KETO Chocolate Chip Cookies

2 eggs
3 Tbs sugar free maple syrup
3 Tbs Torianni Salted Carmel Syrup
1/2 C. Coconut Oil Melted
2/3 C. Peanut Butter
2 tsp. Vanilla
2 Tbs coconut almond milk
2 1/2 C. Almond Flour
1/2 tsp baking Soda
1/2 tsp sea salt
1 tsp Cinnamon
1 scoop collagen (3 tbs)
1 scoop
1 C. Lillys Chocolate Chips

Mix together and place on parchment paper. Bake at 375 degrees for 10-12 minutes.

KETO Mint Chip Ice Cream

3 C. Heavy Whipping Cream
1 C. 1/2 & 1/2
1 C. Unsweetened Coconut Almond Milk Blend
2/3 C. Xylo-Sweet Sweetner
1/2 C. Torani Sugar Free Peppermint Syrup
1/2 Tsp. Xanthan Gum
6 Eggs
1 1/2 Tsp. Nielson Massey Peppermint Exract
1/4 tsp vanilla
green food coloring

1/2 c. Lillys dark chocolate chips (chopped up)

Add all ingredients in blender and mix. Pour into microwaveable bowl and microwave for 1 minute. Stir. Microwave for 30 seconds, stir (3times) Pour into Cusineart 2 quart Ice Cream Maker-Blend until done. Blend in chocolate chips. Eat or store in freezer.

Fudge

1 C. Butter
1 pkg.( 8 oz) Cream Cheese
2 lbs Powdered Sugar (8Cups)
1/2 C Unsweetened Cocoa
2 tsp. Vanilla
1 C. Chopped Nuts

In large saucepan, over medium heat- melt butter & cheese. Stirring frequently. repove from heat and sift together powdered sugar and cocoa. Add to cheese mixture. Stir in Vanilla & Nuts. Spray 9x13 with nonstick oil. Pour in mixture and chill.

Chocolate Obsession Cake

2 C. Sugar
2 C. Flour
1 C. Butter
1/2 C. Buttermilk
2 Eggs (slightly beaten)
1 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Vanilla

    ICING:
1/2 C. Butter
4 Tbs. Cocoa
1/3 C. Milk
2 C. Powdered Sugar
1 tsp. Vanilla
1 C. Chopped Walnuts or Pecans

Make the Cake:
Grease and Flour a 9x13 pan. Combine sugar and flour and set aside. In a medium sauce pan, melt butter with cocoa and water; bring to a boil. Pour mixture over sugan and flour and mix well.
Add buttermilk, eggs, cinnamon, soda and vanilla. Mix unitl smooth. Pour into pan and bake at 400 degrees for 20-30 minutes. (toothpick test)


Make the Icing:
In a saucepan, melt the butter and cocoa. Bring to a boil. Remove from heat and add remaining ingredients (including nuts). Mix until smooth and spread over warm cake.

Hints and Tips:

To "toothpick test" simply insert a toothpick into the center of the cake when the baking time is done. If it comes out gooey cook longer. If it comes out clean, the cake is done.



Enjoy!

Peanut Butter Cookies

1/2 C. Butter, softened
1/2 C. Peanut Butter
1/2 tsp. Vanilla
1/2 C. Sugar
1/2 C. Brown Sugar
1 1/4 C. Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder

Mix it up:
Combine Butter, Peanut Butter, Vanilla, Sugar, Brown Sugar and egg in mixer.
In sifter combine Flour, Soda & Baking Powder.
Sift into wet ingredients.
Just stir until combined. Don't over-mix.
Roll into balls and place on cookie sheet.
Press down with a fork.
Bake at 375* for 8-10 minutes.

Variation:
Add in a cup of mini-chocolate chips for some chocolatey goodness.

Enjoy!

Orange Cake

3 Tbs grated Orange Peel
1 1/2 C. Sugar
3 Eggs
2 1/2 C. Flour (sifted)
1/4 tsp corn starch
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
2/3 C Shortening
1/4 C. Milk
1/2 C. Orange Juice

Frosting
2 C. Powdered Sugar
1 Cube Butter(room temp)
3 tbs orange juice

Make the Cake:
In bowl combine shortening, sugar, and eggs and orange peel. Sift dry ingredients together and add to sugar mixture. Add milk & orange juice. Mix well for 3 minutes. Pour into 2 greased 9" cake pans and cook at 350* for 25 minutes.

When cool, remove from cake pans and layer on cake plate.
Combine frosting ingredients and mix for 3 minutes. Frost cake and enjoy.

Enjoy!

Banana Bars

Bars

1/2 C. Butter
2 C. Sugar
3 Eggs
1 1/2 C. mashed ripe Banana
1/4 tsp corn starch
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
2/3 C Shortening
1/4 C. Milk
1/2 C. Orange Juice

Frosting
2 C. Powdered Sugar
1 Cube Butter(room temp)
3 tbs orange juice

In bowl combine shortening, sugar, and eggs and orange peel. Sift dry ingredients together and add to sugar mixture. Add milk & orange juice. Mix well for 3 minutes. Pour into 2 greased 9" cake pans and cook at 350* for 25 minutes.

When cool, remove from cake pans and layer on cake plate.
Combine frosting ingredients and mix for 3 minutes. Frost cake and enjoy.

Enjoy!

Pistacio Mallow Salad

1 (16oz) carton Cool Whip
1 pkg (3.4ozs) instant pistacio pudding mix
3 cups miniature marshmallows
1 can (20ozs) crushed pineapple - drained
1/2 cup chopped pistacios or walnuts (optional)

Combine Cool Whip and pudding mix in large
bowl. Fold in marshmallows and pineapple.
Cover and refrigerate for at least 2 hours.
Top with nuts just before serving. (12 servings)