Some of the happiest things in life are the results of mistakes.
Take this pudding for example. My daughter and I were trying to make pumpkin cheesecake. We have also been sick the past few days and I was NOT in the mood to drive to the store. So right off the bat I knew it was going to be some down and dirty mixture. We haven’t gone grocery shopping yet this week so I was going to grab stuff out of the cupboard and hope for the best.
Needless to say from the title of this post I did not succeed in making a pumpkin cheesecake. I did however manage to make a delicious pumpkin pudding. It tastes like fall. it is delicious. It is addictive, so be careful.
- 8 oz black cream cheese full fat
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- large can pumpkin (NOT canned pumpkin pie)
- 1-1.5 c sugar substitute
- 1 envelope unflavored gelatin
- 1 c boiling water
- Boil water on stove
- Soften cream cheese in microwave for 30 seconds
- Combine softened cream cheese, vanilla, pumpkin pie spice, and sugar substitute
- Stir boiling water and gelatin together until gelatin is dissolved
- Slowly mix together the gelatin into the pumpkin
- Cover and place in fridge to set
- Serve naked or with whipped cream. I personally never omit whipped cream
Want the easiest recipe ever for peanut butter cookies? These awesome guys have only 4 ingredients and are ready from start to finish in under 10 minutes. That’s my kind of cookie.
-1 c all natural peanut butter
-1 cup Splenda (yes, it must be granular)
-vanilla to taste
Blend all ingredients together in a bowl and drop onto greased cookie sheet. Bake in a preheated oven at 350 for 7-9 minutes. Let them cool completely before transferring them to a container. They fall apart easily when hot.
Peanut butter cookies are amazing, but my favorite recipe involving peanut butter is probably peanut butter chicken. I could eat that eery night! What’s your favorite pb recipe?
Semi-LPT: Cook your fried eggs inside an onion ring. » ONLY PICS
This is a neat idea! This is #1001 of things I need to try sometime
The past couple of days I have felt super snackish…..
But not for just any snack, nope, I am craving something sweet with a vengeance.
So I decided to make a root beer float. It was fast, easy, and hit the spot. If you don’t feel like pulling out the blender I will take all of 30 seconds. If you are feeling super motivated this Sunday and get all fancy with the blender and some ice it may take 60 seconds.
What you need:
-1 can DIET Root Beer
– 1/4 c vanilla soy slender
– 1/2-2 Tbsp heavy whipping cream
– ice (optional)
Simply put all the ingredients together and stir. IF you are using a blender blend the soda, vanilla soy slender, and ice together first and then add the heavy whipping cream slowly.
When I was a kid going to A&W was a really special treat. Not so much for the food, but for the root beer floats. Where was your favorite place to get a float as a kid?
Hmmm so the recipe name may need tweaking, but the recipe does not!!
If you are anything like me, at times no matter how carefully you planned the week’s menus, you will find yourself in a pinch. Today was one of those days. I had a three pound bag of chicken breasts thawed from a meal I failed to make a couple of days age and needed to use ASAP. I am really not a fan of regular ol’ grilled chicken breast with veggies so I decided to look and see what I had left in the fridge to throw in a crock-pot and call it good. It turned out more than good, and when I came home after a meeting at church was told I was lucky they saved me any. That is what a cook likes to hear. Feel free to omit or add anything YOU may have laying around in the fridge that needs using, this is definitely not an ingredient specific recipe!
- 1/2 block full fat cream cheese
- 1 cup mexican shredded cheese
- 2 cups salsa
- 1 cup full fat sour cream
- 3 lb. bag chicken breast (roughly 8)
1. Place chicken in crock-pot
2. Pour 2 cups salsa over chicken
3. Spoon 1 cup sour cream over the salsa
4. Sprinkle 1 cup Mexican cheese over the sour cream
5. On top of the Mexican cheese dice 1/2 block cream cheese over everything
6. Cover and cook for 3-4 hours on High or 6-8 hours on low
7. Shred chicken with two forks and enjoy!
I made mine like a taco salad and added guacamole, lettuce, and more sour cream with chives. What’s your favorite way to eat shredded chicken?
Fall is here in the Midwest. And for me that means football games, bonfires, and cheesecake. Yep, cheesecake. For some reason this is the season I associate with this delicious dessert.
Original cheesecake has a lot of carbohydrates from the graham cracker crust and sugar added to the cream cheese, but in this recipe both have been eliminated.
This takes less than 10 minutes to prepare, and sets in around a hour. I usually make it before starting dinner, and then by the time we are done eating it is ready!
- 2 (8 0z) packages of full fat original cream cheese
- 1/2 c. splenda or sugar substitute of your choice (I prefer liquid splenda to keep carbs lower)
- 2 tsp vanilla (adjust to taste)
- 1 packet unflavored gelatin (this is in the baking isle by the jello)
- 1 c. boiling water
- 1 stick full fat salted butter
- 2 cups almonds ground in food processor until fine
Bring water to a boil and mix together with gelatin until all is dissolved.
While waiting for the water to boil soften cream cheese in the microwave until soft, not melted.
Melt the butter in the microwave until melted.
Place the all of the softened cream cheese in a bowl and add vanilla and splenda. Blend until smooth.
Slowly add gelatin and water mixture continuing to blend.
Place the ground almonds in a pie pan and add melted butter. Pat down with a spoon or spatula until the bottom of the pie pan is covered. The crust may seem a little soggy, but it will firm up as it sets.
Pour cream cheese mixture on top of crust
and place in the fridge.
Let it set for around a hour and then cut it up and enjoy!
For best results, don’t have a teenager help you….you may end up with less cream cheese filling than you anticipated!
Ok, well perhaps it takes longer than an instant to cook, but this recipe takes almost NO time to prepare at all. All you need to do is throw all the ingredients together, slap a lid on the crock pot, and come back 8 hours later. No dishes to clean up, no oven heating up your kitchen, just the most delicious smell filling up your house.
I have found recipes on-line and tweaked them to be as frugal and fast as possible for my family. I am not a huge fan of meals with a lot of ingredients usually, and I love how simple recipes such as this one allows the flavors of each ingredient to come through.
You know there are some great flavors in there if no one makes a move to get ketchup out of the fridge!
- between 2-3 lb. Chuck Steak
- 1 envelope Onion soup mix (4 Tbsp.)
- 8 oz sliced mushrooms
- 1/4 c. minced onion (optional but I love onions so I throw them in)
- 1/2 c. hot water or broth
- Set crock pot to low
- add mushrooms to bottom of crock pot
- place roast on top of mushrooms
- pour soup mix, onion, and hot water on top of everything and close the lid
- Wait 8 hours and dig in!
I love to try new recipes. Especially if they include ingredients I have not tried before!
While I have eaten out at Greek restaurants before I had never attempted to cook anything Greek. For some reason it just wasn’t even a thought. And honestly I was scared of making anything with lamb. I have never bought it and hate to make an expensive meal the kids won’t eat.
That is until Joe came home with a recipe for Gyros with Tzatziki. He got it from someone at work, so I am sorry I can not directly credit the source. BUT I can give you the recipe that I think everyone in your family will enjoy. It was a nice change of pace for us, and even the kiddos ate it up:).
- 1 pound ground lamb
- 1/2 c. chopped onion
- 2 tsp. minced garlic
- 1 tsp. sea salt
- 1/2 tsp. marjoram
- 1/2 tsp. Rosemary
- 1/4 tsp. black pepper
- Mix ingredient and allow to sit in the fridge for 1-2 hours.
- While you wait make the Tzatziki sauce (recipe below) and place in fridge
- Pre-heat oven to 325
- Blend meat mixture in foor processor for about a minute until completely smooth
- Form into a meatloaf shape and bake for 45 minutes to a hour
- 2 c. Greek full fat yogurt (can be hard to find, so make sure you read labels!)
- 1 cucumber peeled, sliced, and seeded
- 2 tsp. minced garlic
I bought my family low carb pita bread to go with it, but I ate mine on spinach with half a tomato from the garden. It was delish!!!
Hope you enjoy, and if you try it let me know what you thought
Sounds disgusting, I know, I know.
BUT while I have been reading up on how to up my fat intake I have come across this idea on many LC message boards. I love coconut and coffee so I decided to give it a try.
Well, yesterday was the first day and I have to say that adding 1/2 tbsp. to each of my morning cups of Joe kept me extremely full all day. The taste wasn’t really different, but I did notice an oil slick on the top of my coffee I tried to ignore.
Then as I was putting off doing a research paper I read about the different kinds of coconut oil. I was using super cheap-o Lou Ann refined coconut oil from my local Baker’s. This stuff really has no taste. I was disappointed. I wanted coconut flavor, but figured that maybe I just wasn’t picking up the flavor since I have had really bad allergies this season.
Nope,turns out my super cheap coconut oil wasn’t that great. I should have been buying unrefined organic coconut oil. So I did. My pocketbook was sad (I had to go to Hy-Vee to get it and it cost around $12.00 for 14 oz.) BUT, let me tell you it is delicious!!! SO GOOD I ATE IT OFF A SPOON.
So is coconut oil and coffee for everyone? Probably not. But if you are looking to get more MCT fats in and like the slight coconut taste, I say try it.
As for how much, I have read for maximum results to eat up to 4 Tbsp daily. I would not suggest this right out of the gate though due to tummy troubles one might encounter. I was fine with 2 Tbsp total yesterday, but you might want to start lower and work your way up just in case.
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Since eating LCHF I have noticed a strange phenomenon, I no longer obsess over food. Why? Because I’m not hungry.
Simple as that.
2 cups coffee with sf syrup and 2T cream
1 T salted butter
3 T egg whites
I make sure to eat high fat moderate protein meals and find my self eating at 10:00 the next morning not even hungry. I hope this keeps up.