Keto Rolls

INGREDIENTS

4oz cream cheese

1.5 C shredded mozzarella

2/3 C almond flour

2 eggs

4 tsp baking powder

1/2 tsp salt

INSTRUCTIONS

1. Preheat oven to 425*F.  Line a baking sheet with parchment paper. Lay a piece of plastic wrap flat on counter and dust with almond flour. 

2. In a small bowl, combine cream cheese and mozzarella.  Microwave in 30 second increments until melted, stirring in between each time. (This takes three, 30-second cycles in my microwave.)

3. In a medium bowl, beat eggs and stir in all other ingredients. 

4. Add melted cheeses to batter, and stir together.  

5. Form a single ball out of the dough and turn out onto flour-dusted plastic wrap.  Fold wrap around dough and refrigerate for 30 minutes.  

6. Divide dough into eight pieces, and bake for 12 minutes, until golden and set up.  

Yield 8 rolls.

VARIATIONS

Cheddar Rolls -- add 1 C of shredded cheddar cheese to the dough after completing step four.  Continue as before. 

Sweet Rolls -- reduce salt to 1/4 tsp., and add 2 TBSP of erythritol to dry ingredients.  Add 1/2 C of berries of your choice (fresh cranberry relish is delish!) after completing step four.  Continue as before.  

Fresh Cranberry-Almond Relish

INGREDIENTS

12oz fresh cranberries

2-3 TBSP granulated erythritol, to taste

1/2 C sliced almonds

2 tsp almond extract

INSTRUCTIONS

1. In a food processor, pulse cranberries, erythritol, and almond extract together once or twice. 

2. Add almonds and pulse a few more times.  The mixture will be diced, but not muddled.  

3.  Refrigerate and enjoy. 

Keto Almond Scones

INGREDIENTS

Scones:

2 C almond flour

1/4 C granulated erythritol

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 C sliced almonds

1 egg, beaten

1/4 C butter, melted

2 tbsp heavy whipping cream

1 tsp almond extract

Glaze:

6 TBSP powdered erythritol 

2 TBSP heavy whipping cream

1 tsp almond extract

INSTRUCTIONS

1. Preheat oven to 375*F.  Line a baking sheet with parchment paper.  

2. Melt butter in medium bowl, and whisk together with wet ingredients. 

3. In a large bowl, thoroughly stir together dry ingredients. Add almonds and stir again.

4. Pour wet ingredients into dry ingredients, and stir to combine.  

5. Turn dough out onto lined baking sheet, and form a circle 7-8" in diameter.  Slice into eight even wedges, and distribute wedges evenly across baking sheet.  

6. Bake scones for 20 minutes, or until they are firm and lightly browned.  

7. Make glaze by stirring together all three ingredients.  

8. Once scones are completely cool, spread prepared glaze over the top and allow to set about 30 minutes.  

Enjoy!

Yield 8 scones. 

Keto High Fiber Muffins

INGREDIENTS 

1 C ground flax meal
1 C oat fiber
1/4 C chia seeds (optional, but delicious)
4 TBSP erythritol
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp vanilla extract
4 eggs, beaten
4 TBSP butter, melted
10 TBSP heavy whipping cream

INSTRUCTIONS

1. Preheat oven to 350*F; grease muffin tin or place cupcake papers in tin.
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients in a large bowl.
4. Add dry ingredients to wet ingredients, and mix to combine well.  Dough will be sticky and wet.
5. Using a portion scoop, distribute the dough into each muffin cup.
6. Bake for 15 minutes, using a toothpick to test once done.
7. Serve warm with butter, and enjoy!

Yield 12 muffins.

Roxi Brownies

INGREDIENTS 

Brownie Ingredients

1/4 lb. butter

1 cup water 

1/4 cup cocoa powder

1/2 cup oil 

2 cups flour

2 cups sugar

1/2 tsp. salt

1/2 cup buttermilk 

2 eggs beaten 

1 tsp. baking soda

1 tsp. vanilla extract 

Frosting Ingredients

1/4 lb. butter

1/2 cup cocoa powder

1/3 cup buttermilk

1/2 lb. powdered sugar

1/2 tsp. vanilla extract 

INSTRUCTIONS

Brownie Instructions

• Preheat oven to 375*F. 
• In a large bowl, mix together 2 cups flour, 2 cups sugar, 1/2 tsp. salt until well combined.  Set aside.
• Boil together 1/4 lb. butter, 1 cup water, 1/4 cup cocoa powder, and 1/2 cup oil.  Stir boiling mixture into dry ingredients. 
• In a small bowl, mix together 1/2 cup buttermilk, two beaten eggs, 1 tsp. baking soda, and one tsp. vanilla.  Stir this combination into batter mixture. 
• Bake for 15-20 minutes, until toothpick inserted into center of pan comes out clean.

Frosting Instructions

• Boil together 1/4 lb. butter, 1/2 cup cocoa powder, and 1/3 cup buttermilk.  Stir in 1/2 lb. powdered sugar and 1/2 tsp. vanilla extract.  Mix together and pour over hot brownies. 
• Allow to cool, slice, and enjoy! 

Grandma Esther's Danish Butter Cookies

Ingredients

3/4 lb butter

2-1/2 cups sugar

4 cups flour

2 eggs

1 tsp baking soda

1 tsp cream of tartar

1-1/2 tsp almond extract

Instructions

• Beat butter, sugar, and extract together. Add eggs one at a time, beating to incorporate in between each.  
• In a separate bowl, mix together flour, sugar, cream of tartar, and baking soda. 
• Cut the two mixtures together.  The mixture will be dry and in small pea sized pieces.  
• Roll into two logs, wrap in wax paper, and chill overnight.  
• Slice into thin (3/16") slices and bake in a 350* oven until golden brown (about 15 minutes).  

Optional:  top each cookie with 1/2 of an almond before baking.

Breakfast Casserole

INGREDIENTS

1lb ground pork breakfast sausage

3C shredded cheddar cheese (divided)

2C milk

4 eggs

2 lbs tater tots

Salt

Pepper

Season Salt

INSTRUCTIONS

1. Preheat oven to 350*F, and spray a 9"x13" cooking spray.

2. Brown sausage, and sprinkle into bottom of pan.  Top with ~2C of the cheese.

3. In a large bowl, beat together the eggs, milk, and spices (to taste).  Pour over the sausage and cheese.  Top with tater tots, and sprinkle the remaining cheese over all. (May be covered and refrigerated overnight at this stage.)

4. Bake in preheated oven for 35-45 minutes, until bubbly and golden brown on top.  Cool 5-10 minutes before serving.  

Lemon Curd

INGREDIENTS

3 lemons
1 1/2 cups sugar
1/4 pound salted butter, room temperature
4  eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon table salt


DIRECTIONS

Using a peeler or zester, remove the zest of 3 lemons. Process sugar and zest in a food processor until well combined and zest is in tiny bits.

Using a stand mixer, cream the butter and beat in the sugar and lemon mixture. Add the eggs, blending well between each addition, and then add the lemon juice and salt. Continue to mix until combined and fluffy.

Pour the mixture into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.  Remove from the heat.  Strain through a fine mesh sieve into a bowl.  Pour into containers and refrigerate.


Recipe heavily inspired by:  http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html

One Pot Garlic Pasta

INGREDIENTS

2 tsp Olive Oil
4 cloves Garlic, minced
2 TBSP Butter
1/4 tsp Salt
1/2 tsp Freshly-Ground Pepper
3 C. Chicken Broth (more, if needed)
8 oz Pasta (I used egg noodles, hollow pasta like spaghetti would be delish)
1.5 C. Shredded Parmesan Cheese
3/4 C. 1/2 & 1/2
Optional:  1/2 pound shredded chicken (mine was smoked), or other protein, as desired.

INSTRUCTIONS

• Saute garlic in olive oil.  Add butter, salt, and pepper. 
• Add chicken broth and bring to a boil.  Add pasta (and chicken, if using) and cook until desired texture (I cooked the egg noodles for approximately eight minutes). If necessary, add more broth to prevent noodles from sticking to the pan. 
• Add the 1/2 & 1/2, stir.  Add the cheese, stir.  Simmer until sauce is thickened slightly.  
• Enjoy! 

Cheese Fondue

INGREDIENTS

3 oz bud light
1 teaspoon garlic
3-4 shakes of mustard powder
Shredded Cheese blend comprised of 80% sharp cheddar, 20% emmental
4 shakes Worcestershire sauce
Pepper



INSTRUCTIONS

Bring beer to a boil in fondue pot, add garlic and mustard powder, add cheese gradually to melt, add Worcestershire sauce and pepper to taste.


Recipe compliments of Alisha S.

Hot Sauce

INGREDIENTS

1 4oz Can Tomato Sauce
1 Clove Garlic
1/4tsp Dried Oregano
1/4 C. Green Onion
1 TBSP Dried Chilis Pequin (or Tepin) peppers
Cilantro to taste
Salt to taste


INSTRUCTIONS

Place all ingredients into the bowl of a food processor.  Blend until homogeneous.  May be doubled or tripled, as desired.

Recipe compliments of Shelly D.

Parmesan Garam Masala Roasted Chickpeas

INGREDIENTS

4 C. Chickpeas (either canned and rinsed, or soaked, cooked dried)
1 TBSP Melted Coconut Oil
1.5 tsp Garam Masala
1 tsp salt
Freshly Ground Pepper
1 C. Freshly Grated Parmesan Cheese

INSTRUCTIONS

• Preheat oven to 400*. 
• Combine all ingredients into a bowl and stir to coat.  
• Lay in single layer on cookie sheet.
• Bake for 20 minutes, stir. Continue baking for another 20-40 minutes until crisp. 

Josh's Parfait

INGREDIENTS

1/2 C. Vanilla Greek Yogurt
5 Large Grapes
4 Small Shredded Mini Wheats
4 Raspberries
4 Strawberries

INSTRUCTIONS

Place yogurt in a bowl, and top with remaining ingredients.  Enjoy!

Chapatis (Middle Eastern flatbread)

INGREDIENTS 

1.5 C whole wheat flour

1/2 tsp salt

1/2 cup water (plus more, if needed) 

1 tsp vegetable oil

Butter (for serving) 

INSTRUCTIONS

• Sift flour and salt together in the bowl of a mixer. 
• Add water and oil and mix to a soft dough (adding extra water as needed). 
• Kneed, with mixer on low, for 5-6 minutes.  Place in a lightly oiled, cover with a damp dish towel, and let rest for at least 30 minutes.  
• Turn dough out on to a floured surface, and divide dough into six equal pieces.  Shape each piece into a ball. 
• Press the dough into a larger round with the palm of your hand, then roll into a 5" round.  Stack, layered between wax paper (or plastic wrap), to keep moist. 
• Heat griddle over high heat.  Take one chapati and place on the grill.  
• Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. 
• Turn the chapati over using a spatula and cook for another 30-60 seconds.  
• Remove from pan and keep warm until serving.  Serve warm with butter.  

Gooey Almond Cookies (Gluten Free, almost Paleo)

INGREDIENTS

1.5 C almond flour (or meal)
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cinnamon (optional)
1 TBSP flax meal
1 TBSP chia seeds
1 TBSP hempseed hearts 
2 TBSP melted coconut oil
1 egg, beaten
1.25 tsp vanilla extract
1/2 tsp almond extract
1/4 C honey
Sliced almonds, for garnish

INSTRUCTIONS

• Preheat oven to 350*F.  Line a baking sheet with parchment paper. 
• In a medium bowl, combine all dry ingredients. 
• In a small bowl, combine all wet ingredients. 
• Add wet ingredients to dry ingredients and stir to combine.  
• Drop by small spoonfulls onto prepared baking sheet. 
• Place two or three almond slices on top, pressing lightly to flatten the dough. 
• Place in oven and immediately reduce temperature to 325*F. 
• Bake 15-17 minutes, or until light golden brown.  
• Allow to cool on baking sheet for a bit before transferring to cooling rack.
• Store in an airtight container, separated by wax paper.  May be frozen. 

Gluten Free Flax Flatbread

INGREDIENTS
2 cups flax meal
1 TBSP baking powder
1/2 tsp salt
6 egg whites and 1 yolk, beaten together
1/2 cup water
2 TBSP coconut oil
1 medium zucchini, finely grated

INSTRUCTIONS

• Preheat oven to 375*, spray two half-sheet pans with cooking spray.
• Mix all dry ingredients in a large bowl, and make a well in the center. 
• Mix all wet ingredients in a bowl (including zucchini), and combine with dry ingredients. 
• Let sit 2-3 minutes. 
• Pour batter into pan and spread evenly into the corners. 
• Bake for 15 minutes, or until the top springs back up.
• Cut into slices, flip over, and bake another 3-4 minutes. 
• Remove from pan and cool on racks. 
• Wrap each cooled slice in wax paper, and freeze until ready to consume.  

Mango Jam

INGREDIENTS
6 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
1 cup water
3 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine mango puree with water, and sprinkle pectin over the top, stirring constantly. 
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Plum-Mango Jam

INGREDIENTS
3 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
3 cups diced plums
2 cups water
4 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine mango puree and diced plums with water, and sprinkle pectin over the top, stirring constantly. 
• Cook over medium heat until plums soften.  Puree mixture with an immersion blender.
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Blackberry Jamelly

INGREDIENTS
6 cups seedless blackberry puree (I ran the berries through the juicer)
1 cup water
5 cups sugar
4.5 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine blackberry puree with water, and sprinkle pectin over the top, stirring constantly. 
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Mom's Macaroni Salad

Ingredients
1 box salad macaroni, cooked in salted water
1 bunch green onions, thinly sliced
5 stalks celery, sliced lengthwise and finely chopped
1 small can chopped black olives
1/2 jar small dill pickles, finely minced
1/2 jar small sweet pickles, finely minced
4 eggs, shredded
2 cups Best Foods mayonnaise (approximately)
1 cup 1/2 and 1/2 (approximately)
2 TBSP Dijon mustard
Salt
Pepper

Instructions
Combine all ingredients, adding more mayo or 1/2 & 1/2 to create desired consistency.  Chill, and watch vanish.  

Alternate:  Peeled, boiled new potatoes may be substituted for the macaroni, if desired, to create an amazing potato salad.