Category: Side Dishes & Salads

Jello-Filled Melon

Who would’ve thought that cherry Jello and cantaloupe go together so well? This Jello-filled melon is just fun to look at and make. Everyone will oooh and ahhh when you serve it. And when they bite into it they’ll thank you. Because they aren’t expecting this to be great. Well, it’s not all for show.

Jello-Filled Melon

Have A Fun Breakfast!

Jello-filled melon is definitely on my list of favorite sides for breakfast (or breakfast for dinner…)! I can see trying this same recipe using a honeydew melon and a different flavor of Jello, such as lime! Or I might make both and have a melon bar!

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Also try my crowd-pleasing skinned watermelon!

Jello-Filled Melon
Print Pin
5 from 1 vote

Jellin’ Melon

Who would’ve thought that cherry Jello and cantaloupe go together so well? This Jello-filled melon is just fun to look at and make. Everyone will oooh and ahhh when you serve it. And when they bite into it they’ll thank you.
Course Side
Cuisine American
Keyword jello-o, melon
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8
Calories 24kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

Instructions

  • Cut the melon in half and scoop out the seeds. Also cut a small piece off the bottom of each half so that it stands up without rolling around.
  • Pour the contents of the Jello package into a medium bowl.
  • Whisk in the hot water and continue whisking for 2 minutes.
  • Stir in the cold water.
  • Place Jello into the refrigerator for 15-25 minutes or until it just starts to thicken. You don’t want it to gel, but you do want it to be thickened enough so that it doesn’t absorb into the melon.
  • Pour Jello into the melons and place in the refrigerator until completely gelled, about 3 hours. Note: I placed the melon halves on a baking sheet in the fridge BEFORE adding the Jello. I then poured the Jello into the halves using a measuring cup. This kept me from spilling the Jello as I probably would have had I filled them first and then tried to transfer them to the fridge.
  • Cut into wedges using a sharp and slightly wet knife. Serve.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 184mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2334IU | Vitamin C: 25mg | Calcium: 6mg | Iron: 1mg

Nutritional values are approximate.

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Macaroni-And-Cheese Muffins

These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time. It might keep Uncle Henry from snagging all of the mac-and-cheese out of a dish. It’s a lot more obvious that you’re hogging them all when you have to stack 10 of these little round morsels onto your plate.

Macaroni-And-Cheese Muffins

Pop-In-Your-Mouth Goodness

Macaroni-and-cheese muffins are rather fun to eat too. You can use your favorite mac-and-cheese recipe instead, if you like. Just watch the cook time because you might have to adjust it a bit. You want the macaroni to set up good in the tins.

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Also try my mac-and-cheese waffles.

Macaroni-And-Cheese Muffins
Print Pin
4 from 1 vote

Macaroni-And-Cheese Muffins

These macaroni-and-cheese muffins would be great for a family gathering. They’re easy to make and taste fantastically cheesy! You can make a big, huge batch of them in no time.
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, muffins
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 231kcal
Author Found on the web

Equipment

Ingredients

  • 2 cups elbow macaroni
  • ½ teaspoon kosher salt plus more for the pasta
  • 1 tablespoon unsalted butter softened
  • 1 large egg lightly beaten
  • 1 cup milk
  • 1 ½ cups sharp cheddar cheese shredded, divided
  • 1 ½ cups Mozzarella cheese shredded
  • ½ cup bread crumbs seasoned
  • 2 teaspoons olive oil

Instructions

  • Preheat oven to 350 F.
  • Add pasta to a large pot of lightly salted boiling water and cook for 8 minutes.
  • Drain and return to the pot.
  • Add the butter and egg and stir until the butter is melted and the pasta is coated.
  • Add the milk, 1 cup of the cheddar cheese and all of the Mozzarella cheese and stir until the cheeses are melted.
  • Spray a muffin pan with non-stick spray.
  • Spoon in the pasta mixture.
  • Top with the remaining cheddar cheese.
  • In a small bowl combine 1/2 teaspoon of salt, the bread crumbs and olive oil.
  • Sprinkle over the tops of pasta.
  • Bake for 30 minutes or until golden brown.
  • Let rest for 5 minutes, letting the cheese set, before removing from the muffin tins to serve.

Notes

Use your favorite cheeses.

Nutrition

Calories: 231kcal | Carbohydrates: 22g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 334mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 324IU | Calcium: 212mg | Iron: 1mg

Nutritional values are approximate.

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Mexican Cornbread Salad

I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. But the two together? Hmmmm. Not so sure. But, it really came out very good. Why was I such a skeptic? Every bite has all of my favorite flavors. 

Mexican Cornbread Salad

I’d Add Some Kick….

Depending on who you’re serving this Mexican cornbread salad to, I’d add some pickled jalapenos , or add some Creole seasoning to the Ranch before using it. But, that’s just me. I like a little spicy kick to my dishes. Not too much, though.

For the cornbread mix I like to use Jiffy. But your favorite brand will work just as well, too.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my quick and easy taco salads.

Mexican Cornbread Salad
Print Pin
4 from 1 vote

Mexican Cornbread Salad

Each and every bite has all of my favorite flavors. 
Course Side
Cuisine Mexican
Keyword cornbread, Mexican, salad
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10
Calories 155kcal
Author Based on a recipe found here

Equipment

Ingredients

Instructions

  • Make the cornbread batter per package instructions.
  • Stir in the green chiles and bake as directed.
  • Let cool.
  • In a glass bowl, crumble half of the cornbread. Spread out evenly.
  • Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
  • Repeat with another layer, starting with a layer of the remaining cornbread.
  • Cover and refrigerate for at least 2 hours before serving.

Notes

Substitute pepper jack for the cheddar for a bit of a spicy kick.

Nutrition

Calories: 155kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 1mg

Nutritional values are approximate.

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Steakhouse Fries

These are the best baked steakhouse fries ever. The seasoning is spot-on fantastic. I could’ve eaten these all day. They are simple to make and are not deep-fried. Winner.

Don’t skimp on the cook time. Check on them after 45 minutes. If you cut your fries super thin they might be done a bit sooner. But really, steakhouse fries are meant to be a bit thick. Besides, they’re going next to a big steak, right?

Steakhouse Fries

Don’t Serve ‘Em Soggy

Make sure you keep the steakhouse fries in the oven until they start to crisp. A soggy fry will ruin the moment every time! Cutting each wedge into the same size will help ensure that they all cook up at the same time. You don’t want any of them to be less than nice and crunchy.

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Also try my fingerling homefries or my crazy-good but super-easy Texas fries.

Steakhouse Fries
Print Pin
5 from 1 vote

Steakhouse Fries

These fries have fantastic flavor. Make sure you let them bake until they are done and a little crispy.
Course Side Dish
Cuisine American
Keyword fries
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 276kcal
Author Based on Picture Perfect Meals

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Place the potato wedges into a large bowl. Drizzle with the oil. Toss to coat.
  • Add the remaining ingredients and again toss to coat.
  • Place potatoes on a large baking sheet. Do not stack them.
  • Bake for 45 minutes to an hour, flipping after 25 minutes. Start checking for doneness and crispness after 45 minutes.
  • Serve sprinkled with more salt and tons of ketchup.

Notes

Try to get the potato wedges the same size so they cook at the same rate.

Nutrition

Calories: 276kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 1036mg | Fiber: 3g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 2mg

Nutritional values are approximate.

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Crispy Corn Fritters

Whoa, these crispy corn fritters were good. I had some sweet corn in the freezer left from our favorite corn farm, My Dad’s Sweet Corn in Tipton, Indiana. Their corn is so sweet and delicious. It made these fritters into something special!

Crispy Corn Fritters

Served With A Kicked-Up Sauce

I served these crispy corn fritters with our favorite Southwestern sauce. The sauce has just the right amount of kick to compliment that great corn sweetness. A little sweet, a little heat. When you get the combination just right you have a great dish!

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.

This recipe is based on a recipe from Food Blogga.

Crispy Corn Fritters
Print Pin
5 from 1 vote

Crispy Corn Fritters

Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.
Course Side
Cuisine American
Keyword deep-fried, fritters
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14
Calories 63kcal
Author Based on a recipe from Food Blogga

Equipment

Ingredients

  • 2 teaspoons vegetable oil plus more for frying
  • 1 cup sweet corn kernels you can substitute a drained can of corn, about 2 cups, but you’ll want to double the rest of the recipe
  • 2 green onions sliced thin
  • 1 small red bell pepper diced
  • ¼ cup fresh parsley chopped
  • 1 cup Bisquick
  • 1 teaspoon Creole seasoning
  • 1 lime zested
  • ¼ cup milk
  • 1 large egg
  • 1 cup Southwestern sauce

Instructions

  • Heat the 2 teaspoons of oil in a large skillet over medium-high heat.
  • Add the corn and cook, stirring, about 2 minutes or until the corn turns golden brown.
  • Add the green onion and bell peppers and saute 3-5 minutes or until the vegetables just start to soften.
  • Remove from heat and stir in the parsley.
  • Combine the Bisquick, Creole seasoning and lime zest in a large bowl.
  • In a small bowl, whisk together the milk and egg.
  • Pour into the Bisquick mixture and stir.
  • Pour the vegetables into the Bisquick mixture and combine.
  • Heat a deep fryer with oil to 375 F. Or you can use a Dutch oven with about 2″ of oil added.
  • Working in batches, drop heaping tablespoons of the batter into the oil.
  • Fry about 1 minute, then flip and cook another 30 seconds-1 minute or until golden brown.
  • Remove to a paper towel-lined plate.
  • Serve with Southwester sauce for dipping and/or drizzle the fritters with the sauce.

Notes

Substitute jalapeno for the bell pepper for a nice spicy kick!

Nutrition

Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 139mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg

Nutritional values are approximate.

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Thai Fried Rice

I made this Thai fried rice with the Thai pork burritos I made the other day. Both came out fantastic, making for the perfect dinner. The rice is packed full of flavor. This is definitely not boring or bland. 

Thai Pork Burritos with Thai Fried Rice

Now I Love Fish Sauce

We’ll certainly make both this Thai fried rice and the pork burritos again soon. When I first made this I didn’t have a lot of experience with fish sauce. It’s mighty potent stuff, that’s for sure. I later made slow cooker Vietnamese ribs. They are absolutely packed with fish sauce. And despite the initial strong aroma, the ribs were truly amazing!

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Also try my chicken or pork egg rolls.

Thai Pork Burritos with Thai Fried Rice
Print Pin
4 from 1 vote

Thai Fried Rice

The rice is packed full of flavor. This is definitely not boring or bland. 
Course Side
Cuisine Asian
Keyword fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 212kcal
Author Adapted from a recipe from The Thai Kitchen

Equipment

Ingredients

  • 2 tablespoons vegetable oil divided
  • ½ cup white onion chopped
  • 1 clove garlic minced
  • ½ cup vegetables I used some from a bag in the frozen section, thawed
  • 2 cups rice cooked
  • 2 tablespoons chili sauce
  • 1 tablespoon fish sauce
  • 1 egg lightly beaten

Instructions

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  • Add the onion and garlic and cook for 30 seconds.
  • Add the vegetables and cook another minute.
  • Add the rice, chili sauce, and fish sauce and fry another 3 minutes or until the rice is warmed completely.
  • Push rice mixture to the side of the skillet. Pour remaining oil into the center of the skillet and add the egg. Scramble the egg and cook until done.
  • Stir the rice mixture in with the scrambled egg. Serve.

Notes

Serve immediately.

Nutrition

Calories: 212kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 482mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1267IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

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Hard Eight Coleslaw

I’ve been a subscriber of Chile Pepper magazine (which sadly, no longer is being published) for years. I can always count on it for good articles, product reviews and recipes. Like this one from the June 2003 issue.

This coleslaw recipe comes from the Hard Eight BBQ joints in Texas. I’ve never been there, but if this slaw is any indication, they’ve got some good eats. My wife proclaimed this the best slaw I’ve ever made, which is saying a lot because I’ve made just about every variation of slaw you can imagine!

Hard Eight Coleslaw

I cannot tell you how great this coleslaw is. I can try but I just won’t do it justice. Great as a side. But this slaw is outstanding on a po’boy or on some grilled chicken thigh sliders!

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Also try my country coleslaw.

Hard Eight Coleslaw
Print Pin
5 from 2 votes

Hard Eight Coleslaw

Perfect on its own or on top of pulled pork sandwiches or grilled sausage po’boys!
Course Side Dish
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 -12
Calories 203kcal
Author From Hard Eight BBQ via Chile Pepper magazine

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Let set at least 15 minutes before serving.

Notes

Stir again before serving.

Nutrition

Calories: 203kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 898mg | Potassium: 311mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1020IU | Vitamin C: 98mg | Calcium: 52mg | Iron: 1mg

Nutritional values are approximate.

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Roasted Garlic and Thyme Mac-and-Cheese

Wow. Now this roasted garlic and thyme mac-and-cheese is the way to do mac-and-cheese. I’ve had some really good, really cheesy mac-and-cheese, but this version from Des at Life’s Ambrosia is beyond good. Besides the wonderful flavors of roasted garlic and thyme, this take on the classic also includes an egg. Yes, an egg. It really makes for a thicker, extra-creamier texture.

Roasted Garlic and Thyme Mac-and-Cheese

Mac-And-Cheese Elevated

Make sure to use a decent sized head of garlic if you really want to get the flavors. This roasted garlic and thyme mac-and-cheese should have plenty of garlic in every bite. I prefer to roast mine on the grill for a little added smoky flavor. I may try this with fresh rosemary just to see how it would come out. Oh, and don’t be afraid to add a pinch or two of red pepper flakes for a little heat.

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Also try my pepperoni pizza mac-and-cheese.

Roasted Garlic and Thyme Mac-and-Cheese
Print Pin
5 from 1 vote

Roasted Garlic and Thyme Mac-and-Cheese

Unbelievably thick and creamy take on the classic.
Course Side Dish
Cuisine American
Keyword garlic, herbs, mac and cheese, macaroni and cheese
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 1059kcal
Author Des at Life’s Ambrosia

Equipment

Ingredients

Instructions

  • Preheat your oven to 400 F (or fire up your grill for indirect cooking).
  • Cut off about 1/4" of the top of the garlic head and place on a piece of aluminum foil.
  • Drizzle with the olive oil.
  • Seal and bake for 45 minutes to an hour or until the garlic is tender and aromatic. Remove, open the foil, and let cool slightly.
  • Squeeze the garlic from the cloves and mince.
  • Melt the butter in a large pot over high heat, but do not burn it.
  • Add in the flour and whisk for one minute. Reduce heat to medium.
  • Slowly pour in the milk while whisking.
  • Simmer, but do not boil, stirring constantly until thickened.
  • Take a few tablespoons of the milk mixture and add to the egg.
  • Beat gently with a fork. This will raise the temperature of the egg so that it does not curdle when you add it to the pot.
  • Now, slowly add the egg to the pot.
  • Add in the cheese and stir until melted.
  • Stir in 2 tablespoons of the thyme, the red and black pepper, pasta and garlic, and season with salt.
  • Remove from heat and let rest 5-10 minute.
  • Serve garnished with remaining thyme.

Notes

If the pasta gets too thick, specially when reheating, just add a little bit of milk and stir.

Nutrition

Calories: 1059kcal | Carbohydrates: 69g | Protein: 52g | Fat: 64g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 947mg | Potassium: 568mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2312IU | Vitamin C: 12mg | Calcium: 1261mg | Iron: 4mg

Nutritional values are approximate.

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Ham Salad Filled Avocados

These ham salad filled avocados reminded me of a similar dish we used to eat in Lima, Peru. They’re fresh, light, and very tasty. The salad is nice and creamy and smooth and would be great just by itself. The mandarin oranges add a fantastic explosion of citrus flavor. Finally, there’s the perfectly ripe and creamy avocado. These ham salad-filled avocados are a perfect light lunch on a summer day.

Ham Salad-Filled Avocados

You Can’t Go Wrong With Avocados

Fortunately, avocados were on sale here last week. They’re very versatile and probably my favorite fruit. They’re definitely my favorite when they are filled with salad.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my avocado and crab-mango salad.

Ham Salad-Filled Avocados
Print Pin
5 from 1 vote

Ham Salad-Filled Avocados

These ham salad filled avocados reminded me of a similar dish we used to eat in Lima, Peru. They’re fresh, light, and very tasty. The salad is nice and creamy and smooth and would be great just by itself. 
Course Side Dish
Cuisine American
Keyword avocado, ham, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 456kcal
Author Based on a recipe from Nueske’s Smoked Meats

Equipment

Ingredients

Instructions

  • Cut avocados in half and remove the seeds.
  • Sprinkle with the lemon juice.
  • Pre-cut the avocados into segments if desired, but don't cut all the way through the fruit.
  • In a small bowl, gently combine the celery, ham, 3-4 mandarin segments, and mayo and season to taste.
  • Spoon into the avocados and top with a few more mandarin segments and serve.

Notes

Best served immediately.

Nutrition

Calories: 456kcal | Carbohydrates: 45g | Protein: 9g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 392mg | Potassium: 1042mg | Fiber: 12g | Sugar: 29g | Vitamin A: 2029IU | Vitamin C: 82mg | Calcium: 119mg | Iron: 1mg

Nutritional values are approximate.

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Bacon Potato Salad

Bacon goes with just about anything. And it definitely makes this bacon potato salad pop even more. Eating this potato salad is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.

Bacon Potato Salad

Skin On. Skin Off.

I kept the skins on the potatoes for this bacon potato salad. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you’ll lose most of the skins off of the potatoes.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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I found the original recipe here. Also try my baked potato salad.

Bacon Potato Salad
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4 from 1 vote

Bacon Potato Salad

This is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.
Course Side Dish
Cuisine American
Keyword bacon, potato salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 -12
Calories 408kcal
Author Mike

Equipment

Ingredients

  • 1 ½ pounds red potatoes cut into bite-sized chunks
  • 1 ½ pounds yellow potatoes cut into bite-sized chunks
  • ½ pound bacon thick-cut
  • 6 green onions sliced
  • 2 ribs celery diced
  • 4 ounces pimentos jarred, drained
  • ½ cup mayonnaise
  • ½ cup sour cream
  • kosher salt
  • ground black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and boil until tender, 15-20 minutes. Drain well and let cool. Place into a large bowl.
  • Cook the bacon until crispy. Drain and chop.
  • Add the bacon, green onions, celery, and pimentos to the potatoes. Gently fold to combine.
  • In a small bowl, whisk together the mayo and sour cream. Fold into the potato mixture. Season with salt and pepper.

Notes

Leftover potato salad should be brought to room temperature (or near it) before serving.

Nutrition

Calories: 408kcal | Carbohydrates: 24g | Protein: 3g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 140mg | Potassium: 673mg | Fiber: 3g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 1mg

Nutritional values are approximate.

Sale
Mueller Pro-Series All-in-One, 12 Blade Mandoline...
Mueller Pro-Series All-in-One, 12 Blade Mandoline…
  • Meal Prep MVP – A practical and innovative way to…
  • 12 Diverse Blades – With nine interchangeable…
$33.96
Buy on Amazon
OXO Good Grips 4 Piece Stainless Steel Measuring...
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  • Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
  • Magnetic handles keep Cups together for storage…
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