Pink Hibiscus Iced Tea

Refreshing Iced Tea is a must for me all year around. But even more so when the warmer weather hits. I love experimenting with different flavors. One of my favorites is hibiscus (or passion) pink iced tea. I brew my tea in my Capresso Ice Tea maker using passion/hibiscus flavored tea bags, water, ice, and sweetener. Simply place the tea bags in the basket of the brewer, fill up the glass pitcher with ice, sweetener, brew, and in minutes you have ice cold pink tea!

Serve the tea right in the glass pitcher along with half and half or cream to make that nice dreamy pink tea.

Cook's Tip: By adding in the sweetener right into the pitcher, it will dissolve as the tea drips into the pitcher.

Pink Hibiscus Iced Tea

Pink Iced Tea In Under 10 Minutes

Capresso Iced Tea Maker

Pink Hibiscus Iced Tea:

Ingredients:

7 bags hibiscus flavored tea (any hibiscus herbal tea)

1/4 cup sweetener (monkfruit for sugar-free, agave, etc.)

4 to 5 cups water

ice cubes

Capresso Iced Tea Maker

Directions:

1. Place tea bags in the brew basket (I remove the string and tags from the bags).

2. Fill the water reservoir of the Ice Teak Maker with 4 to 5 cups water.

3. Add ice cubes to the glass pitcher - filled up to the ice line.

4. Add in sweetener.

5. Set the strength to your liking. I like mine set to the strongest setting.

6. Press start. Brewing takes about 5 minutes.

7. Pour iced tea to your glass leaving room, stir in cream or half and half. Optional add-ins: strawberries, raspberries, blackberries, mint.

Enjoy!

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Cheesy Escarole Dip with Meat Crisps

Warm Cheesy Escarole Dip is a twist on the party-favorite spinach dip that we know. Hearty escarole replaces the spinach in this pub favorite appetizer. Serve up with @carnivorecrisps Chicken & Beef crisps for a super low carb protein packed snack! Dipping in to this with the meat crisps gives me all the wedding soup vibes (you know that soup made with escarole soup and little meatballs)

Escarole can be a tad bitter so I cook until wilted in lightly salted water to take the bitterness away. Drain real well and then whip it in a food processor with the cream cheese, mayo, sour cream, and garlic. Fold in the other cheeses and red pepper flakes.

This creamy delicious appetizer is easy to prepare. You can make ahead and keep in the fridge, then cook when ready to serve. And be sure to have our Carnivore Crisps on hand - they make awesome dippers. And feel free to double dip!

Cheesy Escarole Dip with Meat Crisps

Carnivore Crisps - Great For Dipping

Cheesy Escarole Dip with Meat Crisps

Ingredients:

6 cups fresh chopped escarole

1/2 cup shredded mozzarella cheese

1/2 cup shredded provolone cheese

3 Tbsp grated Parmesan cheese

4 oz. cream cheese softened

1/2 cup mayonnaise

1/2 cup sour cream

1 clove garlic minced or 1 tsp of garlic powder

1/4 teaspoon red pepper flakes

1 pkg of Carnivore Crisps for dipping

Directions:

1. Fill a medium pot with water. Bring to a boil. Add escarole to the water. Blanch quickly, about 1 minute, stirring. Strain and squeeze out excess water. Set aside. (I wrap the escarole in a clean towel when squeezing out the liquid. Then let sit on dry clean towel or paper towels while measuring out the other ingredient).

2. In a small bowl combine shredded mozzarella cheese, provolone cheese, and Parmesan. Set aside.

3. In a food processor, chopper, add cream cheese and drained escarole. Pulse a few times, add in mayo, sour cream, and garlic. Pulse until smooth, about 1 minute.

4. Place spinach mixture into a medium bowl, fold in (all but 3 Tbsp) of the shredded cheese mixture, and red pepper flakes.

5. Spoon spinach and cheese mixture into a 2-cup ovenproof dish; sprinkle with remaining cheese.

6. Bake 375 degrees until hot, bubbly, and golden

7. Serve with Carnivore Crisps (Chicken is my favorite for dipping)

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Looking for a delicious Chocolate Fudge Layer Cake? I've got you covered! This cake is simple to make using my favorite lowcarb chocolate cake mix from Kawaii Treats and Eats. The crumb is perfect - moist, light and fluffy, no gritty or eggy taste. Layer and frost this cake with my 3-Ingredient Fudge Frosting and you will be in heaven! It's the ultimate chocolate dessert. This chocolate fudge cake recipe comes together quickly and everyone will love it! I feel this decadent chocolate cake is the only recipe you need. And it's lowcarb, sugar-free, gluten-free, and nut-free (not nut flours here). You can adapt to any pan size, or even make cupcakes.

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free

Chocolate Fudge Layer Cake | Lowcarb | Gluten-Free | Sugar-Free Chocolate Cake:

Ingredients:

2 pkgs Kawaii Treats and Eats Nut-Free Chocolate Cake Mix (Use Discount Code: DEB10)

4 eggs, 2 stick butter, and 2 tsp vanilla Note: for single layer cake or cupcakes, you can make with 1 pkg cake mix, 2 eggs, 1 stick butter, 1 tsp vanilla.

Directions:

1. Preheat oven to 350 degrees.

2. Line 2 9-inch cake pans with parchment paper.

3. Make cake according to package directions. Divide the cake batter evenly between the pans. Bake 350 degrees for 20 minutes.

4. Let cool completely. Frost with Chocolate Fudge Frosting.

Enjoy!

Chocolate Fudge Frosting:

7 oz. ChocZero Milk Chocolate Chips (Use Discount Code: DEBBIE10)

8 oz. butter

1 Tbsp. dark chocolate cocoa powder

Directions:

1. On medium-low heat melt together the chocolate chips, butter, and cocoa powder. Keep stirring until completed melted.

2. Transfer into a bowl.

3. Place in the refrigerator for about 2 to 3 hours or until the chocolate mixture has hardened.

4. Remove from the refrigerator and let it come to room temperature.

5. With an electric hand mixer, mix on high speed for 1 to 2 minutes. Mix until light and fluffy.