Scottsdalejulie's profile page
Recipes
jalopena Cheeseburger Pie
By scottsdalejulie
Jalapeno Cheeseburger Pie 1 1/2 lbs ground beef 1/4 of a medium onion, chopped 1 cup Muenster cheese, shredde...
- none
Tacos with pulled beef
By scottsdalejulie
none
- 1.5 [ View Metric ] 1.5 lbs beef chuck
- 1 1 1 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon fresh black pepper
- 3 3 3 tablespoons olive oil
- 4 4 4 cloves garlic
- 3/4 3/4 3/4 cup yellow onion finely chopped
- 1 1 1 tablespoon cumin
- 1 1 1 tablespoon Ancho chile powder
- 2 2 2 dried bay leaves
- 1 1 1 "Negra Modela beer
- 12 12 12 small corn tortillas
- sharp white cheddar cheese Shredded
- Cilantro for garnish Recipe
- .NEW! Eat healthier with nutrition info!
- Try BigOven Pro for Free Preparation
- Heat the olive oil in a heavy-bottomed pot or dutch oven over medium heat.
- Add the garlic and onions and saute until onions are translucent.
- Sprinkle the salt and pepper on both sides of the beef.
- 3 the chuck in the pot and let it sear for 3 minutes until a crust has formed.
- 3 the chuck and sear the second side for an additional 3 minutes. until nice and brown, almost burned but not.
- to the seared beef, along with the sauteed onions and garlic, to a crock pot.
- to the cumin, Ancho chile powder, bay leaves and Negro Model beer to the crock pot.
- Simmer the ingredients on low heat for at least four hours, or until the meat is fork tender and easily shredded.
Champagne Shrimp Pasta Salad
By scottsdalejulie
none
- Champagne Shrimp Pasta Salad
- 1 package angle hair pasta
- 12 oz. canned salad shrimp drained or small fresh cooked shrimp.
- 1 bunch green onions chopped small
- 1 can water chestnuts drained and chopped
- 1 bottle of Girard's champagne salad dressing
- Mix all ingredients together and chill over night
- Makes a large bowl
Desert Pizza Tropical
By scottsdalejulie
done
- Here is the recipe:
- FRUIT PIZZA, NOW NO BAKE WITH A TROPICAL TWIST
- --------------------------------------------------------------------------------
- Hi everybody,
- Long time no see :-)
- I've been pretty busy lately, but just wanted to take a few minutes and
- share a recipe I've been playing around with.
- This was always a springtime / cookout favorite of mine, and I did a post
- on it a few years back: Fruit Pizza, only 5 carbs, HUSBAND & KID friendy, PICS
- I just wanted to share a few "tweaks" to the recipe that I think you'll enjoy.
- First of all, it is now no-bake!
- Secondly, the addition of coconut in the crust adds a great tropical flavor.
- Thirdly, the almond flour crust has been replaced with a Macadamia crust.
- Finally, there is no Erythritol required!
- The picture you see above is my 3rd pizza in 2 weeks!!! This is super sweet
- and your friends and family will NEVER know it's low carb.
- CRUST
- 8 oz Macadamia nuts
- 4 tablespoon Butter
- 1/2 Cup Shredded Coconut (Tropical Traditions)
- 1 scoop Stevia (or liquid Stevia equivilant)
- 3 scoops Sucralose (or liquid Splenda equivilant)
- FILLING
- 8 oz Cream Cheese
- 1 Cup Heavy Cream
- 1 teaspoon Vanilla
- 1 scoop Stevia (or liquid Stevia equivilant)
- 3 scoops Sucralose (or liquid Splenda equivilant)
- For the crust, grind Macadamia nuts in food processor. You will actually turn
- the nuts into a paste because of all the fat in the nuts. This is ok, grind the
- nuts into a puree' because you don't want any "crunch" in the crust.
- Next, melt the butter and add the sweetener to the butter. The reason you add the
- sweetener to the butter is because the sweetener is so concentrated that it will
- be more evenly distributed throughout the crust if it is diluted in the butter first.
- Add coconut and pour into a 10" greased pan (I used a 10" spring form pan).
- Even with the addition of the coconut, this crust will still be very runny or soupy.
- That is ok, just stick in the refrigerator or freezer for a few minutes
- while you prepare the filling and it will be fine.
- (Side note: the shredded coconut that I used was Tropical Tradition, and was very "dry".
- If you are using fresh shredded coconut, you might want to dry it out in the oven
- first, and possibly even give it a quick chop if you don't want any coconut texture in the dessert)
- For the filling, combine cream cheese and heavy cream in a mixing bowl. Next, combine the
- sweetener and Vanilla in a separate container, and add to bowl (if using powdered sweetener,
- you might need to heat the vanilla slightly to get the sweetener to dissolve).
- Mix. This will be very very thin at first, but will thicken very quickly after
- just a few seconds on high with your mixer. Mix until creamy. Spread on crust. Add fruit.
Pie Crust
By scottsdalejulie
none
- Old recipe for Lemon Pie
- --------------------------------------------------------------------------------
- I think this is a recipe from Beeb. I made it again Sunday, and it was lucious and easy. I made a crust out of 1 and 1/2 cup almond flour
- 1/4 cup vanilla whey protein powder 3 tbs of Splenda, and 4tbs of melted butter.
- The only thing I changed in Beebs recipe was to add some lemon zest to the mixture. Try it. And Beeb, this is when you were married, I think. Julie
Hoisan Sauce
By scottsdalejulie
Kevinpa
- Hoisin Sauce
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- I have been experimenting with some chinese dishs and came up with a fairly LC Hoisin Sauce (approx 1 carb per T.).
- makes 1/4 cup.
- Very tasty.
- 1 T. sf peanut butter
- 2 T. soy sauce
- 1 t. DiabetiSweet brown
- 1 t. balsamic vinegar
- 1 t. sesame oil
- 10 drops franks red hot
- pinch garlic powder
- pinch black pepper
- Combine all ingredients in a jar and shake until completely incorporated
Avacado tomato Salad
By scottsdalejulie
none
- 2 [ View Metric ] 2 large tomatoes seeded and chopped in large chunks
- 2 2 2 large Avocados cut in large chunks
- 1 1 1 tablespoon Red onion cut in very fine strips
- 1/2 1/2 1/2 tablespoon Pickled jalapeno pepper finely chopped
- 1 1 1 2T) of Lime (approx. 1 - 2T)
- 1 1 1 teaspoon Salt
- .NEW! Eat healthier with nutrition info!
- Try BigOven Pro for Free Preparation
Sout Pacific Pork Roast
By scottsdalejulie
none
- South Pacific Pork Roast
- Yield: 6 servings
- 1 boneless shoulder pork roast
- 1 tablespoon dry mustard
- 1/2 cup soy sauce
- 1 teaspoon ginger
- 1/2 cup dry sherry
- 1 teaspoon thyme
- 2 garlic cloves, minced
- Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
- Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme. Pour marinade over meat in bag; close. Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
- Transfer the pork roast and marinade to a crock pot. Cover and cook on HIGH for 3 1/2 to 4 hours.
No Cook Chocolate Cheesecake
By scottsdalejulie
none
- No Bake Choconut Cheesecake
- Ingredients
- For Crust
- 1 1/2 cups of peanuts, if using raw roast first
- 1/2 cup Splenda, granulated
- 1/4 cup butter
- 2 oz dark chocolate
- 1 T butter
- Directions
- 1 . Grind peanuts until fine. Mix Splenda and butter. Pour onto prepared pie pan and gently push the crust mixture and until the bottom of the pan is covered. Place pan in freezer.
- 2 . Chop dark chocolate and then put in microwave safe bowl with 1 T butter. Heat for 30 seconds, pausing every 10 seconds to swirl.
- 3 . Take crust out of freezer. Pour the melted chocolate onto crust. Using a rubber spatula, spread the melted chocolate until the entire crust is covered thinly. Put back in freezer or fridge.
- For Cheesecake Filling
- 2 8oz cream cheese, room temperature
- 1 t vanilla extract
- 1/2 cup Splenda, granulated
- 1 package Knox gelatin
- 1 cup boiling water
- Directions
- 1 . Beat cream cheese with vanilla until there are no lumps and cream cheese is smooth.
- 2 . Mix Splenda and gelatin in a bowl and then add boiling water. Stir to dissolve gelatin.
- 3 . While beating the cream cheese and vanilla, pour the gelatin mixture gradually. Mix for a few seconds.
- 4 . Take crust out of the fridge and pour the filling in. Let set in fridge for at least 2 hours.
- Since I had some sugar free toffee squares, I chopped them up and just sprinkled over the crust before pouring the filling. Although it gave a nice crunch, the cheesecake doesn't really need it since the crust is so good.
- As you can probably tell this is not for an every day treat. Make it for a special occasion and invite people so you don't eat the whole thing by yourself
German Chocolate Cake
By scottsdalejulie
none
- DRY:
- to 350*. 10" 350*. Brush a 10" Bundt pan with melted butter
- 2 2 2 cups Carbquik
- 1/2 1/2 1/2 cup Vital Wheat Gluten
- 1/2 1/2 1/2 cup Brown Diabetisweet
- 1/2 1/2 1/2 cup Erythritol
- 1 1 1 pkt Stevia Plus
- 2 2 2 pkts SweetOne
- 3/4 3/4 3/4 cup Cocoa
- 1 1/2 1 1/2 1/2 tsp Baking Soda
- Mix together in small bowl and set aside.
- WET:
- 1 1 1 tsp. vanilla extract
- 1 1 1 tsp. chocolate extract
- 3/4 3/4 3/4 cup Sour Cream
- 4 4 4 extra lg. eggs
- 3/4 3/4 3/4 cup heavy cream
- 1/3 1/3 1/3 cup DaVinci SF German Chocolate Cake flavored syrup
- 1 1 1 cup melted and cooled unsalted butter (2 sticks)
- 3 eggs, cream, vanilla and chocolate extracts, DV SF syrup, sour cream, and butter together with an electric mixer on low speed til blended; then beat on High 3 minutes.
- 2 Low speed, gradually beat in dry ingredients; then beat on High 2 minutes. Pour into prepared bundt pan.
- 350* 50-55 350* for approximately 50-55 minutes. Test for doneness using a long wooden pick.
- to 15 remove from oven to cooling rack for 15 minutes, then turn out onto a cake platter and let cool thoroughly.
- Char's German Chocolate cake icing
- 1 1 1 cup brown or white Diabetisweet (I like brown best here but whatever you have)
- 1/2 1/2 1/2 cup heavy cream
- 1/2 1/2 1/2 cup water
- 1/2 1/2 to cup butter, melted and cooled to just above room temp
- 3 3 3 egg yolks, beaten
- 1 1/3 1 1/3 1/3 cups flaked sugarfree coconut
- 1/4 1/4 1/4 cup DaVinci SF coconut flavored syrup
- 1 1 1 cup chopped pecans
- 1 1 1 teaspoon vanilla extract
- In small bowl, combine coconut and syrup; set aside.
- Spread filling between layers and/or on top of cake.
- This stuff is so good I could eat it all up with a spoon. Of course I'd be very very sorry if I did! But, it's THAT good IMHO.