2018 - Page 2 of 4 - Taste and Review

Low Carb Pumpkin Cream Pie Cookies

September 17, 2018/2 Comments/in Cookie, Desserts, Low Carb /by Cherie DeBrule

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Low Carb Pumpkin Cream Pie Cookies

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 15
Total Time: 180

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Ingredients

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For The Cookie

1/2 cup butter (1 stick), softened
2/3 cup Splenda brown sugar blend
1/3 cup Swerve, The Ultimate Sugar Replacement, Granular
2 Large eggs
1 cup Libby 100% pure pumpkin
1 1/2 cup almond flour
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove

For The Cream Filling

1/2 cup butter (1 stick), softened
1 (8 oz) cream cheese, softened
1 2/3 cup Swerve, The Ultimate Sugar Replacement – Confectioners
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup Smucker’s sundae syrup sugar free caramel

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Instructions

For The Pumpkin Cookies

Preheat your oven to 350ºF.
Line 3 baking trays with parchment paper
Cream the butter, and the sugars in a mixer. Add in the 2 eggs and pumpkin. Mix well till is all combined.
Then add in the almond flour, baking powder, salt, ground cinnamon, nutmeg, ground ginger, and ground clove. Mix for another 2 minutes.
Set the mixing bowl with the pumpkin dough in the refrigerator and chill for an hour or overnight. While the dough is in the fridge you can make the cream filling.
Take out the refrigerated dough after it has been chilled, and using teaspoon scoop out the pumpkin batter and place dough on the prepared parchment paper baking tray. Allow them plenty of space for the cookie to spread. It should make about 36 cookies or 3 dozen that will be used to make the cookies. 36 cookie halves to make up 18 total finished.
Bake the cookies for 12-15 minutes.
Cookies will be super soft so allow 30 minutes or more to cool before frosting them.

For The Cream Filling

In a mixing bowl cream the butter, and cream cheese together. Then add the swerve sugar, vanilla extract, ground cinnamon, and caramel syrup. Mix until well combined.

To Assemble The Cookies

Match up two cookies that are similar in size. Turn the bottoms over and using a knife to spread it on both halves. If desired you can pipe the filling on with a piping bag or a zip bag with the corner cut off. Add the top cookie and press down to make it sandwhiched.
Place in a tupperware container and let them cool for 1 to 2 hours before serving.

Notes

Dough will be super soft and chewy. The key to this recipe is giving enough time for the cookies to cool before frosting and before serving.

Nutrition

Serving Size: 18
Calories: 302
Sugar: 26
Sodium: 185
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 34
Protein: 3
Cholesterol: 62

Keto Sausage Stuffed Mushrooms

September 12, 2018/1 Comment/in Appetizers, Low Carb, Snack /by Cherie DeBrule

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Keto Sausage Stuffed Mushrooms

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Author: Bryon | Taste & Review
Prep Time: 20
Cook Time: 20
Total Time: 40

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Ingredients

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3 x 8 Oz package (24 count) large fresh baby bella
(Crimini) mushrooms, stems removed
1 package (2.5 Oz) Real bacon bits
1 (8 Oz) package cream cheese chive & onion, softened
1 (16 Oz) pork sausage
1 package (8 Oz) mozzarella cheese
1 teaspoon parsley

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Instructions

Preheat the oven to 350ºF. Line baking sheet with parchment paper.
Clean all the mushrooms with a damp paper towel.
Remove stems and hollow out each mushroom.
Heat frying pan over medium heat. Fry the sausage and crumbled it till it is browned and cooked through, about 5 minutes. Drain and discard the grease.
Turn the heat off the stove and add the package cream cheese chive & onion and real bacon bits. Stir till the cream cheese is melted and the mixture is well combined.
Use a small spoon and carefully stuff each mushroom with cream cheese chive & onion sausage mixture. Place all the stuffed mushrooms on the lined baking sheet.
Slice mozzarella cheese and place on top of each mushroom. Sprinkle parsley on top of each mushroom.
Bake the stuffed mushrooms for 20-25 minutes or until golden brown.

Nutrition

Serving Size: 24
Calories: 130
Sugar: 0
Sodium: 239
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 7
Protein: 8
Cholesterol: 21

Keto Flourless Peanut Butter Cookies With Chocolate Chips

August 16, 2018/1 Comment/in Chocolate, Cookie, Desserts, Low Carb /by Cherie DeBrule

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Keto Flourless Peanut Butter Cookies With Chocolate Chips

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Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 12
Total Time: 27

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Ingredients

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16.3 oz (1 jar) natural peanut butter
1 cup Truvia baking blend sugar
2 eggs
1 cup Lily’s dark chocolate chip

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Instructions

Preheat your oven to 350ºF.
Line 2 baking trays with parchment paper.
In a medium size bowl beat 2 eggs. Then combine the natural peanut butter and Truvia sugar.
Use a teaspoon to scoop up the peanut butter dough and then use your hands to roll into 1-inch balls. Place the rolled balls onto the parchment lined cookie sheet. Cookies should be arranged about 2 inches apart. Repeat this till all the dough is used up.
Take a fork to each ball of peanut butter dough and flatten each cookies by pressing down to create a pattern on each cookie.
Sprinkle the Lily’s dark chocolate chips on top of all the cookies. Use your hands and press down on the chocolate chips into the cookies.
Bake the cookies for 10 to 12 minutes or till lightly browned. Cool completely on wire rack.

Nutrition

Serving Size: 24
Calories: 209
Sugar: 14
Sodium: 101
Fat: 14
Saturated Fat: 4
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 18
Protein: 6
Cholesterol: 16

Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

June 7, 2018/0 Comments/in Breakfast, Hotdish /by Cherie DeBrule

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Slow Cooker Breakfast Tater Tot Casserole

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Author: Bryon | Taste & Review
Prep Time: 20
Total Time: 180

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Ingredients

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1/2 lb thick-cut bacon, chopped
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 bunch green onions, diced
2 garlic cloves, minced
2 1/2 cups shredded cheddar cheese
1 (7 ounces) precooked sausage links, chopped
1 (32 ounces) package frozen tater tots
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup cauliflower, riced
1 (10 1.2 Oz) can cream of mushroom soup

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Instructions

Turn on the slow cooker to high.
On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
Cover and cook on high for 2-3 hours

Nutrition

Serving Size: 8
Calories: 493
Sugar: 3
Sodium: 1405
Fat: 30
Saturated Fat: 13
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 37
Protein: 20
Cholesterol: 63

Olive Tomato Basil Fat Bombs

May 24, 2018/1 Comment/in Appetizers, Low Carb, Snack /by Cherie DeBrule

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Olive Tomato Basil Fat Bombs

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 30

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Ingredients

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1 (8 0z) cream cheese package, softened at room tempature
¼ cup ghee
3 tablespoon fresh basil, finely chopped
1 garlic clove, finely chopped
1/3 cup sun dried tomatoes, drained and finely chopped
8 kalamata olives, pitted, chopped
1 ½ cup finely shredded parmesan cheese
¼ teaspoon freshly ground pepper

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Instructions

Line a small baking sheet with parchment paper and set aside.
On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

Serving Size: 20
Calories: 91
Sugar: 1
Sodium: 153
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 1
Protein: 3
Cholesterol: 23

Peanut Butter & Chocolate Cheesecake Fat Bombs

May 23, 2018/4 Comments/in Desserts, Low Carb /by Cherie DeBrule

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Peanut Butter & Chocolate Cheesecake Fat Bombs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 30

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Ingredients

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8 oz. cream cheese, softened to room temperature
1/2 cup creamy natural peanut butter no sugar added
1/4 cup organic coconut oil refined, plus 2 tablespoons.(in liquid state)
1 teaspoon pink Himalayan salt
¼ cup stevia
3/4 cup dark chocolate chips
3 oz Reese’s, sugar free peanut butter cups chocolate candy

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Instructions

Line a small baking sheet with parchment paper and set aside.
Measure out ¼ cup organic coconut oil refined and place in a microwave bowl and microwave for 30 seconds or until melted. Then place the coconut oil, cream cheese, peanut butter, stevia, and salt into a stand mixer. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the peanut butter cheesecake batter.
Take out the peanut butter cheesecake batter from the freezer. Cut the Reese’s peanut butter cups in half and place on a small plate. Use a small teaspoon and your hands and roll out 20 balls. Place the peanut butter cup piece in the middle of each ball and roll with your hands. The Reeses’s should be hidden in the middle of the cheesecake ball. Place all the rolled balls onto the lined baking sheet and put back into the freezer.
While the peanut butter cheesecake balls are in the freezer you can make the chocolate drizzle. Combine the dark chocolate chips and 2 tablespoons coconut oil in a microwaveable bowl. Microwave it for 30 second intervals until the chocolate is melted. Stir with a spatula. Take the peanut butter cheesecake balls out of the freezer and drizzle the chocolate over the balls using a teaspoon. Place back in the freezer for another 10 minutes. Then take out the cheesecake balls and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

Serving Size: 20
Calories: 171
Sugar: 7
Sodium: 164
Fat: 14
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 9
Protein: 3
Cholesterol: 13

Melon, Mozzarella, & Prosciutto Skewers

May 17, 2018/1 Comment/in Appetizers, Breakfast /by Cherie DeBrule

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Melon, Mozzarella, & Prosciutto Skewers

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Author: Cherie | Taste & Review
Prep Time: 60
Total Time: 1 hour

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Ingredients

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Cantaloupe, 20 melon balls or cut into 20 cubes
Honeydew, 20 melon balls or cut into 20 cubes
Watermelon, 20 melon balls or cut into 20 cubes
Pineapple, 20 chunks
2 ( 8 Oz.) mozzarella balls (ciliegine), cut into 40 pieces
2 (3 Oz.) 40 slices of Prosciutto
20 fresh Basil leaves
20 (12 inch) wooden skewers
Balsamic vinegar, for drizzling

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Instructions

Take a melon baller tool and scoop out 20 balls of the cantaloupe, honeydew, watermelon and set
aside. If you don’t have a melon baller tool you can cut them into cubes.
Next cut the pineapple into 20 small chunks and set aside.

Assemble the Melon, Mozzarella, & Prosciutto Skewers

Thread 1 cantaloupe ball, 1 mozzarella piece, 1 prosciutto piece, 1 pineapple chunk,1 basil leaf, 1 watermelon ball, 1 mozzarella ball, 1 prosciutto piece, 1 honeydew ball onto each wooden skewer.
Repeat this pattern till all the wooden skewers are assembled. Place on a serving platter.
Serve with balsamic vinegar. Let your guest decide how much they want to drizzle on.

Nutrition

Serving Size: 20
Calories: 135
Sugar: 7
Sodium: 338
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 9
Protein: 7
Cholesterol: 25

Slow Cooker Italian Meatball Soup

May 14, 2018/1 Comment/in Soup /by Cherie DeBrule

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Slow Cooker Italian Meatball Soup

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Author: Bryon | Taste & Review
Prep Time: 25
Cook Time: 240
Total Time: 4 hours 25 minutes

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Ingredients

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Ingredients To Make The Pork Meatballs

2 pounds ground pork
2/3 cup minced fresh parsley
4 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon ground cumin
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
¼ cup warm water
2 teaspoons cream of tartar
1 teaspoon baking soda

Ingredients To Make The Soup

1 tablespoon extra-virgin olive oil
1 medium yellow onion
1 yellow bell pepper, diced
1 (6 oz) can tomato paste
½ teaspoon dried oregano
½ teaspoon basil
½ teaspoon dried parsley
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion power
1/8 teaspoon red pepper flakes
1 (28 oz) can fire-roasted diced tomatoes
1 (32 oz) carton organic chicken broth
1 bunch swiss chard, stemmed and leaves cut into 1 inch stips
1/4 cup fresh basil leaves, minced

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Instructions

To Make The Pork Meatballs

Preheat the oven to 425°F. Take 2 rimmed baking sheets and line them with parchment paper.
In a large bowl, combine the ground pork, parsley, garlic, onion powder, cumin, salt, black pepper, and red pepper flakes. Use your hands to mix the ingredients. In a small bowl, mix together with a fork the warm water, cream of tartar, and baking soda. Then add the water mixture to the meatball mixture. Use your hands again to mix the ingredients together till it is well combined.
Use a 1 inch cookie dough scoop to make the meatballs uniform and place onto the lined baking sheets.
Bake for 20 minutes. Rotate the pans halfway through the baking time. Meatballs should be browned and cooked through. Set aside and let it cool.

To Make The Soup

While the meatballs are cooking in the oven you can start to prepare the soup.
In a large sauce pan add the olive oil, onions, and yellow pepper. Sautee until the onions are soft and transparent. Then add the onions and yellow pepper to the slow cooker.
Add the rest of the soup ingredients to the slow cooker including the pork meatballs.
Gently stir to combine, turn temperature to high and let it cook for approximately 4 hours.

Nutrition

Serving Size: 10
Calories: 334
Sugar: 4
Sodium: 1314
Fat: 21
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 11
Protein: 27
Cholesterol: 85

Slow Cooker Coconut Chicken Cabbage Soup

May 3, 2018/1 Comment/in Soup /by Cherie DeBrule

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Slow Cooker Coconut Chicken Cabbage Soup

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 240
Total Time: 4 hours 10 minutes

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Ingredients

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1 ½ lbs boneless, skinless chicken breasts
1 tablespoon ghee
1 medium onion, diced
1 medium bell pepper, diced
1 small jalapeno, seeds and membranes removed, finely diced
2 celery stalks, chopped
2 carrots, shredded
1 cup cabbage, chopped
6 cloves garlic, minced
2 ½ teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon Himalayan salt
¼ teaspoon black pepper
1 (14 oz) full fat coconut milk
2 (32 oz) organic chicken broth
½ lime, juiced
½ cup fresh cilantro, chopped

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Instructions

On a cutting board cut the onion, bell pepper, jalapeno, garlic, celery, cilantro, and cabbage. Shred the two carrots.
In a large saucepan over medium heat add 1 tablespoon of ghee and saute the onion, bell pepper, garlic, and jalapeno.
Place the chicken breast on the bottom of the slow cooker. Add the sautéed vegetables, celery, cabbage, cilantro, ground cumin, chili powder, dried oregano, Himalayan salt, black pepper, and organic chicken broth. Stir till the liquid is mixed with the vegetables.
Cover on high for 3-4 hours or low for 8 hours.
Remove chicken to a large mixing bowl or cutting board, shred it and return the slow cooker.
Add full fat coconut milk, lime juice and fresh chopped cilantro. Stir to combine. Cook for another 10 minutes. Taste and season with additional salt and pepper as desired.

Nutrition

Serving Size: 12
Calories: 197
Sugar: 2
Sodium: 614
Fat: 10
Saturated Fat: 8
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 6
Protein: 21
Cholesterol: 51

Grilled Prosciutto Wrapped Asparagus

April 19, 2018/1 Comment/in Appetizers, Low Carb, Side Dish /by Cherie DeBrule

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Grilled Prosciutto Wrapped Asparagus

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 12
Total Time: 22

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Ingredients

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1 pound asparagus spears, trimmed
1 (3 oz) package of prosciutto slices
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoons onion powder
2 teaspoons freshly ground black pepper

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Instructions

Preheat grill to medium heat.While the grill is heating up you can prepare the food.
In a small bowl combine extra virgin olive oil, lemon juice, onion powder, and ground black pepper. Set aside.
On a cutting board cut off the bottom 2 inches of each asparagus spear. The stalky woody bottom should be cut off.
Take one slice of prosciutto and twirl it around to wrap each asparagus spear. The prosciutto will stick to the asparagus as you twist it on it. Continue this pattern till all the asparagus are wrapped.
Place the prosciutto wrapped asparagus spears into the olive oil mixture. Take tongs and mix all the spears so they are all drenched in the olive oil mixture.
Take the tongs and place the asparagus spears on the grill. Cook on low for 6 minutes a side or until prosciutto is crisp and asparagus is tender.

Notes

Do not add any additional salt to this recipe as the prosciutto is salty enough.

Nutrition

Serving Size: 6
Calories: 157
Sugar: 2
Sodium: 324
Fat: 14
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 4
Protein: 5
Cholesterol: 11

Archive for year: 2018

Ingredients

For The Cookie

For The Cream Filling

Instructions

For The Pumpkin Cookies

For The Cream Filling

To Assemble The Cookies

Notes

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Nutrition

Ingredients

Instructions

Assemble the Melon, Mozzarella, & Prosciutto Skewers

Nutrition

Ingredients

Ingredients To Make The Pork Meatballs

Ingredients To Make The Soup

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To Make The Pork Meatballs

To Make The Soup

Nutrition

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Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

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