New Recipes - as promised

Okay guys, I have made a promise to get a couple of new recipes up that I have tried ... so here goes!!!

This is a GREAT recipe that I found on Susan Marias Web Page - These are incredible IMHO - (To my lunch buds and buddettes after the last PMRI meeting ... these are the ones you already tried.) Of course these are not for every day, and certainly I wouldn't eat more than one at a time because of the malatol in them ... but for those special occasions!!! My family even loves loves these!!! Sugar Free Low Carb Peanut Butter Cookies Nature Sweet Crystals make an incredible cookie as this product adds texture and volume to the cookie dough that you just cannot get using Splenda. You cant tell these cookies from a full sugar peanut butter cookie, as they are so chewy and delicious. I have a small 1 tablespoon 'ice cream' scoop that makes perfectly portioned cookies for this recipe. Makes 32 cookies Calories 62, fat 6 grams, carbs 1.5 grams, protein 3 grams 1 cup peanut butter 1 large egg 1 cup Nature Sweet Crystals,(see Low Carb Sugar Free Foods section of this website) See NOTE 1/2 teaspoon salt 1/2 teaspoon pure vanilla extract 1 cup Bob's Red Mill almond flour (see Low Carb Sugar Free Foods section of this website) Preheat oven to 350 degrees. Cream together peanut butter, egg, Nature Sweet Crystals, salt, vanilla, and almond flour until well blended and form into a ball. Divide ball in half then divide each piece into 16 equal sized balls for a total of about 32 cookies. Arrange on two ungreased cookie sheets allowing a little room on the cookie sheet for dough to spread slightly as it bakes. Press down with a fork to flatten, first in one direction and then in another. Bake for 10-12 minutes or until just slightly firm when touched with fingertip. Allow to cool for 4-5 minutes and then transfer to a wire rack to finish cooling. Susan Maria Leach www.BariatricEating.com 2004 NOTE: You cannot substitute Splenda or Nutrasweet for the Nature Sweet Crystal in this recipe as the properties of these sweeteners are completely different. Variation: Immediately after removing from oven, press a few sugar free chocolate chips into the center of each cookie.

Offical recipe tester back on duty ... I found this on OH Recipe section and boy oh boy is it good IMHO of course ... I changed it just a bit because I didn't have the exact ingrediants needed, I added fresh ginger and garlic instead of powdered. I used this over Pork Shoulder shredded and it was excellent. It passed my finnicky family test!!! FYI - I put a rub on my shoulder and placed it in the oven for most of the day then shred it and divided it up into several portions and froze all but one of them. I added this BBq sauce to one and made southern style BBQ sandwiches for the family while I had mine "nude" (without bread) ... but it was really good that way. So if you are all up for a bit of BBQ then Here goes ... Be sure to send Perry your praises if you like it. http://www.obesityhelp.com/morbidobesity/member-interests/cooking_baking/postdetail/1774.html?vc=0 Okay, this is as close I can can get to my old fashoind (top secret) sauce, at least without using molasses and brown sugar, lol! I would dump just picking up the bottle now! Perk's LC BBQ Sauce: 12 oz. Tomato paste 6 oz water 1 tsp onion powder 1 Tbs garlic powder 1/2 cup red wine vinegar 2 Tbs Worcestershire ½ Tsp Dry Mustard 1 Tbs ground ginger 1 tsp lemon juice ½ stick Sweet Cream butter ¼ C. Splenda 1 Tablespoon salt 1/4 C. Franks (brand) Red Hot Sauce Combine all ingredients and simmer 1 hour. Baste onto meat during last ½ hour of cooking and/or serve warm at table. Makes 3 ½ cups sauce. (56 Servings) 72 carbs in the entire recipe. Per Tbs. Calories:16, Fat: 1, Sodium: 8, Carbs: 1.3, Protein: .5 Blessings! -Perry 358/325/278/210 Perry P. Perkins Christian Novelist Just Past Oysterville: Shoalwater Book One Read chapter one - (www) perryperkinsbooks.com

Tried this today. It was great. Thanks for sharing. Rob

So glad you liked it also. This one is a real winner in my book! Will be trying more and when I find more that pass my finnicky family test I will be sure to share them also.

Tammy - Thanks for the recipes! I've been looking around, printing out anything that sounds good! I'm scheduled for 9/1 and I'm trying to be prepared well in advance! And yes, I realize I won't be 'eating' these things for a bit!! I also (finally) visited Susan Maria's website this am. I may actually have to try the BP cookies out prior to surgery. I wonder if my daughter & mother will notice? Thanks, again! Valerie

Alright guys ... here is one that I made up. I think it is pretty good, if you try it, let me know what you think. BTW - it passed my finnicky family test also! *grin* I make the full recipe and divide it into two protein cookie recipes as follows; Basic Protein Cookie Recipe 1/4 cup of butter 1/2 cup peanut butter 8 oz ff cream cheese 2 cups chocolate protein powder 1 T vanilla 4 T splenda Almond Flour, crushed almonds, or crushed pecans Natures Hollow Rasberry Jam (optional for 1/2 of the recipe)(This is simply THE BEST sf jam I have ever tried and makes this recipe wonderful) Dried Strawberries (optional for 1/2 of the recipe) Melt butter add peanut butter & cream cheese. Stir until mixed well. Allow to cool. Stir in protein powder, vanilla and splenda. Check to make sure it is sweet enough and chocolate enough for you. Add cocoa powder and additional splenda if necessary. Divide dough into 2 portions. Strawberry Surprise Chocolate Protein Balls First portion roll into 1 inch balls and place a small piece of the dried strawberry inside. Roll ball in almonds or pecans to fully coat. Place on tray and put into freezer to firm up. I store mine in there because I don't eat them very often and this keeps them fresher longer. Second recipe out of the same dough ... Chocolate Rasberry Thumbprint Protien Cookies Roll dough into 1 inch balls and coat in crushed pecans or almonds. Lay ball on cookie sheet and make a thumbprint in it. Fill thumbprint with Natures Hollow Rasberry Jam and you have a delicious Protein Cookie. Place in freezer to firm up. I store mine in a ziplock baggie to help keep them fresher longer. This entire recipe for both cookies makes aproximately 36 - 1 inch cookies. As far as I can tell the nutritional stats per cookie are approximately using my exact ingrediants are (of course your stats may be different depending on what protien powder you use and etc) 30 Cal 5 gms Protein >1 Carb 1.75 gms Fat aprox 1 gm sugar in the dried strawberries I think next time, I am going to have some sf shredded coconut and make them with the coconut coating. Sounds pretty good to me!

Another EASY recipe to share ... I had unexpected company the other day and had to come up with something SF and SUPER FAST. I happened to have a Low Carb SF Chocolate cake mix in the cabinet (saving it for a special occasion - I guess this was that occasion) .... anyway, I made the cake per directions. Placed the cake on rack to cool. When cool, I cut into small squares. I took small serving plates and sprinkled a dab of powdered sugar on them basically for effect only. Then took Natures Hollow SF Rasberry Jam and put some in a ziplock baggie and cut the tip off and used it to pipe a bit of the jam directly on the plate in a swirl pattern. Placed each piece of cake on a decorated plate and iced with a thin layer of Natures Hollow SF Rasberry Jam (top only). I set the buffet with linen napkins, fresh flowers and soft music playing in the background. I served the cake with a fresh pot of hot decaf coffee. I had splenda and cream from our local dairy available to them and then topped off the coffee with the guests choice of my DiVincis Surups (French Vanilla, Carmel, English Toffee). My guests thought I had spent hours preparing and were shocked to find that everything was sugar free with the exception of the sprinkled powdered sugar. They said they felt as if they had walked into a quaint little bakery. FYI - I spent less than a half hour to preparing, not including baking and cooling time.

I should have said I had unexpected company call and say they were coming over ... so that left me scrambling to get something ready.