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Controlling cravings when you've cut carbs or gluten can be especially hard when it comes to breakfast or brunch. Between baskets of muffins and stacks of pancakes, there's often enough on the table to make your dietary restrictions dampen the morning fun. Luckily, you don't have to pass on a pancake breakfast if you whip up a batch of these wheat-free pancakes. Using almond flour and flaxseed means these dense, filling hotcakes are high in fiber (three grams per serving) as well as protein (six grams per serving).  Wheat-Free Pancakes Makes 14 four-inch pancakes Ingredients: 3 cups almond meal 1 tablespoon ground flaxseed 1/2 teaspoon sea salt 1/2 teaspoon baking soda 3 large eggs 3/4 cup unsweetened almond milk, light coconut milk, or milk 2 tablespoons extra-light olive oil, walnut oil, coconut oil, or butter, melted Instructions: In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda. In a large bowl, whis...

Lately I've been searching the Internet for some easy Weight Watcher meals.  Yes, I back trying to lose those extra pounds I gained this month. I don't remember where I found this recipe but it is definitely easy and absolutely delicious!  One 4 ounce chicken breast is only 5 points. Ranch Chicken 4  (4 oz.)skinless, boneless chicken breasts 1/2 cup fat free sour cream 1 cup cornflakes, crushed 1 packet of dry Ranch Dressing mix Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-fat cooking spray. In a large Ziploc bag, put the crushed cornflakes and Ranch Dressing mix.  Set aside.  Salt and pepper the chicken to taste.  Coat both sides of each chicken breast with sour cream. One by one, put coated chicken in the bag of seasoned cornflakes and gently shake until well coated.  Put chicken in the baking dish and lightly spray some cooking spray on top of the coated chicken.  Bake at 350 degrees for 1...

This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste. Barbecue Pulled Chicken Makes: 8 servings Ingredients: 1 8-ounce can reduced-sodium tomato sauce 1 4-ounce can chopped green chiles, drained 3 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon sweet or smoked paprika 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon ground chipotle chile 1/2 teaspoon salt 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat 1 small onion, finely chopped 1 clove garlic, m...

It's really perfect cake — tasting deeply of chocolate, with dark, almost bitter notes that penetrate the whole bite. It isn't a dense fudgy flourless torte; it's a simple yet true chocolate cake, suitable for layering and frosting. Basically, it's the recipe you're looking for when you want a layer cake, a birthday cake for a budding chocolate-lover, a base for German chocolate cake, or any others in the host of reasons to make " chocolate cake " cake.. Chocolate Layer Cake Makes three 9-inch round layers Ingredients: 2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Heat the oven to 350°F. Grease and flour three 9-inch round baking pans. (Or, instead of flour, you can use cocoa powder, to match the color of the cake.) ...

Enjoy cheesecake in the form of an easy bar with layers of caramel, rich toffee and crunchy nuts.. Praline Crumb Caramel Cheesecake Bars Servings: 36 Ingredients: Cookie Base and Topping: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix  1/2 cup cold butter or margarine  1/2 cup chopped pecans  1/2 cup toffee bits  Filling: 2 packages (8 oz each) cream cheese, softened  1/2 cup sugar 2 tablespoons Gold Medal® all-purpose flour  1/2 cup caramel topping  1 teaspoon vanilla  1 egg  Instructions: Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electri...

Beef and potatoes come together in this cheesy pot pie that’s baked to perfection - a savory dinner.. Burger and Fries Pot Pie Servings: 6 Ingredients: 1 1/2 lb lean (at least 80%) ground beef  1 large onion, chopped (about 1 cup)  2 tablespoons all-purpose flour  1 can (14.5 oz) diced tomatoes, undrained  1 cup shredded Cheddar cheese (4 oz)  2 cups frozen crispy French-fried potatoes (from 20-oz bag)  Instructions: Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat. In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top. Bake uncovered about 20 minutes or until potatoes are golden brown. Let sta...

The ingredients below make 32 little Crescent Poppers.  It's easy for a grown man to shovel about 8 of these in his mouth without thinking about it. :D  So depending on who you're having over, you might want to get another tube of Crescent Rolls and one more cube of cream cheese.  Don't worry about the Jalapenos, you will have enough for a second batch with this one can.  Unless you want over the top spicy poppers. Cream Cheese Jalapeno Poppers  1 tube regular Crescent Rolls 1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can) 3/4 (8 ounce) cube cream cheese, room temperature 1 Tbsp. sugar Preheat oven 375 degrees. Cut your cube of cream cheese and throw about 3/4 of it into a bowl.  Now take almost half of your Jalapenos from the can and throw in with your cream cheese. This is the type of jalapenos I can get at my local grocery store.  They are diced up really fine and work perfectly. ...

At my work we have a breakfast club. So that every Friday some one brings in breakfast. It's not mandatory but a lot of people do participate. So because so many people participate you only have to make breakfast 3 or 4 times a year. So I use this time to test out new recipes and it gives me an excuse to not serve the same thing twice. So I had made this cake before but before I started my blog so I figured why not make it so that I can post it. I really like this cake, its slightly spicy and has a hint of blackberry flavor. It's always a crowd pleaser and it transports very well. Not to toot my own horn but my breakfast day is highly regarded as the best breakfast day and everyone looks forward to it. So I must impress. And this cake does the trick. Blackberry Jam Cake Ingredients: 1 cup of unsalted butter, room temperature 1 3/4 cup sugar 4 eggs 2 teaspoons of vanilla extract 1 teaspoon of baking soda 3 cups of cake flour 2 teaspoons of cinnamon A...

Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint. Brown Butter, Peas, and Mint Omelette SERVES 2 Ingredients: ⅓ cup fresh or frozen peas 1 tbsp. olive oil 1 tsp. grated lemon zest Kosher salt and freshly ground black pepper, to taste 6 eggs 3 tbsp. unsalted butter 3 tbsp. grated pecorino romano 2 tbsp. thinly sliced mint leaves Instructions: 1. Bring a 1-qt. saucepan of salted water to a boil. Add peas and cook until tender, 1 minute; drain and transfer in a bowl. Stir in oil, lemon zest, salt, and pepper; set aside. 2. Whisk eggs, salt, and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place peas, half the cheese, and mint leave...

This is a lot like a lasagna, only Mexican-style! Serve like a pie and garnish with sour cream, salsa, lettuce and tomato. Make sure you like spicy foods before trying this one. It's hot! Burrito Pie Ingredients: 2 pounds ground beef 1 onion, chopped 2 teaspoons minced garlic 1 (2 ounce) can black olives, sliced 1 (4 ounce) can diced green chili peppers 1 (10 ounce) can diced tomatoes with green chile peppers 1 (16 ounce) jar taco sauce 2 (16 ounce) cans refried beans 12 (8 inch) flour tortillas 9 ounces shredded Colby cheese Instructions: Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of...

Here's a guilt-free way to enjoy the crunchy outside (and juicy inside) of a restaurant-style zucchini stick Baked Zucchini Sticks and Sweet Onion Dip Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip Ingredients: Dip: 1 tablespoon butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard 1 cup mayonnaise salt and pepper to taste Zucchini sticks: 3 medium zucchini, unpeeled, cut into 3"-long stick 1 tablespoon salt 1 cup coarse, dry bread crumbs (e.g., panko) scant 1/2 cup freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs olive oil spray 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten Directions: 1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. ...

What are you making? It smells like a fall day..." That was the reaction the first time I baked these moist, flavorful scones. Fresh diced apple and cinnamon chips complement each other beautifully, flavor-wise; and a topping of crunchy, cinnamon-enhanced coarse sugar is the perfect foil to the scones' tender texture. Fresh Apple Cinnamon Scones Yield: 12 scones Ingredients: Scones: 2 3/4 cups King Arthur Unbleached All-Purpose Flour 1/3 cup granulated sugar 3/4 teaspoon salt 1 tablespoon baking powder 1 teaspoon Apple Pie Spice or ground cinnamon 1/2 cup (8 tablespoons) cold butter 3/4 cup chopped fresh apple, in 1/2" pieces (about half a medium apple); leave the skin on, if you like 3/4 cup cinnamon chips 2 large eggs 1 teaspoon vanilla extract 1/2 cup applesauce, unsweetened preferred Topping: 3 tablespoons coarse white sparkling sugar 1/2 teaspoon ground cinnamon Instructions: 1) In a large mixing bowl, whi...

My local pizzeria has this as a pizza on their menu. I only buy it every once in a while though, because I'm generally inclined to eat the whole thing in one sitting… ;) Weeknight Recipe: Pesto Chicken Tart Makes dinner for 2, appetizers for 4 Ingredients: 1 sheet frozen puff pastry 1 small head of peeled garlic cloves (optional) 3 heaping tablespoons basil pesto, homemade or store bought 1 scant cup cooked, diced chicken breast 1/2 cup shredded mozzarella 2 tablespoons grated Parmesan Kosher salt and freshly ground black pepper Instructions: Preheat oven to 400°F. Remove one sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. If using garlic, place cloves on a baking sheet and cook in the oven until soft and light golden brown, 10-15 minutes. Allow the cloves to cool and then chop finely. Unfold the puff pastry onto a parchment-lined baking sheet, pressing and pinching to close any holes in th...

These cupcakes are entirely, and perhaps gratuitously, luxurious. Make them for a crowd who will truly appreciate them, like a weekend reunion with your college roommates or a passel of hungry five-year-olds. Their eyes should close on the first bite and they shouldn't care that chocolate is smeared across their cheeks. You want to hear deep sighs of satisfaction. Don't be intimidated by the steps in this recipe. It looks like a lot but boils down to forming an assembly line. You can make the cupcake part the day ahead, or even freeze them for a few weeks, but wait to add the pastry cream and chocolate until a few hours before you want to serve. If you have to transport them, set aside some extra time for the chocolate to fully set. And incidentally, if you're craving Boston Cream Pie in its full-on cake form, just double everything in this recipe. Bake the cake in two 9" cake pans, sandwich them with pastry cream, and pour the chocolate ganache over t...

Love at first bite.. SUCH an overworked expression, but still… when you’re talking cheesecake, the tiniest bite is capable of sending you into paroxysms of ardor. The richness of the cream cheese! The delightful interplay of tangy and sweet; the barely crunchy crust cradling its ultra-smooth filling… Creamy, vanilla-scented bars, perfect with a cup of coffee.  Vanilla Bean Cheesecake Bars Yield: 16 servings Ingredients: Crust: 1 1/4 cups graham cracker crumbs, about 8 whole crackers 4 tablespoons confectioners' sugar 1/8 teaspoon salt 1/8 teaspoon ground cinnamon 5 tablespoons melted butter Batter: 16 ounces (2 large packages) cream cheese, room temperature 1 cup granulated sugar 1/4 cup heavy cream or sour cream 3 large eggs 2 to 3 teaspoons vanilla extract or Vanilla Bean Crush 1/2 teaspoon freshly grated lemon peel, optional 1 teaspoon lemon juice, optional Instructions: 1) Preheat the oven to 375°F. 2) ...

The question, "What are we having for dinner? " is quite often followed closely by, " What are we having with dinner? " Roasted vegetables are one of our favorite answers to the question of the quick weeknight side dish, and my latest pick for roasted goodness is broccoli. This recipe takes just a few minutes to throw into the oven and it emerges toasty around the edges and garlicky and a little spicy, if you like.  I have strong feelings about cooked broccoli. Like green beans, it's a vegetable that's often left nearly raw, under the assumption that it's healthier or better-tasting when not overcooked into mush. Now, I'm not a fan of mush, but broccoli (and green beans) are tough, fibrous vegetables, and when cooking them I find it better to really have at them until they are supple and tender. Which is not to say that I don't appreciate raw broccoli; in slaws I like its snappy crunch. But it should go one way or the other, not sit ...

A tuna fish sandwich is a classic lunch choice, but for a variety of reasons some people are staying away from tuna these days. Here's a vegetarian (and vegan) alternative version for those who miss that tangy, creamy lunchtime treat. Ask any mermaid you happen to see, this version is a winner!  Depending on what kind you buy, it can be unethical, not to mention downright dangerous, to consume tuna. The Monterey Bay Aquarium's Seafood Watch has the details, but basically some tuna can contain dangerous amounts of mercury and if fished improperly, can result in large quantities of bycatch of threatened and endangered species.  Chickpea of the Sea uses delicious, healthy chickpeas instead of canned tuna. The salty umeboshi vinegar introduces a seafood-like flavor, and I've heard that crumpling in some dried seaweed (like half a sheet of toasted nori) is also delicious. Both can be found in well-stocked grocery stores and specialty stores that carr...

There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today I am bringing you one of my favorite taco stuffings: Barbacoa beef, tender and full rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker no less? I have a serious thing for barbacoa. It's a love affair to be written about as in the steamiest of romance novels. (You know, if those were about food, instead of people.) Barbacoa is full of flavor and so simple to make. It's a set-it-and-forget-about-it type meal that can be made with little preparation in your slow cooker. Barbacoa is a simple dish that can be made into all sorts of meals. You might make tacos, burritos, extreme nachos, even hash for breakfast in the morning. Once it's prepared, the uses are endless and knowing you have some on hand always makes for good eats. S...

I've made a lot of breakfast casseroles, but this is the first one to be layered in such a distinct way. Usually I jumble the bread, meat, and cheese all up together. This one is baked in layers, like a strata, with the bread on the bottom, then the pancetta, cheese, and herbs. This makes for a beautiful presentation and a very tasty dish; I liked how the layers looked as they were spooned out. A couple notes: While the make-ahead aspect of this dish is very convenient, you don't have to make it ahead. You can also throw it together and bake it immediately. Make-Ahead Brunch Recipe: "Ham & Cheese" Breakfast Casserole Serves 4 to 6 Ingredients: 4 cups (loosely packed) day-old c hallah or other egg-enriched bread , cut into 3/4-inch cubes 2 tablespoons olive oil, divided 1 medium onion, thinly sliced 1/2 teaspoon salt 1/4 teaspoon sugar 1/2 pound pancetta (thickly sliced), diced 6 eggs 1 1/2 cups whole milk 1/2 teaspoon dry musta...

Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings Peanut Butter Cookie Candy Bars Ingredients: Cookie Base: 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix  3 tablespoons vegetable oil  1 tablespoon water  1 egg  Filling: 1/3 cup light corn syrup  3 tablespoons butter or margarine, softened  3 tablespoons peanut butter  1 tablespoon plus 1 1/2 teaspoons water  1 1/4 teaspoons vanilla  Dash salt  3 1/2 cups powdered sugar  Caramel Layer: 1 bag (14 oz) caramels, unwrapped  2 tablespoons water  1 1/2 cups unsalted dry-roasted peanuts  Topping: 1 bag (11.5 oz) milk chocolate chips (2 cups)  Instructions: Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 ...