Blueberry Muffins Protein

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Ingredients

3/4 cup sugar

1/3 cup butter

1/2 teaspoon lemon zest

2 eggs

1 cup heavy cream

2 level cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 scoops Isopure Protein Powder (0 carbohydrates)

1 cup blueberries

 

Directions

Preheat oven to 375 degrees F.

Cream together the butter and sugar.  Add eggs, cream, protein powder, flour, baking powder, lemon zest, and salt.  Mix well.  Stir in the blueberries.

Use a muffin tin lined with 18 cupcake papers.  Fill the cupcake papers with the batter and bake in preheated oven for 20 minutes.

 

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 89
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg 13 %
Sodium 118 mg 5 %
Potassium 84 mg 2 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 2 %
Sugars 5 g
Protein 4 g 8 %
Vitamin A 7 %
Vitamin C 6 %
Calcium 6 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Deep Chocolate Coconut Bombs

Deep Chocolate Coconut Bombs

Chocolate cream cheese layered over coconut.  The number of layers is up to you.  Freeze and break into crunchy pieces.

Ingredients

2 c Coconut Shreds

1 c Coconut Oil

4 oz Neufchatel Cheese

2 tbsp Cocoa Powder

4 tsp Splenda

¼ tsp cinnamon

Pinch of sea salt

Directions

Warm the Coconut Oil over medium heat and add the shredded Coconut, Cinnamon, Salt and Splenda.  Line a shallow pan with wax paper or foil and pour in the Coconut Oil mixture.  Press it down, creating a solid layer.

Place the pan in the freezer until mixture is firm.

Remove from freezer.  Melt the Cocoa Powder and Cream Cheese and pour on top.

Place it back into the freezer for 10 to 15 minutes.  Optional:  Continue layering the Coconut and Chocolate for a striped effect.

Once solid, break it up and enjoy.  Store the rest in the refrigerator.  Serving size will vary.

Calories: 2766, Total Fat: 300g, Cholesterol: 86mg, Sodium: 487mg, Total Carbs: 33g, Protein: 19g.

Vanilla Mocha Fat Bomb Pops

Vanilla-Mocha-Fat-Bomb-Pops

Ingredients

4 tbsp Unsalted Butter

2 tbsp Heavy Cream

½ tsp Vanilla Extract

4 tbsp Coconut Oil

1 ½ tbsp Cocoa Powder

½ tsp Coffee Extract

¾ tsp liquid Splenda

 

Directions

Make the vanilla layer with soft butter in the microwave until liquid.  Add 2 tbsp Heavy Cream.  Once cool, add the Vanilla and blend well.

Make the mocha layer by mixing together the Coconut Oil, Cocoa Powder, Coffee Extract and sweetener of choice.

Pour the vanilla mixture into a muffin liner creating the bottom white layer.  Place into the refrigerator until firm, about 15 minutes.

Remove from refrigerator and pour in the mocha mixture, filling cups to the top.   Optional:  top with a very thin layer of melted dark chocolate.  Add popsicle sticks and freeze 20 to 30 minutes.  Tip:  Cover the muffin tin with plastic wrap and push the popsicle sticks through.  The plastic layer will help support the sticks if your bombs aren’t firm enough.  Calories: 1004, Total Fat: 113g, Cholesterol 165mg, Sodium 19mg, Total Carbs: 5g, Protein 3g.

Allspice Dark Almond Fat Bombs

Allspice Dark Almond Fat Bombs

 

Ingredients

2 tbsp Almond Butter

1 tbsp Heavy Cream

1 tbsp Coconut Oil

1 tsp Cocoa Powder

¼ tsp Allspice

4 drops liquid Splenda

 

Directions

Put 2 tbsp Almond Butter into a cup, mold or container.  Add 1 tbsp of Coconut Oil, 1 tbsp of Heavy Cream, 1 tsp Cocoa Powder, and ¼ tsp Allspice.  Blend well.  Freeze for about 2 hours, remove and enjoy.

Calories: 372, Total Fat: 38g, Saturated Fat: 17g, Cholesterol 20mg, Sodium 10mg, Total Carbs: 7g, Protein: 5g.

Never Fail Fudge

Ingredients

5 cups sugar
1 stick butter or margarine
1 large can of cream

1 bag of chocolate chips
7 oz. marshmallow cream

1 cup of pecans or walnuts if desired

Directions
Mix sugar, cream and butter in cooker. Boil 7 minutes after it comes to a full boil. Remove from heat, pour in marshmallow creme and chocolate chips. Beat as still as possible, add nuts, if desired. Pour in plate. Cut when cool. Makes 5 pounds of candy.

Boiled Cabbage with Bacon

Boiled Cabbage With Bacon - Photo: Diana Rattray

Ingredients

4 to 6 thick slices of bacon, diced

1 large sweet onion, chopped

1 medium head of cabbage

½ to 1 cup chicken broth or water as needed

Salt and pepper to taste

Directions

In a large Dutch oven or deep sauté pan, cook the diced bacon until cooked through but not crisp. With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Leave about 2 tablespoons of the bacon drippings in the pot.

Add the chopped onion to the bacon drippings and cook, stirring, over medium heat until tender and lightly browned. This will take about 4 to 5 minutes.

Coarsely chop the cabbage.

Add the chopped cabbage to the browned onions and add 1/2 cup of chicken broth.

Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes. Add more broth or water, if needed, and cook for about 5 to 10 minutes longer, or until the cabbage is tender. Add the bacon pieces and stir. Heat through.

Serves 6

BLACKBERRY BAKED BRIE CHEESE

INGREDIENTS

1 cup fresh blackberries

1 cup sugar

1 cup water

1 circle of Brie or Camembert cheese

1 teaspoon sea salt

Crusty French bread for dipping

DIRECTIONS

Preheat oven to 400F

In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside.

Take the cheese out of the wrapping and cut the top rind off, cutting only about ¼ inch down, just to take off the top rind. Place the cheese back into its wooden box, or directly on a parchment lined baking sheet, rind side down.

Sprinkle the cheese with sea salt. Bake for 8-10 minutes, until cheese if visibly melty (yum!)

Take out of oven and drizzle with syrup. Top with the blackberries. Serve with French bread for dipping. Enjoy!

 

Asparagus, Ham, and Cheese Frittata

Asparagus, Ham, and Cheese Frittata - NeighborFood

Ingredients
11 eggs
1 cup milk
1 cup shredded gruyere cheese
1 cup shredded mozzarella cheese
1 cup chopped ham
1 teaspoons olive oil
1/2 yellow onion, chopped
8-10 asparagus spears, with about 1-2 inches trimmed from the bottoms
Salt and pepper to taste

 

Directions
Grease a 9 inch deep dish pie pan or other oven safe dish (a cake pan or glass casserole dish would work fine too). Preheat the oven to 375 degrees. (If coming straight from the refrigerator add the pan to the oven before preheating).

In a large sauce pan, bring about 6-8 cups of water to a boil. Add asparagus spears and cook for 2 minutes or until bright green. Drain water and set aside.

Meanwhile, in a small skillet sauté oil and onion until soft and translucent, 3-4 minutes. Remove from heat and set aside.

In a large bowl, whisk together eggs and milk until thoroughly combined. Stir in cheeses, ham, and onion.

Pour mixture into greased pan. Fan asparagus spears over the top of the dish. Sprinkle with salt and pepper.

Bake for 40-50 minutes or until outside is browned and center is set.

Fried Pies

Ingredients

5cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups any flavor pie filling

Directions

In a large bowl, combine the flour, baking powder, salt, and sugar.

Cut the shortening into the dry ingredients.

In a separate bowl, mix the eggs and milk together and then add to the

Shortening flour mixture.

Mix with a fork just so it holds together and no more.

Roll out rather thin, to about 1 /8-inch thickness.

Cut out small rounds using a 7-inch saucer or circle as a pattern.

Spoon some of your favorite fruit pie filling on one side.

Be sure your filling is fairly thick and cold or it will run.

Fold over and seal the edges well.

Deep fry in melted shortening about 2 inches deep until golden brown on both sides, 2 minutes per side.

Dip into the powdered sugar glaze and then put onto a baking sheet or cooling rack to cool before serving.

POWDERED SUGAR GLAZE

1 tbsp. butter

1 c. powdered sugar

1/2 tsp. vanilla

1 1/2 to 2 tbsp. milk

1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool pie.

Perfect Apple Pie (Mom’s Recipe)

My mom baked this apple pie many times using the apples she grew in her backyard.

Maple-Apple Pie

 

Ingredients

6-8 Tart Apples, pared, cored, and thinly sliced (6 cups)

1 Cup Sugar

2 Tbsp Flour

1 tsp Ground Cinnamon

Dash Ground Nutmeg

Pastry for 2 crust 9-inch pie

2 Tbsp Butter

Directions

If apples lack tartness, sprinkle with about 1 tablespoon of lemon juice.  Combine sugar, flour, spices and dash salt; mix with apples.

Line 9-inch pie plate with pastry.  Fill with apple mixture; dot with butter.  Adjust top crust, cutting slits for escape of steam; seal.  Sprinkle with sugar.

Bake at 400 degrees F for 50 minutes or until done.

Get ready for the most wonderful aroma to drift throughout your home.

Serve with Blue Bell Vanilla Ice Cream and Redi Whip.