Recipes :: Low Carb Cheesecake

Low Carb Cheesecake

Cheesecake??? That's low carb??? And tastes amazing??? If you are like me, you doubted that, too! But guess what? It does exists! And it is so easy to make! And you can change it up by using other flavors of jello! I used strawberry banana, because it was the only one I had at the time. This is a must try! Even if you aren't on a low carb diet, this is still amazing!

Ingredients

2 cups of lite whip cream 

1 package of lite cream cheese

1 packet of sugar free jello (whatever flavor you want!) 

1/2 cup of boiling water

Directions

1. Mix together whip cream and cream cheese until smooth.

2. Mix jello packet in hot water. 

3. Add mixed jello to whip/cream cheese mix, and mix until blended. 

4. Pour into a dish and refrigerate for 2 hours.

Enjoy!! 

Sponsors:

Recipe :: Cookie Roll

Ingredients
1 can crescent rolls (pinch together seams)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
1 cup mixed white and chocolate chips

Directions
1. Beat sugar, cream cheese and vanilla together until smooth and creamy.
2. Unroll the crescent roll.
3. Spread the cream cheese mixture over the top of the crescent sheet.
4. Sprinkle your chips on top of cream cheese.
5. Roll the crescent sheet up tight, then cut into 1/4 inch slices (you can choose to freeze the roll beforehand, to make cutting easier... I didn't mess with it.)
6. Preheat oven to 350 and baked 12-14 minutes, until crescent roll appears golden.
7. Let cool and enjoy!!

Recipe :: Oreo Balls

Ingredients

1 package of oreo cookies (I used the golden ones, but chocolate ones work too)

1 block cream cheese, softened

1 pack semi sweet chocolate chips

Directions

1. Crush up the oreos - I used a blender, but in a bag and and crushing them would work too. You want it the consistency of dirt.

2. Mix the cream cheese with the crushed oreos.

3. Roll into balls.

4. Melt the chocolate in the microwave.

5. Cover the balls in the chocolate, then place in fridge to set.

These turned out amazing! Some of my balls didn't look too pretty due to the chocolate setting too fast, but still tasty, nonetheless. 

Sponsor(s) of the month:

Recipe :: Chocolate Chip Cookies



 

Ingredients

4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter

3/4 cups sugar

3/4 cups brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups semi sweet chocolate chips

 

Instructions

1. Heat oven to 350.

2. Stir together flour, baking soda, and salt. Beat butter, sugar, brown sugar, and vanilla in a large bowl until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips, and nuts if desired.

3. Drop rounded tablespoons on ungreased cookie sheet.

4. Bake 8-10 minutes, or until lightly browned. Cool completely.

 

My thoughts:

I've never been able to make my own chocolate chip cookies and have them turn out amazing! I was so happy with the way they tasted and looked. I just mixed everything together all at once since I didn't have enough bowls, and they still came out wonderfully. Special thanks to Nancy from nancyandlou.blogspot.com for giving me the recipe!!

Sponsor(s) of the month:

Recipes :: Peanut Butter Fudge

Ingredients
2 cups sugar
1/2 cup milk
1 tsp vanilla
3/4 cup peanut butter

Directions
1. Bring sugar and milk to a boil.
2. Boil 2 1/2 minutes.
3. Remove from heat and stir in peanut butter and vanilla.
4. Place in a dish and let harden.

Extremely easy and yummy fudge! Mine came out really thin because I let it harden in my 9x13 dish. It harden up in no time to enjoy right away.

Sponsor(s) of the month:

Recipe :: pumpkin cheesecake

Ingredients

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 package (8 oz) cream cheese, cut into 16 pieces, softened

1/4 teaspoon vanilla

3 eggs

3/4 cup sugar

1/2 cup Original Bisquick® mix

1 1/2 teaspoons pumpkin pie spice

Directions

1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

2. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.

3. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.

4. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Sponsor(s) of the month:

Recipe :: mini pumpkin pies

Ingredients

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup Original Bisquick® mix

1/2 cup sugar

3/4 cup evaporated milk

1 1/2  teaspoons pumpkin pie spice

1 teaspoon vanilla

2 eggs

1 cup frozen (thawed) whipped topping, if desired

Directions

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2. In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.

3. Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Sponsor(s) of the month:

Recipe :: ice cream cake

So easy, and so yummy!! 

Recipe :: coconut macaroons

Ingredients

1 tsp vanilla

2 egg whites

dash of salt

2/3 c. sugar - I used splenda

1 1/2 c. shredded coconut

Directions

1. Beat together vanilla, egg whites, and salt until soft.

2. Mix in sugar until dissolved.

3. Fold in coconut.

4. On greased pan, place rounds - about 1 tsp each.

5. Bake at 325 degrees for 20 minutes.

Delicious!!!

Recipe :: Lemon Bars

Recipe from my dear friend at The Younger Diaries. 

Go visit her blog and follow her for more great recipes, reviews, and more!

INGREDIENTS
3/4 C flour
3/4 C sugar
1/4 tsp salt
1 stick butter, soft
2 eggs
1 tbsp of Lemon juice
zest from 1/2 lemon (about 1tsp)

DIRECTIONS:
1. Combine the flour, sugar and salt in a large bowl.
2. Mix in the softened butter.
3. In another bowl whisk the eggs with the lemon juice and zest.
4. Add to the larger bowl and mix well.
5. Pour into prepared 8x8 brownie pan.
6. Bake at 350 for 25 minutes.
7. Remove and let cool, then glaze.

GLAZE
1/2 C powdered sugar
1 lemon juice from other half of lemon
additional lemon zest
- Just stir together and pour.

Recipe :: no-bake oatmeal treat

So easy and so tasty! You can pretty much add whatever you want to it - dried fruit, nuts, etc. I added extra chocolate chips to mine.

Ingredients:

1/2 peanut butter

1 cup oatmeal

2/3 cup coconut flakes

1/2 cup chocolate chips (optional)

1/3 cup honey

1 tsp. vanilla extract

Directions:

1. Mix everything together.

2. Chill in fridge for 30 minutes.

3. Roll into balls.

4. Enjoy!