Fat To Skinny
General Category => General Discussion => Topic started by: umpa on October 03, 2011, 09:33:09 AM
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Halloween Candy,Thanksgiving or Christmas! Post your favorite recipes to win a free book(including Dougs new book out in January)! Will be picking a winner for each holiday!So enter as many times as you like!Only rule,fat to skinny friendly :)
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woot woot... ok little hamster in my head, start running the wheel....
very cool... how was your vacay?
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It was great Alex!It was the first vacation Doug and I have had in 13 years! We haven't spent anytime together this summer between my jobs and his so it was just nice to be together ,ALONE ;D
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oh my... no no no.. always make time girly..
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You are correct! We have decided every year we are taking a vacation no matter what is going on :)
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Unpa , where do we post the recipes at? I like hard candy and have a recipe for that.
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You are correct! We have decided every year we are taking a vacation no matter what is going on :)
That's good to hear, Umpa! :) :) :)
Vacations provide a great opportunity for a couple to reconnect at all levels without distractions.
Glad to hear your vacation was good!... We all need them! ;)
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Rosie you can post your recipes here ;) They have to be fat to skinny friendly.Dougs new book has a great motivational cd that you will love ;)
Nice to have you back Tony! How was vacation?Pictures?Fall in Sedona must be amazing! :)
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... Nice to have you back Tony! How was vacation?Pictures?Fall in Sedona must be amazing! :)
Thanks Umpa! :)
Here's a post where I described the vacation;
http://www.fattoskinny.net/index.php?topic=3478.msg32193#msg32193 (http://www.fattoskinny.net/index.php?topic=3478.msg32193#msg32193)
Fall colors were just starting to show.
Got some pictures. But need to go thru them.
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We need someone to figure out Divinity and White Chocolate Fudge this year!
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I thought Izzet did the divinity???? :)
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Looks like you are the only one so far skychant that wants a new book :D :D
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Halloween Toffee
1 cup nuts
1 cup butter
1 cup Diabeti Sweet Brown Sugar Substitute
2 sugar free chocolate bars
Mix butter and brown sugar substitute, heat to boiling stirring constantly. Let boil for 10 or 12 minutes. Grease pan, sprinkle with nuts of choice, such as peanuts or cocoa roast almonds. Pour hot mixture over nuts in thin sheets. When set but still warm, break chocolate over mix and let it melt. When cold, break in pieces.
Hi skychant! :)
Have everything but the brown sugar substitute.
I wonder if SF maple syrup would substitute for it?... If so, how much?
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Last day for Halloween Recipes,winner will be picked tomorrow :)
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Did Izzet do a Divinity? That's my all-time favorite for the holidays.
I'd love a free book -- off to try to think of something clever. LOL!
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FTS Eggnog
4 egg yolks, beaten
2 cups unsweetened almond milk
1/3 cup Xylitol
1 cup heavy whipping cream
2-4 tablespoons rum
1 teaspoon vanilla extract
In a large saucepan, cook and stir egg yolks, milk, and Xylitol on medium heat until a metal spoon comes out coated. Remove from heat and place saucepan in a sink or bowl of ice water. Stir for 2 minutes. Remove and stir in whipping cream, rum, and vanilla. Mix well and place in a covered container for 4 to 24 hours. Sprinkle with nutmeg before serving. Makes 7 servings.
Approximately 1.6 carbs per serving -- I used Silk Unsweetened Almond Milk which is 0 carbs. I also used spiced rum, but I suppose you could use a sugar-free rum syrup, which would make it even more sweet.
I didn't see another eggnog recipe, but if there is one, I apologize.
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Tony...you should use the brown sugar substitute, maple syrup will not work. Toffee has a certain consistency.
I do admit it was tough finding a candy for halloween. So many of the recipes call for confectioners sugar. I will look some more. Maybe I will find another one to enter as well. I am suprised that there have not been many entries. Maybe somebody else will find a new candy recipe for Halloween.
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I found another recipe that I think is suitable for Halloween and FTS friendly.
Deviled Nuts
1 pound shelled pecans, walnuts, or peanuts
1/3 cup melted butter or magrerine
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.
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Pumpkin Roll
3/4 c Almond flour 3 carbs
3/4 c xylitol
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree 8 carbs
3 eggs 3 carbs
1 tsp lemon juice
Filling
8 oz cream cheese, softened 8 carbs
1/4 c butter
1 tsp vanilla extract
¾ c xylitol
Preheat oven to 375 degrees F
Use Pam Baking spray on a 9x13 jellyroll pan or cookie sheet
Mix together almond flour, xylitol, baking soda, and pumpkin pie spice.
Stir in pumpkin puree, eggs, and lemon juice.
Spread evenly into pan
Bake for 15 minutes.
Open a clean damp towel on the counter and turn the cake onto the towel.
Carefully roll the towel up (lengthwise) with the cake in it.
Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Melt ¼ c butter and dissolve xylitol.
Blend softened cream cheese, vanilla, and butter/xylitol mixtures with an electric mixer.
When the cake has cooled, unroll it gently and spread filling onto it
Immediately re-roll the cake gently without the towel and wrap it with plastic wrap.
Keep the cake refrigerated.
Total 22 carbs
If you slice into 13 slices of 1 inch each, then each slice is approx 1.70 carbs
Hope you all like this recipe, it was my Mom's that I converted to FTS
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Pumpkin loaf
****first time came out ok, secondone came out good.. You can get orange food coloring and mix with cream cheese and mix with stevia to sweeten up and get the Halloween spirit.. hope you like it..
1 cup canned pumpkin (Libby's)
I used Mylixtol as a sweetner
1 teaspoon baking powder
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon
Pinch of salt
5 eggs
6 ounces golden flax flour, about 1 1/2 cups
Grease an 8x4" loaf pan well or line with foil and grease foil. In a medium bowl, beat the pumpkin, Sweetner of preference, baking powder, vanilla, spice and salt, if using, with an electric mixer until well blended. Beat in the eggs, then the GF flour. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into the pan and bake at 300º 60-75 minutes, until the cake pulls away from the sides of the pan a bit and a toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more.
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Skychant wins Halloween ! I am leaving Joannes,Rena and Alex's recipes up for Thanksgiving and Christmas.Skychant send me a email and let me know which book you would like!I will be moving Skychants recipes to Desserts. ;D
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Congrats Skychant!!!!!!! wooooooooooooooooooooooooot
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Congrats Skychant!
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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
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/ (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 :) 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 spead out better.... ;)
I'm adding a new picture of the upside down pumkin pie..... these Suz and I made today and they came out much better with the smaller chopped nuts. Very good.... ;)
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Thank You All. I am thrilled that I won! :D
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Marty go to the homepage and the board is free books .Send doug a email and tell him what you want. ;)
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Jellied Sugar Free Cranberry Sauce
•1 ½ cup fresh cranberries or ½ 12 oz. package. (*15 net carbs.) •1 cup water
•¾ cup xylitol
•2 boxes of sugar free orange Jello
•1 ½ cups of boiling water to dissolve Jello in.
•1 small or ½ cup of plain mashed zucchini (*1.5 net)
•A pinch of all spice (I didn’t measure so if you must maybe 1/8th-1/4th tsp.) (about *.5 for both spices) •A pinch of cloves (again I didn’t measure so if you must maybe 1/8th-1/4th tsp.)
Rinse cranberries well and put in small sauce pan with the one cup of water. Simmer for about 10 minutes to cook down. Berries will start to burst. Add xylitol, spices and zucchini (if using fresh just peel and slice otherwise add the mashed and continue to simmer for 15 more minutes to reduce. Make sure you are stirring and watching that it doesn’t scorch. Process mixture in blender or food processor and set aside. Heat the remaining water to boil and dissolve Jello. Mix all together and poor unto Jello molds or do like I did and clean a couple of empty cans to make it look more authentic…LOL Let set up in the refrigerator until firm. I think overnight would be best if you can wait that long. When ready to serve run knife around can and turn upside down. Jelly should slide out whole. Slice and enjoy!!
This mixture filled 2 cans (I cleaned two 15oz. green bean cans) Only 17 net carbs for the whole recipe. ;D ;D
I know it sounds weird to put zucchini in this but it helps to give it some low carb bulk without having to add to many berries and you really don’t know it’s there. I also wish I could have found some sugar free cranberry Jello but I’m not sure they make that any more. :-\ With doing a web search I came up with nothing. The orange is a nice flavor with it anyway. This is really pretty good and without opening a can of the real thing to refresh my memory I believe it comes darn close…LOL 8) 8)
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Oh my, Shawn!!!... That jellied cranberry sauce recipe sounds delish!!! ;D ;D ;D
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Send me some please that seems to hard for me to make . ;D
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Thanks Tony.... it really is pretty good. I am pleased and surprised at how well it came out. ;)
Jo I would be happy to send you some!! I promise though if you can boil water and make Jello, you can make this. It is that easy. You are just cooking the fruit in water, sugar and spices for about 25 minutes and puree/blending it in a blender/food processor. Dissolve Jello in hot water, mix together and poor into what ever mold you want to use. ;D ;D Yummy!! Be careful if you use the can like I did though.... I ended up cutting myself :'( Ouch!! LOL
Now if we can get a good stuffing recipe going we can be set for the holiday table. Suz and I were working on that today. We came up with something that was good, but I'm not sure it is what we were hoping for. ::) Anyone have any ideas???
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I might have to try it because I do miss cranberry sauce and dressing at thanksgiving . I was the one that didnt eat any turkey just sweet potatoe cassorole & dressing & cranberry sauce .
Umpa got the sweet potatoe cassorole made last year and it was really pretty close ,very good we made a dressing with my cornbread recipe last year did you look back on the recipes I will try to find it . It was not to to bad but I was missing the cranberry sauce so didnt eat much .
I think I have found a pretty good sugar cookie recipe of some site . I will post it in the contest .!
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DID YOU SAY SUGAR COOKIE!!!! :o :o Oh boy..... oh boy!!
By the way Jo thanks for the dressing recipe.... I'll give that a try ;) ;)
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Yes i did & they were pretty good if I say so myself !
and your are welcome let me know when yall make it !
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Thanks Tony.... it really is pretty good. I am pleased and surprised at how well it came out. ;)
Excellent!! is all I can say. Thank you Shawn for sharing this wonderful side dish with your daddy and I yesterday. He was disappointed we didn't have more. The cranberry sauce recipe is a keeper for sure ;)
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The sugar cookies sound wonderful Jo...bring it on LOL!
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TooSweet Great Job!! gonna call you Ask Umpa2!!! ;D
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Sugar cookies
1 1/4 cup Now AF 5 carbs
3/4-1 cup xylitol 0 carbs (taste batter after 3/4 to see if you need more )
1/4 cup butter 0 carbs
1 egg .5 carbs
1teaspoon vanilla 0 carbs
Preheat oven to 350 line baking sheets with parchment paper enough for 20-24 cookies . In a bowl mix AF & xylitol together , another bowl mix very soft butter ,egg & vanilla then blend with flour & sweetner .
Roll into balls and press down with fork .
Bake 5-8 minuites or until brown around edges .
Let cool on pan for about 5 minuites then move to wire rack of plate , they are good but a little soft in the center at first .But a couple days in the fridge and they are just like crisp sugar cookies ;D
And at 5.5 carbs for 20-24 cookies you do the math almost 0 carbs ;D enjoy !!
Also just a side note I split the recipe in half to try and the batter was not thick enough to roll into a ball so I just spoon a Tablespoon for each cookie and it worked out fine .
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Jo, thank you for posting the cookie recipe...will give them a try soon. By the way, made your absolutely to die for cornbread this morning. OMG OMG thank you. I cannot wait to serve it to hubby. I know this will be a treat (I say treat because I cannot make it too often, I would hurt myself) at our house from now on.
Suz
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Yes mam it is good and I dont make it often either did you do the whole recipe ? did you use all AF ?
I half the recipe so that it will be thin and crunchy cornbread mmmmmmmmmmmmmmm that is why I dont make it often either . when you half it the whole pan is just like 2 carbs way to dangerous for someone that likes to say well it only has 2 carbs ! LOL
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Hi Jo! :)
Those Almond Flour cookies sounds great!
I love simple AND tasty! ;)
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Tony that is what they are simple & tasty! Marty I put the link for the corbread under dressing for the holidays
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Jo I think I will try the cookies tomorrow.... I'm with you easy is the way to go...LOL I think I will practice the dressing to.
Umpa you are so sweet....LOL I think I just got lucky with this one ;) ;) Some of my ideas don't come out the way they do in my head ;D ;D
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Marty 1/2 the recipe if you like thin & crispy ;D
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Yes mam it is good and I dont make it often either did you do the whole recipe ? did you use all AF ?
I half the recipe so that it will be thin and crunchy cornbread mmmmmmmmmmmmmmm that is why I dont make it often either . when you half it the whole pan is just like 2 carbs way to dangerous for someone that likes to say well it only has 2 carbs ! LOL
I used your exact recipe. The only thing I did different is I didn't use an iron skillet on my glass top stove. I had bought small individual iron skillets. I put them in the oven when I turned it on to pre heat. They started getting hot while I mixed the cornbread. I split a tablespoon of oil between them and put them back in the oven for about 5 minutes. The oil got hot and when I split the batter between the 2 skillets it sizzled and started to brown. Then I baked until done. Yippee....so good.
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Good recipe Marty ;) Your down 3.5 pounds already?Thats great :)
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Gonna try that one, Marty!... Sounds super good!!! ;D ;D ;D ;D
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Woooohooooo! Holiday nachos for dinner tomorrow! Thanks Marty!
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3 boxes of broccoli chopped or florets
8 oz velvetta cheese DANGER WARNING! :D *** 24 carbs for 8 oz velveeta*** Replace with cheddar 0 carbs
1 stick of butter
Mix all together and then spread the topping
topping
ground pork rinds (amount desire)
bake at 350 degrees for 30 to 35 minutes
Its yummy.. I replaced the crushed Ritz crakers/mixed with melted butter with the crushed pork rinds
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Sounds good alex ;) just lose the velvetta,very bad!
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Marty what are the directions for the "chips" in the microwave? Your nachos sound awesome! You can make a lot or just a few. :D
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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 !!
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Sounds yummy
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Sounds good, Jo! :)
Simple AND yummy! ;D ;D ;D
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TooSweet gets the book for Thanksgiving because Thanksgiving isn't complete without jellied cranberry sauce.Let me know which book you want.I am leaving the rest of the recipes up for Christmas.Keep posting ;D
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Woo Hoo!! ;D ;D Thanks Umpa....I've got some in the fridge setting up now ;) Happy Thanksgiving everyone :)
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congrats Too sweet !!
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:D ;) :) ;) ;) yaaaay TooSweet!! Congrats!! ;D :D ;) :) :D
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Congratulations TooSweet!!! Whoooohooo! This is a wonderful tasting treat for the holidays, so glad you came up with this recipe and have shared it with us all. Keep on rockin' TooSweet, luv ya!
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Wooooots congrats toosweet
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I just made Rena's FTS Eggnog. It's good! I was so glad to see that recipe. I was visiting a friend the other day and she was sipping on eggnog. I'm not a huge eggnog fan but seeing her drinking it made me want some. I checked the back of the eggnog carton and almost keeled over: 44 carbs per 8oz serving. NO WAY.
The FTS Eggnog recipe was perfect for me. Thanks Rena!
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44 carbs for 8 oz?? WOW!! And most people don't have just one cup! :)
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Friday December 23 is the deadline for the Christmas recipe contest.So get your recipes in! :)
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Macaroon Bites
I can't remember where I found this recipe. But it's simple, quick, and yummy!
The whey protein powder seems to make the macaroons more chewy. 8)
15 Total Carbs (mainly from coconut and trace from protein powder)
Ingredients:
1 1/3 Cups Unsweetened Shredded Coconut
1 TBSP Vanilla Whey Protein Powder
1/2 tsp Salt
1 TBSP Xylitol
1 3/4 TBSP SF Maple Syrup
3/4 tsp Almond Extract
2 medium Egg Whites
Directions:
Preheat oven to 325 degrees.
Mix ingredients together in a bowl adding each one while mixing in order shown.
Drop by teaspoonfuls onto a lightly greased (or PAM sprayed) baking sheet.
These do not spread out so you can put them close together.
This will make 24 cookies from this recipe.
Bake at 325 degrees for about 20 minutes.
Edges of cookies will be lightly browned when ready.
Remove macaroons from cookie sheet immediately so they don't keep cooking.
Place on paper plates (or whatever) and allow to cool... Enjoy! ;D
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"Special CHRISTmas French Toast"
This is an adaptation to what I always make for my family on CHRISTmas morning! Now I can have some too!!! :o
4 slices of Izett's OMM bread - cubed - 4 carbs
4 oz. cream cheese - cubed - 4 carbs
6 eggs - 3.6 carbs
1 cup heavy whipping cream - 0 carbs
1/4 cup sugar free maple syrup - 0 carbs
Spray 8x8 pan with Pam cooking spray. Spread cubed bread in bottom of pan and evenly distribute cubed cream cheese. Whip eggs, heavy cream, & sf syrup. Pour over bread & cheese. Sprinkle with cinnamon & xylitol. Cover and refrigerate over night.
Heat oven to 350 degrees and bake uncovered for 45 min. - 1 hour.
Approx. 12 carbs for entire recipe!!
Delicious!!! ::)
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That sounds so delish, Momma! :)
You've given me the answer for breakfast on Christmas morning.
And thank you for keeping Christ in Christmas! 8)
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yummy! :)
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I just made Rena's FTS Eggnog. It's good! I was so glad to see that recipe. I was visiting a friend the other day and she was sipping on eggnog. I'm not a huge eggnog fan but seeing her drinking it made me want some. I checked the back of the eggnog carton and almost keeled over: 44 carbs per 8oz serving. NO WAY.
The FTS Eggnog recipe was perfect for me. Thanks Rena!
Cool -- I'm glad you liked it. I'm making another batch up tomorrow for Christmas.
UMPA -- I lost track of this thread (dorky me couldn't find it!), but could I add my SF Chocolate Peppermints to it? Or is it too late? I have them posted in the Desserts section.
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Post here rena.Contest ends at midnight tonight :)
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“Bailey’s” Irish Cream
2 cups heavy cream - 0 carbs
1 cup Low carb sweetened condensed milk (recipe to follow) = 5.6 carbs or less (depends on if you need to use the whole recipe)
1 ¼ cups rye (Canadian whisky – not American whisky which is bourbon) = 0 carbs
2 tblsp. Hershey's or Walden Farm's sugar free chocolate syrup (0 if you use Walden Farm's)
2 tsp. instant coffee granules = 1
1 tsp. vanilla = .5
½ tsp. almond extract = 0
Put all ingredients in blender and mix thoroughly. Pour into a bottle. I have even decorated a bottle to take as a hostess gift.
Total carbs = less than 7 for the whole bottle. (P.S. recipe is to be shared with others, don't sit and drink the whole bottle by yourself, LOL!!)
"Sweetened" Condensed Milk
2.5 cups heavy cream (0 carbs)
6 egg yolks (.6 carbs per yolk = around 3.6 carbs)
6 tablespoons xylitol (0 carbs)
1 teaspoon vanilla extract = .5 carbs
Whisk heavy cream, egg yolks, vanilla, and xylitol. Cook over low heat, stirring until thick. Cool completely and store in non-metal.
With all of the leftover egg whites, I made a variation of Katary's Carb Free Meringue cookies but added peppermint extract and SF chocolate chips.
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SUGAR-FREE CHOCOLATE PEPPERMINTS
4 squares unsweetened baking chocolate
3/4 cup Xylitol
1/2 cup heavy whipping cream
1/4 teaspoon peppermint extract
sugar-free candy cane, crushed
Place sugar-free candy cane (or sugar-free Starlight mints) into a plastic baggie, and crush with a rolling pin or wooden spoon. In a double boiler, melt chocolate over medium heat until smooth. Stir in Xylitol and mix well. Add heavy whipping cream, and stir until chocolate is smooth. Remove from heat. Add peppermint extract to the mixture. Drop by teaspoon into mini baking cups. Top with crushed candy cane. Refrigerate two hours or until set. Keep refrigerated for best results. Makes about 22-24 candies.
For a picture, click here -- http://renajjones.blogspot.com/2011/12/sf-chocolate-peppermints.html (http://renajjones.blogspot.com/2011/12/sf-chocolate-peppermints.html)
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We actually had a tie for the Christmas contest.I am making both desserts for Doug and he will choose.I am stuck.Thank you for all the entries they were wonderful!!!! Merry Christmas !!
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JoAnne is our winner! Pumpkin Roll! ;D
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Woot Woot!!! Congratulations JoAnne!!! ;D
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Thank you! I hope everyone had a very Merry FTS Christmas!
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Doesn't that look delish!! I need a snack now :P
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Good job Marty! :)