Drew's Chipotle Chicken Chunks

Unbreaded Chicken Strips(as many as needed)
Tabasco Chipotle Sauce(as much as needed)
Flour(as much as needed)
Salt & Pepper
2-3 Eggs

Take your chicken strips and, using scissors or knife, cut the strips into small or large chunks. Get a mixing bowl and break your eggs into the bowl. Stir them up until all you see is yellow. Drop the chunks into the bowl and mix it up until the chunks are completely covered. Get another mixing bowl full of flour and throw in as much salt and pepper as you like. Take the chunks out of the first bowl and put it into the flour. Bread the chunks until completely covered. Once the chunks are breaded, fry them up in some vegetable oil, pan or fry daddy. When chunks are done, put them in a bowl full of Tabasco Chipotle Sauce and cover them good. Throw the chunks on a baking pan and throw them in the oven set to 400. (The temp doesn't matter too much, so use your own judgement.) Let them bake for 15 minutes. Pull them out of the oven and enjoy! Don't forget the Ranch Dressing for dippin'!

Banana Pudding

Bananas
Vanilla Wafers

Topping:
1 pkg vanilla instant pudding prepared with 2 cups milk
1 can sweetened condensed milk (like Eagle Brand)
1 regular tub Cool Whip

Prepare the pudding and mix in the sweetened condensed milk and Cool Whip.

Layer the sliced bananas and vanilla wafers with a little of the topping. Repeat until done.
Refrigerate.

Punch Bowl Cake

1 box yellow cake mix
2 boxes vanilla instant pudding
1 qt strawberries
1 lg. can crushed pineapple
2 sm. cans coconut
4 bananas
1 c. Pecans
2 tubs cool whip

Layer ingredients in punch bowl as follows:
Cake, pineapple, pudding, bananas, strawberries, coolwhip, coconut, nuts - repeat
Refrigerate.

Feeds 25 to 30.

Christmas Jam Cake

4 eggs
2 sticks butter
1 1/2 c. Sugar
1 c. Coconut
1/2 box raisins
1 c. Pecans
1 c. English walnuts
1 c blackberry jam
1 tbl allspice
1 c. Buttermilk
Enough flour to thicken (usually about 2 1/4 c)

Grind fruits and nuts and mix all ingredients together. Pour into 3 layer pans and bake at 350 until done.


ICING

4 eggs
1 stick butter
1 c. Jam
1 c. Coconut
1 c. Pecans
1 c. Walnuts
1/2 c. Raisins
2 c. Sugar.

Cook eggs, butter, and sugar until it gets hot. Add raisins and when they dissolve, add all other ingredients and take from stove and stir. Put on cool cake layers.

Sock it to Me Cake

1 pkg. yellow cake mix
1 c. Sour cream
1/2 c. Crisco oil
1/4 c. Sugar
1/4 c. Water
4 eggs

Filling:

1 c. Chopped pecans
2 T. Brown sugar
2 tsp. Cinnamon

Pour 2/3 batter in 10 inch tube pan. Sprinkle filling over batter. Put in rest of batter. Bake a 375 for 45-55 minutes. Glaze with 1 c. Confectioners sugar and 2 T. Milk.

Red Velvet Cake

1/2 c. Shortening
1 1/2 c. Sugar
Cream together with mixer.
Add: 2 eggs

Make a paste of
1/4 c. Red food coloring (2 oz)
2 tablespoons cocoa

Add to mixture.

Combine
2 1/4 c flour
1 tsp. salt

Add alternating with
1 c. Buttermilk
1 tsp. vanilla

Stir in
1 tsp. vinegar
1 tsp. soda

Bake in 350 oven for 30 minutes until done.

ICING

8 oz. Cream cheese
1 lb. Powdered sugar
A little milk

Beat cheese and powdered sugar and add milk if needed to get right consistency.
Ice cool cake.

Wacky Cake

1/3 c. Cocoa
1 1/2 c. Flour
1 c. Sugar
1 tsp. vinegar
1 tsp. soda
1 tsp. vanilla
1 stick butter (melted)
1 c. Water

Mix altogether in oblong cake pan and bake at 350 for 20 min.





WACKY CAKE ICING


1 c. Sugar
1/4 c. Cocoa
1/4 c. Milk
1/2 stick butter

Combine. Boil for 1 minute. Remove from heat. Add 1 tsp. vanilla. Beat until thick and pour on cake.

This icing is good on brownies and on other cakes as well as the Wacky Cake. Just good fudge icing.

Banana Bread

1/3 c. Shortening
1/2 c. Sugar
2 eggs
1 3/4 c. Flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 or 3 mashed bananas

Cream shortening and sugar. Add eggs and beat well.
Sift dry ingredients together and add alternately with bananas to creamed mixture.

Bake in loaf pan 45 - 50 minutes at 350.

Pineapple Cake

1 box yellow butter cake mix
1 stick butter
1/4 c. Wesson oil
4 eggs
1 can mandarin oranges (juice and all)

Mix well and bake at 350 for 35 minutes.

Topping:

1 large carton Cool Whip
1 pkg. vanilla instant pudding mix (dry)
1 large can crushed pineapple, drained

Mix together and spread on cake.

Fresh Apple Cake

3 c. flour
2 c. sugar
1 tsp. cinnamon
3/4 c. oil
2 eggs beaten
4 c. finely chopped apples
1 c. nuts
1 tsp. vanilla
1/2 c. raisins, optional

Combine all dry ingredients with oil and eggs. Fold in apples, nuts and raisins.

Bake in a tube pan for 1 hour at 350.

German Chocolate Cake

4 oz. German Chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, beaten until stiff

Melt chocolate in boiling water and cool. Cream butter and sugar. Add egg yolks. Blend in vanilla and chocolate. Combine dry ingredients and add alternately with buttermilk beating until smooth. Fold in beaten whites. Bake in 3 -8" pans.

COCONUT-PECAN FROSTING

1 c. evaporated (pet) milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla

Cook and stir over medium heat until thick - about 12 minutes

Add: 1 1/3 c. coconut
1 c. pecans

Cool till thick enough to spread - beat occasionally.

Strawberry Cake

1 pkg. white cake mix
1 pkg. strawberry Jell-O
3 eggs
1/2 c. water
1/2 c. oil
1 10-oz pkg. strawberries (reserve juice)

Add Jell-O to cake mix. Add water & oil & eggs. Beat well. Fold in strawberries. Pour into 2 8" round pans. Bake at 350 for 40 minutes.

STRAWBERRY ICING--
1 stick butter
1 box powdered sugar
1/4 c. juice drained from strawberries

Cream butter. Add sugar and juice alternately to butter. Beat well until blended. Frost cake.

Chocolate Pudding Cake

3/4 c. sugar
1 c. plain flour
1/4 tsp. salt
2 tsp. baking powder
2 T. cocoa
1/2 c. milk
3 T. melted butter
1 tsp. vanilla flavoring

Combine sugar, flour and other dry ingredients. Add milk, butter and vanilla. Stir with spoon until well blended.

Topping: 1/2 c. sugar
1/2 c. brown sugar
1/4 c. cocoa

Combine and sprinkle over first mixture.

Pour 1 1/2 c. water over all.

Bake at 350 for 45 minutes. Serve with ice cream.

Pink Lemonade Pie

1 can eagle brand milk
1 regular container cool whip
1 small can frozen lemonade


Mix together and pour into graham cracker crust

Lemon Ice Box Pie

1 can eagle brand milk
2 egg yolks
1/2 c. Lemon juice
1/2 tsp. vanilla

Stir together and pour into graham cracker crust. Beat egg whites to make meringue.

French Raisin Pie

3 eggs
1 1/2 c sugar
1 stick butter
2 tablespoons vinegar
1/2 c pecans
2/3 c. Raisins
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. vanilla

Mix together and pour into unbaked pie shell. Bake at 350 until done (about an hour)

Toll House Pie

2 eggs
1/2 c. All-purpose flour
1/2 c. Sugar
1/2 c. Brown sugar
1 c. Butter melted and cooled
1 (6 0z.) Pkg. chocolate chips
1 c shopped walnuts (or pecans)

Beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chips and nuts. Pour into unbaked pie shell and bake at 325 for 1 hour. Delicious with cool whip or ice cream.

This pie can be frozen.

Derby Pie

4 eggs, slightly beaten
2 c. Sugar
2 sticks melted butter
2 tsp. vanilla
2 c melted chocolate chips

Mix all ingredients until well blended.
Stir in 1 c. Flour and pour into unbaked crust.
Bake at 350 for 30 minutes.

Nutty Fudge Pie

1 1/2 c sugar
3/4 c butter, melted
3/4 c all purpose flour
3/4 c chopped pecans
3 eggs
6 T. Cocoa
1 1/2 tsp. vanilla

Ice cream, caramel and pecans to serve
Combine sugar, butter, flour, pecans, eggs, cocoa and vanilla until well blended. Pour batter into a greased 9-inch microwave-safe pie plate.
Microwave on medium power 20 minutes or until almost set in center. Serve warm with ice cream, caramel and pecans.

Chocolate Eclair Pie

Place a layer of graham crackers in bottom of dish.

Mix 2 small boxes of vanilla instant pudding with 3 cups of milk. Mix until runny and put an 8 oz. Tub of cool whip in and mix until it starts to get stiff (about 3 minutes).

Put a layer of pudding over crackers.

Repeat with crackers and pudding two more times.

Melt a 16 oz tub of chocolate frosting for one minute and then pour over top layer of crackers. Refrigerate.

Best if made the day before you plan to serve.

Pecan Tarts

Crust:

1 3-oz pkg. cream cheese
1 stick butter
1 c. flour

Combine and press into tart pans. Makes 24 pies.

Filling:

1 1/2 c. brown sugar
2 eggs, beaten
2 T. butter melted
1 c. pecans
vanilla flavoring

Combine and fill uncooked tart shells.

Bake at 350 for 25 minutes.

Pecan Pie

3 eggs beaten
1 c. white Karo syrup
1 c. sugar
1 c. pecans
1/4 c. butter, melted
salt
1 tsp. vanilla

Combine all ingredients and mix well with spoon. Pour into unbaked pie crust.

Bake at 400 for 10 minutes - Turn down oven to 300 and bake for 40 minutes.

This is the recipe they used at Dyersburg High School when Mrs. Bea McCulloch was cooking.

Chocolate Chess Pie

1 1/2 c. sugar
3 T cocoa
2 eggs

Blend well.

Add: 1 small can pet milk
1 stick melted butter

Pour into unbaked crust. Bake at 350 for 30-35 minutes.

NOTE: doubled recipe makes 3 pies. Can be frozen.

Chocolate Pie

1 1/3 c. sugar
1/3 c. flour
1/4 c. cocoa
1 2/3 c. milk
3 eggs separated
2 tsp. butter
1 tsp. vanilla
Combine sugar, flour, cocoa and milk in saucepan. Cook over medium heat until very thick. Stir almost continuously to prevent sticking and remove lumps. When mixture is as thick as pie should be, remove from heat and pour a little of the chocolate mixture into the egg yolks. Mix well and pour back into the chocolate mixture. Add butter and vanilla and cook to a boil. Pour into a baked pie shell. Cover with meringue and bake until golden brown.
NOTE: To make a great coconut pie, leave out the cocoa and cook as usual. Add 1 cup coconut after you add the eggs to the mixture.

Meringue
3 egg whites
1/2 tsp. cream of tartar
6 T. sugar
vanilla flavoring

Beat egg whites with cream of tartar until very stiff. Add sugar 1 tablespoon at a time. Add just a dab of vanilla flavoring when meringue is stiff enough.
NOTE: The pie won't weep as bad if you make sure the meringue is sealed all around the edges of the crust.

Pie Crust

1/2 c. Crisco shortening
1/4 c. boiling water
1 1/2 c. flour

Combine Crisco and boiling water, stirring until melted. Add flour and stir until all combined. Divide in half and roll out. Makes 2 crusts. Bake at 425 until lightly browned.

Chocolate Bon Bons

60 Hershey hugs
2 c. Choc chips melted with 1/2 stick butter
2 c. Plain flour
1 can Eagle Brand milk
1 tsp. vanilla
1/2 c chopped nuts

Mix melted chocolate with other ingredients. (will be a stiff dough.)
Wrap 1 T. Dough around Hug. Bake 6 minutes at 350.

(Something really different by Wilma Dewald)

Gooey Cheesecake Squares

Dough:
1 pkg. yellow cake mix
2 eggs
1 stick butter softened
2 - 4 T water, as needed to spread

Mix well. Spread dough in bottom and 1/2 inch up sides of greased 9 x 13 pan.

Filling:
1 pkg. cream cheese
2 eggs
1 can Eagle Brand milk
1 tsp. vanilla

Cream cheese; beat in eggs, then Eagle Brand and vanilla. Spread over dough in bottom of pan. Bake at 350 for 30 minutes until browned and set. Will thicken as it cools.

Peanut Butter Cookies

1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cup self-rising flour

Cream butters and sugars together and add flour.
Bake at 375 for 10-15 minutes till done.

Makes a huge batch.

Toll House Cookies

2 sticks of butter
3/4 c. Sugar
3/4 c. Brown sugar
1 tsp. vanilla
2 eggs
2 1/4 c. Flour
1 tsp. salt
1 tsp. soda
12 oz chocolate chips

Cream butter and sugars. Add eggs and vanilla and beat well. Add flour and dry ingredients.

Bake at 375 until lightly brown.

(The traditional Nestles recipe.)

Oatmeal Chocolate Chip Cookies

1 c. sugar
1 c. brown sugar
1 c. oil
2 eggs
1 tsp. vanilla

Mix and add:

2 c. flour
2 c. oatmeal
1 tsp. salt
1 tsp. baking powder

Beat well and add 1 cup of any of the following:

chocolate chips, butterscotch chips, peanut butter chips, raisins, nuts or any combination of the above.

Bake at 350 for 10 minutes if you have any left to bake.

Peanut Butter Fudge

1 c. milk
2 c. sugar
dash salt

Combine and cook to soft ball stage

Add: 12 0z. jar crunchy peanut butter
1 jar marshmallow cream
1 tsp. vanilla flavoring

Beat with spoon until stiff. Pour into buttered dish.

Chocolate Fudge

2/3 c. cocoa
3 c. sugar
1 1/2 c. milk
1 stick butter
salt

Combine cocoa, sugar and milk. Cook to hard ball stage. Remove from heat and add butter and salt. Beat until looses its gloss. Pour into buttered dish. Add pecans or marshmallows if desired.

(An old Hershey recipe.)

Brownies

1 1/2 stick butter
2/3 c. cocoa
4 eggs
salt
2 c. sugar
1 c. self-rising flour
1 tsp. vanilla flavoring
1 c. nuts (optional)

Melt butter and add rest of ingredients.
Bake at 325 for 25 minutes.

Doo Doo Cookies

2 c. sugar
4 T. cocoa
1/2 c. milk
1 stick butter
2 1/2 c oats
1/2 c. peanut butter
2 tsp. vanilla flavoring

Combine sugar, milk, cocoa, and butter in saucepan. Cook 2 minutes (let boil hard for 1 minute). Remove from heat and add oats, vanilla, and peanut butter. Spoon onto waxed paper.
Makes about 4 dozen cookies.

Chili Cheese Ball

8 oz cream cheese
1 lb. Velveeta
1 c chopped pecans

Combine with your hands and form 2 logs. Roll in chili powder and chill until ready to serve.

Cheese Ball

2 - 8 oz cream cheese
1 sm. Can crushed pineapple
2 tsp. onion
1 c chopped pepper
1 c chopped nuts

Combine and shape into ball.

Strawberry Pretzel Salad

8 oz. Cream cheese
3/4 c. Butter
3 tablespoon brown sugar
2 1/2 c. Crushed pretzels (semi-fine)
2 small or 1 large strawberry Jell-O
3 c. Strawberries, drained
1 reg. Container cool-whip
1/2 to 3/4 c. Sugar

Cream 3/4 c. Butter with brown sugar. Mix with crushed pretzels. Press into 13 x 9 pan. Bake 10 minutes at 350.

Dissolve Jell-O in 2 cups boiling water. I use the juice from the strawberries and add enough water to make 2 cups. Add the strawberries. Cool till starting to gel.

Mix cream cheese with sugar. Add cool whip. Put cream cheese mix on top of crust and Jell-O on top of that.

Cornish Game Hens and Wild Rice

4 fresh or frozen game hens
2 tablespoons butter, melted
1 (6oz) pkg. long grain and wild rice mix
1 (10 3/4 oz) can chicken broth
2 tablespoons butter
1 bunch green onions, sliced
6 large mushrooms, sliced or 1 jar sliced mushrooms
1/2 c dry white wine
2 bay leaves

Thaw hens. Remove giblets. Rinse hens and pat dry. Brush inside and out with 1 tbl melted butter. Remove seasoning packet from rice mix; use 1 teaspoon seasonings per hen; rub inside and out. Place hens breast side up in a shallow roasting pan. Pour chicken broth and 1/2 c. Water into pan. Bake at 450 for 15 minutes.

Meanwhile, melt 2 tbl butter in a skillet. Add green onions, mushrooms and rice packet from mix. Sauté, stirring frequently. Slowly add 1 1/4 cups water, remaining seasonings from packet, wine, bay leaves. Bring to a boil. Pour rice mixture into roasting pan making sure that rice does not rest on top of hens. Brush hens with remaining butter. Cover loosely with foil. Reduce oven temperature to 350 and bake an additional 45 minutes or until all liquid is absorbed.
Serve hens on a bed of rice. Makes 4 servings.

Sweet Potato Casserole

3 c. Mashed sweet potatoes
1 c. Sugar
1/2 c. Melted butter
2 eggs
1 tsp. vanilla
1/2 c. Milk

Mix together and pour into casserole dish.

Topping:

1/2 c brown sugar
1/2 c. Flour
1/2 c chopped pecans
2 1/2 tbsp butter melted

Mix and pour over potato mixture. Bake at 350 until brown.

Breakfast Casserole

6 sliced bread (whole wheat is good) cut into 1/2 inch cubes
1 lb. sausage, cooked drained and crumbled
1 1/2 c cheddar cheese, grated
1 can sliced mushrooms
6 eggs
2 c. Milk
Salt and pepper to taste

Lightly grease 1 1/2 qt casserole. Place bread, sausage, mushroom and cheese in dish in layers. Beat eggs and milk together. Slowly pour over other ingredients. Season with salt and pepper. Bake at 325 degrees for 1 hour and 15 minutes.
Serves 10.
This can be made the night before and refrigerated overnight then baked for breakfast in the morning.

Low-Fat Red Beans and Rice

6 oz. Low-fat smoked sausage, sliced
1 c chopped onion
3/4 c chopped green pepper
1 clove garlic, minced

Sauté until tender in Dutch oven coated with cooking spray.

3 (16 oz.) cans red beans, drained
1 (14 1/2 oz.) can stewed tomatoes, undrained and chopped
1 1/2 c water
1 (6 oz.) can tomato paste
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. hot sauce
1 bay leaf

Add to sausage mixture and bring to a boil. Cover, reduce heat and simmer 20 minutes or until thoroughly heated. Remove and discard bay leaf.
Serve over rice.

Baked Fried Chicken

3 c. Self-rising flour
2 env. Lipton cup of soup - tomato
1 tsp. salt
1 tsp. paprika
2 pkg. Good Sense Italian 4-pk Dressing

Mix in plastic bag.
Put chicken in bag and coat thoroughly.

Place 1/4 lb. butter in cake pan. Lay chicken in pan. Bake at 350 for 40 minutes or until crispy.




(This is from Amanda Carver, a Komatsu friend)

Mongo Burros

Brown 1 lb. Hamburger meat and drain. Add 1 pkg. taco seasoning mix and prepare as directions indicate.

Use any size soft flour burrito shells. Place some refried beans in the center of the shell and then fill with some taco meat. Use shredded monterey jack or cheddar cheese (or a combination) if you like. Roll the shell and place in a large baking dish. When the dish is full, pour salsa over the shells until covered. Top with shredded jack and cheddar cheese.

Bake until the cheese bubbles. Serve with sour cream, tomatoes, shredded lettuce, olives, etc.


(This was from Rob Ponder and the old Que Pasa Restaurant.)

7-Layer Bean Dip

1st layer - 2 cans Frito bean dip, one for bottom and one for sides
2nd layer - 2 ripe avocados - Mash and mix with 1 T. Lemon juice and 1 c. Guacamole dip
3rd layer - 16 oz sour cream mixed with 1 pkg. taco seasoning
4th layer - 1 can dark ripe olives
5th layer - 1 c chopped tomato
6th layer - 1 c chopped green onions
7th layer - shredded cheddar cheese

Philly 7-Layer Mexican Dip

1 pkg. PHILLY cream cheese, softened
1 T. Taco seasoning mix
1 c. Each Guacamole, salsa and shredded lettuce
1 c. (4 oz.) shredded cheddar cheese
1/2 c. Chopped green onions
2 T. Sliced ripe olives

Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate. Layer remaining ingredients over cream cheese. Refrigerate.
Serve with tortilla chips.

Mexican Salad

1 head of lettuce - shredded
4 tomatoes - chopped
1 onion - chopped
8 oz. grated cheese
1 bag taco chips - crushed

Combine in large salad bowl.

Brown: 1 lb. hamburger meat
Drain and add: 1 pkg. taco seasoning
1 can drained kidney beans
1 cup water

Simmer until thick

Pour over lettuce mixture and toss.

Add: 1 8 oz bottle Thousand Island dressing and toss again.

Mexican Cornbread

1 small can whole kernel corn
2-3 jalapeno peppers diced
2/3 cup oil
2 eggs
1 c. chopped onions
1 c. buttermilk
1 1/2 c self-rising cornmeal
cheese

Pour all ingredients except cheese into mixing bowl and blend well with spoon.

Line a 8" square pan with aluminum foil and grease well.
Pour half of the cornbread mixture into the pan. Place sliced cheese over the mixture and cover with the rest of the batter.

Bake at 350 for 1 hour.



(Duke’s recipe only not as hot.)

Chocolate Apple Cake

1 cup oil,
3 eggs,
1 tsp cinnamon,
1 3/4 cups sugar,
2 cups self-rising flour,
12 oz pkg chocolate chips,
5 to 6 apples cut into small pieces.
Nuts and/or coconut optional.
Heat oven to 350 degrees. Spray a 9x13" pan. Mix oil, eggs, cinnamon, and sugar. Fold in flour and mix thoroughly. Add choc. chips, apples, nuts, etc. and mix well. Pour into prepared pan. Bake about 50 minutes. (I put a sheet of aluminum foil on the shelf below to keep bottom from getting too brown.

Caramel Icing
1 1/2 cups sugar.
1/2 cup milk
1/2 stick oleo, vanilla.
Brown 1/4 cup sugar. Pour into syrup of sugar and milk already cooking. Cook until it reaches soft ball stage. Add oleo and vanilla. Beat until thick enough to spread.

Ginger Snaps

2 cups almond flour
1/4 lb (1 stick) softened butter
1/2 cup granular Splenda
2 Tablespoons Brown Sugar Twin
2 teaspoons water
1 teaspoon sugarfree vanilla extract
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 300°F. Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart. Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.

Makes 20-24 cookies.

Approximately 1 carb per cookie.

Sugar Cookies

Ingredients:
1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/4 cup butter, softened
Keto Sweet granulated sweetener [optional]

Preheat oven to 350°F.

Mix almond flour with Splenda, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated Keto Sweet, just as you would traditional "sugar" cookies.

Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.

Makes 24 cookies. 2 carbs per cookie. (without nuts)

Flourless Peanut Butter Cookies

1 c peanut butter
1 c Splenda
1 egg
2 pinches baking powder
Preheat oven to 350F. Mix ingredients in medium bowl. Drop by teaspoon onto
cookie sheet. Bake for 6-8 minutes. Makes 1 dozen.

Snickers Cheesecake

9 oz pkg. chocolate wafer cookies, crushed
1/4 c sugar
1/4 c butter, melted
2 - 2 oz Snicker Bars, coarsely chopped
2 - 8 oz pkg. cream cheese
1/2 c sugar
2 lg. Eggs
3/4 c chocolate chips, melted
1 tsp. vanilla

Combine 1st three ingredients for crust. Sprinkle chopped Snickers evenly over bottom.

Beat cream cheese with sugar. Add eggs and stir in chocolate chips and vanilla. Spoon over candy layer.

Bake at 350 for 30 minutes. Remove from oven and run knife around edges of pan to release sides. Let cool to room temp on wire rack. Cover and chill at least 8 hours. Serve with whipped cream.

(This came from Southern Living magazine. Use Snickers bars or Butterfingers or Heath Bars or whatever your favorite candy bar is.)