WAFFLES ANYONE????

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.
*Plus make extra and freeze for easy breakfast...oh yeah baby!

6 eggs, separated
6 ounces of cream cheese
1/8 tsp cream of tartar
1 scoop vanilla whey protein powder
1/4 tsp cinnamon
1/8 tsp grated nutmeg

Preheat waffle iron.
Spray with non-stick coating
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.
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.

Enjoy!!! ♥...Happy Valentine's day!

RASPBERRY ALMOND SCONES

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.

2 large eggs, beaten
1 cup almond flour
1/3 cup bulk sugar substitute -I use Splenda
1 1/2 tsp baking powder
1 tsp almond extract
1/2 tsp vanilla extract
 1/2 cup fresh raspberries

Directions
Preheat the oven to 375°F and line a sheet pan with parchment paper or use a silpat.
In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
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.

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.


Enjoy!

SWEET AND SALTY PECANS

Alrighty, 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.

4 cups roasted and salted pecans
3 egg whites-beaten
1 1/2 tsp cinnamon
1 cup Splenda
1 tsp salt
1 stick of butter-melted

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!
Enjoy!

Hi Everybody,
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!

Meet and Greet Author Book Signing

11:00 AM - 1:00 PM Oct 10, 2012
(General)

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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!

Location: Max and Patsy's 4506 Butterfield Rd Olivet, Mi

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EASY FREEZER SALSA

 

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.

 

10-12 ripe Roma tomatoes (or any average size tomato really)

2 medium onions-finally chopped

8 garlic cloves -minced

2 tablespoons olive oil

2 (6oz) cans of tomato paste

1/2 can of jalapeno peppers-hot(or what ever you want to fit your taste)

2 bell peppers-chopped..I used orange and yellow

1/2 cup cider vinegar

1 tablespoon paprika

2 teaspoons splenda

1 1/2 teaspoon salt

1 cup water

 

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.

Cool to room temperature before packing into zip top freezer bags.

Makes 8-10 cups-gently press bags flat then you can stack them in the freezer.

Enjoy!



OUR SUNDAY DINNER

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!

Salisbury Steaks with French onion gravy
*adapted from Rachael Ray recipe*

EVOO for liberal drizzling

2 tablespoons butter

2 large onions, sliced

Salt and coarse black pepper

Ground thyme

1 bay leaf

 2 tablespoons grated Parmesan cheese

About 2 pounds ground sirloin

1 large egg, beaten

1/4 cup Worcestershire sauce

 1 tablespoon garlic powder

 1/2 teaspoon Xanthum Gum

1 1/2 cup beef stock

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.

 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.

Drop biscuits

1 cup sour cream

2 sticks unsalted butter-softened

2 cups Carbquik *you can get from Netrition.com)

1/4 tsp butter flavoring *optional

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.

*these are good with the gravy on top.

EASY PUMPKIN CAKE


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!.

1 cup almond meal
1/2 cup canned pumpkin
2 large eggs-slightly beaten
1/4 cup sugar free pancake syrup
1/4 cup Splenda
1 scoop Designer Whey French Vanilla protein powder-or another brand if you choose
1 1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt

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.

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!

Enjoy!

MY COOKBOOK IS DONE AND READY TO ORDER

I'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.....