I'm a huge fan of pumpkin pancakes, and also a huge fan of George Stella's Still Livin' Low Carb Cookbook.  His other books are good, but his latest is my favorite, he's switched from using that nasty soy flour to almond flour, with wonderful results.  Almond flour wasn't around a few years ago, and low carb eating has vastly improved because of it.

I make his Cinnamon Toast Pancakes weekly, but our family loves pumpkin pancakes in the fall, so I modified his recipe with amazing results.  This one is a keeper, it's so yummy!  ~ Jan

• BATTER
• 2 large eggs
• ¼ cup water
• 1 tablespoon vanilla extract
• ½ cup almond flour (Bob's Red Mill sells it in your grocery store, I get mine at Trader Joes, MUCH cheaper)
• ¼ cup milled flax seed (available at WalMart)
• ¼ cup bulk sugar substitute (recommended: Splenda)
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 2 heaping teaspoons of pumpkin pie spice
• 1/3 cup canned pumpkin

1. Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.
2. Mix all the batter ingredients in a bowl with a wooden spoon until well blended.  You may have to add a bit more water if the pancakes are too thick, pumpkin is dense.  If you think yours are too thick, just stir in a bit of water until they look right, it's not rocket science, it's just cooking… ;o)
3. Pour approximately 6 large pancakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. 

Old fashioned church socials have the best food.  Every summer we go to a local Parish for their wonderful summer social, and this year was no exception.  My son and his wife were visiting, and he just loved the coleslaw.  And because church ladies are so congenial, they shared the recipe with me.  This is a keeper, it's different because it's vinegar and sugar based, but has no oil.  If you use Splenda instead of sugar, you don't lose any of the taste, but it takes away the calories.  It keeps well in the fridge, too, in fact, it's better after it sits for a few hours.  I jar mine up in a Ball wide mouth quart jar, I do love those Ball jars... ~ Jan

I tweaked the original recipe a bit, I used pre bagged coleslaw mix, so I had to adjust the liquids.

1 bag coleslaw mix
1/2 green pepper, chopped (I used food processor)
2 carrots, chopped (food processor again, let the machine do the work :-)
4 chopped green onions (food processor)
1/4 cup chopped celery (food processor)
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Mix together:
1/2 cup white vinegar
1/2 cup sugar or Splenda
1 teaspoon pepper
2 teaspoons garlic powder
1 heaping teaspoon celery seed
1 teaspoon salt

Stir all together until sugar or Splenda dissolves and pour over coleslaw mixture.  It wilts down after a few minutes, this is enough dressing for the entire bag of coleslaw mix.

 

This is the perfect low carb ranch dressing, so easy to make and really good!

 

2 c. mayonnaise

1/2 c. sour cream

1-1/2 t. vinegar

1/4 t. Worcestershire sauce

1/3 cup chopped chives

1/3 c. grated Parmesan cheese

1/2 t. dill weed

1 tsp. garlic powder

1/8 t. pepper

 

Whisk together all ingredients in a large bowl. Pour into a large jar with a tight-fitting lid. Secure lid and store in refrigerator up to 2 weeks. Makes 4 cups.

 

This is thick, dip consistency, thin with a little half and half if you want thinner dressing

 

I think Pioneer Woman is amazing, and her food speaks to me.  Her Buffalo Chicken Salad looks like nectar of the Gods, and I just had to direct you to her site so you can see for yourself.  She makes bleu cheese dressing with ranch dressing and throws in bleu cheese crumbles, how easy is that!   The woman is amazing!  Seriously!

Here's her link, check out her recipe.  I snagged her picture from her site, have to give her credit for that, too.  

Another winner from this talented lady and mother.  I'm such a fan!  ~ jan

Access her recipe here...

Picture Source:  Pioneer Woman 

 

 

 

This isn't my recipe to give, it comes from a great site called Cooking Classy.  I snagged her pictures, and I'm linking to her blog so you can see how amazing these really are.  Creative people absolutely fascinate me.

Good job with this one Cooking Classy.  Here's the link...

 

 

Moist, decadent, delicious brownies made with simple ingredients you have in your pantry.  These seriously are the best butterscotch brownies you will ever eat!  My daughter-in-law, Lindsay is a huge fan, this has been her signature recipe for a few years now.  They really are wonderful and so easy to make.  The recipe comes from a cookbook, POTLUCK AT MIDNIGHT FARM: Celebrating Food, Family, and Friends on Martha's Vineyard

 ~ Jan

INGREDIENTS

DIRECTIONS

Adding a tablespoon of butter to your morning coffee keeps you full until lunch.  I know, it's strange, but it really does work.  It's a low carb trick that would work for anyone.

Just melt your butter, pour in your coffee and whisk to combine and make it a bit foamy.  It's absolutely yummy, a little cream makes it even better!

 

This is so tender it falls off the bone.  I've been making this recipe for years, and all of a sudden it's popping up everywhere online.  It's so simple, and you can season it the way you want to make it your own recipe.  Back in the day we used to call it "sticky chicken" because its so tender.

You just take a whole chicken, season it, put it in a Reynolds Cooking Bag, (the kind you put a turkey in at thanksgiving, but a smaller size for a chicken, or just use the big turkey bag if you can't find a small one) twist it shut with a twisty and put it in the crockpot, no liquid, nothing, don't worry it won't burn.  Cook it on low for 8-10  hours, or high 6 hours and the chicken literally falls off the bone.

I lift the bag out of the crock, snip the end and drain the chicken stock to use later.

This is a win-win recipe, you will love it!  Pinky swear you will.

Variations:

Season it with fresh herbs, stuff it with lemons, apple, oranges, any kind of fruit you want.  Sprinkle ranch dressing on it, or taco seasoning, the possibilities are endless.  I like it with just salt and pepper myself.

You will never make more tender chicken than this.

Enjoy!!! ~ Jan

I read in People Magazine that Heather Lockler's favorite cake is Mastro's Steakhouse Butter Cake.  She buys two at a time, one for herself and one for everybody else.  So, of course I was intrigued and it was easy to find the recipe.  It always has rave reviews, I'm thinking this is a "must try."

Makes 4 cakes

Cake Batter
2 cups (4 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 1/4 cups granulated sugar
2 large eggs, room temperature
1/2 teaspoon fine sea salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons vanilla extract

Cream Cheese Layer

4 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract

Preheat oven to 325.

Spray 4 mini springform pans with baking spray. You can also use oversized Ramekins or a mini soufflé pan.

Prepare the cake batter

In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat.

Prepare the cream cheese layer

In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.

Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. Bake for 60 – 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.

Cake can be made a day ahead. When ready to serve microwave until hot approx 1 minute on 80% power then with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals.

To serve this cake a la “Mastro’s”, top with a generous scoop of vanilla ice cream, top with strawberries and top with a sprig of fresh mint.

 

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