Caramel Apples

Ingredients

• 1 cup butter ( no substitutes)
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1 (14 ounce) cans sweetened condensed milk
• 2 teaspoons vanilla
• 8 -10 wooden sticks
• 8 -10 medium tart apples

Directions

1. Insert 1 wooden stick into each apple.
2. In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
3. Cook and stir until a candy thermometer reads 248 degrees (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees.
4. Remove from heat; stir in vanilla.
5. Dip each apple into hot caramel mixture; turn to coat.
6. Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
7. Set on generously buttered wax paper to cool (make certain to generously butter the paper).
8. Note: if making a double recipe make two recipes in two separate pots.

Low Carb Peanut Butter Cookies

Ingredients

• 1 cup peanut butter
• 1 cup sugar substitute
• 1 egg
• 1 teaspoon vanilla

Directions

1. mix ingredients in a small bowl.
2. drop by rounded teaspoons onto cookie sheet.
3. bake at 350 degrees for 12 minutes or until set.

Keto Cheesecake

Ingredients

• • 3 8 oz. packages of cream cheese
• • 1 cup of artificial sweetener
• • 1 teaspoons vanilla
• • ⅓ cup sour cream
• • 4 eggs

1. Preheat oven to 350. Beat cream cheese until fluffy, about 3 minutes. Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
2. Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg.
3. Lightly grease the sides of a 9" spring-form pan and put the spring-form on a baking sheet. Pour in the filling. Bake for 50-55 minutes or until puffy and lightly brown around the edges.
4. Let cool for about 1-2 hours on wire rack. Cover, chill for at least 4 hours.

Serving size: 1 Slice (Total recipe makes 10 servings)
Protein 6.64g, Cals 278, Fat 26.70g, Carbs 3.31g, Fiber 0.00g — NET CARBS: 3.31g

Cheesy Cauliflower Soup (Low Carb)

Ingredients

• 2 pints of chicken or meat stock
• 1 large cauliflower
• 7 oz  heavy cream
• 3.5 oz cheddar or Velveeta
• 2 cloves of garlic (optional)
• Coarsely ground pepper
• Salt to taste

Instructions

1.    Heat up the chicken stock

2.    Chop up cauliflower and garlic (if using) into small bits

3.    Add chopped cauliflower and garlic to stock

4.    Simmer for 10-15 minutes, until cauliflower is very soft

5.    Add heavy cream and grated cheddar or Velveeta

6.    Season with salt, pepper to taste

7.    Enjoy!

Nutritional information

Serving size: 1 bowl (1/6 of the soup made using the amounts above)

Per serving: 290 calories, 4g net carbs, 25g fat, 10g protein

Halloween Swamp Dip

Ingredients

• 1/4 cup butter
• 1 cup onion, chopped
• 1 small red bell pepper, chopped
• 1 tablespoon garlic, finely chopped
• 2 tablespoons flour
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/2 cup feta cheese
• 1 teaspoon italian seasoning
• 1/4 cup plain yogurt
• 1 (10 ounce) packages spinach leaves, stems removed, cut into thin strips
• 1/8 teaspoon hot pepper sauce
• salt
• pepper

Directions

1. Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic.
2. Cook over medium heat, stirring occasionally, until onion is softened.
3. Stir in flour; continue cooking 1 minute.
4. Add broth and whipping cream.
5. Continue cooking, stirring with wire whisk, until mixture is thickened.
6. Stir in cheese, seasoning, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through.
7. Remove from heat.
8. Season with salt and pepper to taste.
9. Serve warm with crackers, bread slices or assorted vegetable sticks.

Salted Caramel Popcorn Bars

Ingredients

•   No-Stick Cooking Spray
• 1 bag (76.3 g each)  Salted Microwave Popcorn
• 40 small pretzel twists, coarsely broken (40 twists = 1 cup broken pieces)
• 2 tablespoons unsalted butter
• 20 caramels (from 11-oz pkg), unwrapped
• 1 tablespoon water
• 1/8 teaspoon salt
• 3 cups miniature marshmallows
• 1/4 cup  Crunchy Peanut Butter

 

Directions

1. Spray large bowl, rubber spatula and 13x9-inch baking dish with cooking spray. Prepare popcorn according to package directions. Remove all unpopped kernels and place popped corn in large bowl. Add pretzel pieces to bowl.
2. Melt butter over medium heat in medium saucepan; add caramels, water and salt. Heat 5 minutes or until caramels melt completely, stirring occasionally. Add marshmallows and peanut butter; heat 1 to 2 minutes more, stirring until blended.
3. Pour caramel mixture over popcorn mixture. Toss with rubber spatula to coat. Press into baking dish; cool completely. Cut into 24 bars.

Slow-Cooker Cheeseburger Soup

Ingredients

2

lb ground beef

4

cups chopped onions (3 to 4 medium)

2

cans (28 oz each) organic fire roasted diced tomatoes, undrained

1/2

cup steak sauce

16

oz American cheese loaf, cut into cubes

1

bag (22 oz) frozen waffle fries

2

cups shredded lettuce

Directions

1. Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until brown; drain.
2. In slow cooker, mix beef, onions, tomatoes and steak sauce. Cover and cook on Low heat setting 8 hours, or on High heat setting 4 hours.
3. Stir in cheese; cover and set slow cooker to Warm heat setting. Stir occasionally while fries cook.
4. Make waffle fries as directed on package.
5. Serve soup topped with lettuce and waffle fries.
6. To freeze: Store soup in quart-size resealable freezer plastic bags. Label, and freeze lying flat. To reheat: Defrost overnight in refrigerator, or in microwavable bowl on Defrost setting in microwave, stirring often. Then microwave uncovered on High 4 to 6 minutes or to 165°F. Serve with freshly cooked waffle fries and shredded lettuce.

Pina Colada Crunch Cake

Ingredients

16  granola bars Oats and Honey, crushed

1/3 cup toasted coconut

1/2 cup butter, melted

2/3 cup sugar

2 (8 oz.) blocks cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 ( 3.4 oz.) package coconut cream pudding mix

1 (8 oz.) container extra creamy whipped topping

1 (8 oz.) can crushed pineapple

Nonstick spray

Directions

• In a large bowl, stir together crushed granola bars, toasted coconut, melted butter and sugar until well mixed.
• Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick spray.
• In a stand mixer, beat together cream cheese, sweetened condensed milk, pudding mix and whipped topping until smooth. Fold in the pineapple, mixing well.
• Spread whipped mixture on top of crust. Top with remaining granola bar mixture.
• Cover with plastic wrap and freeze until firm, about 4-6 hours. To serve, slice and share.

Corn Chowder (Crock Pot)

Ingredients

• 6 slices bacon, sliced
• 1/2 cup onion, chopped
• 2 cups potatoes, diced, peeled
• 20 ounces frozen whole kernel corn, broken apart
• 16 ounces cream-style corn
• 1 tablespoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 cup water

Directions

1. In skillet or microwave, fry bacon until crisp; remove and reserve.
2. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.
3. Combine all ingredients in Crock pot. Stir well.
4. Cover and cook on LOW setting for 6 - 7 hours.

**Baked Garlic Brown Sugar Chicken**

This is definitely a keeper!!!

Ingredients:
4 boneless skinless chicken breasts...
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Instructions:
Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes

Chocolate Halloween Mice

Ingredients

4 (1 ounce) semi-sweet chocolate baking squares
1/3 cup sour cream
1 cup chocolate wafer, finely crushed
1/3 cup additional chocolate wafer, finely crumbled ( for dark mice)
1/3 cup confectioners' sugar ( for white mice)
24 silver dragees ( small silver, edible balls for eyes)
24 sliced almonds ( for ears)
12 licorice, strings ( for tails)

Directions

Melt the chocolate, and combine with sour cream. Stir in 1 cup of the chocolate wafer crumbs. Mix well. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice).
On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours until firm.

Yummy Crunchy Apple Pie

Ingredients

For Pie

• pastry for single-crust pie
• 1/2 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon salt
• 6 cups thinly sliced peeled apples ( 1/2 Macintosh, 1/2 Granny Smith)

Crumb Topping

• 2/3 cup packed brown sugar
• 1/2 cup flour
• 3/4 cup quick-cooking rolled oats
• 1/2 cup butter
• 1/4 cup toasted pecans, chopped

Directions

1. Use foil on bottom of oven rather than a cookie sheet under pie pan.
2. Prepare pastry for single-crust pie.
3. Place in pie plate and trim and crimp the edge; refrigerate 30 minute loosely covered with plastic wrap.
4. In a large mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, allspice, and salt.
5. Add apple slices and gently toss until they are coated well.
6. Transfer mixture to pie.
7. FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
8. Using a pastry blender, cut in the butter until topping resembles coarse crumbs.

9. Sprinkle over apple mixture in pie.
10. To prevent over-browning while baking, cover edge of pie with foil.
11. Bake at 375 degrees Fahrenheit for 25 minutes.
12. Remove foil and bake 25 to 30 minutes more, or until top is golden.
13. Remove from oven.
14. Cool on wire rack about an hour and serve!

Blue Cheese Steak

Ingredients

• 4 beef steaks ( 3/4 inch thick-rib-eye, t-bone, whatever you have)
• 1/2 cup crumbled blue cheese
• salt, to taste
• pepper, to taste
• butter or oil, to taste

Directions

1. Fire up your frying pan to high heat, or get the grill ready.
2. Sprinkle steaks with salt and pepper to taste.
3. Toss a dab of butter in the pan (or a spritz of oil).
4. Place steaks on the hot pan; grill 3 minutes; turn.
5. Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
6. Remove meat from heat, let stand a few minutes.
7. Serve with oven-roasted potato wedges or whole baked potatoes.
8. OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.

Crock Pot Buffalo Chicken Dip

"This recipe is great for parties! I haven't had a person yet who doesn't enjoy it."

Ingredients

• 2 (10 ounce) cans chicken
• 2 (8 ounce) packets cream cheese
• 3/4 cup hot sauce ( I use Frank's)
• 1 cup ranch dressing
• 2 cups mild cheddar cheese
• 2 loaves baguette

Directions

1. Drain canned chicken and put in medium sauce pan.
2. Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce.
3. Add cream cheese and stir until blended thoroughly.
4. Add ranch dressing and mix.
5. Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
6. Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
7. I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.

Mexican Chicken Tortilla Soup

Ingredients

• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast, cut into 1 in. pieces
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 minced chipotle chiles in adobo (7 oz. can) or 1 (4 ounce) cans green chilies
• 1 (8 ounce) cans diced tomatoes with green chilies
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth or 2 (14 1/2 ounce) cans water
• 1 cup frozen corn
• 1/2 cup choppen fresh cilantro
• 4 cups baked corn tortilla chips

Directions

1. Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
2. Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
3. Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
4. Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
5. To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.

Easy Crock Pot Teriyaki Chicken

Ingredients

• 6 -8 skinless chicken thighs
• 1/2 cup low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons grated fresh ginger
• 2 garlic cloves, minced

Directions

1. Wash and dry chicken. Place in slow cooker.
2. Combine remaining ingredients. Pour over chicken.Cover. Cook on high 1 hours Reduce heat to low, cook 6-7 hours. (Again, I wanted to start this in the morning and have it for dinner that evening, so I cooked it only on low for about 9 hrs and it turned out perfectly--fall off the bone tender. I think you can adjust times as you see fit.).

Kitty Litter Cake

Ingredients

• 1 (18 ounce) boxes spice cake mix or 1 (18 ounce) boxes German chocolate cake mix
• 3 eggs ( or as called for by your cake mix)
• 1/3 cup oil ( or as called for by your cake mix)
• 1 1/3 cups water ( or as called for by your cake mix)
• 1 (18 ounce) boxes white cake mix
• 3 eggs ( or as called for by your cake mix)
• 1/3 cup oil ( or as called for by your cake mix)
• 1 1/3 cups water ( or as called for by your cake mix)
• 1 (6 ounce) boxes vanilla instant pudding mix
• 1 (18 ounce) packages vanilla sandwich cookies
• green food coloring
• 12 small Tootsie Rolls
• 1 new kitty litter box
• 1 new kitty litter box
• 1 Pooper Scooper

Directions

1. Prepare cake mixes and bake according to box directions (any size pan). Prepare pudding, chill until ready to assemble. Crumble sandwich cookies in small batches in food processor, scraping often.
2. Set aside all but 1/4 cup.
3. To the 1/4 cup of crumbs, add a few drops of green food coloring and mix using fork or shake in a jar.
4. When cakes are cooled to room temp, crumble into a large bowl.
5. Toss with half the remaining cookie crumbs and chilled pudding.
6. You probably won't need all the pudding, mix the cake and "feel" it, you don't want it soggy, just moist; ge ntly combine. Line litter box.

7. Put mixture into box.
8. Put 3 unwrapped tootsie rolls in microwave safe dish and heat until softened.
9. Shape ends so they are no longer blunt, curving slightly.
10. Repeat with 3 more tootsie rolls and bury in cake mixture. Sprinkle the other half of cookie crumbs over top.
11. Scatter green crumbles lightly over top (chlorophyll in cat litter). Heat 3 tootsie rolls in microwave until almost melted.
12. Scrape them on top of the cake and sprinkle with cookie crumbs.
13. Spread remaining tootsie rolls over top; take one and heat until pliable, hang over side of litter box, sprinkle with cookie crumbs.

Kung Pao Shrimp

Ingredients:
1 ½ lbs medium peeled and deveined shrimp
1 tablespoon dry sherry
1 tablespoon cornstarch
½ teaspoon salt
1/8 teaspoon ground white pepper
oil (for frying)
4 small red dried hot chili peppers
½ cup unsalted peanuts
1 teaspoon garlic (minced)
1 teaspoon ginger (minced)
2 green onions (sliced)

Sauce-
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon dry sherry
3 tablespoons chicken broth
2 teaspoons sugar
2 teaspoons cornstarch

Cooking Instructions:

Step 1: in a bowl combine sherry, cornstarch salt and pepper. Mix well. Add shrimp and stir to coat. Let marinate in the refrigerator for at least 15 minutes.

Step 2: In another bowl combine all sauce ingredients, mix well, cover and refrigerate until needed.

Step 3: Heat the wok to medium heat, all a tablespoon of oil and add dried chilies and stir fry until the pepper began to char (just starting to turn black but do not completely char them). Remove from pan and set aside.

Step 4: Add a tiny bit more oil. Add garlic and ginger stir fry for 15 seconds. Add shrimp and stir fry until shrimp turn pink (about 2 minutes)

Step 5: Add peppers, peanuts and green onions to the pan. Increase the heat and pour the sauce into the pan and stir until thickened and bubbly. Serve with white rice.

(Makes 2 Servings)