Smoked Salmon Mousse

Submitted by Carli

Ingredients

12 oz. Smoked Salmon 8 oz. cream cheese
1/3 c. finely chopped onion 1 clove minced garlic
2 tbsp sour cream 3 tbsp melted butter
1 tbsp lemon juice Dash of Tabasco sauce

Directions

  1. Process all ingredients in a food processor until smooth mousse. 
  2. Chill until serving.

Pasta Salad

Submitted by Carli

Ingredients

1 pkg multicolored spiral pasta 1 small head broccoli, cut into florets
¼ cauliflower, cut into florets 1 c. cherry tomatoes, quartered
1 small can sliced black olives 1 c. Parmesan cheese
1 c. chopped bell pepper (any variety) 1 bottle Italian dressing

Directions

  1. Cook pasta as directed on package, then rinse & cool under cold water. 
  2. Combine all ingredients in a large bowl & mix thoroughly. 
  3. Cover & refrigerate; serve chilled. 
  4. Receipe works well doubled or tripled for a crowd.

Cheese Soup

Submitted by Carli

Ingredients

2 c. water ½ c. diced carrots
¼ c. chopped onion ¼ tsp pepper
2 c. diced potatoes ½ c. diced celery
1 tsp salt 1 c. chopped ham

White Sauce

¼ c. butter 2 c. milk
¼ c. flour 2 c. grated cheddar cheese

Directions

  1. Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. 
  2. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. 
  3. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. 
  4. Add white sauce & ham to vegetables that have not been drained & heat through.

Low Carb Tiramisu

Submitted by Carli
Yields 18 Squares
6 Carbs per Square

Cake Ingredients

¼ c. butter ¼ c. heavy cream
2 large eggs ¾ Splenda
½ c. full-fat soy flour 1 tsp baking powder
¼ c. whole wheat or oat flour ½ tsp vanilla extract
¾ c. coffee 1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese 1/3 c. Splenda
½ rum extract 2 c. heavy cream, whipped stiff

Cake Directions

  1. Preheat oven to 375°F.
  2. Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
  3. Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
  4. In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Directions

  1. In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. 
  2. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. 
  3. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Pecan Pie Bars

Submitted by Carli

Main Ingredients

6 c. flour 1½ c. sugar
1 tsp salt 2 c. cold butter

Filling Ingredients

8 eggs 3 c. sugar
3 c. corn syrup ½ c. melted butter
3 tsp vanilla extract 5 c. chopped pecans

Directions

  1. In a large bowl, combine flour, sugar, & salt. Cut in butter until crumbly. 
  2. Press onto bottom & up the sides of two greased 15x10x1 baking pans. 
  3. Bake at 350°F for 18-22 minutes or until edges are browning & bottom is set.
  4. Combine eggs, sugar, corn syrup, butter & vanilla in a large bowl; mix well. Stir in pecans. 
  5. Pour over crust & bake for 25-30 minutes, or until edges are firm & center is almost set. 
  6. Cool on wire racks & cut into bars. Refrigerate until serving.