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/

Canned Fruit Salad - Seasonal Fruits

5 cans of fruit (ideas include: pears, peaches, pineapple, grapefruit, mandarin oranges, mixed fruit)

1 cup shredded coconut

1 can maraschino cherries

Drain juices from canned fruits into a separate container (reserve juices).

To take this recipe up a level, try adding fresh seasonal fruits right before serving. Also, if you do not like coconut, put a dollop of cool whip or whipped cream on top to make it a light dessert.

Fruit Punch - Seasonal Fruits

½ cup sugar

Fruit juice from 5 cans of fruit

1 package fruit punch Kool Aid

Stir in ingredients, add additional sugar to taste. 

Fruit Bites - Seasonal Fruits

1 sliced baguette

1 (8 ounce) container whipped cream cheese

2 Tablespoons honey

Blueberries

Sliced peaches

Toast baguette slices at 350 degrees F for 12 minutes. Mix honey and cream cheese and spread on baguette. Top with blueberries, sliced peaches or other desired fruit. Drizzle with additional honey if desired. 

Bacon on a Bagel - Sandwiches

1 bagel, cut in half and lightly toasted 

2 Tablespoons cream cheese, softened

4 (or more) slices bacon, crisply fried

Spread cream cheese generously on the cut side of each bagel half. Pile bacon on top and enjoy. 

Grilled Ranch Potatoes - BBQ Picnic

2 pounds small baby red potatoes

3 tablespoons olive oil

1 packet ranch seasoning

Wash, dry and halve potatoes.

Place potatoes in a large resealable bag and drizzle oil into the bag. Seal the bag and toss to coat the potatoes.

Open the bag and sprinkle in the ranch seasoning, seal bag and toss to coat.

Thread potatoes onto skewers. Grill over medium heat 15-20 minutes, turning throughout to ensure even cooking. Remove from the grill when fork-tender.

Drizzle with ranch dressing or sprinkle with grated cheese and bacon.

Custard Pie - Grandma's Recipes

1 recipe Plain Pastry

4 slightly beaten eggs 

½ scant cup sugar 

¼ teaspoon salt 

½ teaspoon vanilla 

⅛ teaspoon almond extract

2 ½ cups scalded milk 

Nutmeg 

Preheat oven to 400 F. Chill 9-inch pie shell while making filling. Blend eggs, sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into chilled, unbaked pie shell. Sprinkle with nutmeg. Bake for 25-30 minutes. Pie is done when a knife inserted halfway between the outside and center of custard comes out clean. Remove from the oven. Set on a cooling rack for 15-30 minutes; then chill in a refrigerator. 

Pickled Red Onions

2 red onions, thinly sliced 
1 cup white vinegar 
3 Tablespoons agave 
1-1.5 teaspoons salt 
6 whole peppercorns 

Heat all ingredients, except onion, to boil. Pour over red onion and let sit for at least 1 hour. Flavor will develop the longer it sits. Store in airtight container or sealed mason jar for up to 2 weeks.

Okra-and-Corn Maque Choux - Southern Comfort Food

¼ pound spicy smoked sausage, diced 

½ cup sweet onion, chopped 

½ cup green bell pepper, chopped 

2 garlic cloves, minced 

3 cups fresh corn kernels 

1 cup fresh sliced okra

1 cup diced tomatoes, peeled and seeded

Salt and freshly ground pepper to taste

Saute sausage over medium-high heat until browned. Add onion, bell pepper and garlic and saute for 5 minutes. Add corn, okra and tomato and cook, stirring often for 10 minutes. Season with salt and pepper. 

Beans and Rice - Southern Comfort Food

1 cup long grain brown rice

2 cups dried red kidney beans
1 red onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
8 garlic cloves, minced
1/2 cup chives
2 tbsp. Cajun seasoning
1 tbsp of smoked paprika
1/2 tsp. salt
6 cups boiling water

Add everything to the crock pot and stir together. Cook on low for around 6-8 hours. Cooking times may vary slightly depending on your crockpot.

Balsamic-Honey Brussels Sprouts and Onions - Southern Comfort Food

1 Tablespoon vegetable oil 

1 ½ pounds fresh Brussels sprouts, halved 

2 large red onions, cut into wedges

¼ cup balsamic vinegar 

2 tablespoons honey 

3 sprigs fresh thyme 

1 teaspoon salt

½ teaspoon ground black pepper 

Heat large cast iron wok directly in coals. Brush wok with oil. Add Brussels sprouts and onion. Cook, stirring frequently, until browned and tender. 

In a small Mason jar, combine vinegar, honey, thyme, salt and pepper. Secure lid, and shake until well combined. Stir vinegar mixture into vegetables until well combined. Remove from heat; transfer vegetables to a serving platter and serve warm. 

Primavera Baked Potatoes - Recipes in a Pinch

4 medium baking potatoes, scrubbed 

1 (1 pound) package frozen broccoli, cauliflower and carrots 

1 ¼ cups prepared Alfredo sauce 

2 teaspoons dried basil 

¼ teaspoon crushed red pepper flakes 

½ teaspoon salt 

¼ teaspoon black pepper 

Prick potatoes all over with a fork. Arranged spoke-fashion on a microwave safe plate. Microwave on high until tender, about 12 to 15 minutes. 

Meanwhile, bring 1 cup of water to a boil in a medium saucepan over medium-high heat. Add vegetables. Cook, covered, until crisp-tender, about 5 minutes and drain. Add alfredo sauce, basil and red pepper flakes to vegetables in saucepan. Bring to a simmer, stirring continually. Season with salt and pepper. 

Cut potatoes in half lengthwise and fluff with a fork. Spoon equal portions of vegetable mixture over each potato and serve immediately. 

TOTAL TIME: 29 MINUTES

Cheesy Palmiers - Magazine Recipes

 8 ounces goat cheese, softened 

½ cup grated Parmesan

¼ cup minced fresh chives 

2 teaspoons minced fresh garlic

Salt and pepper flakes to taste

1 package frozen puff pastry, thawed

1 egg + 1 teaspoon water, beaten

Grated Parmesan 

Preheat oven to 400 degrees. Line two baking sheets with parchment paper; set aside. 

Combine goat cheese, Parmesan, chives and garlic; season with salt and pepper. 

Unfold a pastry sheet on a lightly floured surface and roll into a 10x14 inch rectangle (if dough gets warm, briefly freeze). Spread half of the cheese mixture evenly over the pastry rectangle. 

Roll up pastry evenly from both short sides until they meet in the middle. Transfer rolled pastry to a prepared baking sheet; freeze until firm, about 30 minutes. Repeat all steps with remaining pastry and filling. 

Trim ends of rolls and discard scraps. Cut rolls crosswise into ¼ to ½ inch thick slices. Arranged the palmiers on prepared baking sheets spaced 1 inch apart. Brush tops of palmiers with egg wash; sprinkle with additional Parmesan cheese. 

Bake palmiers until golden brown, 20-25 minutes. Let palmiers cool on baking sheets for 5 minutes, then transfer to a rack. Palmiers are best served warm. 

Boston Bean Dogs - Magazine Recipes

You can make the beans ahead of time, then just warm them up before eating. It is also easy to double the recipe if needed. 

4 slices thick-sliced bacon, cooked and diced 

¼ cup diced white onion 

½ teaspoon minced fresh garlic 

2 Tablespoons water

3 Tablespoons pure maple syrup 

2 Tablespoons molasses 

2 Tablespoons apple cider vinegar 

1 teaspoon prepared yellow mustard 

1 (16 ounce) can Navy beans, drained and rinsed 

8 hot dogs, grilled 

8 hot dog buns, toasted

White onion and red bell pepper, diced 

Cook bacon in saucepan until crisp. Transfer to a paper towel lined plate and drain off all but 1 Tablespoon of drippings. Saute ¼ cup onions and garlic in drippings over medium heat until soft. Deglaze pan in water, scraping up bits then add maple syrup molasses, vinegar and mustard. Add beans and reduce heat to medium-low and simmer until heated through and sauce is syrupy; about 10 minutes. Serve hot dogs in buns topped with beans, garlic, onion and peppers. 

One Pot Tuna Noodle Dish - Fish Food

8 ounces pasta

1 can (5 ounce) tuna, drained

1 can (10 ounce) cream of mushroom soup

1 (4 ounce) package Velveeta cheese sauce

½ cup milk

In a medium sized pot, cook pasta according to package directions. Drain pasta and return to pot. Add remaining ingredients, heat over medium heat until heater and well mixed, serve immediately.

Roasted Root Vegetables - English Holiday

2 large carrots

2 medium parsnips, peeled

2 medium beets

1 medium red onion,

1 medium sweet potato

3 Tablespoons extra-virgin olive oil

1 ½ Tablespoons apple cider vinegar or balsamic vinegar

1 Tablespoon fresh herbs, such as thyme, rosemary or sage

½ teaspoon kosher salt

½ teaspoon ground pepper

Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.

Cut carrots and parsnips into ½ inch thick slices on the diagonal, then cut into half moons. Cut beets and onion into ½ inch thick wedges. Cut sweet potato into ¾ inch thick cubes. All vegetables combined should be about 12 cups raw vegetables.

Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.

Roast the vegetables, rotating the pans top to bottom, halfway through, until the vegetables are fork-tender, 30-40 minutes.

To make ahead: refrigerate roasted vegetables in an airtight container up to 5 days.

http://www.eatingwell.com/recipe/257723/sheet-pan-roasted-root-vegetables/

Lemon Cake

1 box Duncan Hines Lemon Supreme cake mix

1 box Lemon Jello instant pudding & pie filling mix

4 eggs

⅓ cup Crisco

1 cup water

Preheat oven to 350 F. Mix all ingredients together until well blended (2 minutes if using electric mixer). Pour into well greased bundt pan and bake 45 minutes or until toothpick inserted in center of cake comes out clean.

Big Ol’ Mess - Family Favorites

1 lb smoked sausage, cut into chunks

3 jalapeno peppers, sliced

1 green pepper, cut into bite-sized chunks

1 sweet onion, cut into bite-sized chunks

¼ cup Tabasco sauce

1 10 ounce jar sweet and sour sauce

1 foil cooking bag

Place sausage, peppers and onion in foil bag. In small bowl, mix Tabasco sauce with sweet and sour sauce and pour into foil bag; seal edges tightly. Place foil bag on grill and cook about 45 minutes; turn bag once every 15 minutes. Set open and serve right from foil bag. Makes 6-8 appetizer servings or 4 main course servings.

This is great as an appetizer or main dish. To serve, use skewers or load onto chunks of crusty bread.

Hobo Stew

1 lb ground beef
1 cup celery, chopped
1 package frozen pearl onions
1/2 package baby carrots, chopped
1 package frozen corn
1 package frozen mixed vegetables
2-3 Idaho potatoes, peeled and chopped
1 can beef or chicken broth (use whatever is on hand)
2 cans diced tomatoes with juice
20 ounces V-8 juice (about half of a large container)
Splash of Worcestershire sauce
Sprinkle of black pepper
Dash of hot sauce
Sprinkle or two of Cajun seasoning
2 Tablespoons flour (optional)

Variations
Use chopped onion instead of frozen
Add vegetables you have laying around
Add more potatoes, carrots or celery
Add different spices

In skillet over medium-high heat, brown ground beef with celery until thoroughly cooked. Drain ground beef and add beef/celery to slow cooker. Add remaining ingredients to slow cooker and stir. Cook on  low 8-9 hours, stirring a few times to mix. This makes a hearty soup. If you want a more stew-like consistency, add the flour to thicken the broth.

This is perfect for days that you will be home all day or you will be busy and want to come home to a ready-made dinner. It is great for using up bits of vegetables that you have lying around. It also makes at least enough for 6 people so you can expect leftovers.

Simple Sausage Jambalaya

1 Andouille sausage link, chopped
1 can french onion soup
1 can diced tomatoes
1 can black-eyed peas
1 Tablespoon creole seasoning
1 teaspoon ground black pepper

2 cups cooked rice of your choice (Basmati is a favorite of mine so that is what I used)

Add sausage, soup, tomatoes, peas and both seasonings to slow cooker. Set to low for 7-9 hours. When ready to eat, mix in rice of choice. It will absorb the liquid in the slow cooker and blends perfectly.

Last night I made this recipe and both my husband and I loved it. Perfect for a cold day when you will be out of the house and returning late. This recipe easily feeds 4 or will feed 2 with leftovers for lunch the next day.