Michael's Mexican Fudge

a dozen eggs
lb shredded cheddar cheese
jar salsa

Mix together with half of cheese.  Top with rest of cheese.  Bake for 30 minutes or until top of casserole is browned.  Let stand 5 minutes before serving.

Serve with chips.

Mashed Butternut Squash with Brown Sugar

Ingredients:

• 1 medium butternut squash (about 1lb/500g), washed, cut in half, with seeds and stringy parts removed
• 1 tbsp (15 mL) brown sugar
• 1/8 tsp (0.5 mL) ground nutmeg
• 1/8 tsp (0.5 mL) ground cinnamon
• 1/4 tsp (1 mL ) grated orange peel (orange part only, with no white pith)

Directions:

Preheat oven to 400°F (200 C)
In a shallow baking dish, place squash halves cut-side down. Cover with foil and bake 30 to 45 minutes, or until flesh is tender when pierced with a fork.
Remove from oven, peel, and cut into cubes.
In a large bowl, combine cubed squash, brown sugar, nutmeg, cinnamon, and orange peel. Mash together or, using an electric mixer, beat on medium speed until fluffy.

Calories: 71 Fat: 0.2 g

Pound Cake

Pound Cake
½ lb. butter, room temperature
2 c. sugar
4 eggs, room temperature
1 tsp. vanilla
2 2/3 c. flour
2 tsp. baking powder
1 c. milk

Mix butter and sugar. Add eggs and vanilla. Mix flour and baking powder. Add to wet mixture. Add milk and mix well. Pour in well buttered round tube pan. Bake at 400 degrees for one hour.

Recipe by Elena Dubas

Pumpkin Cheesecake

Crust:
1 cup graham cracker crumbs
1/2 tsp. cinnamon
1/4 cup melted butter
1 TBSP sugar

Filling:
2 8oz packages cream cheese
1/3 cup sugar
1 can pumpkin puree
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs
1/4 tsp salt

Preheat over to 250F. Combine graham cracker crumbs, cinnamon, butter and sugar and press onto bottom and halfway up sides of an 8" springform pan. Bake for 5 min. Beat cream cheese in a large mixing bowl until fluffy. Gradually add sugar, the pumpkin, the vanilla and the spices. Add the eggs, one at a time, beating well after adding each one. Add the salt, beating until creamy, then pour the mixture evenly into the prepare crust. Bake for 50-60 min, until top is browned but cheesecake is slightly jiggly. Transfer cheesecake to a wire rack and cool 10 min. Run a sharp knife around the edges of the pan sides to loosen cheesecake. Cool completely, cover and refrigerate overnight.

FLAX SEED SPICE CAKE WITH CREAM CHEESE FROSTING

This recipe makes 6 individual cakes.

Ingredients for the cake:

84g (3 oz. or 3/4 cup) finely ground flax seed
3/4 tsp. double acting baking powder
3 tsp. ground cinnamon
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 tsp. ground allspice
1/8 tsp. sea salt
3 eggs
1 Tbs. olive oil
27 drops Stevia sweetener
3 Tbs. water

Directions for the cake:

1. Preheat oven to 350 degrees fahrenheit.

2. Spray a muffin top pan (6 muffin size) with cooking spray.

3. Mix dry ingredients in a small bowl.

4. In a medium bowl, beat together eggs, oil, Stevia and water.

5. Add dry ingredients to eggs, and mix well.

6. Equally fill the muffin pan, and let rest for 2 minutes before baking.

7. Bake for 15 minutes. Remove from oven and let cool in the pan.

Ingredients for the frosting:

3 oz. cream cheese, room temperature
1/4 tsp. vanilla extract
18 drops Stevia sweetener
3 Tbs. IsoPure Zero Carb Protein Powder, Creamy Vanilla Flavor

Directions for the frosting:

1. In a shallow bowl or plate, use a fork to cream together the cream cheese, vanilla extract and Stevia.

2. Add protein powder and mix well.

Putting it all together:

When the cakes have cooled to room temperature, spread the frosting over the tops. Refrigerate leftovers.

Nutritional information per individual cake:

205.4 calories
15.8 g fat
9.4g protein
6.5g total carbs
4.6g dietary fiber
1.9g net carbs

http://lowcarbbetterhealth.blogspot.com/2011/01/flax-seed-spice-cake-with-cream-cheese.html

Candy Bar Chocolate Chip Cookie Sandwiches

Candy Bar Chocolate Chip Cookie Sandwiches

2 sticks softened butter
1 Cup granulated sugar
3/4 Cup brown sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips

Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until well combined. Add eggs and vanilla until well combined.
2. Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients. Add chocolate chips to combine. Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 24 LARGE Cookies

Flourless Chocolate Cake

Ingredients

Serves 8
6 tablespoons unsalted butter, plus more for pan
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Confectioners' sugar, for dusting

Directions

Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.

Acho Macho Chili

Nutritional Information
Per Serving:

Net Carbs: 4.0 grams
Fiber: 1.0 grams
Protein: 44.0 grams
Fat: 12.0 grams
Calories: 330

Recipe Information:

Makes: 10 servings
Prep Time: 0:10:00
Marinate Time: 0:00:00
Cook Time: 2:45:00
Cool Time: 0:00:00
Ingredients:

5 pounds boneless beef chuck stew meat, cut in 2-inch cubes
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons virgin olive oil or canola oil, divided
1 medium yellow onion, chopped
3 tablespoons ancho chile pepper powder or Mexican-style chili powder
1 (14½-oz.) can diced tomatoes with green chiles
¾ cup dry red wine or chicken broth
4 large roasted garlic cloves, minced

Directions:

1. Heat oven to 325°F.
2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times, each time using one-third the beef and 1½ teaspoons oil.
3. Add the remaining 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer.
4. Return beef and accumulated juices to Dutch oven. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.