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Recipes
Best Ever Low Carb Crackers
By scottsdalejulie
same
- tweaked it to make, I have to say, the BEST LC cracker I have tasted! I am so amazed how much they taste like a HC herb cracker! Here is the recipe:
- Herb/Parmesan Crackers:
- Ingredients:
- 1/2 cup Almond Flour
- 1/2 cup Splendid Bake Mix (Jennifer Eloff Recipe at bottom of this recipe)
- 2 teas. sweetener
- 1 egg white
- 3/8 teas. salt
- 1/8 teas. garlic powder
- 1/8 teas. onion powder
- 1 to 2 Tbs grated Parmesan cheese (more or less to taste. I used a heaping Tbs)
- 2 teas. un-toasted sesame seeds
- 2 Tbs softened butter
- 1/2 Tbs Italian herbs of choice (I used an herb mixture of oregano and basil......also use more herbs if you want a stronger herb taste)
- Mix all ingredients well in bowl. Chill dough for 20 minutes.
- Take about 1/2 teas. of dough, roll into a ball and place on a parchment lined cookie sheet. Do this until the cookie sheet is filled, placing the dough balls about 1 1/2 inches apart.
- Using the bottom of a baking powder can or any item that has a 1/8" height rim around like the baking powder can, place a small piece of plastic wrap on each dough ball and press down until the can hits the cookie sheet.
- Peel off plastic and move to the next dough ball until all are have been pressed and shaped.
- Prick with fork.
- Bake at 325 F for 15 -20 minutes, or until golden brown. After 15 minutes, check every minute or so to make sure they don't get too browned.
- Cool and store in a air tight container at room temp. or freeze for longer storage.
- SPLENDID LOW-CARB BAKE MIX™ (Thanks, Jennifer Eloff)
- 1 2/3 cups ground almonds (400 mL)
- 2/3 cup vanilla whey protein* (150 mL)
- 2/3 cup vital wheat gluten (150 mL)
- In large bowl, combine ground almonds, vanilla whey protein and vital wheat gluten. Use a large wooden spoon to stir and mix well. Store in a closed container at room temperature. Shake container to ensure ingredients are combined well.
Chocolate chocolate chop cookie bars
By scottsdalejulie
none
- found it! Couldn't get just the link, so here is the whole thing!
- Chocolate Chocolate Chip Bars
- to tweaked my chocolate chippers to make bars..Very nommie.
- Chocolate Chocolate Chip Bars
- 1 1/4 1 1/4 1/4 cups sifted almond flour
- 1/3 1/3 1/3 cup oat flour
- 1/3 1/3 1/3 cup chocolate protein powder
- 1/2 1/2 1/2 tsp. baking soda Note: you could leave out the vwg, I'm sure
- 1 1/2 1 1/2 1/2 cup of sweetener
- 1 1 1 tsp. molasses
- 10 10 10 Tbs. of unsalted butter (if you use salted, cut back on the salt)
- 1 1 1 tsp. salt
- 2 2 2 tsp. vanilla
- 2 2 2 eggs
- 1 1 85 cup of SF chocolate chips or chopped 85 Percent Lindt bar
- 3/4 3/4 3/4 cup of pecan pieces or walnut pieces, toasted lightly
- to 350. 9 9 Line a 9 x 9 pan with parchment paper.
- In a large bowl sift the dry ingredients together..flours/powder/baking soda/sweetener/salt.
- to salt and vanilla to melted butter and whisk. Add eggs and whisk until thoroughly mixed.
- to gradually add your dry ingredients to the butter/egg mixture and whisk/stir until smooth..Fold in toasted nuts and chocolate chips.
- 9 9 25 9 x 9 pan and bake for 25 minutes or until done. I sprinkled some SF chocolate chips on the top before taking out of the oven for a chocolate glaze.
- These are very good..
Enchilada Cassarole
By scottsdalejulie
none
- 12, 2007 March 12, 2007
- Photo by westtextazzy
- 4 4 20 50 8 Prep Time: 20 mins Total Time: 50 mins Servings: 8 About This Recipe
- "This is my Mom's Mexican casserole, it's my brother's most requested dish."
- Ingredients
- Brown meat with onions, drain fat.
- Add all the remaining ingredients except the cheese and tortillas.
- Grease a large casserole dish.
- to alternate torn tortillas, the meat and soup mixture then the cheese. You can do this twice. I like to end with the cheese or save some of the cheese for the top.
- 350° 30 remaining cheese. Bake in 350° oven for 30 minutes.
Winter Greens
By scottsdalejulie
Beeb loved this
- Quote:
- Originally Posted by Soobee
- Beeb, could you write the recipe as you made it?
- Sure can! Here you go, and remember you can use any greens you want. I used spinach this time but will be trying with fresh kale next time.
- 2 Tbs. unsalted butter
- 1/2 cup finely ground pork rinds
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2-1/2 3 bacon (about 3 strips)
- 2 cups cooked winter greens (spinach, Swiss chard, kale, or broccoli raab)
- 1/3 cup Parmesan Cheese
- Prep and cook the greens:
- 3 30 3 packages of spinach, rinsed from the bag and cooked for 30 seconds in gentling boiling water, just until wilted.
- Assemble and bake the gratin:
- to 400°F. 4-cup to 400°F. Have ready a shallow 4-cup ceramic gratin dish or casserole dish (any shape is fine as long as it’s shallow).
- 1 1 Tbs. of the butter and toss it in a small bowl with the finely ground pork rinds and little ground pepper; set aside.
- 25 10 to 15 the greens. Sprinkle on the cheese. Pour the seasoned cream over all, and top with the buttered, ground pork rinds. Bake until the gratin is brown and bubbly, about 25 min. Let rest for 10 to 15 min. before serving.
- For a change, serve these gratins individually. Just divide ingredients among four small gratin dishes and bake as directed above.
Heinz 57 Sauce
By scottsdalejulie
none
- I have combined Blood Sugar 101's BBQ sauce recipe with a "57 Sauce clone" recipe that I found online and came up with this. I really like it as a "57 Sauce" substitute and still use as a BBQ sauce. DH loves it, too!
- Indispensable Almost No Carb Barbecue Sauce
- 2 tsp. mustard powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. tumeric
- 1/2 tsp. black pepper
- dash cayenne pepper. Go easy!!!!
- 3/4 cup white vinegar
- 2-15 oz. plain tomato sauce
- 1/4 cup + 2 T. Worcestershire sauce
- 1-1/2 T. Franks Hot Sauce
- 2 T. lemon juice
- 1 T. liquid smoke flavoring
- 6 drops Sweetzfree
- Add vinegar and all other ingredients to a sauce pan and slowly heat.
- Bring to a boil, and lower heat. Let simmer until it reaches desired thickness. Let cool, then refrigerate. Then I freeze what I don't use in ice cube trays
Chipolte Smashed Sweet Potatoes
By scottsdalejulie
none
- Chipotle Smashed Sweet Potatoes -So good!
- to to barbequed tri-tip yesterday and made these to go with. They were so delicious, filling and satisfying and went perfectly with the tri-tip. Pretty simple to make too.
- Chipotle Smashed Sweet Potatoes (from Alton Brown)
- Ingredients
- 2 2 2 large sweet potatoes, peeled and cubed
- 2 2 2 tablespoons unsalted butter
- 1 1 1 whole canned chipotle pepper in adobo sauce, chopped
- 1 1 1 teaspoon adobo sauce from can of peppers
- 1/2 1/2 1/2 teaspoon salt
- Directions
White Barbeque Sauce
By scottsdalejulie
none
- White BBQ Sauce
- 2 2 2 cups mayonnaise
- 2 2 2 tablespoons coarse ground black pepper
- 2 2 2 teaspoons lemon juice
- 6 6 6 tablespoons apple cider vinegar
- 4 4 4 packets sweetener
- to horseradish, salt and cayenne to taste
Penne Rustica,
By scottsdalejulie
Clone of carrabas
- VELVEETA CHEESE BAKED MACARONI
- Printed from COOKS.COM
- Read more about it at www.cooks.com/rec/view/0,161,145168-252193,00.html
- 2011 Copyright © 2011 Cooks.com - All rights reserved.
- 1 1 1 pkg. (8 oz.) elbow macaroni
- 1/2 1/2 1/2 tsp. salt
- 2-1/2 2-1/2 2-1/2 tbsp. butter, melted
- 1-3/4 1-3/4 1-3/4 c. milk
- 1/3 1/3 1/3 c. bread crumbs
- 8 8 8 oz. Velveeta, cubed
- 2 2 2 tbsp. flour
- 1/8 1/8 1/8 tsp. pepper
- 1 bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.
- 400°F 20 400°F for 20 minutes
Slow Cooker Mushroom Steak
By scottsdalejulie
none
- Slow Cooker Mushroom Steak
- Slow Cooker Mushroom Steak
- 2 Lbs Beef Round Steak, cut 3/4 inch thick
- 1 Med Onion, sliced
- 2 Jars (4 oz) Sliced Mushrooms, drained
- 1/4 Cup Beef Broth
- 1 Can (10.75 oz) Condensed Cream of Mushroom Soup
- 1/2 tsp Dried Basil
- 1/4 tsp Dried Marjoram
- 1/4 tsp Black Pepper
- Trim fat from meat. Cut steak into serving-size portions.
- In a 31/2 or 4-quart crock-pot place onion & mushrooms.
- Place beef on vegetables. In a bowl combine soup, wine, basil,
- marjoram, & pepper; pour over meat. Cover and cook on Low for
- 8 to 10 hours or on High for 4 to 5 hours.
Almond Flour Pound Cake4
By scottsdalejulie
none
- Ingredients:
- Classic Almond Flour Pound Cake
- 1/2 1/2 · 1/2 cup butter (1 stick) softened at room temperature
- 1/2 1/2 · 1/2 cup full fat cream cheese
- 3/4 3/4 · 3/4 cup Splenda
- 5 5 · 5 large eggs, at room temperature
- 2 2 · 2 cups almond flour
- 1 1 · 1 teaspoon baking powder
- 1 1 · 1 teaspoon lemon extract
- 1 1 · 1 teaspoon vanilla extract
- 9"-10" 9" 350°F 50-55 Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
- You can change flavors for this cake by using different extract flavors and even food color if you like!
- 12 6.1 servings. 6.1 net grams of carbohydrate per serving.