November 14, 2020

Thanksgiving Recipes Roundup

Thanksgiving is just around the corner, so here is an ultimate recipe roundup to help you plan a delicious menu. 

 Some of these aren't your "traditional" Thanksgiving Recipes, but this year has been everything but traditional, so make whatever sounds good to you. 


APPETIZERS

Cream Cheese Stuffed Mini Peppers


Knorr Classic Spinach Dip


My Favorite Cheeseball


3-Ingredient Ranch Dip


MAIN DISH

Oven Roast Turkey Breast


Sweet Basil Rub Chicken


SIDES

Ultimate Slow Cooker Mashed Potatoes


Cheesy Green Chile Mashed Potatoes


Twice Baked Potatoes


Jalapeno Popper Twice Baked Potatoes


Cheesy Broccoli Gratin


Sweet Potato Casserole


Corn Maque Choux


ROLLS AND BUTTER

School Lunch Lady Rolls


No Knead Make-Ahead Honey Butter Rolls


Cloud Like Crescent Rolls


Easy Overnight Dinner Rolls


Rapid Rise Rolls


Garlic Parmesan Butterflake Rolls


Cinnamon Butterflake Rolls


30-Minute Rolls




Coconut Oil Honey "Butter"


Whipped Blackberry Honey Butter


DESSERT

Pumpkin Pie Cake


Chocolate Banana Cream Pie


Yogurt Pie


No-Bake Chocolate Malt Pie


Sweet Potato Cake with Marshmallow Frosting


No-Bake Pumpkin Turtle Pie


Peach Pie Sheet Cake Bars


No-Bake Chocolate Eclair Dessert


Magnolia Bakery's Famous Banana Pudding


Libby's Pumpkin Roll


Banana Cake Roll with Cheesecake Filling


Pecan Bars with Almond Glaze


Paula Deen's Pumpkin Cake with Cinnamon Buttercream


Banana Cream Pie Bars


Ultimate Pecan Pie Bars


Cinnamon Ripple Sweet Potato Bundt Cake


Pumpkin Cupcakes with Nutella Cream Cheese Frosting


I hope you all have a wonderful Thanksgiving. 


November 1, 2020

Baked Cauliflower Ziti {Keto-Friendly}


This delicious Cauliflower Ziti has been on my dinner table at least once or twice a month for this entire year.  If you are wanting to cut back on your carb intake, cutting out pasta is a great way to do that.  But, just because you cut out pasta, doesn't mean you have to miss out on your favorite recipes.  There are some great alternatives to pasta.  For this recipe, I use steamed cauliflower.  It adds the perfect texture to this delicious casserole.

My family loves this recipe.  I love it too, because it's super simple to make and it tastes great leftover.  You can even prepare it ahead of time and keep it in the fridge until you are ready to bake.  

It's creamy, cheesy and super hearty.  Right when you remove it from the oven, it will seem a little watery, but as it cools, it will thicken, so don't worry about that.  The flavor is incredible and it's such a comforting dish and will be perfect to have on hand during these cold Winter months.  

You might also like:

Baked Cauliflower Ziti {Keto-Friendly}

(Printable Recipe)

1 Lb. ground beef

1/2 a large yellow onion, chopped (about 3/4 cup)

2 cloves garlic, minced

salt and pepper

1 pinch red pepper flakes

2 Tbl. tomato paste

1 tsp. oregano

1 (28 oz.) can crushed tomatoes

1 large head cauliflower, cut into florets, steamed for 5 minutes

3/4 c. Ricotta cheese

2 c. Mozzarella cheese, shredded

1/2 c. Parmesan Cheese, grated

In a large skillet over medium heat, brown the ground beef; season with salt and pepper.  Add the chopped onion and saute until onion is tender.  Add the garlic and saute for 30 more seconds.  Add the red pepper flakes, tomato paste, oregano and the can of crushed tomatoes.  Season with more salt and pepper.  Reduce heat and simmer for 15 minutes.  Stir in the steamed cauliflower (I have a microwave steamer that I use for five minutes).  

In a greased 9x13-inch baking dish, spread out 1/2 of the cauliflower mixture.  Top with 1/2 of the Ricotta, Mozzarella and Parmesan cheese.  Then, top with the remaining cauliflower mixture and then the remaining Ricotta, Mozzarella and Parmesan cheese.  Bake in a 375 degree preheated oven, uncovered, for about 25 minutes.  It should be bubbly and the cheese should be starting to brown.  It might look slightly watery, but it thickens as it cools.  Makes 5-6 servings.  

Slightly adapted from: Simply Stacie



August 22, 2020

Cream Cheese Swirled Pumpkin Muffins {Keto Friendly}

 These low carb pumpkin muffins are incredible.  

I am constantly surprised at some of these low-carb recipes I keep trying.  I have found so many good recipes that I am loving and I'm shocked they are just as delicious as the regular, sugar-loaded, high carb muffins I'm used to having.  

You make these just as you would any regular muffin recipe.  You start by creaming together softened butter and your sweetener of choice.  Lately, I prefer Monkfruit, but use whatever you prefer.  Then, you add your eggs and a few other ingredients, including the dry mixture.  

Instead of using all-purpose flour as you would in most muffin recipes, you will use superfine almond flour and coconut flour.  This is another way to help keep the carb count down.  These flours can be found at any regular grocery store.    
Last, you swirl in the cream cheese mixture.  Mine was soft enough that it was not hard to swirl in.  If your cream cheese mixture seems to be too thick, you can always pop it in the microwave for 10 seconds to soften a bit before swirling.  

The flavor of these muffins is seriously on point.  The pumpkin pie spice adds a nice balance of cinnamon, nutmeg, cloves and ginger. The texture is perfect and when combined with the tangy and sweet cream cheese, it really is SO dang good. 

I know these will be made constantly at my house this Fall season.  AND the best part is, the kids even love them.  
You might also like:
Cream Cheese Swirled Pumpkin Muffins {Keto Friendly}
(Printable Recipe)

1/2 c. unsalted butter, room temperature
2/3 c. granulated sweetener (I like Monkfruit)
4 large eggs
3/4 cup canned pumpkin puree
1 tsp. vanilla
1 1/2 c. superfine almond flour
1/2 c. coconut flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt

Cream Cheese Mixture:
8 oz. cream cheese, room temperature
3 Tbl. granulated sweetener (I like Monkfruit)
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners, spray with cooking spray and set aside.  In a large mixing bowl, cream together butter and sweetener until smooth and creamy.  Add the eggs, one at a time, mixing after each addition.  Mix in the pumpkin puree and vanilla and mix until combined.  In a separate medium bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon and salt.  Add dry ingredients to wet ingredients and mix until combined.  Fill muffin cups 3/4 full with batter.  I like to use an ice cream scoop, so they're all the same size.  Set aside.

For the Cream Cheese Swirl: In a medium mixing bowl, combine the cream cheese, 3 Tablespoons granulated sweetener and 1 teaspoon of vanilla and mix until smooth and creamy.  Drop a heaping Tablespoon of cream cheese mixture on the top of each muffin.  Use a toothpick and swirl the cream cheese mixture into the pumpkin mixture.  Bake in preheated oven for about 22-23 minutes or until a toothpick inserted in the pumpkin part of the muffin comes out clean.  Makes about 13 muffins.  Cool and serve.  Store leftovers in the refrigerator.  These are great served at room temperate and cold.  

recipe adapted from: Green and Keto

Jenn's Notes: When I calculated these ingredients using an online nutrition calculator, I get about 3 Net Carbs per muffin.  This is for informational purposes only.  Please use your own nutrition calculator to get your macros.



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