Sugar-Free Options

Assorted Cookies

Chocolate-dipped Fresh Strawberry Skewers

Cotton Candy Cupcakes

Assorted Yogurts

Beans

King Ranch Chicken

Sautéed onions and peppers served as a side.

Sautéed Onions + Peppers

Cotton Candy

Sausage Patties

Scrambled Eggs

Fried Fish

Cheese Sauce

Sugar-free syrup option for pancakes and waffles.

Sugar-Free Syrup

Steamed Brussels sprouts served as a side.

Brussels Sprouts

Corn

Ice cream dipped by hand with select flavors.

Hand-Dipped Ice Cream

Green Beans

Sautéed Mushrooms

Assorted Candy Toppings

Strawberry Topping

Carrots

Traditional pumpkin pie served with whipped cream.

Pumpkin Pie

Cabbage

Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan.

Preheat the Oven

In a large bowl, combine almond flour, cocoa powder, baking powder, and salt. Mix well.

Mix Dry Ingredients

In another bowl, whisk together applesauce, vanilla extract, eggs, and sweetener until smooth.

Combine Wet Ingredients

Gradually add the wet mixture to the dry mixture. Stir until fully combined. Fold in the sugar-free dark chocolate chips.

Combine Mixtures

Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the dessert to cool in the pan for 10 minutes before transferring to a wire rack. Cut into squares and serve.

Cool and Serve

Almond flour

Cocoa powder

Baking powder

Salt

Unsweetened applesauce

Vanilla extract

Eggs

Stevia or monk fruit sweetener

Dark chocolate chips (sugar-free)

In a mixing bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream together butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Gradually blend in the dry ingredients.

Prepare the Dough

Divide the dough into five equal parts. To each part, add different mix-ins: chocolate chips, oats, dried cranberries, chopped walnuts, and coconut flakes.

Add Flavors

Preheat the oven to 350°F (175°C). Drop rounded tablespoons of each cookie dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are golden.

Shape and Bake

Remove cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Enjoy your assorted cookies!

Cool and Enjoy

all-purpose flour

baking soda

salt

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

Wash the fresh strawberries under cold water and pat them dry with a clean towel, ensuring they're completely dry for the chocolate to stick.

Prepare the Strawberries

Insert a wooden skewer into the stem end of each strawberry, pushing it halfway into the fruit.

Prepare the Skewers

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.

Melt the Chocolate

Hold each skewer by the stick and dip the strawberry into the melted chocolate, covering it halfway or fully as desired. Allow any excess chocolate to drip off.

Dip the Strawberries

Place the dipped strawberries on a baking sheet lined with parchment paper. If desired, sprinkle a pinch of sea salt on top while the chocolate is still wet.

Set and Season

Refrigerate the chocolate-dipped strawberries for about 30 minutes, or until the chocolate is set.

Chill

Once the chocolate is firm, serve the skewers as a delightful dessert or snack.

Serve

Fresh strawberries

Semi-sweet chocolate chips

Coconut oil

Wooden skewers

Sea salt

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, cream the softened butter until light and fluffy. Add the granulated sugar and beat until well combined.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Then, mix in the cotton candy flavoring.

Add Eggs and Flavoring

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Scoop the batter into the cupcake liners until they are about 2/3 full.

Fill Cupcake Liners

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before topping with cotton candy.

Cool and Decorate

baking powder

unsalted butter, softened

milk

cotton candy flavoring

cotton candy (for topping)

In a saucepan, heat the milk over medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent sticking.

Prepare the Milk

Remove the saucepan from heat and let the milk cool down to about 110°F (43°C). You can use a kitchen thermometer to check the temperature.

Cool the Milk

Once the milk has cooled, whisk in the plain yogurt and sugar (if using) until fully combined. If using, also add the vanilla extract.

Add Starter Yogurt

Pour the mixture into a clean container and cover it with a lid or a cloth. Place it in a warm area (like an oven with the light on or a yogurt maker) for about 6-12 hours until it thickens. The longer it sits, the tangier it will become.

Incubate the Yogurt

Once the yogurt has set to your liking, transfer it to the refrigerator and chill for at least 2 hours before serving.

Refrigerate

After chilling, you can flavor your yogurt with fruits, honey, granola, or any variety of toppings. Serve in bowls or jars.

Flavor and Serve

Milk

Plain Yogurt (as a starter)

Sugar (optional)

Vanilla Extract (for flavoring)

In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Stir in the canned black beans (drained and rinsed), cumin, chili powder, salt, and black pepper. Mix well to combine.

Add the Beans and Seasonings

Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally. If the mixture becomes too thick, you can add a splash of water.

Cook the Beans

Remove from heat and stir in the fresh cilantro and lime juice. Adjust seasoning to taste and serve warm as a side dish.

Finish and Serve

Canned black beans

Olive oil

Garlic, minced

Onion, diced

Cumin

Chili powder

Black pepper

Fresh cilantro, chopped

Lime, juiced

In a large skillet, heat olive oil over medium heat. Add diced onion and green bell pepper, and sauté until softened, about 5 minutes.

Prepare the Vegetables

In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, chili powder, garlic powder, salt, and black pepper. Mix well.

Combine Ingredients

In a greased 9x13 inch baking dish, layer half of the corn tortilla strips on the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheddar cheese. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.

Layer the Casserole

Preheat the oven to 350°F (175°C). Bake the casserole for 30-35 minutes, or until bubbly and cheese is melted.

Let the casserole cool for a few minutes before serving. Enjoy your King Ranch Chicken!

Cooked chicken, shredded

Cream of chicken soup

Sour cream

Diced tomatoes with green chilies

Corn tortillas, cut into strips

Shredded cheddar cheese

Green bell pepper, diced

Garlic powder

Slice the onions and bell peppers into thin strips. Mince the garlic.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat.

Heat the Oil

Add the sliced onions to the skillet and sauté for about 5 minutes until they begin to soften.

Sauté the Onions

Stir in the bell peppers and minced garlic. Cook for an additional 5-7 minutes, stirring occasionally.

Add Peppers and Garlic

Add salt, black pepper, and balsamic vinegar. Stir well and cook for another 2-3 minutes.

Season the Mixture

Remove from heat and serve warm as a side dish.

Onions

Bell Peppers (mixed colors)

Olive Oil

Garlic (minced)

Black Pepper

Balsamic Vinegar

Set up your cotton candy machine according to the manufacturer's instructions and preheat it for a few minutes.

Prepare the Machine

If using food coloring, mix the granulated sugar with the food coloring in a bowl until the color is evenly distributed.

Mix the Sugar and Coloring

Once the machine is ready, pour the sugar into the machine's spinning head. As the sugar melts and spins, use a cone or stick to gather the fluffy strands of cotton candy.

Make the Cotton Candy

Continue to gather the cotton candy until you've made a large fluffy ball. Serve immediately for the best texture and flavor.

Granulated Sugar

Food Coloring (Optional)

Cotton Candy Machine

In a large bowl, combine the ground pork, salt, black pepper, garlic powder, onion powder, dried sage, red pepper flakes, and brown sugar. Mix until all ingredients are evenly distributed.

Prepare the Sausage Mixture

Divide the sausage mixture into equal portions and form them into round patties, about 1/2 inch thick.

Form the Patties

In a large skillet, heat the olive oil over medium heat. Add the sausage patties and cook for about 5-6 minutes on each side, or until they are browned and cooked through.

Cook the Patties

Once cooked, remove the patties from the skillet and let them rest for a minute before serving hot.

Serve Hot

Ground pork

Onion powder

Dried sage

Red pepper flakes

Brown sugar

In a mixing bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.

Prepare the Egg Mixture

In a non-stick skillet, melt the butter over medium heat until it is fully melted and begins to foam, but do not let it brown.

Heat the Pan

Pour the egg mixture into the skillet. Allow it to sit undisturbed for a few seconds until it starts to set around the edges.

Cook the Eggs

Gently stir the eggs with a spatula, pushing the cooked edges toward the center. Continue to stir occasionally until the eggs are mostly cooked but still slightly runny.

Scramble the Eggs

Remove the pan from heat when the eggs are creamy and slightly undercooked, as they will continue to cook with residual heat.

Golden Corral Buffet & Grill

Sugar-free Options