Dad’s Cole Slaw

In a 2 cup measuring cup, mix: 

2 1/2 tablespoons sugar 

3/4 teaspoon salt 

1/8 teaspoon celery seed. 

Crush together with a spoon. Add: 

1 tablespoon lemon juice 

1 tablespoon apple cider vinegar. 

Stir until sugar dissolves, then add: 

2 shakes Louisiana Hot sauce

2 tablespoons oil

2 dashes pepper

2 slices, onion, chopped 

5 tablespoons mayonnaise. 

Mix well then pour over:

1 pound coleslaw mix or shredded cabbage.

Baklava

 

1 - 16 ounce package phylo dough

10 ounces finely chopped pecans (or mixture of nuts including pistachios or walnuts)

1 cup butter 

2-3 teaspoons cinnamon 

3/4 cup water 

1 cup sugar 

1/2 cup honey 

1/4 cup Karo syrup

2 teaspoons vanilla 

dash of salt

Preheat oven to 325°. Trim phylo dough to fit a 9 x 13” pan. Mix nuts with cinnamon and set aside. 

Butter the bottom and sides of pan. Place two sheets of dough in the pan and brush butter on top (using a spray bottle for the butter is even easier). Keep a damp towel on the remaining sheets of dough. Alternate adding two sheets of dough to the pan and topping with butter until there are eight sheets layered.

Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, and then, nuts, layering as you go. Reserve eight sheets of dough for the top with butter in between every two, just like the bottom.

Using a sharp knife, cut into four columns the long way, then cut diagonally across making rhombus shapes. Butter the very top after you have cut the pieces.

Bake for 60-70 minutes until it is golden and crisp. While it is baking, boil the water, sugar, honey, and Karo syrup for 10 minutes. Add vanilla and a sprinkle of salt.

Remove baklava from the oven when it is done and immediately spoon sauce over the entire thing evenly. Let cool. Serve in cupcake wrappers.

Lana’s Cheesecake

1 sleeve graham crackers, crushed

1/4 c sugar

1/4 c butter, melted

8 oz block cream cheese 

3/4 c powdered sugar

2 c (1 pint) whipping cream

1 can blueberry pie filling 

Mix cracker crumbs, sugar and butter. Press into a 9x13 dish. Whip cream cheese with powdered sugar, then whip in cream. Layer over crust and chill. To serve, cut squares and top with pie filling.

Low Carb French Toast Chaffles

 

1 c shredded mozzarella, chopped into small pieces 

1 t vanilla 

1/2 t maple flavoring

2 t sweetener (I use Monkfruit)

2 1/2 t cinnamon 

1/4 c almond flour

Preheat mini waffle maker. Mix ingredients well. Add 1/5 of the mixture at a time to waffle maker and cook until light turns off. Cool on a wire rack. Makes five mini waffles.

(modified recipe from LazyKeyto.app)

TOPPINGS:

Low carb lemon curd

1/4 c + 2 T lemon juice

1/4 c sweetener 

1/4 t lemon zest

2 eggs

2 egg yolks

1/4 t stevia

3 T butter

1 t cornstarch 

Mix all ingredients in small sauce pan. Bring to a boil slowly over medium low heat.

(modified recipe from LowCarbMaven.com)

Sugar free mixed berry syrup

1/2 c frozen mixed berries

1/2 c water

3 T sweetener 

1 T lemon juice

1 t corn starch 

Mix all ingredients in small saucepan. Bring to a boil over medium heat. Cool thoroughly.

Sugar free cheesecake filling

2 oz cream cheese

1 T sweetener 

1/4 c sugar free cool whip

Whip together cream cheese & sweetener. Fold in cool whip.

& a squirt of Walmart sugar-free whipped cream in a can

Nutritional information:

Per waffle with all the toppings

Calories 325

Net carbs 11

Protein 12

savage sweet potato casserole

3 cups yams 

1/2 cup sugar 

1/2 teaspoon salt 

2 eggs, beaten

1 stick of butter, melted 

1/2 can evaporated milk 

1/2 teaspoon vanilla 

     topping 

1/2 cup flour 

1 cup brown sugar 

1 cup chopped pecans 

1/3 cup melted butter 

pinch of salt

Cut yams into chunks and boil 30-45 minutes. Pull off the peel and mash. Mix in other ingredients and pour into baking dish. Mix topping ingredients and sprinkle over top. Bake at 350° for 45 minutes.

Sarah Wright’s Spectacular Salsa

 6-8 Roma tomatoes 

1/2 red pepper

1/2 orange pepper 

1/2 yellow pepper

1 bunch cilantro with stems cut off

1/2 bunch green onions

1/4 cup lime juice

1 & 1/2 tsp sugar

1/2 jalapeño 

Finally diced tomatoes and peppers. Put rest of ingredients into blender and blend well. Add blended ingredients to diced vegetables and add salt to taste.

Tiropitas

INGREDIENTS

• 1/2 lb. feta cheese, crumbled
• 1/2 lb. cottage cheese, small curd
• 3 eggs, beaten
• 1/2 tsp. salt
• 1/2 lb. fillo dough, thawed
• 1/2 lb. unsalted butter, melted

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INSTRUCTIONS

1. Combine cheeses, eggs and salt in a bowl. Stir until blended.
2. Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
3. Lay one sheet of fillo horizontally* oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo below.)
4. Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling.
5. Preheat oven to 350ºF. Bake for 15 to 20 minutes or until golden brown. Let cool briefly before serving.

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NOTES

* I actually liked them more laying the dough vertically and cutting fewer strips, so there would be more pastry per piece.

Note: If you’d like to make these ahead, place assembled (unbaked) tiropitas in the freezer. Either freeze the tiropitas in a single layer and then transfer them to a ziploc bag once they are completely frozen, or be sure to place a piece of parchment paper in between each layer of the tiropitas if you freeze them in a storage container. Bake frozen for 20 to 25 minutes or until golden.