Submitted by Carli
| 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 |
Process all ingredients in a food processor until smooth mousse. Chill until serving.
Submitted by Carli
| 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 |
Cook pasta as directed on package, then rinse & cool under cold water. Combine all ingredients in a large bowl & mix thoroughly. Cover & refridgerate; serve chilled. Receipe works well doubled or tripled for a crowd.
Submitted by Carli
| 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 |
Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. Add white sauce & ham to vegetables that have not been drained & heat through.
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 |
Preheat oven to 375°F.
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.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
Submitted by Carli
| 6 c. flour | 1½ c. sugar | |
| 1 tsp salt | 2 c. cold butter |
Filling:
| 8 eggs | 3 c. sugar | |
| 3 c. corn syrup | ½ c. melted butter | |
| 3 tsp vanilla extract | 5 c. chopped pecans |
In a large bowl, combine flour, sugar, & salt. Cut in butter until crumbly. Press onto bottom & up the sides of two greased 15×10x1 baking pans. Bake at 350°F for 18-22 minutes or until edges are browning & bottom is set.
Combine eggs, sugar, corn syrup, butter & vanilla in a large bowl; mix well. Stir in pecans. Pour over crust & bake for 25-30 minutes, or until edges are firm & center is almost set. Cool on wire racks & cut into bars. Refridgerate until serving.
