Ingredients: 1 Egg Salt to taste Instructions: 1. Preheat oven to 180 C /350 F 2. Separate eggs and whip whites to stiff peaks 3. Gently fold in egg yolk and salt to taste 4. Distribute into buttered bun tin (or muffin tin, or bake on baking tray) 5. Bake for 7-10 minutes until whites have set

Ingredients: 4.5 oz. Ground Beef 3 Eggs 1 oz. Cream Cheese Instructions: 1. Preheat oven to 350 F 2. Cook ground beef in frying pan over medium heat 3. Once cooked, remove from heat, and add cream cheese and stir til melted 4. Cool slightly, pour beaten egg over the top and bake for 10-15 mins til eggs are set

Ingredients: 2/3 C Water 1 Sachet Gelatin 2 - 4 Scoops Redmond Relyte Instructions: 1. Place water into a small saucepan and add gelatin 2. Allow the gelatin to bloom for 5 minutes 3. Turn the heat to medium and allow the water and gelatin mixture to come to a simmer 4. Once simmering, add 2 - 4 scoops of Redmond Relyte 5. Transfer the mixture to a measuring cup with a spout 6. Carefully fill the gummy mold (ice cube tray can be used) 7. Refrigerate for at least 20 minutes or until set

Ingredients: 4 oz. Log Goat Cheese ½ C Crushed Pork Rinds ¼ c Butter Salt/Pepper to taste Instructions 1. Divide the goat cheese log into 12 equal portions and roll between your hands til smooth balls form (this works best if you kinda smoosh and warm it between your hands, if you try to loosely form it will crumble apart) 2. Freeze the balls for one hour 3. At the top of the hour, prepare a breading station by cracking an egg into one bowl and beating it well. In another bowl, add your pork rinds and season to taste (hard to judge this as it depends on the brand of rinds used. 4. Remove the cheese balls from the freezer and dunk each ball into the egg mixture using one hand, carefully drain, and drop into the crushed pork rind. Using the other hand, cover the cheese ball in crushed pork rinds, gently pressing to make sure it sticks well. For extra crunchy cheese balls, repeat this process a second time 5. Return the balls to the freezer for one hour 6. In a small pan (small enough so that the butter will reach halfway up the sides of the balls…), heat the butter over medium til foaming, from here, you will want to watch the butter as it darkens, careful not to burn 7. Once the butter is amber in color, add the fried cheese balls, careful not to crowd the pan 8. Every 30-60 seconds, turn the balls until golden brown on all sides (this is easiest to do with tongs and a gentle touch) 9. Remove the cheese balls onto a prepared plate lined with a paper towel to drain any excess butter 10. Salt the balls to taste while still hot and enjoy!

Ingredients: 16 oz. Salmon 16 oz. Bacon (8 strips, halved) Redmond's Real Salt & Black Pepper (To Taste) Instructions 1. Preheat grill to medium-high. 2. Cut the salmon into 16 pieces (½ ounce cubes). Cut strips of bacon in half. 3. Wrap each with half a strip of bacon and secure with a toothpick. 4. Season with S & P. 5. Turn off one burner on the grill. Place the salmon on the grill above the burner that is off. Cooking indirectly helps to prevent a grease fire. 6. Grill for about 8-10 minutes. As soon as the bacon is crispy and the salmon is 125 degrees they are done.