tomato basil cheese dip/log {S}

tomato basil cheese dip/log {S}

This flavor combo was quite a hit at a recent baby-shower I attended, so I thought I’d share it! [even though I have no photos ] What I used: 1- 8 oz package of cream cheese-softened at room temp 1/2 cup non-fat Greek yogurt 1 Tbsp chopped sun-dried tomatoes {they are like tomato raisins. } 2 Tbsp dried Basil 4 Tbsp grated parmesan cheese 1/2 tsp glucomannan {completely optional, but does firm up the consistency} 2 tsp good kosher or sea salt 1 tsp pepper 2 tsp powdered garlic 2 tsp powdered onion Directions Put all the ingredients in a bowl and mix with a beater for 3-4 minutes or until fully incorporated. Chill. Form a ball or log and cover with chopped  nuts or seeds {we have a nut allergy so I used sunflower seeds} or keep in a bowl to serve as a dip. Serve with your favorite crackers, but to keep this [S], serve with {THM} flax or other seed...

“no-mess” oppsie muffins {S}

So, I made the oopsie roll [links to original recipe I used, minus the splenda or any sweetener] the other week to use with a big, juicy grilled hamburger. I ended up loving it, and so did my kids! So, today I really wanted some kind of ‘roll’ side for our steak lunch and my brain wandered back to this recipe. The first time I made them, the batter spread in the oven much more than I had anticipated. I have heard that is because I did not get stiff peaks on my egg whites—too in a hurry. So, this time, I knew I would be in the same hurry… so I made them in a muffin tin. And since my muffin tin has seen many better days, I used cupcake liners. It is the basic recipe found up above, but I tweaked it a bit. It seems EVERYONE tweaks oppsie rolls I have found 4-5 basic tweaks, but none were exactly what I did…. so: My Oopsie Muffins ingredients: 5 eggs, separated 5 ounces cream cheese-softened 1 wedge laughing cow cheese of your flavor choice {I used a jalepeno cheddar} a pinch cream of tartar a pinch of salt 1/8 tsp baking powder directions: [preheat to 350*] 1. whip egg whites with cream of tartar [in a cold bowl] until stiff peaks form, then refrigerate until needed 2. cream yolks, cream cheese, LC cheese wedge, salt and baking powder until smooth 3. gently incorporate the creamy mixture into the egg whites 4. fill a lined, oiled [sprayed with olive oil] muffin tin 5. bake for 12-15 minutes or...