Linda's Deep Dish Pizza

This pizza is so so so good!! My husband ask for it all the time!

4 ounces cream cheese, softened

2 eggs

1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)

1/4 teaspoon oregano or Italian seasoning

1/4 teaspoon garlic powder

8 ounces Italian cheese blend or mozzarella cheese, shredded

1/4 cup pizza sauce

4 ounces mozzarella cheese, shredded

Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time

Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Linda says,I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean. I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.

NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

I give this on a 4 starr,, My husband says 5 starr!! LOL,,

Oopsie Roll Almost Tiramisu

I saw this recipe on The Lighter Side of Low-Carb web page and it looked so good!!


Here is her recipe and I will break down what I did below that:

marymc's Oopsie Roll Almost Tiramisu

Okay, set aside about a cup or so of your morning coffee, or make some from instant, but either way, let it cool down. Take your favorite Revolution Roll recipe (Cleo’s Oopsie would be an excellent choice) except add a teaspoon of vanilla and extra sweetener in with the yolks and cream cheese. I sweetened this one with one tablespoon of the DaVinci’s Delce de Leche and it was nowhere near sweet enough, so next time I may just do the Sugar Twin or Splenda instead, or add extra DaVinci’s. Blend together the yolks, vanilla, sweetener and cream cheese (or whatever you’re using) and of course, whip up your whites with the cream of tartar. I had doubled the original Dr. Atkins RR recipe, but it was really a bit much and made for a pretty thick “cake.” Maybe could have gotten by on a single recipe for a thinner layer. Fold the yolk mixture carefully into your whipped up whites as usual. Butter up a long (10 x 13” or so) baking pan really well and spread your batter in there, smoothing out the top. Bake at 300 degrees for about 45 minutes. I swear this smells like a cake baking!! Remove from the oven and let it cool thoroughly.

Once cooled, whip up about a cup of heavy cream, with sweetener - again I used DaVinci’s Delce de Leche, 2 tablespoons this time, and this was really good. I folded in some sour cream that I made out of pureed cottage cheese and lemon but think using mascarpone (which I will buy next time I try this) or even more cream cheese or store bought sour cream would’ve been much better here. The sweetness in the whipped cream was good with the 2 tablespoons. When your RR cake has cooled, slice it in half down the center and then divide each half into 8 fingers (4 long sections then sliced in half).

Butter a loaf pan and then line it with parchment paper, leaving some excess over the sides so that you have some handles to pull the dessert out with later. Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight. Carefully lift dessert out of the pan, slice, serve and enjoy!

**notes: It looks pretty good doesn't it? Well, the "roll" part needed to be much, much sweeter, so I ended up sprinkling some Sugar Twin on that slice you see (which ended up being my breakfast ), and it needs some other tweaks and improvements, but that may take some time. I'm not sure of the carbs yet but this isn't something I want to make a major food group or anything!! So, in other words... it'll be awhile before I experiment with it again.

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To make fingers:

6 eggs

1/3 cup of Splenda

3 oz cream cheese

One scoop of Vanilla Whey Protein

1/8 tsp of cream of tarter

1 tsp of vanilla

salt

pre heat oven to 350

whip up egg whites and cream of tarter in mixer until light and fluffy. In another bowl mix your whey protein, salt, chopped up cream cheese, Splenda, vanilla and egg yellows. use a fork to mix , this will take a little while. Then carefully mix the batter with the eggs whites. Then spread out into a cookie sheet with sides. Then bake for 20 to 25 mins.

Then cut into finger size.

Then let cool

Now make your cream:

2 cups of whipping cream
1/2 cup of splenda
2/3 cup of sour cream
Whip up your whipping cream and splenda then fold in sour cream.
then spray/oil and line your pan with paper.

Then Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight.

**NOTES: This turned out just ok, I am only posting it because I spent a lot of time on it! LOL What was wrong with this recipe: It tasted nothing like Tiramisu. Now this recipe would be a nice dessert if a few changes were made. The cake fingers need to cook until a little firmer, maybe about 30 mins, Do not dip the fingers in coffee!!! ( this made it soggy and the coffee did nothing for this recipe) I would add some cinnamon and more splenda to the fingers batter. Then it would make a nice after dinner dessert. This recipe made two cakes using bread pans.

Add on: My husband had them for dessert tonight and he loved them!! LOL.. I guess I am picky..lol,, but it was a go for him.

As is I would give it a one starr rating, with changes it could be a 3 or 4.

Low-Carb Pancakes with Blackberry Syrup

We had a great Sunday breakfast this morning!!! I got this recipe from Blaine's Low Carb Kitchen. My husband ask for these this morning with a "please......" , so I had to make them for my baby. hehe

Pancakes:

1 cup soy Flour

1/4 cup wheat flour

4 tsp baking powder

2 tbsp splenda

1/4 tsp salt

3 eggs

1 1/2 cup half and half (I only use about a cup to a cup and a 4th)

3 tbsp canola oil

1/2 teaspoon vanilla extract

Syrup: (I did not have any berries so we just used low carb syrup this time)

1 cup blackberries

1-2 tsp butter

1/4 cup low carb syrup

Pancake Preparation:

Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium heat. Spray pan liberally with cooking spray. Spoon batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.

Syrup Preparation:

Heat blackberries and butter over low heat. Mash berries with back of spoon. Add low-carb syrup and warm.

The recipe makes 8 pancakes when I make it. there are approximately 2.5 net carbs per pancake.

I had a great breakfast!! Used up the left over Rolls

We have egg and chesse sandwiches.. They were so good!!!! yummy!!!

Chicken Chili with Tofu by ME!

This is so good. It's great for those cold evenings or when you have an hankering for some chili. This chili is great with my Home style LowCarb Cheesy Corn Bread Muffins... yummy!! It's really easy to make!!

1 package of chicken breast (you can use any meat you want)
2 packages of firm Tofu
A Chili kit, just pick your favorite!
what ever size can of tomato sauce your kit calls for


Cook and chop up your chicken. Chop up your Tofu then combine all your ingredients in a crock pot or slow cooker of some kind and cook for 2 or 3 hours. Note: Do not add the mesa pack (flour).

This is very low in carbs (no beans) and high in protein!



Undergoing MyBlogLog Verification

Funky Chicken Nuggets with Dipping Sauce

I only made these once but they are so good!! But alot of work!! I would make again if we were going to have a game night or something like that with all our friends over.


Chicken:
2 lbs. chicken skinless boneless breasts
1 tbsp. marjoram
10 oz. heavy cream
2 eggs
2 cloves fresh garlic - crushed


Breading:
1/2 cup soy flour - sifted
1 1/2 cup fine ground pork rinds
white cheddar cheese flavored popcorn seasoning (to taste)


Cheese Sauce:
1/2 cup heavy cream
6 oz. Monterey jack cheese


Breading Preparation:
To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets.


Chicken Preparation:
Puree chicken breast in food processor until fine. Add marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 - 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning.


Cheese Sauce Preparation:
Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat.


Yields approximately 50 nuggets - 1/2 net carb per serving with sauce

http://fittv.discovery.com/fansites/blaine/recipes/familydinner/chickennuggets.html

Cheesecake with Peanut Butter Cookie Crust

This is my favorite!!! I love it, I love it, I love it!!! I make a double batch of the Peanut Butter
Cookies to snack on later!


Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
1 stick of butter
1/2 cup artificial brown sweetener
1/4 cup low carb white sweetener
1 tsp. vanilla
4 tbsp. low carb peanut butter
2 egg whites


Cheesecake Filling:
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp. vanilla extract
4 tbsp. butter melted


Cookie Crust Preparation:
Sift together soy flour, baking powder and salt into bowl. Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute. Add vanilla and peanut butter and mix – 1 minute. Scrape sides of bowl with rubber spatula and add egg whites – continue to mix for 1 minute. Gradually stir in the dry ingredients until mixed. Spoon out teaspoonfuls of dough and form into balls. Place on greased cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 – 15 minutes until lightly brown. Remove from oven and let cool on rack.Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter. Press mixture onto bottom of greased spring form pan and bake for 10 minutes. Remove from oven to cool.


Cheesecake Filling Preparation:
Preheat oven to 300 degrees. Mix cream cheese with mixer or wire whip. Add sour cream, low-carb sweetener, eggs, egg white, vanilla and butter to bowl and continue to mix for 4 - 5 minutes. Pour mixture over cooled cookie crust in spring form pan and bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.
Yields 8 Servings - approximately 7.5 net carbs per serving

I got this on from:
http://fittv.discovery.com/fansites/blaine/recipes/chickencheesecake/episode2_cheesecake_print.html