Pork Rind Cheeseball 7 oz pork rinds - pulverized 2 - 8oz pkgs cream cheese 1 chopped tomato 2 Tbl chopped onion 2 Tbl chopped garlic Soften cream cheese and mix together tomatoe, onion, garlic and half of the pork rinds, form into a ball and roll in remaining half of pork rinds until coated, chill until firm. Serve on crackers or more pork rinds.
Pork Rind Stuffing 1 cup chopped celery 1/2 cup chopped onion Bells poultry seasoning to taste Salt & pepper to taste 1 pkt of sweetner 1/2 stick butter Sautee all but rinds & broth in a frying pan until celery and onions are transparant & tender. Mix in broth & rinds and mix until all is coated and moist. Put into baking dish and bake for 30-45 minutes at 400 until set like regular bread stuffing. (2) 7oz bags of pulverized pork rinds 1 can of sodium free chicken broth

"You Won't Believe Its Pork Rinds" - French Toast Heat small amount of oil or butter in frying pan. Mix all ingredients well & add pork rinds, allow mixture to stand 5 minutes until a gloppy consistancy. Drop by 1/4 cup onto hot frying pan, cook on both side until golden brown. Serve with your favorite low carb syrup. Recipe by: Rani Merens 1.5oz of pulverized pork rinds 2 eggs beaten 1/4 cup heavy cream 3 packets splenda 1/2 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Vanilla extract 1/2 cup water

Pork Rind Stuffed Mushrooms 20 Medium mushrooms washed 3oz of pulverized pork rinds 3 Tbl butter 2 Tbl fine chopped onions salt & pepper to taste Remove stems from mushrooms and chop fine, sautee onions & mushrooms until onions are transparant, add pork rinds and stir until rinds are moist. Fill caps with pork rind mixture and bake for 15 minutes at 350. Dust with paprika & parsley to garnish.

Crunchy Tortilla & Pork Rind Soup Break pork rinds & tortilla into pieces and set aside. Sautee onions, water, sauce, salt & pepper and bring to boil. Line 4 bowls with tortilla pieces, pour in soup, garnish with pork rinds and cheese. 14 low carb tortilla (fried crisp) 2 cups tomato sauce 2 cups of water 1/2 cup chopped cajun pork rinds 1/2 cup chopped onion grated mozorella cheese Salt & pepper to taste.
 
Peruvian Style Pork Rind Dip 2 cups of cottage cheese 2 hard boiled egg yokes 1/4 cup mayo 1 - 2 Tbl hot pepper flakes or tobasco 2 Tbl finley chopped onion Salt & pepper to taste Few drops of lemon juice Mash cottage cheese & yokes until creamy. Add remaining ingredients and mix well. Chill and serve with pork rinds.