A Great Low Carb option in place of mashed potatoes and very yummy!
1 med/ large head of cauliflower chopped up small
5 oz Cream Cheese
1/4 cup light cream
1/2 tsp Salt
1 1/2 tsp minced garlic 3/4 cup shredded Monterrey Jack cheese
2 and 1/2 Tbs Parmesan Cheese
1 tsp Paprika
Non stick spray ( I used Olive oil spray)
Pre heat oven to 350°
Chop Cauliflower and add to a boiling pot of hot water and boil for 10- 12 minutes.
Drain cauliflower well. ( while draining in colander.. I push out any excess water out with paper towels.)
Meanwhile in a bowl combine the cream cheese, light cream, salt, garlic and Parmesan cheese and using hand mixer mix until blended… add cooked cauliflower and mash together with mixture. I then use hand mixed to mix saving some small chunks and place into greased baking dish, top with cheese sprinkle with paprika and bake for 30 minutes or until cheese starts to lightly brown.
We have so many customers who are giving their fur babies CBD oil, the issue is that not a lot of our fur babies like the peppermint taste, we asked and they listened 🙂 INTRODUCING NEW CBD products for dogs and … Continue reading →
What’s for Dinner ?? Its cold here today so this is what I have made for Dinner tonight, I don’t measure much so I did the measurement out for you all, keep in mind that you may add more or … Continue reading →
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Someone asked me why we only have 500mg & 750mg….. While other companies offer a higher mg…..here’s why:
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Travis say’s they are worth posting because they are as he just said ” ahhhhh these are the best ever Mom” . This batter is very versatile and my go to muffin batter 🙂 See Note at bottom of recipe
what you need :
3 cups all-purpose flour
4 tsp baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/4 cup white sugar
3/4 cup milk
1/3 cup canola oil
1/4 cup juice from lemon
lemon zest off one lemon
1/2 tsp Lemon Extract (optional if you love lemon)
1 tsp Vanilla Extract
1 cup cranberries (I used fresh frozen ones I had in the freezer)
Pre heat oven to 375 and either grease muffin tins or use muffin cups.
In a large bowl mix together flour, baking powder and salt. Set aside.
In a large measuring cup or bowl whisk together eggs, brown sugar, and white sugar until combined. Whisk in milk, oil, lemon juice, lemon zest, lemon and vanilla extract.
Fold the wet ingredients into the flour mixture and mix everything together with a rubber spatula or wooden spoon. Do not over-mix as this will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be really thick and somewhat lumpy. Fold in your cranberries .
Spoon muffin mix into your prepared muffin tins, fill them all the way to the top. Sprinkle some white sugar on top of each muffin and make for about 25-30 min till tops are lightly golden. A toothpick inserted in the centre should come out clean. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
NOTE: The recipe to use for a basic muffin batter is 1 cup of milk. I substituted 1/4 cup of lemon juice to make these.
I made this last night, first time I ever tried Swiss Chard and I LOVED it Lisa’s Swiss Chard
1 bunch of swiss chard 1 package of mushrooms, (i used mini bella) green onions 1 clove garlic (or more depends on your taste, I have a jar of already minced garlic I used 2 tsp) salt and pepper Olive oil (or prefered oil)
Wash swiss chard and pat dry, cut the leaves away from the stem in a V shape along the stem up the leaf. Chop leaves and then chop stems
In a frying pan heat up some olive oil, add the stems first as they take longer to cook. Sautee for about 3-5 min add garlic and mushrooms, when they are about cooked add in the leaves, salt and pepper to taste, once the leaves are wilted its cooked. ~ENJOY~
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