FAILED RECIPE - Low Carb Simple Sandwich Bread

Low Carb Simple Sandwich Bread from Cooking for the Specific Carbohydrate Diet cookbook with Kayla. Kayla, Rhonda's lovely assistant, gives her review of this recipe and she’s not holding anything back. If it’s not obvious by the title that she thinks the recipe is a FAIL. 

Here are the ingredients and directions if you’d like to take a stab at making it. 

• ¾ cup nut butter (almond, cashew, etc.)
• 4 eggs
• 1 tablespoon honey
• ¼ cup finely ground nut flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt

1. Preheat oven to 350.
2. In a bowl, use a spatula or mixer to blend the nut butter, eggs, and honey until creamy.
3. Add the remaining dry ingredients to the batter and blend until creamy.
4. Pour the batter into a baking pan. Bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
5. Let cool and slice. Seal and store at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a month or so.

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Kayla’s Thoughts

The recipe indicates the writer uses a 3½“ x 7½” loaf pan. I didn’t have that, so I used whatever was the smallest one in our kitchen. The loaf ended up being very short, not anywhere near sandwich height, because of the too-large pan. This is just the beginning of its problems.

I followed the recipe other than the loaf pan size and the bread was beyond disappointing to me.

The cookbook claimed it was perfect for sandwiches, rolls, and toast, but it’s not. It’s way too nutty.

I expected some nuttiness given the ingredients, but it’s overwhelming. There’s no bread-like taste. I couldn’t even begin to imagine a sandwich using this bread.

I attempted to make French toast with it- still no. It is just too weird. Maybe I’ll alter the recipe a bit next time and give it some spice.

I will say, the texture is like other quick bread, and it baked up just fine. The flavor just isn’t right for me. 

Overall, 1 star. ⭐☆☆☆☆

Have you tried low-carb bread recipes? We'd love to hear from you and maybe even give us your thoughts on the review.

Stay safe and sassy, 

Sassy Silver Sisters 🥰

Cooking for the Specific Carbohydrate Diet

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Cheddar Meatball Poppers Recipe Review

I found this recipe on Spend with Pennies and thought I would try it. Find out my thoughts on the recipe below ⬇️ .

Cheddar Meatball Poppers

Ingredients

• 16 small premade meatballs
• 1 roll crescent dough
• 1/3 cup cheddar cheese
• Italian seasoning
• Tomato sauce for serving

1. Cook meatballs and cool.

2. Pre-heat oven to 375.

3. Half the crescent triangle and put 1/2 tb cheese and meatball in center.

4. Wrap and roll in more cheese. Roll in hands to make cheese stick. 

5. Sprinkle each with italian seasoning.

6. Place on parchment paper. 

7. Bake 12-14 minutes until browned.

8. Serve hot with tomato sauce.

REVIEW:

I love how easy it is to make. I had to let them cool off before eating. After dipping them in the tomato sauce, I added Italian seasoning to the sauce. It needed more flavor. 

You can make these anyway you like. You can use a better quality meatball. Add spices to the center, too.

I really liked them. You should try them!

Do you like meatballs? Have you a recipe using meatballs you’d like to share? We would love to hear from you in the comments below.

Stay sassy,

Cathy

Sassy Silver Sisters
Cathy, Rhonda, and Kelly
 

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated for providing opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Semi Homemade Oatmeal Cookie Ice Cream Sandwich Recipe

Ok, here’s the thing. I was going to take the August Taste of Home Bakeable’s Challenge which was Almost It’s-It Ice Cream Sandwiches but after thinking about it, at the time I was going to make these, it had been in the mid ninety’s in Virginia and that’s too hot to start the oven. So I thought why not take a shortcut and buy the cookies pre-made?

You can use whatever cookie or flavor ice cream you desire. The TOH Bakeable's Challenge was making oatmeal cookies. I think chocolate chip cookies would be delicious too. Whatever your heart desires. 

Here's what you need and how to make them:

Ingredients

 

• Bakery Oatmeal Cookies
• Vanilla ice cream
• Sprinkles, nuts, toffee bits, mini chocolate chips, etc.
• Hardshell chocolate sauce 

Instructions

1. Take the ice cream out of the freezer and let it sit for 10-15 minutes to soften.
   
   
   
   
2. Place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to the edge of the cookies).  
   
   

   
   
   
3. Roll ice cream edges in sprinkles or whatever you would like to roll them in. 
   
   
   
4. Dip half of the sandwich in the hardshell chocolate sauce. 
   
   
   
5. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in a resealable freezer bag, and freeze until needed.
   
   
   

Have you ever tried making ice cream sandwiches? We'd love to hear from you.  Comment below.

Stay sassy,

Kelly
Sassy Silver Sisters
Cathy, Rhonda, and Kelly
 

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Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

The Recipe of the Week is a bonus for our subscribers and goes out via email mid-week.
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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Cathy's Recipe Review of Cheddar Bacon Ranch Potato Salad

***UPDATED 8/5/23***

I recently came across this recipe and thought I would give it a try. It has All my favorite ingredients and it looked easy to make.

Cheddar Bacon Ranch Potato Salad Recipe 

Servings: 6

Prep is 15 minutes    Cook time is 30 minutes   Ready in 45 minutes

Ingredients

2 lbs petite red potatoes, diced into bite-size chunks (about 1-inch)

2/3 cup Hidden Valley® Simply Ranch Dressing

1 cup shredded cheddar cheese (I used medium)

6 slices bacon, cooked and crumbled (about 1/2 cup)

1/3 cup chopped green onions

Salt and pepper (optional)

Instructions

Cook potatoes in boiling water: allow to boil until potatoes are fully tender, about 10 minutes. 

Drain potatoes, and set them aside to cool.

Crisp the bacon. 

Pour cooled potatoes into a large mixing bowl. 

Add in ranch, cheddar, bacon, and green onions, and toss to coat. 

Season as desired.  If I were to take it to a party, I would top it with paprika. 

I found the recipe here -- Cookingclassy.com

My review...

I found this recipe very easy to make. Good potatoes really make a difference. Momma Sassy and I  thought smaller chunks of potatoes worked better. Overall, I would definitely make this scrumptious potato salad again! I hope you try it! 

WOW this is a lot of Potato Salad Recipes #ad
You can purchase this book here on Amazon.com

We'd love to hear from you. Have you ever made a ranch-style potato salad? Let us know in the comments below.

Keep it Sassy, 

Cathy

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Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

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July 2022 Taste of Home Bakeable's Challenge - Peach Cobbler

Summer is the time of year to enjoy all those fresh veggies and fruits. So, why not use those fresh fruits in some delicious desserts. As you may well know by now, I’ve taken the Taste of Home Bakeable’s Challenge, and this month it’s a peach cobbler. 

This recipe is fairly simple and only takes 15 minutes to prep. It’s a bit different than other cobblers I’ve made. It has beaten egg whites in the topping which made it super crunchy on the top. I happen to like it but my husband isn’t a fan of egg whites and could tell by the taste and texture. The peaches I bought weren’t large so I would recommend getting a couple of extra if your peaches are not large. 

Check out some of the other Bakeable’s Challenges that I’ve made like the Lemon Meringue Pie & the Vanilla Cream Fruit Tart .

If you want to sign up for the Take Our Monthly Bakeable Challenge | Taste of Home you can join me and a host of others in making delicious desserts.

Iva's Peach Cobbler Recipe: How to Make It (tasteofhome.com)

Ingredients

6 to 8 large ripe peaches, peeled and sliced

2-1/2 tablespoons cornstarch

3/4 to 1 cup sugar

CRUST:

1 cup all-purpose flour

1 cup sugar

1 teaspoon baking powder

2 large egg yolks. room temperature

1/4 cup butter, melted

2 large egg whites, room temperature, stiffly beaten

Vanilla ice cream, optional 

Directions

1. Preheat the oven to 375°. Combine peaches, cornstarch, and sugar; place in a greased 13x9-in. baking dish. For the crust, in a bowl, whisk together flour, sugar, and baking powder. Stir in egg yolks and butter. Gently fold in egg whites. Spread over peaches. Bake until the fruit is bubbling around the edges and the top is golden, about 45 minutes. If desired, serve with ice cream. 

© 2022 RDA Enthusiast Brands, LLC

Enjoy the video...

Have you ever made a peach cobbler? We would love to hear from you in the comments below.

Stay sassy,

 

Kelly

 

Sassy Silver Sisters

Cathy, Rhonda, and Kelly

 

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners'. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Taste of Home Bakeable's June 2022 Challenge: Vanilla Cream Fruit Tart ***UPDATED

***UPDATED 6/25/23***

I've taken on the challenge of the Taste of Home Bakeable's Challenge. For the month of June, it's the Vanilla Cream Fruit Tart.

This recipe calls for a 12” pizza pan but since I had decided to cut the recipe in half, I used a 9” pie pan. 

What’s wonderful about a fruit tart is you can use whatever fruit your heart desires. I used strawberries, blueberries, kiwis, and mandarin oranges. 

If you plan on keeping your fruit tart longer than a day, consider coating the crust with a thin layer of melted chocolate—it can be white, semisweet, milk, or dark chocolate—prior to filling. Not only does it coat the crust and keep it from absorbing moisture, but it also adds an additional "surprise" element of flavor! 

 This fruit & cream tart is easier than making a classic summer pie but fancier than a down-home fruit cobbler. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. Sounds good, right

 

Vanilla Cream Fruit Tart

TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling  YIELD: 12 servings.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 1.2 cups all-purpose flour
• 1 pkg (10-12 oz) white baking chips, melted and cooled
• 1/4 cup heavy whipping cream
• 1 pkg (8 oz) cream cheese, softened
• 1/2 cup pineapple juice
• 1/4 cup sugar
• 1 T. cornstarch
• 1/2 tsp lemon juice
• 4 cups fresh fruit

Directions

Preheat the oven to 300°. Cream butter and confectioners' sugar until light and fluffy.

Beat in flour (mixture will be crumbly).

Pat onto a greased 12-inch. pizza pan. Bake until lightly browned, 25-28 minutes. Cool.

(I used extra chips to melt on top on top of the crust to keep it from getting soggy).

Beat melted chips and cream until smooth. Beat in cream cheese until smooth.

Spread over crust. Refrigerate for 30 minutes.

Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch, and lemon juice.

Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool.

Arrange fruit over the cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Have you ever made a fruit tart? What is your favorite fruit to use? We would love to hear from you in the comments below.

Keep it sassy,

Kelly

Sassy Silver Sisters

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Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the right of the page and you will be the first to find out what's going on in our sassy brains. 😜

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Easy Freezer Strawberry Jam Recipe

Recently, a friend of mine went strawberry picking and made some jam with her bounty. My mom and mother-in-law make it too but instead of waiting for someone to share it with me, I decided to make it myself. This is by far the easiest recipe to make strawberry jam without cooking the fruit. It's soft, spreadable, and delicious. My youngest grandson is in love with this strawberry jam. I guess I'll have to keep on making it. 

I didn't go berry picking because honestly, I'm not all about bending over for hours.  I picked up a couple of pounds of strawberries at my local grocery store and it worked out just fine.

If you think you could never make jam, you are mistaken. Give it a try with any fruit you choose.

I strongly suggest using instant pectin because I bought the kind you have to cook and didn't realize it at the time. It still turned out tasty 😋 

Ingredients

• 2 pounds of Fresh Strawberries 
• 3/4 cup of Sugar
• 2.5 tablespoons Instant Pectin (it's best with instant, I used the wrong kind 😉 although it still tastes good)

Instructions

• Wash and Stem Strawberries. 
• For smoother jam, place stemmed Strawberries in your blender and puree. 

  

  
  
• For chunkier jam, slice strawberries, place them in a shallow pan and use a hand masher to crush berries
• Stir together Pectin and Sugar and add to puree and mix well. 

  

  
  
• Carefully pour the jam into freezer-safe jars. I used the 8oz. size.

  

  
  
• Let the jam sit for 30 minutes.
• After the jam has set, affix lids, then store in your freezer until you’re ready to use this delicious jam.

Notes

Store in the freezer for up to 1 year, or in the refrigerator for up to 1 month. Recipe yield varies slightly but makes approximately up to 4 - 8 oz. jars.

Do you make jam and have a recipe you'd like to share? Please share and comment below.

Stay sassy,

Kelly

Sassy Silver Sisters

Cathy, Rhonda, and Kelly

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Thank you for reading our blog post. If you haven't already subscribed to receive our weekly blog post and Recipe of the Week, just click the SUBSCRIBE button on the top of the page and you will be the first to find out what's going on in our sassy brains. 😜

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners'. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.