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Old 08-23-2012, 12:58 PM   #31
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I'm hoping to get one of these for my birthday - if I don't, I'll order ASAP!!
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Old 08-23-2012, 01:25 PM   #32
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I am thinking of making Jennifer's son's chicken soup and then freezing it. Not planning on getting sick but nice to know it would be available if I was and no one here to make anything for me. Or just nice to have in the cold weather all wrapped up in warm stuff and all I would have to do is thaw it and eat, yum!!!!!

And I like that it has chicken AND oxtails. If Jennifer is lurking here, do you know if I can freeze this soup? Page 54, Incredible Chicken Soup.
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Old 08-23-2012, 01:28 PM   #33
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Quote:
Originally Posted by renedlb View Post
How can I get one of these books????
Do a search on the name of the cookbook and you will come up with another place to purchase it. At that other place you can also request spiral bound for an additional amount. But the additional amount is cheaper than taking it somewhere to get it done. Some like it spiral bound (like me!) and some do not.
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Old 08-23-2012, 02:30 PM   #34
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Crockpot Cheesecake by Lisa Marshall

Page 271. It's in the Crockpot as I write this.

It smells wonderful, has a pecan crust and will be turned off
in a few minutes. It will cool for one hour in pot and then
will be transfered to fridge for 2 hours.

Stephanie O'Dea who wrote "A Year of Slow Cooking"
originated this recipe. Lisa Marshall turned it into something
we can have. No cracks in the top and it looks creamy.
I did my mixing in Cuisinart. More to be revealed.
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Old 08-23-2012, 02:33 PM   #35
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Just purchased Vol 1 and 2, spiral bound...can't wait to get them...then the adventure is on
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Old 08-23-2012, 03:00 PM   #36
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Georgene, you probably could not spot the recipe because you were looking for Chocolate Fudge Cake - it's called Almond Flour Fudge cake on p. 324

Barbo - Your reactions are so neat! So rewarding to hear such sweet words after all that hard work and stress. Geesh, I was actually cracking under the strain a bit at times this last time with stress-related issues, complicated by my thyroid meds which were not straightened out (I was taking way too much for me at that time). So for vol. 3, I am very blessed to have a wonderful, talented co-editor and also a lovely, very bright young lady who will be in charge of the LCF's section for us. Next year there will only be one book, but hopefully a very special one. Time for us all to catch up with the recipe-making. That cheesecake does intrigue me, Barbo.

Pat, that sounds special.

Awesome, Ladeeda! Thanks.

Haha, Tilly! If Jennifer is lurking...haha, very funny! You made me laugh. I don't see why you can't freeze the soup. Think it should be fine. I put the question in for Jon to answer. Tilly, you're going to have fun in the kitchen soon, marking all those pages. Yummy!

Cool, Misslatte!
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Old 08-24-2012, 02:08 AM   #37
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Quote:
Originally Posted by Jennifer Eloff View Post
Georgene, you probably could not spot the recipe because you were looking for Chocolate Fudge Cake - it's called Almond Flour Fudge cake on p. 324
Ah, yes! There it is! Thanks, Jen!
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Old 08-24-2012, 06:02 AM   #38
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You're welcome, Georgene and Tilly, Jonathan says it should be fine to freeze the soup. He was tickled pink that someone was talking about his recipe.
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Old 08-24-2012, 03:49 PM   #39
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Crockpot Cheesecake

Sweet Endings. Page 271 Volume 2
Low Carbing Among Friends

Crockpot Cheesecake hit the spot. The minute that I read
the title, I knew I had to try it. It is summer, guests were coming
and the oven was not something that was going to happen.
The crust is great and I used my old Corning ware pan and it fit
nicely into the crockpot. It's about 7.5" in circumference and 3" high.
Followed the recipe exactly. Let it cook on high for 3 hours.
Let it stand in the pan one more hour and then off to the fridge
to cool. When it was time to serve, I went around the edges very
well with my spatula,lifting gently at the bottom. Turned it out
onto a plate and the turned it back so crust side down, onto another
plate. Voila it was beautiful. No cracks and was creamy with a
yummy crust. I made a simple strawberry cooked compote as
topping. I will definetly make this again and again.
__________________
BARBOS LOWCARB kITCHEN

Last edited by Barbo; 08-24-2012 at 03:54 PM.. Reason: error
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Old 08-24-2012, 04:24 PM   #40
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Wow, the cheesecake handled the flipping? What a cheesecake!
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Old 08-24-2012, 04:42 PM   #41
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Yes but....

Make sure it's very cold, and you have gone around the eges well
with a flat spatula, and lifting up a bit at the bottom.
My heart was pounding a bit, but it came out beautifully.
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Old 08-24-2012, 06:21 PM   #42
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Quote:
Originally Posted by Jennifer Eloff View Post
Georgene, you probably could not spot the recipe because you were looking for Chocolate Fudge Cake - it's called Almond Flour Fudge cake on p. 324

Barbo - Your reactions are so neat! So rewarding to hear such sweet words after all that hard work and stress. Geesh, I was actually cracking under the strain a bit at times this last time with stress-related issues, complicated by my thyroid meds which were not straightened out (I was taking way too much for me at that time). So for vol. 3, I am very blessed to have a wonderful, talented co-editor and also a lovely, very bright young lady who will be in charge of the LCF's section for us. Next year there will only be one book, but hopefully a very special one. Time for us all to catch up with the recipe-making. That cheesecake does intrigue me, Barbo.

Pat, that sounds special.

Awesome, Ladeeda! Thanks.

Haha, Tilly! If Jennifer is lurking...haha, very funny! You made me laugh. I don't see why you can't freeze the soup. Think it should be fine. I put the question in for Jon to answer. Tilly, you're going to have fun in the kitchen soon, marking all those pages. Yummy!

Cool, Misslatte!
Jennifer, I made your Glazed Almond Chocolate Chip Bars tonight, YUM! Not sure if they are in the new book, just had them on my to-make list. Very very good!!!
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Old 08-26-2012, 03:29 AM   #43
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Last night for dinner I made Ginny Larsen's Cheesy Hash Brown and Barbecue Casserole. Instead of the Walden Farms BBQ Sauce, I made the sauce on page 208 (as suggested as an option). It was very good, especially since I don't normally like anything made from frozen cauliflower (once you eat fresh, it's hard to enjoy frozen), but it was just fine in this recipe.

I know just how much work is involved in 1) recipe development 2) typing it all up according to the template 3) editing work done by a bunch of individuals and 4) herding cats :-) as I am sure it must be like , but you are doing/have done a great job, Jen.

And thanks so much for making the spiral-bound edition available.!
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Old 08-27-2012, 01:26 PM   #44
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WOOHOOOOO mine came just now in the mailbox!

Can't wait to get into it and see where to start.

Jen, you are a true gem, my friend!

(gee all that sort of rhymes, doesn't it!)
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Old 08-27-2012, 01:28 PM   #45
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....waiting for my book...Maybe tomorrow it will come.
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Old 08-27-2012, 05:53 PM   #46
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I have so many recipes marked I was wondering where to start.
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Old 08-28-2012, 10:41 AM   #47
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My book came today... Oh...I do need to start marking..That crockpot cheesecake looks fabulous..I need to see if I can find a dish to fit inside my crockpot.
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Old 08-28-2012, 12:46 PM   #48
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Quote:
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My book came today... Oh...I do need to start marking..That crockpot cheesecake looks fabulous..I need to see if I can find a dish to fit inside my crockpot.
What an easy dish to take somewhere (or not ).
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Old 08-28-2012, 12:51 PM   #49
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Quote:
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Because I just got back from vacation I wanted to make something that was quick for my first recipe from Vol 2 so I chose French Toast on pg 187 by Ginny Larsen. It was great & tasted just like french toast!! My husband was amazed too! He's not on low-carb but he enjoyed it very much!!

Pat
Thanks for your review Pat! I'm so glad you enjoyed the French toast! I really like that one. Glad people are already enjoying the book! I'm still waiting for mine, LOL.
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Old 08-28-2012, 12:54 PM   #50
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Two days ago I started making the Cold Brew Coffee pg 172 & today I made the Creme de Menthe Caffe Mocha Smoothie (same pg) It was great !! I felt like I was sitting in Starbucks but it did't cost me an arm & a leg!!

Pat
Oh I need to make some more of that!! I'd almost forgotten it! I'm glad you enjoyed it!

Ginny
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Old 08-28-2012, 12:55 PM   #51
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Quote:
Originally Posted by gharkness View Post
Last night for dinner I made Ginny Larsen's Cheesy Hash Brown and Barbecue Casserole. Instead of the Walden Farms BBQ Sauce, I made the sauce on page 208 (as suggested as an option). It was very good, especially since I don't normally like anything made from frozen cauliflower (once you eat fresh, it's hard to enjoy frozen), but it was just fine in this recipe.

I know just how much work is involved in 1) recipe development 2) typing it all up according to the template 3) editing work done by a bunch of individuals and 4) herding cats :-) as I am sure it must be like , but you are doing/have done a great job, Jen.

And thanks so much for making the spiral-bound edition available.!
Thanks for sharing that! It's always a bit scary when the book is out and people are actually making your recipes, lol. I'm glad you enjoyed it! That is one of our family favorites for sure.
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Old 08-28-2012, 01:04 PM   #52
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I've got one of Ginny's recipes bookmarked to make for supper tomorrow night. Can't remember the exact name but it's got hamburger, sausage and hominy in it. It sounds delicious so tonight I'm going to the grocery to get the few things I need to make it.
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Old 08-28-2012, 01:22 PM   #53
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Thanks for your review Pat! I'm so glad you enjoyed the French toast! I really like that one. Glad people are already enjoying the book! I'm still waiting for mine, LOL.
I've made that several times, and really enjoy it!! (or I won't have made it so often! )
I do have to admit tho, that I tweaked the bread to make it even more low carb, & higher if fiber. No offense Ginny, I rarely ever make things anymore without trying tweaks. Something I almost never did pre-low carb! But now I do it with MOST recipes. I did try it by the recipe the fist time. It is great! Thank You Ginny.

Last edited by crazywoman-n-wy; 08-28-2012 at 01:26 PM..
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Old 08-29-2012, 05:10 PM   #54
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Pam - it sounds wonderful - let us know if you make Ginny's dish.

Billie - haha - that sounds like you! Glad you like Ginny's recipe so much.
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Old 08-29-2012, 06:13 PM   #55
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First I made the Chicken Quesadillas by Jennifer page 67, using this recipe for the chicken: Add your favorite Crock Pot Recipe! page 11. Then I made the Spinach Crepes on page 240 by Lisa Marshall. May be an odd combination but I really enjoyed them both. Going to freeze the rest of the spinach crepes. Probably fill with eggs and sausage. Thawing some hamburger for Dottie's Taco Pie for One page 292. Thought I would triple the spice mix, cook the ground beef with the spices, then freeze in 2 bags and finish up another time. And then make one serving this week. Sounds really good!
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Old 08-29-2012, 08:17 PM   #56
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Pam - it sounds wonderful - let us know if you make Ginny's dish.

Billie - haha - that sounds like you! Glad you like Ginny's recipe so much.
I know right?!!!! So funny, because before low carb I had to have recipes for everything, and had (or thought I did) to follow them exactly! Now I rarely cook them "as is". I gotta tinker & tweak. But I still have to depend on someone else to come up with most of my recipes to play with. Not enough imagination to come up with much on my own.
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Old 08-30-2012, 06:21 AM   #57
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Last night I made Beef and Hominy Con Queso by Ginny Larsen on page 190.

Absolutely delicious, a big two-thumbs up. The only things I did different was to use medium pork sausage instead of turkey sausage and instead of Fiesta Blend cheese for the topping I used some Habanero/Jalapeno Colby Jack that I had on hand and I added some salt.

My husband was a bit skeptical when he observed the ingredients but he went back for seconds and took a sizeable portion for his lunch today.
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Old 08-30-2012, 03:25 PM   #58
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Question, I am planning on making the Almond Joy Coconut Cream Pie page 224 by Ginny Larsen this weekend. It calls for Thai Kitchen coconut milk, 1 cup, just the cream portion on top. So how many cans will I need to purchase to get one cup of the cream? Never bought it before so not sure how much cream is in each can.
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Old 08-30-2012, 03:27 PM   #59
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I just got mine, too. Have skimmed the recipes, and am looking forward to chosing one of them. Of coarse, I have made the Almond Flour Cake many times and also the Carrot Cake, both of them by Chicken Lady. I miss her.
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Old 08-30-2012, 04:44 PM   #60
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I made Jen's Glazed Lemon Loaf (pg. 97) and Chocolate Chip Sour Cream Muffins (pg. 93) today. I haven't tried either yet, they look good. I'm going to have a slice of the loaf later for a snack and I'll try a muffin for breakfast tomorrow. I'll update later tomorrow.

I love that so many have tried recipes in Vol.2 already. Gharkness, I'm glad you made and liked that Cheesy Hash Brown and B-Q Casserole (pg. 193) - I want to try that one too!
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