Spread out the dough in a thin layer to the edges of the baking sheet. A small pastry roller does a fantastic job. Your hands will do the trick as well.

When cool, break into pieces and store in sealed container. Top with softened creamed cheese dips, guacamole, or my go-to dip - pimento cheese.

Slice 3 avocados in half lengthwise. Separate the halves and discard pits. Using a spoon, scoop out avocado pulp and place in medium-size bowl. Add fresh lime juice, salt, cayenne pepper and toss. Using a fork, mash until desired consistency.

Fold in cilantro, red onion, jalapeño, and tomatoes until combined

Serve and enjoy!

Preheat oven to 450° F. In a small bowl combine minced garlic, pepper, salt, and oregano.

Brush melted butter over roast. Cover roast with garlic and spices.

Place in roasting pan and bake for 15 minutes. Reduce heat to 325° F and bake until thermometer reaches 125°F for medium-rare. Remove from oven. Loosely tent with foil and allow to rest 15 minutes.

For a medium roast, remove from oven when temperature reaches 135°F. For medium-well, remove when temperature reaches 140°

In a medium-size saucepan, melt butter over medium heat. Add minced shallot and stir, about 2 minutes, until the shallot begins to soften but does not brown.

Add black pepper, beef broth, red wine, and rosemary. Increase heat and bring mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until reduced to approximately 2 cups. Strain and serve.

Rinse mushrooms and pat dry. Use whole mushrooms if small, otherwise slice or quarter.

In a heavy, deep skillet, heat oil over medium heat. Add butter until foamy. Increase heat to high, add mushrooms and cook, undisturbed, for 4-5 minutes until they have caramelized on the bottom. Flip mushrooms over and cook another 4-5 minutes, until mushrooms are browned.

Stir in shallots and continue cooking for 1 minute.

Add wine and chicken stock. Season with salt and pepper. Continue cooking 3 minutes, or until liquid is greatly reduced. Add thyme.

Serve.

Place 12 ounces frozen or fresh riced cauliflower in a casserole dish in microwave. Cook on high for 4 minutes. Do not add water.

Add butter and microwave for additional 1 minute. Add sour cream and cheddar cheese. Stir until mixed. Salt and pepper to taste.

Rinse, then trim stem end of 1 pound Brussels sprouts. Cut in half lengthwise.

Using kitchen shears, cut uncooked bacon into small squares and place in heavy-bottom skillet over medium-high heat until bacon starts to crisp. Add olive oil and onions. Using spatula or wooden spoon, stir 5 minutes, or until onions become transluscent.

Add Brussels sprouts, chicken broth, Kosher or Sea salt and ground pepper. Sauté until both sides turn a deep golden brown, about 10 minutes.

Remove from heat. Add balsamic vinegar and toss. Top with Parmesan cheese and cover with lid for 1-2 minutes until cheese is melted.

Preheat oven to 350 degrees F. Wrap a springform pan with foil to seal out water, or a 2-inch deep, 9-inch diameter cake pan, lined on the bottom with parchment paper.

Whip eggs until blended. Stir eggs into chocolate mixture until blended. Do not whip.

Cut around pan sides to loosen cake. If using a springform pan, loosen sides to release cake. If using round cake pan: using oven mitts, hold pan bottom over low heat on stovetop for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan and peel off parchment.

Refrigerate overnight. Remove from refrigerator an hour or two before serving. Cut into slices and top with raspberry sauce and whipped cream. Top with a few fresh raspberries.

In medium saucepan, combine berries and truvia Sweet Complete or Swerve granulated sugar substitute. Stir over medium heat, breaking up any frozen chunks until berries begin to soften and produce juice, about 5 minutes.

Add a pinch of salt to ramp up flavors. Simmer for 15 - 20 minutes, stirring occasionally, until berries have broken down, the sugar substitute dissolves, and sauce thickens. Raspberries tend to break down more quickly. Blueberries or berry blend (blueberries, strawberries, and raspberries) take a little longer. The longer the simmer, the thicker it gets. Use a wooden spoon to help break the berries down as they cook. Depending on the sweetness of the berries and your personal taste, you can add a bit of truvia from the 2 gram packet.

Remove from heat and stir in butter until melted.

Place into a glass or plastic container. Cover and refrigerate until chilled. It will thicken as it cools. Stays fresh a solid 4 weeks in the fridge, but we promise, this jam/sauce will disappear much sooner.