Crackers

 Crackers *pic*

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Crackers
1/2  cup parmesan cheese - grated
1/2 cup soy flour
1/2 cup almond flour
2 tbsp. olive oil
1 egg, beaten
1 pack of Splenda

(I added some paprika for color, *do not use extra salt in this recipe)

Preheat oven to 350o.
Mix all ingredients in bowl with wooden spoon until ball forms. 
Place ball  on pan lined with parchment paper then place saran wrap over the top.
Roll dough with rolling pin until dough is like thin like a cracker.
Remove top piece of wax paper and discard. 
Turn heat on oven down to 300o and bake crackers about 20-25 minutes...

Can use cooled crackers in a processor to make bread crumbs for meatloaf, meatballs, ect..
But they are yummy on their own.

~Happy Low-Carbing~

Chicken Fried Steak with Country Gravy *pic*

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(save drippings from a roast0

4 ounces sliced thin, (raw) steak or roast

1/4 cup cream

Egg

1/8 cup Parmesan cheese

1/8 cup almond flour

1/8 cup soy flour

Dash of each: salt, pepper, oregano, garlic powder, and paprika, cumin, chili powder, dyhydraded onion and garlic.

In baggy, combine cheese, flours, and spice.

Beat 1 egg and dip each piece of beef into it.

Place beef into the baggy with flour mixture then shake.

Place each piece on a dish then put in fridge for around 1 hour then deep fry till golden brown.


Gravy
meat drippings
1/4 cup cream
salt & pepper
Heat mixture until thick then pour over the fried steak.

~Happy Low Carbing~

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Apple Crumb like Dessert

Crumb like Dessert

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You will need 3 scoops of LC vanilla ice cream to put this crumb on top of... Also SF maple syrup to follow heating

Crumb
3 tablespoons of nuts (I used walnut, almond, and pecan)
2 packages of Splenda
2 drops of banana flavoring
Put into Bullet (coffee grinder) till mush like.



In a small pan set on high put 1 tablespoon of butter and nut mixture, cook for 1-2 minutes.

Shut off stove and drizzle Sugar Free maple syrup on it. This mixture should sizzle. Stir and put over Ice Cream.

The nut mixture becomes firm like when poured over ice cream and it is delicious!! It reminds me of having warm apple crumb ala mode..

~Happy Low-Carbing~

Chicken Nuggets Three Ways

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4 ounces boneless chicken breast, cut into bite sized pieces
egg beaten
Equal Amounts of:
Parmesan Cheese
almond flour
salt and pepper
oil

Take cubed chicken and add salt and pepper. Roll in beaten egg then really press in flour mixture. Put in freezer for 1/2 hour.  In a pan  heat oil, add chicken and fry till golden brown.

For Buffalo Nuggets
Warm a few tablespoons of buffalo sauce in microwave and dip each nugget in it.  Serve with Ranch Dressing.

For Chicken Parmesan Nuggets
spread low cab tomato sauce on top of nuggets followed by shredded mozzarella, and oregano and broil till cheese is melted and bubbly.
~Happy Low-Carbing~

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Braised Chicken in Sun-dried Tomato Cream Sauce

Braised Chicken in Sun-dried Tomato Cream Sauce


2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 jar artichoke, sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy medium
skillet over medium-high heat. Add chicken to skillet and saute
until golden, about 4 minutes per side. Add garlic and and artichokes,
stir 30 seconds.
Add white wine, cream and tomatoes and bring to boil. Cover skillet,
reduce heat to medium-low and simmer until chicken is just cooked through,
about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet.
Increase heat and boil until sauce thickens enough to coat spoon, about
2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.


Chicken Salad

2 1/2 cups cooked chicken, diced and chilled
a little Splenda
1 cup chopped celery
1 cup seedless grapes, cut in half
1/4 cup dried cranberries
1/4 cup pecan halves or slivered almond
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 cup mayonnaise

Flourless Chocolate Cake

Preheat oven to 350

1 cup whipping cream
1/4 cup sf confectionery sugar
1 tablespoon vanilla
8 ounces sf semisweet chocolate, chopped
2 sticks unsalted butter, softened
1 cup Splenda
6 eggs
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup sf chocolate syrup

~Powdered sugar, sifted & seasonal berries, for garnish~

With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and vanilla and beat until well combined.
~Spray a 9-inch spring form pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again. ~
~In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.~
~In a large bowl add the sugar and eggs. Using a hand held mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and chocolate syrup. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.
~Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Invert onto a cake plate and remove parchment paper. Dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Serve with whipped cream.

Whoopie Pie-Cookie

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1/2 cup vanilla whey
3/4 cup almond flour

1/4 teaspoon baking soda
1/4 cup unsweetened coca powder
1/4 cup peanut butter
5 tablespoons of erythritol
4 tablespoons of cream

Preheat the oven to 400o
Stir together above ingredients. With a medium scoop, make 8 small balls. Place on parchment paper that is on a cookie sheet. (this next step can be omitted) Using the back of a mallet that is lightly spayed with Pam, press each cookie lightly.
Bake for 7-10 minutes, cool.

Whoopie Filling
1/4 cup solid vegetable shortening or unsalted butter
1/4 cup powder erythritol
1/2 teaspoon vanilla extract

1-2 packages of Splenda
Blend together until smooth

Spread each cookie with filling and add top

~Happy Low Carbing~

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Upside Down Cheese Cake

Upside Down Cheese Cake 

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2,   8 ounce block of cream cheese soften
1/2 cup of sour cream 
1 eggs
1 teaspoon vanilla

1/2 cup pourable Splenda

Topping
1 cup almond flour 

3 packages of Splenda

1/2 stick butter soften

1/2 teaspoon vanilla

Preheat Oven 350o

In a bowl mix cream cheese, sour cream, and vanilla. Mix well and add sweetener too taste. Mix in eggs. Pour into pan lined
Mix topping ingredients,  Sprinkle topping of the top of cake batter and bake for 30 minutes then shut oven off and leave cake in closed oven for 15 minutes more. 
Let cool.

This cake tastes fantastic warm... thus the picture being only one slice but when cooled it is the best cheesecake I have ever tasted.

~Happy Low Carbing~

White Chocolate

2 tablespoons butter
1/2 teaspoon vanilla
2 tablespoon heavy cream
2 packets splenda


Put butter and oil in bowl in  microwave for about 20 seconds to melt. Mix well. Add splenda  and stir until dissolved well. Stir in vanilla and cream.   Put a piece of parchment paper of a dish (can use candy molds at this point) and freezer for about 5 minutes.
~Happy Low Carbing~

Peanut Butter Fudge

½ cup Splenda Granular

½ cup peanut butter

2/3 cup powdered Erythritol

¼ cup whole or skim milk powder (I used dried cream)

2 tablespoons unsalted butter

3 tablespoons cream

1 tablespoon water

4 tablespoons vanilla whey protein

In medium, nonstick saucepan, stir together splenda, peanut butter, erythritol, whole milk powder, butter, cream and water. Keep stirring until the butter has melted, then stir less than a minute longer, or until the peanut butter smells a little toasty, and the fudge pulls away slightly from the sides, when stirring with a long wooden or plastic mixing spoon.

~Happy Low Carbing~

Hot Cereal or Yummy Granola

Hot Cereal or Yummy Granola

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Hot Cereal

1 tablespoon butter
1/2 cup chopped nuts (I like walnuts, pecans, almonds)
1/4 cup whole unsweetened coconut flakes
2 teaspoon banana flavoring
2 packages of Splenda (or more depending on how sweet you want it)
1 tablespoon of SF maple syrup


Melt butter in fry pan add, nuts and cook till lightly brown, take off heat. Add maple syrup, Splenda, banana flavoring, toss in coconut serve warm.

Granola

Melt butter in fry pan add, nuts and cook till lightly brown, take off heat. Add maple syrup, Splenda, banana flavoring. Let cool then toss in coconut.

~Happy Low Carbing~

Large Cinnamn Roll

 ~After mixing the cake batter my power went out... eek... so I had an idea to bake it on the grill!! It worked.   I defiantly would of preferred my oven but the grill worked wonderfully~ 

(tweeked recipe from CarolynF,  www. lowcarbfriends.com)

Preheat Oven 300o


4 eggs, separated
1/4 tsp. cream of tartar

3 ounces of cream cheese
1/4 tsp. vanilla
4 packages of splenda
2 teaspoon cinnamon

Separate eggs put whites in a big bowl with cream of tarter  whip mixer until stiff peaks form.
In a separate bowl: Mix yolks, cream cheese, Splenda, vanilla, mix until smooth.
Gently fold the yolk mixture into the whites and fold until incorporated. 

Line a 9 x 13 pan and line with parchment paper and put batter in it and bake
at 300 until done..(25-30 minutes)  Cake is very delicate.

When done flip cake mixture out and peel back the parchment and let cool
When cake is cooled, cut into 6 strips.  In a pie pan take strips of cake starting from outer pie pan and start to place cake strips going around and around until you reach the middle.  (like a cinnamon roll)

Frosting
4 tablespoons softened butter
 8 ounces of softened cream cheese
1 teaspoon vanilla
6 or more packages of Splenda (taste to see if it sweet enough)
1/4 cup chopped pecans for topping
 
Soften cream cheese and butter in microwave about 20 seconds. Add rest of ingredients and mix well. Frost cinnamon roll and add pecans.

~Happy Low Carbing~
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