Who doesn’t love this dressing, and I found this copycat version at dessertnowdinnerlater.com
Here’s the click, this one sounds like a winner! ~ Jan
Recipe from Dessert Now Dinner Later website
This BBQ sauce is a secret family recipe from one of my best friends, but I won’t mention which friend since it’s a secret ;)
It’s tried and true, and super easy to make, I’ve adapted it for low carb...
1 bottle Heinz Low Sugar Ketchup
fill empty ketchup bottle 1/3 full with white vinegar after you empty it
2 Tbs Splenda (EZ-Sweetz) - I substituted Sugar Free Pineapple Syrup for the 2 Tbs. EZ-Sweetz and then added an extra 2 drops
Note: This wasn’t sweet enough, I added total of 8-10 drops of EZ-Sweetz.
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. oregano
Becky’s original recipe called for pineapple vinegar, this is an old recipe, and pineapple vinegar is no longer available commercially (you can Google and find it to make your own but it won’t be carb friendly) so I substituted 2 TBS. DaVinci Sugar Free Pineapple Syrup instead of the EZ-Sweetz and then added 2 drops EZ-Sweetz.
Simmer for 30 minutes and serve. Becky orginally made this to slather on ribs, but her family now uses it on chicken as well..
Update: This stuff is holy grail - oh my, it’s wonderful. I had to add more sweetener, total of 8-10 drops of EZ-Sweetz and it was perfect. Just keep tasting until t’s sweet enough. I just simmered this a few minutes, it was thick and yummy.
Hubby grilled chicken seasoned with Weber’s Kick’n Chicken Seasoning, and slathered this on at the end. Spicy, yummy sweet, salty chicken...
I made this today and it was over the top delicious. The difference is caramelized onions. You saute onions in bacon drippings and it takes away the hot, raw taste. This recipe is absolutely delicious. Thanks Pioneer Woman, you’ve done it again.
This is her recipe and below is her original link which you will want to look at for step by step directions.
This is a filling, awesome tasting soup, full of flavor, rich and robust, it’s a great soup for a blustery night. I make mine with Spicy Bob Evans Sausage, you can make it with Italian Sausage as well, I prefer it without cream, hubby likes his with cream.
And no, you don’t taste the pumpkin, it just gives the soup bulk and richness. It’s a great soup, trust me. ~ Jan
1 pound pork sausage I like Bob Evans Spicy, or you can use Italian Sausage
1/2 cup onion, chopped
1/4 pound fresh mushrooms sliced, or a can of mushrooms drained
2-3 large cloves of garlic, minced
15 ounce can pumpkin
4 cups chicken broth
1 Tablespoon of Italian Seasoning - I use a heaping tablespoon
1/2 cup heavy cream or just add cream to individual bowls
Salt and pepper, to taste
In a large pot, brown the sausage along with the onion, mushrooms, when almost browned, add garlic. i don’t add the garlic in earlier because it burns easily; drain fat. Add the pumpkin and broth. Cover and simmer 20-30 minutes.
Taste and add salt and pepper to taste.
After it simmers you can add 1/2 cup heavy cream and simmer for a few minutes longer, or, if you’re like me, I like it with just the broth, so I don’t add cream to the entire recipe, instead I put hubby’s soup in a bowl and stir in a couple of tablespoons of cream.
Makes 8 cups or 8 servings
Can be frozen
Carbs aren’t high in this soup, I would guestimate them to be 4-5 carbs per bowl depending on serving size.
I’m really excited about this low carb chocolate chip cookie from Cafe Delites because it’s made with almond flour and no coconut flour. I’m just not a fan of coconut flour, I don’t care for the taste at all. I’m going to split this with hubby for a warm dessert, can’t wait to try it.
You can grab the recipe from Cafe Delite’s site, here’s the link
Photo courtesy of Cafe Delites
I’ve tried so many recipes for low carb chili over the years and this is by far the best. It’s so yummy, you don’t even miss the beans.
1 lb. ground beef
1/2 lb. Bob Evans Spicy Sausage
1 medium onion
1 bell pepper (red or orange)
4 oz. cream cheese (1/2 brick)
1 can of Rotel Tomatoes
2 cans of petite diced tomatoes (I prefer the ones with green chiles)
1 pkt. Brooks Chili Mix Dry Seasoning
1 can drained and diced water chestnuts (optional) - I don’t add these
1 can Beef Broth
1-3 cups chopped cabbage (I use coleslaw mix) - just add however much cabbage you want
Variation: You can add one can of kidney beans, drained, or a half a can, or even a fourth of a can, just read the label for the carb count
Brown hamburger, onion and pepper. Stir in the three cans of tomatoes and cream cheese, cut cream cheese into small cubes so it melts easily and cook until it’s blended. Sometimes it’s necessary to whisk this mixture so that the cream cheese blends well and doesn’t appear curdled. Don’t just put all the ingredients in your crockpot and omit this step, you don’t want to end up with lumps of cream cheese when your chili is finished.
Put the rest of your ingredients in a crockpot, add the above ingredients and simmer on low all day or on high for 3-4 hours.
I don’t have a carb count for this, I would guestimate about 7-8 per bowl, this makes a large amount of chili.
Brush both sides of low carb tortillas lightly with olive oil or just spray with Pam, add a little sea salt or taco seasoning, bake on oven rack at 350, watching carefully and turning often until brown and crispy
I made this chili, used an entire bag of coleslaw mix, 2 cans of beef broth because I used so much cabbage and I forgot the cream cheese. I liked it even better this way, it tasted more like my original chili recipe. I used a can of Rotel and 2 cans of diced tomatoes. I may also add a can of green chiles to this...