Delicio Recipe List

A phenomenal dessert that freezes well, so the pumpkin log roll  can be made ahead of time and sliced while frozen into pieces  for a stunning  presentation.. . Servings: (10 to 12) Prep: 15 Mins. Bake: 12-15 Mins. INGREDIENTS Roll: Wet Mixture: 3 large eggs, slightly beaten 1 cup granulated sugar 6 tablespoons unsalted butter, at room temperature 2/3 cup pure pumpkin 1 teaspoon vanilla extract Dry Ingredients: 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg 1/8 teaspoon salt Filling: 1 (8 oz. tub), cold, whipped cream cheese 1 cup confectioners' (powdered) sugar, sifted 6 tablespoons unsalted butter, at room temperature 1 teaspoon mapleine --Additional confectioners� sugar (for decoration) METHOD Preheat oven to 375 degrees. Spray a 15�x10� jelly-roll pan; line with parchment paper, then spray top of paper as well. Set aside a clean tea towel ...

When on a low-carb diet, eggs are your friend.  I eat a lot of eggs, usually scrambled or boiled for breakfast. I use then in a salad for lunch and a flourless cake for dessert.  This is one of my favorite ways to eat eggs! Deviled Eggs with Bacon and Cheese   12 boiled eggs, sliced in half lengthwise 1/2 Cup of Mayonaise   1 tablespoon mustard 4 slices of bacon, well-done and crumbled 2 tablespoons of finely shredded cheddar cheese Mix the last four ingredients together along with the yolks out of the boiled eggs. Mix this up very well and then spoon it back into the white part of the boiled eggs.  Sprinkled them individually with a little paprika.  These are delicious any time of day.  This is a terrific way to use up all those boiled eggs the kiddos just found around the house on Easter morning. 

I LOVE Ciabatta bread, at Cutler's we use it in our B-Town Club , or you can have any other sandwich on it too! At home, I use it for all kinds of hot sandwiches that I make. I have a recipe coming up for you next week to try it on too! It's a really versatile type of bread that is really yummy. I know this recipe looks really involved. It takes several hours of raising time, it's not really quite as hard as it looks! Ciabatta Bread from Cook's Illustrated  Biga 1 cup unbleached all purpose flour  1/8 teaspoon instant or rapid-rise yeast 1/2 cup water, at room temperature Dough 2 cups unbleached all purpose flour  1/2 teaspoon instant or rapid-rise yeast 1 1/2 teaspoons table salt 3/4 cup water, at room temperature 1/4 cup milk, at room temperature (I just measured and allowed to rest for a few minutes) Biga - right after I made it Start your biga 8 to 24 hours before you want the Ciabatta bread. Combine flour, yeast and water in a medium bowl and stir using a wooden...

Now don't be scared...these jalapenos have some fire in them, yes sir-e they surely do but not to the point of blistering your tongue. They're just kind of like the hot pop-rocks that explode in your mouth and leave a tingling sensation. But I can personally guarantee all of you jalapeno fans that these beauties deliver not only in some semi-mild-hot taste bud explosion but in a rush of savoriness...yes savoriness...say that twice.  If you get the munchies then these here stuffed jalapenos should fill your bill. I had a 24-Hour Layered Salad chilling in the fridge and it paired beautifully along side of the peppers. Took some of the heat off so to speak. 8 big old jalapeno peppers 1/2 cup finely chopped rotisserie chicken 4 ozs. softened cream cheese (you can use low-fat) 2 Tbsp. chopped fresh cilantro (I love that stuff) 1 to 2 tsp. chopped chipotle peppers in adobo sauce (yeah baby you get some heat there too) Preheat oven to 400 degrees. Heat a large skillet over ...

What makes this the easiest peanut butter ever you may say? 4 ingredients. Nothing less, nothing more. Simply throw 2 cups of sugar into a saucepan along with 1/2 cup milk (I used evaporated). Bring to a boil over medium heat. Allow to boil for 2 1/2 minutes. Remove from heat and add 1 tsp. pure vanilla extract and 3/4 cup Jif creamy peanut butter. Pour into dish/pan. Let it cool for awhile on the counter and then when it has cooled off to a luke warm place it in the refrigerator to finish chilling. Cut in small slices to serve. It took me approximately 5 minutes total to make this from start to finish and believe me when I tell you that it is delicious. "I never met a peanut butter fudge I didn't like"~Adele Forbes

The Easter season is almost here! What do you do with all those Easter Eggs? I have the answer! Make Easter Potato Salad. This is a low carb alternative to real potato salad. I use cauliflower to replace the potato. This is seriously good stuff. I actually make this salad once every two weeks or so. 6 boiled eggs 1 package of frozen cauliflower 1 1/2 cup mayonnaise 1 tsp. mustard 1 Tbl. Sugar substitute 1/4 cup table cream 1/2 tsp. onion powder After the eggs are boiled, peel them and chop them into bite sized pieces. Boil, drain and chop the cauliflower, again into bite sized pieces. Put these in a bowl. In take separate bowl mix the rest of the ingredients together and then pour over the eggs and cauliflower. You can a season it with salt and pepper and maybe a bit of paprika. If you like it sweeter add more sugar substitute.

This is our newest amazing sandwich that we sell at our Bountiful store. I was first introduced to really great hot sandwiches a few years ago when a new restaurant opened in downtown Salt Lake City, the Nauvoo Cafe. I went home and taught myself to make great hot sandwiches in my oven, using the broiler. Being introduced to Pesto Mayo and using a lot more Munster cheese came more recently, but put them altogether and you get an amazing sandwich. And needing a name for said sandwich we looked to Si at A Bountiful Kitchen for inspiration, it's called the B-Town in honor of her and Bountiful itself. B-Town Club makes 1 sandwich Ciabatta Bread Pesto  Mayo Deli Turkey Munster Cheese Lettuce Tomatoes 4 slices of bacon, cooked To make a Pesto Mayo, combine 1 part Pesto with 2 parts Mayo, at home I've even used light mayo and had it turn out fine (I usually add just a bit of garlic salt if using light mayo).  If you can't tell, this bottle came from Costco, but you can also usual...

I haven't posted a new recipe or a long time. Life has been busy, busy, busy. So... I was craving something pumpkin. I looked all over for a low carb pumpkin dessert and couldn't find anything so I changed up the flourless, sugar free chocolate cake recipe and this turned out great. My husband loved it. This would be great to bring to a thanksgiving or harvest dinner. Pre-heat the oven to 350 degrees Prepare a cookie sheet by putting parchment paper on it and spraying it with a vegetable spray. 6 eggs, separated and pit into two small bowls. Use 1 cup of canned pumpkin in a bowl and mix into it 1 cup of Splenda or some other sugar substitute Mix the 6 egg yolks into the pumpkin mixture and add 2 teaspoons of pumpkin pie spice Whip up the six egg whites in your mixer until the whites are stiff then pour them on top of the pumpkin mixture. Carefully fold the mixture together being careful to keep it fluffy. Pour the batter out into the parchment paper and into the baking sheet. ...

Last week, I saw a recipe on Six Sisters blog for Thin Mint Cookies, I was going to just make that this week, but then I found a bottle of Raspberry extract and decided to make a chocolate raspberry cookie instead. It was awesome! They were a big hit in our bakery.  I changed a few other things too, but whether you make these with mint or raspberry, or if you have a completely different idea, they will be awesome! Raspberry Truffle Cookies adapted from Six Sisters Stuff Cookies : 1/2 cup butter, softened 1/2 cup Smart Balance for baking, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 cup unsweetened cocoa powder 1/2 teaspoon salt 1 1/2 cup cake flour Raspberry Chocolate Coating : 2 cups semi-sweet chocolate chips 1 1/2 teaspoons Raspberry extract 8 Tablespoons butter Dough kind of crumbly. In mixing bowl of Kitchenaid mixer, beat butter and Smart Balance until light and fluffy. Add powdered sugar and mix well. Mix in vanilla, salt and cocoa. Mix in the flour, the dough...

I've been looking for an amazing recipe. This recipe is a yummy oatmeal cookie with Butterscotch chips. I found the recipe on the back of a bag of Nestle Butterscotch Morsels, and let me tell you, it is amazing! Oatmeal Scotchies from the back of the Nestle Butterscotch Morsels package 1 1/4 cups all purpose flour (I used 1 1/2 cups cake flour) 1 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1 cup (two sticks) butter or margarine, softened 3/4 cup granulated sugar 3/4 cup brown sugar 2 large eggs 1 tsp vanilla extract 3 cups quick or old-fashioned oats 11 oz package Nestle Butterscotch Morsels Preheat oven to 375 degrees.  Mix together flour, baking soda, salt and cinnamon in a small bowl and set aside. Meanwhile, mix butter, brown and granulated sugars, eggs and vanilla in the bowl of your stand mixer until fluffy. Add dry ingredients a little at a time. Stir in oatmeal until combined. Stir in Butterscotch morsels.  I use a small ice cream style scoop to scoop them ont...

My husband absolutely adores a pound cake. So every so often I like to greet him with one when he comes in from a hard day of working out in the cold. Being that today is National Pound Cake day I thought this would be the perfect time to present him with one. And what did he do...absolutely nothing. Didn't look at it, didn't ask what it was, not even a little sniff of it. Fine! Didn't smell the Sweet Baby Ray's Sweet & Spicy baby back ribs swimming in the crock-pot either. Do I look like I care????????????????????????????????? So maybe you yourself will appreciate it.  Here's the recipe..... 3 sticks butter 3 cups sugar 5 eggs 3 cups sifted cake flour 1/3 cup Sundrop 2 tablespoons pure lemon extract Preheat oven to 325 degrees. Grease and flour pan. Combine butter and sugar. Beat until light and fluffy. Add eggs one at a time, beating well after each. Slowly add flour, but try to not over beat it. Add the Sundrop and lemon extract. Pour the batter into prepared...

Just thinking about a Banana Pudding makes my tongue slide out of my mouth and lick my lips...my maternal Grandmother, Mama Joe, made the best banana puddings this side of culinary heaven. Hers was  in the form of a homemade boiled custard type pudding which she always made on a Saturday and when she had finished putting it all together it got 'put away' in the 'modern' refrigerator in the dining room until dessert time on Sunday. As a young child I would sneak peaks at it in the fridge when nobody else was around and I dang near grieved my fool self to death waiting for that 24 hours to pass until I could have my own bowl full. These days I have to think about my health and my waistline so I lean more towards a Weight Watchers view of things. What that means is that I make a No-Fat version of the dish  which in no way measures up in my mind to my Mama Joes 'knock-your-socks-off' masterpiece. But hey...it is still mighty good when it's rolling across my tast...

In my humble opinion, Ciabatta bread is the only bread to use when you're making French toast. It is an Italian bread made with olive oil that has a chewy texture.  Note the holes in the bread. This allows for better absorption of the French toast batter. I do not per-say have a written recipe, but just beat together about 1 1/2 cups of 2% Horizon Organic milk with 1 fresh egg, a teaspoon or so of butter pecan flavoring and either 4 packs of Splenda or 1 tablespoon agave syrup. Next, heat up a large non-stick frying pan over medium heat. When hot add a couple of tablespoons of Brummel & Brown Yogurt Spread. Allow it to melt, swirl it around in the pan and then add your well-soaked bread slices to the pan. Flip each piece over when they have turned a nice golden brown on the bottom and allow to cook until nicely browned on the other side. That's all there is to it. Serve with a quality thick bacon and fresh scrambled eggs on the side with a drizzle or more of the Pure Maple ...