Category Archives: Recipes

Keto Chocolate Mousse

Keto Chocolate Mousse
Prep time
Total time
Rich, creamy, Keto friendly chocolate mousse.
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 2 oz unsalted butter
  • 2 oz cream cheese
  • 3 oz heavy whipping cream, whipped
  • 1 tbsp cocoa powder
  • stevia, to taste
  1. Soften butter and combine with sweetener, stirring until completely blended.
  2. Add cream cheese; blend until smooth.
  3. Add cocoa powder and blend completely.
  4. Whip heavy cream and gradually add to the mixture. (You may also add 1 tsp of coconut oil or MCT oil.)
  5. Spoon into small glasses and refrigerate for 30 minutes.
Nutrition Information
Calories: 227 Fat: 24g Carbohydrates: 3g Fiber: 1.5g Protein: 4g


Peanut Butter Fluff Fat Bomb


Peanut Butter Fluff Fat Bomb
Prep time
Total time
Keto friendly dessert
Recipe type: Dessert
Cuisine: American
Serves: 6
  • ½ C Heavy Whipping Cream about 1 cup whipped
  • 4 oz Cream Cheese softened
  • 2¼ Tablespoon Natural Peanut Butter
  • 5 Tablespoons Swerve Confectioners
  • ½ tsp vanilla
  • ½ square unsweetened chocolate orLily's Chocolate Chips (optional)
  1. In a medium-sized bowl, beat heavy whipping cream until it almost doubles in size.
  2. In a separate bowl add the softened cream cheese, natural peanut butter, Swerve Confectioners (or Monkfruit Powdered), and vanilla then beat with a mixer until the fluff is smooth and creamy.
  3. Combine the two and mix on low until thoroughly combined and smooth.
  4. Grate unsweetened chocolate shavings on top or add Lily's Chocolate Chips. (This is optional, but it really makes it tastes so amazing!)
  5. Best if kept in the refrigerator overnight and served the next day.
The sugar alcohols from Swerve are not included in the nutritional information since most subtract sugar alchols to calculate net carbs.

You may substitute Monkfruit powdered for Swerve Confectioner's in equal amounts.
Nutrition Information
Calories: 169 Fat: 16g Saturated fat: 8g Carbohydrates: 2g Sugar: 1g Sodium: 95mg Protein: 3g Cholesterol: 47mg


Instant Pot Creamy Keto Chicken

Instant Pot Creamy Keto Chicken
Prep time
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Total time
A rich, creamy keto safe chicken dinner
Recipe type: Dinner
Cuisine: American
Serves: 8 Servings
  • 2 slices bacon, chopped
  • 2 lbs (910 g) boneless, skinless chicken breasts
  • 2 (8 oz/227 g) blocks cream cheese
  • ½ cup (120 ml) water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried chives
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried dill
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (2 oz/57 g) shredded cheddar
  • 1 scallion, green and white parts, thinly sliced
  1. Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the chopped bacon and cook until crispy. Transfer to a plate and set aside. Press “Cancel” to stop sautéing. (See Note.)
  2. Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
  3. Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.
  4. Stir in the cheddar cheese.
  5. Top with the crispy bacon and scallion, and serve.
After step 1 you can deglaze the pot using a small amount of water or wine before turning off Saute mode.
Nutrition Information
Serving size: ¾ cup Calories: 437 Fat: 27.6 Carbohydrates: 4.5 Sodium: 420 Fiber: .2 Protein: 41.2


Creamed Brussels Sprouts w/Mustard & Shallots


Creamed Brussels Sprouts w/Mustard & Shallots
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4 servings
  • 1 lb brussels sprouts
  • ½ tsp PeachDish Salt
  • 2 tbsp Olive Oil
  • 2 tbsp. butter
  • 1 medium shallot
  • 1 garlic clove
  • 2 tbsp. grain mustard
  • 1 tbsp. sherry vinegar
  • ½ cup cream
  • parsley
  • oregano
  1. Pre-heat oven to 400
Prepare mise en place
  1. Trim loose leaves and stems from Brussels sprouts then half lengthwise
  2. Peel, halve and thinly slice shallots
  3. Peel and thinly slice garlic
Roast Brussels sprouts
  1. In a medium bowl, combine Brussels Sprouts, ½ tsp PeachDish Salt and olive oil then toss well to coat.
  2. Spread in a single layer on a heavy baking dish.
  3. Bake 20-25 minutes, or until Brussels sprouts are fork-tender and slightly browned.
Prepare sauce
  1. Heat a skillet over medium heat and add the butter.
  2. When butter is melted, add shallot and garlic, and cook for about 5 minutes, until shallot begins to become translucent.
  3. Add the mustard and vinegar, and stir well to combine.
  4. Stir in the cream and bring to a simmer
  1. Add Brussels sprouts to the skillet and stir to coat with sauce.
  2. Season to taste with PeachDish Salt.
  3. Transfer to a serving bowl, and top with parsley and oregano


Instant Pot Black Beans and Rice


Instant Pot Black Beans and Rice
Prep time
Cook time
Total time
Recipe type: Main Dish
  • 1 cup diced onion
  • 4 cloves of garlic, crushed and minced
  • 2 cups brown rice
  • 2 cups dry black beans
  • 9 cups water
  • 1 teaspoon salt
  • 1-2 limes (optional)
  • Avocado (optional)
  1. Dump diced onion and garlic into the Instant Pot liner.
  2. Add the brown rice and black beans.
  3. Pour the water into the pot liner and add the salt.
  4. Secure the lid with the vent sealed.
  5. Select Manual, using the arrows decrease time to 28 minutes.
  6. Once the time is up you can press cancel or unplug the Instant Pot. Allow the pressure to naturally release. (I let it set for 20 minutes before opening the lid.)
  7. Scoop into bowls and squeeze a lime wedge over bowl and stir. Then add a few slices of avocado for garnish.


Amaretto Peach Cheesecake
  • 3 tablespoons margarine
  • ⅓ cup granulated sugar
  • 1 egg
  • ¾ cup flour
  • 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • 3 eggs
  • 1 (16 ounce) can peach halves, drained and puréed
  • ¼ cup almond flavored liqueur
  1. Combine margarine and sugar until light and fluffy.
  2. Blend in egg.
  3. Add flour; mix well.
  4. Spread dough onto bottom of a 9-inch spring form pan.
  5. Bake at 450 degrees F for 10 minutes.
  6. Combine cream cheese, sugar and flour, mixing at medium speed of electric
  7. mixer until well blended.
  8. Add eggs, one at a time, mixing well after each addition.
  9. Add peaches and liqueur; mix well, Pour over crust, Bake at 450 degrees F for 10
  10. minutes.
  11. Reduce oven temperature to 250 degrees F. Continue baking for 65 minutes.
  12. Loosen cake from rim of pan; cool before removing rim of pan.
  13. Chill.
  14. Garnish with peach slices and sliced almonds, toasted, if desired.


Treebeard’s Red Beans

If one dish is synonymous with Treebeards, it's our red beans and rice. The secret to making a great pot of red beans is to avoid stirring them as much as possible. The beans will get very soft as they cook, and stirring them will eventually turn them into mush. If you like your beans thicker remove the cover during the last 30 minutes of cooking or, when the beans have cooked, remove ½ cup of beans, mash, return to the pot and gently heat
  • 1 pound dried light red kidney beans
  • 2 quarts water
  • 2 medium onions, chopped
  • 2 stalks celery with leaves, chopped
  • ½ large bell pepper, chopped
  • 21/2 teaspoons 'salt
  • 11/2 teaspoons thyme
  • 11/2 rounded teaspoons oregano
  • 11/4 teaspoons garlic powder
  • ¾ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 pound smoked sausage, cut into ½-inch slices
  • shredded Cheddar cheese, optional
  • chopped green onions (including tops), optional
  1. Wash and drain red beans. In 4 quart saucepan add 2 quarts of cold water
  2. and red beans. Soak overnight. Or, in 4 quart saucepan, add 2 quarts of
  3. cold water and red beans; bring to boil. Cover, heat and simmer
  4. for 2 minutes. Remove from heat and let stand 1 hour before continuing.
  5. Do not drain water.
  6. Add onions, celery and bell pepper to red beans and bring to boil. Cover,
  7. reduce heat and simmer about 11/2 hours until red beans are soft and begin
  8. to thicken. Do not stir red beans more than necessary or they will get
  9. mushy.
  10. Stir in seasonings and sausage. Simmer 30 minutes more or until red beans
  11. are tender.
  12. Serve over hot rice and top with shredded cheddar cheese and chopped
  13. green onions, if desired.
  14. Serves 6.




  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 2 pounds shrimp, peeled and deveined
  • ½ cup vegetable oil
  • 6 tablespoons chopped green onions (including tops)
  • 1 teaspoon fish sauce*
  • *available in the Asian section of your grocers
  1. Combine spices and sprinkle over cleaned shrimp and toss to coat. Set
  2. aside.
  3. In large skillet over medium-high heat, heat oil. When hot, add chopped
  4. green onions and fish sauce. Add seasoned shrimp and cook, tossing
  5. constantly, until shrimp are pink and opaque and cooked through, being
  6. careful not to overcook

Artichoke Dip (easy)


Artichoke Dip (easy)
Prep time
Total time
Recipe type: Appetizer
  • 2 cups Mayo
  • 2 cups Parmesan or Asiago cheese, shredded
  • 2 c ups Canned artichoke hearts (water, not oil)
  1. Use the food processor to chop/puree the artichoke.
  2. Mix in blender or mixer
  3. Bake at 350ish until browned on top


Cheddar Pecan Wafers


These tiny cheddar biscuits are a delicious snack for cocktail parties. Beware – once you start, it’s difficult to stop.

Cheddar Pecan Wafers
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: American
Serves: 100
  • 1 lb butter, softened
  • 1 lb sharp cheddar cheese, shredded
  • 1 cup chopped pecans, toasted
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • 4½ cups Flour
  1. In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into ¼ inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
  3. Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.
The logs of dough freeze really well so you can keep some in the freezer to make as needed.
Nutrition Information
Serving size: 1 Calories: 74