Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted. Press on the bottom and up 2/3 of sides of a spring form pan.
Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.
Blend in 3 cups of dairy sour cream. Pour into crust. Bake at 375 degrees about 35 minutes or just till set; cool. Chill 4 to 5 hours.
2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon), optional
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
Remove from heat and gently stir in vanilla and lemon zest.
3/4 cup sugar
1/3 cup butter
1/2 teaspoon lemon zest
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
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.
|Amount Per Serving
|% Daily Value *
|Total Fat 6 g
|Saturated Fat 3 g
|Monounsaturated Fat 2 g
|Polyunsaturated Fat 0 g
|Trans Fat 0 g
|Cholesterol 40 mg
|Sodium 118 mg
|Potassium 84 mg
|Total Carbohydrate 6 g
|Dietary Fiber 0 g
|Sugars 5 g
|Protein 4 g
|* 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.
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
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.
2 tbsp Almond Butter
1 tbsp Heavy Cream
1 tbsp Coconut Oil
1 tsp Cocoa Powder
¼ tsp Allspice
4 drops liquid Splenda
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.
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
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.
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
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.
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
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!
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
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.