Low Carb (Slow Cooker Or Instant Pot) Cuban Shredded Beef (Dairy Free Option)

Perfectly seasoned & delicious
Cuban Style Shredded Beef

Ingredients:
cooking spray (coconut, olive or avocado)
3 pound boneless chuck roast
1/2 cup salsa verde
1/2 cup canned chopped green chilis
1 cup diced roma tomatoes
2 tablespoons dried minced onions
1 teaspoon garlic powder
1/2 cup sliced pieces red bell pepper
1 teaspoon pink Himalayan salt or sea salt
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon dried oregano flakes
1 tablespoon chili powder
1/2 teaspoon black pepper
2 tablespoons apple cider vinegar
Garnishes (optional):
grated cheese
guacamole or chopped avocado
sour cream
fresh cilantro leaves

Slow Cooker Method:
Lightly coat the inside of a slow cooker with cooking spray. 
Generously seasons both sides of the roast with salt and pepper. Add to a hot skillet and cook just until all of the sides of the roast are browned. Transfer the browned roast to the prepared slow cooker. Add the salsa, green chilis and tomatoes to the skillet. Heat until bubbly. Place the heated vegetables, on top of the meat, in the slow cooker. Sprinkle the onion, garlic, red pepper, salt, cumin, coriander, oregano, chili powder and black pepper over the meat and vegetables in the pot. Add the vinegar and stir.
Cook on high, for 4 hours, or on low, for 6 hours, just until the meat is tender. 
Use two forks to shred the meat, in the pot, being careful to remove and discard any fat. 

Makes approximately ten 1 cup servings.
If desired, garnish each portion of Cuban Shredded Beef with grated cheese, avocado, sour cream and cilantro. 

Instant Pot Method:
Lightly coat the inside of an instant pot with cooking spray. 
Generously seasons both sides of the roast with salt and pepper. Use the saute function to brown the roast on every side. Stir in the remaining ingredients and a 1/2 cup of water. 
Seal the pot and set to manual/ high pressure for 45 minutes. After the timer sounds, release the pressure, using the quick release. Remove the lid, after the steam and pressure has released. Use two forks to shred the meat, in the pot, being careful to remove and discard any fat. 

Notes: My husband and my Puerto Rican brother-in-law loved this dish. My nephew, who works at a Chipotle restaurant, said that it tastes just like their Beef Barbacoa, only better! 

This is delicious on it's own, but if desired, it can be strained and added to scrambled eggs, omelets, enchiladas**, burritos or nachos***. This delicious beef can also be served over roasted veggies, or cauliflower rice. (or, regular rice if not living  KETO.) 

**See my recipe for: "KETO Friendly Chicken Enchiladas" and substitute the Cuban beef for the chicken.

***See my recipe for: "LOW CARB, High Fiber Tortilla Chips (Gluten Free)"

Nutritional info for a 1 cup serving (without the garnishes):
343.89 calories ~ 21.26 grams fat ~ 3.1 grams net carbs ~ 34.5 grams protein

KETO Friendly Baked Chicken Tenders (Gluten Free!)

Baked chicken tenders with marinara
sauce for dipping.

Ingredients:
cooking spray (coconut, avocado or olive)
1/4 cup coconut flour
2 tablespoons grated parmesan cheese
1/2 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 pound chicken tenderloins or 3 boneless breasts cut into 9 pieces
1/8 cup olive oil
1 egg
3/4 cup marinara sauce for dipping

Method:
Preheat oven to 400*. Line a baking sheet with foil. Place a baking rack on the lined baking sheet. Spray the rack with cooking spray. In a shallow dish, stir together the coconut flour, parmesan cheese, salt, cumin, paprika, garlic powder, onion powder and pepper. Set aside.
Beat together the oil and egg in a small bowl. Coat each piece of chicken in the oil and egg mixture. Gently roll in the flour mixture.
Place the chicken strips on the rack. Spray the tops of the chicken with cooking spray. Bake for 10 minutes. Turn over the chicken strips and spray with more oil. Bake for an additional 10 minutes.  Place the chicken 6 inches under a broiler for 1 minute. Turn the pieces over and broil one minute longer. (Be careful not to overcook, because this will cause the chicken to become dry.) Serve plain or with marinara sauce for dipping. Makes 9 pieces.

Nutritional info for 1 chicken strip with marinara dipping sauce:
155.98 calories ~ 8.6 grams fat ~ 1.3 grams net carbs ~ 17.1 grams protein

LOW CARB, High Fiber Tortilla Chips (Gluten Free)

One tray of guilt free tortilla chips.

Ingredients:
2 cups of shredded mozzarella cheese
3/4 cup almond flour
2 tablespoons psyllium husks
1/4 teaspoon pink Himalayan salt (or sea salt)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika

Method:
Preheat oven to 350*. Line 2 baking sheets with parchment paper and set aside.
Place the shredded cheese in a medium/large heat proof bowl. Microwave for 1 1/2 to 2 minutes, just until melted. Add the remaining ingredients and stir to combine. Turn the dough onto a parchment lined surface. Knead, briefly, into a smooth dough.
Form the dough into 2 balls of equal size. Flatten slightly. Place another sheet of parchment paper on top of the dough. Roll dough very thin. (The thinner the dough, the crispier the chips will be.) Cut into 20 triangles. Place the triangles, so that they are not touching, onto one of the prepared baking sheets. Bake for 6 to 8 minutes, until the edges are browned.
Repeat with the second portion of dough. Makes 40 chips. (5 servings of 8 chips)

Note: I enjoyed these chips! They are great for dipping in guacamole and salsa, or you can use them to make nachos.

Nachos with shredded beef, cheese,
guacamole, jalapenos & sour cream.

Nutritional info for 8 chips:
228.8 calories ~ 14.7 grams fat ~ 3 grams net carbs ~ 13.28 grams protein 

VERY LOW CARB Pizza Bread Appetizer (Low Carb & Gluten Free)

Pull apart pizza bread appetizer with
marinara dipping sauce.

Ingredients:
bundt cake pan
cooking spray (coconut, olive or avocado)
1 1/2 cups almond flour
1 tablespoon baking powder 
3 tablespoons Lakanto Classic Monkfruit sweetener (optional)
3 - 4 ounces sliced pepperoni
2 1/2 cups shredded mozzarella cheese
2 ounces cream cheese
3 eggs, beaten
grated parmesan cheese for sprinkling on dough, while kneading
1/2 cup grated parmesan cheese
1 teaspoon dried rosemary
1/2 cup grated cheddar cheese
2 to 3 tablespoons pickled sliced jalapenos (optional)
2 to 3 tablespoons sliced black olives (optional)
3/4 cup of sugar free marinara sauce (for dipping)

Method:
Preheat oven to 350*.
Lightly coat the bundt pan with the cooking spray and set aside.
Stir together the flour, baking powder and sweetener until well combined. Set aside.
Cut each of the pepperoni slices into 4 pieces and set aside. 
Place the mozzarella and cream cheeses into a large heatproof bowl. Heat in a microwave oven for one minute, or until the cheeses are soft and melted.** 
Add the flour mixture and beaten eggs to the cheeses. Stir to mix and form a sticky dough. Turn onto a silicone mat or sheet of parchment paper that is very lightly dusted with grated parmesan cheese. Sprinkle a little more cheese on top of the dough and knead for a few minutes.
Form the dough into a ball and cut in half. Continue cutting in half until you have 16 portions of equal size. Form the portions into small balls. Repeat with the second half of dough to make a total of 32 small balls of dough.

Use a mortar and pestle to crush the dried rosemary. (or, rub between the palms of your hands) Add the rosemary to the 1/2 cup of parmesan cheese and stir to mix. Roll each dough ball in the rosemary seasoned cheese. Arrange 16 of the lightly coated balls in the bottom of the prepared bundt pan.  Sprinkle half of the grated cheese evenly over the top of the dough. Use half of the pepperoni to layer over the cheese. Then, if desired, sprinkle half of the jalapenos and olives on top of the pepperoni. Repeat with the remaining dough, cheese, pepperoni, jalapenos and olives. Bake for 20 -25 minutes, or just until the top is a nice golden brown. 

Allow the bread cool for a couple of minutes, while you heat the marinara sauce. Use a silicone spatula to loosen the bread from the pan. Invert onto a large plate and then flip again onto a serving platter. Add the marinara sauce to a small bowl placed in the center of the bread ring. Makes 8 - 10 appetizer servings.

Notes: I served this appetizer to three gluten eating, male family members and they loved it! They gave it a perfect rating and my husband said it reminded him of his favorite Numero Uno Pizzeria crust.

** The cheeses also may be carefully melted, in a pan, on top of the stove.

Nutritional info for one tenth of bread (with jalapenos & olives):
315.9 calories ~ 24.9 grams fat ~ 6.75 grams net carbs ~ 16.6 grams protein
(If the cheddar cheese is omitted, the net carbs, per serving, decreases by 1.4 grams.)

Nutritional info for a one tenth serving of the marinara sauce:
6 calories ~ .22 grams fat ~ .75 grams net carbs ~ .15 grams protein

KETO Friendly Appetizer Meatballs (Gluten Free & VERY LOW CARB)

Tasty & Simple meat morsels!

Ingredients:
1 pound ground beef, turkey, chicken, lamb, pork (or a mixture of meats)

1/4 cup fine dry pork panko or other Keto low carb crumbs**

1/4 cup coconut milk

1 egg

1/2 teaspoon salt

1/3 teaspoon garlic powder

1/2 teaspoon sage

1/2 teaspoon tarragon

low carb alfredo, marinara, barbecue or enchilada sauce***

Method:

Preheat oven to 500*. Combine the meat, crumbs, coconut milk, egg and spices. Mix and shape into balls about the size of large marbles. Arrange on lightly greased foil lined shallow baking pans. Bake for 5 minutes or until lightly browned and cooked through. Remove from pan and add to desired sauce. Makes about 30.

Notes: These appetizer meatballs are always a favorite, not matter which sauce you choose to serve them in!

**Another option for crumbs is to crush or grind cheese whisps (or crisps) KETO crackers.

***Here is a simple enchilada sauce recipe (From this blog): 
https://carriekitchencreations.blogspot.com/2018/07/easy-enchilada-sauce-keto-friendly.html

Nutritional info for 6 meatballs (made with ground beef  and Pork Panko & without sauce): 300.65 calories ~ 20.36 grams fat ~ 
.61 grams net carbs ~ 27.54 grams fat

Nutritional info for 6 meatballs (made with ground beef  and crushed cheese crisp crackers & without sauce): 314.65 calories ~
21.16 grams fat ~ .81 grams net carbs ~ 28.54 grams protein

Delicious LOW CARB Strawberry Shortcake (Gluten Free)

Delicious & Low Carb!

Cake Ingredients:
Parchment paper
butter or coconut oil spray for greasing loaf pan
8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
1/3 cup Lakanto Baking Sweetener** or Classic Monkfruit Sweetener 
1 teaspoon vanilla
8 eggs
6 tablespoons coconut flour
1 teaspoon baking powder

Shortcake Toppings:
2 cups heavy whipping cream
1/3 cup Lakanto Powdered Sweetener
1/3 cup strawberries, cut into bite sized pieces (per shortcake)

Method:
Preheat oven to 350*. Line the bottom of a 9 x 5 inch loaf pan with parchment paper and lightly grease the sides with butter or coconut cooking spray. In a large bowl, with an electric mixer, blend together the cream cheese and butter. Add the sweetener and vanilla. Beat to blend well. Add eggs, one at a time, beating after each one, to blend and incorporate air into the batter. Add the the coconut flour and baking powder. Mix until blended. Pour into the prepared pan. Bake for 40 - 50 minutes, or until a pick inserted in the center comes out clean. Halfway through baking, if needed, make a tent with foil to prevent the top of the loaf from becoming to dark. Cool for 15 minutes, in the pan. 

Remove and finish cooling on a rack. 

Beat the cream and powdered sweetener, until stiff peaks form. Spoon 1/2 cup strawberries on top of slightly warm or room temperature slices, reserving 2 or 3 pieces of strawberries for garnish. Spoon 1/2 cup of whipped cream on top of the berries. Garnish with reserved strawberry pieces. Serve immediately. Makes 10 slices of shortbread (including 2 end pieces) and 4 cups of whipped cream. (8 servings of whipped cream)

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

Note: This is low carb, but not something that I would consume, often, while trying to lose weight. Even so, it definitely was a dessert that I enjoyed and was more healthy than indulging in a traditional shortcake. Healthier for my family, too!

Nutritional Info per serving:
423.25 calories ~ 40.23 grams fat ~ 6.47 grams net carbs ~ 4.38 grams protein

LOW CARB Cinnamon Loaf (A High Fiber, Gluten Free Bread)

A delicious, high fiber &  low carb
treat for breakfast, or snack time.

Ingredients:
butter or coconut oil spray
parchment paper
2 1/2 cups almond flour
4 tablespoons psyllium husks
1 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon cinnamon
3/4 cup Lakanto Baking sweetener** (or sweetener of choice)
1/2 cup hot water
4 eggs
1/4 cup melted coconut oil
1/4 cup chopped walnuts

Method:
Preheat oven to 375*. (350* if using a glass loaf pan.) Lightly grease the inside of a loaf pan with butter or coconut oil cooking spray. Line only the bottom of the pan with parchment paper and set aside.
In a large bowl, whisk together the flour, husks, baking powder, cinnamon and sweetener.
Add the hot water. Stir with a rubber or silicone spatula to blend thoroughly into the dry ingredients. Whisk together the eggs and oil. Add to the ingredients in the bowl and stir until well combined. Pour the batter into the prepared pan. Sprinkle the walnuts on top.
Bake for 40 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold. Makes 10 slices.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

Notes: This low carb treat can satisfy a bread craving. 

Nutritional info for 1/10 of loaf: 
274.96 calories ~ 25.28 grams fat ~ 4.47 grams net carbs ~ 10 grams protein

KETO/ LOW CARB Peanut Butter, Banana & Chocolate Chunk Ice Cream (Using A Cuisinart Machine)

A Delicious & Creamy Low Carb Ice Cream.

Ingredients:
automatic ice cream maker (I used a Cuisinart model)
2 1/2 cups heavy whipping cream
1/2 cup natural sugar-free peanut butter (creamy or chunky)
3/4 cup Lakanto Classic Monkfruit Sweetener (or granulated sweetener of choice)
1/2 teaspoon banana extract
1/2 cup broken Lily's Dark Chocolate Bar (with or without almonds)

Method:
Sixteen to twenty-four hours before making the ice cream, place the 1 1/2 quart freezer bowl into the freezer, to thoroughly chill.
Add the cream, peanut butter, sweetener and banana extract to a mixing bowl. Use a whisk to combine until well blended. Pour the mixture into the chilled freezer bowl. Mix in the automatic ice cream maker for 15 to 20 minutes, until thickened. Add the chocolate pieces and mix for 5 minutes more. 
Transfer the ice cream to an airtight container and store in the freezer. Makes 4 to 5 cups.

Note: One of my favorite ice cream flavors is "Chunky Monkey". This is a delicious, low carb substitute for that high carb treat!

Nutritional info (per 1/2 cup serving):
316.68 calories ~ 31.9 grams fat ~ 6.47 grams net carbs ~ 5.65 grams protein

SUPER SIMPLE Vanilla & Brownie Ice Cream ~ Made In An Electric (Cuisinart) Ice Cream Maker

A delicious & quick creamy dessert.

Ingredients:
electric ice cream maker (I used a Cuisinart model)
1 3/4 cups heavy cream
3/4 cup whole milk
1/2 - 3/4 cup granulated sugar
1 teaspoon pure vanilla extract or 1 teaspoon of vanilla bean seeds 
1 1/2 brownies broken or chopped into chunks (approximately 3/4 cup)

Method:
Sixteen to twenty-four hours before making the ice cream, place the 1 1/2 quart freezer bowl into the freezer, to thoroughly chill.
Add the cream, milk, sugar and vanilla to a mixing bowl. Use a whisk to combine until well blended. Pour the mixture into the chilled freezer bowl. Mix in the automatic ice cream maker for 15 to 20 minutes, until thickened. Add the brownies and mix for 5 minutes more. 
Transfer the ice cream to an airtight container and store in the freezer.

Note: This is so quick, EASY and delicious!

My FAVORITE (& Best) Panna Cotta Recipe (Low Carb & Gluten Free)

A perfect & delicious light & creamy
low carb dessert.

Ingredients:
1/4 cup unsweetened almond milk
2 teaspoons unsweetened, unflavored gelatin
1 1/2 cups heavy whipping cream
1 1/2 teaspoons pure vanilla extract or 1 vanilla bean
2 tablespoons Lakanto Classic Monkfruit sweetener (or granulated sweetener or choice)***
1/2 teaspoon pure lemon extract
9 - 12 blueberries, raspberries or strawberry slices (optional for garnish)

Method:
Place the almond milk in a medium saucepan. Sprinkle the gelatin over the milk. Allow the gelatin to soften for a couple of minutes. Stir to blend. Set aside
Meanwhile, with an electric mixer, or whisk, beat the cream just until thickened.

Thickened Cream

If using a vanilla bean, cut the bean in half, lengthwise with a sharp knife. Scrape out out the inside to make 1 teaspoon of pulp. Set aside.
Add the thickened cream and sweetener to the saucepan. Stir to blend. Slowly bring the mixture to a boil over medium-low heat. (Stir often, to prevent browning on the bottom of the pan.) Once the mixture comes to a boil, remove the pot from the heat. Stir in the vanilla and lemon extract. Divide evenly between 3 small ramekins or bowls. Refrigerate for 4 hours or overnight.

When ready to serve, briefly place each ramekin in a shallow pan of hot water. (for 1 minute or less) Turn upside down on individual serving plates to unmold. If desired, garnish each panna cotta with 3 or 4 berries. Makes 3 servings. Enjoy!

***If you are not following a sugar free diet plan, you can use regular granulated sugar, or super fine baker's sugar. (not powdered confectioner's sugar)

Notes:
I have tried panna cotta in a five star restaurant that was not as delicious as this version is!
This recipe may be doubled. If you like, serve the panna cottas in the ramekins (or teacups) and skip the unmolding step.

Nutritional info per serving (without garnish):
418.43 calories ~ 43.21 grams fat ~ 3.6 grams net carbs ~ 4.8 grams protein

Low Carb Chocolate & Banana Brownies (Gluten Free)

A moist & delicious chocolate & banana treat!

Ingredients:
coconut cooking oil spray
2 cups almond flour
1/3 cup coconut flour
1/2 cup Lakanto Baking Sweetener**
1/2 teaspoon pink Himalayan salt (or sea salt)
1/3 cup Hershey Special Dark unsweetened cocoa (or cocoa of choice)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 medium very ripe banana
1 teaspoon pure vanilla extract
1/4 teaspoon rum extract
1/4 teaspoon almond extract
1 tablespoon Lakanto Classic granulated sweetener
3 large eggs
1/4 cup full fat canned coconut milk
1 tablespoon vinegar
1/2 cup chopped walnuts
4 tablespoons Lily's sugar free dark chocolate chips

Method:
Position oven rack to lower third of the oven. Preheat to 350*. Lightly coat a 9 inch square pan with the cooking spray. Line with a piece of parchment paper, to cover the bottom and come up 2 sides and over the 2 edges of the pan. Set aside. 
Fluff the almond and coconut flours, with a whisk, before measuring, to remove any lumps.
Measure the flours and add to a medium bowl. Add the sweetener and salt. Sift in the cocoa, baking powder and soda. Whisk all of the dry ingredients until combined. Stir in 2/3 of the nuts.
In a separate bowl, mash the banana with a fork or puree with an immersion blender. Whisk in the extracts and the eggs, one at a time. Whisk in the coconut milk and the vinegar. Add the banana mixture to the dry ingredients and mix with an electric mixer, just until all are well blended. Evenly spread the batter into the prepared pan with a rubber or silicone bowl scraper. Sprinkle with the reserved nuts and the chocolate chips. Place in the oven for 12 minutes. Turn and continue baking for 13 more minutes. When fully cooked, the top of the brownies will look dry, not wet, and the top will be springy, when lightly touched. 

Cool in pan for 10 to 20 minutes. Cut into 16 equal sized squares. Makes 16 servings.

**The Baking sweetener has a much finer texture than the Classic sweetener and really produces superior baked goods. (Lakanto Classic sweetener can be made finer by blending in a food processor.)

Nutritional info per serving:
157 calories ~ 11.71 grams fat ~ 4.45 grams net carbs ~ 5.42 grams protein

Notes: 
Generally, bananas are not KETO Friendly, but the amount of net carbs in this recipe can fit in a low carb meal plan.
My non KETO husband loved these and insisted they couldn't possibly be KETO!

Fresh Avocado & English Cucumber Salad (KETO Friendly)

Individual portion of salad garnished
with parmesan cheese.

Ingredients:
1/2 of an English cucumber
2 roma tomatoes
1/4 of a red onion
1 1/2 - 2 avocados
1 cup cilantro leaves (without stems)
juice from 1 lime (or juice from 1/2 lemon)
1 tablespoon olive oil
1 teaspoon pink Himalayan salt (or sea salt)
freshly ground black pepper to taste
grated parmesan cheese (optional)

Method:
Cut the cucumber in half, lengthwise, and slice into bite sized pieces. Add to a large bowl. Chop the tomatoes into bite sized pieces and add to the bowl. Slice the onion into thin half circle pieces and add to the bowl. Chop the avocados into bite sized pieces and add to the bowl. Add the remaining ingredients. Gently toss, or stir, to mix. If desired, garnish with parmesan cheese. Makes 4 servings.

Nutritional info with 3 tablespoons grated parmesan:
200.13 calories ~ 47.25 grams fat ~ 6.43 grams net carbs ~ 8.36 grams protein

Nutritional info without cheese:
128.13 calories ~ 42.45 grams fat ~ 4.13 grams net carbs ~ 3.56 grams protein

Note: This salad was refreshing and delicious. My husband and I ate half (2 portions) one night and then had the rest the next day. On the second day, it was still good and not soggy.

Low Carb Bacon Cheeseburger Pie (Gluten Free)

A very tasty & hearty "quiche" for 
breakfast, lunch or dinner!

Ingredients:
1 pound ground beef (I used organic grass fed)
1 small sweet onion, chopped
4 slices crisp bacon, chopped
8 ounces cheddar cheese, grated
4 eggs
3/4 cup mayonnaise
3/4 cup heavy whipping cream
1 teaspoon worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper to taste
smoked paprika
sour cream (optional)
chopped tomato (optional)

Method:
Preheat oven to 350*. Lightly grease a 10 inch deep dish pie pan and set aside.
In a large skillet, over medium heat, brown the beef and onion. Drain the fat and stir in the bacon. Layer half of the meat mixture evenly into the prepared pan. Sprinkle with half of the grated cheese evenly over the meat mixture. Repeat with the remaining meat and cheese. Beat the eggs, mayonnaise, cream, worcestershire sauce, garlic powder, salt and pepper in a bowl, with an electric mixer. (or mix in a blender container.) Pour over the ingredients in the pie pan. Lightly sprinkle smoked paprika over the top. Bake for 40 to 45 minutes, or until a knife inserted halfway between the edge and the center comes out clean. (Once the top has browned, lightly tent with foil to prevent it from burning.) Cool for 15 minutes before slicing. 

Makes 6 servings. If desired, garnish with a 2 tablespoons of sour cream and 2 tablespoons of chopped tomato.

Nutritional info (with garnishes): 
691.9 calories ~ 59.7 grams fat ~ 5.55 grams net carbs ~ 33.4 grams protein

Note: This delicious, flourless Low Carb quiche will appeal to the entire family!

Individual Irish Cream Chocolate Cheesecake Trifles

Delicious layers of Irish Cream, chocolate
cheesecake, cookies & whipped cream.

Cheesecake Ingredients:
24 ounces (3 packages) cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup + 2 tablespoons Hershey's Special Dark unsweetened cocoa (or cocoa of choice)
1/4 cup + 2 tablespoons Irish Cream liqueur


Whipped Cream Ingredients:
1 1/2 cups chilled heavy whipping cream
3 tablespoons Irish Cream liqueur
2 tablespoons + 1 teaspoon Special Dark unsweetened cocoa (or cocoa of choice)
4 1/2 tablespoons powdered sugar
1 package Whip It (optional)

2 cups crushed chocolate cookies***

Method:
In a large bowl, beat the cream cheese, sugar and cocoa until smooth and well blended.
Add the Irish Cream liqueur, mix well and set aside.
In a medium bowl, beat the whipping cream until it begins to thicken.
Add the Irish Cream liqueur, cocoa, powdered sugar and Whip It to the cream. Continue to whip until stiff peaks form.
Divide half of the cookie crumbs evenly between eight 1 cup jars or dessert cups, spreading in an even layer in the bottom of each one. 
Spoon or pipe half of the cheesecake mixture evenly on top of the crumbs in each jar.
Next, spoon or pipe half of the whipped cream mixture evenly on top of the cheesecake layer.
Layer the remaining cookie crumbs over the whipped cream mixture, reserving a small portion to sprinkle on top of the trifles for garnish, if desired.
Spoon or pipe the remaining cheesecake mixture into the containers. 
Top each trifle with a swirl of whipped cream and a sprinkle of the reserved cookie crumbs.
Cover and refrigerate for an hour or longer. Allow to sit at room temperature for 10 to 15 minutes before serving. Makes 8 servings.

These are excellent! Everyone
who tasted them loved them.

Notes:
*** I used chocolate animal crackers. If you cannot find a plain chocolate cookie, you can scrape the cream off of oreo cookies and use those.

"Whip It" is an ingredient that stabilizes whipped cream, helping it told maintain firm peaks. It can be purchased online, at specialty stores and at World Market.

Giant Cowboy Cookies (With Oats, Chocolate, Coconut & Pecans)

Delicious and hearty Cowboy Cookies.

Ingredients:
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon sea salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
3 eggs
1 tablespoon vanilla extract
3 cups semi sweet chocolate chips (or 1 1/2 cups chocolate chips & 1 1/2 cups chocolate chunks.)
3 cups old fashioned rolled oats
2 cups flaked coconut (sweetened or unsweetened)
2 cups chopped pecans
2 cups dried cranberries (optional)

Method:
Preheat oven to 350*. Line baking pans with parchment paper and set aside. 
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
Beat the butter with an electric mixer, in a very large bowl, until creamy. Gradually add the sugars, beating until thoroughly blended. Add the eggs, one at a time, Beating after each one is added. Blend in the vanilla.
Add the flour mixture and beat on low, just until combined. With a wooden spoon, stir in the chocolate, oats, coconut, pecans and cranberries. 
Drop 1/4 cup portions, 3 inches apart, onto the prepared baking sheets.
Bake for 7 minutes. Turn the tray around and bake for 7 to 8 minutes longer, until the edges of the cookies are lightly browned. Remove to a baking rack to cool. Makes 36 large cookies.

Note: 
Former First Lady Laura Bush is credited with this recipe for these delicious oat, coconut, and pecan laden chocolate chip cookies, now known as "Cowboy Cookies". During presidential election years, Family Circle magazine holds a "bake off" by publishing cookie recipes from the wives of each candidate. The readers vote for their favorite recipe. In 2000, Laura Bush debuted her Texas Governor’s House Cowboy Cookies, and as expected, they beat our Tipper Gore’s ginger snap recipe. (Interestingly, the results of the bake off very often predicted the winner of the presidential election.)
This recipe is my adaptation of Mrs. Bush's recipe.