Untitled

	Sign In Sign-Up

Miscellaneous

Welcome
Appetizer Recipes
Breakfast Recipes
Dessert Recipes
Entree Recipes
Favorite Links
Kayt's Collection
Miscellaneous
Ramblings
Snacks and Such
Recipes From Friends
Soups and Stuff
Guest Book Page
Photo Page
Photo5 Page
Photo6 Page
Shopping Page Page
Custom4 Page


	Taco Bell Seasoning Clone 2 teaspoons chili powder 1 1/2 teaspoons dried minced onion 1 1/4 teaspoons salt 1 teaspoon paprika 3/4 teaspoon crushed beef bouillon cube 1/4 teaspoon Splenda granular 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder dash onion powder Combine all of the ingredients in a small bowl. Use to season 1 lb. browned ground beef. Per Serving (based on 4 servings): 7 Calories; trace Fat (26.6% calories from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 743mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
BOB "OVEN'S " COLONIAL DRESSING 1 c Water 1/2 tsp guar gum 1/2 c Vinegar -- light or dark 1 c DiabetiSweet 1 t Onion powder 1 tb Salt 1/4 c Butter 1/2 ts Pepper 1 t Celery salt 1 tb Celery seed Recipe by: Gloria Pitzer, Better Cookery Cookbook Put water and guar gum into blender on High speed for 1 minute or until smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium-High heat, stirring constantly as you begin to add each of the remaining ingredients, stirring well after each addition. Cook and continue stirring until it begins to thicken and becomes quite smooth. Let it cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do Not Freeze. Makes 2 1/2 cups.
	Cappuccino Cheesecake (from Vernalisa's Recipe Index modified by Pami) 1 1/2 cups Finely Chopped Nuts 3 tablespoons Butter -- Melted 2 tablespoons Splenda 32 ounces Cream Cheese -- Softened 1 cup Splenda 4 each Large Eggs 1 cup Sour Cream 1 tablespoon Instant Coffee Granules 1/4 teaspoon Cinnamon 1/4 cup Boiling water Combine nuts, Splenda and butter; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and Splenda, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.
LC Coffee Liqueur (like Kahlua) 2 cups water 1 1/2 cups Splenda 1/2 cup instant coffee crystals 3/4 cup Splenda-sweetened vanilla syrup 1 1/2 cups vodka 1 Tbsp. glyerin* (optional) Boil water; stir in Splenda. Remove from heat. Add coffee and stir well. Let cool. Stir in syrup and vodka. Add glycerin (if using) at the very end. Cover tightly. Makes 1 quart. *Glycerin is not necessary, but will give the finished product more body, a more syrupy quality.
	No-Bake Cookies 2 1/2 cups flax seed meal 1 1/2 cups unsweetened coconut 1 1/2 cups chopped walnuts 1/2 cup sugar-free peanut butter 1/2 cup butter 1/2 cup heavy cream 1/2 cup unsweetened cocoa 2 cups Isomalt Other AS equivalent to 1/3 cup sugar (I used 1 tsp. liquid Splenda) pinch of salt 1 tsp. vanilla In large mixing bowl, combine flax, coconut, nuts and peanut butter; set aside. Combine butter, cream, cocoa, Isomalt, other AS and salt in medium saucepan and heat to boiling, stirring occasionally. Boil 1 minute; remove from heat. Stir in vanilla. Pour hot mixture over flax mixture in bowl. Stir well to combine. Drop by spoonfuls onto waxed-paper lined cookie sheets. Let stand till dry and cool, then freeze. Makes 60, with 1g carb each, after subtracting sugar alcohols and fiber.
Chex-less Party Mix 6 tablespoons butter 2 tablespoons Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon garlic salt 1 1/2 teaspoons seasoned salt 1/2 teaspoon onion powder 2 cups almonds 2 cups walnuts 2 cups pecans 2 cups sunflower seeds Heat oven to 250F. Combine nuts & seeds in 13 X 9-inch baking pan. Set aside. Melt butter with Worcestershire sauce and seasonings in Pyrex cup in microwave. Stir well. Drizzle over nuts & seeds. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. 40 servings, 1/4 cup each. I vacuum-packed this in canning jars. A double batch yielded 5 FULL quart jars. (A single batch, therefore, should yield 5 pints.) Per Serving (excluding unknown items): 173 Calories; 16g Fat (78.8% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 103mg Sodium.
	Spinach Souffle for Crock Pot 2 lbs. frozen spinach, thawed and drained 1/4 cup chopped green onions 1 8-oz. pkg. cream cheese, softened 1/2 cup mayonnaise 1/2 cup shredded Cheddar cheese 2 eggs, beaten 1/4 tsp. white or black pepper dash nutmeg Mix thawed and drained spinach together with onion. Beat remaining ingredients and blend in spinach mixture. Spoon mixture into a lightly buttered 3 1/2 quart crock-pot (or souffle dish to fit in a larger crock-pot) and cook on high for 2 to 3 hours. Per Serving (excluding unknown items): 270 Calories; 25g Fat (80.0% calories from fat); 9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 304mg Sodium.
Frosted Nuts 1 1/2 cups Diabetisweet 1/2 cup sour cream 1 1/2 tsp. vanilla 1 lb. walnuts Mix sugar and sour cream and boil for 5 minutes. Remove from heat and add vanilla and nuts. Stir until mixture gets "sugary". Pour out onto waxed paper and separate nut meats with forks. Let stand until cool and dry. Store in airtight container.
	Baja Sauce 1 red bell pepper, seeded & coarsely chopped 4 large jalapeno peppers, halved 1/2 cup diced Spanish onion 1 cup mayonnaise 1 Tbsp. vinegar 1/4 tsp. cracked black pepper dash garlic powder dash cumin Puree peppers and onion in food processor. Combine mayonnaise with 4 tablespoons of the pepper puree in a medium bowl. (The original recipe called for 4 teaspoons of pepper puree but I like it a little spicier. Remaining puree can be frozen for future use. I got enough pepper puree to make 8 batches of Baja Sauce.) Add remaining ingredients and mix well. Chill for several hours to let flavors blend. I count 8.5g carbs, .9g fiber per batch. (6.5g carbs, .4g fiber when using only 4 teaspoons of pepper puree).
Cocktail Sauce 1 (6-oz.) can tomato paste 1/2 cup water 1/4 cup white vinegar 1/4 cup prepared horseradish 1 tsp. salt 1/4 tsp. onion powder 2 pkts. Splenda (I used 3 drops liquid Splenda) Whisk all ingredients together in a small bowl. Let stand in refrigerator for at least an hour before serving. 12 servings. Per Serving (excluding unknown items): 16 Calories; trace Fat (5.4% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 306mg Sodium.