4/30/12

Homemade Ice Cream - without an ice cream machine (made in a Ziploc Baggy)

It looked so good I had to take a lick even before taking the picture!

Although we have an ice cream maker that will make 2 quarts, we rarely use it because I never buy large bags of ice at the grocery store, needed to fill the outside container.  Instead, we tend to whip up 2 or 3 portions at a time and when you can do so in about 10 minutes, it's a quick and easy snack or dessert.

Starting with a basic idea of a recipe, you can play with the ingredients and amounts to make your favorite version.  I prefer to make it sugar free, but you don't have to.   You can also play with the extracts and flavors.  Use almond, orange, lemon, maple, chocolate or mint.  Add chocolate syrup, or a teaspoon of crushed instant coffee.  When it's almost ready to serve, stir in bits of fresh fruit or chopped nuts or mini chocolate chips.  So many possibilities!  And the fun part?  Your kids (or even your spouse) will think you are brilliant for making it by shaking it in a Ziploc style baggy or by rolling a metal coffee can back and forth.  Magically, you'll end up with frozen, delicious ice cream!


Homemade Ice Cream in a Ziploc Plastic Baggy or Coffee Cans

2 c heavy cream
1 cup whole milk, Almond milk or half and half
1/2 - 3/4 cup sugar substitute (such as Swerve, Ideal or Splenda) or real sugar
2 t vanilla extract or a vanilla flavored syrup (likeTorani)
Ice
Rock Salt (available at your grocery store, walmart or here; Rock Salt)
2 gallon sized resealable baggies (or 2 metal coffee cans - one small enough to fit inside the other)

In a large gallon sized baggy or the smaller coffee can if you are using;  pour in the cream, milk or half and half and the sweetener and flavoring or chocolate syrups of your choice.  Now taste it.  Add more extract, sugar or sugar substitute at this point, or if it's too much for your taste, add another half cup of heavy cream. I like vanilla and I feel the flavor mellows a bit upon freezing so I make it nice and strong with both vanilla extract and sugar free vanilla syrup.  When you are happy with the flavor, seal the baggy or coffee can.  Place it inside a  second gallon sized baggy or large coffee can.  Now fill the outside container with ice, layered with rock salt and more ice.  Seal tightly.  Now shake, roll, jiggle and move the container without breaking the seal and spilling salty ice water everywhere of course!  In about 7 - 10 minutes your ice cream will be ready.  Remove the inside baggy or can and rinse under cold, clean water to remove all the salt (or you'll end up with salty ice cream).  I like to clip the corner of the baggy with scissors and squeeze it into serving dishes like soft serve.  If you want to add nuts, fruit or chocolate chips, feel free!  Play with your food!


The first bag holds the ice cream mixture.  The second is the rock salt and ice

Ice and salt - a freezing combination

Shake, jiggle, move and massage for about 10 minutes

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4/28/12

Sugar Free Snickerdoodles - Almond Flour Based


Yesterday I posted the recipe and photo for the Snickerdoodle cookies I made my family.  When I finished making their version, that includes sugar and flour, I set off to make my own version.  Sugar free.  Although I don't have to, I am currently doing a sugar free, low carb way of eating because I want to.  But oh those cookies smelled so good!

When you bake sugar free/low carb you really have a lot of options and leeway when it comes to substitutions.  For ten years I either couldn't get or couldn't afford any specialty low carb or sugar free products so many recipes I had to 'pass' on or try to substitute.  This Spring I finally placed an order online to invest in some key products and it's made all the difference in my baking and cooking.  Made it easier!  But if you don't have certain ingredients, don't fret.  Try something else in its place.  Don't be afraid - play with your food.   (I will make suggestions for substituting too so don't be afraid!)

Sugar Free Low Carb Snickerdoodles

1/2 c fine almond flour (finely grind your own raw almonds or use a product like Bobs, etc.)
1/4 c Now Foods Gluten Flour (I only just recently invested in this & love it - if you don't have it, use more almond meal**)
1/4 c Bob's Red Mill Low-Carb Baking Mix
1 1/2 T vanilla flavored whey protein powder
1/2 c real butter (1 stick)
3/4 c Splenda with fiber
2 eggs
1 t vanilla
1/4 t baking soda
1/4 t cream of tartar
To roll and top your cookies:  Xylitol (about 1-2 tablespoons) and 1/2 - 1 teaspoon ground cinnamon, mixed  (Use splenda, Ideal or Swerve if you don't have crystalized Xylitol.  I only used it because it's granules like real sugar)

Mix your butter, splenda, eggs and vanilla.  Add the rest of the ingredients. It will be rather 'whippy' and not thick like 'regular' cookie dough is.  (That's because it doesn't have flour in it!)  Chill your dough for 30 minutes to an hour as this will make it easier to work with.  Make 1 inch round balls (a small cookie dough scoop works great) and roll in a mixture of granulated sugar substitute mixed with some ground cinnamon.  Place on a greased or parchment lined baking sheet and bake at 350 for about 10 minutes until they are golden brown.  Don't take them out too early.   Let cool and enjoy!  These are soooo amazing and good!!!


**A quarter cup of this exact kind and brand only has a total of 5 carbs and you are dividing this recipe into (depending on how big you make them) 20-28 cookies.  So no worries.  Depending on what all you substitute and the brands you use, you'll still probably end up with each cookie being l carb or less.  You'll have to use your own carb counts for all considerations.


***UPDATE: 2016 - Ideal no longer makes brown sugar sweetener but Just Like Sugar is available and is a good substitute.
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4/27/12

Snickerdoodles from a Cake Mix (another version of my Cakemix Cookies)

 


Although I'm choosing to eat sugar and flour free right now, I sometimes like to make my husband and teenager(s) foods they love, even if they have sugar and flour in them.  Yesterday I made double cookies;  regular for them and sugar free for me!

These are so simple because like my other 'cake mix cookies' they start with a cake mix and the addition of egg and oil turns them into amazingly good, soft and chewy cookies. I make Snickerdoodles the regular way with flour and sugar and the cake mix way.  I can tell you both are good, but the cake mix cookies stay softer longer while the sugar/flour version get more crisp.  You decide which you like better!

Snickerdoodles

1 yellow cake mix - dry
2 eggs
1/3 c oil
2 tablespoons sugar
1 t cinnamon

Mix the dry cake mix, eggs and oil in large bowl.  (I use a wooden spoon, not a mixer.)  Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture. Place balls on greased or parchment lined cookie sheets. Flatten balls slightly with the bottom of a glass - dip in the sugar cinnamon mix if you need to if it's too sticky.   Bake at 375 ºF for 8 to 9 minutes or until set. Cool for a minute or two on the cookie sheet and remove to cool completely.




Rolled and ready to flatten and bake!

Mmmm... snickerdoodles!






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4/26/12

It's National Pretzel Day! How Will You Celebrate? Here are some ideas!

Homemade Pretzels by An American Housewife

It's National Pretzel Day!  Want to celebrate by making yummy homemade pretzels?  Need an idea that is a little more quick and easy?  Got that too!  Check out these recipes I've previously posted on An American Housewife.


Homemade Pretzels

M&M Pretzels that taste like Take 5 candy bars

Onion Seasoned Pretzels

White Trash Party Mix

Peppermint Pretzels
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Donkey Cookie Cutters Are a Must Have for These Pinata Cookies!

This morning I was browsing the SheKnows site and saw the awesome Pinata Cookies that are trending right now.


Although I don't plan on hosting a Cinco de Mayo party this year, I love this idea and had a moment of 'why didn't I ever think of this!?'.   I wanted to save the idea to my files to make perhaps next year after we after we know some people here in the new city/state that we have relocated to.

If you by chance haven't seen the M&M stuffed cookies (although they are ALL over the internet right now so you'd have to try pretty hard not to, LOL)  they are a multi-colored sugar cookie with a second for the back side and sandwiched inbetween them is a third cookie with the ears and feet cut off and used to hide the goodies inside.


Photo from the link above at SheKnows

I haven't made these yet - the photo is from the recipe link above

The first thing I will need however, is a donkey cookie cutter.  Now, I have a VAST array of cookie cutters.  From footballs to frogs and tea cups to turkeys.  But... I don't have a donkey.  LOL.  So, I found two versions online this morning;








They are available on Amazon: Donkey Cookie Cutter  .

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4/25/12

Chicken, Zucchini and Feta - An Amazing Combination


It was one of those days when you are hungry but you don't know what to eat.  I opened the refrigerator door, spied some leftover grilled chicken and some zucchini.  That's all it took.  Grabbing some garlic, a pepper and some feta cheese I set to work making a delicious dish that made my mouth water just thinking about it.


Chicken, Zucchini and Feta

1 - 2 chicken breasts, cooked and chopped (great use for leftover grilled chicken)
1 medium green zucchini, sliced and chopped
1/2 of a large, yellow, red or orange bell pepper
2 T feta cheese, crumbled
olive oil
butter
1/2 t fresh, minced or chopped garlic
salt and pepper to taste
*optional - onion

In a saucepan on the stove heat about a tablespoon of olive oil and 1 tablespoon butter.  Add the zucchini and bell pepper and cook until the edges start to turn golden brown.  If you wish to add about 1/4 cup chopped onion as well, you would cook it with the pepper and zucchini.  Add the chicken pieces and garlic, and cook over medium high heat until the chicken is warmed through.  Season with salt and pepper.  Remove to a serving plate and sprinkle with half the feta cheese.  (Or with a third or fourth of the cheese depending if you are feeding 2, 3 or 4 people with this recipe.  It makes enough for two but can be made to feed up to 4 if it's a small side dish to an entree.
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Homemade Iced Coffee (Don't throw out that leftover morning coffee!)


First off, let me say I love coffee.  Oh, it wasn't always this way.  As a matter of fact I hated the smell of it, the taste of it and everything associated it with until I was way into my 20's.  It was an icy cold, 7 month long, 15 feet snow drifts lining our drive way kind of Minnesota winter that drove me to wanting to cup something hot in my hands as I sat at the kitchen table staring out the patio doors, watching 8 inch long, feather like snowflakes falling from the sky.  (True story.)

I slowly graduated over the course of 3 winters from cupping the hot beverage, to enjoying the aroma of freshly brewed coffee, to sipping it, to drinking it and finally....  to loving it.  Then, I kind of became a coffee snob, but that's a post for another day.

Today's post is about making your own iced coffee.  So good, so easy and so many variations that anyone can make it and you can use so many different products that you probably have what you need on hand right now!

Iced Coffee

Start with coffeeFresh brewed, leftover from morning, espresso, that 1/2 cup that cold in your mug - doesn't matter
Crushed Ice
Sweetener -  Have one or more of these on hand;
  • Sweetened Condensed Milk (canned)
  • Sugar
  • Flavored coffee syrup - sugar free or not (vanilla, almond, hazelnut, chocolate, caramel, mint)
  • Packets of sweetener;  (Ideal, Splenda, Equal, etc.)
  • Liquid non-sugar sweetener
Flavoring - (optional) - flavored syrups, or extract like vanilla, almond or similar
Milk - cream, half and half, almond milk or soy milk (if that is what you normally drink)


Start with about 1/2 cup of strong coffee or about 1/4 cup espresso (hot or cold the ice cools it)
Add your preferred sweetener to your taste and flavors if you choose to use them
        When I am not eating sugar free I like to use sweetened condensed milk 
        as it already has the milk in it and you need not add anything else!  
       However, when going sugar free I prefer to use a vanilla or caramel 
       flavored sugar free syrup like Torani.
Add ice to fill the cup 3/4 full
Add milk or almond milk, etc. to the top
Stir.
Taste.
Add more sweetener or milk or flavors to your taste.

Once you make this once or twice you will know what your personal flavor amounts are.  I like 1/2 cup strong hot coffee, a tablespoon of vanilla sugar free Torani syrup, one packet Splenda or Ideal and filled to the top with crushed ice and almond milk or half and half!

Around 11:am I switch from hot coffee to ice - and use my leftover cold coffee!

Sugar free is easy using coffee, Torani vanilla and unsweetened almond milk




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4/24/12

Main Dish Menu Idea's for Cinco De Mayo


Cinco De Mayo... do you celebrate?  Or perhaps just use it as an excuse to have a margarita and some delicious Mexican food?  Or as a great reason to get a group of friends together for a party? 

Over the years I've posted over 50 different Mexican recipes.  Everything from Guacamole and Tomatillo Green Sauce to Chalupas, Fajitas and Shrimp Tacos.  Mexican lasagna, quesadillas and enchilada's all have a regular place at our family table!   On  a whim I did a quick search of my own posted recipes and found just a quick smattering to list as main menu idea's with a Mexican twist.

Enjoy!


Homemade Beef and Bean Burritos
Chicken Enchiladas
Mexican Lasagna
Shrimp Taco's
Shrimp Taco's with Bacon
White Chili
Chalupa's with Southwestern Sauce
Quick and Easy Mexican Casserole
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4/23/12

Cheesecake Bars (start with a yellow cake mix)

This morning was an unintended walk down memory lane... and even further.  Back to about 1660.

I have many hand written notebooks and binders full of collected or made up recipes.  Often the recipe was scribbled down on the back of one of the children's school papers or another random scrap.  I also have little pictures in my recipe books where my baby or toddler would scribble or draw on the pages as they sat next to me on the kitchen floor as I went through recipes.

At one point in time I used 2 pages of my recipe notebook to scribble down some old genealogy notes I had come across on the internet while looking up recipes.

It was this genealogy I was lost in this morning while intending to simply find a family favorite recipe to post.  Instead, I saw my notes and found myself looking up my great-great-great (continue a couple more greats) grandparents on my father's side through his Mom, from Oldenburg, Germany.  I've traced them back to the 1660's and I just smile to watch my family history unfold before my eyes.  I love reading over genealogy so I'm about an hour behind 'schedule' in posting as I was lost in my family tree.

So!  Where was I!?  Oh yes.  In this handwritten recipe book I have my family history scribbled down, right next to some of our favorite recipes at the time.  Today's recipe is an easy Cheesecake Bar recipe that starts with a store bought cake mix.  I posted this once before, back in 2007.    It's so good and so quick and easy that I wanted to post it again for those who may not have the time to 'dig' into the archives of this site.  My 2 daughters love these bars.  I hope you do too. 


Cheesecake Bars (EASY!)

1 box yellow cake mix (dry)
1 egg
1/3 c oil

Mix until crumbly. Save 1/2 cup out and put the rest into a 9X13 inch pan you've sprayed with Pam or greased. Bake the crust at 350 for 15 minutes. While it's baking make the filling.

8 oz. cream cheese (softened)
1/3 c sugar
1 egg
1 t lemon juice
1/4-1/2 t dried lemon zest (optional)

Beat until smooth. Spoon and spread over the baked crust. Sprinkle the reserved crumbles on top and bake an additional 15 minutes. Cool completely by chilling in the refrigerator for at least 2 hours.
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4/22/12

Sugar Free 'Sugar' Cookies (using Swerve Sweetener)

Sugar Free 'sugar' cookie - low carb too


Yesterday was one of those days when I felt like baking. It just so happened I had a new sugar substitute on hand.  Swerve Sweetener. It's the new guy on the block, but not for long.  This sweetener is more like 'real' sugar than the current uh, should I say "sugar substitute title holder"?  Granulated and with what I thought was a better flavor and texture for baking.  (They also have a powdered sugar substitute perfect for icing.)  Their FAQ page can be found here for detailed information.

My original recipe is circa, oh, 1900.  It's a very basic, old recipe we used for the children's workshops at the museum where I worked. We tweaked it at the time to list measurable amounts (instead of using an egg sized lump of this, or a fist-full of that) and yesterday I decided to mess with it a little more to make it flourless. 

In the end I did use a tablespoon of organic, whole wheat flour - if you are making these you could try leaving that part out if you can't have any flour at all.  Still, 1 tablespoon for the entire recipe of almost 30 cookies leaves you with less than half a carb per cookie from the whole wheat flour. Remember, play with your food.  Tweak it and make it your own. (For the record I think next time I'm going to make it a scant 2/3 c Ideal and leave out the liquid sweetener, just because I've lost my 'taste' for typically sweet things.  I'm also going to use a little less coconut flour as the coconut flavor still hasn't won me over.  These are all personal things though.  Go ahead and try it and tweak it to your own tastes!) 

Sugar Free Sugar Cookies

1 c almond meal (I used Bob's Red Mill Flour Almond Meal )
1/4 c coconut flour (I used Coconut Secret Raw Coconut Flour )
1/4 c Whey Vanilla flavor
1 T whole wheat flour
1 t baking powder
dash - salt
dash - nutmeg
2/3 c Swerve Sweetener
8 - 10 drops liquid sweetener (optional) 
1/4 c butter minus 1 Tablespoon
1 T shortening
1 egg
1 t milk (I use Silk Pure Almond  - the unsweetened version)
1 1/2 t vanilla or 1 t vanilla and 1/2 t almond extract

In a bowl mix the dry ingredients;  almond meal, coconut flour, protein powder, whole wheat flour, baking powder, salt and nutmeg.  Put aside.

Beat the egg, butter, shortening, almond milk and flavorings.  Add the dry ingredients and mix well with a wooden spoon.  Drop by heaping teaspoons on a baking sheet or parchment paper.  Bake at 350 for about 8 minutes until the edges are golden brown and the centers are set.  Let cool on the baking sheet about 2 minutes and remove to a cooling rack.  I got 29 cookies from this recipe.




Let's make sugar cookies!  Just without the sugar...

Dough is ready

I sprinkled these with a little Swerve on top just like a 'real' sugar cookie


Time to eat!  I got 29 cookies from this recipe.

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4/19/12

Amazing Low Carb, Flourless, Sugar Free Chocolate Chip Cookies

Who says you have to completely give up cookies if you are cutting out white, refined flour?  When you know you can't have something, that's when you want it even more!  I mix these up and then freeze 2 or 3 in small sandwich baggies.  Knowing they are there if you crave something sweet makes it easy to give into the craving with a good alternative to the original sugar and white flour cookies. 

Chocolate Chip Cookies

1 c butter
1 1/2 c natural sweetener of choice (a blend of 2-3 is best for flavor)
1 1/2 t black strap molasses (yes it's molasses but it's it's the lowest sugar/carb and it helps for flavor)
2 eggs
1 c ground almonds (almond flour)
1 c Vanilla Whey Protein Powder
1/4 c wheat bran (or oat bran)
1 t baking soda
1 t salt
1 c chopped pecans or walnuts
1 8 oz Bag of Sugar Free Chocolate Chips


*or you can use about 8 mini sugar free Hershey's chocolate bars.  I banged the mini candy bars with my rolling pin to break them up into pieces and crumble them into the dough in place of chocolate chips before Walmart started to carry the SF chocolate chips.


Preheat your oven to 375. Beat the Splenda with the butter and molasses until well mixed. Add the eggs one at a time and beat well. In another bowl stir the ground almonds, whey powder, wheat or oat bran, baking soda and salt. Add this to the butter/Splenda mixture about 1/2 cup at a time to incorporate.

Stir in the nuts and chocolate chunks or chips. Drop by tablespoons onto a sprayed/greased cookie sheet or parchment paper. Form into nicely shaped rounds and flatten a bit with your hand. Bake for approximately 10 minutes, let cool on the baking sheet for 2 minutes and then remove to a rack or counter to cool. The original recipe said each cookie yields about 3 carbs.



The dry ingredients before mixing




Getting ready to spoon the dough on to the cookie sheets


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4/17/12

BBQ Bacon Shrimp - (Not on the grill this time)



Sometimes I get into a rut in how I prepare certain foods. Mainly, this is seafood.  I love it grilled best of all so that is the first thing that comes to mind for filets and shrimp.  Tonight I wanted to make shrimp in 'some' form but had no certain recipe or style in mind.  I thought about what sounded good and realized bacon wrapped shrimp with a bit of BBQ sauce sounded the best.

Instead of wrapping the shrimp, I decided I would do a stir-fry style.  Quick and easy and I knew it would taste good.  I made it up as a I went along and the end result was worthy enough of the website and sharing.  Enjoy!

BBQ Bacon Shrimp (not on the grill)

1 lb. raw, cleaned shrimp, medium sized
6 strips bacon
1 fresh pressed garlic clove (about a teaspoon or so)
black pepper
2 T your favorite BBQ sauce (I used No Sugar Added Barbecue Sauce)

In a skillet on the stove, cook the bacon over medium high heat until it's golden brown and crisp.  Remove to a plate.  Remove about half the drippings from the pan (unless you used a turkey bacon or other bacon without much fat).  You want to have the bottom of the pan coated.  Add the fresh, raw shrimp.  Cook until it turns pink, flipping as necessary.  When it's just to the point of being done, add the garlic and black pepper.  Turn the heat off and toss with the BBQ sauce.   Place on the serving plates (this amount will serve 2-3) and crumble the bacon on top.
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4/16/12

Homemade Ciabatta (2nd of two recipes on the site)

Over the past 2 weeks I have been craving Ciabatta style bread. A rustic Artisan bread that is somewhat crusty on the outside and chewy on the inside and has a special something that I love. If I had to pick a favorite bread, I think ever since about 2001 or 2002, this would be my all time favorite.

However! Since I've been doing no grains and no sugar over the past month, bread has been a no-no. I think I may be making it soon anyway and give way to one day of bread-heaven. This is an easier than pie recipe that is fairly popular, and one of two in my files. The other was posted back in 2008.

Ciabatta

3 cups flour
1 package active dry yeast
1 teaspoon salt
1-5/8 cups water


Combine ingredients in a large bowl. Mix until sticky dough develops. Cover bowl with plastic wrap and let sit at room temperature for 18 to 24 hours. (Do not rush this.) Flavor in bread develops with the long, slow rise.

Flour a cutting board and turn dough out. Coat with flour, cover with wax paper and let rest for 2 hours.

A half hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy pot (Dutch oven is fine) with lid into oven to preheat for the half hour. There is no need to oil or prepare the Dutch oven in any way, as the dough will not stick. Remove the pot carefully, as it is very hot. Set the pot onto a heat-proof surface and flip dough into pot, shaking a little if unevenly distributed. Cover with the lid. Bake 30 minutes. Remove lid and bake another 15 to 20 minutes.
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4/14/12

Chicken Pecan Sandwich Loaf

Although we just recently relocated to the South, we have previously lived in the Southern states - albeit about 15 years ago.  Church meetings and potlucks are a very good place to learn of a regions particular dishes, and two of the items that still stand out in my memory is how much they loved their Jimmy Dean Sausage Balls (the ones with cheese and biscuit mix in them) as well as the Pimento and Cheese Sandwiches!  These were morning meeting staples.

It was around this same time that I became familiar with another Southern 'thang.  The addition of pineapple and pecans to many sandwiches.  This morning as I was looking over some of my old recipes in the files, I saw this one.  I have to admit to you dear readers, I've never tried this one.  As a matter of fact I probably never will.  I'm not a fan of canned pineapple in any form, in any dessert, salad or main dish.  I would however, eat a loaf sandwich made with the yummy chicken bacon filling! I'd even eat it if the filling were just cream cheese and pecans, or even almonds.  But canned pineapple is a tough sell for me.  Still... I know a lot of people love this style sandwich - so this one is for you!


Chicken Pecan Sandwich Loaf

1 - small round loaf of bread (about 8")
Cheese Pecan Filling:
4 oz. cream cheese, softened
1/2 c finely chopped toasted pecans
8- oz. can crushed pineapple, well drained

Chicken Bacon Filling
1-1/2 c finely chopped, cooked chicken
1/4 to 1/3 c mayonnaise
8 slices bacon, cooked and crumbled
1/2 c finely chopped celery
Chopped pimento (optional)
1 t celery seed
1 t lemon pepper
1/4 t garlic powder

Slice bread horizontally into 3 equal layers using a long serrated knife or electric knife.

Prepare the cheese/pecan filling by blending all ingredients together and set aside.

Prepare the chicken/bacon filling by blending all together.

Spread the chicken/bacon filling on the bottom of the loaf.  Top with a slice of bread.  Add the layer of the cheese/pecan filling.  Top the loaf, wrap in plastic wrap and chill at least 2-3 hours before slicing and serving.
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4/13/12

Homemade Sugar Free Gummies (and a bonus: Hard Candies)

Homemade Sugar Free Gummies


Something I first thought about making back around 2002 and it's taken me 10 years to 'get around to it'.  Since I had an extra box of Knox Unflavored Gelatin on hand (4 to a pack) I felt I'd whip these up just for the heck of it.  I only had 2 flavors of sugar free Jello on hand;  peach and black cherry.  But you can use whatever flavor you wish.  It only uses 2 ingredients plus water (3 if you add Vitamin C as I did).

Sugar Free Gummies (with a notation about making them into hard candies)

1 pkg. any flavor Sugar Free Jello
3 pkg. unflavored Knox Gelatin
1/2 c water
1 500 mg. (typical size) chewable Vitamin C tablet- optional

Have your mold ready by lightly spraying with Pam or other cooking spray.  You can use any candy mold, or pour into a small pan and cut them into cubes if you have none. 

In a sauce pan place the jello and gelatin.  Crush the chewable table (I used a rolling pin to crush mine inside a Ziploc baggy).  Turn on the heat to medium and add 1/2 cup water.  Cook, stirring constantly, until melted and smooth.  Pour carefully into the molds.  Let set about an hour to harden and they should pop right out.  You could place them into the refrigerator to speed up the process but mine were gummies and ready to pop out on their own within about 15 - 20 minutes.  *To make them into hard candies, let them sit on a plate or foil on the counter for a day.  Flip over and let them air dry another day.  Flip back and forth until completely dried.  I actually love these as 'candies' better than gummies, but kids and teenagers might like them in their original gummy form best.


Jello and gelatin... that's it!

Add a crushed Vitamin C table if you wish for a little tang

Thick until you melt it over medium heat on the stovetop

This candy form is from an Advent Calendar that originally held milk chocolate at Christmas time

Pour the jello into the molds

Mine set up in about 15 minutes because they are small

Pop them right out

Finished gummies - or let them air dry to make hard candies

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