Jenn Harmon Jones

This is SO good. I make it once a week and it’s my Keto dessert for the week (a little goes a long way, it’s very rich!). It takes longer than 30 minutes. I cook it about 45 minutes otherwise it doesn’t set. Definitely refrigerate and eat it cold. Sometimes I sprinkle cinnamon on the top (with the sugar!). And lastly, if you don’t have a torch, just broil the sugar topping for about 30 seconds in the oven or until it gets caramelized. Great recipe!

I made this gluten free by using a GF flour blend. I followed the rest of the recipe exactly with the exception of adding 3/4 cup chopped walnuts. It was amazing.

We love this soup with homemade rolls to dip! I sear the kielbasa in my cast iron skillet (without oil) until it's browned and crispy, then add it last. I also sometimes add pasta (small macaroni) or tortellini to it for a heavier meal AND fresh chopped cherry tomatoes. Very good!

Very yummy! Reminded me more of a bar than fudge...probably because of the graham cracker crust. Tastes like Key Lime Pie bites.

We loved this!! I had a rotisserie chicken I needed to use up. So I just used 4 1/2 cups of water (added 3 tsp. bouillon) to make the broth. I also sautéed the bell peppers and onion in a little butter, then added the chicken and kielbasa to it, then added it all toward the end of the rice cooking. It had a nice kick and was delicious. Definitely a keeper! (It makes a ton! More like 8-10 servings!)

I cut this recipe in half and made little pumpkins out of the dough. Very yummy...especially with honey butter.