Crab Stuffed Mushrooms THM-S

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.

Crab Stuffed Mushrooms THM -S

  • 5 Portabella Mushrooms
  • 1 teaspoon garlic powder
  • 2 tablespoons THM Baking Blend
  • 1/2 cup shredded cheddar cheese, divided
  • 1 tablespoon mayonnaise
  • 9 ounces crab meat
  • parsley and Old Bay Seasoning

Remove the stem from the mushroom caps. Place mushroom caps in a baking dish. Combine garlic powder, baking blend, 1/4 cup shredded cheese, mayo and crab meat. Spoon into mushrooms caps. Sprinkle with remaining cheese, parsley and Old Bay Seasoning. Bake at 375 degrees F. for 12-15 minutes. Serves 10.

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 with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

Crab Stuffed Mushrooms THM-S

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10
Author Glenda Grofff

Ingredients

  • 5 Portabella Mushrooms
  • 1 teaspoon garlic powder
  • 2 tablespoons THM Baking Blend
  • 1/2 cup shredded cheddar cheese divided
  • 1 tablespoon mayonnaise
  • 9 ounces crab meat
  • parsley and Old Bay Seasoning

Instructions

Remove the stem from the mushroom caps. Place mushroom caps in a baking dish. Combine garlic powder, baking blend, 1/4 cup shredded cheese, mayo and crab meat. Spoon into mushrooms caps. Sprinkle with remaining cheese, parsley and Old Bay Seasoning. Bake at 375 degrees F. for 12-15 minutes. Cut into quarters before serving. Serves 10.

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.

Advertisements

Hot Lemon Custard Drink THM – Deep S

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.

Deep S Lemon Custard.jpg 2

 

Hot Lemon Custard Drink
1 cup almond milk
1 egg OR 3 egg yolks
3 tablespoons lemon juice
1/2 teaspoon turmeric
3 donks THM Stevia
1 teaspoon Gentle Sweet
1 tablespoon MCT oil
1/4 teaspoon glucomannan 
1 teaspoon butter
pinch Pink Himalayan Salt
Blend all together. Cook in microwave for 2-3 minutes*. Blend again until smooth and creamy.  I use a hand/immersion blender. 1 serving

*the custard can be cooked over medium/low heat on stove-top until slightly thickened, stirring constantly. I blends it again to get a silky smooth texture.

**Be very careful when you blend the custard the second time if you are using a regular blender or a blender cup. Be sure to vent it well.

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 with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon 

 

Trim Healthy Mama Store   Glucomannan  Mineral Salt    MCT Oil  THM Gentle Sweet   THM Stevia

Hot Lemon Custard Drink THM Deep S

Author Glenda Groff

Ingredients

  • 1 cup almond milk
  • 1 egg OR 3 egg yolks
  • 3 tablespoons lemon juice
  • 1/2 teaspoon turmeric
  • 3 donks THM Stevia
  • 1 teaspoon Gentle Sweet
  • 1 tablespoon MCT oil
  • 1/4 teaspoon gluccie
  • 1 teaspoon butter
  • pinch Pink Himalayan Salt

Instructions

  1. Blend all together. Cook in microwave for 2-3 minutes*. Blend again until smooth and creamy.  I use a hand/immersion blender. 1 serving

Recipe Notes

*the custard can be cooked over medium/low heat on stove-top until slightly thickened, stirring constantly. I blends it again to get it silky smooth. **Be very careful when you blend the custard the second time if you are using a regular blender or a blender cup. Be sure to vent it well.

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.

 

 

 

Cranberry Glazed Ham THM-S

Bags of plump cranberries on store shelves tell us that Christmas is just around the corner. Cranberries freeze very well so I buy a number of bags to freeze to use later in the year. I love their tartness in cheesecakes, pies, drinks, and also dried for snacking. They also star in this glaze. Spiral-cut Ham baked with cranberry sauce will be served for our Christmas dinner this year.

Cranberry Glaze for Ham THM-S

  • 1 3/4 cups whole cranberries
  • 3/4 cups water
  • 1/3 cup Brown Sugar Sweetener or THM Gentle Sweet
  • 2-3 tablespoons stone ground mustard
  • 1/4 teaspoon orange flavoring
  • 10-14 pound spiral cut ham

In a saucepan cook cranberries and water together until cranberries are soft. Cool. In a blender jar combined cooked cranberries, sweetener, mustard and orange flavoring. Blend until smooth. Preheat oven to 300 degrees. Place ham in a baking pan. Brush sauce over the ham. Cover tightly with foil. Bake ham for 18 minutes per pound. Baste with sauce 3 times while baking. I heat the remaining sauce with the ham broth from baking the ham. Serve it along with the ham. 2 cups Cranberry Sauce.

Below are a few of my favorite items. If you purchase items through these links, I receive a small commission but your price doesn’t change. This helps to support this blog, keep new recipes coming, and is assisting us in our move to a mission outreach of our church. Many thanks for your support over the past year. 

Amazon

Trim Healthy Mama Store Gentle Sweet

Cranberry Glazed Ham THM-S

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14
Author Glenda Groff

Ingredients

  • 1 3/4 cups whole cranberries
  • 3/4 cups water
  • 1/3 cup Brown Sugar Sweetener or THM Gentle Sweet
  • 2-3 tablespoons stone ground mustard
  • 1/4 teaspoon orange flavoring
  • 10-14 pound spiral cut ham

Instructions

In a saucepan cook cranberries and water together until cranberries are soft. Cool. In a blender jar combined cooked cranberries, sweetener, mustard and orange flavoring. Blend until smooth. Preheat oven to 300 degrees. Place ham in a baking pan. Brush sauce over the ham. Cover tightly with foil. Bake ham for 18 minutes per pound. Baste with sauce 3 times while baking. I heat the remaining sauce with the ham broth from baking the ham. Serve it along with the ham. 2 cups Cranberry Sauce.

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.  

HG cookbook pic 25

Walnut Frosties THM-S

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.  

Walnut Frosties THM-S

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.

Trim Healthy Mama Store    Gentle Sweet  Baking Blend  

 Amazon    

This is my favorite mixer for cookie dough. My Kitchen Aid is 25+ years old and still works very well.

 

Walnut Frosties THM-S

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 30
Author Glenda Groff

Ingredients

Cookie dough:

  • 1 1/2 cups almond flour
  • 1 cup THM Baking Blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup butter softened

Filling:

  • 1 cup chopped English Walnuts
  • 1/3 cup sour cream
  • 1/4 cup Brown Sugar Sweetener Substitute or THM Gentle Sweet
  • 1/2 teaspoon vanilla

Instructions

  1. 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.   

HG cookbook pic 25

Pumpkin Cream Cheese Filled Cupcakes THM S

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.

cupcake

Pumpkin Cream Cheese Filled Cupcakes

Filling

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • pinch of salt
  • 1 cup sugar-free chocolate chips

Pumpkin Cake batter:

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup whey protein powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree
  • 1/2 cup melted butter
  • 4 eggs
  • 1 cup almond milk

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. 

Amazon 

                    

          

Trim Healthy Mama Store

THM Gentle Sweet  THM Chocolate Chips   THM Baking Blend  Whey Protein Powder

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.  

Pumpkin Cream Cheese-filled Cupcakes THM-S

Course Dessert
Servings 26

Ingredients

Filling:

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • 1 cup THM Chocolate Chips

Pumpkin Cake Batter

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup Whey Protein Powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoons salt
  • 2 cups pumpkin puree
  • 1/2 cup butter melted
  • 4 eggs
  • 1 cup almond milk

Instructions

  1. 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

cupcake 2

Raspberry Cake Roll THM S

Raspberries are a delightful treat in mid-summer. I have both red and black raspberry patches in our orchard.  Black Raspberries are my all time favorite and but the Red Raspberries are ever-bearing and give all summer. They do require some work with pruning but give a bountiful crop every year.  My children love to walk through the patch and eat their fill when they are sent to pick.

Raspberry Cake Roll THM-S

Cake:

Raspberry Filling:

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll — sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

*You can also cut the cake into thirds to make a torte. Begin by layering cake, filling, cake, filling , and ending with cake.

This post does contain affiliate links with the products I love to use. 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 my Kitchen Aid Mixer for making this dessert. 

Amazon

                                     

Trim Healthy Mama Store 
 

Raspberry Cake Roll THM-S

Servings 12
Author Glenda Groff

Ingredients

Cake:

  • 6 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/4 cup THM Oat Fiber
  • 1/4 cup THM Whey Protein Powder
  • 1/4 teaspoon baking powder

Raspberry Filling:

  • 8 ounces cream cheese
  • 1 cup Greek Yogurt
  • 1 1/3 cups whipping cream
  • 1 cup raspberries
  • 1/2 cup THM Gentle Sweet
  • 3/4 teaspoon xanthan gum

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Instructions

  1.  Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll --- sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

    Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

You will find many more cakes, pies, and dessert 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.

 

 

Saucy Hamburger Helper THM – S

 

Summer days call for quick and easy meals. Couple this Saucy Hamburger Helper with a large garden salad and you have a  healthy meal in minutes.  This is an all time favorite with the men in our house and is so easy for those busy Summer Bible School nights.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

  • 2 pounds hamburger
  • 4 cups beef broth
  • 4 cups diced, canned tomatoes or salsa
  • 1 1/2 teaspoons salt
  • 2 tablespoons THM Gentle Sweet
  • 1 box Dreamfield Elbows or Spirals 
  • 2 cups shredded cheddar cheese
  • 4 cups diced zucchini, cooked and well drained, optional

Brown hamburger in a large kettle until no longer pink. Add broth, tomatoes/salsa, salt, and sweet mix. Bring to a boil. Add uncooked elbows. Simmer for 5-6 minutes or until pasta is tender. Add cheese and zucchini is desired. Cover to allow the cheese to melt. Serves 8-10.

Saucy Hamburger Helper

one-dish meal

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 8

Ingredients

  • 2 pounds hamburger
  • 4 cups beef broth
  • 4 cups diced tomatoes or salsa
  • 1 1/2 teaspoons salt
  • 2 tablespoos THM Sweet Mix
  • 1 box Dreamfield Pasta, elbows or spirals
  • 2 cups shredded cheddar cheese
  • 4 cups diced zucchini, cooked and well drained optional

Instructions

  1. Brown hamburger in a large kettle until no longer pink. Add broth, tomatoes/salsa, salt, and sweet mix. Bring to a boil. Add uncooked elbows. Simmer for 5-6 minutes or until pasta is tender. Add cheese and zucchini is desired. Cover to allow the cheese to melt. Serves 8-10.

Recipe Notes

Add a large garden salad and fresh berries for a delicious meal .

Dreamfield Pasta is a personal choice item. The pasta is made in such a way that it does not give a spike in your glucose level.

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.

Amazon

Trim Healthy Mama Store

THM Gentle Sweet
You will find many more one-dish meals 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