ROASTED BALSAMIC ASPARAGUS

Ingredients:

2 Bunches Fresh Asparagus, ends trimmed

EVOO

Sea Salt

3 T Butter (not margarine!)

3 T Balsamic Vinegar

Directions:

Preheat oven to 420°. While oven heats, trim asparagus. Place on rimmed baking sheet and drizzle with EVOO and sprinkle with sea salt. Bake for about 20 minutes, rolling them around on the pan about halfway through.

While the asparagus bake, brown the butter. Put butter in small skillet and cook until nutty and brown. Add balsamic vinegar and cook a bit until fully blended.

Remove asparagus from oven, put in/on serving dish and drizzle with brown butter balsamic glaze.

LIGHTENED UP CHERRY YUM YUM

Ingredients:

3 C Graham Cracker Crumbs

1 C Splenda

1 Stick Butter

8 oz. Reduced Fat Cream Cheese

8 oz. Light Cool Whip

2 Cans Lite Cherry Pie Filling

Directions:

Melt butter and mix with crumbs. Use ½ of the crumb mixture to press into the bottom of a 9x13 inch dish. Blend Splenda and cream cheese. Fold into whipped topping. Spread half of this mixture over crumb crust. Spread cherry pie filling evenly to make the next layer. Spread remaining half of topping mixture over cherries. Sprinkle remaining crumbs over top. Cover and refrigerate overnight until ready to serve.

OLD FASHIONED TEA CAKES

Ingredients:

1 1/2 C Sugar

1 C Vegetable Oil

2 Large Eggs

2 tsp Vanilla (or substitute Almond)

2 1/2 C Self-Rising Flour

Directions:

Preheat oven to 350°. In large bowl, stir together sugar and oil. Add eggs and vanilla and mix well. Slowly stir in flour. Drop by tablespoonful onto greased cooking sheet, 2 inches apart. Bake 8-10 minutes or until they begin to lightly brown on the edges. Yield: 2 dozen

SUGAR-FREE BLACKBERRY COBBLER

 

Ingredients:

2 C Flour (can substitute almond flour)

1 1/2 C Stevia (or preferred sweetener)

1 tsp Salt

4 tsp Baking Powder

1 1/2 C Almond Milk

1/2 C Butter

2 C Blackberries (or any berry)

1/4 tsp Cinnamon

Directions:

Preheat oven to 450°. Put butter in 9x13 baking dish and place in oven until butter is completely melted.

 

Mix dry ingredients with almond milk and blend well. Carefully spread batter evenly in pan without blending into butter. Place berries evenly over batter. Bake for 10 minutes, then reduce heat to 350° and continue baking another 20 minutes. Allow to cool about 10 minutes prior to serving.

Recipe Notes:
This recipe was shared with me by my life-long friend, Sherri Busler.

STRAWBERRY CHEESECAKE LUSH

Ingredients:

1 Pkg. Golden Oreos (36 cookies)

6 T Butter, melted

8 oz. Cream Cheese, softened

1 C Powdered Sugar

16 oz. Cool Whip, divided

2 Pkgs. Instant Cheesecake Pudding Mix (3.4 oz. each)

1 C Milk

3 1/2 C Sliced Strawberries

Directions:

Layer 1: Crush entire package of Oreos in food processor. In large bowl, combine crushed cookies and melted butter. Press cookie mixture into 9x13 pan and refrigerate while working on next step.

 

Layer 2: Beat together powdered sugar, cream cheese, and one cup Cool Whip. Spread over cookie layer.

 

Layer 3: Mix together pudding mix, milk, and one cup Cool Whip. Spread over cream cheese layer.

Layer 4: Layer sliced strawberries on top and cover with remaining Cool Whip.

Keep refrigerated until ready to serve.

CHOCOLATE ICING

Ingredients:

1 Stick Salted Butter

1 C Sugar

1/3 C Cream

3/4 C Milk Chocolate Chips

1 tsp Vanilla

Directions:

Melt butter in pot on stove. Add cream and sugar. Stir until sugar is dissolved. Cook at least 10 minutes, stirring constantly. Add chocolate chips and vanilla. Stir until chocolate is melted.

Recipe Notes:

This recipe was shared by Teresa Capps. We attended a lunch at Black Oak Ridge Baptist Church after Rick's Uncle Hugh's burial, and Teresa had made brownies with this icing. She said this can be used on cakes, as well as brownies.

TRIGGER'S CAJUN VINAIGRETTE DRESSING

Ingredients:

1 Gallon Salad Oil

1/2 Gallon Red Wine Vinegar

1 Qt. White Zinfandel

1/2 Gallon Cold Water

2 C Tony Chachere's Creole Seasoning

1/2 C Black Pepper

1/2 C Chopped Parsley

1/2 C Dried Oregano

1/2 C Dried Basil

1/2 C Granulated Onions

1/2 C Granulated Garlic

4 C Sugar

Directions:

Combine all ingredients in mixer and mix until well incorporated, approximately 5 minutes. Refrigerate immediately.

Recipe Notes:

This recipe came from Trigger's Seafood Restaurant in Pensacola, Florida. Caleb's high school baseball team played in a tournament in Pensacola in 2010 and our group of parents visited this restaurant and loved the salad dressing. They were very kind to share the recipe! The restaurant closed has since closed, so it's a good thing we have the recipe. Obviously this is "restaurant portions" and would need to be modified for home quantity.

CHILLED COCONUT CAKE

Ingredients:

1 Box Yellow Cake Mix (18 oz.)

1 C Sugar

1 C Whole Milk

8 oz. Cool Whip, thawed

7 oz. Bag Sweetened Coconut Flakes

Directions:

Grease and flour 9x13 metal casserole dish.

 

Follow the instructions on the cake mix and bake cake in prepared casserole dish. While cake is still warm, poke holes in top with a fork.

 

In a saucepan over medium-low heat, combine sugar and milk. Heat the mixture, stirring, until the sugar is dissolved; do not let boil. Pour the mixture over the cake, and let the cake cool completely.

Once the cake is cooled, spread the whipped topping over the top of the cake. Cover the top of the cake with coconut flakes. Place the cake in the refrigerator and let chill overnight.

Store leftovers in the fridge for up to one week.

BAKED SPASAGNA

Ingredients:

24 oz. Spaghetti, cooked al dente and drained

12 oz. Mozzarella Cheese (or more to taste)

8 oz. Ricotta Cheese

8 oz. Cottage Cheese

8 oz. Sour Cream

4 oz. Cream Cheese

1 C Grated Parmesan Cheese (divided)

1 tsp Dried Oregano

1 tsp Dried Basil (use more if using fresh)

2 tsp Minced Garlic

Salt & Pepper to taste

Meat sauce (I make homemade and it's never the same; use whatever you normally use for spaghetti sauce).

Directions:
Preheat oven to 350°. Spray 9x13 glass baking dish with cooking spray.

In a large bowl, stir together all the cheeses (with the exception of about ½ cup Parmesan cheese) and spices. Gently mix with spaghetti until evenly coated. Pour into prepared baking dish and top with remaining Parmesan cheese. Cover with aluminum foil and cook for 30 minutes. Remove foil and bake an additional 10 minutes. Remove from oven and cool for about 10 minutes. Cut into squares and top with meat sauce and additional Parmesan cheese, if desired.

SQUASH ALABAMA

Ingredients:
1-2 lbs. Yellow Squash, cut in circles 
1 Onion, chopped
1 Cubanelle Pepper, diced (or any other type sweet pepper)
1/2 Stick Butter
1 C Mayonnaise
2 Eggs
2 C Shredded Cheese
1 Sleeve Ritz Crackers, crushed
Salt & Pepper, to taste

Directions:
Preheat oven to 350°.

Boil squash in water with a little salt. While the squash is boiling, saute onion and pepper in butter. In large mixing bowl, combine mayonnaise and eggs and mix together. Add cheese. Drain squash and add to mayonnaise mixture. Add onion and pepper mixture. Combine completely and put in casserole dish.

Bake approximately 20 minutes (until bubbly). Remove from oven and top with Ritz crackers. Return to oven and bake another 10-15 minutes until crackers have browned.

Recipe Notes:
Recipe by Brenda Gantt (https://www.facebook.com/cookingwithbrendagantt/videos/855607451586683). I posted the recipe here so I could easily find the ingredients - it is delicious!! I strongly encourage you to watch the video as Ms. Brenda is absolutely precious!

CHEESE SALSA

Ingredients:
2 Pkgs. Good Seasons Italian Salad Dressing Mix
1 Can Green Chiles
1 Can Black Olives, sliced
2 C. Cheddar Cheese, shredded
2 C. Monterrey Jack Cheese, shredded
2 Med. Tomatoes, chopped
Fresh Cilantro

Directions:
Mix dressing according to package making sure to use Apple Cider Vinegar and Olive Oil. Combine remaining ingredients and mix with dressing. Refrigerate at least 1 hour before serving. Best served with Lime Tostitos.

Recipe Notes:
This recipe was shared by Tracey Krusenklaus who made it frequently for Sunday School gatherings.

LEMON COOKIES

Cookie Ingredients:
1 Box Lemon Cake Mix*
1 T Lemon Juice
1/3 C Oil
2 Eggs 

Preheat oven to 350°. Combine cookie ingredients and place in refrigerator to chill for at least 30 minutes. Roll into 1-inch balls and drop onto cookie sheet lined with parchment paper. Bake 8-1/2 minutes (do not over bake). Allow cookies to cool.

Glaze Ingredients:
2 C Powdered Sugar
4 T Lemon Juice

Combine glaze ingredients. Place in plastic zip bag and seal. Cut a tiny bit off one corner and drizzle over the cooled cookies. Allow glaze to dry prior to placing in container.

*Note: Preferred size of cake mix is 18.5 oz. However, cake mixes have shrunk over the years, so I add 1/3 C self-rising flour to cookie mixture. 

My cooking buddy, Pat Findley, found this recipe that copies a famous cookie in the Knoxville area. I have literally made hundreds of dozens of this cookie and there are rarely leftovers! In Pat's own words...these are the "best ever!!!"

BBQ RUB

Ingredients:

1 T Brown Sugar

1 T Chili Powder

1 T Cumin

1 T Garlic Salt

2 T Kosher Salt

1 T Onion Powder

1 T Paprika

1 tsp Black Pepper

1 tsp Cayenne Pepper

1 tsp White Pepper

Directions:

Combine all ingredients together and rub over pork butt, pork shoulder, ribs, etc. prior to placing in smoker. Unused portion can be saved in a jar in the pantry.

FAT BOMBS

CHOCOLATE PEANUT BUTTER FAT BOMB 
Ingredients:
3/4 C Coconut Oil, melted
2/3 C Crunchy Peanut Butter
8 T Salted Butter, melted
1/3 C Splenda
2 T Unsweetened Cocoa

Recipe Notes: 
Fat bomb recipes found on various low-carb sites - combined to come up with this recipe. Fat bombs are a great sweet treat for low-carb lifestyle, especially when extra "good" fats are needed!

CRACK SLAW

Ingredients:
1 lb. Ground Beef, browned with salt and pepper and drained
2 T Toasted Sesame Oil
2 Garlic Cloves, minced
3 Green Onions, sliced
14 oz. Coleslaw Mix*
2 T Soy Sauce
1 tsp White Vinegar
1/2 tsp Sriracha Sauce (or more to taste)
1/2 tsp Ground Ginger
1/2 tsp Splenda

Directions:
Heat sesame oil in pan and saute garlic, onions and slaw until cabbage cooked to desired tenderness (I like mine a little crunchy). Stir in soy sauce, vinegar, Sriracha sauce, ginger and Splenda and mix well. Add ground beef to cabbage mixture. Mix well and serve. Serve with additional Sriracha if desired.

*I also add additional chopped carrots, chopped peppers (green or red) and chopped zucchini for extra crunch.

Recipe Notes:
This is a popular low-carb recipe on different low-carb sites which I have tweaked to my own taste. The name "crack" slaw comes from it being so addictive!

LOW-CARB LOADED CAULIFLOWER

Ingredients:
1 Head Cauliflower
4 oz. Cream Cheese
1/2 Cup Sour Cream
4 T Butter
1/2 C Half & Half or Heavy Whipping Cream
1 C Shredded Cheddar Cheese
Bacon Bits, to taste
Salt & Pepper, to taste

Directions:
Cut cauliflower from stem and rough chop (pieces can be large). Cook in large pot of boiling water until soft. Drain and return to pot (I keep my pot on the stove eye that is turned off, but still gets the heat). Mash the cauliflower with a potato masher until fine. Add remaining ingredients and stir.

Option: You can place into a baking dish, add cheese and bake in a 350° oven until cheese is bubbly for a "twice baked" cauliflower dish.

Recipe Notes:
I have seen variations of this recipe on the internet and have tweaked to make my own. Every time I serve this dish, everyone is surprised to learn I used cauliflower instead of potatoes! Great low-carb dish!

LOW CARB PEANUT BUTTER PIE

Ingredients:

Crust 
1 Cup Crushed Pecans
4 T Butter, melted

Mix together and pour into pie plate. Put in freezer while making chocolate layer.

Chocolate Layer
2 T Butter
1 Sq. Unsweetened Chocolate
2 T Heavy Cream
1 tsp Vanilla
1/3 C Splenda

Melt butter and chocolate in microwave on low setting for approximately 2 minutes. Mix in cream and vanilla. Add Splenda. Pour over frozen pie crust and place back in freezer.

Peanut Butter Layer
5 T Simply Jif Peanut Butter (or store brand low carb peanut butter - I use Kroger brand)
4 oz. Cream Cheese, softened
1/3 C Splenda

Mix together with blender and spread over chocolate layer. Place back in freezer.

Chocolate Whipped Topping
1 C Cool Whip
1 tsp Vanilla
1 T Cocoa

Mix together and spread on top of pie. Refrigerate.


Cut pie into 12ths for a net carb count of 5.3 carbs per serving.

Recipe Notes:
This pie was made by Kelley Myers and brought to an office luncheon and was a big hit to us LC'ers. The pie is very rich so 1/12 of a pie is more than you think. Very delicious!

CRYSTEL'S BLACK BEAN & CORN SALSA

Ingredients:
1 Can White Shoe Peg Corn
1 Can Black Beans
1 Bundle Green Onions, chopped (only chop the TOPS of onions to put in salsa)
1 Package Feta Cheese, crumbled

Directions:
Drain and rinse corn and beans. Combine with chopped onions.

Dressing Ingredients:
1/3 C Red Wine Vinegar
1/3 C Sugar
1/3 C Olive Oil

Directions:
Stir together dressing ingredients and combine with above. Stir in Feta cheese. Marinate overnight for best flavor. Serve with Frita Scoops or Tortilla Scoops. 

Recipe Notes:
This recipe is an office favorite that Crystel Buchanan always made for various gatherings. Crystel passed away in April 2010 and is greatly missed. She was quite a character!

LEFTOVER THANKSGIVING TURKEY CABBAGE SOUP

Ingredients:
Onion, chopped fine
Celery, chopped fine 
Green Pepper, chopped fine
2 T Minced Garlic
Leftover Thanksgiving Turkey, shredded
1/2 Head Cabbage, chopped
2 Carrots, sliced
3 14.5 oz. Cans Diced Tomatoes, undrained
2 Cans Chicken Broth
1 Can Water (use tomato cans to rinse out flavors)
1 T Brown Sugar
1 tsp. Oregano
1 tsp. Thyme
Salt & Pepper, to taste

Directions:
Saute first four ingredients in olive oil in Dutch oven until tender. Add remaining ingredients. Bring to a boil. Cover and simmer approximately 30 minutes until cabbage and carrots are tender.

Recipe Notes:

This is a recipe I made up using leftover Thanksgiving turkey and leftover trinity (onion, celery, green pepper) so the amounts of those are unknown - just add to your taste. Very tasty and very low fat - should be a WW happy recipe!

MARINATED CHERRY TOMATOES

Ingredients:
4 C Cherry Tomatoes, halved

Dressing Ingredients:
1/4 C Extra Virgin Olive Oil
3 T Apple Cider Vinegar
1-1/2 tsp Splenda (or sugar if you prefer)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley

Directions:
In a small bowl, combine all dressing ingredients and whisk together. Pour over tomatoes and chill for several hours (preferably overnight) before serving. Mix well prior to serving.

Recipe Notes:

This recipe was created out of necessity because of the abundance of tomatoes we produced this year! Very tasty!