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.

Lemon Poppyseed Muffins

Super moist lemon poppyseed muffins make with greek yogurt - topped with a sweet and tangy cream cheese lemon icing.

Serves: 12

1⅓ cups flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter (4 tablespoons)
¾ cup sugar
2 eggs
1 teaspoon vanilla (or almond) extract
zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
1 tablespoon fresh lemon juice
¾ cup plain fat free greek yogurt
1 tablespoon poppyseeds

icing

2 tablespoons butter, softened
2 ounces cream cheese, softened
3-4 cups powdered sugar
1-2 teaspoons fresh lemon juice

Instructions

Preheat oven to 450 and grease a muffin pan. In a medium bowl whisk together flour, baking soda, and salt.In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
Fill muffin tins about ⅔ full with muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean.
Allow to cool on a wire rack.
To make the icing cream melted butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds ) Serve immediately or store at room temperature in an airtight container for up to 3-5 days.

Bakery style low carb blueberry muffins

2 1/2 cups almond flour
Sweetener equivalent to 1/2 cup sugar
2 tbsp coconut flour
1 tbsp baking powder
1 tsp lemon zest
1/4 tsp salt
3 large eggs
1 cup unsweetened almond milk
6 tbsp butter, melted
1/2 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tsp granulated xylitol or erythritol for sprinkling (optional)

Instructions

Preheat oven to 325F and grease a standard 12-cavity non-stick muffin tin very well (or line with paper liners, if you’re muffin tin is not very non-stick).
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, lemon zest, and salt.
Stir in eggs, almond milk, butter, and vanilla extract until well combined.Gently fold in blueberries. Divide batter among prepared muffin cups and bake 30 to 40 minutes, until set and a tester inserted in the center comes out clean.
Remove and sprinkle with granulated sweetener, if using.
Let cool 20 minutes, then transfer to a wire rack to cool completely.

Buttermilk Spice muffins

Muffin Batter:

1 cup sugar
1/2 cup unsalted butter, softened
3 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

Nut Topping:
1/3 cup sugar
1/2 cup walnuts, finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions:

Preheat oven to 350 and spray a muffin tin with non-stick cooking spray; set aside.Using your stand mixer, add the sugar and butter. Mix together until light and fluffy. One by one add the eggs in and mix until incorporated.
In a small bowl, add the flour, baking soda, salt, nutmeg, cinnamon and whisk together.With your stand mixer on a low speed and the flour mixture and buttermilk, starting and ending with the flour mixture.Fill muffin tin 3/4 full and set aside while you make the topping.
In a small bowl add all the nut topping ingredients and sprinkle 1 heaping tablespoon onto each muffin cup of batter.
Bake immediately, or the nut topping will start to sink in the batter.Bake 18-23 minutes, or until a toothpick inserted comes out clean.
Let stand for a few minutes, then break away from the pan with a spoon or a knife. Set muffins on a wire rack and let cool for a few minutes.
Serve warm with butter and Enjoy.

Low Carb Pancakes

2 large eggs
1 tablespoon water
2 oz cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf - stevia sweetener (or 2 tablespoons regular sugar)
butter and syrup

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 to medium heat. For each pancake, pour 3 to 4 tablespoons 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!

Lunchbox Granola Bars

1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil
2 1/2 cups rolled oats
1/2 c flax meal
1 cup shredded coconut (or rice Krispy cereal)
1/4 cup chocolate chips (or mini chocolate chips)

Directions:

In a medium pot, melt together nut butter, honey, and coconut oil over medium-low heat, stirring until smooth (Or microwave for 1 min)
Remove from stove and stir in flax, oats and coconut.
Pour mixture into a greased 9X13 baking dish. Spread into an even layer, sprinkle with chocolate chips, and firmly press down with the back of a spatula.Refrigerate for 2 hours or until firm, then slice into squares or bars and remove from pan.
Store granola bars in the refrigerator or freezer, individually wrapped in baggies.
Or if you don’t plan to pack them in lunches, you can simply store them in an airtight container with wax paper separating the layers.

THE Best Pork Chops

1 T each:
Garlic powder
Onion powder
Oregano
Paprika

1/2 T salt
1/2 T pepper
Mix together
BBQ Sauce (opt.)

Start all 4 burners on grill. Rub pork chops with oil & sprinkle with seasonings. Grill pork chops on high heat to sear for 3 min. Rotate 1/4 turn to give great grill marks. Cook an additional 3 min. Turn over & repeat. After 6 min turn off 2 burners & move meat over to burners that are off. Cook on indirect heat for 4 min, baste w BBQ sauce, if desired & flip over for another 4 min. Baste again.