My favorite recipe is a dessert. Sugar-free cheesecake pudding with cherries to make a cherry cheesecake dessert.

Buffalo Ranch Chicken

Mix a ranch season packet in buffalo sauce.  Dredge chicken.  Bake chicken.  Eat chicken.  Lick Fingers.  Smile happily.

Mine is simple.  Brussell Sprouts drizzled with olive oil or truffle oil and sprinkled with cracked pepper and sea salt.  Roast in the oven until tender.  Yummy

Roasted Carrots!

(I use much less olive oil than the recipe calls for, but this is the original:))

• 1/4 c. Olive Oil
• 2 Tablespoons Olive Oil
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Minced Garlic
• 3 sprigs Fresh Thyme, Leaves Removed And Minced
• 1 sprig Fresh Rosemary, Leaves Removed And Minced
• 5 pounds Carrots, Trimmed And Peeled
• Salt And Pepper, to taste

Preheat the oven to 475 degrees.

Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)

To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
Place the carrots into a dish or platter. Pour over the vinaigrette and serve.

Will keep for two days in the refrigerator. Serve at room temperature or reheat.

A healthier sweet potato casserole

Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g