Sunday, November 11, 2018

Nov-11th: Our Newest & BEST Cookbook ever! Low-Carbing Among Friends, VOL-10 is now Published!

7 Years ago...on November-11th, 2011 the Low-Carbing Among Friends Facebook page announced our 1st Cookbook (Vol-1) which quickly became a National Best-seller. Now we're announcing our team's ... Nov-11 2018, VOL-10 (All new recipes) is the 7th Anniversary Edition!  Order yours now, for Delivery before or shortly after Thanksgiving (as usual, we do a Limited 1st Printing, so hurry!)

ORDER Direct from us, at ==> Low-Carbing Among Friends, VOL-10














7 Years ago...on November-11th, 2011 the Low-Carbing Among Friends Facebook page announced our 1st Cookbook (Vol-1) which quickly became a National Best-seller. Now we're announcing our team's ... Nov-11 2018, VOL-10 (All new recipes) is the 7th Anniversary Edition!  Order yours now, for Delivery before or shortly after Thanksgiving (as usual, we do a Limited 1st Printing, so hurry!)

Saturday, November 3, 2018

7th Anniversary Edition! Pre-order for Delivery by Thanksgiving (Limited 1st Printing) *NEW Book-10*

7 Years ago...on November-11th, 2011 the Low-Carbing Among Friends Facebook page announced our 1st Cookbook (Vol-1) which quickly became a National Best-seller. Now we're announcing our team's ...

Nov-11 2018, 7th Anniversary Edition!  Pre-order yours now, for Delivery by Thanksgiving (as usual, we do a Limited 1st Printing)

 Low-Carbing Among Friends, 7th Anniversary Edition, Vol-10

GRANOLA BAR SQUARES





GRANOLA BAR SQUARES

These remind me so much of granola bars.  I think you will agree.  No need for oats in these bars. Rather addictive!  Yet, I was able to control myself as one or two squares is very satisfying.

11/2 cups Planters® mixed nuts (375 mL)
1 egg
1/2 cup peanut butter* (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup (125 mL)
  sugar
1/3 cup powdered erythritol (75 mL)
1 tbsp imitation honey** (15 mL)
1 tsp vanilla extract (5 mL)

Preheat the oven to 350°F (180°C).

In food processor, process nuts until coarsely chopped.  Set aside in a bowl.  Add chocolate chips to food processor and process briefly until coarsely chopped.  Add to bowl with chopped mixed nuts. 

In food processor, process egg, peanut butter, liquid sweetener, erythritol, imitation honey and vanilla extract.  Stir in nuts and chocolate chips.  Turn out into an 8-inch (20 cm) square glass baking dish.  Bake 10 minutes.  Score into 4 x 5 bars and bake another 5 minutes or until turning golden brown.

Helpful Hints: *I used Skippy® natural creamy peanut butter, and **Honey Tree® imitation honey (uses maltitol) from Walmart. Netrition online has one called Nature’s Hollow® which uses xylitol as a sweetener.

Yield:  20 bars
1 bar
111.7 calories
3.6 g protein
8.9 g fat
0.6 g fiber
2.1 g net carbs 


Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! HURRY! Get yours now at: <3 AmongFriends.us/sale <3 World#1 Low-Carb / Keto Team for 5 years


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

Saturday, October 27, 2018

BANANA BREAD BARS






BANANA BREAD BARS

One of my best banana bread bar recipes!  Moist, sweet, fudgy, dense bars - delicious!  These are great for children, too. The carbs are spread kindly with these bars as one uses a jelly roll pan instead of the usual 9 x 13-inch (23 x 33 cm) baking dish. One bar is very satisfying.  The other interesting part that although I included chocolate chips, I only used 1/2 cup (125 mL) and again the carbs are spread kindly.  There is absolutely no need for more chocolate chips in these sweet bars with the unusual chocolate cream cheese frosting.  These bars should freeze well.  Great for the holidays when you need to feed a crowd, and you can have a one or two pieces as well.

21/4 cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
1/8 tsp salt (0.5 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/4 cups (300 mL)
  sugar
11/8 cups mashed banana (280 mL)
1 cup sour cream (250 mL)
1/4 cup erythritol, OR xylitol (60 mL)
1/4 cup unsalted butter, softened (60 mL)
11/2 tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)
Chocolate Cream Cheese Frosting:
12 oz cream cheese, softened (340 g)
Liquid sweetener to equal 3/4 cup (175 mL) sugar
1/2 cup powdered erythritol (125 mL)
1/4 cup heavy cream (60 mL)
3 tbsp unsweetened cocoa (45 mL)
11/2 tsp vanilla extract (7 mL)

Preheat the oven to 375°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and salt.  In food processor, process eggs, liquid sweetener, banana, sour cream, erythritol, OR xyiltol, butter, gelatin and vanilla extract.  Add dry ingredients; process and stir in chocolate chips.

Pour batter onto 15 x 10-inch (38 x 25 cm) jelly roll pan lined with parchment.  Bake 20 to 25 minutes.  Frost when cool with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting:  In food processor, process cream cheese, liquid sweetener, erythritol, cream, cocoa and vanilla extract.

Yield:  40 bars
1 bar/without frosting
92.4/65.7 calories
2.6/1.8 g protein
7.3/4.9 g fat
0.2/0 g fiber
2.7/2.4 g net carbs 


Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! HURRY! Get yours now at: <3 AmongFriends.us/sale <3 World#1 Low-Carb / Keto Team for 5 years



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

Friday, October 26, 2018

WAFFLES





WAFFLES

These waffles will remind you exactly of the real thing!  They are excellent.  Lightly crispy on the outside and tender inside; the hallmarks of a good waffle!  A new inexpensive, nonstick waffle maker (look around - mine was less than $20.  They look a little bit like toasted cheese makers, but inside they have waffle molds for pouring waffle batter) goes a long way towards making great waffles that slide out of the machine with ease.  I finally got rid of my 25 year old waffle maker and what a great decision that was!

2 cups Gluten-FreeBake Mix 2 (500 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
1/8 tsp salt (0.5 mL)
3 eggs, separated
1/4 tsp cream of tartar (1 mL)
11/4 cups low-carb milk, OR (300 mL)
  almond milk*
Liquid sweetener (sucralose or stevia) to equal 1/4 cup sugar (60 mL)
3 tbsp butter, melted (45 mL)
1 tsp apple cider vinegar (5 mL)
1 tsp vanilla extract (5 mL)

Plug waffle maker in to heat and brush forms with light olive oil. In large bowl, combine Gluten-Free Bake Mix 2, page 94, OR Grain-Free Bake Mix, page 96, baking powder, baking soda and salt.

In bowl with mixer, whip egg whites with cream of tartar until stiff peaks form. 

In medium bowl, whisk egg yolks, low-carb milk, OR almond milk, liquid sweetener, butter, apple cider vinegar and vanilla extract.  Add the wet ingredients to the dry ingredients.  Do not over mix.  There may be some small lumps. 

With a soft spatula, gently scoop egg whites onto the waffle batter.  Scoop from underneath along with some of the batter, very gently turning all of the batter over.  Repeat until just combined.

Use 1/3 cup (75 mL) batter for each form.  Spread the batter evenly to cover the forms completely.  Close the lid of the waffle maker and set the timer for 4 minutes.  Remove the waffles and repeat.

Helpful Hints:  I live in a humid climate, so unless I eat the waffle the minute it comes out of the waffle maker, it begins to lose its crispiness.  The way around that is close to when you have 4 waffles left to make, preheat the oven to 350°F (180°C).  Place the waffles on ungreased cookie sheets and bake 5 to 10 minutes until nice and crispy.  Serve. *Instead of low-carb milk or almond milk, you could use a mix of whipping cream and water. 

Yield:  10 waffles
1 waffle
166.8 calories
6.5 g protein
12.7 g fat
0 g fiber
5.4 g net carbs

Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! HURRY! Get yours now at: <3 AmongFriends.us/sale <3 World#1 Low-Carb / Keto Team for 5 years


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

CHOCOLATE-COVERED SOUR CREAM SCONES





CHOCOLATE-COVERED SOUR CREAM SCONES

It is great to have a fresh scone for breakfast with a cup of tea. My husband and I loved these.  I'm afraid they really didn't last too long as a result.  These are quick enough to whip up if you’re in the mood, especially if you have the bake mix on hand already mixed and in a container.  Scones are a very British thing if anything.  My roots are British, Scottish and French.

21/4 cups Gluten-Free Bake Mix 2 (560 mL)
1/2 cup sugar substitute, OR use (125 mL)
 liquid sweetener added to the egg
1 tsp baking powder (5 mL)
1/4 tsp baking soda (1 mL)
1/4 tsp salt (1 mL)
1/4 cup butter (60 mL)
1 egg
1/4 cup sour cream (60 mL)
Chocolate Topping:
1/2 cup sugar-free chocolate chips (125 mL)
2 tbsp unsalted butter (30 mL)
Liquid sweetener (sucralose or stevia) to equal 4 tsp sugar (20 mL)
  (optional)

Preheat the oven to 400°F (200°C).

In medium bowl, combine Gluten-Free Bake Mix 2, page 94, sugar substitute, baking powder and salt.  Rub in the butter until the mixture is crumbly.  In small bowl, beat egg and sour cream with fork.  Add to well in dry ingredients and using a wooden spoon combine well.  Knead the dough on a cutting board with a smattering of bake mix or coconut flour until it holds together nicely.  Form and pat into a 7-inch (18 cm) circle.  Cut in half and in half again (the cuts form a cross).  Then cut each quadrant into 2 wedges to make 8 wedges in total.  Separate wedges and place on parchment-lined cookie sheet with spaces in between.  Bake 15 minutes.

Chocolate Topping:  In double boiler or nonstick saucepan over low heat, heat chocolate chips and butter until melted. Stir in the liquid sweetener, if using. Stir well and then using a knife spread the chocolate generously over the tops of the scones.

Yield:  8 scones
1 scone
286.4 calories
6.5 g protein
22.9 g fat
0 g fiber
7.4 g net carbs


Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! HURRY! Get yours now at: <3 AmongFriends.us/sale <3 World#1 Low-Carb / Keto Team for 5 years


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

Thursday, October 25, 2018

CREAMY CHICKEN MUSHROOM CASSEROLE






CREAMY CHICKEN MUSHROOM CASSEROLE

This casserole is incredibly flavorful.  It would be great served over spaghetti squash or zucchini pasta or your favorite pasta substitute or simply served with cauli mash.

4 cups diced, cooked chicken (1 L)
1 tbsp bacon fat (15 mL)
1 lb sliced mushrooms (0.45 kg)
Monterey Jack Sauce:
4 oz cream cheese (125 g)
1 cup Homemade Chicken Stock, (250 mL)
1 cup grated Monterey Jack cheese (250 mL)
1/2 cup whipping cream (125 mL)
1/3 cup sour cream (75 mL)
1 tbsp light-tasting olive oil (15 mL)
2 tsp cornstarch (10 mL)
11/4 tsp seasoning salt (1 mL)
1 tsp salt (5 mL)
1/4 tsp black pepper (1 mL)
Crumb Topping:
3/4 cup Gluten-FreeBake Mix 2, OR (175 mL)
  Grain-Free Bake MixOR a combination
  of  mostly almond flour and a little coconut flour
1/4 cup Parmesan cheese, the kind in a can (60 mL)
1/4 cup grated Monterey Jack cheese (60 mL)
1/4 cup butter, melted (60 mL)

Preheat the oven to 375°F (190°C).

In large bowl, place chicken.  In nonstick skillet in bacon fat and over medium heat, cook mushrooms until turning brown.  Add to chicken.

Monterey Jack Sauce:  In food processor, place cream cheese and process.  Add Homemade Chicken Stock, Monterey Jack cheese, whipping cream, sour cream, olive oil, cornstarch, seasoning salt, salt and black pepper; process on very low speed and then increase the speed to mix well.  Pour over the chicken and mushrooms.  Stir to combine.  Place mixture in 9 x 13-inch (23 x 33 cm) casserole dish.  Bake 30 to 40 minutes, or until hot and bubbly. 

Crumb Topping:  In glass pie dish, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, OR a combination of almond flour and coconut flour, Parmesan cheese and Monterey Jack cheese.  Stir to combine with melted butter.  Spread mixture out in the pie dish.  Bake the topping alongside the casserole until golden brown, but not too brown.  Sprinkle over baked Chicken and Mushroom casserole and serve.

Yield:  8 servings
1 serving
450.8 calories
32.3 g protein
32.3 g fat
0.9 g fiber
6.3 g net carbs 

Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! HURRY! Get yours now at: <3 AmongFriends.us/sale <3 World#1 Low-Carb / Keto Team for 5 years



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

Wednesday, October 24, 2018

CREAMY CHOCOLATE PUMPKIN CHEESECAKE PIE






CREAMY CHOCOLATE PUMPKIN CHEESECAKE PIE
A different look for Thanksgiving Pumpkin Pie!  It is an attractive and colorful, delicious pie with chocolate crust, bright orange filling and chocolate ganache.   My husband really appreciated this pie and even liked it for breakfast alongside a cup of coffee.

Chocolate Crust:
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
1/3 cup cocoa (75 mL)
2 tbsp whole milk powder (30 mL)
2/3 cup butter, melted (150 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup (150 mL)
  sugar
1/8 tsp almond extract (0.5 mL)
Filling:
8 oz cream cheese, softened (250 g)
Liquid sweetener to equal 1 cup (250 mL)
  sugar
1/4 cup powdered erythritol, OR xylitol (60 mL)
3 eggs
1, 15-oz can pumpkin (425 g)
1 tsp vanilla extract (5 mL)
Ganache Topping:
1/3 cup heavy cream (75 mL)
Sweetener, to taste

Preheat the oven to 350°F (180°C).

Chocolate Crust: In medium bowl, combine Gluten-Free Bake Mix 2, page 94, cocoa and whole milk powder.  To well in center add melted butter, liquid sweetener and almond extract.  Stir to combine.  Spread in 9-inch (23 cm) glass pie dish.  Bake 5 minutes.

Filling: In food processor, process cream cheese, liquid sweetener, powdered erythritol, OR xylitol.  Add eggs one at a time and process.  Add pumpkin and vanilla extract; process.  Bake pie about 40 minutes, or until set.  When cool refrigerate.  Spread Ganache Topping evenly over chilled pie.

Ganache Topping:  In double boiler, melt chocolate chips with heavy cream.  Add liquid sweetener to taste.

Yield:  12 servings
1 serving
343.5 calories
7.7 g protein
28.2 g fat
1.7 g fiber
7.6 g net carbs 

Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! HURRY! Get yours now at: <3 AmongFriends.us/sale <3 World#1 Low-Carb / Keto Team for 5 years

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


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

Sunday, October 7, 2018

Low-Carbing Among Friends NEW Cookbook Book-9 and (Books-6,7,8)

Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! Get yours at:  AmongFriends.us/sale  The World's #1 Low-Carb / Keto Team!



Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! Get yours at:  AmongFriends.us/sale  The World's #1 Low-Carb / Keto Team!






Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! Get yours at:  AmongFriends.us/sale  The World's #1 Low-Carb / Keto Team!


Our team has 2 BRAND NEW Low-Carb/Keto Cookbooks SHIPPING NOW! The Newest one, Vol-9 is still in LIMITED SUPPLY at AMAZON, but direct from us you not only save $'s but it ships now! Get yours at:  AmongFriends.us/sale  The World's #1 Low-Carb / Keto Team!