Best Pumpkin Cookies (chewy)

1 cup butter

1/2 cup white sugar

1 1/2 cup brown sugar lightly packed

3 large egg yolks

2 teaspoon vanilla

2/3 cup canned pumpkin- NOT pumpkin pie filling

2 3/4 cup flour

1/4 teaspoon salt

2 teaspoons cinnamon

1 1/2 teaspoon pumpkin pie spice

1 1/2 teaspoon baking soda

Place the butter in a large microwave-safe bowl. Microwave for 45 seconds or until the butter is melted. Place in fridge to cool a little.. Make sure the mixture isn't too hot. Whisk in the white and brown sugar until completely combined and then add in the egg yolks.

Add in the vanilla. Whisk until well combined.

Combine the flour, salt, cinnamon, pumpkin pie spice & baking soda in a small bowl then stir it into the batter with a wooden spoon.

The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chips.

Cover and place in the fridge for 1 hour. This is a crucial step- if skipped your cookies will likely spread like a pancake.

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Bake for 9-12 minutes or until very lightly browned on the bottom. The key to these cookies is slightly under-baking - that will keep them soft and chewy on the inside.

Remove from the oven and allow to "cook" for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack. 

*This is optional but huge for appearance: I press in 3 or 4 additional chocolate chips into the tops of each of the cookies as soon as I remove them from the oven.

These cookies taste even better the next day -- the spices and pumpkin flavor have definitely intensified by then! Don't get me wrong, they're also gooey & yummy right out of the oven!

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.

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.

serve with a spray of whipped cream

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.**