COFFEE- is enjoyed with DaVinci 0carb 0 caloie flavoring, and a dash of cream
Hot Apple Cider- Bigelow Apple Cider tea, with a dash of splenda.. Just like the real thing <3
Whipped Cream
Simply Whisk together with a hand mixer- Heavy whipping cream, splenda (and optional-Any flavor DaVinici Sugar free syrup)
Cranberry Jalapeno relish
*~*
1 pound cranberries (Cover the pot.. these bad boys Pop like popcorn..you don't wanna get any of the hot juices on you or in your eye -.0 *ouch*
3/4Cup DaVinici's Sugar Free Pineapple Syrup
2Tbs Lemon Juice
1/4 cup minced yellow onion
2 jalapeno peppers finely chopped ( I add the peppers and onion together and mince in the food processor)
1/2 to 1Cup of Splenda.... depending on your preference
1Tbs Orange zest
2/3C Sugar free Orange Marmalade
1-2Tbs Minced garlic depending on your taste preference
Add Pineapple Syrup,lemon juice,orange zest,minced garlic,sugar free orange marmalade,onion and peppers to a Large pot with a lid.... bring to boil... Add Cranberries, stir well, cover with lid, and simmer until cranberries are soft... gradually add Splenda,1/2C at a time... tasting and stirring every 10 minutes as the flavors will Gradually incorporate with eachother... remember!--- You can ALWAYS add more, much harder to Take away ingredients ;) Once you have the desired taste, allow to simmer covered on VERY low heat for another ten minutes... remove from heat, allow to cool, then cover and refrigerate. Serve as a side to Poultry and shrimp :D
*I usually cook mine for about an hr. The final product should have the consistancy of stew .... as it cools, it will thicken.
*Mashed Turnips with Sour Cream and Chives
You will need:
1 medium White turnip (the color ironically is purple and white) lol!!! DO NOT use wax turnips. They have a little more starch
1/2 to 1Cup Sour Cream
1/3Cup Minced Fresh Chives
Chicken Boullion Cube
salt and pepper to taste
Butter (if you like ur "taters" buttery ;)
Bring a medium pot of water to boil... add a Chicken Boulion Cube
Using a peeler (or knife) remove the skin off of the turnip.
Dice the turnip and add to the water.
Boil until tender
Drain VERY VERY VERY well. the water they still have, the messier they will be. I let mine sit in a collander in the sink for 15 minutes... then transfer to paper towels, and squeeze out excess water. IT'S WORTH IT!<3
Once the excess water is gone, Transfer turnips to a medium bowl, add sour cream,salt,pepper and chives. I find it easier to use a Hand mixer- Blend everything together... to your desired texture. YUM!
*Cornbread~ish stuffing with sausage and spices*
I'm not gonna lie.. this dish took me a WHILE to make, but in the end, it was SO WORTH IT!
First step-MAKE YOUR "CORNBREAD"
*Note... this is seasoned to coordinate the flavor of the stuffing.
Ingredients-
3 1/2oz Almonds (Ground finely in a food processor-also called almond flour)
1.5oz Melted butter
2 Lage Eggs
1/2tsp baking powder
1/4tsp salt
1/4C Splenda
1tsp ground sage
1/4tsp celery salt
whisk eggs, add melted butter, then add the rest of the ingredients with egg and butter mixture. Spray a 6 inch microwave safe plastic container with cooking spray..and pour batter into it. Microwave for 2 minutes on high power. Let sit for 5 minutes..
NEXT STEP
PreHeat oven to 450*F. Remove cornbread from container. Cut it into 1 inch cubes. spray a cookie sheet with butter spray... place cubed corn bread on cookie sheet. spray the cubes with cooking spray (so they brown up nicely) then sprinkle generously with salt pepper and ground sage. Bake about 10minutes. Keeping a Watchful eye on them so they do not burn. take out of the oven, turn them over, and bake again for another 10-15 minutes, until well browned. They should be look almost like a cube of toast. When finished, remove from the oven, and set aside.
Preheat oven to 350*F
Next Step...
Meat mixture
You will need:
2 pounds Hot italian sausage
1 pound white mushrooms mushrooms
3 ribs celery
1 chopped onion
3 tsp dried sage
2 tsp Poultry Seasoning
1/2 teaspoon pepper
1 1/2 cup grated Parmesan cheese
4 eggs
reserved cornbread cubes
FIRST- remove the casings from the sausage. In a heated,oiled skillet, add sausage meat and allow to brown. While it's cooking.... gather your veggies!
Next-
Add your veggies to the food processor (or mince finely with a sharp knife if you don't have a food processor) Transfer your finely chopped veggies to a Large bowl, add the 4 eggs,mix well...set aside.
Sausage- Drain the grease from the pan, and either fine mince with a knife, OR put it in the food processor, and grind to very fine bits. Add the sausage to the veggie and egg mixture. Add the Parmesan cheese and spices... stir in the cornbread cubes. Mix well. Pour stuffing into a greased baking pan, and bake in a 350*F oven for 30 minutes.
SUGAR FREE LOW CARB CRUSTLESS PUMPKIN PIE SOOOOO MOIST AND ABSOLUTELY DELICIOUS!
You will need:
3/4 cup Splenda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1tsp teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1/4C Heavy Cream
*Optional, but adds a devine flavor*--> 1/4C DaVinci's Sugar free vanilla syrup
Directions
MIX splenda,cinnamon,saltground ginger, and ground cloves and heavy cream with the pumpkin. If you have Sugar free Vanilla syrup, add that too! ;)if not, it's ok. This is usually when my 5yr old and i taste test :p If it's too salty, add tsp at a time of splenda until your desired sweetness.
Pour mixture into a greased pie plate.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
CHOCOLATE CHIP COOKIES!
you will need
1 1/2Cups Almond Flour (blanched almonds processed finely in processor)
1 tsp. baking soda
1 bag Hershey's Sugar Free Dark Chocolate mini bars chopped
1 egg
1/4Cup Sugar free Vanilla Syrup (DaVinci's)
1/4Cup Splenda
1/4 stick of butter, melted
Preheat oven to 350*F
Process the Almonds to an almost flour consistency. *NOTE* I have made this recipe using both blanched and unblanched almonds. I HIGHLY recommend using Blanched (The brown skin removed on the almonds) it makes for a much prettier cookie, and grinds up much easier and finer in the food processor)
Next-transfer the almond flour to a bowl, and add the dry ingredients to it. mix well. Add the remaining ingredients. Allow to sit for a few minutes to "thicken up" a bit.
Then- drop dough (will be wet and sticky) by the spoonfull onto a Greased cookie sheet (I cover my cookie sheets with tin foil, then spray with cooking spray). A Traditional cookie sheet will hold 12 cookies... this recipe generally yields 24 cookies total :) Put in the oven, and bake for about 15-20 minutes. Remove from oven when they are a golden brown. Transfer to a cooling rack..allow to cool and ENJOY! *************BUT REMEMBER... they are made with SUGAR FREE CHOCOLATE AND NUTS!... anyone sensitive to nuts/sugar free candy should be careful as too many can have a laxative effect ;)
More recipes to come... for now, i'm Hungry after reliving the memories of Thanksgiving haha. I'm gonna make some bbq sauce and toss in a crock pot with some chicken... I'll be back to post MANY more recipes. PLease lemme know if you make any of these listed above. I hope you enjoy :D xoxoxo Happy Nomminz xoxoxox
jenniLynn
