Delicio Recipe List

Pumpkinpalooza continues with this recipe for pumpkin ice cream, adapted slightly from a Benn & Jerry's recipe. I don't know if you like pumpkin ice cream, but where I live, it's only available seasonally, if at all, and it is often priced as a premium flavor. So now you can have pumpkin ice cream whenever you want. A great accompaniment for this ice cream is homemade caramel sauce and some toasted pecans. 2 large eggs 3/4 cup sugar 2 cups heavy whipping cream 1 cup milk 2 teaspoons vanilla extract 1 cup unsweetened canned pumpkin 1 teaspoon nutmeg 1 teaspoon cinnamon Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. In a separate bowl, mix the pumpkin, nutmeg, and cinnamon. Add about a cup of the egg/cream mixture and stir until blended. Then stir in the remainder of the egg/cream mixture and...

Fall means shorter days, cooler temperatures, autumn leaves, Halloween, and PUMPKINS. So in the coming days, I'm going to feature recipes that use pumpkin--pumpkin ice cream, pumpkin cream cheese muffins, pumpkin bars, and pumpkin pancakes. But before I get to that, you may want to try some great pumpkin recipes from the past. Pumpkin Black Bean Soup Pumpkin Praline Pie Chocolate Chunk Pumpkin Bread Pumpkin Chocolate Chip Bars Caramel Pumpkin Cookies And good, old-fashioned pumpkin pie, of course (I prefer the Libby's recipe right on the can)

LOW CARB "POTATO" SALAD 16 ounce package frozen cauliflower 1/2 cup mayonnaise ( I used Miracle Whip, adds a few carbs but tastes great!) 4 ounce jar diced pimientos, drained well 1/4 cup dill pickle relish, drained well 1 tablespoon chopped onion, optional 1 tablespoon white vinegar 1 tablespoon Splenda or equivalent liquid Splenda 1 tablespoon yellow mustard 1/2 teaspoon pepper Salt, to taste Cook the cauliflower until tender, but not mushy, about 8 minutes. Drain very well, then chop into bite-sized pieces. Mix all of the ingredients in a medium bowl. Chill several hours before serving. Makes 6-8 servings Do not freeze Per 1/6 recipe: 162 Calories; 15g Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs Per 1/8 recipe: 121 Calories; 11g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs  * I 'borrowed' this recipe from Linda.  Thanks.  This is yummy! 

My good friend Rachel made this soup at a fall-themed party for her son's first birthday. I've never had carrot soup before. It was tasty. I will definitely be making this again. 1 tablespoon olive oil 1 shallot, thinly sliced 1 clove garlic, chopped 1/2 stalk of celery 1 pound carrots, thinly sliced 1 head fennel 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon coriander 2 (14.5-ounce) cans chicken or veggie broth 1/4 cup butter, cubed Heat oil in a saucepan over medium high heat. Add the onion, garlic, celery, and cook, stirring, until slightly softened but not browned--about 2 minutes. Cook the carrots until begin to soften but do not brown--about 6 minutes. Stir in coriander. Cook, stirring, one minute. Stir in chicken broth. Heat to boil. Reduce heat to simmer. Cook until carrots can be easily mashed--about 25 minutes. Puree the veggie mixture in a blender or food processor. Pulse in pieces of butter a piece at a time. Blend until very smooth--about 2 minutes. Heat again...

I found this wonderful recipe while I was searching through other food bloggers websites at www.plainchicken.com and boy oh boy am I ever glad that I did! I have never been a biscuit or roll maker, I always seemed to beat the dough to death and they always came out hard as a brick so I quit trying a long time ago...that was until yesterday when I came upon this truly awesome recipe....thank you plainchicken...I have made two pans full in less than 24 hours and myself and fellow partners in crime are all very happy about it...you make them and you will be very happy too!!!!!!!!!!!!! You will need 2 cups of Bisquick, 1/2 cup sour cream, 1/2 cup 7-Up and 1/2 stick of butter for the rolls.... For the roast beef au jus you will need 12oz. thinly sliced roast beef and 2 cups beef stock... Preheat oven to 450. Cut sour cream into biscuit mix, I did this with two forks. Add 7-Up. This makes a very soft dough. Sprinkle additional biscuit mix on counter or table and ever so lightly pat the doug...

1 cup butter 3/4 cup white sugar 1 cup brown sugar 2 eggs 1 tsp vanilla 3 cups flour 3/4 tsp salt 3/4 tsp baking soda 1 bag chocolate chips Cream together butter, sugars, eggs, and vanilla. In separate bowl sift together flour, salt and baking soda.. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto cookie sheet by heaping tablespoons. Bake at 350 for 8 to 10 minutes.

My son Jacob, who is in fifth grade, brought this recipe home.  Their class has been reading the BFG.  He thought this recipe might  be low carb.  I think it is, maybe just leave out the gherkins.  I think they won't add too much in the carb department, and will add MUCH to the flavor so I will leave them in. Snozzcumbers 6-8 Large cucumbers 4 cans of tuna fish 4-6 diced tomatoes 9-10 gherkins, finely chopped 9-10 Tablespoons mayonnaise 6-7 teaspoons poppy seeds Salt and Pepper to taste Peel, cut and hollow out the cucumbers.  Place in a container, standing on end, to drain juice.  Thoroughly drain the tuna fish and mix in the chopped tomatoes, gherkins, mayonnaise, and poppy seeds.  Season to taste with salt and pepper.  Using a teaspoon, fill cucumbers with the tuna fish mixture, packing it down.  Paint a little mayonnaise in the grooves on the outside of the cucumbers and carefully fill the grooves with poppy seeds.  Have fun wit...

I recently made this wonderful soup at my place of work and I was sampling it when my boss man came through the kitchen with his nose in the air, sniffing like a rabbit, and demanding to know, "What are you cooking now?". I told him what it was while my eyes were rolling around in my head and then said these very words...."If that don't do it for you I can't help you." We had a good laugh and they called later to tell me that it was the best soup they had ever partaken of and have since eaten every bite of it. 1 tablespoon butter 1 1/2 lbs. onions, halved, thinly sliced 4 sprigs of fresh thyme 2 tablespoons butter 1 1/2 lbs portobello mushrooms, stemmed, halved and cut into 1/4-inch strips 3 tablespoons brandy 3 garlic cloves, minced 8 cups beef broth 1 cup dry white wine salt & pepper to taste Melt 1 tablespoon butter in a large heavy pot over high heat. Add the onions and thyme. Saute for 8 minutes or until the onions begin to soften. Reduce the heat t...

Fall is finally here and peach season is coming to a close. Peaches are undoubtedly one of my favorite fruits. In addition to eating plenty of fresh peaches this year, I've made multiple batches of peach ice cream . And on Saturday, my dad and I collaborated to make 18 peach pie fillings and something I've never made before--peach jam. It's really easy to make and is yet another way to enjoy the flavor of peaches throughout the year. This recipe came from the box of MCP pectin (adapted slightly) we used to make the jam. 4 cups finely chopped peaches 1/4 cup lemon juice 1 2-ounce box pectin 1/2 teaspoon butter 6 cups sugar Prepare jam jars, rings, and lids. Jars should be washed and heated. Rings and lids should be covered with boiling water in a saucepan that has been taken off the stove. Prepare fruit (the original recipe advises not to puree the fruit but to use a potato masher to preserve a chunky texture; however, I like a smoother texture, so I pureed the fruit briefl...

WHAT YOU WILL NEED: 2 cloves (10 g) garlic, crushed 1 pc (30 g) small onion, chopped 1/2 c (100.5 g) canned button mushrooms, sliced 1 pouch (130 g) DEL MONTE Sweet Style Spaghetti Sauce 1/3 c (63 g) tuna chunks in oil, drained 12 pc (360 g) pan Americano (or sliced bread), edges removed 2 tbsp (28 g) margarine, softened 1/2 c (57.5 g) quickmelt cheese, grated HERE'S HOW: Saut� GARLIC, onion and mushrooms. Add DEL MONTE Spaghetti Sauce and tuna. Simmer for 3 minutes. Set aside. 2. Spread each bread with margarine. Fit into muffin pan. Bake in a preheated oven at 350�F for 5 minutes. Fill each bread �cup� with 1-2 tablespoons of saut�ed mixture. Sprinkle with cheese. Bake for another 3 minutes or until cheese melts.   Rich in Thiamin- prevents Beri-beri.