Easy Peanut Butter Cookies

1 cup peanut butter
1 cup sugar (I used 1/2 cup of Splenda sugar blend to make it low carb)
1 egg

Mix together all ingredients. Roll into balls and place on cookie sheet. Press down with a fork. Bake at 350 for about 11 minutes.

(I got 14 cookies out of the batch, and by my calculations, there are about 11 carbs per cookie)

Cheesecake

Low-ish carb version (12 servings: 16.9 carbs, 9 grams protein)

Crust:

Ingredients:

1 and 1/2 cups almond meal or almond flour (I used 1/2 cup of coconut flour for 1/2 cup of the almond meal to increase fiber)

3 tablespoons melted butter

2 1/2 tablespoons sugar

Preparation:

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in 13” x 9” pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Cheesecake:

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened - I used 3 Neufchatel (low fat) and two regular.

3/4 cup sugar

3 Tbsp. almond meal (or whole wheat flour)

1-2 Tbsp.vanilla

1 cup Reduced Fat Sour Cream

4 eggs

Directions

Heat oven to 325°F.

Beat cream cheese, 1 cup sugar, almond meal and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours (overnight is best for flavor and texture).

How to Bake in Springform Pan

Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Pork Chop Rub

Modified from allrecipes

1 tbsp Lawry's seasoned salt
1 tsp ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground paprika
2 tsp Worchestershire sauce
4 pork chops

Mix together and rub on chops. Let sit for 10 minutes. Grill on each side until finished, let rest 10 minutes.

3 Minute Chocolate Cake

From Linda's Low Carb Recipe site

1/4 cup almond flour, 1 ounce
1 tablespoon cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1 tablespoon water
1 egg

Mix the almond flour, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, water and egg. Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap * and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top. I had to do mine for 1 minute 20 seconds. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

Makes 2 servings
Can be frozen

* I'd forgotten to cover mine with plastic, but it came out wonderful anyway. I think the plastic would probably keep it very moist, perhaps more like a pudding cake in texture.

With granular Splenda:
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Chocolate Caramel Cookies

From Simple and Delicious Magazine

1 pkg devil's food cake mix
1/4 cup water
1 egg
3 tbsp canola oil
38 Rolo candies
Chopped hazelnuts

Combine cake mix, water, egg, and oil in a large bowl. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts.

Place 2-in apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Creamy Lemon Cake Bars

From Simple and Delicious Magazine

1 pkg (18 1/4 oz) lemon cake mix
1/2 cup butter, softened
1 egg

Filling:
1 can (16 oz) lemon frosting
1 pkg (8 oz) cream cheese, softened
2 eggs

Beat cake mix, butter, and egg in a large bowl until crumbly. Press into the bottom of a greased 13x9 baking pan.

Beat frosting and cream cheese in another bowl until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed until combined. Spread over crust.

Bake at 350 degrees for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.

Crab Stuffed Tilapia

From Simple and Delicious Magazine

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tbsp butter, divided
2 pkgs (3.53 oz each) premium crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 egg, beaten
2 tbsp diced pimentos, drained
1/4 tsp seafood seasoning
4 tilapia fillets
1/4 tsp salt
1/4 tsp paprika

Saute onion and celery in 1/4 cup butter in a large skillet until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimentos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks.

Place seam side down in a greased 9-in square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.

Bake, uncovered, at 400 degrees for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish.