Lowcarb Odds and Ends

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	Lowcarb - Odds and Ends

Lowcarb Flaxseed Muffins 6 T butter - Melted 3 Lg. eggs 1/4 c whipping cream or half and half beat these 3 things together, then add: 1/2 c Splenda 1 T maple flavoring 1 T vanilla Mix the following together and add to above: 2 t cinnamon 1 t nutmeg 1/2 rounded t of baking powder 1/2 rounded t of baking soda 1 cup of flaxseed meal 1/4 cup soy flour or Atkin's Bake Mix 4 0z. black walnuts, chopped, optional. Put into 12 paper cupcake liners in a muffin tin, and bake in 375 degree oven for about 15-20 minutes.I double the recipe, and get about 18-20 good size muffins. I full the muffin cups about 3/4 full. These are really good and have lots of fiber. If you are into subtracting fiber, then they are really low carb. About 4 carbs per muffin but over 3 carbs fiber. Black walnuts list 4 grams carbs but 2 grams fiber for the 4 oz I use. By : Kathy :-) Bacon-Cheese Balls 1 Pound Bacon 8 Oz Cream Cheese, softened 8 Oz Cheddar Cheese, shredded 1/4 Teaspoon Onion Powder 1/8 Teaspoon Garlic Powder 1 Teaspoon Worcestershire Sauce Chopped Nuts Cook bacon; drain and crumble. Combine with rest of ingredients (except nuts) and form into ball. Roll in nuts. Cranberry Relish 1/2 c cranberries 1 small pkg. sugar free jello ...cranberry flavor water Rinse cranberries and cover with water. Simmer until soft and most of the liquid is cooked down. Stir and mash all cranberries to a pulp. It should have the consistancy of mashed bananas. Add the package of jello to the warm pulp and stir until dissolved. Add 1 1/4 C cold water, stir and refrigerate. When set, stir again to loosen the sauce. This is very "sweet" so a little goes a long way. Cinnamon Rolls 6 eggs separated 1/2 t. cream of tartar 7 Tbs. ricotta cheese 1 pkg. sugar twin In one bowl, beat egg whites and cream of tartar 'til stiff peaks form. In second bowl, LIGHTLY beat (maybe 5 seconds!)egg yolks, ricotta cheese, and sugar twin. Fold yolk mixture into egg whites 'til mixed well - but don't break the egg whites down. Spoon into big piles on a teflon cookie sheet ( I use a large teflon griddle) and bake at 300 for about 50-55 minutes. This recipe makes 8 large rolls. It takes >me about 10 minutes to mix them and get them into the oven. Each roll >has about 1.25g carbs (calculated using DietWatch). Note: Refrigerate >!! They will go bad if left out. By : Linda Davidson Broccoli Soup 1/4 cup chopped onion 1 Tbsp butter 1 8-oz pkg Philly cream cheese cubed 1 cup cream 1 chicken bouillon cube 1 1/2 cups boiling water 1 10-oz pkg. frozen chopped broccoli, cooked and drained 1/2 tsp lemon juice 1/2 tsp salt Dash of pepper Slivered toasted almonds, optional Saute onion in butter. Add cream cheese and cream. Stir over low heat until cream cheese is melted. Dissolve bouillon in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice and seasonings; heat thoroughly. Top each serving with nuts. Makes six 1/2-cup servings. By : Fran Raley Cooked Egg Nog (Makes 5 cups) 6 eggs 1/4 teaspoon salt, optional 1 1/2 cups cream 2 1/2 cups water 1 teaspoon vanilla 1 teaspoon ground nutmeg sweetener to equal 1/4 cup sugar In large saucepan, beat eggs, nutmeg and salt, if used. Mix water and cream and stir in 2 cups of this mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F. Remove from heat. Stir in remaining cream/water and vanilla. Cover and chill a little while; then add sweetener, stiring to blend. Refrigerate and chill thoroughly for several hours or overnight. Carbs: 4.3 grams per 1 cup serving Smoked Salmon Cheesecake 1/2 lb smoked salmon, deboned 1 small onion, chopped 1 3/4 lb cream cheese 1/3 cup half and half (or slightly thinned heavy cream) 4 eggs 1/3 cup grated Swiss cheese salt Crust 2 cups crushed pork rind (original recipe called for bread crumbs) 1/4 cup grated parmesan 1/2 tsp dill weed (which I leave out...I don't like dill) Wrap bottom of 10" springform pan in foil and assemble pan. Mix crust together and sprinkle in bottom of pan. Combine filling ingredients in food processor or blender (or with a mixer), and blend until all lumps are gone. Pour into pan and place in oven. Set pan of hot water on rack below. (I didn't do this and it still turned out fine.) Bake 1 1/2 hours at 325F. When baked, turn upside down onto platter and remove springform. Surround with fresh parsley and serve cold (or warm!). By : Lisa Sporleder Blender Pesto 2 Cups Fresh Basil leaves 1/2 c. olive oil 2 TBS. Pine nuts 1/2 tsp. Salt 2-3 lg. cloves of garlic 2/3 c. Fresh grated Parmesan Cheese 2-3 TBS. Butter (Optional, use when tossing with vegies and/or pasta) Blend all ingredients except cheese on high speed, scraping frequently along sides until well blended. (Mixture can be frozen at this point.) To finish, blend in 2/3c. Parmesan cheese. By : Siamama Caesar Salad Dressing 1 raw or coddled egg 1 cup olive oil 2 tbsp lemon juice garlic dash dry mustard powder 1 2 oz tin of anchovies in olive oil with capers Blend all ingredients except anchovies and olive oil, slowly drizzle in olive oil while blending constantly. When thickened, blend in entire contents of anchovy can. By : Kathleen Two-Cheese Dip One 8oz. package of cream cheese Six tablespoons of Land O' Lakes sour cream Eight tablespoons of Hidden Valley Ranch dressing One teaspoon of lime juice Three oz. grated Colby/Jack cheese Allow cheeses to soften at room temperature. Blend all ingredients together until fairly smooth. Options: You can add any of the following or whatever comes to your mind- Dill weed Macadamia nuts Fresh ground or cracked pepper Tabasco or other hot sauce This is good served with celery sticks or on a beef or chicken dish. I called for specific name brands of some items because they were lower in carbs than most that I could find. Hope you like this recipe! By : Linda Tofu Croutons 2 cakes tofu (1 lb) 1 large clove garlic - pressed 1/4 c pine nuts 1/4 c sunflower seeds (shelled) 1/4 c sesame seeds tamari (natural soy sauce) to taste (I use 2-3 T) ~2 T oil ( I use olive or peanut) Pat tofu dry and cut into small cubes - set aside. Toast all nuts and seeds in skillet - set aside. In the same skillet (no seeds) heat oil till hot. Add tofu and garlic to same skillet and brown real well (this will take some time - careful not to burn the garlic!). Add the toasted seeds back to the skillet. Sprinkle in the tamari. Mix well and cool By : Jan W. My Favorite Cheeseball 2-8 ozs. pkgs cream cheese 2 bunches green onion tops (green tops ONLY) 2 pkgs dried beef, chopped Capful of Liquid Smoke 2 tsp Worchestershire sauce 1 tsp Accent Mix all together. Leave some of the dried beef out to roll the cheese ball in. By : Brenda from Ks Torta California 2 packages ( 8 ounces each) Cream Cheese, softened 8 ounces of Chevre (goat cheese) 1 to 2 garlic cloves 2 TBSP olive oil 1 tsp dried thyme leaves, crushed 3 TBSP prepared pesto, well drained 1/3 Cup roasted red peppers, drained and chopped Line 1 quart souffle dish, casserole or loaf pan with plastic wrap. Place cream cheese, goat cheese and garlic in food processor container fitted with steel blade or blender container. Process until well blended. Add oil and thyme; blend well. Place one third of cheese mixture in souffle dish. Cover with the pesto. Then spread on half of remaining cheese mixture. Then top with the choped peppers. Finish with remaining cheese mixture. Cover. Refrigerate. To serve, place a plate over the souffle dish. Invert torta and unmold; remove plastic wrap. Smooth sides. Garnish with fresh green herbs and additional red peppers, if desired. Very festive for a holiday buffet or appetizer. You may substitute finely chopped, drained of oil, sun dried tomatoes for the peppers. Really delicious but the carb count is higher. By : Carol Wholahan Lowcarb Cornbread 5 eggs, separated. 1 tsp Cream of tartar (I guess you can leave this out. I never do.) 1/3 cup cornmeal 1/2 cup heavy cream 2 Tbsp baking powder 1/3 cup soy flour 1/2 tsp Lite Salt 1/2 cup melted butter, cooled Preheat oven to 375 degrees farenheit. Beat the egg whites and cream of tartar until you get the stiffest peaks you can muster. It usually takes me around 5 minutes. Set them aside. Beat together cornmeal, cream, and baking powder until well mixed. Add cornmeal and beat until well mixed. Add soy flour, salt, and melted butter, beating until well mixed. Fold in egg whites completely. It is not important to retain the original stiffness, but you don't want to lose total viscosity. Pour into a non-stick or sprayed 9X13 pan and bake for 20 minutes or until a knife inserted in the center comes out clean. Variation for the holidays or those special meals (more carbs, but I didn't do a count).... Added ingredients: 1 Tbsp oregano 1 Tbsp garlic powder 1 tsp black pepper 1 Tbsp parsley 1/4 tsp cayenne pepper 5 stalks celery chopped finely 1 cup mushrooms chopped finely 1/2 medium onion minced 1 cup meat drippings (usually chicken, turkey, or pork roast for me) While the cornbread is cooking, boil these extra ingredients in a small saucepan until the onions are transluscent and the mushrooms are dark. Remove from heat. After the the cornbread is done, pulverize it with a potato masher or any tool that turns the bread into crumbs as fine as you want them. Add the drippings mixture and stir well. Put pan back into the oven and cook until the top is dry and beginning to brown. NOTES : per serving (16): 100.6 kCals, 8.9g fat (5.3 sat, 2.5 mono, 0.5 poly), 26mg chol, 3.7g carb (0.4g fibre), 2.2g prot, 214mg sod, 190mg pot, 139mg calc, 337iu VitA. By : Linda Whitesell Lowcarb Tangy Barbecue Sauce 1 stick of butter 1/4 cup vinegar 1 cup tomato sauce 2 Tbsp. Worcestershire 1/2 Tbsp. hot sauce 1/2 Tbsp. salt 1 Tbsp. mustard dash red pepper 2 tsp. lemon juice 1 tsp. hickory liquid smoke 4 tsp. Sugar Twin Melt butter, add vinegar and then other ingredients. Stir until well blended. Bring to a boil, lower heat, and let simmer a few minutes. Total Carbohydrates: approx. 15 Less than 1 per TBSP By : Jeanette Cheese Sauce 6 oz. processed "Velveeta" type cheese (more carbs I know; but I like the way it melts and blends so smoothly) 1/2 c. fresh grated Parmesan cheese 2 T. butter 1/2 c. heavy cream mixed with 1/2 c. water 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. worchestershire sauce (or more to taste) 1/4 heaping tsp. xanthan gum Mix cream and water in blender container. On low speed (or do this in a pan if you're feeling real confident, with a wire whisk) slowly sprinkle in xanthan gum. Melt butter in large sauce pan. Stir in cream mixture, spices and cheeses. Cook over medium heat, stirring constantly until smooth and thick (about 7 minutes) Sidenote : The only thing I'd change on this is to use Experts foods ThickenThin for the thickener.The link for her products is on my links page. (KB) Ranch Dip/Dressing Spices 2 tsp. Salt 2 tsp. ground black pepper 2 tsp. garlic powder 1 1/4 tsp. Paprika 3 tsp. dried parsley flakes 8 tsp. dried onion flakes Combine all the spices together and use 1 Tbs. with 8 oz. sour cream for dip. Let it refrigerate for at least 30 min. to rehydrate the spices. For dressing, use 1 Tbs. with 1 cup mayonnaise and 1 cup buttermilk. You can alter the variations by adding course ground pepper or more paprika. Sometimes I just mix it with mayonnaise and serve with roast...MMMMM! This will yield enough spices to make 6 to 8 batches of dip or dressing. Be sure to store in an airtight container and shake or mix before using. Cheese Pancakes 1 Cup cottage cheese 6 eggs 3 T soya powder 3 T butter, melted 1 t seasoned salt oil Put all ingredients except oil in blender. Blend until smooth. Heat oiled griddle until very hot. Drop batter by Tablespoonsfuls onto griddle.Brown on both sides. Total grams: 15.6 Per Serving: 2.6 Serves 6 Kay's Protein Muffins 3/4 cup Whey protein - I used chocolate whey 2 tsp baking powder 2 tbls Splenda 3 eggs 2 tbl oil - I used macadamia oil 1/4 cup whipping cream 1/4 tsp cinn Mix together, leaving it a bit lumpy.Pour into 9 muffin tins, and bake at 375 8 min. I baked in convection oven at 325 for about 8 min. They should puff up and feel like a popover to the touch.