THE Premier Low-Carb store .. .. AND Meeting Place

Sunday, December 29, 2013

BLUE RIBBON CHEESECAKE WITH STRAWBERRY OR RASPBERRY SAUCE

BLUE RIBBON CHEESECAKE

This firm, extra-special cheesecake only gets better as it ages.  Cheesecakes for the holidays could not be more decadent or more appropriate...especially for low-carbers.  This is where we shine in low-carbing, because we're not so afraid of the fat.  It's the sugar and white flour and high carbs that we try to avoid so carefully.  It's those things that raise cholesterol and cause extra inflammation in the body.  I made a white chocolate cheesecake with caramel topping for Christmas and it was a hit!  I have ONE piece left to photograph and hope it does justice to such an awesome cheesecake.  I'll share it soon if the photos turn out half decent. :)  Have a Happy New Year everyone!  Let 2014 be the best year ever in many ways for you and your loved ones!

Note:  This recipe is also in Volume 1 of Low-Carbing Among Friends.

Almond Crust:  (Double the crust if you would like it more substantial)
1/cup ground almonds (125 mL)
Sweetener to equal 2 tbsp sugar (30 mL)
1 tbsp oat flour, optional (15 mL)
2 tbsp butter, melted (30 mL)
1 egg yolk
Filling:
16 oz light cream cheese, softened (500 g)
8 oz regular cream cheese, softened (250 g)
Liquid sweetener to equal 11/cups sugar, OR use a combo of erythritol and liquid sweetener (300 mL)
1/cup unsalted butter, melted (75 mL)
3 eggs
2 tbsp vanilla extract (30 mL)
Raspberry or Strawberry Sauce, OR top with Creme Fraiche:
11/cups frozen unsweetened raspberries, OR (375 mL)
  Strawberries
Liquid sweetener to equal 1/cup sugar (60 mL)
3 tbsp water (45 mL)
1/tsp Thickening Agent, OR xanthan gum (2 mL)

Crust:  In medium bowl, combine ground almonds, sweetener and oat flour, if using.  Stir in butter and egg yolk.  Sprinkle in 9-inch (23 cm) glass pie dish or springform pan.  Cover with plastic wrap and press crust out evenly; remove plastic wrap.  Bake in 350°F (180°C) oven 10 minutes.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheeses until smooth.  Add liquid sweetener, butter, eggs and vanilla extract; process until smooth.  Pour over crust.  Bake in 350°F (180°C) oven 35 to 40 minutes.  Cool to room temperature.  Cover cheesecake in center with slightly cooled Raspberry or Strawberry Sauce.  Refrigerate.  Later garnish perimeter with piped Crème Fraiche, if desired.

Raspberry or Strawberry Sauce:  In medium saucepan, combine raspberries or strawberries, liquid sweetener and water.  Sprinkle Thickening Agent, OR xanthan gum over warm berry sauce. Cook over medium heat until boiling and thickened.

Variation:  Blue Ribbon Maple Walnut Cheesecake:  Use walnuts and maple extract.  Omit Strawberry Sauce.  Garnish with Crème Fraiche,

(3.1 g net carbs)

Yield:  12 servings
1 serving
281.1 calories
7.8 g protein
25.3 g fat
4.3 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

Saturday, December 28, 2013

DELUXE HAMBURGERS




DELUXE HAMBURGERS
 Tasty hamburgers topped with mushrooms, Swiss cheese, caramelized onions and delicious, crispy bacon.  Hmm, I thought my stuffed hamburgers were nice, but these are even nicer!  Yummy for your tummy!  After Christmas, I'm more than a little tired, but have to get my mind in gear to share a few things with my friends here and on the team's Facebook as I've been MIA for a little while with all the preparations for the festivities.  I made a huge Christmas buffet this year and we ate outside under a big Bohio and in the evening we played Rummy (cards). It was wonderful and the day was a hit with our family and friends.  We're doing the same in a few days' time for New Year's Day.  Phew!  How about you?  Have your holidays been fun and busy too?

16 slices bacon
1 lb fresh mushrooms (0.45 kg)
1 tsp dried parsley (5 mL)
3/4  tsp seasoning salt (3 mL)
2 tbsp heavy cream (30 mL)
1 large white onion, peeled and chopped
2 cups grated Swiss cheese (500 mL)
Hamburgers:
3 lbs lean ground beef (1.4 kg)
3 tbsp Gluten-Free Bake Mix 2 (45 mL)
2 eggs
1 tsp salt (5 mL)
1 tsp seasoning salt (5 mL)
1 tsp granulated garlic (5 mL)
3/4  tsp black pepper (3 mL)

Preheat oven to 190°F (90°C). In two large frying pans, fry bacon over medium heat until getting crispy on one side.  Turn heat off.  Flip bacon when slightly cooled, cover pans with lids and cook over very low heat until crispy. In small casserole dish, set bacon aside in low oven.  Reserve bacon fat. 

Wash and scrub mushrooms.  Slice mushrooms and in a frying pan with some reserved bacon fat, fry mushrooms 2 minutes, tossing to coat with fat.  Place lid on pan and cook until mushrooms release liquid and the liquid evaporates.  Sprinkle mushrooms with parsley and seasoning salt and pour cream over mushrooms.  Stir-fry briefly until cream is incorporated.  In small casserole dish, set mushrooms aside in low oven.  In frying pan in bacon fat, fry onions over medium heat until caramelized.  This may take up to 20 minutes, as part of the cooking time will be over low heat.  Stir frequently.  Keep warm in dish in oven.

Hamburgers:  In large bowl, combine ground beef and Gluten-Free Bake Mix 2.  In small bowl, beat eggs with fork.  Add salt, seasoning salt, garlic and black pepper.  Stir into ground beef and make 16 patties.  Fry patties in 2 frying pans over medium heat without overcrowding the pans.

Using split buttered Hamburger Buns, assemble each hamburger bun with one burger patty, mushrooms, onions, one crispy bacon slice (broken in two) and 2 tbsp (30 mL) grated Swiss cheese.  Serve immediately.

Yield:  16 hamburgers
1 hamburger without bun and without trimmings
96.3 calories
2.3 g protein
8.3 g fat
3.1 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

Thursday, December 19, 2013

MUSHROOM MOZZARELLA BAKE WITH "BREAD" CRUMBS ON TOP




MUSHROOM MOZZARELLA BAKE WITH "BREAD" CRUMBS ON TOP

This takes an already awesome side dish and puts it over the top!  My family loves the crunchy topping I came up with for casseroles, however, this topping is more like bread crumbs.  Both have their uses, for sure, and it's good to have both toppings in our low-carb arsenal when it comes to taking certain casseroles from ordinary to special!  Hope you are all enjoying the week before Christmas.  Try not to stress too much.  Prioritize, prioritize is my motto...some things will just not get done.  I like my house to look nice and the food and everything else (tree and presents) to be great for Christmas, but I also don't want to feel stressed out and not enjoy our family and friends.  It's a fine line one walks this time of year, I find.  Christmas is still the most special holiday for me.  I love it and even all the commercialism as well.  I know...I know!  I love seeing the decorated Malls and shops and houses and streets, and you name it!  I have always had an eye for anything shiny...and I guess that's shiny...bling! bling!

1 lb fresh mushrooms, sliced (0.45 kg)
3 tbsp butter (45 mL)
3/tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)
1 tsp dried parsley (5 mL)
1/tsp black pepper (1 mL)
3/cup grated Mozzarella cheese (175 mL)
“Bread” Crumb Topping:
1/2  cup grated Cheddar cheese (126 mL)
1/2  cup Gluten-Free Bake Mix 2 (125 mL)
3 tbsp butter, melted (45 mL)

Preheat oven to 350°F (180°C). In large frying pan or electric frying pan, fry mushrooms in butter over medium heat until softening.  Add seasoning salt. Keep cooking until most of the water evaporates.  Add whipping cream, parsley and black pepper.  Allow to simmer over low heat until whipping cream sauce reduces.  Arrange mushrooms in shallow casserole dish.  Sprinkle with cheese.  Bake 10 minutes, or until cheese is melted. 
Preheat oven to 450°F (230°C). 

“Bread” Crumb Topping: In small bowl, combine Cheddar cheese, Gluten-Free Bake Mix 2 and melted butter.  Stir together to combine.  Sprinkle in glass pie dish.  Bake 15 minutes, or until golden brown (do not burn the crumbs).  Sprinkle over warm mushroom casserole.

Yield:  6 servings
1 serving
127.3 calories
4.6 g protein
11.0 g fat
3.1 g net carbs

BEST CARROT CAKE










BEST CARROT CAKE
I thought that THIS was my best carrot cake recipe ever, but I was clearly mistaken.  If you are a carrot cake snob, you will not be disappointed.  Too often carrot cakes are dry or taste of oil.  This carrot cake is perfect, in my opinion.  High-carbers will not be able to discern the difference between this cake and the memory of a delicious, high-carb carrot cake.  This recipe will be your go-to low-carb carrot cake recipe as well, once you try it.  There is no reason for me to try to make any other carrot cakes.  I don't think it gets much better than this.  Certainly my other carrot cake was very pretty. You can also make this cake in a bundt pan, if you like.   I like the way the frosting on this cake drips down the sides, giving it a rustic, country sort of look.  If you would prefer not to have that, refrigerate the frosting until much firmer.  My cake was cool when I frosted it, however, I had melted the butter for the frosting, and, therefore, even after 15 minutes in the refrigerator, it was still quite soft.  Maybe that was a good happenstance in this case as I think it adds rather than detracts from the cake.  You can see we started eating the cake immediately.  We're still enjoying it with the run up to Christmas.  Are you ready for Christmas?  I'm getting there.  It's been very busy for various reasons, plus we have company coming from South Africa to enjoy Christmas with us.

4 eggs
2/3  cup light-tasting olive oil, PLUS (150 mL)
 1 tbsp olive oil (15 mL)
1/3  cup granulated erythritol (75 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3  cup sugar (150 mL)
3/4  cup grated zucchini (175 mL)
3/4  cup grated carrot (175 mL)
1 tbsp orange zest (15 mL)
13/4  cups Gluten-Free Bake Mix 1 (425 mL)
11/2  tsp baking soda (7 mL)
1 tsp cinnamon (1 mL)
1/cup raisins, snipped in half (60 mL)
1/cup chopped walnuts, OR hazelnuts (60 mL)
Cream Cheese Frosting:
8 oz regular cream cheese, softened (250 g)
1/3  cup powdered erythritol (75 mL)
Liquid sweetener to equal 1/cup (60 mL)
  sugar
4 tbsp unsalted butter, softened (60 mL)
2 tbsp heavy cream (30 mL)
11/2  tsp vanilla extract (7 mL)

Preheat oven to 350°F (180°C).  Line 8-inch (20 cm) springform pan with parchment paper.  Grease and dust with bake mix. In food processor, process eggs.  Add all olive oil, erythritol and liquid sweetener; process.  Add zucchini; process.  Stir in grated carrots and orange zest.

In large bowl, combine Gluten-Free Bake Mix 1, baking soda and cinnamon.  Pour egg mixture into well in dry ingredients and stir well until thickened.  Stir in raisins and walnuts, OR hazelnuts.  Scrape into prepared springform pan.

Bake 40 to 45 minutes, until browned and dinner knife inserted in cake comes out clean.  Allow to cool in pan.  Frost with Cream Cheese Frosting.  Refrigerate after 36 hours.  Bring to room temperature before serving.

Cream Cheese Frosting:  In food processor, process cream cheese.  Add erythritol (make sure there are no lumps, blend if necessary in blender or coffee bean grinder), liquid sweetener, butter, heavy cream and vanilla; process.


Yield:  16 servings
1 serving
179.4 calories
4.2 g protein
15.6 g fat

5.3 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Tuesday, December 17, 2013

"SUGAR" KISS COOKIES



"SUGAR" KISS COOKIES

These cookies are a copycat of the traditional sugar cookies.  They spread nicely, so leave enough room, or they will run into each other and their otherwise nice round shapes will be spoiled.  These are one of very few of my low-carb cookies that taste best at room temperature.  This is a very crazy-busy time of year.  Hope all of you are managing to get things done by prioritizing and leaving things that are not entirely essential to do.  The malls and stores here are milling with people.  Yikes!

Most of my cookie recipes do not require xanthan gum or gelatin, however, if you do try the bake mix in your own cookie recipes, to be on the safe side, use one of them.  Follow instructions given with the bake mixes.  The beauty of having a low-carb, gluten-free bake mix, is that you can still make your own favorite cookie recipes or whatever, by substituting it for white flour. 

1 cup butter, softened (250 mL)
3 egg yolks
Sugar substitute with bulk to equal
 1 cup sugar* (250 mL)
Liquid sweetener to equal 1 cup (250 mL)
  sugar
1 tsp baking soda (5 mL)
1 tsp cream of tartar (5 mL)
1 tsp vanilla extract (5 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)
Sugar-free chocolate chips (optional)

Preheat oven to 300°F (150°C).

In food processor with sharp blade, or in bowl with electric mixer, process butter.  Add egg yolks, sugar substitute with bulk, liquid sweetener, baking soda, cream of tartar and vanilla extract; process.  Add Gluten-Free Bake Mix 2; process.  Place dough in freezer 15 minutes.  Using 11/2 tsp (7 mL) of cookie dough form balls.  Place fairly widely spaced on ungreased cookie sheets.  Place 1 chocolate chip in the center of each cookie ball, if using.  Bake on upper middle shelf (i.e. one rung from top rung) 15 minutes, or until light brown underneath.  Cool on cookie sheets 5 minutes.  Using thin, metal spatula, transfer to wire rack to further cool.  These cookies are great served at room temperature.


Helpful Hints:  I used Natural Mate® granular sucralose/erythritol blend  (also have the stevia version) available on Amazon.com for the sugar substitute with bulk.  However, use what you have on hand like Swerve®  or Steviva blend®  or Truvia® .

Yield:  60 cookies
1 cookie
49.3 calories
0.8 g protein
4.7 g fat
0.9 g net carbs

Wednesday, December 11, 2013

CHRISTMAS CANDY ROUNDUP FOR YOU



 WHITE CHOCOLATE
Do you love white chocolate but you cannot handle too much of the sweeteners used in sugar-free chocolate?  This tastes even better than some white chocolate brands available in stores. I need to make some more!  I can eat white chocolate with abandon, but for me it's always a risk to eat regular chocolate, as I still get migraines, 10 years after entering peri-menopause.  I think chocolate was my favorite to use in desserts.  So any chocolate confections or desserts you see from me, are usually brought to you with a price I pay for tasting my chocolate creations, despite the threat of a migraine.  I think part of it is, I hate food deprivation, and when it comes to chocolate, I feel very much deprived.  However, I have in my lifetime probably consumed more chocolate than most people, so don't feel too sorry for me. ;)  If you can enjoy eating sugar-free chocolate desserts with abandon, feel happy!  I am happy for you too.  Taking the magnesium that Maria Emmerich suggested did help, but I found it was interfering with my sleep (everyone is different, but my son had the same problem as me) and since I also take other supplements, etc. it's difficult to remember to take them 4 hours apart from the other stuff and not too close to bedtime.  Maybe I need to put the magnesium in a better spot, so that I can remember to take it.  Did you know that if you have a craving for chocolate, you could be low in magnesium.  That is an interesting fact to consider. 

2 oz cocoa butter (60 g)
2 tbsp coconut oil (30 mL)
Sweetener to equal 2/3 cup (150 mL)
  Sugar**
1/2  cup whole milk powder, OR (125 mL)
  skim milk powder***

In double boiler, over medium heat, melt cocoa butter, white chocolate and coconut oil, using a whisk to make sure the chocolate melts completely.  Stir in the sweetener, whole, OR skim milk powder*** and whisk until smooth. Pour into 8 x 4-inch (20 x 10 cm) loaf pan.  Freeze until firm.  Cut into squares.  Keep in the refrigerator.

Variation:  For thicker, harder chocolate, use 2 oz (30 g) sugar-free white chocolate.  Use a 9 x 5-inch (23 x 12 cm) loaf pan.  (However, my preference is the first recipe). 

Helpful Hints:  **I used Natural Mate®erythritol/sucralose concentrated powder (15 tiny scoops - scoop comes with the product), however, feel free to use your preferred sweetener (usually powdered erythritol plus concentrated stevia or sucralose drops works well for confections).  There is a stevia version as well, if you prefer.  Available on Amazon.com  ***Skim milk powder is sometimes rather coarse – blend finely in a blender or coffee bean grinder, before using. Best results with whole milk powder – available in the Hispanic section of Super Walmart or Publix or in Costco.  This should only be an occasional treat as it is high in calories.  It would probably make a good fat fast item.  

Yield:  18 (6 x 3) servings
1 serving
66.5 calories
1.0 g protein
6.1 g fat
1.5 g net carbs









Whatchamacallit Candy Bars (Maria Emmerich)








Monday, December 9, 2013

SNOW-CAPPED CARROT BUNDT CAKE




SNOW-CAPPED CARROT BUNDT CAKE
A showy cake that would easily pass for a high-carb carrot cake.  This will be a go-to carrot cake recipe for me in the future.  Carrots in moderation can be part of a low-carbers diet.  That's the good news!  See Laura Dolson's excellent post in that regard.  Mother's Day was yesterday.  Here we have a whole day dedicated to mothers.  I think Mother's Day has to be one of my favorite celebration days besides Christmas. It's always been that way for me. I think most mothers probably feel the same way.  We went to a restaurant called Chalet Suiza.  The food was amazing and created by one of the most famous and best chefs in the city.  They have French, Italian and German cuisine.  I had a steak that was probably the best steak I have had in years - incredibly tender.  The next day we went to another steak house (Martin Fiero) - for Argentinian beef - and the steak was once again awesome - especially with the Bearnaise sauce.  I was a little weird and also used the Chimichurri sauce which was on the table.

CLICK on the photos to see larger images.

21/4  cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
1/tsp baking powder (2 mL)
2 tsp cinnamon (10 mL)
1/tsp nutmeg (1 mL)
1/tsp baking powder (2 mL)
3 eggs
3/cup light-tasting olive oil, PLUS (175 mL)
  2 tbsp light-tasting olive oil* (30 mL)
Liquid sweetener (sucralose or stevia) to equal 2/cup sugar (150 mL)
1/cup granulated erythritol (75 mL)
2 tsp vanilla extract (10 mL)
11/tsp unflavored gelatin (5.5 mL)
1 cup grated carrot (250 mL)
1/cup pecan pieces (125 mL)
Cream Cheese Frosting:
8 oz regular cream cheese, softened (250 g)
1/cup powdered erythritol*** (75 mL)
Liquid sweetener to equal 1/cup (60 mL)
  sugar, OR to taste
1/cup unsalted butter, softened (60 mL)
2 tbsp whipping cream (30 mL)
11/tsp vanilla extract (7 mL)

Preheat oven to 350°F (180°C).  **Using a 9-inch (23 cm) bundt pan, line with foil (cut a big enough piece for the pan and cut a circle around the center piece).  Grease and dust the foil with a very small amount of bake mix.  The other alternative is to use a bundt pan that is actually a springform pan.  I just discovered mine the other day again and will use it some other time in the near future.

In large bowl, combine Gluten-Free Bake Mix 2, baking soda, baking powder, cinnamon, nutmeg and baking powder. 

In food processor, process eggs, olive oil, liquid sweetener, erythritol, vanilla and gelatin.  Add dry ingredients; process.  Stir in carrot and pecan pieces.  Spread cake batter (it will be fairly thick) evenly in bundt pan.

Bake 35 to 50 minutes, or until a cake tester comes out clean.  Do not over bake.

Cream Cheese Frosting:  In food processor, process cream cheese, powdered erythritol, liquid sweetener, butter, whipping cream and vanilla extract.

Helpful Hints:  *Instead of extra olive oil, you may substitute 1/cup (60 mL) plain yogurt, OR sour cream.  **Unless your bundt pan is very new, the above method ensures that your cake will come out in one piece…simply lift it by the tin foil.  Carefully remove the foil and allow the cake to cool on a cake rack. You may also use an 8-inch (20 cm) springform pan (grease and dust the pan on the bottom with bake mix as well), if you don’t have a bundt pan.

 ***Make sure there are no lumps in the powdered erythritol.  One method is to use a coffee bean grinder and another is to use a blender.  


Yield:  16 servings
Yogurt/extra olive oil
286.6/289.9 calories
5.9/5.7 g protein
26.6/28.1 g fat

5.2/5.1 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

CARROT ZUCCHINI LOAF


CARROT ZUCCHINI LOAF

Healthy, tasty loaves are always welcome – they make a good breakfast with a cup of tea or coffee.  This loaf was actually better after having been frozen for a couple of weeks and then defrosted.  When one considers the glycemic load vs the glycemic index, carrots in small amounts are fine for us. Check out this excellent post  re carrots and low-carbing by Laura Dolson and be prepared to be surprised.  Besides carrots never made me fat....sugar and white flour products sure do!  Grated zucchini combined with grated carrot works very well...sometimes better than grated carrots on their own, in my opinion.  Of course, you could use grated zucchini in place of the grated carrots in this recipe.  However, I have an excellent zucchini bread over here.  Another Carrot Zucchini Loaf recipe over here - a very popular recipe of mine.

21/4  cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
3 eggs
3/cup olive oil (175 mL)
Liquid sweetener to equal 2/3  cup (150 mL)
  sugar
1/3  cup granulated erythritol (75 mL)
11/tsp vanilla extract (7 mL)
11/tsp unflavored gelatin (5.5 mL)
1/4  tsp salt (1 mL)
1 cup grated carrot (250 mL)
1 cup grated zucchini, (250 mL)
  (peel zucchini first)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2 and baking soda.


In food processor, process eggs, olive oil, liquid sweetener, erythritol, vanilla extract, gelatin and salt until well combined.  Add dry ingredients and process.  Stir in carrots and zucchini.  Pour into 8 x 4-inch (20 x 10 cm) loaf pan lined with parchment paper on the bottom (grease bottom of pan first, press parchment paper on bottom and grease and “flour” top of parchment with some bake mix).  Bake 50 minutes to l hour, or until cake tester comes out clean.  If it is still not coming out totally clean, switch off the oven and leave the loaf inside for another 5 to 10 minutes (it’s a fine line as one still wants the loaf to be moist).

Yield:  18 servings
1 serving
160.4 calories
3.6 g protein
14.3 g fat

3.6 g net carbs

Tuesday, December 3, 2013

CHEESE, ONION AND BACON STUFFED BURGERS



CHEDDAR CHEESE, ONION AND BACON STUFFED BURGERS 
These are definitely the best burgers I have ever made!  My DH loved them!  See my previous post for Improved Hamburger Buns.  This is a timeless meal, but sometimes we don't simply want the burger, we'd like a bun, just like the rest of the family not on a low-carb diet.  Now there is no need for deprivation.  Boy, I can't stand deprivation.  It just sets up rebellion in me and then I'm in trouble.  I think that having that particular psyche makes me more suited to developing recipes for people on special diets, and that has always been my focus from the very beginning.  Firstly, when we were in our thirties, my hubby became very reactive to sugar.  Even a little sugar would create a hypoglycemic reaction.  It was awful and so I started with my sugar-free desserts and later when our weight was being affected (the recipes were still hopelessly high-carb with white flour and other high-carb ingredients) in our forties, I switched to low-carb recipes, and have not looked back ever since!  Sometimes one has a destiny.  It's been very hard work, but nevertheless rewarding.  It feels great to help others and that has always, always been my goal.

1 medum onion, chopped
3 lbs lean ground beef (1.4 kg)
3 tbsp Gluten-Free Bake Mix 2 (45 mL)
2 eggs, fork beaten
1 tsp dried parsley (5 mL)
1 tsp black pepper (5 mL)
11/2  tsp salt (7 mL)
1/2  tsp seasoning salt (2 mL)
1/2  tsp garlic powder (2 mL)
8 slices bacon, cooked, chopped
1 cup grated Cheddar cheese (250 mL)

In nonstick frying pan, fry onion in bacon fat until soft and turning brown.  In large bowl, combine ground beef and Gluten-Free Bake Mix 2. 

In small bowl, combine eggs, parsley, pepper, salt, seasoning salt and garlic powder.  Add to ground beef and mix well.  Form 10 burger shapes.

In medium bowl, combine cooled onion, bacon and Cheddar cheese.  Divide into 10 servings.  Place some of this mixture on each burger (be clean, as there may be leftover filling which you could then place on top of the burgers (to be safe, heat the mixture in a pan).  Form another burger shape for each to match and place on top.  Seal the edges.

In large nonstick frying pan, in hot bacon fat, place about 4 or 5 burgers and cook on both sides until browned and cooked throughout.  To help this process, putting a lid on the pan cooks the meat faster.  I usually have two pans going at the same time to speed the process even more for cooking all the burgers at once.

Yield:  10 burgers
1 burger
358.6 calories
29.0 g protein
25.2 g fat
2.0 g net carbs