Coconut Sheet Cookie*

This recipe started out somewhere (I've lost the link), but I changed it quite a bit, so I think it's my own.

It is a very wet batter, and so it's best to just place it in a pan, smooth it out, and then cut it up into "square cookies" when done and cooled.

You can play with this a lot quite obviously.

So give it a try, and don't be concerned if you swap out some of the flours here for others. I think any combo will work fairly well.


INGREDIENTS:

• 3/4 C coconut flour, from dried unsweetened coconut that has been whirred up in the food processor.
• 1/2 C brown rice flour
• 1/2 C quinoa flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 6 tbsp butter
• 1/3 c coconut oil
• 4 lg eggs
• 2/3 c sugar substitute of your choice
• 1 tsp vanilla extract or coconut extract

INSTRUCTIONS:

1. Add all the dry ingredients together and whisk together. 
2. Cream the butter in a mixer then add the coconut oil. Beat until well creamed.
3. Add the sugar and mix well.
4. Add the eggs, one at a time
5. Add extract.
6. Spread on a greased cookie sheet to about a 1/4 inch thickness.
7. Bake at 375 until edges start to brown, about 6-8 minutes.
8. Remove from oven and cool on a rack before attempting to cut and remove the cookies. 

SERVES: 24

NOTES: You can add nuts, or dried fruit, or chocolate chips. Frost if you wish, add sprinkles, pretty much whatever you want. These will work nicely for a holiday cookie or plain. 

SOURCE: Sherry Peyton

1. 
   

Slow Cooker Potatoes Au Gratin

I'm always looking for an easy method to make great au gratin potatoes. A slow cooker really fits the bill.

There are parts of this recipe a bit unusual, but I can assure you they work.

Give it a go.

INGREDIENTS:

• 4 very large (5 cups peeled and sliced) Yukon Gold or Russet Potatoes
• Lots of seasoned salt and fresh cracked pepper
• 4 tablespoons butter
• 4 tablespoons white flour
• 1/2 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1 and 1/2 cups milk, I used 1%
• 1/2 cup sour cream, 
• 1 and 1/2 cups sharp freshly grated cheddar cheese*
• Fresh parsley or chives

INSTRUCTIONS:

1.  Note that smaller crockpots may not be able to cook through all the potatoes evenly so you will have to halve (or cut in thirds) this recipe.
2. Wash and peel the potatoes. Cut into medium thick slices. Measure the potatoes -- you should have about 5 cups total.
3. Place a layer of potatoes at the bottom of the crockpot. Generously (or to your preference, but don't skimp on the salt or it will be more bland) sprinkle on seasoned salt and pepper. Layer another layer of potatoes and sprinkle on salt and pepper. Repeat this process until all the potatoes are layered in the crockpot.
4. In a medium-sized pot over medium heat, add in the butter. Melt completely and then vigorously whisk in the flour until a thick dough forms. Whisk constantly for 1 minute. Add in the garlic and onion powder and continue to whisk.
5. Very slowly add in the milk whisking as you add it. In between milk additions whisk the mixture and allow it to thicken.
6. Once all the milk is added in and the mixture is completely smooth and thick, add in the sour cream. Whisk to add. Add in the freshly grated cheddar cheese and whisk until completely melted and the mixture is smooth.
7. Add some more salt and pepper here if desired.
8. Pour this cheese sauce evenly over the potatoes. Shake the slow cooker to get the creamy cheese sauce evenly throughout the crockpot. Do not stir it in.
9. Place 3 paper towels on top of the crockpot (this will absorb lots of moisture and keep the potatoes crispier) and then place on the lid.
10. Place on high (my experimentation with low heats were unsuccessful.) for 3-5 hours depending on the heat of your slow cooker. Slow cookers cook at different temperatures and speeds! Mine took just under 3 hours -- check frequently to avoid burning the edges or over cooking the potatoes so they are mushy.
11. Halfway through the cooking time, change out the paper towels for fresh ones.
12. Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley or chives and additional seasoned salt and pepper. Allow to cook without the lid for 15-20 minutes to get a bit crisper on top if desired.
13. This recipe is for classic au gratin potatoes -- feel free to add more toppings or seasonings as you enjoy your au gratin potatoes. Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

SERVES: 6

NOTES: See #13 for some, and do think of varying the cheese to suit your needs and taste. 

SOURCE: Yummly

Rigatoni with White Bolognese Sauce

This is utterly divine. It is food for the gods. It is ambrosia for Italians. It's . . . well, I could go on, but you get the point.

This is simply delicious, and worth the small effort needed to bring it to fruition.

Do try.

Your tummy will thank you.





INSTRUCTIONS:

•  Extra virgin olive oil
• ½ sweet onion, peeled and finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
•  Sea salt
•  Freshly ground black pepper
• 1 pound mild Italian pork sausage meat, removed from casings
• 1 pound ground beef (not lean)
• 1 ½ cups dry Italian white wine
• 1 cube beef bouillon dissolved in 2 cups simmering water
• 1 ½ ounces dried porcini mushrooms re hydrated in 3 cups lukewarm water
• ⅓ cup heavy cream
• 1 pound rigatoni
• ¾ cup freshly grated Parmigiano-Reggiano cheese
• INSTRUCTIONS:
• 1. Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
  2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the re hydrated porcini into small pieces, reserving the liquid.
  3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.

When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

SERVES: 4

NOTES: If you don't have porcine mushrooms, substitute any other that you wish. Shiitake works fine, chanterelles would as well. 

SOURCE: NYTimes

Bacon Spinach Dip

Who doesn't love spinach dip? From the tried and true original to variations with artichokes, it's always a great party dip and perfect for the tail gate as well as the Sunday football fare.

So, take a look at this gorgeous entry and give it a go.

INGREDIENTS:

• 6 slices Bacon
• 8 oz. Cream Cheese, softened
• 1/2 cup Sour Cream
• 5 oz. Fresh Spinach, wilted in bacon grease
• 2.5 oz. Parmesan Cheese, grated
• 1 1/2 tbsp. Fresh Parsley, chopped
• 1 tbsp. Roasted Garlic 
• 1 tbsp. Lemon Juice
• Salt and Pepper to Taste

INSTRUCTIONS:

1. Fry the bacon in a pan until crisp. Set the bacon on paper towels while keeping the grease in the pan. Preheat your oven to 350F.
2. Add the spinach to the bacon grease and allow to wilt completely.
3. In a bowl, add all the ingredients together (including excess bacon grease). Mix this together well.
4. Place in a 8 x 8 pan, then bake for 25 minutes. Broil for an additional 3-4 minutes.
5. SERVES: 10
6. NOTES: Roast the garlic by removing the excess outer leaves from a whole head of garlic, place in a piece of foil, drizzle with olive oil, and place in a 425 degree oven until softened, about 30-40 minutes. Cool, and then pinch out the garlic puree from the peel. Use about 3 cloves, mashed up for this recipe. 
7. SOURCE: Ruled Me

Walnut-Cashew Chocolate Chip Cookies*

There is nothing so dear to the heart of  low carb eater, than what to do about America's cookie: the chocolate chip.

I've tried numerous, and this one is spectacular.

The only real thing you need is a Cuisinart, or similar big motor processor, and you are good to go.

Try it. You will so like it.

• 1 ½ cups walnuts
• ½ cup cashews, 
• ¾ cup Swerve or erythritol or your sugar of choice
• ¼ teaspoon Sweet Leaf liquid stevia 
• ½ teaspoon double acting baking powder
• ½ teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 (1 oz) Chocolate dark chocolate bars or chocolate of choice

Instructions

1. Preheat oven to 350°F.
2. Process walnuts and cashews in food processor until oils released and nut butter is formed. I stopped when it was "wet" enough to hold together, but not quite smooth. Place nut butter in a large bowl and combine with sweeteners. Add the baking powder, salt, egg, vanilla extract.
3. Cut the chocolate into small chunks. Stir chopped chocolate into the dough.
4. Using spoon or cookie scoop, drop dough balls onto silicon mat lined baking cookie sheet. Flatten each cookie with fingers to desired thickness (very flat can be baked crisper).
5. Bake for about 10-12 minutes or until cookies are browned to desired crispness. Let cool for 10 minutes, then transfer to rack to cool completely.

SERVES: About 28 cookies

NOTES: You could add chopped nuts if you wish of any kind. 

SOURCE: Low Carb Yum

Fluffy Puffy Frosting*

Frosting is so the most important part of any cake dessert.

This one is just about perfect because you can add just about any sugar free pudding you wish, which makes your flavoring pretty much unlimited.

Simple and easy to make, add it to your repertoire.

INGREDIENTS:

1 (1.4 ounce) package sugar-free instant pudding mix

• 1 3/4 cups milk
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container lite frozen whipped topping, thawed

INSTRUCTIONS:

1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

SERVES: enough for two layers or one sheet cake

NOTES:  the versatility is amazing here. Add nuts, add dried fruit, add fresh fruit well drained and patted dry. Use any flavor of sugar free pudding. Add a bit of extract in any flavor to enhance flavors.  Note that this is fairly fragile and won't be "stiff". It's probably best to store leftover cake or cupcakes in the fridge. 

SOURCE: All Recipes