[jebartle]

Yummmmm!....Thank you, Thank you

Originally Posted by K9-Lovers

Lots of people say popcorn is a healthy treat. BUT it is almost all carbs which cause weight gain and turns to sugar when digested (cause it is corn). Especially when you add butter and salt (and my favorite, parmesan cheese). But I love popcorn so I save all my popcorn eating for when I go to the movies. Other than that, no popcorn for me.

A good healthy snack is nuts! I get the big containers from Sams Club. I eat both salted and unsalted. They say unsalted is best but you have to have some vices! The healthiest nuts are walnuts.

If you can make yourself only eat a small bit, dark chocolate is good for you. I buy Dove (cause it's the creamiest) at Walgreens. They have the big bars that are 72% chocolate. Inside the package there are 3 wrapped sections. I eat a section a day, usually. Some days I skip.

Okay, now I'm going to share some EASY recipes with you that are sugar free and very good:

Chocolate Fudge

6-7 oz unsweetened Ghiradelli chocolate squares (buy good chocolate at Fresh Market, they look like candy bars but are 100% chocolate with no sugar)
1 cup peanut butter (smooth or chunky)
3/4 - 1 cup erythritol (order from amazon.com)
1 cup Splenda
splash of stevia
1/2 teaspoon vanilla
pinch salt

Melt the chocolate in a bowl over boiling water. While the chocolate is melting, grind granulated erythritol in food processor or blender until in powder form.

Remove melted chocolate from heat. Add peanut butter and let it melt completely, stirring. Then add all other ingredients. Spread into loaf pan and put in fridge to cool and harden. Cut with a knife that has been heated by running under hot water.

Really yummy. (Erythritol is a sugar alcohol and is safe to eat. Very low carbs)

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K9's Favorite Healthy Cookies

Pumpkin Oatmeal Cookies

DRY INGREDIENTS
2 cups Whole Wheat Flour
1 1/3 cups Quaker Oats
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon nutmeg

WET INGREDIENTS
1 cup sugar
1 cups Splenda
2/3 cups granulated erthritol (sugar substitute)
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin -- not pump.pie filling
1 teaspoon vanilla
1 tablespoon ground flax seeds -- (optional)
tablespoon wheat germ -- (optional)

ADDED INGREDIENTS
2+ cups chopped walnuts
1/2 cup sunflower seeds -- (optional)
1 1/2 cups raisins or craisins

Preheat over to 350 degrees. Prepare 2 greased baking sheets or use silpat.

Mix together dry ingredients. In separate bowl, mix together wet ingredients. Add dry ingredients to wet in 3 batches, folding to combine. Fold in Added Ingredients.

Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or your fingers to press into cookie shape.

Bake for 16 minutes. Rotate baking sheets halfway through for even baking. Cool. Taste best when cooled and set.

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Okay, one more:
Low Carb Cheesecake

5 8 ounce pkgs cream cheese (room temp.)
1/4 cup heavy cream (room temp.)
36 packages sugar substitute (splenda)
7 large eggs
1 teaspoon vanilla
1/2 teaspoon lemon juice
1/8 teaspoon salt

Preheat oven to 475 degrees F.

Beat cream cheese with sweetener until smooth. Add eggs, cream, extract, lemon juice and salt. Beat for 5 minutes. pour into a greased springform pan and bake 12 minutes. Turn oven down to 300 and bake 35 minutes longer. Turn off oven and leave cake in for another 30 minutes. Let cake cool completely in pan. Refrigerate overnight and remove from pan before serving. Cake may crack during baking, but that is normal. Freezes well.

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Last one:
Pumpkin Pie Low Carb

1 8 oz pkg cream cheese -- softened
2 cups canned pumpkin -- mashed
1 1/2 cups spenda
1/4 teaspoon salt
1 egg, plus 2 yolks -- slightly beaten
1 cup half and half
1/4 cup (1 stick) butter -- melted
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon pumpkin pie spice

In a large mixing bowl, beat the cream cheese with a mixer. Add the pumpkin and beat until combined. Add the splenda and salt, beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, ginger, and pumpkin pie spice and beat until incorporated.

Pour the filling into a prepared pie crust, or into a baking dish or ramekin with no crust. (I do individual baking dishes with no crust).

Bake at 350 degrees for 50 minutes or until a knife inserted into the center comes out clean. Cool to room temperature. Serve with whipped cream.

Better the next day.

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