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!