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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

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

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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

No Bake Cherry Cheesecake

April 17, 2018/1 Comment/in Desserts /by Cherie DeBrule

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No Bake Cherry Cheesecake

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Author: Bryon | Taste & Review
Prep Time: 10
Total Time: 10 minutes

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Ingredients

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1( 8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9 ounce) graham cracker pie crust
1 ( 21 ounce) can cherry pie filling

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Instructions

Place the softened cream cheese in a large mixing bowl and beat until the cream cheese is fluffy.
Slowly add in sweetened condensed milk and beat until smooth.
Then add the fresh lemon juice and vanilla extract, and beat till well combined.
Pour the cheesecake mixture into the prepared graham cracker pie crust and chill for 4 hours.
Top the cheesecake with cherry pie filling before serving.

Nutrition

Serving Size: 8
Calories: 505
Sugar: 34
Sodium: 275
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 70
Protein: 8
Cholesterol: 48

Cordon Bleu Pull-Apart Bread

April 4, 2018/2 Comments/in Appetizers /by Cherie DeBrule

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Cordon Bleu Pull-Apart Bread

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

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Ingredients

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1 1/2 cup shredded chicken
9 ounces deli sliced ham
8 ounces cream cheese
1 ½ cup shredded swiss cheese
1 tube flaky biscuit dough

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Instructions

Preheat oven to 350ºF. Line a meatloaf pan with parchment paper. In a medium bowl combine shredded chicken and 1 cup of shredded swiss cheese, reserving ½ of cheese for later. Stir till well combined.
Then separate all the flakes in the biscuit dough onto a plate. Then take a biscuit dough layer (one at a time) and flatten with hands. Spread a dollop of cream cheese using a butter knife on the biscuit layer. Then add 2 tablespoons of chicken mixture and a slice of deli ham. Place it horizontal into the pan. Repeat this pattern till you are done with all the dough. The layers should go horizontal not vertical. Take the extra mixture if there is any and divide it evenly between the layers. Sprinkle ½ cup of shredded swiss cheese on top. Then with hands push dough out so it fills up the pan and makes a loaf. Bake 40 minutes uncovered. Then bake an additional 15 minutes with foil. Cool before serving.

Nutrition

Serving Size: 12
Calories: 196
Sugar: 1
Sodium: 429
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 4
Protein: 14
Cholesterol: 60

Crockpot Creamy Chipped Beef Dip

April 2, 2018/2 Comments/in Appetizers, Dip /by Cherie DeBrule

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Crockpot Creamy Chipped Beef Dip

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Author: Bryon | Taste & Review
Prep Time: 10
Cook Time: 180
Total Time: 190

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Ingredients

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1 (8 ounces) package cream cheese, softened
1 cup sour cream
5 ounces dried beef, rinsed and finely chopped
½ green bell pepper, diced
4 ounces (1 can) mild green chiles diced
2 green onions, chopped
½ tablespoon squeeze garlic

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Instructions

Rinse the dried beef and drain.
Then on a cutting board chop up the dried beef, half of a green pepper, and 2 green onions.
Add all the ingredients to a small crockpot.
Cover and cook on low for 3 hours, stirring occasionally.

Notes

Serve with crackers,tortilla chips, or vegetables for dipping.
Make sure you rinse the chipped beef before chopping it’s the difference between delicious and super salty.

Nutrition

Serving Size: 12
Calories: 154
Sugar: 2
Sodium: 346
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 3
Protein: 6
Cholesterol: 36

Reuben Egg Rolls

March 19, 2018/1 Comment/in Appetizers, Snack /by Cherie DeBrule

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Reubon Egg Rolls

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Author: Cherie | Taste & Review
Prep Time: 60
Cook Time: 30
Total Time: 90

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Ingredients

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1 (14.5 oz) can bean sprouts in water, drained
2 (6 oz )(2 bags) shredded Swiss cheese
2 cups sauerkraut, drained
1 cup shredded carrots
1 pound cooked corn beef, diced
2 teaspoon caraway seeds
1 (8-oz.) package cream cheese, softened
36 egg roll wrappers
2 tablespoons all-purpose flour
2 tablespoon water
1 quart peanut oil for frying

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Instructions

In a medium size bowl combine the bean sprouts, shredded swiss cheese, sauerkraut, shredded carrots, diced corn beef, and caraway seeds. Mix it till it is all combined.
In a small bowl combine the water and flour to make a paste. This will be used to seal the egg rolls.
Next is making the reubon egg rolls. Take a butter knife and spread a dollop teaspoon size of cream cheese on to the egg roll wrapper. Use ¼ cup to scoop reubon egg roll mixture and seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Wrap the egg roll as shown on the package. Repeat till you use up all the egg wrappers.
Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used peanut oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt.
After wrapping the eggrolls. It is time to cook them in the deep fryer. Place the reubon egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with thousand island dressing.

Nutrition

Serving Size: 36
Calories: 121
Sugar: 2
Sodium: 113
Fat: 8
Saturated Fat: 3
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 9
Protein: 5
Cholesterol: 16

Buffalo Chicken Dip Crock Pot

February 5, 2018/1 Comment/in Appetizers, Dip, Low Carb /by Cherie DeBrule

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Buffalo Chicken Dip Crock Pot

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 120
Total Time: 130

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Ingredients

Scale

2 (8 ounce) cream cheese, softened
¾ Franks buffalo sauce
1 cup buttermilk
1 cup mayonnaise
1 packet Hidden Valley ranch salad dressing
3 (10 ounce) can chunk chicken breast, drained
1 cup shredded cheddar cheese
1 cup blue cheese
3 green onions, chopped (garnish on top)

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Instructions

In a frying pan add the cream cheese, Franks buffalo sauce, buttermilk, mayo, cheddar cheese, Hidden Valley ranch salad dressing packet on medium heat till well combined. Then add the chunk chicken breast and cook until heated through.
Transfer the buffalo chicken dip to the crock pot. Cover and cook on low for 2 hours, stirring occasionally.
Add ½ cup of the blue cheese and stir in the mixture. Take the rest of the blue cheese and sprinkle on top for garnish. Add the chopped green onions for garnish as well.

Notes

Serve with tortilla chips.

Nutrition

Serving Size: 16
Calories: 362
Sugar: 2
Sodium: 435
Fat: 29
Saturated Fat: 11
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 3
Protein: 23
Cholesterol: 99

Poblano Poppers

May 9, 2017/3 Comments/in Appetizers, Low Carb /by Cherie DeBrule

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Poblano Poppers

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

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Ingredients

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6 Poblano Peppers
1 bag ( 3oz) real bacon bits
1 bag (2 cups) cheddar jack shredded cheese
2 containers (8 0z each) chive & onion cream cheese spread

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Instructions

Preheat the oven to 350ºF. Line 2 backing sheets with parchment paper. Remove the tops, seeds and membranes of the poblano peppers. Then cut it into 4 pieces to 8 pieces as desired. Place all the peppers on the baking sheet. Take a butter knife and spread cream cheese onto each pepper. Then sprinkle the bacon bits on top of the cream cheese. Top off the peppers with the shredded cheese. Bake in the oven for 10 to 12 minutes.

Notes

Use latex gloves when cuttting the peppers so the spice of the pepper won’t get on your finger nails and skin.

Nutrition

Serving Size: 30
Calories: 47
Sugar: 1
Sodium: 98
Fat: 3
Saturated Fat: 2
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 2
Protein: 3
Cholesterol: 8

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