Good Day Everyone!

I just wanted to quickly update you on the “Big Move to our new domain.”  Everything is progressing albeit slowly.  But I do anticipate revealing the new site next month! Yeah!

Meanwhile I wanted to pull out a few favorites from the Archives.  I have re-started my Low-Carb Diet so that got me thinking about Meal Options.  Here are a few.  As I start experimenting in the Kitchen — I will post any new Low Carb Recipes that I come up with.

Chunky Tuna Salad – I love to eat this on Low Carb Tortillas!

Low Carb Taco Salad – I think it’s better than the real thing!

Low Carb Cream Cheese Dessert – So Yummy!

Wow, I can’t believe Easter is only just over a week away.  I am looking forward to it although I still have no idea what I am going to prepare for the Family Gathering.  But I thought I would list a few Ideas that I have in mind.  These are previously posted Recipes.  They are ones that I usually rely on every year.  Please enjoy them and have a Beautiful Easter!!

Deviled Eggs

Strawberry Pie

Strawberry Punch Bowl Cake

Quick and Simple Chocolate Fudge

2 1/2 Cups Bran Cereal*

1 1/2 Cups Buttermilk

1 3/4 Cups Flour (sifted)

1 egg

1/3 cup Oil

1 Cup Raisins*

1/2 Cup Sugar

1/2 Cup Brown Sugar (packed)

1 TB Baking Powder

1/2 tsp Soda

1/8 tsp Salt

1 Cup chopped Pecans (optional)
Mix together Bran Cereal and Buttermilk and set aside (Bran will soften).  Meanwhile combine flour, baking powder, soda, salt, raisins and nuts in a separate bowl and set aside.  When bran has softened add egg, oil and sugars and mix well.  Gradually add dry ingredients to the wet ingredients in three stages.  Mix until combined.  Do Not Over mix.  Fill muffin Tins about 2/3’s full.  Bake at 400 degrees for 15-20 minutes.

Note: These can be made with Bran Cereal that already has raisins in it.  When using this option increase cereal to 3 Cups and leave out extra cup of Raisins.

Enjoy!

Bread Pudding has been such a popular dessert in my family for many years probably because it was not expensive to make.  My grandparents were Sharecroppers so milk, eggs and butter were always available.   This is such an easy recipe just mix everything up and bake.  It is a great way to use up day-old bread too!

6 – 8 Cups Any Style Bread
4 Cups Milk
2 Cups Sugar
4 Tbs Butter (melted and cooled)
3 eggs
2 Tbs Vanilla
1 Cup Raisins
1 Cup Coconut
2 Cups Chopped Pecans

Combine all ingredients and mix just until moistened.  Poor into a buttered Casserole dish or 9×9 inch Pan and bake at 375 degrees for 1 hour 15 minutes.  Do not Pre-heat Oven.

1 can Tuna Fish
2 T Onion (finely chopped)
2 T Celery (chopped)
2 T Sweet Relish*(optional: see below)
3 Boiled Eggs (diced)
1 tsp Lemon Juice
1/3 cup Mayonnaise
1/2 tsp Mustard (optional)
Salt and Pepper to taste

Drain Tuna and break fish up with a fork. Add remaining ingredients. Chill in a tightly covered plastic bowl in refrigerator. Serve with Lettuce or make sandwich’s.

*For a Low Carb Alternative: Replace Sweet pickles with Sugar Free Relish or Dill Relish. Can be served on Low Carb Bread or my Favorite… Low Carb Whole Wheat Tortillas!! Very Yummy!