Sift: 1 1/2 C flour and 1 t soda
In a mixer:
Cream 1 C softened butter, then
add- 3/4 C white sugar and 3/4 C light brown sugar (scraping bowl)
Add – flour mixture to mixing bowl; then 1 egg and 1 tsp. Vanilla
mix in:
1 C dried cherries
1 C chocolate chips or chopped
1 C skor toffee bits
1 1/2 C Oatmeal
Divide dough into 3 logs wrap in plastic wrap and chill in refrigerator
Slice into cookies, Bake 350 for 8-10 mins.
Makes 2 dozen 3″ cookies
Combine:
2 C unsifted flour
3/4 C firmly packed light brown sugar
1 beaten egg
Cut in 1/2 C cold butter, until crumbly mix
stir in 3/4 C chopped walnuts
Take 2 C of crumble mix- set aside
Take the remainder of crumble mix- press firmly on bottom of 13×9 pan
Bake at 350 for 15mins
In saucepan, melt 24 Kraft Caramels (find them at Target, 1/2 the bag is used for this recipe)
Add to melted caramels, 1 can (14oz) of sweet condensed milk and 1/4 C butter
Pour Caramel mix over baked crumble and top with reserved crumble mix.
Bake 350 for 20 mins. Cool and cut into bars.
Makes 30 servings
Ingredients:
1½ cups unsweetened shredded coconut
¼ cup pecans, finely chopped
2 tablespoons heavy cream
1 teaspoon orange extract
2 egg whites, room temperature
¼ teaspoon cream of tartar
½ cup granular sugar substitute
Directions:
1. Heat oven to 350°F. Toast pecans on baking sheet for 7-8 minutes, cool and then chop. Set aside.
2. Line two baking sheets with parchment or waxed paper; set aside.
3. Combine coconut and pecans in a bowl. Add heavy cream and orange extract; toss to combine.
4. In a large bowl of an electric mixer, beat egg whites on high until thick and frothy. While mixer is running, gradually add cream of tartar and sugar substitute, beating until stiff peaks form. Gradually fold in coconut mixture just until evenly combined.
5. Drop slightly rounded teaspoonfuls, 1-inch apart, onto prepared sheets. Bake until lightly browned on top and golden on bottom, 10 to 12 minutes.
6. Cool cookies on baking sheet 1 minute before transferring to wire racks to cool completely. Store in an airtight container.
In a saucepan combine all ingredients, bring to a boil. Remove from heat
1 tablespoon butter
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 pinch salt
1/4 teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken stock (see homemade recipe)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper (optional)
Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
Stir in roasted chicken broth and bring to a boil.
Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste
1 (3 1/2) pound chicken, giblets removed
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup (sugar free option)
2 quarts cold water, or more as needed
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken. Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour. (Cook Chicken- 20 mins for each lb plus 15 mins.)
Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
As broth simmers, occasionally skim off and discard any foam that rises to the surface.
Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.
From The Best American Recipes 2002-2003 (Holly McKinney recipe) Serves 6-8
Place bulgur in large salad bowl. In a small bowl, whisk together lemon juice, olive oil, garlic and 1 tsp salt; drizzle this dressing over bulgur. Layer the scallions, parsley, dill, mint and cucumbers. Sprinkle with 1 teaspoon of salt and ¼ teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
Bring the salad to room temperature. Cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, lemon juice to taste and serve. (I did not add any additional lemon juice, salt or pepper.)
Great summer salad; no cook and can sit for hours with no ill effects!
Old fashioned Eggnog (6 svgs)
Ingredients:
6 large eggs
1 cup heavy cream
1 cup water
1 tablespoon vanilla extract
⅛ teaspoon nutmeg (preferably freshly grated)
Directions:
4 egg yoke
1.5 tsp sugar
froth
1 can sweet condensed
1 can coconut milk
1 can creme of coco
1 tsp vanilla
1 cup & 2 Tbs white rum
strain w cheese cloth
top w nutmeg
Directions:
Heat oven to 350F. (325F if using glass pan.) Grease 13x9x2″ baking pan. Mix together butter, sugar, and vanilla. Add eggs, stir until well blended.
Stir in flour, cocoa, baking powder, and salt. Set aside 2 cups of batter.
Spread remaining batter in prepared pan. Arrange peppermints in single layer over batter, about 1/2″ apart. Spread reserved 2 cups over patties.
Bake 50-55 mins or until brownies begin to pull away from sides of pan.
Cool completely in pan. Makes about 36 brownies
INGREDIENTS
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling
INSTRUCTIONS
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
NOTES
If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.
Ingredients:
Directions:
In a deep heavy sauté pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 8 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.
SLOW COOKER version: chicken, cream cheese, and ranch seasoning to a slow cooker; cook on low for 5 to 6 hours or on high for 3 to 4 hours. OR, until chicken shreds easily. Once shredded, toss it back in the slow cooker and stir. Add in crumbled bacon and serve.
FREEZE: store for up to 3 months. When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.
Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1/2 small white onion
Ingredients for the dressing
1 tablespoon distilled vinegar (not cider vinegar)
1/2 cup mayonnaise
1 tablespoon Splenda (or white sugar)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery seeds (not celery salt)
Add-in:
Optional. Add 1/2 red or green bell pepper, sliced thin or hashed.
Optional. Add 3 radishes, red or white, hot if you like, sliced thin or hashed.
Optional. Add 1 small minced jalapeño if you like it hot.
.https://amazingribs.com/tested-recipes/vegetables-and-salads/simple-creamy-southern-coleslaw-recipe
Servings: 12 pancakes
Ingredients
1/2 cup coconut flour
3 tbsp Swerve Sweetener
1/2 tsp baking powder
1/2 tsp salt
6 large eggs
1/4 cup butter melted
1/2 tsp vanilla extract
3/4 cup sparkling water (or regular water)
Additional butter or oil for the pan
Instructions
Preheat oven to 200F.
In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken*.
Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can’t fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
*Cook’s Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.
https://alldayidreamaboutfood.com/light-and-fluffy-coconut-flour-pancakes-low-carb-and-gluten-free/
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4
Serving Size: 1
Per serving: 458 calories, 6g total carbs, 5g net carbs, 39g fat, 31g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)
Link:
http://butterisnotacarb.com/egg-and-sausage-breakfast-bake/
Salad Preparation
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately.
Dressing
Mix ½ cup extra-virgin Spanish olive oil, 4 cloves minced garlic, and 2 teaspoons dried oregano in a bowl with a wire whisk. Stir in ⅛ cup white wine vinegar, gradually beating to form an emulsion, and then season with salt and pepper to taste. For best results, prepare 1 to 2 days in advance and refrigerate
2 lbs of chicken tenders
Sea salt & fresh ground pepper
Juice of 1 lemon
3 tbsp white wine vinegar
½ cup of extra virgin olive oil
2 tbsp dried oregano
3 cloves of chopped garlic
Feta cheese for garnish
Lettuce for garnish
Tomato for garnish
Mayo for garnish
Salt and pepper the chicken tenders.
Prepare dressing in a small bowl:
Combine lemon & vinegar – whisk in olive oil as you pour it in a small steam. Add oregano & garlic and whisk well.
Pour half to ¾ of dressing over the chicken tenders. Reserve the ¼ dressing to use as a garnish. Heat a non-stick skillet over medium-high heat.
Place the chicken/ dressing mixture in the heated skillet. Cook until chicken no longer pink and cooked through.
Can be serve with garlic naan, sprinkled lightly with water and warmed in the oven
Crust:
1 1/2 cups sliced almonds
2 tablespoons Splenda
4 tablespoons melted butter
350 for 10 mins; 9″ cool before transfer
Cheesecake:
3 packages (8oz) cream cheese (room temperature)
4 eggs (preferably room temperature)
1/2 Tablespoon Vanilla
1/2 Tablespoon Lemon juice
1 1/3 cups Splenda
1/4 cup sour cream
Put the cream cheese in a mixing bowl, and beat until fluffy. Add the other ingredients. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan, on top of the crust.
Non- water bath method:
Start the cake at a high temperature- 400, and it slowly drops. If you have a pizza stone, bricks, or unglazed tile in the oven (these retain heat), the temperature will drop at a slower rate. Put the cheesecake on a baking sheet in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.
* Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)