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Free Recipes:
Low Carb Recipes:
These recipes are perfect for making sugar-free Halloween or
Christmas Cookies:
SUGAR COOKIES
Serving Size : 36 Preparation Time :0:20
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup almond meal -- flour
3/4 cup whey protein Isolate
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1 cup splenda
1 stick butter -- softened
1 egg
1 tsp vanilla extract
Combine almond flour, whey protein powder, baking powder, nutmeg and
cinnamon together in a bowl and set aside. Cream butter and splenda
together until light and fluffy. Add vanilla and blend well. Add egg
and mix on high until light and fluffy. Slowly add flour mixture and
combine only until incorporated well. Wrap in plastic wrap and
refrigerate at least two hours or overnight. Roll out dough onto
lightly floured board until 1/8 to 1/4 inch 4-6mm thickness. Cut
with cookie cutters and carefully transfer to lightly greased cookie
sheets. May sprinkle with Splenda granular if desired.
Bake in a 325°F-160°C oven until lightly browned, about 8 - 10
minutes. Let stand one minute and transfer to wire rack to cool
completely. Makes approximately 36 cookies. Whole recipe is less
than 25 carbs. Amount of carbs per cookie depends on size of cookie
cutter used.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; 3g Fat (72.2%
calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary
Fiber; 12mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
BUTTER FROSTING
Serving Size : 8 Preparation Time :0:20
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
2 cups splenda
1 tsp vanilla extract
3 tbsp cream
Cream butter until very soft.
Add splenda gradually, blending thoroughly.
Add vanilla.
Thin with milk until of right consistency to spread.
Makes enough frosting to cover tops and sides of two 9-inch 23cm
layers.
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Per Serving (excluding unknown items): 66 Calories; 7g Fat (96.6%
calories from fat); trace Protein; trace Carbohydrate; 0g Dietary
Fiber; 20mg Cholesterol; 61mg Sodium. Exchanges: 1 1/2 Fat.
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Regular Recipes:
Football Season Appetizers:
Cream Cheese Pinwheel
Appetizers
1 pkg. (3 oz.) cream cheese, softened
1 tablespoon grated Parmesan cheese
2 teaspoons Dill Seasoning
1 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 pkg. dried chipped beef (optional)
1 can (8 oz.) refrigerated crescent dinner rolls
1. Preheat oven to 375 degrees F. In a bowl, combine first 5
ingredients; mix until smooth.
2. Unroll crescent dough into rectangle onto a smooth surface.
Gently press together perforations. Spread cream cheese mixture
over dough to within 1/4-inch of the edge. Lay Chipped Beef over
the top of the cream cheese
3. Starting with the short end, roll into a log. Cut into 12
slices and place on ungreased cookie sheet. Bake at 375 F for
12-15 minutes. Sprinkle with extra Parmesan cheese, if desired.
Makes 12 pinwheels
____________________________________________________________
Gramcrkr's Chicken Wings
15 - 18 chicken wings
4 Tablespoons Soy Sauce
1 Tablespoon balsamic vinegar
4 Tablespoons orange or pineapple juice
2 Tablespoon Dry Cooking Sherry (optional)
3 Tablespoons Honey
1 teaspoon ground ginger
¼ teaspoon onion powder
¼ teaspoon garlic powder
2 teaspoon olive oil
Disjoint chicken wings; discard tips. Set Aside. Combine all of the
other ingredients in a medium size bowl & mix. Add chicken; stir to
coat
all pieces well. Then arranging pieces, side by side, on large rack
on foil-
lined baking sheet. Bake at 400ºF. oven 25 minutes. Turn pieces
over; bake 25 minutes longer, or until chicken is no longer pink
near bone. Makes 5 servings
____________________________________________________
Mini Quiches
1 package (8 ounces) refrigerated pie crusts (2 crusts)
1/2 cup (2 ounces) grated Swiss Cheese
1/3 cup Miracle Whip Salad Dressing
2 tablespoons half and half
2 eggs, beaten
2 tablespoons chopped green onion
1/2 teaspoon dry mustard
1/4 cup chopped Ham
Heat oven to 425 F
On lightly floured surface, roll each pie crust to 12-inch
circle. Cut each pie crust into twelve circles using a
2 1/2-inch biscuit cutter or you can turn a glass over & use
as a cutter. Place in lightly greased cups of muffin pans.
Poke holes in bottoms and sides with fork.
Bake 10 minutes. Remove from oven.
Reduce oven temperature to 350 F.
Mix all remaining ingredients except ham until well blended.
Spoon one tablespoon mixture into each pastry-lined
muffin cup. Top with ham.
Bake 25 to 30 minutes or until golden brown. Immediately
remove from pan. Makes 24
_________________________________________________
5-Layer Mexican Dip
Prep: 10 min Total: 3 hr 10
min
1 can (15-1/2 oz.) refried beans
2 teaspoons chili powder
1 cup Sour Cream
1 cup (4 oz.) Shredded Cheddar Cheese
1 tomato, chopped
1/3 cup sliced green onions
1 Jar Salsa
sliced pitted ripe olives (optional)
Mix beans, chili powder. Spread onto bottom of 9-inch pie plate.
Top with layers of remaining ingredients; Dollop Sour Cream on top.
Cover & Refrigerate until well chilled. Serve
with tortilla chips.
Makes 12 servings
___________________________________________________
STEVE'S VERSION OF RUNZAS (Famous in
Nebraska)
Ground beef, onions, and cabbage wrapped in bread dough and then
baked. Can be made smaller and served as an appetizer. We called
these
sandwiches Bierocks. I assume they must have originated in Europe
and each country has a name for them. I have heard them called
Runzas also. They really are simple. I have found that I cannot
substitute anything for the MSG. They just lose the flavor. If your
ground beef is too lean, these tend to be dry. I sometimes add
cheese to them to offset this problem. I have also added fennel
seed, about 1 teaspoon, although the recipe does not call for it.
Servings: 6
Ingredients:
1 (1 pound) loaf frozen bread dough, thawed
1 small onion, diced
1/2 pound ground beef
4 cups shredded cabbage
1/2 teaspoon monosodium glutamate (MSG)
1/4 cup butter
Directions:
1. Divide thawed bread dough into 6 pieces and roll into balls.
Saute onion
in a large saucepan until browned; add beef
and cook until beef loses its
red color (overcooking beef will cause Runzas
to be very dry). Stir in
cabbage and MSG, cover and steam until cabbage is wilted.
2. Preheat oven to 350 degrees F (175 degrees
C).
3. Remove beef/cabbage mixture from heat and
let cool. Roll each dough
ball into a 5 x 5 inch square. Fill center of
each square with about 1/2 cup of beef mixture. Bring opposite
corners of dough square together and seal. Place
smooth-side-down on a lightly greased cookie sheet and flatten
slightly.
4. Bake in preheated oven for 20 to 25
minutes. Remove from oven and butter top of each pastry as soon as
they come out of the oven.
Thanks Steve for Sharing!!
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