Serves:9
CarbsPerServing:-0- carbs in ham spread, 2 carbs per 2 Tbl. in
Cream Cheese, -0- in Mayo
Prep Time:10 min.
Effort:Easy

Ingredients:

1-8oz package cream cheese
1-4.25oz. can Underwood Deviled Ham

4-5 Tbs. Mayo

How to Prepare:
Have cream cheese at room temperature or nuke for a few seconds.
Then add the cream cheese to the canned ham spread. I skim the fat
off the top of the ham. Add the mayo and mix with electric mixer
until smooth. This is great to use as a dip with pork rinds or
celery sticks. Can add more mayo if desired.

Serves:As many as you need
CarbsPerServing:5g
Prep Time:1 min
Effort:Easy

Ingredients:

1/4 Cup Mayonaise
1/4 Cup Ketchup

1/4 Cup Mustard (regular yellow mustard)

How to Prepare:
Put these in a bowl and mix with a spoon. Since the ingredients are
equal amounts you make as much or little as you need. No waste

Serves:ALOT at least 10-20
CarbsPerServing:less then one
Prep Time:15 mins
Effort:Average

Ingredients:

3 oz Habanero or Scotch Bonnet peppers
3 large cloves of garlic
1 tblsp Franks Red hot sauce

1 tsp vinegar
1 tsp sea salt
4 tblsp Oilve oil
rubber gloves

How to Prepare:

BE Careful.. THESE ARE THE HOTTEST PEPPER, If you get them on your
skin or eyes you’ll be hurtin.. use latex gloves to protect your
skin. Cut off the stems of the peppers and put them in a baking dish
with the olive oil and peeled garlic cloves bake at 350 for 5-10
mins until peppers are soft, combine all the ingredients in a food
processor or blender including the oil the peppers were roasted in
and the whole peppers including the seeds Blend until its all
chopped up and blended.. Transfer into a small container or bottle
and enjoy.. WARNING this is the hottest of the Hot.. a small tab is
enough for a whole plate of food.. Wash all utensils very well and
throw gloves away.. DONT TOUCH YOUR FACE until everything is cleaned
up.. trust me on this..rofl

Prep Time:5 minutes (tops!)
Effort:Easy
 

Ingredients:

3 egg yolks
dash of nutmeg
dash of cayenne

1 teaspoon (more/less to taste)

lemon juice
2 sticks of salted butter

How to Prepare:
 

Put all ingredients but the butter in a blender. In a microwave safe
dish, melt the butter to bubbling. Immediately start the blender and
begin to add the butter in a very thin stream through the hole for
the little removable insert. (Use your hand to cover all but the
half inch square between your thumb and forefinger that you’re
pouring through. It will pop up all over as it blends. Your palm
will be covered when you finish, but that’s easier to wash than your
counter and cabinets for four feet in every direction.) Have
patience with this because the more slowly you add it, the better it
will emulsify. It may take a full minute or two, but it’s better
than madly whisking it in over a double boiler hoping all the while
that it emulsifies at all. Three notes: Don’t add salt, the butter
will add plenty! Fresh lemon juice makes a world of difference. You
can play with adding a few drops of water to get a thinner
consistency if you desire.

Serves:20-30
CarbsPerServing:3 grams per 1/4 cup
Prep Time:35 minutes
Effort:Easy

Ingredients:

2 oz cans low sodium tomato sauce
1/2 cup cider vinegar
1/2 cup splenda
1 tsp ground pepper
2 tbsp garlic powder

2 tbsp onion powder
1 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground allspice
1 pinch salt

How to Prepare:

Mix above ingredients and put in a small saucepan. Simmer on low
until catsup is desired thickness. Store in a bottle or jar in the
refrigerator.