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

Tuesday, March 29, 2016

CRISPY CRUNCHY CHOCOLATE CHIP COOKIE STICKS







CRISPY CRUNCHY CHOCOLATE CHIP COOKIE STICKS

I think these could very well be one of my favorite chocolate chip cookies.  I made them twice in a row!  They are crunchy as can be.  I loved them.  I kept them in  a  sealed cookie tin at room temperature and even in our very humid climate, they remained crisp. This recipe makes a ton and kids will love the fun presentation too.  Super low-carb...not much guilt involved here.  That's even better!

6 tbsp butter, softened (90 mL)
1 egg
Liquid sweetener (sucralose or stevia)  to equal 1 cup (250 mL)
  sugar
2 tbsp powdered erythritol, OR (30 mL)
  3 packets sweetener
1 tbsp vanilla extract
13/cups Gluten-Free Bake Mix 2 (Click for recipe)  (425 mL)
3/tsp baking soda (3 mL))
1/tsp salt (0.5 mL)

Preheat the oven to 375°F (190°C). 

In food processor or mixer, process butter and egg.  Add liquid sweetener, OR 3 packets sweetener and vanilla extract; process.  Add Gluten-Free Bake Mix, baking soda and salt.  Process. 

Pat dough out on jelly roll pan, 15 x 10 inches (38 x 25 cm).  Cover with plastic wrap and roll out with small rolling pin or can of food to cover entire pan.  Sprinkle with chocolate chips. Press them lightly into the dough. Bake 10 minutes.  Allow to cool 5 minutes.  Cut into short sticks (4 on the short side by 12 partitions on the long side).  Bake another 10 minutes.  Allow to cool before removing from the cookie sheet.  Place in a sealed cookie tin at room temperature.

Yield:  48 cookie sticks
1 cookie stick
49.4 calories
0.9 g protein
3.7 g fat
0.0 g fiber
1.0 g net carbs

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CAULIFLOWER PUFF


CAULIFLOWER PUFF

This was a tasty dish and different to the usual cauliflower and cheese sauce recipes.  You’ll refer back to this recipe again and again.

1 large head cauliflower
Cheese Sauce:
4 oz  regular cream cheese* (125 g)
3 tbsp butter (45 mL)
1/cup Low-Carb Milk, OR whipping cream (75 mL)
3/4 tsp salt (3 mL)
1/8 tsp white pepper (0.5 mL)
2/cup grated Cheddar cheese (150 mL)

4 eggs
1/4 tsp lemon juice (1 mL)
1/8 tsp paprika (0.5 mL)

Break cauliflower into florets.  In large casserole dish, place cauliflower and a little water.  Microwave on high power 9 minutes or just until tender or cook in boiling water until just tender.  Drain well.  Place in greased 9 x 13-inch (3 L) glass dish. 

Cheese Sauce:  In nonstick pan or pot, combine cream cheese, butter, Low-carb Milk, page___, OR whipping cream, salt and white pepper.  Whisk occasionally.  Stir in Cheddar cheese until it melts and sauce is smooth.  If necessary, add a tablespoon (15 mL) of water.

In bowl with electric mixer, beat egg whites with lemon juice until stiff.  Add egg yolks one at a time, while beating until thick and creamy.  Fold egg mixture into Cheese sauce and pour over cauliflower.  Sprinkle with paprika and bake in 350°F (180°C) oven 20 minutes.

Yield:  8 servings
1 serving
203.1 calories
8.2 g protein
17.5 g fat
1.0 g fiber

3.3 g net carbs 


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Tuesday, March 22, 2016

RUSSIAN CHEESY BACON DIP



RUSSIAN CHEESY BACON DIP

I made this recently and my family finished it all in one sitting!  This reminds me of  a Russian salad dressing.  Serve with low-carb crackers, veggie sticks, cucumber rounds or pork rinds.

8 oz regular cream cheese (250 g)
1/cup mayonnaise (125 mL)
2 tbsp tomato paste (50 mL)
1 tsp dried parsley (5 mL)
1/tsp hot chili powder, OR to taste (1 mL)
11/cups grated Cheddar cheese (375 mL)
6 crisply-cooked bacon slices, cut into pieces 

Preheat the oven to 350°F (180°C). 

In food processor, process cream cheese, mayonnaise, tomato paste, dried parsley and hot chili powder.  Add Cheddar cheese and process briefly.  Spread in 9-inch (23 cm) shallow glass pie dish.  Sprinkle with crisply-cooked bacon pieces.  Bake 15 to 20 minutes.  Blot surface with paper towels.  Serve with low-carb crackers, veggie sticks, cucumber rounds or pork rinds.

Yield:  8 servings
1 serving
321.4 calories
13.0 g protein
28.9 g fat
0.2 g fiber
2.3 g net carbs 

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Monday, March 21, 2016

BUTTERNUT SQUASH CAKES




BUTTERNUT SQUASH CAKES
When I made these I was not prepared for just how tasty they would be.  They are so substantial-tasting and carby-tasting that you will not miss potato or other starch on your dinner plate.  


2 tbsp olive oil (30 mL)
1 cup chopped onion (250 mL)
2 tsp curry powder (10 mL)
1 tsp ground cumin (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
4 cups peeled, grated butternut squash,* (1 L)
  OR similar yellow squash
2 eggs, fork beaten
2/3  cup Gluten-Free Bake Mix (150 mL)
1/4 cup olive oil (60 mL)
Sour cream (optional)

In nonstick frying pan, in olive oil and over medium heat, cook onion until soft and translucent.  Stir in curry powder, ground cumin, salt and pepper.

To prepare butternut squash see helpful hints.  Place grated butternut squash in large bowl.  Stir in cooked onion-and-spice mixture.  Stir in eggs well.  Stir in Gluten-Free-Bake Mix, until well combined.  Form 10 patties or cakes.

In nonstick frying pan, in 2 tbsp (30 mL) olive oil over medium heat cook until golden brown underneath, flip carefully using spatula and spoon or fork to stabilize.  Flatten squash cakes with back of spatula and continue to cook another 2 minutes or until golden brown on the other side.  Serve immediate with sour cream, if desired.


Yield: 10 squash cakes

1 squash cake

135.2 calories

2.4 g protein

11.2 g fat

6.2 g net carbs

Helpful Hints: *To peel the butternut squash, cut off the top and bottom ends, then halve lengthwise. Use a large spoon to scrape out the seeds and fibers. Place cut side down and cut off the outer skin with a sharp knife. One of the major hurdles to preparing winter squash, such as butternut, is cutting it in half. You can always use a heavy chef’s knife or a cleaver and exert some pressure. An easier method is to partially bake the whole squash until it is soft enough to yield more easily to a knife. Place the squash in a 350°F (180°C) oven for 20 minutes. If the peel does not remove easily, put it back in the oven for 10 more minutes. Remove the squash and cut as directed and then grate it in a food processor using the grating assembly. 

HERE IS A GREAT LINK FOR HOW TO CUT A BUTTERNUT SQUASH WITHOUT INJURY: http://kitchen-parade-veggieventure.blogspot.com/2009/11/how-to-cut-butternut-squash.html  She recommends nuking the whole squash for 3 minutes.


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Saturday, March 19, 2016

GIANT CHICKEN AND VEGETABLE CALZONE

Out of the oven

See how it fills half the large pizza pan

The Filling - enough for TWO large calzones

Rolled out dough, filling and grated Cheddar on top

Folded over calzone.  Fork (dipped in bake mix) used to press closed.


Brushed with egg yolk

Out of the oven

 See how yummy it looks inside

Further cut to show one can serve this cut up as a finger-food appetizer


GIANT CHICKEN AND VEGETABLE CALZONE

This is like a big folded pizza or pie.  You can use your imagination for all kinds of fillings in this fun presentation.  This filling is enough for two calzones, so divide the filling in half and refrigerate the rest or freeze to make another day.  If you have not yet played with the Miracle Dough, you're in for a surprise as it is so easy to work with.  Nuke for 20 seconds if at any time it becomes more resistant to rolling out...and away you go again!  Trust me, I'm not good with dough...but this is easy even for me!


Filling - enough for 2 calzones

6 oz cream cheese, cut into pieces (180 g)
  (regular, OR spreadable)
1/cup chicken stock (125 mL)
3 tbsp bacon fat, divided (45 mL)
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1 medium-sized onion, diced
1 medium-sized bell pepper, diced
Seasoning salt, to taste
Black pepper, to taste
3 cups diced, cooked chicken (750 mL)
  (Rotisserie chicken is fine)
1 cup grated Cheddar cheese (250 mL)
Miracle Dough:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter (30 mL)
1 cup Gluten-Free Bake Mix 2, CLICK FOR RECIPE (250 mL)
  (For Grain-Free - see Helpful Hints below)
1 egg, fork beaten
1/4  tsp onion salt (1 mL)
1/4  tsp garlic powder (1 mL)
Egg Wash:
1 egg yolk
1 tsp water (5 mL)

Preheat the oven to 375°F (190°C).  Grease a large, circular pizza pan.

In frying pan or saucepan, combine cream cheese and chicken stock and cook over medium heat, whisking occasionally until a smooth sauce forms.  Set aside.

In frying pan, in 1 tbsp (15 mL) bacon fat, cook mushrooms until turning brown.  Sprinkle with seasoning salt and black pepper, to taste.  Set aside.  To the frying pan, add 1 tbsp (15 mL) bacon fat and the onions; cook until turning translucent. Add peppers, stir frying until tender.  Sprinkle with seasoning salt and black pepper, to taste.  Move vegetables aside in the pan and add remaining bacon fat in the open spot.  Then add chicken once the fat has melted.  Stir fry 2 to 3 minutes.  Stir in the mushrooms and creamy sauce and cook until hot and bubbly.

Prepare Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Pour melted butter over top of cheese. Place Gluten-Free Bake Mix 2, page___ on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; whisk with fork.  Add to Mozzarella cheese mixture. Stir with a fork to form a dough ball. At first it looks impossible but keep incorporating everything.  Then knead slightly to form a ball, adding up to a tsp (5 mL) bake mix, only if required.

Place dough ball on parchment paper.  Press flat.  Cover with plastic wrap and roll out to a 12 to 14-inch (30 to 35 cm) circle, depending on the size of your pizza pan. If at any time the dough becomes more difficult to roll out, nuke 20 seconds and continue rolling the dough out with ease. Unfold rolled-out circle onto pizza pan.  Roll out a bit more if necessary, using a small rolling pin or food can.  Place the filling on one side of the circle, leaving about 1 inch (2.5 cm) from the circumference.  Cover with grated Cheddar cheese.  Fold the other half over the filling.  Pinch closed with the tines of a fork all around.  In small bowl, whisk egg yolk and water with a fork.  Brush over calzone. Bake 20 to 25 minutes, or until turning golden on top.

Helpful Hints: For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3  cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3  cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.  

Yield:  6 servings
1 serving
397.8 calories
26.8 g protein
28.8 g fat
0.9 g fiber
6.7 g net carbs 

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!


Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

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BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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Monday, March 14, 2016

IMPOSSIBLE VEGETABLE PIE







This delicious idea came from my dear friend, Jeanne Lobsinger. I adapted it to make it low-carb.  I have made this pie a few times and it's always dependable.  It's a recipe that is in my older cookbooks; the Splendid Low-Carbing series of 5 books.  It's a wonderful recipe when you want lots of veggies, but not a lot of work!  I tend to like that about a recipe...quite often! ;)

2 cups each broccoli and (500 mL)
  cauliflower
1/cup onion, chopped (125 mL)
1 small red pepper, chopped
1 cup grated Cheddar cheese (250 mL)
1/cup Gluten-Free Bake Mix 2 (CLICK),  OR (125 mL) 
 1/3 cup almond flour and 1 tbsp coconut flour
3/cup whipping cream (175 mL)
1/cup water (125 mL)
3 eggs, fork beaten
3/tsp salt (3 mL)

Grease a 2-quart (2 L) casserole dish.  Add broccoli, cauliflower, onion and red pepper.  Cover with cheese.  In medium bowl, combine Gluten-Free Bake Mix 2 (or alternative given), whipping cream, water, eggs and salt.  Pour over vegetables and bake in 400°F (200°C) oven 40 minutes.

Yield:  9 servings
1 serving
181.6 calories
8 g protein
14.6 g fat
1.1 g fiber
4.3 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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Sunday, March 13, 2016

CREAMY CHICKEN AND MUSHROOM DISH







CREAMY CHICKEN AND MUSHROOM SKILLET DISH

Very easy and tasty.  If you like, you can add hot sauce to spice things up, if that is what you enjoy.  You can serve it over cauli-rice or I actually served it in my large, ultra low-carb crepes (click), which was fun.  I do like savory crepes from time to time, as it takes me back to when I was a young woman.  My fiance (my husband now, obviously) and I would go to Peter's Pancake House in Cape Town, South Africa, and that is where I got to appreciate not just sweet fillings in crepes, but also savory fillings.  It's especially good for low-carbers to have options like this, as most of our starchy options have been taken off the table.


6 oz spreadable cream cheese (180 g)
1/cup chicken stock (125 mL)
2 tbsp bacon fat, divided (30 mL)
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
Black pepper, to taste
3 cups diced, cooked chicken (750 mL)
2 tbsp chopped, flat-leaf parsley (30 mL)
Hot sauce, to taste (optional)

In frying pan or saucepan, combine spreadable cream cheese and chicken stock.  Cook over medium heat and whisk to combine cream cheese with stock to form a nice creamy sauce.  Remove from heat and set aside.

In large frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, fry mushrooms until turning brown.  Sprinkle with seasoning salt and black pepper, to taste. 

Move mushrooms aside and add remaining bacon fat.  Once fat has melted, add chicken and stir fry about 3 minutes.  Add creamy sauce, stirring to combine.  Stir in parsley and hot sauce, if using.  Cook until all is heated through.  If desired, serve over cauli-rice (leave out the quinoa until the grain rung, although technically it is not a grain) or in my large, ultra low-carb crepes (click), page___.

Yield:  3 to 4 servings
1 serving
438.5/328.9 calories
46.8/35.1 g protein
23.3/17.5 g fat
2.0/1.5 g fiber
7.6/5.7 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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Saturday, March 12, 2016

POTLUCK BANANA ZUCCHINI CAKE FOR ST. PATRICK'S DAY



POTLUCK BANANA ZUCCHINI CAKE FOR ST. PATRICK'S DAY

Using some grated zucchini in this cake made it possible to make this cake with only one medium banana.  The flavor is distinctly banana and the zucchini cannot be seen or tasted at all, however, it imparts lovely moisture to this cake.  Great for breakfast, too, with your tea or coffee.  Here is some info about St. Patrick's Day...CLICK!

1/cup butter, softened (125 mL)
2 large eggs
1 egg white
1 cup sour cream (250 mL)
Sweetener to equal 11/cups (300 mL)
  sugar (Natural Mate is great, however, use your favorite! I used liquid sweetener - sucralose or stevia)
2 tbsp erythritol, OR (30 mL)
 more sweetener
3/cup finely grated zucchini (175 mL)
1 medium banana, mashed (1/cup; 125 mL)
11/tsp unflavored gelatin (store-bought is fine) (7 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking soda (10 mL)
1/tsp salt (1 mL)
St. Patrick’s Day Frosting:
8 oz regular cream cheese (250 mL)
Sweetener to equal 1/cup sugar (125 mL)
1/cup whipping cream (60 mL)
1/cup powdered erythritol (60 mL)
2 tbsp unsalted butter (30 mL)
1 tsp vanilla extract (5 mL)
Green food coloring

Preheat the oven to 350°F (180°C).  Grease a 9 x 13-inch (23 x 33 cm) glass baking dish.

In food processor, process butter, eggs, egg white, sweetener, sour cream and erythritol, OR more sweetener, zucchini, banana and gelatin until smooth. (The zucchini pretty much disappears!)

In large bowl, combine Gluten-Free Bake Mix 2, baking soda and salt.  Add wet ingredients to dry ingredients; process.  Spread evenly in prepared baking dish.  Bake 35 minutes, or until golden on top and a dinner knife inserted in cake comes out clean.

St. Patrick’s Day Frosting:  In food processor, process cream cheese, sweetener, whipping cream, powdered erythritol, unsalted butter, vanilla extract and green food coloring.  Spread over slightly warm or cooled cake.  Cover dish with plastic wrap and refrigerate.

Yield:  15 large servings
1 serving
173.8 calories
4.6 g protein
14.3 g fat
0.2 g fiber
6.1 g net carbs 


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

Friday, March 11, 2016

BAKED CHEESY CHEDDAR MEATBALLS




BAKED CHEESY CHEDDAR MEATBALLS

Delicious meatballs with amazing flavor.  You’ll make these again and again!  These are easier than frying in a pan, I think.  The oven does the work and I always like that aspect to recipes.  I don't often make meatballs and now I'm wondering why that is.  So tasty with some faux mashed "potatoes" (cauliflower). Stay tuned, I'll think of some other meatballs to share soon.

2 lbs lean ground beef (0.9 kg)
2 cups grated sharp Cheddar cheese, (500 mL)
  divided
2 tbsp grated Parmesan cheese (30 mL)
  (the kind in a can, OR fresh)
2 eggs
1/cup almond milk (125 mL)
1 tsp salt (5 mL)
1/tsp onion salt (2 mL)
1/tsp paprika (2 mL)
1/tsp black pepper (2 mL)

Preheat the oven to 400°F (200°C).  You can line a cookie sheet with parchment paper, however, it is not necessary.

In large bowl, combine ground beef, 1 cup (250 mL) Cheddar cheese and Parmesan cheese.  In small bowl, beat together eggs, almond milk, salt, onion salt, paprika and black pepper with a fork.  Stir well into ground beef and cheese mixture. 

Using a 2 tbsp (30 mL) cookie scoop, place scoops on a cookie sheet.  At this point, you can roll them into balls, if desired.  If the cookie scoop is the kind that releases, you can leave them in the domed shape that they make. Bake 20 minutes.  Remove from oven and place a little Cheddar cheese on top of each meatball.  Bake another 5 minutes.

Yield:  8 servings
1 serving
396.2 calories
31.0 g protein
28.9 g fat
0.1 g fiber
1.4 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:

Saturday, March 5, 2016

BACON AND ONION CHEESE PUFFS

These Cheese Puffs have half sharp Cheddar and half Mozzarella in them 



Just Mozzarella cheese in these Cheese Puffs.



BACON AND ONION CHEESE PUFFS 

This delightful recipe is modeled after a rather popular high-carb recipe that has been around for a long time.  This tastes like there is white flour in it when you make them solely with Mozzarella cheese.  They are super-addictive for me, so your mileage may vary.  I think maybe if I make them often enough, I’ll have better control.  They are just too good!  I also made these with half Mozzarella cheese and half sharp Cheddar cheese.  You can cut the mustard down to 1 tsp if you do this.  It is more of a savory option and it looks prettier, but my favorite is still the first version.  Love them with my Healthy Butter (spreadable combo of butter and light olive oil).

2 cups grated Mozzarella, OR (500 mL)
  Monterey Jack, OR Cheddar cheese
11/4 cups Gluten-Free Bake Mix 2 (click for recipe) (300 mL)
1 tsp baking powder (5 mL)
3 slices bacon
1 small onion, chopped
1/cup almond milk (125 mL)
1 egg, lightly beaten
2 tsp Dijon mustard (10 mL) - half if using Cheddar cheese

Preheat the oven to 400°F (200°C).  Line a cookie sheet with parchment paper.

In large bowl, combine Mozzarella cheese, OR Monterey Jack, OR Cheddar cheese, Gluten-Free Bake Mix 2 and baking powder.

In nonstick frying pan, cook bacon until it is basically semi-cooked (i.e. not crisp).  Pour off some of the fat and keep it if you normally do that.  I keep mine in a jar in the refrigerator.  In the bacon fat, cook onion until turning brown.  Break the bacon into tiny pieces and add to dry ingredients along with the onion.

In small bowl, beat almond milk with the egg and mustard.  Add to the cheese mixture.  Stir to combine well.  Place heaping 11/teaspoonfuls on the prepared cookie sheet.  Bake 20 minutes, or until slightly golden on top and crispy underneath.

Yield:  34 Cheese Puffs
1 Cheese Puff
50.1 calories
3.0 g protein
3.4 g fat
0.1 g fiber
1.7 g net carbs 

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