Keto Jalapeno Poppers - Hors d' Oeuvres

 

5 bacon slices (can substitute bacon bits)

6 jalapeno peppers

3 ounces cream cheese, softened

¼ cup shredded cheddar cheese

¼ teaspoon garlic powder

In a skillet over medium, fry the bacon until crispy. Set aside on a paper towel-lined plate to cool. When cool enough to handle, chop or break bacon into bits. 

Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper. 

Slice the jalapeno peppers in half lengthwise (if you wish to remove stems, do so at this point). Scrape insides out of each pepper (for spicier option, add seeds to cheesy sauce).

In a medium-sized bowl, use a fork to combine the cream cheese, garlic powder, and bacon bits. Spoon some of the mixture into each jalapeno half and set the peppers cheese-side-up on the lined baking sheet. Bake for 18 to 20 minutes, until the cheese is melted and slightly crispy on top. 

https://ketokarma.com/keto-jalapeno-poppers/

Artichoke Phyllo Cups - Hors d' Oeuvres

 

3 packages frozen miniature phyllo tart shells 

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped 

½ cup shredded part-skim mozzarella cheese

3 green onions, chopped

¼ cup whipped cream cheese

2 Tablespoons sour cream 

1 Tablespoon mayonnaise

2 garlic cloves, minced

½ teaspoon salt

Line a baking sheet with parchment paper and place tart shells on the baking sheet. Preheat the oven to 350 F. In a small bowl, combine remaining ingredients, mix well and spoon into tart shells. Serve Now: Bake at 350 until lightly browned, 10-15 minutes. Serve warm. 

Serve Later: Freeze cooked pastries in freezer containers, separating rows with wax paper. To eat, reheat pastries on a baking sheet on 350 F heat until heaters through. 

Tunnel of Fudge Cake - Recipes from the '80s

 

Cake

1 ¾ cups sugar

1 ¾ cups butter 

2 cups powdered sugar

2 ¾ cups all purpose flour

¾ cup unsweetened cocoa powder

2 cups walnuts

Glaze 

¾ cup powdered sugar

¼ cup unsweetened cocoa

6 teaspoons milk 

Heat oven to 350 F. Grease and flour 12-cup fluted tube cake pan (bundt pan). In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.  Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.  

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

https://www.pillsbury.com/recipes/tunnel-of-fudge-cake/8d3b4927-2f71-41a3-9dab-7750f045f252

Tapioca Pudding - Recipes from the '80s

 

3 Tablespoons granulated tapioca 

⅓ cup sugar 

1 egg, well beaten

3 cups milk 

1 teaspoon vanilla extract

Combine tapioca, sugar, milk and egg in medium saucepan and let stand 5 minutes. Cook on medium heat, stirring constantly, until mixture comes to a full boil. Add in vanilla extract. Cool 20 minutes. Stir. Serve warm or chilled. Refrigerate leftover pudding.

Pecan Chopped Salmon - Nuts!

1 cup flour

1 teaspoon black pepper

1 teaspoon parsley flakes 

1 teaspoon lemon pepper seasoning

½ teaspoon Montreal steak seasoning

¼ cup chopped pecans 

2 Tablespoons brown sugar

1-2 salmon fillets

Mix all ingredients except salmon. Heat ¼ cup oil in a medium skillet. Coat salmon in flour mixture. Cook approximately 6 minutes per side or until fish flakes easily. 

Oriental Chicken Cashew - Nuts!

14 ounce can bean sprouts, drained 

3 Tablespoons butter 

4 green onions, chopped

4 ounce can mushroom pieces

1 can cream of mushroom soup

1 cup celery, sliced

12 ½ ounce can chunked chicken breast, or

1 cup cooked chicken, cubed 

1 Tablespoon soy sauce

1 cup cashew nuts

Combine all ingredients except nuts in a slow cooker.

Cover and cook on low, 4-9 hours or on high 2-3 hours

Stir in cashew nuts 15 minutes before serving and serve with rice.

Nut Strudel - Nuts!

 

1 cup chopped nuts (pecans, walnuts, etc.)

¼ cup brown sugar 

1 teaspoon cinnamon

½ teaspoon allspice 

¼ teaspoon cloves 

1 egg

2 Tablespoons flour

2 Tablespoons melted butter 

10 sheets phyllo dough

Preheat oven to 375 degrees F. Mix all ingredients except butter and phyllo dough. Layer phyllo dough and spread butter on top. Sprinkle nut mixture on top of butter, leaving one inch on either end and 2 inches per side. Repeat with remaining sheets of phyllo dough. Fold ends in and sides so they overlap. Flip fold side down onto baking sheet and bake at 375 F for 25-35 minutes or until golden brown.

Green Bean Almondine - Nuts!

1 pound fresh green beans

¼ cup slivered almonds 

2 Tablespoons butter

2 cloves garlic, chopped

Salt and black pepper to taste

Place beans in a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high until almost tender, 8-10 minutes. Drain in a colander then run under cold water to keep greens fresh. 

Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden; about 5 minutes. Watch closely so as not to burn. Take the pan off the heat and add butter to melt. Return to heat and add garlic. Add green beans, salt and pepper to taste and mix until heated through; about 5 to 7 minutes.