Saturday, November 24, 2007

Cabbage Un-Rolls

Filling comfort food reconstructed....

Cabbage Un-Rolls (Level 1)

4 cups shredded cabbage
1 1/2 pounds ground beef
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/8 teaspoon garlic salt
1 8 oz jar sauerkraut, drained
1 8 oz can tomato sauce
1 cup sour cream

Cook ground beef and onions together in a frypan/skillet on medium heat until ground beef is browned. Drain grease and set aside.

Spread the shredded cabbage in a layer in bottom of casserole dish. Layer ground beef & onion mixture on top of cabbage. Sprinkle the salt, pepper, paprika and garlic on top of the meat layer. Add the sauerkraut in a layer and then spread the tomato sauce over the top.

Bake at 300 degrees for 1 1/2 hours. Remove from oven, spread the sour cream over the top. Raise oven temperature to 400 and put the casserole dish into the oven. Cook for another 10 minutes and serve.


A smile is a curve that sets everything straight.

Tuesday, November 6, 2007

Stewed Beef

An easy crockpot recipe!

Stewed Beef (level 1)

3 pounds of cubed beef stewing meat
1 stick butter (1/2 cup)
1 tablespoon minced dry onion flakes
1 teaspoon parsley flakes
1 teaspoon onion powder
1/2 teaspoon sea salt
1/8 teaspoon pepper (or to taste)
2 teaspoons sugar substitute

Please the cubed beef in the crockpot. Slice the butter into about 12 slices and add it on top of the beef.

Mix the dry ingredients together, then sprinkle over the meat and butter.

Cover the crockpot and cook on low for 8 hours or on high for 5 hours. Stir several times during cooking.

I like to serve this over spaghetti squash, faux rice or vegetables.


A smile is a curve that sets everything straight.

Thursday, October 4, 2007

Hazelnut Pralines

Hazelnut Pralines (Level 2)

2 cups sugar
3/4 cup heavy cream
2 Tablespoons Davinci sugar free Hazelnut syrup
2 Tablespoons Davinci sugar free Kahlua syrup
2 Tablespoons confectioners sugar substitute (I use Whey Low brand)
3/4 cup butter
1 teaspoon baking soda
1 teaspoon almond extract
2 cups chopped hazelnuts

Heat sugar substitutes, butter, cream, syrups, and baking soda in a saucepan. Stir frequently until it reaches a soft boil.

Remove from heat, add extract and nuts and mix. Drop spoon sized amounts on waxed paper, let set.

Store in an airtight container.


A smile is a curve that sets everything straight.

Nanaimo Bars

I remember my friend's Mom making this when I was a kid and I LOVED them. I found her old recipe recently and it was so so not not not legal, low carb, or ANYTHING I can eat now....Sweetened coconut, graham cracker crust, custard powder in the filling and so much other bad stuff....So I worked on it and this is the final result. I hope you enjoy it as much as I do!

Nanaimo Bars (Level 2)

1/2 cup melted butter
1/3 cup unsweetened cocoa powder
1/2 cup sugar substitute (I use Whey Low)
1 lightly beaten egg
1 1/2 cups almond macaroon cookie crumbs
1 cup unsweetened shredded coconut
1/2 cup finely chopped walnuts

2 1/2 tablespoons melted butter
1/8 cup cream
1 teaspoon vanilla
2 cups confectioners sugar substitute (I use Whey Low brand)

4 ounces sugar free semi sweet chocolate chopped
1 Tablespoon butter

Preheat oven to 350. Grease an 8x8 cake metal cake pan. Line the pan with parchment, leaving the paper hanging over the edges of the pan.

Whisk together the butter, cocoa powder, sugar substitute and eggs. Stir in the cookie crumbs, coconut and walnuts. Press the mixture evenly into the bottom of the prepared pan.

Bake for 10 minutes, then let cool in the pan on wire rack.

In a large bowl, mix together the butter, cream and vanilla. Beat in the sugar substitute until thickened and smooth.

Spread the filling mixture evenly over the cooled crust. Refrigerate for at least an hour until it is firm.

Melt the chocolate with the butter in a bowl in the microwave. Let cool and then spread evenly over the filling. Refrigerate until set, for at least another hour.

Using the parchment paper overhang like handles, lift out of the pan. Peel off the paper and then cut into bars.

Cover and store at room temperature for up to 2 days. These freeze well!


Pecan Pralines

This is one of the easiest candies you can make....

Pecan Pralines (Level 2)

1 cup brown sugar substitute (I use Whey Low Gold)
1 cup sugar substitute (I use Whey Low)
1/2 cup cream
1 cup pecan halves
2 Tablespoons butter

Mix together the sugars and cream in a saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Using a candy thermometer, cook until the mixture has reached 236 degrees.

Remove the saucepan from the heat a let cool for about 5 minutes.

Add the pecan halves and beat with a wooden spoon until the pecans are fully coated by the candy.

Drop the pralines one tablespoon at a time onto a greased piece of aluminum foil, let them cool.

These can be eaten warm, or cooled completely and stored in an airtight container. They are good crumbled over ice cream, and make excellent gifts...Is Xmas coming?


A smile is a curve that sets everything straight.

Sunday, September 30, 2007

Pumpkin Cream

This is like a rich pumpkin mousse!

Pumpkin Cream (Level 2)

8 ounces Marscapone cheese
3/4 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup confectioners sugar substitute (I use Whey Low brand)
1 teaspoon vanilla
1 1/2 cups heavy cream

In a bowl combine the Marscapone cheese, pumpkin, cinnamon, nutmeg, sugar substitute and vanilla.

Whip the cream to soft peaks.

Fold half the whipped cream into the pumpkin mixture.

Spread the pumpkin/cream mixture on the bottom of an 8" square pan. Then gently spread the remaining whipped cream evenly on top. If you want, you can top with sprinkled chopped nuts, or finely chopped sugar free toffee/nut candies.

Cover and chill overnight.

(Sometimes I make a faux graham cracker crust for this.)


A smile is a curve that sets everything straight.

Sweet & Sour Cole Slaw

This one is SO EASY!

Sweet & Sour Cole Slaw (Level 1)

1 small head red cabbage
1 small head white cabbage
5 tablespoon white vinegar
5 tablespoon sugar substitute (I use Whey Low)
1/3 cup Hellmann's mayonnaise

Chop both heads of cabbage and put in large serving bowl.

In a small bowl mix the vinegar and sugar. Then add the mayonnaise and mix. (It will be lumpy).

About an hour before serving, fold the dressing into the slaw and mix thoroughly. Chill.



A smile is a curve that sets everything straight.

Amaretto Truffles


Amaretto Truffles (Almost Level 1)

1 cup chopped sugar free semi sweet chocolate (or chips)
1/4 cup butter at room temperature
1 egg yolk
2 tablespoons cream cheese
3 tablespoons Davinci sugar free Amaretto syrup

Melt the chocolate in a medium sized bowl in the microwave. Stir the butter into the hot melted chocolate one tablespoon at a time, then beat the egg yolk into the mixture. Beat in the cream cheese and amaretto syrup.

Cover and refrigerate until firm, at least 2 hours.

Shape the mixture into 1 1/2 inch balls. (I use a melon baller or a small cookie scoop.) Keep refrigerated until serving.

These freeze well.

(For Level 2 version: 1 cup toasted almonds finely chopped - roll balls in nuts to coat - then refrigerate.)



A smile is a curve that sets everything straight.

Irish Cream Semifreddo

Semifreddo is an Italian style dessert - a frozen mousse-like custard.

Irish Cream Semifreddo (Level 1)

6 egg yolks
1/2 cup sugar substitute (I use Whey Low for ice cream)
1/2 cup sugar free Davinci Irish Cream syrup
1 1/4 cups heavy cream (I use 100% cream)

In a bowl set over a saucepan of simmering water whisk the egg yolks and sugar substitute until pale and creamy. Slowly add the irish cream syrup and beat until thick. Remove the bowl from the heat and keep beating until cool.

In a separate bowl whip the cream to stiff peaks.

Fold the whipped cream into the cooled irish cream mixture.

Transfer to a freezer container, cover, and freeze. After about an hour, gently stir the mixture. (very important in Level 2 version as it keeps the nuts from sinking to the bottom).

Cover and freeze until serving.

For a level 2 version:
1 cup chopped macadamia nuts, folded in to the irish cream mixture when you fold in the whipped cream.



A smile is a curved line that sets everything straight.

Sunday, September 16, 2007

Choco Nut Sandwich Cookies

Choco Nut Sandwich Cookies (Level 2)

¾ cup ground hazelnuts
2 eggs
1 cup sugar substitute (I use Whey Low)

Chocolate creme:
7 tablespoons butter
1 to 1 1/4 cup powdered sugar substitute (I use Whey Low)
1 tablespoon unsweetened cocoa powder
1 egg yolk

For dipping:
Sugar free dark or semi sweet chocolate, melted

Preheat oven to 400. Line baking sheets with parchment paper.

Beat the eggs and sugar until fluffy, about 3 minutes. Mix in the nuts and drop the
batter with a spoon to small balls on prepared baking sheets. Bake for about 10 minutes.

Remove the baking sheet from the oven, put another baking sheet on top and turn the cookies with the paper upside down. Remove the paper, you may need to brush it with a little bit of cold water so the cookies come off.

Stir together the ingredients for the chocolate creme, mixing until well combined.

Make sandwiches with creme between two cookies. Dip the cookie sandwiches in the melted chocolate. Store in an airtight container in the refrigerator.


A smile is a curve that sets everything straight.

Lemon Creams

Lemon Creams (Level 2)

2 cups ground blanched almonds
1 ¾ cups confectioner's sugar substitute (I use Whey Low)
2 large egg whites

Lemon butter cream:
2 egg whites
1 tablespoon sugar substitute (I use Whey Low)
¾ cup sugar substitute (I use Whey Low)
1/3 cup water
2 sticks + 1 tablespoon butter at room temp
finely grated rind of 1½ lemon
1½ tablespoon freshly squeezed lemon juice

For glazing:
9 oz sugar free white chocolate chopped

Preheat oven to 400. Line baking sheets with parchment paper.

Mix ground almonds with confectioners sugar substitute. Beat the egg whites and stir them into the almond mixture.

Drop approx 35 rounds, rather small, onto prepared baking sheets. Bake on the middle rack for about 11 minutes. They should still be soft but start to take color.

Make the lemon butter cream: Beat the egg whites. Add 1 tablespoon sugar substitute and
continue beating to a firm fluff. Boil ¾ cup sugar substitute and 1/3 cup water to the
temperature of approx 240. Pour the sugar mixture over the egg white fluff. Beat at low speed until it cools.

Stir the butter until it is soft and drop into the meringue, gently stirring it in until incorporated. Add lemon rind and juice.

Pipe the cream onto the cooled almond rounds. Put in freezer or fridge. They should be REALLY cold when you dip them into the white chocolate glaze.

Melt the chocolate in the microwave. Dip the cream part in the chocolate.

These are excellent for freezing when they're completely done.

A smile is a curve that sets everything straight.

Sweet Dreams

Sweet Dreams (Almost Level 1)

1 3/4 cups confectioner's sugar substitute (I use Whey Low)
1/3 cup unsweetened cocoa powder
1 tsp vanilla sugar
1 egg white
more confectioner’s sugar subst for the rolling out

Preheat oven to 300. Line baking sheets with parchment paper.

Sift confectioner's sugar substitute and cocoa powder together. Mix with vanilla sugar. Add an unbeaten egg white and stir it all to a smooth dough.

Roll it out to a rectangle, very thin. (Use confectioner's sugar substitute the same way you would use flour if the dough sticks to the table.) Cut out cookies with a small glass and put them on prepared baking sheets.

Bake in the oven for 10 - 15 minutes or until they are puffed up and seem done.


A smile is a curve that sets everything straight.

Moco Choco Pastries

Moco Choco Pastries (Almost Level 1)

4 egg whites
¼ teaspoon cream of tartar
1 cup sugar substitute (I use Whey Low)
1 teaspoon decaf coffee powder
1 cup finely chopped sugar free semi sweet chocolate
1 cup heavy cream
2 tablespoons sugar free DaVinci Kahlua syrup

Preheat oven to 225, Line baking sheet with UNGREASED parchment paper.

Run the 1 cup sugar substitute through the food processor making it super fine.

Beat the egg whites on medium speed until foamy, then add cream of tartar and continue to beat until the soft peak stage. Add ½ cup of the sugar substitute a little bit at a time. Beat until the mixture is so firm that you can turn the bowl upside down. Gently fold in remaining sugar substitute and the coffee powder.

Fill a pastry bag with a star-shaped tip and squeeze out 12 spiral-shaped cookies, approx 2" wide, on a baking sheet which has been lined with parchment paper. Do not grease the paper! Bake for 45 - 60 minutes until they're light and easily let go of the parchment paper. Let cool on wire racks.

Melt the chocolate in a bowl in the microwave. Dip the "back side" of the meringues in the melted chocolate and let set.

Beat the cream until foamy and add the Kahlua syrup. Whip until fluffy. Pipe a cream spiral on 6 of the meringues and put the other 6 on top with the cream in between. Decorate each pastry
with cream.


A smile is a curve that sets everything straight.

CiniCoco Drops

CiniCoco Drops (Level 2)

1/2 cup almonds
2 egg whites
1 tablespoon ground cinnamon
1/2 cup sugar substitute (I use Whey Low)
1 teaspoon unsweetened cocoa powder

Preheat oven to 300. Line baking sheets with parchment paper.

Grind the almonds in the food processor.

Whip the egg whites until stiff. Add the almonds, cocoa, cinnamon and sugar substitute and stir until just blended.

Drop by spoonfuls onto prepared baking sheets. Bake for 20 minutes. Remove from oven and cool on wire racks.


A smile is a curve that sets everything straight.

Choco Coco Nut Cookies

Choco Coco Nut Cookies (Level 2)

2 eggs
1 cup sugar substitute (I use Whey Low)
1/3 cup ground hazelnuts
1 tablespoon unsweetened cocoa powder
1 3/4 cup flaked coconut
5 tablespoons melted butter

Preheat oven to 350. Line baking sheets with parchment paper.

Beat the eggs and sugar until fluffy, about 3 minutes. Mix in the cocoa, coconut and nuts, then add the melted butter. Mix well.

Drop the batter onto the prepared baking sheets using a tablespoon. Bake for 5 to 10 minutes. (Don't leave them in the oven too long as they will get dry).

Remove from baking sheets and cool on wire racks.


A smile is a curve that sets everything straight.

Thursday, September 13, 2007

Kahlua Cream Log Roll

I concocted this for a party we had. It was such a hit I had to share!

Kahlua Cream Log Roll (Level 2)

7 eggs
3/4 cup sugar substitute (I use Whey Low)
1 1/2 cup ground walnuts
1 teaspoon baking powder
1 1/2 cups cream
1/4 cup confectioners sugar substitute (I use Whey Low brand)
6 - 9 tsp Davinci sugar free Kahlua syrup

Brush a 10 x 15" jelly roll pan with oil. Line the pan with waxed paper and oil the paper.

Seperate the 7 eggs into 2 large mixing bowls. Using a wire whisk beater, beat the egg yolks with the sugar substitute until thick and pale in color. Beat in the walnuts and the baking powder.

In the other bowl beat the egg whites until stiff. Fold the walnut batter into the egg whites until thoroughly mixed.

Spread the mixture in the prepared pan. Bake in preheated 350 oven for 15-20 minutes. It will be brown in color. Chill the cake in the pan in the refrigerator covered with a damp cloth. I chilled it for about 5 hours. I guess about an hour would do.

When ready to assemble cake, whip the cream until fairly stiff. Add the confectioners sugar substitute and the Kahlua flavoring.

Dust the chilled cake with some more confectioners sugar substitute. Turn out onto a surface covered with 2 overlapping sheets of wax paper. Strip the paper from the bottom of the cake, carefully.

Spread the whipped cream filling on the cake to within 1" of the edge. Roll up the cake and slide the roll onto a flat serving plate. Sprinkle with some more confectioners sugar substitute. Chill and serve - I would recommend serving within 2 hours of assembling.

Note: Some people also drizzled sugar free chocolate sauce I had served with something else over their slices.

You can flavor the cream with many different flavor sugar free syrups - Amaretto, Chocolate....

Enjoy! I know we did!


Top 10 Somersize Questions

Top 10 Somersize Questions
Updated: September 13, 2007
By Suzanne Somers

A few months ago, my nephew Russell had just started the Somersize program, and asked me, "Can you eat meat with beans?" As I answered him with a resounding "No!" I realized that what has become second nature to me -- no, you can't eat Proteins and Fats (meat) with Carbos (beans) -- takes newcomers a little while to understand. So here are the top ten most common Somersize questions.

1. Should I eat more Proteins/Fats meals or Carbos meals?
Even though I always stress that you can choose to have either Carbos or Proteins/Fats at every meal, people often ask me if it's better to choose one over the other. In general, I find that the fewer carbohydrates I eat, the more weight I lose. Carbohydrates are an energy source, and if you're not giving your body any sources of energy, it has no choice but to break down your fat reserves for energy. But it's important to incorporate some Carbos because they have a lot of good fiber and help keep your system moving properly. I like to have a Fruits, then Carbos breakfast, and there are so many great choices. For lunch or dinner, I find more options with Proteins/Fats and plenty of Veggies. Carbos meals for lunch and dinner are a little more restrictive because you can have absolutely no fat.

My recommendation is that for breakfast you usually have Breakfast 3 -- Fruits, then Carbos. For lunch, choose either Lunch 1 -- Carbos and Veggies -- or Lunch 2 -- Proteins/Fats and Veggies. At dinner you're probably better off having Dinner 2 -- Proteins/Fats and Veggies -- because you don't need the energy from carbohydrates that late in the day, and if you regularly eat carbohydrates at night and don't use the energy, they get stored as fat for later use.

This is only a blueprint of how I divide my Proteins/Fats and Carbos meals -- you may find that your body can handle more carbohydrates and that you feel better eating mostly grains and vegetables. For me, those carbohydrates tend to stick to my hips when I eat them too often. On the other hand, if you are eating mostly Proteins/Fats meals, make sure to round them out with plenty of fresh vegetables. Watch your fat intake, and don't get excessive with the protein you eat because too much can be hard on your system.

2. I can eat fat and still lose weight? This sounds too good to be true.
As long as you are properly combining, you can eat moderate amounts of fat and still lose weight. When you combine fats with carbohydrates, it can upset your digestive system. For instance, if I ate a grilled ham and cheese sandwich, I would feel bloated and uncomfortable. But if I ate the ham and cheese without the bread -- with some fresh grill vegetables, for example -- I would feel satisfied and healthy.

How about cholesterol? Foods of animal origin -- such as meats and butters -- are generally high in cholesterol, and should be eaten in moderation. That's common sense. I know one person who heard about Somersizing from a friend, but didn't understand the whole program. Some of the meals he ate consisted of six eggs, half a pound of bacon and a side of broccoli smothered in cheese sauce. He was very careful not to eat any carbohydrates with the meals, and he lost eighteen pounds in six weeks! But this guy's cholesterol level increased by 50 points! This is not a smart way to Somersize.

3. How should I order when I eat out at a restaurant?
I realize this information may seem a bit overwhelming at first, but soon you will discover how simple Somersizing can be. So many people tell me, "I eat out two of three meals a day in restaurants; it's impossible to lose weight." Once you understand Somersizing, eating in restaurants is truly easy.

First I scan the menu and decide if I want a Proteins/Fats and Veggies meal or a Carbos and Veggies meal. The key to the Proteins/Fats meal is no bread, pasta, rice or potatoes. Some quick tips:

  • Pass the bread basket to someone else across the table and leave it there.
  • Watch for hidden sugars or starches in salad dressings and sauces.

    You may have to grill your server a little to get the information you need. (I have a friend who tells the server she's diabetic to make sure he really checks for sugar.)

    The Level One Carbos meal is a little more restrictive when eating out. It must be fast-free so all the carbohydrates are burned off. For Carbos meals:

  • Watch out for sugars and hidden Funky Foods.
  • Avoid anything from the Proteins/Fats group -- meat and cheese on that sandwich would throw your system into a tizzy.

    4. What happens if I skip a meal?
    Don't do it! Whether you're eating at home or dining in restaurants, make sure you do not skip meals. Your mother always told you breakfast was the most important meal of the day, right? You're body's been fasting since you went to sleep, so when you wake up in the morning, you have gone for some eight to 10 hours without food. If you skip breakfast and don't eat until lunch, your body has gone for 12 to 14 without food. When you finally eat lunch, your body's survival instinct kicks in. it doesn't know when you're going to feed it again, so it hangs on to every morsel instead of properly processing the food. Remember to eat at least three meals a day -- or as many as six mini-meals, if you prefer.

    5. Can I Somersize part of the time and eat as I'm used to the rest of the time?
    As long as you are following all the Level One guidelines, you can eat until you are satisfied and full and still lose weight. But you cannot Somersize half-heartedly in the beginning. Your body is being retrained to burn your fat reserves. Don't confuse it by slipping up with bad combinations or Funky Foods.

    6. I'm a vegetarian. What are my options on the Somersize program?
    It's a little tougher to eat vegetarian on the program because so many of the easiest meals include a protein like chicken or fish. But you can make wonderful Carbos meals out of whole wheat pasta or brown or wild rice and vegetables. You can also cook with rice and beans -- good protein sources, although we include them in the Carbos group -- or add tofu to fresh vegetables. Use textured vegetable protein to make burgers; add it to chilis, soys and sauces. Vegans can have rice milk (not soy milk) on their carbo breakfast meal.

    7. I like to put milk in my coffee. Is that OK?
    As you know, whole milk and low-fat milk are Funky Foods and are not allowed on the Level One program. The only kind of milk you can have in nonfat (skim) milk, which is categorized as a carbohydrate because it has no fat. Therefore, you may have nonfat milk in your decaf coffee when you are having a Carbos meal or a Carbos and Veggies meal -- but not with a Proteins/Fats meal or Proteins/Fats and Veggies meal. I know it sounds strange, but you should use cream in your coffee when you are having proteins because cream can be digested more easily with proteins.

    8. I love eating pasta, but I'm having a hard time eating it on Level One with no fat. Any suggestions?
    On Level One, you have to make some adjustments when you eat pasta, but you don't have to eliminate it altogether. First, you must find whole-grain pasta and then top it with a sauce that contains no oil, butter or cheese. You probably will have a difficult time eating Level One pasta meals in restaurants, but it is possible to make your own sauce with no added fat.

    When you make your nonfat sauce, start by sautéing your onions and garlic in a little tomato juice rather than in olive oil. Then add fresh or canned tomatoes and any of your favorite steamed or grilled vegetables with plenty of fresh herbs. Or try whole-grain pasta with fresh vegetables and soy sauce. It's delicious!

    9. I crave desserts. What can I eat on Level One to satisfy my sweet tooth?
    If you are used to eating a lot of sugar, you may go through a period of withdrawal when you begin Level One. Fruit is a natural form of sugar that will help you satisfy your cravings. Look for fruit sorbets or fruit popsicles sweetened with only fruit juice. Just make sure you wait two hours after your last meal before you have any fruit.

    10. What do I do when I am having dinner at someone's house?
    I'm sure you will be so excited about your new lifestyle that you will love sharing it with your hosts and other dinner guests. However, if you don not care to advertise your new way of eating at a dinner party, you can usually disguise your eating habits without offending your hosts.

    Put the passed bread on your plate and break it into two pieces. No one will notice that you haven't eaten any. Your salad course is almost always Somersized; just eat around the carrots. Usually, dinner is some type of meat or fish served with rice, pasta, potatoes or vegetables. Eat the entrée with the exception of the carbohydrates and you will have no problem.

    The most difficult situation comes when you are served some type of casserole or pasta made with white flour and bad combinations. Just eat a small portion and get right back on Level One the following day. As far as dessert, most hosts will understand if you pass.

  • Saturday, September 8, 2007

    Loaded Pepper Skins

    Do you miss Loaded Potato Skins? Try this!

    Loaded Pepper Skins

    4 Bell Peppers
    1 8 oz package of softened cream cheese
    1/4 cup mayonnaise
    1 clove minced garlic
    1 cup salsa

    Cut off the pepper tops, then cut the peppers in half and remove the seeds. Cut each pepper half into quarters. Put in the oven under the broiler 3 to 4 inches from the heat with the skin side up. Broil for 4 or 5 minutes until the skins just start to blister. Remove from the oven and turn the peppers over, with the skin side down.

    Combine the cream cheese, mayonnaise and the garlic and mix well. Drop small spoonfuls of the cheese mixture onto each piece of pepper and return to the broiler. Broil 3 or 4 minutes until the cheese just starts to bubble. Remove from the oven, top each with salsa and serve on a platter.


    Wednesday, September 5, 2007

    Green Goddess Dressing

    Green Goddess Dressing (Level 1)

    2 garlic cloves crushed
    2 tablespoons chopped anchovies
    3 tablespoons snipped fresh chives
    1/4 cup minced fresh flat-leaf parsley
    1 tablespoon plus 1 teaspoon fresh lemon juice
    4 tablespoons tarragon vinegar
    1/2 cup sour cream
    1 cup mayonnaise
    Salt and freshly ground black pepper to taste

    Put all the ingredients in a blender and pulse several times to blend. Store in an airtight container in the refrigerator until ready to serve.


    A smile is a curve that sets everything straight.

    Mounds Rounds

    You are going to love these! This makes up about 2 or 3 dozen - make a double batch so you have some to freeze!

    Mounds Rounds (Level 2)

    1/2 cup butter (1 stick)
    2 cups confectioners sugar substitute (I use Whey Low)
    3 cups flaked coconut
    1 tablespoon cream
    2 ounces unsweetened or sugar free semisweet chocolate melted

    Melt butter in microwave in a bowl. Remove from microwave. Add sugar substitute, coconut and cream, mixing well.

    Shape rounded teaspoons of mixture into balls. (I use a melon baller) Make a dent in the center with the tip of spoon or the back of melon baller. Place on a cookie sheet lined with wax paper. Fill indent with melted chocolate. Chill until firm.

    Store in refrigerator or freezer.


    A smile is a curve that sets everything straight.

    Monday, September 3, 2007

    Foxye's Red Sauce


    Foxye's Red Sauce (Level 1)

    1 teaspoon olive oil
    1 cup chopped onion
    4 minced garlic cloves
    2 Tablespoon balsamic vinegar
    1 Tablespoon sugar substitute
    1 Tablespoon chopped fresh basil (or 2 teaspoon dried basil)
    2 Tablespoon tomato paste
    1/2 teaspoon Italian seasoning
    1/4 teaspoon black pepper
    2 cans diced tomatoes with liquid - 14.5 oz cans
    2 Tablespoon chopped fresh parsley or cilantro

    Heat the oil in a saucepan over medium high heat. Add the onion and garlic and sautee for 5 minutes. Stir in the balsamic vinegar and the rest of the ingredients except for the parsley. Bring to a boil. Reduce the heat to medium and cook uncovered - 15 minutes for "fresh" firm tomatoes - 30 minutes for a more blended sauce - then stir in the parsley.

    Serve over cooked spaghetti squash, zucchini noodles, or if you use them - Dreamfields pasta.

    Sometimes I use crushed or whole tomatoes rather than diced. Crushed tomatoes give you a thick smooth sauce and the whole tomatoes give you a chunkier sauce.


    A smile is a curve that sets everything straight.

    Foxye's Puttanesca Sauce

    Foxye's Puttanesca Sauce (Level 1)

    1 tsp olive oil
    1 cup chopped onion
    4 minced garlic cloves
    2 tsp balsamic vinegar
    1 Tbsp Sugar Substitute
    1 Tbsp chopped fresh basil (2 tsp dried)
    2 Tbsp tomato paste
    ½ tsp Italian seasoning
    ¼ tsp black pepper
    2 cans diced tomatoes – do not drain
    ¼ cup pitted olives (green)
    2 Tbsp chopped fresh parsley
    1 Tbsp capers
    ½ tsp anchovy paste
    ¼ tsp crushed red pepper

    Heat oil in saucepan on Medium hi heat. Add onion and garlic and sautee for 5 minutes. Stir in balsamic vinegar and next 6 ingredients (vinegar thru tomatoes) and bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Stir in olives and remaining ingredients and cook until heated thru.

    Serve over spaghetti squash, zucchini noodles or, if you use them, Dreamfield's Pasta.

    I used to use fresh tomatoes for sauce - but I find the canned diced tomatoes are much quicker, easier and just as good!


    A smile is a curve that sets everything straight.

    Pickled Shrimp

    These are good in a salad, as an appetizer, or served as shrimp cocktails.

    Pickled Shrimp (level 1)

    1 1/2 pounds shrimp, cooked & shelled
    2 medium size onions
    15 - 20 bay leaves
    1 1/2 cups Perkey French Dressing (recipes follows)

    Thinly slice the onion and separate into rings.

    In a medium size bowl arrange alternating layers of shrimp, onion rings and bay leaves. Pour the dressing over the top and press down so the top layer is covered, too. Cover the bowl with plastic wrap and refrigerate for at least 24 hours so the flavors are well blended.

    Perky French Dressing

    1 teaspoon dry mustard (colman's)
    1 teaspoon water
    1 1/2 cup olive oil
    2/3 cup vinegar
    1 Tablespoon Worchestershire sauce
    1 1/2 teaspoon salt
    1 teaspoon sugar substitute
    1 teaspoon paprika
    1/4 teaspoon cayenne pepper

    Mix the mustard in the water and let stand for 15 minutes. Combine all the ingredients in a jar. Cover tightly and shake well.


    A smile is a curve that sets everything straight.

    Garlic Baked Shrimp

    Shrimp + Garlic = a winner!

    Garlic Baked Shrimp (Level 1)

    1 pound medium or large uncooked shrimp
    1/4 cup extra virgin olive oil
    1/4 cup chopped fresh cilantro
    3 cloves minced garlic
    1/2 teaspoon dried crushed red pepper flakes
    1/4 cup butter
    1/2 cup grated parmesan cheese

    Preheat oven to 350.

    If the shrimp are not peeled, peel them and set aside in a bowl. Place the shrimp in a flat baking dish (11x7), arranging so that they are in an even layer and not overlapping. Pour the olive oil evenly over the shrimp. Then, combine the cilantro, garlic, red pepper and pepper. Sprinkle the cilantro mixture evenly over the shrimp. Cover the dish with aluminum foil and bake for 15-20 minutes.

    Remove the foil from the pan and turn the shrimp over. Sprinkle evenly with the parmesan cheese. Bake uncovered for another 7 minutes.

    Serve hot as an appetizer or as a romantic dinner for 2.

    You can easily double the amounts and bake in a 13 x 9 pan.

    This works well for parties - I make up batches of it in foil throw away pans and there is no clean up!



    A smile is a curved line that sets everything straight

    Shrimp Creole

    We eat this A LOT in my house.

    Shrimp Creole (Level 1)

    1 1/2 pounds uncooked medium shrimp
    1 large onion chopped
    1/2 cup chopped green bell pepper
    1/2 cup chopped red bell pepper
    1/2 cup chopped celery
    1/4 cup chopped green onions
    3 garlic cloves minced
    3 Tablespoons olive oil
    1 16 oz can stewed tomatoes (no sugar added)
    1 8 oz can tomato sauce (no sugar added)
    2 bay leaves
    1 teaspoon Creole seasoning (no sugar added)
    1/4 teaspoon ground red pepper

    This is one of my favorites....

    Can you tell?

    Even the chopped up peppers, onions and garlic look beautiful as you prep them before you saute them in olive oil for 3 minutes until they are tender.

    Then add the tomatoes, bay leaves, and seasonings and simmer for 20 minutes. The smell of the bubbling sauce is just so delicious on your nose!

    Add the peeled and deveined shrimp.

    Cook for about 5 minutes, stirring occasionally, until shrimp turn pink and are done.

    Serve and enjoy!

    Shrimp Creole (Level 1)

    1 1/2 pounds uncooked medium shrimp
    1 large onion chopped
    1/2 cup chopped green bell pepper
    1/2 cup chopped red bell pepper
    1/2 cup chopped celery
    1/4 cup chopped green onions
    3 garlic cloves minced
    3 Tablespoons olive oil
    1 16 oz can stewed tomatoes (no sugar added)
    1 8 oz can tomato sauce (no sugar added)
    2 bay leaves
    1 teaspoon Creole seasoning (no sugar added)
    1/4 teaspoon ground red pepper

    If the shrimp is not aleady peeled, peel it and set aside in a bowl.

    Heat the olive oil in a large skillet. Add the onion, green & red peppers, celery, green onions & garlic to the skillet. Cook over medium high heat until tender (about 3 minutes), stirring often. Stir in the tomatoes and add the next 4 ingredients. Bring to a boil, then reduce heat to simmer. Cook for 20 minutes, stirring occasionally. Add the shrimp and cook about 5 minutes more until the shrimp turn pink.

    Serve hot in bowls.

    Somersizing since 01/03

    Sunday, September 2, 2007

    Hidden Treasure Cheesecake

    Okay, I hate to admit it but I hate chocolate cheesecake. Me, the choco-holic! I was going to make my own personal favorite cheesecake yesterday, and realized I had an overabundance of cream cheese and not enough sour cream. What to do? Put a little chocolate in the mix and it will save anything ~ proven once again!

    Hidden Treasure Cheesecake (Level 1)

    4 8 ounce packages cream cheese at room temp
    1 1/3 cup sugar substitute (I use Whey Low)
    2 teaspoons vanilla extract
    4 large eggs at room temp
    1/2 cup sour cream at room temp
    1 1/2 cups chopped up SF semi-sweet chocolate

    Spray the bottom and sides of a 9" springform pan with Pam. Preheat oven to 325.

    Melt the chocolate in the microwave in a bowl. Remove and let sit.

    Beat the cream cheese until smooth, about 3 minutes. Add the sugar substitute aand beat well for another 3 minutes. Beat in the vanilla and eggs, add eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Then stir in the sour cream.

    Pour out 1/3 of the batter into a separate bowl. Add the melted chocolate to this 1/3 of the cheesecake batter and combine.

    Pour half of the plain cheesecake batter into the springform pan, spreading evenly over the crust. Pour the chocolate batter over the plain batter, creating a second layer. Be sure to pour it as evenly as possible over the bottom layer, as you do not want to mix the 2 layers. Then add the remaining plain cheesecake batter as the top layer, being sure it completely covers the chocolate layer.

    Bake in a water bath for 1 hour and 10 minutes. Then turn off the oven and leave it in the oven with the door shut for another hour. Pull out of oven and refrigerate overnight.

    ***You can add a cheesecake crust - it makes this a level 2 dessert:

    1/2 cup almond macaroon cookie crumbs
    1/4 cup pecan meal
    1/4 teaspoon cocoa powder
    5 tablespoons melted butter

    Mix the cookie crumbs, pecan meal, cocoa and melted butter in a bowl. Press the mixture into the bottom of the prepared springform pan. Bake in preheated oven for 10 minutes. Let cool.


    A smile is a curve that sets everything straight.

    Wednesday, August 29, 2007

    Blueberry Bottom Cheese Tart

    Fruit on the bottom, cheese on top with a yummy crust - heaven!

    Blueberry Bottom Cheese Tart (Almost Level 1)

    ***For Crust:
    1 cup vanilla (unsweetened) whey powder
    1 stick of butter, softened
    1/4 cup sugar substitute

    For the filling:
    2 cups blueberries
    1 8 ounce package cream cheese, softened
    2 large eggs
    1/4 cup sugar substitute (I use Whey Low)

    Preheat the oven to 325.

    Combine crust ingredients in a small bowl and mix together well. Mixture will be crumbly. Press into bottom and up the sides of a 9" tart pan. Bake at 325 for 10-12 minutes. Do not allow the crust to brown much.

    Cool 20 minutes.

    Raise oven temperature to 350.

    Mix the cream cheese, eggs, sugar substitute, lemon zest with mixer on medium speed until smooth.

    Place the berries in the tart shell. Pour the cream cheese mixture over the berries.

    Bake 30 minutes until the filling is set. Cool on a rack and then refrigerate.

    ***You can make a crumbled cookie crust similar to a graham cracker crust (this would then be a Level 2 dessert) by doing the following for the crust:

    Use 2 cups of Almond Macaroon cookie crumbs and 3 tablespoons melted butter.
    Mix the crumbs and butter. Press firmly into the bottom and up the sides of a greased 9 inch tart pan. Bake in the oven for 10 minutes. Remove from oven and place in freezer. Use in place of above crust.

    The crust is easy to work with. Just don't taste it - whey protein powder tastes awful uncooked!

    The crust will puff up a little bit in spots when you bake it. Just press very lightly on the puffed up parts to flatten them.

    I always nosh on the blueberries and sometimes come up a little bit short of the 2 cups called for. This is about 1 3/4 cups.

    The cheese mixture pours easily over the berries.

    Fresh from the oven cooling on the rack. Let it come to room temp on the rack, then remove the tart pan sides. Some of the crust may stick to the sides, just loosen with a sharp knife.

    Chilled from the fridge and ready to serve.




    A smile is a curve that sets everything straight.

    Friday, August 24, 2007

    Almond Macaroons

    I wanted a cookie with just a certain taste to make a crust with and this version came out great!
    I always have a couple of bags of these in the freezer. These are great as cookies, crumbled for crusts, sandwiched with chocolate filling, vanilla buttercream filling, flavored whipped cream filling.........

    Almond Macaroons (Level 2)

    1 cup sugar substitute (I use Whey Low)
    2 cups almonds
    2 egg whites
    2 tablespoons sugar free honey
    1/4 teaspoon almond extract

    Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.

    Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
    and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.

    Preheat oven to 250.

    Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.

    Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.

    Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.

    **For a variation, or if you cannot find sugar free honey, you can substitute equal amount of sugar free maple/pancake syrup


    A smile is a curve that sets everything straight.

    Devils Food Bundt Cake Surprise

    This is an all time favorite BIG HIT! Real cake!

    Devils Food Bundt Cake Surprise (Level 2)

    Cheesecake filling:
    8 ounce package cream cheese
    1/3 cup sugar substitute
    1 egg
    3 oz semi sweet or dark SF chocolate chips/chunks

    Cream together cream cheese, sugar substitute and 1 egg. Stir in chocolate chips/chunks.

    Chocolate Cake:
    2 1/4 to 2 1/2 cups pecans (to make 2 cups pecan meal)
    4 tablespoon cocoa
    4 eggs
    1 tsp vanilla
    1 1/4 cups sugar substitute
    1/2 cup (1 stick) melted butter (I use the high fat European style)
    1/2 teaspoon baking powder

    Place the pecans in food processor. Ground to meal (pecans process very quickly). Place the rest of the cake ingredients into the food processor. process for 30 seconds, scrape down sides and then process again for another 30 seconds.

    Pour half of cake batter into bundt pan which has been sprayed with Pam. Put the cheesecake mixture on top of the cake batter, along the middle (not touching the sides of the pan). Pour the remaining cake batter over, covering completely.

    Bake in preheated 350 oven for 45 minutes. Let cool on wire rack, then remove cake onto a serving plate. You can drizzle cake with your favorite sugar free chocolate sauce.

    **Note: I sometimes have problems with this sticking in a bundt pan, so I have started making it in a tube pan.

    A smile is a curve that sets everything straight.

    Wednesday, August 22, 2007

    Middle Eastern Fattoush

    Middle Eastern Fattoush (Level 1)

    6 medium sized tomatoes
    2 peeled and seeded cucumbers
    1 bunch of fresh parsley, chopped
    1 bunch of scallions or green onions
    1/2 cup olive oil
    2 tablespoons fresh mint
    2 teaspoons dried oregano
    1/2 cup crumbled feta cheese

    Chop the tomatoes and cucumbers into 1/2 inch pieces. Thinly slice the green tops of scallions and add to the tomatoes. Add the olive oil, mint, oregano then salt & pepper to taste. Chill for one hour, then stir in the feta and serve.


    Tomatoes Toccata

    This is something I used to make a lot when I had a tomato garden. They look great, they travel well to take to dinner parties, and work well for a salad course or a buffet.

    Tomatoes Toccata (Level 1)

    8 firm ripe tomatoes peeled
    1/2 cup chopped cilantro
    1 clove garlic minced
    1 teaspoon salt
    1 teaspoon sugar substitute
    1/4 teaspoon pepper
    1/4 cup olive oil
    2 tablespoons red wine vinegar
    2 teaspoons Dijon mustard

    Cut the stem ends from the tomatoes. Then cut vertical 1/2" slices partially through the tomatoes and stuff about 1 tablespoon cilantro between the slices. Place the tomatoes in a shallow dish.

    Combine the rest of the ingredients and mix well. Pour over the tomatoes, cover and refrigerate. (These can be made a day or 2 ahead of time, just let sit for about 20 minutes before serving).

    Easiest cranberry Sauce/Relish

    Easiest cranberry Sauce/Relish (Almost Level 1)

    1 12 oz package cranberries
    1/2 c sugar equivalent (I use Whey Low)
    1 cup orange juice

    Combine sugar and orange juice in a saucepan. Bring to a boil, add cranberries and gently boil 10 to 15 minutes. Pour into serving dish and cool overnight in the refigerator.

    This recipe can easily be doubled - just be sure to use a larger sauce pan as the berries pop and the red stains!!!!!!

    A good friend of mine CANNOT COOK ANYTHING. I gave her this recipe last year so she could contribute something to the family meal. She made it herself, called me ecstatic as it "came out perfect", then called me in tears the next morning as she had eaten it all!!!! I had her make another quick batch, put it in the freezer to cool it down quickly and then put it in the fridge to set til she left for her Mom's. Her family was incredulous that she had brought anything, afraid to try it and amazed that it was so good. They now have turkey for every family holiday including birthdays so she can bring her specialty.

    Stewed Zucchini Peppers & Tomatoes

    Stewed Zucchini Peppers & Tomatoes (Level 1)

    3 Tablespoon olive oil
    1 green pepper
    1 medium onion chopped
    1 medium zucchini (abt 6 oz)
    5 cloves minced garlic
    3/4 lb tomatoes
    1 Tablespoon minced parsley
    Freshly ground pepper

    Cut green pepper into 3/4 inch squares. Cut zucchini into 1/2 inch slices, then cube.

    Heat the oil in a large saucepan and saute the pepper, onion, zucchini and garlic until the onion is wilted. Add the tomato, parsley, salt and pepper and cook over medium heat, uncovered, for 30 minutes. At the end of the cooking time, turn up the heat to reduce the liquid - this should be thick, not soupy.

    Serve hot or cold.

    Colorful Cheese Stuffed Peppers

    Do you love cheese? I know I do!

    Colorful Cheese Stuffed Peppers (Level 1)

    6 medium red and/or yellow peppers
    1 teaspoon olive oil
    1/3 cup dry white wine
    1/2 cup minced onion
    1/3 cup minced green bell pepper
    3 minced garlic cloves
    1/2 teaspoon dried oregano
    1 cup grated raw zucchini
    1 cup ricotta cheese
    1/2 cup grated parmesan cheese
    1/2 cup grated mozzarella cheese
    freshly ground pepper

    Slice the tops off the peppers and remove the seeds. Lightly brush the peppers inside and outside with the olive oil and place in a 9x13 baking dish that has been sprayed with Pam. Bake at 350 for 10 to 15 minutes until the peppers are slightly softened.

    Heat the wine in a skillet over medium high heat. Add onion, stir well to coat with the liquid and cook for 5 minutes. Add green pepper, garlic and oregano and cook 2 to 3 minutes or until the green papper is bright in color. Remove from heat.

    In a mixing bowl, combine the zucchini, ricotta, and parmesan cheeses. Add the onion mixture and pepper to taste.

    Fill peppers with mixture and return to the oven. Bake 30 minutes or until the filling is lightly browned and bubbly.


    Zucchini Hash Browns

    Zucchini Hash Browns (Level 1)

    4 cups grated zucchini
    1/2 teaspoon salt
    2 eggs beaten
    6 tablespoon grated parmesan cheese
    1 clove garlic minced
    salt and pepper to taste
    4 tablespoon butter divided

    Mix the zucchini with the salt and let stand about 15 minutes. Squeeze with your hands to press out moisture. Stir the beaten eggs into the zucchini. Add the cheese, garlic, salt and pepper and combine well.

    Melt 2 tablespoons of butter in a 10" skillet over medium heat. When the butter is hot, spoon the zucchini mixture into the skillet in mounds of about 2 tablespoons each and flatten slightly. ( The patties should not touch. ) Saute uncovered until golen brown, turning once, about 4 minutes on each side.

    Transfer patties to a warm platter and repeat procedure until the entire zucchini mixture is used, adding remaining butter as needed. Serve immediately.

    Creamy Cauliflower Puff Casserole

    I love this for the Holidays!

    Creamy Cauliflower Puff Casserole (Level 1)

    1 8-ounce package softened cream cheese
    4 cups hot mashed cauliflower
    1 egg, beaten
    1/3 cup finely chopped onion
    1/4 cup chopped pimento
    1 teaspoon salt
    Dash of pepper
    1 cup shredded cheddar cheese, for topping

    Combine softened cream cheese and cauliflower, mixing until well-blended. Add remaining ingredients except shredded cheddar cheese.

    Place in a 1-quart casserole dish; sprinkle cheddar cheese on top. Bake at 350° for 45 minutes.

    Makes 6 to 8 servings.

    (Make sure you drain your cauliflower thoroughly!!!!!!!!)


    Honey Glazed Turnips

    MMMMM - these are perfect for the holidays!

    Honey Glazed Turnips (Level 1)

    2 pounds peeled turnip or rutabaga
    2 tablespoons butter
    1/4 cup sugar free honey
    1/4 teaspoon ginger
    Salt and pepper

    Cut turnip into 1/2-thick slices. In saucepan of boiling salted water, cook for 8 minutes (15 minutes for rutabaga) or until tender. Drain. Immediately stir in butter.

    Cook over high heat, shaking pan often for 1 minute or until slices are coated. Stir in honey and ginger and cook, stirring often, for 1 minute or until glazed.

    Season with salt and pepper to taste.

    (If you cannot find sf honey, you can use sf maple syrup)


    Caramelized Cauliflower

    This sounds weird but it is OH SO GOOD

    Caramelized Cauliflower (Level 1)

    1 head of cauliflower
    Olive oil (enought to generously coat the cauliflower)
    sea salt

    Preheat oven to 400.

    Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch slices.(It's okay if some of these crumble). Toss the cauliflower in a large bowl with plenty of olive oil and a little bit of salt.

    Spread cauliflower in a single layer on a heavy sheet pan, and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes.

    Pull out of the oven and serve. (The little crumbled bits are the best!)

    Lemon Cream Meringue Pie

    Oh boy, this one is good! Another attempt to make a key lime pie that
    worked better as a lemon pie....

    Lemon Cream Meringue Pie (Level 1)

    4 eggs separated (at room temperature)
    1/2 teaspoon cream of tartar
    1 cup and 1/2 cup sugar substitute (I use Whey Low)
    2 teaspoons grated lemon rind
    3 Tablespoons lemon juice
    1 cup and 1 cup cream
    1 Tablespoon sugar substitute

    Beat the egg whites until foamy. Add the cream of tartar and beat
    until they stiffen. Gradually add 1 cup of sugar, about 2 tablespoons
    at a time.
    Continue beating while adding the sugar until the meringue is glossy
    and stiff enough to hold it's shape.

    Spread the meringue on a lightly buttered 9 inch pie plate or cake
    pan. Make the outside rim higher than the middle, kind of like a nest.
    Bake at 300 for 40 minutes. Cool pan on wire rack.

    While the cooked meringue is is cooling, beat the egg yolks until
    thick and lemon colored. Beat in the 1/2 cup of sugar substitute,
    lemon juice and rind. Cook in a double boiler over hot water for 15 to
    20 minutes until thick. Cool.

    Whip 1 cup cream. Fold it into the cooled lemon mixture blending well.
    Fill the center of the cooled meringue shell with this mixture and
    chill in the refrigerator overnight (at least 8 hours).

    When ready to serve, whip the remaining 1 cup cream with the 1
    Tablespoon sugar. Cover the top of the pie with the whipped cream and


    Mocha Frappuccino Slice

    I absolutely positively LOVE chocolate! This is the result of an
    experiment which did not work, but after a few tries I made the
    ultimate rich gooey chocolate "cake"....It is oh so easy and oh so good!

    Mocha Frappuccino Slice (Almost Level 1)

    1 cup hot water
    4 teaspoons decaf instant coffee granules
    1/2 cup sugar substitute (I use Whey Low)
    1/2 cup brown sugar substitute (I use Whey Low Gold)
    2 sticks of butter (1 cup)
    7 oz sugar free milk chocolate cut into pieces
    9 oz sugar free dark chocolate cut into pieces
    8 eggs

    Line a 9" round cake pan with buttered parchment paper and pre-heat
    oven to 350.

    Mix the hot water and coffee granules. Pour into a saucepan, add the
    butter and sugar substitutes. Mix and stir occasionally until boiling.
    Take off the heat.

    Add the chocolate pieces and stir into the hot mixture until they have
    softened, melted and combined. Whisk in the eggs and mix until smooth.

    Pour the batter into the prepared cake pan. Place the cake pan into a
    large roasting pan and fill halfway with water. Bake at 350 for one hour.

    Remove the cake from the water and cool on wire racks. When cooled,
    run a knife around the outside of the cake and turn out onto a cake
    plate. Remove the parchment paper and then chill.

    Slice, smile and serve!

    Chocolate Amaretto Mousse

    MMMMMMMMMM Have I mentioned before that I love chocolate? This one is
    OH SO EASY and was OH SO MUCH FUN developing. (Ever notice that with
    chocolate even the misses taste good?)

    Chocolate Amaretto Mousse (Almost Level 1)

    6 oz sugar free semi sweet chocolate chopped into pieces
    1 cup heavy cream
    1 large egg
    2 tablespoons sugar free Amaretto syrup (I use DaVinci)

    Heat the cream in a small sauce pan over medium/medium high heat to a
    simmer. Pour hot cream into blender, add all the other ingredients and
    whip until it is smooth. Spoon the chocolate mixture into individual
    serving dishes (ramekins, wine glasses, sorbet cups) and chill for at
    least 2 hours until they are set.

    Serve straight from the fridge.

    *If you do not have the Amaretto syrup, you can substitute 1 teaspoon
    almond extract
    **I have used many different flavored syrups in this concoction with
    great success.
    ***You can use sugar free dark chocolate in place of the semi sweet.


    Lemon Sherbert

    This is so good!

    Lemon Sherbert (Level 1)

    2 cups sugar substitute (I use Whey Low)
    2 cups water
    1 pinch salt
    2 egg whites beaten stiff
    1 cup fresh lemon juice

    In a small saucepan boil sugar substitute, water & salt 5 minutes.
    Pour mixture over egg whites in a thin stream, beating constantly.
    Stir in lemon juice, blending well. Pour into ice cream maker and
    follow manuf directions. Pour into container and freeze in freezer
    until firm enough to serve.


    Flan 1 2 3

    This is the easiest thing in the world to make! My Squeeze loves it -
    as a matter of fact, one time I forgot it was in the oven - overcooked
    it for 30 minutes! He would not let me throw it out - he still loved it! Easy easy custard.

    Flan 123 (Level 1)

    1 cup water
    1 cup cream
    1 cup sugar substitute (I use Whey Low)
    4 eggs
    1/4 cup butter
    1 1/2 teaspoon vanilla

    Put all the ingredients into the blender. Mix thoroughly, and pour
    into a 10" pie pan. Sprinkle some nutmeg over the top.

    Bake at 350 for 30-35 minutes until a knife inserted in center comes
    out clean. Let cool and refrigerate.

    Slice into pieces like pie and serve.


    Norwegian Cream

    Norwegian Cream (Level 1, almost Level 1 with berries)

    2 cups plus 6 Tablespoon cream
    1 cup sugar substitute (I use Whey Low)
    1 teaspoon unflavored gelatin
    1 pint sour cream
    1 teaspoon vanilla extract
    2 cups fresh berries

    In a medium saucepan mix together the vream, sugar substitute and
    gelatin. Heat the mixture over low heat until the gelatin is dissolved
    - about 5 minutes. Remove from heat and cool until slightly thickened.
    Fold in the sour cream and add the vanilla. Pout into individual
    dessert dishes, goblets, or into a mold and refrigerate until firm.
    Top with berries (I lightly mash the berries) and serve.


    Coffee Pot de Creme

    Coffee Pot de Creme (Level 1)

    2 1/2 cups cream
    1/2 cup sugar substitute (I use Whey Low)
    3 Tablespoon instant decaf coffee
    1 1/2 teaspoon vanilla extract
    6 egg yolks
    2 Tablespoon confectioners sugar substitute

    Scald 2 cups cream in a small saucepan. Remove from heat and stir in
    the sugar nd instant coffee. Blend in the vanilla.

    In a separate bowl beat the egg yolks until thick and pale yellow. Add
    the yolks very gradually to the cream, stirring constantly. Pour into
    pot de creme cups and place in a pan of hot water. Bake in preheated
    325 oven for 35 minutes.

    Remove from the oven and cool completely. Chill in the refrigerator
    for at least 2 hours.

    Whip the remaining 1/2 cup cream until it forms soft peaks. Add
    confectioners sugar substitute (can use reg sugar substitute to taste)
    and beat in well. Serve the pot de cremes with a generous spoonful of
    whipped cream on top. Dust with cinnamon.

    *If you don't have confectioners sugar substitute, you can use
    superfine sugat sub (run sugar subst throught the food processor).


    Baked Ice Cream

    Try something different!

    Baked Ice Cream (Level 1)

    3 egg whites
    1/2 cup of sugar substitute (I use Whey Low)
    1/4 teaspoon cream of tartar

    Do this the day before: Fill 4 medium size oven proof ramekins with
    your favorite ice cream. Place in freezer to keep from melting. Make a
    meringue with egg whites, cream of tartar and sugar. Cover ice cream
    with meringue and return to freezer . (Be sure that the ice cream is
    completely covered with the meringue)

    Just before serving: Place ice cream cups on cookie sheet and place
    about 2 to 3 inches under broiler until brown. Serve immediately.

    Strawberry Sorbet

    This one is not one of my original recipes...I got this recipe from
    the Food Network - it is so good I had to pass it on. The better and
    fresher the strawberries, the better the sorbet.

    Strawberry Sorbet

    1 pound fresh strawberries
    2 Tablespoon lemon juice
    1 lemon zested
    3/4 cup sugar substitute (I use Whey Low for ice cream)
    1/2 cup water
    1/4 teaspoon salt

    Slice the berries. In blender, puree the berries with the lemon juice
    and lemon zest. Set aside.

    in a small saucepan bring sugar substitute, water and salt to a boil.
    Reduce heat to simmer and cook 5 minutes or until slightly thickened.

    Add the syrup to the berry mixture. Place in ice cream maker and churn
    according to manufacturers directions.

    Pour into container, cover and put in freezer.


    Upside Down Chocolate Cream Pie

    This pie is a huge hit wherever I bring it, or share the recipe!

    Upside Down Chocolate Cream Pie (almost Level 1)

    4 egg whites at room temp
    1/8 tsp cream of tartar
    3/4 cup sugar substitute (I use Whey Low)
    8 0z dark or semisweet sugar free chocolate
    6 Tbsp strong decaf coffee
    1 1/2 tsp vanilla
    2 cups cream

    Beat egg whites until foamy, add cream of tartar and a pinch of salt.
    Beat until soft peaks form, add sugar substitute slowly - one tsp at a
    time - beating well after each addition.

    Turn into a well buttered 10" pie pan, building the sides up 1/2" over
    the edge making a nestlike shell.

    Bake at 300 for 50 to 55 minutes.

    Melt chocolate with the coffee in the microwave, add vanilla and atir
    until smooth.

    Whip the cream until stiff and gently fold the whipped cream into the
    melted chocolate.

    Fold into the shell and chill for 2 hours.

    Lemon and Strawberry Surprise

    This is a good looking dessert - it is cooked at such a low heat that
    sometimes I cook it in a beautiful crystal bowl and WOW!

    Lemon and Strawberry Surprise (almost level 1)

    4 eggs, seperated
    1/4 teaspoon cream of tartar
    3/4 and 1/2 cup sugar substitute (I use Whey Low)
    1 teaspoon grated lemon rind
    6 tablespoons lemon juice
    1 cup cream, and 1/2 cup cream
    2 tablespoon sugar substitute
    6 large whole strawberries

    Preheat oven to 225 degrees.

    Beat egg whites with cream of tartar until stiff. Gradually beat in
    3/4 cup sugar substitute and continue to beat until meringue is smooth
    and glossy. Empty into a round 8 1/2" x 2" baking dish, making a nest
    about 1" deep with a rim about 2" deep. Bake for 1 1/4 hours. Cool.

    In top of a double boiler beat egg yolks and 1/2 cup sugar substitute.
    Stir in grated lemon rind and lemon juice. Cook, stirring, over
    simmering water for about 15 minutes until custard is thick. Cool.

    Beat 1 cup cream until stiff. Fold into the lemon custard. Pour
    custard into the meringue nest and chill for 24 hours.

    Just before serving beat 1/2 cup cream and stir in 2 tablespoon sugar
    substitute. Spread the whipped cream over the lemon custard. Place
    whole strawberries on top, one on each slice.


    White Chocolate Mousse

    White Chocolate Mousse (almost level 1)

    6 oz SF white chocolate
    1/3 cup cream
    1 dash lemon juice
    2 egg whites
    1 cup cream

    In microwave safe bowl, break up chocolate into small pieces and add
    1/3 cup cream. Melt slowly in microwave, stirring occasionally until
    smooth. Cool to room temperature.

    In a large bowl, beat lemon juice and egg whites until mixture
    stiffens. Using a rubber spatula, gently fold cooled chocolate into
    egg white mixture.

    Whip cream until it forms peaks and fold into chocolate mixture.

    Spoon into serving glasses and refrigerate at least 2 hours. Garnish
    as desired, with whipped cream and or berries.


    Honey Chicken Wings

    Looking for an easy, fingerlicking good party takealong? This is it!


    3 pounds chicken wings (16 wings)
    salt and pepper to taste
    2 cups sugar free honey
    1 cup soy sauce
    1/2 cup sugar free ketchup
    1/4 cup oil
    2 cloves garlic, minced

    Rinse chicken and pat dry, cut off and discard wing tips. Cut each
    wing at joint to make two sections. Sprinkle wing parts with salt and

    Place wing parts on broiler pan and broil 5-4 inches from heat 20
    minutes, 10 minutes per side till chicken is brown.

    Transfer chicken to crockpot.

    For Sauce combine honey, soy sauce, ketchup, oil and garlic in bowl.
    Pour over chicken wings. Cover and cook on low 4-5 hours or on high
    2-2 /2 hours.


    Spinach Dip

    All time favorite appetizer

    Spinach Dip (Level 1)

    1 package frozen chopped spinach, cooked & very well drained
    1 cup sour cream
    1/2 cup mayonnaise
    1/2 cup fresh minced parsley
    1/2 cup minced green onions, whites only
    1/2 teaspoon beau monde seasoning
    1/2 teaspoon dried dill weed
    salt & pepper to taste

    In a bowl mix together sour cream, mayonnaise, parsely, scallions and
    spices. Add the sinach and stir thoroughly. Taste for seasoning. Cover
    and refrigerate overnight.

    I put the sinach dip in the center of a hollowed head of red cabbage,
    and serve with a variety of vegetable "dippers" - endive, celery,
    cucumber, snow peas, cauliflower, zucchini...


    Roasted Shrimp in the Shell

    Roasted Shrimp in the Shell (Level 1)

    2 pounds medium or large shrimp
    1 1/2 teaspoon garlic powder
    1 teaspoon cumin
    1 1/2 tespoon salt
    3/4 teaspoon ground red pepper
    3 tablespoon lime juice

    Make a pasty marinade with the garlic powder, cumin, salt, pepper and
    lime juice by combining all. Add shrimp (with the shells on) and
    marinate of one hour.
    Transfer shrimp to a broiling pan or skewer on bamboo sticks. Broil
    about 5 minutes on one side, and 5 minutes on the other. The shells
    may char, but the meat will be fine.


    Broiled Scallops

    This is one of my favorite appetizers

    Broiled Scallops (Level 1)

    1/2 pint fresh bay scallops
    8 strips of bacon

    Rinse and drain a half pint of fresh bay scallops.

    Take 8 strips of bacon and cut each strip into six pieces - cut bacon
    in half the long way, then cut each half into 3 pieces.

    Wrap each scallop with a piece of bacon and pin with a toothpick.

    Place scallops on their sides in a baking tray. Broil for 2-3 minutes
    on one side under a hot broiler then turn each scallop over and broil
    for 2-3 minutes on the other side.

    Serve and enjoy hot!

    Fresh Squeezed Lemonade

    My all time favorite drink!

    Fresh Squeezed Lemonade

    1 1/4 cups sugar substitute (I use Whey Low)
    1/2 cup boiling water
    1 1/2 cups fresh squeezed lemon juice
    4 1/2 cups cold water

    Combine the sugar substitute and boiling water in your lemonade
    pitcher, stirring or shaking (with top on) well until the sugar
    substitute dissolves. Add the lemon juice and cold water, mixing well.
    Chill and serve over ice in tall glasses.

    Stroganoff Meatballs

    This is really good for entertaining or taking to a party - you make
    it, let it sit to combine flavors, then easily finish it with some
    last minute heating and mixing.

    Stroganoff meatballs (Level 1)

    1/2 pound ground beef
    1/2 pound ground veal
    1/2 pound ground pork
    1 large onion chopped
    4 tablespoon almond meal
    1 beaten egg
    1 1/4 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon nutmeg
    2 tablespoon olive oil
    2 tablespoon tomato paste
    1 cup beef stock
    1 cup sour cream

    Mix together 3 meats. Add onion, almond flour, egg, salt, pepper and
    nutmeg, mixing in by hand.

    Form into small balls and saute quickly in heated olive oil over
    medium hi heat. Do not saute too many at one time or they will not
    brown nicely.

    When meatballs are all sauteed and browned, put them all in skillet
    together and gradually add tomato paste and beef stock. Simmer for 15

    Let stand for several hours or refrigerate overnight.

    Just before serving, reheat on low - do not boil. Add sour cream,
    stirring in with a wire whisk.


    Flounder Baked in Sour Cream

    This is really easy and is good enough to serve company. Tastes good
    with fresh fish or the frozen fillets.

    Flounder Baked in Sour Cream (Level 1)

    2 to 3 pounds of flounder fillets
    1 Tablespoon and 3 Tablespoons butter
    1/4 teaspoon white pepper
    1/2 teaspoon hot sauce
    1 Tablespoon paprika
    1 Tablespoon chopped fresh parsley
    1 Tablespoon chopped fresh chives
    3 Tablespoons dry sherry (you can leave this out)
    1/2 cup grated parmesan cheese
    1 cup sour cream

    Preheat the oven to 350. Grease a flat 2 quart casserole with the 1
    Tablespoon butter. Arrange the flounder in the casserole.

    Mix the remaining ingredients (except butter) together with the sour
    cream and spread over the fish. Dot with the remaining butter.

    Bake uncovered for 30 minutes.



    Gyros (Level 1)

    1/2 cup chopped fresh parsley
    1/2 cup chopped fresh basil
    1/2 cup chopped fresh mint
    4 sprigs fresh rosemary leaves (discard stems)
    2 tablespoons dried oregano
    8 cloves chopped garlic
    zest of 1/2 lemon
    juice of 2 lemons (1 cup)
    1 tablespoon coarse salt (kosher or sea salt)
    1 tablespoon freshly ground papper
    one butterflied leg of lamb

    Combine all ingredients except lamb in a bowl. Rub the mixture well
    into both sides of the lamb, and place the lamb in the bowl and cover
    it. Put in the refrigerator to marinate for 2 days, turning several times.

    Remove lamb from the refrigerator at least one hour before cooking to
    bring it to room temperature. Wipe off most of the herb mixture,
    reserving the marinade for basting.

    Roast lamb on grill over low heat covered for 20 minutes, basting and
    turning after 10 minutes. Remove the cover and baste then grill
    another five minutes on each side (10 minutes total). The lamb will be
    cooked medium to medium rare. Adjust cooking times if you like it more
    well done. Remove to a platter, tent with foil and let sit for 15 minutes.

    Slice lamb thinly across the grain. Serve with Taziki sauce (recipe
    follows). You can also serve in a lettuce wrap.

    Taziki Sauce:
    1 16 oz container whole milk plain yogurt
    1 medium cucumber
    4 cloves chopped garlic
    2 tablespoons olive oil
    1/2 cup chopped fresh dill
    1 teaspoon salt
    1/2 teaspoon white pepper
    2 tablespoons red wine vinegar

    Place yofurt into a fine strainer lined with cheesecloth or a damp
    coffee filter. Set the strainer over a bowl and cover with plastic
    wrap. Let drain overnight. Discard whey mixture that is in the bottom
    of the bowl.

    Remove the seeds from the cucumber and grate. Salt lightly and let sit
    for one hour. Squeeze the grated cucumber to remove excess water. Mix
    cucumber with the rest of the ingredients into the yogurt and let rest
    in the refrigerator for at least 2 hours.


    Vaca Frita

    One of my Cuban favorites!

    vACA fRITA (Fried Cow) (Level 1)

    One 2 1/2 pound flank steak cut in half
    1 bay leaf
    1/4 fresh lime juice
    1/4 cup fresh lemon juice
    3 cloves finely chopped garlic
    salt and freshly ground black pepper to taste
    1/2 cup olive oil
    1 large onion, cut in half and each half thinly sliced
    2 tablespoons finely chopped fresh parsley or cilantro

    Place the beef and bay leaf in a large saucepan. Cover with salted
    water and cook, covered, until the meat is tender, about 1 to 1 1/2
    hours. Remove the meat from the stock and allow to cool to room

    When the meat is cool, cut it into 2 inch chunks, shred it using your
    fingers and place in a large nonreactive bowl. Add the citrus juices,
    garlic, salt and papper, cover, and refrigerate at least 1 hour or

    Remove the meat from the marinade and squeeze out the excess liquid.
    In a large skillet, heat the oil over medium-high heat until fragrant
    and cook the beef shreds, stirring, 6 to 8 minutes. Add the onion and
    cook, stirring, 5 minutes. Stir well and cook until the beef is crisp,
    another 5 minutes. Sprinkle with the parsley and serve.

    Beef Stew

    Beef Stew

    A Cuban style stew - delish! (Even non-Cuban Floridians love the food!)

    Estafado (Beef Stew) (Level 1)

    3 Tablespoon olive oil
    1 large onion finely chopped
    2 lbs lean stewing beef cut into 1" cubes
    2 cloves garlic crushed
    3 Tbsp red wine vinegar
    1/2 cup tomato sauce
    1 cup red wine
    1 bay leaf
    1 teaspoon dried oregano
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 cup green chile salsa
    2 Tablespoon finely minced fresh cilantro

    In a 10" skillet heat 2 Tbsp oil over medium high heat. Saute the
    onion for 3-5 minutes, stirring constantly. Remove the onion from the
    pan with a slotted spoon, leaving the liquid, and set aside.

    Add the remaining oil to the pan and heat. Place the meat in the pan
    and brown well, stirring frequently. Return the onion to the pan. Add
    the remaining ingredients. Bring the mixture to a boil over high heat,
    reduce heat and simmer covered for 1 1/2 to 2 hours until the meat is
    fork tender.

    Turn into a warmed serving dish and garnish with the cilantro.


    Scallop Stew

    Seafood - I just love it so much and scallops are my favorite!

    Scallop Stew (Level 1)

    1 tablespoon butter
    1 pound fresh bay scallops
    3 cups mix of 1 1/2 cup water and 1 1/2 cup cream
    salt & pepper
    fresh parsley or cilantro

    In a large saucepan melt the butter and saute the scallops for about 5

    Add the cream mixture to the scallops in the saucepan and simmer
    slowly for 10 minutes.

    Season with salt & pepper to taste.

    Serve garnished with fresh parsley or cilantro.

    This serves 4.


    Barbequed Shrimp

    I love anything shrimp....

    Barbequed Shrimp (Level 1)

    1 pound jumbo shrimp peeled with the tails on
    1/4 pound butter cut into bits
    1 tablespoon lemon juice
    1 tablespoon worcestershire sauce
    1 tablespoon freshly ground pepper
    1/2 teaspoon salt
    Tabasco sauce to taste

    Place the shrimp in a single layer in a 9 x 13 baking dish. Dot with
    the butter. Combine the rest of the ingredients and pour over the
    shrimp. Bake in 350 oven for 20 minutes, stirring occasionally.

    Remove the shrimp to a soup tureen or to individual bowls. Pour the
    juices from the pan over the shrimp and serve immediately.

    Teriyaki Beef


    tERIYAKI bEEF (Level 1)

    3 tablespoons soy sauce
    3 tablespoons dry sherry
    1 1/2 tablespoons sugar substitute
    4 cloves garlic minced
    6 thin slices fresh ginger, smashed
    1/4 teaspoon freshly ground black pepper
    1 1/2 pounds flank steak

    In a small bowl mix together all ingredients except the steak. in a
    nonreactive shallow pan, combine the steak and the sauce, Cover and
    chill at least one hour or overnight. (Best marinated overnight)

    Preheat the broiler.

    Broil the steak, turning once, until medium-rare, 3 to 4 minutes per
    side. Slice across the grain and serve.


    Ropa Vieja

    Another Cuban favorite~

    ROPA VIEJA (Old Clothes)(Level 1)

    One 2 1/2 pound flank steak cut in half
    2 bay leaves
    1/4 cup olive oil
    1 large onion cut in half and each half thinly sliced
    1 large green bell pepper seeded and cut into strips
    2 to 3 cloves garlic finely chopped
    2 cups drained and chopped canned whole tomatoes
    1/2 cup cooking sherry
    salt and freshly ground black pepper to taste
    1/2 cup finely drained pimentos for garnish

    Place the beef and 1 bay leaf in a large saucepan, cover with salted
    water and cook over low heat, covered, until the meat is tender, 1 to
    1 1/2 hours. Remove the meat from the stock and allow to cool to room
    temperature, then cut the meat into 2 inch chunks.

    Meanwhile, in a large skillet, heat the oil over low heat until
    frangrant, then cook the onopns, bell pepper and garlic, stirring
    until the onions are tender, about 6 to 8 minutes. Add the tomatoes,
    sherry and the remaining bay leaf. Cook, uncovered, and additional 15

    When the meat is cool, shred it with your fingers and season with salt
    and pepper. Add it to the tomato mixture, cover and simmer over low
    heat for 30 minutes. Remove the bay leaves, garnish with with the
    pimentos and serve.

    This dish can be prepared a day or 2 in advance, cooled then
    refrigerated. To serve, simmer covered over low heat until heated
    through, about 30 to 35 minutes.

    Riviera Beach Conch Salad

    I have been making this for years - adapted from my squeeze's "conch"
    roots -

    Riviera Beach Conch Salad (Level 1)

    8 conch diced up
    3 medium yellow onions diced
    3 tomatoes diced
    3 green peppers diced
    1 1/2 teaspoon worcestershire sauce
    1/4 cup fresh lime juice
    1/4 cup cider vinegar
    1 teaspoon salt
    1/8 teaspoon black pepper
    6 tablespoons olive oil
    tabasco sauce to taste

    Combine all ingredients in a salad bowl and refrigerate several hours
    before serving.

    NOTE: The acid in the citrus juice cooks the conch.


    Sole and Eggplant

    This works well with any kind of "sole" - fluke flounder....

    Sole and Eggplant (Level 1)

    1 medium eggplant
    1 sliced onion
    1 chopped green pepper
    dash garlic powder
    about 5 or six sole fillets
    1 lemon sliced
    handful ground almonds
    1 large tomato chopped
    fresh parsley

    Slice eggplant crossways into circles about 3/4" thick. Saute eggplant
    in butter or oil until they get a bit soft on both sides.

    Place eggplant rings in greased baking pan.

    Saute a sliced onion and diced green pepper in butter with a dash of
    garlic powder until soft and put aside.

    Lay the fillets on the eggplant slices in the baking pan. Lay lemon
    rings on fillets and sprinkle with ground almonds.

    Place sauteed sliced onion and pepper over fillets. Dot with lots of
    butter and put in a 375 degree oven. Bake until fish is opaque.

    Remove from oven, top with chopped up fresh tomato and some parsley
    and serve.


    Stuffed Grouper

    I love fish - and it is abundant down here in South Florida! This is a
    simple recipe, easy to make in a boat galley with fresh caught fish..

    Stuffed Grouper (Level 1)

    4 grouper fillets abt 5-6 oz each (can use redfish or snapper in place
    of grouper)
    4 large shrimp, peeled & deveined
    1/2 small onion chopped
    2 bay leaves
    1/4 teaspoon thyme
    1/2 tomato thinly sliced
    1/2 cup white wine
    1 cup fish stock
    1 cup butter
    1 1/2 cups cream
    juice of 1/4 lemon
    cayenne pepper to taste
    salt & pepper to taste

    Place one shrimp on each fillet roll fillets around the shrimp. Place
    in a buttered 8" square baking dish. Add onions, bay leaves, thyme,
    salt & white pepper. Top each fillet with a slice of tomato. Pour
    white wine and fish stock into pan with fillets. Melt & drizzle 1/2
    cup butter over fish. Cover pan with foil and bake 15-20 minutes in a
    400 degree oven.

    Remove fish from pan and keep warm until serving. Drain fish drippings
    into a saute pan and reduce by 90%.

    Pour cream into another pan and heat until reduced by 40%.

    Heat 1/2 cup butter until very hot.

    Add reduced cream to fish drippings, then whip in hot butter. Add
    lemon juice and season to taste with cayenne, salt & pepper.

    Spoon sauce over stuffed fillets and serve immediately.


    Somersizing Plan

    Somersizing Plan:

    The Basics

    With this plan you are doing Food Seperation or Combining which ever you want to call it. I call it seperating. Some call it combining. The major idea is to not each carbs and Proteins/fats together.

    This is not to be considered a diet....It is a Way Of Eating! Its a lifestyle that can live with you and you will love it.

    Somersize Food Groups

    Proteins/Fats: include Meats, Chicken, Fish, Butter, Cheese and Cream

    Veggies: including all low starch vegetables

    Carbos: Including Whole-Grain Carbohydrates and Non Fat Dairy Products

    Fruits: Including most of your favorites

    Basic Rules:

    Rule #1: Eliminate all Funky Foods

    Rule #2: Eat Fruit Alone on an empty Stomach. Either 20 minutes before a carb meal or one hour before a Protein meal or 2 hours after your last meal.

    Rule #3: Eat Protein/Fats with Veggies

    Rule #4: Eat Carbos with Veggies

    Rule #5: Keep Pro/Fats seperate from Carbos

    Rule #6: Wait 3 hours between Meals if switching from Pro/Fats to Carbos and vise versa

    Rule #7: Dont Skip meals!

    Eat at least 3 meals a day and eat until you are feel satisfied and comfortably full

    Plus: Drink Eight 8 oz. Glasses of water a day

    Witch's Brew

    MMMMMMM Crabs!

    Witch's Brew (Level 1)

    1 dozen or more hardshell crabs
    4 quarts water
    salt ( 1 tablespoon for each crab)
    2 heaping tablespoons of crab or shrimp boil
    the tops from one bunch of celery
    1/2 teaspoon celery salt
    1 teaspoon black pepper
    2 tablespoons red hot or tabasco sauce
    1/2 cup white vinegar

    Take a large pot that will hold the 4 pounds of crabs. Add about 4
    quarts of water. Add the salt, boil, celery tops, celery salt, black
    pepper and hot sauce.

    Bring mixture to a boil and stir for 5 minutes. Add 1/2 cup of white
    vinegar after boiling has occurred.

    Wash off crabs in fresh water and dump in boiling brew. Cover and boil
    on low heat for about 12 minutes. Watch that it does not boil or spill

    Serve on platter hot or cold. Out of this world!