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Do-it-yourself
New York Crispy Pizza Dough

1/2 tsp. granulated sugar
1 pkg. active dry yeast
1 cup lukewarm water (110-115 degrees)
3 1/4 cups all-purpose flour
1 tsp. salt
1 tbsp. olive oil

Dissolve the yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is not sticky.
Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface form the crust with the palms of your hand or a rolling pin.
Yield: One 16 inch
Note: If using a Pizza Stone, preheat your oven with the stone in it about one hour before you want to cook the pizza.
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Easy New York Style Pizza Sauce

1 28 ounce can Italian Plum Tomatoes
2 tbsp. Tomato Paste
2 cloves fresh garlic, chopped finely
1 tsp. of dried basil (or oregano, or a mixture of both)
Salt and Cracked Peppercorns to taste
Put the tomatoes in a saucepan and crush them with your hands. Warm the tomatoes over medium heat. Add the rest of the ingredients and stir to incorporate. Bring the sauce to just under a boil and allow to cook for about an hour it thickens. Adjust seasoning. If not using right away, store in a glass jar in the refrigerator for up to one week. Will freeze nicely for up to 3 months.

Thanks for stopping by my friend.. bottoms up.. :)

HOMEMADE BAILEY'S IRISH CREME
        * 1 cup light cream
        * 1 14 oz. can Eagle Sweetened Condensed Milk
        * 1 2/3 cups whiskey
        * 1 tsp. instant coffee
        * 2 tbs. chocolate syrup
        * 1 tsp. vanilla extract
        * 1/2 tsp. coconut extract (optional, but think about it before you leave it out.. LOL)
        * 1 tsp. almond extract
Blend on high for 30 seconds. Bottle in tightly sealed container and refrigerate. Shake well before serving.

Strawberry Cheesecake w/ Fresh Strawberry Sauce

1 1/2 cups graham cracker crumbs
3 tablespoons melted margarine or butter
1 carton (15 ounces) part-skim ricotta cheese
1 cup sugar, divided 3/4 and 1/4
2/3 cup flour
4 eggs, separated
2 tablespoons grated lemon peel
2 teaspoons vanilla
1 cup nonfat light sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoons lemon juice
1/4 cup strawberry or red currant jelly, melted

Preheat oven to 300 degrees.
1) In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch cheesecake pan; set aside.
2) To make filling, in mixer bowl beat ricotta cheese until smooth.
3) Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly.
4) In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top.
Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
5) Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
To complete cake, halve remaining strawberries; arrange on top of cake.
Brush strawberries with jelly. Cut cake into wedges; serve with sauce.

HOLIDAY CINNAMON BREAD WITH LOTS OF GOODIES
    This baby is a special treat, made moist with cottage cheese.. don't wince, it's perfect.. :)
            * 1 egg
            * 1/4 cup butter
            * 1/3 cup granulated sugar
            * 1 cup small curd, low-fat cottage cheese
            * 1/2 orange, grated (use fruit, juice and peel, remove any hard membranes)
            * 1 cup flour
            * 1 teaspoon baking powder
            * 1/2 teaspoon baking soda
            * 1 teaspoon cinnamon
            * 1/2 cup yellow raisins
            * 1/2 cup chopped walnuts
            * 1/2 teaspoon cinnamon
            * 1 tablespoon granulated sugar
1) Blend sugar, butter add egg add cottage cheese and orange peel until blended. Combine and add the next 6 ingredients and stir until dry ingredients are just moistened. Do not over mix.
2) Scrape batter into a greased 8 x 4-inch foil loaf pan, and sprinkle top with mixture of cinnamon and sugar. Place pan on a cookie sheet and bake in a 350 degree F oven for 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean.
3) Allow to cool for 15 minutes, and then remove pan and continue cooling on a rack.

Serve with cream cheese and jam and a few sliced strawberries.
    Yields 1 loaf.

JACK DANIELS CHOCOLATE ICE CREAM
Liquor and liqueurs are often used to flavor ice creams and sorbets. In the south, sour mash whiskeys provide the Southern flavor that adds the perfect finish to chocolate ice cream
        * 2/3 cup Jack Daniels® Whiskey
        * 1 (5 1/3 ounce) package semi-sweet chocolates, chopped
        * 1 2/3 cups unsweetened cocoa powder
        * 1 1/3 cup sugar
        * 1 quart heavy whipping cream
        * 1 quart half and half
        * 12 large eggs, room temperature
METHOD:
In a heavy bottom sauce pan, sift together the cocoa powder and sugar. Add heavy whipping cream and half and half and, using a wire whisk, stir until well-blended. Add the semi sweet chocolate and cook over medium-high heat, stirring constantly until chocolate is melted. Remove sauce pan from heat and set aside. In a large mixing bowl, whisk eggs until frothy. Add 1/4 of the hot chocolate mixture into the eggs, whisking constantly. Add remaining egg mixture into the hot chocolate whisking until well-blended.
Stir mixture over medium-high heat for 4-5 minutes until chocolate coats the back of the spoon. Do not allow mixture to boil as eggs will scramble. Pour the chocolate into a metal bowl and place it into a larger bowl of ice cold water to help chill the mixture. While chocolate is cooling, place the Jack Daniels® in a small sauce pan over medium-high heat. Heat until liquor ignites.
MAKES: 4 Quarts
NOTE: Take care as flame will flare up and extinguish itself quickly. Stir the Jack Daniels® into the chocolate mixture and allow to cool. Once chocolate custard is completely cooled, place into a homestyle ice cream machine and freeze according to manufacturer’s directions.

Congrats to you, it's sure feels good to be around.. :)

LowCarb Chinese Hot Peanut Wings

          o 12 wings or 24 "drummettes" (half chicken wings)
          o 1/4 cup soy sauce
          o 3 Tbs. sugarless sweetener, such as Splenda
          o 3 Tbs. natural peanut butter
          o 2 Tbs. dry sherry
          o 1 Tbs. peanut oil (another bland oil will do.)
          o 1 Tbs. apple cider vinegar
          o 2 tsp. Chinese Five Spice Powder (available in the Chinese food section of big grocery stores)
          o 1/4 tap. red pepper flakes, (more or less if you want)
          o 1 clove garlic, smashed

Preheat oven to 325
1) Put everything but the wings in a blender or food processor, and blend well.

(If you have whole chicken wings, and want to, you can cut them into "drummettes" if you do this, remember that those pointy tips you're cutting off make the best chicken broth in the world!)
2) Arrange the wings in a large baking pan, and pour the sauce over them, then turn them over to coat them on all sides.
3) Let them sit for at least a half an hour; an hour won't hurt.
4) Bake wings for an hour, turning twice (at 20 and 40 minutes) during baking.
5) When they're done, put the wings on a serving platter, then scrape the sauce from the pan back into the blender or food processor, and blend again for just a moment to make it smooth, and serve with the wings.
Approx. 15 g. of usable carb in the entire recipe.

It's a pleasure to be back my FRiend..

LowCarb Bacon Cheeseburger Quiche

          o 1 lb. lean ground beef
          o 2 Tbs. dried chopped onion
          o 1/2 chopped onion 3 slices bacon, fried and chopped
          o 3 eggs
          o 1/2 cup mayonnaise
          o 1/4 cup Double cream
          o 1/4 cup water
          o 8 oz. Grated cheeses (I used a mixture of cheddar and mozzarella)
          o garlic powder to taste (optional)
          o salt and pepper (to taste)

      Preheat oven to 350°F.
      1) Brown the beef and chopped onion, drain grease.
      2) Put browned meat and onion into a deep dish pie pan. Mash around bottom of pan like a crust.
      3) Scatter bacon bits evenly across the "crust" of ground beef.
      4) Combine eggs, mayonnaise, cream and water in mixer bowl and whip until smooth.
      5) Add grated cheese and mix well. Pour mixture evenly over beef "crust" and bake for 30-35 minutes until top is browned and "set".

      Cool a few minutes before slicing.

It is great reheated in microwave for breakfast too!

LowCarb is a trademark name, and copyrighted by Morelli Enterprises Inc.

How are you sweetie, thanks.. HUGGGGS

LowCarb Garlic Chicken Pizza
    * 4 ounces cream cheese, softened
    * 1/4 cup sour cream
    * 2 cloves garlic, mashed
    * 1 cup boned and skinned chicken breast halves, cooked and diced
    * 1/2 red onion, cut in rings
    * 1/2 tomato, diced
    * 1 tsp. oregano
    * 1/2 cup mushrooms, sliced
    * season with salt and pepper
    * 1 cup mozzarella cheese, shredded
    * parmesan cheese
    * 1 recipe Meat Crust (see below)
1) Mix together cream cheese, sour cream and mashed garlic until smooth.
2) Spread on pizza crust, top with oregano, chicken, onion, tomato and mushrooms, salt and pepper and cheese.
Bake in a 350 oven for 15 minutes until cheese is melted.
Top with parmesan cheese.

Meat Crust
    * 1/2 lb ground beef
    * 1/2 lb sausage (hot or italian)
    * Garlic powder to taste
    * Onion powder to taste
    * (You can use Italian seasoning or any other seasonings you wish)
    * 1 large egg
    * 1/4 cup soy protein powder (to help hold it together)
1) Mix all together and press out thin in a greased metal pan (I use a 9X13 cake pan)
Bake at 350 for approx.. 25-30 minutes (till done), pouring off the excess grease that accumulates as it cooks. Then take out and spread a thin layer of tomato sauce (watch the labels for carbs here) and whatever toppings you like and put back in for another 10 - 15 minutes.
The thing about this crust is that it tastes just as good warmed up the next day as it did when made the first day. Enjoy.

Sour Apple Raisins and Rum Custard Cake
Screw the diet, this is worth the 2 mile walk.. HA!.. My bad.. :)
Crust
    * 1 1/2 cups flour, unbleached, unsifted
    * 5       Tbls. sugar
    * 1       Tbls. lemon, rind of, grated
    * 2/3    cup butter or margarine
    * 1       Lg. egg yolks
    * 1       Tbls. milk
Filling
    * 1/2    cup soft bread crumbs
    * 2       Tbls. butter or margarine, melted
    * 4       cups apples, tart, sliced
    * 1       Tbls. lemon juice
    * 1/4    cup sugar
    * 1/4    cup raisins -- Soak raisins in 1/4 cup rum for 1/2 hour before using.
    * 1/4    cup rum
    * 3       Lg. eggs, beaten
    * 1/3    cup sugar
    * 1 3/4 cups milk
1. CRUST: To make crust, mix flour, sugar, and lemon rind.
2. Cut in butter or margarine until mixture resembles coarse crumbs.
3. Add egg yolk and 1 T of milk; mix gently to form a dough.
4. Pat into bottom of a 10 inch Springform pan that has sides only greased.
5. Press dough up sides of pan for 1 inch.
6. FILLING: Toss together bread crumbs and melted butter.
7. Spread evenly over pastry crust.
8. Toss apple slices, lemon juice, and 1/4 c of sugar.
9. Spread apples over crumbs.
10. Drain raisins, reserving rum, and sprinkle raisins over apples.
11. Bake in a preheated 350 degree F. oven for 15 minutes.
12. Beat eggs and sugar until thick and lemon colored.
13. Stir in milk and reserved rum.
14. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set.
15. Cool completely before serving.
16. Do NOT remove springform pan until cool.
Yields: 8 servings

Who are you?

The Italian Shaddow..BOO

    LowCarb Nutty Hot and Spicy Banana Cake
          o 1/2 cup real butter (1 stick) at room temperature
          o 1/2 cup cream cheese (full fat) softened
          o 1/2 cup chopped walnuts, (or, pecans)
          o 1 cup granulated Splenda *
          o 1/2 cup Diabetisweet *
          o 1 tsp Sweet 'N Low Brown Sugar *
          o 5 eggs, at room temperature
          o 2 cups almond flour
          o 1/2 tsp cayenne Pepper
          o 1 tsp baking powder
          o 1 tsp cinnamon
          o 1/8 tsp ground cloves
          o 2 tsp sugar free banana extract
          o 1 tsp sugar free vanilla extract
      1) Cream butter, cream cheese, nuts, and sweeteners well.
      2) Add eggs - one at a time - beating well after each.
      3) Mix almond flour with baking powder and spices.
      4) Add egg to mixture a little at a time while beating.
      5) Add banana, and vanilla extracts.
      Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

* There are many great sweeteners now being marketed, these are a few that lean itself to baking. Diabetisweet, is new to me and I am really impressed with it's stamina in baking.

Makes 8 servings. 6.2 grams of carbohydrate per serving.

Sweet mystery of life at last I found you a LowCarb Chocolate Cake
            * 6 tablespoons margarine
            * 4 ounces unsweetened chocolate
            * 1/3 cup skim milk
            * 1/3 cup Sugarless apricot spreadable fruit
            * 2 teaspoons instant espresso coffee crystals
            * 1 egg yolk
            * 1 teaspoon vanilla extract
            * 10 3/4 teaspoons Sugar Substitute
            * 3 egg whites
            * 1/8 teaspoon cream of tartar
            * 1/4 cup all-purpose flour
            * 1/8 teaspoon salt
    1) Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.
    2) Remove pan from head; continue whisking until chocolate is melted and mixture is smooth.
    3) Whisk in egg yolk and vanilla; add sugar substitute whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl.
    4) Fold chocolate mixture into egg whites; fold in combined flour and salt.
    5) Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.
    Bake in preheated 350 degree F oven until cake is just firm when lightly touched, 18 to 20 minutes, and toothpick comes out clean
    (do not over bake).
    Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools.

     Cool cake completely in pan on wire rack;    refrigerate until chilled, 1 to 2 hours.
     Remove cake from pan and place on serving plate.
     Spread with Chocolate icing, unless your nuts.."" in that case, spread with whipped cream or a cream substitute and sprinkle with crushes pecans!""
      Serving size: 1 piece
      Yield: 12
      Nutrition:139 Calories, 3g Protein, 11g Carbohydrate, 11g Fat

                               The Icing on the Chocolate Cake
            * 1/2 cup skim milk
            * 2 ounces unsweetened chocolate, cut into small pieces
            * 3 1/2 teaspoons Sugar substitute
1) Heat milk and chocolate in small saucepan, whisking frequently, until almost melted, remove from heat and whisk until chocolate is melted and smooth.
2) Whisk in Sugar substitute. Cool to room temperature, refrigerate glaze, if necessary, until thickened enough to spread.
Serving Size:1/12 of recipe
Yield: 12
30 calories, 1g Protein, 3g Carbohydrate, 3g Fat

It's summer, and nothing is more satisfying as fresh chilled Italian vegetable soup. Here is a southern Italian, full flavor version of gazpacho soup. It's an excellent make ahead dish for summer parties. People on a low-carb diet such as the South Beach Diet can serve this soup with grilled chicken or fish for a satisfying, healthy lunch or dinner..

LowCarb Napoletano Gazpacho

3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups red onions, diced medium
1/2 cup celery, diced medium
2 cups cucumber, diced medium
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups vegetable juice
1-2 pinch cayenne
1 teaspoon cumin
1) Mix diced tomato, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls.
2) Add garlic to one of the bowls and empty into blender. Add vinegar to the blender and puree until smooth.
3) Add the vegetable juice, cayenne and cumin to the blender. Blend.
4) Add the puree to the bowl of diced vegetables.
It is best served when refrigerate overnight.
Garnish with lemon and cilantro.
Serving Size: 8

You are indeed correct... Mention BBQ recipes, and just like noses, everyone has one.. Hahahhahahahahah

Here is mine.. INCOMING>>

This is an easy BBQ Sauce:

1/4 cup chicken stock
2 cups ketchup
1 tsp. maple syrup
1/3 tsp. garlic powder
1/4 tsp. black pepper
2-1/2 Tbs. salad oil
1-3/4 tsp. liquid smoke
1 tsp. yellow mustard
1-1/4 Tbs. brown sugar
1-1/2 Tbs. Worcestershire sauce
1 bay leaf
3 Tbs. white vinegar
3 Tbs. orange juice
Place chicken stock, ketchup, maple syrup, garlic powder, black pepper, salad oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stockpot and bring to a boil. Add white vinegar and orange juice and simmer for another 5 minutes. Don't overboil because the orange juice and vinegar will make the sauce bitter. Remove and discard the bay leaf after the cooking process.
Place cooked ribs on the grill, bone side down, and then turn them over to grill the meat. Turn bone side up and brush with the barbecue sauce. When hot, remove from the grill. Brush with additional sauce before serving.

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