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Recipes
Chocolate Mayonaise Cake
By scottsdalejulie
done
- Here is another version of the chocolate mayo pound cake that does not use the honey;
- Chocolate Mayonnaise Pound Cake
- 3 cups almond flour
- 1 cup vital wheat gluten
- 2/3 cup unsweetened cocoa
- 1-1/4 tsp baking soda
- 1 tsp baking powder
- 4 eggs
- 1/2 cup Erythritol
- 1-1/2 teaspoons liquid Splenda
- 1 tsp vanilla
- 1 cup mayonnaise
- 1-2 tsp espresso powder or instant cffee
- 2/3 cup vanilla or Kaluha Davinci syrup
- 2/3 cup cream
- Put dry ingredients into food processor in order listed and process for 30 seconds, scrape down sides and
- process for another 1-1/2 minutes. Mix wet ingredients with coffee powder in mixer then add dry to wet and mix 2 minutes.
- Pour batter into a greased and floured bundt pan and bake.
- Bake as 325° for 45 to 50 minutes or until cake tester inserted in center comes out clean.
Hoison Pineapple Pork Skewers
By scottsdalejulie
none
- Ingredients:
- 1 lb. 1 lb. center cut boneless pork chops, trimmed of visible fat, each chop divided into four pieces
- 2 Tbsp. 2 Tbsp. hoisin sauce
- 1 tsp. 1 tsp. low sodium soy sauce
- 1 Tbsp. 1 Tbsp. dry sherry
- 1 Tbsp. 1 Tbsp. natural juice from canned pineapple chunks
- 1 tsp. 1 tsp. five spice powder
- 1/2 tsp. 1/2 tsp. garlic powder
- 1/2 tsp. 1/2 tsp. ground ginger
- 1/4 tsp. 1/4 tsp. white pepper
- 1 1 star anise pod
- 1/2 cup 1/2 cup pineapple chunks, about 16 pieces
- Blend all marinade ingredients together and add the pork strips. While this is marinating place about 8 small wooden skewers into a dish of water and let them soak for 30 minutes. The pork will have marinated enough by the time the skewers are ready.
- Thread each skewer with one piece of pineapple, a strip of marinated pork and top with a second piece of pineapple. Repeat to use all 8 skewers. Discard any leftover marinade.
Sweet Chilie Bacon
By scottsdalejulie
none
- Ingredients:
- Sweet Chili Bacon
- 1 1 1 Tbsp. chili powder (ancho works great)
- 1 1 1 tsp. cumin
- 1/2 1/2 1/2 tsp. coriander
- 1 1 1 lb. sliced bacon (your favorite brand)
- 1/4 1/4 1/4 cup sugar free maple syrup (I use Vermont brand because it is the lowest in carbs)
- black pepper
- to 400' to 400'
- In a small bowl blend the chili, cumin and coriander. Reserve.
- to bacon from cooling rack and place on paper towel to absorb any remaining grease. There won't be much because it falls away into the sheet pan.
Crockpot frijoles
By scottsdalejulie
none
- Crockpot Frijoles (beans)
- 1 1 1 pound of pinto beans
- 1/2 1/2 1/2 stick butter
- 1 1 1 tbsp salt
- 1 1 1 tbsp chopped garlic
- 8 8 8 cups water
- 8 to to mash a few of the beans to thicken the gravy. Turn to high heat and cook for an additional hour.
Pepperacini Salad
By scottsdalejulie
none
- Dressing:
- 6, 2010 6, 2010
- Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta
- 6 about 6 generous servings, recipe inspired by Greek Italian Chopped Salad from The Bon Appetit Cookbook: Fast Easy Fresh, with lots of adaptations by Kalyn.)
- 1 1 1 tsp. dried oregano (use Greek oregano if you have it)
- 1/2 1/2 1/2 tsp minced garlic
- 3 3 3 T white wine vinegar
- 1 1 1 T Peperoncini brine (from the jar of Peperoncini)
- 6 6 6 T extra-virgin olive oil
- to and fresh-ground black pepper to taste (I didn't use much salt)
- Salad:
- 4-6 4-6 4-6 cups chopped or torn romaine lettuce, washed and dried
- 1 1 1 cup sliced Peperoncini
- 1/2 1/2 1/2 red bell pepper, cut in short, thin slices
- 1/2 1/2 1/2 cup crumbled Feta cheese (I used my favorite Feta cheese)
- three The three times I've made this salad so far, it was all devoured immediately, so I don't know how well it would keep overnight in the fridge, but I'd guess it's best freshly made.
Balsamic Pot Roast
By scottsdalejulie
none
- #143
- sueo
- Senior LCF Member
- Join Date: Sep 2006
- Location: SE Wisconsin
- Posts: 135
- Gallery: sueo
- Stats: 305 / 206 / 170
- WOE: WLS & EFGT Balsamic Pot Roast
- --------------------------------------------------------------------------------
- I wish I could say I invented this one, but I didn't. This recipe is from 200 Slow Cooker Recipes by Dana Carpender. This recipe alone is worth the price of the cook book.
- 3-1/2 lb pot roast
- 2T olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 cup beef broth
- 1t beef bouillon concentrate
- 1/4 cup balsamic vinegar
- 1/2t dried rosemary, ground
- 1 cup canned diced tomatoes
- 1T Thicken Thin not/Starch thickener
- In a big, heavy skillet, sear the beef in the oil until browned all over.
- Transfer the beef to your slow cooker. Scatter the onion and garlic around
- the beef.
- In a bowl, stir together the broth, bouillon, vinegar and rosemary. Pour the
- mixture over the beef. Pour the tomatoes on top. Season with pepper. Cover the slow cooker, set it to low, and let it cook for 8 hours.
- When the time's up, remove the beef with tongs and place it on a serving
- platter. Scoop the onions out with a slotted spoon and pile them around the
- roast. Thicken the juice left in the slow cooker with the Thicken Thin not/Starch and serve it with the beef.
- Yield: 8 servings, each with 451 calories, 29 g fat, 42 g protein, 5 g carb,
- trace dietary fiber.
Pumpkin Pie
By scottsdalejulie
same
- Pecan Crust:
- Pumpkin Pie
- 2 1/2 cup ground pecans
- 1/2 teaspoon cinnamon
- 2 tablespoons Splenda
- 4 tablespoons melted butter
- Mix ingredients well and press into pie pan.
- Refrigerate for 45 minutes.
- Then place immediately in 350 degree oven.
- Bake 10-15 minutes or until lightly toasted. Watch carefully!
- Let crust cool before filling.
- Pumpkin Filling:
- 3 eggs
- 1 can (15 ounce) pureed pumpkin
- 1/2-3/4 cup Splenda
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 cup heavy cream
- Mix the above filling ingredients together in the order listed.
- Pour into pie pan sprayed with nonstick cooking spray.
- Bake at 375 degrees for 40-45 minutes, until set.
- Let the pie cool, and then top with whipped cream topping.
- Can also be baked in individual custard cups.
Yellow Squash
By scottsdalejulie
none
- Ingredients:
- My favorite way of cooking squash is so simple and yet so delicious. Of all the yellow squash recipes, this is the one I make the most often.
- Amounts vary depending on how much you want.
- •yellow squash
- •zucchini squash (optional - sometimes I mix them together)
- •butter
- •water
- •salt
- Directions:
- 1/4 This is really easy. Slice squash into 1/4 inch rounds.
- 1/2 to 1/2 stick of butter (or more) depending on how much summer squash you've cooked, and chop and work the butter into the squash breaking it apart. Sprinkle generously with salt to your taste.
- to love to make this yellow summer squash recipe, and I hope anyone who might be intimidated by cooking squash, will see that simple = yummy.
- More delicious yellow squash recipes coming
Raspberry Almond Coffee Cake
By scottsdalejulie
same
- RASPBERRY-ALMOND CRUMB CAKE
- --------------------------------------------------------------------------------
- This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy.
- RASPBERRY-ALMOND CRUMB CAKE
- 1 cup almond flour
- 1/3 cup splenda
- 1/8 tsp salt
- 1/4 cup butter
- cut into sm chilled pieces
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp heavy cream or half/half
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 lg egg
- 3 90gr cream cheese -- 90gr softened
- 2 tbsp splenda
- 1 egg yolk
- 1/3 cup fresh raspberries OR sf jam..raspberry or any flavor...
- 2 tbsp sliced almonds
Char's lemon Cheesecake bars
By scottsdalejulie
none
- I kinda played this one by ear and they turned out nicely!
- Char's Lemon Cheesecake Bars
- Crust
- 2 cups 2 cups blanched almond flour
- 1/4 tsp. 1/4 tsp. NuNaturals NuStevia 0 carb powder (or equivalent of about 1/4 cup sugar)
- 2 2 egg whites (save the yokes to add to the filling)
- 1 tablespoon 1 tablespoon SF French Vanilla syrup (such as Torani or DaVinci)
- Cream Cheese filling
- 1 8 oz. block 1 8 oz. block cream cheese, softened
- Add the two egg yolks leftover from making the crust
- Juice of 1 medium lemon
- 1 cup 1 cup granular Splenda (or equivalent of whatever sweetener you like)
- 1 1 Truvia packet
- 2 tablespoons 2 tablespoons SF French Vanilla syrup
- Topping
- 3/4 cup 3/4 cup SF lemon curd (storebought or homemade, recipe follows)
- 1 1 egg yolk
- Preheat oven to 350* and spray an 8 x 8" baking pan with cooking spray
- Mix together crust ingredients and press into pan evenly. Bake for 10 minutes.
- Meanwhile, using a mixer, beat filling ingredients together til smooth. When crust is baked, remove from oven and spread the cream cheese filling evenly to the edges - bake 10 minutes.
- Remove from oven and let cool on wire rack to room temp, then refrigerate.
- Easy Microwave Lemon Curd
- 1 cup 1 cup granular Splenda or equivalent of whatever sweetener you like (I happened to use one of my hoarded QuickPacks)
- 3 3 eggs
- 1 cup 1 cup fresh lemon juice
- Zest Zest of 2 lemons (yellow part only) - use a microplane grater or the finest grating holes on a box grater for this
- 1/2 cup 1/2 cup butter, cut into about 1/2" cubes