2 cups almond meal
2 tsp baking powder
4 eggs, beaten
4 Tbsp heavy whipping cream
1 cup sour cream
1 stick melted butter (1/2 cup) plus 1 Tbsp butter to grease cast iron skillet
3 Tbsp sugar substitute
1 tsp sea salt

Preheat oven to 375 F.
In a medium bowl combine the almond meal, salt and baking powder; set aside.
In a medium bowl combine the heavy cream, sour cream, and eggs.  Mix until fully combined. 
Add wet ingredients to the dry ones and gently stir until fully incorporated.
Next add the melted butter, and stir until mixed.
Add one tablespoon of butter to the preheated cast iron skillet, and then add the batter to the skillet.
Bake for 30 to 35 minutes. 
Serve hot, warm or room temperature.  
Yields 10

1/4 Cup Olive Oil
3/4 Cup Honey
1/4 Dijon Mustard
1 Tbsp Curry Powder
1 tsp Salt
2 to 3 Pounds Bone-in Chicken Pieces

Preheat oven to 400 F.
Mix oil, honey, mustard, curry and salt in disposable, oven-safe pan.  Add chicken to the pan and spread mixture all over the chicken.  Place chicken evenly around the pan with skin side up.  Bake uncovered for 45 minutes or until internal temperature reaches 165 F.  Makes 6 servings.

Danish
Dough:
2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/3 cup butter
3 ounces cream cheese
¾ cup buttermilk
Mix flour, baking powder and salt.  Cut cream cheese and butter into flour mixture. Add milk and stir.  Turn out on floured surface, roll into rectangle.  Place on greased cookie sheet.
Filling:
¾ cup preserves, any flavor
4 ounces cream cheese, softened
1 teaspoon soft butter
Coconut sugar
Mix cream cheese, butter and enough coconut sugar to make a pudding like filling. Spread down center of dough.  Top with preserves.  Cut strips down side of dough about 1” wide and lay across top to give braided effect.
Bake at 425° for 12-15 minutes.  If desired, sprinkle lightly with coconut sugar.
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Mango Salsa


2 cups,  diced into small pieces
1 medium red bell pepper, diced into small pieces
1 medium jalapeno pepper, diced into small pieces
1 small red onion, diced finely, about 1/4 cup
2 tablespoons chopped cilantro
2 tablespoons lime juice
salt and pepper to taste
Directions:
Add mango, red bell pepper, jalapeno, onion, lime and lemon juice in medium sized bowl.
Toss well and cover. Refrigerate for at least 30 minutes before serving 

Click the tab below for the recipe for french toast.
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Click the tab below for the recipe for homemade twix bars.
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​Chicken Broth
Alfredo Sauce:
                         4 tablespoon butter
                         ½ cup heavy cream
                         Salt and pepper to taste
8 oz spaghetti
1 cooked chicken
1 can green chili and tomato, undrained mix with
1 can tomato sauce
Granulated garlic
1 package shredded mozzarella cheese
6 tablespoon Parmesan cheese
Spray 9 x 13 baking pan.  Break spaghetti into 9 x 13.  Cover with chicken. Sprinkle with garlic.  Top with tomato mixture.  Sprinkle parmesan cheese on top and add enough chicken broth to about ½ full(this cooks the spaghetti which you could cook before hand and cooking times would change).  Cover with foil and cook 20 at 350.  Monitor time may vary with ovens.  Stir. Cover with mozzarella cheese(Italian Blend and/ or Mexican blend cheese)Place foil back on and bake additional 20 minutes.  Serves  approx 4

• 3 bananas
• 2 cups quick cooking oats
• 1/3 cup apple sauce
• 1 egg
• 1/4 cup almond milk
• 1/4 cup raisins
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Mix all ingredients in a large bowl until well combined.
3. Place heaping tablespoons on a parchment lined pan and gently press with a fork.
4. Bake 15-18 minutes or until lightly browned. Cool completely.
5. Store in the refrigerator up to 4 days.