2 cups fresh raspberries
3 cups fresh cranberries
1/3 cup agave syrup.
1/4 cup water
Wash the fruit and pick out any inferior berries. Add all to a sauce pan and cook over low heat until mushy, you can ‘mash’ the cranberries with a potato masher or the back of a spoon. Simmer for 25-30 minutes until starting to thicken. Remove from heat, cool. Can be served warm or chilled. Wonderful on french toast, pancakes or ice cream
2 cups heavy cream
1 cup sour cream
1 teaspoon vanilla
1/2 cup keto sweetener of choice( may adjust amount. I used powdered swerve)
15 ounce can of pure pumpkin (not pie filling)
3 teaspoons pumpkin pie spice or to taste
Whipped the heavy cream, sour cream and vanilla and til it starts to get firm. Add sugar and continue beating on high until peaks form and stay with no drooping. Add the pumpkin pie spice and mix it through being careful not to over mix. GENTLY fold in pumpkin until thoroughly incorporated. Chill until ready to serve.
Serve with fresh fruit, pound cake, or wrapped in crepes. Delicious!
1/2 Mayo ( reduced fat works fine)
1/2 cup sour cream ( reduced fat works fine)
3 drops liquid smoke
1 jalapeno, finely diced *
4 tablespoons ketchup
1 tablespoons grated onion
note* when dicing pepper, wear gloves. The oil will burn your skin for hours. Very uncomfortable.
Also. to make this super hot, leave in the seeds and interior veins when dicing. The more seeds and veins removed the milder the sauce will be. Even with all of the seeds and veins removed there will be a very nice jalapeno flavor!
Mix all ingredients together and refrigerate for 24 hours to let flavors blend.
Serve on burgers (beef, chicken, turkey or veggie), Tasty on fries, salads and veggies too
In a food processor:
1 small onion
3 tablespoons garlic paste
3 tablespoons ginger paste
14 oz can coconut milk
1/2 soy sauce
1/4 cup white vinegar
1 tablespoon sesame oil
Puree all ingredients until smooth.
Use marinade for chicken. also try on Pork!
This is what my son wanted for his birthday. How could I say no? His classmates said this is a love/hate kind of thing. But if you love root beer, why not try it!
1/2 cup lard
2 cups sugar
!/2 cup buttermilk ( i made mine using 1/2 cup 2% milk and 2 teaspoons lemon juice, mix and let sit for 10 minutes)
1 teaspoon vanilla extract
1 oz root beer extract
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water
Heat oven to 350
Cream lard and sugar. add eggs and mix well. Add extracts (both) and butter milk and stir well.
Sift together dry ingredients and slowly add to wet. Add the boiling water and mix until well combined.
Line cupcake pan with liners and fill 2/3 full ( i made 20 cupcakes) Bake for 25-30 minutes or until done.
Let cool completely.
Vanilla Marshmallow Frosting
7 ounce jar of marshmallow fluff
1 tablespoon milk
1/2 teaspoon vanilla
2-3 cups powdered sugar
Put marshmallow, vanilla and milk in a medium – large mixing bowl. Start with 1 1/2 cups of powdered sugar. Add sugar until the frosting holds together pretty well. It should be pretty stiff.
I had to ‘plop’ the frosting on to the cupcakes. It was impossible to spread it nicely. However, the cupcakes resembled a root beer float if you looked down into the mug.
1/2 cup sour cream (i use reduced fat)
1/2 cup mayo
2 oz crumbled Bleu Cheese
1 scallion thinly sliced
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
Mix all together and refrigerate 3 hours but best over night.
Serve as dressing for salad or a dip
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayo
1 tablespoon freeze dried chives
1 teaspoon garlic salt
1 1/2 teaspoons onion powder
I make my own buttermilk. It is easy, fresh and a lot cheaper than buying it. For this i use 1/2 cup 2% milk and 2 teaspoons of Jalapeno vinegar. I get my vinegar and dipping oils at A Taste of Olive, http://www.atasteofolive.com/ . Let this sit, about 15 minutes, while you mix together the rest of the ingredients. Add the buttermilk, mix well, pour into a container and refrigerate 3 hours but better if you let it sit over night for the flavors to develop.
2 boxes (4 ounces each) Junior Mints Candy
Melt Candy in the top of a double boiler. Stir until smooth.
Spread a thin layer on cold chocolate mint cookies (see recipe)
Let cool and enjoy
This recipe is also fabulous with limes. I have used the filling as a dip for fruit, also.
3 lemons zested and then juiced and strained
1 can fat free sweetened condensed milk
1/3 cup egg substitute ( like egg beaters )
1 prepared 9″ graham crust
2 cups whipped cream, lightly sweetened
Mix the juice, zest and condensed milk together well. Quickly add in the egg and mix thoroughly. Pour into pie shell, cover and refrigerate 3+ hours until cold and firm. Top with whipped cream and serve.
This is not as jellied as canned sauce but so very, very tasty.
2 1/4 cups Water
1 12-oz package fresh cranberries; (3 cups)
1 1/4 cups fresh raspberries, picked over and washed
1 1/2 cups Sugar
juice from 1 lemon, strained
In a medium saucepan, bring the water to a boil. Add the cranberries and boil over moderately high heat, stirring occasionally, for 20 minutes. Add raspberries and cook 10 minutes longer
Puree the berries in a food processor and strain.
Return the puree to the pan and cook over low heat, stirring frequently, for 3 minutes. Add the sugar and salt, and cook until the sugar dissolves, about 2 minutes. Transfer to a bowl, let cool; refrigerate until gelled.
Makes about 3 cups.