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Mud Hen Crunch Bars

November 20, 2019/0 Comments/in Desserts /by Cherie DeBrule

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Mud Hen Crunch Bars

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Author: Cherie | Taste & Review
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

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Ingredients

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1 tablespoon Crisco All-Vegetable Shortening

1 cup butter

1 cup sugar

5 eggs

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup ripple potato chips, crushed

1 cup pretzel sticks, crushed

1 1/2 cup mini marshmallows

3/4 cup semi-sweet chocolate chips

3/4 cup butterscotch baking chips

1 cup light brown sugar, packed

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Instructions

Preheat the oven to 355ºF. Grease a 9 by 13 inch pan with Crisco.

For this recipe you will need 2 medium size bowl or use a mixing bowl. One for the bottom layer and the second bowl will be for the top layer.

In a medium size mixing bowl combine the butter and sugar. Beat it till it is creamed together.

Add 1 whole egg and 2 egg yolks. Beat the mixture till the eggs well combined.

Add flour, baking powder, and salt. Beat the mixture for another 2 minutes. Then spread the mixture in the greased pan. The dough will be sticky. Use a butter knife to smooth and level it out in the pan.

Put the crushed ripple potato chips, crushed pretzel sticks on the next layer. Use a fork to spread it even and push into the dough.

Then sprinkle on the chocolate chips, butterscotch chips, and mini marshmallows. Keep chips and marshmallows away from the edge of pan.

For the last layer you will need another medium size bowl. Beat 4 egg whites until stuff. Add the brown sugar. Then using a spatula to spread the brown sugar meringue mixture on top.

Bake at 350ºF for 40 minutes. Allow to cool completely before cutting into squares. Store airtight at room temperature for up to 3 days.

Nutrition

Serving Size: 12-24
Calories: 342
Sugar: 24.3g
Sodium: 282mg
Fat: 17g
Saturated Fat: 9.3g
Carbohydrates: 43.2g
Fiber: 1g
Protein: 4.8g
Cholesterol: 56mg

Low Carb Carrot Cake Cupcakes

October 1, 2019/0 Comments/in Desserts, Low Carb /by Cherie DeBrule

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Low Carb Carrot Cake Cupcakes

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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Carrot Cake Cupcakes Ingredients:

¼ cup Swerve granular

½ cup Swerve brown sugar replacement

¾ cup butter, unsalted (room temperature)

1 teaspoon vanilla extract

4 large eggs

2 ½ cups, Finely ground almond flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

6 ounces shredded carrot

1 cup unsweetened coconut flakes

2 cups pecans chopped

Cream Cheese Frosting Ingredients:

8 ounce cream cheese (room temperature)

½ cup butter, unsalted (room temperature)

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

3 ½ cups Swerve confectioners

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Instructions

Preparation:

For this recipe the cream cheese and unsalted butter need to be at room temperature.

Set them both aside and let them get to room temperature before preparing the recipe.

You can also take the pecans and chop them up and set them aside as well.

Make The Carrot Cake Cupcakes:

Preheat oven to 350ºF degrees. Line your cupcake pans with cupcake paper liners. This recipe make 18 cupcakes.

In a mixing bowl combine the Swerve granular, Swerve brown sugar replacement, and unsalted butter. Beat them together till it is creamed and well combined.

Add vanilla extract, and eggs. Keep beating the mixture till combined.

In a separate medium size bowl add the ground almond flour, baking powder, cinnamon, and nutmeg.

Take a fork and mix the dry ingredients till they are well combined.

Gradually add the dry ingredients to the wet mixture and beat it slowly till everything is combined.

Fold in the shredded carrots, unsweetened coconut flakes, and 1 ½ cups of pecans.

Reserve the remaining ½ cup pecans for decorating on top of the cupcakes.

Evenly divide the batter between the muffin liners. Each carrot cake cupcake batter should be just below the top of the cupcake liner.

Place the cupcakes in the oven and bake for 20-25 minutes or until a toothpick comes out clean inserted in the center.

Cool cupcakes for an hour before frosting and decorating them.

Make The Cream Cheese Frosting:

In a mixing bowl add the cream cheese and butter. Whip together till fluffy and creamy. Then add the vanilla extract, cinnamon, salt, and Swerve confectioners. Keep beating till it is well combined.

Decorate The Carrot Cake Cupcakes:

Use a butter knife to frost the cupcakes. Place the remaining pecans and decorate around the edges on top of the frosting. To make it look more fancy you can always pipe up the frosting.

Notes

This recipe makes extra frosting than needed. For best results have the cream cheese and unsalted butter at room temperature.

Nutrition

Serving Size: 18
Calories: 338
Sugar: 35g
Fat: 34.3g
Saturated Fat: 16.2g
Carbohydrates: 8g
Fiber: 2g
Protein: 7g
Cholesterol: 92mg

Keto Poblano Cheddar Muffins

January 8, 2019/0 Comments/in Appetizers, Breakfast, Dinner, Lunch, Side Dish, Snack /by Cherie DeBrule

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Keto Poblano Cheddar Muffins

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 30min
Total Time: 45min

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2 cups riced, raw cauliflower

1 poblano pepper minced

2 large eggs, beaten

2 tablespoons melted butter

2 tablespoons butter or ghee, grease muffin pan

1/3 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

1 tablespoon dried onion flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

2 teaspoon dried chives

1/4 cup coconut flour

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Instructions

Preheat oven to 350°F.

Grease a muffin pan with butter or ghee and set aside.

In a large bowl beat 2 eggs. Add 2 tablespoons of melted butter.

Rice the cauliflower with a box grater or food processor. If using the box grater use the medium-sized holes to grate the cauliflower into a rice like texture. Then add the rice cauliflower to the big bowl.

On a cutting board mince the poblano pepper and then add to the big bowl.

Then add the grated parmesan cheese, mozzarella cheese, cheddar cheese, dried onion flakes, salt, black pepper, garlic powder, baking powder, dried chives, and coconut flour.

Stir till everything is well combined.

Use a spatula and divide the batter into the 12 greased muffin cups.

Bake the poblano cheddar muffins for 30 minutes or until they are golden brown.

Let the muffins cool for one hour before taking out of pan or serving.

Notes

Wear plastic gloves if you have sensitive skin when cutting the poblano pepper. Leftovers can be in the refrigerator for up to one week or three months in the freezer. Don’t use muffin/cupcake liners as they will stick to the paper.

Nutrition

Serving Size: 12
Calories: 135
Sugar: .7g
Sodium: 221mg
Fat: 9.7g
Saturated Fat: 5.9g
Carbohydrates: 5.4g
Fiber: 2.7g
Protein: 6.6g
Cholesterol: 56mg

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

Chicken Rotisserie Noodle Soup

March 5, 2018/1 Comment/in Lunch, Soup /by Cherie DeBrule

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Chicken Rotisserie Noodle Soup

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Author: Cherie | Taste & Review
Prep Time: 40
Cook Time: 120
Total Time: 2 hours 40 minutes

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Ingredients

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Ingredients To Make The Chicken Rotisserie Soup

1 prepared rotisserie chicken
3 (32 ounce )cartons of chicken broth
1 small onion
1 tablespoon garlic
4 carrots
4 stalks celery
½ cup white wine
1 teaspoon lemon juice
1 teaspoon thyme
4 bay leaves
2 tablespoon celery leaves
3 tablespoon fresh parsley
½ teaspoon salt
½ teaspoon black pepper

Ingredients To Make The Egg Noodles

3 cups flour
2 tablespoon baking powder
½ teaspoon salt
4 eggs
4 tablespoon milk

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Instructions

To Make The Chicken Rotisserie Soup

Remove the skin from the chicken and throw it away. Remove as much meat as you can from the rotisserie chicken and set aside in a bowl.
Place the bones in a soup pot or stock pot with the chicken broth and bring to a boil. Bring the heat to low, cover and simmer for an hour.
While the soup base is cooking prepare the vegetables and chicken. Cut up the carrots, onions, and garlic. Cut up the celery and 2 tablespoons of celery leaves. Place all the vegetable in a bowl and set aside. Take the chicken you set aside and shred it and return to the bowl.
After an hour of the soup base cooking turn the heat off to remove the bones and strain the broth. Turn the heat to a boil again and add the chopped carrots, onions, garlic, celery, celery leaves, white wine, lemon juice, thyme, bay leaves, parsley, salt and pepper. Cover and simmer.
While the vegetables are cooking you can make the egg noodles.

To Make The Homemade Egg Noodles

In a large bowl mix the flour, baking powder, and salt. Then stir in milk and 4 eggs.
Use a fork to beat the mixture together. When it gets more blended knead the dough by hand until the dough is smooth for a few minutes then roll it into 2 balls.
Wash your hands and at the end use cold water. This will help prevent the dough from sticking. Then dry your hands. Spray nonstick cooking spray all over your hands. Now you are ready to roll out the dough.
On a floured surface take 1 of the dough balls you made. Roll out the dough to desired thickness about ¼ or 1/8. Take a pizza cutter and cut strips in the length and width that you desire. Set aside the cut noodles in a bowl. Repeat this pattern with the other ball of dough till all the dough is rolled up and made into noodle strips.

Combine The Homemade Egg Noodles Into The Soup

Bring the soup to a boil add the shredded chicken and noodles. Stir and turn heat to low and cover. Cook for another 25 minutes.

Nutrition

Serving Size: 14
Calories: 183
Sugar: 2
Sodium: 450
Fat: 3
Saturated Fat: 1
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 25
Protein: 13
Cholesterol: 75

Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

January 26, 2018/1 Comment/in Breakfast /by Cherie DeBrule

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Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

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

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Ingredients

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For the Blueberry Maple Syrup

1 cup maple syrup
1–1/2 cup fresh blueberries
1 tablespoon fresh lemon juice

For the Blueberry Buttermilk Pancakes

2 cups flour
¼ cup sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups buttermilk
¼ cup unsalted butter,melted plus some for frying
1 cup fresh blueberries

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Instructions

To Make Blueberry Buttermilk Pancakes

In a large mixing bowl stir all the dry ingredients: flour, sugar, baking powder, and salt.
In a separate smaller bowl beat the eggs. Whisk in the buttermilk and melted butter to the smaller bowl.
Pour slowly the liquid mixture into the dry ingredients. Whisk and mix it till it is well combined and moist. The batter should still be slightly lumpy and thick. Do no over-mix it.
In a skillet on medium heat melt some butter enough to coat the pan. Take a ladle and drop the batter onto the pan and add a few blueberries to each pancake. When the top of the surface starts to bubble flip it over. Then after 1 min check the other side to see if is golden brown if not cook a little bit more till it is. You can always adjust the heat if needed. Serve with the homemade blueberry maple syrup.

To Make Homemade Blueberry Maple Syrup

Wash and stem the fresh blueberries. Combine the blueberries, lemon juice, and maple syrup to a small saucepan over medium heat. Cook for about 2-3 minutes till the berries are slightly softened. Take a fork and mash the berries into the sauce. Simmer the syrup uncovered for 15 to 20 minutes stirring occasionally and mashing the blueberries.

Notes

Too much stirring can turn the pancakes into tough, rubbery, and flat disappointments.

Nutrition

Serving Size: 8
Calories: 333
Sugar: 30
Sodium: 235
Fat: 9
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 57
Protein: 8
Cholesterol: 67

Blueberry Strawberry Crumble Bar

July 7, 2017/1 Comment/in Desserts, Fourth of July /by Cherie DeBrule

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Blueberry Strawberry Crumble Bar

★★★★★ 5 from 1 review

Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 55
Total Time: 65

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Ingredients

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1 1/2 cup granulated sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup cold unsalted butter, cut into chunks
1 large egg
Juice of 1 lemon
4 teaspoons cornstarch
3 cups fresh blueberries
1 cup strawberries cut up

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Instructions

Preheat the oven to 375º F. Grease a 9×13 inch pan.
In a medium mixing bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. Use a fork to blend in the butter and egg. Push mixture down with a fork. The dough will be lumpy and crumbly. Place half of dough into the pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Cut up the strawberries and then fold it in the mixture along with the blueberries. Sprinkle the berry mixture evenly over the crumbled crust. Take a fork and press the berry mixture into the crust. Then take the remaining crumbly dough and place on top of the berry mixture layer.
Bake in preheated oven for 55 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Nutrition

Serving Size: 20
Calories: 230
Sugar: 18
Sodium: 35
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 34
Protein: 3
Cholesterol: 34

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Ingredients

Instructions

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

Instructions

Notes

Nutrition

Ingredients

For The Cookie

For The Cream Filling

Instructions

For The Pumpkin Cookies

For The Cream Filling

To Assemble The Cookies

Notes

Nutrition

Ingredients

Ingredients To Make The Chicken Rotisserie Soup

Ingredients To Make The Egg Noodles

Instructions

To Make The Chicken Rotisserie Soup

To Make The Homemade Egg Noodles

Combine The Homemade Egg Noodles Into The Soup

Nutrition

Ingredients

For the Blueberry Maple Syrup

For the Blueberry Buttermilk Pancakes

Instructions

To Make Blueberry Buttermilk Pancakes

To Make Homemade Blueberry Maple Syrup

Notes

Nutrition

Ingredients

Instructions

Nutrition

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