Children love these little chicks and what better day to make them than the first day of Spring. These eggs bring a smile to everyone’s face at potlucks and picnics.
8 eggs
3 tablespoons Duke mayonnaise
1 tablespoon prepared mustard
1 teaspoon cream
1/8 teaspoon salt
paprika
Place eggs into a saucepan and cover with water. Bring to a boil, turn off heat and cover saucepan with lid for 10 minutes. Pour off hot water and add cold water and ice. Peel. Cut eggs in half and scope out yolks. Process yolks smooth in a food processor. Add mayonnaise, mustard, cream, and salt. Use either a small cookie scoop or pastry bag to fill eggs with yolk mixture. Sprinkle with paprika before serving. 16 salad egg halves or 8 whole salad chicks. THM S
To make baby chicks: cut the top 1/3 of the hard boiled egg off. Carefully remove the egg yolk. Process yolks as directed above. Pipe yolk mixture into the large white piece, mounding up to make a head for the eyes and beak. Add 2 whole cloves for the eyes and a carrot sliver for the beak. place the small white piece on top to look like a chick hatching.
**Instapot method to hard boil eggs. Place eggs on the metal rack in the Instapot. Add 1/2 cup water. Place lid on and set the timer for 3 minutes. Release pressure manually. Remove lid and place eggs in ice water. Shell.
Pasta Salads are always delightful at picnics and carry in dinners. Our family loves any type of salad and seafood, so why not combine the two! Most Seafood Pasta Salads use imitation crab meat but I have chosen to use canned shrimp and crab meat because of all the additives in imitation crab.
Coffee and chocolate pair together for a wonderful burst of bitter and sweet in this recipe. These candies have a milk chocolate taste from the whey protein powder and vanilla. Using coconut oil give you health benefits by giving your metabolism a boost and it is also anti-inflammatory and anti-fungal.
Everyone loves to celebrate special occasions with beautiful decorated cakes. But so often those cakes are ladened with so much sugar and carbs. This cake used white navy beans as the base for the batter and is filled with Strawberry Cream Filling and frosted with Cream Cheese Frosting. It takes those special occasions to a new level. Don’t forget the Cake Batter Flavoring as it adds that a flavor that low-carb, sugar-free baked items are often lacking.
These Crab Stuffed Mushroom are great for parties, get-together, or just when you want something special. I cut these in quarters or if you prefer individual servings you can use button mushroom. Our family can never get enough of mushrooms and made this way they are incredible.
As 2018 draws to a close, I was looking back over my blog to see what has been the most popular recipe. Honey Oat Sourdough Bread tops the list and this recipe follows close on it heels. Do you love lemon as much as I do? This taste just like the filling for lemon meringue pie but in a drinkable custard. Try it, you may be surprised how good it really is.
Coffee!! what is not to like about it? We are early risers and I often have a cup of coffee and wait until 8:00 or later for my breakfast. This coffee is a Deep S and I enjoy it as a meal replacement at times.
Two English Walnut trees grace the front yard of the old home place where my parents live and my grandparents before them. These trees were planted by my grandparents who prized the nuts for baking. Memories were made picking up the walnuts with my grandmother and spreading them in the attic to dry. Over the winter months my grandfather would sit at the kitchen table shelling them. I much prefer English walnuts over Black Walnuts which have a more bold earthy taste.
Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned. Store in refrigerator. 30 cookies.
*English walnuts are the typical shelled walnut you will find in most grocery stores across the US. They have been cultivated to produce a large, easy to shell, mild tasting walnut. These are what most people prefer. However, there is another walnut called the California Black Walnuts that is native to the US. They have a bold, earthier flavor with very hard shells that are tough to crack and will stain your hands black. My family prefers the English walnut as the Black Walnut seems to be an acquired taste.
*cookies will be very soft when baked but will set as they cool. These are the best not over-baked.
*Brown Sugar Sweetener Substitute is a homemade sweetener mix that tastes just like brown sugar. You can use THM Gentle Sweet if you prefer.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist us as we move to a mission outreach in Northeastern PA with our church. Below are a few of my favorites listed under the affiliate store I purchase them.
2/3cupBrown Sugar Sweetener Substitute or THM Gentle Sweet
1teaspoonvanilla
1egg
1/2cupbuttersoftened
Filling:
1cupchopped English Walnuts
1/3cupsour cream
1/4cupBrown Sugar Sweetener Substitute or THM Gentle Sweet
1/2teaspoonvanilla
Instructions
Preheat oven to 350 degrees F. Combine almond flour, baking mix, baking powder, and salt together. In mixer bowl, cream butter and preferred sweetener for 2 minutes. Add vanilla and egg. Mix well. Add almond flour mixture and mix for 3 minutes. Shape dough into balls and flatten to ½ in thick. Press an indentation in the center. Combine filling ingredients. Fill indentation with walnut filling, mounding slightly. Bake for 6-8 minutes or until very lightly browned. Store in refrigerator. 30 cookies.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Our family loves rice made many different ways. There are times when I want rice with Sweet N Sour Fried chicken and that is where this recipe comes in. It is so delicious!! My nephew is in mission/relief work in Nepal and keeps me supplied with saffron. Saffron is an expensive spice but a little goes a long way and I do use it in certain dishes.
Melt oil in a frying pan over medium heat. Add riced cauliflower, water, saffron, garlic, and onions . Saute until tender, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly. Garnish with green onions or chives. Serves 3-4. THM S
This is a tasty side dish with grilled chicken or curry.
If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.
Melt oil in a frying pan. Add riced cauliflower, water, saffron, garlic, and onions . Saute until soft, stirring constantly. Add coconut milk, salt, unsweetened coconut, and turmeric. Heat thoroughly. Serves 3-4. THM fats category.
Recipe Notes
This is a tasty side dish with grilled chicken or curry.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Here is a moist cupcake that is so handy to take along to picnics and potlucks in the summertime. And, yes, you can eat pumpkin items all year long, not just in the fall.
This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.
Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes
This post does include affiliate links. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love the hand blender to blend the liquid ingredients together for these cupcakes.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.
Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes
