Quiche and Casserole Crust

The Perfect Crust for Quiche and Casseroles!

This is so easy

-Two 2-3oz. bags unflavored pork rinds
-Two Tbs of melted butter

Just pulverize the pork rinds into a powder using a food processor, or even a blender works really well, then add the butter and mix together so it kind of resembles damp sand.

Press it out evenly along to bottom of a pie pan or baking dish and fill it with whatever it is you’re going to bake.

I snagged this recipe from another LC board.

Doritos Substitute

Doritos Substitute

Layer your favorite cheese, “not white American, it burns” in large nonstick frying pan. Stir over med. heat like scrambled eggs till completely melted.

Allow to brown lightly on one side then flip like pancake to lightly brown other side. After flipping you can sprinkle either small amount of taco or chili seasoning onto cheese and flip a second time for just a few seconds to cook flavor into cheese crunchies.

Remove from pan to several layers of paper towels, “not Viva they stick.” Allow to cool completely. Cut into strips, squares, or for us Dorito junkies, triangles.

They are best served within 24hrs after cooking, but seem to keep well for days unrefrigerated. They are fantastic for those late evening munchies.

Cheese Puffs

Cheese Puffs

1 bag pork rinds, plain
2 eggs
1 c half & half
5 oz cheese-cut up or grated
1 tsp onion powder
1/2 tsp garlic powder
1 tsp mustard powder

How To Prepare:

Heat oven to 350.
In a food processor, grind the pork rinds. Add the eggs, onion, garlic and mustard powders and cheese. Blend well until cheese is broken down. Add the half & half. This will make a stiff, moist dough.

Drop by small spoonfuls (about the size of a quarter) onto a lined and
sprayed cookie sheet, approx 3/4″ apart. Bake until browned around
edges and lightly browned on top, approx. 18 min. (You can kick up the heat a little, just keep an eye on the first batch for a time)

Cinnamon Cream Cheese Bites

Cinnamon Cream Cheese Bites

8oz cream cheese
2 tsp unflavored gelatin
1 Tablspoon water
4 packets splenda
1/2 tsp cinnamon
1/4 tsp almond extract(optional)

How To Prepare:

Dissolve gelatin in water and beat into cream cheese with 2 packs splenda and 1/2 of the cinnamon and almond extract if using.

Refrigerate mixture until firm. Slightly dampen hands and pinch off a marble sized piece of the cheese mixture and roll into a ball. Do this with the rest of the cheese.

Freeze for 30 minutes in a single layer on wax paper.

Mix remaining splenda and cinnamon.

Place in a gallon sized zipper bag and add frozen cream cheese balls.

Shake gently to coat.

Store in refrigerator in a single layer to prevent sticking.

Number of Servings: approx 20-22 nibbles

Chicken “McNuggets”

Chicken McNuggets

INGREDIENTS:

“Bread” crumbs:
1 bag pork rinds
2 cups parmesan cheese
4 TBL. season salt (to taste)

chicken breasts (one per person)

How To Prepare: In a food processor, grind bread crumb ingredients. I use the pregrated, powder-like parmesan cheese (Kraft?). Add more cheese or salt depending on your taste. Dice the chicken into bite sized pieces.

Toss about 6 at a time in a bag of “bread” crumbs and coat.

Place on a microwave safe plate and cover with a paper towel. Microwave on high for 2-3 min or until done.

Sweet Cheese Snack

SWEET CHEESE SNACK

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Cream cheese — 125g room temp.
2 Eggs — separated
1 tbsp splenda

Preheat oven to 350°F-180°C. Cream the cheese with egg yolks until smooth. Add splenda. Beat egg whites until stiff, but not dry. Fold cheese mixture into stiff whites. Be careful not to break down egg whites. Grease (Pam) cookie sheet. Drop mixture by teaspoonfuls onto cookie sheet and bake in 350°F-180°C oven for 10 minutes.

Dave’s Hollandaise Sauce

Hollandaise Sauce

I N G R E D I E N T S

2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt

I N S T R U C T I O N S

Melt the butter and keep it warm.

Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick.

Serve immediately.

Frosting–Special Occasion

Special Occasion frosting

* 8 oz cream cheese, at room temperature
* 1/2 cup Splenda
* 1 teaspoon vanilla extract
* 1 teaspoon almond or vanilla extract
* 1 3/4 cups heavy cream
* Green Food Color for St. Paddy’s Day or Easter, use other colours as desired

Use an electric mixer on medium-high speed to whip the cream cheese until smooth. Reduce the speed and stir in the sweeteners and the extract until the mixture is smooth and well blended. With the mixer on low speed, add half of the cream.

Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl. When the mixture is smooth, gradually add the rest of the whipping cream, and green food color (adjust as needed to get the grass-green you desire.) Increase the speed to high and whip until stiff. Use immediately for the best decorating texture.

Thanks Lynne!

Frosting–Basic Celebration

Basic Celebration Frosting submitted by Lynne

Using granular Splenda this recipe contains 19 grams carb

You can add colour or flavour.

* 1 teaspoon unflavored gelatin
* 1 Tablespoon cold water
* 1 cup heavy cream
* 1 teaspoon vanilla extract
* 1/2 cup Splenda

Creamy Bakery-Style Frosting

Sprinkle gelatin over cold water in a small bowl, allow to set 3 minutes to soften. Place bowl containing softened gelatin over another filled with hot water (like a double boiler); set aside until gelatin dissolves into a clear liquid.

Beat cream and vanilla together until peaks form. While beating, pour in dissolved gelatin. Beat until thick. Use immediately or store refrigerated.

Italian Thin Pizza Crust

Italian Thin Pizza Crust

1 egg white
1 Tbsp. almond flour
1 Tbsp. pork rind flour
1 Tbsp. parmesian cheese (powdered or grated)
1 Tbsp. mozarella cheese
garlic powder (to taste)
2 or 3 shakes of Italian herbs mixture (store bought)
1/2 teaspoon of olive oil

Thoroughly mix ingredients.
Pour into baking pan and bake at 350 for about 10 minutes.
Take out the crust and top with pizza topping. Switch the oven over to broil then watch the cheese until it’s melted. Take out of the oven and enjoy.