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Quick Pastry Treat
Cream Cheese Filling:
4 oz cream cheese
1 egg
3 TBSP sugar
1/4 vanilla
1 can Crescent Rolls
Chocolate Chips or Strawberry Preserves

Mix the cream cheese, egg, sugar and vanilla in a bowl with mixer until it is well blended. Roll out the Crescent rolls and spread the cream cheese filling on each roll, sprinkle some chocolate chips or small spoonful of strawberry preserves. Roll up the crescent rolls, place on cookie sheet. Optional, sprinkle with cinnamon and sugar. Bake for 15 to 20 mins until golden brown.
Ingredients Subsitution
  • 1 Cup Buttermilk - Sub: 1 Cup Yogurt or 1 TBSP lemon juice or vinegar in 1 Cup of Milk

  • 1 Cup Corn Syrup - Sub: 1 Cup Honey

  • 1 Cup Mayonnaise - Sub: 1 Cup Sour Cream or 1 Cup Yogurt

  • 1 Cup Whole Milk - Sub: 2/3 Cup Evaporative Milk or 1 Cup Yogurt

  • 1 Cup Cake Flour - Sub: 1 Cup All Purpose Flour with 2 TBSP removed and add 2 TBSP Corn Starch

  • 1 tsp Cream of Tartar - Sub: 2 tsps lemon juice or vinegar

Cut Recipe by 1/2
3/4 Cup to 6 TBSP
2/3 Cup to 1/3 Cup
1/2 Cup to 1/4 Cup
1/3 Cup to 2 tsp + 2 TBSP
1/4 Cup to 2 TBSP
1 TBSP to 1-1/2 tsp
1 tsp to 1/2 tsp
1/2 tsp to 1/4 tsp
Quick & Easy Pralines
1 cup whipping cream
1 box brown sugar (light or dark)
2 Tablespoons margarine or butter
2 cups pecan pieces (whatever size you prefer)

Stir together whipping cream and brown sugar in very large microwave safe mixing bowl. Cook in microwave on High for 13 minutes. 

About half way through cooking time, give the mixture a stir or two to make sure it is mixed well.  When time is up, add butter and stir until butter is melted. Add nuts, stir for a couple of minutes or so until mixture starts to thicken slightly. 

Quickly drop by spoonfuls on a sheet of foil. Allow pralines to cool completely and then put them in a covered container.

NOTE: If mixture is removed from bowl too quickly (too hot and shiny), the pralines will be too thin and may remain sticky. If the first one spreads out too much just put it back in the bowl and stir mixture for a minute or so more. If mixture gets to cool (dull in appearance) before it is spooned out on foil, it may become too firm to make individual pralines, but it can always be broken into chunks and eaten. 

Option: Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along with the butter. The chips will melt completely producing “chocolate pecan pralines.” or instead of pecans subsitute walnuts.


  
Family Chili Sauce
1 peck ripe tomatoes (8 quarts)
12 onions
6 green peppers
2 small hot peppers
1 cup brown sugar
1 cup white sugar
1 pint vinegar
3 TBSP salt
1/2 TBSP paprika
Pickling spices in a bag

Peel and quarter tomatoes, grind onions and peppers. Mix all ingredients except vinegar, put spices loosely in cheese cloth and tie up. Cook rapidly until vegetables are tender.

Add vinegar and continue to cook until mixture is sufficiently thick. Pour into hot jars and seal immediately.



Punch

2 regular pkg Kool-Aid Lemonade flavor
1 can Large pineapple juice
1 pkg regular Lemon jello
5 Cups sugar
3 quarts water
1 bottle Ginger Ale when served

Mix all five ingredients and freeze in containers. About an 1-1/2 hours take containers out of freezer put in the punch bowl then pour ginger ale over the frozen ingredients.

​Serves 50
Streamlined Potatoes

2 Cup raw sweet potatoes
1 Cup sugar
1 Cup milk
2 beaten eggs
2 TBSP melted butter
1 tsp nutmeg
1/2 Cup Chopped Nuts (pecans or walnuts)
1/2 Cup Coconut

​Peel and grind sweet potatoes using the fine knife of the food chopper.  Add all other ingredients. Mix well, pour into a well greased pie plate.  Sprinkle with grated coconut over the top. Bake in moderate oven (350 degrees) until potatoes are done and custard set.
Apple Roll Ups

2 Can Cresent Rolls
2 Granny Smith Apples or Delicious
1 cup sugar
1 stick butter or oleo (melted)
Cinnamon to taste
1 Can Mountain Dew

Peel & cut apple into 1/2 in, roll apple in dough and place in 8x12" glass pan 1/2" apart. Sprinkle with sugar and cinnamon over them. Then pour the melted butter over and then the can of Mountain Dew. Bake at 35 degrees for 25 minutes or till golden brown.
Never Fail Pie Crust

3 Cups Flour
1 tsp salt
5 TBSP Water
1-1/4 Cup Shortening
1 egg, well beaten
1 TBSP vinegar

Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with spoon until floor is moistened. Easy to handle - It can be chilled for an hour until rolled out for pie.

Keto Beer Bread

2 cups Almond Flour
1/4 cup Coconut Flour
1 Tbsp Baking Powder
4 eggs
1/4 cup butter, melted
1/2 tsp salt
1/2 cup beer (any kind)

Preheat oven to 350 degrees and spray the loaf pan. Mix your flours and baking powder together. Add the 4 eggs, butter, salt and beer mixture with the dry mixture. Pour into the grease loaf pan and bake for 40 to 50 minutes.

​It is great for sandwiches or for toast for breakfast! Enjoy!

Italian Veggie Salad

Black and Green Olives
12 oz pkg Broccoli/Cauliflower
Queso Fresco or Goat cheese
1 packet of Italian dressing seasoning
Extra virgin olive oil
Pepperoni (if needed)

Chop up vegetables and crumble the cheese - mix in a bowl.

Mix up the Italian dressing according to the packet and pour over your vegetable mixture.

Chill and serve with your meat or eat separately with the pepperoni

Fruit Scones

1 Cup Blanched Almond Flour
2 Tblsps Swerve or Erythritol Sweetner
2 Tblps Coconut Flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup heavy cream
1/4 tsp vanilla
1/4 cup fresh blueberries or raspberries or cherries

1. Preheat oven to 375 F and make sure there is a middle rack in oven. Prepare baking tray lined with baking mat or parchment paper.
2. In a bowl, add dry ingredients and make sure it is well mixed.
3. Mix heavy cream and vanilla before mixing in your dry ingredients. 
4. Mix your heavy cream mixture with the dry ingredients until it forms a cohesive dough.
5. Carefully fold in your fruit until well distributed.
6. Roll out the dough into a round circle then use a pizza cutter to make your triangles. It should yield 6 to 8 triangles.
7. Space them out by 2-3 inches on the lined baking tray.
8. Bake at 375 F until the cones are lightly golden, 15 to 20 minutes.
1 small scone yields 2.5 g net carbs per serving
NUTRITION

Calories 160                           Total Carb 5.5g
Total Fat 14g                          Dietary Fiber 3g
Sat Fat 3 g                                Sugars 2g
Trans Fat 0g                           Protein 5g
Cholesterol 11mg               Vitamin A 3%
Sodium 210 mg                     Vitamin C 1%
Potassium 120mg               Calcium 7%
​Iron 5%

Cheesecake Keto Fat Bombs

4 oz cream cheese
1/4 cup (2 oz)  Almond butter
2 Tbsps (1 oz) Swerve sweetener
1/2 cup crushed dark chocolate chips or chopped pecans

Allow cream cheese and almond butter sit at room temperature until softened.

In a bowl, combine almond butter, cream cheese, and sweetener, stirring until well-mixed and very smooth.

Scoop the size of a walnut of dough and form balls. You can dip them into crushed chips or chopped up pecans. Arrange your fat bombs on the baking sheet lined with parchment paper. Freeze the cheesecake fat bomb for 2 hours or until solid. Store in the freezer in an airtight container or refrigerator if you want to keep them soft.

​Makes 12 to 14 




Protein Cookies

1-1/2 cups of shreded coconut flakes
1/2 cup of sunflower seeds or chopped almonds
1/2  cup of hig-quality protein powder (any flavor)
1/4 cup of honey
1 tsp vanilla
1 tsp cinnamon
2 Tbsps coconut oil
1/8 cup of water
1/2 cup raisins, optional

Preheat oven to 300 degrees F.

Roughly chop sunflower seeds or other nuts. Place all ingredients into a bowl and stir together, if you notice that it is too crumbly than try adding in another tablespoon of coconut oil and possibly more water.

Scoop cookies ont a cookie tray then gently press the cookies to flatten them.

Makes about 18 cookies

Stuffed BaconTenderloin

1 lb Pork Tenderloin
1 tsp garlic
1 large clove garlic
8 oz Mushrooms
1/3 cup Spinach, fresh
1 Tbsp Balsamic Vingera
2 tbsp oil
2 tbsp butter
1 tbsp Heavy cream
3 slices Provolone
1 cup Beef Broth
8 slices of bacon

Preheat oven to 375 degrees F for 40 minutes or until the bacon crisp up. Cut
Tenderloin lengthwise but not all the way through so that you can open it like a book. Pound the tenderloin as thin as you want then rub crushed garlic on the inside with salt and pepper. Layer with cheese and spinach and fold over then wrap the tenderloin with bacon. 

Mushroom sauce: Saute Mushrooms in butter and add beef stock, balsamic vinegar and garlic. Cook down and add a bit of cream.  You can pour it over the tenderloin when it comes out of the oven.
One Net Carb Pancake

1 oz Cream Cheese
1 Large egg
1-1/2 tsp Coconut flour
1-1/2 tsp Flax meal
 1/4 tsp Baking Powder
1/4 tsp Vanilla Extract

Mix all the ingredients and cook them in a skillet. You can sprinkler powder sugar with some fruit to make a delicious breakfast.

Keto Pancakes

2 Tbsp cream cheese, softened
2 eggs
2/3 cup Almond Flour
1/4 tsp baking powder
1/4 tsp vanilla

 In a bowl soften cream cheese and mix the two eggs  and vanilla together. After mixed well, add the flour and baking powder. 

Heat up a skillet with a little canola or cocunut oil, pour a little of the pancake mix. When it bubbles in the middle, flip the pancake over and when it has browned then they are ready to eat.

Note: When they are hot, I spread butter on them.

Sesame Chicken

1 lb chicken thighs (cut into bite side pieces)
1 Tbsp toasted sesame oil
1 egg
1 Tbsp corn starch
Salt & Pepper
2 Tbsp low sodium soy sauce
1 Tbsp vinegar
1/2 inch cube ginger
1 clove garlic
2 Tbsp honey
2 Tbsp sesame seeds

To make your batter for your chicken, combine large egg with the corn starch then sprinkle with salt and pepper.  Put the cut up chicken into the batter to cover it. Heat up the toasted sesame oil in a large pan to have space as you are browning the chicken. While the chicken is cooking about 10 minutes, make your sesame sauce. Mix the remaining ingredients in a bowl with a whiskey very well.

When the chicken is cooked through, add your sesame sauce to the pan and stir to combine. This cook for an additional 5 minutes.

You can add rice or noodles.

Takes 35 minutes and serves two people.

Nutritional value

520 calories
9g carbs
4 g net carbs
36g fats
45g protein
Onion Rings
1 jumbo onion
1 egg
1 cup almond flour
8 Tbsp grated parmesan cheese
1 tsp garlic powder
1/2 Tbsp chili powder or paprika powder
1 pinch salt
1 Tbsp Olive oil

Preheat oven to 400 degrees (200 c). Peel the onion and slice into rings about 1/4 inch. Mix the dry ingredients in a bowl then whisk the egg in a seperate bowl.

Dip the onion rings in the egg batter first then toss it in the dry ingredients one at a time. Place the onion rings on a baking sheet lined with parchment paper. Drizzle or spray oil on the rings and bake in the oven for 15-20 minutes. They are done when they are golden brown and crispy!

​Feeds 4 people
Nutritional Value

323 Calories
6g carbs
5g net carbs
26g fats
​15g protein

Buffalo Wings

Nutrional Value

992 Calories
8g carbs
4g net carbs
46g fats
128g protein
12 small chicken wings
1/2 cup coconut flour
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp salt
1/4 cup ghee, melted
1/2 tsp honey
1/4 cup hot sauce

Preheat oven to 400 degrees and line a baking tray. Mix the coconut flour with all the spices together in a bowl. Coat each wing with flour mixture then refrigerate for 15-30 minutes or overnight it assist on the flour to stick better. Mix the ghee, honey and hot sauce together well. Dip each chicken wing into the wet mixture and place onto the baking tray. Bake for 45 minutes and serves 4 people

Italian Omelette
2 eggs
t Tbsp water
1 Tbsp butter
3 thin slices deli prosciutto or salami
6 fresh basil leaves
5 thin slices fresh, ripe tomato
1/4 cup thin sliced mushrooms
2 oz fresh mozzarella cheese
salt and pepper to taste

Whisk together the eggs and water in a small bowl. Melt the butter in a nonstick saute pan over low to medium heat. Pour in the egg mixture and cook for 30 seconds then begin to layer with meat, cheese, tomatoes, mushrooms and basil to half of the egg. Season with salt and pepper. Cook for about 2 minutes or until the empty half of the egg mixture is firm enough to fold over the ingredients, gently fold over.

Cover the pan and cook on low heat for another minute until the omelette is cooked.
Nutrional Value

431 Calories
3g carbs
3g net carbs
36g fats
​33g protien