Chocolate Chip Cookies - Sugar and Flour FREE!

Makes 4 dozen cookies

1 Cup (2 Sticks) Butter, softened not melted
1/3 C Splenda Brown Sugar Blend
2/3 C Splenda
2 t Vanilla extract
2 Eggs
Mix the above ingredients well with a blender.
Add:
2 1/2 C CarbQuick (CarbSmart.com)
1/8 t Salt
Mix Well.
Fold in:
1 Bag of Hershey's Sugar Free Chocolate Chips (8oz) I have found mine at Walmart.
Add abt 1/2 C walnuts or pecans if you prefer.

Drop 12 on cookie sheet about Tablespoon size each.

Bake at 350 degrees for 6-8 minutes. Pay attention to them or you chance over baking. Just let the edges brown a little. They will not fall so this is a more rounded cookie. If you want them flat - flatten before baking as you will notice I don't use baking soda or powder. The CarbQuick has this in it.

These will store in a sealed container for at least 5 days (that's the longest they have lasted at my home). You will find these cookies are not as sturdy as your flour cookies but because of that they have a fantastic texture. Everyone we have shared these with don't know they are eating sugar and flour free cookies!

Pumpkin Cake Bread

I call this "cake" bread because you can just about eat it with a spoon. It's delicious!
The best part - there is no rhyme or reason to which order you put them in (put the chocolate chips in last though) :)

1 can Pumpkin (not the pie mix - just plain pumpkin)
2 cubes of butter (don't use margarine)
2 1/2 Cups of Carb Quick -- Find it on Carbsmart.com (this is a substitute for flour, salt, baking soda)
3 eggs
1 bag of sugar free chocolate chips (Hershey's has great flavor)

Pour even amounts into regular size bread pans and bake at 350 for 40-45 minutes.

Rainbow Jello Salad

Rainbow Jello Salad
Serves: 12 adults
Net Carbohydrate Count: 1.9

3 c. Sour Cream (not lite)
1 small package of each flavor of Sugar Free Jell-O
Black Cherry
Cherry
Strawberry
Orange
Lemon
Lime

Keeping Jell-O in the same order.
1. Dissolve each package (one at a time) in 1 C. Boiling Water.
2. Divide mixture into two bowls.
3. Add ½ C. Sour Cream to one of the bowls and mix well (sour cream should dissolve)
4. Pour Sour Cream mixture to un-greased 9x13 pan. Place in fridge to set (about 20 minutes).
5. Add 3 tbls cold water to 2nd bowl of Jell-O and mix well. Pour slowly over (solid) Sour Cream layer. Place in fridge to set (about 20 minutes).
6. Continue with all layers.
7. Slice into 12 pieces for serving size (or more).
*This is a yummy treat but does take about 6 hours to complete.

Amount Per Serving: Calories 102.0 Total Fat 7.6 g Saturated Fat 4.7 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.2 g Cholesterol 15.9 mg Sodium 190.2 mg Potassium 53.2 mg Total Carbohydrate 1.9 g Dietary Fiber 0.0 g
Sugars 0.0 g Protein 5.4 g