BBQ Cheese Coleslaw

Are you looking for a new twist on coleslaw but don't have a clue where to start?

All's I can say is: Oh My God!  This is FANTASTIC!

Prepare at least 4 hours in advance of serving for a rich and creamy texture

Ingredients

1 1/2 cups Mayonnaise
1/4 cup Barbeque Sauce
1/2 cup schredded Cheddar
1/2 a head of Cabbage
3 large Carrots

Directions

Grate the carrots
Shred the white cabbage into matchstick size strips
Mix the cabbage and carrot in a bowl and add Mayonnaise, Barbeque sauce and Cheese
Mix well until creamy

Crunchy vegetables and cheddar cheese blended together in a smokey BBQ mayonnaise

I was able to matchstick cut the cabbage by hand.  I'm gonna let you into a little secret.  Although I did it...  next time I make this, I'm bringing out the Kitchenaid Food Processor and I'm gonna work smarter, not harder.

Comments and suggestions are ALWAYS welcome!

Christmas Potpourri

In a small saucepan add:

• 1 cut up orange (you can also slice the orange)
• 3 cinnamon sticks, broken in half (I think it releases more of the fragrance)
• 1 cup of fresh cranberries
• 1 – 2 teaspoons cloves (whole or ground)
• 1 – 2 teaspoons nutmeg

Water to fill to about 1 inch below the rim. (You could also use apple juice or cider!)

Place on stove and simmer on low. 

Soon your house will smell like happiness! 8-)

Tortilla Recipe Keto WOE

I got the recipe from one of the people that I subscribe to on YouTube. To see her channel:

Keto - Keeping It Simple

Click HERE

Are you looking for a low carb keto tortilla? Well here it is! LOW CARB KETO TORTILLA RECIPE - 4 INGREDIENT COCONUT FLOUR WRAPS

INGREDIENTS

1/2 cup Coconut flour 6 large Eggs 1 1/4 cup Unsweetened almond milk (or any milk of choice) 3/4 tsp Sea salt

INSTRUCTIONS

In a large bowl, whisk all ingredients together until smooth. Let the batter sit for a minute or two to account for the natural thickening caused by coconut flour. The batter should be very runny right before cooking - it should pour easily (add more almond milk and eggs in *equal* proportions if needed to achieve this).
Heat a small skillet (about 8" diameter) over medium to medium-high heat and grease lightly (use oil of choice or an oil mister). Pour 1/4 cup of batter onto the skillet and immediately tilt in different directions to evenly distribute. You can fill in the sides with a little more batter if needed. Cook, covered with a lid, until the edges are golden and you see bubbles forming in the middle. The edges will curl inward when you lift the lid (about 1-2 minutes). Flip over, cover again, and cook until browned on the other side (1-2 more minutes). Repeat until the batter is used up.

To view the video, as I didn't originally do this, click HERE

Comments and suggestions are ALWAYS welcome!

Tonya's Fat head pizza crust with coconut and almond flour

I used 

2 eggs
1 cup of coconut flour
1 cup of almond flour
1/4 cup cream cheese
1 cup of mozzarella cheese

Then White Linen marinara sauce, 2 cups of mozzarella, sausage, onion and red pepper for toppings.

Red Wine Hot Chocolate

Red Wine Hot Chocolate

INGREDIENTS

2/3 cup semisweet chocolate chips
2/3 cup dry red wine (merlot, shiraz, cabernet sauvignon)
1/2 cup milk
1/2 cup half and half
2 tablespoons sugar, optional
Pinch of salt
1/2 teaspoon vanilla extract

Keto Eggnog w/Spiced Rum

We thought because we were doing Keto, we wouldn't be able to enjoy our holiday favorite, Eggnog with Rum.

We were at the grocery store and looked at the label for store bought eggnog and our hearts sank.  But then I found a recipe and with a few tweaks, I've made this:

Ingredients

2 cups heavy cream
1 cup Coconut or Almond milk
4 large eggs
4 tablespoons granulated Stevia
8 ounces of spiced rum
1 tablespoon vanilla
2 teaspoons cinnamon
1 teaspoon allspice

Stuff you will need

Blender
Egg seperator

Directions

Separate the eggs, keeping the yokes for later.  Put the egg whites in the blender and blend to a froth.  Add the other ingredients, leaving the egg yokes and rum till last.

Pour over ice and enjoy!

Comments and suggestions are ALWAYS welcome!