Luke's Cookbook

Almond Pancakes

2012-02-10T20:50:00.002-05:00

What you will need:

1 and 1/2 cups of almond meal
2 eggs
1/4 cup of water
2 tbs of cooking oil. I use walnut oil
1 tsp of stevia or sweetener
1 tsp of cinnamon (optional but I think it makes them taste delicious)

* you could also add a dash of vanilla for a little extra sweetness.

Directions:

Mix all the ingredients together.
Measure out 1/4 cup of batter and pour onto a a hot pan will a little butter or oil. Cook them as you would normally cook pancakes.
Flip them when you see a few bubbles on the top and the underside is light brown.

Michael's Mexican Fudge

2011-12-31T11:54:00.001-05:00

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

2011-09-15T00:17:00.001-04:00

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

2011-08-24T19:38:00.000-04:00

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

2011-03-06T14:40:00.002-05:00

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

2011-02-22T23:57:00.000-05:00

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

2011-01-24T19:49:00.000-05:00

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

2011-01-16T11:34:00.000-05:00

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

2011-01-11T17:03:00.001-05:00

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.

Big Soft Ginger Cookies

2010-11-18T21:07:00.000-05:00

Big Soft Ginger Cookies

Ingredients:
2 ¼ cups All-Purpose Flour
2 tsp. Ground Ginger
1 tsp. Baking Soda
¾ tsp. Ground Cinnamon
½ tsp. Ground Cloves
¼ tsp. Salt
¾ cup Margarine,softened
1 cup White Sugar
1 Egg
1 tbsp. Water
¼ cup Molasses
2 tbsp. White Sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Garlic-Parmesan Chicken Wings

2010-10-08T11:17:00.000-04:00

Garlic-Parmesan Chicken Wings

By MarthaStewartWanabe on February 19, 2008

14 Reviews

Prep Time: 5 mins
Total Time: 6 mins
Serves: 12

About This Recipe

"This buttery garlic-parmesan sauce is so simple and tastes sinfully delicious. A friend baked plain chicken wings for her Super Bowl party but realized at the last minute that she didn't have Tabasco sauce on hand to make Buffalo sauce. She called in a panic, and this is the sauce I advised. All her party guests raved about it. It is reminiscent of a wing sauce that a now-closed restaurant in Hornell, New York called "Grady's" used to make."

Ingredients

1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated
24 chicken wings, nude, baked ( or fried per your desire)

Directions

In a small glass bowl, melt butter in microwave.
Whisk into butter the garlic powder, onion salt and pepper.
Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.
Top with parmesan cheese and serve immediately.
Enjoy!

Low Carb Cheesecake (Crustless)

2010-09-05T11:01:00.002-04:00

3-8oz Packages of Philidelphia Cream Cheese
2/3 c. Splenda
2 tsp. Vanilla Extract
3 Whole Eggs
1 c. Sour cream

Preheat oven to 375 Degrees.

1. Soften cream cheese in a bowl.
2. With an electric mixer, blend cream cheese alone until creamy and of even consistency.
3. Add sugar, vanilla, and sour cream until incorporated.
4. *Important* Add eggs ONE at a time and blend until incorporated into batter.
5. Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking.
6. Add batter to pie pan.
7. *Important but not necessary* Place first pan in a larger pan filled with water.
8. Place both pans in oven for 45 minutes or until somewhat firm in center.

I added extra vanilla for a stronger flavor, prolly about 4tsp total. I did do the water bath and cooked until golden brown and when jiggling the pan no longer had the cheesecake moving. After I took it out of the oven, I let it cool on the stove for about an hour or so then I placed in the fridge until I served it. I also cut up strawberries and added about 1-2 tbsp. of Splenda and placed in fridge. I topped the cheesecake with the fruit when I was serving it.

Blackberry Cobbler

2010-08-30T16:47:00.001-04:00

Blackberry Cobbler #1
Prep Time: 20 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 8

Print Recipe
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Ingredients
1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Tequila Chicken

2010-08-26T11:21:00.001-04:00

Ingredients:

1/4 cup vegetable oil
1/4 cup finely chopped fresh cilantro
1 1/2 ounces tequila
1 1/2 tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast halves
1/2 stick butter

Directions:

Heat oven 400F. In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne. Add chicken and toss to coat.Transfer chicken to a baking sheet. Bake 12 to 14 minutes, or until largest piece is cooked through.Remove from oven and top each breast with a small pat of butter and let melt.

Nutritional Information
Per Serving:

Net Carbs: 1.0 grams
Fiber: 1.5 grams
Protein: 53.5 grams
Fat: 30.0 grams
Calories: 522

Sangria

2010-07-22T13:13:00.001-04:00

Sangria

Currently 5.0/5 Stars. 2 ratings/reviews
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MAKES 17 cups ACTIVE TIME: 10 min CHILL TIME: 2 hour 10 min TOTAL TIME: 2 hour 10 min

3 btls (750 ml each) red wine, preferably Spanish such as Rioja
1 can (12 oz) Wegmans Frozen Lemonade or Limeade Concentrate
1 cup brandy
1 cup Triple Sec or other orange-flavored liqueur
3 lemons, sliced
3 limes, sliced
3 oranges, sliced
1 Liter Wegmans Food You Feel Good About Sparkling Water
Add All Ingredients to List

Combine wine, lemonade concentrate, brandy, liqueur, and fruit in large pitcher or punch bowl; stir well. Chill at least 2 hours.

Pour sangria over ice into tall glasses, filling 4/5 full. Top off with sparkling water.

Option(s):
Garnish with pieces of diced seasonal fruit, such as apples, peaches, pears etc.

Calories: 230

Nutrition Info: Each serving (1 cup) contains 230 calories, 24 g carbohydrat

Turkey Apple Burger

2010-06-23T15:48:00.002-04:00

Turkey Apple Burger
Combine ground turkey with finely chopped onion, diced tart apples, salt and pepper, and a few leaves of chopped fresh tarragon or sage; grill or pan-cook. Serve on a hamburger bun with arugula or other salad green and a smear of Dijon mustard to amp up the flavor even further.

Read more: http://www.menshealth.com/mhlists/gourmet-sandwiches-for-guys/Turkey_Apple_Burger.php#slidetop#ixzz0rhvODz8e

Muffin in a Minute

2010-05-05T10:17:00.001-04:00

Muffin in a Minute

allowed on Induction

Serving Size: 1

1/4 cup flax meal (8.09 total carbs, 7.6 fiber)
1/2 teaspoon baking powder (0.64 net carbs)
1 packet splenda packet (0.9 net carbs)
1 teaspoon cinnamon (1.84 total carbs, 1.2 fiber)
1 large egg (0.6 net carbs)
1 teaspoon butter

(total carbs is 12.07, fiber is 8.8; net carbs is 3.27)

Put the dry ingredients in a coffee mug.

Stir.

Then add the egg and the butter. Mix.

Microwave 1 minute (or more). Take out. slice, butter, eat.

Cream cheese would go nicely, too.

The shape of this can be changed by making it in a bowl.

It can be "toasted" once it's cooked.

The cinnamon can be replaced. I would imagine that any sugar free syrup could be added.

Some people count the flax as a carb/fiber wash, so then the net carbs would be 2.78.

Per serving: 243 Calories; 18g Fat (62% calories from fat); 12g Protein; 223mg Cholesterol; 284mg Sodium

Cottage Cheese Cookies

2010-04-29T11:21:00.001-04:00

Cookies (Cottage Cheese with Jam Inside)

1/2 c. butter, softened
1/2 c. cottage cheese
1 c. flour
jam

Mix everything except the jam. Cover and
let set in the frig for about 15-20 minutes
Flour a flat surface or cutting board and
roll your cookies out like you would a pie
crust.
Cut the cookies into about 3 inch squares.

Put 1 teaspoon of jam into the middle of
each cookie and bring up all the corners of
the square together and pinch them together.

Put the cookies on an ungreased cookie sheet.

Bake at 350° for 18-20 minutes

Heavenly White Cake

2010-04-29T11:17:00.001-04:00

Heavenly White Cake

2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions
1 Measure sifted flour, baking powder, and salt; sift
together three times.
2 In a mixing bowl, beat egg whites until foamy. Add 1/2
cup sugar gradually, and continue beating only until
meringue will hold up in soft peaks.
3 Cream butter or margarine. Gradually add remaining 1
cup sugar, and cream together until light and fluffy. Add
sifted ingredients alternately with milk a small amount at a
time, beating after each addition until smooth. Mix in
flavorings. Add meringue, and beat thoroughly into batter.
Spread batter in a 15 x 10 x 1 inch pan which has been lined
on the bottom with parchment paper.
4 Bake at 350 degrees F (175 degrees C) for 30 to 35
minutes. Cool cake in pan 10 minutes, then remove from pan and
transfer to a wire rack to finish cooling. This cake may also
be baked in two 9 inch round pans for 30 to 35 minutes,
or in three 8 inch round pans for 25 to 30 minutes.

Spicy Chicken Zucchini Soup

2010-04-23T15:12:00.001-04:00

Spicy Chicken Zucchini Soup
(2010 Wine & Herb Festival)

2 quarts water
4 skinless boneless chicken breast
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. dried parsley
3 cups chicken bouillon
3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1 16oz. jar chunky salsa (whatever heat you want)
2 cans 14.5oz peeled and diced tomatoes
3 Tbsp. chili powder
1 can corn, drained
4 zucchini chopped
1 can black beans

In a large pot over medium heat combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to boil then reduce heat and simmer for 1 hour or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In pan over medium heat cook onion, garlic and zucchini in olive oil until slightly browned. Then place all ingredients back into pot with broth and simmer for 1 hour. Serve with sour cream or chips if desired.

Serve with Swedish Hill Viking Red or Jack Ass Red

Buttercream frosting

2010-04-22T22:59:00.001-04:00

Ingredients
3 cups confectioners' sugar
1 cup butter
4oz cream cheese (1/2 brick)
1 teaspoon vanilla extract
3 tablespoons whipping cream

Directions
In a standing mixer fitted with a whisk, mix together sugar and (room temp) butter & cream cheese. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Riced Cauliflower Pizza Crust & Breadsticks

2010-04-16T21:59:00.002-04:00

http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m6d4-Cauliflower-Pizza-Crust-Worth-its-Wow-in-Gold

Gonna try it next time my group orders pizza.

Cauliflower with Indian Spices

2010-03-31T13:55:00.001-04:00

Ingredients:

2 tablespoons unsalted butter
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 small tomato, finely chopped
1 medium head cauliflower, separated into small florets
1/2 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh cilantro, chopped

Directions:

In a large skillet, melt butter over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about 1 minute. Add tomato and cauliflower florets to skillet. Turn heat to high and add broth, salt and pepper. Bring to a boil, cover, turn heat down to low and simmer until cauliflower is tender but still very firm, about 7 minutes. Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes. Sprinkle with chopped cilantro before serving.

Nutritional Information
Per Serving:

Net Carbs: 3.5 grams
Fiber: 3.0 grams
Protein: 2.5 grams
Fat: 4.5 grams
Calories: 67

Recipe Information:

Makes: 6 servings
Prep Time: 0:08:00
Marinate Time: 0:00:00
Cook Time: 0:15:00
Cool Time: 0:00:00

Chocolate Mudslide

2010-03-29T21:42:00.000-04:00

Ingredients:

1 cup heavy cream
1/2 cup water
1/2 cup sugar free chocolate syrup
3 tablespoons cocoa powder
1 teaspoon vanilla extract
Directions:

In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves. Remove from heat and stir in chocolate and vanilla extracts.Pour mixture into an 8 square pan. Freeze until almost solid, about 3 hours. To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve.

Nutritional Information
Per Serving:

Net Carbs: 2.5 grams
Fiber: 1.5 grams
Protein: 2.0 grams
Fat: 22.5 grams
Calories: 218

Recipe Information:

Makes: 4 servings
Prep Time: 0:05:00
Marinate Time: 0:00:00
Cook Time: 0:05:00
Cool Time: 3:00:00

Soft Pretzel Recipe for the Breadmachine

2010-03-26T16:58:00.002-04:00

1 1/4 C Water

3 1/2 C Flour

1 tsp Salt

1 Egg, separated

1 TBS Oil

1tsp Lemon Juice

2 TBS Sugar

1/8 tsp White Pepper

1 TBS Active Dry Yeast

1 TBS Water

Place water, flour, salt, egg YOLK, oil, lemon juice, sugar, pepper & yeast into your bread machine.

Run on “Dough” cycle.

Remove dough when complete and place on floured countertop.

Cut dough into 16 equal pieces.

Roll each into a rope (approx 14″ long)

Shape each rope into a pretzel

Place on greased cookie sheet about 1″ apart.

Whisk together egg white & 1TBS water.

Brush each pretzel w/egg mixture

sprinkle with Salt, Kosher salt, or sesame seeds.

Bake at 375 for 15-20 min.

Pretzels will be golden brown.

Variations:

Leave off the Salt, after baking brush with butter and sprinkle with powdered sugar or cinnamon sugar.

Overnight French Toast Casserole

2010-03-26T16:44:00.001-04:00

1/2 C Butter

12 slices White Bread

1 C Brown Sugar

1 tsp Cinnamon or Baking Spice

1 tsp Vanilla Extract

5 eggs

1 1/2 c Milk

-Melt margarine & pour in a 9X13 pan (I melt it in a measuring cup in the microwave)

-Mix together brown sugar & cinnamon (or baking spice)

-Wisk eggs, milk & vanilla together

-Layer bottom of pan with half the bread

-Sprinkle half brown sugar mix over the bread

-Layer second half of bread

-Pour egg mixture over all then sprinkle remaining brown sugar

-Cover & refrigerate overnight

-In the morning, cover with tinfoil and bake at 350 for 30 minutes

-Uncover and bake 15 more minutes (should be browned and set

Variations:

Reduce brown sugar to 2/3 C

Use any milk substitute-powdered milk, evaporated skim milk, thinned plain yogurt

Use any type of bread. I’ve made this with slightly stale hamburger & hotdog rolls.

Cube bread and toss everything together then pour into pan. Not as pretty, but it works.

Sprinkle top or layers with nuts (this of course ups the cost)

Sprinkle powdered sugar over the top.

Homemade Hamburger/Hotdog Rolls

2010-03-26T16:38:00.003-04:00

1 1/4 C Milk
1/3 C Vegetable Oil
1/4 C Sugar
1 tsp salt
3 3/4 C Flour
2 1/4 tsp yeast

* Place all ingredients into the bread machine in the order recommended by your machine and run on the dough cycle.
* Remove completed dough from machine and cut into equal pieces-8 for hamburger buns, 12 for hotdog buns
* Turn oven on to “warm”
* Shape your buns and place on baking sheet. If you like the sides “soft” then have them almost touching.
* Turn the oven off & place buns inside to rise for 45 minutes.
* Bake at 375 for 15-20 minutes, till tops are golden brown.

Delicious Ham and Potato Soup

2010-03-25T14:38:00.001-04:00

Delicious Ham and Potato Soup

INGREDIENTS (Nutrition)

* 3 1/2 cups peeled (optional) and diced potatoes
* 1/3 cup diced celery (or celery seed?)
* some mixed vegies
* some shredded cheese
* 1/3 cup finely chopped onion
* 3/4 cup diced cooked ham
* 3 1/4 cups water
* 1 cup beef boulion
* 2 tablespoons chicken bouillon granules
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 1 12oz and 1 5oz can of evaporated milk
* 1/2 tsp garlic powder

DIRECTIONS

1. Sautee onions. Combine the potatoes, celery, onion, ham and water in a crockpot. Stir in the chicken bouillon, salt and pepper. Cook over medium all day until potatoes are tender, 4 to 5 hours.
2. An hour before eating, in a separate saucepan, melt butter over medium-low heat. Whisk in flour and milk with a fork, turn up to med-high for 30 seconds. Stir in garlic powder. Mix into crockpot and stir.

Low Carb No Cook Cheesecake

2010-03-25T13:24:00.000-04:00

Ingredients

1 pkg unflavored gelatin
1 cup boiling water
2-8 oz philadelphia cream cheese ( 16 carbs )
1 tsp vanilla flavoring
no carb sweetener drops ( ezsweetz,splendex,etc..)

Instructions

Pour packet of gelatin in bowl...add 1 cup hot water...follow with vanilla flavoring..mix well....with spoon...then add....cream cheese...mix well with mixer....add sweetener drops until taste sweet enough for you....pour in 4 small custard cups....refrigerate ....serve....

makes 4 servings.
4 carbs per serving
total of 16 carbs

Homemade Protein Bar

2010-03-22T14:28:00.000-04:00

Low Carb Pizza

2010-03-19T18:56:00.000-04:00

Totally going to try this!

http://www.examiner.com/x-4607-Low-Carb-Examiner~y2009m8d26-Low-carb-pizza-perfect-for-any-meal

Enjoying your low carb diet but missing pizza night with the family? Here is a quick and easy recipe that will your whole family can sink their teeth into and keep you on your low carb eating plan. This is basically a modified oopsie recipe with some mozzarella "rebar" from structural integrity.
Batter:
4 ounces cream cheese, softened
4 eggs
1/3 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups mozzarella cheese

Preheat oven to 375 degrees. Blend softened cream cheese and eggs together until smooth in a medium mixing bowl Add in Parmesan cheese and heavy cream and continue mixing.

Spices:
1/2 teaspoon Italian seasoning or pizza seasoning
1/4 teaspoon garlic powder

Basically, anything you think would add flavor to a pizza is fairly safe to add in at this point. To be safe, don't go overboard with too many different spices. Blend/mix until evenly dispersed. Grease a cookie sheet and evenly spread out about 2 cups of shredded mozzarella cheese. Pour the batter evenly over the cheese "rebar" and assist in getting the mixture all the way to the edge and leveled out. Bake for 25-30 minutes (at 375 degrees). Cooking times will vary based on your oven and altitude so check on it after about 20 minutes and then again every couple minutes and remove when the top starts to brown.

On the top:
1/2 cup (or less) pizza sauce or tomato sauce (the lowest carb you can find)
@1 cup mozzarella cheese
pizza toppings (choose wisely based on your daily carb limit)

These toppings will make your basic pepperoni pizza (pictured) but this is where you can get really creative and customize your pizza. Add as many toppings as you are allowed, being sure NOT to exceed your daily carb limit. Sparingly spread some of the pizza sauce and then cover with the remaining mozzarella cheese and any other toppings you have on hand. The more low carb toppings you add, the more filling each slice will be. Put the pizza back in the oven for another 5-10 minutes to melt the cheese and warm up your toppings.

As previously mentioned, this is an interesting variant of the base oopsie recipe but this is definitely one of the most filling and satisfying recipes to date. Some people have reported that the pizza actually tastes better the next day and is perfect straight from the refrigerator.

BEEF STROGANOFF

2010-03-16T08:23:00.001-04:00

Ingredients:

1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
1/4 cup sour cream
1 teaspoon Dijon mustard)
Directions:

Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.

Nutritional Information
Per Serving:

Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 28.0 grams
Fat: 44.0 grams
Calories: 539

Recipe Information:

Makes: 4 servings
Prep Time: 0:15:00
Marinate Time: 0:00:00
Cook Time: 0:25:00
Cool Time: 0:00:00

Low Carb Fried "Rice"

2010-03-08T13:20:00.003-05:00

FRIED "RICE"
10-15 ounces fresh cauliflower, grated, about 1/2+ head
2 cloves garlic, minced
Cooking oil, 2 tablespoons to 1/4 cup
1/4 cup soy sauce
1 teaspoon sesame oil
1 egg, beaten
3 green onions, chopped
Dash pepper, optional

Heat the oil in a wok or large non-stick skillet on medium to medium-high. Add the cauliflower and garlic; stir-fry until the cauliflower is nearly tender, but not mushy. Stir in the soy sauce and sesame oil. Push the cauliflower to one side of the pan; pour in the beaten egg. Lightly scramble the egg briefly then mix into the cauliflower. Add the green onion and pepper, if using, and toss.

Makes 4-6 servings
Freezing not recommended

Per 1/6 recipe: 86 Calories; 6g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 recipe: 64 Calories; 5g Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

This is very similar to the Chinese Fried "Rice" recipe, but that is almost a main dish where this one is a meatless side dish. Of course you could add meat or other veggies, such as bean sprouts, onions, mushrooms, etc. This is very good and tastes very much like real fried rice. Click the photo to see a close-up.

UPDATE: If you add a 14 ounce can of bean sprouts, the carb count will be as follows:

Per 1/6 recipe: 91 Calories; 6g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 68 Calories; 5g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

CHINESE FRIED "RICE"
10 ounces fresh cauliflower, 1/2 medium head
Cooking oil
3 green onions, sliced
1 clove garlic, minced
Dash ginger, optional
3 tablespoons soy sauce
Few drops sesame oil, to taste
1-2 cups pork, chicken, beef, ham or shrimp, diced
3 eggs, beaten

Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Weigh out 10 ounces of the grated cauliflower (I had 4 good-size florets left for another use). Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't over cook or it might get mushy. Stir in the ginger, soy sauce, sesame oil and the meat. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.

Makes 4-6 servings
Do not freeze

Per 1/4 recipe: 207 Calories; 7g Fat; 29g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/6 recipe: 138 Calories; 5g Fat; 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Ham & Potato Chowder

2010-03-07T18:14:00.001-05:00

HAM, CORN, AND POTATO CHOWDER

5 medium potatoes
1/3 cup minced onion
2 tbsp. butter
1-1/2 cups canned evaporated milk
8 oz leftover ham, diced
1 can cream of mushroom soup (10-3/4 oz)
1 can cream-style corn
Peel and dice potatoes, put in pan, cover with water, bring to boil. Boil until potatoes are just soft and tender.

In a large skillet, melt butter, sauté onion for 5 minutes. Drain potatoes, set aside.

In a pot, add onions, milk, ham, cream of mushroom soup and potatoes. Cook over medium-low heat for 20 minutes, stirring occasionally. (I put it in a crockpot for 5 hours on low.) Add cream-style corn, salt and pepper. Bring to boil, reduce heat, simmer for 20 minutes. Add more salt and pepper to taste.

Autumn Cranberry Beef Stew

2010-03-03T16:45:00.001-05:00

Yield: 10 servings (serving size: about 3/4 cup stew and 3/4 cup noodles)

Ingredients

1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
1 cup chopped onion
1 cup fat-free, less-sodium beef broth
2 bay leaves
1 (12-ounce) Guinness Stout
1 (10-ounce) package frozen pearl onions, thawed
1 (8-ounce) package button mushrooms, quartered
1/4 cup water
2 tablespoons all-purpose flour
3/4 cup whole-berry cranberry sauce
8 cups cooked egg noodles (about 1 pound)
Chopped fresh thyme (optional)

Preparation

Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.

Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.

Nutritional Information
Calories:
479 (27% from fat)
Fat:
14.6g (sat 4.8g,mono 6.3g,poly 1.1g)
Protein:
39.5g
Carbohydrate:
43.7g
Fiber:
2.6g
Cholesterol:
138mg
Iron:
6.3mg
Sodium:
239mg
Calcium:
35mg

Liz’s Pumpkin Chipotle Chili

2010-02-16T21:16:00.001-05:00

Liz’s Pumpkin Chipotle Chili
-this one is a favorite of mine, it’s almost all veggie carbs and you can add a can of black soy beans once you’re in OWL (PS While Liz uses a whole can of the peppers, I use only about 3 of the adobo peppers with a little sauce, and it’s plenty “heat” for us!)

1lb lean ground beef
3 cloves minced garlic
1 cup chopped yellow onion
1 cup chopped green pepper
1/2 chopped cup celery
7 cups beef broth
3 cups solid pack pumpkin
1 can (7oz) chipotle peppers in adobo sauce, chopped
1 can (14.5oz) diced tomatoes

Garnish:
Chopped green onion
Sour Cream
Shredded Cheese
Fresh chopped Cilantro

In a large soup pan, brown ground beef and "mince well" well. Add garlic, onion, pepper and celery and saute until the veggies are starting to wilt.
Add your beef broth and let cook at med high for 15 minutes. Add the pumpkin and tomatoes with juice. Open the can of chipolte's and empty out the entire contents on a paper plate and dice. I used the entire can but I like spicy and the peppers and Adobo sauce give this a nice after heat. You may want to start with 1/8 can and go from there depending on your taste. Simmer for about two hours and it should give you a nice thick chili - the pumpkin thickens it nicely. Serve with your garnish of choice.

Protein NOT Cake

2010-01-20T21:27:00.001-05:00

Found an interesting recipe! Will try soon!

http://www.genaw.com/lowcarb/not_cake.html

Ancho Macho Chili

2010-01-13T13:22:00.001-05:00

Ingredients:

5 pounds boneless beef chuck stew meat
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil or vegetable oil, divided
1 medium onion, chopped
3 tablespoons ancho chile pepper powder or Mexican-style chili powder
1 (14.5 ounce) can diced tomatoes with green chiles
3/4 cup dry red wine or chicken broth
4 large roasted garlic cloves, minced)
Directions:

Heat oven to 325F. Toss beef with salt and pepper. Heat 1 1/2 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 with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.

Nutritional Information
Per Serving:

Net Carbs: 6.0 grams
Fiber: 3.0 grams
Protein: 58.5 grams
Fat: 40.0 grams
Calories: 644

Makes: 8 servings
Prep Time: 0:10:00
Marinate Time: 0:00:00
Cook Time: 2:45:00
Cool Time: 0:00:00

Low Carb Crockpot Steak Strips

2010-01-11T20:11:00.000-05:00

Low Carb Crockpot Steak Strips

1 1/2 pounds boneless round steak
Salt and pepper
1 onion -- chopped
1 cup sliced celery
1 cup seasoned tomato juice
2 tsp Worcestershire sauce
1/8 tsp garlic powder
1 medium green pepper -- chopped
10 ounce pkg. frozen okra (or 1 1/2 c. fresh)
2 1/2 ounce can sliced mushrooms -- drained carrot curls (opt.)

Cut steak into strips, about 1/2" wide and 2" long. Sprinkle with salt and pepper. Place in crockpot with onion, celery, tomato juice, Worcestershire sauce and garlic powder. Cover and cook on Low for 6-8 hours. Turn control to High. Add green pepper and partially thawed pkra and mushrooms. Cover and cook on High for 30 minutes until okra is done. Garnish with carrot curls, if desired.

Low Carb Philly Cheese Steak

2010-01-11T20:05:00.002-05:00

Low Carb Philly Cheese Steak

Editor's Note: This is not a crockpot recipe, but we've included it because it is an ideal low carb recipe.

2 lbs. good sirloin chopped up
1 8-oz package cream cheese
8-oz provelone cheese
1 red pepper
1 portabella mushroom
1 onion
2 cloves of garlic
Olive oil
Lots of seasonings

Heat up skillet. Pour olive oil into pan. Saute red pepper, portabella, onion, and garlic Add salt, pepper, and any other seasonings that you like (I like garlic salt and onion powder)

Add sirloin and cook to your preferred temperature. Cut up cream cheese and provelone into chunks. Add the cheeses and stir until you have made a sauce. Serve in bowls.

4 generous servings at 8g carbs each.

Low Carb Crockpot Cajun Chicken

2010-01-11T20:05:00.001-05:00

Low Carb Crockpot Cajun Chicken

1 1/2 lb boneless chicken breast halves, cut into 1" pieces
1/8 tsp garlic powder
5 large tomatoes, peeled and chopped
2 large onions, chopped
1 large green pepper, chopped
1/4 cup worcestershire sauce
1/4 cup soy sauce
1 to 2 tsp pepper
1 tsp dried whole basil
1 tsp dried whole marjoram
1 tsp dried whole oregano

Sprinkle chicken with garlic powder. Combine tomatoes and remaining ingredients except cauliflower in a crockpot, chicken on top and sauces and herbs poured over chicken and vegetables. Cook on high for 5-7 hours. Serve over steamed cauliflower.

Asian Cabbage Slaw

2009-11-02T10:31:00.001-05:00

INGREDIENTS

2 ½ cups finely shredded cabbage
1 cup grated carrots
½ cup diced or julienned bell pepper
2 Tb vegetable oil
2 Tb rice vinegar
1 Tb soy sauce
2 tsp brown sugar
½ tsp grated fresh ginger root
Dash of chili oil, Tabasco or hot pepper sauce
1/3 cup chopped peanuts, or 1 Tb toasted sesame seeds

DIRECTIONS

Combine cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger and chili oil. Pour the dressing over the vegetables and toss well. Set aside to marinate for 10 to 15 min. Just before serving, mix the slaw well and add the chopped nuts or toasted seeds.

Source: Moosewood Restaurant Cooks at Home

Guacamole

2009-10-24T23:50:00.003-04:00

Guacamole with
Chipotle Tortilla Chips
Chipotle chile powder gives the crunchy
chips a smoky kick that pairs well with the
buttery guacamole. Use ground cumin or
regular chili powder in its place, if you
prefer. Prepare the chips up to a day
ahead, and store in a zip-top plastic bag.
CHIPS:
8 (6-inch) corn tortillas
Cooking spray
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder (such as McCormick)
GUACAMOLE:
3 tomatillos
1/3 cup chopped onion
1/3 cup chopped plum tomato
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt
2 ripe peeled avocados, seeded and coarsely mashed
2 jalapeño peppers, seeded and finely chopped
1 garlic clove, minced
Preheat oven to 375°.
To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in
a single layer on 2 baking sheets coated with cooking spray. Sprinkle
wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with
cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and
lightly browned. Cool 10 minutes.
To prepare guacamole, peel papery husk from tomatillos; wash, core, and
finely chop. Combine tomatillos, onion, and remaining ingredients; stir
well. Serve guacamole with chips.
Yield: 16 servings (serving size: 2 tablespoons guacamole and 4 chips)
NUTRITION PER SERVING
CALORIES 57 (41% from fat); FAT 2.6g (sat 0.4g, mono 1.5g, poly 0.5g);
PROTEIN 1.2g; CARB 8.3g; FIBER 1.7g; CHOL 0.0mg; IRON 0.4mg; SODIUM
207mg; CALC 27mg;
David Joachim
Cooking Light, MAY 2003

Hot Chicken Dip

2009-10-24T23:06:00.001-04:00

hot dip

2 8oz cream cheese
1 cup cheddar cheese
1 cup hot sauce
1 can chicken

mix together place in small brownie pan

heat at 350 for 30 minutes

add cheese on top and heat until melted

good with chips

Strawberry, Blue Cheese, Walnut, Spinach Salad

2009-10-06T11:35:00.001-04:00

INGREDIENTS

1 cup fresh strawberries
1/2 candied walnuts (bake nuts in oven tossed w/butter, maple syrup, s&p)
1/2 cup blue cheese
Fresh Spinach
Balsamic Vinaigrette

DIRECTIONS

Bake walnuts in a 350 degree oven tossed with sugar/butter mixture for about 15 minutes. Allow to cool.

I always make the salads right on the plates. Separate spinach in equal portions. Slice strawberries and place on spinach. Slice blue cheese and crumble on salad. Coarsely chop cool walnuts and add. Lightly toss the ingredients together. Drizzle with your favorite balsamic vinaigrette. Finish with a little sea salt and fresh pepper.

Spinach artichoke dip

2009-05-29T09:25:00.001-04:00

INGREDIENTS

1 package (1 lb) light silken tofu, drained
1 package (8 oz) neufchâtel light cream cheese
1/2 c Parmesan cheese
3 cloves garlic, halved
2 tsp Dijon mustard
1 package (9 oz) frozen artichoke hearts, thawed and finely chopped
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

DIRECTIONS

1. Preheat the oven to 350 degrees F. Coat a 1 1/2- or 2-quart baking dish with cooking spray.

2. Place the tofu, cream cheese, 1/4 c of the Parmesan cheese, garlic, and mustard in a blender or food processor. Puree, pushing mixture toward blade to start, until smooth.

3. Place the artichoke hearts and spinach in a medium bowl. Add the tofu mixture and toss to coat. Pour into the prepared baking dish. Top with the remaining 1/4 c Parmesan cheese. Bake for 20 minutes, or until bubbling hot.

4. Serve with pita wedges and assorted veggies, such as celery sticks, carrot sticks, jicama sticks, and sliced bell peppers.

Nutritional summary:
Calories: 127
Carbohydrates (g): 7
Calcium (mg): 382
Fiber(g): 2

Serves: 8; Serving = 1/8 recipe
Prep: 20 min
Cook: 20 min

Total: 40 min

Black Bean Soup

2009-01-08T11:54:00.002-05:00

INGREDIENTS

1 medium yellow onion, peeled and chopped, or 2 cups bagged Freshly Diced Onion
1 clove crushed garlic, or 1 tsp jarred Crushed Garlic
2 Tbsp extra virgin olive oil
1 tsp ground cumin
2 (15-oz) cans Organic Black Beans (do not drain)
1 cup (half a jar) Chunky Salsa
2 Tbsp lime juice (juice of 1 lime)
Plain yogurt, such as Plain Cream Line Yogurt, or sour cream

DIRECTIONS
1. In a medium pot, sauté onions in olive oil until they are soft and translucent.
2. Sprinkle in cumin and garlic and sauté for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
3. Ladle soup into individual bowls and top with a dollop of yogurt. Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.

Prep time: 10 minutes
Hands-off Cooking time: 20 minutes
Serves 4-6

Cajun Mac and Cheese

2008-06-01T14:52:00.001-04:00

INGREDIENTS

3 cups dried tricolor or plain elbow macaroni (12 oz.)
2 cups shredded cheddar cheese (8 oz.)
4 oz. American cheese, cubed
3/4 cup chopped sweet onion
2 Tbsp. minced fresh garlic
2 Tbsp. butter
# 1/2 cup sliced green onions
1 cup chopped green and/or red sweet peppers
1 12-oz. can evaporated milk
2 eggs, lightly beaten
2 Tbsp. all-purpose flour
2 tsp. yellow mustard
2 tsp. bottled hot pepper sauce
1/2 tsp. paprika
1/2 tsp. salt

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large saucepan cook macaroni according to package directions; drain. Return to saucepan. Stir in cheddar and American cheeses; set aside.

2. In a medium skillet cook sweet onion and garlic in butter until tender. Stir in green onions and sweet peppers. Cook and stir 1 minute more; stir onion mixture into pasta-cheese mixture. Spoon into prepared baking dish; set aside.

3. In a medium bowl whisk together milk, eggs, flour, mustard, hot pepper sauce, paprika, and salt until smooth; pour evenly over pasta mixture in baking dish. Bake, covered, 20 minutes. Uncover; bake 15 to 20 minutes more or until bubbly and heated through. Let stand 5 minutes. Makes 6 servings.

Buffalo Chicken Soup

2008-06-01T13:45:00.001-04:00

INGREDIENTS

1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2 Tbsp. butter
1/2 cup coarsely chopped celery
1/2 cup chopped onion
2 14-oz. cans reduced-sodium chicken broth
1-1/2 cups milk
1 tsp. bottled hot pepper sauce
1-1/2 cups mozzarella cheese (6 oz.)
1/2 cup shredded Parmesan cheese (2 oz.)
1/3 cup all-purpose flour
Bottled hot pepper sauce (optional)

DIRECTIONS
1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.

Strawberry Cake

2008-01-19T13:57:00.000-05:00

INGREDIENTS

1 package white cake mix
1 package (3 ounces) strawberry-flavored gelatin powder
1 cup vegetable oil
4 eggs, lightly beaten
1/4 cup water
3/4 cup mashed strawberries

Strawberry Icing

1/2 cup butter
1 pound confectioners' sugar
1/4 cup mashed strawberries

DIRECTIONS

Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cool and frost with strawberry icing.

For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides.

Flautas

2007-12-11T23:22:00.000-05:00

INGREDIENTS

2 tablespoons extra virgin olive oil
1/2 cup diced shallots
8 ounce fresh Portobello mushrooms, dice
1 teaspoon of each: oregano, thyme, dill
8 ounce feta cheese
4 ounce ricotta cheese
8 inch flour tortillas

DIRECTIONS

Over medium heat, heat olive oil in a large skillet. Toss in shallots and mushrooms and sauté for 2 minutes. Add oregano, thyme, dill and stir for 3 minutes. Add a sprinkle of salt and sauté until mushrooms are brown. Remove from heat.

In a large bowl combine the feta and ricotta cheeses with the sautéed shallots and mushrooms, mixing well to form a paste.

Lay one tortilla flat on a cutting board. Spoon two heaping teaspoons of mixture into a line across the tortilla. Roll the nearest end over the mixture and keep rolling until the tortilla is in the shape of a flute. Close the tortilla using a wooden toothpick as a straight pin to hold the tortilla shut. Do the same for remaining tortillas.

Place a skillet filled to a depth of 1 inch with canola oil over medium high heat. When the oil gets hot turn the heat down to medium and fry the flautas on each side until golden brown. This should take no more than 1 to 2 minutes total. When done place in paper towel to drain excess oil. When cool enough to touch, carefully ease out toothpicks and serve.

DIPPING SAUCE RECIPE:

2 cups fresh mint
3 dried dates, pitted
2 tablespoons freshly squeezed lemon juice

Put all ingredients in a blender or processor and puree to form a smooth uniform dipping sauce. Will keep for 2-3 days in refrigerator.

Chocolate Cheese Fudge

2007-12-11T23:21:00.000-05:00

INGREDIENTS

1/2 pound Velveeta cheese, sliced
1 cup (2 sticks) butter
1 teaspoon vanilla extract
1 cup chopped nuts
Two 16-ounce packages confectioner's sugar
1/2 cup cocoa

DIRECTIONS

1. Melt cheese and butter together over medium heat in saucepan.
2. Remove from heat, add vanilla and nuts.
3. Sift together sugar and cocoa in large bowl. Add cheese mixture. Use hands for final mixing!
4. Remove candy from bowl with hands and roll into balls. Add skewers.
5. Refrigerate for 30 minutes and enjoy!

Pumpkin Spice Whoopies

2007-12-03T14:10:00.000-05:00

INGREDIENTS

1 cup canned pumpkin
1/3 cup butter, softened
1 pkg. 2 layer size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (below)

Marshmallow-Spice Filling

1/2 cup softened butter
8-oz package softened cream cheese
2 cups sifted powdered sugar
1/2 of a 7oz jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

DIRECTIONS

Preheat oven to 375°. Line a cookie sheet with parchment paper or foil, grease foil, is using. Beat pumpkin and butter on medium speed until smooth. Add cake mix, eggs and milk -- beat on low speed until combined. Beat on medium speed. Drop by heaping tablespoons 3" apart onto prepared cookie sheets.keep remaining batter chilled. Bake in preheated oven to 15 minutes or edges are lightly browned. Carefully transfer to wire rack and cool -- repeat with remaining batter. Cool cookie sheet and line with new parchment or foil. Place cookies in layers separated by waxed paper in an airtight container, cover. Store at room temperature for 24 hours. Prepare MARSHMALLOW FILLING up to 2 hours before serving. Spread about 2 1/2 tbls filling on flat side of cookie, top with second cookie. Repeat with remaining cookies. Serve immediately or cover and chill for up to 2 hours. To prepare MARSHMALLOW FILLING. Beat together butter and cream chese until smooth. Add 2 cups sifted powdered sugar, half of a 7 oz jar or marshmallow cream, 1 tsp vanilla and spices. To STORE. Place unfilled cookies in layers seperated by waxed paper in an airtight container. Cover. Freeze for up to 1 month. Thaw, fill and assemble. 379 cal. 19g fat. 49g carbs.

Neiman-Marcus Cookies

2007-11-30T14:32:00.000-05:00

INGREDIENTS

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

DIRECTIONS
Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda . Add chocolate chips,
hershey bar, and nuts. Roll into balls, and place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

Low Carb Peanut Butter Cookies

2007-05-09T10:08:00.000-04:00

INGREDIENTS

1/2 cup chunky or smooth (sugarless/natural) peanut butter
1/2 cup Splenda
2 Tablespoon Brown Sugar Twin
3/4 cup heavy cream
1/2 cup chopped pecans, almond pieces or broken hazelnuts
1/2 teaspoon baking powder
4 Tablespoons almond flour
1 Tablespoon macadamia nut flour (optional)
2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 375°F. Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but not hard. Be careful not to burn!

Total net grams of carbohydrate in recipe: 38. If making 10 large cookies, they are 3.8 carbs each. If making 16 smaller cookies, they are 2.4 carbs each.

Low Carb Cheesecake

2007-04-30T11:36:00.000-04:00

INGREDIENTS

8 oz. cream cheese
1/2 c. splenda
8 oz. (strawberry) cool whip
1/4 C Butter
1/3 C Brown sugar twin granular (or splenda brown sugar)
1 C Almond flour (from a natural food store)
1/2 C Walnuts, finely chopped

DIRECTIONS

Cream (not melt) butter with brown sugar twin in a small bowl. Add almond flour and walnuts. Mix together. Mixture will be crumbly.

Press mixture into the bottom of a round cheesecake baking pan. I use a springboard pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Do not burn!

Soften cream cheese. Mix with cool whip and splenda. Add to pan with crust after it cools slightly. Refrigerate for 3 hours.

Makes 4 servings. 4 carbs per serving. Optional to serve with strawberries cut up and mixed into the cool whip mixture.

Crust-less pizza

2007-04-28T11:38:00.000-04:00

INGREDIENTS

2 lbs hamburger meat
1 small can tomato sauce
3 cups grated cheddar
1 tsp. italian seaoning
3 T. Grated Parmsean
various pizza toppings (pepperoni, bacon, vegies)

DIRECTIONS

Pat hamburger meat in casserole until flat and all the way to the sides. Bake 350 for 30 minutes and then drain. Spread sauce on and then layer the meats, veggies and top with the cheeses. Bake 350 until all is melted. Maybe 12 minutes or a little more.

You can cut it just like squares of pizza and serve. No one will even notice there is no crust. Looks just like regular pizza but low carb. 2 carbs per serving. 4-6 servings.

Thai Chicken Wings with Peanut Sauce

2007-04-21T11:30:00.000-04:00

INGREDIENTS

24 chicken wing drummettes (about 2-1/4 pounds)
1/2 cup bottled salsa
2 tablespoons creamy peanut butter
1 tablespoon lime juice
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda)
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 cloves garlic, minced

DIRECTIONS

1. Place chicken in a 3-1/2- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).

4. Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours. Makes 12 servings (2 pieces per serving).

Cheesecake bars

2007-04-15T11:43:00.000-04:00

INGREDIENTS

1/3 C Butter
1/3 C Brown sugar twin granular
1 C Almond flour
1/2 C Walnuts, finely chopped
1/4 C Splenda granular
8 oz Cream cheese
1 Egg
2 T Heavy cream
1 T Lemon juice
1/2 t Vanilla extract

DIRECTIONS

Cream butter with brown sugar twin in a small bowl. Add almond flour and walnuts. Blend together. Mixture will be crumbly.

Reserve 1 cup of the above mixture for topping.

Press remaining mixture into the bottom of an 8" X 8" baking pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned.

Blend splenda with cream cheese until smooth.

Add egg, cream, lemon juice and vanilla. Beat well.

Spread over baked crust and sprinkle with reserved topping.

Bake for 15 minutes and cool completely.

Cut into 2" squares. Makes 12 bars. Only 4 carbs per serving.

White Turkey Chili

2007-03-10T12:27:00.000-05:00

INGREDIENTS

1 1/5 cups onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1/2 tsp olive oil
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 cup chicken broth
19 ounces cannellini beans, drained and rinsed
2 cups white turkey or ground turkey, cooked (and cubed, if not ground)

DIRECTIONS

1. Use a large saucepan to cook onions, bell peppers and garlic in oil until tender.

2. Add cumin, oregano, cayenne pepper, and salt.

3. Cook for 1 minute.

4. Stir in beans, broth and turkey.

5. Bring to a boil.

6. Reduce heat and summer uncovered for 30 minutes or until slightly thickened.

4 servings
45 minutes

Turkey Chili

2007-03-02T12:32:00.000-05:00

INGREDIENTS

2 lbs ground turkey
2-3 green peppers
1-2 medium onions, chopped
2 cans stewed tomatoes
2 cans chili beans
1 (12 oz) can tomato sauce
2 Tbs. ground cumin
1 tsp garlic (chopped or powder)
1 1/2 Tbs. chili powder

DIRECTIONS

1. Brown Turkey in large sauce pan with chopped onions and peppers.

2. Put turkey, into crockpot and add tomatoes, chili beans, tomato sauce, cumin, garlic, salt and pepper to taste and chili powder.

3. Simmer on low all day long!

6-8 servings
7 hours, 10 min

450 cal per serving
21.5g fat per serving

Wegman's Chili

2007-01-28T11:12:00.000-05:00

In honor of this cold front that has moved in, dumped 2 feet of snow on everything, with snow every day with temperatures in the single digits.. here is chili!

INGREDIENTS

1 Tbsp vegetable oil
3 lbs 90% Lean Ground Beef
Salt to taste
2 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Chopped Onions
1 pkg (8 oz each) Food You Feel Good About Diced Green Peppers and Onions
3 cloves Food You Feel Good About Peeled Garlic, minced
4 Tbsp Worcestershire sauce
7 Tbsp (about 2 oz) chili powder
2 tsp ground cumin
2 tsp oregano
1 can (15.5 oz) Wegmans Dark Red Kidney Beans, drained and rinsed
1 can (15.5 oz) Italian Classics Cannellini Beans, drained and rinsed
2 btls (12 oz each) Wegmans Chili Sauce
1 bottle (12 oz) beer or 1 can (14.5 oz) beef broth

DIRECTIONS

1. Heat vegetable oil on MEDIUM-HIGH; brown ground beef, 8-10 min. Add salt to taste.

2. Add chopped onions, green peppers, and garlic. Cook, stirring, 3-5 min.

3. Add Worcestershire sauce; cook 3 min.

4. Reduce heat to MEDIUM; stir in chili powder, cumin, oregano; cook 5 min.

5. Reduce heat to LOW; add kidney beans, cannellini beans, chili sauce, beer (or broth); simmer for 30 min, stirring occasionally.

Option: Garnish with cheddar cheese.

Nutrition Info: Each serving (1 1/2 cups) contains 590 calories, 53g carbohydrate (7g fiber), 40g protein, 18g fat (6g saturated fat), 55mg cholesterol and 1520mg sodium.

Blueberry 'n Cream Cheese Muffin Cakes

2006-11-02T14:14:00.000-05:00

INGREDIENTS

1 1/4 cups sugar
1/2 cup margarine
2 eggs
2 1/4 cups flour
1 tbsp baking powder
1 tsp salt
3/4 cup milk
1/4 cup water
2 cups blueberries-fresh or frozen (thawed and drained)
1 pkg (8 oz) cream cheese, cubed
1 tsp grated lemon rind

DIRECTIONS

Cream sugar and margarine until light and fluffy. Add eggs, one at a time, mixing well. Combine 2 cups of flour, baking powder and salt. Add to creamed mixture alternately with milk and water. Toos blueberries in remaining flour, fold into batter with cream cheese and lemon rind. Pour into greased and floured muffin pan, filling each cup to the top rim. Sprinkle topping (below) over batter. Bake in 350^oF over for 15 minutes. For best results cool 20 to 30 minutes before removing. Makes 12 muffins cakes.

TOPPING

1/3 cup sugar
1/3 cup flour
1 1/2 tsp grated lemon rind
3 tbsp. margarine

Combines ugar, flour and lemon rind; cut margarine into mixture until it resembles coarse crumbs.

Cream Cheese and Chocolate Muffin Cakes

2006-11-02T14:05:00.000-05:00

INGREDIENTS

1-1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 cup water
1 tsp. baking soda
5 tbsp. vegetable oil
1/2 tsp salt
1 tbsp vanilla

DIRECTIONS

Lightly grease and flour muffin pan. Combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Mix until batter is of smooth consistency. Spoon 1/4 cup of batter into each cup. Dab on four separate rounded teaspoons of prepared filling (below) close to the edge of each muffin. This works well in a muffin tops pan.

FILLING

1 pkg. (8 oz) cream cheese
1 egg
1/2 cup sugar
1 pkg. (6 oz) semi-sweet chocolate chips

Beat together cream cheese, egg and sugar until smooth. Stir in chocolate chips. Preheat over to 350^oF. Bake for 25 minutes. For best results cool 20 to 30 minutes before removing. makes 12 muffin cakes.

Thanks to Donna for giving me this.

Chocolate No Bake Peanut Butter Cookies

2006-07-28T09:28:00.000-04:00

Donna made these for me. My god, so good.

INGREDIENTS

2 cups sugar
1/2 cup margarine
1 tsp vanilla
3 cups oatmeal
4 Tbsp cocoa
1/2 cup milk
1 cup peanut butter

DIRECTIONS

In large saucepan: boil sugar, cocoa, margarine and milk for 1 minute.

Add vanilla, peanut butter & oatmeal. Mix well. Drop by teaspoon on wax paper.

Yield 42 tiny cookies.

Summer Party Chili

2006-07-02T14:30:00.000-04:00

I judged a chili contest a couple years ago, and a 12 year old girl made this party chili which I absolutely loved. It has so many great ingredients and tastes wonderful.. and it's great for summertime.

INGREDIENTS

1 to 2 lbs. ground beef
1 cup celery, chopped
1 - 6 oz. can tomato paste
1 - 16 oz. can wax beans
1 - 16 oz. can pork & beans
1/4 cup brown sugar
1 onion chopped
1 can tomato soup
1 - 16 oz. can green beans
1 - 16 oz. can spicy chili beans
1 cup ketchup
2 Tbl. mustard

DIRECTIONS

Brown ground beef, drain. Add onion and celery and cook beer until tender. Add tomato soup, tomato paste and ketchup. Cover and simmer on low for 15 minutes. Put ground beef mixture into large casserole dish. Add all remaining ingredients and stir well. Bake in 350o over for 1 hour.

OR

After browning ground beef, onion and celery, put all ingredients in a crockpot and stir. Cook on low for 4 hours.

Applesauce Cake

2006-06-17T14:34:00.000-04:00

Coworker Donna brought this in. Fantastic. Must share.

INGREDIENTS

Melt Together:

1/2 cup shortening
1 cup brown sugar
1 1/4 cup unsweetened applesauce

Mix together:

2 cups flour
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cloves
1/2 cup chopped nuts
1/2 cup raisins

DIRECTIONS

Add melted ingredients to dry ingredients.

Bake at 350 degrees for 35 to 40 minutes.

Sprinkle brown sugar and chopped nuts on top before baking.

Chocolate Trifle

2006-04-25T14:24:00.000-04:00

INGREDIENTS

1 package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bar (1.4 ounces each), crushed

DIRECTIONS

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Yield: 8-10 servings

Simple Fruit Salad

2006-04-18T12:04:00.000-04:00

INGREDIENTS

1 small bag whole frozen strawberries (thawed)
1 small bag cut frozen peaches (thawed)
1 bag mixed frozen cut fruit (raspberries, strawberries, blackberries) thawed (
1 large tub light whipped cream

DIRECTIONS

After all berries and whipped topping are thawed, rinse thoroughly under cold water until juice dissipates. In large bowl fold the whipped topping into the berries, completely coating and engulfing berries. Pour mixture into truffle bowl and refrigerate before serving.

7 layer bean dip

2006-04-17T20:01:00.000-04:00

INGREDIENTS

2 (16-oz.) cans Refried Beans
1 lb. ground beef
1 (1.25-oz.) envelope taco seasoning
3/4 cup water
1 1/2 cups shredded lettuce
6 oz. (1 1/2 cups) shredded Cheddar or Monterey Jack cheese
2 cups salsa
Tortilla chips

DIRECTIONS

Spread beans on 14-inch serving platter.

In large skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring occasionally; drain. Reduce heat to medium. Stir in taco seasoning and water. Cook and stir heat for 10 to 15 minutes. Spread beef mixture over beans.

Top with lettuce, cheese and salsa. Garnish with sour cream. Serve with tortilla chips.

Jake's Quorn HOT Chicken-Wing Pizza

2006-04-06T14:54:00.000-04:00

Had this last night. It's delish! Completely vegetarian and not very healthy.. but what pizza is? Made from quorn.

INGREDIENTS

3/4 cup RedHot wing sauce
1 cup bleu-cheese dressing
1/2 bag quorn fake-chicken
3/4 to 1 lb mozarella cheese
12in pizza crust

DIRECTIONS

Preheat oven to 425 degrees F. Layer hot sauce onto crust with furious vigor until coated. You may want to add more to taste or less if the sauce will be too hot for you. Add bleu cheese dressing to your delight (usually spreading it around without being constant layer), spread around quorn chucks and finally add cheese to your preference in depth around pizza. Bake for 15 - 20 minutes until cheese starts to brown. Let cool for several minutes. Serves 2.

Or as Jake would put it:

Take out the pizza when the cheese is sufficiently burnt – you want brown cheese because it’s freakin’ delicious

Serves one – unless your stupid friend decides he wants to eat your lunch for tomorrow, the bastard

Jambalaya

2006-03-30T13:08:00.000-05:00

I made this last night. Fantastic! I love Southern food!

INGREDIENTS

1 broiler chicken, cut up, about 3 pounds
paprika
3 tablespoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
1 pound smoked sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 cups chicken broth
1 cup long-grain rice
2 teaspoons leaf thyme, crumbled
1 1/2 teaspoons salt, or to taste
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce (Tabasco)

DIRECTIONS

Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.

Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender.

Jambalaya recipe serves 6.

Butterscotch Noodles

2006-03-27T17:02:00.000-05:00

My coworkers made these for me this morning. This is my alltime favorite cookie. A boiler isn't required, but it helps.

INGREDIENTS

1 12-oz. pkg. butterscotch morsels
2 cups chow mein noodles
1 cup salted peanuts

DIRECTIONS

Melt butterscotch morsels in double boiler over hot water. Remove from heat; stir in noodles and salted peanuts. Drop by teaspoons onto waxed paper. Let stand until thick, 20 to 30 minutes.

Yields 2 dozen nice sized cookies.

Irish Cream Cheesecake

2006-03-18T11:22:00.000-05:00

I made this for my family for a special occasion this year. They loved it so much, I made another one the next day to use up ingredients. The only downside to the recipe is buying the unflavored genetin, which comes in a box of 12 packets. I also froze the cheesecake once I made it. I would recommend precutting it if you're going to freeze it, as the crust never seems to thaw out.

INGREDIENTS

1 C graham cracker crumbs
1 1/4 C sugar, divided
1/4 C butter, melted
1 envelope unflavored gelatin
1/2 C cold water
3 eggs, separated
16 oz. cream cheese, softened
2 tablespoons cocoa
2 tablespoons Irish whiskey
1 C whipping cream, whipped

DIRECTIONS

Combine graham cracker crumbs, 1/4 cup sugar, and butter. Press onto bottom and slightly up the sides of a 9-inch springform pan.

Soften gelatin in water by stirring over low heat until dissolved. Beat egg yolks in a separate bowl. Mix in 3/4 cup sugar and beaten egg yolks to gelatin mixture. Cook stirring constantly, over low heat until slightly thickened, about 3 minutes.

Beat cream cheese and cocoa, gradually mix in gelatin mixture and Irish whiskey, mixing until well blended. Chill until thickened, but not set, about 20-30 minutes.

Beat egg whites until foamy, gradually beat in the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into the chilled cheese mixture and pour over crust. Chill until firm, at least 3 hours. Garnish with chocolate curls or additional cocoa, if desired.

Corned Beef Casserole

2006-03-17T18:18:00.000-05:00

I decided to bring this into work for St. Patrick's Day this year, and my god... they loved it. It was gone within an hour and 5 people asked for the recipe. Prepare to amaze! You can also mix in any kind of meat, like pork or chicken instead of corned beef to eat this year round.

INGREDIENTS

8 ounces noodles, cooked and drained
1 can (12 ounces) corned beef, diced, or 2 to 3 cups diced leftover corned beef
4 ounces shredded mild Cheddar or American cheese
1 can (10 3/4 ounces) cream of mushroom or cream of chicken soup
1 cup milk
1/2 cup chopped onion
3/4 cup bread crumbs tossed with a tablespoon or two of melted butter

DIRECTIONS

Combine cooked noodles, corned beef, cheese, soup, milk, and onion. Pour into a greased 2-quart baking dish then top with buttered bread crumbs. Bake at 350° for 45 minutes, until hot and bubbly.

Serves 8.

Great Chili

2006-02-25T14:23:00.000-05:00

INGREDIENTS

1 Tbsp vegetable oil
3 lbs 90% Ground Beef
Salt to taste
2 pkgs (8 oz each) Cleaned & Cut Chopped Onions
1 pkg (8 oz each) Diced Green Peppers and Onions
3 cloves Peeled Garlic, minced
4 Tbsp Worcestershire sauce
7 Tbsp (about 2 oz) chili powder
2 tsp ground cumin
2 tsp oregano
1 can (15.5 oz) Dark Red Kidney Beans, drained and rinsed
1 can (15.5 oz) Cannellini Beans, drained and rinsed
2 bottle (12 oz each) Chili Sauce
1 bottle (12 oz) beer or 1 can (14.5 oz) beef broth

DIRECTIONS

1. Heat vegetable oil on MEDIUM-HIGH; brown ground beef, 8-10 min. Add salt to taste.
2. Add chopped onions, green peppers, and garlic. Cook, stirring, 3-5 min.
3. Add Worcestershire sauce; cook 3 min.
4. Reduce heat to MEDIUM; stir in chili powder, cumin, oregano; cook 5 min.
5. Reduce heat to LOW; add kidney beans, cannellini beans, chili sauce, beer (or broth); simmer for 30 min, stirring occasionally.

Option: Garnish with cheddar cheese.

Nutrition Info: Each serving (1 1/2 cups) contains 590 calories, 53g carbohydrate (7g fiber), 40g protein, 18g fat (6g saturated fat), 55mg cholesterol and 1520mg sodium.

Family Corn Casserole

2005-12-17T12:11:00.000-05:00

This dish has been a tradition in my family for about 10 years. It was actually passed down to our family from a Midwestern branch of our extended family. The dish is simple to make, quick to bake and is delicious fresh or reheated. Make plenty, because you will have people coming back for 2nd's and 3rd's, no joke! I recommend you double everything in the recipe to make 2 large dishes to cook.

INGREDIENTS

1 stick margarine
8oz sour cream
1 box corn bread mix
1 can cream corn
1 can whole corn drained
1 large egg

DIRECTIONS

Melt margarine, mix everything. Bake 350 degrees, an hour in a big bowl (I use a large mixing bowl). If doubling this recipe, avoid using one large pan as the center is hard to cook without burning the top. To avoid a really dark crispy top, cover with aluminum foil for 35-40 minutes and uncover for remaining time. Use knife to test center of casserole. If it comes out clean, it is done.

Donna's Apple Cake

2005-11-25T21:19:00.000-05:00

My coworker makes this ever so often for our Food Fridays. I've gotten the recipe from her and make it for occasional family gatherings. It's even been requested by my 7 year old cousin a couple times. "Luke's Apple Cake!" It is delicious, especially with the nuts. However, tend to the cooktime as the top may get dark brown and the interior still gooey.

INGREDIENTS

2 large eggs
1-1/4 cup veg oil (or 3/4 cup applesauce and 1/2 cup veg oil)
2 tsp vanilla
3 cups flour
1-1/2 cup sugar
1/2 tsp salt
1-1/2 tsp cinnamon
1 tsp baking soda
1 cup chopped nuts
3 cup chopped peeled apples (4-5 medium sized apples)

DIRECTIONS

Beat together egg, oil (apple sauce) and vanilla. Add flour, sugar, salt, cinnamon and baking soda. When completely mixed (batter will be thick, may want to add a small bit of water to help spreading) add chopped nuts and apples.

Spread batter in lightly greased 13x9 pan.

Bake at 325 degrees for 40-45 minutes or until knife in middle comes out clean. I usually cover with tin foil for 20 min, then uncover for remaining 40 min.

Serve warm or cold. Sprinkle with confectionery sugar if desired.

Pumpkin Dip

2005-10-31T19:47:00.000-05:00

I made this for Halloween gathering this year. Was delicious.

INGREDIENTS

1 can pumpkin (15 oz.)
2 cups powdered sugar
2 teaspoons cinnamon
1 teaspoon ginger
8 ounces cream cheese -- room temperature

DIRECTIONS

Mix together sugar, spices and cream cheese. Add Pumpkin. Mix.

Serve with gingersnaps.

QuickChoc Chocolate Brownies

2005-09-17T23:01:00.000-04:00

Easy to make and quick to eat, these brownies have always helped me win over new friends and keep my guests coming back for more.

INGREDIENTS

1 cup sugar
3/4 cup flour
1 stick margarine, softened
5 Tablespoons cocoa
1/2 tsp. salt
2 eggs
1 Tablespoon vanilla
1 Tbs hot water (optional)
1/2 cup nuts (any variety, optional)

DIRECTIONS

Mix all the ingredients. Hot water should be used to help thin out batter a little if mixing is difficult. Batter should not be soupy but should not be too firm. Spread batter in a greased 8x8" pan. Bake at 350°F for 30 minutes.

Peanut Butter Cookies

2005-09-09T11:58:00.000-04:00

I made these, in conjunction with my brownies and chocolate chip cookies recipe for a basket to bring into work and everyone thought it was professionally catered. Make these cookies and you'll be a hit. They also stay soft as long as they're in an airtight container.

INGREDIENTS

1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter (I prefer crunchy)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg

DIRECTIONS

Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.

Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.

Bake peanut butter cookies at 350° for about 10 to 12 minutes.

Vegetarian Hummus

2005-07-18T19:32:00.000-04:00

I love hummus, and I've been on the lookout for the perfect hummus recipe since I had GREAT hummus at a Greek restaurant in Rochester.

INGREDIENTS

1 can chick peas
3 cloves garlic
1/2 cup water (reserved)
1/2 lemon
2 tblsp vinegar
1/2 tspn salt (to taste)
1/2 tsp cumin
1 tblsp extra virgin olive oil
1/2 tblsp paprika
2 tblsp tahini sauce

DIRECTIONS

Peel skin off of chickpeas and rinse.

Mince garlic cloves in blender. Add chickpeas to blender; slowly add water to make it easier to puree. {Do not add all water}

Add in tahini sauce, lemon juice from half of lemon, vinegar, cumin, and salt to taste. Add more water if need for desired consistency.

Place on a serving platter and drizzle on olive oil, sprinkle paprika on top for final touches.

Serve with warm pita bread. Serves 6.

Basic Pound Cake (Vanilla & Chocolate)

2005-06-07T14:36:00.000-04:00

I wanted to find a basic bread recipe for something to make that was simple and quick and tasted great. Lo and behold I came across this gem. When I mixed a bit of chocolate powder into it, in swirls, it turned into a delicious chocolate bread. Lots of compliments on this one.

INGREDIENTS

2 egg whites
1 egg yolk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk
1 tablespoon vanilla extract
3/4 cup butter
1/2 cup white sugar

For Chocolate Bread:
1/4 cup white sugar
3 Tbs. chocolate powder

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.

In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.

If you wish to make chocolate bread, stir the separate sugar and chocolate powder together until evenly mixed. Spoon the mixture onto the top of ONE of the loaves. Use a knife to mix the chocolate into the bread, pushing the mix down into the batter. Avoid mixing it up completely unless you want a complete chocolate loaf.

Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Perfect Chocolate Chip Cookie

2005-04-09T21:14:00.000-04:00

I'm picky about chocolate chip cookies, and I found the perfect recipe. Thank you Juan for sending this to me.

INGREDIENTS

2-1/4 cups flour
1 level teaspoon baking soda
1 level teaspoon salt
3/4 cup each white and packed dark brown sugar
2 sticks (1/2 pound) sweet butter, room temperature
1 teaspoon vanilla extract
2 large eggs
12-ounce package semisweet chocolate chips

DIRECTIONS

Preheat oven to 375F.

Mix the flour, baking soda and salt in a bowl and set aside. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mixture until it's pale, light, and very fluffy. Add the vanilla at the mixer's lowest speed, then beat at high speed for a few seconds.

Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled. Add the flour mixture, a half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds.

Scrape down the bowl's sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl's sides again and mix for a few more seconds. Put tablespoons of the mix on an ungreased cookie sheet.

Bake until the cookies are pale golden brown (nine minutes in an electric oven, 10 to 11 minutes in a gas one). Remove and let cool on a rack.

Makes about 40 medium cookies.

Homemade Bread

2004-06-14T11:40:00.000-04:00

I wanted to try making fresh bread like my mother used to do when I was growing up, but had a bit of trouble. Maybe you'll have better luck? I think my problem is with the yeast.

INGREDIENTS

5 to 6 c. flour
3 tbsp. sugar
2 tsp. salt
2 pkg. dry yeast
2 c. water
1/4 c. vegetable oil

DIRECTIONS

In large bowl, combine 2 cups flour, sugar, salt and yeast. Blend well. In small saucepan, heat water and oil until very lukewarm (120 to 130 degrees). Add warm liquid to flour mixture. Blend until moistened, then beat with beater 3 minutes. Stir in 2 1/2 to 3 cups flour until dough pulls leanly away from side of bowl.
Knead 10 minutes, adding a little flour at a time, if dough feels sticky. Grease lump of dough. Put in bowl to rise and cover with towel. Let rise until double, then punch down. Divide dough into 2 parts and shape into balls. Let rise on counter covered with inverted bowl for 15 minutes.

Shape into loaves and place in 2 greased pans. Let rise in warm place about 1 hour or until it has risen about 1 inch above pans. Bake at 375 degrees for 45 minutes or until loaf sounds hollow. Remove from pans and brush top with butter. Makes 2 loaves.

Sheila's Vegetarian Bean Dip

2004-02-08T22:36:00.000-05:00

A great treat... Sheila made this for the Superbowl. Since then, whenever we party, we always make this to much fanfare.

INGREDIENTS

1 can (16 oz) refried beans
3 Tbs. Taco Seasoning Mix
3 Tbs. Pace Taco Sauce
3/4 cup Cheddar Cheese separated
1/2 cup chopped onion

DIRECTIONS

Use a decorated clay or ceramic bowl:

Mix all ingredients together save for a 1/4 cup of cheese. Be sure to mix the seasoning into the beans well. Microwave on high for 2 minutes until center of mix is warm. Sprinkle remaining cheese on top. Microwave for another 30 seconds or until cheese is melted. Server hot with tortilla chips. And my friend CindyV's take on it... use leftover taco shells if need be.

Audrey's Chicken Parmesan

2003-12-30T23:38:00.000-05:00

I took a trip to Florida to see a girl I was dating. She made me the best chicken parm I have ever had. Such a simple recipe, but I loved it so much that I stole it and make it all the time. Enjoy.

INGREDIENTS

1 large egg
3 Tbs. butter, melted
4 chicken breasts, thawed
2 cups traditional spaghetti sauce
2 cups Pregresso Italian style bread crumbs
2 cups shredded mozzarella cheese

DIRECTIONS

Take an egg and beat it until it is all scrambled. Add some melted butter. Mix them together. Coat thawed chicken in this batter then coat it in Pregresso Italian style bread crumbs.

Cook at 350 degrees until the center is white (pink is bad). Add a lot of traditional spaghetti sauce over chicken breasts. Add lots of shredded mozzarella cheese on top of each breast. Avoid dropping cheese directly on pan as it will burn. Cook about another ten minutes. Serve on pasta or with vegetables on the side. Garlic bread also a plus.

Winter Chili

2003-12-08T23:08:00.000-05:00

A GREAT chili to warm up to in the middle of winter. This makes a ton! Be ready to store enough for 3 more meals.

INGREDIENTS

2 pounds fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion, chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1/4 cup chili powder
1 teaspoon cumin (if you like real flavor, add more)
1 1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

DIRECTIONS

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes. Or in a slow-cooker, cook on low for 4 hours.

Mother's Apple Pie

2003-10-04T22:50:00.000-04:00

When I was hired at my job, one of the things I told them was I cook and I tend to bring in the food to work with me. They hired me, more than likely because several of them love food! This was the first thing I brought in and has been requested every year since. I usually bring in 4 pies throughout the fall during apple season. My mother made this for the family every year, and now I've taken over that responsibility for holidays.

INGREDIENTS

2 cups sugar
2 sticks butter or margarine (trans-fat free!)
2 Tbs. cinnamon (or more to taste)
10 16oz style apples, peeled and sliced
2 sets (top & bottom) of Pillsbury Pie crust, room temp.(or recipe)

DIRECTIONS

Mix sugar and cinnamon together. If it looks like there is too much cinnamon, then add some sugar. Vice versa as well. I always store any extra cinnamon sugar anyway, so making too much isn't an issue.

Place bottom pie crusts into two 9in dishes. Sprinkle a layer of cinnamon sugar into empty crust. Slice the apples and place the bottom layer of apples in formation so that pieces of touching but not crowded. Sprinkle more sugar mixture over placed apple slices. Repeat until a layer rises above the pan about a centimeter. Sprinkle sugar each time, including the last layer. Put small leftover bits of apple in crevices to keep up top crust. Put 4-5 tablespoon slices of stick butter in circle around top layer.

Cover with crust, fold in and pinch edges to seal, use thumbs to create pinch pattern around edge. Cut out 4 inverted elongated raindrop holes on top of crust. Sprinkle with more sugar mixture. Bake at 350 degrees for 1 hour. Use fork to test apple firmness through one of the holes. Apple slice should be firm, but relent to some pressure. Do not wait until apple is soft.

There is a balance to the whole ordeal. You have to slice fast enough so the apples do not brown but not so fast that you make your slices too thin/thick. I usually slice my apples so there are 5-7 nice slices per apple. This gives the pie a very hearty thickness to it. The apples will bake, and people like tender baked apples.

Apple pie served best when cooled, not hot and fresh.

Butterfinger Delight

2003-09-21T12:44:00.000-04:00

So simple, yet so irresitable. Try it and see. :)

INGREDIENTS

1 layer chocolate cake
1 small box instant chocolate pudding mix--mix as directed
1 small Cool Whip
3 bars Butterfinger candy--crushed

DIRECTIONS

Place one half layer of cake in bottom of bowl. ( I cut the cake in chunks) Spread half the pudding, half the Cool Whip, half the candy; repeat layers. Refrigerate.