Cheddar Cheese Crisps are a low carb garlic cheddar cheese crisps are keto-friendly and are super easy to make & will satisfy your cravings for chips and salty snacks.
Cheddar Cheese Crisps
Low carb garlic cheddar cheese crisps are keto-friendly and are super easy to make & will satisfy your cravings for chips and salty snacks.
Line a baking sheet (or two) with parchment paper sheets.
Using a measuring spoon, drop 1 tbsp piles of cheddar cheese about 2 inches apart (the cheese will spread so don’t put them too close) on the baking sheet.
Sprinkle garlic powder on each, just a pinch.
Bake for 5-8 minutes (may vary, keep a close eye on them). Remove from oven and lift parchment paper and place on cooling racks.
Dab tops of crisps with a paper towel to remove some of the excess grease (this is optional but if you don’t do it, your crisps may be soggy – still yummy, but soggy – if you didn’t cook them long enough).
Store in an air-tight container in the refrigerator.
We are focusing on healthy snacks. These sweet potato chips will surely be a crowd pleaser.
Fried sweet potato features in a variety of dishes and cuisines including the popular sweet potato fries, a variation of French fries using sweet potato instead of potato. Fried sweet potatoes are known as patatas in Guinean cuisine, where they are more popular than potatoes and more commonly used to make fries.
Recipes for fried sweet potatoes in the United States go back to the nineteenth century. Some suggest parboiling the sweet potatoes before frying, while others call for frying them with sugar.
Baked Sweet Potato Chips
We are focusing on healthy snacks. These sweet potato chips will surely be a crowd pleaser.
Preheat oven to 400°. Cover cookie sheet with parchment paper
Toss sweet potatoes in oil until evenly coated.
Place sweet potatoes on cookie sheet in a single layer. Lightly sprinkle potatoes with sea salt. Bake for 20, until sweet potatoes look crispy and dry to touch. (They'll continue to crisp as they cool.)
These Strawberry Shortbread Cookies are a super strawberry taste treat. What better way to use up those strawberries you bought.
Origin:
The first printed shortbread recipe appeared in 1736, from a Scotswoman named Mrs. McLintock. But even before that, shortbread cookies (or more accurately, shortbread biscuits) were widely associated with Christmas and Hogmanay (New Year’s Eve).
The first printed shortbread recipe is said to come from a Scottish cookbook, written by Mrs McLintock in 1736. There are two copies left of this little cookbook. Half of the cookbook contains recipes for food preservation and there are recipes for savory and sweet dishes.
Preheat oven to 350°. Line two large baking sheets with parchment paper and grease with cooking spray.
Make cookie dough: In a small bowl, stir strawberries, lemon juice and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter, remaining ½ cup sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract, then stir in flour mixture until just combined.
Using a wooden spoon, very gently fold in strawberries.
Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls)
Arrange stuffed cookie dough balls 2" apart on baking sheets. Dust with sanding sugar and bake until cookies are set and just golden around edges, about 15 minutes.
This Strawberry Sauce is such an easy and deliciously versatile sauce or topping for desserts like cakes and ice cream, for pancakes and waffles and so much more!
The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.
To make the sauce, in a small saucepan combine the strawberries, sugar, lemon zest and juice and cook over medium-high heat, stirring occasionally. Cook until the fruits begin to break down and release their juices at the same time mashing a few berries to help in the process. Continue to cook until the sauce thickens roughly 10-12 minutes or to your desired consistency. The sauce will continue to thicken as it stands. Leave to cool completely before using. Store in the refrigerator if not using right away. Enjoy!
History. The icebox cake is derived from similar desserts such as the charlotte and the trifle and made to be more accessible to prepare. It was first introduced to the United States in the 1920s, as companies were promoting the icebox as a kitchen appliance.
In a medium bowl, beat heavy cream and strawberry milk until mixture turns silky smooth and shiny and holds its lofty, foamy shape.
Grease a 9"-by-5" loaf pan and line with plastic wrap, leaving a 2” overhang on each side. Grease plastic.
Arrange 18 of the Nilla wafers in the bottom of the prepared loaf pan. Top with ⅓ of the strawberries and 1/3 of the strawberry whipped topping. Repeat twice with Nilla wafers, strawberries, and strawberry whipped topping. Fold overhang over and freeze until solid, 4 hours.
When ready to serve, use overhang to remove icebox cake from pan. Invert and top with more strawberries and crumbled vanilla wafers. Slice and serve immediately.
