Dreamy Coconut Squares

Dreamy Coconut Squares
(Makes 24 squares)

Crust Ingredients:
1 cup Vanilla Whey Powder
1/2 cup whey-low (sugar substitute)
6 tbl. butter (softened)
1 tsp. coconut extract

Procedure:
1.) Preheat oven to 350 degrees.
2.) Blend all ingredients together, press in bottom of 11x7 greased baking dish.
3.) Bake for 15 minutes, remove from oven and allow to cool for about 5 minutes while preparing filling.


Filling Ingredients:
8 oz. cream cheese (softened-room temperature)
1/2 cup sour cream
1 cup whey-low (sugar substitute)
3 eggs
1 tbl. lemon juice (fresh squeezed)
2 tsp. coconut extract


Procedure:
1.) Put all ingredients in a mixing bowl, stir to combine removing any lumps.
2.) Pour over cooled crust and return to 350 degree oven for about 35 minutes or until crust is golden brown and filling is set.
3.) Remove from oven, allow to cool completely.
4.) Once cooled, cover with plastic wrap and refrigerate over-night, then serve!


Eat & Enjoy!,
Betsÿ

Carter Cafe ...serving up over 600 Recipes!

Carter Cafe - Recipe Collection #1 features over 600 recipes!

Just to name a few, ...Betsy's Irish Cream Bread, Loaded Chicken Breasts, Stuffed Green Peppers, Spinach Ala Mode, Santa Fe Beef Casserole, Onion Rolls, Poached Pears w/Raspberry Puree, Dude Ranch Skillet Pizza, Parmesan Crusted Chicken, Swiss BLT Salad, Salmon covered w/Basil Presto Sauce, Asian Pork Medallions, Creamy Mashed Cauliflower, Espresso Cream Custard, any many, many more!

My recipe's focus on no added sugars, fruits and vegetables low in starch and complex carbohydrates. I provide you with healthy and delicious recipes that your family will not only eat but will love, ...with simple to follow directions using ingredients found mostly in your local grocery stores.

Come see what Carter Cafe has to offer www.cartercafe.com

For a limited time, you will recieve a FREE gift with purchase. Hurry, offer ends soon!

BetsC

Betsy's BabyCakes - Vanilla Protein Pancakes

Betsy's BabyCakes - Vanilla Protein Pancakes

(Makes 12 triangle shaped pancakes)

Ingredients:

6 oz. cream cheese

1 egg

2 scoops EAS Vanilla Whey Protein Powder

1 tsp. baking powder

1/4 cup cream

1 tsp. vanilla extract

1 tbl. lemon juice (fresh squeezed)

1 tbl. whey-low (sugar substitute)

Procedure:

1.) Blend all ingredients together in a mixing bowl.

2.) Pour batter into a greased sandwich maker.

3.) Let cook for 2-3 minutes, lift with spatula and serve topped with orange cream filling and sugar-free maple syrup.

Additional recipe:

Orange Cream Filling

Ingredients:

2 oz. cream cheese

2 tbl. whey-low powder (powdered sugar substitute)

1 tsp. orange extract

2 tsp. cream

Procedure:

1.) Put all ingredients in a small bowl.

2.) Heat in microwave oven on medium heat for 1-2 minutes.

3.) Stir to combine, serve.

Eat & Enjoy!,
Betsÿ

Betsy's Loaded Chicken Breasts

Ingredients:

4 large chicken breasts
1½ cups water
1 stick butter (softened)
8 ounces sour cream
12 ounces shredded cheddar cheese
1 tablespoon chives
12 strips bacon (cooked/crumbled)
salt
pepper

Procedure:
1.) In a large skillet, cook chicken breasts in water for 8-10 minutes or until no longer pink inside.

2.) Remove chicken breasts, cut into bite size pieces, place in large serving bowl. Add butter, sour cream, 8 ounces cheddar cheese, bacon, salt & pepper to taste.

3.) Stir to combine, top with remaining cheddar cheese and chives, microwave on high for 2-3 minutes and serve immediately.

Eat & Enjoy!,

Betsÿ

Strawberry Surprise Muffins

Ingredients:
1 cup FAT FREE plain yogurt
1 cup rhubarb sauce (see recipe below)
2 cups strawberry rhubarb (see recipe below)
1 cup 5 grain whole oats
1 cup organic wheat bran
1 cup organic finely milled whole wheat flour
1 cup Grape Nuts cereal
1 tsp. baking soda
1 tsp. cream of tarter
1/2 tsp. salt
1/4 cup Whey Low GOLD

Procedure:
1. Preheat oven to 350 degrees.
2. In a large bowl, add yogurt, rhubarb sauce, and strawberry rhubarb (DO NOT drain off excess liquid from rhubarb), stir to combine.
3. Next, add whole oats, wheat bran, whole wheat flour, grape nuts cereal, baking soda, cream of tartar, and salt. Mix well until combined.
4. Spoon batter into a 12 cup silicone muffin pan lined with paper cups and place on baking sheet. Dust muffin tops with Whey Low Gold*.
5. Bake for 45 minutes, remove from oven and allow to cool.
6. Pop muffins out of cups and place in a large ziplock freezer bag. Keep refrigerated or frozen until ready to use.

Eat & Enjoy!,
Betsÿ

Note: When reheating from frozen state, just pop 2 muffins in the microwave for 45 seconds to 1 minute each and they are ready to eat!



ADDITIONAL RECIPES:
Rhubarb Sauce:
2 cups rhubarb (fresh or frozen)
1/3 cup Whey Low Granular* (you can use any sugar substitute)
1/4 cup water
2 tsp. strawberry extract

Place ingredients in a small saucepan, cook until rhubarb softens and breaks apart while stirring often. Finished sauce should resemble cooked applesauce, set aside to cool.


Strawberry Rhubarb:
2 cups fresh or frozen rhubarb
1 cup Torani Sugar Free Strawberry Syrup

Place rhubarb in small storage bag, add 1 cup sugar free strawberry syrup, securely seal and place in refrigerator for 24 hours. Occasionally turn bag so that the syrup will be evenly distributed over the rhubarb.


*Whey Low Granular and Whey Low GOLD are sugar substitutes, you can purchase these at http://www.wheylow.com/ .

Betsy's Stuffed Green Peppers

Ingredients:

3 large green peppers
1 ½ pounds ground beef
8 ounces ham (diced)
8 ounces shredded cheddar cheese
1 large onion
2 tablespoons garlic (minced)
1 tablespoon peanut oil
½ teaspoon salt
½ teaspoon pepper
1 can (Hunt's) no sugar added spaghetti sauce
4 ounces shredded mozzarella cheese



Procedure:

1. Preheat oven to 400*
   
2. Brown ground beef, drain, set aside.
   
3. Wash green peppers, cut in half, blanch in boiling water for 2-3 minutes.
   
4. Place peppers in baking dish, cut sides up.
   
5. In a large stockpot, saute onion and garlic in peanut oil until tender. Add, ham and ground beef, stir to combine. Remove from heat.
   
6. Add, shredded cheddar cheese, one half can of spaghetti sauce, salt, and pepper. Stir to combine.
   
7. Spoon mixture into open peppers, using all of mixture. Pour remaining half can of spaghetti sauce on top of peppers, sprinkle with mozzarella cheese.
   
8. Bake for 25 minutes or until cheese is golden brown. (Allow to cool for 6-8 minutes before serving.)

Eat & Enjoy!, Betsÿ

Scrumptious Apple CoConut Muffins

Ingredients:
1 cup FAT FREE plain yogurt
1 cup rhubarb sauce (see recipe below)
1 cup shredded coconut flavored jicama (see recipe below)
1 tsp. Apple flavoring (Spice Barn)
1/4 cup Xylitol
1 cup 5 grain whole oats
1 cup organic wheat bran
1 cup organic finely milled whole wheat flour
1 tsp. baking soda
1 tsp. cream of tarter
2 tsp. cinnamon/xylitol mixed
1/2 tsp. salt

Procedure:
1. Preheat oven to 350 degrees.
2. In a large bowl, add yogurt, rhubarb sauce, and coconut jicama (drain off excess liquid from jicama), stir to combine.
3. Next, add whole oats, wheat bran, whole wheat flour, baking soda, cream of tartar, cinnamon/xylitol mix, and salt. Mix well until combined.
4. Spoon batter into 12-14 individual silicone muffin cups or 12 cup silicone muffin pan and place on baking sheet. Dust muffin tops with additional cinnamon/xylitol mixture.
5. Bake for 30 minutes, remove from oven and allow to cool.
6. Pop muffins out of cups and place in a large ziplock freezer bag. Keep refrigerated or frozen until ready to use.

Eat & Enjoy!, Betsÿ

Note: When reheating from frozen state, just pop 2 muffins in the microwave for 45 seconds to 1 minute each and they are ready to eat!


ADDITIONAL RECIPES:
Rhubarb Sauce:
4-6 stalks of fresh rhubarb (sliced)
1/4 cup xylitol (you can use any sugar substitute)
1/4 cup water

Place ingredients in a small saucepan, cook until rhubarb softens and breaks apart while stirring often. Finished sauce should resemble cooked applesauce, set aside to cool.

CoConut Jicama:
1/2 half of medium sized jicama
1 cup Torani Sugar Free Coconut Syrup

Cut ends off of jicama, then cut in half. Set one half aside. Using the other half, carefully strip away the outer peel, then shred. Place shredded jicama in small storage bag, add 1 cup sugar free coconut syrup, securely seal and place in refrigerator for 24 hours. Occasionally turn bag so that the syrup will be evenly distributed over the jicama.

Heavenly Peach Bran Muffins

Ingredients:
1 cup FAT FREE plain yogurt
1 cup rhubarb sauce (see recipe below)
1 cup finely diced peach flavored jicama (see recipe below)
1 cup 5 grain whole oats
1 cup organic wheat bran
1/2 cup organic finely milled whole wheat flour
1 tsp. baking soda
1 tsp. cream of tarter
1 tsp. cinnamon/xylitol mixed
1/2 tsp. salt


Procedure:
1. Preheat oven to 350 degrees.
2. In a large bowl, add yogurt, rhubarb sauce, and peach jicama, stir to combine.
3. Next, add whole oats, wheat bran, whole wheat flour, baking soda, cream of tartar, cinnamon/xylitol mix, and salt. Mix well until combined.
4. Spoon batter into 12-14 individual silicone muffin cups and place on baking sheet.
5. Bake for 30 minutes, remove from oven and allow to cool.
6. Pop muffins out of cups and place in a large ziplock freezer bag. Keep refrigerated or frozen until ready to use.

Eat & Enjoy!, Betsÿ

Note: When reheating from frozen state, just pop 2 muffins in the microwave for 45 seconds to 1 minute each and they are ready to eat!



ADDITIONAL RECIPES:

Rhubarb Sauce:
4-6 stalks of fresh rhubarb (sliced)
1/4 cup xylitol (you can use any sugar substitute)
1/4 cup water

Place ingredients in a small saucepan, cook until rhubarb softens and breaks apart while stirring often. Finished sauce should resemble cooked applesauce, set aside to cool.


Peach Jicama:
1/2 half of medium sized jicama
1/2 cup Torani Sugar Free Peach Syrup

Cut ends off of jicama, then cut in half. Set one half aside. Using the other half, carefully strip away the outer peel, then finely dice. Place in small storage bag, add 1/2 cup sugar free peach syrup, securely seal and place in refrigerator for 24 hours. Occasionally turn bag so that the syrup will be evenly distributed over the jicama.

Betsy's Honey BBQ Sauce

Ingredients:
1 can Hunts tomato sauce (29 oz.)
¼ cup Worcestershire sauce
¼ cup White vinegar
½ cup Whey Low Gold (brown sugar substitute)
¼ cup Sugar free honey (Honey Tree)

Procedure:
1. Using a medium size saucepan, add all ingredients and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until sauce thickens.

Eat & Enjoy!, Betsÿ

Betsy's Iced Coffee Coolers

Ingredients:
1 cup cold water
1 cup ice cubes
2 tbl. Torani (Sugar-Free) Coffee flavored Syrup
1 tbl. heavy whipping cream

Procedure:
1. Place all ingredients in a blender and blend until slushy.
2. Pour into a tall glass and serve.

Eat & Enjoy!, Betsÿ