Tuesday, February 9, 2016

Marshmallow in the middle chocolate cupcakes

 
First, you start with a regular chocolate or devil’s food cake mix. Any brand will do. You’re going to mix it according to the directions (but I always add a TBS of vanilla to the mix because I swear it tastes better that way.) You’ll also need some regular size marshmallows and some chocolate frosting. Again, from scratch is fine, but I’m lazy and stuff.
 
After you mix the cake batter, fill cupcake liners 1/2 way with batter. Push a whole marshmallow into the center, then bake according to the directions.
When they are done, you’ll have a crater in the middle. It looks gross right now, but it’s worth it. Pinky promise! As soon as they come out, push a fresh marshmallow into the center, then pop them back into the oven for about 2 minutes. You want them to get all melted and fill in the hole.
When the come out, just know ahead of time that the marshmallow will fall a bit. You’re going to have a small dip in the top. It’s all good – don’t stress out .
Use a spoon to help coax the cupcakes out of the pan – gently – and put them on a cooling rack to cool.
Then, frost your cupcake as normal. It’s going to cover up all the ugly, but also add another level of yum.
Don’t hold it against me if you have to have an all day dance fest to work off all the calories…. the marshmallow in the middle chocolate cupcakes can be kind of addictive. You’ve been warned!
 
Recipe by:  http://www.theshabbycreekcottage.com/marshmallow-in-middle-chocolate.html
 
 


Sunday, February 7, 2016

Best Baby Back Ribs in the Slow Cooker

 
These ribs will be some of the best you've ever had. The ribs will fall apart right out of the slow cooker, so be warned. Just a little prep work required - make the sauce first to pour some over the ribs at beginning of cooking. Then reduce on the stove-top toward the end of cooking for a thick Asian-inspired sticky sauce.
Serves: 6-8
Ingredients
  • 2 racks of pork baby back ribs
  • Dry Rub
  • ½ cup light brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 tablespoon garlic powder
  • ½ teaspoon pepper
  • 2 tablespoons kosher salt
  • Sticky Sauce
  • 1 Tablespoon fresh ginger
  • 2 teaspoons ground pepper
  • 1 teaspoon onion powder
  • 6 cloves garlic, minced
  • 2 tablespoons sweet chili sauce(found in the international section of the grocery store)
  • ⅔ cup reduced sodium soy sauce, or regular if you don't have the low-salt
  • ⅔ cup balsamic vinegar
  • ⅔ cup brown sugar
  • ½ cup honey
  • 1 tablespoon cornstarch
  • 1 tablespoon hot water
Instructions
  1. Lay the pork ribs out on a cutting board and make sure that the membrane from underneath the ribs has been removed (most stores and butchers do remove this).
  2. Make the dry rub:
  3. Mix together all the ingredients listed above for the rub. Using your hands, massage the rub into both sides of the ribs, concentrating a bit more on the top, meaty portion of the rack. Let rest while you start the sauce.
  4. Make the sauce:
  5. In a bowl, stir together the ginger, pepper, and onion powder. Add the garlic and mix again. Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine. Set aside.
  6. Get ribs in the slow cooker:
  7. Place the ribs in the slow cooker: To ensure that the ribs cook evenly, stand the racks up along the perimeter of the slow cooker with the wide end down and the meatier side of the ribs facing the slow-cooker insert wall. (The rib bones will be laying vertically and the slabs are now curled around each other in the cooker.)
  8. Pour about 1½ cup of the sauce over the ribs and place the remaining half into a small bowl and put in the refrigerator for now.
  9. Place the lid on the slow cooker and cook at low for 8 hours. (I have cooked them on high for 2½ hours and then switched to low for 4 hours with perfect success as well.)
  10. Remove the ribs from the slow cooker and place them on a tin foil lined broil pan or baking sheet, meaty side up.
  11. Remove the sauce from the refrigerator and brush a little more of the sauce on top of the ribs until nice and shiny. Leave ribs alone for a minute while you finish the sauce.
  12. Sticky Sauce:
  13. Heat the saucepan to medium heat and bring the sauce to a boil. Once it starts boiling, whisk the cornstarch and water together in a small dish. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken, about 5-8 minutes. Set aside.
  14. Finish the ribs:
  15. Place the meat under the broiler in the middle of the oven for a few minutes or until it looks sticky and broiled. Be sure to watch it carefully. Allow to rest, tented with foil for 3-5 minutes and serve with the sticky sauce on the side.


Strawberry Upside Down Cake

 
 
Ingredients:
  • 2 cups crushed fresh strawberries
  • 1 (6 ounce) package strawberry flavored gelatin mix
  • 3 cups miniature marshmallows
  • 1 box yellow cake mix
  • 1 2/3 cup buttermilk
  • 4 large eggs

Directions:

Preheat an oven to 350F degrees. Lightly spray 9 1/2 inch pie dish or 9x13 cake pan with non-stick cooking spray. Set aside.
Spread crushed strawberries on the bottom of a pie dish or cake pan. Evenly sprinkle strawberries with the dry strawberry gelatin powder, and top with mini marshmallows.
Using an electric or stand mixer, mix together the cake mix, buttermilk and eggs until combined. Pour cake batter on top of the marshmallows. Bake for 40-50 minutes or until toothpick inserted into the center comes out clean.
Cool cake in the dish/pan for 15 minutes. Run a knife around the dish/pan to loosen the sides, and turn the cake out onto a large serving plate. Place Nutella in a piping bag or large ziplock bag with a small hole cut on one end, drizzle Nutella on top of cake.
*Don’t have buttermilk!? No worries, all you need is 1⅔ cup heavy whipping cream or milk, 1 Tablespoon lemon juice or white vinegar. Stir the lemon juice or white vinegar into the heavy whipping cream or milk, let stand at room temperature for 5-10 minutes. When it’s ready the milk mixture will be thicker and you will see small curd bites. Use in recipe as directed.
 

Wednesday, February 3, 2016

Granny Bliss Shortbread




Granny Bliss Shortbread

250g butter
1/3 rd cup castor sugar
1/4 cup rice flour
2 1/4 cups plain flour


Cream butter and sugar until light and creamy. Stir in sifted flours in two batches, when mixture becomes too stiff to stir, use your hands to combine ingredients. Turn onto a lightly floured board, knead lightly until smooth. Cook in moulds or in a tin and mark and prick decoratively with a fork. Bake this one in a slow oven for around 45 minutes or until lightly golden. Cool on wire rack. The more you cook shortbread the better you'll get at it. Everyone's ovens are slightly different etc.
 
 

Banana Coconut Cake

 
 
 

Banana-Coconut Cake

Free of gluten, dairy, refined sugar
2 oz coconut oil (1/4 cup)
2 ripe bananas
2 ½ oz honey (3 ¾ Tablespoons)
2 eggs, room temperature
1 t. almond extract
95 grams oat flour (scant 1 cup)
18 grams buckwheat flour (2 ½ Tablespoons)
33 grams almond flour (5 ½ Tablespoons)
42 grams unsweetened shredded coconut (about ½ cup)
1/8 t. sea salt
1 t. baking powder
1 ½ oz chopped dates
Preheat oven to 350° and grease two 6” cake pans with coconut oil. (Or substitute with one 9” cake layer and make a few muffins if you have excess batter)
Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well.
In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates.
Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks.
Frost after cooling completely (recipe link below) and store in refrigerator. *note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and a reminder that the Banana-Coconut Cake only requires less than half the original recipe
Agave Sweetened “Vegan Coconut Cream Frosting” Recipe from Elena’s Pantry

Recipe source:  http://raisedfromscratch.com
 


Monday, January 18, 2016

SWEET BACON TWISTS



 
3 Tbsp. brown sugar...
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 can crescent rolls ( leave out if on low carb )
bacon

Preheat oven 375º F. Coat baking sheet with cooking spray.
Fry bacon to half cook it. You want it to be bendable and not crisp. Remember, it will finish cooking in the oven.
Mix together dry ingredients in a small bowl.
Unroll crescent and cut each double section into three even pieces, length ways.
Place a piece of bacon in each cut dough and twist. Pinch ends as needed to hold them together.
Roll each twist into the sugar mixture. Be sure to coat well all around it. Press it as needed to make it stick to the dough.
Bake 12-14 minutes or until golden.
Store in refrigerator in air-tight container when cooled.
Makes: 16 twists

Lemon Blackberry Bread






 


1/3 cup melted butter
1 cup sugar
3 tablespoons lemon juice ( I used fresh squeezed)
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts (optional)
6 oz. fresh or frozen blackberries

GLAZE 2 tablespoons lemon juice 1 tablespoon butter melted 1 cup confectioners sugar
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
Fold in lemon zest, nuts, and blueberries.
Pour batter into greased loaf pan.
Bake at 350 for 60 to 70 minutes.
GLAZE Combine all ingredients mix well. Drizzle over bread.

Sunday, January 17, 2016

Bacon Cheeseburger Cupcakes





Ingredients

  • ¾ lb cooked extra lean ground beef
  • 4 slices cooked low point bacon, crumbled
  • 3 Tbsp ketchup
  • 3 Tbsp mustard (I used a honey dijon)
  • ¼ cup bread crumbs
  • ½ cup diced onion
  • ⅔ cup light shredded cheese
  • 24 wonton wrappers or 9 egg roll wrappers (I used egg roll wrappers as I didn't have wontons)

Instructions

  1. Cook both your ground beef and bacon separately on the stove top, drain fat. Crumble your bacon.
  2. Preheat oven to 350F, spray a 12 hole muffin tin.
  3. Press 1 wonton into your muffin cups, if using egg roll wrappers cut each wrapper into 4 pieces, press down 2 pieces into your muffin cups overlapping each other.
  4. In a bowl mix your cooked ground beef, cheese (leaving just a little aside to sprinkle on top), ketchup, mustard, bread crumbs, ½ of your bacon and onion, mix well.
  5. Spoon mixture on top of wonton wrapper, then place another wonton wrapper on top and lightly push down, if using egg roll wrappers just place one of your 4 squares on top and push down. Top with remaining meat mixture, then sprinkle with remaining cheese and bacon.
  6. Bake in oven for 15 minutes, let cool for a few minutes and serve. Makes 12 cupcakes at 3pp each.

Recipe & photo by:  http://drizzlemeskinny.com

 

No Carb Cheesecake



Ingredients:
  • 5 Packages Light Cream Cheese
  • 4 Eggs
  • 2 Tablespoons Lemon Juice
  • ¾ Cups Splenda

Directions:

  1. Combine ingredients in a bowl.
  2. Mix everything together until it is smooth, then bake at 325 degrees Fahrenheit in a greased pie plate for one hour.



2nd no carb cheesecake recipe:

Ingredients:

  • 8 Ounces Cream Cheese
  • 2 Eggs
  • 3 Ounces Sugar-Free Gelatin Mix of Your Preferred Flavor

Directions:

  1. Combine ingredients in a bowl.
  2. Mix everything together until it is smooth, then bake at 350 degrees Fahrenheit in a greased pie plate for 30-40 minutes.

 

Saturday, January 16, 2016

Pork Tenderloin done right

 
 
 
You will need:...
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown

Directions:
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.


LEMON MERINGUE CUPCAKES!!!!


 
 
Lemon Filling:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp. all-purpose flour
pinch of salt
3 tbsp. lemon juice
2 tbsp. lemon zest, loosely packed
1/2 cup water
2 tbsp. unsalted butter, melted

Cupcakes:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour

Meringue:
3 egg whites
pinch of salt
1/4 cup sugar

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)
6) With a sharp knife, remove center of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving
Makes: 12 absolutely delicious cupcakes

 

Recipe source: http://2reciipes.blogspot.com

Friday, January 15, 2016

Chili Chicken Enchiladas

 

 

5 boneless chicken breast, boiled till cooked through
1 small onion, chopped
1 4oz. can diced green chilis
1 14.75oz. can cream of chicken soup
1/4 C heavy cream or whole milk
1 10oz. can red enchilada sauce
1 pkg. finely shredded Colby jack cheese
10 flour tortillas (I use the soft taco size)
2 T olive oil

Shred the chicken breast and sauté with onion in olive oil over medium heat till onions are tender. Add in green chilis, soup and milk or cream. Stir to combine very well. Remove from heat and spoon about 1/2 c. into each tortilla and top with some cheese. Roll up and place in a greased casserole dish. Continue until all mixture is gone. Spoon enchilada sauce over the top and cover well with cheese. Bake in a preheated 350 degree oven for 20-25 minutes or until cheese is bubbly. Serve over shredded lettuce.
ENJOY....

Thursday, January 14, 2016

Spicy Grilled Pineapple Chicken Burger





Perfect for a summer BBQ, these Hawaiian style chicken burgers are spicy and delicious. The fresh grilled pineapple, melted cheese and chipotle mayo give them the perfect finishing touch. A tasty and healthier alternative to standard, traditional grilled burgers.


Ingredients


  • 1lb ground chicken (white meat, breast)
  • 8 slices reduced fat Monterey Jack cheese
  • 8 Sandwich Thins
  • 8 pineapple rings (in their own juice if you are using canned)
  • 1 small red onion, thinly sliced
  • 1/3 cup reduced sodium soy sauce
  • 1 small jalapeno, seeded and minced
  • 4 garlic cloves, minced
  • 2 tbsp Vegenaise or reduced fat mayo
  • 1/4 cup plain, nonfat Greek yogurt
  • 1 tsp ground chipotle seasoning
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp ground cumin

Instructions


  1. Combine ground chicken, soy sauce, garlic, jalapeno, cumin, pepper, and smoked paprika by hand in a large bowl. Form into 8 patties, place on a plate, cover and refrigerate for at least 30 minutes.
  2. In a small bowl, combine mayo, Greek yogurt and chipotle seasoning. Mix well, and set aside.
  3. Heat up grill to medium heat. Place chicken patties directly on the grates and cook to desired level of doneness…about 4-5 minutes per side. Top each burger with a slice of cheese for the last 1-2 minutes of cooking time to melt. Grill sandwich thins, if desired. Place cooked burgers on a plate, and cover with aluminum foil to keep warm.
  4. Grill pineapples grates over medium heat. Carefully turn after 1-2 minutes.
  5. Assemble burger with 1 chicken patty and cheese, 1 pineapple ring and equal portions of red onions and chipotle mayo.

Each serving = 6 Points + WW

 

Recipe by:  http://www.laaloosh.com

Starbucks Lemon Loaf ...

 
 
This is a Top Secret recipe version of Starbucks Lemon loaf.

Starbucks Lemon Loaf ...

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Instructions
Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.

Bacon Cheeseburger Eggroll



 

Ingredients: 

ground beef
bacon
shredded cheese
eggroll wrappers
vegetable oil for frying (optional)
Condiments 

Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole seasoning, a few dashes of  worcestershire sauce. After done, I drained the grease and then added in bacon that I had already prepared and chopped into pieces.  

Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square ( I took this photo before I corrected it) 

You want the filling to go straight from corner to corner. 

Fill with ground beef and bacon mix and top with a nice heap of shredded cheese.

Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll. 

*Your wrapper needs to be wet so it will stick and not come apart when cooking.

I deep fried mine for added crispiness but you can place in the oven at 325 until brown.

 Recipe by:  http://www.divianconner.com

 

Tuesday, January 12, 2016

CHICKEN VEGETABLE MELT

 

2 tbsp bacon fat, divided (15 mL)
1 lb sliced mushrooms (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1 cup chopped onion (250 mL)
2 large red bell peppers, chopped
  (or use whatever you have on hand)
2 cups cooked, diced chicken (500 mL)
1 avocado, peeled, seeded and chopped
1 cup grated Monterey Jack, OR Mozzarella cheese (250 mL)
  (or any other cheese that you like!)

In large, nonstick frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook mushrooms until turning brown.  Sprinkle with seasoning salt and black pepper to taste.  Set aside.


In same frying pan, over medium heat in 1 tbsp (15 mL) bacon fat, cook onion until turning soft.  Add bell peppers and cook until softening.  Add mushrooms, chicken and stir fry to heat through.  Add avocado, toss, adjust seasonings, sprinkle with cheese, lower heat, and put lid on pan for a while to melt it.  Serve.

Yield:  6 servings

1 serving

279.6 calories
21.5 g protein
17.3 g fat
2.1 g fiber
9.1 g net carbs
 

Monday, January 11, 2016

Meaty Eggplant Lasagna


 

You will need:...
2 eggplants (about 1 1/4 pounds each) *
1/4 cup oil
Salt
1 pound ground beef
2 cups  Marinara Sauce
16 ounces whole milk mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated (3 ounces)

Directions:
Trim the ends off the eggplants. Peel them and slice lengthwise into 1/2" slices. You should get 6-8 long slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet (you may need to do them in two batches). Broil about 3-5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with salt after removing from the oven.

Brown the ground beef and season to taste with salt and pepper. Add the marinara sauce and heat through.

Layer everything in a greased 7x9x3" baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the Parmesan cheese. If you don't have that size baking dish, use a 9x13" baking dish and make 2 layers of each ingredient using half of everything per layer in the same order. Bake at 350º about 30 minute or until the cheese is bubbly.

Makes 8 servings

HEAVEN IN A CROCKPOT


 
 


1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together.
Cook about 3 hours on low.

Serve with Ice Cream and Chocolate Morsels and/or chocolate syrup!

DIABETIC FRIENDLY STRAWBERRY PIE






... 4 cups fresh strawberries
1 (6-ounce) graham cracker crust
1 (4-ounce) package JELL-O® Vanilla Sugar-Free Cook & Serve Pudding
1 (4-ounce) package JELL-O® Strawberry Sugar-Free Gelatin
1 ½ cups water
1 cup Reduced-Calorie or Fat-Free Cool Whip
½ tsp. vanilla extract (optional)

Arrange strawberries in pie crust. In large saucepan, combine dry pudding mix
dry gelatin and water. Cook over medium heat until mixture thickens and starts
to boil. Stir often. Spoon hot sauce over strawberries. Refrigerate at least 2
hours. Mix topping and vanilla and cover pie evenly.

Best Italian Wedding Soup!!






1 whole chicken
1/2 pound lean ground beef
1 large can chicken broth
3-4 garlic cloves -- mince garlic
1 Large onion
1 egg
bread crumbs (optional)
Grated parmesan cheese
Salt/Pepper/Garlic powder to taste
Chopped up carrots (about 3-4 large)
Chopped up celery (about 6 stalks)
2 bunches of fresh spinach

Pour entire can of chicken broth and add additional water to cover chicken to cook on medium heat. Add chopped onion, salt, pepper, and minced garlic to taste. Cook for approximately 45 minutes. Remove chicken to cool.
While chicken is cooking, prep your bite size meatballs. Add 1/2 lean ground beef (can use ground chicken, ground turkey, and even ground pork if desired), one egg, sprinkle some bread crumbs (if desired) and some parmesan cheese (1/4 cup is plenty). Roll into bite size meatballs.
Drop meatballs in soup set on low heat and add remaining ingredients: chopped up spinach, carrots and celery. Cut up chicken into pieces and add in soup as well. Continue cooking on low heat for another 30 minutes.
Pasta is optional -- if you do wish to have some to accompany this soup, cook in separate pot and add to soup as desired!

 

Sunday, January 10, 2016

Flourless Chocolate Cake

 





Serves 8
4 (1 ounce) squares semisweet chocolate
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 300 F. Grease an 8 inch round cake pan and dust with cocoa powder. If you want to ensure the cake comes out then cut a circle of parchment paper for the bottom and grease and dust with cocoa powder. Put chocolate and butter in a metal or glass bowl over a pan of simmering water or use a double boiler to melt the chocolate and butter. The second the chocolate melts, remove from heat. Stir in sugar, cocoa powder, eggs, and vanilla. Pour into pan and bake for 30 minutes. If removing from pan, let cool in pan for 10 minutes and turn out onto wire rack.

Saturday, January 9, 2016

WHOPPER IN A BOWL




1/2 pound ground beef
Dash liquid smoke
Salt and pepper, to taste
1 slice deluxe American cheese, broken up, optional *
2 ounces romaine lettuce, chopped (about 1 1/2 cups) **
2 ounces tomato, chopped (about 1/3 cup)


Sauce:
2 tablespoons dill pickle relish
2 tablespoons chopped onion (1/2 ounce)
2 tablespoons mayonnaise
1 tablespoon low carb ketchup


Brown the ground beef with the liquid smoke, salt and pepper; drain off the fat if desired. Add the cheese, if using, and cook until it melts. Put the lettuce in a large serving bowl. Top with the meat and tomatoes. Combine the sauce ingredients and pour over the salad. Toss and eat at once.

Makes 1 serving
Do not freeze


* I didn't use the cheese because Whoppers don't usually have cheese on them. Add another carb if you want cheese.
** Iceberg lettuce would be more authentic but I only had romaine on hand.


Per Serving: 512 Calories; 41g Fat; 29g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Sweet Kielbasa with Beans and Rice

 

 

1 lb. Polish Kielbasa or Smoke Sausage, sliced
1 T. vegetable oil
1/2 C. green bell pepper, chopped
2 green onions, chopped
2 heaping T. Heinz 57 sauce
2 T. honey
1 T. Worcestershire sauce
1 15.5 oz. can dark red kidney beans, rinsed and drained
2 C. cooked rice (I used a boil n bag rice)

Heat the oil in a large skillet over medium high heat. Add in the sausage and cook for 6-7 minutes or until it begins to brown, stirring occasionally. Add in the bell pepper and green onions. Cook for an additional 5 minutes. Stir in the Heinz 57, honey and Worcestershire sauce. Add in the beans and combine well. Remove from the heat and stir in the rice. I served ours with warm buttered bread.

Courtesy of Janet's Appalachian Kitchen

White Russian Pudding Shots!




• 1 small package of Instant Chocolate Pudding
• 3/4 cup of Milk
• 1/4 cup of Vodka
• 1/2 cup of Irish cream (Baileys would be best)
• 8 oz. of Extra Creamy Cool Whip

Mix pudding and milk for a couple of minutes with an electric mixer; add alcohol, mix well. Add Cool Whip. Put the pudding mix into individual serving cups with lids. Keep in the freezer until ready to SERVE!

Gluten Free Banana Coconut Upside Down Cake

 
 
 

Ingredients:

1 cake mix (we used a vanilla gluten-free mix)
3 eggs
1/4 cup coconut oil
2/3 cup sour cream
1/2 cup water
4-6 bananas, depending on size (we used 4 but they were big)
1 cup shredded coconut
1 cup brown sugar
1/2 cup butter
1 Tablespoon lemon juice

Directions:

Beat together cake mix, eggs, water, oil, and sour cream. We didn't have an electric mixer so we just used a spoon, but an electric mixer will make things easier.
Preheat the oven to 350 degrees and spray two 8 inch round cake pans with cooking spray.

Spread banana slices evenly across the bottom of both cake pans.

Melt brown sugar and butter until melted, in a medium saucepan on the stove. Add 1 tablespoon lemon juice and stir well.

Pour half of the brown sugar mixture over the banana slices in the cake pans.

Sprinkle the coconut on top.

Next, pour the cake batter on top of the coconut.

Bake at 350. Baking times will vary - ours took about 30 minutes, but yours could take more or even less. Check it by inserting a toothpick into the middle of the cake. The bottom of the toothpick might have some banana mush on it, but it's still done as long as there's no cake on the toothpick.

Cool on wire rack for 15 minutes before slicing and serving. This goes great with ice cream!

Recipe by:  http://slapdashmom.com/gluten-free-banana-coconut-upside-cake/
 



WINTER WHITE RED VELVET FUDGE - MICROWAVE METHOD



INGREDIENTS
3 cups sugar
¾ cup butter
⅔ cup half & half*
1 12-ounce bag white chocolate chips
1 7-ounce jar marshmallow creme**
1 teaspoon vanilla
1 cup semi-sweet chocolate chips, about 6 ounces
3 tablespoons red food coloring (I use liquid)

INSTRUCTIONS
Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.

Place semi-sweet chocolate chips and food coloring in a heat-safe bowl. Set aside.
Place butter in a large microwave-safe bowl. Be sure to use a large bowl as the mixture will bubble up furiously while cooking. Also, make sure the bowl is made of a microwave-safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with a paper towel to prevent spattering. Cook on high for 1½ minutes or until butter is melted.
Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don't worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2½ minutes in the microwave.

Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth and all ingredients are well incorporated.
Immediately, transfer about ½ of the hot white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.

Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan.

When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you're cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That's with the blade, on the left, I used the flat edge, not so pretty! Winter White Red Velvet Fudge - A delicious, beautiful fudge for any season; not just winter! Try it for your next party; or for fun gifts to give relatives, neighbors, and friends.

Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Tacos Low Carb

 

 

Romaine Tacos - A GREAT Lunch or Dinner!
Eat tacos without the guilt !

INGREDIENTS:...
1 lb ground beef or turkey (500g beef or turkey mince)
2 garlic toes (2 garlic cloves)
1/2 cup chopped onion
1 jalapeno pepper, seeds taken out and chopped
2 Tbsp olive oil
seasonings to your liking. I used 1/2 Tbsp garlic salt, 1/2 tsp black pepper, 1 Tbsp tomato bouillon, 1/2 tsp chicken bouillon.
Romaine lettuce leaves (Cos lettuce leaves)
sour cream or Greek yogurt
salsa
Avocado dressing, (recipe follows )

DIRECTIONS:
Brown meat with black pepper, olive oil, onions, garlic and jalapeno.
add the rest of your seasonings.
Scoop meat in a romaine leaf and top with sour cream or greek yogurt, salsa and avocado dressing:)

Avocado dressing:
1 avocado
1/2 squeezed lemon
pinch cilantro (coriander)
a dash of milk
1 tsp garlic salt
a dash freshly ground black pepper
blend until smooth ~ Enjoy!!!!

Sweet and Spicy Chicken Bites

 


Ingredients

- 3 lbs chicken tenderloin or boneless skinless breasts
- 2 lbs bacon
- 2 cups brown sugar
- 3 TBS chili powder
- 1 tsp cayenne pepper

Directions

1. I prefer the tenderloins. Take the chicken and cut it into ping pong ball sized cubes. Mix the dry ingredients and put into a bowl to dredge the chicken. Cut the bacon slices into 1/3’s. Roll the chicken piece in the dry mixture. Wrap with the bacon. Secure by stitching the bacon into the chicken with a toothpick. Roll again in the sugar mixture. Grill for about 25 minutes until the bacon is cooked and crisp. If you don’t have access to grill, bake at 350 for 30 - 35 minutes until bacon is crisp. I find that it is too smoky in the house because the sugars tend to smoke. Also, cover with foil while cooking indoors so as not to dirty your oven!

2. Serve with Ranch dressing or Blue Cheese for dipping sauces.

 

Recipe source:  http://2reciipes.blogspot.com/2015/12/sweet-and-spicy-chicken-bites.html

Thursday, January 7, 2016

Awesome Meatloaf



Set oven to 350 degrees

Ingredients:
1lb ground beef
1lb ground pork
3/4 cup bread crumbs
1 egg
3-4 squirts of Worcestershire sauce
1/3 cup ketchup
1/2 cup shredded mixed cheeses (of your liking)
1 package of Bacon

Mix all ingredients (except bacon) together, form into a meatloaf and add strips of bacon (tuck ends underneath). I criss-crossed the bacon strips.

Bake at 350 for an hour, then set on broil (convection is even better) for another 5-8 minutes to brown and fully cook the bacon on top!

Enjoy!

2 Ingredient Pumpkin Brownies

 

 Ingredient List:

1 Can of Pumpkin
1 Box Brownie Mix

Directions:


  • Preheat oven to 350 degrees
  • Spray a 9X13 pan  with a non stick spray
  • Mix together both the pumpkin and brownie mix in a bowl.  It gets really thick, I slowly added in the brownie mix and it was still hard to mix up 
  • Bake for about 15-20 minutes and be sure to check for being cooked through

Wednesday, January 6, 2016

STRAWBERRY DESSERT


STRAWBERRY DESSERT - this is my families favorite!

Serve with whipped cream on top!

Ingredients:
2 Betty Crocker Sugar cookie mixes
16 ounces softened cream cheese
2 cups sugar
1 to 2 cups whipped cream or cool whip
2 or 3 lbs. strawberries washed and sliced
Strawberry glaze - you can buy it in jars, box mixes or make it using cornstarch
Whipped Cream for topping

Instructions:
Preheat oven to 375.
Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust. Bake at 375 for about 15 minutes or until golden brown.
Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust.
Then mix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for about four hours or more.
Serve with whipped cream on top!

Tuesday, January 5, 2016

THE BEST potato soup recipe ever!



Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Cookie Fruit Delight




Sugar cookie dough rolled out and baked. Cool completely.
Topping
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Assorted Fresh Fruit
For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread cream cheese mixture over crust. Arrange fruit over cream cheese mixture. Store in refrigerator.

I also have made it with chocolate chip cookie dough. Very good, too.

Chocolate Caramel and Pecan Turtle Clusters

 
 
Ingredients:
 
  •     2 1/2 C pecans
  •     1/2 C butter (I use salted)
  •     1 C brown sugar
  •     1/2 C light corn syrup
  •     7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
  •     1/2 t vanilla
  •     1 (12 ounce) package milk chocolate chips
  •     1/2 t shortening (I use butter flavored Crisco)

Instructions:
    1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes.

    2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.

    3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add  1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.
   
    4. Stir in 1/2 teaspoon vanilla.
    
    5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.
    
    6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.
    
    7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.

    8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.
    
    9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.

Recipe by;  http://fattaincassa.blogspot.ca/2014/09/chocolate-caramel-and-pecan-turtle.html?m=1

Monday, January 4, 2016

Easy Coconut Pie (Low Carb)

This recipe is very easy to make and keeps well in refrigerator. 


Grease 9 inch pie pan
4 large eggs
1 can coconut milk (not light) Trader Joe's extra thick
1 tablespoon vanilla
4 tablespoon butter (melted)
1/4 cup coconut flour
1/4 teaspoon stevia
1 cup shredded coconut (unsweetened)
 


Beat eggs with whisk, add coconut milk, vanilla, melted butter, coconut flour, stevia, mix well, then stir in shredded coconut.  Pour into pie pan.  Bake at 350 for 1 hour.  Cool before serving.


 

Coconut Milk Whipped Topping

Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night

Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.

Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.

Step 4: Enjoy every bite, anyway you like!