Sugar-Free Blackberry Cobbler

Sugar-Free Blackberry Cobbler 2 c. flour (can substitute almond flour)
1 1/2 c. Stevia (or favorite)
1 tsp. salt
4 tsp. baking powder
1 1/2 c. almond milk
1/2 c. butter
2 c. blackberries (or any berry)
1/4 tsp. cinnamon
Preheat oven to 450°.
Place butter into a 9"x13" casserole dish and place into oven. Allow it to remain in oven until butter is completely melted.
Mix dry ingredients with almond milk. Blend well.
Pour batter into hot dish with butter. Just put batter evenly without blending into the butter at all. You might need to carefully spread the batter to get it to fill the pan. Just be careful to not mix with butter.
Take berries and carefully place them evenly over batter.
Bake for 10 minutes in 450° oven. Then reduce heat to 350° and continue baking for another 20 minutes.
Allow to cool about 10 minutes and then cut. Serve warm or cold. Add a scoop of frozen whipped cream or ice cream, if desired.

Marinated grilled shrimp Recipe | SparkRecipes

Marinated grilled shrimp Recipe | SparkRecipes

Slow Cooker French Dip Sandwiches

Prep Time: 5 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 15 minutes

Ingredients:

• 2 cans (10.5 ounces each) condensed French Onion Soup
• 1 can (10.5 ounces) Beef Consomme
• 3-4 pounds beef chuck roast
• 8 sandwich rolls
• 8 slices provolone cheese

Directions:

1. Place the roast in a slow cooker. Pour the soup and consomme over the top.
2. Cover and cook on low for 8 hours or high for 4 hours.
3. Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.
5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
6. Serve immediately with the sauce on the side for dipping.

 

 

 

 

 

Ingredients

• 1 1/2 lb. large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 smoked andouille sausages, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 lb. red bliss potatoes, chopped into 1-in pieces
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. Old Bay seasoning
• 1 lemon, sliced into thin wedges
• 4 tbsp. butter
• kosher salt
• Freshly ground black pepper
• 2 tbsp. chopped fresh parsley leaves

Directions

1. Preheat grill over high heat.
2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
3. Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
4. Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
5. Serve immediately.