Ingredients:

• 2 1/2 cups heavy whipping cream
• 6 egg yolks
• 1 1/2 cups Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you’d ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints.   40 carbs in entire recipe; 4 grams per 1/4 cup serving.

This is AMAZING in our Iced Coffee  ….fill the glass with ice, add coffee to the halfway point. then add 2 TBSP of the condensed milk and finsh the rest of the way with milk. Adjust to your liking of course.

Each recipe makes 2 cups … use this in our wonderful Iced Coffee !

Cinnamon Creamer

1 cup milk
1 cup heavy cream
4 tablespoons Splenda
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract

Whisk together milk, cream, Splenda and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve or a coffee filter, pour into a glass jar and store in the refrigerator.

Chocolate Almond

1 cup milk
1 cup heavy cream
2 tablespoons sugar free Chocolate syrup
4 tablespoons Splenda
1 teaspoon almond extract

Whisk together milk, cream, syrup, and Splenda in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in almond extract. Pour in a glass jar and store in the refrigerator.

Pumpkin Spice

1 cup milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons Splenda
1 teaspoon vanilla extract

Whisk together milk, cream, pumpkin, pumpkin spice, and Splenda in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve or coffee filter, pour into a glass jar and store in the refrigerator.

French Vanilla

1 cup milk
1 cup heavy cream
4 tablespoons Splenda
1 vanilla bean ^[7]

Whisk together milk, cream and Splenda in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve or coffee filter, pour into a glass jar and store in the refrigerator. (If you don’t have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)

Peppermint Mocha

1 cup milk
1 cup heavy cream
4 tablespoons Splenda
3 tablespoons Sugar free Chocolate syrup
1 teaspoon peppermint extract

Whisk together milk, cream, Splenda, and syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Strain through a fine mesh sieve or coffee filter, pour into a glass jar and store in the refrigerator.

These next two ARE NOT sugar free or lo-carb.

Caramel Coffee Creamer

The caramel recipe makes twice what you need for the coffee creamer recipe. You can store the caramel in the fridge to use for another coffee creamer recipe or use it to drizzle over ice cream. Makes about 2 1/2 cups

Caramel:
3/4 cup organic whole cane sugar ^[4]
5 tablespoons water
1/2 cup plus 2 tablespoons heavy cream
1/2 teaspoon vanilla

Pour whole cane sugar and water in a medium saucepan. Bring to a simmer over medium heat. Continue to simmer until mixture reaches 240ºF. Remove from heat and whisk in cream and vanilla. Cool.

Creamer:
1 cup heavy cream
1 cup milk
1/2 cup homemade caramel

Whisk together cream, milk and caramel in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Pour into a glass jar and store in the refrigerator.

Honey Vanilla Coffee Creamer

Makes about 2 1/4 cups

1 cup heavy cream
1 cup milk
1/4 cup raw honey
2 teaspoons vanilla

Whisk together cream, milk and honey in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Whisk in vanilla. Pour into a glass jar and store in the refrigerator.

It is the ritual she enjoys. Smelling the hot brew as it drips into the pot, waiting in anticipation of wrapping her hands around the steaming cup to take that first delicious swallow…. ahhhhhh.

 Bliss.

It is also a known fact that Kris hates coffee. Or used to until Whitney corrupted her. Now she enjoys that morning cup almost as much as Whit.  Come summer however….our favorite guilty pleasure was an Iced Mocha from ” that which will not be named”.

Given the amount of calories and oh my word… THE CARB COUNT !!! We were overjoyed to find this amazing recipe for iced coffee.  Enjoy !! Oh and look for our lo-carb and sugar free home made creamers!!

Ingredients

• 1 pound Ground Coffee (good, Rich Roast )
• 8 quarts Cold Water ( we get 2 gallons of distilled)
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving) Check out our recipe

Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups…adapt To Your Liking!

Directions

In a large container ( We use our Tupperware Thatsa Bowl .. it will “perk” and bubble over  a bit. So we set the bowl on a paper towel lined pizza pan) , mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds. ( This step can be a pain and a bit messy… but we promise you .. IT IS WORTH IT)

Place coffee liquid in the fridge and allow to cool. Use as needed. We divide the concentrated coffee between the 2 gallon containers the distilled water came in.

The coffee concentrate will keep 3-4 weeks in the fridge if kept in a closed container. It only lasts 2 weeks in our house… we drink LOTS

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Here are our recipes for flavored creamers and sweetened condensed milk

A hint from Guy….. ‘the secret is to make sure you do all the mixing of the fish by hand to make it as fluffy as possible before adding the sauce.”

Ingredients

3 eggs

3/4 cup milk

3/4 cup all-purpose flour

1/4 cup butter

Directions

Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9×13 glass pan and heat the butter and pan in oven.

Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.

Pour batter into hot pan once butter is melted. Return pan immediatly to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and/or syrup and serve.

optional….. if you wish to add fruit mince apple or pears fine and add at the same time as the butter in the initial melting.

Ingredients

3 tablespoons lime juice

1 cup sliced red onion, cut lengthwise

15 cups cubed watermelon

3 cups cubed English cucumber

1 (8 ounce) package feta cheese, crumbled

1/2 cup chopped fresh cilantro

cracked black pepper

sea salt

Directions

In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.

Gently combine the watermelon, cucumber, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions.  Just before serving gentl mix in the Feta cheese and season with sea salt.

Ingredients

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (such as Frank’s Red Hot® or Franks Wing sauce)

1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a oven safe dish ( I use a 9×9 square). Sprinkle the remaining cheese over the top, bake 350 for about 15-20, or until the hot and bubbly and chees is melted on top.  

Serve with celery sticks, Chicken flavored crackers, Sliced baguettes, tortilla chips…. you name it… use your imagination.

Ingredients

4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin

1 generous tablespoon curry powder

Salt and freshly ground black pepper

Vegetable oil, for frying

1/2 cup all-purpose flour

3 eggs

2 tablespoons milk

1/2 teaspoon cayenne pepper

1 cup sweetened shredded coconut flakes

1 cup panko breadcrumbs

Directions

1 (11 ounce) package Butterscotch Chips

3/4 cup creamy peanut butter

2 (5 ounce) cans chow mein noodles

3-4 cups  of roasted peanuts

Directions

1. LINE baking sheets or trays with waxed paper.
2. MICROWAVE morsels in large, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.
3. DOUBLE BOILER METHOD: MELT morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

To make the chocolate marshmallow version….. omit the peanut butter. Replace the butterscotch chips with chocolate and  peanuts with  3 1/2 cups miniature marshmallows