Cheesy Cinnamon Spread
n/a
Low Carb Recipes at http://www.Lowcarbluxury.com
Formatted for MC6: 06-08-2003  by Joe Comiskey - Mad's Recipe Emporium
8 ounces cream cheese, softened to
room temperature
1/4 cup unsalted butter, room temperature
1 teaspoon cinnamon
3 tablespoons Splenda
Whip all ingredients together with an electric beater on medium speed until throroughly mixed and smooth.  Store in sealable
container for up to three weeks.
Use to spread on your favorite low-carb bread, on low-carb tortillas or crackers, or slather on warm pancakes!
This recipe yields ?? servings; approximately 1 carb gram per tablespoon serving.
Appetizers, Dips/Spreads, Snacks
Per Serving (excluding unknown items): 1204 Calories; 125g Fat (91.7% calories from fat); 18g Protein; 8g Carbohydrate; 1g Dietary Fiber; 373mg
Cholesterol; 677mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 23 1/2 Fat.		   Cheesy Sausage Bake
n/a
Low Carb Recipes at http://www.Lowcarbluxury.com
Formatted for MC6: 06-10-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 8
1 teaspoon butter
8 ounces pork sausage, crumbled
1 pound mushrooms, cleaned, stemmed,
and thinly sliced
Freshly-ground black pepper, to taste
3 ounces cream cheese, room temperature
1/2 pound ricotta cheese, room temperature
1/2 cup gluten flour
1 tablespoon baking powder
1/2 teaspoon salt
9 large eggs, beaten
1/2 pound Monterey Jack cheese, grated
1/4 pound sharp Cheddar cheese, grated
1 cup chopped green onions (green part only)
Butter a large rectangular pan with butter.
In a skillet over medium heat, brown the sausage for 4 to 6 minutes.  Add mushrooms and saute until wilted, about 3 to 4 minutes.
 Season with black pepper.  Remove from heat and cool slightly.
In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly.  Stir in the gluten flour, baking powder
and salt.  Add the eggs, a little at a time, and mix until fully incorporated.  Stir in the sausage-mushroom mixture, grated cheeses
and green onions.  Pour into the prepared pan and cover tightly with plastic wrap.  Refrigerate overnight or for at least 12 hours.
Preheat oven to 350 degrees.
Remove mixture from refrigerator and bake for about 45 minutes or until golden brown and the center slightly jiggles.  Remove
from oven and cool for 5 minutes before serving; spoon onto serving plates and serve immediately.
This recipe yields 8 servings; 3 grams per serving.
Main Dish
Per Serving (excluding unknown items): 474 Calories; 38g Fat (72.8% calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 325mg
Cholesterol; 888mg Sodium.  Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.


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