SMOKEY PUMPKIN CASSEROLE

Boy life has been hectic but I'm trying to get back on track with finishing my cookbook and blogging. Anyway, here is a WONDERFUL new side dish that I experimented with in the last few days. It's going on the table for THANKSGIVING. I can't wait. It's different and does have a little warm kick to it-but it's not to spicy by any means. I can't wait to get my family's opinions on it. PLUS, it's so fast and easy. That's a side dish we all need for any dinner-especially Thanksgiving. I'm sorry I don't have a pic--I ate it too fast.

1 CAN PUMPKIN (15OZ)
5 PIECES OF BACON COOKED AND CHOPPED UP-separated
3 TABLESPOONS OF SUGAR FREE MAPLE SYRUP
2 LARGE EGGS-separated
1/4 TSP SALT
1 PEPPER-chopped- FROM A CAN OF CHIPOLTE PEPPERS IN ADOBO SAUCE
1/2 TSP OF THE JUICE FROM THE ADOBO SAUCE

Spray a 2 qt casserole dish. Mix pumpkin, syrup & 1/2 of the bacon right in the dish.Mix in salt and egg yolks, pepper and adobo sauce. Beat up the 2 remaining egg whites(until stiff peaks show) and fold into the pumpkin mixture. Then sprinkle the rest of the bacon on top. Bake in oven at 350 for 20-25 min.

Enjoy!

LOW CARB BROWNIES

Well I was in the mood for some chocolate. I need to work on my desert selections. I played around and came up with these yummy brownies. To make them more cake like bake them a little longer and if you want them chewier then bake them a little shorter. Chris said they were good-a little sweet but very good. You can't taste the soy flour either. Now of course you can try almond flour and I'm sure it would be fine-actually that's what I usually use when I bake. But I wanted to try some soy flour since it's finer.

1/4 cup butter

1oz unsweetened chocolate

1 cup erythritol

2 scoops Designer Whey chocolate powder

3 egg whites

1 egg

1 tsp vanilla

1/2 c soy flour

1/2 unsweetened cocoa

1/2 tsp baking powder

In a small saucepan over medium heat, cook and stir the butter and chocolate until melted. Remove from the heat; stir in erythritol until blended. Cool for 10 minutes.

Combine the egg whites, egg and vanilla; stir into chocolate mixture until blended. Combine the flour, cocoa, protein powder and baking powder; gradually stir into chocolate mixture until blended. The mixture will be very thick. AT THIS POINT YOU CAN ADD SOME CHOPPED NUTS -I did!

Transfer to a 8-in. square baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack. Cut into bars. Cut into 12 squares
 
Enjoy!

SWEET BREAD

I thought I would experiment with some coconut flour that I had on hand.  A lot of people in the low carb world like it but I've never in my years doing this have used it. I adapted a recipe I found for a coconut bread and made it sweet. This is like a pound cake/sponge cake texture. It's really good. I put my homemade jam on it with butter. VERY GOOD. Would also be good for a strawberry shortcake. Hmmm, I wonder how it would be toasted up a bit in the toaster oven?! Chris loved it. He had 3 pieces right away and another 2 pieces later in the day. So I had to make another. He said "write this recipe down--it's a good one." He says this because when I normally experiment I don't always write it down and then can't exactly "remember" how it was made-especially weeks later when he requests a dish. LOL!

6 eggs
3/4 cup coconut flour
1 tsp Carmel DaVinci syrup
2 tablespoons Splenda
1/2 tsp cinnamon
1 stick of salted butter (softened)

Ok, now coconut flour either needs to be sifted or you just do it the easy way and make this all in your food processor! I took the easy way out. My hand always hurts after sifting...I hate it.

So...put the eggs in the processor and pulse a couple of times. Add butter and pulse again-and then add the rest of the ingredients. It will be thick. Spray a loaf pan (or you can do little muffins) with Pam and spread in the mixture. Bake at 350 for 35-40 minutes. It will get a really nice brown on top. Let cool a few minutes and them take it out of the pan and put on a rack to cool down. Once it's cool it's easier to handle and less fragile.

p.s it just as good with JUST BUTTER ON IT!
p.s.s-make some ahead and freeze them.
p.s.s.s-you can add chopped nuts to this also(almost like amish friendship bread)
Enjoy!

EGGPLANT PARMESAN ALA CROCKPOT

A friend of mine gave me some eggplants. I don't mind eggplant-Chris is not found of it but will try it. So I thought what better way to use it up and to get Chris to eat it then-PARMESAN STYLE. Well you all know I love my crock pot so I thought I would give it a try. Of course there is no breading like the traditional dish. Of course you can always use low carb bread and make your own bread crumbs--but I find extra Parmesan works great in cases like this-and it did. Chris liked it-he said it reminded him of lasagna. I still don't think eggplant will ever be on his favorite list but if I get free eggplant this is what I'm making with it-and he will eat it! Works for me.

2 EGGPLANTS -SLICED 1/4 INCH THICK
1 CAN(26OZ) NO SUGAR ADDED HUNTS SPAGHETTI SAUCE

1 CUP GRATED PARMESAN CHEESE
1 TSP DRIED THYME

Spray a 4-5 quart crock pot with Pam. Mix the sauce with the thyme. Layer in the crock eggplant slices, sauce then cheese. You should be able to do this 3-5 times depending on the size of your eggplants. Don't worry if every slice isn't totally covered--it all spreads and cooks together. Cook on low 5-6 hours.

Enjoy!

TOMATO DIP

I was in the mood to try a new dip. I usually make a ranch dip for our veggies-but I wanted to try something different. I'm a HUGE fan of sun dried tomatoes. I love them-ever since I had them with fresh basil on a burger at MAX & ERMAS. Love them! So, I now always keep a jar on hand. I got to playing around and came up with this so simple and yummy dip.

1 8oz cream cheese/softened
1/2 cup sour cream
1/2 cup mayo
1/2 cup oil packed sun dried tomatoes-drained and patted dry
1/4 tsp salt and pepper
1/8 tsp tabasco
1/2 tsp onion powder
1/2 tsp red pepper flakes

Place all the indrediants in the food processor and blend well. Serve with cut veggies of your choice.

Enjoy!

THE BEST BLUEBERRY COBBLER

OMG, you will love this recipe. I had a friend give me some blueberries and I was so in the mood for a cobbler or a pie. Well a cobbler is faster and easier then a pie-so WA LA!
It's so good my husband asked me to make another right away before the smaller first one I made was even gone. He's not a huge blueberry fan....but he loved this. Soooo good!

FILLING:
4 cups fresh blueberries
1 tsp vanilla
1/8 tsp nutmeg
1/2 tsp cinnamon
1/2 cup Splenda
1 tsp Thick n Thin thickener

TOPPING:
1 1/2 cup almond flour
1 tsp lemon zest
1/2 cup Splenda
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3 tablespoons cold butter cut up in small pieces
2 - 3 tsp heavy cream

Combine all the filling ingrediants and spread in a 2qt baking dish sprayed with Pam. In a medium bowl combine the first 6 ingrediants for the topping and then cut in the butter until crumbles form. Add the cream until nicely moistened. Drop the topping over the filling in tsp and I kind of smoosh it down. Bake it for 30-35 min 375 degrees. Serves 6-8. Yummy warm and with fresh whipped cream.

Enjoy!

TANGY & SPICY BBQ SAUCE

I played around with a recipe and came up with this yummmy-all in one bbq sauce. It's sweet, tangy and spicy. Tons of flavor. You can put it on chicken, pork or beef. So good.

3/4 cup apple cider vinegar
3/4 cup lc ketchup
3 tablespoons Splenda (or other sweetener equivalent)
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 tsp red pepper
1/8 tsp onion powder

Mix everything together in a non reactive pan. Cook on low heat at a simmer for about 15 minutes. It will cook down and thicken up. It's enough to cover 3 skinless chicken breasts. Remember it has a lot of punch!

Enjoy!

OVEN BAKED FRITTATA

Well eggs have been pretty cheap lately so I stocked up big time, hence this is wear this frittata came from. This can easily be doubled for a brunch. I used left over chicken from a roasted chicken I did earlier in the week.  You can really play with this as much as you want with different meats and cheeses.

6 eggs
1/4 cup butter
2 cups shredded sharp cheese
2 cups cooked chicken
1/2 cup heavy cream
1/4 tsp smoked paprika
1/4 tsp salt and pepper
1/4 tsp garlic powder

Take a 8x8 baking dish and slightly melt the butter and spread it around the dish-cover the sides well. Layer the cheese first in the bottom, then chicken on top. Mix the rest of the ingredients together and pour on top of chicken. I sprinkled a little more paprika on top. Bake at 375 for about 35-45 min.

Enjoy!

WHITE BBQ CHICKEN WINGS

If you've never tried a white bbq sauce--you need to. They are so different then the tradition smokey-sweet red sauces. Give this a try--I think you would like it.

1 cup mayo
2 tablespoons water
1 tablespoon fresh lemon juice-it makes a difference
1/2 tsp white vinegar
1 tsp poultry seasoning
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp grated Parmesan cheese
2 pounds chicken wings-tips removed

Mix all the ingredients together in a small bowl. Prepare grill on medium heat and spray tin foil or direct grills with Pam first. Place chicken wings on grill and cook through (about 8-10 min). Towards the end baste with sauce-cook 2 min and then baste again and cook another 2-4 min. Sprinkle with extra cheese is you'd like.

These are great for a picnic also.

Enjoy!

CREAMY TOMATO SOUP

This is soooo fast and easy it's ridiculous. In about 15 minutes it will be done and you will have a nice soup to go with a yummy salad. I used a couple of fresh tomatoes so you get the homemade love, but of course you can use a can of diced tomatoes if that is all you have on hand.

1 can of chicken broth (or vegetable broth)
2 medium fresh tomatoes(diced)
1/4 cup heavy cream
1 8oz can of tomato sauce (I use Hunt's products)
2 tablespoons of tomato paste (again Hunt's)
1 teaspoon Splenda (or whatever sugar sub you prefer)
1/4 teaspoon crushed thyme
salt and pepper to taste

Mix everything together in a sauce pan and simmer for about 10-12 minutes. I also sprinkle a little parmesan cheese on top when I serve it. This is very goooooood!
Enjoy!

BROCCOLI SALAD

This is a staple quick salad for spring and summer days. It goes well at BBQ'S and everybody loves it. I even made it for Easter--everyone loved it.

1 cup raw broccoli crowns, cut into small pieces

1 red onion


6 slices of crumbled bacon


4 to 8 ounces of shedded cheddar cheese (more or less to taste)


handful of sunflower seeds

Dressing ingrediants


1 cup mayo

2 tablespoons apple cider vinegar


2 tablespoons splenda 
2 tablespoons heavy cream

Mix the salad ingredients together and than in another bowl mix the dressing ingredients. Now mix them both together until well blended, chill and enjoy.

Enjoy!

ASPARAGUS ALMONDINE

We are not a huge fan of asparagus BUT I really do believe that every ingredient does have a great recipe out there somewhere for everybody to like. So I played around with this and came up with a simple recipe that brings out the flavor of asparagus. So try it and see if you like it.

2 tablespoons butter
1/4 cup sliced almonds
1 teaspoon of garlic or onion powder
1 pound asparagus spears-cleaned and snapped

First steam the asparagus until crisp tender-3-5 min.
Melt butter in a large skillet. Add almonds and garlic powder. Cook over low heat until almonds are toasted; push to one side.
Spoon almond butter over the warm asparagus and serve immediately.
Enjoy!

GREEN OLIVE DEVILED EGGS

I'm trying to find different ingrediants to add to devilled eggs. Don't get me wrong-I love my original recipe I use but I just want to kick them up a bit.

6 hard boiled eggs – peeled


1/4 cup mayonnaise

1/2 teaspoon brown mustard

6 green olives – minced

1/2 teaspoon dried parsley

salt & pepper to taste

Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayo, brown mustard, green olives, and parsley. Mix well. Salt and pepper to taste.
Spoon or pipe the filling back into egg white.
Cover and refrigerate at least one hour before serving
Enjoy!

CHEESEBURGER PIE

This is pretty easy and filling. It's comfort food.

1 lb lean ground beef

1/2 onion, chopped

4 slices crisp bacon, crumbled

salt & pepper to taste

1 clove minced garlic

3 eggs

1/2 cup mayonnaise

1/2 cup half and half

8 oz shredded cheese

In skillet, brown ground beef with onion, garlic, salt and pepper. Drain fat and mix in bacon, being sure to break up any clumps to get a fine mix.



Press beef mixture into bottom of deep dish pie pan. Preheat oven to 350.


Combine eggs, mayo and half and half being sure to mix well. Sprinkle cheese over beef mixture in pie pan and pour egg mixture over the whole thing.


Enjoy!

SWEET POTATO SALAD

Sweet potaoes are a little higher in carbs but they are healthy carbs. So I would rather induldge on this recipe then cheat on somethin I would regret later.

3 pounds sweet potatoes, cooked, peeled and cubed

1/2 cup chopped onion

1 cup chopped sweet red pepper

1-1/4 cups mayonnaise

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon hot pepper sauce

1 teaspoon chopped fresh parsley

Directions

In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate.  Enough for 10-12 servings.
 
Enjoy!

EASY SAUSAGE BALLS

Need an appitizer for your next party or get together. There are a lot of low carb options out there for you--but this one is an old timer that's quick and easy.

1 lb. sausage

12 oz. shredded cheddar cheese

1/4 tsp garlic powder

1/2 cup soy flour
 
Preheat oven to 325 degrees F. Mix ingredients well and roll into small balls. Place on cookie sheet and bake until firm and no longer pink inside. Stick tooth picks in them and place on a pretty tray.
 
Enjoy!

ZUCCHINI HAM CASSEROLE

I'm always looking for different breakfast dishes to make for Sunday morning. This was pretty good. You could leave the ham out and it could be a hearty side dish for a meal.

3 cups peeled, chopped zucchini

1 large onion, chopped

2 garlic cloves, minced

1/4 cup butter

4 eggs

1 cup diced ham

1/2 cup grated Parmesan cheese

1/4 cup minced fresh parsley

1 1/2 teaspoons minced fresh basil

1/2 teaspoon salt

1/2 cup shredded Monterey Jack cheese
 
In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, and salt. Stir in zucchini mixture, ham and Monterey Jack cheese.

Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for about 5 minutes before serving.
 
Enjoy!

CANDIED PECANS

Do you need a sweet snack? These are pretty quick and sooo yummy. You can throw this together and get some other things done around the house and then it's SNACK TIME. Becareful to ration them out. You don't want to eat them all at once.

1 pound of fresh unsalted pecan halves
1/2 c butter (melted)
1/2 c Splenda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger

Spray the crockpot (probably a 4 -5 qt) with Pam.  Put the pecans in crock. Pour butter over pecans and mix well. Add the rest of the ingrediants and mix again.
Cook on high for 45 min then take the lid off and turn to low for 1 1/2 hours-mix several times during that time. If they are still not dry you can pour them on a piece of wax paper for a few minutes and they will dry out.

Enjoy!

SWEET ONION CASSEROLE

Anybody that knows me well, knows that I love to make casseroles. Yummy, tummy filling casseroles. I adapted this from a recipe I found in one of my MANY very old cookbooks.

4 to 5  Sweet onions, sliced 1/4 inch thick


1/4 cup butter

1/4 cup sour cream

3/4 cup grated Parmesan cheese

1/2 cup sliced almonds 
 
In a skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and almonds. Bake, uncovered, at 350° for 20-25 minutes.
 
 Yield: 4-6 servings.
 
Enjoy!

ROASTED RED PEPPER SOUP

Ok, this is very yummy. We really liked this filling soup. Very good for our low carb lifestyles.

1 large yellow onion, chopped


2 garlic cloves, minced

2 teaspoons butter

2 jars (15-1/2 ounces each) roasted sweet red peppers, drained

2 cups vegetable broth

1/2 teaspoon dried basil

1/4 teaspoon salt

1 cup heavy cream
 
In a large saucepan, saute onion and garlic in butter for 2-3 minutes or until tender. Add the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.



In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
 
Yield: 6 servings
 
ENJOY!

BETTY ANN CAUIFLOWER CASSEROLE

Have you ever had party potatoes, cheesy potatoes, etc...they are all the same. Usually hash brown potatoes of some shape with cheese, cream of chicken soup, etc and baked in the oven. Well we call them Betty Ann potatoes because my husband's aunt makes them all the time and they were his favorite. So I thought I would try and do a low carb similuar casserole. This is what I came up with. It's very good. It's not the potatoes but sure close and my husband loved it. He is the expert when it comes to the true taste of the real dish. So if he liked it-I knew it was good.

1 16 0z frozen bag of cauliflower-cooked
1/2 tsp chicken boullion granuals
1/2 cup sour cream
1/2 mayo
1/4 heavy cream
4 oz sharp cheddar cheese/shredded
1/4 melted unsalted butter
salt and pepper to taste
1/2 tsp onion powder

Mix the mayo, heavy cream, sour cream and seasonings and chicken granuals all together. Put cauliflower into a 2qt greased casserole. Add all other ingrediants(except butter) and combine very well and top with melted butter. Bake in oven 375 for about 25-30 min.

Enjoy!