Low Carb Recipe

1/2 cup crumbs of sugar-free butter cookies
2 teaspoons canola oil
1 teaspoon butter, melted
1 large egg white
2 tablespoons honey
1 teaspoon fresh squeezed lemon juice
3 large ripe but firm bananas
Lemon wedges for garnish
Mint sprigs for garnish

1. Preheat your oven to 450 degs
2. Line a bakeing sheet with aluminum foil.
3. Set a baking rack on top and coat it with nonstick cooking spray.
4. In a shallow dish, combine the cookie crumbs, oil, and butter. Mix with your fingers until well blended.
5. In a medium bowl, whisk together the egg white, honey, and lemon juice.
6. Peel the bananas and trim the pointed tips. Cut the bananas crosswise into 3/4 inch pieces and dip each banana piece in the crumbs, lightly coating them.
7. Place the bananas on the baking rack
8. Bake the bananas until crisp and golden.
Serve with Vanilla Ice Cream.

Great snack for any time these peanut butter cookies will keep them coming back for more…

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 teaspoon salt
• 3/4 cup butter, room temperature
• 3/4 cup peanut butter, chunky or smooth
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, firmly packed
• 2 large eggs
• 1 1/2 teaspoon vanilla

PREPARATION:
In a mixing bowl, bring together flour, baking soda, baking powder, and salt.
Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.
Wrap dough in plastic wrap and refrigerate until chilled or about 2 to 4 hours.
Take about a tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.
Bake at 375° until golden brown, or about 9 to 11 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 4 dozen peanut butter cookies.

Full of nutritious carrots, bursting with beta-carotene, these cookies keep well in a cookie jar…if you can hide the jar where no one could find it! If you are able to put a dozen or so away, you’ll find they freeze well and thaw quickly.

1 cup honey
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon allspice
2 eggs
2 cups old-fashioned oatmeal
2 cups whole-wheat flour
1 cup chopped nuts
2 teaspoons baking powder
2 cups raisins
1 teaspoon salt, or to taste
2 cups grated Michigan carrots

Preheat oven to 375°F.

In a mixing bowl, beat together the honey, oil, vanilla, and eggs. In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice, and oatmeal. Blend well. Then stir in the nuts, raisins, and carrots.

Add the liquid ingredients to the mixture and blend well. Drop by teaspoonfuls onto an oiled cookie sheet. Bake for 12-15 minutes or until the cookies are golden brown. Remove the cookies from the cookie sheet and cool them on a rack before storing.

The Chocolate chip cookie is the single most bake cookie in the United States every year. This chocolate chip cookie recipe is a basic recipe that you can then add your own personal touches to. You may want to add Nuts or M&Ms to the mix or both. How every you modify it this recipe will put you on the right path.

There is absolutely nothing low carb about this dessert but it is also the best dessert that I have ever had bar none. This was originally given to my wife by her best friend Melissa Beasley at thanksgiving a couple of years ago and is the most requested dessert anytime we goto or have a party.

1 Can Pumpkin
1 Cup of Evaporated Milk
1 Cup Sugar
1 Teaspoon Vanilla
½ Teaspoon Ground Cinnamon
1 Package Butter Flavored Yellow Cake Mix (18.25 oz)
1 Cup Chopped Pecans
1 Cup Melted Butter
Whipped Cream and Ground Nutmeg to garnish the top.

Directions:

1.Stir together the Pumpkin, Evaporated Milk, Sugar, Vanilla, and Ground Cinnamon and put into a greased 13×9 baking dish.
2.Sprinkle the cake mix evenly over the pumpkin mixture.
3.Sprinkle the pecans over the cake mix.
4.Drizzle the butter evenly over the whole thing and bake at 350 deg for about 1 hour or till golden brown.

Server warm with whipped cream and nutmeg.

Then stand back so that you don’t get trampled on by the stamped to get to it.