Low Carb Baked Mashed Cauliflower & Cheese Bites (Gluten Free)

Tasty cauliflower medallions. 

Ingredients:
1 head cauliflower
water
3 cloves garlic, minced
1/3 cup Greek yogurt or sour cream
2 eggs
1/2 cup extra sharp cheddar cheese
1 teaspoon sea salt
fresh ground black pepper to taste
2 egg whites
non-stick cooking spray
1/4 cup sharp cheddar cheese for garnish

Method:
Preheat oven to 400*. Rinse cauliflower, cut or break apart and place in a medium glass bowl. Add 1 cup of water. Cover tightly with plastic wrap. Use a knife to poke a small slice in plastic. Microwave for 10 minutes, or until tender.

Carefully drain water and place cauliflower in a food processor or powerful blender. Add garlic. Pulse until mashed and well blended. Transfer to a large bowl. Add yogurt, eggs, cheese, salt and pepper. Place egg whites in a small bowl by themselves. Beat egg whites with electric mixer until stiff. Next, use mixer to blend  the ingredients in the large bowl. Using a rubber spatula, fold egg whites into cauliflower mixture. Lightly coat 1 regular sized muffin pan with non-stick spray. Spoon cauliflower mixture evenly into the 12 sections. Sprinkle with a tiny bit of extra cheese. 

Bake for 25 - 30 minutes. Makes 12.

Nutritional info per serving, approximately:
97.47 calories ~ 7 grams fat ~ 1.77 grams net carbs ~ 6 grams protein

Notes:  
Serve as an appetizer, snack or side dish at brunch, lunch or dinner. (I like a few drops of sriracha sauce on mine.) If desired, make ahead and reheat in 350* oven.

Karen's Restaurant Giant Buttermilk Biscuits

Giant Buttermilk Biscuits!

 Karen's Restaurant served fantastic food, in a rustic & homey environment, 
in the town of Chico, in Northern California. Sadly, decades ago, 
the warehouse that housed the restaurant & other business was 
destroyed in a fire and never reopened. Because I liked the biscuits 
at her restaurant, so much, a friend decided to ask for the recipe. 
A very generous Karen, was happy to share her wonderful recipe and so am I. 

Ingredients:
4 cups flour
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, beaten
1/2 cup shortening
1 1/2 cups buttermilk

Method:
Sift dry ingredients into bowl. Cut in shortening with a pastry blender or two knives. With fingers continue to mix shortening into flour mixture until it resembles the consistency of crumbs. Combine buttermilk and egg. Add all at once to dry ingredients. Knead and roll out on a well floured surface to a thickness of 3/4 to 1 inch thick. Cut with a 3 - 4 inch cutter.

Bake at 450* for about 10 minutes, on an ungreased baking sheet.  Makes 9 - 12 giant biscuits. Enjoy!

  
Note: These large biscuits are great with any meal, but they would be perfect
 for making breakfast sandwiches.

Biscuit, egg & Morning Star "Sausage" sandwich

Easy Chicken Meatballs Marsala (With Gluten-Free Option)

Whole Wheat Pasta topped with Meatballs Marsala.

 This healthy and simple recipe is one of my favorites.

Ingredients:

1/2 cup dry bread or cracker crumbs (To make these meatballs Gluten-Free, use gluten-free crackers.)

3 tablespoons milk

1 1/4 pounds ground chicken or turkey

2 eggs

2 tablespoons finely chopped fresh cilantro (or 2 teaspoons dried cilantro)

1/4 teaspoon salt (optional)

2 - 4 tablespoons extra virgin olive oil

2 cups marinara sauce

2 tablespoons curry powder

10 ounces fresh spinach leaves

Method:

Mix first six ingredients. Form tablespoons of meat mixture into small balls and place on a sheet of waxed paper. Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs and set aside.

Brown several meatballs at a time and then transfer onto a plate.
 As needed, add additional oil to finish browning all meatballs.
Carefully wipe oil from skillet with paper toweling. Combine marinara sauce,
 curry powder and spinach in skillet. (It seems like a lot of spinach, but it does become soft and reduce in the pan.) Add meatballs. Cover and simmer for 7 minutes. 
Makes 4 - 6 servings

.

Note:

These meatballs can be served on their own, or with a pasta of your choice. A crusty bread or garlic toast goes nicely with this dish. (If served with pasta, this recipe serves 8.)

Our FAVORITE Chewy Chocolate Fudge Brownies

 There are two main types of brownies: chewy and cake-like.

 I have always preferred the chewy type. Super simple to make and delicious!

Ingredients:

non-stick cooking spray, shortening or butter  
aluminum foil

4 squares unsweetened baking chocolate

¾ cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

1 cup chopped nuts (optional)

Method:

Preheat oven to 350*. Line a 9x12 baking pan with foil. Coat foil with cooking spray, shortening or butter. Place butter and chocolate in microwave proof mixing bowl. Heat for 1 minute  and 30 seconds, or longer, until butter and chocolate are melted and can be easily mixed together. Add sugar, eggs and vanilla. Stir until mixed. Add flour, stirring until blended with the other ingredients. Add nuts, if desired. Pour batter into prepared pan. Bake 30 to 40 minutes; until a toothpick inserted comes out clean. Do not over bake. Remove from oven and cool in pan. Lift from pan with foil and continue cooling. Refrigerate to further cool before cutting into small rectangles or squares.

Notes: 
Different variations of this recipe can be made by experimenting with different flavors of extract and toppings. (If you use peppermint extract, reduce to ½ teaspoon.)

 One variation: When the brownies have finished baking, top with Andes Mints.

Let the mints soften and then gently spread like frosting.

Another Variation: For Valentine's Day, I topped the brownies

 with Maraschino cherry halves. Bake 15 minutes. Remove from 

oven and top with halved cherries, pressing gently into partially 
cooked batter. Return to oven for 15 to 20 more minutes, or 
until a toothpick inserted near center comes out clean.

Cherry Coconut Bars

These cherry bar cookies have a texture and taste slightly 

similar to that of chess tarts or pecan pie. They are a 

perfect holiday treat to serve or package in a gift.

Ingredients:
Crust:
2 cups all purpose flour
6 tablespoons powdered sugar
1 cup butter, softened

Filling: 
4 eggs, beaten
2 cups granulated sugar
1/2 cup flour
1 teaspoon baking powder
1 1/2 cup chopped pecans
1 cup sweetened shredded coconut
1 cup maraschino cherries, drained and quartered
2 teaspoons vanilla extract
1/8 teaspoon salt (optional)

Method:
Preheat oven to 350*.
To prepare crust, combine flour, powdered sugar and butter in a medium bowl. Mix well. Press evenly into the bottom of a 15x10 inch baking dish. bake 20 to 25 minutes or until lightly golden.
To prepare filling, combine all remaining ingredients in a large bowl and mix well. Spoon on top of baked crust and spread evenly. Bake 25 to 35 minutes, until set and golden brown. Cool completely on rack and then refrigerate for 1 hour or longer. Remove from refrigerator and cut into squares. Place squares in an airtight container, with pieces of waxed paper between the layers. Store in refrigerator. Makes approximately 3 dozen.

Notes:
Recipe may be cut in half and baked in an 8 - 9 inch square pan.

Gourmet Chocolate Fudge & Pecan Cookies

These gourmet cookies have a rich chocolate pecan

filling in a butter cookie crust.

Ingredients:

2 cups semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 tablespoons shortening (I use butter flavored)

1 1/2 cups (3 sticks) butter

1/2 teaspoon salt

2 teaspoons vanilla

1 1/2 cups brown sugar

4 cups flour

1 1/3 - 2 cups chopped pecans

parchment paper

Method:

Preheat oven to 350*. Place chocolate chips, condensed milk and shortening into a medium bowl. Heat for 1 minute in microwave. Remove and stir. Heat for 30 more seconds. Stir. Heat an additional 30 seconds and stir until chocolate is melted and mixture is smooth. Set aside.

In a large bowl, cream butter, salt, vanilla and brown sugar with electric mixer. Blend in flour. Divide dough into 4 balls.(Each portion of dough weighs about 10.5 ounces.) Roll out each ball, on a lightly floured surface, to a rectangle approximately 6 inches by 13 inches. Spread 1/4 of chocolate fudge on top of dough. Sprinkle with pecans. Gently roll to form a long cylinder. Bake for 25 minutes or until light golden brown. Cool 10 minutes. Sprinkle with powdered sugar. Cool 10 more minutes and then slice into 1/2 inch sections. Makes 4 rolls. Makes about 68 cookies. Store in airtight containers in the refrigerator.

Notes:
These cookies are delicious warm or chilled. They are chewy & crunchy, with a rich and creamy fudge filling inside of a brown sugar cookie. 

Mini Peppermint Meringues

Until he tried these light and tasty bites, my 
husband thought that he didn't like meringues.

Ingredients:

2 large egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1/8 teaspoon peppermint extract
red gel or paste food coloring

You can choose different food colors for a variety of holidays and sporting events:
red & white ~ Valentines Day & Christmas
green & white ~ Saint Patrick's Day
red, blue & white ~ 4th Of July 
yellow & black ~ Pittsburgh Steelers (My husband's favorite team.) 

Method:
Preheat oven to 240*. Line baking sheets with parchment paper.
In a large mixing bowl, whisk together egg whites, sugar and cream of tartar. Set the bowl over, but not in, a saucepan of simmering water. Cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch. (Approximately 3 - 5 minutes.)
Remove from heat. Use an electric mixer, beat on low speed, gradually increasing the speed to high, until soft, glossy peaks form. (Approximately 5 - 7 minutes.) Beat in the peppermint extract.
Transfer 1 tablespoon of the meringue to a small bowl and tint with red coloring. Use a paintbrush or wooden skewer and the tinted meringue to paint 3 vertical lines in a pastry bag fitted with a 3/4 inch star tip.
Carefully spoon the white meringue into the bag, while being careful not to smear the red meringue.

Pipe 1 inch stars onto parchment lined baking sheets. Bake until the meringues are just set on the outside. (Approximately 20 - 30 minutes.) Slide the parchment with cooked meringues onto wire racks to cool completely. Use a spatula or knife to remove the cooled meringues from the parchment paper.

Mini Meringues packaged for gift giving.

Notes:
"Grandma Winifred's English Chess Tarts" recipe is a good way to use the leftover egg yolks.

I used both blue and red coloring to make Patriotic Meringues for my cousin, Brenda, to celebrate her new United States Citizenship. I hope you will have fun using different colors and different flavors of extracts, too.

Cousin Brenda became an American Citizen in December of 2015.
 (She moved here, from Canada, when she was 15 years old.)