French Toast Casserole

1 loaf stale bread (I used challah)
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla

1/2 cup AP flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cubed

Directions:
Grease a 9 x 13 inch pan.
Tear the bread into chunks or cut into cubes and place them in the greased pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.

In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
Preheat the oven to 350 degrees.
Take your pan with the soaking bread inside and sprinkle crumb mixture on top.

If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
Serve warm with maple syrup and butter, if desired.

Chicken Pot Pie

adapted from The Pioneer Woman

3 celery stalks

3 medium carrots, peeled

1 large yellow onion

4 tablespoons butter (1/2 stick)

2 cups cooked chicken, cubed

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1 chicken bouillon cube

1/4 cup white wine (optional - i used it)

1 cup heavy cream

1 teaspoon ground thyme 

1 teaspoon kosher salt (or more to taste)

black pepper to taste

biscuits (or pioneer woman's perfect pie crust)

1. Preheat oven to 400. (I did 350 because I couldn't find ANYWHERE on the page what to preheat the oven to. I just saw it, clear as day, above her first picture of the recipe. Nice. Haha!)

2. Finely dice the celery, carrots & onions (this is extremely helpful if you have one of these mini-preps. Love.). 

3  Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery & peas. Saute until the veggies start to turn translucent, a couple of minutes. 

4. Add the chicken & stir to combine. Sprinkle the flour evenly over the vegetables & chicken & stir to combine. Cook for a couple of minutes, stirring gently.

5. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube & wine, if using. The flour will combine with the chicken to create a delicious gravy.

7. Pour chicken mixture into a deep pie pan or small casserole dish. 

8. If you are using Pioneer Woman's perfect pie crust, you will need to put it over the mixture now, press the edges in gently, & bake for 30 minutes. If you are using biscuits, you will go ahead & bake without them for 15 minutes. Take out of the oven, top with biscuits (not frozen ones) & bake 12-15 more minutes, or until biscuits are golden brown. (I did 15 more minutes, but my oven was on 350!)

Deep Dish Brownies

1 1/2 C butter, melted & cooled
5 eggs
3 C sugar
3 t vanilla
1 1/2 C cocoa powder
1 1/2 C flour
1 t salt

Optional add ins: 1-2 C chocolate chips or nuts

Preheat oven to 350 degrees. Cream together butter and sugar. Mix well. Add vanilla. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients & add to butter mixture in 3 Parts. Stir in any chocolate chips are nuts. Spread in 9X13 pan that has been lined with parchment paper and sprayed with cooking spray. Tap on counter to release any bubbles. Bake for 35 to 40 minutes.

The batter is very thick. After 10 minutes you can remove from oven and jiggle it to even it out.

No bake Peanut Butter Cheesecake

INGREDIENTS
Crust:
24 Oreo Cookies
5 tbsp melted Butter

Filling:
24 oz softened Cream Cheese
8 oz Whipped Topping (like Cool Whip)
1 tsp Vanilla
1 cup Powdered Sugar
1 1/2 cup Peanut Butter
30 Reese’s Miniatures cut in quarters
DIRECTIONS
Put cut Reese’s cups in freezer for 30 minutes to harden.
Crush Oreos in food processor and add melted butter.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
Fold in whipped topping until uniformly blended.
Fold in half of frozen Reese’s.
Pour/spread into pan and refrigerate for at least 4 hours or until firm.
Remove from springform pan and top with remaining Reese’s.
You can also drizzle with chocolate syrup & melted peanut butter if desired.

THE Best Prime Rib

1 cup butter, softened

7 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

2 tablespoons salt

1 tablespoon pepper

5-7 pounds boneless ribeye roast, trimmed

2 tablespoons flour

2 cups beef stock

Preheat oven to 500°F

1. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
2. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
3. Bake for 5 minutes per pound of meat — so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.
4. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
5. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
6. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
7. Remove from heat and strain the sauce into a gravy dish.
8. Carve the prime rib into ¾-inch slices, then serve with mashed potatoes, green beans, and sauce!
9. Enjoy!

Stuffed Peppers

6 large green bell peppers (cut in half from stem to bottom) and seeds removed

2 Tbsp vegetable oil

1 c finely chopped yellow onions

1/2 c finely chopped green bell peppers

1/2 lb ground beef

1/2 lb ground pork

1 Tbsp minced garlic

1/4 c finely chopped fresh parsley leaves

3/4 tsp salt

1/2 tsp ground black pepper

1 pinch red pepper flakes

2 c cooked long or medium-grain white rice

8 oz tomato sauce

1 c mozzarella cheese

water (or chicken broth)

Preheat the oven to 350 F. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook stirring, until soft, about 3 minutes Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from heat and adjust the seasoning, to taste.

Pour enough water (or chicken broth) into a baking dish just to cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling in heated through, approximately 20 minutes. Remove from the oven, sprinkle with mozzarella cheese and bake for an additional 5 to 10 minutes. Enjoy!

Chocolate Cloud Frosting

• 8oz quality dark chocolate (preferably 60% to 70% cocoa) chopped (can use 1/2 semisweet 1/2 100%)
• 1 cup granulated sugar, divided
• 1/2 cup water
• 4 large egg whites, at room temperature
• pinch of salt
• 1 cup butter (cut into tablespoon pieces), at cool room temperature
• 2 teaspoon vanilla extract

1. Place the chocolate in a medium, microwave-safe bowl. Heat the chocolate in the microwave, stirring with a silicone spatula every 15 seconds, until almost completely melted. Remove the chocolate from the microwave and continue stirring until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid. Meanwhile, make the buttercream base.
2. Wipe the bowl and whisk attachment of an electric mixer with a paper towel dampened with a little lemon juice or vinegar to eliminate any traces of grease. Put the egg whites and a pinch of salt in the bowl, then set aside. Place 4 tablespoons of the sugar in a tiny bowl and keep near the bowl of egg whites.
3. Place the remaining sugar and water in a small saucepan and set over high heat. Do not stir. Cover the saucepan with its lid and allow to come to a boil, swirling the saucepan a few times to combine. (Covering the saucepan will cause condensation that will help wash away any sugar crystals that may have stuck to the sides). Once the sugar mixture has reached a boil, remove the lid and attach or hold a candy/food thermometer to the side of the saucepan and cook until the sugar mixture reaches 230F.
4. Once the syrup reaches about 230F/ 110C, immediately begin to whip the eggs whites on high speed until foamy. Gradually add in the reserved 2 tablespoons of sugar, and continue to whip until stiff, but not dry peaks form, about 30 more seconds.
5. Meanwhile, continue to cook the syrup until it reaches between 240F and 245F. Typically (and ideally), the syrup will reach this temperature by the time the whites are whipped.
6. Once the syrup reaches temperature, remove it from heat immediately and with the mixer still running on medium speed, pour the hot syrup into the egg whites in a thin, steady stream. Try to avoid getting the syrup on the sides of the bowl or beating it too fast (the syrup will splatter on the sides & make little shards of sugar)
7. Beat until the egg white mixture triples in volume, turns super white and glossy, hold stiff peaks and the bottom of the bowl has cooled. This is now basically marshmallow fluff or meringue frosting. It is very important to make sure that the meringue is at room temperature and not warm one bit at this point.
8. With the mixer running on high speed, add the butter one piece at a time. The buttercream will now deflate, curdle and lot like a disastrous soupy mess. Don't worry; its supposed to happen. Just keep the faith and continue whipping until the buttercream comes together and is thick and fluffy. It may take up to 5 minutes to reach this point. If that doesn't happen, then chances are that either the meringue was warm or the butter was too soft. It's not the end of the world! Just place the bowl in the refrigerator for about 10 minutes (do not get too cold), then rewhip. Add in the vanilla and continue whipping for another 3 minutes.
9. Make sure that the melted, cooled chocolate is completely fluid without any solid pieces or you'll end up with chocolate pieces throughout your frosting. Likewise, make sure that its not warm, or it will melt the frosting. Pour the melted chocolate over the buttercream and fold it in with a rubber spatula. Return the bowl to the mixer and beat until smooth and uniform in color; 1 to 2 minutes. Woohoooooo! Your chocolate cloud buttercream is now ready to use!

Raspberry Freezer jam

3 c crushed raspberries
6 c sugar

Stir together berries & sugar & let sit for 10 min

1 pkg pectin
3/4 c water
Bring to a boil in small saucepan & boil 1 min.

Pour into berry mixture & stir for 3 min. Ladle into sterile jars & let sit on the counter for 24 hrs. Freeze!

Cinnamon roasted nuts (sugar free)

1 egg white
1 ½ cups almonds
1 ½ cups pecans
⅔ cup Swerve, Granular
2 tsp ground cinnamon
¼ tsp salt

Preheat the oven to 250F and line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk the egg white until frothy. Add the nuts and toss to coat. Sprinkle with the Swerve, cinnamon and salt and toss well to combine so that the nuts are well coated with the spice mixture.
Spread out into a single layer on the prepared baking sheet and bake for about an hour, stirring every 20 minutes, until the nuts are golden brown. Remove and let cool completely. Store in an airtight container. 

Makes 12 servings

Keto pancakes

4 oz cream cheese
3 eggs
1 tbsp hwc
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
2 tbsp coconut flour

Blend well together
(I used hand mixer)

Cook in pan whatever size... on Med heat
Add whatever keto toppings
I used a no sugar maple flavored syrup

Keto Meatloaf

1lb hamburger
8oz cream cheese
1 egg
spices you want for taste (I always do salt-pepper-onion powder)
Vegetables you want (onions-green peppers-broccoli etc)
Mix all together and put in loaf pan - bake at 350 for 1 hr.

Sugar Free Cinnamon Gummies

1 cup water
2 tbsp THM gentle sweet
5-10 or more drops of cinnamon oil (to taste)
1-2 scoops of Better Stevia (or your favorite stevia), optional
3 tbsp gelatin (4 packets)
Food coloring (optional, I used a few drops of red)

Combine first 3 ingredients in a small pot and heat over low to medium heat until very warm. TASTE IT. You can add more cinnamon oil or more sweetener (or add stevia if you’d like it sweeter). Tailor it to your taste buds. Slowly whisk in the gelatin until dissolved. At this point I pour it through a mesh sieve to strain out any pieces of gelatin that didn’t dissolve. Pour into silicone molds and refrigerate until firm.

Tuna Melt Bites

2 cans tuna drained well
1/4 c mayo
1/4 c sour cream
2 eggs
1 1/2 c shredded cheese
Salt
pepper
green onion
8 cherry tomatoes, diced
Bake 45 min at 350 in greased muffin tin

Berry scones (low carb)

1 cup almond flour
1/3 cup swerve
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
2 eggs
1/2 cup berries.
Heat oven to 375. Mix dry ingredients, beat eggs until frothy. Add eggs and vanilla to dry ingredients,  mix well.  Fold in berries. Spoon onto parchment lined cookie sheet (makes 6 scones).  Bake about 15 minutes (will start to brown on top and bottom). Cool at least 10 minutes on cookie sheet.

About 170 cal, 5.5 total carbs, 2 fiber.

Keto Gnocchi

Melt 2 cups shredded mozzarella in the microwave
Add:

1 Tbsp Glucomannan Pwd
3 eggs
Mix it very well (you can't over mix) and then let the dough set up and come to room temp.
Pinch off small amounts and roll in a ball.
Plunge a few at a time into a low boil. First they sink, then they float. Let them float for 2-3 minutes before taking them out. They will be soft, put them on a plate. Once they cool down to a warm temp they "set up".
They will go from white to a golden pasta color as they set up.  Add your heated sauce.

**If you bite into one and it's still too soft, let it set up some more.  The closer they get to warm the better they are.  Then top with your piping hot pasta sauce and it's perfection.**

Frankenstein Zoodle Casserole

1 lb hamburger
1/2 an onion
1t of minced garlic
2 t oregano
salt n pepper
cook together. drain. 
8oz cream cheese-softened
1/2 cup of parm cheese
2 zucchini made into noodles-raw
mix everything together
Greased 2qt baking dish
Enough mozzarella cheese to cover top
bake for about 30 min
added more oregano on top

Chocolate Peanut Butter Fat bombs

4 Tbls Peanut Butter
2 Tbls Butter
2 Tbls Coconut Oil
3 tsp Cocoa Powder
1.5 Tbls Cream Cheese
3 pm Stevie (I use swerve- amt?)
1/4 c of Choc chips (sugar free)
Put it all in a microwaveable dish cook on high for 30 seconds.
Stir then cook for another 30 seconds.
Place in small molds or small muffin liners and place in fridge till hard

Sugar free Gummies

4 packs of jello
3 cups of water
9 packets of gelatine.
This will give you a WHOLE LOT of 1cm x 1cm x 1cm cubes when cut up. (Let them cure in the fridge overnight). These WILL stain your hands. If you like "sour" gummies, get some citric acid, and powder it with some artificial sweetener (like swerve) in a mortar and pestle until almost confectioner's sugar consistency. Coating the cubes with this will significantly reduce the staining on the hands, as well as give a very tart kick.
Can use a glass pan. you won't need any sort of parchment. After they solidify, they lift right out in a sheet that you can easily cut into cubes. Use  a large pyrex dish

Low Carb Toffee

2 cups butter
1 cup Pyure-blended into powder
1/2 tsp vanilla
1 tbsp heavy cream

Melt the butter completely on med-low heat in heavy bottomed pot for even heat distribution. Increase temp to medium heat, add all other ingredients. Stir OCCASIONALLY until it comes to a steady boil ,  increase temperature gradually and continue stirring frequently.  Heat to a temperature of 300 degrees Fahrenheit(it will be a darker amber color).  In the mean time prepare a cookie sheet by lining with foil or parchment paper. Spray with coconut oil cooking spray. Sprinkle pecans(or other nut of your choosing)on the bottom of the sheet. Once temp is at 300 f, immediately pour mixture into pan.

After the toffee has set, melt sugar free chocolate chips, lily’s, or 85 percent chocolate to spread over the top.  Add more nuts if you like or sprinkles for the kids :-)

Few tips:  Make sure you are scraping the bottom of the pot so it doesn’t burn.  Don’t stir constantly as it can cause separation.  If it does separate, decrease temp, add hot water one tablespoon at a time, and stir back together.  I refrigerated overnight to set it then broke it apart into pieces and store in an airtight container in the fridge.  Also if you use salted butter just omit the salt.

Mama’s Best Pizza Dough

3 c. “warm water” (see tip below)
2 Tbs. yeast
2 Tbs. sugar
1 tsp. salt
6 – 7 c. flour

MEASURE THE “WARM WATER” INTO YOUR MIXER. TIP: THE YEAST NEEDS “WARM WATER” TO ACTIVATE. IF THE WATER IS TOO HOT, IT WILL KILL THE YEAST, AND IF IT IS TOO COOL, IT WON’T ALLOW THE YEAST TO GROW. SO LET’S DEFINE “WARM WATER”. MY MOM DIDN’T BREAK OUT A THERMOMETER EVERY TIME SHE MADE BREAD, NOR DID SHE TEACH ME THE OPTIMAL TEMPERATURE NEEDED TO ACTIVATE YEAST (IT HAPPENS TO BE BETWEEN 105 AND 110 F IF YOU WANTED TO KNOW). SHE TOLD ME IN PLAIN AND SIMPLE TERMS. ALL YOU DO IS RUN YOUR FINGER UNDER THE TAP. ADJUST THE TEMPERATURE SO THAT YOU ALMOST WANT TO TAKE YOUR FINGER OUT BECAUSE IT’S TOO HOT. ACTIVE DRY YEAST DOES NEED A BIT OF HEAT TO DISSOLVE AND GROW, BUT IF YOU CAN’T LEAVE YOUR FINGER UNDER THE WATER, IT’S TOO HOT FOR YOUR YEAST TOO. SO AS CONFUSING AS IT IS, WHEN A BREAD RECIPE CALLS FOR “WARM WATER” FOR YEAST, IT SHOULD REALLY SAY “ALMOST HOT WATER”. SOUNDS ARCHAIC, I KNOW, BUT IT’S ALWAYS WORKED FOR ME).

ADD THE YEAST TO THE WATER AND LET IT DISSOLVE FOR A COUPLE OF MINUTES. It should form a froth on the surface.
NEXT, ADD THE SUGAR, SALT AND ABOUT 2 – 3 CUPS OF THE FLOUR AND WHISK TOGETHER. If you’re using a mixer, put it to no more than about speed 2.
At this point your mixture will be smooth and resemble somewhat of a batter more than a dough.
STIR IN THE REMAINING FLOUR. Change your whisk out for a large wooden spoon or the kneading attachment on your mixer. Start up your mixer or start up your muscles and mix. Continue to add flour to the dough “cleans” itself away from the side of the bowl. This is usually somewhere between 6 – 7 cups.
KNEAD THE DOUGH UNTIL SMOOTH AND ELASTIC. (ABOUT 6 MINUTES). You want a soft dough, but not sticky. If it sticks to your hand and stays there, add a bit more flour in small increments. If it sticks to your hand, but comes off clean, you’re good to go.
LET THE DOUGH REST FOR ABOUT 10 MINUTES. This allows the dough to relax and become malleable again to roll out for your pizza. Once you have rolled out your pizza, no need to wait for it to rise. Top it, and bake it. 400 for 16 -20 minutes depending on the thickness of your dough.

http://www.themamasgirls.com/mamas-best-pizza-dough/

Low Carb Lemon Curd

3 large eggs
3 large egg yolks
1/3 cup Swerve Sweetener
1/4 cup freshly squeezed lemon juice
1 tbsp freshly grated lemon zest
5 tbsp butter, cut into pieces

Whisk eggs, egg yolks and sweetener in a medium bowl to combine. Stir in lemon juice and lemon zest. Set bowl over saucepan of barely simmering water, making sure not to allow the bowl to touch the water.

Whisk constantly until mixture thickens, about 7 to 10 minutes.  It will thicken up very quickly all of a sudden so watch carefully!
Remove from heat and add butter. Let stand 1 minute and then whisk until blended and smooth.
Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerator, at least 3 hours.

Smothered Baked Chicken Burritos

2 lbs chicken breasts
1 Tbsp oil
1/2 c salsa
3 Tbsp brown sugar
4 oz. can mild diced green chilies
14.5 oz. can diced tomatoes, drained
1 Tablespoon chili powder
1½ teaspoons salt
1 tsp ground cumin

1 tsp garlic powder

1 tsp onion pwdr
½ tsp smoked paprika

½ tsp dry oregano

½ tsp pepper
1 teaspoon liquid smoke
Hot sauce to taste

6 tortillas
1 C shredded cheese

Cheesy Green Chili Sour Cream Sauce:

2 Tbsp oil
1 Tbsp butter
4 Tbsp flour
2 c chicken broth, warmed
1/2 tsp cumin
¼-½ tsp salt
¼ tsp pepper
½ c sour cream
4 oz. can mild chopped green chilies
½ c sharp cheddar cheese, shredded
Hot sauce to taste (opt)

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.

Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes.
Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes.
Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste (optional).

To serve, top burritos Cheesy Green Chili Sour Cream Sauce and desired toppings.

Optional Toppings:
Tomatoes
Avocados/guacamole
cilantro
salsa
tortilla strips or chips

Chocolate Bundt cake

FOR THE CAKE:
1 c unsalted butter, plus more for the pan
1/3 c cocoa powder (Dutch process)
1 t salt
1 c water
2 c flour, plus more for the pan
1 3/4 c granulated sugar
1 1/2 t baking soda
2 large eggs
1/2 c sour cream (or Greek yogurt)
1 t vanilla

FOR THE CHOCOLATE GLAZE:
4 ounces bittersweet chocolate, finely chopped
1 1/2 Tbsp corn syrup
1/2 c heavy cream
1 1/2 Tbsp granulated sugar

DIRECTIONS:

Position a rack in the center of the oven and heat to 350 degrees F.
Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

While the cake is cooling, make the chocolate glaze.
Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved.
Pour the hot cream over the chocolate and whisk until smooth.
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Chocolate cake

Chocolate Cake

2 cups sugar
1 3/4 c  flour
3/4 c cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs (room temp)
1 c milk (or buttermilk-room temp)
1/2 c vegetable oil
2 t vanilla
1 c boiling water

Chocolate Frosting

1/2 c butter
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. 

Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes

For a 9x13'' One Layer Cake

Grease 9x13'' pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Frost.

For the Chocolate Frosting:
Combine butter and cocoa powder.
Add powdered sugar, milk, and vanilla extract.

Mississippi Mud Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup light brown sugar , packed
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• ¾ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 6 Tablespoons milk
• ⅓ cup sour cream
• 1 cup boiling water

For topping:

• 10.5 ounce package mini marshmallows
• ½ cup butter (1 stick)
• 6 Tablespoons milk
• 3 heaping Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla
• 3 cups powdered sugar

Preheat oven to 350 degrees F. Lightly grease a 9×13” baking pan.

In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.

Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter.

Pour batter into prepared pan. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.

Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it. 

Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. 

Allow cake to cool completely before drizzling frosting on top.

For the frosting:

Melt butter in a small saucepan over medium-high heat. 

Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly. 

Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.

Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.

Fajita seasoning

1/2 cup chili powder
1 T + 1 tsp ground cumin
2 T salt
2 T + 2 tsp black pepper
2 T dried oregano
1 T + 1 tsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp parsley

Pretzel dogs

3/4 C warm (110 to 115 degrees F) water 
2 t sugar 
1 t kosher salt 
1 1/2 t active dry yeast 
2 1/4 C flour 
1 T butter, melted 
Vegetable oil, for pan 
10 C water 
2/3 C baking soda 
1 large egg yolk with 1 T water 
Pretzel salt 
8 hot dogs

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Let set for 5 minutes or until the mixture begins to foam.
Add the flour and butter and mix on low speed using the dough hook until well combined. Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes.

Remove the dough from the bowl and place in a clean, oiled bowl. Cover with plastic wrap and sit in a warm place for approximately 50 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees. Line a large cookie sheet with parchment paper and brush with the vegetable oil.
Bring the 10 cups of water and the baking soda to a rolling boil in a large, deep pan.
In the meantime, separate the dough into 8 equal pieces. Use your hands to roll and stretch the pieces of dough into ropes, about 12 inches long.Wrap one piece of dough around each hot dog, leaving just a bit of the dog peeking out at the ends. Press the ends of the dough together to hold in place.
Place the pretzels, one at a time, into the boiling water for 30 seconds.
Remove them from the water using a slotted spoon. Return to the prepared cookie sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

RECIPE NOTES

If you're freezing the pretzels, do not brush the tops with the egg wash or add the pretzel salt. Bake them until just lightly browned and cool completely. Place them into the freezer on the cookie sheet for 1 hour to harden. Remove from the cookie sheet and place in a freezer safe bag and freeze until ready to use. To prepare, brush the frozen pretzels with egg wash and sprinkle with salt. Bake at 350 degrees for about 15 minutes or until warmed through and golden brown.

Sausage Bites

1 lb. Breakfast Sausage
1 Large Egg
1 Cup Almond Flour
8 Oz Cheddar Cheese
1/4 Cup Grated Parmesan
1 Tbsp Butter (or Coconut Oil)
2 tsp Baking Powder
1/4 tsp Salt

Preheat oven to 350.
Add all ingredients in a large mixing bowl and mix until well combined. Using a cookie scoop and your hands roll sausage mixture into 20-25 sausage balls (I made 23).
Place sausage balls on a cookie sheetBake for 16-20 minutes.
Store in a sandwich bag or covered bowl in the fridge.

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!