Oyster Cracker Snack

1/2 cup canola oil

1 package ( 1 ounce) dry, ranch dressing mix

1/4 tsp garlic salt

1/2 tsp. dill weed

2 bags oyster crackers

Mix. Spread on cookie sheet and back for 30  minutes in 250º oven.

Cool, store in airtight container.

Homemade heavy cream

So often we will find a recipe that calls for heavy cream and we have none. Here is a recipe to make your own, providing you have whole milk  on hand.

Make your own Heavy Cream 

3/4 cup whole milk (not low fat)

1/3 cup real butter, melted but not hot enough to boil!

Put the whole milk In a bowl, add the melted butter and whip with a whisk attachment or hand beater on medium for about 2 minutes.

If you plan on making your own Whipping Cream use 1/2 c. butter instead of 1/3rd.

Refrigerate the mixture in a covered container. If using the cream in soups, sauces or baked goods, it's ready immediately. To use it in homemade whipped cream it must be refrigerated for at least 24 hours. Do not use margarine as this is merely oil and does not work.

Coffee slushie

 1 Tbsp. Instant Coffee, any variety

 1-1/2 cups ice cubes

 3/4 cup milk

 2 Tbsp. sugar

Place all ingredients in blender container; cover. Blend on high speed until ice is crushed.

Pour evenly into 2 glasses.

Serve immediately.

**Recipe and picture found on Kraft foods

Chicken stuffed Avocado's

Some people like avocados so here is a recipe I found that I think you will enjoy. 

4 avocados, halved and pitted

2 cooked chicken breasts shredded

4 ounces cream cheese, softened

1/4 cup chopped tomatoes

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 pinch cayenne pepper

1/2 cup shredded Parmesan cheese, or more to taste

Preheat oven to 400º

Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. 

Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.

Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

Cheeseburger Tomatoes

1 tbsp. canola or olive oil

1 

medium onion, chopped

2 

cloves garlic, minced

1 lb. 

hamburger

1 tbsp. 

ketchup

1 tbsp. 

 mustard

4 

slicing tomatoes

 salt and pepper to taste

2/3 c. 

shredded cheddar

1/4 c. 

shredded iceberg lettuce

4 

pickle slices

1. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes, then stir in garlic. Add hamburger, breaking up the meat with a wooden spoon, and cook until the beef is no longer pink. Drain fat. Season with salt and pepper, then stir in ketchup and mustard. 
2. Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges. Divide cooked ground beef evenly among the tomatoes, then top each with cheese and lettuce. 
3. Garnish with sliced pickles.  

Not a recipe

Hubby is not fond of the artificial sweeteners because of the awful after taste. But being diabetic now, he has to stay away from sugar. After much searching I found a sweetener that had wonderful reviews of not having any aftertaste, looks and measures like sugar ( it is a bit more coarse), and it can be used in all recipes, The downside is, that it's quite expensive. And I could only find it at Amazon.com.  The name of the sweetener is Xylitol.  This sweetener is worth every penny and hubby is now happy.

Pepperoni Crisps

1 c. shredded Parmesan

3/4 c. shredded low-moisture mozzarella

mini pepperoni or cut up regular pepperoni

1/2 tsp. Italian seasoning

Warm marinara sauce, for dipping ( I like to use Prego spaghetti sauce, traditional)

Preheat oven to 375º. Line two large baking sheets with parchment paper. Spoon about a tablespoon of Parmesan into a small mound on baking sheet. Top with about half tablespoon mozzarella. Carefully pat down on cheese to flatten, then place a few pepperoni slices on top. Sprinkle with Italian seasoning.

Bake until crispy and golden, about 12 minutes. Let cool slightly before transferring to serving dish.

Serve at room temperature with marinara sauce for dipping.

About one carb per serving.