Holiday Beef Logs

Ingredients:

• 5 Lbs Ground Chuck (or ground beef)
• 3 Tbsp Salt (Morton's Tender Quick)
• 2-1/2 Tsp Mustard Seed
• 2-1/2 Tsp Garlic Powder
• 2-1/2 Tsp Black Pepper (suggested: coarse ground)
• 2-1/2 Tbsp Hickory-flavored Sauce

Mix all ingredients in a large bowl with tight fitting lid and refrigerate. Stir once a day for 3 days. On the 4th day mix and roll into 5 logs not over 2 inches in diameter (you may be able to get 6 logs). Bake in large roaster pan with rack in bottom of pan (to avoid sticking and keep logs out of fat). Bake @ 200 degrees for 4 hrs. Turn logs over on rack and bake 4 hrs more. Cool, then individually wrap for gifts, or to freeze (In the freezer they will keep up to 3 months). Thaw in refrigerator, then slice/serve with favorite cheeses, dips, Wasa crackers, salads, pizza. Not your usual Hickory Farms Beef Stick but pretty close at a fraction of the cost.

Turkey Pork- Rind Stuffing

Ingredients:

• 1 3-4 Oz Bag of Plain Pork Rinds, Lightly crushed
• 1 Egg, Beaten
• 1/2 Can of Chicken Broth
• Half an Onion, Diced
• 2-3 Stalks of Celery, Diced
• Herbs to Taste: I use Thyme and Sage
• 2-4 Tbsp Butter

Cook the onions and celery in the butter. Toss with the Pork Rinds and pour the beaten egg over the mixture. Toss Lightly and add up to 1/2 can of the Chicken broth to your desired consistency. Bake at 350 degrees in a covered dish as you would regular stuffing.

Cranberry Walnut Cheesecake

Set all ingredients on kitchen counter and bring to room temperature before mixing, for a smooth consistency.

Topping: Mix cranberries and water in saucepan. Bring to boil then reduce to a simmer and cook for 15 minutes. Add orange zest and Artificial Sweetener. Chill.

Crust: Preheat oven to 325 degrees F. Thoroughly combine crust ingredients in a small bowl. Spray a 9 inch springform pan with nonstick cooking spray. Press mixture evenly into bottom of pan. Bake 6 minutes. Remove from oven and set aside to cool.

Cheesecake: Increase oven temperature to 475 degrees F. Beat cream cheese in large bowl until smooth. Beat in gradually (one at a time) the sour cream, eggs, sweetener, extract, juice and zest. Place springform pan on foil-lined cookie sheet. Pour in cheesecake batter. Bake 10 minutes at 475 degrees, then, without opening oven door, reduce oven temperature to 200 degrees F and continue to bake for 1 1/2 hours more. Remove cake from oven and run a thin knife around the edge of the cake, then return cake to oven. Turn oven off and let cheesecake sit in oven with door ajar to 30 minutes. Remove pan to wire rack and let cool completely. Cover and refrigerate in pan until thoroughly chilled, usually overnight.

To serve: Remove sides of springform pan. Spread top of cake with chilled cranberry topping. Cut with warm dry knife. Cover and refrigerate leftovers.

Spice Cake

Ingredients:

• 1/2 Cup Heavy Cream
• 1 Cup Soy Flour
• 1-1/2 Tsps Bbaking Powder
• Pinch Salt
• 1/2 Tsp Cinnamon
• 1/8 Tsp Ground Cloves
• 1/4 Tsp Nutmeg
• 3 Eggs
• 8 Packets Sugar Substitute
• 1 Teaspoon Brandy Extract
• 2 Teaspoons Vanilla Extract

Preheat oven to 325 degrees. Scald cream and remove from heat. Sift flour, baking powder, salt and spices together. Beat eggs with sugar substitute until very thick. Blend in flour mixture until smooth. Add warm cream and extracts to mixture. Pour batter immediately into 8 inch greased layer pan. Bake for 40 minutes or until done. 6.7 grams of Carbohydrates per Serving.

Chocolate Delight

Ingredients:

• 1 oz Unsweetened Chocolate
• 2 Tbsp Butter
• 1 Tbsp Heavy Cream
• 1/4 Tsp Vanilla
• 6 - 8 Packets Equal
• 1 oz Crushed Nuts (optional)

Melt chocolate and butter, carefully. Remove from heat, stir in cream and vanilla. Stir in Equal, fold in nuts, pour into tin-foil-lined container. Chill.

Holiday Eggnog

Ingredients:

• 6 Eggs, Slightly Beaten
• 10-12 Packets Artificial Sweetener
• 1/2 Teaspoon Salt
• 5 Cups Heavy Cream
• 1 Tsp Vanilla
• 1/4 to 1 Cup Light Rum (optional) or 1 Tsp Rum Extract
• Nutmeg

In large sauce pan, combine eggs and salt. Stir in cream. Cook over low heat, stirring constantly until mixture thickens and coats the spoon. Remove from heat, stir in the sugar substitute and vanilla. Cool; refrigerate immediately. At serving time, pour into  serving bowl. Stir in rum or rum extract and sprinkle with nutmeg. Makes 12-16 (1/2 cup) servings. Total carbs approximately 40 at approximately 3 carbs per 1/2 cup serving.

Low Carb Holiday Brownies

Ingredients:

• 5-6 Tbsp Sour Cream
• 2 Tbsp Cottage Cheese
• 2 Eggs
• 1 Tsp Vanilla Extract
• 2 Tbsp Unsweetened Cocoa Powder
• 1/2 Cup Splenda or Equal
• 1/6 Cup Sugar Twin
• 1/3 CUP Atkins Bake Mix (or other Low Carb Bake Mix)

Mix all ingredients together. Bake at 325 degrees in a greased pan for 20-25 minutes. Cut into 8 squares when cool. You can make an optional cream cheese frosting with Splenda for this if you like.

If you like these holiday recipes and would like to try out some of my other low carb recipes then consider purchasing my 100 Low Carb Recipes Collection available in MS-Word Doc or Ascii Text for $7.00. These recipes help keep our website online. Secure payment is available through PayPal. I also accept cash and money orders via US-Mail.