Simeon's Protocol Recipes Only

[KD4181]

Originally Posted by Meme1211

2 ripe pears, cored and thinly sliced
2 celery stalks w/ leafy tops, thinly sliced on the bias
1/2 cup walnuts, roughly chopped
1/3 cup extra virgin olive oil
2-3 TBSP. sherry vinegar or red wine vinegar
1 tsp. freshly ground black pepper
1/2 tsp. salt (sea salt or kosher)
1/2 - 1 tsp. stevia or sugar substitute of choice (optional)
1/4 cup Gorgonzola or blue cheese crumbles (optional)

Divide the pears and celery among 4 salad plates, arranging nicely (picture shows a spiral design). Sprinkle with walnuts and cheese if using. Mix the oil and vinegar together with Pepper and salt. Add sugar substitute as needed. Some pears are more tart and the dressing benefits from a bit of sugar substitute, some are very sweet so it isn't needed. Drizzle the dressing over the salads. Top with a bit of the chopped leafy celery tops.

I made this (with many changes) without the Gorgonzola - just used about 2 T of plain cream cheese; no oil, no vinegar, no salt, but added a stalk of celery and 1 packet of almonds (100 cal). So good - you have inspired me!!!

[KMM]

A must for Holiday baking. YES! It’s that time of year

1/3 cup + 2 tablespoons boiling water

4 tablespoons butter, softened

3/4 cup Splenda Granular

1 cup powdered nonfat milk (dry) *see note

1/2 teaspoon vanilla extract

.

In a small bowl beat with an electric mixer the water, butter, Splenda, milk powder, and vanilla.

This is best if you use it right away because it gets very thick as it sits. You can store it in the fridge and gently reheat to bring to pouring consistency. If it’s still too thick add a tablespoon or so of boiling water.

Per TABLESPOON: Calories 25; Protein 1 g, Fat 1 g, Carbs 1 g, Fiber 0 g, Sodium 25 mg

[dawnyama]

P3 cream cheese muffins

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

144.7 calories per muffin

[Crazymama5]

Ingredients
1 cucumber sliced/ diced
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon Bragg’s amino acids
1 teaspoon finely minced onion
Cayenne pepper to taste
Stevia to taste
Directions
Mix ingredients together, marinate for 15 minutes or more and serve chilled.
Variations: Marinate cucumbers in Sweet wasabi marinade
Makes one serving (1 vegetable)

[Crazymama5]

Ingredients
¼ teaspoon wasabi powder or to taste (Japanese horseradish)
2 or more tablespoons Bragg’s liquid aminos
1 tablespoon lemon juice
Stevia to taste
Directions
Mix wasabi into Bragg’s and add lemon juice and stevia to taste.
Makes 1 serving

[atucker]

Original Recipe:
Ingredients
4 tilapia (skinless) filets, around
6 oz. each
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 can petite diced tomatoes, 14.5 oz., undrained
1 teaspoon garlic powder
1 tablespoon onion, very finely chopped
3/4 cup soy pepperjack cheese, grated or shredded

directions
1. Preheat the oven to 400 degrees. Mix together all of the
ingredients except the fish filets and cheese in a saucepan
or bowl.
2. Place the tilapia fillets in a baking dish. Pour over the
tomato mixture. Sprinkle the cheese over the top. Bake for
20 or 25 minutes.

Revisions
I use fresh tomatoes and leave out the cheese and the onion (I haven't risked mixing my veggies yet).

I have actually never had this with cheese, even before I was on the protocol. I tend to change up the spices a bit depending on my mood. I only make 1 or 2 filets depending on whether the husband is eating with me or not.

I usually put a bit of lemon juice but last night I put ACV. It was really good. Husband eats his over rice. I also put cilantro on it last night (hope that was legal).

[BethLH]

Here is the original recipe. I made a half batch since I didn't have enough chocolate for a full recipe. I used a Pampered Chef tarte pan with a removable bottom instead of a springform since it was a bit smaller.

1 c. sugar (used 1 c. splenda and 2 droppers full of stevia)
1 c. butter
1 c. water
1 tsp. instant coffee granules
16 oz semi-sweet chocolate squares (I used Giradelli's 100% Cocoa baking bar and tasted batter for sweetness)
8 eggs
1/2 cup HWC beat with 1 Tbsp. confectioners sugar - for topping

1. Grease a 9" springform pan.
2. Heat surgar, water, butter, coffee and chocolate in saucepan over low heat. Stirring constantly, until melted and smooth. With the unsweetened chocolate, it didn't get smooth, but be careful not to overheat. Remove from heat.
3. Beat in eggs all at once. Pour into pan.
4. Bake at 350 degrees until a wooden pick inserted near the center comes out clean, about 45-60 minutes. (I baked my 1/2 recipe for 30 minutes and that was pleanty.) Cool completely. Remove sides of pan. Cover with plastic wrap and refrigerate until chilled, at least 4 hours.

Enjoy!!

Nutrition Facts

16 Servings
Amount Per Serving

Calories 140.9
Total Fat 14.4 g
Saturated Fat 8.6 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.3 g
Cholesterol 68.4 mg
Sodium 60.1 mg
Potassium 135.2 mg
Total Carbohydrate 5.9 g
Dietary Fiber 2.4 g
Sugars 1.6 g (the Ghiradelli chocolate has 0 sugars, but Bakers has 1, the database didn't have Ghiradelli)
Protein 3.5 g
Vitamin A 5.1 %
Vitamin B-12 2.3 %
Vitamin B-6 1.1 %
Vitamin C 0.0 %
Vitamin D 2.6 %
Vitamin E 2.1 %
Calcium 2.2 %
Copper 23.0 %
Folate 2.5 %
Iron 14.7 %
Magnesium 12.0 %
Manganese 29.7 %
Niacin 1.0 %
Pantothenic Acid 1.9 %
Phosphorus 8.1 %
Riboflavin 4.7 %
Selenium 7.2 %
Thiamin 1.9 %
Zinc 10.1 %

[BethLH]

Dark Chocolate Cheesecake Mousse

Put 12 ounces of heavy cream in a mixing bowl, and mix on high speed. Just before it gets fluffy, add a couple of packets of sweet-n-low or splenda or stevia (to taste). Then beat it until it's completely fluffy. Then, beat-in 8-ounces of softened block-style cream cheese, until smooth. Cover and refrigerate for at least an hour...or spoon into individual dishes and refrigerate. The cream cheese flavor is stronger, if you let it set overnight.

I made a 2/3 recipe and added 1/8 cup dark cocoa powder and 1 tsp. vanilla.

[BethLH]

Grate raw cauliflour, including the core, using the medium holes of a grater or the grater attachment of a food processor. With your hands, squeeze out as much water as you can. (I didn't think my cauliflour had any water until I began squeezing.)

The recipe then gives directions to make "fried" rice, but I just nuked mine covered for 3 mins and it was perfect. It held up to the sauce, and even survided being reheated with the sauce for lunch today.

[BethLH]

Chicken Curry - P3/P4
________________________________________
20 oz chicken (boneless, skinless was my choice) cut into small cubes
2 TBSP. butter
2 TBSP extra virgin olive oil
1 large yellow or white onion, cut to prefered size
3-5 TBSP. sweet curry powder, depending on your taste
1 Tbsp. freshly squeezed lemon juice (didn't use)
1 TBSP grated ginger
1 14 oz. can fire roasted diced tomatoes
1 14 oz. can coconut milk (unsweetened)
1/2 - 1 tsp kosher salt to taste
10 oz. frozen green beans, run under hot water to thaw a little first
1/4 head of cauliflour cut into bite sized pieces

Melt the butter and oil in a large, deep saute pan, and saute the chicken until lightly golden. The chicken will release a lot of water but keep cooking until the water is gone and just the oils are left. Remove from pan and cook the onion in the oil left in the pan. Cook on medium heat until the onion is transparent, but still a little firm. Add the sweet curry powder and continue cooking on medium heat for 3-5 minutes, stirring regularly. Add the lemon juice (if using) and stir. Add the tomatoes and the coconut milk. Simmer this mixture until it thickens, or for another 15 minutes. I also added a 1/2 squirt of stevia.

[debkeversole]

i found this while stumbling!

Pumpkin Mocha

It's that time of year when I'm yearning to taste that pumpkiny goodness. Here's something that gets me through the day when I'm thinking about wanting to bake a fresh pumpkin pie.

# coffee
# 1 T milk
# 1/2 t pumpkin pie spice (to taste)
# dark chocolate or milk chocolate stevia (to taste)


1. Place all ingredients in blender and blend until frothy. Serve immediately.


TIP: You can also add ice to blender to make this a pumpkin mocha frappucino.

NOTE: This includes your daily allowance of milk.

[BethLH]

Double Dark chocolate cream cheese muffins.

Here's the recipe:

2 8oz. pks. neufchatesl (or 1/3 reduced fat cream cheese)
1/4 cup xylitol and liquid stevia to taste
2 eggs
1/4 tsp. vanilla
1/4 tsp. almond flavoring
1/4 cup (4TBS Special Dark chocolate cocoa powder)
1/4 cup sour cream (Daisy)
12 tsp. sugar free chocolate chips

Mix cheese, sweetener, eggs and flavorings with a mixer until almost completely blended. Stir in cocoa and sour cream with a hand whisk until no lumps remain.

Pour into 12 muffin pans lined with the papers and sprayed with non-stick spray (optional). Sprinkle 1 tsp. chips on each muffin and gently stir into batter. Bake at 350 for 18 minutes. Turn off oven and allow to cool for about 10 minutes in the oven. Remove from pan and cool completely on a wire rack. Refrigerate and enjoy!

I nuked a small amount of the extra batter and quick chilled it in the freezer. I can't wait to taste them tomorrow after they've had a chance to mellow overnight.

[dawnyama]

Found this on yahoo groups. I have not tried this myself, yet!!

Coconut Muffins

3 eggs
4 oz softened cream cheese
2 tbsp melted butter
2 tbsp heavy cream, whole milk, or coconut milk
1/4 tsp salt
1/2 tsp vanilla
1/4 c coconut flour
1/4 tsp baking powder
3-4 tbsp fructevia or 25-30 drops stevia
OPTIONAL, Stirs-ins of your choice, about 1/4 c of any one or combination - any kind of nuts (almond, pecan, walnut; berries (blueberry, raspberry, blackberry); unsweetened flaked or grated coconut

Pre-heat oven to 400 degrees. Combine and mix all wet ingredients. Add coconut flour, baking powder until well blended, and all lumps are out. Add stir-ins. Fill well buttered muffin tins and bake for 15 minutes (do not overbake - they do not get very brown). Makes 6 muffins.

If you want to make this as a savory recipe, leave out the vanilla, reduce the stevia to 5 drops or 1 tsp., and add 3/4 c. sharp cheddar cheese (finely shredded), 1/2 tsp onion powder, 1/2 tsp minced garlic, a sprinling of parsley (for color) and 2-3 tbsp finely chopped bacon. Really good with eggs for breakfast!

[BethLH]

Originally Posted by BethLH

Double Dark chocolate cream cheese muffins.

Here's the recipe:

2 8oz. pks. neufchatesl (or 1/3 reduced fat cream cheese)
1/4 cup xylitol and liquid stevia to taste
2 eggs
1/4 tsp. vanilla
1/4 tsp. almond flavoring
1/4 cup (4TBS Special Dark chocolate cocoa powder)
1/4 cup sour cream (Daisy)
12 tsp. sugar free chocolate chips

Mix cheese, sweetener, eggs and flavorings with a mixer until almost completely blended. Stir in cocoa and sour cream with a hand whisk until no lumps remain.

Pour into 12 muffin pans lined with the papers and sprayed with non-stick spray (optional). Sprinkle 1 tsp. chips on each muffin and gently stir into batter. Bake at 350 for 18 minutes. Turn off oven and allow to cool for about 10 minutes in the oven. Remove from pan and cool completely on a wire rack. Refrigerate and enjoy!

I nuked a small amount of the extra batter and quick chilled it in the freezer. I can't wait to taste them tomorrow after they've had a chance to mellow overnight.

I am trying a new variation. Here is what I did. I'll let you know how they bake up. The batter tastes great so far.

1 tsp. vanilla (no almond)
1/3 c. xylitol
2 droppers full liquid stevia
1/8 c. cream (2T)
1/4 c. coconut flour
1/2 c. sour cream
1/4 c. whole milk ricotta cheese

[debkeversole]

haven't tried but they sound yummy!!'

Ingredients

6 oz Almonds (whole)
1 TBSP Cocoa Powder
1 Packet Splenda



Directions
Add the Cocoa Powder and Splenda to the package of almonds. Shake it up and enjoy!

Number of Servings: 6

Recipe submitted by *********** user HEIDISO.

Number of Servings: 6

[KMM]

DROOOL
(Would be great with sausage!)




1 lb. brussels sprouts
1 1/2 T olive oil +plus about 1 tsp. for brushing roasting pan
1 tsp. balsamic vinegar
salt and fresh ground black pepper to taste
1-2 T coarsely grated Parmesan cheese
1-2 T toasted slivered almonds (could use other types of nuts as well)

Preheat oven to 400F/205C. Trim the stem end from brussels sprouts, then cut them crosswise into thin strips about 3/8 inch wide. (I used the food processor with a 6mm slicing blade, but some sprouts got sliced the wrong way and didn't separate, and next time I'd slice them crosswise with a knife.) Put shredded sprouts into a bowl. Whisk together the olive oil and balsamic vinegar, then toss the brussels sprouts with the oil-vinegar mixture and season with a generous amount of fresh ground black pepper and some salt.

Brush a roasting pan with 1 tsp. of olive oil and arrange the brussels sprouts on the pan in a single layer. Roast until the brussels sprouts are nicely browned on the edges and tender, about 25 minutes. I turned them about every 10 minutes.

During the last few minutes of roasting time, put almonds in a dry pan and toast 1-2 minutes, shaking the pan so they don't burn. Don't walk away because they go from nicely browned to burned in a few seconds.

Wipe out the bowl you used to toss the raw brussels sprouts in, and when they are cooked through and browned as much as you'd like, toss the hot sprouts with the coarsely grated Parmesan. Arrange on serving dish, sprinkle almonds over and serve.

(Normally a pound of vegetables will serve four people, but these shrink up a bit when they're roasting, so if you're serving more than 3 people I would double the recipe and roast on a large cookie sheet.)

[trombonegirl]

Bleu Cheese Dressing

1 cup mayonnaise (homemade or Dukes)
1 cup sour cream (Daisy has the best stats for P3)
1 4oz bleu cheese (try to get one that doesn't have cellulose or any other starch to keep from caking)
1 tsp garlic powder
1 tsp onion powder

mix everything together and enjoy!


Tracy

[trombonegirl]

BBQ Sauce

1 cup Zevia cola
2/3 cup no-sugar catsup
2 T apple cider vinegar
1 T worcestershire (leave out in P2/P3, maybe sub Braggs liquid aminos)
2 t dry mustard

Mix all together and enjoy!

Tracy

[debkeversole]

Originally Posted by mstamika

Anyone have a recipe for P3 Thanksgiving Dressing? I'll be in P3 on Turkey day and I really don't want to be tempted! Dressing is one of my favorites.

It's just stale oopsie,celery,onion,sage and thyme. Bake 350 for 30 min. covered. I also cooked uncovered for 10 min because i like the top crunchy

Originally Posted by cleochatra View Post
I've really liked this stuffing, and it uses only all natural ingredients. (And I'm not like an oopsie fan anymore)...

Stuffing

3 cups stale oopsie rolls
3 cups celery, chopped (make sure to get leaves in there, too!)
1 cup onion chopped
1 cup butter, melted
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
3/4 cup hot water

Preheat oven to 375 degrees F.

Toss all ingredients except water. Add water and toss. Transfer to a covered 2 quart casserole dish. Bake for 30 minutes.

Makes 6, 3/4 cup servings

Nutritional Information: Calories: 350, Carbohydrates: 5 g, Fiber: 1.5 g, Net Carbohydrates: 3.5 g, Protein: 4.5 g, Fat: 35 g

P3 friendly! HTH

[Dizzybell]

This is what's in hot artichoke dip minus the artichoke hearts. It's delicious as a sauce over everything; eggs, vegetables, even steak, chicken and shrimp.

3/4 c sour cream
1/4 c mayo
1/4 c parm cheese

Heat over medium heat until cheese is all melted. I use a couple of tablespoons per serving, store the rest in the fridge and microwave it to use again.

[metqa]

Beef and Cabbage Soup - 185 calories for whole recipe

100g lean ground beef
140 g shredded cabbage (~2 cups)
a few celery tops, or one stalk ( will not eat)
1t onion powder
1 clove chopped garlic
1/4 t xanthan gum
1 t chicken broth pwdr
1 can (2 cups) chicken broth
a few drops butter flavor extract
Fresh or dried parsley

Heat meat with onion powder and garlic till some fat is released. Toss in shredded cabbage and stir to coat with fat. Cover and let wilt on low, stirring occasionally for 5 min. Uncover and sprinkle on xanthan gum and stir in. Add broth powder, broth, a couple of drops of butter flavor, and the celery tops, or the stalk. Bring to boil, then lower and let simmer covered for 10 min, stirring. Uncover and discard celery tops. Garnish with fresh or dried parsley. Enjoy!

Makes two one cup servings.
Tip: Get the bag of coleslaw cabbage preshredded for convenience and ease of measuring.
Tip: Xanthan gum is for thickening but is not crucial. Yours will be more chicken noodle soup than egg drop soup consistency

Sorry no picture. My camera's re-chargable batteries have died for good.

[Crazymama5]

This recipe tastes just like Pumpkin Pie.. so moist and delicious! I have had many compliments on it and I had a friend make it. Even though they do not like Pumpkin very much they loved it!


This recipe is my own creation.. please do not copy for the purpose of publishing or use on any other site without my expressed permission.
Ingredients:

CRUST

3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)

FILLING

16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
15 ounces pumpkin (one can)
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice (you can add more if desired!)
1/4 teaspoon salt
4 large eggs -- room temperature
How To Prepare:

CRUST

Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a 9" springform pan. Set aside while you make the filling.


FILLING


Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.


Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay.. you are going to love the flavor.. Have a piece for breakfast, it is goooood!!! Tastes just like pumpkin pie... but only better!

[Crazymama5]

Ingredients

1 cup almond flour (OR 1/2 c almond flour & 1/2 c hazelnut flour)
1 teaspoon baking powder
2 eggs, beaten
2 tablespoons cream (I used milk)
2 tablespoons water
1/4 cup butter, melted
1 teaspoon Splenda sugar substitute

Directions
1 Preheat oven to 350 Combine the almond meal and baking powder.
2 Add the cream, water, sweetener, and eggs, stir to combine.
3 Add the melted butter, stir to combine.
4 Spray Pam into the muffin tin.
5 Divide the batter amongst 5-6 muffins.
6 Bake for 15-18 minutes until edges are slightly browned and the
tops are firm to the touch. Or bake in a 6" iron skillet.

[Crazymama5]

Make 1 batch of Low Carb "Cornbread"

Ingredients
1 cup chopped onion
1 cup chopped celery
1 teaspoon black pepper
1 teaspoon sage (always buy fresh sage!)
1 egg
1 14oz can chicken broth (or you can make your own)
1 stick butter

Directions

Saute onion and celery in a half a stick of butter. While this is cooking grate the "cornbread". I use my salad shooter! When the onion is translucent and the celery is soft, pour over the grated "cornbread". Add the pepper and sage and mix well. In a sauce pan, bring the chicken broth and the other half stick of butter to a boil and pour over the "cornbread" mixture. Mix throughly. Add the egg and mix again! Pour into your 6" skillet which has been greased with butter or shortening. Cover. Cook at 350 degress for approximately 1 hour. Stir once half way through. During the last 15 or so minutes, remove the cover so that it browns.

[dawnyama]

Here is the link for some helpful hints and tweaked versions:

Tooter's Mini pecan pies

And here is the basic recipe who want it straight without any tweaks:

Tooter's Mini pecan pies
Just invented these last night and they are AWESOME! Since then, I have made mini cherry pies (with the no sugar Cherry pie filling with splenda).

I also am using this idea to make mini Crab puff pies. Crab puffs made with crab, cream cheese, mayo, minced onions on top of the mini pie crusts.

Anyways...Here is my recipe. Enjoy! Because it's a mini pie, you don't have the problems that you would have with a larger pie. Also, it's not as expensive to make and you have more portion control.


Tooter's Mini pecan pies

2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese


Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling

1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.

Enjoy!

[KMM]

P3 w/out the corn, P4 w/the corn


Chipolte Chicken Salad
Dressing:

* 2/3 cup sour cream
* 4 teaspoons lime juice
* 2 tablespoons minced chipolte chile in adobo sauce
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1/4 teaspoon salt


Salad:

* 4 cups shredded romaine lettuce
* 2 cups cooked shredded chicken breast
* 1 cup halved cherry tomatoes
* 1 peeled and diced avocado
* 1/3 cup sliced red onion
* 1 cup corn


1. Combine all dressing ingredients and mix well.
2. Combine all salad ingredients and toss. Drizzle dressing over salad and toss again. Serve with your favorite tortilla chips [MEH}...whatever they are.

[KMM]

Obviously, the truffle salt can be omitted and HWC or H&H can be swapped out to make it more P3 friendly.



Recipe for Truffle Scrambled Eggs and Giveaway Winner at Life's Ambrosia

Serves 2

You will need:

* 1 tablespoon butter
* 5 large eggs
* 1/3 cup milk
* 1 ounce cream cheese, softened cut into small cubes
* 1/2 teaspoon truffle salt
* 1/4 teaspoon fresh cracked black pepper
* fresh parsley, chopped

1. Melt butter in a skillet over medium heat.
2. In a bowl whisk together eggs and milk. Once butter is melted, pour eggs into the pan. Cook for 2 minutes. Add in diced cream cheese.
3. Cook eggs for 5-7 minutes, stirring occasionally until eggs are fluffy and cooked through.
4. Remove eggs from heat and sprinkle with truffle salt and pepper. Stir to combine.
5. Sprinkle with parsley. Serve hot.

[Brown]

Originally Posted by Crazymama5

Cornbread.

Do you think I'd be able to make this recipe in a bread pan? I'm trying to figure out some kind of almond flour based bread I could use for stuff a lot of people use oopsies for (I fail at oopsies.)

Originally Posted by KMM

P3 w/out the corn, P4 w/the corn

THANK YOU! This looks SO good (could be because today's a correction day and I want to eat ) I must point out a peeve of mine... when someone says chipolte instead of chipotle. Anyhoo... I WANT. Going to add to my shopping list for tomorrow.

[KMM]

Originally Posted by Brown

Do you think I'd be able to make this recipe in a bread pan? I'm trying to figure out some kind of almond flour based bread I could use for stuff a lot of people use oopsies for (I fail at oopsies.)

THANK YOU! This looks SO good (could be because today's a correction day and I want to eat ) I must point out a peeve of mine... when someone says chipolte instead of chipotle. Anyhoo... I WANT. Going to add to my shopping list for tomorrow.

Ugh. I didn't even notice that!
I just copied and pasted.

[trombonegirl]

The funny thing about my cheesecake recipe is it is the exact same recipe as the CC Muffins. I use the Philadelphia Cream Cheese recipe that I got years ago.

2 8 oz cream cheese
1/2 cup sugar (I use xylitol)
2 eggs
1 tsp vanilla
1 graham cracker crust (sub nuts/butter/almond meal base for P3, see pumpkin cheesecake recipe)

P4: For caramel toffee, I use the little balls of caramel that you can sometimes find in with chocolate chips. If you can't find the little balls (chocolate chip size), I will swirl in caramel ice cream topping. I use the heath bits of toffee. Sometimes I can't find just the plain toffe bits and have to use the ones that include the chocolate. I add 1/2 cup of each to the cheesecake. If using the ice cream topping, just add the toffee. Pour into crust and dollop the ice cream topping and then swirl. Bake in a 350 oven for 40 minutes. I used to wait until it was set, but I found lately that if I take them out at exactly 40 minutes they are done and really creamy.

For raspberry chocolate chip, I put in 1/2 cup chocolate chips. Pour into crust. Dollop on 100% fruit raspberry jam and swirl. Can use whatever flavor of jam that you want. Bake the same as above.

I've also used crushed candy cane for peppermint chocolate chip.

P3: To make things not so sugary you can use the sugar-free chocolate chips. If you go with the caramel ice cream topping you could use sugar-free, but I have not tested that yet. To cut down on sugar that is why I use the 100% fruit jam too.

The possibilities are endless, I just need some new ideas for flavors.

Tracy