Easy Homemade Blueberry Brandy Recipe

If you want to try a new recipe for blueberries, try making this homemade blueberry brandy.

Making blueberry brandy is a great way to use blueberries that will warm you up throughout the winter months, giving you a taste of summertime blueberries. This Blueberry Brandy recipe takes about 20 days to ferment and then you're ready to savor a snifter of your very own homemade brandy.

Blueberry Brandy Recipe

4 cups fresh blueberries
1 quart Vodka
2 cups sugar
1 ½ cups water

Use ripe blueberries and place them in a 1-gallon airtight jar. Add the Vodka to the blueberries and close the jar. Let stand for 10 days in a warm area. Shake the jar several times per day. By the end of 10 days, the blueberries lose their color.

After 10 days, boil the sugar and water to make syrup. Cool the syrup and add to the blueberries and Vodka. Seal the jar again and let stand for another 10 days. Shake the jar several times every day. Strain the blueberries from the mixture after 10 days. This blueberry liqueur recipe yields 3 pints of brandy. Pour some in a snifter and enjoy.

Resource: Personal Recipe Collection

Lo Carb Peanut Butter Protein Bars

These lo carb peanut butter protein bars taste just like the inside of a Reese's Peanut Butter Cup.  The best thing about these lo carb bars is that they are only 2 carbs per bar and sugar free.  You'll be amazed at how delicious these protein bars taste and you can eat them without feeling guilty.

Peanut Butter Protein Bars

2 TBS. Natural Peanut Butter
2 TBS. melted butter
1/2 tsp. liquid splenda (Fiberfit)(optional)
1/4 cup Splenda
1 scoop Whey Protein Powder (I use vanilla but plain is fine)

Melt the peanut butter in the microwave.  Mix in the Splenda and Fiberfit.  Add the protein powder and form into a ball.  Knead the ball to blend all the ingredients.

Place the ball into a gallon sized baggie and roll with a rolling pin until the mixture is about 1/4 inch thick and covers the inside of the baggie.

Refrigerate the mixture, leaving it in the baggie until it is firm.
Cut into 4 bars.  Each bar has 2 carbs.

I usually double the recipe because these protein bars get eaten so quickly. 

Lo Carb Chocolate Pumpkin Snack Bars

This lo carb chocolate snack cake is perfect for the Atkins ongoing weight loss (OWL) program. The pumpkin adds flavor and moistness to this delicious lo-carb cake. You won’t have to feel guilty eating this lo carb dessert, fitting in the 3.5 carbs per serving into your daily carb count.

 Lo Carb Chocolate Pumpkin Snack Bars

 1 can pumpkin

 1 c.  plus 2 TBS. Splenda  (if you use Fiberfit,- 6 to 7 tsp.,  you can deduct the Splenda carbs from the total. Fiberfit is liquid Splenda. I have only been able to find it online but it’s great for cutting down on carbs.)

1 tsp. baking powder

1 tsp. vanilla

1/3 cup cocoa powder

5 eggs

2 cups ground almonds (almond meal) I grind my own almonds. It’s cheaper and more flavorful.

Spray a 13 X 9 pan with cooking spray. Preheat oven to 350 degrees. ( If you want thicker bars, use a smaller pan.)

Beat pumpkin, splenda, baking powder, vanilla and cocoa powder together.  Beat in the eggs until blended.  Beat in the ground almonds.

Spread the mixture in the baking pan and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.  Cool 15 minutes before cutting into 18 bars.

Carbs with powdered splenda:  3.5 per bar

Carbs with Fiberfit:  2.1 per bar

Easy Lo Carb Cheesecake Muffins

Lo Carb Cheesecake Muffins

This Lo Carb Cheesecake Muffin recipe is Atkins induction friendly. All the ingredients can be found at the grocery store. These lo carb cheesecake muffins are my favorite for breakfast or snacks. With only 2 carbs per muffin, you can't go wrong with your lo carb diet. Find the recipe here and bake up a batch of lo carb muffins. Enjoy.