The Low Carb Luxury Online Magazine  
    December 2005    Page 2       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11     

Feature Articles
 Best of the Low Carb Blogs
 Party Food for the Holidays
 The Perfect Holiday Table
 Make it Low Carb!
 Decorating the Tree
 Low Carb Cookies!
 Sleep & Weight Loss
 Warm Winter Foods
 Low Carb Holiday Breads
 Our Holiday Card to You

  Holiday Gift Guide


2005 Holiday Guide

        Party Food by Lora Ruffner

                    "Christmas is most truly Christmas when we celebrate it
                                by giving the light of love to those who need it most."
                                                                        Ruth Carter Stapleton

Planning on throwing a Holiday Party? Going to attend one where you can bring a little something? As most of us know by now, being low carb doesn't mean we don't get some fabulous treats and rich snacks and appetizers.

Here are some favorites for a party to remember!


Bacon Cheese Fingers

  • 1 pound sliced bacon
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup shredded Swiss Cheese
  • 2 tablespoons yellow or Dijon mustard
  • 1 cup mayonnaise
  • 1 pound sliced low carb bread
    (slice each slice again into fourths to make "fingers")
Bacon Cheese Fingers Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to broil.

In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange low carb bread strips on a cookie sheet. Spoon mixture onto each bread "finger". Broil for 5 minutes, or until bubbly.

Makes 12 four-finger servings. Approximately 5.1 effective grams of carbohydrate per serving, using Atkins or Keto Bread. (Adjust for any different bread.) Add toasted sliced almonds before broiling for an even more elegant treat!


Chicken Nut Puffs

  • 1 1/2 cups finely chopped, cooked white chicken
  • 1/3 cup toasted and chopped almonds
  • 1 cup chicken broth
  • 1/2 cup almond oil (or light olive oil)
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried parsley
  • 1 teaspoon seasoning salt
  • 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup Atkins Bake Mix
  • 1/4 cup almond flour
  • 1/4 cup vital wheat gluten
  • 4 eggs
Chicken Nut Puffs Combine chicken and almonds and set aside. Preheat oven to 450?F (230?C.)

In a large saucepan, combine the chicken broth, almond oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil. Add bake mix and flours all at once; stir mixture until a smooth ball forms.

Remove from heat and let stand for 5 minutes.

Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown.

Serve warm.

Makes 36 balls — 1.8 effective grams of carbohydrate per nut puff.


Creamy Sausage Dip

  • 1 pound ground spicy pork sausage
  • 5 green onions, chopped
  • 1 cup sour cream (not low fat)
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 (2 ounce) jar chopped pimento peppers
Creamy Sausage Dip Preheat oven to 350?F.

Place spicy pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage and place in a large bowl. Mix in 4 green onions, sour cream, mayonnaise, Parmesan cheese and pimento peppers. Transfer sausage mixture to a medium baking dish.

Bake in the preheated oven 20 to 25 minutes, or until bubbly and lightly browned. Garnish with remaining green onion and serve hot.

Servings Per Recipe: 24 — 1/2 effective gram of carbohydrate per serving.

        Copyright © December 2005  Lora Ruffner and Low Carb Luxury



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