Apple Cobbler

 

Fresh Apples make a great apple cobbler here is a delicious recipe good topped with ice cream or just cream.

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12 Servings

What you need:

7 to 8 large (9 cups) tart cooking apples, peeled, cored, sliced 1/4 inch

1/4 cup sugar

1/2 teaspoon ground cinnamon

 Topping:

2 cups all-purpose flour

3/4 cup sugar

2 large Eggs

2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

2/3 cup Butter, melted

 

Ice cream, if desired

 How to make it:

Heat oven to 350°F.

Place sliced apples into ungreased 13x9-inch baking dish.

Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl; sprinkle over apples.

Combine flour, 3/4 cup sugar, eggs, baking powder, 1 teaspoon cinnamon and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake 45-55 minutes or until lightly browned and apples are tender.

Serve warm or at room temperature with vanilla ice cream, if desired.

Roasted Garlic Cheese Dip

 

This combination of four cheeses, herbs, and garlic make this a delicious hot dip. Dominos has nothing like this, it's so good.

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Yield: Serves 4

What you need:

1 head garlic

2 Tbsp olive oil

11 oz mozzarella cheese, shredded

8 oz provolone cheese, shredded

¼ cup freshly grated parmesan cheese

4 oz havarti cheese, shredded

12 oz cream cheese

1 Tbsp oregano

¼ cup fresh basil, chopped

½ tsp onion powder

Pinch of red pepper flakes

Fresh cracked pepper

 

How to make it:

Preheat oven to 400 degrees. Peel garlic and place garlic cloves on a lined baking sheet. Drizzle olive oil over the garlic and tomatoes and gently shake the pan to make sure everything gets coated evenly in oil. Place baking sheet in oven and roast the garlic for 20-25 minutes. Remove from oven and set aside.

Combine 8 oz of the mozzarella with all of the provolone, parmesan, havarti, and cream cheese in a medium bowl. Once the garlic has cooled, smash each clove with the side of a knife to turn it into a sort of paste. Add the garlic, herbs, and tomatoes to the bowl of cheeses. Stir to combine.

Turn oven down to 350

Lightly butter an oven safe dish (I used a round Pyrex that holds about 1 ½ quarts). Add the cheese mixture to the oven safe dish and sprinkle with the remaining mozzarella cheese. Bake for 30 minutes until the top is golden and the dip is bubbling.

Serve immediately with toasted bread or chips. Also try my Pepperoni Stuffers

Notes: You can substitute flavors of shredded cheese for individual tastes. We use many different cheese combinations.

Zucchini Pizza Bites

This is one of my favorite ways to eat Zucchini these days, they are so good, you will get the kids to eat their veggies with these delicious mini veggie pizzas. Top with your favorite pizza toppings.

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What you Need:

2 large zucchini

½ cup low carb pizza or tomato sauce

1 teaspoon oregano

2 cups mozzarella cheese

¼ cup parmesan cheese

pizza toppings as desired

How to Make them;

Preheat oven to 450°F. Line a baking pan with foil and set aside.

Slice Zucchini ¼" thick and arrange on prepared baking sheet. Bake about 5 min to cook first.

Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.

Bake 5 min or until zucchini is tender. Broil 5 min or until cheese is bubbly and melted.

Crockpot Meatballs with Grape Jelly Sauce

Sweet and savory meatballs and they are super easy to make, oh so good, you will get asked to bring these often.

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16 servings

What you Need:

1 (32 ounce) bag frozen fully-cooked meatballs (see notes to make meatballs from scratch)
12 ounces chili sauce
10 ounces grape jelly

How to make it:

To sauce the meatballs in a slow cooker:

Add frozen meatballs to crockpot. Add chili sauce and grape jelly. Cover and cook for up to 2 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.

To sauce the meatballs on the stovetop:

Add meatballs to saucepan. Add chili sauce and grape jelly. Cover and simmer over medium heat until the sauce is hot, about 10 minutes. 

CALORIES 220

Glazed Lemon Blueberry Bread

 

Fresh Moist delicious Glazed Lemon Blueberry is divine. So tasty makes a great dessert or breakfast loaf. 

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What you Need:

Bread

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

2 teaspoons vanilla

1 cup sour cream or plain yogurt

Grated peel and juice of 1 lemon

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup fresh blueberries

Glaze

 1 cup powdered sugar

2 teaspoons whipping cream or milk

1 teaspoon lemon extract

 

How to Make it:

 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.

 In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder. Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.

 Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.

 In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

Creamy Rotini

 

Delicious pasta and meat made with two types of sauce, a white sauce and a meat sauce with ground beef and Italian sausage, lots of cheese and rotini pasta.

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8 Servings

CALORIES

1074 kcal

INGREDIENTS

 

For the Meat Sauce

1 pound ground beef

1 pound ground Italian sausage

1 onion, diced

1 teaspoon garlic powder

1 teaspoon slap ya mama

1 teaspoon black pepper

½ teaspoon red pepper flakes

(2) 15 ounce cans tomato sauce

12 ounce can tomato paste

1 teaspoon oregano

1 teaspoon basil

For the Creamy White Sauce

½ cup butter

1 tablespoon flour

16 ounce heavy cream

6 ounce shredded Parmesan cheese

Salt and pepper, to taste

½ cup pasta water

16 ounce box Rotini pasta(any pasta will work)

2 cups mozzarella cheese, shredded

How to Make it:

Preheat oven to 350° and spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.

Bring a large pot of water to a boil and cook pasta per package directions for al dente. Reserve ½ cup of pasta water, then drain pasta and set aside.

In a large skillet or frying pan, over medium high heat, cook ground beef, Italian sausage and onions until meat is not longer pink and onions are tender. Drain and return to pan.

Sprinkle with seasonings, stir.

Pour tomato sauce and tomato paste into the meat mixture. Stir to combine, cover and let simmer, stirring occasionally.

In a medium saucepan, over medium heat, melt butter and then stir in flour.

Pour heavy whipping cream and stir until combine.

Add Parmesan cheese, stir until melted and add salt and pepper.

Add pasta water to cheese sauce, stir.

Add cooked pasta to cheese sauce, stir to combine.

Pour pasta and cheese sauce into prepared baking dish followed by ground beef mixture on top.

Sprinkle with shredded cheese and bake uncovered for 20 minutes or until the cheese is hot and bubbly.

Serve with a side salad and garlic bread.

 

Calories: 1074kcal

Chaffles with just 2 Ingredients

 

#keto #cooking #chaffles #easyrecipes #breakfast #lunch #brunch #dinner #snacks

What is a Chaffle? It is a waffle made with just cheese and eggs

This is the original chaffle recipe, with just eggs and cheese. These are super easy, you can use any waffle maker. They taste so good and you can use them for bread when making sandwiches as well.

Cheese – Any shredded cheese will work here. Mozzarella is used most often because it has the most neutral flavor, but cheddar is also common. For savory versions, any other cheese from the keto cheese list will work great. Some chaffle recipes (such as the pumpkin and jalapeno popper versions below) also have cream cheese added, but I recommend this only in addition to shredded cheese, not instead of it, because the shredded cheese is what creates the crispy texture.

Eggs – The ratio is one large egg for every 1/2 cup cheese.

CHEESE TIP: If you want your cheese waffle to have a more uniform in texture, use finely shredded cheese instead of regular shredded mozzarella. I usually have regular on hand, so that’s what I used and it was still delicious!           

 Preheat. You want your waffle iron hot, so that when the batter hits the pan, it starts cooking right away and makes a crisp exterior. (See my guide below on which waffle maker to use.)

Gather ingredients. The basic ingredients are eggs and cheese

Keto Chaffle Waffle Ingredients

 1 egg
 ½ cup mozzarella cheese
 2 tablespoons almond flour
½ teaspoon baking powder

Preheat waffle maker to medium high heat.

Whisk together egg, mozzarella cheese, almond flour, and baking powder

Pour chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3-5 minutes or until waffle is golden brown and set.

Remove chaffle from the waffle maker and serve.

Chaffle toppings and variations

There are various toppings and flavor combinations you can add to your a basic chaffle recipe. Serve with a glass of almond milk and you are ready for breakfast! Here are a few popular chaffle topping ideas:

Chaffle pizza – after your keto chaffle is done cooking, top it with 1 teaspoon of marinara sauce, sprinkle of cheese and pepperoni. Broil in the oven until cheese is melted and bubbly

Butter

Sugar Free Syrup – my favorite keto approved syrup is by ChocZero. They have many flavors to choose from. Maple Vanilla is my favorite.

Whipped Cream

Raspberries, Strawberries, Blackberries, Blueberries

Almond butter or other nut butters, like peanut butter

Cream cheese with Everything But the Bagel Seasoning

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