Liza's High Protein Breakfast Bars

2 cups of almond flour

2 cups of cottage cheese

8 whole eggs

2 tbsp of vanilla extract

Mix all ingredients and evenly fill  (2) pre-greased 9x4 loaf pans. 

Bake at 350 for 20 - 25 min or until done.  Cut into small bars.

 

Cindy's Party Keilbasi

1 lb keilbasi

1 can crushed pineapple

1 jar chili sauce

1/2 cup brown sugar

Cut keilbasi into 1/2" pieces, mix in the remaining ingredients and marinate overnight.

Cook at 350 for 2 hours.  If making for a crowd, I use 4 lbs of keilbasi, 2 cans of crushed pineapple, 4 jars of chili sauce and 1 cup of  brown sugar.

Oatmeal Raisin Cookies

• Author: Cookies & Cups
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 36 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: Dessert

★★★★★5 from 10 reviews

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Description:

These thick, chewy Oatmeal Raisin Cookies are the BEST!

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Ingredients:

• 1 cup butter, room temperature
• 1 1/2 cups dark brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon coarse sea salt
• 3 cups old fashioned oats
• 1 1/2 cups raisins
• 1 cup white chocolate chips

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Instructions

1. In stand mixer cream the butter and sugar together about 2 minutes until fluffy. Add eggs and vanilla and beat until combined.
2. In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
3. Turn mixer to low and slowly add flour mixture into butter mixture until combined.
4. Slowly add in oats and mix until evenly incorporated.
5. Finally add in raisins and white chips and stir until mixed in.
6. Let dough chill for at least 2 hours (overnight is best)
7. When ready to bake preheat oven to 350°
8. Line baking sheets with parchment paper.
9. Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet.
10. Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
11. Let cool on baking sheet for 3 minutes and transfer to cooling rack.

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Notes:

You can substitute in nuts or semi-sweet chips for the white chocolate chips, if desired.
Also, you don’t have to let the dough chill, but cookies may spread more if you don’t. I prefer the dough to chill, as I find the flavors come together better and also, the cookie bakes nicer, in my opinion.

Keywords:: cookies, recipe, oatmeal raisin cookies, raisins, oats, oatmeal

Apple Cake (Nancy Hower's recipe)

Ingredients:

1 1/2 c Oil

2 c Sugar (402 g)

3 eggs

3 c Flour (375.5 g)

1 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp Nutmeg (optional)

1/2 tsp Salt

3 c Tart diced apples (455 g)

1 c chopped walnuts

2 tsp Vanilla

• Pour into Bundt pan
• Cook for 1 hour 15 min at 325F

Glaze:

2 tbsp Butter

2 tbsp Brown Sugar

2 tbsp White or granulated Sugar

2 tbsp Heavy Cream 

1/4 tsp Heavy Cream

1/4 tsp Vanilla

• Cook (boil) for 1 min and spoon over warm cake

Chocolate Walnut Fudge Cookies

Ingredients:

2 c Almond Flour

4 Tbsp Cacao Powder

1/2 tsp Sea Salt

1/4 tsp Baking Soda

1/4 cup Ghee, melted

2 Eggs

2 tsp Vanilla

2 Tbsp Nut Milk

1/2 tsp Stevia

1/2 Dark Chocolate Bar, melted

1/3 c Walnuts, chopped

Optional:  1/3 c Chocolate Chips

Prep:

1. Pre-heat oven to 325 F 
2. In a large bowl, add Almond Flour, Cacao Powder, Sea Salt and Baking Soda; mix well
3. In a separate bowl, add the wet ingredients:  melted ghee, eggs, vanilla and nut milk.  Using an electric mixer, mix well
4. Add melted chocolate bar and stir again
5. Slowly, add the dry mixture to the wet mixture and stir until fully incorporated. The batter should be thick and sticky, but dry enough to form a dough balls with your hands.  
6. The dough balls should be about 1-2 tbsp in size.  Spread the dough balls out on a greased or parchment-lined tray.  
7. Bake for 10 min.  Let cool for a few minutes before serving.

Nutrition facts:  

• each cookie has 3 g of carbs, 8 g fat, 2.5 g of protein and 90 cal

Grandma Rooney's Filled Cookies

from Pittsburgh Press, Nov 9, 1980
contributed by Mrs. Charles Fortier Jr. of Glenshaw


Cookie Dough"
1/2 cup lard
1/2 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 eggs
5 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup milk

Cookie Filling:
1 cup raisins
1 tablespoon cornstarch
1 teaspoon vanilla
1 cup sugar
1 cup water
1/4 teaspoon nutmeg

For cookie dough Cream lard and butter together, add white and brown sugar a little at a time; beat in eggs.  Sift together flour, soda, baking powder, salt and nutmeg and add to mixture alternately with the milk.  Roll out and cut into 2 1/2 to 3 inch circles.

For raisin filling:  Boil the above ingredients until thickened.  Let cool before using.  Press two circles of dough together with 1 teaspoon of filling inside.  (Dates and nuts may be used instead of raisins.). Bake about 10 minutes in a 350-degree oven.  Makes 50-60 cookies.

Keto Pancake

Keto Pancakes MADE IN 1 MINUTE 
THE BEST Low Carb, Fluffy, and EASY Almond Flour Keto Pancake Recipe

The BEST low carb keto pancakes. This recipe makes thick and fluffy almond flour keto pancakes in 1 minute! As far as quick and easy keto breakfast recipes go it doesn’t get much better than these pancakes, or should I say pancake? … That just depends on how many you make! 

• Author: The Diet Chef
• Prep Time: 4 Minutes
• Cook Time: 1 Minute
• Total Time: 5 minutes
• Yield: 2 Pancakes 1x
• Category: Breakfast
• Cuisine: Keto

SCALE 

Ingredients

1 Egg
1/2 Tbsp (7g) Melted Salted Butter
1/4 Tsp Pure Vanilla Extract (or Almond Extract which I prefer)
2 1/2 Tbsps (35g) Keto Maple Syrup
1/2 Cup (56g) Almond flour
1/2 Tsp Baking Powder

Instructions

Add all of the liquid ingredients into a medium sized bowl or large measuring cup (for easier pouring), and mix until combined.
Now, add all of the dry ingredients into the same bowl, and mix those until combined with the wet ingredients.
Once combined cook the pancake/s…

1 MINUTE VERSION:

Coat 8 Ounce ramekin – or bigger – with baking spray, add the batter to the ramekin, and microwave.
Microwave times will vary!! In my 1100 Watt microwave, 45 seconds is the perfect cook-time.
However, I highly, HIGHLY recommend, erring on the side of less cooktime and slightly underdone, than overdone.
YOU CAN ALWAYS ADD COOK-TIME!
The middle should be slightly “wet” and look a little underdone when it comes out of the microwave. Don’t worry, it will continue to cook once it’s out of there.
Add butter, keto maple syrup, and enjoy!!

COOKING THESE PANCAKES ON THE STOVETOP:

Turn the stove up to medium heat, coat a pan with baking spray (or butter) and heat the butter/oil.
Once the oil/butter is heated add 1/2 to 1/3 of the batter to the middle of the pan and cook until bubbles start to form, and the outside ring of the pancake turns a “lighter” color. This will take a 3ish minutes to happen.
*Note: This pancake makes 2 medium sized pancakes, and 3 small sized ones.
Now, give your pancakes a flip, and cook for another 1-2 minutes. Just until you can press down on it, and you can feel some “give” to it…and it doesn’t feel wet.

Notes

Nutritional info is for 2 pancakes. Since the “mug version” of the recipe makes such a large amount of pancake, and the stove top version makes 2+ normal sized ones….It’s listed for 2 pancakes. 
2 Net Carbs Each!
5g Carbs – 3g Fiber = 2 Net Carbs

Nutrition

• Serving Size: 1 Pancake Stovetop, 1/2 mug Cake
• Calories: 242
• Fat: 20
• Carbohydrates: 5
• Fiber: 3
• Protein: 9

Find it online: https://www.thedietchefs.com/keto-pancakes-1-minute/