Cranberry Jalapeno Relish

12 oz fresh, uncooked cranberries
1/4 cup green onion
1-2 fresh jalapeño peppers
2 Tbsp. cilantro (optional)
3/4 Cup sugar
1 Tbsp. lemon juce
1/8 tsp. salt
8 oz. cream cheese
Ritz crackers

Hand-chop the cranberries. (This process is a bit time consuming, but it is best to not use a food processor to chop these as the cranberries liquify too much. I use my Pampered chef chopper)
Chop green onion, jalapeño peppers and cilantro & add to chopped cranberries.
Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.

Cover with plastic wrap and place in refrigerator overnight (not necessary).

Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out liquid using a collander with small holes.

Serve by spreading 1/2 t cream cheese on a Ritz cracker & top with 1 t cranberry relish.

Cream cheese frosting

8 oz. cream cheese, softened {not reduced fat}
7 T. unsalted butter, softened
4 c. confectioners' sugar
3/4 vanilla
Pinch of salt

Double Chocolate Chip Cookies

1 cup butter, softened
1 1/2 cup sugar
2 eggs
2 t vanilla
2 c flour
2/3 c cocoa
3/4 t baking soda
1/4 t salt
1 3/4 c chocolate chips
1/2 c chopped nuts, optional

Preheat oven to 350 degrees. Beat butter, sugar, eggs and vanilla in large bowl until light and fluffy. Stir together flour, cocoa, baking soda and salt; Add to butter mixture, beating until well blended. Stir in chocolate chips and nuts if desired. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly. Remove from cookie sheet to wire rack.
Yield: about 3 1/2 dozen cookies or 15 jumbo cookies (bake 13 min)

Copycat Campbell's Tomato soup

2 28 oz. cans of whole or diced tomatoes
1/2 cup water
1/4 cup brown sugar
1 Tbsp. tomato paste
1 tsp. seasoning salt
1 tsp. xanthan gum
dash ground black pepper
2 bay leaves

Fresh basil, optional

In a blender, combine all ingredients except for the bay leaves. Blend on high for several minutes, until very smooth and creamy.The xanthan gum will make the soup sort of frothy. Never fear though, it will clear when heated.Transfer to a medium saucepan, add the bay leaves, and heat over medium-low for about 10 minutes, until the soup turns a dark red and the froth goes away.
Serve with fresh basil if desired. Serve hot!

Italian Beef Stew

2 lbs. chuck roast, cut into cubes
2 tsp. + 3 tsp. olive oil
salt and pepper to season meat
2 cans (14 oz.) Beef broth
29 oz can diced tomatoes with juice
1 T Italian seasoning
1 tsp. ground fennel seed (optional, but recommended)
1 large onion, chopped
1 large green pepper, chopped
2 small zucchini, halved lengthwise and sliced into thick slices
1/2 lb. (or more) mushrooms, washed and cut in thick slices
3-4 T chopped fresh or frozen basil
(Or Basil Pesto)
good quality balsamic vinegar to drizzle on at the table, optional

Heat the 2 tsp of olive oil in a large non-stick pan and brown the beef cubes over medium-high heat until the meat is browned on all sides. Season the meat with salt & black pepper as it cooks. Don't rush this step; browning the meat adds flavor. 

Add the browned meat to the stew pot. Add one can of beef broth to the frying pan and cook a minute, scraping to loosen the browned bits of meat that stick to the pan, then add that to the stew pot along with the other can of beef broth. Add the petite dice tomatoes with juice, Italian seasoning, and ground fennel. Stir. Turn heat to medium-low & simmer 60 minutes, or slightly longer if the meat doesn't feel tender when you pierce it with a fork.

While the stew simmers, peel and chop the onion and cut out the stem and seeds of the green pepper and chop. Cut ends off the zucchini, cut in half lengthwise, and cut into thick slices. Wipe mushrooms w/ wet paper towel and cut into thick slices or half slices.

When you're ready to finish the stew, heat 1 tsp. olive oil in the frying pan, add the onions and green peppers and cook a few minutes over medium-high heat, then add them to the stew. Heat the second teaspoon of olive oil, add the zucchini and cook until it's slightly browned on both sides, then add to stew. Then add the mushroom slices, cook until they have released their liquid and are starting to brown, then add to stew.

Simmer about 15 minutes, then add the chopped basil and cook a few minutes more. Serve hot, with good quality balsamic vinegar to drizzle on at the table if you'd like.

*Crockpot version:
Add browned meat to the crockpot. Cook 4 hrs on high or 6 hrs on low or until tender. Continue with remaining steps, cooking vegetables & adding them to crockpot. Cook a few more minutes in crockpot then stir in basil.

Easy caramel sauce

1 can Sweetened Cond. Milk

Remove label from jar. Place the unopened can in the crockpot & cover can with water. Cook on high temp for 5 hrs.

Homemade Caramel Sauce

1 cup brown sugar

8 tablespoons butter, cut into cubes

10 tablespoons heavy cream

1/2 teaspoon pure vanilla extract

In a medium saucepan over low-medium heat, combine all the ingredients together (except vanilla) with a wooden spoon or silicon spatula. Once the mixture boils and bubbles, allow to simmer and thicken for about 5 to 7 minutes until it reaches a caramel like consistency (stir only once or twice in between). Stir in vanilla. Be patient and the caramel will come together eventually.
Remove from heat immediately once it comes together and allow to cool. The mixture will get thicker as it cools. Store in a sealed jar in the refrigerator for up to 2 weeks.

Marshmallow frosting

4 large egg whites (not from a carton)

1 Cup granulated sugar

1 pinch of salt

1/4 t Cream of tartar

1 tsp vanilla

Add egg whites, sugar, salt & cream of tartar to a double boiler until hot. Pour into a mixer bowl & whip for 6-7 minutes adding vanilla. It will become nice & fluffy. Frost cupcakes. Will hold up for about 1-2 days.

Basic vanilla frosting (LC)

1 Tbsp 1/3 less fat cream cheese
2 heaping Tbsp 0% Greek yogurt
1/2 tsp vanilla extract
1 1/2 tsp THM Super Sweet Blend

Mix well until smooth.

Cream Soda GGMS

1 cup water (plus more water to fill the quart jar when done mixing the ingredients)
2 Tbsp apple cider vinegar
1 tsp THM Integral Collagen
3 doonks THM Pure Stevia Extract Powder
1/4 tsp vanilla extract
1/4 tsp caramel extract
1/2 tsp THM MCT oil
1 small pinch mineral salt 

Maple & Pecan fudge

C

Recipe from: https://ketodietapp.com

• 3 cups pecans or walnuts 
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tsp sugar-free maple extract
• pinch salt
• ¼ cup powdered Erythritol or Swerve
• ½ cup unsalted butter or coconut oil
• 1 ¼ cup chopped pecans + 16 pecan halves
• 10-20 drops liquid stevia (I like NuNaturals or SweetLeaf)

Mix all together in food processor except additional chopped pecans & pecan halves. Stir in chopped pecans. Spread in 8X8 pan & place pecan halves on top in 4x4 rows. Chill & cut into 16 bars.

Low Carb Sweetener Conversion Chart

I like to use this chart when converting regular sugar to natural low carb sugars.

Keto Pumpkin Pie Cupcakes

Recipe from alldayidreamaboutfood.com

3 Tbsp coconut flour 
1 t pumpkin pie spice 
1/4 t baking powder 
1/4 t baking soda 
Pinch salt 
1 c pumpkin puree 
1/3 c Swerve Sweetener  (I use 2 T THM Gentle sweet-erythritol, stevia, xylitol blend)
1/4 c heavy cream, half and half, or full fat coconut milk 
1 large egg 
1/2 t vanilla 

1. Preheat oven to 350 and line 6 muffin cups with paper liners.
2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a medium bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional Tablespoon of coconut flour.
4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan.
5. Refrigerate for at least one hour before serving. Dollop whipped cream generously on top.

These are probably one of my favortite low carb desserts! Tastes just like pumpkin pie! Next time I might try to make it as a regular pie.

  Total NET CARBS = 3.43 g.

I also added 1 T sugar free  Café al Fresca vanilla syrup

90 second bread (low carb)

3 T almond flour
1 egg
1/2 t. baking powder
1 T. butter

Mix together & cook in greased microwave safe dish for 90 seconds. Let cool.
I like to slice this horizontally in 2 slices & toast it.

* I have a small 4X4 square dish that I use, that way it comes out square.

Ranch dressing

1 cup Mayonnaise
1/2 cup Sour Cream
1/4 cup Heavy Whipping Cream
1/2 teaspoon White Vinegar
1/2 teaspoon of Black Pepper
1/4 teaspoon of Paprika
1 clove of Garlic, chopped fine and mashed
1/4 cup of fresh, finely chopped Parsley
2 tablespoons fresh, finely chopped Dill
1 tablespoons fresh, finely chopped Chives

Blend all ingredients together & serve.

Healthy Mayo

1 Cup Olive Oil – do not use extra virgin

1 egg yolk

1 tablespoon Lemon juice

1 tablespoon Water

1 teaspoon Dijon Mustard

1 pinch of salt

Pour oil into medium bowl. Add remaining ingredients & blend with stick blender until thickened.

Low Carb Zucchini Brownies

Recipe from: https://cafedelites.com

1 cup finely shredded zucchini (use the smallest blade on a cheese grater. It should look like a puree).

6 tablespoons butter , melted
2 tablespoons coconut oil , measured in melted state
1 large egg
1/2 cup natural granulated sweetener (if using replacement sugar sub as measuring 1/3 c sugar. I use 2 T sweet blend & 1 1/2 t gentle sweet)
1 tablespoon vanilla
3/4 cup peanut flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon sea salt
4 squares Lindt 90% chocolate, cut into chunks (I don't add this)

Preheat oven to 350°F. Line a 8x8 baking pan with parchment paper, or lightly grease with oil spray.
Set aside.

In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn't be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.

Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)

Allow to cool completely (about half an hour); cut into squares and chill to semi-set.

If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days

Can double recipe & bake in 9X13 pan for 35 min.

Zuppa Toscana Soup (Low Carb)

1 lb Hot or Sweet Italian sausage
1/2 lb fresh spinach, chopped (sometimes I just use a box of frozen chopped spinach)
2 c. cauliflower, cut in florets
2 Qts ckicken broth
1/2 c cream, optional
Salt & Pepper
Serves 6

Cook sausage in soup pot. Drain fat. Add cauliflower & broth & cook until cauliflower is tender. Add spinach & cook until it's wilted. Add salt & pepper to taste. You can add cream to make it more creamy, but I usually don't add it. You can add any additional spices that you want: onion powder, garlic, etc but I find that the sausage I buy has good enough flavor that it doesn't really need anything else.

Stuffed mushrooms

1 lb baby bella mushrooms
1/2 lb country sausage
4 oz cream cheese, cubed

Preheat oven to 350 degrees. Wipe mushrooms off with a damp paper towel. Remove stems. Chop stems up & set aside. Cook sausage until browned. Add chopped mushrooms. Stir in cubed cream cheese until combined. Place filling in mushrooms to overfill them. Place in greased 8X8 pan & bake for 15-20 min. Yum!

Sausage & Veggie soup

1 lb Hot or sweet Italian Sausage
1/4 c dried, minced onion
1 zucchini, chopped
2 c chopped spinach (or 1 box frozen)
1 can green beans (or frozen)
2 T Italian Seasoning
1 qt stewed tomatoes
6 C chicken broth

Shredded Parmesan cheese

Cook sausage in a large pot. Drain fat. Add veggies & seasonings cook until tender (about 20 min). Add tomatoes & broth. Cook until heated through. Top with parmesan cheese

*if not counting carbs, you can add kidney beans, pasta, corn or diced carrots.. possibilities are endless!

Keto Cheddar Bay Biscuits

• 2 C Blanched Almond Flour
• 2 tsp baking powder
• 2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1 Egg, beaten
• 1/3 C Heavy cream
• 1/3 C Butter, melted
• 1 1/2 C shredded Cheddar cheese

TOPPING:

• 3 tbsp Butter, melted 
• 1 1/2 tsp dried parsley
• 1/4 tsp Garlic powder
• 1/8 tsp Sea salt

Preheat oven to 350° F. Line a cookie sheet with parchment paper.

In a large bowl, stir together the almond flour, baking powder, garlic & salt. Stir in shredded cheese, egg, cream & butter and mix to form a dough. Using a large cookie scoop place each ball on the parchment-lined cookie sheet and flatten slightly.

Bake at 350°F for 12-16 minutes, until lightly browned and a toothpick tests clean.

While biscuits are baking, melt the 3 T butter in microwave. Stir in the garlic powder, salt and dried parsley. Once biscuits are done baking, evenly brush the tops of the biscuits with the garlic butter mixture. Enjoy!

Keto Cauliflower Fried "Rice"

http://accidentalchefm.blogspot.com/2011/09/cauliflower-fried-rice.html

1 small head of cauliflower, florets separated and pulsed in a food processor until “rice-like”
1 large carrot, cut into small dice

1 c corn

1 c peas
1 small onion, minced
4 ounces of sliced mushrooms
1-inch knob of ginger, grated
1 diced red pepper
2 eggs
1-2 tablespoons of coconut aminos

1 lb shrimp 
Kosher salt
Freshly ground black pepper
1-2 olive oil

Chop all ingredients
Combine chopped onions, red peppers, carrots, corn, peas,  a dash of salt and pepper in a non-stick pan w 1 T oil.
Once the onions are softened, toss in the mushrooms and stir fry everything until the mushrooms are browned.

In a separate pan, add 1 T oil & cook the shrimp seasoned with salt and pepper over medium-high heat. Add a tsp of coconut aminos once the shrimp are almost completely cooked through. Add eggs & scramble.

Then add the remaining ingedients: cauliflower, sweet onion and shrimp to the pan. Make sure that all of the ingredients are mixed together and taste it to make sure it doesn't need more S&P.

Mashed Cauliflower

Recipe from: https://www.ibreatheimhungry.com

1 head of cauliflower

2 Tbsp heavy cream

1 Tbsp butter

2 ounces sharp cheese

salt and pepper to taste

 

Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.

 

Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth.

 

Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

Stir fry Zucchini Noodles

https://diethood.com

2 tablespoons vegetable oil

2 yellow onions , spiralized

4 small zucchini , spiralized, patted dry with paper towel

1 tablespoon low sodium soy sauce

2 tablespoons low sodium teriyaki sauce

1 Tbsp. Sesame Seeds

 

Heat oil in a wok over medium heat.

Add onions and cook for 4 to 5 minutes, or until translucent and tender.

Stir in zucchini and continue to cook for 2 minutes.

Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.

Remove from heat & serve.

 

Turkey Club Roll-ups

Recipe from: http://www.delish.com

4 slices deli turkey

2 tsp. mayo

2 slices cheddar, halved or quartered

1/2 c. shredded or chopped lettuce

1/2 tomato, sliced

1/4 red onion, thinly sliced

1/2 avocado, sliced

4 slices cooked bacon

salt & black pepper

 

On a clean work surface, place two slices deli turkey and spread a thin layer of mayo on top. Top with 1 slice cheddar, half of the lettuce, tomato, red onion and avocado, and 2 slices bacon. Season generously with salt and pepper.

 

Roll up and secure with toothpick, then repeat with remaining ingredients

Loaded Cauliflower

Recipe from: https://deliciouslittlebites.com

1 head cauliflower cut into bite sized pieces

salt and pepper to taste

1 Cup cheddar cheese shredded

4 slices bacon cooked and crumbled

2 green onions sliced thin, optional

 

Preheat your oven to 350 degrees F. Spread the cauliflower out on a baking sheet covered with foil or a Silpat mat, sprinkle with salt and pepper, and roast for about 20 minutes or until fork tender.

Push all of the cauliflower into a pile and cover with as much of the cheddar cheese and bacon as you'd like. Return to the oven for about 5 minutes until the cheese is melted. Top with sliced green onions and serve hot.

Philly Cheesesteak bowl

1 lb lean ground beef        

½ C beef broth

1-2 Tablespoons worcestershire sauce

2 medium onions, sliced

3 green bell peppers, sliced

8 oz mushrooms, sliced

1 tsp olive oil

4 slices provolone cheese

salt and pepper, to taste

 

Brown the ground beef in a skillet.

Drain excess fat from skillet and add broth and worcestershire sauce to beef.

Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.

Add peppers and onions in separate pan & cook for 2 minutes. Add mushrooms & salt and pepper as desired.

Cook veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400⁰ oven for 10-15 minutes)

Toss veggie mixture & beef mixture in pan & then top with provolone. Turn off heat. Put lid on pan to melt cheese. Divide between 4 bowls. 

 

Yield: 4 servings

Low Carb Tacos

Recipe from: https://www.homemadeinterest.com

1 lb Ground beef                 

2 T. Taco seasoning

1/4 c. water                

2 c Cheddar cheese , shredded

Toppings for taco: Sour cream , avocado, cheese, lettuce, etc.

         

Preheat oven to 350F.On a baking sheet lined with parchment paper or a silicone mat place 2-3oz piles of cheese 2 inches apart. Press the cheese down lightly so it makes one layer.

Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown. Let the cheese cool for 2-3 minutes then lift it up and place it over the handle of a spoon or other utensil that is balanced on two cups.

Let cheese cool completely then remove.

While you continue to bake your cheese taco shells place the ground beef in a skillet over medium high heat cooking until it is completely cooked through.

Drain the grease from the meat and add the taco seasoning & water.

Simmer for 5 minutes..Add meat to taco shells and top with your favorite taco toppings.

So addicting! Everyone in our family loved these!

Low Carb Pancakes

Recipe from: https://thenovicechefblog.com

2 large eggs

1 Tbsp water

2 oz cream cheese, cubed

⅔ cup almond flour

1 tsp baking powder

2 tsps vanilla

½ teaspoon cinnamon

1½ teaspoon Swerve sweetener (or 2 T sugar)

 

Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom.

Blend until smooth, scraping down the sides if needed.  Let batter sit for 2 minutes.
Heat a non-stick skillet on medium heat. For each pancake, pour 3 to 4 T of batter onto skillet.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes topped with butter and syrup!

Yield: 7 pancakes

2 Servings

Zucchini Lasagna

Recipe from: https://ketogasm.com/

 

16 oz ground beef or Italian sausage

1 C. low sugar marinara

1 large zucchini

10 oz ricotta cheese

4 oz mozzarella cheese, shredded

 

Preheat oven to 350 degrees F. Peel zucchini into strips and leave out core. Salt and let sit for 15 minutes.

Brown ground beef in pan and add marinara. Season well with salt and pepper.

Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.

Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.

Low Carb crackers

Recipe from: http://durhamslovelifetravel.com

1 1/4 c. pork rinds, ground fine
2 c. cheddar cheese, finely grated
2 T. dried Chives
Optional:
Jalapeño slices, from the jar

Preheat oven to 400 degrees. Blend all together in a bowl. Place 2 tsp. mounds on parchment paper lined baking sheet. Bake for 6-7 min until browned. Will crisp up once cooled.

*Can also place in mini muffin tins to keep a nicer shape.

Low carb sweetened condensed milk

2 C whipping cream
2 Tbsp unsalted butter
1/3 cup "gentle sweet" sweetener

Place all ingredients in medium saucepan. Bring to a boil over medium heat and cook until reduced by half.. About 15-20 min. Stirring frequently.

Sauce will thicken as it cools.
Use it to make Almond Joy cookies or pumpkin pie! Try not to eat it with a spoon.. Yum!

Low carb fudgy brownies

1 cup almond butter
1/2 cup canned coconut milk
2 eggs
2 tsp vanilla extract
1/4 tsp salt
1/3 cup cocoa powder
1/4 cup coconut sugar
Optional:
1/3 cup chocolate chips
1/3 cup chopped nuts

Preheat the oven to 350 degrees. Grease an 8X8 baking pan.

In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar and optional chocolate chips.
Pour into the prepared baking dish and top with the optional chopped nuts.
Bake for about 18 minutes.

*I leave the chocolate chips out. These brownies are great without them and it's just an added cost to buy sugar free chocolate chips..

Just like Wheat Thins

3/4 cup golden flax meal
3/4 cup almond flower
2 egg whites
2 Tbsp nutritional yeast
1 Tbsp parmesan cheese
1/4 tsp sea salt
1/2 tsp baking soda
Sprinkle of black pepper and onion powder
Combine ingredients well and work into a dough ball with your hands. Place between parchment paper and roll out to 1/8" thickness. Score into small pieces. Bake at 350 for 15 to 20 min. Watch so they don't burn!

The possibilities are endless.. Add sesame seeds, parsley flakes, diced chives, cayenne pepper or even chicken bullion. You could even use ground chia seeds instead of flax.

Golden flat bread

2 C golden flax meal
1 Tbsp baking powder
3/4 tsp sea salt
1 1/2 tsp erythritol
2 Tbsp coconut oil
4 egg whites
3/4 cup water

Blend together and let sit for 5 minutes. Place parchment paper on cookie sheet and lightly grease. Spread thinly to edges with wet hands. Bake at 350 for 20 minutes. I brushed this with butter and sprinkled garlic salt, Italian seasoning & Parmesan on top. Cut like breadsticks.. Really yummy!

Kettle Corn

3 T oil
1/3 c popcorn kernels (1/2 c if using mushroom popcorn kernels)
1/3 c sugar
Salt

Place oil and kernels in Whirley Pop. When a few kernels begin to pop, add the sugar and crank it until it stops popping. Pour it into a bowl and sprinkle with salt immediately.

Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 large eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
Dash salt

Preheat oven to 350 degrees.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack.
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 tsp vanilla
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. 
Yield: 3 dozen

Taco Salad

Lettuce, chopped
Taco meat
Shredded cheese
Green onion, chopped
Tomatoes, chopped
Cucumbers, sliced
Olives, chopped
Tortilla chips, crushed
Catalina dressing

Toss all together & serve

Bakery Style Chocolate Chip Muffins

Yield: 6 jumbo Muffins or 12 regular

4 T butter melted and cooled
¼ cup canola or vegetable oil
1 cup sugar
1 large egg + 1 egg white (room temp)
1 1/2 t vanilla extract
1/2 cup buttermilk (room temp)
1 3/4 cup flour
2 t baking powder
2 t corn starch
½ t salt
1 cup chocolate chips
1/3 cup coarse sugar

Combine butter and canola oil in a large bowl.  Stir well.
Stir in sugar.
Add egg, egg white, and vanilla extract.  Stir very well, until all ingredients are thoroughly combined.
Add buttermilk and stir well.
In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
Fold dry ingredients into wet gently, taking care not to overmix.  Once about half of the dry ingredients have been combined, add in chocolate chips and continue to fold in to batter.
Cover bowl with a dry towel and allow batter to sit 15 minutes**
Preheat oven to 425 (400 for dark pan) line muffin tin with paper liners or spray with cooking spray. 
Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).
Sprinkle tops generously with course sugar and place muffin tin in preheated oven.
Bake on 425F (400 for dark pan) for 8 minutes and then reduce the oven temp to 350 (325 for dark pan) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long.  Start checking your muffins after 7-8 minutes on 350F.
Allow to cool, and enjoy!

Big batch Chocolate Chip Cookies

1 1/2 c butter
1/2 c shortening or coconut oil
3 eggs
3 T vanilla
2 c brown sugar
1 1/2 c sugar
5-6 c flour
1 1/2 t baking soda
1 1/2 t salt

2 T Cornstarch 
3 c choc chips

Bake at 350⁰ for 10-11 min
Makes about 60 cookies (with small scoop)

45 cookies with medium scoop (bake 14 min)
30 cookies with large scoop (bake 17 min)

Simple Potato Salad

5 lbs potatoes, peeled & cubed
3 stalks of celery, chopped
Mayo (amt will depend how wet you like it & how dry the potatoes are -usually about 2 cups)
Mustard (to taste)
Salt & pepper (to taste)
6-8 hard boiled eggs, chopped

Paprika

Cook cubed potatoes until tender. Drain & let cool a little bit. Transfer to large bowl. Stir in celery, mayo, mustard, salt & pepper until combined. Gently fold in eggs. Sprinkle with paprika. 

Coleslaw (Chick Fil-A Copycat)

2- 16 oz bags coleslaw mix
1 1/2 c mayo
1/3 c sugar
1/2 t dry mustard powder
1/4 t salt
2 T vinegar

Mix sauce ingredients together & pour over coleslaw mix. Stir to combine. Add salt to taste.

Popcorn Balls

1 c. popcorn kernels
1 stick of butter
1 c. sugar
1/2 c. Karo
1 t vanilla

Pop the popcorn & place in a large bowl. Melt butter, sugar & Karo in saucepan over medium heat. Boil for 3 1/2 minutes. Remove from heat & stir in vanilla. Pour over popcorn & stir until coated. With buttered hands, form into balls about the size of a softball. Makes about 16 popcorn balls.

Crustless Quiche (frittata)

6 eggs
1/2 c. cream or sour cream
1/2 c. grated mozzarella cheese
1/2 c. grated cheddar cheese
3/4 c. diced ham or 1/2 c bacon crumbles
2 c. veggies (asparagus, spinach, broccoli, zucchini, onions, mushrooms, peppers etc)
dash of salt

Preheat oven to 325 degrees. Beat eggs & add remaining ingredients. Spray pie plate with cooking spray. Pour into pie plate. Bake for 40 min. The middle will be jiggly, but the rest should be firm. Remove from oven & let cool. It will set up as it cools.

Can double it in a 9X13 pan & cook 45-50 min.

Shredded, squeezed dry zucchini or spinach works good.

*You can also add a pie crust or crescent roll crust to this. Just press it in the pan & pour egg mixture in. No need to prebake it.

Chocolate fudge sauce

1/2 c. butter
1/2 c. cream (or milk)
1/2 c. sugar
2 c. chocolate chips
1 t. vanilla

Bring butter, cream & sugar to a boil over medium heat. When sugar is dissolved, add chocolate chips. Remove from heat & stir in vanilla. Dip strawberries in it or drizzle over ice cream. Makes about 2 cups.

Homemade Crutons

1 loaf of bread, cubed

4 T. butter, melted

1 T. Olive Oil

1 1/2 t. garlic salt

1/2 t. onion powder

1/2 t. dried parsley

Preheat oven to 375 degrees. Place bread in large bowl. In a small bowl, combine remaining ingredients. Pour mixture over the bread cubes & stir to combine. Spread onto cookie sheet & spread evenly. Bake 10 min & stir. Bake another 5 min or until bread cubes are browned & crispy. Remove from oven & cool. Store in an airtight container for up to 5 days. These are yummy topped on salads or even soup!

Broccoli Salad

10 slices of bacon, cooked & crumbled
6 c.broccoli, chopped fine
1/4 c. red onion, chopped
1/2 c. craisins
1 c. sunflower seeds

Dressing:
3 T red wine vinegar
2 T sugar (I use 2 t. truvia)
1 c. mayo

Add broccoli, onion, craisins & sunflower seeds to large bowl. Mix dressing ingredients together & pour over broccoli. Stir to coat evenly. Top with crumbled bacon.
*You can also add diced cooked chicken.

7 Layer Cookie Bars

1/2 c. butter
1 c. graham crackers
1 c. shredded coconut
1 c. Semi sweet chocolate chips
1 c. butterscotch chips
1 can sweetened condensed milk
1 c. chopped pecans

Preheat oven to 350⁰. Melt butter in 9X13 pan. Sprinkle graham crackers over top. Press down slightly. Sprinkle coconut & chips over crust. Drizzle with sweetened condensed milk. Sprinkle nuts on top.
Bake for 30 min. Let cool, then cut into squares.

Peanut Butter & Chocolate Chip cookies

3/4 c. Butter
1 c. sugar
1 c. brown sugar
1/2 c. peanut butter
2 eggs
2 t. vanilla
2 1/2 c. flour
1 t. baking soda
1/2 t. salt
2 c. chocolate chips

Preheat oven to 350 degrees. Beat butter, sugars & peanut butter in a large bowl until light & fluffy. Blend in eggs & vanilla Mix in flour, baking soda & salt. stir in chocolate chips. Drop scoops onto cookie sheet. Bake 10-12 min. Cool 2 min.
Yield: 4 dozen

Perfect Pot Roast

1 beef chuck roast (about 3 lbs)
Lipton onion soup mix
2 c water

3 T cornstarch
1/2 c water

Place roast in crock pot. Sprinkle with onion soup mix & pour 2 C water in bottom. Cook on low for 6-8 hrs or high for 4 hrs.

Remove roast from crockpot & place on a serving platter. Dump liquid from crock pot into a saucepan & bring to a boil. Stir 1/2 c water & cornstarch in small bowl & pour into saucepan. Lower temp & stir until thick.
Serve with mashed potatoes.

*Can also bake at 350 degrees for 3 hrs.

Perfect Mashed Potatoes

5 lbs yellow potatoes, peeled & quartered
3 T. salt
8 oz cream cheese

¼-½ c half & half, at room temp
½ c salted butter, at room temp
2-3 t. salt

2 T butter (for the top)

In a large pot filled 3/4 of the way with water, add the potatoes and 3 tablespoons salt and bring to a boil over med-high heat. Continue to cook over medium heat until they are fork tender. Approximately 20 minutes.
Drain the potatoes in a strainer and transfer to a large mixing bowl. Beat potatoes until mostly broken down. Add the cream cheese, butter, ½ & ½ & 2-3 t. salt to the potatoes. Mix on medium speed until thoroughly combined and the potatoes are smooth. Scoop into serving bowl & dot with 2 T butter. Sprinkle parsley flakes on top for color, if desired.

The Perfect Baked Potato

Russet Potatoes
Oil
Salt

Preheat oven to 450 degrees. Scrub potatoes & pierce with a fork. Place on foil lined cookie sheet & bake for 30 min. Remove from oven & rub with oil & sprinkle with salt.
Place back in oven & bake an additional 25-30 min until tender when squeezed.
Cut down the middle & top with butter,  salt & pepper & any other toppings including:
Sour cream
Shredded cheese
Green onions
Bacon

Zucchini Relish

10 C. Coarsely chopped zucchini (I use the coarse blade on my meat grinder)

3 green peppers

2 red peppers

3 large onions

1 C. chopped celery

5 T. salt

2 1/2 C. white vinegar

4 C. sugar

1 t. nutmeg

1 T. mustard seeds

1 t. turmeric

1 T. celery seeds

1/2 t. black pepper

2 T. cornstarch

Grind together the zucchini, peppers, onions & celery. Sprinkle with the salt; Mix well. Let stand overnight. Drain the vegetables & rinse thoroughly with cold water & drain again. Place in a large pot; stir in vinegar, sugar, nutmeg, mustard seeds, turmeric, celery seeds, pepper & cornstarch. Bring to a boil. Reduce the heat & simmer for 20 minutes. Ladle into hot sterilized pint jars. Process in water bath for 5 minutes. Makes 6-8 pints

DILLY BEANS

 2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning (pickling) salt
2 1/2 cup water
2 1/2 cup white vinegar

Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space. For each pint, add 1/4 tsp. cayenne, 1 clove garlic, and 1 head dill.

Combine remaining ingredients and bring to boiling. Pour boiling hot over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Yields about 4 pints or 2 quarts.

Sour Cream Doughnuts

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 large eggs

1 1/4 cups granulated sugar

1 cup (8-ounces) sour cream

Vegetable oil for frying

Glaze:

2 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

For Dough: Measure and whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.

In a large mixing bowl, beat eggs well with an electric mixer, slowly add the sugar, beating constantly. Add the sour cream, mixing well.

Stir in the flour mixture just until well blended. Chill dough for several hours or overnight.

Preheat deep-fat fryer to 375°

Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a floured doughnut cutter. Allow doughnuts to set for 10 minutes.

Using a pancake turner (dipped first in the hot oil) carefully slide 2 or 3 doughnuts into the hot oil, making sure not to crowd the pan. Fry until golden brown, about 2 to 3 minutes per side. Remove doughnuts using tongs or wire-mesh strainer. Drain on paper towels.

For Glaze: Combine the glaze ingredients together in a small bowl, mixing well.

Dip warm doughnuts into glaze on both sides and allow excess to drip off. Place doughnuts on wire racks to dry. ( Be sure to place waxed paper beneath the racks to catch any drips.)

Makes about 2 dozen doughnuts.

Optional: Omit the glaze and roll hot doughnuts in powdered sugar or a mixture of ground cinnamon and sugar.

Breakfast Casserole

24 oz. Hash brown potatoes ( I've used shredded or cubed)

1 1/2 c. grated cheddar cheese

1 1/2 c. grated monterey Jack cheese

2-3 c. diced ham

3/4 c. canned milk

8 eggs, beaten

1/4 t. seasoned salt

Grease 9X13 pan. Put potatoes in pan. Bake for 425 degrees for 25 minutes. Remove from oven. Sprinkle cheese & ham over potatoes. Beat the eggs, milk & seasoned salt together. Pour over ham & cheese. Bake at 350 degrees for 30-35 minutes, or until a knife in the center comes out clean.

* I've used all cheddar & lunch meat ham or breakfast sausage links-cut in pieces, & it turns out fine.

Cinnamon Rolls

3 C. milk

¾ C. margarine

½ C. honey

3 T. yeast

9-10 C. flour

1 ½ T. salt

4 eggs

Combine milk, margarine and honey in microwave for 3 ½ minutes or until 120-125 degrees. Add yeast to mixer bowl. Add warmed liquid and let proof. Mix in 4 C. flour, eggs and salt. Beat well. Add remaining flour until right consistency. Let mix 5 minutes. Place in greased bowl and let rise until double (about 1 hour). Punch down and let rise again. Punch down and roll dough out onto floured surface. Dough will be about 4 feet long and 18” wide. Preheat oven to 350 degrees. Spread filling on top of dough. Roll up and slice into slices ½”-1” thick.  Place on greased cookie sheets. Cover and let rise 30 minutes. Bake for 15-20 minutes or until lightly browned. Frost while still hot. Yummy!

Filling

1 ¼ C. brown sugar

½ C. flour

1 ½ T. cinnamon

¾ C. margarine (softened)

Frosting

3 C. powdered sugar

¾ C. margarine

2 t. vanilla

1 ½ T. water

Yummy Mummy Dogs

Rhode frozen dinner Rolls, thawed but still cold

bun length hot dogs

mustard

For each Mummy Dog, cut one dinner roll in half.
Roll each half into a 22-24-inch rope.
Wrap one rope around hot dog from bottom up 4 1/2 inches.
Cut a 1 1/2 inch piece off of the second rope and set aside.
Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog.
Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned.
Remove from oven, cool slightly and add mustard eyes.
Serve warm with ketchup and mustard.

Smothered Cube Steaks

8 cube steaks

Salt, pepper & garlic pwd, to taste

8 ounces fresh mushrooms, sliced

2 tablespoon Worcestershire sauce

2 cans cream of mushroom soup

1 soup can of milk + 2 T. Cornstarch

½ teaspoon pepper

Season steaks with salt, pepper & garlic. Pan fry just till browned. Place in a baking dish coated with cooking spray. Cook mushrooms a little bit in same pan. Add remaining ingredients.

Pour mixture over cube steaks. Cover with foil.

Bake at 375 degrees for 45 min. Serve over mashed potatoes.

Or cook in crockpot on low 4-5 hrs.

Monterey Chicken

Recipe from www.kimmccrary.blogspot.com

4 boneless, skinless chicken breasts
1/4 c. BBQ sauce
1/4 c. real bacon bits
1 c. Colby/ jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained
sliced green onions
pepper
Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. Montreal Steak Seasoning.

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Marinate chicken for ½ hr. Grill chicken until no long pink and place on baking sheet covered with foil. Top each chicken breast with one tablespoon BBQ sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Hawaiian Haystacks

2 TBS. butter

½ c. onion chopped
1 26 oz can cream of chicken soup
6 c. chicken (cooked and diced or shredded)
2 c. sour cream
8 c. cooked rice
Sauté butter and onions, add chicken soup and sour cream. Stir in chicken and cook until hot.
Now build your haystack. Start with rice. Top with the chicken mixture, then add any of the following.
Chow mein noodles
Celery
Pineapple
Red pepper
Mandarin oranges
Peas
Green onions
Coconut
Almonds
Cheese

Olives

Creamy Lime-Cilantro Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (juiced)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours in advance to enhance flavors.
Serve with Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese-softened (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated pepper jack or plain jack cheese
small flour or corn tortillas
kosher salt
olive oil

Heat oven to 425⁰.  Line a baking sheet with foil and lightly coat with cooking spray. Place cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic in a large bowl. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a flour tortilla, 1 inch from the edges.  Roll up & place seam down on a baking sheet, not touching one another. Brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving.  Dip in Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

Jiffy Corn Muffin Mix

Recipe from www.food.com

2⁄3 c  flour

1⁄2 c yellow cornmeal

1⁄3 c sugar

1 T baking powder

1⁄2 t salt

2 T vegetable oil

To make muffins add:

1 egg

1⁄3 cup milk

Optional Ingredients:

1⁄2 cup grated cheddar cheese (optional)

2 ounces canned chilies (optional)

1⁄4 cup drained chopped pimiento (optional)

1⁄2 cup chopped onion (optional)

                   See How It's Made                   

Combine first 5 ingredients in a bowl, mix well.

Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

To make Corn Muffins, preheat oven to 400⁰, spray muffin pan with non-stick cooking spray.

OPTIONAL: To mix, add any combination of optional ingredients you prefer.

Combine mix with egg and milk, mixing well.

Fill muffin pan 1/2 full, bake for 15-20 minutes.

Naan

Recipe from www.allrecipes.com

1 (.25 ounce) package active dry yeast

1 c warm water

1/4 c white sugar

3 T milk

1 egg, beaten

2 t salt

4 1/2 c bread flour

2 t minced garlic (optional)

1/4 c butter, melted

                       

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Repeat with remaining dough.