Doug and I are heading to Miami Beach.Won't be back on the forum till the tomorrow. Meeting up with a friend from New York.

HAVE A GREAT DAY!

I am not sure if yall have seen this or not we have always ate them and worried about the fat in them ,so they are good for low carb

8oz cream cheese  soft        4 carbs
1/2 cup mayo
1/2 cup pecans(chopped) 2 carbs
salt & pepper

Mix it all together then spread on celery sticks !!

I guess I will throw my hat in the ring.  LOL  I just finished this recipe and it was very good...even warm!  That says something because I have never liked my pumpkin pie warm.   Gotta love pumpkin though  

UPSIDE DOWN PUMPKIN PIE
Pie ingredients
   1 ½ cups pumpkin (or 15 ounce can) (4 net for ½ cup serving = 12 carbs)
   3 eggs (my Egg Land’s Best say 0)
   ¾  cup Xylitol or 36 drops of FTS Zero
   ½  tsp. salt
   1 tsp. cinnamon (.7 )
   ¼ tsp. cloves (.68)
   ½ tsp. ginger (.99 net for 1 tsp. so .5)
   ¾ cup of Heavy whipping cream (0)
Top crust
   1 oz. or ¼ cup pecans (1.23)
   1 oz. or ¼ cup walnuts (1.99)
   2 tsp. cinnamon xylitol mixture (1 ½ tsp. xylitol ½ tsp. cinnamon) (.5)
Topping
   1 cup Heavy whipping cream (0)
   2 tbs. Sugar free Torani Brown sugar and cinnamon syrup (0)   (or whatever flavor you like.  You can also make it easy and use the canned stuff)
Instructions
1.   Whip eggs together
2.   Mix in xylitol, pumpkin and heavy whipping cream
3.   Add in spices and mix well
4.   Spray a pie plate with cooking spray or use ramekins to make individual servings like I did
5.   Poor batter in dish or divide between dishes and place inside larger dish.  Place water inside outer dish to create a water bath.
6.   To make top crust- chop nuts and mix together with xylitol mixture.  Place in oven at 375 for about 8-10 minutes to create a glazed nut mixture.  (watch close and stir so they don’t burn)
7.   Sprinkle nuts over top of pie and bake at 425 for the first 15 minutes then turn down to 350 for 40- 50 minutes.  Until a knife inserted comes out clean.
8.   For topping whip Heavy whipping cream with syrup until peaks form.  Chill until ready to serve.
For those of you that don’t like very sweet you might consider not making the nuts sweet.  Maybe roasting them with a little butter and cinnamon instead.  (I plan to try that next time) I made six individual ramekins.   I ran all the ingredients that didn't already have a count listed through the USDA National Nutrient Database here http://www.nal.usda.gov/fnic/foodcomp/search/  It comes out to 17.6 net carbs for the whole recipe so mine came out to 2.93 net for 6 deserts or 2.2 for 8.  

Everyone keep creating!!!  I can see a yummy holiday coming  

I added the pictures  Smiley  You can see that I didn't chop the nuts that well...LOL  Next time I will chop them smaller so that they will be spread out better....  


I'm adding a new picture of the upside down pumpkin pie..... these Suz and I made today and they came out much better with the smaller chopped nuts.  Very good....

Deviled Nuts

1 pound shelled pecans, walnuts, or peanuts
1/3 cup melted butter or margarine
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon pepper
1 teaspoon salt

     Heat oven at 300 and place nuts in shallow baking pan.  Combine remaining ingredients.  Pour over nuts.  Stir well.  Bake 20 minutes, stirring several times.  Let cool on thick paper towels.  Store in airtight jar.  Makes a nice packaged treat or hostess gift.

one jar I.M. Healthy unsweetened SoyNut Butter  (or your favorite  peanut butter)
2 squares unsweetened Bakers chocolate
20 drops FAT TO SKINNY Zero Sweetener
1/2 cup almond milk
nuts optional

Place a saucepan on stove over medium heat .
Pour in almond milk and ZERO.
Put in chocolate squares and melt stirring constantly
Add  I.M. Unsweetened SoyNut Butter and stir until well blended and melted.(should be thick)
Pour into 8x8 pan and put in fridge for 2 hours or until firm.

***STORE IN FRIDGE***

http://elfyourself.jibjab.com/view/SH3oChhzSlNHqUvTS1xs