Keto Cheesecake Tarts

Keto Cheesecake Tarts
Print Recipe
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Keto Cheesecake Tarts
Print Recipe
Get your cheesecake on the go with this quick and easy recipe for cheesecake tarts!
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350°F and start off by combining your melted butter with almond flour and mixing until it’s crumbly, but combined.
  2. Line a muffin tin with paper or silicone cupcake liners and press about 1-2 teaspoons of your almond flour crust mixture into each liner.
  3. Let these crusts bake in the oven for about 5-8 minutes or until you see they’ve turned golden brown.
  4. To make the cheesecake filling, beat 12 oz. of cream cheese with an electric hand mixer until soft and then add in 1 egg. Mix to combine.
  5. Then add ¼ cup of erythritol, or your favorite low carb sweetener, and mix.
  6. Next, add 1 tsp of vanilla extract, 1 tbsp of fresh lemon juice and ¼ tsp of salt and mix one last time.
  7. Spoon your cheesecake filling onto the baked crusts and bake for about 20 minutes. The cheesecakes will have risen and be set, yet slightly jiggly on top.
  8. Let them cool on the counter for about 10 minutes and then top each one with a teaspoon of sugar-free jam. We used strawberry, but any flavor will work!
  9. Then add some fresh fruit over that. We used 3 blueberries for each mini cheesecake.
  10. Let them chill in the fridge overnight or as long as you can!
Recipe Notes

Each tart is 175 calories - 16 grams of fat - 9 grams of protein - 2.8 grams of net carbs

Recipe Courtesy Kelly via ketokrate.com

Get Well Soon by Jennifer Wright

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Bacon-Wrapped Pepper Poppers

Bacon-Wrapped Pepper Poppers
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Delicious jalapeno and sweet peppers and creamy filling all wrapped in crispy bacon. You'll be powerless to stop yourself from popping one right after the other.
Bacon-Wrapped Pepper Poppers
Print Recipe
Delicious jalapeno and sweet peppers and creamy filling all wrapped in crispy bacon. You'll be powerless to stop yourself from popping one right after the other.
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cut peppers in half lengthwise and remove seeds and veins--if using hot peppers, remember to wear gloves.
  3. Fill peppers with cream cheese.
  4. Cut bacon in half lengthwise and wrap each pepper with bacon.
  5. Bake in 350 degrees F oven for 20 minutes or until bacon is at desired crispness.
  6. Serve warm.
Recipe Notes

Recipe Courtesy of Kelly

Get Well Soon by Jennifer Wright

 

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Taco Salad

Taco Salad
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Quick, refreshing, low-carb, gluten-free salad.
Taco Salad
Print Recipe
Quick, refreshing, low-carb, gluten-free salad.
Ingredients
Servings:
Instructions
  1. Layer meat and toppings over the greens. Serve with salsa, guacamole, sour cream, and tortilla chips.
Recipe Notes

Recipe Courtesy of Kelly

Get Well Soon by Jennifer Wright

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Cucumber Tomato Salad

Cucumber Tomato Salad
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Servings Prep Time
6 people 15 min
Servings Prep Time
6 people 15 min
Cucumber Tomato Salad
Print Recipe
Servings Prep Time
6 people 15 min
Servings Prep Time
6 people 15 min
Ingredients
Salad
Dressing
Servings: people
Instructions
  1. Place salad ingredients in large bowl and toss.
  2. Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.
Recipe Notes

Recipe courtesy of Donna via theblondcook.com

Lab Girl by Hope Jahren

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Hungarian Goulash

Hungarian Goulash
Hungarian Goulash
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Hungarian Goulash
Hungarian Goulash
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Ingredients
Servings:
Instructions
  1. In a Dutch oven or large heavy pot, sauté onion in olive oil until translucent. Add garlic, 1/4 tsp. paprika and beef cubes. (For extra flavor, toss beef cubes in 2 tbsp. flour evenly before browning).
  2. Stir well. Add bay leaf. Cover and simmer over very low heat for 1 hour.
  3. Add 1 tsp. paprika and garlic powder. Cover and simmer for another hour or until beef is tender.
  4. 30 minutes before the goulash is ready, stir in caraway seeds and remove the bay leaf. At the same time, add a little more water or beef broth if needed.
Recipe Notes

Variations: May be served over wide egg noodles or boiled potatoes (potatoes cubes can also be added during the last 45 minutes of cooking). Sometimes we stir in sour cream just before serving.

Submitted by: Belle

Recipe courtesy of Donna via Cooks.com

Lab Girl by Hope Jahren

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Potato Dumplings

“I have also never eaten anything that tasted as good  as those dumplings, in all my years since.”

Potato Dumplings as described by Hope Jahren in Lab Girl.

Potato Dumplings
Potato Dumplings
Print Recipe
This recipe does not make fluffy dumplings as in what you might be accustomed to for chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to be accompanied by meat, and usually also served with a sweet sauerkraut with caraway and honey dish as the vegetable.
Potato Dumplings
Potato Dumplings
Print Recipe
This recipe does not make fluffy dumplings as in what you might be accustomed to for chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to be accompanied by meat, and usually also served with a sweet sauerkraut with caraway and honey dish as the vegetable.
Ingredients
Servings:
Instructions
  1. Boil peeled potatoes in a small quantity of water. Drain potatoes thoroughly. Rice potatoes using a potato ricer or a regular potato masher (do not use a food processor or the potatoes will be pasty). Allow potatoes to cool.
  2. On a floured work surface, gradually add flour, working mixture into a dough using your hands.
  3. Shape the potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently for about 5 minutes or until the dumplings rise to the surface. Remove using a perforated spoon to drain on paper towels.
  4. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides.
Recipe Notes

Recipe courtesy of Donna via  Cooks.com

Lab Girl by Hope Jahren

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Tarta de Santiago (Almond Cake)

Tarta de Santiago (Almond Cake)
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Servings
6-8 people
Servings
6-8 people
Tarta de Santiago (Almond Cake)
Print Recipe
Servings
6-8 people
Servings
6-8 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees F. Butter a round cake pan.
  2. Mix first five ingredients in mixer. Pour into buttered cake pan and bake 50 minutes. Cool completely.
  3. Cut out a paper pattern of the St. James Cross (Google it). Put the paper pattern on the cake and sprinkle powdered sugar over the entire cake top. Remove paper pattern carefully to reveal cross design in cake.
Recipe Notes

Recipe courtesy of Catherine

The Sun Also Rises

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Gazpacho (cold tomato soup)

Gazpacho (cold tomato soup)
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A refreshing soup made of raw vegetables and served cold. It is widely eaten in Spain, particularly during the hot summers.
Servings
6 people
Servings
6 people
Gazpacho (cold tomato soup)
Print Recipe
A refreshing soup made of raw vegetables and served cold. It is widely eaten in Spain, particularly during the hot summers.
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Blend all ingredients in blender till smooth. Chill in refrigerator and serve cold.
Recipe Notes

Recipe courtesy of Catherine

The Sun Also Rises

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Tapas – Fried Peppers

Tapas - Fried Peppers
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Padron peppers from Padron, Spain, are also called Lottery Peppers because about one in ten of these small green gems are wildly hot, while the rest are as mild as a green bell pepper. Some call this dish capsicum roulette. Delicious served alone or with hunks of crusty bread and slices of Manchego cheese.
Tapas - Fried Peppers
Print Recipe
Padron peppers from Padron, Spain, are also called Lottery Peppers because about one in ten of these small green gems are wildly hot, while the rest are as mild as a green bell pepper. Some call this dish capsicum roulette. Delicious served alone or with hunks of crusty bread and slices of Manchego cheese.
Ingredients
Servings:
Instructions
  1. Deep fry whole peppers in a hot skillet until fully cooked, blistered and turning brown. Put on paper towel to absorb grease. Sprinkle with salt. Serve.
Recipe Notes

Recipe courtesy of Catherine

The Sun Also Rises

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Tinto de Verano (Red Wine of Summer)

Tinto de Verano (Red Wine of Summer)
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A refreshing wine cocktail served in summer all over Spain.
Tinto de Verano (Red Wine of Summer)
Print Recipe
A refreshing wine cocktail served in summer all over Spain.
Ingredients
Servings:
Instructions
  1. Pour equal parts Tempranilla and Sparkling lemonade into ice filled glasses. Garnish with lemon wedges. Enjoy. Repeat.
Recipe Notes

Recipe courtesy of Catherine

The Sun Also Rises

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Apple Dumplings

Recipe by Ree, The Pioneer Woman

Apple Dumplings
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Apple Dumplings
Print Recipe
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
  2. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples.
  3. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
  4. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Recipe Notes

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

The Art of Racing in the Rain

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Copycat Panera Squash Soup

Copycat Panera Squash Soup
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Recipe by Mindi with SweetandSimpleLiving.com
Servings Prep Time
4-6 people 25 min
Cook Time
35 min
Servings Prep Time
4-6 people 25 min
Cook Time
35 min
Copycat Panera Squash Soup
Print Recipe
Recipe by Mindi with SweetandSimpleLiving.com
Servings Prep Time
4-6 people 25 min
Cook Time
35 min
Servings Prep Time
4-6 people 25 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Preheat oven to 450 degrees Fahrenheit and lay a baking sheet to the side.
  2. Peel and seed the butternut squash and then cut into chunks. Peel and quarter the onion
  3. Toss squash and onion in the olive oil and then salt and pepper to taste.
  4. Spread mixture onto baking sheet into a single layer and cook for 20 minutes.
  5. Allow to cool at least 10 minutes. Once cooled off, puree squash and onion in a blender or food processor.
  6. In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and heavy cream. Bring to a low boil over medium heat.
  7. Add the honey and spices and simmer for 10 minutes.
  8. Garnish with pumpkin seeds and serve warm.
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Sangria

Light and fruity with a touch of effervescence. One of my favorites!

Sangria
Print Recipe
Servings Prep Time
8 people 5 minutes
Passive Time
3 hours
Servings Prep Time
8 people 5 minutes
Passive Time
3 hours
Sangria
Print Recipe
Servings Prep Time
8 people 5 minutes
Passive Time
3 hours
Servings Prep Time
8 people 5 minutes
Passive Time
3 hours
Ingredients
Servings: people
Instructions
  1. In a large glass or plastic pitcher stir together wine, orange juice, and brandy. If desired, sweeten to taste with agave nectar or sugar. If desired, add orange slices, lime slices, strawberries, and/or mango wedges. Cover and chill until ready to serve.
  2. Just before serving, add carbonated beverage; stir gently. Serve over ice. If desired, garnish with mint.
Recipe Notes

Recipe courtesy of Carol via BHG

Shtum by Jem Lester

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Chevre-Stuffed Dates Wrapped in Prosciutto

Chevre-Stuffed Dates Wrapped in Prosciutto
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Servings
60 appetizers
Servings
60 appetizers
Chevre-Stuffed Dates Wrapped in Prosciutto
Print Recipe
Servings
60 appetizers
Servings
60 appetizers
Ingredients
Servings: appetizers
Instructions
  1. Let goat cheese (chevre) stand until at room temperature. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  2. Using a sharp knife, make a lengthwise slit in each whole date. Spread dates open slightly.
  3. In a medium bowl beat goat cheese; cream cheese, snipped fresh thyme, and ground black pepper until creamy. Spoon cheese mixture into a pastry bag fitted with a medium round tip. Pipe a small amount of cheese mixture into each date. Press date halves back together.
  4. Cut sliced prosciutto into 3x1-inch strips. Wrap one strip tightly around each stuffed date. Place dates on prepared baking sheet.
  5. Bake for 8 to 10 minutes or until prosciutto is crisp, turning after 5 minutes. Transfer to a platter. Serve immediately with toothpicks. Makes 60 appetizers.
Recipe Notes

Recipe courtesy of Donna via BHG

Ladies of the Canyons

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Jewish Rye Bread

Jewish Rye Bread
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One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Jewish Rye Bread
Print Recipe
One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Ingredients
Servings: 1-pound loaf
Instructions
  1. Add all the ingredients to the bread machine pan. Process on the basic bread setting. Remove bread from the pan to cool on a rack. Store wrapped in aluminum foil or in a paper bag.
Recipe Notes

From the book:

Rustic European Breads from Your Bread Machine 

by Linda West Eckhardt and Diana Collingwood Butts

 

 

 

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Pain d’amande

 

“The aroma of almonds, pain d’amande, like a hand reaching out to her. Holding the spoon above her small one, teaching her how to stir the bubbling sugar.”

The Muralist, pg 319

 

Pain d'amande
Print Recipe
This is traditional Belgian cookie, known as almond bread (pain d’amande). I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee. Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David Lebovitz
Servings
80-90 cookies
Servings
80-90 cookies
Pain d'amande
Print Recipe
This is traditional Belgian cookie, known as almond bread (pain d’amande). I love anything super-crisp so naturally, this is one of my all-time favorite cookies. They go with anything, from a bowl of ice cream to a steaming cup of coffee. Be sure to bake them on parchment paper since if you use a silicone mat, they won’t get as crispy. And the other tip is not to let the sugar melt in the butter; the big crystals add a wonderful crunch to these delightfully-delicious cookies. -David Lebovitz
Servings
80-90 cookies
Servings
80-90 cookies
Ingredients
Servings: cookies
Instructions
  1. Melt the butter in a medium-sized saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don’t allow to boil: most of the sugar should not be dissolved.
  2. Remove from heat and stir in the flour, baking soda, salt, and almonds until well mixed.
  3. Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm (2-4 hours or overnight).
  4. To bake the cookies, preheat the oven to 325º (160ºC.)
  5. Using a very sharp chef’s knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they’ll be.
  6. Space the cookies on parchment lined baking sheets and bake for 6-12 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 6-10 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. Start checking on them at around 6 minutes.
  7. Cool completely, then store in an airtight bin until ready to serve.
  8. Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped.
Recipe Notes

See how to make Pain d'amande

 

The Muralist

 

Adapted from Sweet Miniatures by Flo Braker

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Jamie’s Mulled Wine

Christmas in a Glass
Print Recipe
“Come the festive season, there's nothing better than a spiced, warming glass of this mulled wine. ” This is dead simple to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
Servings
10 people
Cook Time
20 minutes
Servings
10 people
Cook Time
20 minutes
Christmas in a Glass
Print Recipe
“Come the festive season, there's nothing better than a spiced, warming glass of this mulled wine. ” This is dead simple to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
Servings
10 people
Cook Time
20 minutes
Servings
10 people
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Peel large sections of peel from your clementines, lemon and lime using a speed peeler.
  2. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
  3. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg.
  4. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar.
  5. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
  6. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine.
  7. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.
Recipe Notes

Recipe courtesy of Carol via JamieOliver.com

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Basmati Rice

Basmati Rice
Print Recipe
Servings
6 people
Cook Time
40 minutes
Servings
6 people
Cook Time
40 minutes
Basmati Rice
Print Recipe
Servings
6 people
Cook Time
40 minutes
Servings
6 people
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve.
  2. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes.
  3. Stir in water and salt and bring to a boil over high heat.
  4. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes.
  5. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
Recipe Notes
Traditional Indian recipes for basmati rice call for soaking the rice, but we find that it isn't necessary in this case.
Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.

Recipe courtesy of Catherine via epicurious.com

I am Malala

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Taco Soup

Taco Soup
Print Recipe
Taco Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Brown meat and drain fat
  2. Add onions and cook until softened.
  3. Add the rest of the ingredients and simmer 10-15 minutes.
  4. Serve with toppings of green onions, cheese, sour cream and corn chips.
Recipe Notes

Recipe courtesy of Michelle

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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
Print Recipe
Creamy Chicken Noodle Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. In a heavy saucepan, bring water and bouillon cubes to a boil.
  2. Add noodles and vegetables. Cook for 10-15 minutes.
  3. Stir together melted butter, milk, and soup together and add when noodles and vegetables are tender.
  4. Add chicken and stir gently until heated.
Recipe Notes

Recipe courtesy of Michelle

 

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