Mix all ingredients, and form 16-18 2" balls. Place on parchment paper. Bake for 20 minutes at 400*.
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.
This classic chicken salad is made super easy by using a Costco Rotisserie chicken.
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.
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.
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.
Place all ingredients in a bowl and stir. Can make up to 3 days before eating. Refrigerate.
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.
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.
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.
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,
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.
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,
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.
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.
serves 8; 192 calories per serving.
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
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.
