Sugar-Free, Low-Carb Cheesecake? Yes, please!

I love cheesecake and I love desserts. And probably the best part of being on a low-carb eating plan is this delicious treat! You can make it as fancy as you want, but what I’m sharing with you is a very fast and quick cheesecake recipe for when you’re having an emergency craving that won’t go away. You can add other sweeteners such as agave, honey, xilitol or stevia. But for my family, it’s more cost-effective to use Splenda. I know it’s not the healthiest choice, but for a once-in-a-great-while treat, I don’t mind using it. I hope you enjoy my throw-together recipe!   Karla’s Low-Carb Emergency Cheesecake For the crust: 1-1/2 c almond flour or meal 3 tablespoons butter 3 tablespoons of Splenda (or other non-liquid sweetener)     For the Filling: 3 8-ounce packages of cream cheese 3 eggs 1 tablespoon vanilla extract 1 Cup of Splenda (or other sweetener)   Mix the crust in a pie pan. Press it down on the bottom and sides with a fork or your hands. Mix the filling. Pour into the pie crust. Bake at 350 F for 35 minutes or until golden brown and cracked on top. If you don’t want a crust, just pour into a greased pie pan for a simple custard-type desert. Serve with fruit topping if you wish! Enjoy! For fancier low-carb cheesecake recipes click here: Food.com Please tweet: Low-carb cheesecake? Yes,...

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Pinterest Cooking Sleepover Recipes

This is a recipe blog hop! Go here to get the button and join us each week: The Most Delicious Recipe Blog Hop. Then add your recipe post to mine with the linky codes at the end of this post. Whether you’re a paleo, vegetarian, southern cook, or baker, you’re welcome to join me and post a weekly recipe! Pinterest Cooking Sleepover Recipes   It’s been a long cold winter in NE Indiana. The kind of winter that calls for lots of comfort food. (Thank goodness for baggy sweaters!) Last Friday I invited all the girls at our church, ages K-12 grade, to a Pinterest cooking sleepover. It was a total blast and I can’t wait to share the recipes we tried! I’ve been collecting Pinterest recipes for a long time on my Pinterest board. I will never find enough time to make all of them, but having a cooking sleepover allowed us to make and try six different fattening and  delicious recipes! Some were a hit and others were so-so. All were kid-friendly and fun. Before we started our cooking activities, I reminded the girls how God made us with His hands and how special we are to Him. I asked them to remember as we worked with our hands, how God loves what He made just as we love what we make. I reminded them that they are royalty–the daughters of the King of Kings. Recipe 1: Pepperoni Roll-ups This was so easy and the kids loved doing it. They were delicious, too. I spread parchment paper all along the table and after the girls washed their hands, gave them each two crescent roll doughs, five pepperonis and a handful of mozzarella cheese. Most recipes call for a stick of string cheese, but using grated cheese was less expensive. I had the help of three other adults and the older girls pitched in and helped the younger girls. This activity worked for all ages and all abilities. One of our teens has autism and an intellectual disability and she had no trouble participating like everyone else. We all had fun eating the pepperoni and cheese, too, as we worked! We used cupcake paper to put the spaghetti sauce in for dipping when we served them. The girls loved them. They were surprisingly filling, too! (Uh, the roll-ups, not the girls!) Since we have a western theme going on for our Children’s ministry, while the roll-ups were cooking, I read them a cute little book about a little cowboy and a very bossy cowgirl who’s a know-it-all: Conrad and the Cowgirl Next Door. We talked about how to be a good friend and the difference between being bossy...

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Karla’s Famous Chili Recipe

This is a recipe blog hop! Go here to get the button and join us each week: The Most Delicious Recipe Blog Hop. Then add your recipe post to mine with the linky codes at the end of this post. Whether you’re a paleo, vegetarian, southern cook, or baker, you’re welcome to join me and post a weekly recipe! Karla’s Famous Chili My chili recipe has won first place the church chili cook-off for four years straight and one year before that. (The other year I didn’t enter–but my husband did and won! I gave him tips.) The twins “make” the chili but they use my recipe. As you know, if you’ve followed me for very long, my twins have autism and cognitive impairments. They’ve been entering this contest since they were fifteen years old and are so tickled to win each year. I think we may sit out next year and volunteer to judge in order to give other folks a chance. So, since we’re going into retirement, I thought I’d share my “secret” recipe here. Before you get all excited, there’s something you should know. It’s not that amazing. It’s simple, and I kind of shoot from the hip each year in terms of what to throw in it and how much. I do have a few things I always do, but I cook by how I feel. (Which goes perfectly with my INFP personality.) There’s no earth-shattering secret to my–er, I mean, our–chili. It’s simple and easy and it tastes good. That is all. The basics are as follows (This makes a huge pot of chili): 4 pounds grass-fed ground beef 2 large onion 1 bell pepper (this year I used a yellow, green and red pepper) Garlic (you can use what you’re used to, and how much, from either fresh cloves, paste, or minced from a jar.) 1 stick of butter 4 – 6 cups diced stewed tomatoes (depending on the size of the pot) 1 can tomato juice 4 cans tomato soup 2 large cans kidney beans 2 large cans chili beans 2 large cans sweet corn (or bags of frozen corn) 2 Carroll Shelby Chili Kits Saute the onions and peppers in butter. Add the hamburger and brown. Add tomato juice and soup and rest of ingredients. Follow directions on the chili kit for either mild or hot chili. (I find that the medium hot usually wins best here in the north.) Simmer. Eat. Yum. Tweet This: Do you serve your chili with crackers or corn...

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The perfect holiday breakfast dish: Karla’s French Toast Egg Nog Casserole

This is a recipe blog hop! Go here to get the button and join us each week: The Most Delicious Recipe Blog Hop. Then add your recipe post to mine with the linky codes at the end of this post. Whether you’re a paleo, vegetarian, southern cook, or baker, you’re welcome to join me and post a weekly recipe! Karla’s French Toast Egg Nog Casserole When I got the idea for this recipe, I was extremely excited to try it. I’m happy to report that it tasted just as delicious as I imagined. And it’s so easy. You mix it the night before and pop it in the oven when you wake up. I used a basic french toast casserole recipe and instead of using cream or half and half and milk, I used egg nog. It was beyond amazing. I can’t wait to make it again for New Year’s Eve! Ingredients for casserole 1 loaf French bread (13 to 16 ounces) — I used a week-old loaf I got for .60! 8 large eggs 3 cups of your favorite egg nog (no alcohol) 2 tablespoons granulated sugar 1 teaspoon vanilla extract Dash salt Ingredients for Praline Topping 2 sticks of real butter — softened (set the sticks out overnight) 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Tear up the French Bread into pieces as big as you like — about 1 inches. Some people slice them. I don’t. Place the pieces in a buttered 9 X 13 baking pan or dish. In another bowl combine the eggs, egg nog, sugar and salt and beat until well mixed. Pour mixture over the bread making sure all are covered evenly. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Combine ingredients for the Praline Topping, spread evenly over the bread, and bake for 40 minutes. You may want to add your praline topping about 15 minutes into cooking if you don’t like a crusty top. I happen to like the crusty top–it’s my favorite part. You can serve it with syrup but there’s so much flavor, no one in my house wanted syrup with it! Tweet this: Try this delicious breakfast treat for New Year’s...

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Easy-peasy fudge!

This is a recipe blog hop! Go here to get the button and join us each week: The Most Delicious Recipe Blog Hop. Then add your recipe post to mine with the linky codes at the end of this post. Whether you’re a paleo, vegetarian, southern cook, or baker, you’re welcome to join me and post a weekly recipe! As you may or may not know, I’d much rather be in my writing cave than working in the kitchen, but there’s something about the holidays that brings out my hidden inner chef. So many people are making goodies that the enthusiasm for culinary delights is contagious. I love fudge. My grandmother was an excellent candy maker and her fudge was perfect and delicious. I always thought there was a secret formula, and there probably is, to making the best fudge. But when I found this easy recipe, I couldn’t wait to try and it share it! Even I can make fudge now–and without a candy thermometer! Karla’s Easy Peasy Fudge  Ingredients: 3 cups semi-sweet chocolate chips (I used milk chocolate in my recipe today) 1 (14 oz.) can of sweetened condensed milk Dash salt 1/2 to 1 cups chopped nuts (I was out of nuts today) 1 1/2 teaspoons vanilla extract   Instructions: The recipe I used today said to line a pan with foil, but I think you could probably use parchment paper, as well. Also, did you know I am 53 years old and I just bought my first electric can opener in 2014? How did I live for so long without this wonderful device! Here are the rest of the instructions: Combine chocolate chips, sweetened condensed milk and salt in a 1-quart bowl. Cook on high (100% power) in microwave for 1 1/2 minutes. Stir in vanilla and nuts   Cook on high (100% power) in microwave for another 1 1/2 minutes (for a total of three minutes) and stir. Pour into pan and chill in refrigerator As you can see in the picture below, it sets up nicely and cuts easily into little squares. NOM! I’m so proud of myself for making fudge just like grandma used to make! Okay, maybe not exactly like she made, but I guarantee you that Grandma would have loved having a microwave! I think this would be a great recipe to put in jars for fudge to heat up for ice cream, too. I’m going to add pecans to my next batch. What’s your favorite Christmas candy? Tweet this: Fudge recipe so easy even a cave girl can do it!      ...

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Low-Carb Banana Split Dessert

This is a recipe blog hop! Go here to get the button and join us each week: The Most Delicious Recipe Blog Hop. Then add your recipe post to mine with the linky codes at the end of this post. Whether you’re a paleo, vegetarian, southern cook, or baker, you’re welcome to join me and post a weekly recipe! I can hardly wait to make this delicious dessert for Christmas Eve! Everyone in our house (except for my Mother-In-Law who is a teeny tiny little thing) needs to watch their sugar intake. The best way for our family is to eat low-carb. Thankfully, almond flour is delicious and we all love cream cheese! If you love dessert as much as we do and are diabetic or counting carbs, you’re going to love this recipe! Here’s a hint to make it even better: freeze it before serving. Oh. Nom!   Banana Split Dessert Ingredients: 3 Tbsp. butter (or coconut oil) 2 Tbsp. Splenda (or other no-calorie sweetener of your choice) 1 cup almond flour 8 oz. cream cheese 1/2 cup Splenda (or other no-calorie sweetener of your choice) 1 egg 1 tsp. vanilla 1 banana 1 cup heavy cream 2 tbsp. DaVinci Sugar-Free Vanilla Syrup 1 small can chunk pineapple in juice (not syrup)–well drained Sugar free chocolate syrup Instructions: 1. Grease a 7 X 11 pan. 2. Melt 3 Tbsp. of butter and stir in the sweetener. Combine with 1 cup of almond flour. Spread crust into the greased pan and bake at 350 degrees for about 12 minutes. Do not allow it to brown. Set aside to cool while you prepare the filling. 3. Mix 8 ounces of cream cheese with the sweetener, egg and vanilla. Spread over cooled crust. 4. Bake in a water bath (a larger pan filled half-way with water) for 35 minutes at 325 degrees. Do not allow it to brown on top. 6. Let cool. Top with slices of one banana. 7. Make the topping: whip 1 cup heavy cream until stiff. Add 2 tbsp. of Davinci Vanilla Syrup and whip a little more. 8. Spread half the topping over bananas. 9. Cut pineapple chunks into four pieces. place side by side on top of the whipped topping. 10. Spread remaining whipped topping over pineapple. Drizzle with sugar-free chocolate sauce and top with 12 maraschino cherries. 11. Cut into 12 pieces and enjoy! Makes 12 servings. 250 calories per serving. Approximately 5 carbs without the cherries, 7 with one cherry. Serve frozen or partly frozen or not frozen at all (but it’s better at least partially frozen). Let me know if you make this recipe and send me pictures! Tweet this: Low-carb banana...

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