1 tsp Kernal Season’s White Cheddar Popcorn Powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: Italian seasoning, red pepper flakes, rosemary.
Preheat oven to 250 degrees, and line a large cookie sheet with parchment. In a mixing bowl, combine egg whites, cream of tartar, garlic, onion, and popcorn seasoning and beat until stiff peaks form. Gently fold in cheese. Spoon mixture onto prepared cookie sheet, leaving an inch between each mound. If desired, sprinkle with additional spices. Bake for 45 minutes then turn off oven. Leave meringues in the closed oven for up to an hour to dry out.
In a large soup pot, saute carrot, onion, and celery in butter. Add chicken broth and curry and bring to boil. Let simmer for 30 minutes before adding chicken, apple, cauliflower rice, and remaining seasonings. Simmer until apple pieces and cauliflower rice are tender, about 15-20 minutes. Stir in hot cream before serving.
Prepare a large baking sheet with parchment. Preheat oven to 350 degrees. Combine all dry ingredients in a mixing bowl. Add butter, cut into small pieces, and 1 egg. Add buttermilk and vanilla extract. Prepare work surface with wax paper or parchment to prevent sticking while shaping. Shape dough into one round disc, about 3/4 to 1 inch thick. Cut disc into 6 triangles. Makes 6 scones. Bake on prepared cookie sheet in preheated over for 20-25 minutes, or until golden brown.
Preheat oven to 250 degrees. In a bowl, whisk together melted butter, worcester sauce, seasoning salt, garlic, and onion powder. Spread mixed nuts on large cookie sheet, and drizzle with butter mixture. Stir with spatula until nuts are evenly coated. Bake for 45 minutes to an hour, until toasted. Check and stir nuts every 15 minutes to prevent burning and ensure an even bake. Let cool and store in airtight container.
In a mixing bowl, blend together softened cream cheese, butter, and vanilla until smooth. Mix in sugar substitute. Break apart brownies with hands and fold into cream cheese mixture. Shape into 1 inch balls, if too soft, chill cream cheese mixture for 15 minutes. In a bowl, mix together cocoa powder and coffee grounds. Roll balls in cocoa coffee mixture and refrigerate until ready to serve.