Nacho Cheese Crackers

ALMOND THINS
3 ounces almond flour (1 cup)
2 teaspoons granular Splenda
1 egg
1 teaspoon of Nacho Cheese Popcorn Sprinkles
1-2 scoops of Soy Powder
chilli powder
paprika

Pre Heat Oven 350
Mix all ingredients well in a small bowl. Everything should be moist and the dough should hold together somewhat add one scoop of soy flour and the other scoop if needed to make it more pliable.
On a very well greased cookie sheet put the dough on top cover with saran wrap and with a rolling pin, roll to a very thin layer.
Next I took the opposite side of my meat mallet and made tiny holes in dough.
Sprinkle with a little more Nacho Cheese Popcorn Sprinkles, paprika and chilli powder.

Bake for 12 minutes

Butter Pecan Brulee

Butter-Pecan Creme
2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda

Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream.
Strain mixture.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.
Custards should be set, but still jiggly.
Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
2 tablespoon butter
2 Tablespoon Cream
1/4 cup pecans - finely chopped
4 packages of Splenda

Melt butter.
Stir in pecans, cream, and Splenda.
Heat just until nuts begin to color, being careful not to burn!
Add to Brulee when Brulee is cooled

Low Carb Lemon Squares

Lemon Cheese Cake Squares

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For the crust:
¾ cup almond flour
¼ cup soy powder
¼ cup granular Splenda
¼ cup softened butter
4 ounces of softened cream cheese
Filling:
2 large eggs
1/2 cup granular Splenda
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons lemon juice
2 teaspoon gelatin (half package)
1 teaspoon lemon extract


Pre-heat oven to 350 F. Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until lightly browned. Cool slightly.
Beat the ingredients for the filling for about a minute then pour evenly over the baked crust. Return to oven and bake again for about 15-20 minutes or until set. Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.
Makes 16 squares
Carbs per square: about 0.9 g


I have made this several times and it is awesome!!

*I switch off from a baking pan to my muffin top pan to make individual servings.
* I have also added a bit of unsweetened coconut to the crust and again it came out awesome

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Lipton Onion Soup Mix

3/4 cup instant minced onion
1/3 cup beef bouillon powder (watch for gluten and MSG)
4 teaspoon onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon erythritol

Combine all ingredients and store in an airtight container. About 5 tablespoons of mix are equal to 1 1¼-ounce package. NOTE: To make onion dip: Mix 5 tablespoons with one pint of sour cream. Makes 4 servings.

NUTRITIONAL (per serving)
Soup Mix = 40 calories, 7 carbs, 1.1 fiber

borrowed from: http://mariahealth.blogspot.com/2011/02/lipton-soup-mix.html

Eggcellent Meatloaf

4 eggs
1 onion, chopped
1 tablespoon butter
1 teaspoon salt
2 pounds ground beef
1 cup finely chopped mushrooms
1 cup freshly grated Parmesan cheese
20 slices bacon

Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Rinse in cold water and set aside.

Peel and chop the onions, and heat the butter in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden. Remove to a bowl to cool.

Put the raw egg, ground beef, chopped mushrooms and Parmesan cheese into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.

Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a bread-pan (or you could make individual meatloafs in large muffin tins with one hard boiled egg in each meatloaf muffin). Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.

Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Cover the meatloaf with slices of bacon, tucking the bacon ends underneath the meatloaf to avoid its curling up as it cooks.

Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes.

borrowed from http://mariahealth.blogspot.com/2011/03/eggcelent-meatloaf.html

Nutella

2 cups Dry Roasted Hazelnuts 
3/4 cup Splenda 
3 Tbsp Dark Cocoa Powder, unsweetened 
1 tsp Vanilla Extract 
Up to 1/4 cup Olive Oil

Process hazelnuts in food processor until resembles peanut butter. (Better to use a small food procesor rather than a large one. Seems to process better.)

Add next 3 ingredients and process until smooth. Add oil until desired consistency is reached.

Store in refrigerator for up to 2 months.

Number of Servings: 10

Meat Loaf

1 1/2 pounds ground beef
1 egg whisked
2 tablespoons of dehydrated onion
1 bag pork rinds ground (I use my bullet)
2 tablespoons of "Heinz" Ketchup" recipe to follow
1/2 cup of Parmesan cheese
salt & pepper to taste
"Heinz" ketchup for topping

Mix all ingredients (except for ketchup topping) together. Divide by four and make mini loaves. I use mini pie pans. Bake on 375 for 10 minutes, drain and then add ketchup topping to each loaf and bake for another 15 minutes or until done.

"HEINZ" KETCHUP
6 ounces can tomato paste
2 teaspoons granular Splenda or equivalent liquid Splenda
1/4 cup vinegar
1/4 cup
1 teaspoon salt
1/4 teaspoon onion powder
Dash celery salt

Combine everything in a pan over medium heat. Whisk until smooth. Bring to a boil; reduce the heat and simmer 20 minutes, stirring often. Remove from the heat and cover until cool; chill.

Makes about 12 ounces
Do not freez

Bacon & Egg Sandwich & Flat Bread-Tortillas

1 cup soy flour
1/2 cup almond flour
3 tablespoons of soft butter
1 teaspoon salt
extra soy flour
oil for skillet


Mix flour with soft butter until it becomes a crumble mixture. Add water a little at a time till it forms a ball. Divide into 6 small balls.
Dust surface with extra soy flour and roll out each ball till it becomes a circle. Then put ball into Saran wrap and roll/press out to a very thin circle.
In a hot greased skillet (will have to add more oil for each circle) cook each circle until brown stacking each one on top of each other a damp napkin/paper towel on top of each other.
When cooled remove each piece and put into a plastic bag.
*I ate one of these with butter and it tasted like a soft saltine cracker.
* For tortilla chips, take one or more of the cooked rounds cut into 6 triangles and bake at 350 until crisp...

Bacon & Egg Sandwich

Just what it sounds like :O)

Ketchup & Catalina Dressing (try and loved)

 Ketchup (tastes like Heinz)
 
6 ounces can tomato paste
2 teaspoons granular Splenda or equivalent liquid Splenda
1/4 cup vinegar
1/4teaspoon salt
1/4 teaspoon onion powder, all spice, and ground cloves

Combine everything in a pan over medium heat. Whisk until smooth. Bring to a boil; reduce the heat and simmer 20 minutes, stirring often. Remove from the heat and cover until cool; chill.

Makes about 12 ounces
Do not freeze

Catalina Dressing

6 tablespoons Splenda or equivalent

1/4 cup plus 2 teaspoons white vinegar

1/2 cup oil

1/2 cup Ketchup (above)

1 1/2 teaspoons celery salt

1/2 teaspoon paprika

Pinch celery seed

Put all ingredients in a jar or bowl and blend well with a stick blender. Keep refrigerated. You will need to stir it well before using. Makes about 20 tablespoons.

Pizza Sauce

PIZZA SAUCE

2 small cans tomato paste

²/₃ cup water

1 tablespoon SPLENDA Granular

1 tablespoon oregano

¹/₂ teaspoon basil

¹/₄ teaspoon onion salt

¹/₄ teaspoon black pepper

¹/₈ teaspoon garlic powder

¹/₈ teaspoon salt

In medium bowl, whisk together tomato paste, water, SPLENDA Granular, oregano, basil, onion salt, black pepper, garlic powder and salt.

Use ¹/₄ cup per pizza crust.

Freeze leftover sauce or only make half this recipe. This pizza sauce will keep about 2 weeks in the refrigerator.