Gooey Ham and Cheese

My mother used to make this spread, and used it to fill finger rolls--little rolls like half-size hot dog buns, with some kind of seeds sprinkled on top. She called them Gooey Buns, and made them for teas, luncheons, showers, and by the dozens for church youth group activities. I have adapted them for the low carb life style.

1 can Spam, grated
1 lb. sharp cheddar cheese, grated
1/2 cup or more salad olives with pimentos, grated
1 tsp. garlic powder
1/2 tsp. dry mustard
ground pepper to taste
1 stick butter
1 pkg. pork rinds, plain or flavored (I like the barbecue flavor)

Melt the butter and add the seasonings.
Grate the cheese, Spam, and olives, or use your food processor. The result should be rough, not a smooth paste, so don't overprocess.
Combine with the seasoned butter and mix well.
Cover a plate with a layer of pork rinds and then a layer of the mixture.
Broil until the cheese is melted and bubbly.
Serve hot.

Another way to use this mixture is in an omelet--yum!

If your kids are not low carbing, fill some hot dog buns with the mixture and bake in a hot oven until the cheese is melted and bubbly.

Toasted Pecan Chocolate Swirl Cheesecake

6 oz (1 1/2 cups) pecan halves, chopped
2 Tbsp butter, softened
1 envelope unflavoured gelatin
1 cup cold water, divided
2 pkgs (8 oz each) cream cheese, softened
1 tsp vanilla extract
2 oz unsweetened chocolate, melted and cooled
Fresh berries and pecans, optional
12 pkts Splends

Preheat oven to 400.
Butter 9" springform pan.
In medium bowl combine pecans, 6 packets AS and butter.
With hands, press pecan mixture into bottom and 1" up sides of pan.
Bake until golden, 10 minutes.
Let cool completely.
In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute.
Stir over low heat until gelatin is dissolved.
With mixture on high speed beat cream cheese and remaining AS until smooth.
Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. Reserve 1 cup cream cheese mixture.
Pour remaining cream cheese mixture into crust.
Place reserved cream cheese mixture back in mixing bowl.
With mixer on low, gradually beat chocolate into cheese mixture.
Dollop chocolate mixture on top of cheesecake; swirl with knife.
Chill 3 hours.
Garnish with berries and pecans, if desired.
Makes 8 servings; 8 g. carbs per serving.

DESIGNER PROTEIN BARS

7 scoops Designer Protein (available from GNC), Chocolate flavor (2 1/3 cups) 122.5 P, 10.5 C
1/2 cup melted butter
4 oz cream cheese, 8P, 4C
1/2 cup walnuts, 10P, 5C

**My note: these are not very sweet, so add some Splenda or other sweetener to taste if you want them sweet.

Melt butter and cream cheese.
Mix in Designer Protein. This will be pretty stiff.
Stir in the walnuts.
Press in bread pan, refrigerate, cut into 8 servings, wrap individually and store in refrig.
(**helps to spray hands with Pam and I also spray the pan) I
have made some changes that you may or may not want to try: I use a 7 cup Rubbermaid 'save N serve' container, spray with pam, chill, cut into bars about 1 1/4" wide by 2 1/2 to 3" long and approx. 1/2" thick.
I get more than 8 and have not figured the carb count for each bar. They are plenty big and very filling. I also sometimes use 2 oz of sunflower seeds (6 carbs) instead of the walnuts.
I spray my container and hands with Pam to prevent possible sticking.
I chill, cut the bars, place on a tray and quick freeze, then return them to the original container and store in the freezer.
The bars thaw very fast when I'm ready to eat and actually are good partly frozen too.
I have experimented with plain Designer Protein Powder and added Maple and walnuts and they were very good. Carb count for the original recipe of 8 bars: total Protein 140.5, Protein per bar 17.5, Total carbs 19.5, carbs per bar 2.43. From Dottie.
P= protein; C=carb.

Desserts

Desserts are special treats for special occasions. They help us stay on track when we need a lift, but they are not the centerpiece of our way of eating.Most of these desserts contain some form of artificial sweetener. If you are sensitive to AS, please take this into consideration. AS has also been blamed by some people for causing stalls in weight loss.

Sugar Twin and Splenda are both heat-stable, as is Stevia; Equal is not. Those of you who live in Canada may find Sugar Twin made with cyclamates, in either white or brown sugar substitute; this product is not available currently in the United States.

If you choose to substitute a different AS for the one named in a recipe, your results may vary. You may need to adjust the proportions to achieve the desired sweetness. You may find that combining two different forms of AS will give a better flavor than simply increasing the amount used.

Cucumber Sour Cream Salad

3 cucumbers, thinly sliced
2 tablespoons chopped fresh chives
1 cup sour cream
9 slices bacon, cooked crisp and crumbled
pepper to taste

Place the cucumbers in a bowl.
Mix chives, sour cream, and pepper together and pour over cucumber slices.
DO NOT SALT!
Refrigerate several hours.
Just before serving, add salt to taste.
Pile cucumber mixture on torn lettuce leaves and sprinkle with crumbled bacon.
Serves 6 @ approximately 2.6 grams of carbohydrate per serving.

Mixed Greens with Warm Bacon Dressing

My great-grandmother loved wilted lettuce with hot bacon grease poured over it. She said it was so good, she "could eat it with both hands." I think of her when I think of this recipe:

1 1/2 ounce sliced slab bacon, cut into 1 inch pieces
1 leek (white part only) halved lengthwise, washed will and thinly sliced crosswise
3 Tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
5 cups torn assorted lettuce leaves (such as Boston, romaine, and red leaf, washed and spun dry)
1 medium yellow pepper sliced
1 medium red pepper sliced

Saute the bacon in a heavy skillet over medium-high heat, stirring for about 2 to 3 minutes, until golden brown.
Add the leeks to the skillet and saute, stirring, for about 4 minutes.
Turn the heat to medium low, add the oil, vinegar, salt and pepper and cook for 1 minute.
Place the lettuce in a large bowl with sliced pepper. Pour the bacon dressing over them and toss gently.
Serve immediately.
Serves 2 total carbs 12.2 grams. Carbs per serving 6.1 grams

Home-made Vinaigrette Dressing

1/2 cup olive oil
1/2 cup vinegar
1 tablespoon of prepared mustard
1-2 tsp salt, sprinkle of black pepper
1 clove minced garlic (if I have time--if not, garlic powder, or use garlic vinegar)
1/4-1/2 tsp of dried tarragon (or other spice if you like)

Shake it vigorously in a small container and taste it--add anything you think it needs (you may want to experiment a little.)
When you get it the way you like it, re-shake and pour it over your salad.
Add bleu cheese crumbles if you really want decadence.
You can also add feta cheese, bacon, olives, avocado, egg slices, chicken cubes, or all of the above.
This dressing keeps in the fridge for a couple of week. The olive oil rises and solidifies in fridge, but is fine when it warms to room temp or when I nuke it a few seconds.
It takes 5 minutes to make, not counting the garlic mincing--though sometimes I cheat and use a garlic press. This also makes an excellent marinade for meats and portobello mushrooms. Patricia Yeargin

Ketchup--Low Carb

You will discover that most commercial ketchups are far too high in sugar and carbs for our way of eating, so you may want to make your own. Here's an easy one to start with.

3 cups canned tomatoes (pureed in blender)
2 tsp onion powder
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup white vinegar
2 pkg Splenda

Put everything in a sauce pan and simmer slowly 1 1/2 hours stirring often.
Take off heat and stir in 2 pkg sweetener. Cool and pour in a jar. Keeps 4 months in the fridge. Makes 24 oz at 0.83 carbs per Tbsp. I
f you plan to cook with this, use Splenda or another heat-stable sweetener. Aspartame (Equal) is *not* heat stable.

Tangy BBQ Sauce

For Texas barbecue, you need a spicy, slightly sweet sauce.

1 stick of butter
1/4 cup vinegar
1 cup tomato sauce
2 Tbsp. Worcestershire
1/2 Tbsp. salt
1 Tbsp. mustard
2 tsp. lemon juice
1 tsp. hickory liquid smoke
4 tsp. Sugar Twin or Splenda

Melt butter, add vinegar and then other ingredients.
Stir until well blended.
Bring to a boil, lower heat, and let simmer a few minutes.
Brush meat with sauce during last fiften minutes of cooking.
Adding it too soon may cause scorching.
I like a spicier sauce, so I add a couple of tablespoons of Pace Thick 'N Chunky picante sauce (salsa). NOTE: This will increase the carb count.
If you live in Canada, you may be able to purchase Sweet n Low brand brown sugar substitute. It gives you a nice variation on the basic sauce

BURPLESS CHILI

Authentic Texas chili is more of a stew, with meat, onions, and chili peppers. Try venison, jack rabbit, or other wild game instead of the beef. Tomatoes, beans, oatmeal for thickening--these are all variations, mostly brought to us by emigrants from northern states, I suspect :)



1 1/2 LB GROUND BEEF
1 1/2 LB GROUND PORK
2 tsp. GARLIC POWDER
3 tablespoon CHILI POWDER
1 tablespoon GROUND CUMIN
SALT TO TASTE
1/8 TSP CINNAMON
1/8 TSP NUTMEG
1/8 TSP CLOVES

Brown meat and onions.
Add remaining ingredients.
Simmer until thick.
Optional: 1 large can tomatoes; or 8 oz. tomato sauce; or 1 cup tomato juice.
Check the label. No sugar added.
Remember, tomatoes have carbs, more than you think.
Without the tomatoes, chili is a very low carb stew (the seasonings contain small amounts of carb). You may prefer to add some chopped jalapeno peppers, if you like a really hot chili.
If you are cooking this in a crock pot, add a little extra water so it doesn't dry out and scorch.
You want it to be thick, not soupy, when ready to serve, so don't add too much. If you are not from Texas, start with 1 tablespoon chili powder, and increase to your desired taste.
Top each serving with grated cheese.

HEALTHY CROCK POT CHILI

This recipe is not exactly Texas chili, but many people like it.



1 lb beef stew meat, trimmed
6 oz. tomato paste
1 cup chopped onions
2 medium bell peppers, diced
2 garlic cloves, minced
1 tbl. chili powder
1 teasp. ground cumin
1/2 teasp. dried oregano, crushed

Trim the beef of all visible fat.
Cut into 1/2 inch cubes.
Place meat in crock pot and stir in tomato paste to completely coat meat.
Add the remaining ingredients and stir to blend.
DO NOT add any additional liquid.
Cover and cook for 12 hours on LOW heat.
When done, you can skim the fat from surface and discard.
YIELD: 4 Servings. From Mmooky

Cream of Chicken Soup

1 3/4 cup chicken broth (I used chicken breast and added just a little onion powder and garlic salt while cooking. I used the chicken breast for chicken salad)
2 egg yolks
1 1/4 cup of heavy cream
1 teaspoon salt
1/4 teaspoon of pepper
dried parsley
In boiler mix egg yolks into broth. Cook over medium low heat (you don't want it too hot or your eggs will begin to "scramble") stirring often until mixture begins to thicken slightly and form a coating on a metal spoon. About 10 or 15 minutes.(would probably work better over a double boiler but my daughter has mine) Remove from heat and stir in cream, salt and pepper. Return back to stove and cook over low heat stirring occasionally until very hot (about 5 minutes) Pour into soup mugs and sprinkle with parsley. Makes 3 large servings or 4 small ones. A little over 2 carbs a mug

If you like chicken noodle soup, cook several pieces of chicken in your crockpot with your favorite seasonings. Skin and bone the chicken, and chop the meat into bite-sized pieces.

Then add noodles, made from the following recipe:

Egg Noodles

2 eggs at room temp, separated
1/4 tsp Krazy Mixed Up Salt
3 Tablespoons butter

Melt butter in a cookie sheet that has sides.
Beat whites with salt until very stiff.
Beat yolks with a fork and fold into the whites.
Spread egg mix on the cookie sheet and bake at 350 for 10 minutes, or until slightly browned.
When cool, slice in strips and use in soups.
otal grams 1.2 Grams per serving .6. From the original Dr. Atkins book.

Chicken Egg Drop Soup

1 can chicken broth
12 oz. fresh spinach
2 tablespoons olive oil
1 tsp. garlic
1 oz. onion, chopped
2 eggs
Parmesan cheese

Fry spinach in olive oil with garlic and onion.
Put into food processor until desired size.
Beat two eggs.
Add salt and pepper to taste, and gradually add Parmesan cheese until very thick.
Add as much as the eggs will absorb.
Bring the broth to a boil.
Add spinach mixture.
Gradually add egg mixture.
Stir all together and serve.
Romano cheese may be substituted for Parmesan.
Add small meat balls if desired.

CREAM OF BROCCOLI CHEESE SOUP

2 Cups (raw) Broccoli, cooked and chopped
2 T. Butter
1 Cup Mushrooms, chopped
3 T. green onion
1 T. soy flour
1 Cup Chicken Broth
4 T. Heavy Cream
2 oz. Cheese (Cheddar)
1/2 tsp. white pepper
salt to taste

Cook broccoli.
Chop and set aside.
Melt butter in a heavy pan; add mushrooms and onion.
Sauté until tender.
Add soy flour and stir.
Gradually add the chicken broth and heavy cream, stirring constantly.
Add cheese and and stir until smooth.
Add broccoli and heat thorough. From V. P. Smith

EASY BROCCOLI-CHEESE SOUP

3 c. chopped, cooked broccoli (frozen is fine)
4 oz. cream cheese
3/4 c. heavy (whipping) cream
3/4 c. water
2 packets instant chicken bouillon
1/4 tsp. ground black pepper
4 oz. shredded sharp Cheddar cheese

In a food processor, combine the broccoli, cream cheese, cream and 1/4 c. of the water.
Process until smooth.
Transfer to a medium saucepan.
Stir in the bouillon powder, pepper and the remaining 1/2 cup water.
Bring to a simmer over medium heat.
Add the Cheddar cheese and stir until melted.
Do not boil.
Serves four at a little over 4 carbs/ serving. From Nancy Pete

Ham and Cabbage Soup

4 Smoked Pork Hocks
Water
4 cloves of garlic, minced
2 teaspoons fresh ground black pepper
Several dashes of Tobasco sauce
Salt to taste
1 large yellow onion, chopped
1/2 to 1 cup of diced carrots
1/2 head of green cabbage, chopped into "spoon-sized" pieces.

Put all ingredients except cabbage into a 6 quart pot and cover with water.
Bring to a boil, cover, and then simmer for 2 hours.
Remove pork hocks, let cool, retrieve the meat from them, and then put the meat back into the soup.
Add the cabbage, bring back to a boil, cover, and simmer at least one more hour.

Cabbage Soup

2 cups cabbage
1 whole radish, chopped
3 stalks celery, chopped
1 pound keilbosa or smoked sausage
½ cup onion, chopped
1 can green beans
3-1/2 cups water
1 can cream of celery soup

Put water and onions in pot and bring to a boil.
Add cabbage and simmer for 15 minutes.
Add the rest of the ingredients except the soup.
Cook for another 15 minutes until cabbage is the consistency you want.
Add the soup and cook until you are ready to eat. I cooked it a while to get the flavor of the sausage.
The portions are unimportant. I just put in what I wanted but if you do use A LOT of stuff, you might want to add more water and soup. It is up to you and your taste. Be sure to count the carbs in the soup, and anything else you add. From Heidi Large.

Cream of Tomato Soup

3 cups fresh tomato juice (that means put a bunch of tomatoes in the blender and whirl them around. Pour through strainer if you want the seeds out)
1 tablespoon butter
1/2 cup chopped onion
1/4 teaspoon baking soda
1 cup cream
salt and pepper to taste

Melt butter in sauce pan.
Add onions and saute for a few minutes.
Add tomato juice.
Bring to boil, then lower heat to simmer.
Add the ¼ teaspoon baking soda and stir until the soup stops foaming. (The soda acts as an agent to neutralize the acid in the tomato juice so the soup won't curdle when you add the cream.)
Add the 1 cup cream and salt and pepper to taste.

Cranberry Treat

1 cup fresh cranberries (14g carb)
water to cover berries
1/4 teaspoon dried orange peel
1/2 teaspoon lemon extract
4 packets Splenda (4g carb)
1/2 teaspoon NotSugar (from Expert Foods)
1/2 cup walnuts chopped (6g carb, 6g fiber)

Put washed cranberries in a pan with enough water to cover; add the rest of the ingredients except the walnuts.
Bring to a boil and then lower heat to simmer until it is thick.
Remove from heat and stir in the walnuts.
Can be served warm or cold.
Total carbs with fiber removed is 18. 4 servings at 2.5 carbs per serving

Cranberry Sauce

1 1/2 cups fresh cranberries
1 1/2 cups water
1 package diet lemon or orange gelatin
8 packets of sugar substitute
2 tablespoons cranberry or orange liqueur
1 tablespoon Raspberry Atkins or Davinci's sugar free syrup
Pinch salt

Cook cranberries in water over low heat until they pop open.
Drain and press through sieve, and add boiling water until there are 1 1/2 cups liquid.
Dissolve gelatin, sugar substitute, liqueur, and syrup in hot liquid.
Chill until firm.
Add garnish for color, slice to serve.
Serves 8 Total carbs 67.2 grams. Per serving 8.4 grams