Easy Low Carb Cinnamon Twist Recipe

Ingredients

  • 175g self-raising flour
  • 1 Large garlic clove, minced
  • 1 Package Moo (Not!)™ Low Carb Soymilk made with Sugar (Not!)™
  • 2 tablespoons Egg (Not!)™-Low Fat-Low Carb
  • 1 1/2 cup Warm Water
  • 1 Package single packet fast-rising yeast (1/4 oz size 2-1/4 tsp*)
  • 1 cup Carb Counters™ Bakesquick™ - 1LB
  • 1/2 cup Warm water
  • 1/3 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 Package Apple Cinnamon Low Carb Muffins Mix
  • 1/4 cup cup(s) - Sliced Almonds
  • 2 pieces Whole Wheat Toast
  • 1 cup Vegan Biscuit Mix
  • 1 Package Carb Counters™ Low Carb Corn Muffin Mix (see label direction, just add eggs, butter & sour cream)
  • 1/2 cup Fresh blueberries, strawberries or raspberries
  • 1 cup 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 6 eggs
  • 1 Package Cinnamon Swirl Low Carb Bread Mix
  • 2 cups 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 cup 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 1 cup 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 1 1/4 cup GF Nutlettes® Cereal
  • 2/3 cups 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 1 cup Carb Counters™ Bakesquick™ - 1LB
  • 3 eggs
  • 1/2 cup Carb (NOT!)™ Low Carb Beanit Butter NON-GMO
  • 1 Package Pudding Mix Creamy Vanilla - 1 Net Carb - Single pack
  • 1 Inner pack(s) - Gluten Free Bakesquick Mix
  • 1 Inner pack(s) - Gluten Free Bakesquick Mix
  • 1 Inner pack(s) - Gluten Free Bakesquick Mix
  • 4 Large Egg Whites
  • 10 tablespoons Caramel topping and sauce mix
  • 1 Inner pack(s) Gluten Free Bakesquick Mix
  • 1/2 cup Carb (NOT!)™ Low Carb Beanit Butter NON-GMO
  • 1 Package Pudding Mix Creamy Vanilla – 1 Net Carb – Single pack
  • 4 eggs, separated
  • 4 eggs, separated
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 1 Carb Counters™ Low Carb White Cupcake and Frosting Mix
  • 1 cup Carb Counters™ Beanit Butter™ Powder
  • 1 cup Carb Counters™ Beanit Butter™ Powder
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 cup butter, softened (2 sticks)
  • 1/4 cup Butter, softened (1/2 stick)
  • 1 Inner pack(s) Carb Counters™ Bakesquick™ - 1LB
  • 1 Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 1 Inner pack(s) Carb Counters™ Low Carb Rock n' Roll Shake-Chocolate
  • 9 tablespoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 Inner pack(s) Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 1 Package Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 1 Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 1 1/4 cup Low Carb Baker's Blend Formula
  • 1 Package
  • 4 Large eggs
  • 1 Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 2-8oz - blocks of cream cheese, softened
  • 1 1/2 cup fresh or frozen berries like blueberries, raspberries, black berries, strawberries, (water packed, canned cherries may also be used)
  • 1 Package Cinnamon Snackin' Cake Mix - 2 Net Carbs
  • 1/4 Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Packed)
  • 1 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 Package(s) Carb Counters™ Fantastic Fudge™ Mix
  • 2 8 oz packages of cream cheese, softened
  • 1 Package(s) Carb Counters™ Low Carb Chocolate Cupcake and Frosting Mix
  • 1 can Pure Pumpkin (Like Libby's) - 15oz
  • 1 Package(s) Mousse Mix-Raspberry Single Pack Low Carb (-or- any of our other mousse flavors*)
  • 1lb fresh strawberries
  • 1 Package(s) Carb Counters™ Low Carb Lemon Muffin Mix
  • 1/2 Square Baker's Unsweetened chocolate
  • 1 Package(s) Chocolate Chocolate Chip Low Carb Muffin Mix
  • 1 Package(s) 1 Carb Counters™ Low Carb White Cupcake and Frosting Mix
  • 1 Carrot Low Carb Snackin' Cake Mix - 2 Net Carbs
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 16oz - cream cheese, softened (2, 8 oz. blocks) *
  • 10 tablespoons Caramel topping and sauce mix
  • 1/2 cup - Unsalted Butter - Softened
  • 1 quart ripe strawberries
  • 1 Cup Plus Two Tablespoons 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 4 Large Eggs
  • 15oz - can of Libby's Pure Pumpkin
  • 1 Applesauce Low Carb Snackin' Cake Mix - 2 Net Carbs
  • 1 Inner pack(s) Carb Counters™ Low Carb Rock ‘n Roll Protein Shake & Drink-Vanilla
  • 3/4 cups Carb Counters™ Bakesquick™ - 1LB
  • 1 Package Pudding Mix Creamy Vanilla – 1 Net Carb – Single pack
  • 1 Package Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 1 Package(s) Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 4 or 5 medium Granny Smith (or other baking type) apples
  • 1/2 cup water
  • 1 Package(s) Soy Fudge Mix
  • 1/2 cup Carb (NOT!)™ Low Carb Beanit Butter
  • 2 cups - Prepared
  • 1 cup fructose
  • 1 Prepared but not baked pie shell
  • 1/4 cup fructose
  • 1-1/2 cup ice water
  • 1/3 cup fructose (or sugar)
  • 1/2 Package(s) Phyllo Frozen Pastry Dough
  • 1/2 cup Chatfield’s® chocolate chips
  • 1 Large Sweet Potato - Peeled
  • 1 Homemade Rich & Thick Low-Fat Brownie Mix
  • 1-1/2 teaspoon cinnamon
  • 1/4 cup WonderSlim or 1/3 cup apple sauce
  • 1/2 cup - Yogurt, plain style
  • 8oz - Block of Cream Cheese (room temperature)
  • 1/ cup - grated romano cheese
  • 1/2 cup - Finely Shredded Mexican Cheese (like Kraft 4 cheese blend)
  • 16oz - fresh or frozen berries (3 cups)
  • 1/4 cup - Extra Virgin Olive Oil
  • 1 packet Pudding Mix Creamy Vanilla – 1 Net Carb – Single pack
  • 1/4 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 4 Chicken (Not!)™ Breast
  • 2 cups Chicken (Not!)™ Strips ((larger pieces))
  • 5 Large or Extra large eggs *
  • 15oz Black Soy Beans - 1 can, drained
  • 1 Carb Counter’s™ Low Carb Classic White Bistro Bread (or)
  • 1 Inner pack Low Carb- Sour Cream & Chive (OR)
  • 1/2 cup butter, melted
  • 1 cup Chicken (Not!)™ Chunks
  • 1 - 4 1/2oz can(s) - Sliced Mushrooms, Including Broth
  • 1 cup Beef (Not!)™ Ground (or)
  • 1 Package Flavored & Diced Chicken (Not!)™ 1 pound (Re-Hydrate)
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1/4 cup grated cheddar cheese
  • 4 Large or extra large eggs
  • 4 to 6 Red Skin Potatoes (if over 2
  • 1 1/2 cup Okra and Tomatoes - Fresh, Frozen or Canned
  • 1 cup Beef (Not!)™ Ground (Rehydrated in 1 cup water with 1 tbsp DDC Onion Flavored Broth)
  • 1/8 Frozen Phyllo Dough Roll - Defrosted
  • 1 Package Chicken (Not!)™ Breast
  • 2 cups Cubed Cooked Chicken - Canned is okay
  • 1/2 Package Chicken (Not!)™ Salad Mix
  • 8 slices Good Jewish Rye Bread
  • 2 Slices Carb Counter's™ Low Carb Deli Style Rye Bistro Bread
  • 1 Inner pack(s) Instant Mashers™-Low Carb-Classic
  • 1 Inner pack Instant Mashers™ - Any flavor (or any other)
  • 1 Head of Lettuce
  • 1 Package Legumes Plus™ Hearty Barley Vegan Lentil Soup
  • 1 Package Legumes Plus™ Red Curried Vegan Lentil Soup
  • 3 eggs
  • 3 eggs
  • 1 cup Almond Meal
  • 1 Inner pack(s) - Instant Mashers™-Low Carb-Classic
  • 1 1/2 cup Rising Crust Pizza Crust Mix OR All Purpose Low Carb Flour – Economy Size – 2 LB
  • 1 packet Mousse Mix-Chocolate Single Pack Low Carb
  • 8oz Cream cheese
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 Package Carb Counters™ Low Carb Lemon Muffin Mix
  • 3/4 Cup Carb Counters™ Low Carb Corn Muffin Mix
  • 3/4 Cup Carb Counters™ Low Carb Corn Muffin Mix
  • 3/4 Cup Carb Counters™ Low Carb Corn Muffin Mix
  • 3/4 Cup Carb Counters™ Low Carb Corn Muffin Mix
  • 175g self-raising flour
  • 1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla)
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 2 Tablespoons Unsweetened coconut flakes
  • 1/2 Cup Carb Counters™ Bakesquick™ - 1LB
  • 1 Package French Crepe Mix - Zero Net Carb (Prepared according to label directions for 16 crepes)
  • 1 - 4 oz. Package Cream Cheese, Regular or Light Version
  • 1 Cup Whipping cream
  • 1/2 Cup Carb Counters™ Bakesquick™ - 1LB
  • 1/2 Cup Carb Counters™ Bakesquick™ - 1LB
  • 2 Cups Whipping cream
  • 6 whole large or extra large eggs
  • 7 Squares (pieces) Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies
  • 1 Pack Carb Counters™ Everyday Gourmet Cookies
  • 2 Inner Packs Home Made Press n' Bake™ Low Carb Pie Crust Mix (For Crust)
  • 1 Leftover turkey with a little meat left on the bones. (Don't pick it real clean)
  • 1 12 oz Package fresh or frozen cranberries, unsweetened
  • 1 Can 10.5 oz. Condensed Chicken Broth (like Campbells®)
  • 1/2 Cup Carb Counters™ Bakesquick™ - 1LB
  • 2 Cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 1/2 Cup Cottage cheese
  • 1 15 oz can Tomato sauce (Hunts®)
  • 1 1/4 Cups Dixie Carb Counters™ Classic Biscuit Mix
  • 1 Batch (9) Dixie Carb Counters™ Classic Biscuit Mix (prepared)
  • 1 16 oz Package Mini cocktail franks or sausages
  • 1 Cup Fresh Pineapple (Thinly Sliced)
  • 1 Package 1 Carb Counters™ Low Carb White Cupcake and Frosting Mix
  • 1 16 oz. package ground turkey (we used 93%- lean)
  • 1 tablespoon Chopped fresh basil
  • 6 Skinned and boned chicken breasts
  • 1 -12 oz can Chicken breast chunks, drained or leftover cooked chicken breasts – chopped (about 1-1/2 medium breasts)
  • 3 1/4 to 1/2 inch chick country ham slices (about 12 oz)
  • 1/3 Cup Carb Counters™ Pancake & Waffle Mix
  • 1 10.5 oz can Concentrated Chicken Broth (like Campbell’s)
  • 1 bag Bay leaf
  • 1 1 Carb Counters™ Low Carb White Cupcake and Frosting Mix ((or chocolate, if you prefer))
  • 1 Package Carb Counters™ Low Carb Corn Muffin Mix
  • 2 Oz Cream cheese
  • 1 Inner pack Classic Cheesecake Mix
  • 4 Large or extra large eggs
  • 1 tablespoon Chopped fresh basil
  • 2 Cups Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 3 Large boneless skinless chicken breasts
  • 6 large or extra large eggs
  • 1 1/2 cup sour cream
  • Pasta Salad Ingredients
  • 1 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 1/4 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1 cup Carb Counters™ All Purpose Low Carb Flour-1 LB
  • 1 1 Carb Counters™ Low Carb White Cupcake and Frosting Mix
  • 1 cup whipping cream
  • Filling
  • 1 cup frozen unsweetened strawberries or raspberries (or fresh cleaned)
  • 1 tablespoon whipping cream
  • 1 Carb Counters™ Low Carb Corn Muffin Mix
  • 2 Medium zucchini
  • 1 Inner pack Instant Low Carb Mashers™ (we made the sour cream & onion and the bacon & cheese flavors pictured here)
  • For crust - makes 4 “mini” pies or one standard 9” or 10” pie:
  • 3 large barely ripe avocadoes (should just give slightly when pressed)
  • For 4 large biscuit tacos:
  • 1 cup Apple Cinnamon Low Carb Muffins Mix (about 1/2 package)
  • 1 tablespoon canned pure pumpkin (like Libby's)
  • 16oz fresh or frozen berries of your choice (blueberries, blackberries, raspberries, strawberries  or 1 can of water packed red tart cherries)
  • 3/4 Cup heavy cream or whipping cream
  • 1 Package Bakery Style Low Carb Glazed Donut Mix bag #1
  • 1 cup All Purpose Low Carb Flour – Economy Size – 2 LB (or use Rising Crust Pizza Crust Mix)
  • 1 Package Cinnamon Bun and Roll Mix – Low Carb
  • 1 Package Cinnamon Swirl Low Carb Bread Mix
  • 1/2 cup pure pumpkin (like Libby's)
  • 1 Package Skinni™ Spaghetti™ Low Carb Pasta Noodles
  • 3 cups Carb Counters™ Cornita™ Twice Baked Corn Crisps (about ½ package)
  • For Filling
  • 12 Ounce package fresh or frozen cranberries, unsweetened
  • 1 Chocolate Chocolate Chip Low Carb Muffin Mix
  • 1 Carb Counters™ Low Carb Strawberry Cream Muffin Mix
  • 1/3 cup Carb Counters™ All Purpose Low Carb Flour
  • 1 Package Carb Counters™ Chocolate Donut Hole Mix OR Carb Counters™ Vanilla Donut Hole Mix
  • 1 Package 1 Carb Counters™ Low Carb White Cupcake and Frosting Mix
  • 1 12 oz Package fresh or frozen cranberries, unsweetened
  • 2 tablespoons butter, melted
  • 1/2 cup Carb Counters™ Classic Biscuit Mix
  • 3/4 cups All Purpose Low Carb Flour – Economy Size – 2 LB
  • 1 10 or 12 oz package Silken Tofu, firm or extra firm
  • 1/2 cup melted butter
  • 1 1/2 Cups grated extra-sharp cheddar cheese
  • 1/2 cup All Purpose Low Carb Flour – Economy Size – 2 LB
  • 1 cup All Purpose Low Carb Flour – Economy Size – 2 LB
  • 8 teaspoons Beef (Not!)™/Chicken (Not!)™ Onion Flavored Broth
  • 6 Cups water
  • Sauce ingredients:
  • 1½ tablespoon butter; melted
  • 3 tablespoons butter
  • Crust Ingredients:
  • 1 dozen large or extra large eggs
  • 1 large white Bermuda type onion or red onion
  • 1 6 oz. can Hunts tomato paste
  • 1/3 cup Carb Counter’s Hot Sweet Maple or Cinnamon & Spice Flavor Cereal
  • 1 package Skinni™ Spaghetti™ Low Carb Pasta Noodles
  • 5 large or extra large eggs
  • Makes six 5” pancakes
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • Drained water from one can of water packed tart cherries
  • Crust Ingredients:
  • 1 Carb Counters™ Donut Hole Mix (vanilla or chocolate)
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
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  • 175g self-raising flour
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  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
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  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
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  • 175g self-raising flour
  • 175g self-raising flour
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  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
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  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
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  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
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  • 175g self-raising flour
  • 175g self-raising flour
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  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 175g self-raising flour
  • 1 inner pack Carb Counters’™ Graham Cracker Style Pie Crust Mix, prepared
  • 1-1/2 cup sliced strawberries
  • 1 Carb Counters™ Vanilla Donut Holes Mix
  • 1 inner packet Carb Counters™ Angel Food Puffs Mix
  • 1 cup peanut butter
  • 1/4 cup Sugar Not™ Spoonful™ All Natural Sugar Replacer
  • 1 cup Carb Counters™ All Purpose Flour
  • 2 tablespoons cocoa powder
  • 5 tablespoons softened or melted butter
  • 1 package (or more) of your choice of Carb Counter’s Mousse Mixes (select from vanilla, chocolate or raspberry)
  • 1 Carb Counters™ Cinnamon Swirl Bread Mix
  • 1 Carb Counters™ Graham Cracker Style Pie Crust
  • 1 inner pack of Classic Flavor Carb Counters™ Mashers (or any other flavor)
  • 1 lb ground beef
  • 1 cup beef broth
  • 2 cups (½ a 12 oz. frozen package of 3 pepper/onion blend)
  • 1/2 cup Dixie Sloppy Joe Mix
  • 3 egg whites (carton type pasteurized whites work fine)
  • 1 cup Sugar Not™ Spoonful™
  • 1/4 cup peas
  • 1 teaspoon granulated garlic (or 2 cloves minced fresh)
  • (optional)Sliced green onion or parsley for garnish/ or grated cheese
  • 50g margarine
  • 8oz can minced clams, drained, reserving 3 Tablespoons liquid
  • 1 1/4 tablespoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 4 tablespoons Water
  • 1/3 cup Cream
  • 2 cups Carb Counters™ Bakesquick™ - 1LB
  • 2 tablespoons Oil (olive or regular oil)
  • 1/3 cup Cream or sour cream
  • 1/4 cup Shredded Sharp Cheddar Cheese
  • 1 medium or large zucchini, grated (approx.1 cup)
  • 1/4 cup Unsweetened Applesauce
  • 2 tablespoons -
  • 3/4 cups Soysage™ Crumblers - order by using 230360
  • 2 Eggs
  • 2 teaspoons Olive oil (or vegetable oil)
  • 1 teaspoon oil
  • 1 cup Libby's Pure Pumpkin
  • 1/3 cup wheat bran
  • 1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 2 teaspoons sugar equivalent low carb sugar substitute of your choice
  • 1/4 cup Olive oil or 1/3 cup softened butter
  • 1 Package Cranberry Orange Low Carb Muffin Mix
  • 2 Large or extra large eggs
  • 1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 Package Pudding Mix Creamy Vanilla – 1 Net Carb – Single pack
  • 6 tablespoons Softened Butter
  • 2 Packages Pudding Mix Creamy Chocolate - 1 Net Carb - Single pack
  • 1 Egg
  • 1/2 Corn Flour or Corn Meal
  • 1 Large Egg Yolk
  • 1/4 cup Water
  • 2oz Unsweetened Chocolate
  • 1 Package Pudding Mix Creamy Vanilla – 1 Net Carb – Single pack
  • 6 tablespoons Softened Butter
  • 1/4 cup oil
  • 1/4 cup oil
  • 1/4 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 teaspoon red food coloring
  • 1/3 Cup + 1 Tbl Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 6 Eggs
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/4 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 2 Large or extra large eggs
  • 1 teaspoon Vanilla*
  • 1/2 cup Corn Flour or Corn Meal
  • 3/4 cups Butter, softened
  • 2 cups water
  • 1 teaspoon Vanilla
  • 1 1/4 cup Pecan pieces
  • 16oz - frozen wild Blueberries (3 cups)
  • 2 Large eggs - separated
  • 1 Large Egg
  • 1/2 can - 100% Pumpkin (1/2 of a 15oz can)
  • 3/4 cups Water
  • 3 tablespoons Softened Butter
  • 2 Large or Extra Large Eggs (separated)
  • 2 cups sour cream
  • 2/3 cups cool water
  • 6 tablespoons Pecan Pieces
  • 2 Large or Extra Large Eggs
  • 2/3 cups Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/2 cup Carb (NOT!)™ Low Carb Beanit Butter NON-GMO
  • 2 Large or extra-large eggs
  • 1/3 cup sour cream (regular or fat free)
  • 8oz - Block of Cream Cheese (1/3 less fat or regular)
  • 1 Package(s) 1 Carb Counters™ Low Carb White Cupcake and Frosting Mix
  • 3/4 cups Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/3 cup Sour Cream
  • 1 1/2 teaspoon cocoa powder
  • 1/3 cup Sour Cream
  • 1 frosting packet (included in the cake mix)
  • 2/3 cups - pumpkin (like Libby's canned pumpkin)
  • 1 cup Carb Counters™ Bakesquick™ - 1LB
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1/4 Cup Packed Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Chocolate Flavor Only)
  • 2 Inner pack(s) Carb Counters™ Low Carb Rock ‘n Roll Protein Shake & Drink-Vanilla
  • 1/4 cup Water
  • 2 Large Eggs
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/3 cup - Softened butter or shortening
  • 6 Slice(s) 6 Slice(s) Carb Counter's ™ Easy One Step Homemade White Bread Mix
  • 1 packet Cheesecake Pecan Praline Mix
  • 3/4 cups - Libby's Pure Pumpkin
  • 1 Inner pack(s) Carb Counters™ Low Carb Rock n' Roll Shake-Chocolate
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 15 Ounces Libby's Pure Pumpkin
  • 2 Packages Pudding Mix Creamy Chocolate - 1 Net Carb - Single pack
  • 2 Package(s) Pudding Mix Creamy Chocolate – 1 Net Carb – Single pack (- -*-)
  • juice of one lemon
  • 1/2 cup frozen non-fat yogurt
  • 1/3 cup apple sauce
  • 1 cup Roasted Soy Grits - 1 pound (Prepared)
  • 1/4 cup egg substitute
  • 8 tablespoons Fat (Not!) Creme It!™- 2 pound canister (Mixed with 1 1/2 cup water)
  • 1 tablespoon Egg (Not!)™ -Low Fat Low Carb (-or- mixed in 1/4 cup water)
  • 1 cup ice cubes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Cinnamon
  • 1 tablespoon Egg (Not!)™ -Low Fat Low Carb
  • 9oz Hot Strong Coffee
  • 1/4 cup chopped pecans
  • 1 cup fructose (or sugar)
  • 1/2 cup - Low-Fat or Fat-Free Mayo
  • 4 tablespoons - Softened Butter (1/2 stick)
  • 1 Large garlic clove
  • 1/4 cup - Heavy Whipping Cream
  • 1 tablespoon - Lemon juice
  • 3 tablespoons - Balsamic Vinegar
  • 1-1/2 cup - cool water
  • 1/2 teaspoon Thick It Up™ Low Carb Thickener
  • 1 Medium Onion, Quarter-sliced
  • 2 tablespoons Egg (Not!)™-Low Fat-Low Carb (Mixed with 1/2 cup of water)
  • 1/2 teaspoon Vanilla
  • 1/4 cup Red or Orange Pepper
  • 2-2/3 cups buttermilk, divided
  • 1 - 6oz can(s) - Tomato Paste
  • 1 Package Soup - Creme of Mushroom Soup/ Sauce and Gravy Mix - Low Carb (Re-Hydrate)
  • 1 Large or extra large egg plus 1 egg white
  • 1/4 cup cream
  • 1/4 cup cream mixed with 1/4 cup(s) water
  • 1 Package Deli Style Meat (Not!)™ Chops
  • 3 Garlic Cloves - Chopped
  • 1 cup Cooked Long Grain Brown and Wild Rice
  • 1/4 Carvers Choice™ Cuts 1/2 lb (package(s) -*-)
  • 1 1/4 cup Italian-style bread crumbs
  • 1/2 Thinly sliced Green Bell Pepper
  • 1/2 cup - BBQ Sauce
  • 1/2 head Small Cabbage - Sliced Fine for Cole Slaw
  • 1 slice(s) - thick deli-style aged Swiss cheese, cut crosswise in half
  • 2/3 cups Boiling water
  • 1/4 cup onion, chopped (approx. 1/2 small onion)
  • 16oz 3 Bean Salad
  • 1 cup Additional Water
  • 1 cup Additional Water
  • 3 tablespoons Carb Counters™ Pancake & Waffle Mix
  • 1/3 cup GF Nutlettes® Cereal
  • 1/2 cup Carb (NOT!)™ Low Carb Beanit Butter NON-GMO
  • 1 Carb Counter’s™ Low Carb Multi-Grain & Flax Bistro Bread
  • 1 Inner pack Instant Mashers™-Low Carb-Cheddar & Bacon
  • 1 cup Turkey (Not!)™ Ground
  • ca
  • 3 Large Eggs
  • 1 Packet Active Dry Yeast
  • 3 tablespoons Dry pasteurized egg whites
  • 8oz Pepper Jack Cheese (grated)
  • 1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Chocolate)
  • 1/4 Cup Sour cream
  • 4 teaspoons Oil
  • 1 Large or extra-large Egg white (approximately 1/4 cup)
  • 4 Teaspoons Oil
  • 2 Tablespoons Oil
  • 50g margarine
  • 1/2 Cup Carb Counters™ Bakesquick™ - 1LB
  • 1 - 12.5 oz. can Chunk chicken
  • 1 Inner pack Carb Counters™ Low Carb Rock ‘n Roll Protein Shake & Drink-Vanilla
  • 1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla flavor)
  • 1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla)
  • 1 Cup Sour cream
  • 4 Rounded teaspoons Carb Counters™ Low Carb Rock ‘n Roll Protein Shake & Drink-Vanilla
  • 1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla)
  • 1/4 Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (packed)
  • 1 tablespoon Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 1/2 cup Low Carb Cocoa Smaps™ Ready to Eat Cereal
  • 1/3 cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Packed)
  • 1 Stick (1/2 Cup Softened unsalted butter (For Crust)
  • 8 Cups (2 Quarts) Your favorite natural chicken stock or store broth
  • 1 1/2 Cups Water
  • 2 Tablespoons Butter
  • 1/4 Cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 4 Teaspoons Oil
  • 2 Tablespoons Cream
  • 1 6 oz can Tomato paste (Hunts®)
  • 1/2 Cup Sour cream
  • 2 Cups Half & Half (or 1 cup heavy cream and one cup water)
  • 1 Cup Rising Crust Pizza Crust Mix OR All Purpose Low Carb Flour – Economy Size – 2 LB
  • 1 Cup Carb Counters™ Bakesquick™ - 1LB
  • 4 Large or extra large egg whites
  • 1 12 oz. package frozen 3 Pepper & Onion Veggies, partially defrosted
  • 1 tablespoon Chopped fresh rosemary
  • 1 teaspoon Salt
  • 1/2 Cup Hot sauce (we used Louisiana Hot Sauce)
  • 2 Tablespoons Butter
  • 5 Tablespoons Water
  • 2 Tablespoons Butter
  • 1 Teaspoon Plack peppercorns or coarse pepper
  • 2 Large or extra large eggs (If white cupcakes are desired, use 4 egg whites in place of the 2 whole eggs)
  • 1 or 2 Fresh jalapeños (seeded and cut in small pieces- about 1/3 cup)
  • 1/2 Cup Sour cream
  • 1 8 oz blocks Cream Cheese
  • 1/4 Cup Carb Counters™ Pancake & Waffle Mix
  • 1 tablespoon Chopped fresh oregano
  • 4 Teaspoons Olive oil
  • 1 0.5 oz package Italian Salad Dressing Mix (Like Good Seasons)
  • 1 Carb Counters™ Low Carb Corn Muffin Mix
  • 1/2 cup water
  • 1 8 oz Skinni™ Spaghetti™ Low Carb Pasta Noodles (cooked and drained)
  • 3 Tablespoons Sour cream
  • 1 tablespoon paprika
  • 1 1/4 teaspoon active dry yeast
  • 1/3 cup sour cream
  • 1/4 cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 1 packet Carb Counters™ White Frosting Mix
  • 1 cup water
  • 1 tablespoon peanut butter
  • 2 large or extra large eggs
  • 1/3 cup Carb Counters™ Bread Crumb Mix (plain or seasoned)
  • 1/4 cup sour cream
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1 lime
  • 1/3 cup Dixie Carb Counters™ Classic Biscuit Mix
  • 1/4 cup pure pumpkin (like Libby's)
  • 1/4 teaspoon pumpkin pie spice (or below alternative)
  • 2/3 Cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1 - 1/2 Cups water
  • 1/4 cup pure pumpkin (like Libby's)
  • 1 Inner pack Zesty Italian Low Carb Pasta Sauce Mix
  • 3/4 Cup unsalted butter (1 1/2 stick)
  • 3 Large or extra large eggs
  • 4oz cream cheese
  • 1 12 oz container small curd cottage cheese (1-1½ cup)
  • 1 cup Carb Counters™ Bagel Chips – Everything flavor
  • 1 8 oz package cream cheese, softened
  • 1 ¼ cup water
  • 1 8 oz block of softened cream cheese
  • 1 8 oz block of softened cream cheese
  • 1/3 cup water
  • 2 tablespoons UNSALTED butter (melted)
  • 2 whole large or extra large eggs or 4 egg whites
  • 1 1/2 Cups water
  • 1 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 3 tablespoons sour cream
  • 1/3 cup water
  • 1 cup Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies (or low carb chocolate chips)
  • 2 cups buttermilk
  • 4oz cream cheese
  • 1 large or extra large egg
  • 1/3 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 4 Cups water
  • 1 Pound coarse chili ground meat or hamburger
  • 1/4 cup soy sauce
  • 1/2 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1/2 cup chopped green bell pepper
  • 1 cup Low Carb Cocoa Smaps™ Ready to Eat Cereal
  • 1/4 cup Hellman’s real mayo
  • 1 cup Carb Counters™ Cornbread Crumbs
  • 1 cup hot water
  • 1/4 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 2 tablespoons Beef (Not!)™/Chicken (Not!)™ Onion Flavored Broth
  • 1/4 cup All Purpose Low Carb Flour – Economy Size – 2 LB
  • 1/2 cup All Purpose Low Carb Flour – Economy Size – 2 LB
  • 50g margarine
  • 50g margarine
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  • ½ cup plus 2 tablespoons water
  • 1 Inner Pack Graham Cracker-Style Low Carb Pie Crust Mix
  • 2 tablespoons unsalted butter (melted)
  • 50g margarine
  • 50g margarine
  • 50g margarine
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  • 50g margarine
  • 2 large “ripe” peaches or nectarines
  • 3 tablespoons Sugar Not™ Spoonful Sugar Replacement
  • 1/2 cup canned pumpkin (we used Libby’s®)
  • 1-1/3 cup sliced strawberries
  • 1/4 cup peanuts (halves or pieces)
  • 1/4 cup Carb Counters™ All Purpose Flour
  • 1 cup Sugar Not™ Spoonful™ all natural sugar replacement
  • 1/4 cup chopped pecans
  • 1/2 cup Carb Counters™ All Purpose Flour
  • Egg whites – use 1 large egg white (2 tablespoons egg white) for each package of mousse used ( carton-type pasteurized egg white is fine, also.)
  • 3 Large (or extra large) eggs
  • 1/3 cup peanut butter
  • 1/3 cup Carb Counters’ Low Carb All Purpose Flour
  • 1 Pack Carb Counters’ Mousse mix, your preferred flavor of vanilla, chocolate or raspberry
  • 1/4 cup water
  • 50g caster sugar
  • 8oz cream cheese, regular or 1/3 less fat, softened
  • 1 cup Cold Water
  • 2 cups Breading and Batter Mix - Low Carb (Or ground corn chips)
  • 4 tablespoons Softened Butter
  • 1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 Large or extra large egg
  • 4 tablespoons Softened butter
  • 1/4 cup Parmesan or your favorite blend of shredded cheeses
  • 3 Large eggs
  • 1/4 cup Sour cream
  • 1 - 2 tablespoon -
  • 2 tablespoons Low-fat mayonaise
  • 1/4 cup Whipping cream
  • 1 1/4 teaspoon Active yeast
  • 1/4 cup cream
  • 3 Large eggs (or 6 egg whites)
  • 2 tablespoons melted butter
  • 1 Large or extra large egg
  • 1 Large or extra large egg
  • 1 Large or extra large egg
  • 2 teaspoons Baking Powder
  • 3 tablespoons Cold water
  • 1 cup Sliced almonds
  • 3 tablespoons butter
  • 1 Large or extra large egg
  • 2 tablespoons cream
  • 6 tablespoons Softened Butter
  • 1 1/2 cup Smaps™ Low Carb Cold Cereal
  • 2 tablespoons Olive Oil
  • 2 Eggs
  • 1/2 Inner pack(s) - Gluten Free Bakesquick Mix
  • 2 cups Soy Beanits™ - Lightly Salted
  • 1/2 cup Semi-sweet Chocolate Chips
  • 6 tablespoons Softened Butter
  • 1 1/2 Cup Smaps™ Low Carb Cold Cereal – 16 oz
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (- plus 2 Tablespoons)
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (- plus 2 Tablespoons (divided))
  • 1/4 cup whey protein powder
  • 1 teaspoon cocoa powder
  • 1/3 cup Cocoa
  • 1/4 cup Coconut Oil *
  • 2/3 cups Carb Counters™ Beanit Butter™ Powder
  • 1 stick melted unsalted butter
  • 1/4 cup water
  • 1 Egg
  • 2 Eggs
  • 1 1/2 teaspoon Vanilla
  • 2 tablespoons Water
  • 2 teaspoons - Maple extract or flavoring (vanilla may be sub'd)
  • 1 tablespoon - Lemon juice
  • 1/4 teaspoon - Salt
  • 1 Large Egg White
  • 3/4 cups Cream
  • 1/4 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/4 teaspoon Salt
  • 4 Large or extra large eggs
  • 1 teaspoon Thick It Up™ Low Carb Thickener
  • 1 Large or extra large egg
  • 6 tablespoons - unsalted butter
  • 1/2 cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla flavor)
  • 1 frosting packet (included in the cake mix)
  • 1 teaspoon Cinnamon
  • 6oz - Greek Yogurt - plain non fat version (we used Chobani)
  • 2 teaspoons Thick It Up™ Low Carb Thickener
  • 1/2 cup Water
  • 1/4 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/2 cup Water
  • 8oz block of cream cheese (regular or fat free)
  • 1 frosting packet included in the cake mix
  • 1/2 cup Carb (NOT!)™ Low Carb Beanit Butter NON-GMO (- * or peanut butter)
  • 3 Large or extra large eggs
  • 8 tablespoons - unsalted butter, melted (1 stick)
  • 1 Inner pack(s) Graham Cracker-Style Low Carb Pie Crust Mix
  • 2 cups Soy Beanits™ - Lightly Salted
  • 1/3 cup Low Carb Baker's Blend Formula
  • 1/8 teaspoon CK Royal Blue powdered food coloring
  • 1/4 cup - Cold water
  • 3/4 cups - Water
  • 3 Eggs
  • 1 Inner pack(s) Carb Counters™ Low Carb Rock n' Roll Shake-Strawberry
  • 1 Large or extra large egg
  • 1/3 cup Cream
  • 1/2 cup fructose
  • 1-1/2 tablespoon Fat (Not!) Creme It!™
  • 1 cup fructose
  • 9-10oz Frozen Spinach - Defrosted and squeezed dry
  • 1/4 teaspoon salt
  • 2 cups Canned or Cooked Pumpkin
  • 1 Package(s) Craisins® (or fresh)
  • 1/4 cup Chopped Walnuts
  • 1/3 cup water
  • 1 teaspoon Sugar (Not!)™
  • 1 Package Soy Rocks™ – Two-serving pack
  • 3/4 cups fructose (or sugar)
  • 1/4 cup water
  • 1/4 cup - Diced Red Onion
  • 4oz - Smoked Salmon (ground or chopped fine)
  • 10oz - frozen chopped spinach (1 package)
  • 1/2 teaspoon - Louisana Hot Sauce
  • 1 teaspoon - Ground Ginger
  • 4oz - softened cream cheese (1/3 light or fat free may be used)
  • 1/8 teaspoon Maple flavoring*
  • 1 Green and Red Pepper, Quarter-sliced
  • 1/4 teaspoon Cinnamon
  • 1/4 cup Onion - red, white or green
  • 1/2 cup Onions (sliced thin)
  • 2/3 Boiling water
  • 1-1/2 cup Carb Counters™ Low Carb Bread Crumb Mix - Seasoned
  • 1/2 teaspoon Black Pepper
  • 1 - 15oz can(s) - Stewed Tomatoes
  • 1/2 cup Dry Breadcrumbs
  • 2 tablespoons Cornstarch
  • 2 tablespoons water
  • 1/2 cup beef/roast broth
  • 1 can cream of mushroom soup, undiluted (10-3/4 oz can)
  • 1 Small Cabbage, sliced in 6 - 2
  • 1/4 cup Dried Onions - 1/2 Fresh Onion
  • 1 Chopped Apple - 1/2 cup of Whole Berry Cranberry Sauce
  • 4oz Mushrooms - 8 oz Fresh, Cooked
  • 1/4 cup Soy Parmesan Cheese
  • 1 Inner Pack Carb Counters' Zesty Italian Pasta Sauce
  • 6 Hamburger Buns
  • 1 can - Bush's Bavarian Sauerkraut - Drained
  • 2 tablespoons - sauerkraut*
  • 2 Large or jumbo hard boiled eggs, chopped
  • 4 cups chicken broth (like a 32 oz. container chicken stock/broth)
  • 1/2 cup Soy Parmesan Cheese
  • 1/3 cup GF Nutlettes® Cereal
  • 1 cup GF Nutlettes® Cereal - 2 pound box
  • 1 Large Bell Pepper (any color) (Coarsely chopped)
  • 3 Teaspoons oil
  • 2 tablespoons Beef (Not!)™/Chicken (Not!)™ Onion Flavored Broth (Mixed with 2 cups of water)
  • 1/2 cup Cold water
  • 1/2 cup Parmesan Cheese (shredded)
  • 3 Large or Extra Large Eggs (separated)
  • 1/4 Cup Unsalted butter (softened)
  • 1/2 Cup Water
  • 2 Teaspoons Oil
  • 1/2 Cup Water
  • 1 Large or extra large Egg white (approximately 1/4 cup)
  • 50g caster sugar
  • 1 Stick - 1/2 cup Melted butter (unsalted)
  • 4 Tablespoons (½ cup) Butter
  • 2 Tablespoons Egg Beater™ type pasteurized egg product
  • 1 Stick Unsalted butter (1/2 cup - Melted)
  • 1 Stick (1/2 cup) Unsalted butter
  • 1 - 16 oz. package of Kraft Deli Deluxe American Cheese Slices- 2% milk
  • 4 Rounded teaspoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 Stick (1/2 cup) Unsalted butter (Melted)
  • 1 Stick Unsalted butter, 1/2 cup (Melted)
  • 1/4 Cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 tablespoon water
  • 1/2 tablespoon Peanut butter (or unsalted butter)
  • 3 Tablespoons Water
  • 2 Large Eggs (For Crust)
  • 4 Cups Water
  • 1 Cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 6 Tablespoons Water
  • 1/3 Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 1 Packet Active Dry Yeast (about 2-1/4 teaspoons)
  • 2 Teaspoons Garlic (minced)
  • 2 Tablespoons Olive Oil
  • 1/2 Cup Shredded cheddar cheese
  • 1 Teaspoon Thick It Up™ Low Carb Thickener
  • 2 Teaspoons Oil
  • 2 Large or extra-large Eggs
  • 2 Tablespoons Whipping cream or sour cream
  • 3/4 Teaspoon Thick It Up™ Low Carb Thickener
  • 1 tablespoon Chopped fresh oregano (or 1-1/2 teaspoon dried)
  • 1/2 teaspoon Ground pepper (Fresh if possible)
  • 4 Tablespoons Salted butter
  • 2 Tablespoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 6 Tablespoons Water
  • 1 Large or extra large egg, separated
  • 1 Tablespoon Salt
  • 1/3 Cup Sour cream
  • 3 Large or extra-large eggs
  • 8 Oz Kraft Deli Cheese, American ( 8 slices)
  • 2 Large or extra large Eggs
  • 2 Tablespoons Sour cream
  • 1 tablespoon Chopped fresh rosemary
  • 1 Package Active dry yeast (about 2-1/4 tsp)
  • 3 Tablespoons Olive Oil
  • 1/3 cup chopped ham or prosciutto
  • 2 teaspoons dried parsley (or 1 Tablespoon fresh)
  • 1/2 cup chopped red, or green onions
  • 1 1/2 Teaspoon Active dry yeast
  • 1 teaspoon coarsely ground black pepper
  • 1/4 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 2 tablespoons softened or melted butter
  • 1/2 cup berries of your choice (fresh or frozen)
  • 1 cup sliced strawberries plus garnish
  • 1/2 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1 tablespoon Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (vanilla flavor)
  • 1/4 cup sour cream
  • 1 1/2 tablespoon oil (your choice)
  • 2 tablespoons butter
  • 1/4 Cup Packed Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 1/2 teaspoon salt
  • 1 large or extra large egg
  • 1 large or extra large egg
  • 1-1/2 cup Water
  • 1 tablespoon Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 1 tablespoon Thick It Up™ Low Carb Thickener
  • 3/4 Cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1/4 cup sour cream
  • 1-1/4 cup warm water
  • 1/3 cup whipping cream or sour cream
  • 1/2 cup pumpkin (like Libby’s pure pumpkin)
  • 2 tablespoons Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 1 8 oz container sour cream (about 1 cup)
  • 1 Large or extra large egg
  • 1 Can (15.2 oz) pure pumpkin (like Libby’s 100% Pure Pumpkin)
  • 1 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1 stick softened unsalted butter (1/2 cup)
  • 1 stick softened unsalted butter (1/2 cup)
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • 1/3 cup sour cream
  • 1 Cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1/4 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 2 tablespoons melted butter
  • 1 large or extra large egg
  • 1 Package Carb Counters™ Molten Chocolate Cake Royal Mix
  • 1 1/2 cup Carb Counters™ All Purpose Low Carb Flour - Economy Size
  • 1 tablespoon mayonnaise
  • 1/3 cup water
  • 1/2 cup melted butter
  • 3/4 Cup Powdered Peanut Butter (like PB2*)
  • 1 Package Zesty Italian Low Carb Pasta Sauce Mix (2 inner bags)
  • 1/2 cup water
  • 1/4 cup All Purpose Low Carb Flour – Economy Size – 2 LB
  • 1/2 cup chopped onion
  • 1/4 cup melted butter
  • 1/4 teaspoon hot sauce (or more if desired)
  • 1 large or extra large egg
  • 1/4 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber (or to taste)
  • 4 tablespoons melted butter
  • 1/4 cup butter
  • 1/2 teaspoon baking powder
  • 1 large or extra large egg
  • 50g caster sugar
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  • 50g caster sugar
  • 1/4 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 2 tablespoons Melted butter
  • 1/2 cup sour cream
  • 50g caster sugar
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  • 50g caster sugar
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  • 1 inner packet unflavored gelatin
  • 1 packet Carb Counters’ Vanilla Mousse Mix
  • 1/4 cup sour cream
  • 4 large or extra large raw egg whites
  • 1/4 cup Carb Counters™ All Purpose Flour
  • 1 Large egg white
  • 1-1/2 cup fresh or frozen (defrosted) cranberries
  • 1/4 cup unsweetened coconut shredded flakes
  • 2oz sharp cheddar cheese, shredded ( a packed 1/2 cup)
  • Water – use 3 tablespoons for each package of mousse mix used.
  • 1-8 oz. block of cream cheese
  • 1/2 cup whipping cream
  • 1/3 water plus ½ cup very hot or boiling water
  • 1/4 cup whipping cream
  • 1-1/4 teaspoon Thick It Up™
  • 2 Medium eggs
  • 2 teaspoons lemon juice
  • 8oz Pumpkin Puree
  • 1 packet Carb Counters™ Bakesquick™
  • 1/2 cup whey protein powder
  • 1 cup Carb Counters™ Bakesquick™ - 1LB
  • 2 Large or Extra Large Egg Whites
  • 1/4 cup melted butter (or trans-fat free shortening)*
  • 1 teaspoon Cinnamon
  • Extra Whipped cream for topping
  • 1/3 cup Very warm water
  • 1/4 cup sour cream (light or fat free may be used if desired)
  • 2 teaspoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/3 cup sour cream**
  • 1/3 cup sour cream **
  • 1/3 cup sour cream
  • 1/4 teaspoon Salt (optional)
  • 3 tablespoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/2 cup water
  • 1/3 cup sour cream**
  • 1/2 teaspoon vanilla (optional)
  • 1 1/2 cup Smaps™ Low Carb Cold Cereal – 16 oz
  • 1 1/2 cup Cool Water - Not cold
  • 1/2 teaspoon Dried Parsley
  • 2 Egg Whites
  • 1/4 cup Low Carb Baker's Blend Formula
  • 1 1/2 cup Smaps™ Low Carb Cold Cereal - 8 LB
  • 2 Eggs
  • 1 1/2 cup Smaps™ Low Carb Cold Cereal – 16 oz
  • 1 1/2 Cup Cool Water - Not cold
  • 1 cup Carb Counters™ Bakesquick™ - 1LB (- plus 2 Tablespoons)
  • 1 cup Carb Counters™ Bakesquick™ - 1LB (- plus 2 Tablespoons (divided))
  • 1 stick melted unsalted butter
  • 1/2 teaspoon white vinegar
  • 6 tablespoons Coconut Oil *
  • 1/4 cup Water
  • 4 Eggs, separated **
  • 2oz Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies (- rounded 1/4 cup)
  • 1/2 cup Almond Meal
  • 1/3 cup Corn Oil
  • 3/4 cups Egg Beater®-type pasteurized egg product
  • 1/2 cup Butter (1 stick)
  • 6 tablespoons Water
  • 2/3 cups Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 tablespoon Thick It Up™ Low Carb Thickener
  • 1/2 cup Pumpkin Puree or Solid Pack Pumpkin
  • 4 tablespoons Unsalted butter, soft
  • 1 tablespoon Thick It Up™ Low Carb Thickener
  • 1-1/4 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 teaspoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (-or- Splenda® (to taste))
  • 1/3 cup sour cream
  • 1/3 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 8oz block of cream cheese, softened (regular or fat free)
  • Several drops red food coloring (optional)
  • 2 Large or Extra Large Eggs
  • 1/4 teaspoon Thick It Up™ Low Carb Thickener
  • 2 Large or extra large eggs
  • 6 tablespoons unsalted butter, softened
  • 8oz - block of cream cheese, softened
  • 1/4 cup - softened butter
  • 1 stick of butter (1/2 cup)
  • 1 Package Carb Counters™ Low Carb Chocolate Butter Frosting Mix
  • 1 1/2 cup Smaps™ Low Carb Cold Cereal - 8 LB
  • 1 cup Carb Counters™ Bakesquick™
  • 3/4 cups Cream
  • 2 tablespoons - softened butter
  • 3/4 cups - Crushed ice or ice cubes
  • 1 stick softened butter
  • 1-1/2 cup cool water
  • 1 tablespoon Egg (Not!)™-Low Fat-Low Carb (-or- mixed with 2 tablespoons water)
  • 1 teaspoon sweetener of your choice
  • 1/4 cup Fat (Not!) Creme It!™- 2 pound canister
  • 1/4 cup Chopped Onions - 3 tbsp dried minced onion
  • 1 teaspoon vanilla
  • 1 teaspoon Vanilla
  • 3 cups water
  • 3 tablespoons Fat (Not!) Creme It!™
  • 1 Inner pack(s) Breading and Batter Mix - Low Carb
  • 2 tablespoons Fat (Not!) Creme It!™- 2 pound canister
  • 3/4 cups Orange Juice
  • 2 tablespoons Fat (Not!) Creme It!™- 2 pound canister
  • 10oz - Frozen Choppen Spinach, thaw and squeeze out excess liquid
  • 1 Garlic Clove, minced
  • 1 can - artichoke hearts
  • 2/3 cups Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 teaspoon - Lime Powder
  • 1 teaspoon - pumpkin pie spice (or slightly more to taste)
  • 1 cup Additional Veggies like Mushrooms, Zucchini, Yellow Squash, or Tomatos
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 cup Peppers (sliced thin)
  • 2 tablespoons Butter
  • 1/2lb Sliced Mushrooms
  • 1/2 Green Pepper, Chopped
  • 1/2 cup Quick Cooking Oats
  • 1 - 10oz can(s) - Diced Tomato and Green Chiles
  • 1/4 cup melted butter
  • 1 can red or pink salmon, drained and flaked (14-3/4 oz can)
  • 4 to 6 Medium Carrots, halved lengthwise
  • 1/2 cup Soysage™ Crumblers & Pattie Mix
  • 2oz Pimentos - Drained
  • 1/2 teaspoon Chili Powder
  • 4oz Shredded Italian Cheese
  • Picolo Pickles
  • 2 to 3oz - your favorite sliced turkey
  • 2 tablespoons Chopped onion, green or red
  • 2 tablespoons butter
  • 1/4 cup GF Nutlettes® Cereal
  • 1 cup fructose
  • 1 cup GF Nutlettes® Cereal
  • 1 packet Carb Counters™ Low Carb White Frosting Mix
  • 1/2 cup Moo (Not!)™ Low Carb Soymilk made with Sugar (Not!)™ (For Frosting)
  • 1 Medium Onion (Diced)
  • 3 Cups Shredded Mozzarella (or your favorite Italian cheese blend)
  • 1 Package bread-crumb coating of your choice
  • 1 Small can (4.5 oz) Green chiles (drained)
  • Low carb sugar substitute of your choice equaling 1 Tablespoon sugar
  • 2 Large or extra-large Eggs
  • 1/4 teaspoon Salt (optional)
  • 1/4 -to 1/3 Cup Water
  • 1/4 Teaspoon Salt (optional)
  • 3 Tablespoons Water
  • 2 Medium eggs
  • 1/2 Cup Peanut butter (smooth or chunky)
  • 1 Cup Salsa (use your favorite, but we love Herdez - it's also very low in carbs)
  • 1 Rounded 1/2 teaspoon Thick It Up™ Low Carb Thickener
  • 1 Chilled Banana, not too ripe (Sliced - medium/large)
  • 1/2 Cup Lemon juice (Bottled is fine)
  • 1/2 Cup Lemon juice (Bottled is fine)
  • 16 Oz. Fresh mushrooms (Chopped)
  • 1 Cup Unsweetened coconut flakes
  • 1/4 cup sour cream
  • 2 Medium/Large (2 Cups) Peeled, cored & sliced baking apples -like Granny Smith (For Filling)
  • 3 Stalks Celery, chopped
  • 1 1/4 Teaspoon Thick It Up™ Low Carb Thickener
  • 1 1/2 Teaspoons Dried minced onion
  • 1 Stick (1/2 Cup) Unsalted butter (melted)
  • 1/2 Cup Warm Water
  • 1 Teaspoon Oregano
  • 2 Teaspoons Dried Oregano (or 4 teaspoons fresh oregano)
  • 1/3 Cup Warm water
  • 1 9.6 Ounce Package Breakfast sausage, crumbled (Like Jimmy Dean®)
  • 1 cup Water
  • 1 1/2 Teaspoons Active dry yeast
  • 2/3 Cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 3/4 Cup (12 Tablespoons) Water
  • 1/2 teaspoon garlic powder (like Lawry's)
  • 2 Tablespoons Butter
  • 1 -8 oz block Cream cheese (softened)
  • 1/2 cup to 3/4 cup Strongly brewed coffee
  • 1 1/2 Teaspoons Dried minced onion
  • 1 Teaspoon Cayenne pepper
  • 1/2 Cup Water
  • 1/2 Cup Sour cream (regular or fat free)
  • 1/2 Cup Salsa
  • 1 Cup Warm water
  • 2 Tablespoons Water
  • 1 teaspoon Garlic Powder (Like Lawrys)
  • 1 Cup Red or white wine
  • 1/2 cup Warm water
  • 1/2 cup chopped veggies (like broccoli, red /green peppers)
  • 1/2 teaspoon garlic powder, like Lawry's (or 1 clove fresh, finely minced)
  • 1/4 cup pepperoni, sliced in halves
  • 1 Tablespoon Softened or melted butter
  • 1 teaspoon garlic powder
  • 1/2 cup fresh or frozen blueberries
  • 3/4 cups water
  • up to 1/4 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 2 inner packs unflavored gelatin
  • 1/4 cup lemon juice or fresh squeezed, if preferred (bottled is fine)
  • 1 inner pack of Carb Counters™ Rocks: Low Carb Chocolate Clusters (any flavor)
  • 2 tablespoons unsalted butter
  • 1/3 cup grated parmesan cheese
  • 1 cup water
  • 1/4 cup melted unsalted butter
  • 3 Tablespoons diced red onion
  • 2 tablespoons sour cream
  • 4oz package cream cheese
  • 1 tablespoon heavy cream or whipping cream
  • 2 Tablespoons Thick It Up™ Low Carb Thickener
  • 1/2 cup water
  • 2 teaspoons olive oil (or vegetable oil)
  • 1/4 cup pumpkin (like Libby’s pure pumpkin)
  • 1/4 cup sour cream
  • 2 tablespoons Apple Cinnamon Low Carb Muffins Mix
  • 1 8 oz package shredded sharp cheddar cheese (2 cups)
  • 1 cup chicken broth
  • 1 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1 teaspoon Thick It Up™ Low Carb Thickener
  • 2 whole large or extra large eggs
  • 2 whole large or extra large eggs
  • 1 large or extra large egg
  • 2/3 cups water (for Chocolate) or ½ cup water for (Vanilla)
  • 1/2 cup fresh or frozen raspberries, mashed (defrost if using frozen berries)
  • 1 1/4 Teaspoon Thick It Up™ Low Carb Thickener
  • 2 large or extra large eggs
  • 1 tablespoon water
  • 1 tablespoon butter
  • 5 tablespoons butter
  • 1 teaspoon garlic salt
  • 3 tablespoons chopped green olives
  • 2 tablespoons sour cream
  • 1 large egg
  • 1/4 Cup cream
  • 2/3 Cup chopped onion (frozen, already chopped, is fine)
  • 1/2 teaspoon Thick It Up™ Low Carb Thickener
  • 1/2 cup chopped pecans
  • 1½ cup canned chicken breast chunks (1 -12 oz can and 1- 5 oz can works well)
  • .................................................
  • 1 tablespoon sugar free sweet pickle juice (or more if desired)
  • 1/4 cup distilled white vinegar
  • 2 tablespoons All Purpose Low Carb Flour – Economy Size – 2 LB
  • 1/4 cup chopped red or green onion
  • 1 cup small-curd cottage cheese
  • 1/3 cup water
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
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  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • ¾ teaspoon Thick It Up™ Low Carb Thickener
  • **************************
  • 1/2 cup water
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
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  • 2 Medium eggs
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  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
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  • 2 Medium eggs
  • 2 Medium eggs
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  • 2 Medium eggs
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  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
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  • 2 Medium eggs
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  • 2 Medium eggs
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  • 2 Medium eggs
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  • 2 Medium eggs
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  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
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  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 2 Medium eggs
  • 1/2 cup water (1/4 cup cold, ¼ cup very hot)
  • 1/3 cup egg whites (carton pasteurized is fine)
  • 2 tablespoons melted unsalted butter
  • 1/3 cup carton type egg whites*
  • 1 teaspoon vanilla
  • 1/4 cup low carb chocolate chips (or chopped Carb Counters Chunkies™)
  • 3 tablespoons Sugar Not Spoonful™
  • 1/2 cup Carb Counters™ Smaps™ Cereal
  • 1/2 cup chopped walnuts
  • 1/2 cup cashew halves and pieces
  • 1/3 cup cartoned egg whites (they are pasteurized)
  • 3/4 cup canned pumpkin (we used ½ 15 oz. can Libby’s)
  • 3 tablespoons salsa (we used Herdez)
  • 4 tablespoons milk
  • 1 1/2 teaspoon Worchestershire sauce
  • 1 teaspoon Nutmeg
  • 1 Large sweet onion, cut in 1/2
  • 2 Large or extra large eggs
  • 1/4 cup small chopped walnut pieces
  • Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (-or- low carb sweetener of your choice, equal to 1 teaspoon sugar)
  • 3 Small Carb Counter’s™ Easy One Step Homemade Multigrain & Flax Bread Mix (slice(s) or)
  • 1/8 teaspoon Salt
  • 1/4 teaspoon salt
  • 2 tablespoons melted, unsalted butter
  • 2 tablespoons melted, unsalted butter
  • 2 tablespoons melted butter
  • 1/4 cup Softened unsalted butter
  • 2/3 cups Water
  • 2 tablespoons melted, unsalted butter
  • 1 tablespoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (or- use your favorite sugar substitute)
  • 1 1/2 cup Cool Water - Not cold
  • 1/4 cup Canned Pumpkin
  • 1/8 teaspoon Black Pepper
  • 1/4 cup Corn Oil
  • 1/2 cup Pumpkin Puree or Solid Pack Pumpkin
  • 4 tablespoons Melted Butter
  • 3/4 cups Sugar
  • 1/4 cup Cream
  • 3/4 Cup Canned Pumpkin
  • 1-1/2 teaspoon chiffon cake flavoring of your choice (see below)
  • 1-1/2 teaspoon pumpkin pie spice
  • 6 tablespoons Water
  • 6 tablespoons Oil
  • 1 Carb Counters™ Low Carb Classic Pound Cake
  • 1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/2 cup Water
  • 3oz - Unsweetened baking chocolate (3 squares)
  • 2 tablespoons Cream
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 tablespoon Thick It Up™ Low Carb Thickener
  • 1/2 Cup(s) and 2 Tablespoon(s) Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 3/4 cups Water
  • Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (-or- Splenda® (equal to sweetness of 7 tbsp of sugar))
  • 1/2 Cup and 2 Tablespoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 2 teaspoons - vanilla
  • 1 cup Carb Counter's™ Low Carb Bistro Bread (Any Flavor) (-or- Multi-Grain & Flax Bistro Bread)
  • 1/4 cup - cocoa powder
  • 1/2 cup Water
  • 6 tablespoons unsalted butter, softened
  • 1 Home Made Press n' Bake™ Low Carb Pie Crust Mix (or Bakesquick™streusel pie crust recipe below, prepared*)
  • 1/4 cup Softened Butter
  • 1/4 cup Water
  • 1/4 cup Softened Butter
  • 1/2 cup unsweetened coconut flakes
  • 6 tablespoons - unsalted butter, softened
  • 2 Large or extra large eggs
  • 2oz - unsweetened chocolate
  • 2 Packages Cream Cheese* - softened (8 ounce packages)
  • 4 tablespoons Melted Butter
  • 1 teaspoon - Orange Extract
  • 4 tablespoons - Butter, softened
  • 1/2 cup - warm water
  • 1/3 cup - Ice Water
  • 1 teaspoon - vanilla
  • 2 Large eggs
  • 1 tablespoon cinnamon
  • 1/2 cup ice cubes
  • 1 tablespoon vanilla
  • 1 1/2 tablespoon Egg (Not!)™ -Low Fat Low Carb (Mixed with 2 tbsp of water)
  • 1/2 cup apple sauce
  • 1 tablespoon Pumpkin Spice - 1/2 tsp Cinnamon, 3/4 tsp Ground Ginger, and 1/4 tsp Ground Nutmeg
  • 1 Package(s) vanilla pudding, prepared
  • 2 teaspoons sweetener of your choice
  • 2 teaspoons Egg (Not!)™ -Low Fat Low Carb (-or- mixed in 1/4 cup water)
  • 3 tablespoons -honey
  • 1 can lower sodium tomato soup (10-3/4 oz.)
  • 15oz - Artichokes (water-packed) - , drained and chopped (may use frozen)
  • 2 tablespoons - Chives or green onions chopped fine
  • 8oz - garlic-chive cream cheese
  • 1 tablespoon Thick It Up™ Low Carb Thickener
  • 1/2 cup Moo (Not!)™ Low Carb Soymilk made with Sugar (Not!)™
  • 1 15oz - can of Libby's Pure Pumpkin
  • 8 tablespoons Soy Ranch Low Carb Dressing Mix
  • 3 Tablespoons Carb Counters™ Beanit Butter™ Powder
  • 1 tablespoon Egg (Not!)™-Low Fat-Low Carb
  • 1/2 cup Mushrooms (sliced thin)
  • 3 tablespoons Crumbled crisp bacon bits
  • 8 bone-in chicken breast halves
  • 1 cup Green Onions, Including Tops
  • 1 Small Onion, Chopped
  • 2 tablespoons Egg (Not!)™-Low Fat-Low Carb
  • 1/4 teaspoon Chili Powder
  • 1/4 cup sour cream
  • 4 Carb Counters™ Bakesquick™ - 1LB (Biscuits, torn into soft bread crumb size pieces)
  • 1 cup Chunky Salsa
  • 1 teaspoon Garlic Powder
  • 1/4 cup Sherry Cooking Wine - Optional
  • 1/4 teaspoon Ground Black Pepper
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1/4 cup - Picolo Pickle Juice
  • 2 tablespoons - homemade low carb Russian dressing, optional (see recipe below)
  • 1 Stalk of celery, chopped
  • 1/4 cup cream (or sour cream*)
  • 1/2 cup Carb Counters™ Pancake & Waffle Mix
  • 1 cup GF Nutlettes® Cereal
  • 3/4 cups Cold Coffee (For Frosting)
  • 1 Teaspoon Red curry powder
  • 3 Cups Precooked bacon, crumbled ((regular or thick sliced))
  • 1 Stick (1/2 cup) Unsalted butter (melted)
  • 1 Package Carb Counters™ Low Carb White Frosting Mix (for frosting)
  • 1/4 Teaspoon Salt (optional)
  • 4 tablespoons milk
  • 1 Cup Water
  • 6 Oz. Swiss cheese (Shredded, chopped, or sliced)
  • 2/3 Cup Hot water
  • 3 Large or extra large Eggs (Separated)
  • 2 Tablespoons Egg Beater's ™ product
  • 2 Tablespoons Egg Beater™ type egg product
  • 1 Small can Green chiles (mild, 4.5 oz)
  • 1 - 1/4 Cup Water
  • 1 teaspoon yellow mustard
  • 2 Cups Rinsed and drained fresh cranberries (Or Frozen Unsweetened - For Filling)
  • 3 Medium size carrots, chopped
  • 1 Teaspoon Orange Extract
  • 1 1/2 Teaspoons Thick It Up™ Low Carb Thickener
  • 2 Tablespoons Cream
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Garlic powder (like Lawry’s)
  • 4 Tablespoons Melted butter
  • 1/8 Teaspoon Black pepper
  • 1/4 Cup Warm water
  • 1/3 Cup Sour cream
  • 1 Teaspoon Red food coloring
  • 1 teaspoon Garlic powder (like Lawry’s)
  • 1 8 oz package Sliced fresh mushrooms
  • 1/2 Cup Sour cream
  • 1 1/2 Teaspoons Thick It Up™ Low Carb Thickener
  • 1 Teaspoon Celery seed
  • 1 4 oz block Softened cream cheese
  • 1/2 Cup Water
  • 1 Can (4.5 Oz) Green chili’s, drained
  • 2 Teaspoons Lemon extract
  • 3 Slices Canadian Bacon/or ham
  • 1/2 teaspoon Black pepper
  • 1 8 oz package Mozzarella cheese, shredded (2 cups)
  • 1/2 cup water
  • 1/2 teaspoon dried onion powder (or 1 teaspoon minced onion)
  • 2 Tablespoons Warm water
  • 2 tablespoons dried onion flakes or minced dried onion
  • 1 cup fresh “not quite ripe” peaches or unsweetened frozen (about 2 small)
  • 1/2 cup berries (raspberries and strawberries / blueberries or blackberries)
  • 1 1/2 cup warm water
  • 1 tablespoon cool water
  • 1/4 teaspoon lemon pepper (like Lawry’s)
  • 1 egg white
  • ..............................................................
  • 3 Tablespoons chopped fresh cilantro (flat leafed parsley)
  • 2 tablespoons water
  • 2 tablespoons sour cream
  • 3/4 Cup very hot water
  • 3 large or extra large egg yolks
  • 1 teaspoon Pumpkin Pie Spice (or alternative spice blend below)
  • 1-1/4 cup shredded mozzarella or other Italian blend cheese
  • 1 Large egg (or extra large)
  • 1/2 cup water
  • 1/3 cup water
  • ¼ cup grated Parmesan/Romano cheese blend (or just Parmesan)
  • 2 celery ribs, chopped (about ½ cup)
  • 2 Large or extra large eggs
  • 1 tablespoon lime juice (bottled is fine)
  • 3/4 cups water
  • 3/4 cups water
  • 4oz chopped or thin sliced prosciutto ham
  • 1/2 cup water
  • 1 Teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 3 or 4oz Gouda Cheese; about half an 8 ounce package (regular or Smoked)
  • 1/2 of a 14.5 oz. can of water packed tart, pitted cherries*
  • 1 teaspoon black pepper
  • 1 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon melted butter
  • 2 large or extra large eggs
  • 1/2 cup Low Carb Chocolate Chips (like Sensato™) or Low Carb Chocolate Chunks (Like Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies)
  • 2 teaspoons Thick It Up™ Low Carb Thickener
  • 2 Tablespoons chili powder
  • 2 tablespoons low carb sugar replacement (equal to 2 tablespoons sugar)
  • 2 egg whites
  • 1/2 can Ro Tel® Diced Tomatoes & Green Chilies, drained (approx. ½ cup, packed)
  • Filling & Frosting Ingredients:
  • 1 tablespoon Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1/2 teaspoon Thick It Up™ Low Carb Thickener
  • 1 large or extra large egg
  • 4 large eggs
  • 8 oz. Mild Cheddar Cheese, shredded
  • 2 tablespoons sour cream
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
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  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 2 teaspoons white vinegar or rice vinegar
  • Filling & Frosting Ingredients:
  • Red & blue food coloring
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
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  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
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  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
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  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
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  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
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  • 4 tablespoons milk
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  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
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  • 4 tablespoons milk
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  • 4 tablespoons milk
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  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 4 tablespoons milk
  • 1/2 cup whipping cream
  • 1/2 cup whipping cream
  • 1/2 cup water
  • 1 packet Carb Counters™ Vanilla Mousse Mix
  • 1 cup Carb Counters™ All Purpose Flour
  • 2 egg whites
  • 1/8 teaspoon ground cayenne red pepper – (optional)
  • 1/2 cup butter, melted
  • 1/4 cup plain Greek style yogurt
  • 1 tablespoon butter, melted
  • 2 tablespoons butter
  • 1/4 teaspoon maple flavoring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon Cinnamon
  • 3 tablespoons melted butter
  • 2 Large eggs
  • 2 tablespoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (-or- use your favorite sugar substitute*)
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup frozen or fresh berries (we used sliced strawberries and whole blueberries)
  • 1/4 cup mini walnut or pecan pieces plus 1 tablespoon for topping
  • 1/2 cup frozen blueberries, defrosted and drained (or fresh blueberries)
  • 2 tablespoons Sour Cream
  • 1/4 cup Oil
  • 1/2 cup frozen or fresh red raspberries
  • 1/4 cup Cream - Sour Cream
  • 3/4 teaspoons - Pumpkin Pie Spice - Substitute 1/2 tsp Cinnamon, 1/4 tsp Ground Ginger, 1/8 tsp Cloves
  • 1/4 teaspoon Dried Oregano
  • 1/4 cup Fat (Not!) Creme It!™- 2 pound canister
  • 1 teaspoon Cinnamon
  • 4 tablespoons Butter
  • 1 teaspoon Pumpkin Pie Spice - 1/2 tsp Cinnamon, 1/4 tsp Ginger, 1/8 tsp Ground Cloves
  • 1/2 cup Water
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • 1/4 cup Cream
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 2oz (2 squares) Unsweetened Baking Chocolate
  • 3 Large eggs
  • 1 1/2 cup Water
  • 1/2 teaspoon Cinnamon
  • 1 1/2 teaspoon Orange extract
  • 1 1/2 cup Water
  • 1/4 teaspoon - salt (optional)
  • 1 1/2 tablespoon Butter*
  • 6 tablespoons Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies (chopped (or sugar free chocolate chips)*)
  • 2 whole large or extra large eggs (or 4 egg whites - 1/2 cup)
  • 1 Package(s) Mousse Mix-Raspberry Single Pack Low Carb
  • 1 tablespoon Butter
  • 1 Package Mousse Mix-Chocolate Single Pack Low Carb
  • 1 teaspoon coconut flavoring (optional) or 1/4 cup additional coconut flakes, ground
  • 1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 tablespoon - cocoa powder
  • 2 cups fresh red raspberries
  • 1 teaspoon - Ground Ginger
  • 1 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 Inner pack(s) Home Made Press n' Bake™ Low Carb Pie Crust Mix (crust is optional)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon nutmeg
  • 1-1/2 teaspoon Carb (NOT!)™ Low Carb Beanit Butter
  • 1/4 cup egg substitute
  • 11oz Mexicorn
  • 3/4 teaspoons baking soda
  • 2/3 cups Corn Syrup
  • Whipped topping of your choice
  • 1 packet devil’s food moist cake mix
  • 1-1/2 cup whole wheat pastry flour
  • 2 Large eggs
  • 1 cup Beef (Not!)™ Ground (or Turkey (Not!)™ Ground – 1 pound bag)
  • 2 cups Pizza Cheese
  • 1/4 cup Sour cream
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup Dry or Cooking Sherry
  • 1 teaspoon Oregano
  • 4 tablespoons Water
  • 1/2 of 8-Serving Bag Baked Corn Chips
  • 2 teaspoons dried onion flakes
  • 1 tablespoon dried dillweed or minced parsley
  • 2 teaspoons Egg (Not!)™-Low Fat-Low Carb (Mixed with a 1/4)
  • 2 tablespoons Sesame Seeds - Optional
  • 1/2 cup Chopped Green Onions
  • 1/2 teaspoon Cumin
  • 1/2 cup Cream
  • 1/2 cup - Thousand Island Dressing - Fat free
  • 1/2 cup Mayonnaise
  • 1/4 teaspoon ground black pepper (or to taste)
  • 1/2 teaspoon Cajun Spices
  • 3 Small Carb Counter’s ™ Easy One Step Homemade White Bread Mix (slice(s))
  • 1 1/2 cup Cool Water - Not Cold
  • 3 tablespoons Cocoa (For Frosting)
  • 1 Package Cinnamon Pita Chips - Lo Carb
  • 1/2 Teaspoon Garlic powder
  • 1/2 Head Thinly-sliced iceberg lettuce
  • 1/2 Teaspoon Lemon extract or 2 teaspoons lemon juice (for frosting - optional)
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Cocoa powder (**or 2 oz baking chocolate - see Note**)
  • Low carb sweetener equivalent to 1 tablespoon sugar
  • 1/8 Teaspoon Coconut flavoring (Optional)
  • 1 - 1/2 Cups Hot water
  • 2 Bunches Green onions (Approximately ½ chopped)
  • 1/2 to 1 Teaspoon Thick It Up™ Low Carb Thickener (Optional, if a thicker dip is desired)
  • 1 Teaspoon Coconut flavoring (Optional)
  • Low carb sweetener (Equal to 1 tablespoon of sugar)
  • 1/4 - 1/2 teaspoon hot sauce
  • 1 Cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (For Filling)
  • 3 Medium size leeks (or 1 medium size onion), chopped
  • 1 1/2 Tablespoons Cream
  • 1 Large Egg (or 3 Tablespoons Egg Beater™ type egg sub)
  • 1 Teaspoon Paprika
  • 6 Slices Cooked bacon (crumbled)
  • 1/3 Cup Water
  • 1 Teaspoon Cocoa powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Salt
  • 1/2 Cup White wine
  • 1/4 Cup Ranch dressing (Hidden Valley, bottled or see recipe below)
  • 1 1/2 Tablespoons Cream
  • 1 Teaspoon Whole cloves
  • 1 8 oz stick Softened unsalted butter
  • 4 Tablespoons Melted butter (1/4 cup)
  • 8 Oz Skinni™ Spaghetti™ Low Carb Pasta Noodles
  • 3 Slices American or cheddar cheese
  • 1/2 teaspoon Dried minced onion
  • 1/2 Cup Softened butter
  • 1/3 cup sour cream
  • 1 teaspoon lemon & pepper seasoning
  • 1 cup chopped green, red, or yellow bell peppers (or blend of all three)
  • 1/4 Cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1 1/2 teaspoon Creole Seasoning (like Zatarain’s ®)
  • 2 tablespoons sour cream
  • For Frosting
  • Pie Crust
  • 1 Package pre-cooked wieners, sausages or cocktail size franks
  • ..............................................................
  • 3 tablespoons Carb Counters™ All Purpose Low Carb Flour-1 LB
  • For No Bake Cheesecake Filling:
  • 3 Tablespoons good salsa (like Herdez)
  • ..............................................................
  • 3 tablespoons Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1/2 Cup strong, freshly brewed hot coffee
  • 1 Teaspoon vanilla extract
  • 4 Ounce package of cream cheese
  • 24 Slices pepperoni (regular or turkey)
  • 1/4 cup warm water
  • 1 teaspoon pumpkin pie spice (or see alternative)
  • 1 teaspoon pumpkin pie spice (or sub: 1 tsp cinnamon & 1/4 tsp ginger)
  • 2 tablespoons butter
  • 1 small red onion, chopped (about ½ cup)
  • 1/2 cup whipping cream
  • 1/3 cup chopped cilantro
  • 1 packet Carb Counters™ White Frosting Mix
  • 1/4 cup fresh or frozen strawberries or raspberries, mashed
  • 4oz chopped or sliced Gouda cheese
  • ...............................................................................................
  • 1/8 teaspoon baking soda
  • 3 Slices Prosciutto (just 3 thin slices - half a 6 slice package)
  • 2/3 cups Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber (for cherries)
  • 1 teaspoon Creole Seasoning (like Zatarain’s)
  • 1/4 teaspoon garlic powder (like Lawry’s)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1½ cup shredded cheddar cheese
  • 1½ packages of 8 oz. cream cheese softened (12 oz. total)
  • ...................................................
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped veggies- defrosted; frozen is also ok (like green beans, broccoli, bell peppers)
  • 1 4 oz. can green chilies, diced
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1-1/2, 8 oz Packages Cream cheese (12 oz. total) softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 package Carb Counters™ Vanilla Mousse Mix
  • 1/4 cup plain Greek style yogurt (we used Chobani®)*
  • 1 teaspoon cinnamon ((optional)
  • 4 tablespoons butter (melted)
  • 1/8 teaspoon salt (optional)
  • 2 large or extra large eggs
  • 1 Carb Counters™ Vanilla Mousse Mix
  • 1 large or extra large egg
  • (optional) 1 tablespoon butter
  • 200g chocolate
  • 200g chocolate
  • Freshly ground black pepper
  • 1 cup very warm water
  • 1/2 cup Water, plus 1 Tablespoon
  • 1/2 cup and 1 Tablespoon warm water
  • 1 teaspoon maple flavoring
  • 2 or 3 tablespoons Warm water
  • 1 cup Whipping Cream - Optional
  • 1 cup Whipping Cream
  • 1/4 teaspoon Dried Basil
  • 1/4 teaspoon Salt
  • 1/4 Cream or Sour Cream
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons Butter
  • 3/4 cups Whipping Cream
  • 1 Inner pack(s) Carb Counters™ Bakesquick™
  • 6 Slice(s) 6 Slice(s) Carb Counter's™ Low Carb Classic White Bistro Bread
  • 3/4 cups Whipping Cream
  • 1-15oz - can of pumpkin
  • 2 tablespoons - melted butter
  • 1 1/4 cup Whipping Cream
  • 1 teaspoon Cream
  • 1 1/4 cup Whipping Cream
  • 1/4 Chopped Nuts - Optional
  • 2 teaspoons - Vanilla Extract
  • 2 8oz blocks cream cheese - (1/3 less fat may be used, if desired)
  • 1 Inner pack(s) Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 1/2 cup raisins
  • 1-3/4 cup whole wheat pastry flour
  • 3/4 teaspoons baking powder
  • 1/4 cup Organic Sugar or Sweetener
  • 1 teaspoon Carb (NOT!)™ Low Carb Beanit Butter
  • 2 teaspoons cinnamon
  • 1/2 cup Defatted Soy Flour
  • 1 cup - shredded mozzarella or Italian-mix cheese
  • 1 tablespoon Beef (Not!)™/Chicken (Not!)™ Onion Flavored Broth
  • 24 Slice(s) Pepperoni
  • 2 tablespoons Chopped chives, or green onions
  • 1 cup Frozen Peas, Defrosted
  • 1 Large Garlic Clove, Minced
  • 1 teaspoon Dry Smoke
  • 1 1/2 cup Chopped or Shredded Chedder Style Cheese (Soy or Dairy)
  • Instant Mashers™-Low Carb-Classic (1 inner pack(s) -*- or- any other flavor)
  • 1 bunch green onions, minced, about (1 cup)
  • 1/2 cup Chopped Green Onions
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Egg (Not!)™-Low Fat-Low Carb
  • 1/2 cup Water
  • 1 tablespoon Egg (Not!)™-Low Fat-Low Carb
  • 1 1/2 cup GF Nutlettes® Cereal
  • 1/4 cup Canola or Safflower oil
  • 1 tablespoon Cajun Seasoning
  • 2 tablespoons GF Nutlettes® Cereal - 2 pound box
  • 1/2 Cup Monterey Jack Cheese (Grated or cubed)
  • 1/3 Cup Mayonnaise
  • 1 Cup Hot water
  • ½ Cup Parmesan cheese
  • 1 Cup Whipped cream, sweetened with low carb sweetener equal to 1 tablespoon of sugar (For cream topping)
  • 1 - 1/2 Cups Hot water
  • 1/2 teaspoon vinegar
  • 2 Teaspoons Cinnamon (For Filling)
  • 1/4 Cup Fresh parsley, chopped
  • 1/8 Teaspoon Black Pepper
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 2 Tablespoons Melted butter
  • 1/4 Teaspoon White vinegar
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Dried minced onion
  • 1 10 1/4 oz can Cream of Mushroom Soup (Like Campbells)
  • 2 Stalks Celery (chopped)
  • 1/8 Teaspoon Black Pepper
  • 1 Teaspoon Mustard seed
  • 1/2 Lb Large shrimp, (26-30 count per lb.) fresh or frozen (shells & tails on preferred)
  • 1 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Parsley flakes (or 3 Tablespoons Fresh)
  • 1/4 cup butter, melted
  • 1/2 teaspoon sea salt
  • Dressing Ingredients
  • 1 1/2 Teaspoons Cinnamon
  • 1 teaspoon celery salt
  • 3-4 tablespoons very warm water
  • 1 prepared cupcake frosting packet (enclosed with mix)
  • 1/2 cup Carb Counters™ Bakesquick™ - 1LB
  • Easy Low Carb Zucchini Parmesan
  • 1 1/2 Packages of 8 oz. cream cheese (12 oz. total)
  • 2 Teaspoons minced fresh garlic , about 2 large cloves (or 1 teaspoon dried)
  • For egg filling:
  • 1/3 cup water plus 2 tablespoons
  • 2 teaspoons Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • ............................................................
  • 1 bag Cinnamon Pita Chips - Lo Carb
  • salt & pepper (to taste)
  • ¼ cup butter (½ stick)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped red onion
  • 1½ Cups low carb sweetened whipped cream
  • 1½ Cups whipped cream
  • For Molded Fruit Cup Add ins:
  • 1 cup chopped pecans
  • 8-10 bone-in large chicken pieces (or 12-15 chicken wings)
  • 1/2 teaspoon celery seed
  • 1/2 - 1 tablespoon Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1/2 Package Cornita™ Corn Crisps (approx. 1¾cups)
  • 1/2 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • For Garnish:
  • 1/2 teaspoon salt
  • 2 tablespoons hot water
  • 1 tablespoon soy sauce
  • 1 teaspoon baking powder
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 1/2 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
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  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
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  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
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  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • 200g chocolate
  • low carb sweetener equal to 2 tablespoons sugar (if needed)
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 Package Carb Counters™ Low Carb Blueberry Muffin Mix
  • 2 tablespoons Melted Unsalted Butter (For Cinnamon Layer)
  • 1/4 cup Cream
  • 1/4 teaspoon Garlic Powder
  • 1 tablespoon Sugar
  • 1-1/2 teaspoon Maple or Vanilla flavoring
  • 1 tablespoon Butter
  • 1/4 cup Sour Cream
  • 1 tablespoon Butter
  • 3 teaspoons - pumpkin pie spice
  • 1/2 teaspoon Vanilla
  • 1/4 -
  • 2 teaspoons - Pumpkin Pie Spice
  • 1/2 Package Phyllo dough, thawed (10 sheets)
  • 1/2 teaspoon sea salt
  • 1-1/4 cup whole wheat pastry flour
  • 1/4 cup WonderSlim or apple sauce
  • 1-1/2 teaspoon baking soda
  • 2 tablespoons Dried Cilantro
  • Your favorite pizza sauce (or use recipe below)
  • 1/2 cup Shredded cheddar cheese
  • 1/4 cup Soy Parmesan Cheese
  • 1 Large Green Bell Pepper, Chopped
  • 3 cups cooked pot roast + roasted veggies
  • 2 tablespoons butter, melted
  • 4 halves Baked Acorn-type Squash
  • 1 tablespoon Egg (Not!)™ -Low Fat Low Carb
  • 1 Egg
  • 1 Loaf Carb Counter's™ Low Carb Bistro Bread (Any Flavor)
  • 1 1/2 cup broth
  • 1 cup Beef (Not!)™/Chicken (Not!)™ Onion Flavored Broth (1 Tablespoon broth mix to 1 cup water)
  • 1 Cup Cooked Chicken (Diced (Optional))
  • 1 Teaspoon Garlic Powder
  • 1 Cup Cream (Divided)
  • 1 Cup Sweetened whipping cream
  • 1/2 Teaspoon Louisiana Hot Sauce (optional, adds zesty flavor)
  • 1/2 Teaspoon Thick It Up™ Low Carb Thickener (For Filling)
  • 2 Teaspoons Dried thyme
  • 1/2 Teaspoon Thyme
  • 1/4 teaspoon Black pepper
  • 1 Cup Cream (Heavy or Whipping)
  • 1 Cup Shredded Mozzarella cheese or chopped American Cheese or Monterrey Jack
  • 1 Teaspoon Allspice
  • 1/2 Teaspoon Garlic Salt (or garlic powder like Lawry’s)
  • 1 or 2 tablespoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (To Taste)
  • 1/3 cup extra virgin olive oil
  • 1/2 cup unsalted butter (one stick)
  • 2 Medium zucchini (peeled and sliced ¼” thick, lengthwise)
  • 1/3 cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 1 Package Carb Counters™ Cornitas™ Corn Crisps (7 servings)
  • 4 large or extra large eggs
  • 2 Shakes of black pepper (pinch)
  • Ingredients for Topping
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon Louisiana Hot Sauce
  • 1 Cup red raspberries, fresh or frozen
  • 1/8 teaspoon black pepper
  • ...................................................................................
  • 3 tablespoons sour cream
  • 1 large or extra large egg
  • Tiny carrot slices and a few blueberries (for eyes and beaks)
  • 1/4 teaspoon onion powder
  • 1/2 to 1 tablespoon Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1 Large or extra large egg
  • 1 teaspoon vanilla
  • 2 tablespoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (- one-to-one sugar replacement like -*- For Cinnamon Layer)
  • 1/4 teaspoon Onion Powder
  • 1 teaspoon Vanilla
  • 1 teaspoon Vanilla
  • 1 Home Made Press n' Bake™ Low Carb Pie Crust Mix
  • 3/4 cups - Canned Pumpkin - like Libby's Pure Pumpkin
  • 3/4 teaspoons baking soda
  • 1 cup blended oatmeal
  • 1 can (15-1/2 oz.) fruit cocktail, drained
  • 1 teaspoon ground cinnamon
  • 1/2 cup Hot Water
  • 3 Medium sized baked potatoes, sliced in half with insides scraped out (equals 6 baked potato skins)
  • 3 Fresh Tomatoes, cut in slices, or 2 oz. drained pimentos
  • 1/2 Package Chicken (Not!)™ Salad Mix
  • 1 Large Onion, Chopped
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Sugar (Not!)™
  • 2 tablespoons - Vinegar
  • 1/2 cup GF Nutlettes® Cereal
  • 2 Teaspoons Garlic powder (Like Lawry's)
  • 1 Tablespoon Minced red onion (optional- adds a nice touch of sweetness)
  • 3 Bay leaves
  • 1/8 Teaspoon Black Pepper
  • 1 Teaspoon Dry thyme leaves
  • 1/2 Teaspoon Lemon & Pepper Seasoning
  • 1/3 cup red wine vinegar or apple cider vinegar
  • 1/4 cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker
  • 2 Large beaten eggs
  • 2 tablespoons sour cream
  • 1/3 cup good salsa (like Herdez®)
  • Inner bag #2 from mix
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground cumin
  • 3 Envelopes Knox Unflavored Gelatin
  • 4oz chopped pecans or ¼ cup pecan meal
  • Stir Fry Ingredients:
  • 3/4 teaspoons Thick It Up™ Low Carb Thickener
  • 3/4 cups sour cream
  • 1/8 teaspoon garlic powder
  • .................................................
  • 3/4 cups Sour cream
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon (For Cinnamon Layer)
  • 1/4 cup Water
  • 3/4 cups and 2 Tablespoon(s) - Unsweetened coconut*
  • 1 Large Banana (chilled and not so ripe)
  • 1/2 cup Chatfield’s® chocolate chips
  • 3/4 cups Chatfield’s® chocolate morsels
  • 1/2 cup egg substitute
  • 1 teaspoon nutmeg
  • 2 teaspoons Cornstarch
  • 2 cups Cooked Rice
  • 1 cup Chicken (Not!)™ Strips
  • 5 Cloves of garlic, chopped
  • 1/8 Teaspoon Louisiana Hot Sauce (optional)
  • 1/2 to 2/3 cup Extra-virgin olive oil
  • 1 Teaspoon Lemon pepper
  • 1/2 Teaspoon Thick It Up™ Low Carb Thickener
  • 1/4 Cup White wine vinegar
  • 1/4 - 1/3 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber (to taste)
  • 1 cup Carb Counters™ Low Carb Bread Crumb Mix - Seasoned
  • 1 tablespoon lemon juice (or 1-1/2 teaspoon lemon extract)
  • 1/2 tablespoon butter
  • 1/4 cup pecan pieces, chopped small (or walnuts)
  • 1/8 teaspoon ground black pepper
  • 1/4 Cup additional Spoonful™ sweetener, as desired for taste (use less, if needed)
  • 1/2 Package Skinni™ Spaghetti™ Low Carb Pasta Noodles
  • 1 teaspoon vanilla
  • Cinnamon Filling Ingredients
  • 1 teaspoon Vanilla
  • 1 cup light brown sugar may be substituted
  • 3 teaspoons water
  • 2 cups Jasmine Rice
  • 2 teaspoons Beef (Not!)™/Chicken (Not!)™ Onion Flavored Broth
  • 1/2 cup GF Nutlettes® Cereal
  • 2 Fresh green onions (for garnish)
  • 1/2 Teaspoon Garlic powder
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
  • 8oz shredded mozzarella cheese
  • ................................................................................
  • 2 large, boneless, skinless chicken breasts (about 14 oz)
  • 1/4 teaspoon lemon juice
  • 2 tablespoons Sugar Not Spoonful™
  • 1/4 teaspoon Lemon juice (bottled is fine)
  • 1/2 cup packed light brown sugar and 1/2 cup white sugar may be substituted
  • 1/2 teaspoon ground cloves
  • 1 cup Water
  • 1/2 cup GF Nutlettes®
  • 1-1/2 Teaspoons Black pepper
  • 1 Teaspoon Dried onion
  • 1 Batch Easy Low Carb Pastry
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese
  • For Regular Crust
  • 1/4 cup oil
  • .................................................
  • 1¼ teaspoon cinnamon
  • **************************
  • 3/4 cups GF Nutlettes®
  • 1 Package Skinni™ Spaghetti™ Low Carb Angel Hair Pasta
  • 1 Package Zesty Italian Low Carb Pasta Sauce Mix (2 inner packs, prepared)
  • 1 Home Made Press n’ Bake™ Low Carb Pie Crust Mix (prepared and baked)
  • 1/2 cup chopped green bell pepper
  • Cherry Topping Ingredients:
  • 1 tablespoon water
  • Fresh Fruit Topping:
  • powdered sugar for dusting
  • For Gluten-free Crust
  • 1/3 cup cashew halves/ pieces
  • 1 14.5 oz. can water packed tart cherries
  • .................................................
  • 1/4 cup Fresh blueberries
  • 1 Graham Cracker-Style Low Carb Pie Crust Mix (prepared and baked)
  • 2 tablespoons sliced green onions
  • 2/3 cups Sugar Not Spoonful
  • 1 cup Strawberries, sliced
  • 2 garlic cloves, minced (or ½ teaspoon garlic powder)
  • 1½ teaspoon Thick It Up™ Low Carb Thickener
  • 1/4 teaspoon ground ginger (or 1 teaspoon fresh ginger)

Optional

  • 1/4 teaspoon Sea Salt
  • 2 tablespoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1/2 teaspoon seasoning salt or Cajun Seasoning*
  • 1 tablespoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
  • 1 teaspoon vanilla
  • 1/8 teaspoon Salt
  • 1/2 teaspoon garlic salt
  • 1-1/2 teaspoon dried parsley
  • 1 tablespoon Orange Peel
  • 1 tablespoon Chopped fresh flat-leaf parsley
  • 2 Teaspoons lemon juice
  • For extra thick breaded version: 1/2 Cup All Purpose Low Carb Flour – Economy Size – 2 LB
  • 1 teaspoon Cajun Seasonings or 2 teaspoons Italian seasonings
  • 1/4 cup black olives
  • 2 tablespoons chopped walnuts or pecans and/or
  • Several slices fresh lemons and/or berries
  • 2 tablespoons Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 2 or 3 tablespoons softened unsalted butter (or water) for glazed topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 1/2 banana
  • 1/4 teaspoon - Celery Salt
  • 1 teaspoon - Dried Cilantro
  • 6 Slices American Cheese
  • unsweetened coconut flakes
  • 3/4 cups Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies (mixed with 1 teaspoon water or melted low carb chocolate chips of your choice)
  • shredded sharp cheddar cheese
  • 1 cup Whipping Cream
  • 2 Inner packs Instant Mashers™-Low Carb-Classic (inner pack(s) -*- Prepared)
  • Salt and pepper to taste
  • 1/2 teaspoon Thick It Up™ Low Carb Thickener
  • 1/2 Cup Cheddar cheese
  • 3 Tablespoons No Carb Maple Syrup Recipe
  • 3/4 cups shredded cheddar cheese
  • 3 tablespoons softened unsalted butter (glaze ingredient)
  • 1 tablespoon Thick It Up™ Low Carb Thickener
  • 2 tablespoons strong black coffee, or cream
  • 1 4.5 oz can diced green chilies
  • sugar (a sprinkling for a crunchy top)
  • sugar (a sprinkling for a crunchy top)
  • 1 cup Raspberries or sliced strawberries for garnish
  • 1 tablespoon - Poppy Seeds
  • Cook’s tip: try adding these great ”family favorite add-ons” to the basic devil egg base :
  • 2 Tablespoons Cooked Turkey Drippings
  • 1/8 Teaspoon Crushed red pepper
  • 2 tablespoons minced fresh onion (or 1 Tablespoon dried minced)
  • 1 teaspoon Thick It Up™ Low Carb Thickener
  • 1/4 cup chopped green onion or 2 tablespoons chives
  • 1-1/2 tablespoon whipping cream (glaze ingredient)
  • Extra Spoonful™ for optional glaze, if desired
  • 1/4 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1/2 Teaspoon black pepper
  • 1/4 teaspoon hot sauce
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  • 1 tablespoon sugar free bread & butter type pickle juice
  • 1/8 teaspoon Crushed red pepper
  • 1 Inner Pack Instant Mashers™ (Any Variety)
  • 2 Tablespoons Chopped parsely
  • 1 Tablespoon Chopped fresh flat-leaf parsley
  • 1/3 cup shredded cheddar cheese
  • 1/2 teaspoon dried dill weed (or 1 1/2 teaspoon fresh)
  • 1 teaspoon celery seeds
  • 1/2 cup chopped ham or turkey
  • chopped chicken, beef or shrimp
  • Salt and pepper to taste
  • 1/4 teaspoon celery seed
  • 1/4 Cup Chopped fresh flat-leaf parsley
  • 1/2 cup chopped, cooked sausage
  • 1 jalapeno pepper, seeds removed and minced (for less “heat”, use 2 tablespoons diced, canned mild green chili peppers)
  • 1/2 teaspoon additional salt
  • 1 tablespoon cocoa
  • 1/8 teaspoon paprika for garnish
  • 1/4 cup Sliced toasted almonds
  • 1 lb (16 ounces) fresh mushrooms, sliced (for sauce)
  • 1/4 cup crumbled bacon
  • low carb sweetener of your choice equaling up to 1/3 cup sugar
  • salt & papper (to taste)
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon ginger
  • 1/4 Cup black walnut or regular walnut pieces
  • shredded American or Cheddar Cheese
  • 1 8 ounce package of cream cheese (see variation below)
  • 1/2 cup raisins
  • 1/2 teaspoon salt
  • 1-2 Tablespoons olive oil (for zucchini Parmesan recipe)
  • Glaze Ingredients
  • 1/2 cup whole pecans
  • 2 tablespoons Sugar Not Spoonful™
  • 1 tablespoon spoonful
  • Chocolate Top Drizzle:
  • 2-3 tablespoons water
  • 1 egg white
  • 1 or 2 Tablespoons melted low carb chocolate chips for a chocolate top drizzle, or low carb chocolate syrup (or Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies)
  • 2 tablespoons softened cream cheese

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gtese (Optional)

  • 34 pints Beef (Not!)™ Chunks - 1 pound bag (fghdfg dfg)

Directions

Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
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In medium sized serving bowl, combine minced garlic, clams, cream cheese, lemon juice, Worchestershire sauce, salt and pepper to taste, stirring until well blended. Add the reserved clam liquid a Tablespoon full at a time to reach desired spreading consistency. Cover, chill for 2 hours. Makes one cup (16 Tablespoons) Slice a loaf of your favorite Carb Not Bistro Bread into 1/2" thick slices. Cut each piece in half and toast. Spread dip on toast and enjoy! Just 2 or 3 net carbs per serving.
Combine Moo (Not!)™ and water in medium-sized bowl. Whisk until mixed. Add remaining ingredients and whisk until blended (1-2 minutes). Chill.
Preheat oven to 400°
TO MAKE 10 BISCUITS: Preheat oven to 425°F. Coat a cookie sheet or muffin tins with non-stick cooking spray. In medium-sized bowl combine inner bag of mix, 1/2 cup warm water, 4 Tablespoons (1/2 stick) softened butter, and 1/3 cup cream. Stir just until blended. Drop dough by approximately 2 heaping Tablespoons each on cookie sheet in 10 mounds, 2” apart or in muffin tins. Bake for 10 minutes. DO NOT OVER BAKE. Ovens may vary.
In medium sized bowl, combine all the dry ingredients including the yeast. Stir to blend well. Add the butter, eggs and water and stir until well mixed. With your hands, form dough into a ball and knead for 2 or 3 minutes until dough is smooth. If Dough is too sticky to handle easily, add a small about of Bakesquick to it. Cover with kitchen towel and let sit for 10 minutes.
Preheat oven to 425°. Coat a 12" pizza pan with non-stick cooking spray (or use parchment paper).
Instructions TO MAKE 10 REGULAR SIZE BISCUITS OR SIX LARGE SIZE: Preheat oven to 425°F. Coat a cookie sheet or muffin tins with non-stick cooking spray. In medium-sized bowl combine inner bag of mix, 1/2 cup warm water, 4 Tablespoons (1/2 stick) softened butter, and 1/3 cup cream or sour cream. Stir just until blended. Drop dough by approximately 2 heaping Tablespoons each on cookie sheet in 10 mounds, 2" apart or place in greased or coated muffin tins. Bake for 10-12 minutes. DO NOT OVER BAKE. Ovens may vary. 2 net carbs per standard size biscuit, or 3 net carbs per large size biscuit.

Preheat Oven to 350°. Spread a sheet of parchment paper on a cookie sheet or pizza pan, (or coat the surface with non-stick cooking spray.)

Preheat oven to 350 degrees.
Preheat oven to 350 degrees.

Spread Butter (Not!)™ on toast and sprinkle the Cinnamon Sprinkles on top. Delicious anytime! Variation: For French toast, combine 2 Tbl. Egg (Not!)™ with 3 tablespoons water. Mix and dip bread slices to coat thoroughly. Brown both sides in skillet coated with non stick cooking spray, on medium high heat. Shake Cinnamon Sprinkles over top. No syrup needed. Per Slice (thin-sliced whole wheat bread): 108 calories, 2g fat, 80mg sodium, 12g carbohydrates, 2g protein, 66mg Potassium, 1g fiber.
Preheat oven to 400°. Coat mini-muffin pans with non-stick cooking spray (or coat a baking sheet.) Cook the Soysage Crumblers (in microwave on high for 6 min, or on stovetop for 3 minutes, stir and cook another 3 minutes). Prepare biscuit mix with water and mayo - stir JUST TO MIX (do not overmix dough or biscuits will be tough.) Add Soysage and blend (fold) into biscuit mix. Drop with spoon into mini muffin tins, or by tablespoon fulls onto cookie sheet and bake for 15 minutes. Makes 20 mini-muffins: 37 calories, 0.4g fat, 6g carbohydrates, 111mg sodium, 1.2g fiber, 3g soy protein, 8.5mg isoflavones
Preheat Oven to 350°. Coat a 9" x 9" baking pan or cake pan with non stick cooking spray. Following the Muffin label directions, combine all ingredients, including the Sugar Not Spoonful) and spoon into baking pan. Bake for 20-22 minutes or until center is firm to the touch. Cut into 12 pieces. 4 net carbs per serving.

Slice the bread into 1/2" thick slices. Cut each slice in half. In a medium sized bowl, beat the eggs with a fork or whisk. Add the whipping cream and beat until well blended. Heat a griddle or medium-large skillet over medium high heat. Coat with non-stick spray, if needed. Coat both sides of the bread slices in the egg mixture and fry briefly until the slices until light golden brown. flip 'em and fry the other side. Top with the berries, and a nice spritz of whipped cream.

Preheat oven to 170°. Move oven rack to center position.

Combine all ingredients in bowl and whisk until well blended. Spray waffle iron with non stick cooking spray and heat. Spoon approx. 1/3 cup plus 1 tablespoon batter for each 4 x 4 Belgian Style Waffle grid, into pan. Close lid and cook until beeper goes off and gently press down risen waffle and bake for one more session, or until waffles are a deep golden brown, but not burned.Waffle irons vary. Freezes well. Just pop into toaster to warm up.

Preheat oven to 350 degrees.
In medium/large bowl combine bag # 1 and bag #2 dry mixes. Add all other ingredients and stir with spoon or whisk for 1 minute until well blended.

Preheat oven to 170°. In a medium size bowl, add all dry ingredients to flour and whisk to blend well. Add butter and water and form ball. Knead for 2 minutes just until soft and smooth. Place dough ball into a small loaf pan or a 3 cup oven safe bowl. Turn oven off. Place into oven,uncovered, to let rise for approx. 15 minutes - just until double in size. Turn oven to 325° and bake bread for 20-25 minutes until golden brown. Makes 8 servings, 2-1/2 net carbs each serving.
Preheat oven to 350°. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick™ and Sugar Not Spoonful™. For crumble topping (if desired)remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble and set aside. Add all ingredients except berries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Mix berries lightly into batter and spoon into baking cups or tins. Muffin cups/ tins will be full.

Preheat oven to 350°. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick™ and
Sugar Not Spoonful™.

For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble, add the tablespoon of nut pieces, mix and set aside. Add all other ingredients except the 1/4 cup nuts to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Add the nuts and mix lightly into the batter. Spoon batter into baking cups or tins. Muffin cups/ tins will be full.

Preheat oven to 350°. Spray a 6 tin muffin pan with non-stick coating.
Preheat oven to 375°. Coat a 6 cup muffin tin pan or 6 foil bakery cup liners with non-stick cooking spray.

Preheat oven to 375°. Coat one side of a piece of plastic wrap at least 14" long with cooking spray.
Preheat oven to 300°. Have a standard size cookie sheet ready.
Move oven rack to medium position. Preheat oven to 375°. Coat 6 tins in a muffin pan (or spray the foil/paper muffin tin inserts) with non stick cooking spray.

Preheat oven to 350°. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray.

Whip 2 of the egg whites to stiff peaks. Lightly stir in the other ingredients including the remaining egg and egg white. Heat up your waffle iron to the highest temperature, and grease or spray it with non stick spray. Pour or spoon in the batter and cook in the waffle iron until browned, about 3-4 minutes. Cook a bit more for extra crispy waffles, but be sure not to burn them. Waffle Irons vary. Freezes well. Reheat in toaster oven or microwave.

In medium sized bowl, add softened butter and GROUND up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and with sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and SLOWLY whisk in cool water and whisk to mix well. Add 1/4 cup cream, Beanit Butter and stir. Whip the whipping cream until peaks form and stir into Beanit Butter mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces 2 net carbs per piece.
In medium sized bowl, add softened butter and GROUND up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and SLOWLY whisk in cool water and whisk to mix well. Add 1/4 cup cream, pumpkin and spices. Whip the whipping cream until peaks form and fold into pumpkin mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces 3 net carbs per piece.
Simply follow biscuit directions on Gluten Free Bakesquick mix and spread into bottom and sides of 10" pie pan coated with non-stick cooking spray (or greased). Note: if using 9" pan, remove 1/4 cup of batter before spreading into pan. - Use leftover batter to make a biscuit! Bake at 400 degrees for 8-10 minutes until light golden brown. Remove and cool. Follow Pie Filling Directions on Pudding Mix packs and spoon into cooled pie crust. Chill. Top with whipped cream if desired. Makes 8 servings.
Preheat oven to 400 degrees. Coat a 12" pizza pan or 12" circle on cookie sheet wih non stick cooking spray.
Combine all ingredients in a small bowl and stir to mix well. Spoon dough mix onto center of pan and coat one side of a 12" piece of plastic wrap with non stick cooking spray. Using plastic wrap, press to spread dough out to form the 12" circle in pizza pan or cookie sheet. Crimp edges if desired. Bake for 15-20 minutes until golden brown.
Preheat oven to 375 degrees. Coat a 6 cup muffin pan with non stick cooking spray.
Preheat Oven to 350 degrees. Coat a 6 cup muffin pan with non stick cooking spray. Combine all ingredients in medium sized bowl and whisk or beat with electric mixer on low for one minute until thoroughly blended. Spoon into muffin cups and bake for 16-18 minutes until golden brown. Cool for 5 minutes. Enjoy.
Coat a 8" x 8" pan with non stick cooking spray. In medium sized microwave safe bowl, melt butter. Add the GROUND up Smaps cereal and mix well. Pat evenly into bottom of pan. Place pan in freezer. Put caramel and water in the empty bowl and microwave for 1 minute (do not scorch caramel) until caramel is melting. Stir well to blend. Add Beanits and mix. Spoon evenly over cereal crust in pan and refrigerate for 1 hour or place back in freezer for 15 minutes or until cool enough to cut easily. Cut into 16 bars. Store covered at room temperature. Just 2 net carbs per 2" bar.
Preheat oven to 375 degrees. Coat a 9 x 9" pan with non stick cooking spray.
In medium sized bowl, add softened butter and GROUND up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and with sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and SLOWLY whisk in cool water and whisk to mix well. Add 1/4 cup cream, Beanit Butter and stir. Fill pie and chill for one hour and top with whipped cream if desired (or until cold). Cut and enjoy. Makes 6 pieces 2 net carbs per piece.
In medium sized bowl, add softened butter and GROUND up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and SLOWLY whisk in cool water and whisk to mix well. Add 1/4 cup cream, pumpkin and spices. Whip the whipping cream until peaks form and fold into pumpkin mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces 3 net carbs per piece.
Preheat oven to 325°. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick™, 1 cup Spoonful™, flavoring and salt to yokes. Whisk or stir with spoon to blend well. With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yoke mixture into egg whites and gently fold (do not beat) the egg whites into the yoke mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes.

Preheat oven to 325°. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick™, 1 cup Spoonful™, pumpkin pie spice and salt to yokes. Whisk or stir with spoon to blend well. With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yoke mixture into egg whites and gently fold (do not beat) the egg whites into the yoke mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes. Top with glaze: Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Serve chilled. Makes 12 servings, 2 net carbs per serving.
For pie crust shell:
Preheat oven to 375°

Combine dry ingredients in medium sized bowl. Add butter and stir with fork to blend. Form a dough ball and place in center of 9" pie pan. Using a piece of plastic wrap, press dough out to evenly cover the bottom and sides of the pan. Using a fork, prick several holes in the bottom of the pie crust . Bake for 9-10 minutes until light golden brown. Cool and add filling.
Preheat Oven to 350°. Coat a 12 cup muffin pan or cupcake liners with non stick cooking spray*. In medium size bowl, prepare the Carb Counters™ White Cupcake Mix according to package directions (using sour cream, egg whites and water). Whisk in the food coloring, cocoa powder and vinegar. Spoon into pans and bake for 13-15 minutes, just until tops are raised and firm to the touch. Cool and frost.
Mix it up and press into a plate or baking pan - refrigerate and then cut into squares and fight off the ravening hordes.
Whisk it all up & make your pancakes! Makes 10 regular sized pancakes.
Preheat oven to 350 °. Coat baking cups with non-stick coating spray, or use coated muffin tins.
In medium sized bowl, combine dry ingredients and stir . Separate the eggs, placing the egg whites in another medium sized bowl and adding the yokes to the dry ingredients. Add water and oil to the dry ingredients/egg yokes and whisk or stir well. Set aside. Whip egg whites 2 or 3 minutes, with electric mixer on high, until soft peaks form. Using the whisk or spoon, gently fold whites into egg yoke and dry ingredients mixture. Spoon into muffin cups or tins and bake for 20-22 minutes until muffins rise and are golden brown. Just 1 net carb per muffin. Enjoy!
For pie crust shell:
Preheat oven to 375°
Combine dry ingredients in medium sized bowl. Add butter and stir with fork to blend. Form a dough ball and place in center of 9" pie pan. Using a piece of plastic wrap, press dough out to evenly cover the bottom and sides of the pan. Using a fork, prick several holes in the bottom of the pie crust . Bake for 9-10 minutes until light golden brown. Cool and add filling. Note: For oven baked filling pies, do not pre bake the bottom crust.

Preheat oven to 325 degrees. Coat 2 cookie sheets with non stick cooking spray.

In a medium sized bowl, combine all ingredients EXCEPT Chocolate Chunkies. Stir until well blended. Drop by heaping teaspoonfuls onto cookie sheet 2" apart. Press into each cookie 3 Chocolate Chunkie pieces. Bake for 12-14 minutes. Freeze leftovers. Makes 2 dozen big 4" round cookies... 2 net carbs each.
Preheat oven to 350 degrees.
Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non stick cooking spray.
Combine corn flour and Bakesquick in medium sized mixing bowl- stir to blend well. Add all other ingredients and stir well mixed (about 1 minute). Spoon into 12 cup muffin pan. Bake for 12-15 minutes. Makes 12 muffins-5 net carbs each. Leftovers freeze great for up to 2 months.
Pre-bake the pie crust.
Cut chocolate squares in half with knife and melt in small, microwave safe bowl in microwave for two minutes, just until almost melted. Stir with spoon and set aside to cool slightly. In a medium-sized bowl, using electric mixer on medium speed, beat softened butter until creamy (about 1 minute). Slowly add in the egg product and continue beating for 3 minutes until thickened. Beat in the vanilla and chocolate. Sprinkle in the Sugar Not™ Spoonful™ in while continuing to beat the mixture. Beat for 5 more minutes until light and fluffy. Spoon filling into pie shell and smooth top. Chill for at least 2 hours. Pie may be made a day ahead, if desired. Makes 8 servings, 2 net carbs per serving.
Simply place power shake mix and water in medium sized microwave safe bowl. Whisk until smooth. Microwave on high for 2 minutes or cook on stovetop until very hot. Remove from heat, whisk and serve.

Combine Sugar Not™ Spoonful™ and water in medium size microwave safe mixing bowl. Stir with toothpick or knife until mixed. Mixture will be very sticky. Heat in microwave on high for 1 or two minutes, just until mixture boils. Note: do not over heat or mixture may foam up and boil over the bowl. Chop the chocolate into a few hunks and stir it into the Sugar Not™ mixture. If needed, place back in microwave for 30 seconds to completely melt the chocolate. Stir mixture, cut the butter into several pieces and stir the butter in along with the vanilla and cream. Stir until completely smooth and will blended. Mixture will be thin. Place in freezer for 20-30 minutes until semi-solid (add nuts if desired) and spoon onto buttered plate. Place back in freezer for 1/2 hour or chill in fridge for 2 hours until fudge is firm enough to slice. Keep fudge stored in fridge or freezer.
Preheat oven to 425 degrees.

Preheat oven to 400°.
Pre-bake pie crust.

Preheat oven to 350 degrees. Coat a 12 cup muffin tin with non stick cooking spray.
Follow the directions on the muffin mix; use the same ingredients, except omit the butter and add the pumpkin. Bake for 20 - 25 minutes until toothpick inserted in center comes out clean. Makes 12 muffins - 4 and 1/2 net carbs each. Tip: Buy 2 Muffin Mixes, make a double batch & freeze to have on hand for "pumpkin time".
Whisk together eggs,water,cream and half of the Splenda or low carb sweetener. Add extract or flavoring, stir and set aside. Cut the Bistro Bread loaf in half. Slice off 6 long pieces approx.1/2"thick and then cut them in half. Spread top of each slice of bread with generous amount of butter. Fan the bread pieces around each other in a 9" round baking dish or pie pan, overlapping the pieces in one layer. Pour the egg mixture over the buttered bread, and let stand 30 minutes. Preheat oven to 400 degrees and sprinkle the pudding with the remainder of the sweetener. Bake until puffed and golden brown, and pudding has set -about 20-25 minutes. Serve warm or refrigerate leftovers and reheat if desired. Makes 5 servings. 4 net carbs per serving.
Preheat oven to 300 degrees.

Place egg yolks in medium size bowl and stir with fork. Set aside. Place egg whites in medium-large bowl. Set aside.

1. Preheat Oven to 375°. Prepare pie crust according to label directions (do not bake). Set Aside.
Place fruit in small saucepan, bring to boil and cook over medium heat for 10 minutes. (If using cherries, simply drain and save the water, bring them to a boil.)

In a small bowl, place the water and whisk in the Thick-it-up™. Add the mixture to the saucepan fruit, add sweetener, stir, and continue to heat until thickened - about 2 minutes.

Spoon fruit in to 4 oven-safe pudding dishes or a single 2-1/2 cup oven-safe small casserole dish.

Melt the butter in a small microwave-safe bowl and toss the bread crumbs into it with a fork to coat. Top fruit with buttered bread crumbs* and bake at 400 degrees for 10-12 minutes, until crumbs are nicely browned.

Top with whipped cream if desired. Makes 4 fruit crisps. 4 or 5 net carbs each.

Just follow the directions on the label, adding 3 Tablespoons of the pecan pieces to the butter/cinnamon mixture and sprinkling the remaining 3 Tablespoons pecan pieces on the top of the cake with the teaspoon of reserved cinnamon.
Preheat Oven to 325°.
Place 4 ramekins or custard cups in an 8" or 9" baking pan. Using hot water, pour a 1" high level of water around the cups.
Preheat oven to 350°. Spray a 6 tin muffin pan with non-stick coating.

Follow the directions on the Fantastic Fudge label, using only 6 Tablespoons of butter in place of the whole stick (8 Tablespoons) called for. Melt the butter. Place 1/2 cup Beanit Butter in a cup and stir in just 1 teaspoon of the melted butter. Prepare the fudge as directed using the remaining butter. Place on plate or baking pan coated with non-stick cooking spray and drop spoonfuls of the Beanit Butter over the fudge. Using a knife, swirl the Beanit Butter into the fudge,creating a marbled effect, and place in freezer to chill until firm enough to cut: 30 to 60 minutes. Store tightly covered in fridge,. Makes 1-1/4 lbs fudge. (16 generous Gluten Free servings). Just 2 net carbs each.
Preheat oven to 325°. Spray non-stick cooking spray onto pie pan or cheesecake pan. If a crust is desired, see note below.

Preheat Oven to 350°. Coat a 9" x 13" baking pan with non-stick coating spray.

Place cream cheese in microwave-safe bowl. Soften cream cheese by placing it in the microwave on high for 30 seconds or up to 1 minute. Set aside. In large bowl, follow the directions on the White Frosting package for the 'Fat Free Fluffy Frosting.'

Whip on high for 3 to 4 minutes, until soft peaks form. with beaters on low, slowly add the softened cream cheese, pumpkin and cinnamon to the marshmallow mix and mix on low just until well blended.

Spoon into 7" souffle pan, cheesecake pan or 7" pie pan. Refrigerate until firm, about 45 minutes. Cut into 6 pieces. Top with cranberries, jam, or whipped cream. Just 2 net carbs with 8 grams of protein.
Following the fat- free fluffy frosting directions on the frosting mix packet, whip frosting with 1/2 cup water until soft peaks form and whisk in the Mousse Mix. Stir in the Greek yogurt and chill. Garnish top with berries as as shown or shaved low carb chocolate if desired. Makes 6- 1/3 cup servings. 3 net carbs per serving. Keeps in fridge for up to a week. Also makes a great low carb fat-free mousse frosting. Enjoy.
In a medium sized saucepan, add 2 cups water. the Sugar Not Spoonful and 1/3 cup ( 3 large berries) of the strawberries, chopped. Stir and bring to a boil. Reduce heat to medium and cook for 3 or 4 minutes. With a whisk mash the berries until they are soft and jam like. Add the red food coloring, if using. Whisk in the Thick-it-Up and cook for one minute more to thicken (mixture will continue to thicken as it cools.) Stir and remove from heat. Place saucepan mixture into a bowl and chill until cold. Wash and pat dry all the remaining strawberries and toss them into the chilled sauce, coating each berry completely. Pour into pie crust shell and arrange the berries "sitting up." Serve chilled, topped with carb controlled whip cream if desired. Makes 6 servings, 5 net carbs. Enjoy!
Preheat oven to 350°. Coat a 9'' x 13" baking pan with non stick cooking spray.
In small, 2 cup microwave-safe bowl, combine the cocoa powder, Sugar Not™ Spoonful™ and Thick-It-Up™ thickener. Stir until well mixed. Add the water, stir again and microwave on high for a minute, just until sauce mixture boils and foams up. Be careful not to heat too long, mixture could overflow the bowl. Stir in unsweetened chocolate until melted. Add the butter, cream and vanilla. Stir until blended in. Refrigerate in sealed container for up to two months. Makes 2/3 cup fudge sauce, 1 net carb per 3 Tablespoons. Enjoy!

Preheat oven to 350°. Coat a 9'' x 13" baking pan with non stick cooking spray.

Preheat Oven to 350°. Coat a 9" x 13" baking pan with non-stick coating spray.

Preheat Oven to 350°. Coat a 9" x 13" baking pan with non-stick coating spray.

Preheat oven to 350°.
In medium sized bowl combine Spoonful™, peanut butter, butter and eggs. Stir until well mixed. Add Bakesqick™ and continue stirring until well blended. Drop by cookie dropper or tablespoonfuls onto cookie sheet 2 " apart. Roll each cookie into ball. Using a fork, press down on cookies making two criss cross markings on top of cookies. Bake for 12-15 minutes until light golden brown. Makes 36 - 3" wide cookies . Just 2 net carbs each.

Preheat oven to 325°.

Preheat oven to 350°
In medium sized bowl, combine Bakesquick, Whip It Up™ Instant Dessert Maker and melted butter. Stir with fork until well blended. Sprinkle over bottom of 9" pie pan. Using plastic wrap, press dough to cover bottom and sides of pie plate. Bake crust for 8-11 minutes until light brown. Chill.
Prepare the graham cracker pie crust according to package directions. In medium size bowl, place the softened cream cheese. Shake the vanilla mixes to break up any clumps of dry mix and sprinkle on top of the softened cream cheese. Add 1/3 cup of water and whisk or stir until smooth and creamy. Spoon onto top of pie crust and freeze for 1 hour until set. Store in refrigerator or slice and freeze. Makes 8 servings, less than 1 net carb per serving. Gluten Free.

Coat a 8" x 8" pan with non stick cooking spray. In medium sized microwave safe bowl, melt butter. Add the GROUND up Smaps cereal and mix well. Pat evenly into bottom of pan. Place pan in freezer. Put caramel and water in the empty bowl and microwave for 1 minute (do not scorch caramel) until caramel is melting. Stir well to blend. Add Beanits and mix. Spoon evenly over cereal crust in pan and refrigerate for 1 hour or place back in freezer for 15 minutes or until cool enough to cut easily. Cut into 16 bars. Store covered at room temperature. Just 2 net carbs per 2" bar.
Preheat oven to 375 degrees. Move rack to center position.
Combine all ingredients in a medium sized bowl and stir with spoon to mix well. Drop by tablespoon full on cookie sheet 2" apart. Roll dough into balls and press down to flatten to about 2" wide (about half the ball). Bake at 375 degrees for 8-10 minutes until light golden brown. Makes 28-30 cookies - 2.5 net carbs each. Leftovers freeze great.
Rinse and pat dry the strawberries and wrap them in paper towels to remove excess moisture.

Preheat oven to 375°. Coat one side each of 2 pieces of plastic wrap at least 12" long with cooking spray. Coat a 9" pie pan with cooking spray.

Whisk together eggs,water,cream and Spoonful™ sweetener. Add vanilla, spices and pumpkin; stir and set aside. Cut the Bistro Bread loaf in half. Slice off 6 long pieces about 1/2"thick and cut them in half. Spread top of each slice of bread with generous amount of butter. Fan the bread pieces around each other in a 9" round baking dish or pie pan, overlapping the pieces in one layer. Spoon or pour the egg mixture over the buttered bread, and let stand 30 minutes. Preheat oven to 400 degrees. Bake until puffed and golden brown, and pudding has set -about 20-25 minutes. Serve warm or refrigerate leftovers and reheat/ If desired sprinkle top with additional Spoonful™ sweetener. Makes 6 servings. 4 net carbs per serving.

Preheat oven to 325 degrees. In cup or small bowl, prepare bag #1 (topping mix) of the Praline Pecan Cheesecake Mix by adding 1/2 cup warm water and butter. Stir and set aside. In large microwave safe bowl, heat cream cheese for 1 or 2 minutes until softened. Stir with whisk or electric mixer on low. Add contents of bag #2 (cheese cake mix), pumpkin, eggs and prepared topping mix. Whisk or mix for 1 to 2 minutes until creamy. Place into 7" cheesecake pan or 9" pie pan. Bake at 325 degrees on center rack for 1 hour. Chill in refrigerator for 2 or 3 hours before serving. Makes 9 - 4 carb servings. Note: if a crust is desired, press 1/2 inner pack (prepared but not baked) of Carb Counter's Press 'n Bake Pie Crust onto bottom only of cheesecake or pie pan then pour filling on top of unbaked pie crust.
Just follow the label directions for making the cake, omitting the applesauce, (save it for some other use) and replace it with the pumpkin. Bake at 350 degrees for 35 minutes. Frost with the enclosed frosting packet and enjoy. Refrigerate leftover cake for up to 5 days. Makes 9 servings, 3 net carbs each.
Choose your flavor(s), combine the mix and ice/ice water in your blender and blend on high for 30 seconds. Spoon into dish and chill for 30 minutes or so if desired. Enjoy! Just 2 net carbs.
Preheat oven to 300°. In medium size bowl, combine Sugar Not Spoonful, egg, butter and vanilla. Stir with spoon until creamy. Mix in Bakesquick. Drop by rounded teaspoonfuls 2" apart on cookie sheet coated with non stick cooking spray or parchment lined. Bake for 20 minutes or until light golden brown. Cool and freeze. Delicious right out of the freezer. makes 3 dozen 2" cookies - less than 1/2 net carb per cookie.
Preheat Oven to 375 degrees.
Simply follow pie filling instructions on pudding mixes and spoon into prepared and cooled pie crust. Chill and serve. Makes 8 servings. Top with whipped cream if desired. 3 net carbs per slice.
Simply follow pie filling instructions on pudding mixes (using soy milk in place of water and cream) and spoon into prepared and cooled pie crust. Chill and serve. Makes 8 servings.
Preheat oven to 375°. Coat a jelly roll or broiler pan with non stick cooking spray. Peel, core, and slice the apples in approximately. 1/4" slices (fairly thin). Squeeze lemon juice over apples, stir to coat and set aside. Place of piece of plastic wrap (about 15” long) on counter top.Coat plastic wrap with non stick cooking spray. Place 3 sheets of phyllo on plastic wrap. Coat top sheet with non stick cooking spray, place 3 more sheets on top and coat top sheet — repeat layering. Spray last sheet also and place on top of stack. In a small bowl , mix the fructose, spices & Egg (Not!)™ together and spread evenly onto phyllo. Place apple slices evenly over fructose mixture & sprinkle Nutlettes & raisins on. Using plastic wrap, carefully “roll” phyllo to form a rectangular approximately 4” wide and 14" long (the length of phyllo). With seam side down, using plastic wrap, pick up roll and place in pan (if using a broiler pan, place it slightly crosswise to accommodate length). With a sharp knife cut 5 or 6 spaced slits in top of dough to release steam. Coat top with non stick cooking spray, and bake for 30 minutes. Serves 6: 305 calories, 1.8g fat, 204mg sodium, 8.3g protein (4g soy), 67g carbohydrates, 4.4g fiber
Prepare the fudge according to the package directions, and swirl the Beanit Butter™ when you mix the chocolate chips in. Chill. Refrigerate leftovers after 2 days to maintain freshness. Makes 32 pcs.
Preheat oven to 375°F. Combine Beanut Butter™, applesauce, milk, egg substitute and vanilla in large bowl. Stir until well blended. In a small bowl, combine flour, salt and baking soda. Whip to mix dry ingredients and then add dry ingredients to Beanut Butter™ mixture. Add Nutlettes® and chocolate chips. If making brownies, coat 9" x 13" baking pan with non-stick cooking spray, spoon mixture evenly in pan and bake for 20 minutes (do not over cook) — brownies will be light brown. If making cookies, place spoonfuls 2" apart on cookie sheet sprayed with non-stick vegetable spray. Bake for 8 minutes or until just set and light brown. Do not over cook! Makes 36 cookies or brownies: 60 calories, 1.9g fat, 1.5g fiber, 2g soy protein (with Nutlettes®)
Preheat oven to 375º. Combine all ingredients and bake for 20-25 minutes in 9" x 9" pan. Top with grated cheese, if desired.
Preheat oven to 375°F. Measure first 6 ingredients into large mixing bowl, and stir to combine. †Place oatmeal in blender and mix until it is blended — of powder like consistency. Place oatmeal, flour, baking powder and baking soda in medium-sized bowl and whisk or mix to blend. Pour dry ingredients over wet ingredients and stir to mix. Add Nutlettes® cereal, chips, and cocoa, if using. If making cookies, spray two cookie sheets with non-stick cooking spray. Drop by spoonfuls 2" apart on cookie sheet. Bake for 10-12 minutes. If making brownies, coat 9" x 13" baking pan with non-stick cooking spray, spoon mixture evenly in pan and bake for 20 minutes (do not over cook) — brownies will be light brown. Makes 3 dozen cookies. Per cookie: 48 calories, 0.8g fat, 1g fiber, 1g soy protein
Preheat Oven to 400 degrees. Blend all filling ingredients in a food processor or blender until creamy and smooth. Pour into pie shell. Bake approximately 1 hour or until a toothpick inserted in the center comes out almost clean. Cool and serve with Creme It topping (mix 5 Tablespoons Creme It with 3/4 cup ice cold water, 1-1/2 teaspoon almond extract and 2 Tablespoons honey until smooth and creamy - chill)
Preheat oven to 375°. Mix pie crust ingredients together and press into bottom and halfway up sides of an 8" x 8" or 9" x 9" square baking pan coated with non-stick cooking spray. Bake for 20 minutes and set aside to cool. In a small saucepan, place Craisins and water — bring to boil, cover and simmer for 20 minutes, until cranberries are soft and liquid is thickened. Spoon the yogurt evenly over the crust. Drop spoonfuls of the cranberry topping over the yogurt, and spread gently with knife to evenly cover. Top with Tofu Crème or whipped topping of your choice and sprinkle additional Nutlettes® to garnish. If using fresh cranberries — use 3/4 bag plus add 1 cup water and 1/2 cup fructose Serves 6: 321 calories, 1g fat, 13g protein (10g soy protein), 68g carbohydrates, 7g fiber
Blend all ingredients in blender for 2 minutes. You may refrigerate leftovers for next day if desired. Makes two 14-oz. servings: with banana only: 180 calories, 1g fat, 25g soy protein with Beanut Butter™ and banana: 225 calories, 3.5g fat, 26g soy protein
Preheat oven to 325°. Add the yeast and hot water to the bread mix. Cover and set aside. Mix the Nutlettes®, fructose and cinnamon together in small bowl. Coat one side each of 2 9" x 12" pieces of plastic wrap. Form a 6" x 4" “log” with the dough and place in the center of one piece of plastic wrap (sprayed side up). Place 2nd sheet of plastic wrap (sprayed side down) on top of dough and push out to form an 8" x 10" approximately sheet of dough. Spread Egg (Not!)™ mixture on surface of dough. Sprinkle Nutlettes mixture over Egg (Not!)™ (up to 1/4" of the edge. Using the plastic wrap, roll up the dough. Place edge side down on cookie sheet coated with non stick cooking spray. Bake for approximately15 minutes (do not over bake) until dough is light brown. Slice and serve. Makes 8 servings: 202 calories, 1.2g fat, 76mg sodium, 14g protein (6g soy), 42g carbohydrates, 4.8g fiber
Preheat oven to 375°. Coat a jelly roll pan (or any metal pan with sides) with non-stick cooking spray.
Unroll the frozen pastry, divide in half, and replace remainder in freezer for future use. Spray the sheets, three at a time (or every third sheet) with non-stick cooking spray and stack on pan. In a small bowl, mix the Nutlettes® and 1/2 cup fructose, cinnamon and walnuts. Spread the Nutlettes® mixture thinly over the top of the phyllo stack and roll the Nutlettes®/phyllo together tightly, jelly roll fashion. Carefully slice thru the roll to form 2 shorter rolls. Place 3" apart on pan and top with the remaining fructose mixed with 1/4 cup water. Bake for approximately 20 minutes. Cool and cut into 1" wide pieces. Makes 12 servings (2-1" pieces each): 160 calories, 2g fat, 29g carbohydrates, 2g fiber, 2g soy protein, 20.4mg isoflavones
Preheat oven to 350°F. Spray cake pan with non-stick cooking spray. Combine chocolate chips, water, Crème It!™, sugar in small microwave-safe bowl — zap for one minute. Stir to melt chips completely. Blend fruit cocktail in blender until smooth. In medium bowl, combine cake mix, WonderSlim® and cinnamon, stir until mixed — mixture will be bumpy and dry. In large bowl, place approximately 3/4 of the cake mix, fruit cocktail and eggs. Beat at medium speed for 2 minutes. Spread in cake pan. Drop chocolate chip mixture with a spoon over filling. Add Nutlettes® to remaining cake mixture and sprinkle over top of cake. Bake for 45 minutes or until center of cake is firm. Cool. Top individual servings with sauces.
Drizzle Sauces
Black Sauce — use 1 tablespoon per serving any flavor Oh, Fudge!™
White Sauce — use 2 tablespoons per serving: 3 tablespoon Crème It!™
1/2 cup water
2 tablespoons honey
Heat Oh, Fudge!™ in microwave for 1/2 minute.
Then drizzle both sauces in a crisscross pattern over individual servings.
Yields 12 servings.
Per serving: 250 calories, 5g fat, 3g fiber, 3g soy protein
Combine all ingredients in a 1-1/2 quart microwave safe bowl. Cook on high for 9 minutes (or until sweet potatoes are tender). Mash with fork, and whip with electric beater until light and fluffy.
Serves 4: 102 calories, 1g fat, 2g fiber, 9mg sodium, 20g carbohydrates, 1.4g protein
Extra Sugar (Not!) (1 tsp) or other sweetener to taste

Prepare brownie mix according to package directions for 8" or 9" square pan, substituting hot coffee for the water. Crumble the package of Rocks and sprinkle two/thirds of them into the mix (reserving the remaining 1/3).

Bake as directed.

Combine all frosting ingredients in a small bowl. Stir to blend, and top cooled brownies with frosting. Sprinkle remaining Rocks over frosting.

Prepare cake mix according to directions. Preheat oven to 350°. Coat a 9" x 9" square pan with non stick cooking spray. Spoon 1/3 of the cake mixture, and spread with a knife evenly in bottom of pan. In medium sized bowl ,mix cereal, pecans, cinnamon, and fructose. Sprinkle 1/3 of cereal mixture on top of cake mix and repeat layers two more times, topping with cereal mixture. Bake for 30-45 minutes (until knife inserted into middle of cake comes out clean). Makes 12 servings : 255 calories, 4.9g fat, 271mg sodium, 6.4g protein (4.2g soy), 49g carbohydrates, 1.7g fiber
Preheat oven to 350°F. Coat 10 cup muffin pans, or 8 mini bundt pans with non-stick cooking spray. In medium large mixing bowl combine wet ingredients. Place dry ingredients over wet ingredients and stir to mix until smooth. Bake for 30-40 minutes. Yields 8-10 muffins. Per muffin: 156 calories, fat free, 2g fiber, 5g soy protein
Same ingredients as "cold style", plus add 1/2 package prepared DDC Cheese (Not!)™ Bean Dip
Combine all ingredients* and stir well. Place in ramekins or small condiment serving bowls. Chill for several hours. 1 carb per 2 Tablespoon serving.
Preheat oven to 375 degrees.
In a blender or food processor with a metal blade, place the romano cheese and garlic and process to mince. Stop the machine and add the spinach, artichokes, cream cheese and eggs. Process until thoroughly blended. Transfer to a bowl and fold in the mozzarella.
Pour the mixture into a baking dish that you have sprayed with nonstick spray and bake 20 to 25 minutes until bubbly and golden. Serve hot with Texas Toasters. 1 carb per 2 Tablespoon serving.
Combine ingredients and melt in microwave for 1 minute (or until cheese bubbles around the edges). Stir and serve. Makes 2 servings (1/4 cup approx. serving size- only 1 carb).
In a saucepan, bring the berries and 1-1/2 cups water to a full boil on medium-high heat. Stir in the lemon juice and then whisk in the Spoonful™ sweetener. Whisk in the Thick-It-Up™and blend well. Fruit will begin to thicken and continue to thicken slightly more as it cools. For a "thinner" fruit spread consistency stir in more water, just a tablespoonful at a time. Remove from heat, cool and spoon into jars.. Makes 30 servings, (1 rounded Tlb) , less than 1 net carb each. Store in refrigerator. May be frozen for up to 3 months in non- glass containers.

*Sliced strawberries, whole raspberries, blueberries or blackberries or a combination of berry types may be used, if desired.

Mix all ingredients in shaker bottle and serve over greens, cole slaw or even fruit salad
In medium sized bowl, combine pudding mix and 1-1/2 cups cool water. Whisk until smooth and creamy. Add cream cheese, pumpkin and spice - whisk until well blended. Chill and serve with the cinna-sweet pita chips. Delicious and only 2 net carbs per 1/4 cup dip & one serving chips!
Place the Spoonful in a small saucepan. Add one cup of water, whisk and bring to a boil. Whisk in the Thick it Up and whisk for 30 seconds more or until it is well blended. Remove from heat and add maple flavoring. Mixture will continue to thicken as it cools. Store syrup in tightly closed jar or syrup pitcher covered with plastic wrap in the refrigerator. Reheat to serve if desired. Enjoy!
Lightly coat both sides of the grill with non-stick cooking spray. Spoon or brush BBQ sauce on both sides of fillets. Place veggies on 4 skewers and spoon or brush 1 tablespoon ranch dressing on each skewer. Grill both fillets and veggies for 3-4 minutes. Turn and grill for additional 3-4 minutes, or until veggies are just tender. Spoon 1 tablespoon dressing on each skewer before serving. Serves 4.

Preheat oven to 400°.


Combine Chicken (Not!)® Strips and onion flavored broth plus water in microwave-safe container.


Heat for 6 minutes on high. (Or bring to boiling on stove, cover and reduce heat for 8 minutes).


Coat a cookie sheet with non-stick cooking spray.


Using tongs, dip the chicken strips first in the Egg (Not!)™ mixture, then in the coating mix* and spread them in a single layer on the cookie sheet.


Bake the strips for 8 minutes (do not over bake).


Serve at once with sauce. Serves 4-6.

In medium-large bowl, whisk 1/2 cup water with Beanit Butter™ Powder until smooth. Whisk in the eggs. In a hot oiled 8" skillet or large pan coated with non-stick cooking spray, pour 1/4 cupful batter for each large 8" crepe...quickly twist skillet to spread batter to evenly coat bottom of pan with a thin layer of batter. Flip when bottom is brown - about one minute. Cook for 30 seconds more on second side.
Makes about 8 large 8" crepes - Less than 1/3 of a carb per crepe. To make smaller 4" size crepes, use just 1-1/2 tablespoons prepared batter per crepe. Crepes freeze well in sealed zip lock bag for up to 2 months.
Variations: For slightly thicker crepes (thin pancakes for sandwich wraps, etc.) whisk in an additional tablespoon Beanit Butter™ Powder.
For savory crepes, substitute 1 Tablespoon parsley and 1/4 teaspoon garlic powder for the cinnamon.
For sweet crepes add 2 Tablespoons Sugar Not™ Spoonful™ or low carb sweetener of your choice.
Spread with cream cheese - roll up the ones you don't eat for a fabulous snack later, For jelly rolls, roll up with a thin layer of cream cheese spread with a layer of low carb jelly or jam.
For Pancakes: Use 6 egg whites in place of the 5 whole eggs and whisk in 1/2 tsp baking powder. For thick pancakes, whisk in 1 tablespoon Carb Counter's Bakesquick™ Add low carb sweetener as desired.
Combine peppers (both kinds), onion, water, cilantro, Egg (Not!)™ and broth in blender and mince for 30 seconds. Add beans and pulse for 30 seconds more, until fine. Add DDC Beef (Not!)®, stir to mix and shape into 4 round balls - flatten to form patties and microwave on plate coated with non stick cooking spray, for 3-4 minutes per patty or coat large skillet with non stick cooking spray, turn and cook for 3-4 minutes more. Great served with red onions.
Preheat oven to 400 degrees.
In a medium sized microwave bowl, add water and butter and bring water to boil - about 1 minute. Add mashers and fluff LIGHTLY with a fork just until mashers are wet but still lumpy. Add all other ingredients and stir lightly. Salt and pepper to taste. Pack inside the baked potato skins and top with a little extra cheddar cheese if you desire.
Preheat oven to 425 degrees.
Saute onions and mushrooms in non-stick pan coated with cooking spray about 5 minutes. Add Chicken (Not!)™ Chunks, sherry, peas , salt & pepper, and all but 1/4 cup of the broth. Cover and simmer about 20 minutes. Add tomatoes or pimentos. Dissolve cornstarch in reserved broth and stir in. Cover and cook additional 5 minutes stirring frequently as it thickens. Serve over rice.
In med-large size microwave bowl, combine peppers and onion, Chicken Not Salad and 2 cups water. Cook on high for 6 minutes. Add all remaining ingredients except rice and cook on high for 8 minutes more, or until Chicken Not chunks are tender, stirring half way through. Serve over rice.
In medium-sized microwave-safe bowl, combine all ingredients and stir. Zap in microwave for 3 minutes. Form patties and fry at medium temperature in skillet sprayed with non-stick coating for 3-4 minutes, or microwave on sprayed plate for 2 minutes per patty. Makes 4 large 5" round patties or five 4" ones.
Preheat Oven to 350°. Saute onion and bell pepper in a large skillet coated with non-stick cooking spray over med-high heat 5 minutes. Stir in Chicken (Not!). Add cornstarch to 2 tablespoons cold water and mix into creme of mushroom soup. Add all ingredients except corn chips and cheese to skillet. Stir to mix. Break tortilla chips in half (about 1" pieces). Lightly spray a 9 x 13" baking dish with non stick cooking spray. Layer 1/3 of the tortillas in bottom of dish. Top with 1/3 of the Chicken (Not!) mixture and 1/3 of the cheese. Repeat layers twice. Bake for 30 minutes. Serves 6-8. May freeze unbaked casserole up to 1 month. Defrost and bake.
Mix the ingredients together and drop by rounded tablespoons full into boiling broth or soup. Turn temperature down to simmer, cover and cook for 15 minutes. Makes 6 dumplings less than 1 carb per dumpling.
Preheat oven to 350°.
  • Place pot roast and roasted veggies in a 9" or 10" pie pan.
  • Mix ALL the ingredients,(except the pot roast and veggies), together in a saucepan and cook for 5 minutes over medium/high heat, stirring often to prevent burning.
  • Pour or spoon the mixture over the pot roast and veggies, lightly spread it out evenly, and bake in preheated 350* oven for 15 minutes.
  • After 15 minutes, turn the oven to 500*(broiler), and brown for 5 minutes.


Enjoy!
Preheat oven to 350°. Spray a 9" x 12" baking dish or 9" cake pan or pie pan with non-stick cooking spray. In a large bowl, combine eggs, cream, water and soup; stir in remaining ingredients. Pour into baking pan and bake for 50 minutes or until the mixture appears puffed, and "set". Let stand 5 minutes before serving. Makes 6 generous entree size portions. 5 net carbs each.
For Microwave: Combine all ingredients and 4 cups water in medium/lg microwave safe bowl- cook on high for 15 minutes, or until vegetables and chops are tender. Serve with the veggie broth. For Stovetop :Combine all ingredients, and 4 cups water in medium sized saucepan - bring to boil, reduce heat, cover and simmer for 15-20 minutes, until vegetables and chops are tender. Include the veggie broth when serving. Serves 6.
Serve with cooked rice (1/4 cup per serving)
In medium-size mixing bowl, place all ingredients except baked squash.

Mix thoroughly and place evenly in middle of baked squash.

Reheat in oven or 10 minutes in microwave, if necessary.
Preheat oven to 375°. Unroll the phyllo dough to 6" width and using sharp knife, cut stack of sheets into 1/4" long vertical strips. Toss them, while lightly coating with non-stick cooking spray. Place into muffin tins approx half full. Press to evenly form basket sides and bottoms. You will make 12 muffin baskets with some strips left over. Bake for 10-12 minutes until baskets are golden brown. Combine all other ingredients except onions in skillet and heat, stirring to keep from sticking. Add green onions and serve, dividing mixture between the baskets. 3 baskets per serving.
Serves 4: 148 calories, 2.5g fat, 393mg sodium, 22g carbohydrates, 3.3g fiber, 6.4g soy protein, 58mg isoflavones
Preheat oven to 375°. Dip each cutlet first in Egg Not mixture and then in breadcrumbs mixed with cheese (and spice, if using) mixture. Bake for 10 to 12 minutes, until golden brown. Serve Italian cutlettes with DDC Soy Good™ Pasta and red sauce, serve Spicy cutlets with potatoes and veggies. Makes 6 servings.
Preheat oven to 400 F.
Spray 9" pie pan with cooking spray or grease it.
Stir chicken, bell pepper and pasta sauce in pie pan.
Sprinkle with cheese.
Simply rehydrate the Chicken (Not!)TM Salad, omitting both the "chill" and "add mayo" steps. Just add the BBQ sauce, mix and serve on toasted buns.
Preheat oven to 475°. In medium-sized microwave-safe bowl, combine Chicken (Not!)® strips, water and onion broth. Cover and zap on high for 10 minutes (or cook in covered saucepan on stove for 15 minutes) Combine poppy seeds, Egg (Not!)TM, pickle juice (including the hard things), and vinegar in medium-sized bowl, and stir with fork to thicken Slightly. Add cole-slaw-sliced cabbage and toss to mix. Coat 2 cookie sheets with non-stick cooking spray. Place 4 slices of bread on a cookie sheet. Place Chicken (Not!)® strips and sauerkraut over bread. Evenly divide cabbage and place on top of sauerkraut. Add a tablespoon of thousand island dressing and place a slice of swiss cheese on top. Top with remaining slices of bread. Spray the tops of the bread with non-stick cooking spray. Cover with second cookie sheet (sprayed side down) and grill for 7 minutes or until bread is golden brown and cheese is slightly melted. You may also grill on stovetop, if preferred, for 1 or 2 sandwiches.
Halve the loaf of bread and slice one long piece 1/2" thick. Heat a skillet to medium high and spray both sides of the bread with non-stick cooking spray. Grill both sides briefly, until brown. Set aside. Spoon sauerkraut into skillet and stir with fork until warm and browned. Assemble sandwich on plate by cutting the bread slice in half and stacking a piece of bread, cheese, turkey, sauerkraut and topping with the remaining cheese,Russian dressing, if using and bread. Makes one hearty sandwich, 5 net carbs.
Combine the mashers and the boiling water in a medium sized bowl. Fluff LIGHTLY with a fork just until mashers are wet but still lumpy. Chill in freezer for 10 minutes. Mix in lightly the remaining ingredients, salt and pepper to taste if desired, and chill in fridge for an hour.
Brown the onions in the butter in a medium size sauce pan or 5 cup pot over medium high heat for 3- 5 minutes or until lightly browned.
Divide the lettuce into 4 bowl portions. Spoon 1/4 of the 3 bean salad over each (including the juice) Sprinkle 1/4 cup Nutlettes & Parmesan cheese over each.
Makes 4 servings: 220 calories, 2.4 g fat, 30g carbohydrates, 8.5g fiber, 21.6g soy protein, 76.3mg isoflavones.
Set your slow cooker on low and pour in the Hearty Barley Lentil Soup mix, following the instructions on the label, with the addition of an extra cup of water.
Add the spice packet (reserving 1/2 teaspoon).
Cook the soup for 5 hours or more, then stir in a tomato product if the label calls for it, add the reserved spices, and serve. (Don't add any tomato products earlier than the last 15 minutes of cooking)
Set your slow cooker on low and pour in the Red Curry Lentil Soup mix, following the instructions on the label, with the addition of an extra cup of water.
Add the spice packet (reserving 1/2 teaspoon).
Cook the soup for 5 hours or more, then stir in a tomato product if the label calls for it, add the reserved spices, and serve. (Don't add any tomato products earlier than the last 15 minutes of cooking)
Spread Butter (Not!)™ on toast and sprinkle the Cinnamon Sprinkles on top. Delicious anytime!
Blend all ingredients for 2 minutes in blender. Makes one 16-oz. serving: 175 calories, 3g fat, 5g soy protein
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Preheat oven to 350 degrees.
Preheat oven to 170°. Turn oven off.



In a medium bowl, add the dry egg white powder. With an electric mixer on
low, gradually add the water in and turn mixer to high. Beat for 2 or 3 minutes, until egg whites are tripled in volume but not until stiff peaks form.


Soften cream cheese in microwave-safe bowl and then mix in the pepper-jack cheese, the parmesan cheese, and the green chiles.


When you've mixed it all together, put it back in the microwave on high for a minute, or until cheeses have melted. The length of time will depend on your microwave. If you're not sure whether it's done, take it out and give it a stir.


Serve the finished dip while warm with this easy low-carb flatbread cracker recipe, or Carb Counters™ Bread Sticks or fresh vegetables.


Variations:


Marinated artichoke hearts may be substituted for the green chiles if desired.


Shake on Louisiana Hot Sauce if you like it spicier.
Crust:


Preheat oven to 350°. Move rack to center of oven position.


Combine the Bakesquick Mix, one quarter cup packed Whip It Up™ Instant Dessert Maker and melted butter in small bowl and stir with fork until well mixed. Spoon into bottom of 9" pie pan and with a piece of plastic wrap press out to cover bottom and sides of pan to make the pie crust. Bake for 6 minutes. Remove from oven and sit aside.

Cupcakes:
Preheat oven to 350°. Coat a 12 tin muffin pan, or disposable cupcake cups, lightly with non stick cooking spray.

In medium size bowl combine all cake base ingredients together with 3/4 cup water and whisk until well blended. Spoon into muffin tins and bake for 16-18 minutes until firm on top.

Cook's tip: cupcakes are done when toothpick inserted into center, comes out clean.

Preheat oven to 350°. Top a cookie sheet with parchment paper or lightly spray oil on it. In a small bowl, combine all ingredients and stir with spoon until well mixed.


Shape the dough into a "log" in the middle of the cookie sheet. Spray a piece of plastic wrap with non-stick cooking spray. Cover the log with the sprayed plastic wrap.
low carb tortilla ingredients
Turn a burner to medium high on your stove and lightly coat a skillet with non-stick cooking spray. Preheat the skillet on stove while making the tortilla batter.

crispy low carb tortilla
Preheat oven to 350°. Lightly coat a cookie sheet with cooking spray or top it with parchment paper. Combine all ingredients in small bowl and stir to mix well.
crispy low carb tortilla
Preheat oven to 350°. Coat a cookie sheet lightly with non stick cooking spray or place a piece of parchment on it. In small bowl, combine all ingredients and stir until well mixed.


low carb tortilla ingredients
Crust:

In small bowl, combine the butter, 1/4 cup packed Whip It Up™, Bakesquick™ and 2 Tablespoons cocoa mix. Stir to mix well. Using a piece of plastic wrap, press into bottom and sides of 9" pie pan. Place in freezer.
Low Carb Chocolate Peanut Butter Pie
Preheat oven to 350°.


For pie crust:


In small bowl, combine Bakesquick™, 1/4 cup packed Vanilla Whip it Up™ and the melted butter. Stir with fork, spread in bottom of 9" pie pan; With a piece of plastic wrap, press to cover bottom and sides of pie pan. Set crust aside without baking.


In a non stick 7" or larger skillet or medium size non stick saucepan, stir in remaining 3/4 cups packed Whip it Up™. Turn heat to medium high and whisk in 1 cup of hot water slowly to mix. Whisk vigorously for 30 seconds until smooth and creamy. Add egg yolks. Whisk for 1-2 minutes, until mixture heats to almost boiling and bubbles up a bit.
Remove from heat.


Whisk in lemon juice and spoon into the unbaked pie crust.
Set pie aside and make meringue.
Low Carb lemon meringue pie
Preheat Oven to 350°. Place a piece of parchment paper or foil on a cookie sheet.


Spread the unsweetened coconut flakes in single layer on cookie sheet and bake for 3-4 minutes until
golden.
Toasted Coconut


Preheat oven to 350°.


For Pie Crust:


In a small bowl, combine Bakesquick™, 1/4 cup packed Whip it Up™, and the melted butter. Stir with a fork, and spread in the bottom of a 9" pie pan. With a piece of plastic wrap, press the crust to cover bottom and sides of the pie pan.


Set crust aside without baking for a cookie-dough flavored pie crust, or for a vanilla cookie-flavored crust, bake at 375° for 8-10 minutes until golden.


Cook's Tip: You can add 1/4 cup pasteurized Egg Beater™ type eggs for extra creaminess and color if desired. Or you can stir in a few drops of yellow food coloring for color.
Low Carb Pie Crust
Filling:


In a large skillet, place mushrooms and cook for 5 minutes, until reduced. Add onions to the skillet and cook for 5 minutes more. Add chicken and garlic. Mix well. Add ½ cup cream and 4 oz. of the Swiss cheese (approx. 2/3 of the cheese). Mix it all together until cheese melts.

Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
In large, microwave safe bowl, place cream cheese, and cheese slices, torn in half.
Heat on high for 1 or 2 minutes until cheeses are melted. (May also be melted in saucepan over low, if desired.) Remove and stir with spoon. Stir in sour cream, salsa and green chilis. Stir in Thick it Up™ if using. Serve with homemade low carb corn chip recipe.


Cook's tip: Choose a serving bowl that's microwave safe so you can fix and serve in the same warm bowl. It makes clean-up a snap, especially if you lick the spoon.

Cheesy Low Carb Con Queso Dip
Chill mixer beaters and bowl for 5 minutes in freezer.


Low Carb Stabilized Whipped Cream
Preheat oven to 375º.

For Pie Crust:


In small bowl, combine Bakesquick™, 1/4 cup packed Whip it Up™ and the melted butter. Stir with fork, and spread in bottom of 9" pie pan.


With a piece of plastic wrap, press the crust down to cover the bottom and sides of your pie pan.


Bake for 8-10 minutes until light golden brown.


Cool and set in fridge.
Low Carb Pie Crust
Preheat oven to 350º


To toast the coconut:


Place a piece of parchment or foil on a cookie sheet.


Spread the unsweetened coconut flakes in single layer on cookie sheet and bake for 3-4 minutes until golden. Set aside.
Toasted Coconut
Whip cream on high until just double in bulk, about 3 minutes - not until soft peaks form. Turn speed to low and slowly sprinkle in the Whip it Up™, while beating.
low carb whipping cream
In small bowl, place the Whip It Up™ and 3 Tablespoons water, adding food coloring or see below for natural berry juice substituted for coloring as desired.


Stir until water is mixed in. Turn half of the cookies over so the flat bottom side is up.


Spoon a teaspoonful of the filling into the center of each of the turned up cookies.

low carb sandwich cookie recipe
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Move oven rack to lower 1/3 of oven. Preheat oven to 375°.


Prepare one pie crust mix packet using one egg and 1/4 cup butter for the bottom pie crust in a 9" pie pan according to pie crust label directions and bake at 375° for 10 minutes while preparing the filling. Set the baked pie crust shell aside. Use the remaining crust packet, egg and 1/4 cup butter to press out the top crust between two pieces of plastic wrap (spray bottom piece top side and top piece spray down side with non stick cooking spray). Set pressed out top crust aside.
Cook’s Tip: The secret to perfect hot boiled eggs is not to “overcook them” which produces that unattractive green rim around the yolks.

Place the eggs in a soup pot, add water to cover them and bring to a boil. Cover, and simmer for 12 minutes. Test one egg to see if it is cooked through by rinsing in cold water, peeling and slicing in half.

If the egg is ready, drain the rest of the eggs and cover with cold water to make peeling easier. If the egg isn’t quite ready, simply let the eggs sit in the hot water for three more minutes.
Preheat oven to 300°. Move oven rack to center position.

In medium size bowl, combine all ingredients and stir with fork. With cookie dropper, form balls and place 3" apart on un-greased cookie sheet. We use parchment, but its optional. With jar bottom (like a jelly jar), press each cookie down to approx. 2-1/2" wide.

sugar free shortbread cookie
Cook’s Note: Adding peanut butter instead of butter won’t add a real peanut butter flavor to the clusters. The peanut butter just makes for a nice thicker chocolate coating than the butter does. Either choice works well.

Place Chunkies™ and peanut butter or butter in medium sized microwave-safe bowl and melt chocolate For 1 minute. Stir and continue for an additional minute if needed. Do not scorch chocolate by over heating. Heat just until melted.



Note: may also be melted on stovetop on med-low, stirring for 2 or 3 minutes. Do not burn the chocolate over too high a heat while melting.

low carb chocolate clusters ingredients
Stir Spoonful™ and water together. Add cranberries and bring to a boil over high heat, stirring.
Reduce heat to med/low… cover saucepan and simmer berries for 10 minutes until they "pop"
and get soft.



Stir in Thick-it-Up™and continue simmering for one more minute.
Remove from
heat and stir in orange extract. Mash the berries if desired.
Chill sauce for 1 hour before serving.

Cook's Tip: Always choose a pot that is at least 1/3 larger than you actually need. This way you don't have to fuss because it boils over on you. Be sure there's plenty of extra room in the pot for the soup to cook.


Place all ingredients except the spaghetti in a large pot and bring to a boil. Stir and reduce heat to simmer. Cover and cook for 2 hours. Remove turkey carcass, cool and pick off any remaining meat. Add a bit more chopped turkey or remnants to the pot along with the residual meat to make up to 2 cups.

turkey leftover soup
In saucepan, melt butter on medium high and stir for 1 minute until browned. Add chicken broth, onion and water and bring to a boil.

Whisk in Thick-it-Up™ - whisk and boil for one minute. Remove from heat or turn heat to low and whisk in the cream and pepper. Cool and refrigerate if making ahead. Just stir in turkey drippings after you take the bird out of the oven and serve. Makes 1-1/2 cups of gravy. Freeze additional turkey drippings to have turkey gravy all year. Less than 1 net carb per 2 Tablespoons.



Chicken broth may be also used with the giblet broth below in Cook's Tip too. Gravies may be combined or served separately, as desired.



To make a 12” (medium size) pizza:


Preheat oven to 170° - just warm. Position oven rack in center of oven.
In medium size bowl, combine mix and yeast. Stir to mix well.
Add water and oil. Stir and form ball. Knead dough just 2 minutes, or until well
Blended.
Spread dough evenly and thinly over pizza pan or on cookie sheet. Using plastic wrap to help spread out the dough makes spreading easier.
Form raised edges if desired. Sprinkle edges with a little salt if desired.
*See below options to prepare crust for baking with your favorite sauce and toppings before you set the pizza in the oven to rise.
low carb pepperoni pizza
Combine all ingredients in blender and blend for 30 seconds until smooth.
For pizza sauce, spread the sauce over the unbaked pizza crust and top with other favorite pizza toppings like spinach, mushrooms, cooked chicken, broccoli, 1-1/2 cup of cheese blends like mozzarella, parmesan, Romano or a blend of your favorite cheeses.
Bake as usual.
Makes one medium sized pizza (8) servings… adding less than 1 net carb per serving.
Recipe may be doubled or tripled for using with low carb pasta.


low carb white sauce
To make the Best Easy Low Carb Red Pizza Sauce, combine all ingredients in a medium sauce pan.


Bring to a boil, reduce heat and simmer for 5 minutes.

Makes 24 servings – approximately three 3/4 cup portions, enough for three medium size 12”pizzas (8 servings each) at just 2 -1/2 net carbs per serving.
low carb pasta sauce
Move oven rack to center position. Preheat oven to 425°.

In medium sized bowl, combine all ingredients except cheese and bacon.
Stir to mix well.

Stir in cheese and bacon bits.
Drop by heaping tablespoons full 1” apart on un-greased cookie sheet. Bake for 12-14 minutes until biscuits are puffed and lightly golden on top.


Do not over bake. Store leftovers in fridge for up to 3 days. Biscuits may be frozen for up to two months.



Cook’s Tip: Biscuits may also be made in muffin tins.

low carb bacon cheddar biscuit recipe
Choose your prepared biscuits and set aside.



Cook’s Tip: A heavy iron skillet or non stick saucepan reduces sticking and makes clean up a breeze.



Cook the crumbled sausage in large skillet over medium/high heat, stirring frequently for 5-7 minutes, or until sausage is thoroughly cooked. Turn heat to
medium and gradually add in the half & half.


Bring to boil and turn mixture down to low. Sprinkle the Thick-it-Up™ over the mixture and stir it in vigorously. Continue to cook, stirring often for 2 minutes more until gravy is hot and bubbly and thickened some.

Note: Gravy will continue to thicken as it cools down a bit.
low carb sausage gravy recipe
Preheat oven to 170 °.

You will need a cookie sheet to bake these on.

In medium size bowl, place pizza mix and yeast. Stir to mix in well. Stir in water and oil.

Knead dough for a couple minutes and separate into two "balls".

Place one ball in center of cookie sheet and press or roll out to approx. 7" circle.
LC recipe ingredients
Preheat Oven to 375°. Select a 9” round cake pan or square baking pan and lightly coat the bottom of the pan with non-stick cooking spray.

Cook’s tip: Slicing the pineapple thinly and using the remaining juice on top of the cake increases the delicious fresh pineapple intensity throughout the cake as it bakes. Each bite is infused with tropical flavor.
low carb pineapple cake ingredients
Cook’s Note: This recipe makes the light and fluffy thick pancakes shown. If a thinner, less “fluffy” pancake is desired, leave out whipping the egg whites and reduce the water by a Tablespoon or so.



Low Carb Red Velvet Pancake Recipe Directions:


Preheat a non-stick griddle or skillet to medium high. If using a regular, non-coated skillet, spray lightly with non stick cooking spray.


Place the egg whites in a medium/large bowl and whip them until soft peaks form – about 2-3 minutes. Add the cocoa to the inner bag #1 dry mix ingredients. Gently fold dry mix into the whipped egg white with the food coloring, and vinegar. Continue to lightly stir in the water and cream.


Make the pancakes by dropping a heaping Tablespoon of batter into the center of the skillet. Spread out lightly with spoon to about 5”. Cook for a minute and flip. Reduce the griddle/skillet heat to medium if pancakes become too browned.


making low carb red velvet pancake
Chop the veggies in smaller pieces. In medium-size bowl, combine veggies and
all other ingredients. Stir with spoon to blend well.


Cook's tips:
*If using a non stick skillet or fry pan you probably won't need to coat it first.

*Partially defrosting the frozen veggies makes them easier to chop.

*Individually wrapping the prepared patties before freezing makes it easy to separate them later. Just pop in microwave to reheat.


low carb turkey burger ingredients
Preheat oven to 350°. Place chicken in a 9” x 13” baking dish. Sprinkle chicken with
Salt and pepper.

Melt butter in medium skillet over medium high heat. Add mushrooms and saute’ for 5 minutes or until golden brown.

Add wine; cook, stirring often, for 2 minutes. Stir in soup and cream and cook, stirring often, for 3 minutes.

Sauce will thicken slightly. Pour mushroom sauce mixture over chicken.


Cook’s Note: If you really want it “hot” the hot sauce may be increased to ¾ cup and/or add a chopped jalapeno or two.



Place the chopped chicken, butter and hot sauce in saucepan on stovetop or place in microwave safe bowl. Stir, bring the chicken mixture to a boil, melting the butter and coating the chicken well with the hot sauce. Turn heat off, cover and let sit for a few minutes to allow the chicken to absorb the flavor. If using microwave, heat for 2 minutes, stir and let stand.
low carb buffalo chicken dip
Make several sharp cuts in the fat edges of the ham keep them from curling.
In a large skilled, melt butter low heat and add ham. Cook for 5 minutes on each
of the ham sides or until browned. Remove ham from skillet, set aside and cover with foil to keep warm.


Stir in Sugar Not™ sugar replacement into hot drippings in pan until dissolved. Add coffee and bring to a boil, reduce heat and simmer for a minute. Serve as a main dish with vegetables or serve with Carb Counters™ Classic Biscuits.

Makes 3/4 cup of gravy, zero net carbs per serving.


low carb fried ham slice
Cook's Tip: This makes a deeper more “intense” flavored dip, if you prefer a light herb dip, use ½ tablespoon of each fresh herb.


Don’t like to chop? Then simply pull or tear herbs randomly apart into smaller pieces and using a pestle/bowl or soup spoon/mug, press and rotate pieces against the side of the container to crush and release the herb flavor.


In saucepan, melt butter on medium high and stir for 1 minute until browned. Add chicken broth, onion and water and bring to a boil. Whisk in Thick-it-Up™, whisk and boil for one minute.
Remove from heat or turn heat to low and whisk in the cream and pepper.
Suggested low carb serving is with Carb Counters™ Mashers.

Makes 1-1/2 cups of gravy, less than one net carb per 2 Tablespoons.
Gravy may be frozen for up to 2 months.

low carb chicken gravy ingredients
Preheat a skillet or griddle to medium high heat. Coat with non stick cooking spray if not using a non stick fry pan or griddle.

Separate the egg – placing the white in a medium (like 4 cup) size bowl and the egg yolk in a small (like 2 cup) bowl.

Whip the egg white for 2 or 3 minutes until peaks form. Mix the Carb Counters™ Pancake Mix, together with the water into the egg yolk in the small bowl. Stir with spoon to blend well.



Cook’s Tip: Test your griddle or skillet to be sure it's hot enough by sprinkling a few drops water on to it. Water should sizzle a bit and bounce off the surface. Now it's ready for action.
For each 1 lb shrimp you wish to cook, use 1 quart water.
In water combine ingredients for your favorite variation, and bring to boil. Cover and simmer for 5 minutes.

Add shrimp, turn heat off and let shrimp sit for 2-5 minutes only. If you leave the shrimp too long, they'll get tough. Immediately drain shrimp.

Adding 1-1/2 tsp vinegar makes peeling the shrimp so easy.
Use 1 quart of water for 1 lb large shrimp.
Cook’s Tip: No need to purchase a special metal mini cupcake/muffin pan if you don’t already have one … just pick up the cute little disposable foil/paper lined mini cupcake tins in the supermarket- they’re usually in the bakery aisle.


Preheat oven to 325°. Whisk together in a medium size bowl the cupcake mixes inner bag #1 (for cake base), 2 eggs, 1/3 cup sour cream and ½ cup water.

Whisk for one minute until well blended.
If using the disposable foil mini cupcake/muffin tins, place 24 of them on a cookie sheet and spray lightly with non stick cooking spray. Note: if using regular mini pan, use paper liners and/or spray pan also.

Using a teaspoon, spoon the batter into the cups/tins and bake for 12-15 minutes, until a toothpick inserted into the middle comes out clean. Remove and cool for 15 minutes before frosting.
making low carb mini cupcakes
Chef’s note: all of the following recipes can be baked in your choice of:
Square /round 8 or 9” baking pan
9” standard iron skillet
8” x 4” loaf pan or 12 count
Muffin tins or cupcake pans

Cook’s Tip: Be sure to discard the jalapeño seeds if you don't want a lot of fire in your cornbread - the real “heat” is in the seeds.


To Make Low Carb Jalapeño Cheese Cornbread:

Preheat oven to 400°. Combine eggs in medium size bowl and whisk for a minute until foamy. Add the melted butter, sour cream, dry muffin mix and water, then whisk until well blended.

Stir in the jalapeño pieces. Place in pan and sprinkle the cheese over the top. Bake for 20-22 minutes until light golden brown. Cool for 10 minutes before slicing.

Note: If using a 8” x 4” loaf pan, bake at 375° for 30-35 minutes.
Makes 12 servings at 4 net carbs per serving.
Cook’s Tip: If you are using either fresh or frozen shrimp with the shells on, it makes a real difference in flavor of the cooked shrimp to place them in 1 quart of water with 1/2 Tablespoon salt, 1-1/2 teaspoons vinegar and 1-1/2 teaspoons Zatarian's shrimp boil. Not using Zatarian's shrimp boil? Try our recipe to make your own Shrimp Boil. This is the way to cook shell-on shrimp - this is the flavor “secret”.

Note: Cheese sauce and shrimp may be prepared while cooking the pasta. That way, dinner is easy and fast.


Boil pasta. Drain and set aside, covered.


Use 1 quart water for each 1 lb shrimp - Bring salt, water and vinegar to a rolling boil. Add shrimp boil, stir and add shrimp.
Turn heat off and let shrimp sit, covered for just 3-4 minutes. Drain shrimp immediately. Do not let stand in water or shrimp can overcook and become “tough”.


Combine all other ingredients and heat to almost boiling, stirring until cheeses are melted and well blended with other ingredients.
Cook’s Tips: Cream cheese may be easily softened in the microwave. Simply pick a medium/large microwave safe bowl and heat cheese on high for 1 or 2 minutes.


Use same bowl to prepare the cheesecake in. Like vanilla extract, lemon extract can be easily found in the spice section of the bakery supermarket aisle. For cheesecake crust, see notation below.



Preheat oven to 325°. Place oven rack to the lowest position and place a cookie sheet on top of the rack. Move a remaining rack to the center position.
Cook’s Tip: Recipe makes three 4” sandwiches (6 pancakes), but may be doubled or tripled or you can use your favorite leftover pancakes, although this recipe has been especially made for “sandwich” use purposes.


In medium size bowl, whisk together just 1 egg , pancake mix, sour cream and water.


Heat griddle or non stick skillet to medium high. If using regular skillet, coat with non stick cooking spray.


Skillet is ready when a few drops of water bounces off the surface.
What does flat-leaf parsley look like? There's a picture to the right of this step - don't get cilantro by mistake. Although they do look similar, parsley has pointed ends, while cilantro has rounded edges. If you're still not sure, smell the bunch of herbs. Parsley smells 'green' and cilantro has a very intense smell that may remind you of salsa or guacamole.


In a medium-sized bowl, mix all ingredients together including the olive oil. It's as easy as that.
You can store leftover dressing in the refrigerator, and serve either chilled or at room temperature by drizzling over your favorite salad veggies or tossing in a large bowl.

Add grated cheese to taste.
Less than 1 net carb per serving.
low carb salad dressing
Cook’s Tip: The recipe calls for wine. Most of the alcohol will evaporate in cooking anyway, but if you wish to use a substitute for the wine, see the recipe notation below.


Add the olive oil to a large skillet and heat on medium/ high temperature. Sprinkle chicken breasts in Italian seasoning and place in skillet. Cook breasts for 5 minutes on each side (until meat becomes white in color).


Reduce heat to medium and add wine. Cover and simmer just until chicken is tender (about 20 minutes). Transfer chicken breasts from skillet to a plate to cool slightly. Keep the liquid in the skillet. Cut each breast in half, making 6 thick pieces.
Preheat oven to 375°.
Collect your ingredients, and pick out a medium-sized bowl. Combine flour and yeast, then stir and add oil and warm water. Knead dough for just a minute, until smooth and elastic.

Divide dough into appropriately-sized balls, depending on the use. Place a dough ball on a sheet of parchment paper, and press to the size that fits your pie pan.

Bake 25 minutes, until pastry is golden brown.

Makes enough pastry for six single-serving pies, or 2 regular-sized pies.
easy low carb pastry ingredients
Cook’s Tip: Keep frozen veggie blends on hand…like the three pepper & onion or other favorite combos to make quick work of chopping for recipes.


Preheat oven to 375°. Coat 12 paper baking cups with non stick cooking spray or use non stick muffin pan.


In med/large bowl, combine eggs, sour cream and water. Whisk together until well blended. Add butter, dry mix, veggies, ham, optional onion and cheese if using. Stir with spoon until well mixed. Drop by spoonful into muffin tins. Batter will be thick.

muffin mix
Cook’s Tip: Keep frozen veggie blends on hand… like the three pepper & onion or other favorite combos to make quick work of chopping for recipes.

Preheat oven to 375°. Coat 12 paper baking cups with non stick cooking spray or use non stick muffin pan.

In med/large bowl, combine eggs, sour cream and water. Whisk together until well blended. Add butter, dry mix, veggies, ham, optional onion and cheese if using. Stir with spoon until well mixed. Drop by spoonful into muffin tins. Batter will be thick.
Cook’s Tip: I’m a fan of fresh herbs but this dressing is made from dried herbs and common spices usually kept in a home pantry. In this recipe, the dried versions actually work better than the fresh, but you can substitute fresh if you want to.


Combine all ingredients in 2 cup bowl or large covered jar. Stir or shake well to Blend. Cover and chill. Makes 2 cups dressing. Zero net carbs per Tablespoon.
Cook’s Tip: You will have leftover dressing after salad has marinated and dressing has been absorbed into the pasta salad. Drain or pour off any extra dressing and save for regular salad dressing usages.


Directions:


Combine dressing ingredients in large salad bowl (or covered plastic storage container). Taste and adjust vinegar/sweetness level, if desired, or add slightly more olive oil to balance out personal taste preference. Stir and set aside for marinating while salad ingredients are prepared.
Preheat Oven to 375°. Have a cookie sheet handy.


Cook’s Tip: Keeping parchment paper handy is a great way to make quick work of clean ups. If you have some, top your cookie sheet with it now.


In cup or small bowl, combine Sugar Not™ Spoonful™ and cinnamon. Stir to blend well. Set aside.


In a medium size bowl, combine flour and yeast. Add 1-1/2 Tablespoons of the cinnamon/Sugar Not™ mixture and stir to combine well. Add sour cream and warm water. Stir and form ball and knead for a minute to mix the dough ingredients in well.


Place the dough ball in center of parchment covered cookie sheet surface or pastry mat. Press out to approximately 6” wide by 9”long area.
Cook’s Tip: This low carb rub is to easy to make because it has a famous tried and true natural “Creole Seasoning” blend commonly found in the supermarket spice aisle that’s been around for over a hundred years. This eliminates the need to have to add so many additional ingredients; expensive spices you might never use otherwise. Speeds up your rub making time, too.

The following recipe coats approximately 24-28 pieces of steak, chicken or burgers. Also great for adding to low carb flour to bread pieces in before frying or baking. Recipe may be doubled or tripled as needed or made up in bulk and stored in fridge.

Keeps fresh for a year.

Combine all ingredients and whisk or stir very well. If not using right away, store rub in fridge, in a tightly sealed jar or other container.
Baker’s Tip: This recipe is best made with “just not ripe yet” peaches (if using fresh) because the pieces hold together well and the peachy flavor will be enhanced with baking. Slicing the peaches thin and then into “half sliced” smaller pieces, with the skins left on, gives the peaches more flavor burst, too. A common mistake folks make is to over-sweeten fruit. When too much sweetener is added, it actually “masks” or prevents the real fruit taste from coming through.

Preheat oven to 375°. Coat a 6 tin muffin pan with non-stick cooking spray, or use a non-stick muffin pan. Slice the peaches in thin slices and place in small bowl; halve the peach slices; add 2 tablespoons of Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber and the blueberries. Stir to combine well. Set aside.
Preheat Oven to 350°. If using paper bake cups, lightly spray with non-stick cooking spray.

In medium bowl, combine baking inner mix bag #1 with sour cream, butter and water. Whisk to blend well. If making the “layered” version (see alternate version, layered) place ½ cup batter in small bowl and spoon the remainder of the batter into cupcake cups and bake for 16-18 minutes until lightly firm to the touch or when a toothpick inserted in comes out clean. Set cupcakes aside to cool.
Whip the whipping cream in a medium/large bowl for a couple minutes until soft peaks begin to form. On low, sprinkle in the Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker and sweetener, (if using) and beat lightly until blended.

Fold in the berries, nuts and coconut flakes (if using). Divide into individual serving containers and chill. To “speed chill,” just place in freezer for a few minutes.

Makes 4 – ½ cup servings. 3 net carbs per serving.
Prepare the pie crust by melting the butter in a medium size bowl and adding the dry ingredients. Stir with fork until butter is blended in well.

Divide into 3 or 4 portions for mini pies and spoon crust crumbles into bottom of pie pans. Using plastic wrap, press crust crumbles to cover bottom and sides of pan.

Bake at 350° for 8-10 minutes. Set aside.
Cook’s Tip: Heating the berries with the Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber deepens and intensifies the flavor profile of this pink berry lemonade. However, with that said, this step may be omitted and berries, sweetener and water placed in blender to puree, if desired.

In medium saucepan or large microwave safe bowl, place berries, Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber sweetener and water.
Cook’s Tip: Any of the 3 flavored Low Carb Rocks™ Clusters may be used in this recipe. They all taste great. Just select your favorite one. Bars may be cut in any size serving for snack, “bites” or dessert bars.

Cover a 1 or 2 cup storage type container with plastic wrap or foil, pressing to fit the bottom and sides, to create a “liner”.

Break the inner bag of Low Carb Rocks™ Clusters in half and then break that half up in a microwave safe container. Heat in microwave for 1 or two minutes until melted (or stir in small skillet on stove if preferred). Spoon the melted Low Carb Rocks™ Clusters into the container, covering the bottom only (Note: makes two-2 and 1/2” square sized bars) and smooth with spoon to even out.
Cook’s Note: Adding the Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber makes a sweeter more “county fair style” version of the corn dogs you may remember having. They are good!

Preheat oven to 400°. Move oven rack to middle position. Have ready an insulated baking sheet or just use two baking sheets (for placing one under the other to prevent bottom from overbrowning).

In medium size bowl, place all ingredients and stir until well blended. Note: Mix should be like a soft “bread dough”.
muffin mix
To make Low Carb Baked Zucchini Chips:
Line a baking sheet with parchment paper or spray with non stick cooking spray. Preheat oven to 450° and move rack to center position.

Wash, pat dry and slice the zucchinis into ¼ inch rounds. In medium sized bowl, combine cheese, flour, and lemon pepper. Coat zucchini slices in oil and with fork or tongs dip into dry bread crumb mixture. Place at least a half inch apart on baking sheet.
In a saucepan, heat water and butter to boiling and whisk in the dry mix, sour cream and 2 tablespoons of the flour. Remove from heat. Stir in the egg white and any optional “add ins”.

Heat medium or large skillet to med-high and coat with non-stick cooking spray or butter. Drop 6 mounds of pancakes and spread out to 5” wide (if using a large skillet, otherwise do 2 batches, 3 at a time). Cook for 3-4 minutes on one side, flip and cook for an additional 2 minutes on reverse side.
Preheat oven to 375°

In small bowl, stir the Carb Counters™ Bakesquick™ - 1LB and Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker together. Add melted butter and stir with fork until well mixed in. Divide dough and place in bottom of mini pie pans (or 1 regular size pie pan) and press with fingers to form liner around pan bottoms and up side. Form top edge if desired. Note: using a piece of plastic wrap to press with prevents sticky hands.

Bake at 375° for 8 minutes only (until light golden brown). If you prefer the cookie dough type tasting crust, omit baking and just chill crust after forming.
Cook’s Tip: Placing the whole avocados on top of the counter, pressing them down and rolling them around a bit helps to soften and release the big seed pod from the flesh. Makes them easy to peel and mash for this recipe. Ditto for the lime, makes juicing much quicker.

Slice the avocados and with a spoon, scoop out the flesh into a medium sized bowl and mash. Squeeze most of the lime juice over the mashed avocado and mix again. Add the other ingredients. Continue to mix well with a spoon or fork. Sprinkle the rest of the lime juice over the top of the guacamole and refrigerate, tightly covered, until serving. Serve chilled with Carb Counters™ Cornitas™ Corn Crisps. Makes 7 servings (with Cornitas™), 5 net carbs per serving.
Cook’s Tip: This recipe is for 4 tacos, but may be doubled if desired.
This recipe is for delicious “thicker” biscuit style tacos; if thinner ones are preferred, add up to a half tablespoon more water.


Prepare a skillet or griddle by coating with non-stick cooking spray, or use a non-stick one. Bring to medium-high heat.
Cook’s Tip: This recipe makes 12 – 4” pancakes. Recipe may be doubled and leftovers frozen, if preferred.

Coat a skillet with non stick cooking spray and heat to medium/medium high temps.

Divide cream cheese in half.

For cheesecake topping:

Place one half of the cream cheese in a small bowl and soften in microwave for 30 seconds. Whisk in 1 tablespoon Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber and 2 tablespoons water until smooth. Set aside.

Chop the remaining half of cream cheese into small size pieces (at least 36 pieces) and set aside.
Makes one 16 ounce latte, recipe may be doubled.

In large microwave safe mug, stir the spice and black pepper into the pumpkin and heat on high for a minute – until hot and bubbly; or heat in tiny saucepan on stove and place in large mug - set aside.

Cook’s Tip: Whisking the Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker in a cup creates a foamy blend quickly. Choose a cup or glass instead of a bowl for a fast “blender immersion effect” when whisking smaller amounts of liquid.

In another cup or mug, whisk the Whip It Up™and cream into ¾ cup very hot water (from the tap is fine) for a minute, until well blended. Stir hot, freshly brewed coffee into pumpkin/spice blend in the large mug. Pour in the Whip It Up™/cream mixture and stir lightly. Makes one all natural latte at just 1-1/2 net carbs. Enjoy!
Baker’s Tip: If using water packed cherries, do not drain the water.


In a saucepan, bring the berries to a boil on medium -high heat, add the lemon juice and 1 tablespoon water. Stir in the Spoonful™ sweetener. Sprinkle the Thick-It-Up™ over the fruit and whisk lightly to blend well. Fruit will begin to thicken. Remove from heat and spoon into a baked single crust or unbaked pie shell. Place in fridge to chill or If baking the pie, top with a crust (if using), cut several slices on the top of the crust to let out the steam and bake pie for 35-40 minutes until crust is brown and fruit is bubbly.
low-carb-pie-filling
Separate eggs and place egg yolks in 2 cup bowl or large mug.
Place Sugar Not™ Spoonful™ in medium size saucepan. Whisk in water. Turn heat to medium/high heat, cook and stir for a minute or so, until mixture just boils. Whisk in Thick it Up™ and whisk for half a minute more. Mixture will thicken rapidly.

Remove saucepan from heat. Temper the egg yolks by ladling out about a cup of the very hot sauce pan mixture and stirring it into the egg yolks in the bowl.

Whisk the bowl egg yolk mixture slowly back into the saucepan mixture. Whisk over medium heat for just a minute to cook egg yolks in the very hot liquid , remove from heat and whisk in cream until mixture is smooth and creamy.

Add vanilla, stir and cool to room temperature (about 15 minutes). Spoon into un-baked crust and bake or simply pour into baked pie crust or pastry shell and chill. Pie filling will continue to thicken as it cools.
Note: The following recipe makes 10 Carb Counters’™ DoNuffins™,… recipe may be halved, if desired, to make 5 DoNuffins™. Simply use ¾ cup mix (60 g) and seal the remainder for later use.

Preheat oven to 375°

Cut the cream cheese into 10 pieces, (about a rounded teaspoon each).

Place donut dry mix into medium size bowl.

Form 10 balls with cream cheese (approximately 1 rounded teaspoon each) and roll balls around (to coat them well) in dry donut mix. Set cream cheese balls in freezer to chill slightly.
Preheat oven to 425°

Place 1 cup of warm water in small bowl and add 1 inner packet of pasta sauce. Stir well to blend. Sauce will be thick.

In medium sized bowl, place flour, oil and ¼ cup warm water. Stir with spoon to mix and knead dough a couple of times, just to make it smooth. Form a dough ball and place in center of pizza pan or cookie sheet. Press dough ball out to about 11” round. Dough will be very thin and just cover the surface of the pan or cookie sheet. Form a slight edge around dough, if desired.
Preheat oven to 375°.

In small bowl, add 4 tablespoons softened butter and stir in contents of bag #1(cinnamon filling) together with ¼ cup warm water. Set aside.

In medium sized bowl, add ½ stick softened butter and bag #2 contents (dough mix), egg, cream, and pumpkin. Stir just until blended.

Note: Dough will be heavy.
Preheat oven to 350°.

For Coffeecake, coat an 8” or 9” square baking pan with non stick cooking spray.

In bowl, add inner bag #1 and all above ingredients except the butter. Stir with spoon until well mixed. Batter will be very thick. Spread half of batter in pan.
This recipe makes 6 servings. May be doubled if desired.

Cook’s Tip: Heating the pumpkin and spices also assists in helping remove the “raw” uncooked edge of the pumpkin and permits the spices to mellow a bit with the pumpkin and cream cheese.

Combine pumpkin and pumpkin pie spice in microwave safe bowl (or small sauce pan for stovetop use). Stir and add cream cheese. If using microwave, heat on high for a minute or so, remove and stir to completely blend in cream cheese to a creamy consistency. If using stovetop, stir over medium low heat for 2-3 minutes until cream cheese is very soft and pumpkin and spices are heated. Remove from heat and stir to remove cream cheese lumps and achieve a creamy consistency.
Directions for Stovetop Version:

Randomly break pasta into approximately 3” size smaller pieces. Cook pasta in in large pot of boiling, salted water for 5 minutes. Drain. Add 1 tablespoon pasta liquid to large skillet. Melt butter in skillet. Combine all other ingredients except topping over med/high heat and whisk until mixture lightly boils (just 2 or 3 minutes) until cottage cheese lumps disappear.
Note: Recipe below serves 6, but may also be doubled and baked in a 9” x 13” pan.

Preheat oven to 350°. Coat a 9 x 9 baking pan, pie pan or large oven safe skillet with non stick cooking spray.

Heat skillet over medium/ high, melt butter in pan; add onions and celery. Stir veggies with spoon to coat with butter and saute for 3-4 minutes, until softened. Salt and pepper, if desired.
Prepare and bake the pie crust according to the label directions. Set aside.

Baker’s Tip: If using the pecan border, no need to fuss with the pie crust edging. Just press crust edging down flat around top of pie as shown. Pecans will rest on top of it.

Preheat oven to 350°.
Place water in medium size sauce pan. Turn heat to high. Add Sugar Not™ Spoonful™ Sugar Replacement and stir. Add cranberries and bring to a boil, stirring.

Reduce heat to medium/low. Cover sauce pan and simmer the berry mixture for 8 to 10 minutes (until they “pop” and soften up).

Stir in Thick it Up™ and continue simmering for one more minute.
Preheat oven to 350°.

Line a standard cookie sheet with parchment paper or foil. Lightly spray with non- stick cooking spray or grease.

Place the muffin mix, eggs, 3 tablespoons butter and ½ cup water in a medium size bowl and whisk together until well blended. Spoon out and spread evenly up to 1" of the side and end borders of the cookie sheet (approx. 12 x 14").
Preheat oven to 350°.

Line a standard 13” x 15” cookie sheet with parchment paper or foil. If using foil, lightly spray with non-stick cooking spray or grease.

Place the muffin mix, eggs, 3 tablespoons butter and ½ cup water in a medium size bowl and whisk together until well blended. Spoon out and spread evenly up to 1" of the side and end borders of the cookie sheet (approx. 12" x 14").

Bake the cake base for 10-12 minutes, just until firm when pressed on.
Preheat oven to 375°

Melt butter. Combine chosen flavor of mix (Bag #1), butter, sour cream, and water in medium sized bowl.


Stir to mix well.
Preheat oven to 375°.

In smaller size saucepan, add 1/3 cup water and butter. Heat on medium high just until butter melts and water is very hot (do not boil), water will start to “bubble” around the pan edges.

Turn heat to low, add flour all at once and whisk until flour mixture is smooth and pulls away from sides easily (about 1 minute). Most of the lumps will have dissolved. Remove from heat and let sit for a minute to cool slightly.
Preheat Oven to 350°. Coat a 9” x 13” baking pan with non stick cooking spray.

In medium size bowl, combine Bag #1 (cake base) mix ingredients with the eggs, sour cream and water. Whisk for a minute or two to blend well. Spoon into pan, level the surface with spoon to even out the dough in the pan.

Cook’s Tip: Tapping the baking pan up and down several times on the countertop helps to distribute the dough and level it in the pan.
Sprinkle gelatin over 1-1/2 cups cold water in bowl. Set aside to soften while making the cranberry sauce.

Stir Spoonful™ and water together. Add cranberries and stirring, bring to a boil over high heat. Reduce heat to med/low… cover saucepan and simmer berries for 8-10 minutes until they "pop" and get soft.

Stir the softened gelatin into the HOT cranberry sauce until gelatin is completely dissolved. Stir in the Thick-it-Up™; continue simmering for one more minute. Remove from heat and stir in orange extract.

Note: Orange extract is normally found in your supermarket spice aisle.
Preheat oven to 325°.

Pour butter into a 9” pie pan. Swirl pan to coat bottom completely with butter.

In medium size bowl, combine Spoonful™, flour and baking soda. Stir with spoon to mix well. Add eggs and vanilla extract. Stir with spoon until well blended. Add ¾ cup of pecans (reserve ¼ cup) to mixture and stir with spoon. Spoon over melted butter in pie pan and sprinkle remaining ¼ cup pecans on top of pie.
Cook’s Tip: Preparing this in a one step method not only is very easy, it also allows the soft and fragrant biscuit to “blend” with the filling flavors, creating a wonderful, rarely duplicated taste and texture.

Preheat oven to 425°.

Slice the cheese and divide ham and cheese into 4 portions. Set aside.
*Cook’s Note: Only 6 rounded tablespoons (about ½ can) of the cherries is needed for this recipe. Its simply easier to prepare the whole can, freezing the remainder to have for future use. Or to double this recipe and make 12 Danishes.

Preheat oven to 375°.

In a saucepan, bring the complete can of cherries (do NOT drain) to a boil on medium-high heat. Stir in the Spoonful™ sweetener. Sprinkle the Thick-It-Up™ over the fruit (if using) and whisk lightly to blend well. Fruit will begin to thicken. Remove from heat. Set aside.

You will only need half of the cooked cherries for this recipe.

Place water and butter in medium size saucepan and heat over
medium high heat until butter melts and its almost boiling. Turn heat to low and whisk in the flour for a minute or so, until it clears the sides of the pan and becomes more “dough” like.
Recipe makes 8-10 large pieces , may be halved or doubled.

Preheat oven to 400°.

You will need two 9” x 13” baking pans or broiler pan bottoms.

Cook’s Tip: Skinless, boneless pieces may also be used. Bake 10-15 minutes less. You will not use most of the buttermilk, as it's only being used to coat the chicken, which seals in the juices. Discard the remaining buttermilk.
Mix all the ingredients in a medium size bowl, except the pecans. Form ball or a “football” if desired, and roll or cover the cheese ball with pecans.
Makes six 5” to 6” pancakes

Heat skillet or griddle to medium high heat and coat with non stick cooking spray. Whisk or mix all ingredients together until smooth. Using approximately ¼ cup batter for each pancake, drop into center of preheated pan. Turn temperature down to medium/medium low and cook for 2 minutes. Flip, and cook the reverse side for a minute. Repeat with remaining batter. Cover with foil to keep pancakes warm, if desired.

Pancakes can be kept fresh in fridge for up to 1 week and frozen in zip lock freezer bags for up to 2 months. Just reheat in microwave for a few seconds, or in oven for 5 minutes at 350°.
raw cupcakes in panPreheat oven to 325°. Have a 12-tin muffin pan ready and/or foil cupcake tins handy.

In medium size bowl, melt chocolate (Bag #2) and butter together in microwave or on stovetop, just until melted. Add cake mix (Bag #1) and eggs. Stir with spoon until well mixed. Spoon into 12 muffin tins.

Bake for just 8-9 minutes until little cakes are risen. Tops may still be soft, but edges will be firm. Remove to rack to cool.
Test
mixing cookiesRecipe may be doubled.

Preheat oven to 350°.

In a medium size mixing bowl add dry ingredients and whisk until well blended. Stir in the egg, vanilla, and butter with a spoon. Stir in chocolate chips and drop dough with cookie dropper or tablespoon full, 2” apart on cookie sheet.

Cooking tip: Covering the cookie sheet with parchment paper makes for easy cookie cleanup.
100_3998Recipe makes 5 cups

*Cook’s note: The powdered peanut butter is readily available online or in the heath food section of supermarkets. Carb Counters™ Beanit Butter™ Powder may be used as an alternative to the peanut powder.
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Makes 8 servings, 3 net carbs per serving.

In large skillet, brown the chili meat and drain most of the grease off; leaving some in for added flavor. Add the onions to the cooked meat in the skillet and cook for 3 minutes, until softened. Stir in both inner bags of the pasta sauce mix, chili powder and water. Stir well and bring to a boil.
cashew chicken ingredients
Whisk together all sauce ingredients in small bowl and set aside.
In medium size saucepan, bring 4 cups of water to boil. Break noodles into small pieces (approx. ½”-1” or so).

Cook’s Tip: Break the noodles up easily by placing them in a large, sealed zip lock bag and then randomly snapping into smaller pieces.
praline bars ingredients
Preheat oven to 325°.

Baker’s Note: Placing a piece of parchment paper on the bottom only of your pan makes for easy bar removal and pan clean-up.

If you are not using the parchment to line the pan, spray a coat of non stick cooking spray in bottom of 8” pan; then pour melted butter in bottom of pan and swirl to cover bottom completely. Set aside.

In medium size bowl, combine Spoonful™ and flour. Stir with spoon to mix well. Add egg white and vanilla extract. Stir with spoon until well blended. Add pecans to mixture and stir with spoon. Spoon mixture over melted butter in pie pan.
Smooth with spoon to even out.
king ranch chicken ingredients
Cooking Tip: Recipe may be “doubled” and baked in a 9” x 13” baking pan. Leftovers may be frozen. When preparing, use the complete can of drained tomatoes & green chilies and a full bag of Cornitas™.

Preheat oven to 325°. Makes a 9” or 10” baking pan or pie pan size (5) servings. Coat the pan with non-stick cooking spray.
cherry cheesecake pie ingredients
Place cereal in plastic bag and pound with rolling pin to crush up pieces, or place in food processor. Toss with melted butter to coat well and press a thin layer in bottom and sides of 9” pie pan. Set in fridge to chill.

Preheat oven to 350°.

In a saucepan, bring the complete can of cherries (do NOT drain) to a boil on medium-high heat. Stir in 2/3 cup of the Spoonful™ sweetener. Sprinkle the Thick-It-Up™ over the fruit and whisk lightly to blend in well. Fruit will begin to thicken. Remove from heat. Set in fridge to chill.

Baker’s Tip: To speed soften cream cheese, place in microwave safe bowl and heat on high for a minute or two. For baking, turn off the “convection” feature on your oven if you have one, to prevent overbrowning.
100_4134
Preheat oven to 325°.

Carefully place the eggs 1” or more apart in a large baking pan, cookie sheet or in individual muffin tin slots (mini muffin tins are pictured), and bake in preheated oven for 30 minutes exactly.

Place eggs into a bowl of cold water with ice cubes added and let sit for 10 minutes.

Cook’s tip: Placing the eggs in cold water immediately stops the cooking process and makes peeling the eggs a snap.
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Cook’s Tip: Chilling onions in fridge for a couple hours or speed chilling in freezer for 30 minutes helps prevent the onion from pulling through when “biting” into the onion ring. You’ll probably only use about 2/3 of the onion. The center portion doesn’t usually lend itself to making good onion “rings”. 2 rounded tablespoons of cornbread crumbs will coat 4 large onion rings.

Preheat oven to 400°. Place oven rack in center of oven position. In cereal size type bowl, whisk egg to blend well. Put the cornbread crumbs in a plastic bag, and using a rolling pin, roll over them or pound slightly to break up any larger pieces, if needed. A nice meal-like consistency coats better for this recipe.
Homemade Crunchy Fried Onion Rings with Ketchup
*Cook’s Tip: Commercial ketchups are very sweet and have 160 grams of sodium, weighing in at 5 carbohydrates per tablespoon. This low carb ketchup may be personally sweetened to “taste” preference by adding more natural sweetener and salt to taste.

Hunts plain tomato paste is recommended, as it is velvety smooth, with no lumps and a uniform flavor consistency, which is important when making ketchup.

Place all ingredients in cereal size bowl and whisk to blend well. Store in sealed container in fridge for one month or freeze in freezer bag for up to 6 months. Recipe may be doubled or tripled. Will thicken in fridge. Add water to thin, if desired. Makes 2¼ cups of ketchup, just ½ net carb per tablespoon.
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Baker’s Tip: This recipe makes 4 big traditional style oatmeal cookies. Try the wheat-free chewy oats variation below for a more chewy, granola type cookie, if desired.
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Place Skinni™ Spaghetti in a zip lock bag. Press or randomly break the noodles into short (approximately ½”to 1” ) pieces. Bring at least 4 cups of water to boil and stir in the noodles. Immediately remove from heat. Cover and let stand for 5-7 minutes (until noodles are just al dente).

Cook’s Tip: Be sure there’s enough boiling water to cover the noodles as they soak.
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Preheat oven to 350°. Coat a 9”x9” baking pan or pie pan with non stick cooking spray.

Lightly beat eggs in medium size mixing bowl. Add all remaining ingredients and mix well. Pour into prepared baking pan and bake for 25-30 minutes, until quiche is lightly browned on top. Allow quiche to cool for 5 or 10 minutes before slicing. Freeze, tightly wrapped, for up to 3 months.

Makes 6 breakfast servings, at just 2-1/2 net carbs and 231 calories. Recipe may be doubled and baked in a 9 x 13” baking pan.
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Cook’s Tip: If using the optional glaze, please prepare the glaze recipe first before preparing the pancakes.

Place the cinnamon filling ingredients in a cup and stir to blend well. Set aside.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
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Cook’s Tip: This recipe calls for adding “just the water” from the tart cherries. The water the cherries are packed in has very little carbs, compared to using the whole cherries. Drain the can, press the cherries to get most of the water out and save the cherries for another purpose, as you wish.

Drain and press the cherries to remove all the water from them into a saucepan. Add ½ cup plus 2 tablespoons water. Turn heat to medium/high, add the Spoonful™ and vinegar and heat just until it starts to boil (about a minute or two). Turn heat to low, whisk in the Thick–it-up™. Whisk for a minute to blend in smoothly. Remove from heat.

Note: sauce will thicken as it cools; for an extra, extra thick sauce, reheat and whisk in ¼ teaspoon additional Thick-it–up™ or add 1 teaspoon total when originally making. If you find the sauce is too thick, stir in a bit more water, a tablespoon at a time. If a more tart flavor is desired, add a teaspoon more vinegar. If a sweeter sauce is wanted, add in another tablespoon of Spoonful™.

Keeps in fridge for 3 weeks, or freeze in zip lock bag for up to 3 months.
Makes 1 1/4 cups sauce, (20 Tablespoons) at 1/2 net carb per 2 tablespoons.
100_4366Preheat oven to 350°. Toss pie crust mix with melted butter to coat well and press a thin layer in bottom of 8” or 9” baking pan. Set in fridge to chill.


Baker’s Tip: To speed soften cream cheese, place in microwave safe bowl and heat on high for a minute or two. For baking, turn off the “convection” feature on your oven if you have one, to prevent overbrowning of cheesecake.


To prepare filling, using electric mixer, in medium size bowl, and beat softened cream cheese on low (about a minute) until smooth. Beat in egg. Remove 2 tablespoons of the Spoonful and set aside in small bowl for frosting. Add remaining Spoonful™ to the filling (about 1/3 cup), ½ teaspoon vanilla and lemon juice. Beat filling for a minute more, until well blended.
Preheat oven to 325°. Combine mix of bag #1 with butter, sour cream and water in medium sized bowl. Stir to mix well. Drop by rounded teaspoonful or small cookie dropper in 36 individual dough balls onto cookie sheet at least 1” apart. Roll dough with hands to create rounded “balls”. Bake for just 7-10 minutes.
DO NOT OVERBAKE. Donut holes will firm up as they cool. Cool baked donut holes.
Note: donut holes may be cooled for 10 minutes and placed in freezer for 30 minutes to speed chill.

Baker’s Tip: Donut holes may be baked, frosted, cooled and frozen ahead of time; to assemble “flag” cake on party day. Just remember to keep individual ball colors together, separated from the other colors, by placing a piece of plastic wrap; layering them in the container.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Prepare crust according to package label directions, and press into the 9” pie plate. Chill.
Place strawberries and Sugar Not™ Spoonful in small
skillet or sauce pan and cook over medium heat for 7-10
minutes, stirring occasionally until strawberries give up their water and what remains is basically a thick and chunky “preserve” type jam texture (not a water syrupy texture). Remove and place in fridge in thin layer on a plate to cool. Meanwhile make the vanilla base:
Preheat oven to 325°.

Baker’s Tip: Bag #2, which is the topping mix, may be added directly into the dough when making. Reserve a teaspoonful of topping to color the stem with, if you want to. For a “frost is on the pumpkin” cake, or for basic sweet coated pumpkin balls, just add the topping after donut holes are cooled per Donut Holes Mix label directions.

In medium size bowl place pumpkin, sour cream and melted butter. Stir to blend and add Donut Holes Mix, cinnamon (if using) and water. Add in topping ( bag #2) if desired. Stir to mix well. Using a rounded teaspoon or small size cookie dropper, drop 38 balls onto cookie sheet, 1”or 2” apart.
Preheat oven to 350°
Combine the strawberries with a tablespoon of warm water, stir and set aside .

*Cook’s Tip: Carton-type egg whites don’t bake well at all, which is why raw egg whites are recommended for the puffs. The carton-type egg whites are suggested here for the whipped filling due to recommended safety/ health guidelines, as they are pasteurized and therefore safe to be eaten without cooking.
Preheat Oven to 350°.

In a medium size mixing bowl add all dry ingredients and whisk until well blended. Add egg, vanilla and butter and stir. Stir in chocolate chips or Chunkies™, shredded coconut flakes and pecans.
Preheat oven to 325°.

Baker’s Tips: This recipe makes a thin, very crunchy bar…also see variation for a thicker, less crunchy version, if desired. Lining the pan bottom with parchment paper makes bar removal a snap. If you’d like a “very sweet” bar, add a couple extra tablespoons of Spoonful™.
Preheat oven to 375°.

Cook’s Notes: This recipe makes 6 muffin cup size Sloppy Joes. Line muffin cups with paper or foil “cupcake” liners for easy serving and clean up. Recipe may be doubled or tripled. If using paper cup liners, the Sloppy Joe cups may be frozen and microwaved.

In small bowl, place Sloppy Joe Mix and ½ cup very hot or boiling water. Stir to mix well and let sit.
Preheat oven to 350°. Move rack to center oven position.

Mix butter in with flour until blended. Stir in cheese, red pepper & salt (if using) and then stir in cereal. With small cookie dough scoop or a rounded teaspoon full, , shape into 24, “small” 1 inch balls, (add up to a tablespoon of water, if needed to easily form balls) and place them at least 1 inch apart on an ungreased baking sheet.
Preheat Oven to 375°

For Filling:

In a medium size bowl, whisk together the Whip it Up™ and water until mostly smooth. Add the pumpkin, eggs, spoonful and spice and whisk until smooth and
Creamy. Pour into the unbaked pie crust. Place in oven and bake for 45-50 minutes (until top is risen and knife comes out clean.
Preheat oven to 350°. Have ready an 8” x 8” baking pan or 9” x 5” standard loaf pan.

Prepare the inner pack of Classic Flavor Carb Counters° Mashers according to package directions and set aside.
Preheat oven to 350°. Lightly coat an 8” x 4” loaf pan with non-stick cooking spray.

Baker’s Tip: If your oven tends to overbrown, move the rack to the one right below the center. Tops won’t brown as much. Also, room temperature, softened cream cheese is much easier to beat and mix in smoothly with other ingredients.
Prepare pie crust according to label directions. Place in freezer while preparing the filling.


Cook’s Tip: A cold bowl makes for quick, easy mousse mixture whipping.
Preheat oven to 375°.

For filling, melt chocolate chunks in microwave or on stove. Whisk together Whip It Up™ with water until blended and whisk into melted chocolate until smooth and well blended. Stir in Spoonful™ and spoon into prepared pie crust. Place filled pie in oven, while oven is preheating and you are whipping the meringue topping.
Preheat oven to 350°. Coat a 9 inch pie pan or 9 “ layer cake pan with non stick cooking spray (or grease it).
Preheat oven to 275°.

Baker’s Tip: If you have a convection feature in your oven and wish to have the “brown tipped” toasted marshmallows, leave it turned on and bake at 275°. Ovens may vary so the first time you make the marshmallows, just check midway through to be sure the marshmallows are not browning too much and lower the temps 25° if necessary. Or raise the temperature 25° if additional browning is wanted.

Layer a cookie sheet with parchment for easy clean up.

Combine mousse mix, 1 large egg white and 3 tablespoons water in medium size mixing bowl.
Preheat oven to 325°.

In medium size bowl, place 2 egg whites and whip on high for a couple minutes until soft shiny peaks form. Sprinkle 1 tablespoon Mousse Mix over top of
egg whites and blend in on low speed for a few seconds, just until mixed.
Cook’s Tip: Caramel sauce will boil up and foam quickly. Remove pan immediately and for easy clean up, pour sauce into jar or storage container right away and wash pan with hot water as caramel sauce becomes sticky as it cools.
Preheat oven to 375°.

Prepare the pie crust according to label directions, using 2 tablespoons melted butter.
Fluff with fork to mix. Remove 1/3 cup of prepared mix and set aside. Spoon remainder of pie crust mix into 8” or 9” baking pan and using a piece of plastic wrap, press firmly into the pan bottom, to form a crust.
Preheat oven to 325°.

Place a piece of parchment paper in the bottom of the pan (line the bottom) or coat the pan with non stick cooking spray.

Mix peanut butter, flour, Spoonful™ and egg whites together until smooth. Stir in peanuts.
Place rack in center position of oven. Preheat oven to 350°.
Place 2 ounces (half) of the cream cheese, the butter and 4 Tablespoons of the Spoonful™ sweetener in a small bowl and mix well with spoon until creamy. Add 1/3 cup biscuit mix, ½ teaspoon lemon juice and 1 Tablespoon egg white. Stir to blend well.
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Blend Egg (Not!)™ and water in bowl, and stir with a fork for a minute until thickened. Place ground corn chips and seasoning, in separate bowl.
TO MAKE 10 FORMED BISCUITS: Reduce water by 1 Tablespoon. Hand roll 2” round balls of dough. Place on cookie sheet and press down slightly, flattening to 3” rounds.
Roll or press dough into desired shapes. For pizza crust, roll or press dough into pan using plastic wrap. If making Danish or fruit tarts, form 1-1/2" balls, press down to 3" wide, with spoon make indentation in center and fill with 2 teaspoons low carb jam. Bake at 350° for 15 minutes for bread sticks and tarts. For pizza, top with desired toppings and bake a standard 12"size pizza at 350° for 18-20 minutes.
Combine all ingredients with 1/2 cup water or slightly more - enough water to mix in well and make a soft and pliable dough ball.Place dough ball in center of pan and using plastic wrap, sprayed on one side, with sprayed side down, press out dough to evenly coat the bottom of the pan. Smooth outside edges.
Bake in oven for 7 minutes, remove and top with your favorite low carb sauce, pepperoni and/or veggies and cheese. Place back in oven and bake for 10- 12 more minutes or until pizza is bubbly and brown. Ovens may vary. Cool for 5 minutes, slice and use spatula to remove pieces. Makes 8 servings, just 2 -1/2 carbs each.
TO MAKE 10 FORMED BISCUITS: Reduce water by 1 Tablespoon. Hand roll 2" round balls of dough. Place on cookie sheet and press down slightly, flattening to 3" rounds.

Combine all four ingredients in a mixing bowl and stir until well blended. Form into 6 rounded Tablespoon size balls and place 4" apart on cookie sheet. Using a piece of plastic wrap, press balls down to 4" wide rounds. Bake for 12-15 minutes until light golden brown. Cool on rack. Makes 6 flat bun size rounds, 1 net carb each, 49 calories and just 3 grams of fat.

Coat a non stick 8"x 4" loaf size pan with non-stick cooking spray.
Spray an 8"x 8" square baking pan with non-stick cooking spray.

Variations: Add 1/2 cup crumbled bacon, sausage, hot or sweet peppers and/or onion.

Makes 2 servings (1 1/2 slices of bread each with 1/4 cup berries) approx. 6 net carbs per serving.
NOTE: For variety, you can substitute one of Dixie's Bistro Breads.
Serve with No Carb Maple Syrup and enjoy!

In medium size bowl, combine yeast, flour and salt. Stir to blend well. Add water and oil. Mix well.

*sweetener replacement level equal to 2 tablespoons regular sugar.

Pour into 8" x 4" loaf pan and bake for 35-40 minutes until toothpick or knife comes out clean. Makes 16 servings - just 3-1/2 carbs each. Only 50 calories per slice.

Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will feel soft and not quite firm when lightly pressed in center. Refrigerated leftovers. Muffins may be frozen for up to 2 months. 5 net carbs per muffin. Makes 6 big bakery style streusel-topped muffins.

Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will still feel soft in the middle when lightly pressed. Do not overbake. Keep in fridge after one day. Muffins may be frozen for up to 2 months. 3 net carbs per muffin. Makes 6 bakery style muffins. Enjoy!

In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add all other ingredients except blueberries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended. With spoon, carefully fold blueberries into bowl mixture and spoon into muffin tins. Muffin tins will be full.
Spray one side of 2 pieces of plastic wrap (approx. 12" x 14" length).
In medium size bowl place flour and oil or butter. Using a whisk or pastry blender, cut in oil or butter until mixture resembles coarse crumbs (1-2 minutes). Sprinkle the water over the mixture. Using a fork, lightly mix the water into the crumbs. Form a dough ball and knead a couple of times until smooth.
In medium sized bowl, combine all dry ingredients, (cereal, muffin mix, almonds and sugar substitute). Stir to mix well. Drizzle the oil and water over the mix stir with fork quickly to dampen the mixture clumps/ pieces.
In a medium size saucepan, melt the butter and whisk in the water. Heat just until bubbles appear around the edges. DO NOT BOIL. Or, heat butter and water in microwave for 30 seconds or so (microwaves vary) just do not boil. Immediately whisk in the flour. Whisk vigorously for a minute to blend well. Remove from heat and let set for a minute to cool slightly. Add eggs and whisk vigorously again for just a minute until dough is smooth, creamy, and most of the little lumps have disappeared.

In medium sized bowl, mix Bakesquick™and Sugar Not Spoonful™. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble and set aside. Add all ingredients except raspberries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Spoon raspberries lightly into mixture and spoon into baking cups or tins. Muffin cups/ tins will be full.

*sweetener replacement level equal to 2 tablespoons regular sugar.

For Flatbread: Spread dough to 15"- bake for 12 minutes and top with parmesan cheese and/or salsa or chunky spaghetti sauce, etc.
Combine all ingredients and stir well to blend. Note: if mixture seems too thick, add up to 1/4 cup more water. Spoon into 10 muffin pan and bake for 15-18 minutes unitl light golden brown. Cool and serve. Leftovers freeze well for up to 2 months.
* 1/2 cup sugar or 1/2 cup Dixie Fructose may be substituted.
In medium sized microwave safe bowl. Melt butter and chocolates on high for 1 minute (just until mostly melted - do not burn chocolate). Add all other ingredients to melted chocolate and butter and stir well blended - about 1 minute. Spread evenly into pan and bake for 15-18 minute. Do not overbake. Brownies will be soft. Cool for 30 minutes.
Top with glaze: Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and 1-1/2 teaspoon your choice of flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Makes 12 servings, 2 net carbs per serving.


For Two Crust Oven Baked Pie:
Prepare pie crust shell and prepare the second (top) crust...using 2 pieces of plastic wrap, place dough on top of one. Use the second piece to press or roll out dough for top crust. Remove top plastic and invert crust over top of pie. Prick several holes into top crust using a fork or knife. Bake as usual.

Optional Sprinkles:


* most oils may be substituted except olive oil
Versions: * 8 egg whites may be substituted for whole eggs
For Two Crust Oven Baked Pie:
Prepare pie crust shell and prepare the second (top) crust...using 2 pieces of plastic wrap, place dough on top of one. Use the second piece to press or roll out dough for top crust. Remove top plastic and invert crust over top of pie. Prick several holes into top crust using a fork or knife. Bake as usual.

Peanut Butter Version:
Use 2 eggs
Use only one stick of softened butter (1/2 cup)
add 3/4 cup of natural peanut butter (like Laura Scudder's)
use only 1 tablespoon water
In a medium size bowl, stir softened butter and vanilla until smooth and creamy. Add egg and stir again. Add remaining dry ingredients and stir until well blended in. Note: if dough is a little too loose, add just a little more Bakesquick to get to desired cookie dough consistency. Drop by rounded teaspoonfuls 2" apart on cookie sheet. Roll each one into a ball and press down to about 2" wide. Bake on center oven rack for 10-12 minutes. Cookies will still be very light in color. Makes 24 medium size (3" wide) cookies. Less than 1 net carb per cookie.
Top with whipped cream if desired. For extra-rich flavor, use 1- 3/4 cup water and 1/4 cup cream.
Makes 3/4 lb. (12 servings) of "Fridge Fudge". Less than 1 carb per serving.
Prepare pie crust according to package directions using 2 egg whites in place of the whole egg that is called for. Bake for 10 minutes. Set Aside.

Prepare but do not bake the Pie Crusts according to package direction. Note: Recipe may be made using one single crust and topping with whipped cream in place of the top crust if desired.
Place egg yolks in medium size bowl and stir with fork. Set aside. Place egg whites in medium-large bowl. Set aside.

Combine all ingredients in a lg mixing bowl. Whisk or blend with electric mixer on medium speed for one minute until thoroughly mixed. Spoon into muffin cups. Bake for 15-20 minutes until light golden brown. Cool for 5 minutes. Enjoy. Leftovers freeze well for up to 2 months. 4 net carbs per muffin.
* any flavor extract may be used, if desired or use a couple tablespoons of sugar-free flavored syrup.
In medium-sized bowl, place all 3 ingredients and stir with spoon until crumbly. Using your hands, form into crescent-shaped 2" long cookies, or roll into balls and press into round cookie shapes 2" apart on un-greased cookie sheet. Bake for 15-20 minutes, until tops are lightly browned. Makes 16 sand tart cookies. Less than 1 net carb each. Cool and store in covered container to keep crisp.

In medium sized saucepan, place salt, Thick It Up™ and 1/2 cup Spoonful™ Sugar Replacement. Whisk to blend well.

2. In medium sized bowl, combine softened cream cheese with 1/2 cup plus 2 Tablespoons of the Spoonful™, 1 cup sour cream, 2 eggs, salt and vanilla. Using whip or spoon, stir until well blended. Spoon into the unbaked pie crust shell.
*butter may be omitted and bread crumbed topped fruit may be coated with non stick cooking spray just before baking. Additional 1/4 tsp Sugar Not™ or Splenda® may be added if a sweet bread crumb topping is desired.
In a medium sized bowl, place the Whip It Up™ and add 1-3/4 cups HOT water. Whisk to mix well. Add the eggs and continue to whisk until smooth and creamy - about one minute more. Pour the mixture into the 4 cups in the baking pan and carefully place the pan onto the center oven rack. Bake for 35-45 minutes (until knife inserted in the middle of the custards comes out clean.) Remove the custard cups from the baking pan and cool. Chill and serve. Custards will keep in the fridge for a week. Less than one net carb per serving.
In medium sized bowl, mix Bakesquick, Sugar Not Spoonful, and cocoa. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add egg, sour cream and remaining butter to dry mix in bowl. Add 1/2 cup plus 1 Tablespoon water and stir with spoon until well blended. Stir in chocolate pieces. Spoon into muffin tins. Muffin tins will be full.

Combine cream cheese and eggs together in medium-sized mixing bowl. Stir to blend well. Add Whip it Up, Spoonful™ and 1/2 cup water. Stir to mix well and spoon into 8" pie pan or 7" cheesecake pan.

In medium size mixing bowl, prepare cake mix batter according to label directions and pour into baking pan instead of the cupcake tins. Smooth out evenly. Bake for 12-15 minutes or just until toothpick inserted in center comes out clean. Do not over bake. Cool for 15 minutes.

*For Chocolate Mousse use the chocolate flavor mousse mix and the chocolate flavor frosting mix
Click here for the Bakesquick™streusel pie crust recipe.
In medium size bowl, combine butter, eggs and sour cream. Stir with spoon and add in dry mix and water. Stir until well-blended again - 1 to 3 minutes.
Peanut Butter Chocolate Version:
Stir in 2 Tablespoons natural peanut butter to prepared sauce. May also be made with Carb Counter's™ Beanit Butter™

In medium size bowl, combine butter, eggs and sour cream. Stir with spoon and add in dry mix and water. Stir until well-blended again - 1 to 3 minutes.
Spoon into pan and spread out evenly. Bake for only 10-12 minutes or until cake is just firm to the touch. Do not over bake.

In medium size mixing bowl, prepare cake mix batter according to label directions, add the coconut flavoring or ground coconut and pour into baking pan instead of the cupcake tins and smooth out evenly. Bake for 15-17 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes and chill in fridge for at least 30 minutes.

In medium size mixing bowl, prepare cake mix batter according to label directions using just 3 eggs, 1/3 cup oil and 1 cup water. Add pumpkin. Mix until smooth and creamy - about a minute. Spoon batter into pan and spread out evenly. Bake for 18- 20 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes and chill in fridge for at least 30 minutes.

Variations:
Add 1/4 cup chopped peanuts to dough.

Coat an 8" or 9" square baking pan with non stick cooking spray.

In medium sized bowl, place cream cheese, Chocolate Frosting Mix and 1/3 cup water. Stir with spoon until well mixed. Spread evenly over chilled pie crust and chill for 30 minutes to an hour. Serve with raspberries. Makes 8 servings 4 net carbs per serving.
Reduced fat and fat free options:
* 1/3 less fat or fat free cream cheese may be used. If using fat-free, reduce added water to 1/4 cup.

In one small bowl, place the food coloring and 1/4 cup of Spoonful™. Stir with spoon to evenly blend in the color. Place 3/4 cup Spoonful™ in a medium size bowl. If preparing to use later, or to take to a get together, have a larger storage container with lid handy. Holding a berry by the top, with spoon coat the berry up to 3/4 of the top with the spoonful, twisting to coat all sides. Dip the berry tip into the blue colored Spoonful™to coat as pictured and carefully set onto a plate or the storage container. Repeat with each berry and chill until ready to serve. Enjoy!
In medium size bowl place flour and butter or shortening. Using a whisk or pastry blender, cut in butter or shortening till mixture resembles coarse crumbs (1-2 minutes.) Sprinkle the water over the mixture.

Note: If desired use a couple tablespoons of sugar-free flavored syrup in place of vanilla.

Prepare pie crust mix according to package directions (do not bake) and place into 9" or 10" pie shell (note: placing thin strips of foil over edges of pie crust prevents over browning).
Per piece: 80 calories, 4g fat, 34mg sodium, 10g carbohydrates, 2g soy protein, 11mg isoflavones, 72mg. Potassium.
Serves 4: 227 calories, 3g fat, 260mg sodium, 28g carbohydrates, 11g fiber, 27g protein, 89mg isoflavones
Makes 18 mocha brownies. Per brownie: 112 calories, 2.8 g fat, 4.6 g soy protein, 80 mg sodium, 24 g carbohydrates, 2 g fiber, 9 mg isoflavones.
Directions Combine all ingredients in medium-sized serving bowl. For hot dip heat in microwave or on stovetop. For cold dip refrigerate. Serve with chips.
*some smoked salmon is very salty - combine ingredients except for celery salt and taste before adding, if desired.
Variations: Add defrosted and drained cocktail shrimp
Add 2 Tlb chopped, crisp bacon
Add 2 Tlb. salsa or picante
Variation:

This recipe is for fresh made fruit spreads. if a deeper aged jam flavor is desired, add 1/4 cup additional water; after boiling, turn down heat, cover and slow simmer the fruit for 15 additional minutes, stirring occasionally, before adding the Thick-it-up™ to complete the process. Add more Spoonful™ sweetener if desired.

Variations:

  • Stir in 1 Tablespoon butter for added richness (will lighten syrup color)
  • Add slightly more Thick It Up and/or Spoonful as desired for ice cream, yogurt or cake toppings.
  • Add 1/4 cup finely-chopped walnuts for maple-walnut syrup or sauce topping.
  • Add 1/4 cup chopped pecans for maple-pecan syrup or sauce topping.
Variation: Brush on DDC Sweet'n Sour Sauce (3 tablespoons sauce to 1/2 cup boiling water) or Liquid Smoke® instead of BBQ sauce. Shake cabernet wine seasoning over veggies in place of ranch dressing.

Makes 6 dinner servings: 303 calories, 7g fat, 496mg sodium, 25g carbohydrates, 11g fiber, 33g protein, 122mg isoflavones

Makes 4 burgers: 191 calories, 3.3g fat, 92mg sodium, 23g carbohydrates,12g fiber, 21.5 soy protein, 101.5mg isoflavones
Place the pizza on a cookie sheet. Slice the Bistro Bread through into 3 approx 1" horizontal (round) slices. Turn the top and bottom slices with the crust over. The third piece will make its own crust during baking. With a knife, cut an even 1/4" around the inside of the bread slices (to make a rimmed crust) and spoon out bread crumbs to just a 1/4" depth. Save the crumbs!*
Reheat in 400 degree oven for 15 minutes or until hot and bubbly. Enjoy!
Pour 1/4 cup butter into each of two 13" x 9" baking pans. Place 2/3 cup buttermilk in small saucepan-set aside. Pour 2 cups buttermilk into a shallow bowl. In another shallow bowl, combine the bread crumb mix and garlic salt (if using). Lightly salt and pepper each chicken piece (if desired). Dip chicken into buttermilk, then coat with dry mixture. Discard remaining buttermilk in bowl. Place bone side up in prepared pans. Bake, uncovered, for 25 minutes. Turn and bake 10 minutes longer or until chicken juices run clear.
For stovetop prep, add all ingredients, bring to boil, cover and simmer for 12-15 minutes, or until peppers and Chicken Not are tender. Serves 4.
Great to make ahead and crumble to add to your favorite stew or soup recipe. Tip: You can roll up in waxed paper, chill & slice!
Per Serving: 232 calories, 7g fat, 496mg sodium, 43g carbohydrates, 21g soy protein, 415mg potassium, 10g fiber, 34mg isoflavones
* can use chives , if desired, or a mixture of parsley, dill and chives. If using fresh herbs, increase to 1-1/2 Tablespoon.
Per serving: 244 calories, 3.4 g fat, 767 mg sodium, 43 g carbohydrates, 12 g fiber, 10 g soy protein, 77 mg isoflavones
Prepare the dried Crumblers, according to directions, (use 1 cup water to rehydrate). In medium-sized saucepan (on medium high heat) combine Egg (Not!) mixture, and garlic. Stir until lightly browned (about 2-3 minutes). Add all other ingredients, and 1/2 of the prepared Soysage Crumblers. Heat to boiling, cover and simmer until veggies are tender (approximately 20 minutes). Add remaining Soysage Crumblers and rice just before serving.
*To easily bake squash, remove seeds, and bake sitting up on cookie sheet or bottom of broiler pan for 30-45 min. at 375°.
Serves 4: 251 calories, 3g fat, 270mg sodium, 49g carbohydrates, 8.3g fiber, 12.5g soy protein, 61mg isoflavones
Per Serving: 184 calories, 4g fat, 379mg sodium, 398g potassium, 20g carbohydrates, 4g fiber, 14g soy protein.
In small bowl, combine all other ingredients and whisk until blended.
Pour over sauce and cheese in pie plate.
Bake 25-30 minutes or until knife comes out clean when inserted into center.
Makes 5 servings - 4 net carbs each
Serves 6: 187 calories, 2.5g fat, 488mg sodium, 12g protein (7g soy), 32g carbohydrates, 4.5g fiber, 35mg isoflavones
Serves 4: 514 calories, 4.6g fat, 35.5g protein (20g soy), 64g carbohydrates, 10.7g fiber
*You can use another type of sweet & tangy pickle.
*add a little Splenda or Sugar Not if you want it a bit sweeter
Makes 5 servings at 4 net carbs per serving.
Add the chicken broth and black pepper. Stir and bring to a boil. Reduce heat and whisk in the Mashers™. For thicker soup, whisk in the Thick It Up thickener. Simmer for 5 minutes, whisk in the cream and serve.

Variations:
Add fresh chopped veggies like okra, leeks, zucchini, yellow squash, corn for more variety.
Add one pound of your favorite meat or sausage for a heartier soup.
Variations:
Add fresh chopped veggies like okra, leeks, zucchini, yellow squash, corn for more variety.
Add one pound of your favorite meat or sausage for a heartier soup.
Drop by spoonfuls on greased cookie sheet to form patties approximately 1/2 inch apart. Bake at 350 degrees for around 30 minutes until golden brown around the edges and firm to the touch. The length of time will depend on the size of the patties: Small spoonfuls may need only 10 minutes - large burger-sized patties will take closer to 40 minutes.
Prepare pizza according to label recipe using only 1-1/2 cups mix, 1 packet of yeast, 3 teaspoons oil, and 1/3 cup warm water.
Turn mixer speed down to low and sprinkle in the mousse mix. Beat for 30 seconds more or until well blended.

Frosting
Prepare frosting according to directions on package for butter cream frosting.

Bake for 12-14 minutes. Let cool and slice in half. Top with all your Mexican favorites, like guacamole, melted cheese, hot taco spiced meat, salsa, and lettuce.
Low Carb Corn flatbread


Filling:

In medium size bowl, combine remaining 3/4 cups packed Whip It Up™ and water. Whisk for 30 seconds to blend well.


Cook's tip: Coat measuring cup lightly with non stick vegetable spray to prevent peanut butter from sticking.


Add peanut butter and whisk again until well mixed in. Remove 1/2 cup peanut butter filling to small bowl and set aside.
Spoon remaining filling mixture into pie crust and smooth out the top. Place the pie back in freezer while you make the chocolate topping.

Low Carb Chocolate Peanut Butter Pie


Making The Pudding:



In small bowl, combine all other ingredients and whisk for 30 seconds until smooth
and creamy. Pudding will thicken as it cools. Set aside.


Break up coconut flakes with your fingers or crush into smaller pieces if some flakes are too big.


Stir toasted flakes into pudding, reserving 1/2 teaspoonful for sprinkling on the top if desired.


Place in ramekin or dessert bowl (optional) . Chill for one hour. Enjoy chilled.


Makes one serving, 3 net carbs.


Recipe may be doubled or tripled.
Toasted Low Carb Coconut Pudding
For Pie Filling:


In a medium size bowl, place 3/4 cup packed Whip it Up™.


Slowly whisk in 1-1/2 cups of hot water slowly to mix. Continue to whisk vigorously for a minute more until mixture is smooth and creamy.


Add Egg Beaters™ and whisk in until well blended. Place filling in bowl in freezer for 30 minutes, or just until chilled.


Cook's Tip: To keep bananas from browning... If you are not planning to eat this pie in a day or so… soak the chilled slices in 3 Tablespoons lemon juice (bottled is fine) with 1/4 cup water for 5 minutes. Drain and toss slices with low carb sweetener equal to 1 Tablespoon sugar before placing in pie.


Layer bottom of the baked pie crust with the bananas. Spoon filling over bananas and chill in fridge for 1 hour.


Top with sweetened whipped cream before serving. Store chilled.
Pie may be frozen for up to 1 month. Makes 7 servings, 6 net carbs per serving.
Luscious Low Carb "Almost No Bake" Banana Cream Pie
For Pie Filling:

In medium-size bowl, place 3/4 cups packed Whip it Up™. Whisk in water slowly to mix. Whisk vigorously for 30 seconds until smooth and creamy.

Whisk in lemon juice and spoon the filling into your pie crust.

Freeze until firm. Remove and let stand for 15 minutes before serving.

Store leftovers in freezer or fridge.

Makes 7 servings at 3 net carbs per serving.
Low Carb Lemon Icebox pie
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Variations:


To Make Party Clam Con Queso Cheese Dip, omit shrimp and replace with two, 5 ounce cans of chopped clams, drained.


To make Chili Con Queso Cheese Dip, omit sour cream; add two cups of cooked, ground beef. Sprinkle in a few drops of hot sauce , if desired.


To Make Bacon Con Queso Cheese Dip; add ¾ cup of cooked crumbled bacon pieces.

To Make South of the Border Con Queso Cheese Dip; add ½ cup chopped onion and 4 oz. can of diced green chilies. Sprinkle in a few drops of Hot Sauce, if desired.


To Make Pepperoni Pizza Con Queso Cheese Dip, add ½ cup chopped pepperoni and ½ cup pizza sauce to recipe and top with sprinkled on grated parmesan cheese.


To Make Spinach Artichoke Con Queso Cheese Dip, add 1 cup frozen, defrosted chopped spinach and 1-1/4 ounce can of artichokes, drained. Sprinkle with lemon/pepper seasoning, if desired.

Cheesy Low Carb Con Queso Dip


Whip whipping cream on high mixer speed until cream thickens and just doubles in bulk (approx. 2 minutes); not until peaks form.

Stabilized Low Carb Whipped Cream
For pie crust:

In small bowl, combine Bakesquick™, 1/4 cup packed Whip it Up™ and the melted butter. Stir with fork, spread in bottom of 9" pie pan. With a piece of plastic wrap, press to cover bottom and sides of pie pan.
Bake for 10-12 minutes until light golden brown. Cool and set in fridge to chill.
Add Sugar Not™Spoonful™Natural Sugar Replacement with Fiber and continue beating until frosting stiffens and thickens up.


Cook's Tip: A chilled bowl and beaters shorten the whipping time.

Top with the remaining half, bottom side down, and press gently to spread out filling.


Cook’s Tip: If you would like to make a chocolate filling, like for the peanut butter Cookies, add 1-1/2 teaspoons cocoa to the vanilla flavor or use the chocolate flavor Whip It Up™.


Freeze for 15 minutes or chill until filling is firm. Store covered in fridge or freezer. Makes delicious “tea” time cookies too.
low carb sandwich cookies
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Press or roll out the dough to thinly cover most of the cookie sheet. The thinner you spread the dough, the crispier the chips will be.
Low Carb Corn Chips
In medium size bowl, combine all the filling ingredients and stir with fork to mix well. Pour fruit filling into pre-baked pie shell and carefully remove the top piece of plastic wrap from the set aside top crust, inverting the top crust pastry centered over the fruit filled pie. Replace pieces of loose dough, if necessary and crimp edges with fork to seal edges. Using a knife, cut a cross into the top center of the crust and poke a few holes with a fork into it to let the steam out while baking. Place pie on cookie sheet in oven to bake.


Cook's Tip: Crimping the edges of the pie together with a fork is easier than forming a regular pie crust edging and it helps prevent the edges from getting too dark during baking.

Mix corn muffin mix, egg, oil (and salt if using) together. Add 1/4 cup water (and, if needed for pancake-like spreading consistency, add a couple tablespoons more.) Spoon a couple tablespoons full of batter in the center of the hot skillet, and with a spoon, spread the batter out to make a 6" wide tortilla.
Chocolate Filling:

In same bowl you used for the crust, place the remaining 3/4 cup Whip It Up™ Instant Dessert Maker. Slowly whisk in 1-1/2 cups VERY HOT water and then add the egg yokes. Whisk this until well blended. Spoon on top of the partially-baked pie crust you set aside in the previous step.
Slice the eggs in half and place the yolks in a medium sized bowl. Place the whites on the desired serving plate or deviled egg platter.

In small bowl, mix the Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker with the water until smooth. Add the sour cream, mustard, hot sauce, vinegar and pickle juice and/or celery seed if using. Mix well. Mash the cooked egg yolks well with fork until smooth. Add the sour cream mixture to the egg yolks and mix well. Taste and add slightly more mustard or hot sauce, and/or salt and pepper if desired for extra “attitude”.
Zero net carbs per deviled egg.
Stir in Smaps™ and other chosen “add-in” ingredients if using. Drop by teaspoonful size clusters onto aluminum foil 1” apart. Freeze for 10-15 minutes until firm.

Store clusters in closed container at room temperature or chill. Clusters keep fresh for several days at room temperature and for up to a month tightly sealed in fridge.


Cook’s Tip: Clusters will lose their shine, normally, if stored chilled. This is natural because of the intense long term temperature reduction.


low carb chocolate candy

Form 5 dough balls and place 7" apart on cookie sheet. Use plastic wrap to press each dough ball out to 6". For thinner, crispier tortillas, spread out to 6-1/2". It's ok if the edges of the tortillas touch each other.

low carb crispy tortillas
Make the Crepes:


In broiler pan or 9” (23 cm) x 13” baking pan, place a crepe and spoon filling into it. Roll up and repeat with all the crepes. In a small sauce pan, add remaining cream and Swiss cheese and heat until cheese is melted. Spoon over the crepes and top with sprinkled parmesan cheese.

Bake at 375° for 45 minutes until hot and bubbly.
Whip the 3 egg whites till soft, stiff peaks form, sprinkle in low carb sweetener equal to a Tablespoon of sugar.
Spoon meringue onto pie, with spoon seal to the edges of pie crust and bake for 14-16 minutes until peaks are golden brown.


Variation:


For gluten free version, use Carb Counters™ Graham Cracker style pie crust or other gluten free pie crust of your choice.


For Low Fat Version:


Use egg beater type egg whites in place of egg yokes and a prepared and baked Carb Counters™ Press 'n Bake pie crust in place of the Bakesquick™ one above.
low carb lemon meringue pie
Cook's Tip: Sauce it up all year if you just love cranberries…
When fresh cranberries are in season, buy several extra packages and freeze them. After a couple months in the freezer, remove and drop the bags into zip-closure freezer bags and replace them in the freezer- they'll keep fresh frozen for 9 months "double bagged."




They're perfect to pop some into your fav low carb baked stuff like Carb Counters™ Cranberry Orange Muffin Mix.



Each 1/2 cup of cranberries has only 4 net carbs.


Add 1 package Carb Counters™ Skinni Spaghetti, broken up randomly, to the pot. Cover and let stand for 10 minutes. Serve with a sprinkling of parmesan cheese, if desired and Bistro Bread™. Makes approximately 16 cups.
Just 4 net carbs per large 2 cup (16 oz) main entree bowl.



Cook's Tip: Right after eating, check the amount of leftover soup. Now is the time to cool and freeze it carefully in freezer style zip lock bags or containers. Be sure to mark on each what the contents are so you can be surprised by defrosting an "instant homemade soup" when time is at a premium. Or, if preferred, divide it out and place in fridge for another meal - try a few of the following variations and freeze to make a whole new version of the richly flavored soup.



Making leftover turkey soup
For giblet gravy:


Bring to boil turkey giblets, (minus the liver*) in 1-10.5 oz. chicken broth with 1/2 cup water, 1 stalk celery , 1-1/2 teaspoon dried onion and 1 carrot- (you may add a bay leaf, 1/2 tsp dried thyme/dried garlic if you wish for savory herb gravy), reduce heat, cover and simmer for 30-45 minutes, until giblets are tender.

Discard celery, carrot and bay leaf -if used. Remove giblets and chop. Add giblet broth to above "finished" recipe or serve separately and whisk in 1 additional teaspoon of the Thick-it-Up™ to Gravy; it will thicken as it cools. Add the chopped giblets back in to serve, if desired.



*Cook's Tip: Liver gets bitter when boiled with the broth. If you wish to use it, boil it separately in a small amount of water, chop and add it to the gravy before serving.



For thinner gravies add up to 2 Tablespoons more water. Store leftover gravy in fridge…gravy thickness may be easily adjusted by adding slightly more Thick-it-up™ or water.



Variation:



For Savory Herb Gravy add a bay leaf, 1/2 teaspoon dried garlic, 1/4 tsp dried thyme and 1/8 teaspoon dried sage (optional) to basic recipe.
making low carb turkey gravy
Bake for 14-16 minutes. Cookie edges will just be golden brown. Cool completely and frost, if desired, with additional 1/4 cup Whip It Up™ mixed with 1 Tablespoon water to make a frosting. Brush frosting on cookies thinly and let dry for an hour or... To fast dry the frosting, place a fan on them for 15 -20 minutes.
For naturally colored frostings, replace the water as follows: Use strawberry or beet juice in place of water (for pink or red) and spinach or other green veggie juice in place of water (for green) or blueberry juice in place of water (for blue).

Store cookies at room temperature for a day, then keep them chilled. For maximum freshness freeze cookies, tightly sealed for up to 2 months. They defrost quickly and taste just like fresh made. Enjoy!


low carb shortbread cookie
Turn oven off. Place prepared and topped pizza in oven to rise for 15 minutes. Turn oven to 400° and bake for 10-12 minutes until crust is browned and cheese is melted. Slice into 8 pieces.



Cooks Tip: It's best not to over bake the pizza unless you really like a chewy crust.

You can also get a chewy crust by kneading the dough for 4 or 5 minutes. If you like a wheat crust, add 1/3 cup wheat bran. It will add ½ carb per serving.


Note: if a very thick “paste” type sauce is wanted, whisk in 1/2 teaspoon Thick It Up™ Low Carb Thickener after bringing to a boil.



Cook's Note: Divide leftover sauce into portions (approx. 3/4 cup each) and freeze in labeled freezer bags. Keeps well frozen for 6 months.
low carb pizza sauce sauce
For Formed Biscuits:



Reduce water by 1 Tablespoon.
Form dough balls by hand and place 2” apart on ungreased cookie sheet.
Using a piece of plastic wrap sprayed with non stick cooking spray, press biscuits down to approximately 1/2 “ high.
Bake for 12-14 minutes until lightly golden on tops.



For Reduced Fat Version:



Substitute light or fat free sour cream and reduced fat cheddar
cheese. Turkey bacon may be used in place of regular bacon.

low carb bacon cheddar biscuit recipe
Gravy may be thickened or thinned as desired by stirring in slightly more Thick-it-Up™ or water. Store in fridge for up to 4 days. May be frozen for up to a month.



Variations:



Use Vegetarian breakfast sausage like Morningstar Farms® Patties, Links or Crumbles in place of regular breakfast versions.



low carb gravy recipe
If preparing sauce for pasta, after blending, pop in microwave for a half minute, stir and heat for another minute, to almost boiling. or place on stove and heat, stirring, just until very hot. Remove from heat and remember to store in fridge if not using right away.


Cook’s Tip: As said, recipe may be doubled or tripled if desired. Just heat to complete the sauce as noted before chilling or freezing for future use.


Looking for a delicious red pizza/pasta sauce? We've got you covered.
low carb white sauce
With large kitchen knife, cut dough straight across the middle and then vertically, dividing the dough into quarters.

Then cut each quarter section into 3 pieces making a total of 12 triangle pieces.

With knife, gently lift a piece out.

If you're using cheese, cut the cheese slices into 4 quartered pieces.

cutting the dough
In a medium-sized bowl, combine Bakesquick™ and 1/3 cup of the Sugar Not™ and whisk until well blended. Add the eggs, sour cream, butter and water.

Using a spoon, combine ingredients just until well mixed.

Spoon into bake pan and smooth top evenly.
Low carb pineapple cake
It's easy to keep the pancakes hot while you prepare the remainder. Just
place cooked pancakes on a piece of foil and cover them with foil as you prepare the rest of the pancakes.


Cook’s Tip: Wish to make less than the full amount? Simply use 1/3 cup of dry cupcake mix and 1 large or extra large egg white for each 4 pancakes. Use 3 Tablespoons water and 1 Tablespoon cream or sour cream. Add slightly more water if needed to get to easy spreading.


low carb red velvet pancake stack
Gently “fold” the Carb Counters™ pancake/egg yolk mixture into the whipped egg white. A wooden spoon works well for this.
Simply roll the spoon over the pancake mixture and bring it slowly around down deep into the bowl in a circular motion and back up again.


Repeat the folding in lightly, rotating the bowl with each folding a few times to blend the heavier mixture gently into the light egg whites, but stop when mixture is just blended. Don’t over do it.
folding into eggwhites
Coat a large 10" skillet with non stick cooking spray and heat skillet on medium high till sprinkled on water bounces off.

Spoon burgers into skillet in 7 mounds and press down to make patty size portions. Lightly spray the tops of the burgers with non-stick cooking spray.
In a dipping or small serving bowl, mix all ingredients together including the olive oil.
Serve with the Carb Counters’ Bagel Chips or sliced Bistro Bread™. Store dip in fridge and serve chilled or at room temperature, as preferred. Add grated cheese if desired.


Makes 12 to 14 - 1 Tablespoon servings at less than 1 net carb per serving.
Bake at 350° for 40 to 45 minutes or until bubbly. Prepare the Mashers™ , if using, set aside and cover. Remove baked chicken from oven and let stand10 minutes. Sprinkle with almonds and chopped parsley if using.

Serving suggestion: Serve with a serving spoonful of Carb Counter’s Mashers™ and with a green vegetable like green beans or broccoli.

Makes 6 servings, 5 net carbs per serving. Freeze leftovers in freezer bag (s) or container for up to 3 months.
In a medium size bowl, combine the cream cheese, celery, sour cream and Ranch
dressing. Mix well and lightly stir in the hot sauce chicken mixture. Top with cheese and sprinkle the parsley over if using. Makes over 4 cups, just 2 net carbs per ¼ cup serving. Dip may be kept in the fridge for up to 5 days.



Cook’s Note: This dip is also wonderful served hot. Just heat in microwave or oven until cheese is melted and bubbly.

Low Carb Ranch Dressing Recipe

1 cup mayonnaise (we used Hellman’s)

½ cup sour cream

½ teaspoon dried parsley (or 1-1/2 teaspoons fresh)

½ teaspoon dried chives (or 1-1/2 teaspoons fresh)

½ teaspoon dried dill weed (or 1-1/2 teaspoon fresh)

½ teaspoon garlic powder (or 1 clove fresh, chopped)

¼ teaspoon onion powder

1/8 teaspoon black pepper

¼ teaspoon salt (optional)



Combine all ingredients in 2 cup bowl or large mug and stir well to blend. Cover and chill. Makes 1-1/2 cups. Less than 1 net carb per Tablespoon.
Cook's Tip: Leftover or smaller ham pieces or chopped ham may also be used in this recipe. After skillet cooking, just add chopped up ham to low carb biscuit dough, bake biscuits and serve gravy with the low carb ham biscuits.

For low carb ham and cheese biscuits simply make the Carb Counters™ Classic Biscuits and add 1/2 cup of chopped or shredded skillet cooked ham plus 1/2 cup cheddar cheese to it. Serve with the gravy on the side.


Low carb ham and red eye gravy recipe
Cook's Note: As we mentioned, this is a "Master" low carb gravy recipe and therefore is one that can be interchanged for other stock flavored gravies. Learn to make one and you can make several versions very easily. For great beef gravy, use condensed beef broth in place of chicken broth. For turkey gravy, see the link below.


Note: For usage and preferences, gravy may be thickened by whisking in 1/4 teaspoon more Thick-it-up™ or thinned by whisking in a couple tablespoons more water.

low carb chicken gravy recipe
For frosting, combine softened butter and cream cheese in a smaller bowl. Mix well and add the cupcake mix frosting mix inner bag (2). Stir to completely blend.


Add up to a tablespoon more water if frosting seems too stiff to stir well, but not much more because you want a good and sturdy frosting on these little cupcakes. Taste frosting and if extra sweet frosting is desired, stir in low carb sweetener equal to 1 tablespoon of sugar. Using pastry bag or spoon, top cupcakes with frosting and chill.
Like a little different flavor? Here are the ingredients for another version:

Add:

1 Tablespoon salt
1 Tablespoon Old Bay Seasonings™ spice blend
1 tsp lemon pepper
½ tsp garlic powder
1 tsp dried onion
Green Chile Cheese Cornbread


Follow the above directions for the jalapeño cheese cornbread, substituting a 4 oz. can of green chile peppers (mild or spicy- your choice) and add 1 Tablespoon Sugar Not™Spoonful™Natural Sugar Replacement with Fiber to the batter (or your choice of one to one sugar replacement).
low carb jalapeno cornbread
Peel the shrimp (if using shell-on shrimp) divide and place approximately 7 shrimp on top of each pasta/cheese sauce serving. Stir lightly to mix shrimp in with the sauce a bit. Makes 4 main entrée servings; 9 net carbs per dinner serving, or 6 luncheon size servings at 6 net carbs per serving.


Variations:


For spicy version, substitute chopped jalapeno’s for the green chili’s and add several shakes of hot sauce.


Use ham, bacon, chopped turkey or chicken in place of the shrimp.


In a medium/large size bowl, using a whip or an electric mixer, mix softened cream cheese until smooth. Whisk in eggs until well mixed and add water, Classic Cheesecake Mix, and lemon extract.
Beat on medium speed or whisk well until water is blended in completely and mixture is smooth (about 2 minutes). Note: batter will be thin.


Coat a 7” cheesecake pan or 9” pie pan or 8” or 9” square/round baking pan with
non stick cooking spray. Prepare crust if using and pat into bottom of pan.
Pour batter into pan. Place cheesecake directly on center oven rack and bake for 1 hour. Cool cheesecake for 15 minutes. Chill in fridge for 1-1/2 hours or speed chill cheesecake in freezer for 30 minutes.

Top with raspberry topping below. Makes 9 servings 1 net carb per cheesecake slice without topping.
Pancake making tip: If batter seems way too thick, add up to 1 Tablespoon more water, if batter is thin, whisk in an additional 1-1/2 teaspoon dry pancake mix. You want a thicker batter to make this “sturdy” sandwich pancake so err on the side of “thick rather than thin.”

Drop batter onto skillet by 2 Tablespoons full. If needed, spread