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1. Place cream cheese in a food processor and process until smooth

  • 8 oz cream cheese, softened
  • 1 cup cream
  • 1/3 cup powdered Swerve Sweetener or other powdered erythritol
  • 1/4 tsp stevia extract
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 cups fresh strawberries, chopped, divided
4.7/5 (16 Votes)

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Preheat oven to 400°F. Mix flour and salt in large bowl

  • 2 1/4 cups flour
  • 1 tsp. salt
  • 1 cup shortening
  • 5 to 7 T ice cold water
  • 6 cups thinly sliced peeled tart apples (about 4 large apples)
  • 3/4 cup sugar
  • 1 T cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 T lemon juice (optional)
4.7/5 (16 Votes)

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Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest nights

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 3 cups chicken stock
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional
4.7/5 (16 Votes)

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This cornbread is great alone but I also use this in the Southern Cornbread Stuffing recipe from Paula Deen

  • 1 cup self-rising corneal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tbsp vegetable oil
4.7/5 (16 Votes)

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This is a moist cake and the topping bakes right in

  • CAKE:
  • 1 1/2 cups boiling water
  • 1 cup raw quick rolled oats
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • TOPPING:
  • 3 Tablespoons butter
  • 3/4 cup brown sugar
  • 1 egg
  • 3 Tablespoons milk
  • 3/4 cup shredded coconut
  • 1/2 cup chopped nuts
4.7/5 (16 Votes)

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Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat

  • 1 1/2 pounds boneless beef stew meat, cut into 1-inch cubes
  • 2 tablespoons cooking oil
  • 4 cups water
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/8 teaspoon ground allspice
  • 6 medium carrots, bias-sliced into 3/4-inch chunks
  • 1 pound small white onions, peeled and halved
  • 4 medium potatoes, cut into 1-inch chunks
  • 1/2 cup cold water
  • 1/4 cup all-purpose flour
  • snipped fresh parsley (optional
4.7/5 (16 Votes)

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1. Make shrimp stock- combine all stock ingredients in a large saucepot

  • Stock
  • Shells from 2 pounds of shrimp
  • 1 tsp kosher salt
  • 5 peppercorns
  • 4 inner stalks of celery with leaves on
  • 1 onion , cut into quarters
  • 2 cups clam juice
  • 8 cups of water
  • Soup
  • 2 pounds large shrimp- 1 pound cut in half
  • 8 slices bacon, cut into 1/2 inch pieces
  • 1 large onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 4 Russet potatoes, peeled and cut into large chunks
  • 6 cups frozen white and yellow corn
  • 4 sprigs of thyme
  • 1 tbsp paprika
  • 2 tsp Old Bay's seasoning
  • 1 tsp kosher salt
  • table grind peppper to taste
  • 1/4 cup of flour
  • 4 cups half and half( I use low fat)
4.7/5 (16 Votes)

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Pour pie filling into a slow cooker that has been sprayed with non-stick vegetable spray

  • 2 14-1/2 oz. cans peach pie filling
  • 1 t. lemon juice
  • 18-1/2 oz. pkg. yellow cake mix
  • 1/2 c. chopped pecans
  • 1/2 c. butter, melted
  • Garnish: whipped topping,
  • vanilla ice cream
4.7/5 (16 Votes)

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In a small bowl, combine ricotta, powdered sugar and vanilla

  • 8-oz. container ricotta cheese
  • 3 T. powdered sugar
  • 1 t. vanilla extract
  • 16 slices French bread or Texas toast
  • 2 eggs
  • 1 c. milk
  • Garnish: sliced strawberries, powdered sugar
4.7/5 (16 Votes)

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1. Preheat oven to 415 degrees

  • dry:
  • 1 cup spelt flour, organic (mine was sprouted grain spelt)
  • 1 cup rolled oats, processed until fine
  • 1/2 tsp cinnamon
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • dash of cayenne or nutmeg (optional added spices)
  • liquid blend - in my Vitamix:
  • 1 tsp vanilla extract
  • 1 1/2 very ripe bananas, peeled
  • 1/2 cup honeycrisp apple, chopped
  • 1/4 cup raw turbino cane sugar, organic
  • (note: the bananas and apples will vary in sweetness, if you are worried about your bread being too sweet you can reduce the sugar even further)
  • 4 tsp chia seeds (chia is my egg replacer in this recipe)
  • 1 cup almond milk (or any non-dairy substitute)
  • Fold in:
  • 1/2 banana, sliced
  • 1/2 cup honeycrisp apple, diced (add a few pinches more for extra-apple-y bread)
  • 1/4 cup melted organic coconut oil
  • 2 heaping tablespoons Earth Balance, vegan butter
  • 1 tsp apple cider vinegar
  • Top:
  • 1 tsp rolled oats, 1 tsp sugar
  • Almond Butter Drizzle:
  • 2 Tbsp melted coconut oil
  • 2 Tbsp almond butter
  • 2-3 tsp maple syrup
4.7/5 (16 Votes)

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Fabulous flavors! One thing that I like about this recipe is that it can be made a few hours before the meal and it...

  • 3 3 2-inch lbs sweet potatoes, peeled and cut into 2-inch pieces
  • Vegetable oil
  • 1/3 1/3 1/3 cup chopped fresh parsley
  • Salt
  • Freshly ground black pepper
  • 1/3 1/3 1/3 cup olive oil
  • 2 2 2 Tbsp apple cider vinegar
  • 1 1 1 Tbsp maple syrup
  • 2 2 2 Tbsp Dijon mustard
  • 1/4 1/4 1/4 tsp dry mustard
4.7/5 (16 Votes)

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The cool, refreshing crunch of Pineapple Coleslaw makes it a welcome addition to springtime meals

  • 2 tablespoon of Stevia in the raw sweetener
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon celery seed
  • 1/2 cup of Hellmann's low-fat mayonnaise
  • 1 small can unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice
  • 1 bag tri color coleslaw mix
4.6/5 (17 Votes)

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Betty's Pineapple Slaw W. W. Points Plus 1 Strawberry Cheesecake Popsicles – Low Carb