Delicio Recipe List

This is one of the yummiest cakes EVER! The batter and the icing are cooked on top of the stove and then the actual cake itself bakes in the stove and the hot icing is poured over the cake while it is still hot. After it cools down it gets stored in the back of the refrigerator where it gets abominable snowman cold, and baby that's BRRRRRRRRRRR cold. I then slice it into respectable sized pieces, place them on a baking sheet and pop them in the freezer until frozen solid then I place the pieces in a Zip-lock freezer bag and put them back in the freezer. That way you can take out just what you need and save the rest for later. This method works beautifully and you can have your chocolate fix anytime you feel like it. If you love chocolate, trust me when I tell you that it does not get any better than this!  2 cups self-rising flour 2 cups sugar 1 stick butter 1/4 cup cocoa (a good ultra-rich kind) 1/2 cup oil 1 cup water 1/2 cup buttermilk 2 eggs 1 tsp. vanilla In a mixing...

  For the Breadcrumbs: 2 tablespoons EVOO � Extra Virgin Olive Oil 4 tablespoons butter 6 cloves garlic, minced 1 cup breadcrumbs, Panko or homemade (coarse ground) 1/3 to 1/2 cup flat-leaf parsley tops, finely chopped 1/3 to 1/2 cup grated Parmigiano-Reggiano cheese For the Cauliflower Sauce: 2 tablespoons EVOO � Extra Virgin Olive Oil 1/4 pound pancetta, guanciale or bacon, chopped 1 onion, chopped 2 to 3 cloves garlic, chopped 2 tablespoons rosemary, finely chopped 2 tablespoons thyme, finely chopped 1 teaspoon crushed red pepper flakes 3 tablespoons chopped golden raisins 1/2 cup dry white wine 1/2 cup chicken stock 1 head cauliflower, root and core cut away from head with sharp paring knife Salt and pepper 1 pound rigatoni(use low-carb noodles, I use dreamfields pasta) 3 tablespoons butter Yields: 4-6 Preparation For the breadcrumbs, heat EVOO and butter over medium heat, melting butter into oil. Add garlic and stir 1-2 minutes. Add breadcrumbs and sti...

This was soooo easy to put together. You can see the original recipe her e including pictures. I halved the original recipe and used shredded cheddar cheese instead of Velveeta mostly because I couldn't find it in the store and my kids were acting up. And I don't love Velveeta so I didn't really care. Chopped Ham BBQ Sandwiches 2 lbs ham, chopped 4 hard boiled eggs, chopped 8 oz Velveeta cheese, diced 1 (12 oz) bottle chili sauce 12 sandwich buns 1. Preheat oven 350. Mix ham, eggs, cheese and chili sauce in a large bowl.  Make sure it is well coated with sauce. 2. Spread on buns.  Wrap them individually in foil and place on cookie sheet. Bake for 30 minutes.

This was okay.  It had too much of a mayo taste so when I make it again, I will probably use 1/4 cup of mayo instead of a 1/2 cup. The meat mixture was very good.   3 stars  1 pound ground beef 1/3 cup onion (I used the frozen kind) 2 stalks celery, minced (I didn't use this) 1 clove garlic (I used the jar kind) 1/2 cup tomato sauce 2 teaspoons granular Splenda or equivalent liquid Splenda 1 tablespoon white vinegar 1 tablespoon Worcestershire sauce 1 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs 1/2 cup mayonnaise 1/4 cup heavy cream (I used half n half) 8 ounces cheddar cheese, shredded Brown the hamburger with the onion, celery and garlic; drain the fat.  Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper.  Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.  Put the meat mixture in the bottom of a greased glass pie plate; mix in about half the cheese.  S...

On a recent trip to the coast we bought 2 lbs. of fresh shrimp and I prepared our beloved dish of Shrimp Scampi. We ate half of it for dinner one night and the next night I came up with the idea of making enchiladas with the remaining scampi. It was a scrumptious pairing of flavors and it is now on our 'must do at the beach' list of foods to make and eat. Don't let this recipe pass you by without trying it! SHRIMP SCAMPI: Place 2 to 3 Tbsp. of butter (do NOT use margarine) in a large skillet over medium heat. Saute 2 lbs. of fresh shrimp in the butter with 2 to 3 cloves of garlic and several healthy splashes of white wine. Cook, stirring, just until shrimp turn pink. Don't overcook it! Eat half, save the other half for the enchiladas. SHRIMP SCAMPI ENCHILADAS: 1 (16 oz.) jar green salsa verde 1 (8 oz.) cream cheese, softened 8 flour tortillas 2 cups shredded Monterey Jack cheese 1 1/2 to 2 cups prepared shrimp scampi 1/2 cup chopped green onions Blend the salsa verde wi...

This was the first low-carb meal we made.  It was very spicy!  I typed it up as the original, but I made notes on changes we will make the next time around to make it a little more mild.  I love spicy food, but even this was too much for me.  It was very good though!  Will definitely make again with a few moderations.  5 stars 2 pounds ground beef 2 ounces onion, chopped (I threw a handful in of the frozen kind) 2 cloves garlic, minced (I used the already in jar kind) 3 teaspoons chili powder 1 teaspoon chipotle chile powder (we did not use this at all - eliminated) 3 teaspoons cumin (will change this to 2 teaspoons when we make it again) 1 teaspoon cayenne (we did not use this at all - eliminated) 1 teaspoon paprika 2 teaspoons salt 8 ounce tomato sauce (compare for carb totals) 4 tomato sauce cans of water 1 14.5 oz petite diced tomatoes (original reciepe did not call for this...we added ourselves) shredded cheese on top, optional Brown the meat, onion an...

We have made this twice already.  Nice to come home to a crock pot dish!  5 stars Crock Pot Chicken Breasts 3 boneless, skinless chicken breasts (if you don't skin them, the skin will just fall off anyway) 1 (10 3/4 oz) can cream of mushroom soup 1 large onion, chopped (I used the frozen kind) 3 cloves garlic, minced (I used the garlic that comes in a jar -  1 tsp = 1 clove) 1 (4 oz) can mushrooms (I had fresh already so used them) 1/2 c chicken broth (I used bullion cubes) 1/4 c white wine (did not used; used broth instead here) Salt and pepper to taste Layer chicken breasta in bottom of pot.  Salt and pepper them. Combine soup, broth and wine.  Pour over chicken. Drain mushrooms and put on top.  Add the garlic and onions. Cook on low for 7 to 9 hours. This is fall off the bone chicken!!! 1 serving would be 4 net carbs.

This was the second recipe we made and it was very good.  We will make this again. 4 stars Enchilada Bake Crust: 4 ounces cream cheese, softened 2 eggs 1/2 teaspoon Seasoning for Tacos 8 ounces cheddar cheese, shredded Beat or whisk the cream cheese and eggs until smooth.  Add the seasoning; mix well.  Stir in the cheese; mix well.  Grease a 9x13" baking dish; spread the chsses mixture evenly over the bottom.  Bake at 350 degrees, 35 minutes or until browned, but not too dark.  Let stand 5-10 minutes before adding the topping. Topping: 1 pound ground beef 3 teaspoons Seasoning for Tacos 8 1/2 ounce jar enchilada sauce 4 ounce can chopped green chilies 8 ounces cheddar cheese, shredded Brown the hamburger; drain fat.  Stir in the seasoning, enchilada sauce and chiles.  Spread over the crust.  Top with the cheese.  Bake another 20 minutes or so until hot and bubbly.  Serve with the toppings of your choice (adds additional carbs) Makes...

 Made this last night and it was really quite good.  I didn't cut up the celery into small enough pieces so the next time it is made, I'll be sure to chop those better.  Otherwise it was a good side dish to the chicken we had with it.  4 stars BROCCOLI MUSHROOM CASSEROLE   2 16-ounce bags frozen broccoli cuts, cooked and well drained 4 ounce can mushrooms, well drained (I had fresh at home so just cut up some of those) 1/2 medium onion, chopped, 2 ounces (Used the frozen kind) 2 stalks celery, minced 2 tablespoons butter 1/4 cup mayonnaise 8 ounces cheddar cheese, shredded 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon garlic powder Cook your broccoli somehow.  We used the microwave in a steamer pot. While that is cooking, saute the onion, celery and mushrooms in the butter. In a bowl, mix together the mayonnaise, cheddar cheese, salt, pepper and garlic powder. Dump the broccoli and the onion mixture into the bowl.  Stir everything together an...

We made this recently and it shocked me!  Very good and definitely a keeper.  5 stars MOCK POTATO SOUP   1 medium cauliflower, cut into small chunks (I used fresh) 1 small onion, diced, 2 1/2 ounces (I used the chopped up kind found in the freezer section) 3 cups chicken broth (I used three chicken bullion cubes in three cups water) 3 tablespoons butter 1/2 cup heavy cream (I used half n half) Salt and pepper, to taste 4 ounces cheddar cheese, shredded (I used block cheese the first time.  Used pre-shredded cheese on the leftovers and didn't really notice a difference) 3 pieces bacon, fried until crisp and crumbled, optional (I used the already cooked kind that you just heat up) 2 green onions, chopped, optional 2 tablespoons fresh parsley, finely chopped In a large pot, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 25-30 minutes. Use a hand mixer to puree the soup until completely smooth and thi...

We made this for the first time a few weeks ago and it was amazing.  Yes, it doesn't have noodles but it is still very good!  Definitely will make it again. 5 stars SPINACH LASAGNA   1 pound ground beef 2 tablespoons onion, chopped (I used the chopped up kind found in the freezer section) 1/8 teaspoon garlic powder 1/2 cup spaghetti sauce 8 ounces cream cheese 1 egg 1/8 teaspoon pepper 10 ounces frozen chopped spinach, thawed & drained 4 ounces mozzarella cheese, shredded 2 tablespoons Parmesan cheese (I used the kind in the can)  Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. While the hamburger is browning, get the spinach in the microwave.  The kind I bought took about 9 minutes. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blen...

For many years, particularly when our children where still at home we ate Sloppy Joe's from the Manwich can. It is was quick, relatively cheap and easy...today I tend to steer away from to many canned goods and take the 'homemade' approach. The result being far more flavorful and satisfying, while still being quick and easy. 1 lb. ground chuck 1 medium onion, chopped 1/2 cup ketchup 3 Tbsp. sweet pickle relish 1 Tbsp. light brown sugar 1 Tbsp. prepared mustard 1/4 tsp. each salt and pepper Brown ground chuck and onion in a large nonstick skillet until meat crumbles, drain. Stir in ketchup and remaining ingredients, bring to a boil. Cover, reduce heat and simmer 5 minutes. Serve with toasted bread or buns, coleslaw and Honey Baked Onions....you'll be so very very glad that you did!

1 pound carrots, peeled 1/2 low-sodium chicken broth 1 tablespoon sugar 2 tablespoons butter, cut into pieces 1/4 cup brown sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 teaspoons fresh lemon juice Pepper Cut carrots on the bias into pieces that are 1/4 inch thick and 2 inches long. Combine the carrots, chicken broth, and one tablespoon sugar in a 12-inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally, until carrots are almost tender, about five minutes. Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes. Stir in the butter, brown sugar, salt, and cinnamon. Continue to cook, stirring frequently, until the carrots are completely tender, about three minutes. Remove from heat and stir in the lemon juice. Season with pepper to taste. Serves 4.

Do you have fond memories like I do of Mom making these? I asked her for the recipe and she couldn't find it or couldn't remember where it was or something. She told me to just look for a basic sweet muffin recipe.  Well here's the one I use.  They are even good plain.  We also put jam and peanut butter in the center. So good for breakfast or dessert or a cold winter day. You don't need a reason. Makes 12 muffins Ingredients 1 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1/2 cup milk 1/4 cup vegetable oil Jam Preparation Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together egg, milk, and oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into lightly greased muffin pans, filling two-thirds full. (Or fill 1/3 full, blob of jam, blob of batter.) Bake at 400� for 15 to 18 minutes. Remove from pans immediately. Don't forget...

This is from my new favorite food blog, www.plainchicken.com  She has 22 brownie recipes. You can see her original post with pictures here.  I used cottage cheese instead of ricotta because it's much cheaper. And next time I will bust the spaghetti in half before I cook it so that it's easier to stir. Cheesy Chicken Pesto Pasta 2 chicken breast, cooked and chopped (I sprinkled my chicken with some garlic seasoning before I cooked it) 8 oz spaghetti 6 oz pesto 8 oz ricotta cheese 1 1/2 cups shredded mozzarella or Italian cheese blend 1/2 cup grated parmesan cheese Preheat oven to 400. Cook spaghetti for 2 minutes less than the package directions specify. Drain the spaghetti well and transfer it to a bowl. Stir in chicken, ricotta, pesto, 1/2 cup mozzarella and 1/4 cup of the parmesan cheese. Toss the mixture well and transfer it to a 9-inch square dish. Sprinkle with remaining mozzarella and parmesan cheese. Bake until the cheese is melted, about 20 minutes. Turn...