Cream Cheese Cookies Recipe

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Are you in the mood for a sweet and simple cookie with an incredibly soft melt-in-your-mouth bite? If you’re anything like me, the answer is always and good news – I have just the cookie for you. These Cream Cheese Cookies take your basic baking ingredients and add – spoiler alert – cream cheese to the mix for a soft and nearly creamy cookie that’s a hit any time of year, anywhere

I am partial to drop cookies, mostly because I tend to reserve cut-out and rolled cookies for more special occasions where I can justify the time that goes into them. These do have a chilling step, but it’s only an hour and once the dough is firm it’s just a matter of rolling it into small balls and gently pressing them down after placing them on a cookie sheet. (To me, that’s much easier than finding the rolling pin and the cookie cutters.)

The dough is pretty basic. You just cream together butter and cream cheese before you add in granulated sugar and then the egg, vanilla, baking powder, flour, etc. (You know the drill.) It only takes one bowl and there are no complicated techniques, just a basic cookie dough that the cream cheese brings to new heights.

What that cream cheese does is create a soft and cloudy texture – these are not chewy, not crisp in the slightest, just gentle and snowy and sweet. Because they have both butter and cream cheese, the flavor is buttery and just on the edge of richness but it’s straightforward and clean too, not gussied up with nuts or baking chips or fruit. Simple is often best and that’s definitely the case with these.

Yield 20 cookies

15m prep time

10m cook time

1h inactive

Allergens: Eggs, Milk, Gluten

INGREDIENT’S

1/2 cup (1 stick) unsalted butter, at room temperature

4 oz cream cheese, at room temperature

1 cup granulated sugar

1 egg

2 teaspoons vanilla extract

1/2 teaspoon baking powder

1 3/4 cup all-purpose flour

1/2 teaspoon salt

Powdered sugar, for dusting

PREPARATION

Preheat oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, cream the butter and cream cheese with an electric mixer.

Add sugar and beat 1 minute. Add egg and vanilla and mix until combined.

In three additions, add baking powder, flour, and salt, and mix to combine.

Cover dough and chill 1 hour.

Once chilled, dust hands with flour and roll dough into balls between 1-2 inches.

Set out on prepared baking sheet 2-inches apart and flatten gently with your fingers.

Bake 9-11 minutes. The top should remain pale while the bottoms should be golden.

Transfer to a wire rack to cool, then dust with powdered sugar to serve. Enjoy!

Easy Low-Carb Keto Chicken Shawarma Recipe

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THIS EASY KETO CHICKEN SHAWARMA IS JUICY AND LOADED WITH SO MANY BOLD FLAVORS THAT YOU’LL NEVER MISS THE TRADITIONAL BREAD! LOW CARB, ATKINS, PALEO, WHOLE 30, DAIRY FREE

This keto chicken shawarma recipe is only moderately spicy as is, but you can adjust the cayenne pepper amount in either direction to get the heat to your liking.

 Total Time: 20 minutes

Yield: 6 servings

INGREDIENTS:

For the chicken shawarma:

2 pounds boneless chicken breast or thighs

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground turmeric

1/2 teaspoon ground cayenne pepper

1 tablespoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1.5 teaspoons kosher salt

1/4 teaspoon ground black pepper

2 tablespoons lemon juice

3 tablespoons olive oil

For the tahini sauce:

2 tablespoons tahini paste

2 tablespoons olive oil

3 tablespoons water

1 tablespoon lemon juice

1 clove garlic, minced

1/2 teaspoon kosher salt, more to taste if desired

INSTRUCTIONS:

For the chicken shawarma:

Combine all of the marinade ingredients in a large bowl.

Mix well.

Add the chicken to the marinade and turn to make sure it’s completely coated.

For most flavorful results, marinate overnight – otherwise 2 hours will do it.

Preheat the grill to 500 degrees F.

Cook the chicken on the grill over direct heat, for about 4 minutes per side, or until a thermometer inserted in the thickest part reads 160 degrees.

Remove the chicken from the grill and let rest for 10 minutes (it will continue to cook.)

Slice and serve with the tahini sauce and side dishes of your choice.

For the tahini sauce:

Combine all of the tahini sauce ingredients in a small bowl.

Stir well until smooth.

Notes:

ALTERNATIVE METHOD: AFTER MARINATING, PAN FRY THE SHAWARMA ON MEDIUM HIGH HEAT IN A NONSTICK PAN FOR ABOUT 4 MINUTES PER SIDE OR UNTIL COOKED THROUGH. OR ROAST IN A 400 DEGREE OVEN FOR 18 MINUTES, OR UNTIL THE CHICKEN IS COOKED THROUGH.

NET CARBS PER SERVING = 0G.

Nutritional Info 

Serving Size: 4 ounces chicken, 1 tablespoon tahini sauce Calories: 274Fat: 16gCarbohydrates: 0gFiber: 0gProtein: 35g

 

 

Baked Cabbage Steak Recipe

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This Roasted Cabbage is the perfect healthy side dish! Ready in 30 minutes, requires very little effort and cleanup, and has under 4 net carbs per serving!

For a side dish this delicious, you’ll be amazed it’s so easy and healthy! This Roasted Cabbage is coated in seasoning and roasted at a high temperature for beautifully crispy edges. These cabbage steaks are perfectly tender and would be an amazing side dish for nearly any entrée!

This requires only four ingredients (plus salt, pepper, and red pepper flakes if you want them), so this can be thrown together easily! You can customize the seasonings based on your preference, making this a fantastic, simple dish on a busy weeknight. 

This dish will add a ton of flavor and nutrients without many calories or carbs! It’s great for keto meal prep and extremely versatile. You can even turn it into a sheet pan meal by cooking this ! Just pop it into the oven for 15-20 minutes, then add your cabbage and cook as directed. This makes a super impressive, healthy dish for just 4.5 net carbs total!

Can I make this ahead of time?

I enjoy this most fresh out of the oven because the crispy edges are my favorite part. After it has been stored in the fridge, you’ll lose a lot of this crispiness. However, if you reheat this in the air fryer, you can get some of that crispiness back without completely overcooking the cabbage. 

If you’d like to meal prep this but cook it fresh, you can easily cut and season the wedges, then store them in the fridge until ready to cook. I would not leave them in the fridge longer than a day or two as the cut pieces can dry out or brown a little over time.

How to Store & Reheat Roasted Cabbage Steaks

Once cooked, allow the roasted cabbage to completely cool before storing in an airtight container in the fridge. It will last up to 5 days in the fridge, but you can extend the life of the cabbage by freezing it up to 3-6 months. When freezing, it’s best to tightly wrap with foil or plastic wrap before storing in a freezer bag.

When reheating, there are several ways to warm up your cabbage. You can microwave it if you prefer soft cabbage, but here are the best ways to enjoy crispy edges:

Air Fryer: 400 degrees F for about 3 minutes

Oven: 450 degrees F 5-8 minutes (reheating on a rack in a pan might result in crispier edges)

Skillet: Medium high heat, about 2 minutes per side.

If you have frozen the cabbage, make sure to allow it to thaw before reheating. Keep in mind that there will be a lot of extra moisture after freezing, so you may not be able to get super crispy edges when reheating previously frozen cabbage.

What to Serve with Roasted Cabbage Wedges

I absolutely LOVED this roasted cabbage with the (as pictured above), but you could serve this with many different types of dishes! Consider serving with a for a great keto-friendly dinner, just 6.5 net carbs total. For a super kid-friendly meal, this would be fantastic with and … And you’d still stay under 10 net carbs! 

YIELD: 6

PREP TIME: 5 minutes

COOK TIME: 20 minutes

TOTAL TIME: 25 minutes

INGREDIENTS

1/2 medium head of cabbage, cut into 6 wedges

2 tablespoon olive oil

1 teaspoon worcestershire sauce

1 teaspoon minced garlic

salt and pepper to taste

crushed red pepper flakes (optional)

INSTRUCTIONS

Preheat the oven to 450 degrees F.

Slice half of a head of cabbage into 6 wedges

Lightly spray a casserole dish or rimmed baking sheet.

Combine the olive oil, worcestershire sauce and minced garlic. Brush generously onto the cabbage wedges.

Season with salt and pepper to taste.

Roast the cabbage 20-25 minutes until the edges are golden brown and it has reached your desired tenderness.

Notes

This recipe can be easily doubled.

Nutritional INFO:

YIELD: 6 SERVING SIZE: Nutrition calculated per cabbage wedge

Amount Per Serving: CALORIES: 67TOTAL FAT: 4.8gSODIUM: 28mgCARBOHYDRATES: 6.2gNET CARBOHYDRATES: 3.6gFIBER: 2.6gSUGAR: 3.4gPROTEIN: 1.3g

Lemon Honey Jam Recipe

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Ingredients:

  • 12 cups chopped apples
  • 2 cups lemons juice I used a combination of freshly squeezed Meyer lemon juice and bottled
  • 2 cups honey
  • 3 cups sugar
  • 1 envelope of liquid pectin can be omitted if you use a few firm, green apples
  • zest of three lemons

Instructions:

  1. Prepare your canning pot, as well as seven pint jars, lids and rings.
  2. Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.
  3. Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.
  4. Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands.
  5. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).
  6. Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

Fresh Asparagus-Tomato Salad

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Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.

Prep Time: 20 mins

Total Time: 20 mins

Diabetes Appropriate Egg Free Gluten-Free Healthy Immunity Heart Healthy Low Carbohydrate Low Sodium Low-Calorie Soy-Free Vegetarian

Ingredients:

2 cups mixed salad greens or baby spinach

1 pound thin fresh asparagus, trimmed and cut diagonally into 1 1/2-inch pieces

1 cup cherry tomatoes, halved

½ cup fresh basil leaves, large leaves torn

2 tablespoons white wine vinegar

4 teaspoons olive oil

1 teaspoon honey

⅛ teaspoon salt

⅛ teaspoon black peppera

2 tablespoons shredded Parmesan cheese

2 tablespoons pine nuts or chopped walnuts, toasted

Directions:

In a large bowl combine salad greens, asparagus, tomatoes and basil.

For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.

Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.

Nutritional Info:

Serving Size 1 1/4 cups

calories 112 total carbohydrate 7g dietary fiber 2g total sugars 4g protein 4g total fat 8g saturated fat 1g cholesterol 2mg vitamin a 1387iu vitamin c 12mg folate 43mcg sodium 123mg calcium 72mg iron 2mg magnesium 33mg potassium 341mg

Kentucky Blueberry Cobbler Recipe

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When I serve this wonderful dessert, memories flood back of blackberry picking, chiggers, and my grandmothers kitchen with the wood burning stove…and the wonderful smell of fresh baked blackberry cobbler.

Serves 8 | Prep Time 30 | Cook Time 45 minutes

INGREDIENTS YOU’LL NEED

2 1/2 c blackberries, washed

1 c sugar

1 c flour

2 t baking powder

1/2 t salt

1 c milk

1/2 c unsalted butter, melted

DIRECTIONS

Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375?. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan. Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for 5 minutes so it will hold its shape.