Monday, April 3, 2017

Quick Alfredo Sauce

1/2 cup butter
2 tap garlic salt or garlic powder
1/8 tsp pepper
1 - 8 oz package of cream cheese
1 cup parmesan cheese
2 cups almond or soy milk

*Melt butter over medium heat
*Add cream cheese and garlic salt
*Whisk until smooth
*Add milk (A little at a time)
*Whisk out any lumps
*Stir in parmesan and pepper
*Remove from heat when desired thickness is reached
       NOTE: If it is too thick, add more milk.

8 carbs

Wednesday, September 18, 2013

Pumpkin pie with praline crust

This is a Dana Carpender recipe:


I have made it and put in custard cups without the crust. You can also put it in a pie dish without the crust.


Put 2 C pecans and 1/4 tsp salt in food processor

Chop pecans to a medium consistency

Add 2 1/2 T sugar substitute and 4 T butter

Turn on processor until well blended

Add 2 T water and blend again

At this point you will have a soft, sticky dough

Grease a pie plate (I found olive oil in spray cans)

Turn in dough and spread out with your hands - make sure there aren't any holes

Bake 18 minutes and let cool


Combine 1 can pumpkin pie (15 oz) filling                                                       425 degrees

1 1/2 C heavy cream

3 eggs

3/4 C sugar substitute (I have added a little extra)

1/2 tsp salt

2 tsp blackstrap molasses

1 - 1/2 T pumpkin pie spice

Whisk together well

Pour into pie shell and bake 15 minutes

Lower temperature to 350 and bake 45 minutes or until a tooth pick comes out clean

Totals for filling:

31.3 Carbs - 26 Protein        

Cut into 6 pieces  5.2 Carbs each - 4.3 Protein

Sunday, April 7, 2013

Strawberry Cups

1 pkg sugar-free Jello (Strawberry)
1 C boiling water
frozen or fresh strawberries cut up (Can do without if you want)
3/4 C heavy cream

Heat water and dissolve jello
put into refrigerator for 10 minutes until mixture starts to thicken
add the cream and mix together until pink
add strawberries
pour into dessert cups and chill until solid.
put whipping cream and a half a strawberry on top

Pudding Frosting

1 pkg vanilla pudding (Sugar free)
8 oz Cream cheese
3 packs sweetner (Stevia)
1 C whipping cream

Whip cream cheese until smooth (Helps to have it soft to start, I leave it out at room temp until soft)

Add cream slowly until all blended in smoothly

Add sweetner and pudding (Some think the pudding is sweet enough)

Mix on high until stiff. If too stiff, add a bit of water. A few drops should do the trick

Friday, March 22, 2013

Taco Seasoning

 I ran out of packaged taco seasoning and I looked up several recipies and combined some things to make my own blend. Some things I just didn't have and some things I didn't want to use. This is the result. A little different flavor but everyone liked it. I have four or five baggies open when I do this so I have enough for four or five times. I bunch it all up in a corner, tie off with a twist tie, and cut off the extre baggie for four small baggies of seasoning.

Taco Seasoning

1 T dried onion
2 tsp chili powder
1 1/2 tsp salt
1 tsp garlic powder or dried garlic
1 tsp corn starch
1 tsp ground cummin
1/2 - 1 tsp cayenne or paprica
2 tsp or two of those packages of red pepper flakes (from Pizza Hut)
1/2 tsp oregano
1/2 tsp majorum
1/4 tsp pepper

Mix well in the baggie before tying it off. Use one each time and store the rest.

Sunday, March 17, 2013

Egg Bread

These rolls were the first bread I had used. I used them for eating with sugar-free jams, grilled cheese egg sandwiches, and sausage wraps but they were best for making French toast. I just used them to make French toast in the normal way and dipped them and cooked it. Tasted just like it with melted butter and cinnamon, or sugar-free syrup.

Egg Bread (Revolution Rolls)     

Preheat oven t 300 degrees
3 Eggs (separated will use both)
1/4 tsp Cream of Tartar
3 T Cream Cheese (softened)
Dash of salt.
Can use one pkg Truvia but when I use with eggs I don't use any sweetner at all.

  • Spray cookie sheet with spray olive oil or Pam
  • Separate eggs (Make sure NO yolk gets mixed in with the whites)
  • Beat egg whites with Cream of Tartar until stiff. (If they move at all they're not beaten enough) .
  • In another bowl, mix together yolks, cream cheese salt & sweetner.
  • Carefully fold the yolk mixture into the whites being careful to not mix too much (Don't breakdown the whites
  • Spoon large portions, carefully onto cookie sheet. (I get six)
                            Get as much height as possible because they are crumbly
Bake for 35 - 45 minutes they will be slightly browned.

Remove from cookie sheet and let cool.

Total Carbs 3.8      Protein 10

Peanutbutter Melt-Away CookiesIn a bowl, mix together:

1 C peanutbutter
1 C sugar substitute (or equivelent)
1 Egg - beaten
1 tsp Vanilla

Drop onto cookie sheet by teaspoonsful - They do not spread much
Flatten slightly but not too much or they will crumble

Bake 10 - 12 minutes (Until slightly browned on the bottom)

Remove pan and let sit a few minutes before removing

Whole batch:
65 Carbs
46 Fiber
54 Protein