Marvelous Recipes

I have been experimenting for the past few weeks trying to come up with a “good tasting” low-carb pancake recipe. This is the best one I have come up with so far. They are not the same as the original high-carb pancakes but I think they taste really good and they are incredibly easy-to-make. I serve them hot off the griddle topped with butter and sugar-free maple syrup with a couple of slices of crisp cooked bacon on the side.

2 eggs
1/3 cup heavy whipping cream
1/4 cup + 2 tablespoons water
1 teaspoon vanilla extract
1/2 cup soy flour*
3 tablespoons Splenda
1 tablespoon oat bran**
1/4 teaspoon baking powder

1. Preheat a greased griddle or skillet over medium heat.

2. Put all the ingredients in a blender or food processor. Pulse for 15 seconds; stop and scrape sides with a rubber spatula. Pulse for an additional 15 seconds or until well blended.

3. Spoon 2-3 tablespoons pancake mixture onto a greased hot griddle or skillet; cook 1 to 2 minutes on each side.This recipe makes about 12 pancakes each containing about 1 carb.

*Watch them carefully since soy flour tends to burn quicker than regular flour. Making the pancakes small enables you to turn them easier.

**If you do not have oat bran on hand simply put some dry oatmeal in your blender or food processor and process a few seconds on pulse setting.

Emily

My daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!

1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream

1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.

2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.

3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily

Whether you are counting your carbohydrates (like some of my family members) or not, you are sure to enjoy this simple pork dinner. The combination of onion and mustard flavors give these chops real taste appeal the whole family will appreciate!

8 boneless pork loin chops
1 or 2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon black pepper
Dash of hot sauce
1 tablespoon cider vinegar
1/2 cup white cooking wine
2 tablespoons spicy brown mustard
1/2 cup heavy cream

1. In a large, heavy skillet over medium-high heat, brown the pork in the oil on both sides; transfer to a 5-quart slow cooker.

2. Reduce the heat to medium-low; add the onion to the skillet and sauté until translucent. Stir in the garlic, dry mustard, salt, pepper, and hot sauce; sauté for 1 or 2 minutes longer. Spoon mixture on top the pork in the slow cooker.

3. In a small bowl, combine the vinegar and cooking wine; pour over meat mixture in slow cooker. Cover and cook on Low for 6 hours.

4. Remove the pork to a platter; stir the mustard and cream into the sauce in the pot.* Serve the sauce over the pork.

Makes 8 servings, each with 4 grams carbohydrate and 1 gram fiber for a total of 3 grams of effective carbohydrates.

* If you like a slightly thicker sauce, stir 1 tablespoon all-purpose flour into the mustard and cream before adding it to the sauce. This will only add a minimal amount of carbohydrate to each serving.

Emily

This rich and creamy pie is sure to become a family favorite!

1 (9-inch) deep dish pie crust, baked*
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 cup peanut butter
1/2 cup milk
1 (12 oz) container frozen whipped topping, thawed
4 peanut butter candy cups, chopped

1. Bake pie crust according to package directions; set aside.

2. In a large mixing bowl, beat together the softened cream cheese, powdered sugar, peanut butter, milk and whipped topping until smooth and creamy.

3. Pour into baked pie crust. Garnish with chopped peanut butter cups. Cover and chill in refrigerator for 1 hour. Makes 8 servings.

* You may use a deep dish graham cracker crust, if desired.

Emily