Cherry almond coffee cake

Recipe from www.allrecipes.com

1 c sour cream
1/4 c water
3 eggs
1 white cake mix
1 can cherry pie filling 
1/4 cup sliced almonds
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 dash vegetable oil

Preheat oven to 350 degrees. Generously grease and flour one 15 1/2x 10 1/2 inch jelly roll pan.Mix sour cream, water and eggs. Stir in cake mix until moistened. You will notice the batter will be lumpy. Spread into pan. Drop pie filling by large spoonfuls onto batter.
Bake at 350 degrees for 25 minutes or until cake tests done. Sprinkle cake with almonds and drizzle with glaze.
To Make Glaze: Mix confectioner's sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Drizzle over still warm cake. Cut into squares.  Yummy!

Keto Peanut Butter Power Granola

1 1/2 cups almonds

1 1/2 cups pecans
1 cup shredded coconut or almond flour
1/4 cup sunflower seeds
1/3 cup Swerve Sweetener
1/3 cup vanilla whey protein powder OR collagen protein powder
1/3 cup peanut butter
1/4 cup butter
1/4 cup water

Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
In a microwave safe bowl, melt the peanut butter and butter together.
Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Remove and let cool completely. 

Cheesy Sausage Puffs

1 pound Jimmy Dean Sausage, cooked
2 cups shredded sharp cheddar cheese
4 eggs
4.5 tbsp butter, melted and cooled
2 tbsp sour cream
1/3 cup coconut flour (heaping)
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp garlic powder

Melt the butter, and then place it in the refrigerator to cool for 5-10 minutes.

Meanwhile, preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper. 

Brown and drain the sausage, chopping it into small chunks; set aside. 

In a medium to large size bowl, combine the melted and cooled butter, eggs, sour cream, salt and garlic. Whisk together. 

Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined. 

Stir in the browned sausage and cheese. 

Roll or drop batter into 1 inch balls onto your lined baking sheet. I make 35 and they fit perfectly (5 rows of 7). They only need to be about 1/2 inch apart. 

Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week. 

Honey Bran Muffin

Makes 12 regular sized muffins

1 cup flour
1 cup wheat bran
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Liquid ingredients:
1/3 cup brown sugar
1/4 cup honey
2 Tbsp molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 tsp grated orange zest

Glaze:
3 Tbsp sugar
3 Tbsp brown sugar, packed
3 Tbsp butter (very soft or slightly melted -
2 Tbsp honey
2 tsp water

Preheat oven to 350 degrees
Distribute about 1 Tbsp of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin.
In a medium bowl mix all the dry ingredients.
In a separate bowl, mix the "liquid" ingredients.  Stir the liquids into the dry ingredients until just moistened.

Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little.
Immediately invert the baked muffins onto foil or wax paper to cool. 

Low Carb Crackers

1 3/4 cups shredded mozzarella cheese (can use 3/4 C parm for some of the cheese)
3/4 cups almond flour (or 1/4 C coconut flour)
2 Tbsp cream cheese
1 egg
salt to taste
1/2 tsp flavorings of choice (optional-garlic, Italian seasoning, everything bagel seasoning etc)

Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

Stir then microwave on HIGH for another 30 seconds.

Add the egg, salt, and flavorings, mix gently.

Place in between 2 baking sheets and roll thinly. Remove the top baking sheet. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.

Cut the dough into small bite size pieces. Place the parchment paper on a baking sheet.

Bake at 400F for 5 minutes on each side, or until browned on both side and crisp. If not crisp enough, you can remove baking sheet from oven & lower the temp to 175 degrees & let them dry out for 10-15 min.

Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container in your pantry for up to 3 days.

Best ever spaghetti & meatballs

1 small onion, grated
2 T dried parsley 
1 tsp dried oregano
1 tsp dried basil
1 large egg 
3 tablespoons ketchup 
3 garlic cloves, minced 
1 teaspoon salt 
1/4 teaspoon ground black pepper 
2/3 cup grated Parmesan 
1/4 cup Panko
9 ounces ground beef 
9 ounces ground pork 

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and Panko. Mix in the beef and pork. Gently combine all. Using about 2 tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Add to sauce and heat through. Serve with pasta of choice. 

Jalapeno fat bombs

3.5 ounces full-fat cream cheese at room temperature
1/4 cup unsalted butter at room temperature
4 slices bacon
1/4 cup grated Cheddar cheese
2 jalapeño peppers halved, seeded, and finely chopped

In a bowl, mash together the cream cheese and butter or ghee, or process in a food processor until smooth.

Preheat the oven to 325°F (160°C, or gas mark 3).

Line a rimmed baking sheet with parchment paper. Be sure to use a rimmed sheet to contain the bacon fat, as you'll need it for the recipe, too.

Lay the bacon slices flat on the parchment, leaving enough space between so they don't overlap.

Place the sheet in the preheated oven and cook for 25 to 30 minutes, or until crispy. The exact amount of cooking time depends on the thickness of bacon slices.

Remove from the oven and se aside to cool. When cool enough to handle, crumble the bacon into a bowl and set aside.

To the cream cheese and butter mixture, add the Cheddar cheese, jalapeños, and bacon grease. Mix well to combine. Refrigerate for 30 minutes to 1 hour, or until set.

Divide the mixture into 6 fat bombs and place them on a parchment-lined plate. If serving immediately, roll them in the crumbled bacon until well coated. If serving later, refrigerate without the bacon coating in an airtight container for up to 1 week. Roll the fat bombs in freshly cooked or reheated bacon crumbs just before serving.

Sugar free choclate chips

4 ounces unsweetened chocolatechopped
1 ounce cocoa butter
3 tablespoons low carb sweetener or erythritol
1/8 teaspoon stevia concentrated powder
1/2 tsp vanilla extract

Spray chocolate chip mold w cooking spray.

Combine chocolate and cocoa butter in a double boiler or chocolate melter. Heat until all the chocolate and cocoa butter is melted.

Add the stevia. Slowly stir in the erythritol.

Continue stirring until all the erythritol has dissolved and mixture is smooth. It will take a while to dissolve all the erythritol.

Mix in vanilla extract after removing from heat. Pour melted chocolate into prepared mold

Let cool at room temperature. Once set, twist mold to pop out chocolates.

Store in covered container. Can also be stored in refrigerator or freezer, if desired.

Sugar free peppermint patties

4 ounces sugar free chocolate chips
1 1/2 teaspoons non-hydrogenated shortening
1/2 cup powdered low carb sweetener or powdered powdered erythritol
1/2 teaspoon stevia glycerite or 1/4 cup additional sweetener
1/2 cup coconut oil
2 teaspoons peppermint flavor or extract
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

Line two baking sheets with wax paper, parchment paper or non-stick silicon mat.

In a chocolate melter or double boiler, melt chocolate chips with shortening. Keep warm after chocolate chips melt completely.

With an electric mixer, blend the sweeteners with the coconut oil. If the coconut oil is very hard, you may need to warm it slightly before mixing it with the sweeteners. Then add the extracts and cream. The peppermint filling should be a creamy paste.

Using a cookie scoop or spoon, drop tablespoon sized mounds evenly onto one of the baking sheets lined with the non-stick sheet. Flatten each mound slightly with a knife or spoon.

Place baking sheet into freezer for about 15 minutes.

Dip each frozen filling into the chocolate and place onto the other lined baking sheet. Be sure to place the bumpy side down with the flat side up because it will result in better looking chocolate coated candies.

Store covered in the refrigerator.

Meyer lemon mug cake (LC)

¾ cup almond flour
2 tbsp erythritol
Zest of one Meyer Lemon
1 tsp baking powder
Pinch salt
Juice of one Meyer Lemon
2 tablespoons butter, melted
1 large egg, lightly beaten
Lightly sweetened whipped cream for garnish

DIRECTIONS:

In a medium bowl, whisk almond flour, erythritol, lemon zest, baking powder and salt.
Add lemon juice, melted butter and egg, and stir until well combined.

Divide mixture between two microwave-safe mugs (or ramekins) and microwave each separately for 1 minute and 20 seconds.
Remove and top with whipped cream.

Low Carb Peanut butter fudge

1/2 cup butter
1/2 cup whipping cream
1 cup creamy peanut butter
1 tsp vanilla extract
1 1/2 cup powdered Swerve Sweetener (or other powdered erythritol)
1/4 cup peanut flour

Line a 9x5 inch loaf pan with parchment paper.
In a medium saucepan over medium heat, bring the butter and cream to a boil. Boil 2 minutes.
Remove from heat and add the peanut butter and vanilla extract.Transfer to a large bowl. Beat in the powdered sweetener 1/2 cup at a time.
The mixture will begin to separate and become clumpy, that’s okay.

Use a rubber spatula to “paddle" the mixture together again, pressing it into the bowl and lifting, pressing and lifting. Sift the peanut flour over and continue to paddle until well combined. It should have the consistency of dough and not be liquid at all.

Press the mixture evenly into the prepared loaf pan and refrigerate until set, at least 1 hour.

Remove the parchment paper by the edges and cut the fudge into small squares.
Yield: 36 pieces (18 servings)
Carbs- 3.68 per serving

Double Chocolate Chip Muffins

2 cups flour
3/4 cup sugar
3/4 cup mini dark chocolate chips
1/4 cup + 3 tablespoons cocoa (good quality)
1 teaspoon baking soda
3/4 teaspoon baking powder
pinch salt
1 egg
3/4 cup greek yogurt

¼ cup + 1 T milk
1 teaspoon vanilla
1/4 cup water
1/2 cup vegetable oil (can use ½ applesauce)

Pre-heat oven to 400°, grease and flour a 6 jumbo or 12 regular size muffin tin.

In a large bowl whisk together flour, sugar, chocolate chips, cocoa powder, baking soda, baking powder and salt until combined.

In a medium bowl whisk together egg, yogurt, milk, vanilla, water and oil until combined.

Pour wet mixture into dry mixture and stir just until combined (stir approximately 18 times).

Fill muffin tins almost to the top. Sprinkle with a few extra chips if desired.
Bake at 400° (200° celsius) for 5 minutes, then lower heat to 350° (175° celsius) and continue to bake for approximately 15 minutes or until toothpick comes out dry and clean. Let cool completely. Enjoy!

Honey Bran Muffin

Makes 12 regular sized muffins

1 cup flour
1 cup wheat bran
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Liquid ingredients:
1/3 cup brown sugar
1/4 cup honey
2 Tbsp molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 tsp grated orange zest

Glaze:
3 Tbsp sugar
3 Tbsp brown sugar, packed
3 Tbsp butter (very soft or slightly melted -
2 Tbsp honey
2 tsp water

Preheat oven to 350 degrees
Distribute about 1 Tbsp of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin.
In a medium bowl mix all the dry ingredients.
In a separate bowl, mix the "liquid" ingredients.  Stir the liquids into the dry ingredients until just moistened.

Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little.
Immediately invert the baked muffins onto foil or wax paper to cool.

Cinnamon Buttermilk Muffins

7 Tbs. unsalted butter, at room temp
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg (I used 3/4 teaspoon ground Cinnamon)
1/2 cup buttermilk
1 1/2 tsp. vanilla extract

For the Struesel
2 TBS flour 

1/3 cup brown sugar 

1/2 tsp  ground cinnamon

1 TBS  butter, cold

Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full.

To make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly. 

Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
Yield: 10 muffins

Peanut Butter Power Granola

1 1/2 cups almonds
1 1/2 cups pecans
1 cup shredded coconut or almond flour
1/4 cup sunflower seeds
1/3 cup Swerve Sweetener
1/3 cup vanilla whey protein powder OR collagen protein powder
1/3 cup peanut butter
1/4 cup butter
1/4 cup water

Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
In a microwave safe bowl, melt the peanut butter and butter together.
Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Remove and let cool completely.

The Perfect Steak

Sirloin steak
Oil
Salt & pepper
Garlic powder

Bring steak to room temperature. Heat oven to 375 degrees. Heat a cast iron skillet on med/high heat. Brush oil on steak & sprinkle liberally with seasonings. Place in pan & sear for 2-3 min/ side. Place pan in oven & bake for 8-9 min for medium doneness. For medium rare- 1 min less, for medium well -1 min more.

Lasagna Rolls

Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Set aside.

Preheat the oven to 450 degrees F.

Mix the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.

Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.

Starting at 1 end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup marinara over rolls and sprinkle with remaining cheese.

Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.