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.**

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 sweetener, blended into powder
1/2 tsp vanilla
1 T heavy cream

Melt the butter completely on med-low heat in heavy bottomed pot. 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 300⁰. It will be a darker amber color.  In the meantime prepare a cookie sheet by lining with foil or parchment paper. Spray with cooking spray. Sprinkle pecans (or other nut of your choosing) on the bottom of the sheet. Once temp is at 300⁰, immediately pour mixture into pan.

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

Tips:  Make sure you are scraping the bottom of the pot while stirring 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 refrigerate overnight to set it then break it apart into pieces and store in an airtight container in the fridge. 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.