Low Carb for the Holidays (3 page)

Remove to a rack to cool then store in a
covered container.

Makes 30-36 cookies 1 g carb per cookie.

If you like Debora Geary’s “Witch Central”
books, these are my version of Nell’s favorite cookie!

1 1/4 cups Carbquik

1 teaspoon baking powder

2/3 cup unsweetened cocoa powder

1/2 cup (1 stick) butter, softened

1/2 cup polydextrose

Artificial sweetener equal to 1/2 cup sugar
(I use liquid Splenda)

1/2 cup brown artificial sweetener (I use
Natural Sweet Brown)

2 teaspoons vanilla extract

1/2 cup Go Lo Dark Hazelnut Spread

1/3 cup almond milk

Preheat oven to 325
⁰
F.

In a small bowl whisk together flour, baking
powder, salt, and cocoa powder. Set aside.

In a large bowl, cream together butter,
polydextrose, and brown sugar with an electric mixer on medium
speed until smooth (about 2 minutes). Add vanilla extract and beat
for another 30 seconds. Add in hazelnut spread and beat until
smooth and well incorporated.

With the mixer running, add half of the flour
and mix until well combined. Add in the milk, mixing well. Add the
rest of the flour mixture and mix completely. Cover and refrigerate
the dough for at least 15 minutes.

Line a baking sheet with parchment paper.
Roll a tablespoon of the dough into a balls and place on the cookie
sheet, allowing about 2 inches between the dough balls. Flatten
slightly.

Bake for 10-12 minutes. Remove from the oven
and allow them to stand for about 5 minutes, then transfer the
cookies to a cooling rack and allow them to cool completely. Store
in an airtight container.

Makes about 3 dozen cookies, 1 g carb per
cookie

3 slices cheddar cheese, cut into 1 inch
squares (9 squares per slice)

6 slices bacon, cooked crisp and crumbled

14 cherry tomato, sliced in half

Mayonnaise mixed with a little Dijon
mustard

Place the cheese 9 pieces at a time on
parchment paper in the microwave and cook on high 1 minute. It will
bubble and spread out, so leave space between the pieces. Repeat
with the other 2 slices.

Remove to a plate and spread a little of the
mayo mixture on each piece of crisp cheese. Add some of the
crumbled bacon, and top with half a cherry tomato.

Makes 27 appetizers, 1/2 g carb each.

8 oz breakfast sausage or chorizo

2 tbsp diced bell pepper

2 tbsp diced onion

1 tsp coriander powder

1 tsp cumin powder

1 tbsp chili powder

Egg mix:

6 eggs

2 tbsp cream

1/2 tsp salt

1/4 tsp pepper

1/4 cup salsa

1/2 cup shredded cheddar or Mexican
cheese

Cook sausage with pepper, onion and
spices.

Mix eggs with cream, salt, pepper, salsa and
cheese.

Preheat oven to 350.

Spoon the sausage mix into mini muffin tins,
filling them half full. Top with the egg mix, filling cups not
quite to the top.

Place the muffin tin on a cookie sheet to
catch drips, and bake 15 minutes at 350 degrees.

Makes 24 mini muffins. 1/2g carbs each

1 lb chicken livers

1/2 lb butter, softened

1/2 lb cream cheese, softened

1/2 lb bacon

1 sprig fresh rosemary or 1/4 tsp dried rosemary

1/2 cup chicken broth

Place the chicken livers, chicken broth, and rosemary
in a microwave-safe dish, cover, and cook until just barely done.
(Microwaves vary. In mine it takes about 5 minutes.) Or cook on the
stove until the livers are tender.

While the livers are cooking, cut the bacon into
small pieces and fry until crisp. Do not drain. Set aside to
cool.

Remove the sprig of rosemary. In a food processor,
combine the livers and broth, cream cheese, and butter. Process
until very smooth. Add the bacon and bacon fat and pulse until well
mixed, but pieces of crisp bacon are still whole.

Spoon into covered containers and chill

Pipe into sautéed mushroom caps for a fancy
appetizer, or spread on celery, low carb homemade Melba toast, or
low carb crackers.

Makes 2.5 lbs pate, 15g carbs in WHOLE RECIPE.

This is a great party appetizer.

Be careful with this one. It is REALLY easy
to overeat with these…they are habit forming.

24 oz raw pecans

8 oz raw walnuts

6 oz raw almonds

6 oz raw peanuts

4 oz raw sunflower seeds

1/2 tsp salt

1/4 cup sugar free honey

2/3 cup polydextrose

2 tbsp water

Artificial sweetener equal to 1 cup sugar (or
to taste)

Preheat the oven to 315 degrees.

Weigh out all the nuts and set them aside. In
a large microwave safe bowl mix the salt, honey, polydextrose,
artificial sweetener and water. Microwave on high one minute. Mix
well, and add the nuts. Mix THOROUGHLY until all the nuts are
coated with the syrup. Return to the microwave for 1 minute. Stir
again to evenly coat the nuts with the syrup.

Line a rimmed cookie sheet with baking
parchment. Spray the parchment lightly with cooking spray, and
spread the nut mixture evenly over the pan. (Let the parchment hang
over the edge so the syrup does not run under the paper.) Use a
spatula coated with cooking spray to spread the mix to an even
thickness so it will heat evenly.

Bake for 30 minutes. Allow to cool, tip out
of the pan, peel off the paper and break into bite sized pieces

Makes 48 ounces at 2g carbs per ounce.

2 slices cheese (use cheddar,
swiss, provolone, etc.) cut in quarters, then diagonally to make 16
triangles

Place cheese on baking parchment on a large plate and
microwave for 2 minutes. The cheese will bubble and spread, so
leave room between the pieces. They will become crisp as they cool.
Makes 16 crackers.

You can also make these with grated parmesan. Or
shredded cheese. Just put a teaspoon of grated or shredded cheese
for each cracker in a little mound on the parchment. Cook 1 minute
for each 8 crackers.

These can be used in place of crackers for appetizers
and dips.

If you are making these for a crowd, use the regular
oven. Use a large cookie sheet and cover with baking parchment.
(You must use parchment…foil or cooking spray will NOT work.)

Place them in a 350 degree oven for 5-7 minutes until
bubbly and beginning to brown around the edges.

Makes 16 crackers, 2 g carbs in
whole
recipe.

1/4 cup carbalose
1/4 cup WPI 5000
1 tsp avocado oil
1 large egg
Optional
1/4 tsp garlic powder
1/2 tsp chipotle seasoning
Mix all ingredients, knead about 5 minutes and let rest 15
minutes.
I ran it through the pasta machine to thickness 7.  By hand,
roll it as thin as you can.
Cut into squares, then cut the squares diagonally into
triangles.
Cook in boiling salted water for 2 minutes, drain on paper towel a
bit, then fry in 350 degree oil until slightly golden.  (Try
one to make sure it is crisp all the way through.) sprinkle with
salt and serve with your favorite dip.

The number of chips will depend on how thin you roll
the dough, and how big you make the chips.

6 g carbs in whole recipe.

2 cups diced leftover ham

8 eggs

2 tbsp heavy cream

1/4 cup diced onion

1/4 cup diced bell peppers

1/4 tsp garlic powder

1/2 tsp salt

1/2 cup shredded cheese

Preheat oven to 350 degrees.

In a large skillet, cook the peppers, onion
and garlic until the veggies are tender, then add the ham and cook
another minute or so.

In a bowl, beat the eggs with the cream and
salt.

Spray muffin tins well with cooking spray. In
the bottom of each muffin tin place about a tablespoon of cheese.
This will cook crisp and make a bit of a “crust” on the bottom so
the bottoms are not soggy.

Divide the ham and veggies equally among the
muffin cups, and top with the egg mixture. Place a cookie sheet in
the oven to catch any fat that overflows the muffin tins.

Bake at 350 degrees for 30 minutes. Remove
from the tins immediately or they will stick as they cool. (These
work really well in silicone muffin cups.)

These reheat well and are also good cold.

1g carbs per muffin

2 cups diced leftover ham

8 oz. shredded cheddar cheese

1/2 jar Ragu Four Cheese Sauce

1 cup unsweetened almond milk or half cream and half
water

1 recipe low carb macaroni, cooked as directed, (see
below)

Salt and pepper to taste.

1/2 cup low carb breadcrumbs

1 tbsp butter, melted

In a large saucepan, combine all ingredients except
bread crumbs and melted butter, and bring to a simmer. Stir and
simmer until the cheese is melted and the sauce is smooth. Pour
into an oven safe casserole dish. Mix the breadcrumbs with the
melted butter and sprinkle over the top of the casserole.

Bake in a preheated 350 degree oven 30 minutes until
the top is browned and the sauce is bubbly.

Note: This is also good with chopped cooked
cauliflower instead of the macaroni.

Serves 4, 4g carbs per serving.

1/4 cup Carbalose flour

1/4 cup WPI 5000

1 egg

1/4 tsp salt

1 tsp olive oil

Combine all ingredients, Turn out on a
floured surface and knead for five minutes until smooth and
elastic. Cover with a damp cloth and let rest 15 minutes.

If you have a pasta machine, use it to roll
the dough out to a thin sheet, about the third or fourth thinnest
setting.

If you don’t have a pasta machine, cut into
fairly small pieces and roll out with a rolling pin.

When the dough is rolled into a thin sheet,
cut into strips about 3/4 inch wide. Take each strip by the long
edge and roll into a tight tube, rolling several times to seal the
edge. Cut into half inch lengths with a knife or pizza wheel.

Bring a large pot of salted water to the
boil. Put the pasta, all at once, into the boiling salted water.
Boil two minutes. Remove the pasta with a slotted spoon and use
immediately, or toss with melted butter or olive oil to keep it
from sticking together until ready to use.

Makes 4 servings, 1.5g carbs per serving.

This is one of our favorites. It is a variation
on the tetrazzini recipe.

1 recipe low carb noodles, cut 1/4 inch wide
and cooked as directed, (see recipe below) or 1 package
tofu/shirataki fettuccine noodles, drained and rinsed thoroughly
under running water..

2 tbsp butter

1 (6 ounce) can sliced mushrooms or 5 oz
fresh mushrooms, washed and sliced.)

1 tsp salt

1/8 tsp pepper

2 cups chopped leftover ham

1/2 jar Ragu Four Cheese Sauce

1 cup sour cream

1/2 cup shredded cheddar cheese

1/2 cup low carb bread crumbs

Melt the butter in a large heavy skillet.
Sauté the mushrooms for 3 minutes. Season with salt and pepper, and
stir in the ham, cheese sauce, and sour cream. Add the pasta and
stir to coat with the sauce. Bring just to a simmer. Pour the
mixture evenly into a 1 1/2 quart baking dish. Top with the cheddar
cheese and bread crumbs.

Bake in a preheated 375 degree oven for 20 to
25 minutes, or until the sauce is bubbling.

Makes 4 servings, 6g carbs each.

This is one of our favorites.

1 recipe low carb noodles, cut 1/4” wide and cooked
according to the recipe or 1 package tofu/shirataki fettuccine
noodles drained and rinsed.

2 tbsp butter

5 oz fresh mushrooms, washed, and sliced or 1 can of
sliced mushrooms, drained

1 tsp salt

1/8 tsp pepper

2 cups chopped cooked turkey

1 cup low carb turkey gravy or 1/2 jar Ragu Four
Cheese sauce, or 1 can Campbell’s Chicken and Mushroom soup.

1 cup sour cream

1/2 cup grated or shredded Parmesan cheese

1/2 cup low carb bread crumbs

Preheat oven to 375 degrees F.

Melt the butter in a large heavy skillet. Sauté the
mushrooms for 3 minutes. Season with salt and pepper, and stir in
the turkey, gravy or sauce, noodles and sour cream. Bring just to a
simmer. Pour the mixture evenly into a 1 1/2 quart baking dish. Top
with the Parmesan cheese and bread crumbs.