Fire Crackers

•  3 sleeves saltine crackers
• 1 cup vegetable oil
• 1 tsp garlic powder
• 2 tbsp chilli pepper flakes
• 1 pouch or 2 tbsp ranch seasoning

Place the saltines in a gallon ziploc bag. Mix together the oil and seasonings and pour mixture into bag with crackers. Shake bag, tossing the crackers until fully coated. 

Christmas Punch

 2 cups orange juice

2 cups cranberry juice

1 cup pineapple juice

1 cup ginger ale

Keto Fried Pickles

 On a Dash waffle maker, layer shredded cheddar cheese, sliced pickles then another layer of cheese. Cook for 4 minutes or until crispy. Dip in ranch dressing.

Cauliflower Cheese Bites

 12oz bag of riced cauliflower

1/2 cup shredded cheddar cheese

1/4 cup almond flour

2 beaten eggs

1/2 cup chopped bacon

Chives

Seasonings of your choice

Cook cauliflower as directed and squeeze out as much water out as you can. Combine all ingredients except egg. Once combined add egg and seasoning. Stir well then cook 4 minutes in a Dash waffle maker. For extra crunch add a sprinkle cheese on bottom and top before cooking. Top with sour cream. 

Keto Taco Soup

Brown 1 lb ground beef, add taco seasoning, salt and black pepper. Add 1 block of cream cheese, 2 cans of undrained Rotel. Once combined add 1 head of chopped cabbage and 1 carton of chicken broth. Cover and let it come to a simmer. Add fresh cilantro. Serve and top with shredded cheese and sour cream. 

Creamy Lemon Chicken

 Slice 2 chicken breasts down the middle and add to a hot pan with olive oil. Season with salt and pepper. Cook for about 5 minutes on each side then remove from pan. Add 1 tablespoon of minced garlic, 1 tablespoon of butter, 1 cup of milk, 1 teaspoon of lemon zest and the juice of 2 lemons. Mix then add 2 cups of sliced mushrooms. Let it cook down then add 1/4 cup cheddar jack cheese, 1/2 cup parmesan cheese and add chicken back into pan once everything is combined. Then add 1 cup broccoli and season with salt and pepper and sprinkle more cheddar jack cheese on top, cover and simmer for 7-10 minutes.

Empanadas de papa y chorizo

 Cook 1 package of chorizo for about 10 minutes. Add 2 diced potatoes and season with garlic and onion powder. Cover for 15 minutes or until potatoes are soft. Add 1 cup mozzarella, stir and set aside. 

Take 3 cups Maseca. 1 tbsp baking powder and 3 cups of warm water. Mix until masa doesn't stick to your hands. Add a ball of masa to a tortilla press, flatten, add chorizo mixture, fold over and crimp edges. Fry until golden brown.

Top with crema, queso fresco and salsa verde.