BBQ meatballs

Ingredients:

1 bottle of ketchup

2 cups brown sugar

2 tbsp liquid smoke 

1 tsp garlic powder

Frozen meatballs

Mix and let simmer in crockpot

Recipe: Lindsey Cross

Enchilada Bake- Low Carb

This was a huge hit with everyone in the family! I was immediately requested to make it again and next time will double as it was almost gone!

Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 30 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Recipe: http://www.genaw.com/lowcarb/enchilada_bake_variation.html

Perfect Stovetop Popcorn

I am always looking for good stovetop popcorn recipes that actually cook all of the kernels without burning them! When I saw this one, I knew I had to try it. Who ever thought of putting honey butter on popcorn?! Delicious!

Ingredients:

• 1/4 cup coconut oil (or canola)
• 2/3 cup popcorn kernels
• 3 Tablespoons butter, melted
• 2 Tablespoons honey
• 1 1/2 teaspoons sea salt

Instructions:

1. Add the coconut oil and 3 popcorn kernels to a large pot. (I use my Dutch oven.)
2. Cover and cook over medium-high heat until all 3 kernels pop.
3. Take the three kernels out of the pot.
4. Add the rest of the popcorn kernels.
5. Cover and take the pot off of the heat.
6. Wait 30 seconds.
7. Put the pot back on the heat. Cook, shaking the pot occasionally until the popping slows down.
8. After about 2 minutes, and the popping has slowed down, take the lid off of the pot. This lets the steam out and keeps the popcorn crisp.
9. While the popcorn is popping, melt the butter and add the honey.
10. Pour over the popcorn and sprinkle with salt. Toss until completely coated. You could also do this in a large paper bag.

Recipe: http://bakedbree.com/perfect-stovetop-popcorn

Cole slaw

Ingredients:

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Copyright 2006, Robert Irvine, All Rights Reserved
Recipe: http://www.foodnetwork.com/recipes/cole-slaw-recipe

Braided Spaghetti Bread

Ingredients

1. 1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature (I have also used PW's pizza crust recipe and it turned out great)
2. 6 ounces spaghetti, cooked
3. 1 cup thick spaghetti sauce
4. 8 ounces mozzarella cheese, cut into 1/2-inch cubes
5. 1 egg white, beaten
6. Parmesan cheese
7. parsley flakes

Instructions

Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. 

Cover with plastic wrap and let rest 10-15 minutes. 

Recipe: http://www.rhodesbread.com/blog/blog/braided-spaghetti-bread

Graham Cracker Toffee Crunch

I stumbled upon this recipe while on Pinterest and realized I had every ingredient on hand, so I thought, why not? This is so easy and so delicious. I'm embarrassed to admit that half the pan is already gone! Although, I did have some help :)

Ingredients

• 14 - 16 graham cracker sheets

• 1 cup butter

• ¾ cup brown sugar

• 2 cups milk chocolate chips (1 bag)

• 1 cup chopped pecans

Instructions

• Heat oven to 350 degrees. Line a 15x10x1 inch cookie sheet with foil or parchment paper lightly sprayed with non stick cooking spray.
• Break graham crackers into quarters and cover the cookie sheet in a single layer.
• In a saucepan combine the butter and brown sugar and stir over medium heat. Bring to a boil stirring constantly for about 3 minutes.
• Remove from heat and pour evenly the graham crackers. You may need to spread mixture evenly over graham crackers with a spoon. Bake for 7 minutes at 350.
• Remove from oven and sprinkle chocolate chips over the baked toffee and let them melt for a few minutes. Then spread the melted chocolate evenly over the toffee.
• Sprinkled with chopped nuts on top of the melted chocolate.
• Cool completely (put in fridge to set up faster) and then break apart and store in airtight container.

Recipe: http://www.sixsistersstuff.com/2014/12/graham-cracker-toffee-crunch-recipe.html

Sugar Cookies

I was looking for a different recipe that would be better for cut-out cookies. This one worked out great!

Ingredients

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F. 
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe: Alton Brown