Low Carb Gelatin-Cream Dessert

 Ingredients:

2 pkg. sugar free gelatin, any flavor, small sized box, or 1 larger box

2 c. boiling water

1 c. heavy cream

8 oz. pkg. full fat cream cheese, cut into pieces

Equipment:

Blender. A real one. I tried a stick blender the first time and, despite my best effort, I still ended up with a few chunks of cream cheese in the resultant dessert. They tasted fine, but didn't look right. 

1.     Pour the gelatin powder into the boiling water. Stir for a few minutes until well dissolved.

2.     Add gelatin mixture to your blender container along with the heavy cream and cream cheese cubes.

3.     Blend until smooth.

4.     Pour into a bowl or a mold, if you want to get fancy.

5.     Refrigerate overnight. Unmold if appropriate, or just scoop and serve.

This is easy, quick, and a pleasant treat after a meal. A few berries stirred in would make a nice addition, if you can afford the carbs.

Found at:

http://www.justapinch.com/recipes/dessert/other-dessert/low-carb-jello-cream-mold.html?p=1

LOW CARB CHEESEBURGER MUSHROOM CASSEROLE

Ingredients:

• 1 pkg. baby bella mushrooms
• 2 tbsp butter
• 1 lb lean ground beef
• Paula Deen’s House Seasoning, or seasoned salt, to taste
• ¼ cup onion, diced
• 4 tbsp cream cheese
• 1 tsp Worcestershire sauce
• 2-3 T. low carb ketchup
• 2-3 T. mustard
• ½ cup cubed dill pickles (a rough guess)
• sliced cheddar or American cheese for the top

For serving:

• 4-5 cherry tomatoes, sliced (or equivalent)
•  lettuce, thinly shredded

Instructions:

1.   Preheat oven to 350F.

2.   Clean mushrooms and remove stems. Dice the stems. Slice the caps thinly.

3.   In a skillet, brown the beef and stir in onions and mushrooms until they soften. Then mix in the cream cheese and pickle pieces. Season with Worcestershire sauce, low carb ketchup, mustard, and seasoned salt. Taste and adjust. You want to be able to taste the ketchup and mustard in the mix without it being overpowering. We like plenty of pickle in there.

4.   Place the hamburger mix into a baking dish and top with sliced cheese. Bake for 10 minutes, or until the cheese has melted.

5.   Serve with shredded lettuce and sliced tomato on top.

We really enjoyed this tonight. My inspiration was a stuffed mushroom appetizer recipe, but I ended up making a lot of changes, so this one's mine. 

Cheesecake Fluff

This stuff is pretty amazing. Swoon-worthy, even. But it is rich, so I recommend a small serving size.

8 oz cream cheese

3 tbsp. Da Vinci SF Syrup (I chose caramel for my first try)

4 oz. heavy cream  

4 tbsp. sour cream.

Whip it all together until it gets stiff peaks. Refrigerate to let it set a bit. 

This would be amazing with some sliced strawberries or a low carb blueberry sauce. 

Note: For my first try, I warmed the cream cheese in the microwave. It mixed better that way, but I think it was too warm to develop the stiff peaks mentioned. It did get smooth and a little fluffy that way, but I’ll try it cold next time and get back to you regarding how that worked.

Simple Low Carb Cream Sauce For Meat or Vegetables

I invented this yesterday as a spur-of-the-moment problem solver. I had some leftover roast beef that I feared would dry out upon reheating. I used what I had on hand to make this sauce as a "food lube." It turned out to be quite good. I'm recording it here so I don't forget it! This is roughly what I did. Of course, I didn't measure. I wish I had.

2T. butter
1/2 onion, finely chopped
1 pint heavy cream
2 t. beef base (my guess)
Paula Deen's House Seasoning to taste
About 1/2 t. low carb thickener powder

Melt the butter in a small saucepan on medium-high heat. Add the onion and reduce heat to medium. Cook and stir for a few minutes. Add the cream and the beef base. Bring to a boil and simmer a while to reduce a bit. Taste and adjust seasonings. Add low carb thickener powder and stir to remove any lumps that might form. Heat a few more minutes until it thickens, and serve. It didn't get very thick, but it was thick enough to do the job and taste divine.

Note: This is a basic recipe you could ada[t in many ways. Add herbs. Use chicken or another base. Add minced garlic, or sliced mushrooms.

I tried this also on my steamed green beans, and it was a nice combination. It's also a pleasant way to increase your fat intake for the day, if you think you need to.

QED* Low Carb Zucchini Side Dish

* QED = Quick, Easy, Delicious

I was buying a package of zucchinis at Aldi today, and met an old woman who was doing the same. She mentioned she was buying them for her husband, who was ill, and that one of these small-to-medium zucchinis was a serving for him. On the spur of the moment, I asked her how she cooked them. She told me she grated them and cooked them for about five minutes, then sprinkled them with Parmesan cheese. I told her I was going to try that tonight, and I did. Wow! My husband and I loved it. So here, before I forget, I share this discovery with you. This is what I did:

2 small to medium zucchinis, shredded coarsely
2 T. Butter
Paula Deen's House Seasoning to taste
Parmesan cheese, about 1 T.

We grated the zucchini quickly with our Salad Shooter. **
Heat the butter in a skillet on medium-high. Add the shredded zucchini and stir as it cooks. Season with Paula. Some liquid accumulated in the skillet, so I waited until it evaporated before calling it done. Sprinkle on the Parmesan cheese, stir and serve.

I wish I had gotten that nice lady's name.

**Regarding the Salad Shooter: Grating cheeses and other things was slow and sometimes arduous. I finally found the answer, and it was the Salad Shooter I saw on TV years ago and ignored. It's made my cooking life so much pleasanter. I wish I bought one years ago. The model below is the one I have. My only objection is that it is a bit on the noisy side, so don't hold it next to your ears! It makes short work of whatever needs to be sliced or grated, and is easier to clean, generally, than the food processor would be.

Low Carb Cream Cheese Fudge

Low Carb Cream Cheese Fudge

Watch out, this is wicked good! I suggest trying it with nuts or such folded in. 

Ingredients:

1 Stick Butter ( I use salted )

2 oz. Bakers Unsweetened Chocolate

1 Tablespoon Vanilla

1 8 oz. package Cream Cheese, softened

1/2 Cup Stevia  or any sweetener or your choice to taste

Instructions:

Place butter and chocolate in a small pan and melt over low heat.

When chocolate and butter is just melted add vanilla and sweetener and blend together.

Place cream cheese in a medium bowl and pour chocolate mixture over it.

With a hand mixer mix about 2 minutes.

Pour into a greased  pan. I use a 6 x 8 pan and I freeze it and cut into squares.

 Note : I keep fudge  stored in the freezer . Out of sight, out of mind. 

This makes a great frosting for mim’s or low carb  cookies, etc.

makes 24 pieces at  0.3 carbs per piece

http://mariasmixingbowl.com/low-carb-cream-cheese-fudge/

Easy Low Carb Chili Dog One Pot Meal

This is a welcome change of pace, a nice choice on a cool day, and just a fun meal all around. My husband ate seconds last night! I like this because I get my chili dog without the bun.

Make this as mild or as spicy as you like. I go for mild.

1 lb. lean ground beef (My doctor recommends grass fed.)
1-2 T. olive oil
1 small to medium onion, chopped
1 green pepper, chopped
2 ribs of celery, chopped
1 small to medium zucchini, chopped
minced garlic to taste
1- 14 oz. can diced tomatoes
1- 8 oz. can tomato sauce
1/2 t. chili powder or more
1/2 t. cumin powder or more
1 T. sugar equivalent low carb sweetener of your choice (I used 3 drops Ez Sweetz)
salt and pepper to taste
6-ish Hebrew National hot dogs, or Johnsonville Beddar With Cheddar sausage links, or other low carb choice

Brown the ground beef with olive oil in a deep skillet or Dutch oven, breaking it up as it cooks. Add chopped onion, pepper, and celery and continue to saute. Add minced garlic, chili powder, cumin, salt and pepper to taste. Start small, taste, add as needed. Stir in canned tomato products. Simmer until vegetables are soft. Taste and adjust seasonings.

Slice hot dogs or sausage links into bite sized pieces, about 1/2" in size, small enough to be bite sized, but large enough not to lose all of their flavor to the chili.  You want a good proportion of the hot dog pieces to the chili, so be generous. We agreed we would have liked one or two more links in ours last night.

Heat together and serve. We ate ours as is, but you could add cheddar cheese, top with sour cream, etc.

I hope you enjoy this as much as we do.

Bacon and Egg Quiche

Quick, easy, low carb, and delicious. Good for breakfast, lunch, or dinner. What more could you ask for?

I made this with cheddar cheese, and I didn't measure the bacon or the cheese. (I was using up leftovers.) I think I may have added more of both than called for. Baked in a 10" pie pan, we took it out after 25 minutes, and it was already borderline overcooked. I think 20 minutes might have been better. Since I made virtually no changes, here is the site I found it at:

http://www.food.com/recipe/low-carb-bacon-and-egg-quiche-256210

Basic Hamburger Stir Fry

I adapted this recipe from one that called for steak. My budget runs more toward the hamburger end of things, and this allows me to splurge on the grass fed beef my doctor prefers for me. I love that this recipe is very flexible. Use whatever LC vegetables tickle your fancy, or whatever is on sale. It should turn out great, regardless. I limit the amount of vegetables to cater to my digestion. If you can handle more, and can afford the carbs, pile them on!

Ingredients:

1 lb. grass fed ground beef, or lean meat of your choice
1T. light olive oil, or other good oil
1/2 medium onion, quartered and sliced
2-4 cloves garlic, minced
4 oz. mushrooms of your choice, cleaned and sliced
1 1/2 to 2 cups pea pods or other low carb vegetable(s), cut to whatever size you prefer

Sauce:
1/2 c. low sodium soy sauce
1/2 c. dry sherry
1/4 t. powdered ginger
4 drops EZ-Sweetz = about 4 t. equivalent sweetener - substitute at will
1 t. Thick-It-Up Low Carb Food Thickener

Stir together soy sauce, sherry, ginger and thickener.

Brown meat in oil in a large skillet or wok. Add onions, garlic, and pea pods and stir fry a few minutes. Add mushroom slices. Stir sauce mixture one more time, and add to pan. Cook until the vegetables are done to your liking.

That's it! Serve and enjoy.

Note: I don't know how many carbs to count for the sherry. I am assuming that since it is dry, and most of the alcohol cooks off, there aren't too many by the time it hits the plate.

My Go-To Chopped Salad

I learned this basic Technique from Adelle Davis in Let's Cook It Right. She recommended that we quickly toss our salad in oil to stop oxidation and loss of nutrients. It doesn't take much if you are watching calories; you just toss it a few more times to make sure it all gets coated. then you add your vinegar or lemon juice and seasonings and toss again. You basically are making your dressing right in the bowl while minimizing vitamin content loss. Pretty clever! I have done my salads this way since the 1970's. I have settled on olive or other good oil plus red wine vinegar and garlic salt to taste. That combination makes me happy. As for you, the sky's the limit! Experiment. No two salads need to be the same. Mine never are.

These days, I love a good chopped salad that has everything BUT lettuce or other greens. That way, leftovers don't get limp and soggy. You can always add greens right before serving if you want them. Here's what I do.

Chopped "Kitchen Sink" Salad

Chop up a selection of low carb vegetables. Add oil early on and toss periodically if you want to maximize nutrient protection. Here is a list of possibilities to get you started.

celery
a small amount of carrot
cucumber
fennel
jicama
mushrooms
peppers, green or colored (red peppers have twice the vitamin C of green peppers)
radishes
kohlrabi
sweet onion
tomato
snow peas
cauliflower
broccoli stalks or florets
cabbage
bok choy

For a what I call a hearty salad, a complete meal in a bowl, add some proteins in any combination

meats - ham, chicken, turkey, beef, tuna, crab, shrimp, leftover steak, etc.
cheeses - cheddar, Swiss, colby-jack, feta, etc.
chopped up hard boiled eggs

Toss with oil, then the acid of your choice as described above. I wonder how lime juice would do?

Make your salad more interesting by adding

olives
artichoke hearts
water chestnuts
a few nuts or seeds
crumbled bacon
herbs you like
a sprinkle of Parmesan cheese

If you can afford the carbs, try adding a little chopped apple or pear to the mix. My husband loves it this way.

Season to taste with salt and pepper or Mrs. Dash or whatever you like. Toss gain thoroughly and enjoy.

I make this in big batches and happily eat this on two or three successive days. The veggies just get more marinated with time.

For Liverwurst Lovers Only!

My devious mother kept serving me liverwurst until I learned to like it. It was many years later that she admitted to me that she, herself, didn't care for the stuff! Well, I learned to love it so much that in junior high, I invented the liverwurst and dill pickle sandwich, a combination I still adore to this day. I remember taking it for lunch for about three weeks straight, and getting my mom to buy me kosher baby dills. Or was it Polish baby dills? Whichever it was, they were nice and crunchy.

I recently tried this and another spread recipe in an attempt to find more low carb ways to enjoy liverwurst. This one was by far the winner in my opinion. I thought we had sugar free pickle relish in the pantry, but apparently I was mistaken. So what could I do but turn to my old friends, the crunchy little baby dills. My intent was to stuff it into celery ribs, but I ended up eating it straight up with a spoon over a number of days.

Here is the original recipe. Just substitute the dill for the (sugar free) sweet pickles or relish to try it my way. When I get the sweet relish, I'll make a batch and let you know what I think.

POOR MAN'S LIVER PATE, low carb version

1/2 lb. liverwurst (chunk) (you might want to leave it out to soften or nuke it briefly) 3 tbsp. chopped (sugar free) sweet pickles or relish (or dill baby gherkins, finely diced) 1/4 c. chopped onions 1/4 c. salad dressing or mayonnaise (I used Duke's mayo, which is made w/o sugar) 2 tsp. prepared mustard 3/4 tsp. Worcestershire sauce 1/2 tsp. Tabasco sauce Season to taste with salt. Mix into ball and chill thoroughly. Take out 1/2 hour before serving. Serves 6 to 8.

 adapted from http://www.cooks.com/recipe/kt0fc9cs/poor-mans-liver-pate.html

Addendum:
Okay, I made this recipe as written, using sweet onion and sugar free relish. Admittedly, I didn't measure, just assembled it by eye, but my eye is pretty good after 50 years of cooking! I find it too sweet for my taste.

It's still surprisingly good, and many people may prefer it with the sweet relish, but next time I make it, I'll start with about a tablespoon of the relish, see how I like it, and go from there.

I will say that after all this time eating low carb, my taste buds are extremely sensitive to sweetness. I can taste it in certain brands of mayonnaise, and most recently, I tasted it the first time I made this (with the dill pickles). Why? It was in the Worcestershire sauce! I checked the label, and there it was.

Once I get the sweet relish ratio right and satisfy myself about that, I suspect I'll go for the dill pickle version most of the time. Either way, though, it's good stuff.

Gay’s Low Carb New England Clam Chowder

This is an approximation, based on the chowder my mom used to make, though she used salt pork. And potatoes, of course! The radishes make a pretty darn good substitute. They lose their bite when cooked long enough.

I usually use the huge can of clams from the warehouse store and make enough for several meals. It stores well in the refrigerator for several days.

Ingredients 

1-2 T. bacon grease (Or cut up some bacon into small pieces and fry it, remove from fat and reserve to add later. Don’t have bacon? Use butter. My mom used a piece of salt pork.)

½ cup chopped onion

1/2 cup chopped celery

½ cup zucchini or yellow summer squash, cubed

¾ cup radishes, cut into small pieces

¼ c. carrots, optional but add some nice color

1 clove garlic, minced or pressed

Paula Deen’s HouseSeasoning, or salt and pepper to taste

3 cans clams, 6.5 oz. each, juices drained and reserved

1 cup heavy cream, light cream, or half and half  (approximation)

Directions 

Saute the vegetables in the bacon grease or butter until almost tender. Season as you go with Paula or salt and pepper.

Open the cans of clams and add the clam juice. Simmer until the vegetables are done.

Add the clams and the cream or half and half. Stir in bacon if you have it. Taste and adjust seasonings. Don’t cook it further, just heat gently and serve when hot.

Kathryn's Amazing White Clam Sauce (for pasta)

My mom made this once in a while during my childhood. I don't know where she found the recipe; I have never seen a similar one anywhere. All I can say is, she never made it often enough! It is that amazingly good. This goes back way before microwave ovens, so we melted the cream cheese in a pot over low heat on the stove. Nowadays, the microwave can make it even faster and easier. 

8 ounces cream cheese

1-2 cans clams depending on how thick you want it (my mom just used one, a neighbor liked it better with two)

1 pinch basil

Melt the cream cheese, slowly add clam juice and stir until smooth, add clams and basil and heat gently.  Serve over your choice of low carb pasta substitutes. 

I recently discovered kelp noodles, and want to try this on them some time soon. When I know more about them, I will post here. So far I believe they soften nicely if simmered in a liquid. They have literally no flavor, so they will take on whatever flavor they are simmered in or otherwise exposed to. I'm thinking that simmering the kelp noodles in clam juice might be just the ticket for this dish. 

I have, at times, added sautéed onion or other veggies to the sauce, but they are completely unnecessary.  I also think this has potential as a really unusual dip. 

Low Carb Lemon Curd

Simple and Easy Low Carb Lemon Curd

1/2 cup = 120 ml freshly pressed lemon juice
3 extra large organic eggs
1/2 cup = 120 ml = 100 g erythritol crystals
7 tablespoons = 100 g unsalted butter
10 drops Sweetleaf Vanilla Stevia 

Directions

1.    Put everything in a saucepan and heat over low heat whisking all the time until the mixture is thick.

2.   Store in the fridge in an airtight container.

***Gay's Note: This made about 2 cups. I didn't have extra large eggs or unsalted butter, so I used 4 large eggs and regular butter. It came out fine. Possibly addictive! The vanilla stevia and erythritol you can find at Amazon. The stevia drops come in a lot of interesting and possibly useful or fun flavors. I am just beginning to explore them. This vanilla one, I am already finding useful. See links below for more information. 

Nutrition information	Protein	Fat	Net carbs	kcal
The whole batch:	25.1 g	99.7 g	4.1 g	1014 kcal
Per portion if 4 portions in a batch:	6.3 g	24.9 g	1.0 g	254 kcal
Per portion if 6 portions in a batch:	4.2 g	16.6 g	0.7 g	169 kcal
Per portion if 8 portions in a batch:	3.1 g	12.5 g	0.5 g	127 kcal
Per portion if 10 portions in a batch:	2.5 g	10.0 g	0.4 g	101 kcal
Per 100 g lemon curd:	5.7 g	22.7 g	0.9 g	230 kcal
Per 1 tablespoon lemon curd:	0.86 g	3.41 g	0.14 g	35 kcal

original recipe found at: http://www.lowcarbsosimple.com/simple-and-easy-low-carb-lemon-curd/

Green Chili Bacon Breakfast Casserole

 Good! But I don't think it is just for breakfasts. 8-2015

Ingredients:

• 1 package of Cooked Bacon, broken or chopped into chunks
• 12 eggs
• 2 small cans of green chilies
• 2 cups shredded cheese, your choice (I chose cheddar or colby jack)
• 1/2 cup butter, melted
• salt and pepper

Directions:

Preheat oven to 350 degrees F.

Cook bacon - don't burn it! Put bacon pieces on the bottom of a 9X13 baking dish.

In a bowl scramble eggs with green chilies and salt and pepper.

Then stir shredded cheese and melted butter into egg and chili mixture.

Pour mixture over bacon and bake for 40 minutes (or until set).

Cut into squares and serve.

This easy egg breakfast casserole is a fantastic breakfast to make on Sunday, and grab a square and reheat in the microwave throughout the week for a hot and nutritious breakfast.

http://www.deliciously-thin.com/easy-breakfast-casserole.html

I'm betting this would be good with breakfast sausage substituted for the bacon, and possibly a few low carb sautéed veggies stirred in. 

Cabbage Noodles

This is another one that is almost too simple to be called a recipe. But here is the gist of it:

Ingredients:

raw cabbage
butter
Seasoned salt (I usually use Paula Deen's House Seasoning)

I cut the cabbage in wedges and remove the core. Then I slice it into roughly half inch slices, or the width of a wide egg noodle. You may slice it any width you prefer.

I usually fill a microwave steamer with the cabbage and add a little water to the bottom, and nuke it until it's tender. You could also steam it on the stove-top. It may take several rounds to cook it all, depending on how much you are making.  I haven't tried it in a pressure cooker, but I just may.

While still hot, remove the cabbage noodles to a bowl and season generously with butter and seasoned salt to taste.

That's it! Easy, versatile, delicious.

You could also season with bacon grease or chicken fat for another good version.

Addendum: Last night, I made this with olive oil, Paula, and True Orange Orange-Ginger Powder, I had some extra vegetables that needed to be used, so I threw in half of a yellow pepper and half of a green pepper, and an onion, all sliced into bite-sized pieces. It turned out great, too.

Beef or Chicken Fajitas

INGREDIENTS:

1.5-2 lbs skirt steak or other beef or chicken easily cut into strips

1 medium onion, sliced, or 15 medium scallions (green onions) - same amount of carb!

2 large Bell peppers, sliced - two different colors is nice

1/4 cup soy sauce

1/4 cup lime juice (or reconstituted True Lime powder)

1 teaspoon chili powder

2 Tablespoons oil

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 5 servings

PREPARATION:

Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of Tablespoons aside to toss with the vegetables.

Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it - you want to create a lot of short fibers, not a few long ones.) 

If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

If grilling, remove from marinade and grill.

For cooking in a skillet (preferably regular, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.

Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.

Serves 5

Nutritional Information: Meat and vegetables, with 1.5 pound skirt steak and green onions, make 5 servings, each with 4.5 grams of effective carbohydrate and 2 grams of fiber (6.5 grams total carbohydrate), 28 grams of protein, and 307 calories per serving.

The marinade could add as much as 1 gram of carb (the whole recipe has 5 grams), but obviously most of it doesn't make it to the table.

From: http://lowcarbdiets.about.com/od/maindishes/r/beeffajitas.htm

Quick and Easy Mexican Beef and Pepper Skillet

Beef and Pepper Skillet Recipe

Adapted for low carb by Gay Griffin from Taste of Home

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia

TOTAL TIME: Prep/Total Time: 30 min.YIELD:6 servings

Ingredients

1 pound lean ground beef (90% lean)

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1 tablespoon chili powder – only if necessary

1/4 teaspoon salt

1/8 teaspoon garlic powder

1-8 oz. can tomato sauce

1 onion, chopped

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

possibly some zucchini if desired 

3 t. sugar equivalent sweetener (to taste - I like it a little sweet)

xanthan gum if needed

1 cup (4 ounces) shredded Colby-Monterey Jack cheese

(or LC cheese sauce to taste, stirred in and melted, or both!)

Directions

1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.

2. Add tomatoes, broth, chili powder if needed, salt and garlic powder; bring to a boil. Stir in peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is mostly gone. Thicken with a little xanthan gum (maybe a half teaspoon) if desired. Or stir in some low carb cheese sauce if you have some. 

3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese. Yield: 6 servings.

© 2015 RDA Enthusiast Brands, LLC

from Taste of home