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!

Baked Meatballs

Makes about 25 meatballs

Ingredients

1 pound ground meat
1/2 cup fine breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onion
1/4 cup whipping cream
1/4 cup finely minced Italian parsley
1 large egg
1 teaspoon salt
Freshly ground black pepper
1 clove garlic, finely minced

Directions

Pre-heat your oven.

Line a cookie sheet with parchment paper.

Do not use a mixer for this recipe.  

Overworking the meat will create "tough" meatballs.  Put everything into a large mixing bowl and mix by hand.  It could take a few minutes for everything to get mixed together.

Although I was able to get 25 meatballs, you could make a lot more if you make them smaller (Obviously).

Arrange the meatballs spaced slightly apart on a cookie sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 30 minutes. 

Do you like spicy meatballs?  They feel free to add spices of your choice.  This recipe is intended to be a guide line to making meatballs, not the absolute and only way to make them.  You could use milk when making the meatballs, but I used whipping cream.  I found it gave a creamy taste that the milk just wasn't getting.

Comments and suggestions are ALWAYS welcome.

Low Carb Creamy Shrimp, Salmon and Bacon Keto WOE

Tonya loves to cook.  She didn't used to.  But since we got some "proper" kitchen gadgets, she really enjoys cooking now.


The recipe below is only meant to be a guideline.  There is a video at the bottom of this page.  As you can see, we have a good time when we are cooking.

Isn't that what life's all about?  Having fun, preparing meals and enjoying each other's company.

Ingredients

4 slices thick bacon
10 to 12 sliced button mushrooms
4 oz smoked salmon
4 oz raw shelled shrimp
½ cup whipping cream
freshly ground black pepper
Other spice as desired

Stuff you will need

14 inch cast iron skillet
cutting board
sharp knife

Directions

Cut the bacon in 1 inch pieces

Start heating a cast iron skillet and place the bacon in it on a medium, fry up the bacon, stirring for about 5 minutes.

When the bacon is cooked but not crispy, add the sliced mushrooms and cook for 5 minutes, stirring often.

Now add the salmon cut in strips, cook for 2 to 3 minutes

Add the shrimp and saute' for about 2 minutes

Add the cream and and let cook for 1 minute, or until the cream reaches the desired thickness.

You can serve on top of spaghetti squash.

Comments and suggestions are ALWAYS welcome!

10 Simple Steps to Great Braised Meat

There are 10 basic steps to braising meat:

1.  Season the main ingredient with salt and pepper.

2. Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.

3. Saute meat or vegetables in the pan on medium-high heat until the meat browns.

4. Deglace the pan by pouring broth, beef stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.

5. Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.

6. Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 300° – 350° Fahrenheit.

7. Cook until completely tender. This can range from 1 hour to 6 hours, depending on what you are cooking.

8. Cooking time can vary, but rule of thumb should be, about 1 hour per pound at 325 F.

9. Remove the pan from the oven and strain the meat and vegetables out of the liquid.

10. Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux).

Jeff Jessome's Salsa

Jeff is one of the guys from work.  Don't know where he got this recipe, but I asked him for it.  All he had was this picture taken from his cell phone.  But he has done several batches and said that it is really good.

Click on the picture and it will go "full screen"

Ingredients

2 - 28 oz cans of diced tomatoes

2 - 7 1/2 oz cans of tomatoe sauce

1 red pepper (diced)

2 green peppers (diced)

2 cups onions (diced)

2/3 cups vinegar

3 tbsp sugar

2 tsp salt

2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

1/4 tsp cayenne pepper

Stuff you will need

Can opener

Cutting board with sharp knife

Patience

Directions

Simmer (burbling) 2 hours uncovered.  Put in jars when done.

Comments and suggestions are ALWAYS welcome.

Oven-Roasted Beef Brisket

I've posted how to slow cook a beef brisket in a smoker..  

Today, I'm going to post how to cook a beef brisket in the oven.

Normally the brisket is a tough cut of meat.  So you are going to be cooking this a long time.

Ingredients

seasoning (salt, pepper, garlic powder, onion powder, etc)
1 beef brisket
2 onions
6 stalks of celery

Directions

Preheat the oven to 250 degrees F.

Cut up your onions and celery.

Spray your cooking pan with pam (non stick cooking spray)

Put your onions and celery in the bottom of the pan.  This is going to act like a cooking rack.

Season the raw brisket on both sides.  For the first hour, leave the pan uncovered.

Cover pan tightly and continue cooking 1 hour for every pound of brisket.  

4 pound brisket - 1 hour uncovered, 3 hours covered
10 pound brisket -1 hour uncovered, 9 hours covered

Trim the fat and slice meat thinly across the grain.

Comments and suggestions are ALWAYS welcome.

Butternut Squash scalloped "potatoes" done the Keto WOE

I discovered the butternut squash.  This has been able to replace my potatoes that I miss so much while doing the Keto Way Of Eating (Keto WOE)

I find that butternut squash reminds me of sweet potatoes.

Ingredients

1/2 butternut squash
4 Tablespoons of Butter (Divided)
1 Teaspoon xantham gum
1 Teaspoon Salt
¼ Teaspoon of Pepper
2 Cups of creme
1 Onion
¾ Cup Cheddar Cheese (Shredded)
1/3 cup Bacon Bits

Stuff you will need

Mandolin (Or patience to slice each potatoe to uniform thickness)
1 x sauce Pot
1 x oven safe casserole dish

Directions

Pre-heat the oven to 375 F.

Peel the squash.  Using a mandolin, or if you have the patience, slice thin.

Melt 3 tablespoons of butter in a pot and fry up the onion at medium heat.

Add the xamtham gum and continue to cook the onions till they are done.  Less than 5 minutes.

Add the creme a ½ cup at a time.  Continue to mix.  Add the cheese, bacon bits salt and pepper.  Continue to stir till the cheese is melted.

In an oven proof casserole dish, spray with Pam Cooking Spray.  Then layer, squash, cheese mix, squash, cheese mix, etc.

For added flare, I topped it with some schredded cheese.

Bake for 75 minutes.

Comments and suggestions are ALWAYS welcome.

Beef Marinade

Meat of any kind can be so expensive.  Why purchase a rib roast @ $19.99 a pound, when you can get some other cheaper cut and just marinade it?

Ingredients

1 cup dry red wine
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey (Omit and/or use sugar substitute for Keto)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 cup canola oil

You will also need

A bowl to mix the ingredients in
A whisk
A ziplock bag, or a bowl deep enough to immerse the meat in
Patience

Directions

To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.

To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.

Please remember, the ingredients are just a suggestion.  If you keep it simple, just think, you need an acid (Lemon juice, and/or wine), oil, and salt (Soy sauce).

I finally cooked the roast @ 350 F for 90 minutes, uncovered.

Comments and suggestions are ALWAYS welcome!

Slow Cooker Pulled Pork

Most people I know love pulled pork.  It's fairly easy to make and results speak for themselves.

Slow Cooker Pulled Pork

Ingredients

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Directions

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks.

To finish off the pulled pork, I added more BBQ sauce.

If your not doing the Keto WOE, spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Comments and suggestions are ALWAYS welcome!

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

Ingredients

1 cup natural creamy almond butter
2/3 cup confectioners erythritol (I use this brand)
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter powder (I use this brand)
2 large eggs
1 tablespoon melted salted butter
2 tablespoons water
1 ½ teaspoons pure vanilla extract (I use this brand)
1 teaspoon baking soda
1/4 cup sugar free dark chocolate baking chips (I use this brand)
Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Fold in the chocolate chips.
Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 12 good sized cookies. You can make them smaller to yield more cookies.
Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.

Keto Breakfast Biscuits Stuffed with Sausage and Cheese

Keto Breakfast Biscuits Stuffed with Sausage and Cheese

Ingredients
2 ounces cream cheese
2 cups mozzarella, shredded
2 eggs, beaten
1 cup almond flour
pinch salt & pepper
2 ounces colby jack cheese, thin cubes (or your choice of cheese)
6 breakfast sausage patties
Instructions

In a microwave safe bowl, add cream cheese and mozzarella.
Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt.
Mix well! And by mix well I mean, stir stir stir! You want this really combined.
In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.
Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.
Cut into sections to form 6 3" balls, depending on the size of the sausage.
Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.
Put the stuffed dough into a greased muffin tin.
Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.

Zucchini Pizza Casserole Recipe

Zucchini Pizza Casserole Recipe
 
TOTAL TIME: Prep: 20 min. Bake: 40 min.YIELD:8 servings
Ingredients
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped
Directions
1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
2. Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.
3. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.
4. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.
Recipe Note

Test Kitchen Tips
Italian sausage or ground turkey sub well in this casserole.
Make it vegetarian by skipping the meat and increasing the veggies. Mushrooms or finely chopped cauliflower (or a combination of the two) taste great.
This packs up nicely for weekday lunches.

Ghost Poo aka Cream Cheese Clouds

Ghost Poo aka Cream Cheese Clouds

Cream Cheese Clouds aka Frozen Cheesecake Bites

Ghost Poo (see what I did there since it's almost Halloween?!), aka Cream Cheese Clouds, aka Frozen Cheesecake Bites!  Fun and yummy and a great way to grab a little sweet dessert or snack.  I pulled this off of Linda's page as Cream Cheese Clouds.  My father (also a low carber!) came up with the Ghost Poo because he's funny like that.  I wrote the recipe below as basic Cream Cheese Clouds or Frozen Cheesecake Bites but if you'd like to swirl them to make them Ghost Poo, just spoon the mixture into a sandwich bag and then cut one of the end tips of the bag off to make a home pastry bag.  You can mix up the flavors by using different extracts or adding some unsweetened cocoa powder, a bit of pumpkin puree, etc.  Fun! *INDUCTION FRIENDLY*

5 STARS
24 clouds
1 net carb per cloud/serving

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup granular Splenda (or sweetener of choice)
1/2 tsp vanilla (I used 1/4 tsp lemon and 1/4 tsp vanilla)

Beat everything with an electric mixer until fluffy.  Drop by bite-size spoonfuls onto a wax paper-lined baking sheet to make 24 clouds.  (or spoon into sandwich bag, cut the tip off to make a pastry bag)  Freeze

Bang Bang Chicken

Bang Bang Chicken - From the super crispy chicken to the delicious sweet chili mayo, this recipe is perfection!

Ingredients

For Sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce I used Frank's
1 tbsp hot sauce I used Sriracha *
2 tbsp honey
salt and pepper to taste

For Chicken
4 pieces chicken breasts boneless, skinless, cut into small
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tbsp garlic powder
1 tsp smoked paprika
1 tbsp hot sauce I used Sriracha
salt and pepper to taste
1 cup Panko breadcrumbs **
oil for frying

Instructions
To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.
In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
In another bowl add about a cup of Panko breadcrumbs.
Add about 1/2 inch of oil in a large skillet and heat the oil over medium-high heat.
Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
Drizzle chicken with sauce and serve.

Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze the cooked chicken, lightly wrapped in foil or saran wrap and place in freezer for about a month. Just pull it out the night before you want to have it and thaw it out in the fridge.

Keto Pancakes

I got challenged by Alma, one of my YouTube friends, to make this recipe.

I've made this recipe twice now.  I updated the picture.  The first go, I made this using my cast iron skillet.  I would NOT recommend cast iron for these pancakes.  The second time, I used my flat grill, and the results are SO much better.

Ingredients day 1 (Before you go to bed)

1/2 cup of phyllium husk

1/3 cup sunflower seeds

1 1/2 cup of almond milk

1 teaspoon of vanilla

1/2 cup Stevia

Refrigerate overnight

Ingredients day 2 (Before your family gets up)

4 oz Creme cheese

4 eggs

1/2 teaspoon baking powder

4 tablespoons coconut flour

Directions

Mix the ingredients from the day 1 and put in the fridge overnight.

Mix the ingredients from day 1 and add the day 2 ingredients.

Fry in butter on a flat grill.

This video is my 1st attempt.

The second video, it my far SUPERIOR attempt at making the pancakes.

Comments and suggestions are ALWAYS welcome!

Stuffed Zucchini Keto WOE

OK, now I would very likely be the first person to say, zucchini, I'm not eating that.

Well, take a leap of faith.  Try this.  I wouldn't steer you wrong.

Ingredients

4 medium zucchini
2 tsp. extra virgin olive oil
1 lb. ground beef
3 garlic cloves, minced
1 onion, chopped
1 green pepper, chopped
reserved zucchini 'meat' from the center of zucchini
1 tbsp. Italian seasoning
2 cups marinara sauce (Divided)
1 cup mozzarella cheese, shredded
1/4 cup of parmesan cheese

Directions:

Preheat your oven to 400 F.

Slice zucchini in half length wise and use a spoon to scoop out the center leaving about 1/4 inch zucchini shell all around.  

Be sure to save the zucchini you scooped out.

Place zucchini in shallow baking dish.  Put about a cup of water at the bottom.

Cook your hamburger in a large skillet over medium-high heat.  Using a wooden spoon or spatula to break the meat into smaller pieces and cook until lightly browned.

Add in garlic, onion, green peppers, zucchini meat, Italian seasoning, 1 cup of marinara sauce, salt, and pepper.  

Mix everything together and simmer for about 15 minutes or until the veggies are tender and all the flavors have come together.

Put the other 1 cup of marinara sauce in the bottom of the shallow backing dish.  Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling.  

Top each stuffed zucchini boat with shredded mozzarella and parmesan cheese.

Bake for 10 minutes or until the cheese has melted and everything has heated through.  Enjoy!

Comments and suggestions are ALWAYS welcome!

Ice Cream the Keto WOE

I seen this on some one's YouTube video and I thought, hey, I can make this.  Looks pretty easy.

Ice Cream anyone?

Ingredients

3 eggs (separated)
1/4 tsp Cream of Tartar
1 cup cream
1 tbsp instant espresso/coffee
1 tsp sugar substitute
dash of vodka about a tsp

Stuff you will need

Mixer
3 mixing bowls
1 "ice cream" pan

Directions

Separate your 3 eggs. 

Put the whites into a mixing bowl with the Cream of Tartar.  Mix until you get stiff peaks.  Set it aside. 

In a separate bowl, add the cream, coffee and sugar sub and beat this till you have stiff peaks.

Gently stir the egg whites and the whipped cream together.

Add the vodka to your egg yolks. Beat them lightly to mix together.  

Gently add this to your egg and cream mixture. 

Pour your ice cream mix into a loaf pan or tupperware container. 

Freeze for at least 4 hours before serving.

The ice cream turned out really good.  Nice to know that I can have an ice cream in the heat of summer this year.

Comments and suggestions are ALWAYS welcome!

Cream Cheese Dark Chocolate Fudge Keto WOE

Tonya is always looking for something sweet.  Or Chocolate.  And I am always looking for a way to keep her urges under control while we are doing the Keto WOE.

Ingredients
8 ounces cream cheese
1 cup butter
1 ounce unsweetened baking chocolate can add 2 ounces to up flavor
1 cup unsweetened almond butter (or peanut butter)
1 teaspoon vanilla extract
1 cup Stevia
1/3 cup unsweetened cocoa powder

Directions
Line an 8x8 baking pan with parchment paper.

Melt together cream cheese, butter, and baking chocolate over medium heat.

Add almond butter (or peanut butter/sunbutter) and stir until blended in.

Remove from heat and stir in remaining ingredients. 
Blend with an electric mixer to combine as well as possible. There may be some oil separation, but it will be okay once mixture cools. You can try adding a tablespoon of heavy cream and see if that helps the mixture blend together better.

Spread mixture into prepared pan evenly. Chill in refrigerator until set.

Comments and suggestions are ALWAYS welcome!

Spaghetti Squash the Keto WOE

Are you eating the Keto Way Of Eating and would DIE for some pasta?  

I thought that the name, spaghetti SQUASH, was indicative of how it would taste.  

Squash...  doesn't bring images of fresh pasta now does it...

But I'm gonna tell ya, this is a hidden jem of a fruit.  I looked it up.  I thought it may have been a vegetable, but I would have been wrong.

Ingredients

1 Spaghetti Squash (or vegetable spaghetti)
1 tablespoon Olive Oil
Salt, Pepper and Garlic to taste

Stuff you will need

Cutting board
1 french knife
1 cookie sheet
Parchment Paper
1 large spoon
1 large fork
BBQ Brush
Oven gloves

Directions

Pre-heat your oven to 400 F.

Cut the ends off the spaghetti squash, about a 1/2 inch or so.  (What you are doing is creating a flat surface to stand it on end)

Stand the spaghetti squash on end.

CAREFULLY, cut the spaghetti squash in 1/2 down the long axis.

Using the spoon, core out the innards and dispose them in your green bin or compost heap.

Using the BBQ brush, liberally coat the inside of the spaghetti squash with Olive Oil.

Line the cookie sheet with parchment paper.

Salt, pepper and garlic the inside of the spaghetti squash and then put the 2 halves, skin side up, on the cookie sheet.

Into the pre-heated oven for 40 minutes.

After 40 minutes, remove and let cool for about 10 minutes.

Using a oven glove, hold the spaghetti squash and using the fork, scrape the "spaghetti" out of the spaghetti squash.

For your viewing pleasure, here is a video of me cooking it.

I hope you can share this with your friends if you found the recipe interesting.

Comments and suggestions are ALWAYS welcome!