As you look at my weekly menu, you may notice that several of them are linked to allrecipes.com. I *love* allrecipes. I have been using their site for many many years, and they have continued to improve their features; among them, the ability to resize recipes, the ability to create a shopping list from your recipes, and the ability to create and organize your own recipe box.
But there are a couple recipes from this week that are not from allrecipes.com, and I wanted to take the time to share them with you:
This recipe came from the lowcarbcafe.
8oz pkg cream cheese, softened
3 large eggs, separated
1 packet sweetener
1-2 tbsp heavy whipping cream
dash of cinnamon
In one bowl mix cream cheese, egg yolks, sweetener, whipping cream and cinnamon until smooth.
In another bowl whip egg whites until stiff peaks form, (this is what makes them fluffy.)
Fold the two mixtures together just until blended.
Cook up like regular pancakes, but make sure your pan is not too hot.
I make 2 inch pancakes so that they are easier to turn in the pan.
These are fabulous all by themselves, but are also good with sugar-free fruit spread or sugar free syrup.
This recipe came from the book, Dr. Mercola’s Total Health Program, a book I highly recommend!
1 cup shredded (not grated) Parmesan cheese
1 tsp. paprika
1. Preheat oven to 375 degrees F. On a cookie sheet lined with parchment paper or silpat liner (reusable silicon), spread about 1 T. shredded Parmesan cheese evenly into circles about 4-5″ each. Sprinkle with paprika.
2. Bake in preheated 375-degree oven for 5-8 minutes, until golden brown. Cheese will melt together to form disks. Remove from oven and let rest until crisps have cooled.
3. Using a flat spatula, carefully lift crisps to serving platter or into covered container. Crisps can also be formed around a bottle right out of the oven to create taco-like shells.