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!