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Aloha Paradise Cake/ recipe Share

Aloha Paradise Cake

Ingredients

1 box of sugar-free yellow cake mix

1 can (21 oz) of crushed pineapple, with juice drained and reserved

1 (8 oz) pkg of low fat cream cheese

1 pkg instant sugar-free vanilla pudding

1 cup milk

1 container of low fat/sugar free Cool Whip

shredded coconut

chopped pecans

Instructions

Mix cake mix according to directions on the box, replacing the liquid with reserved pineapple juice and water. Bake at 350F for 35 minutes in 9×13 pan. Set aside to cool when done.

In large bowl mix vanilla pudding, milk, and cream cheese. Beat until smooth. Add in crushed pineapple, Pour mixture over cooled cake.

Top with thawed Cool Whip. Sprinkle coconut and pecans on top, and allow to chill further until ready to serve.

Cinna-Nut Granola/ recipe share

Cinna-Nut Granola

1 c. nuts, chopped well

4 c. rolled oats (not instant)

3/4 c. shredded coconut flakes

2 Tbsp. cinnamon

1/2 c. butter, melted

1/3 c. molasses (you can use maple syrup)

Preheat oven to 350°

Mix butter and molasses (or syrup) together in small bowl.

Combine all dry ingredients in large bowl. Add butter and molasses. Stir very well to incorporate completely.

Spread onto a large baking pan. Put into oven for 25 minutes or until browning nicely. Be sure to toss the mix after 12 minutes and spread out again.

Remove and allow to cool on pan for 10 minutes.

When completely  cooled, enjoy

ROOT BEER FLOAT PIE/ Recipe share

ROOT BEER FLOAT PIE

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions
1 – Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
2 – Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
3 – Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.

No Dough Pizza / recipe share

No Dough Pizza

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!

Gluten Free, Low Carb, Diabetic Friendly!!!!!!

For when you absolutely want pizza but not all the carbs!!!!!!!

Crust

1 (8 oz) package of full fat cream cheese, room temperature

2 eggs

1/4 tsp ground black pepper

1 tsp garlic powder

1/4 cup grated parmesan cheese

Topping

1/2 cup pizza sauce

1 1/2 cups shredded mozzarella cheese

toppings – pepperoni, ham, sausage, mushrooms, peppers

Garlic powder

Preheat oven to 190 C – 350 F.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Pumpkin Spice Fat Bombs/Keto/Recipe Share

pumpkin-fat-bombs-1
Pumpkin Spice Fat Bombs
Servings: 24 bombs
Ingredients
  • 1/2 cup 1 stick butter – softened
  • 1/3 cup full-fat cream cheese – softened
  • 1/2 cup pumpkin
  • 2 packets Stevia sweetener
  • 1/2 Tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
Instructions
  1. Add the softened butter and cream cheese to a large mixing bowl. Microwave for 20 to 30 seconds and stir to blend well.
  2. Add the rest of the ingredients and stir until well incorporated.
  3. Pour into your favorite mold or you can use small cupcake liners.
  4. Freeze for at least 4 hours before serving.
  5. *Store in an airtight container in the freezer. Thaw a few minutes before enjoying.

Share a Site

Hey y’ll! I receive this all the time in my email. It is writing gigs. If you are into that kind of thing, I have shared BELOW some of what I receive. I have myself, entered my own poems in several.

Just wanting to share with you!

Have a good weekend!

Michelle, MwsR ❤

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https://www.amazon.com/Heart-Paths-Mws-R/dp/1387371924/ref=as_sl_pc_qf_sp_asin_til?tag=mwsr-20&linkCode=w00&linkId=6b67bbadea7036ffc14195d67ffaa1c7&creativeASIN=1387371924

Fat Bomb, Sea Salted Chocolate/Keto

Sea Salted Chocolate Fat Bombs
Serves 10
Prep time 10 minutes
Dietary Diabetic, Gluten Free
Meal type Appetizer, Dessert
Misc Freezable, Pre-preparable
A deliciously, yet lightly sweet and salty fat bomb option for people following a low carb lifestyle.

Ingredients

  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla
  • 1/2 cup Coconut Oil
  • 1/2 cup Sunflower Butter
  • 2 tablespoons Cocoa Powder
  • 1/3 cup Cream Cheese
  • 1 teaspoon Cinnamon
  • 3 tablespoons Grassfed Butter
  • 2 teaspoons Coarse Sea Salt

Optional

  • Your Favorite Sugar Substitute (I don’t use a sugar substitute. Once you’re used to not eating sugar, these are sweet enough without an additive.)

Note

These sea salted chocolate fat bombs are THE bomb and will help struggling ketos and low carb eaters with their dessert cravings.

Directions

 

Step 1
Whip heavy whipping cream until soft peaks form then add vanilla and fold in.
Step 2

Place sunbutter, coconut oil, butter, cinnamon, Cream Cheese, and cocoa powder into the bowl of a food processor and process until smooth.
Step 3

Gently fold sunbutter mixture into whipped cream until well combined.
Step 4

Pipe mixture into silicone molds then sprinkle with coarse sea salt & freeze 6-8 hours or overnight.

https://www.amazon.com/Heart-Paths-Mws-R/dp/1387371924/ref=as_sl_pc_qf_sp_asin_til?tag=mwsr-20&linkCode=w00&linkId=6b67bbadea7036ffc14195d67ffaa1c7&creativeASIN=1387371924