tag:blogger.com,1999:blog-54799430377783182502024-02-18T20:12:57.534-08:00CONNELLY'S KITCHEN-LOW CARB FOR LIFEA LOW CARB WAY OF LIVING FOR LIFE. I'M HERE TO HELP. COME VISIT ME FOR WONDERFUL RECIPES, TIPS AND COOKING TECHNIQUES. IF YOU NEED ANY ADVICE ON COOKING ANYTHING LOW CARB OR "DECARBING" A RECIPE. I'M HERE FOR YOU! JUST ASKMRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-5479943037778318250.post-87755100779488976582017-03-07T04:19:00.000-08:002017-03-07T04:19:31.652-08:00PRALINES ANYONE?????With Mardi Gras in the air..why not try and celebrate ..low carb style? When I was trying these out..I admit..I was skeptical. I didn't think I had enough sauce mixture to hold them together. But..no worries..they worked out great.<br />
<br />
4 tablespoons unsalted butter<br />
6 tablespoons heavy cream<br />
1/3 cup Erythritol..or whatever sweetener you have on hand<br />
1/4 tsp Vanilla<br />
1/4 tsp salt<br />
1 cup Pecans<br />
First you need to toast your pecans. I did my in the oven on a cookie sheet at 400 degrees..about 8-10 minutes. You will be able to smell them slightly. Watch them. Just enough to bring out the oils.<br />
Once you have those going..<br />
In a medium sauce pan combine 4 of the tablespoons butter, the sweetener, and the cream over medium heat. Stir and once the sweetener has dissolved and the vanilla and salt and cook until a nice golden color. Remove from heat add the last tablespoon butter and pecans. Stir and make little piles in a wax paper covered sheet. Pop them in the fridge and wait until they hardened up. And...<br />
Enjoy!<br />
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MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com2tag:blogger.com,1999:blog-5479943037778318250.post-72632930999175611692016-02-07T07:18:00.002-08:002016-02-07T07:19:47.576-08:00OMG..BREAKFAST BURGER<div class="separator" style="clear: both; text-align: center;">
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Before I tell you all the layers...lets all say..MEAT LOVERS DREAM and FOOD COMA! Now that being said..there really isn't a recipe for this..just layer what ever your inner breakfast soul is recommending..or whatever you have in the fridge </div>
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<span style="color: #990000;"><b>I first started by cooking my burger patty..in butter..seasoned with s&p and garlic powder. Then while that was cooking I sliced up a brat and put that in the same pan to cook beside it. In the meantime I got out a seperate pan and started to cook my egg slowly. I just want it over easy..I LOVE the runny yoke oozing down my burger. When everything is almost cooked I added a small amount if crumbled up sausage in the main pan to cook up. Now..to assemble. Keep the burger cooking on low...add a slice of cheese..I used Colby jack. Then I added the egg..then topped it with a slice of American cheese then topped it with the sausage pieces. Then....I mixed a little mayo with sugar free syrup...and put a dollop of that on top. Salty, sweet and savory. Yumm!!!</b></span><br />
<span style="color: #990000;"><b><br /></b></span>
<span style="color: #990000;"><b>Enjoy ..I know you will </b></span>MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com2tag:blogger.com,1999:blog-5479943037778318250.post-4016201131737551992016-01-31T08:50:00.001-08:002016-01-31T08:50:55.488-08:00Sweet Soul BreadThis a good recipe for French toast. That's what I used it for. I found the original recipe in Pinterest and then made some adjustments to make it sweet. If over mixed..it's like dose banana bread type. Still very good.leven when just butter.<br />
<br />
1 2/3 cup vanilla protein powder<br />
1/4 tsp salt<br />
1/3 tsp baking soda<br />
1tsp xanthan gum<br />
2 1/2 tsps baking powder<br />
1/4 olive oil<br />
1/4 cup melted butter<br />
2 drops of liquid sweetener<br />
4 eggs<br />
12 oz softened cream cheese<br />
1/4 cup heavy cream cheese<br />
1/4 tsp cream of tartar<br />
<br />
Preheat oven to 325. Sray a bread pan ,9x5..with spray.<br />
Mix butter and cream cheese in a mixer. Add in oil, cream and eggs. Blend well.<br />
Add protein powder, soda, salt and cream of tartar. Mix slowly and only a few times.<br />
Pour into a prepared pan. Bake about 45 min.<br />
<br />
Enjoy<br />
<br />
<br />
<br />MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com2tag:blogger.com,1999:blog-5479943037778318250.post-42077273515119470602015-03-07T07:57:00.002-08:002015-03-07T07:57:44.197-08:00Ham and cheesy crust less mini quiche5 eggs<br />
3 tablespoons water<br />
12 slices of deli ham (lunch meat style)<br />
Salt<br />
Pepper<br />
1tap garlic powder<br />
1/4 cup shredded cheese of your choice<br />
Parmesan cheese<br />
<br />
In a medium bowl or glass measuring cup(easier to pour) whisk all the ingredients except the ham and Parmesan cheese.Spray a 6 spot muffin tin with nonstick cooking spray. Put 2 pieces of game in each cup and then evenly pour the egg mixture in each. Sprinkle each egg mixture with a little Parmesan cheese to your liking. Bake in a 350 degree oven for about 25 min.<br />
Easy and yummy..and adaptable to whatever you really want to put in it.<br />
<br />
Enjoy!!!<br />
<br />MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com2tag:blogger.com,1999:blog-5479943037778318250.post-29454954695114520992014-07-16T18:46:00.001-07:002014-07-16T18:46:12.833-07:00Baked Feta Eggs in Tomato SauceThis is one of the easiest and most delicious dishes. I made it as a dinner with a small salad. Of course you can make this for breakfast and add some bacon or sausage. Plus very easy to double. So tasty!<br />
<br />
8 oz can of tomato sauce<br />
5 -6 eggs<br />
Feta cheese<br />
Fresh clipped parsley<br />
Salt and pepper<br />
<br />
I used a small baking dish and sprayed with cooking spray. Add the sauce all around the dish. Crack each egg in dish carefully going around the casserole dish so they don't break. It's ok if they touch. Sprinkle with salt and pepper. Sprinkle cheese over top evenly to your liking. Sprinkle chopped parsley over top. Cook at 400 degrees for about 17 min.<br />
<br />
Enjoy!MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com1tag:blogger.com,1999:blog-5479943037778318250.post-10445285846673404712014-07-05T19:21:00.000-07:002014-07-05T19:21:04.125-07:00Italian Summer SaladWell here we are..summer time and we can always use ideas for side dishes to go with all of those dogs and burgers. Here is one so easy and so tasty!<br />
<br />
<br />
1 English cucumber diced (no need to peel)<br />
2 large tomatoes diced<br />
1 small onion diced<br />
3/4 cup fresh diced mozzarella<br />
Italian dressing..about 1 cup..to you taste<br />
Salt and pepper<br />
<br />
Mix everything together and let sit in fridge for at least 30 minutes before serving.<br />
Enjoy!!!MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com6tag:blogger.com,1999:blog-5479943037778318250.post-61010349133305826142013-12-31T07:54:00.002-08:002013-12-31T07:55:36.435-08:00Hi everyone, <br />
<br />
I think after the holidays are over...I can really get back on track with blogging and working on getting my cookbook reprinted.<br />
Anywho, I put this chili recipe together today and tossed it in the crockpot. MMMMM...GOOOD!<br />
<br />
TURKEY AND BLACK BEAN CHILI<br />
<br />
1 pound ground turkey-cooked<br />
1 can of fire roasted diced tomatoes<br />
1 can of black soy beans-rinsed well<br />
1 can of canned pumpkin<br />
3 cups chicken broth<br />
1 medium onion chopped<br />
2 garlic cloves minced<br />
2 1/2 tsp chili powder<br />
2 tsp cumin<br />
1/2 tsp cinnamon<br />
salt and pepper<br />
<br />
Mix all the ingredients into the crock and put on low for 7-8 hours. Perfect for those long work days. <br />
<br />
Enjoy!!!MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com1tag:blogger.com,1999:blog-5479943037778318250.post-62198523970257382232013-10-26T10:35:00.000-07:002013-10-26T10:35:04.956-07:00CROCKPOT SLOPPY JOESWell it's been some time since I have posted recipe. Sorry...but summer takes over our lives here in the Connelly household. Now fall is my favorite time of year...so I will be back with lots of yummy recipes to share with you. <br />
So anyway, we know that we can make sloppy joes fast in a pan..but it tastes sooo much better when it has had time to simmer and all the flavors blend..hence why I LOVE my crockpot. I made this batch up while I was making breakfast. It's cold and very windy here today and my husband and I went out to a couple of late in the season garage sales after breakfast. When we came home it was a blessing to have this warm and tasty crockpot lunch waiting on us.<br />
<br />
Crockpot Sloppy Joes<br />
<br />
2 pounds of ground beef (I did use some lean ground beef I got on "clearance" at the store..so I didn't have to drain it)<br />
1 small onion<br />
2 garlic cloves-minced<br />
1 tablespoon butter<br />
1 8oz Rotel tomato sauce(it's a hint spicy..but you can use the "norm" and just add a dash of hot sauce)<br />
1/2 cup of ketchup<br />
salt and pepper to taste<br />
1 teaspoon chili powder<br />
1 teaspoon cumin<br />
2 teaspoons Splenda (or whatever sweetener you like)<br />
<br />
Heat butter in a large skillet over medium heat. Saute the onion and garlic until softened.<br />
Turn heat up to medium high and add the ground beef, salt, pepper, cumin and chili powder. Cook until beef is no longer pink.<br />
Transfer the mixture to your crock pot. Stir in the Splenda, tomato sauce and ketchup.<br />
Cover. Cook on Low for 3-4 hours<br />
Serve over a slice of low carb bread...and we topped it with a little shredded cheese -yum<br />
<br />
Enjoy!!!<br />
MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com1tag:blogger.com,1999:blog-5479943037778318250.post-71145566659603089372013-06-09T18:51:00.000-07:002013-06-09T18:51:52.957-07:00Mexican chopsI'm on a spicy Mexican kick lately. So much flavor with a kick and not a lot of sodium. I first made these last week and Chris kept asking for them. He said "put this in your next book". I guess he really likes them. Lol<br />
<br />
4 boneless pork chops<br />
1 tablespoon butter<br />
1 tablespoon ancho chili powder<br />
1 teaspoon ground red pepper<br />
1 tablespoon cumin<br />
1/2 teaspoon salt<br />
1/2 teaspoon garlic powder<br />
1/2 cup salsa<br />
Sour cream<br />
Salsa<br />
Pepper jack cheese<br />
<br />
Mix all the spices together. Put butter in sauté pan over medium heat. Pat the chops dry. Then equally season both sides of each chop and place in pan. After each chop has some color to each side then add the 1/2 cup of salsa to the pan. Continue to cook until done. While still in pan add the cheese on top so it can melt and once they are plated up then you can add sour cream and more salsa.<br />
<br />
Enjoy!<br />
<br />
<br />MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-71764181121652933482013-03-25T18:39:00.002-07:002013-06-09T18:29:57.111-07:00CHICKEN AND PEPPERJACK CHEESE SOUP<div class="separator" style="clear: both; text-align: center;">
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So it's suppose to be spring here in Michigan, hmmm. It's 39 degrees out but feels like 25. My poor husband has to work outside in this cold weather and I feel for him. So I came up with this soup tonight. I have to say...it's good and heats you up from the inside out. <br />
<br />
1 can of chicken broth<br />
1 cup cooked shredded chicken<br />
1 can of diced tomatoes<br />
1 garlic clove-minced<br />
2 cups of heavy cream<br />
8oz of shredded pepper jack cheese<br />
1/2 tsp xanthan gum<br />
salt and pepper<br />
<br />
In a medium saucepan combine the broth, tomatoes, garlic and chicken. Bring this to a boil and then reduce the heat and simmer for about 10 min. Remove it from the heat.<br />
In a second sauce pan pour 1 1/2 cups of the heavy cream (leave 1/2 cup out) and simmer then add the cheese. Stir until melted and then add this mixture to the broth/tomatoes. Heat on a low simmer and add the Xanthan gum and 1/2 cup heavy cream. Let simmer for about 10 min. <br />
Serves 4<br />
<br />
Enjoy!!!!!MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com3tag:blogger.com,1999:blog-5479943037778318250.post-76371224169731587372013-02-10T14:55:00.001-08:002013-02-10T14:55:19.349-08:00LOW CARB TOM COLLINSSo I like to experiment with "adult" drinks from time to time. One of these days I will have a cocktail party and try some of my low carb drinks. But until then...I just am taste testing tthem myself and sometimes my husband gets a drink or two. Awhile back I was determined to find TOM COLLINS drink glasses...I'm somewhat old fashioned and love to recreate and play with old recipes and drinks from the 40's-60's. LOVE IT! I swear I should have been raised back then. Anyway, so I collect old cookbooks and old cocktail books. Love them!!!! Well, I finally found the Tom Collins glasses at TJ Max. I was so excited...so then I had to make the drink..right? YES! So here we are. They are very good, refreshing and crisp. Little did I know that my husband use to order them years ago before I met him...which put a smile on my face. I've had a couple tonight...hopefully you can't tell in my writing. lol <br />
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<br />
2 oz Gin<br />
1 oz or a really good squeeze of fresh lemon juice<br />
1 tsp of Splenda<br />
4 oz of club soda-or you can replace it with diet Ginger Ale<br />
<br />
<br />
So, in a Tom Collins glass (tall and skinny) pour the Gin in. Then add the lemon juice, Splenda and ice until it reaches the top. Then add the Club Soda. Mix well with a stir.<br />
Enjoy!<br />
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MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-65728838165690140532013-02-03T07:05:00.003-08:002013-02-03T07:05:42.195-08:00WAFFLES ANYONE????<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4b2M4U3VPAkUfWZSqYfRgRMWelgSbIpNoCrnquXmWJ6QendkkPZJTxOt9Fr1dM0Xh5idSxGhQBTI3CPumNIqXNXHGGhZ9mkO2Figd-bOCRsEjf7c1VOW2V1-Mb7vy3fXgt36UuYn-qI/s1600/waffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4b2M4U3VPAkUfWZSqYfRgRMWelgSbIpNoCrnquXmWJ6QendkkPZJTxOt9Fr1dM0Xh5idSxGhQBTI3CPumNIqXNXHGGhZ9mkO2Figd-bOCRsEjf7c1VOW2V1-Mb7vy3fXgt36UuYn-qI/s320/waffles.jpg" width="320" /></a></div>
So I have been dying to use this super cute heart shaped waffle maker I bought at Goodwill. I love but it has been trying at times to come up with a stable recipe for the maker. I remember a few years ago I had to throw away a maker (it was used from Goodwill) because the batter just stuck to well and I could NOT get it out. lol...oh well. But now--I think I came up with one that's pretty good. I'm still going to work on it but my husband gave them the 2 thumbs up.<br />
*Plus make extra and freeze for easy breakfast...oh yeah baby!<br />
<br />
<span style="color: #660000;">6 eggs, separated<br />6 ounces of cream cheese<br />1/8 tsp cream of tartar<br />1 scoop vanilla whey protein powder</span><br />
<span style="color: #660000;">1/4 tsp cinnamon</span><br />
<span style="color: #660000;">1/8 tsp grated nutmeg</span><br />
<br />
Preheat waffle iron.<br />
Spray with non-stick coating<br />
In one bowl, beat egg whites with cream of tartar until stiff peaks form. In a separate bowl, mix yolks(I scramble them up first) with cream cheese and protein powder, cinnamon and nutmeg until smooth. Add whites mixture to the yolk and FOLD in...no stirring and mixing.<br />
Once the waffle iron is ready, add about 2 heaping tablespoons to each section. Mine were hearts so you might need a little more for the squares or Belgum ones. Let them cook about 4 min..my waffle maker beeps when done..now I did let them sit about a min longer so they browned more but it's not needed. Serve immediately with warm butter and warm sugar free syrup or you can freeze and toast later -maybe on a lower setting.<br />
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Enjoy!!! ♥...Happy Valentine's day!<br />
MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com1tag:blogger.com,1999:blog-5479943037778318250.post-84180956796375791762013-01-01T09:31:00.003-08:002013-01-01T09:33:16.308-08:00RASPBERRY ALMOND SCONES<strong><span style="color: #741b47;"></span></strong><br />
<br />
So I thought I would start the NEW YEAR off with some scones. I need something yummy while sitting around all day doing nothing on my day off. <br />
<br />
2 large eggs, beaten<br />
1 cup almond flour<br />
1/3 cup bulk sugar substitute -I use Splenda<br />
1 1/2 tsp baking powder<br />
1 tsp almond extract<br />
1/2 tsp vanilla extract<br />
1/2 cup fresh raspberries<br />
<br />
<strong>Directions</strong><br />
Preheat the oven to 375°F and line a sheet pan with parchment paper or use a silpat.<br />
In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.<br />
Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the pan (about 2 heaping tablespoons for each one). You can shape them if you want to in kind of triangular shapes. <br />
<br />
Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.<br />
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<br />
Enjoy!MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com3tag:blogger.com,1999:blog-5479943037778318250.post-28678905284506095962012-10-20T20:02:00.000-07:002012-10-20T20:02:32.109-07:00SWEET AND SALTY PECANSAlrighty, it's fall time and I love me some pecans. This is simple, tasty and is nice for us that have that sweet tooth issue. Bonus... while they are baking...you don't need to burn those fall candles. <br />
<br />
4 cups roasted and salted pecans<br />
3 egg whites-beaten<br />
1 1/2 tsp cinnamon<br />
1 cup Splenda<br />
1 tsp salt<br />
1 stick of butter-melted<br />
<br />
Pour the melted butter on a pan(one with a lip-line the pan first with tin foil for easy cleanup). Mix all the ingredients together and then add the pecans. Stir up and pour over top of the butter lathered pan. Bake in oven for about 30 min. in a 350 degree oven. Stir a couple of times during the baking. Then let them cool and break them up. SOOOOO GOOOD!<br />
Enjoy!MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com4tag:blogger.com,1999:blog-5479943037778318250.post-41088162757396802772012-10-08T17:19:00.003-07:002012-10-08T17:19:55.723-07:00Hi Everybody,<br />
I just wanted to announce that I have my first book signing Wednesday. I'm soooo excited. We will see if anybody shows up. lol I'm so nervous and excited all at the same time. If your in town-stop by. Love to meet you!<br />
<br />
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<span style="font-family: Arial; font-size: x-small;"><b>Meet and Greet Author Book Signing</b><br /><br />11:00 AM - 1:00 PM Oct 10, 2012 <br />(General)<br /><hr width="60%" />
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<span style="font-family: Arial; font-size: x-small;">Meet author Rachael Connelly at Max and Patsy's in Olivet! Rachael will be featuring her delicious samples from her new cookbook. Stop by and try one and get your very own signed copy!<br />
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<br /></span><br />MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com1tag:blogger.com,1999:blog-5479943037778318250.post-10142780646371827812012-08-23T19:48:00.002-07:002012-08-23T19:48:21.751-07:00EASY FREEZER SALSA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RSqoRQC6_cwZt7Qh7ay1quNneMyUQR7QfTy2wNJwToo-hOq5TX8DzdWYPR4CI5tbjTOSSqu4ZIGV9tQgoEvjNx1GYhj-drxqQwOVwoz9uOPrFAiTpHp8J22sNpXYhNBpI49kyVLpZQ8/s1600/taco+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RSqoRQC6_cwZt7Qh7ay1quNneMyUQR7QfTy2wNJwToo-hOq5TX8DzdWYPR4CI5tbjTOSSqu4ZIGV9tQgoEvjNx1GYhj-drxqQwOVwoz9uOPrFAiTpHp8J22sNpXYhNBpI49kyVLpZQ8/s320/taco+salad.jpg" width="320" /></a></div>
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Well a friend of ours gave us a good amount of Roma tomatoes. So I thought lets cook up some salsa. I thought I would try a sweet/hot version. Normally Chris and I don't like sweeter salsas-ever. But we both had this one tonight and we were both very happy with it. So much so I'm getting some more tomatoes from my friend tomorrow and I'm going to whip another batch. Now this is a nice easy batch that you can store in freezer bags and toss in the freezer. Gotta love that. </div>
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10-12 ripe Roma tomatoes (or any average size tomato really)</div>
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2 medium onions-finally chopped</div>
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8 garlic cloves -minced</div>
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2 tablespoons olive oil</div>
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2 (6oz) cans of tomato paste</div>
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1/2 can of jalapeno peppers-hot(or what ever you want to fit your taste)</div>
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2 bell peppers-chopped..I used orange and yellow</div>
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1/2 cup cider vinegar</div>
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1 tablespoon paprika</div>
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2 teaspoons splenda</div>
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1 1/2 teaspoon salt</div>
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1 cup water</div>
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Heat oil in a large skillet-over medium heat then add onions and garlic-stirring often. While they are cooking up dice the tomatoes. When onions are soft add tomato paste, tomatoes, jalapeno, bell peppers, vinegar, splenda, paprika, salt and water. Bring to a boil, stirring occasionally -about 30 minutes. </div>
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Cool to room temperature before packing into zip top freezer bags. </div>
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Makes 8-10 cups-gently press bags flat then you can stack them in the freezer.</div>
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Enjoy!</div>
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MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-64030857844769917482012-08-05T16:06:00.000-07:002012-08-05T16:06:13.369-07:00OUR SUNDAY DINNER<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9xbw3MnzVWq3v-LTCHmqI9NYUw524-hckDO6npefkpjoP54k12ETDGz02zZxTB4XwU9Eq4uoEh5wjjK3wf0h-kNoyvCIfPaKEebIhk5NxtepA5dCEwPR9xtw0NJDqcOVmUXv3Rd28nE/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9xbw3MnzVWq3v-LTCHmqI9NYUw524-hckDO6npefkpjoP54k12ETDGz02zZxTB4XwU9Eq4uoEh5wjjK3wf0h-kNoyvCIfPaKEebIhk5NxtepA5dCEwPR9xtw0NJDqcOVmUXv3Rd28nE/s320/002.JPG" width="320" /></a></div>
I love Sunday dinners and try to do them at least twice a month. It's just me and my husband...but it means a lot to both of us. So many memories for both of us as children and remembering the little more pricey and little more extravagant dinners with your family. Plus it's such a calming time for me in the kitchen..taking my time to prepare a meal that normally you might not have time to do during your hectic work week. Sometimes I get so excited for Sunday dinners that I can't decide what to make. THEN...it happens..we both get that "I'm so full feeling" afterwards and sit back and relax. SO REWARDING...IN SO MANY WAYS! With all that in mind, this is what I made for Sunday dinner today. Enjoy!<br />
<br />
<strong><u>Salisbury Steaks with French onion gravy</u></strong><br />
*adapted from Rachael Ray recipe*<br />
<br />
<li class="ingredient">EVOO for liberal drizzling</li>
<li class="ingredient">2 tablespoons butter</li>
<li class="ingredient">2 large onions, sliced</li>
<li class="ingredient">Salt and coarse black pepper</li>
<li class="ingredient">Ground thyme</li>
<li class="ingredient">1 bay leaf</li>
<li class="ingredient"> 2 tablespoons grated Parmesan cheese</li>
<li class="ingredient">About 2 pounds ground sirloin</li>
<li class="ingredient">1 large egg, beaten</li>
<li class="ingredient">1/4 cup Worcestershire sauce</li>
<li class="ingredient"> 1 tablespoon garlic powder</li>
<li class="ingredient"> 1/2 teaspoon Xanthum Gum</li>
<li class="ingredient">1 1/2 cup beef stock</li>
Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.<br />
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Place the meat in a bowl and add the egg. Add the Worcestershire, garlic powder and cheese to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about over the caramelized onions, stir 1 minute. Add the beef stock along with the Xanthum gum and thicken a moment. Take the bay leave out. Serve the gravy over the Salisbury steaks. </div>
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<strong><u>Drop biscuits</u></strong></div>
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1 cup sour cream</div>
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2 sticks unsalted butter-softened</div>
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2 cups Carbquik *you can get from Netrition.com)</div>
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1/4 tsp butter flavoring *optional</div>
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<br /></div>
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Mix butter, sour cream and butter flavoring. Add in the Carbquik and mix until doughy. Spray a muffin pan (holds 12) with cooking spray. Drop evenly into each divot. Bake at 400 degrees for about 15-20 minutes or until golden brown on top.</div>
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*these are good with the gravy on top. </div>
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</div>MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-14633929384711027982012-05-11T16:12:00.001-07:002012-05-11T16:12:14.392-07:00<span style="color: #4c1130;"><strong>EASY PUMPKIN CAKE</strong></span><br />
<br />
<br />
<span style="color: #4c1130;">Alright, so I was playing around with a can of pumpkin...and this is what I came up with. A VERY moist Pumpkin Cake. It's very good. I can't stop eating it!.</span> <br />
<br />
<span style="color: blue;">1 cup almond meal</span><br />
<span style="color: blue;">1/2 cup canned pumpkin</span><br />
<span style="color: blue;">2 large eggs-slightly beaten</span><br />
<span style="color: blue;">1/4 cup sugar free pancake syrup</span><br />
<span style="color: blue;">1/4 cup Splenda </span><br />
<span style="color: blue;">1 scoop Designer Whey French Vanilla protein powder-or another brand if you choose</span><br />
<span style="color: blue;">1 1/2 tsp pumpkin spice</span><br />
<span style="color: blue;">1/2 tsp baking soda</span><br />
<span style="color: blue;">1/4 tsp salt</span><br />
<br />
<span style="color: #4c1130;">Mix all the dry ingredients together in a medium bowl. Add in wet ingredients. Mix well together. Spray a 1 qt dish -round or square...doesn't matter. Pour in and bake at 350 degrees for about 25 minutes.</span><br />
<br />
<span style="color: #4c1130;">It's very good...you don't need whipped cream for this one. Of course you can always add it. Just saying...it's gooooood! </span><br />
<br />
<span style="color: #4c1130;">Enjoy!</span><br />
<br />MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com1tag:blogger.com,1999:blog-5479943037778318250.post-68656995140402107652012-04-12T19:31:00.000-07:002012-04-12T19:31:09.899-07:00MY COOKBOOK IS DONE AND READY TO ORDERI'm soooooo excited. I can't wait for you all to read it and try out the recipes. I will still be posting various recipes not in the book on my blog. I hope you all enjoy it. I have it on sale right now for $13.00 plus s/h. It's also on Amazon for a little more and I believe Barnes and Noble. If you do purchase -please rate it on Amazon if you can. The more ratings the better and it moves it up the list for searches! I would be forever greatful! Thanks for all the support and please feel free to leave me comments on the recipes I post. Any questions are also welcomed! Bring it on low carbers.....MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-69386043201704920022012-03-17T05:52:00.001-07:002012-03-17T05:52:10.730-07:00CHOCOLATE SYRUP<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKucqBYChd0iPwufOCBYPjPh6IRqCte1Di8r0NRUvGbkq_YlG6hZcZ9fwk_ufci3RNkBiZSxyuABt73U2MLkv2vWft52Vp6UG1cNMfKY8If3ad8mOptSCm0r-U3LZKEg3aX7T6gcyQYws/s1600/132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKucqBYChd0iPwufOCBYPjPh6IRqCte1Di8r0NRUvGbkq_YlG6hZcZ9fwk_ufci3RNkBiZSxyuABt73U2MLkv2vWft52Vp6UG1cNMfKY8If3ad8mOptSCm0r-U3LZKEg3aX7T6gcyQYws/s320/132.JPG" width="320" /></a></div>
<br />
So I'm not extremely thrilled with the sugar free syrup you can buy in stores but it's ok. I haven't had any since last summer and we wanted some last night while we were having some ice cream. The weather is so beautiful this March in Michigan that it is putting us in the mood early to enjoy summer fun. Soooo, at 9:30 last night I whipped up my own batch. I made dark chocolate(not found in stores) and it was soooo good. My husband and I both agree we like it much better then the store bought and it only took 10 min. <br />
<br />
<span style="color: #4c1130;"><strong>1 1/2 cups water</strong></span><br />
<span style="color: #4c1130;"><strong>1 1/2 cups Stevia (you can use any sweetner here..but remember Splenda doesn't always go well with chocolate-it makes it bitter)</strong></span><br />
<span style="color: #4c1130;"><strong>1 cup unsweetened cocoa-I used dark </strong></span><br />
<span style="color: #4c1130;"><strong>1 tsp pure vanilla</strong></span><br />
<br />
In a non stick saucepan combine everything but the vanilla and whisk over medium-high heat until bubbly. Add the vanilla. Whisk until a little more and when it's think and bubbly-your done. This fills a pint jar (well after we already used some on ice cream). EnjoyMRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-44332789744658531532012-02-11T07:55:00.000-08:002012-02-11T07:55:46.860-08:00VERY BEEFY STEW ANYONE?<span style="color: #660000;">Life has been hectic and a lot of changes are happening. All for the good now...got over the humps. Sorry I was gone for awhile. But I'm back...never really left just had to get some stuff in order. Working on my cookbook and was having a lot of trouble with the publisher. Well I want to let you know that it should finally be done in about a month. I can't even believe it. Everything is done and set and ready to print. 6 months ago I never thought it would happen. </span><br />
<br />
<span style="color: #660000;">Anyway, every week my husband has been having his weekly poker games with the guys. I've been trying a few recipes and what's so nice is that they are just as excited for my cookbook as I am. LOL</span><br />
<span style="color: #660000;">I usually make a couple of dishes for them...nice hearty dishes. Fill the belly and they are happy poker players. </span><br />
<br />
<span style="color: #660000;">Sooo, last night I made stew for them. They don't even notice the potatoes missing. It was all gone in about an hour my husband said. I love it! I love to make people happy with food. I really love to cook for guys. They can just eat and eat.</span><br />
<br />
3 pounds of beef chuck roast cut into 1 inch squares<br />
6 baby carrots -cut into small slices (gotta have carrots in stew!)<br />
2 small onions -diced, sliced anyway you want them<br />
1 bag of frozen cut green beans<br />
2 cups of beef broth<br />
1 small can of tomato paste<br />
2 bay leaves<br />
1 tsp Italian seasoning<br />
salt and pepper<br />
xanthan gum about 1 tablespoon to thicken<br />
<br />
<strong><span style="color: #660000;">Put all of the above except xanthan gum in large crock pot on low for 8 hours. In the last 30 min add the xanthan gum-mix it in and cover with lid. Just let it sit until ready to eat. It will thicken it up. Enjoy!</span></strong><br />
<br />
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I will be back soon............MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-31986035483138192652011-02-27T11:24:00.000-08:002011-02-27T11:24:03.139-08:00GARLIC HONEY CHICKENWell it's been a hectic few months and I think life is sort of getting back to "normal". I have been cooking a lot and working on my cookbook. Who knew making a cookbook would be this much work. I thought I would share this easy and tasty weeknight dish for all of you that have a crazy life like me.<br />
<br />
4 boneless skinless chicken breast halves <br />
<br />
<br />
2 tablespoons sugar free honey<br />
<br />
2 tablespoons fresh lemon juice<br />
<br />
1 tablespoon olive oil<br />
<br />
1/2 teaspoon salt<br />
<br />
Dash pepper<br />
<br />
2 garlic cloves, minced<br />
<br />
Place chicken in a greased 13-in. x 9-in. baking pan. In a small bowl, combine the remaining ingredients and pour over chicken. <br />
<br />
<br />
Bake, uncovered, at 400° for 15 minutes. Broil 4 to 6 in. from the heat for 5-7 minutes or until juices run clear, basting occasionally with sauce. Yield: 4 servings<br />
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See fast and easy--<span style="color: blue;"><strong>ENJOY!</strong></span>MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-11456261609209084002010-11-21T05:57:00.000-08:002010-11-21T05:57:28.835-08:00SMOKEY PUMPKIN CASSEROLEBoy 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.<br />
<br />
1 CAN PUMPKIN (15OZ)<br />
5 PIECES OF BACON COOKED AND CHOPPED UP-separated<br />
3 TABLESPOONS OF SUGAR FREE MAPLE SYRUP<br />
2 LARGE EGGS-separated<br />
1/4 TSP SALT<br />
1 PEPPER-chopped- FROM A CAN OF CHIPOLTE PEPPERS IN ADOBO SAUCE<br />
1/2 TSP OF THE JUICE FROM THE ADOBO SAUCE<br />
<br />
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.<br />
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Enjoy!MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-44102255341122149992010-09-09T18:22:00.000-07:002010-09-09T18:22:43.979-07:00LOW CARB BROWNIES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0tShL2lrwXK3YUYukx51hp8IW3qYRU4xZNmTUoewHmBduE0JZP6qFgcYTVKGBxxrpwOHek8phprqhxkCgBtx79V0fOi59EO7_OaulcYSeEPOWMp_VuK7BqcoDpBwaYzjx7tv1JxCJ_c/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0tShL2lrwXK3YUYukx51hp8IW3qYRU4xZNmTUoewHmBduE0JZP6qFgcYTVKGBxxrpwOHek8phprqhxkCgBtx79V0fOi59EO7_OaulcYSeEPOWMp_VuK7BqcoDpBwaYzjx7tv1JxCJ_c/s320/040.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;">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.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">1/4 cup butter</div><div class="separator" style="clear: both; text-align: justify;">1oz unsweetened chocolate</div><div class="separator" style="clear: both; text-align: justify;">1 cup erythritol</div><div class="separator" style="clear: both; text-align: justify;">2 scoops Designer Whey chocolate powder</div><div class="separator" style="clear: both; text-align: justify;">3 egg whites</div><div class="separator" style="clear: both; text-align: justify;">1 egg</div><div class="separator" style="clear: both; text-align: justify;">1 tsp vanilla</div><div class="separator" style="clear: both; text-align: justify;">1/2 c soy flour</div><div class="separator" style="clear: both; text-align: justify;">1/2 unsweetened cocoa</div><div class="separator" style="clear: both; text-align: justify;">1/2 tsp baking powder</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">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. </div><br />
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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!<br />
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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 <br />
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Enjoy! <br />
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<div align="justify"></div>MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0tag:blogger.com,1999:blog-5479943037778318250.post-47005331473658827132010-08-29T15:11:00.000-07:002010-08-29T15:13:23.278-07:00SWEET BREADI 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! <br />
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<span style="color: magenta;">6 eggs</span><br />
<span style="color: magenta;">3/4 cup coconut flour</span><br />
<span style="color: magenta;">1 tsp Carmel DaVinci syrup</span><br />
<span style="color: magenta;">2 tablespoons Splenda</span><br />
<span style="color: magenta;">1/2 tsp cinnamon</span><br />
<span style="color: magenta;">1 stick of salted butter (softened)</span><br />
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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. <br />
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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.<br />
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<span style="color: magenta;">p.s it just as good with JUST BUTTER ON IT! </span><br />
<span style="color: magenta;">p.s.s-make some ahead and freeze them.</span><br />
<span style="color: magenta;">p.s.s.s-you can add chopped nuts to this also(almost like amish friendship bread)</span><br />
Enjoy!MRS CONNELLYhttp://www.blogger.com/profile/14352000436950873834noreply@blogger.com0