Keto Cheesecake

https://www.delish.com/cooking/recipe-ideas/recipes/a58711/keto-cheesecake-recipe/

ingredients
YIELDS: 8 - 10 SERVINGS

Cooking spray, for pan
1/2 c. almond flour
1/2 c. coconut flour
1/4 c. shredded coconut
1/2 c. (1 stick) butter, melted
3 (8-oz.) blocks cream cheese, softened to room temperature
16 oz. sour cream, at room temperature
1 tbsp. Stevia
2 tsp. pure vanilla extract
3 large eggs, at room temperature
sliced strawberries, for serving
Directions
PREP TIME: 0:15
TOTAL TIME: 8:00

Preheat oven to 300°. Grease an 8 or 9-inch spring-form pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.
Place pan in a water bath, then bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
Remove pan from water bath and take off foil then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

Oven Dill Pickles

I have had oven dill pickles and they were delicious. The one thing that I have noticed is that none of them call for dill. I know that I will be adding dill to mine.

Another recipe: http://ritasrecipesblog.blogspot.com/2017/06/loretta-lynns-dill-pickles-in-oven.html

Homemade Light Corn Syrup Alternative

I have no real idea if this is good, if it will work or not, but it is an interesting idea.

Homemade Light Corn Syrup

This DIY corn syrup substitute is made without corn starch. It's basically a sugar syrup that you can use in recipes in place of corn syrup.

servings:  2 cups

ingredients

2 cups white sugar

3/4 cup water

1/4 teaspoon cream of tartar

1 dash salt

directions

Combine all ingredients in a heavy, large pan. Stir and bring to a boil.

Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan.

Uncover and cook until it reaches soft ball stage (235 degrees F on a candy thermometer). Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. 

Lemon Icebox Pie

Recipe from JoAnn T.'s recipe collection

1 1/2 cups vanilla wafer crumbs, about 40 wafers
1/4 cup melted butter
1 envelop unflavored gelatin
1 3/4 cups water divided
1 14 ounce can sweetened condensed milk (Not evaporated)
1 3 ounce package or 6 tablespoons pre-sweetened lemonade-flavor drink crystals

Combine crumbs and butter; press firmly on bottom and up the side of the 9 inch pie plate. Chill.

Meanwhile, in small saucepan, sprinkle gelatin over 1/4 cup water, and let stand 1 minute. Over low heat, stir until gelatin dissolves and set aside.
I medium mixing bowl, combine sweetened condensed milk, remaining 1 1/2 cups water and lemonade crystals; mix well. Stir in gelatin mixture. Pour into prepared crust.
Chill at least 3 hours or until set. Garnish as desired. Refrigerate leftovers.

Toffee Bars

from JoAnn T.

1 cup butter
1 cup brown sugar
2 cups flour
1 egg yolk
1 teaspoon vanilla

Mix all together thoroughly. Pres into a large cookie sheet thinly, with the heel of the hand to press down hard. Bake at 350 degrees for 15 minutes. Sprinkle 1 package of chocolate chips over the top as soon as the bars come from the oven. The chips will melt, then spread evenly with a spatula. Sprinkle with chopped nuts. Cut into bars immediately.

BEST BREAD MACHINE BREAD
http://donna-justme.blogspot.com

"This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust."

Ingredients

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (.25 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Directions
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

First of all, I wondered why the yeast had to sit for 10 minutes in the water. That's how I used to do it making bread the old-fashioned way, but all the machine breads I've experimented with have risen nicely without doing this. I read through the reviews and ratings and found some advice from someone who obviously knows her bread:

"The basic recipe is good but has some issues: 1) "Bread Machine Yeast" is just another name (purely for marketing) for "Instant Dry Yeast" (IDY) which is INSTANT and therefore does not require pre-proofing in water. Simply add it to your dry ingredients and continue without the "dissolve and foam" step noted. There, you've save 10 minutes! 2) Active Dry Yeast is not Bread Machine/Instant Dry Yeast and it *does* like to be pre proofed as noted in the original recipe. Active Dry yeast is in little round beads about the size of a pin head. Instant yeast is very small and more like little threads of yeast, much smaller than Active. You would need about 25% more Active yeast than Instant. 3) Salt: Salt is normally 2% of a recipe's flour amount. Here we have 410g of flour (check the metric version) so we want 8 grams of salt, or about 1 1/2 teaspoon. The recipe as given is therefore missing 33% of the required salt which is more than just a "taste" problem. Salt will not only improve the taste of your bread (this or any other) but is needed to help the gluten's strength by tightening the gluten strands a little. Bread with too little salt will not only taste bland, it will also be too soft."

Peanut Butter Rice Krispy treats with Chocolate topping

Makes a 9 x 13 pan.

Ingredients:

5 cups rice krispies
1/4 cup butter
10.5 ounce bag of marshmallows
1/2 cup peanut butter
1 1/2 cups chocolate chips

Directions:

Prepare the pan, either line it with parchment paper or butter it.
Measure out the rice krispies.
Melt the butter in a large pot. Add the marshmallows and stir while they melt on low heat, not allowing them to burn. When the marshmallows have melted, add the peanut butter and incorporate.
Turn off the heat and add the rice krispies, stirring until they are blended with the marshmallow mixture.
Dump into the prepared pan, preparing an even layer.
Melt the chocolate chips, either in the microwave or in a double boiler on the stove. Spread over the rice krispies.  Cool until the chocolate is hard.

Chocolate Rice Krispy Balls

1/2 cup peanut butter
3 tablespoons soft butter
1 teaspoon vanilla
1 cup rice krispys
1/2 cup chopped pecans
1 cup shredded coconut

Mix together and put into the refrigerator for 1/2 hour. Remove and form into balls. Return to the fridge and let chill for at least an hour.

In a double boiler, melt 1 package chocolate chips and 1 square sweet chocolate.
Keep on low so that the chocolate stays soft.
Drop balls into chocolate mixture one at a time, using fork to roll them so that chocolate will coat them. Put on parchment paper and keep in the fridge.

Chocolate peanut butter ice cream

From UncleJoe, homesteading

2 c. vanilla sugar (or add a tablespoon of pure vanilla extract if you don't have V. sugar)
1/2 c. Hershey's Cocoa
1/3 c. water

Combine in a saucepan and bring that mixture to a boil. Boil at least 2 minutes. That takes the grittiness out of the sugar. Do Not skip this step.
Remove from heat and stir in about 2/3 c. of PB. Here I'm just guessing. I take a regular tablespoon and plop 3 big spoonsful in the hot mix. 
Add the vanilla if it's not in the sugar.

While the Choc/PB mixture is heating up, Put 1 qt of half and half and 1 pint of heavy whipping cream in the freezer can. 
Whip 4 eggs and and add them to the cream. Mix well.

Add the hot mixture and mix it very well.

Plug in the freezer or start cranking by hand if that's what you use. 20-30 minutes later, enjoy. 

Keto Cauliflower Parmesan Soup

https://ketogasm.com/cauliflower-parmesan-soup-recipe/

Cauliflower Parmesan Soup 
A decadent, creamy cauliflower soup without any cream at all!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 240 cal

Author Tasha Metcalf

Ingredients

• 8 tablespoons butter
• Salt and pepper to taste
• 1/2 onion sliced
• 1/2 leek sliced
• 1 head cauliflower chopped
• 2 cups vegetable broth (1 bouillon cube per 2 cups)
• 2-3 cups water depending on consistency
• 2 tablespoons thyme chopped
• 1 cup parmesan cheese fresh

Instructions

1. Melt 2 tablespoons butter in large pot.
2. Add salt, onion, and leek. Cook until onion becomes soft and translucent.
3. Add half of cauliflower, 4 tablespoons butter, 2 cups broth and 2 cups water to pot. Bring to simmer for 10-15 minutes, until cauliflower is tender and falling apart.
4. Add 3/4 of remaining cauliflower to pot and continue to simmer.
5. Melt 2 tablespoons butter with thyme and remaining cauliflower florets. Stir as the butter begins to bubble and brown.
6. Once the cauliflower in the pot is tender, remove from heat and place in blender. Add parmesan cheese.
   
7. Being careful to cover blender vent with towel, blend simmered cauliflower mixture until smooth. Add additional water to adjust consistency of soup if needed. Blend some more.
8. Transfer blended soup to bowl.
9. Garnish with golden florets and drizzled brown butter.

Recipe Notes
For a dairy-free version, omit Parmesan and replace butter with ghee.

5 g net carbs per serving.

Nutrition Facts
Cauliflower Parmesan Soup

Amount Per Serving
Calories 240 Calories from Fat 180

% Daily Value*
Total Fat 20g31%
Saturated Fat 12g60%
Cholesterol 51mg17%
Sodium 785mg33%
Potassium 342mg10%
Total Carbohydrates 7g2%
Dietary Fiber 2g8%
Sugars 2g
Protein 8g16%
Vitamin A16.6%
Vitamin C62.4%
Calcium24.1%
Iron6.1%
* Percent Daily Values are based on a 2000 calorie diet.