Submitted by lunchbox-20
Servings 8
| ½ c. butter | 2 c. heavy cream | |
| ½ c. chopped fresh parsley | 2 cloves crushed garlic | |
| 3 c. grated parmesan |
Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.
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 Movidude74
| 1½ c. chocolate sandwich cookie crumbs (about 15 cookies) | 2 tbsp butter, melted | |
| 8 oz cream cheese, softened | 1 c. powdered Sugar | |
| ½ c. creamy peanut butter | 6 oz peanut butter cups chilled | |
| 1 c. heavy whipping cream, whipped | & coarsely chopped (about 20 mini cups) |
In Medium Bowl combine cookie crumbs & butter. Press into bottom & up sides of 9 inch pie plate that has been coated with non-stick cooking spray. Bake in 350°F oven for 10 minutes; cool.
Otherwise, use a pre-made Oreo or chocolate graham cracker crust.
In large mixer bowl, beat cream cheese, powdered sugar & peanut butter at medium speed until light & creamy. Fold in whipped cream. Add ½ (or a little more) of the chopped candy & fold until combined. Spread into pie crust. Top with remaining candy. Refrigerate for at least 3 hours before serving
Submitted by Movidude74
Cake Ingredients:
| 1¾ c. flour | 2 c. sugar | |
| ¾ c. cocoa powder | 1½ tsp Baking Soda | |
| 1½ tsp Baking Powder | 1 tsp salt | |
| 2 eggs | ½ c. vegetable oil | |
| 1 c. boiling water | 1 c. milk | |
| 2 tsp vanilla extract |
Frosting:
| 1/3 c. baking cocoa | ¾ c. sugar | |
| 1½ c. heavy whipping cream |
For Cake:
Combine dry ingredients in bowl. Add remaining ingredients except boiling water. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. Bake at 350°F for 45 minutes or until toothpick comes out clean.
For Frosting:
Mix all ingredients. Let stand in refrigerator for at least one hour. Beat until stiff. Frost cake.
Submitted by Saucy
Serves 6-8
| 2 lbs red potatoes (6-8 large) | 2 c. heavy cream | |
| 3 c. grated Swiss Gruyère cheese | freshly ground pepper | |
| ground nutmeg to taste | ½ grated Parmesan cheese |
1. Preheat oven to 375°F. Lightly butter a 12″ baking pan.
2. Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream. Sprinkle 1/3 of the Gruyére on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top. Repeat the process until all ingredients (Save for the parmesan) are used up. You will have 3 layers.
3. Top it off by sprinkling parmesan evenly over the top of the dish. Cover with foil & bake for 30 minutes. Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).
