Super Quick Low Carb Cheesecake with Mandarin Oranges

I had to come up with a dessert to bring to a training meeting recently and this is what I brought.

In a bowl, combine:

1 envelope Knox gelatine

12 packets Truvia sweetener

1 cup boiling water

Stir it occasionally, allowing the gelatin to dissolve, for about 5 minutes

Meanwhile, in a mixing bowl with an electric mixer on medium speed, combine till fluffy:

2 - 8 ounce packages cream cheese, softened

1 teaspoon vanilla

Beat the gelatin mixture into the cream cheese mixture until they are completely combined. The mixture will be very runny at this point. Pour it into 9" pie pan and chill it for about 20 minutes.

Drain the juice from:

1 12-ounce (approximately) can mandarin oranges, juice packed if possible

Place the oranges on the top of the dessert in a decorative fashion. Chill the cheesecake until it is firm, for about 3 hours.

Optional: You could use a baked low carb pie crust and use this for the filling.

Serve and Enjoy!

c2009 Sharron Long, author of Extreme Lo-Carb Cuisine, available where books are sold

Thick and Chunky Spaghetti Sauce

Thick and Chunky Spaghetti Sauce

I was asked to write this recipe down, so here goes! It serves about 10.

Brown 3 to 4 pounds of ground beef in a large skillet over medium heat. Drain it, if necessary.

Add 1 medium sized onion, 1/2" dice and the tops of one bunch of celery, 1/2" dice (about 1 1/2 cups)

Add olive oil to the pan if necessary to keep the meat and veggies from sticking.

Add:

1 - 24 ounce jar pasta sauce or tomato sauce (ie., Prego, etc. -- be sure it is gluten free)

3 - 18 ounce cans diced tomatoes (with herbs and garlic, etc. is fine)

1 teaspoon each marjoram, oregano, thyme (flakes), basil or 1 1/2 tablespoons Italian seasonings

1 tablespoon parsley

1 tablespoon chopped garlic (fresh)

1 1/2 teaspoons seasoning salt

1 teaspoon lemon pepper

Cover the pan and allow it to simmer on low heat for at least 1 hour. Skim off any fat that comes to the surface, if desired.

Serve this sauce over pasta or as a filling for "sloppy Joes," if you aren't low carb. If you are, serve it over cooked cabbage, a cooked chicken breast or green beans. Be creative -- this is a versitile sauce!

It freezes well.

Enjoy!

c2009 Sharron Long, author of Extreme Lo-Carb Cuisine, available where books are sold

Sharron's World Famous Chewy Jumbo Chocolate Chip Cookies

Hi,

This recipe has never been published by me before, so here goes!  It is most definitely NOT low carb, gluten or sugar free.

Preheat the oven to 375F.

In a large bowl, combine:

4 1/4 cups flour (whole wheat pastry, preferred)

1 teaspoon baking soda

2 teaspoons baking powder

In a mixing bowl on medium speed, combine until creamy, about 2 minutes:

1 1/4 cups sugar (organic preferred)

1 1/4 cups firmly packed brown sugar

1 1 /2 cups butter, softened

Add and mix another minute or so till well combined:

2 eggs

1 tablespoon vanilla

Gradually add the flour mixture on low speed, fully incorporating each addition before adding the next.

By hand or with a paddle, add:

2 cups chocolate chips ("extra special dark" preferred)

Use 1/4 cup measure or scoop and place cookies approximately 2" apart on parchment lined baking sheets. Bake the cookies until they are just becoming golden. Remove them from the oven and allow them to rest on the pan for about 2 minutes or until they are able to be transferred. Spread paper towels covered with wax paper and place the cookies on it to cool. Store the cookies once cooled in air tight containers with paper towels or wax paper between the layers.

This is most definitely not a low carb recipe :)

Enjoy!

c2009 Sharron Long author of Extreme Lo-Carb Cuisine, available where books are sold.

Nuts N' Bolts Snack Mix Recipe

Hi,

This is not a low carb recipe, but rather just a snack mix I like to have on hand for kids and company. This recipe makes a double batch.  It is also NOT gluten free.

Melt 1 cup butter in a small saucepan over medium heat. Add to the melted butter:

1/4 cup Worcestershire sauce

2 tablespoons seasoning salt

1 tablespoon total from the following: Rosemary, garlic granules, thyme, celery seed, basil

Set the mixture aside.

In a large bowl mix:

12 cups "cereal" from the following: Cheerios, Chex, pretzels, chow mein noodles, Cheezits, Mini Shredded Wheat, etc.

3 cups peanuts

Pour the melted butter mixture over the cereal mixture and stir well. Pour onto a large baking sheet with a rim and bake at 250F for about 1 hour, stirring every 15 minutes.

Alternate "rush method:" Pour the coated cereal mixture into a 9"x13"x2" baking pan and cover with foil. Bake at 350F for 20 minutes. Pour the baked mixture onto a large baking sheet with a rim and bake an additional 5 minutes uncovered at 250F to crisp.

Store tightly covered at room temperature.

Enjoy!

c2009 Sharron Long and Adams Media Corp.

Double Chocolate Black Bean Brownies

Double Chocolate Black Bean Brownies

I bumped into a recipe for black bean brownies on the internet a few months ago. I made them, and they were okay as written. You know me, though, always wanting to improve things! This is my take on that recipe.  My kids call them "Mommy's Beanie Brownies."

Preheat the oven to 325F.

Melt together over low heat in a small saucepan:

3 ounces (squares) unsweetened baking chocolate (not Baker's brand)

1/2 cup butter

When they are melted, remove them from the heat and allow the mixture to cool slightly.

Meanwhile, grind in a blender on low speed:

1/4 cup flax seeds to make 1/2 cup (or just use 1/2 cup flaxseed meal)

Pour the ground flax seeds into a small bowl and stir in:

8 packets Truvia sweetener

1/4 teaspoon sea salt

1 teaspoon cinnamon

Blend on low speed in a blender container for about 30 seconds:

1 - 18 ounce can black beans, rinsed and drained (yield about 1 1/4 cups)

1 1/2 teaspoons vanilla

2 tablespoons molasses (sorghum molasses if you are allergic to sugar)

1/3 cup agave nectar

Pour this mixture into a mixing bowl and mix in the flax seed and chocolate mixtures on medium speed.

Add and mix well:

2 eggs (or 2 tablespoons ground flax mixed with 6 tablespoons warm water)

Add, and mix until combined:

1/2 to 1 cup dark chocolate chips (sugar free chocolate chips)

1/2 to 1 cup broken walnut meats

They are really chunky with 1 cup each of the additions, not so much with 1/2 cup.

Pour the batter into a 9x9x2 square pan prepared with cooking oil spray and smooth the top. Bake the brownies at 325F for about 30 minutes, or until a knife inserted off-center comes out clean. You can serve these warm drizzled with cream for a "pudding cake" effect or chill them and they are almost like fudge.

Enjoy!

cSharron Long Author of Extreme Lo-Carb Cuisine, available where books are sold