans, and I wanted this recipe to be bean-optional for people who don’t like or can’t have beans. So if you want to skip the beans altogether, no problem! That being said, I like black beans in this vegetarian chili, but kidney beans, white beans, or pinto beans would all be great.

Toppings: For vegetarian chili – sour cream and cheddar or queso fresco. For vegan chili – cilantro, avocado, pickled onion or jalapeno, radishes, tortilla chips.

To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.
NOTES
The equipment section above contains affiliate links to products we use and love!

The flaxmeal adds a nice flavor/texture and helps the lasagna hold together, but it’s not essential.

Freezer Meal Version

Sauté:
1 tablespoon olive oil
2 cloves garlic, minced
4 ounces fresh spinach
Mix with:
1 15-ounce container ricotta cheese
1 egg
Layer and freeze in dish:
1 24-ounce jar of really good pasta sauce
10-12 uncooked lasagna noodles
2 1/2 cups shredded Mozzarella cheese
Bake from frozen: 425 degrees for 75 minutes. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.

And cover with more sausage gravy.
We might just need to call it like it is: the holidays are probably a little weird for most of us right now. A brunch with close family and friends can make it seem just a little more normal. Even if that brunch is for a smaller group than we’d wish for.

Food is my ultimate favorite way to bring little joys into the everyday, and in this season, HOLY SMOKES we need those little joys! We need that biscuits and gravy egg bake. We need extra sausage gravy. Whisk the eggs, grate the cheese, pop the biscuit pieces in there, and let’s eat.

Easy biscuits and gravy egg bake brunch for the win.
My friend Sarah (of Sarah’s White Chicken Chili fame) told me about this recipe on Tasty a few years ago and I just finally got around to trying it! I changed up the layers a bit from their version, and I knew I had to make it a green chile gravy when I saw a local restaurant with biscuits and green chile gravy item on their takeout brunch menu, which is how we ended up at this delicious biscuits and green chile gravy egg bake point in our lives!

SUPER good real food salad with a short ingredient list! Cilantro, sweet potato, roasted corn, pepitas, and a homemade chipotle garlic dressing. vegan / vegetarian.
INGREDIENTS
for the sweet potato noodle salad:
olive oil
2 sweet potatoes, spiralized!
4 ears sweet corn (kernels cut off the cob)
1 cup chopped fresh cilantro
1 cup chopped fresh greens – spinach, micro greens, arugula, whatever
1/2 cup pepitas
for the chipotle dressing:
1/3 cup olive oil
3 tablespoons water
2 individual chipotle peppers, canned in adobo sauce
1 clove garlic
1 teaspoon agave or honey
juice of one orange
juice of one lemon or lime
generous pinch of salt
INSTRUCTIONS
Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened. See notes.
Wipe the skillet out so it’s dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.
Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
Toss with the salad ingredients and you’re good to go!

If I manage to venture out to the store, even though I have a short list, what are the chances I find a few other yummy ALDI holiday treats waiting for me on the shelves? 100%.

But also, what about if you’re not wanting to / able to leave the house right now? VERY RELATABLE. You can shop ALDI via Instacart which is how I do 90% of my real-life ALDI shopping. Not sure about you, but I almost always have to work a little harder to make my cart total get past $35 for free delivery because ALDI is so affordable! Oh darn, looks like I need to throw in a few extra boxes of our favorite wheat crackers, a couple of packages of amazing marinated olives, and at least three bricks of goat cheese with blueberries. Shoot. Bummer. …How soon can it get here?

Okay, biscuits and gravy egg bake.

Here’s what happens: we just layer all the good things. Whisked eggs, biscuits, cheddar cheese, green chile sausage gravy…

What results from this mind-bendingly easy combination of ingredients is nothing short of a holiday miracle. Bless you, Homemade Oreos.

The fudgy cookie, the thick swirl of cream cheese frosting, the dense, soft, buttery texture of all of it together after chilling in the fridge (or sitting on your snow-covered Midwestern porch) for a few days is a specific brand of joyful moment that I wait all year for.

Put on the cozy sweater, get a mug of milk, or eggnog, or hot dark coffee (omg), and let the magic loose.

MORE OLD-SCHOOL DESSERT GEMS
Give us all the retro baked goods and desserts (like good Midwesterners). Some other favs from the blog:

The Best Soft Chocolate Chip Cookies (classic of all classics!)
The Best Easy Peanut Butter Pie (peanut butter, cream cheese, whipped topping, YES)
Blender Lemon Pie (grandma’s favorite)
Golden Grahams Bars (gimme all the cereal bars)
Modern Scotcheroos (modern makeover on a classic)
Fruit Pizza (more cream cheese frosting happiness!)
Chocolate Peanut Butter Saltine Toffee (yes, saltines – trust)
The sweet mom of the family that I babysat for in high school used to make these, which is why I’m calling these old school. ♡ Sometime in the early 2000s, I got the recipe from her and then gave it to my mom who went on to make these for all our swim meets. To this day, I have friends who make these every year as a Christmas cookie (myself often among them). They’re wonderfully basic, charmingly old school, and dangerously good.

This recipe was originally published way back in 2012 (woah!). We spruced it up with some new photos a few years ago, and it’s still one of our ultimate easy-cozy favorites that we just keep coming back to again and again. If you haven’t yet experienced its magic, please, please make it happen tonight.

Now is a good time to:

wear cozy sweaters
get a few candles going
immerse your house in the flavors and smells of your favorite classic comfort-food-but-still-kinda-healthy simmering stovetop recipes.
For example, RED CURRY LENTILS DUH.

These red curry lentils are one of my all-time favorite recipes. As is usually my vibe, we’re working with very basic pantry ingredients here and simple, straightforward prep. It’s hard to mess this one up.

Just cook your lentils and toss them in up this spicy red curry sauce with sauteed onions and a shot of coconut milk. OH MY PERFECTLY SPICY GOODNESS.
I’ve kind of had a fling with lentils lately. Or wait, like, over the last 8 years. These guys, this one, that other one, and now a walk down memory lane back to the original that started my love affair? I can barely stand it. If you’ve never made lentils before, this is a perfect recipe to introduce you to the magic of the most cheap, healthy, versatile, and absolutely delicious little food in the pantry. The Humble Lentil reigns supreme.

We’re always trying to eat a little better around here. Right? Maybe.

But there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk.

Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count.

Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level.
I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.

And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.

There is nothing sensible about this beautiful sugar and butter perfection.

Holiday times mean big food times, and big food times mean WE START WITH BRUNCH.

My love for this biscuits and gravy egg bake is borderline over-the-top. There are zero things not to love about a casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces poking out the top, and buried under a blanket of creamy, savory, mildly spicy green chile sausage gravy.

It is THE brunch dish of 2020 for me because:

It’s so easy.
It’s a crowd favorite.
Each piece gets smothered in green chile gravy.
Repeat: green chile gravy.
And how about just a little more gravy.
It’s really, really delicious.
I like to pick up all the ingredients for this at ALDI: Simply Nature Organic Whole Milk, Simply Nature Organic Cage Free Eggs, Bake House Creations Jumbo Buttermilk Biscuits, Appleton Farms Premium Pork Sausage, Pueblo Lindo Chopped Green Chiles and really good Happy Farms Shredded Mild Cheddar Cheese. Super short ingredient list.

Celery: Cook the tiny celery with its stems and leaves. A delicious, woody flavor emerges, you will be as if transported to pine forests.

– Jerusalem artichoke: Its trapezoidal shape and thin shells make it difficult to peel the yam. It’s hard not to waste it while robbing. However, you do not need to peel the yam. An idea; Grind olive oil, parsley, hazelnuts, mix with unpeeled ground apples and put in the oven.

– Onion: You can plant the top of the onion, which is normally thrown away, in the ground and grow new onions. This is called recycling!

Leek: White and light green parts of leeks are generally used in recipes. The long dark green parts usually go to waste. One way to utilize them is to place them underneath when cooking meat, chicken or fish in the oven. It gives height and flavor.

Cabbage: It may not end up eating cabbage. The best way to make use of more is actually to freeze. Cut the cabbage into 4 and blanch. Freeze it after draining the water well. Cabbage lasts this way for months, even years.

– Beet: You can boil the stems or make beet stalks with olive oil. Color is enough! The leaves of beets are also called red spinach, they are so healthy. You can eat its young leaves raw like a salad, and the harder leaves after lightly boiling.

Potatoes: Do not throw away the skins of peeled potatoes. Bake it in the oven with olive oil, salt and pepper and make chips. The water in which you boil the potatoes has a lot of ingenuity; Use it instead of water to thicken sauces or make bread. Potato juice adds both flavor and texture.

Blend 200 g boiled chickpeas with 1 tablespoon peanut butter, 1 teaspoon tahini, ½ teaspoon baking powder. It can reach the consistency of dough within 2 minutes. Then add 50 grams of chocolate drops, mix and form a cookie. Bake in the oven for about 15 minutes at 180 degrees.

It is also seen in 2018 food and beverage trends that Middle Eastern cuisine will enter more menus all over the world next year, and of course, falafel and hummus made from chickpea flour will add to its reputation. On the one hand, we will meet with unfamiliar uses of chickpeas.

Nowadays, the shelves of supermarkets, especially in America, are full of innovative chickpea snacks. These include ready-made hummus packages flavored with vegetables such as spinach and beetroot, popped chickpea kernels, baked and spiced chickpea chips, gluten-free and protein-filled cookies and crackers made from chickpea flour. Offering many different snacks by baking or frying chickpeas, the brand named Chickpeatos has recently released a product that can replace bread crumbs from chickpeas. It seems that we will see chickpeas on the shelves in many different ways.

There is also the “Aquafaba” type. This is the water in which we cook dried legumes like chickpeas (Aqua: Water Faba: Legume). If you are using ready-made boiled chickpea products, you may want to consider the water in the can. Our elders do not throw out the legume water, they always use it when baking cakes and pastries, and of course they know something. When we whisk this water at high speed, its consistency is very similar to the foam state after whisking the egg white. Chickpea juice, which is used in desserts such as Pavlova and mereng, offers an excellent alternative for those who are allergic to egg white, eat vegan and do not prefer to consume eggs.

Bake More In 2021
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A set of five stainless-steel mixing bowls with matching airtight lids so you can save your extra batter instead of having to deal with three dozen.
A 14-piece pastry bag set for pristine piping and delightful decorations! Everyone will think your baked goods came straight from a high-end bakery .
A cast-iron Dutch oven for some no-knead crusty or artisan bread. And of course you can use it for some amazing one-pot meals, too!

A five-piece nonstick bakeware set from Rachael Ray’s collection so you can cake it up with the best of them! This set includes a cookie sheet, a cake pan, a loaf pan, and two round cake pans all made from durable carbon steel that won’t warp when you bake!

Ham is a fast favorite during the holidays and it’s obvious why: it’s super simple to make, juicy and delicious, and possibly the most impressive main dish. A glistening glossy ham is a thing of true beauty. This year, instead of buying an expensive ready-made one, make your own mind-blowing char siu inspired honey baked ham instead.

If you’ve never glazed your own ham before or if you’ve only ever eaten dry ham, you’re probably wondering why I think ham is so delicious. Trust me when I say a perfectly glazed ham is just the right amount of salty balanced with sweet, with full hammy flavor.

Ham is everything right in the world, at least at the dinner table. Thanksgiving this year is looking a little different so maybe you’re not making a whole turkey, but who’s to say you can’t make yourself a ham?! Ham comes in all shapes and sizes making it perfect for a little pandemic honey baked ham holiday cheer.

Simply put, honey baked ham is a ham baked with a honey glaze. A juicy, fully cooked ham is glazed with honey and spices and baked through until warm and cozy and lacquered with sweet honey goodness. It’s the perfect easy show-stopping centerpiece for any dinner celebration.Honey baked ham also happens to be the name of a super popular ham purveyor that sells honey baked hams, but you can easily make your own at home without shelling out the big bucks.

Why this honey baked ham?
Classic honey baked hams are delicious but if you’re going to take the time glaze your own ham, then it’s your chance to shine and get creative! Originally I was going to make a brown sugar bourbon apricot glaze but Mike made a comment about how he thought I was going to char siu the ham and this is the beauty we came up with!

Honey baked char siu ham is a perfect balance of sweetness and umami thanks to a combination of brown sugar and honey, a splash of soy sauce, hoisin sauce, and a hint of five spice.

This tasty kit has: a reusable pastry bag, a reusable pastry tip, French lavender from Provence, dark chocolate from Belgium, a macaron baking mix, and a recipe card.A five-speed hand mixer from KitchenAid because it’s time to upgrade from spending 20 minutes mixing ingredients with a fork. No more chunks of unblended flour in your fudge brownies!It helped me to easily make a cheesecake; it blends well and is powerful. I like the different speeds. It makes baking so much easier! I also like that you can easily set it down between ingredients without making a mess.
A cute and complete macaron baking kit so you can try your hand at French pâtisserie. These are very nice quality, sturdy, nonstick baking sheets. I needed a great baking sheet because my daughter loves baking cookies. So I bought these, and they are AMAZING. They are on the smaller side, which works fine for our baking needs. The height of edges/corners are perfect so there isn’t anything overflowing into your oven. Need help creating the perfect macaron shape? Check out this silicone macaron baking mat.

A stainless-steel cooling rack versatile enough to be used for all your baking, broiling, roasting, or decorating needs! A great product! It held up well to baking, broiling, and being scrubbed clean with a basic kitchen scrubby. It fit perfectly in my standard cookie sheet and kept my food out of the grease! No warping or bending with heat or cold water.”A box of unbleached and compostable parchment paper that’s as eco-friendly as it is microwave and oven safe. You don’t have to choose between becoming a better baker and saving the planet!A retro KitchenAid stand mixer with attachments that’ll allow you to easily knead dough, whip up whipped cream, and mix cake batter. With a pouring shield, a tilting head, and a bowl with ergonomic handles, there’s almost no way you make a mess while inventing your new dessert!
I purchased my Artisan KitchenAid Stand Mixer about a month ago and I love it. I’ve whipped up loaves of bread, scones, cakes and all have turned out amazing. I love the ease of using the bread hook, it certainly does the hard work for me. The hooks are so easy to attach, and the 5qt stainless steel mixing bowl is the perfect size. My mixer came with a splash guard so I can add flour to eggs and butter without it flying everywhere. So happy I finally made the decision to treat myself by buying this mixer.

Buy a ham: Hams come fully cooked at the store making this the simplest meat dish you’ll ever prepare. Get a bone-in spiral cut ham, more on that below.
Let the ham temper: Take your ham out of the fridge and let it come to room temp for 2-3 hours, which will help your ham heat through evenly without drying it out.
Make a glaze: combine all the glaze ingredients together in a saucepan and bring to a gentle simmer.
Prep your pan: add 1 cup of water and a rack to a roasting pan. The water will steam the ham, making it nice and juicy.
Bake the ham: Place the ham cut side down and bake in a low oven, glazing every 20 minutes, until the ham is warmed through.
Caramelize: For the last little bit, brush on extra glaze and turn the heat up to caramelize. Let rest and enjoy!
Char siu honey baked ham ingredients
If you love the sweet and smoky flavors of Chinese char siu, you’re going to love this char siu inspired ham. You’ll need: brown sugar, honey, hosin sauce, soy sauce, Shaoxing wine, five spice, white pepper, garlic, ginger, and a spiral cut bone in ham. The glaze is so addictive and full of umami you’re going to want to save the extra (there will be extra) to serve alongside the ham!

Brown sugar and honey
We’re going with a combination of brown sugar and honey so the brown sugar can add dark caramel notes while the honey adds light golden notes.

You can freeze these 2 ways, before baking and after baking:

Before baking
After cutting the rolls, place them in the pan, then immediately cover with plastic wrap and freeze – don’t let them proof. The night before you’re going to bake, let the rolls rise overnight in the fridge. The next day, 1 hour before you’re going to bake, let them rest on the counter top, then bake as directed.

After baking
Let the rolls cool completely and leave them unfrosted. Wrap up the entire tray or separate them out individually. Defrost at room temp then warm in a 350°F oven until warmed through, about 10 minutes, or microwave for 20-30 seconds.

How to store cinnamon rolls
Keep them in an air tight container on the counter top for up to 3 days. After that, store them in the fridge for up to a week and make sure you reheat before enjoying!

How to reheat cinnamon rolls
Heat in the microwave for 20-25 seconds or in a low oven for 5 minutes or until warmed through.

Cinnamon rolls or cinnamon buns?
Do you think there’s a difference between cinnamon rolls and cinnamon buns? Personally I use the terms interchangeably. They’re both soft and squishy and delicious. But, did you know that the youths refer to people as “cinnamon rolls”? When someone calls you a cinnamon roll, it means you’re soft and cute. It’s a good thing!

And cover with more sausage gravy.
We might just need to call it like it is: the holidays are probably a little weird for most of us right now. A brunch with close family and friends can make it seem just a little more normal. Even if that brunch is for a smaller group than we’d wish for.

Food is my ultimate favorite way to bring little joys into the everyday, and in this season, HOLY SMOKES we need those little joys! We need that biscuits and gravy egg bake. We need extra sausage gravy. Whisk the eggs, grate the cheese, pop the biscuit pieces in there, and let’s eat.

Easy biscuits and gravy egg bake brunch for the win.
My friend Sarah (of Sarah’s White Chicken Chili fame) told me about this recipe on Tasty a few years ago and I just finally got around to trying it! I changed up the layers a bit from their version, and I knew I had to make it a green chile gravy when I saw a local restaurant with biscuits and green chile gravy item on their takeout brunch menu, which is how we ended up at this delicious biscuits and green chile gravy egg bake point in our lives!

Biscuits and Gravy Egg Bake! YES! A casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces, and buried under a blanket of creamy green chile sausage gravy.

INGREDIENTS
Green Chile Sausage Gravy

1 lb. Appleton Farms Premium Pork Sausage
4 tablespoons butter
4 tablespoons flour
2 cups Simply Nature Organic Whole Milk
1/2 teaspoon salt
1 can Pueblo Lindo Chopped Green Chiles

Egg Bake

8 Simply Nature Organic Cage Free Eggs
1/2 cup Simply Nature Organic Whole Milk
1/2 teaspoon salt
12-ounce tube of Bake House Creations Jumbo Buttermilk Biscuits (about 6–8 biscuits), cut into small cubes
1 cup Happy Farms Shredded Mild Cheddar Cheese
INSTRUCTIONS
Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.

Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine.

Holiday times mean big food times, and big food times mean WE START WITH BRUNCH.

My love for this biscuits and gravy egg bake is borderline over-the-top. There are zero things not to love about a casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces poking out the top, and buried under a blanket of creamy, savory, mildly spicy green chile sausage gravy.

It is THE brunch dish of 2020 for me because:

It’s so easy.
It’s a crowd favorite.
Each piece gets smothered in green chile gravy.
Repeat: green chile gravy.
And how about just a little more gravy.
It’s really, really delicious.
I like to pick up all the ingredients for this at ALDI: Simply Nature Organic Whole Milk, Simply Nature Organic Cage Free Eggs, Bake House Creations Jumbo Buttermilk Biscuits, Appleton Farms Premium Pork Sausage, Pueblo Lindo Chopped Green Chiles and really good Happy Farms Shredded Mild Cheddar Cheese. Super short ingredient list.