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Dixie Diner Low Carb Recipes
Ingredients:
Prepare the graham cracker pie crust according to package directions. In medium size bowl, place the softened cream cheese. Shake the vanilla mixes to break up any clumps of dry mix and sprinkle on top of the softened cream cheese. Add 1/3 cup of water and whisk or stir until smooth and creamy. Spoon onto top of pie crust and freeze for 1 hour until set. Store in refrigerator or slice and freeze. Makes 8 servings, less than 1 net carb per serving. Gluten Free.
Ingredients:
Preheat oven to 300°. In medium size bowl, combine Sugar Not Spoonful, egg, butter and vanilla. Stir with spoon until creamy. Mix in Bakesquick . Drop by rounded teaspoonful's 2" apart on cookie sheet coated with non stick cooking spray or parchment lined. Bake for 20 minutes or until light golden brown. Cool and freeze. Delicious right out of the freezer. makes 3 dozen 2" cookies - less than 1/2 net carb per cookie.
Ingredients:
Choose your flavor(s), combine the mix and ice/ice water in your blender and blend on high for 30 seconds. Spoon into dish and chill for 30 minutes or so if desired. Enjoy! Just 2 net carbs.
Ingredients:
Preheat oven to 350°
In medium sized bowl, combine Bakesquick, Power Shake Mix and melted butter. Stir with fork until well blended. Sprinkle over bottom of 9" pie pan. Using plastic wrap, press dough to cover bottom and sides of pie plate. Bake crust for 8-11 minutes until light brown. Chill.
Ingredients:
Place the Spoonful in a small saucepan. Add one cup of water, whisk and bring to a boil. Whisk in the Thick it Up and whisk for 30 seconds more or until it is well blended. Remove from heat and add maple flavoring. Mixture will continue to thicken as it cools. Store syrup in tightly closed jar or syrup pitcher covered with plastic wrap in the refrigerator. Reheat to serve if desired. Enjoy!
Ingredients:
Combine all ingredients in bowl and whisk until well blended. Spray waffle iron with non stick cooking spray and heat. Spoon approx. 1/3 cup plus 1 tablespoon batter for each 4 x 4 Belgian Style Waffle grid, into pan. Close lid and cook until beeper goes off and gently press down risen waffle and bake for one more session, or until waffles are a deep golden brown, but not burned. Waffle irons vary. Freezes well. Just pop into toaster to warm up.
Ingredients:
Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray.
Ingredients:
Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble, add the tablespoon of nut pieces, mix and set aside. Add all other ingredients except the 1/4 cup nuts to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Add the nuts and mix lightly into the batter. Spoon batter into baking cups or tins. Muffin cups/ tins will be full.
Ingredients:
Instructions: Preheat oven to 425 degrees. Coat a cookie sheet or muffin tins with non-stick cooking spray. In medium-sized bowl combine inner bag of mix, 1/2 cup warm water, 4 Tablespoons (1/2 stick) softened butter, and 1/3 cup cream or sour cream. Stir just until blended. Drop dough by approximately 2 heaping Tablespoons each on cookie sheet in 10 mounds, 2" apart or place in greased or coated muffin tins. Bake for 10-12 minutes. DO NOT OVER BAKE. Ovens may vary. 2 net carbs per standard size biscuit, or 3 net carbs per large size biscuit. Turkey in the Straw Ingredients:
Preheat oven to 375°. Unroll the phyllo dough to 6" width and using sharp knife, cut stack of sheets into 1/4" long vertical strips. Toss them, while lightly coating with non-stick cooking spray. Place into muffin tins
approx. half full. Press to evenly form basket sides and bottoms. You will make 12 muffin baskets with some strips left over. Bake for 10-12 minutes until baskets are golden brown. Combine all other ingredients except onions in skillet and heat, stirring to keep from sticking. Add green onions and serve, dividing mixture between the baskets. 3 baskets per serving.
Ingredients:
Preheat oven to 400º. Reconstitute Chicken (Not!) Strips by mixing strips with 2-1/2 cups of water. Microwave on high for 8 minutes, or bring to boil, cover and simmer on stovetop for 8-10 minutes, until tender. Coat a cookie sheet with non-stick cooking spray. Combine the meatball mix, parmesan cheese and Soy Beanits in a bowl and mix. Using tongs, dip the chicken strips in your egg substitute mixture and then in the coating mix. Spread the strips on the cookie sheet in a single layer, 1" apart. Bake for 8 minutes. Serve with your favorite spaghetti sauce as a dipper!
Ingredients:
Combine peppers (both kinds), onion, water, cilantro, your favorite egg substitute and broth in blender and mince for 30 seconds. Add beans and pulse for 30 seconds more, until fine. Add Beef (Not!), stir to mix and shape into 4 round balls - flatten to form patties and microwave on plate coated with non stick cooking spray, for 3-4 minutes per patty or coat large skillet with non stick cooking spray, turn and cook for 3-4 minutes more. Great served with red onions.
Ingredients
Whisk it all up & make your pancakes! Makes 10 regular sized pancakes.
Ingredients:
In medium-large bowl, whisk 1/2 cup water with Beanit Butter Powder until smooth. Whisk in the eggs. In a hot oiled 8" skillet or large pan coated with non-stick cooking spray, pour 1/4 cupful batter for each large 8" crepe...quickly twist skillet to spread batter to evenly coat bottom of pan with a thin layer of batter. Flip when bottom is brown - about one minute. Cook for 30 seconds more on second side. Makes about 8 large 8" crepes - Less than 1/3 of a carb per crepe. To make smaller 4" size crepes, use just 1-1/2 tablespoons prepared batter per crepe. Crepes freeze well in sealed zip lock bag for up to 2 months. Variations: For slightly thicker crepes (thin pancakes for sandwich wraps, etc.) whisk in an additional tablespoon Beanit Butter Powder. For savory crepes, substitute 1 Tablespoon parsley and 1/4 teaspoon garlic powder for the cinnamon. For sweet crepes add 2 Tablespoons Sugar Not Spoonful or low carb sweetener of your choice. Spread with cream cheese - roll up the ones you don't eat for a fabulous snack later, For jelly rolls, roll up with a thin layer of cream cheese spread with a layer of low carb jelly or jam. For Pancakes: Use 6 egg whites in place of the 5 whole eggs and whisk in 1/2 tsp baking powder. For thick pancakes, whisk in 1 tablespoon Carb Counter's Bakesquick. Add low carb sweetener as desired.
Ingredients:
Mix it up and press into a plate or baking pan - refrigerate and then cut into squares and fight off the ravening hordes.
Ingredients:
Preheat oven to 350 °. Coat baking cups with non-stick coating spray, or use coated muffin tins. In medium sized bowl, combine dry ingredients and stir. Separate the eggs, placing the egg whites in another medium sized bowl and adding the yokes to the dry ingredients. Add water and oil to the dry ingredients/egg yokes and whisk or stir well. Set aside. Whip egg whites 2 or 3 minutes, with electric mixer on high, until soft peaks form. Using the whisk or spoon, gently fold whites into egg yoke and dry ingredients mixture. Spoon into muffin cups or tins and bake for 20-22 minutes until muffins rise and are golden brown. Just 1 net carb per muffin. Enjoy! 
Egg Custard If you like custard or creme brulee, this recipe is a definite keeper. At less than 1 carb each, you can enjoy creamy custard whenever you want. Low fat and over 7 grams of protein per serving.
Preheat Oven to 325 degrees. In a medium sized bowl, place the Vanilla Power Shake mix and add 1-3/4 cups HOT water. Whisk to mix well. Add the eggs and continue to whisk until smooth and creamy - about one minute more. Pour the mixture into the 4 cups in the baking pan and carefully place the pan onto the center oven rack. Bake for 35-45 minutes (until knife inserted in the middle of the custards comes out clean.) Remove the custard cups from the baking pan and cool. Chill and serve. Custards will keep in the fridge for a week. Variations: 
Double Chocolate Muffin Large and low carb, these Bakesquick Bakery Style Muffins are very easy to make and have a truly delicious double chocolate flavor plus a streusel topping that makes them irresistible to chocolate lovers of all ages.
Preheat oven to 350 degrees. Spray a 6 tin muffin pan with non-stick coating. In medium sized bowl, mix Bakesquick, Sugar Not Spoonful, and cocoa. For crumble topping, remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add egg, sour cream and remaining butter to dry mix in bowl. Add 1/2 cup plus 1 Tablespoon water and stir with spoon until well blended. Stir in chocolate pieces. Spoon into muffin tins. Muffin tins will be full. Sprinkle crumbled topping over muffins and bake for 18-20 minutes until tops are raised or until toothpick comes out clean when placed in center. May be stored at room temperature for a day, then keep refrigerated. Muffins may be frozen for up to 2 months. 5 net carbs per muffin. Variations: 
Fresh Strawberry Pie This stunning pie is so easy to make and so delicious you'll want to keep the Carb Counter's Thick It Up and Sugar Not Spoonful in your pantry just for carb-controlled fresh berry pies. For variation, try adding blueberries or raspberries.
In a medium sized saucepan, add 2 cups water, the Sugar Not Spoonful and 1/3 cup (3 large berries) of the strawberries, chopped. Stir and bring to a boil. Reduce heat to medium and cook for 3 or 4 minutes. With a whisk, mash the berries until they are soft and jam-like. Add the red food coloring, if using. Whisk in the Thick-it-Up and cook for one minute more to thicken (mixture will continue to thicken as it cools.) Stir and remove from heat. Place saucepan mixture into a bowl and chill until cold. Wash and pat dry all the remaining strawberries and toss them into the chilled sauce, coating each berry completely. Pour into pie crust shell and arrange the berries "sitting up." Serve chilled, topped with carb controlled whip cream if desired. Makes 6 servings, 5 net carbs. Bakesquick Streusel Pie Crust - All Natural
Preheat oven to 375 degrees. For Pie Crust Shell: For Two Crust Oven Baked Pie: For Streusel Top Pie Crust: Net 2 carbs per serving. 
Carb Counter's Wild Blueberry Pie How wonderful to have a delicious carb controlled all natural wild blueberry pie all year long. This recipe is made from frozen berries but regular blueberries can also be used.
Preheat oven to 400 degrees. Prepare but do not bake the pie crusts according to package direction. Note: Recipe may be made using one single crust and topping with whipped cream in place of the top crust if desired. In a saucepan, bring the frozen berries to a boil on medium-high heat, add the lemon juice and 1 Tablespoon water and stir in the Spoonful sweetener. Sprinkle the Thick-It-Up over the fruit and stir to blend well. Fruit will begin to thicken. Remove from heat and spoon into the unbaked pie shell. Top with crust (if using), cut several slices on the top of the crust to let out the steam and bake for 35-40 minutes until crust is brown and fruit is bubbly. Makes 7 servings, 5 net carbs each. 
Angel Spice Chiffon Cake Light, easy and delicious, this fragrant Angel Spice Chiffon Cake isn't just for the holidays. Weighing in at only 2 net carbs per slice, it's a Carb Counters heaven.
Preheat oven to 325 degrees. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick, 1 cup Spoonful, pumpkin pie spice and salt to yokes. Whisk or stir with spoon to blend well. With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yoke mixture into egg whites and gently fold (do not beat) the egg whites into the yoke mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes. Top with glaze: Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Serve chilled. Makes 12 servings, 2 net carbs per serving. 
Carb Counters Pumpkin Cheesecake Pie A stunning pie for those who can't decide between pumpkin pie and cheesecake, and only 4 net carbs per serving.
Preheat Oven to 375 degrees. Prepare pie crust according to label directions (do not bake). Set Aside. In medium sized bowl, combine softened cream cheese with 1/2 cup plus 2 Tablespoons of the Spoonful, 1 cup sour cream, 2 eggs, salt and vanilla. Using whip or spoon, stir until well blended. Spoon into the unbaked pie crust shell. In medium sized bowl, place pumpkin, 1 cup sour cream, 2 eggs, remaining 1/2 cup plus 2 Tablespoons Spoonful and pumpkin pie spice. Stir with whip or spoon until well blended. Spoon lightly over cream cheese layer. Bake for 1 hour and 15 minutes. Cool at room temperature for 20 minutes and chill for 2 hours. Serve chilled. Makes 8 servings. 4 net carbs each.
A deliciously simple homemade cake!
Preheat oven to 350 degrees. Spray an 8"x 8" square baking pan with non-stick cooking spray. In medium-sized bowl, place bag 1 of the muffin mix and remove 1 Tablespoon and place in cup. Set the cup aside. In bowl, add the sour cream, eggs, applesauce, 1/2 cup water and whisk until well-blended. Add half of the almonds (2 Tablespoons). Stir in with spoon. In small cup, combine bag 2 (blueberries) with remaining Tablespoon of water and stir. Lightly fold blueberries into batter in bowl and spoon evenly into baking pan. Add cinnamon and sweetener to remaining dry mix in cup, and stir. Sprinkle remaining almonds over top of cake and sprinkle cinnamon mix over the almonds. Dot with fresh or frozen blueberries if desired. Bake for 25 minutes or until cake is risen and cake is firm to the touch when pressed lightly in center. Makes 9 servings - 5 net carbs per serving. Serve warm or at room temperature. Refrigerate leftovers. Freeze for up to two months. Low-fat or fat-free variation:
This will top your list of requests for a family dinner. The golden chicken is moist, flavorful and low in carbs. You can use skinned/boneless chicken breasts or regular drumsticks if you prefer. Recipe can be halved. Makes 8 servings. Freeze leftovers for up to 2 months. Ingredients:
Preheat oven to 425 degrees. Pour 1/4 cup butter into each of two 13" x 9" baking pans. Place 2/3 cup buttermilk in small saucepan-set aside. Pour 2 cups buttermilk into a shallow bowl. In another shallow bowl, combine the bread crumb mix and garlic salt (if using). Lightly salt and pepper each chicken piece (if desired). Dip chicken into buttermilk, then coat with dry mixture. Discard remaining buttermilk in bowl. Place bone side up in prepared pans. Bake, uncovered, for 25 minutes. Turn and bake 10 minutes longer or until chicken juices run clear. For Gravy, combine the soup and buttermilk in saucepan. Cook and stir over medium high heat for 3-4 minutes or until heated through. Serve with chicken and mashers. Makes 8 servings at 5 net carbs per serving for chicken and gravy.
Ingredients:
Follow the directions on the muffin mix; use the same ingredients, except omit the butter and add the pumpkin. Bake for 20 - 25 minutes until toothpick inserted in center comes out clean. Makes 12 muffins with 4 and 1/2 net carbs each. Tip: Buy 2 Muffin Mixes, make a double batch and freeze to have on hand for "pumpkin time".
Ingredients:
Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non stick cooking spray. Combine corn flour and Bakesquick in medium sized mixing bowl- stir to blend well. Add all other ingredients and stir well mixed (about 1 minute). Spoon into 12 cup muffin pan. Bake for 12-15 minutes. Makes 12 muffins -5 net carbs each. Leftovers freeze great for up to 2 months.
Ingredients:
In medium sized bowl, add softened butter and GROUND up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and SLOWLY whisk in cool water and whisk to mix well. Add 1/4 cup cream, pumpkin and spices. Whip the whipping cream until peaks form and fold into pumpkin mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces. 3 net carbs per piece.
Ingredients:
Preheat Oven to 375 degrees. Prepare pie crust mix according to package directions (do not bake) and place into 9" or 10" pie shell (note: placing thin strips of foil over edges of pie crust prevents over browning). In medium sized bowl, combine pudding mix and cool water - whisk until smooth and dreamy. Add cream, pumpkin, eggs and spice. Whisk for 1 or 2 minutes until well blended. Spoon onto unbaked pie crust shell and bake for 1 hour. Cool and serve. Refrigerate leftover pie. Makes 7 servings - 4 net carbs per serving.
In medium sized bowl, add softened butter and ground up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and with sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and slowly whisk in cool water and whisk to mix well. Add 1/4 cup sour cream, Beanit Butter and stir. Whip the whipping cream until peaks form and stir into Beanit Butter mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces 2 net carbs per piece.
Ingredients:
Preheat oven to 375 degrees. In cup or small bowl, prepare bag #1 streusel mix : add 1/2 cup warm water and butter - stir and set aside. In large microwave safe bowl, heat cream cheese for 1 or 2 minutes until softened. Stir with whisk or electric mixer on low - add pumpkin, eggs and set a side streusel mix. Whisk or mix for 1 to 2 minutes until creamy. Place into 7" cheesecake pan or 9{" pie pan. Bake at 325 degrees on center rack for 1 hour. Chill in refrigerator for 2 or 3 hours before serving. Makes 9 - 4 carb servings. Note: if a crust is desired - press 1/2 inner pack (prepared but not baked) Carb Counter's Press 'n Bake Pie Crust onto bottom only of cheesecake or pie pan- pour filling on top of unbaked pie crust.
Ingredients:
Preheat oven to 350 degrees. In medium/large bowl combine bag # 1 and bag #2 dry mixes. Add all other ingredients and stir with spoon or whisk for 1 minute until well blended. Pour into 8" x 4" loaf pan and bake for 35-40 minutes until toothpick or knife comes out clean. Makes 16 servings - just 3-1/2 carbs each. Only 50 calories per slice. Variation: Add 1/2 cup chopped pecans.
Ingredients:
In medium sized bowl, combine pudding mix and 1-1/2 cups cool water. Whisk until smooth and creamy. Add cream cheese, pumpkin and spice - whisk until well blended. Chill and serve with the Sweet Cinnamon pita chips. Delicious and only 2 net carbs per 1/4 cup dip & one serving chips!
Ingredients:
Preheat oven to 325 degrees. Coat 2 cookie sheets with non stick cooking spray. In a medium sized bowl, combine all ingredients EXCEPT Chocolate Chunkies. Stir until well blended. Drop by heaping teaspoonfuls onto cookie sheet 2" apart. Press into each cookie 3 Chocolate Chunkie pieces. Bake for 12-14 minutes. Freeze leftovers for up to 2 months - pop in the microwave for a few seconds to "ooey gooey" 'em up again. Makes 2 dozen big 4" round cookies. 2 net carbs each. Peanut Butter Version:
Makes 2 dozen big 4" cookies - 3 net carbs each. Nutty No Bake Caramel Bars Ingredients:
Coat a 8" x 8" pan with non stick cooking spray. In medium sized microwave safe bowl, melt butter. Add the GROUND up Smaps cereal and mix well. Pat evenly into bottom of pan. Place pan in freezer. Put caramel and water in the empty bowl and microwave for 1 minute (do not scorch caramel) until caramel is melting. Stir well to blend. Add Beanits and mix. Spoon evenly over cereal crust in pan and refrigerate for 1 hour or place back in freezer for 15 minutes or until cool enough to cut easily. Cut into 16 bars. Store covered at room temperature. Just 2 net carbs per 2" bar.
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