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Keto Friendly Pumpkin Pie

The key to making a great pie is often in the crust. Myself, I am not much on the texture produced when using coconut flour so when it comes to pies the better choice is to opt for the pecan crusts. It’s simple to do, Keto friendly and pecan delicious.

Pumpkin Cheesecake – Version I – No-Bake

Pecan Crust

Preheat oven to 350 degrees F.

Ingredients

2 cups chopped pecans

1/4 cup butter – melted

1/4 cup Swerve

Combine the above ingredients and press into the pie plate – 9 or 10 inch plates, ceramic plates work better but any pie plate will work. Bake at 350 degrees F for 10 minutes and let cool before adding filling.

Pumpkin Pie Filling – Version I (No-Bake)

Ingredients

1 cup pumpkin puree – used canned or fresh

1 t. cinnamon

1/2 t. ground ginger

pinch of ground cloves

8 oz cream cheese – room temperature

2 cups heavy cream

1/2 cup Swerve

1 t. vanilla – clear vanilla is preferred

1 T. rum – optional

Directions 

  1. Prepare Whipped Cream by  chilling the bowl and beaters first in the refrigerator for about five minutes. Heavy cream whips better when it is cold so make sure that this cream is cold too. Beat the cream until stiff peaks are about to form and then gradually add 2 T of the Swerve. Continue beating until stiff peaks form. Remove about two cups of this product to set aside for topping. Set the remaining product to use in the pie during step 3.
  2.  Beat the cream cheese until smooth and add pumpkin puree along with cinnamon, ginger, cloves, remaining Swerve, vanilla and rum if using. Beat together until well blended.
  3. Fold in the whipped cream reserved for the pie.
  4. Pour filling into prepared pie crust, smoothing the top of the pie.
  5. Top with remaining whipped cream, sprinkle with cinnamon if desired and refrigerate at least 2 hours before serving.

Enjoy!

I am experimenting with both of these recipes and plan to serve them tomorrow night with a group of ladies who will choose the better of the two versions! We are having Witches Night Out at my house and the Witches will choose which is better!

Pictures to follow!

Pumpkin Cheesecake Version II – Baked

Pecan Crust

Preheat oven to 350 degrees F.

Ingredients

2 cups chopped pecans

1/4 cup butter – melted

1/4 cup Swerve

Combine the above ingredients and press into a 10 inch spring-form pan with the bottom being prepared with oil or using a parchment paper liner.  Bake at 350 degrees F for 10 minutes and let cool before adding filling.

Pumpkin Pie Filling – Version II – Baked 

Ingredients

16 oz Cream Cheese – room temperature

1/2 c pumpkin puree – canned or fresh

1 1/2 t. pumpkin pie spice OR 1 t. cinnamon, 1/2 t ginger, dash of cloves

1 t. vanilla

1/2 c plus 2 T Swerve

2 eggs

Directions

 

  1. Prepare Whipped Cream by  chilling the bowl and beaters first in the refrigerator for about five minutes. Heavy cream whips better when it is cold so make sure that this cream is cold too. Beat the cream until stiff peaks are about to form and then gradually add 2 T of the Swerve. Continue beating until stiff peaks form. Remove about two cups of this product to set aside for topping. Set the remainder aside to be added in step 3.
  2.  Beat together cream cheese, pumpkin, spices, vanilla, eggs and 1/2 c Swerve.
  3. Fold in the whipped cream that has been set aside for the cheese cake filling.
  4. Pour filling into the prepared springform pan making sure to clean the sides and placing product evenly in the pan.
  5. Bake at 350 degrees F for 45 min until the center is set. Let cool at least 3 hours, store in the refrigerator
  6. Serve with the whipped cream as topping!

Enjoy!

 

 

 

 

 

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Oyster Crackers Snack

All parties deserve great snacks. This is an easy one to make and keep around for about a week or so, if it should last that long. These are vegan but not Keto or Paleo nor Gluten Free, keep that in mind for your guests and personal choices. I have also added pretzels to this at times as well as pecans.

Oyster Crackers Snack Mix 

Ingredients: 

16 ox. Oyster Crackers

1 pkg. Hidden Valley Ranch Dressing – dry mix

1/2 t. Garlic Salt or Powder

1 t. Dill Weed

1/2 t. Lemon Pepper- if desired – I sometimes use Dry Mustard

1/2 C. Oil

Step I

Pre-heat the oven to 250 degrees F.

Step II 

Combine all spices and oil in a small bowl or measuring cup – stir well.

Step III

Place Oyster Crackers in a gallon size zip lock bag.

Step IV

Add the oil and spice mixture to the bag and shake to cover all the crackers with the oil mixture.

Step V

When all are covered place the coated crackers on a cookie sheet and into the pre-heated oven and set the timer for 20 min.

Step VI 

Remove from the oven, let cool and store for up to a week in an air-tight container

Enjoy!

No Bake Chocolate PB Pretzel Ritz Bars by Lisa G. Sweet Pantry Gal

 

 

Holliday, Recipes

Mummy Poppers Please!

IMG_0327These were so much fun to make and who knew it could be so easy?

Jalapeno Poppers

Ingredients:

10 jalapeno peppers – seeded and sliced in half lengthwise – this was the hard part since the seeds contain all the heat! Use rubber gloves if you are sensitive and be sure to wash those hands afterward really well or you will be feeling the heat wherever you touch, just saying.

8 oz cream cheese at room temperature

8 oz of cheddar jack cheese or really any cheese of your liking, finely chopped but don’t get shredded cheese if you are counting carbs (they are coated and have extra carbs)

1 finely chopped green onion

1/2 t. salt – I used less

1 pkg crescent rolls

2 beaten eggs

either black olives for the eyes or candy eyeballs – available in cake department at the grocery store

Directions

Preheat the oven to 400 degrees F

In a small bowl mix the cream cheese and cheddar cheese together with the scallion and salt until well blended.

Roll out the crescent rolls and separate into four rectangles with the perforations sealed together. Use a pizza cutter or knife to cut each rectangle into 10 long pieces so that you have 20 long pieces ready for wrapping on the peppers.

Fill the jalapeno halves with the cheese mixture and then wrap each on with a strip of the dough leaving a space at the top for the eyes. Brush each with the egg mixture and place on the baking sheet. IMG_0331

Bake 8-10 minutes – Remove from the pan and place the eyeballs in the opening at the top. Remove the eyes before eating is recommended but not absolutely necessary.

As shown in the above picture I had put the eyes in before baking. Not a good idea. I had to remove them and put in new eyes when completed. At the first attempt the poor guys got baked too long as company was arriving while they were in the oven. So my first attempt turned out a bit darker than wanted but they were wonderful when eaten. Generally the poppers are not too spicy. Jalapeno lovers will enjoy these greatly.

 

 

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Best EVER Pumpkin Pie

The Best thing about this pie is that I made it with Swerve so it is sugar free and still it is the best pumpkin pie recipe that you will find. The original recipe came from the Paula Dean network and I made a few adaptations to make it more appealing to those of us counting those carbs. I should have decorated it with the whipped cream before taking the picture and the next time I make it I will be sure to include an improved picture to the edit. LOL At any rate here is the scoop:

Preheat your oven to 350 degrees F.

Gather together the following ingredients

1 pie crust – either home made or store bought

1 8 oz package of cream cheese

2 cups canned pumpkin, mashed

1 cup Swerve

1/4 t. salt

1 egg and 2 egg yolks

1 cup whole cream

1/4 cup melted butter

1 t. vanilla extract

1/2 t. ground cinnamon

1/4 t. ground ginger

2 cups whole cream for topping plus 1/3 cup swerve

Place pre-made pie dough in the 9 inch pie plate and smooth down the sides and bottom. Create a nice trim by pinching the edges in a roll. Prick the bottom and sides with a fork and bake for 10 – 12 minutes. Or line with foil and fill with pie weights or dry white beans and bake for 10 minutes, remove the foil and bake an additional 10 minutes. This gives a nice crisp to the crust and it will not be a gooey mess when baked with the filling.

In a large mixing bowl best the cream cheese until smooth, adding the pumpkin to beat until combined. Add the Swerve and salt until combined. Mix the eggs and yolks together and add them to the pumpkin mixture along with the cup of whole cream and melted butter. Beat until all combined. Lastly add the vanilla, cinnamon, ginger and mix evenly until combined.

Pour the filling into the prepared pie crust and bake for 50 minutes or until the pie is set in the center. (My oven is slow so it took an extra 10 minutes to firm in the center). Place the pie on a wire rack to cool to room temperature. Serve with whipped cream recipe below.

Just before serving whip the 2 cups whole cream until frothy and slowly add in 1/3 cup Swerve beating well and until stiff peaks form. Serve on each slice of pie and enjoy!

TA DA!

 

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White Trash – Halloween Style

White-Trash-1024x668.jpg (1024×668)This version of the popular recipe for parties is very simple:

2 Cups Cherrios

2 Cups Wheat Chex

2 Cups Rice Chex

2 Cups Pretzels of Any Shape

1 Cup Roasted Peanuts

1 Cup Pecans

1 Bag of Candy Corn

1 Package of Candy Melt

Mix all the ingredients except for the Candy Melt in a Large Bowl

Melt the Candy Melt in the Microwave and pour over the mixture, mix well being sure that each piece of ingredient is covered.

Spread out on wax paper or aluminum foil to dry

Store in zip lock bags or air tight container until served.

You can also use seasonal colored M&M’s.

Yumfest!

 

 

 

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Halloween Fun

There is no other holiday like Halloween where one can become anything the imagination will allow. Decorations and costumes are all meant in fun and jest. Do they become offensive? Probably if one goes too far into the political arena and so it is best to stay away unless you are among like-minded individuals who get what you are doing. This year I have decided to host Witches Night Out which is an idea gleaned from an event hosted by my childhood hometown. Women only attend the event where tickets are sold to enter the community (it’s a very small town/hamlet) and the shops, restaurants and vendors cater to their wine-loving needs. Music is provided and contests are produced. On the small scale of my home we will have wine, punch, beer, soda and tidbits along with white chili and games. Prizes will be awarded for best broom, best hat and best costume. It is hoped that everyone will have fun, play ghostly games and enjoy a ladies night out away from kids, schedules and responsibilities. It’s all in fun.

On the next several posts will be the recipes for the tidbits and some information on games and conversation starters that make the cut to be used for this occasion. Life is short- have some fun!

 

Recipes, Uncategorized

No Crust Breakfast Pizza

I discovered this recipe in my Paleo cookbook and love it! You would think that the pizza would be difficult without a crust but it certainly is not. I make this about twice a month and being on my own here it is ready to re-heat for several days. I have also been known to have it for lunch or even dinner. Like all pizza’s it is what you make it to be.

Crustless Pizza 

ingredients

1 – 2 lbs sausage

Vegetable toppings, 1/4 – 1/2 cup each, cut into small pieces or slices

1/2 Cup Cheese (optional)

2 cloves minced garlic

1/2 small sliced onion

I get the pre-seasoned sausage from the meat counter, not the pre-rolled commercial type but the one at the butcher counter. Myself I like the Italian but there are others available. If you use no flavoring, then you can flavor it yourself to your own liking.

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For toppings on this one I used, asparagus, yellow squash, onion, garlic, broccoli, mushrooms and my favorite avocado. It’s what I had in the refrigerator. I also had some leftover cheese from a cheese platter, about five squares that I cut up and put on top. I am not much on cheese these days, except for cream cheese as most cheese is not allowed on the Paleo diet. Indulge yourself if you so choose. Parmesan would be great too. Notice that there is no tomato sauce involved too which makes it less messy. I may try the tomato sauce sometime just to have that flavor.

Bake at 350 degrees for 30 minutes, cut into squares and Enjoy!

For me this makes about 6 servings, for big appetites I would say 4 – 6 servings.

IMG_0005TADA! This keeps well for the week and so delicious! When you get the seasoned sausage there is no need to add more seasoning. The product gets plenty of flavor added by the variety of veggies added as topping, especially from minced garlic and thinly sliced onions! Low to no carbs!