1 lb. ground pork
2 cloves minced garlic
1 tsp fennel or anise seeds
1 tblsp granulated onion
2 tsp granulated garlic
1/2 tsp sage
1 pinch cayenne
1/2 tsp dried thyme
Combine all ingredients. You can crumble and pan fry or make into patties and bake at 325 degrees for 20 minutes.
Cool and store in freezer bags.
3 zucchini, sliced longways (use in place of lasagna noodles)
1 pound ground beef
2 tblsp. onion, chopped
1/8 tsp garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 tsp pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tblsp parmesan cheese
Brown the hamburger with the onion; drain off the fat Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium size microwaveable bowl for about 40 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Make layers: zucchini slices, the meat mixture, mozzarella, and repeat. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes until hot and bubbly.
Makes 6-9 servings
https://www.genaw.com/lowcarb/spinach_lasagna.html
For the cake roll:
1 cup chopped walnuts, toasted, set aside
3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/8 tsp. salt
Filling:
8 ounces cream cheese, softened (Do not use whipped cream cheese for this recipe.)
2 tblsp. butter, softened
1 cup confectioner's sugar
3/4 tsp. vanilla extract
Line a 15 x 10 x 1 inch baking pan with waxed paper; grease the paper and set aside. In a large bowl beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. Top with toasted walnuts.
Bake at 375 degrees until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto parchment paper. Gently peel off waxed paper. Roll up cake in the paper jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter, confectioner's sugar, spices, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 inch of edges. Roll up again without the paper.
Sprinkle with confectioner's sugar when serving if desired, serve with whipped cream.
This can be frozen up to 3 months.
Oven temp: 350 degrees
Baking time: 15 minutes
Yield: 12 Cookies
Ingredients:
1 cup plus 2 TBLSP butter. Watch this video on how to brown butter. https://youtu.be/kQYgAmpwTTA
1/2 cup granulated sugar
1/4 cup dark brown sugar
2 tsp of vanilla
1 cup flour
1 and 1/4 cup crushed pretzels (keep some chunks)
Brown butter in a sauce pan. Melt over medium heat. Once butter gets foamy reduce heat to medium low. Stir frequently and watch butter carefully for it to turn brown on the bottom. It can take 4-6 minutes. You can taste it to see if it tastes nutty. Takeoff the heat once it is golden brown. Immediately pour into a glass bowl and refrigerate. Once the butter is solid let it come to close to room temperature.
Using an electric mixer with a paddle attachment, beat the butter,sugar, brown sugar and vanilla Together on medium-high speed until it is light in color and fluffy. This should take about 4 minutes.
Chop up pretzels in food processor leaving chunks. Mix the flour and pretzels together in another bowl. Add the pretzel mixture to the butter mixture 1/2 a cup at a time blending after each addition.
Refrigerate the dough for about 15 minutes. Roll out the dough onto a lightly floured surface to about 1/2 inch thickness. Cut with cookie cutter or a glass. Arrange on parchment paper cookie sheet and chill for 15 minutes until lightly browned. Beat an egg white and brush tops of cookies before baking sprinkle with sea salt and brown sugar
Let cookies cool before removing from cookie sheet. They are very fragile and will break easily.
Potatoes, peeled and cut into chunks - add salt to water
Celery, diced
Red onion, diced
Green beans, cooked You can use frozen green beans too
Fresh mint, basil, parsley
Good seasons Italian dressing mix - follow instructions to make the mix I used almost whole bottle
Garlic powder
Salt and pepper
Boil potatoes until fork tender
Chop all ingredients, put in large bowl
Add Italian dressing - let marinate while potatoes are cooking
Drain potatoes, mix everything together.
Marinate overnight.
1.5 cups sugar
3 eggs
1/2 tsp salt
1/4 cup melted butter
1 tsp vanilla
Sprinkle toasted chopped pecans in bottom of unbaked pie shell.
Pour all mixed ingredients over nuts.
Bake at 400 degrees for 15 minutes. Lower temperature to 350 degrees for 35-40 minutes.
Makes enough for 4 pies or more.
5 lbs flour
3.5 lbs crisco
salt
Mix with cold milk or ice water until the dough holds together.
Roll out onto pie plates.
