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.