Apple Fritter Bites

1 1/2 C. flour
1/3 C. sugar
2 tsp. baking powder
pinch of salt
2 tsp. cinnamon
 1/3 C. whole milk
2 large eggs
3 Tbls. applesauce 
2 Large peeled Granny smith apples, diced

If you want the zest of orange in it that is optional, I do this on occasion.

GLAZE
2 C. powdered sugar
1/4 C. milk
1 tsp. vanilla

Combine flour, sugar, baking powder, salt and cinnamon in a bowl.  Add milk, eggs, and applesauce and blend with hand mixer.  Add apples and stir.

Heat oil in a pan, drop Tablespoons into oil and cook about 2 1/2 minutes than flip and cook another 2 1/2 minutes, or until golden brown.

Let cool on paper towels.  I place mine on parchment paper afterward.  Mix glaze ingredients and pour over the top of each fritter.  Enjoy.  

Jalapeno Popper Dip

12 oz. bacon, cooked and crumpled and divided
2 8oz packages of cream cheese, softened
1 c. mayo
8 oz. sharp cheddar cheese
4 oz. mozzarella cheese
1/2 bunch green onions, sliced
3 jalepenos, finely diced
1 poblano pepper, finely diced
1/4 c. red onion or shallots
2 tsp. garlic powder
1 tsp. paprika

Top
1 tube ritz crackers (crush 13 of them)
1/2 C. grated parmesan
4 Tbls butter, melted

Preheat oven to 350*.  Combine 1/2 the bacon and all other dip ingredients, place in a 9*13 baking dish.  Mix the topping ingredients and sprinkle over dip mixure.  Bake for 40 minutes, remove from oven and add additional 6 oz. of bacon and extra green onion if you desire. Serve with Frito Scoop chips or any other chip or cracker.

Crescent Danish Log

1 Can Pillsbury Crescent Rolls
3 oz. cream cheese
3 Tbls. sugar
Raspberry jam

Glaze
1 C. powdered sugar
1 tsp. vanilla
1-2 tsp milk

Heat oven to 375*. Place cream cheese in small bowl and microwave for 30 seconds, add sugar.  On a parchment lined pan lay the crescent rolls one on top of the other so they slightly overlap, with the tips to the left (it will form about a 12" Row.  Seal the overlapping bits down.  lay cream cheese in a line down the middle of the log, then top with a line of raspberry jam.  Fold left side of crescent to the right, sealing under the right edge.  Bake for 15-18 minutes.  Meanwhile make glaze (I add right to the leftover cream cheese mixture bowl with any remaining cream cheese filling).  Once Danish log is removed from oven let cool for 10 minutes and then drizzle glaze over the top.

Liams Decadent Chocolate Pie

 A chocolate graham crust, a decadent chocolate cream filling, with fresh whipped cream makes the perfect holiday treat. 

CRUST

1 1/2 c. Oreos with cream removed

1 stick butter

1/4 c. brown sugar

1 Tbls. special dark cocoa

FILLING

2/3 c. sugar

1/4 c. cornstarch

9 egg yolks

3 1/2 C. half & half

9 oz. semi-sweet chocolate

3 oz. bittersweet or dark chocolate

1 stick butter, cut

1 1/2 tsp. vanilla

TOPPING

2 Cups heavy cream

2 Tbls. sugar

1 tsp vanilla

chocolate chips for garnish

Crust: Preheat oven to 350*. Grease bottom and sides of a 9-inch pie plate with butter. Set aside.
Heat butter and brown sugar in a saucepan until sugar dissolves. Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.  Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish. Refrigerate for 20 minutes. Bake until set, about 10 minutes. Let the crust cool while you make the filling.

Filling:
In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth. In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat. Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.  Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).  Remove pan from heat and add the butter, vanilla and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding) Pour into cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).

Topping: When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form. Spread the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.

Corn Bread Casserole

1 box cornbread mix
1 can drained corn
1 can creamed corn
1 c sour cream 
1 c. grated cheddar cheese
1 egg
1/2 stick melted butter

Preheat oven to 350*.  Mix all ingredients together and place in a greased 8*11 pan.  Bake for 50 minutes  or til golden.

Italian Meatballs

1/2 C. seasoned breadcrumbs
2/3 C. milk
1 pound ground beef
1/4 cub finely chopped onion
2 tsp. minced garlic
1 egg
1 tsp. salt
1 tsp pepper
1/4 C. parmesan cheese
1 Tbls. dried parsley

Mix all ingredients, and form 16-18 2" balls.  Place on parchment paper.  Bake for 20 minutes at 400*.

Yum Yum Sauce

 1 C. mayonnaise
3 Tbls. ketchup
1 Tbls. siracha sauce
1 tsp. paprika
2 Tbls. rice wine vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder

Satay Sauce

 1/2 C. peanut butter
1/2 C. coconut milk
1/4 C. warm water
2 Tbls. soy sauce
2 Tbls red curry paste
2 Tbls. lime juice
1 tsp. brown sugar

Carrot Cake Brownie Bars

1/2 C. brown sugar, packed
1/3 C. granulated sugar
4 oz. plain Greek yogurt
8 Tbls. butter, melted
1 egg
1 1/2 C. shredded carrots 
1 1/4 C. flour
1/8 tsp. nutmeg
1/8 tsp. allspice
1 tsp. cinnamon
1/2 tsp. salt

Cream Cheese Ingredients
8 oz. cream cheese, room temp
1 tsp. vanilla
1/3 C. granulated sugar

Preheat oven to 350*. Spray a 9-inch pan. In a small bowl microwave cream cheese for 45 seconds, add vanilla and sugar and blend, set aside.  In a large bowl add both sugars, butter, egg, yogurt and vanilla.  Add the dry ingredients and mix until smooth.  Fold in carrots pour into dish. Add the cream cheese in dallops on top, and swirl with a knife.  Bake for 40-45 minutes.  Allow to cool.

Rotisserie Chicken Salad

 This classic chicken salad is made super easy by using a Costco Rotisserie chicken.  

5 Cups cubed Rotisserie chicken meat
1 Cup Celery, diced
1/2 Cup red onion, diced
3 Cups Tart apples, diced
1 Cup mayonnaise
1 Tbls. lemon juice
1/2 tsp. poultry seasoning
1/2 tsp. salt

Optional add-ins: sliced purple grapes, green onion, pecans, or cranberries.

Remove and dice meat from the chicken, add to large bowl.  Dice celery, onion and apple and add to bowl with chicken.   In a bowl combine mayonnaise, lemon juice, poultry seasoning and salt, mix well.  Add this to the chicken mix and coat evenly.  Chill for at least 1/2 hour, but it's best overnight.  I serve inside croissants for sandwiches, can be served on crackers, with vegetable sticks, in lettuce as a wrap, or on a salad.

Pork Pancit

 1 package (9oz) Thai vermicelli rice noodles
2 Tbls canola oil
1 lb. pork chops, sliced
6 cloves garlic
2 Tbls soy sauce
1 C. chicken broth
1 yellow onion, diced
2 C. cabbage, shredded
1/2 C. carrots, diced
3 green onions, diced
salt and pepper to taste

Soak the noodles according to the package directions.  Slice the pork and vegetables.  Heat the oil in a wok or sauté pan over medium high heat.  Add the pork, onion, garlic and soy sauce to pan, cook for 3-5 minutes until the pork is browned.  Pour in the broth, and add the cabbage, carrots, and diced green onion.  Cook for another 3-5 minutes until the vegetables have softened.  Add the soaked noodles and toss everything together mixing well.  Add salt and pepper to taste. Serve hot.

Croissant Berry Bake

 4 large croissants cut into small pieces
1 Cup fresh berries (raspberries/blueberries)
1 package cream cheese, softened
2/3 C. sugar
2 eggs
1 tsp vanilla
3/4 C. milk

Preheat oven to 35*. spray 9*9 pan.  Add croissant pieces to dish, sprinkle berries evenly over croissants. Beat cream cheese, then add in sugar, eggs, vanilla and milk until blended. pour cream cheese mixture over croissants.  Let rest for 20-30 minutes.  Bake for 35-45 minutes or until golden brown and set in center. Remove from oven and sprinkle with powdered sugar.   Serve warm.

Broccoli Bacon Salad

 2-3 heads of broccoli, cut into florets.
1 cup thick cut cheddar cheese
2/3 C. dried cranberries
1/2 C. crumbled bacon
1/2 C. sunflower seeds
1/3 C. diced red onion
DRESSING
3/4 C. mayonnaise
1/4 C. sour cream
1 1/2 Tbls. white wine vinegar
3 Tbls. sugar

Place all ingredients in a bowl and stir.  Can make up to 3 days before eating.  Refrigerate.

Keto Chicken Cordon Bleu Casserole

3 Cups shredded chicken.
8 oz. ham, chopped.
4 oz. cream cheese
3 oz. butter
1/2 Tbls. Dijan mustard
1 tsp. lemon juice

1 Tbls water
1/2 tsp. salt & pepper each
3 oz. shredded Swiss cheese

Preheat oven to 350*. Spray a 9*13 pan.  Layer chicken then ham on top.  In a bowl combine cream cheese, butter, mustard, lemon and salt and pepper, mix with hand mixer until a thick sauce forms.  spread this sauce over the meats, and sprinkle with Swiss cheese.  Bake for 30 minutes.  Broil for 2-3 minutes.

8 servings each: protein 14grams, carbs 1gram, calories 280, fat 24 grams 

Keto Pizza Crust

1 12ounce can chunk chicken (6 ounce drained), drained well.
1/2 Cup mozzarella cheese
2 eggs
1/2 tsp garlic powder
1/2 tsp. Italian seasoning

Preheat oven to 400*.  Drain the chicken by squeezing out all excess water, and then towel dry to make sure it is extra dry.  Mix in eggs, cheese and spices.  Spread onto a pizza pan until about 1/4 inch thick, shaping into a circle.  Bake for 20 minutes, until firm and golden.  You can let the crust rest for up to 10 minutes.  Add sauce and toppings for pizza and bake an additional 15 minutes.

Makes 2 servings: Each serving has 27g protein, 12g fat, 1.5g carbs, 215 calories.
The whole recipe has: 52g protein, 24g fat, 3g carbs, 430 calories.

Keto Chaffle (Use for Bread substitute)

 1 egg
1/2 cup shredded mozzarella
1 Tbls. almond flour

Mix ingredients in a bowl.  heat mini waffle maker, separate half the mixture into the waffle iron and cook 3-4 minutes each.  Makes 2 chaffles.

Auntie Annies Pretzels (copy cat)

 Pretzel Dough
3 cup warm water
1 Tbls. yeast
4 tablespoons brown sugar
2 1/4 teaspoon salt
2 cup bread flour
6 cups regular flour
Water Bath
8 cups warm water
8 tablespoons baking soda
Toppings
coarse salt

melted sweet cream butter

In a mixing bowl add yeast, brown sugar, and salt.  Add in the warm water and let it bloom about 10 minutes.  Add in the flours while stirring until it forms a soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic. Place back in the bowl and cover with a damp towel. Let rise for 1 hour.

While the dough is rising, prepare the water bath by mixing the warm water and baking soda. Stir well, bring to a boil.

Preheat the oven to 450 degrees F. Grease a baking sheet.

When the dough has risen, pinch off pieces of the dough and roll out into a long rope. Shape into a pretzel shapes. Dip the pretzel in the boiling baking soda solution about 20-30 seconds and place on the prepared baking sheet. Repeat with remaining dough.

Place the baking sheet in the oven and bake at 450 degrees F for 10 minutes or until golden brown.

Remove the pretzels from the oven and brush with melted butter. Sprinkle the hot pretzels with the coarse salt, or sprinkle with cinnamon sugar mix.

Pixie Rolls-By Carolee Jones

2 Tbls yeast
1/2 C. warm water (for yeast)
1 C. water
1 C. milk
1 stick butter
1/2 C. honey
1 1/2 tsp. salt
6-8 C. Flour

Dissolve yeast in 1/2 c. warm water and rise for 10 minutes.  In a large microwave mixing bowl heat the milk, water, butter, honey and salt in microwave for 3 minutes, whisk.  Add the yeast to this, and then 6 cups flour, one cup at a time.  Add up to 2 more cups till dough is able to pull away from sides of bowl.  Squeeze dough through your thumb and pointer finger to make 24 balls.  brush with melted butter and place on greased baking pan.  Cover with saran wrap and let rise till doubled.  Bake at 375* for 15-20 minutes.

Mushroom-Chestnut Soup-lean and green

3 oz. porcini mushrooms

1.5 pounds button mushrooms
4-7 cups. chicken stock
5 Tbls. butter
2 medium leeks
1 carrot
1 celery rib
1/2 tsp. dried rosemary
8 oz. peeled roasted chestnuts.
1 c. heavy whipping cream
Salt and Pepper to taste

Thinly slice mushrooms, leeks, carrot and celery.  In a pot melt butter, add sliced vegetables and the rosemary, cook until browned about 10 minutes.  Add the chestnuts and chicken stock to pot. Bring the soup to a boil and simmer over medium heat until the chestnuts are tender, about 30 minutes.  add the cream and then blend in a blender. Season with Salt and Pepper.  Serve immediately. 

Yields 12 servings: 4.3g protein, 13g fat. 226 calories, 19 net carbs, 3.5g fiber, 

Keto Chocolate Chip Cookies

1 C. cashew butter
1/2 C. allulose
1 egg
1 tsp. vanilla
1/4 tsp. baking soda
1/2 C. lily's semi-sweet chocolate chips

Preheat oven to 350*.  Line a pan with parchment.  In a bowl combine cashew butter, allulose, egg, baking soda and vanilla.  mix til combined.  Fold in chocolate chips.  Cover and refrigerate for 45 minutes.  Remove the dough and form 12 cookie balls.  place onto pan and bake for 10-12 minutes. Remove from oven and allow to cool on tray.  Store in a container in the refrigerator.  

Makes 12; 1 cookie per serving; 131 calories, 5g carbs, 4g protein, 11g fat, 3g fiber.

Keto Chocolate Cake

 2 1/2 C. almond flour, sifted.
1 C. Cocoa Powder, sifted.  
1 Cup allulose
1 tsp. baking powder
1/2 C. butter
8 large eggs
1 tsp. vanilla
2 C. keto frosting

Preheat oven to 350*.  Grease two 9-inch pans, lay parchment circles on bottom.  In a large bowl mix together eggs, and softened butter, add vanilla.  slowly add in cocoa, almond flour, baking powder and allulose. Transfer batter to pans and bake for 27 minutes.  Remove from oven and let cool in pan, once cool flip onto plates and add the frosting in layers.  Store cake covered in refrigerator, or place slices in containers to freeze.  

makes 12 slices; each serving contains 184 cal, 17g fat, 3g fiber, 6g carbs, 6g protein, 

Peanut Butter buckeyes-Keto

 3 Tbls Butter
1/4 C. natural no sugar peanut butter
1 tsp. vanilla
1/3 C. keto powdered sugar
2/3 C. peanut powder
1/2 C. lily's semi-sweet chocolate chips
1 Tbls. MCT oil

Line a pan with parchment paper.  In a bow, melt butter and peanut butter in microwave for about 30 seconds til melted.  Add vanilla, sugar and peanut powder.  Stir to combine, dough will be stiff.  Roll into 15 balls, place on pan and freeze for 40 minutes.  Prepare chocolate by melting in microwave with the oil, 20 seconds at a time til smooth.  Remove balls from freezer, place toothpick into top and dip into chocolate. Place on parchment paper.  Freeze 5-10 minutes, store in a sealed container in the refrigerator.  

Keto coconut macroons

15 oz. package unsweetened coconut flakes
2/3 c. sugar alternative
a dash of salt
6 Tbls. egg whites
1 1/2 tsp. vanilla

Preheat your oven to 325*.   Place parchment on a sheet pan.  In a mixing bowl, combine together the coconut flakes, sugar alternative, salt and flour. Add the vanilla extract to the bowl and then fold in the egg whites. Place Tbls. size balls onto pan, bake for 20-25 minutes or until they begin to brown. Allow the macaroons to cool on a rack before serving.

Makes 30 cookies.

Keto Chocolate Mousse

8 oz. soft cream cheese
1/4 c. cocoa powder
1/2 large avocado
1/8 tsp. vanilla
3 Tbls. sweetener (keto friendly)
1/4 c. heavy whipping cream
3 Tbls. 90% dark chocolate chopped (if desired)

Beat together cream cheese and sugars.  Mix in cocoa, avocado for about 5 minutes.  add in vanilla.  In a separate bowl, beat the heavy cream till stiff peaks form.  place the whipped cream into the chocolate mixture and fold.  Garnish with chocolate.  Makes 8 servings.

serves 8; 192 calories per serving.

Flourless keto double chocolate cookies

1 C. natural creamy almond butter
2/3 c. powdered monk fruit sugar
2 Tbls. unsweetened cocoa powder
2 Tbls peanut butter powder
2 eggs
1 Tbls melted butter.
2 Tbls water
1 1/2 tsp. vanilla
1 tsp. baking soda
1/4 c. sugar free chocolate chips

Preheat oven to 350*. Line a pan with parchment. Using a hand mixer combine ingredients.  It will make a thick dough. Form into 12 small balls and place on pan, lightly press down with a cup, bake for 8-11 minutes.  

Serving Size: 1 cookie Calories: 115 Fat: 10g Carbohydrates: 3.8g Fiber: 2.4g Protein: 4g

Lava Cake-Keto

4 Tbls. cocoa powder
2 eggs
3 Tbls. heavy whipping cream
3 Tbls erythritol
1 tsp. vanilla
1/2 tsp. baking powder

Spray 2 ramekins, combine all ingredients and pour equally into the dishes. Bake in a 350* oven for 12 minutes, serve hot.

Italian Lemon cream cake

Cake batter

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup buttermilk

Lemon Cream Filling:
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup lemon curd
Frosting:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and butter until creamy. Add eggs, vanilla extract, and lemon zest, mixing well.
Gradually add the flour mixture, alternating with buttermilk, beginning and ending with flour.
Divide the batter evenly between the pans and bake for 20-25 minutes.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the lemon cream filling, whip heavy cream until stiff peaks form, then gently fold in powdered sugar and lemon curd.
For the frosting, beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
To assemble, place one cake layer on a serving plate, spread lemon cream filling, top with second cake layer, and frost with cream cheese frosting.

Keto lemon bars

Lemon Bar Crust
2 1/4 C. almond flour
1/4 c. low car powdered sugar (plus more if you want it on top)
1/2 C. butter melted.
Filling
4 whole eggs
3/4 c. erythritol
1/3 c. lemon juice
1/2 tsp. baking powder
1 Tbls. coconut flour

Preheat oven to 350*. Spray a 9*13 pan.  In a small bowl mix together almond flour, powdered sweetener, and butter.  Push into the bottom of pan, bake for 15 minutes.  In another bowl add filling ingredients and blend, pour onto the hot crust.   Bake for 20-25 minutes.  Remove and let set before eating.

Christmas wreath cookies

½ cup unsalted butter
10 ounces miniature marshmallows
1 tsp. green food coloring 
6 cups cornflakes or flake cereal of some kind
Crisco (for hands)
Cinnamon candies (for garnish)

Pour 6 cups of Cornflakes into a large bowl and set aside.

Melt a stick of butter in a saucepan, on low heat. When completely melted, add a bag of mini marshmallows. Stir until the marshmallows are completely melted.
Add a teaspoon of green food coloring. Stir until the mixture is completely green

Pour the green mixture on the cornflakes. Mix until the cornflakes are completely coated and green.

Put Crisco on your fingers.
Place a small handful of the cornflake mixture on a parchment paper-lined baking sheet and form a wreath by making a hole in the center.
Place three cinnamon drops near each other on the wreath.
Repeat with the remaining cornflakes mixture. (Every once in awhile, put more Crisco on your fingers)
Let the wreaths rest on the baking sheet until they are set about 1 hour.

Jam Thumbprints

1 cup unsalted butter softened.

1/4 c. brown sugar packed.

1/2 c. sugar

1 egg

1 1/2 tsp. vanilla

2 1/2 c. flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. jam

powdered sugar for dusting

• 
  

Place the softened butter, granulated sugar and brown sugar in the large. Beat with a hand held or standing mixer until light and fluffy, about 2-3 minutes.Add the egg and vanilla extract, then beat for a couple of minutes until combined.Add the in the dry ingredients. Beat until well blended.Place the dough on a large piece of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.Remove the shortbread cookie dough from the refrigerator about 10 minutes before you plan to use it.Preheat the oven to 375 degrees. Roll the dough into 1 inch balls. Place the balls of dough 3 inches apart on 2 sheets pan lined with silicon baking mats or parchment paper. Use your thumb to make an indentation in the middle of each cookie. Make sure not to crack the cookie dough when you are making your thumbprint. Fill each cookie with 1/2 teaspoon of jam. Place the baking trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm. Pull out of the freezer and bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely. Dust with powdered sugar

Toscana Chorizo & Kale Soup

 1 lb. Chorizo
1/2 lb. breakfast pork sausage links, cooked and diced
2 Tbls. minced garlic
5-6 C. Chicken broth
1 onion, diced
1.5 pounds diced potatoes
1 bunch kale, chopped
1 C. Heavy Cream (or full fat milk)
1/2 C. fresh parmesan
1 tsp. salt
1 tsp. pepper

in stockpot, sauté chorizo, sausage, onion and garlic, until soft.  add chicken stock, bring to a boil.  Add potatoes and cook for about 10 minutes or until soft.  Add in kale, cream, parmesan, S & P, and cook another 5 minutes.  Serve with crusty bread.

Sausage Tortellini Soup

 1 Tbls. olive oil
1 pound Italian sausage, casing removed
3 cloves garlic, minced
1 medium sweet onion, diced
2 tsp. Italian seasoning
2 Tbls. all-purpose flour
4 cups chicken stock
1 8-ounce can tomato sauce
1 9-ounce package three cheese tortellini
1/2 bunch kale chopped
1/3 cup heavy cream
3 Tbls. chopped fresh basil
Salt and Pepper to taste

Heat olive oil in a pot, add Italian sausage and cook until browned, about 5 minutes.  Drain fat.  Stir in garlic, onion, and seasoning. Cook, stirring frequently, until onion is cooked.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in chicken stock and tomato sauce.  Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.  Stir in tortellini, cover and cook until tender, about 5 minutes.  Stir in Kale until wilted, about 2 minutes, stir in heavy cream and basil until heated through, about 1 minutes.  Season with salt and pepper to taste.  

Cranberry Sauce 2

 

1 cup sugar
6 oz water
12 oz fresh cranberries
zest of a whole orange, reserve juice
1 can pineapple tidbits (drained)
2/3 cup chopped pecans.
2 stalks celery
1/2 tsp cinnamon

In a pot, add sugar and water and bring to a boil.  Add cranberries, orange juice, zest, and cinnamon. Reduce and cook for about 10 minutes, it will thicken, and the cranberries will pop.  Remove from heat and stir in pineapple and pecans.  Can be stored for up to 5 days in an airtight container.

Heathers French Toast "Gravy"

1 stick butter
1 cup sugar
1/2 cup milk
1 Tbls. honey
1/2 tsp. baking soda
2 tsp. vanilla

Add butter, sugar, milk and honey to a pot.  Bring to a rolling boil,  and boil for 2 minutes.  Take off the heat and add baking soda and vanilla.  Whisk to mix together, the syrup will bubble and foam.  Let rest for a few minutes to let the foam settle down.  Serve!

Apple mug cake

 

3/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup milk room temperature
4 tablespoons butter melted & cooled
1 teaspoon pure vanilla extract
1 granny smith apple sliced and liberally tossed with cinnamon sugar
2 Tbls caramel

• 
  
• In a small bowl, whisk together flour, sugar, baking powder, and cinnamon.  Add in milk, butter, and vanilla, whisking well. Spray 2 large microwave safe bowls add  1/4 of the dough to each bowl, spread flat. Layer with half the apples to each. Add 1 Tbls of caramel to each bowl, then add remainder of dough last. I like to take a butter, knife and kind of swirl everything together. Sprinkle with a little cinnamon sugar. Microwave on high 1.5 – 2 minutes for each bowl.  * Top with whipped cream or vanilla ice-cream

Crab Salad

2 1/2 lbs. crab legs
1 1/2 c. mayonnaise
1 c. chopped celery
2 Tbls. dill weed
2 Tbls. lemon juice
1 tsp. pepper

 lettuce leaves
buns

Add chopped crab leg, mayonnaise, dill, lemon and pepper into a bowl.  Serve in buns with lettuce.

Ambrosia Salad

 2 - 30 oz. cans of fruit, such as mandarin oranges and peach chunks
2 bananas, sliced
2 cups. mini marshmallows
1 c. coconut
16 oz. whipped cream
1 1/2 c. cooked drained rice
3 apples, cored and sliced

Mix all ingredients and keep refrigerated.

Almond roca

 1 lb. butter
2 cups sugar
2-3 c. chocolate chips
slivered almonds.

mix in pot, stir constantly over medium heat  til soft ball stage (it will turn slightly brown and take about 15 minutes) Put a piece of parchment paper on a cookie sheet, pour mixture over top.    Dump chocolate chips over the top and spread til smooth, and sprinkle with slivered almonds.  Let cool and break into pieces.

Libby's Pumpkin Pie

 2 eggs
3/4 c. sugar
1/2 tsp. salt
1 heaping tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. clove
16 oz. can pumpkin
12 oz. can carnation evaporated milk

crust (bought or homemade)

Preheat oven to 425*. Combine filling ingredients and pour into crust.  Bake 15 minutes, reduce heat to 350* and bake and additional 50 minutes.  Cool and serve with whipped cream.

6 minute wonders

 1 lb. margarine
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
4 c. flour
5 c. oatmeal
12 oz. bag chocolate chips
2 c. coconut
2 c. chopped nuts

Preheat oven to 400*.  Mix all ingredients, and roll into 1 inch balls, bake for 6 minutes.  

Gooey Brownies

 1 1/2 c. butter
3 c. sugar
3 tsp. vanilla
6 eggs
1 1/2 c. flour
1 c. cocoa powder
1 tsp. baking powder
1 tsp. salt
12 oz. bag chocolate chips

Preheat oven to 350*. melt butter.  blend sugars, vanilla and eggs.  Beat into butter, then add the rest of the ingredients until well blended.  Bake for 40-45 minutes in a greased 13*9 pan.

Chocolate Cheesecake

 12 oreos, finely crushed
1 1/2 cups cream cheese
1 c. sugar
1 c. cottage cheese
1/4 c. plus 2 Tbls cocoa powder
1/4 c. flour
1 tsp. vanilla
1/4 tsp. salt
1 egg
2 Tbls. mini chocolate chips

{reheat oven to 300*.  Sprinkle Oreos into the bottom of an 8 inch springform pan, set aside.  Blend in all ingredients but the mini chocolate chips.  fold those in last.  Slowly pour mixture over crumbs, bake for 50-60 minutes.  let cool on wire rack.  Cover and chill for at least 8 hours.  Remove sides of pan, and cut.

Pesto Pinwheels

 Puff Pastry
4 C. firmly packed spinach about 12 oz.
1/2 c. dried basil
1 c. grated parmesan
1 c. olive oil
1/2 c. chopped pine nuts
1/2 tsp. salt
1/2 tsp. pepper
8 cloves garlic

Frozen Puff Pastry, dethawed

Preheat oven to 400*.  Process half the spinach and remaining ingredients in food processor for about 1 minute, add remaining spinach and process 2 minutes, scraping sides.  (can be stored in fridge up to 3 days.) cut pastry into squares, an than cut from each of  the corners about halfway toward center.  place a dollop of the pesto into center and then fold every other triangle toward center, making a pinwheel.  Cook for 8-10 minutes.

Better than Brad Pitt cake

 1 box German chocolate cake mix

1 can sweetened condensed milk

1 jar your choice of caramel, butterscotch, fudge ice-cream topping

1 large tub whipped cream

1 lg bag heath bar pieces

Mix cake according to directions and bake.  Cool about 10 minutes, poke holes in cake with handle of spoon, pour entire can condensed milk over cake.  Cool completely. Cover with entire jar of ice cream topping of your choice.  Just before serving cover with whipped cream and sprinkle with heath bar pieces.

Magic cookie bars

 1/2 C. margarine
1 1/2 c. graham cracker crumbs
14 oz. can sweetened condensed milk
1 c. semi sweet chocolate chips
1 1/3 c. coconut
1 c. chopped nuts

Preheat oven to 350*.  in 13*9 pan melt margarine in oven.  sprinkle crumbs over margarine, pour condensed milk evenly over crumbs.  Top with remaining ingredients. press down firmly.  Bake 25-30 minutes or until lightly browned.  cool chill if desired.  cut into bar. store loosely covered at room temperature.

Shredded Chicken - Instant Pot

5 pounds chicken breast
2 cups water

Put water and chicken in instant pot, put pressure to high, and cook for 15 minutes.  let natural release for 5 minutes than manually release afterwards.  Shred chicken to be used in casseroles or other dishes.

Easy Sweet Chili Chicken and Cauliflower-Lean and Green

10oz. frozen riced cauliflower
5 oz. Perdue Lightly breaded chicken breast nuggets
1 wedge light laughing cow cheese.
2 Tbls. Sugar Free sweet chili sauce (G. Hughes Brand)

In skillet cook cauliflower til browned.  Meanwhile, microwave chicken for 90 seconds, cut into bites.  Add cheese to skillet and melt.  Add in chicken and chili sauce. Stir and EAT!

1 Serving = 1 lean, 3 veggies, 1 fat, 1 condiment.

Spinach Mushroom Chicken-Lean and Green

 6 chicken breasts, thinly sliced (30 ounces total raw)
1.5 cups low fat plain Greek yogurt
8 ounces fresh mushrooms, sliced
4 cups fresh baby spinach
1/2 tsp. garlic powder
1/2 tsp pepper
1/2 tsp. onion powder
2 Tbls. olive oil
1/2 cup chicken broth
8 ounces shredded mozzarella

In a 9 by 13 pan line chicken in single layer, top with spinach and then mushrooms.  Whisk Greek yogurt with chicken broth and seasonings.  layer on top of mixture.  layer mozzarella on last.  Bake at 375* for 45 minutes.

Makes 6 servings.
Each Serving: 1 lean, 1 vegetable, 1/2 condiment, 1 fat

Spinach Chicken Casserole - Lean and Green

 

2 large boneless skinless chicken breasts, butterflied.
8 oz. cream cheese softened (I use Neufchatel cheese)
2 cups spinach
2 tablespoons olive oil, divided. 
4 oz. shredded mozzarella cheese
3 cloves minced garlic.
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning 

1.  Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplock bag along with 1/2 teaspoon of salt and 1/2 teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken chunks are covered in the marinade, set aside for 15 minutes.  Preheat the oven to 400ºF.
2. Quickly wilt the spinach in a skillet with 1 tablespoon olive oil and set aside.
3. Arrange chicken drained from the marinade in a baking dish, Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
4. Bake the spinach chicken casserole for 20-30 minutes. . Serve with a side of cauliflower rice, or baked veggies. Enjoy!

2 servings
Each Serving: 1 lean, 1 vegetable, 1 condiment, 1 fat

Thanksgiving Ambrosia Salad

2 small boxes Pistachio pudding
20 oz. can crushed pineapple (don't drain)
29 oz. can mandarin oranges
29 oz. can diced peaches
10 oz. bag mini marshmallows
16 oz. tub cool whip
1 cup chopped pecans
1 cup toasted coconut

Mix pistachio pudding into the crushed pineapple. add remaining ingredients.  Chill, best if done the day before serving so pudding can set.