Several months ago, my husband and I decided to try the Keto way of eating. I had always assumed Keto just mean no sugar or bread. Actually, a true Keto diet is low natural carbs, sufficient protein and high keto-approved fats. We have relied heavily on Dr. Ken Berry and his excellent YouTube videos on the topic. We also recommend Dr. Sten Ekberg and Dr. Eric Berg.
This cheesecake has become our go-to dessert for company. Even people not “doing keto” love it. Using the Monk Fruit Sweetener means no weird aftertaste. (We buy it at Costco but Amazon also sells it.)
Keto No-Bake Cheesecake
For the crust: 1 ½ cup finely ground pecans 4 tbsp real butter, melted 1 tbsp granulated Monk Fruit Classic 1 tsp vanilla extract
For the filling: 1/2 cup cold water 2 packets unflavored gelatin powder 16 oz cream cheese, at room temperature 1/2 cup granulated Monk Fruit Classic 1 cup sour cream 1 cup whole milk ricotta cheese, well drained 2 tbsp vanilla extract
Lightly grease a glass bottom 9″ springform pan. Set aside. (Mine is textured and doesn’t require this.)
To make the crust, combine the monk fruit and melted butter, then stir in the ground pecans and vanilla extract until combined. Press the mixture firmly and evenly against the bottom of the springform pan. Refrigerate for 30 minutes.
To make the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl. Stir until the gelatin is fully incorporated and let sit for about 5 minutes. Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
Place the cream cheese, ricotta cheese, vanilla and sweetener in a bowl. Mix on medium-low speed until the mixture is creamy. Scrape down the beater and the sides of the bowl with a spatula. Add the sour cream and beat until well combined.
Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl. Increase the mixer speed to high and beat until well combined. Pour the filling over the cake base and smooth with spatula.
Refrigerate for minimum 6 hours or overnight.
To serve, take the cheesecake out of the refrigerator. Run a knife around the edge to loosen and unmold the cake.
Top slices with berries and/or keto chocolate sauce and serve.
Tip: I just melt a few Tbls of real butter, add some granulated Monk Fruit (to taste) and about 3 Tbls. of high-fat dark cocoa to make a quick and easy keto friendly chocolate sauce.
So how is Keto going? Really well! Both of us have eliminated medications and noticed a huge reduction in joint and muscle inflammation. It’s nice to get out of bed in the morning without feeling 80 years old! We expected the reduction of belly fat, but were surprised to also have skin tags fall off (they are due to insulin levels!), to discover our skin becoming more youthful looking and a notice a drastic reduction in the size of my lymphomas. (Fatty tumors that I’ve had to have surgically removed before.) Check out the experts’ videos mentioned above and see if you think it is right for you. And in the meantime, enjoy the cheesecake!
My husband’s great aunt, Virginia Folds, used to make this for him in a pressure cooker. I’ve tweaked it a bit so I can make it in a crock-pot. Yes, there is sugar in the soup. It was Aunt Gin’s “secret ingredient.” She put it in everything. It just wouldn’t be her soup without it!
Aunt Gin’s Vegetable Soup
1 lb. stew meat, or chicken breast cut into cubes 2 potatoes; chopped 32 oz. canned diced tomatoes 1 can corn, with juice 1 can green beans, with juice 1 onion, chopped 2 cups chopped cabbage* 1/4 cup sugar 1/2 cup celery salt and pepper to taste
Combine in large crock-pot. Cook on low at least 8-10 hours. You can use home canned or store bought vegetables. I have found it best to freeze leftovers after 24 hours or the onion flavor really starts to get strong. If that doesn’t bother you, you can store it for several days in the refrigerator and reheat as needed. *I use bagged of coleslaw mix.
These rolls are perfect for when you want fresh bread but using a hand-kneaded recipe isn’t convenient. They are especially handy on Thanksgiving or any other time you are cooking a big meal. The bread machine does all the work and you still end up with warm fluffy, flavorful dinner rolls to serve. Originally from Quick Cooking Magazine.
Buttery Bread Machine Rolls
1 cup warm milk 1⁄2 cup butter, softened 1⁄4 cup sugar 2 eggs 1 1⁄2 teaspoons salt 4 cups bread flour 2 1⁄4 teaspoons active dry yeast
In bread machine pan, put all ingredients in order suggested by manufacturer. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 24 portions. Shape dough into balls. Place in 2 greased 8-9 inch round baking pans. Cover and let rise in a warm place for 30-45 minutes. Brush tops with melted butter, if desired. Bake at 350°F for 13-16 minutes or until golden brown.
A number of years ago, a friend shared this French dessert recipe with me. It is similar to a cobbler in that you can use any kind of fruit you want in it. Apple, peach, cherries, berries etc. Whatever is in season. However, the dish itself is more like a cross between a crepe and a custard. You can serve it as dessert or even for breakfast.
It’s very simple to make since you use the blender for the batter, while still being delicious and impressive. If you can, use good quality free-range, farm-fresh eggs. I get mine from a neighbor, and they greatly add to the quality of the dish.
BTW, sometimes the American dish is spelled clafouti. Both are pronounced kläfo͞oˈtē.
The batter needs to chill for 30 minutes, so take that into consideration when preparing it. The cook time varies depending on the size dish you use. I use a oval casserole dish, which makes it thicker and take closer to 55-60 minutes to cook.
3⁄4 cup all-purpose flour 1 cup milk 3⁄4 cup sugar 1⁄2 cup plain fat-free yogurt, regular or Greek 1 teaspoon vanilla extract 4 large eggs 5 cups sliced peaches, about 1 1/2 lbs cooking spray or butter
Preheat oven to 400°F Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth. Chill 30 minutes. Arrange peaches in a 13×9 inch baking dish coated with cooking spray or butter. Pour batter over fruit. Bake at 400°F for 35 minutes or until set. The edges should be brown and the center fairly firm.
Serve immediately or at room temperature. Dust with confectioner’s sugar right before serving. Also good cold.
Once I tried this recipe, I quickly ditched the traditional one made with evaporated milk. This one is so much creamier! Plus, since it isn’t as thin, it is easier to get it into the oven without spilling it. (Klutz alert!) Just be careful not to over beat it so you don’t beat too much air into the eggs.
The Best Pumpkin Pie
1 9-inch unbaked pie crust
1 (15 ounce) can solid pumpkin puree
1 (14 ounce) can sweetened condensed milk*
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 425 degrees F.
With a hand mixer on low, beat the pumpkin, sweetened condensed milk, eggs, spices, and salt together.
Pour into prepared pie crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer OR until knife inserted 1 inch from crust comes out clean.
Cool. Serve with whipped cream. Refrigerate leftovers.
You’ve never had baked apples like this before! This is an old family recipe that is ‘required’ at Thanksgiving but eaten all year round. The original recipe from my husband’s great grandmother called for baking the apples in the oven. I was in a hurry one day and tried the microwave and no one could tell a difference. The smaller the apple slices, the quicker they cook. Be careful not to over cook them though, or they start turning into applesauce. Still tasty, but not as pretty.
It works fine to use light butter and/or reduced fat milk to trim a few calories. The leftovers are delicious cold or reheated.
Creamy Baked Apples
3-4 large granny smith or Winesap apples
1 1⁄2 tablespoons flour
1⁄4 cup sugar
1⁄2 cup milk
1 teaspoon vanilla
Peel, core and slice apples. Place in a baking dish, and dot with butter.
Sprinkle generously with cinnamon-sugar.
Bake in microwave on HIGH for about 10 minutes or until fork inserts easily, stirring at least once.
Remove from microwave and set aside.
In saucepan bring flour, sugar and milk to a boil over medium heat, stirring constantly. It will be thick.
Remove from heat, add vanilla and stir well.
Pour over apples and sprinkle with cinnamon and nutmeg if you desire.
Serve hot or warm.
Stuffed Shells is one of my daughter’s favorite meals. It is usually what she requests for her birthday. Which is okay with the rest of the family because we all love it. It’s an excellent choice when you need to serve something to guest, especially if you need a meatless dish. It can be made ahead of time and refrigerated or frozen. (Thaw on the counter before cooking.) I’ve even cooked them in the crock-pot. It works best to double the sauce so they don’t dry out in the crock-pot.
1 (32 oz.) jar marinara sauce
1 large box large shell pasta
Mix all ingredients for cheese filling thoroughly.
Cook manicotti pasta according to package directions. Drain; handling carefully, stuff each shell with 1/3-1/2 c. of cheese filling. (I use a large spoon and eyeball it.)
Cover the bottom of a 3 quart baking dish with a thin layer of spaghetti sauce. Lay shells side by side. Pour remaining sauce over stuffed shells. Sprinkle top with extra Parmesan cheese. Bake ate 350 degrees F for 40 minutes or until hot and bubbly.
Homemade doughnuts are the ultimate comfort food. Warm, fluffy, sweet, melt-in-your-mouth perfection. Surprisingly, they are also fairly easy to make. I think the key to success is using in a Fry Daddy. It keeps the oil at the perfect temperature, which prevents the dough from absorbing too much oil. A word to the wise, don’t try substituting ANY of the ingredients called for or you’ll regret it. Don’t ask how I know…
1 Tbls. dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 Tbls. shortening, melted
3 Tbls. sugar
2 1/2-3 cup flour
3 tsp. baking powder
1 tsp. salt
Vegetable oil for frying
2 1/2 cup sifted powder sugar
1/4 cup milk
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, melted shortening and sugar.
In a separate bowl combine 1 1/2 cup flour, baking powder and salt; mix into wet ingredients using a wooden spoon. Add enough remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter. Place doughnuts on lightly floured surface, (I use cookie sheets) cover and let rise 45 minutes or until double in bulk. Heat 2-3 inches of oil to 375°F. Drop in 2-3 doughnuts at a time. Cook about 2 minutes or until lightly golden in color, turning once. Drain well on paper towels.
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth. Dip each doughnut in glaze while still warm; allow excess glaze to drip off. Cool on wire rack or serve warm.
Yields 12-14 doughnuts
Years ago, I found a recipe for Pumpkin Chocolate Chip Muffins in a Taste of Home magazine. It quickly became one of our favorite quick breads. They are excellent for breakfast, as a snack or even dessert. I’ve tweaked the ingredients and amounts over the years to make them healthier and tastier. Below, is the version we prefer.
Pumpkin Chocolate Chip Muffins
1/2 cup canola oil or light-tasting EVOO
1 cup unsweetened applesauce
1 (16 ounce) can solid packed pumpkin
1-2 tsp. vanilla extract
1 1/2 cups sugar
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
12 ounces semisweet mini chocolate chips
In a large bowl, mix first 6 ingredients together with a wooden spoon. (You can use any combination of oil and unsweetened applesauce, as long as it totals 1 1/2 cups. I’ve found that you need to use at least 1/4 cup oil, or the muffins end up gummy.)
Separately, mix dry ingredients in another bowl. Blend the dry ingredients into the wet mixture by hand, fold in chocolate chips. (Regular sized chocolate chips work fine too. We just prefer mini.)
Generously fill 24-30 greased muffin cups.
Bake at 400 degrees F for 16-20 minutes.
If you double bag them in Freezer Zip-loc storage bags, they freeze beautifully. Just let them thaw on the counter for a couple hours.
If you’d like to make mini muffins, bake them for about 10 minutes.
While thumbing through a magazine in a waiting room, my attention was grabbed by a food presentation I had never seen before. I didn’t know what the dish was, but I knew I wanted it. The caption informed me it was “the latest crazy on Instagram” i.e. Avocado Toast. Apparently, I wasn’t hanging out in the right corners of IG and was being deprived of this amazing discovery.
I slipped the magazine back in the rack when my name was called, forgetting to make a note of what issue it was. The delectable memory was called to mind recently when I spotted some lovely avocados in the grocery store. After returning home, I searched the internet in vain for the image I had seen in the nameless publication. I finally gave up and decided to just try creating my own version. The results were aesthetically pleasing and satisfyingly delicious.
Avocado Toast My Way
1 slice, multi-grain bread
a handful of cherry tomatoes, sliced lengthwise
fresh basil, chopped, to taste
fresh garlic chives, chopped, to taste
salt and pepper, to taste
Lightly spray a small frying pan with EVOO. Heat to medium. Add the prepared tomatoes, chopped herbs and fresh ground pepper to pan. Stir and cook until slightly soft. Meanwhile, toast the bread. Mash half the avocado onto the toast. Spread the cooked tomatoes mixture over the avocado. Return the frying pan to the stove top. Fry the egg to your liking. Transfer to the plate and top with fresh ground pepper, salt and additional herbs if desired.
Place blueberries, lime juice, sugar and the 8 mint leaves in a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to muddle the mint into the lime juice and sugar, releasing the oils. Add rum, stir well to dissolve the sugar. Pour into a glass filled with ice, leaving about an inch of room then top with club soda. Stir carefully to combine. Garnish with extra blueberries, mint leaves and a lime slice.
These amounts are for 1 drink. To make enough for four people you will need: 1/2 cup blueberries, 1/2 cup freshly squeezed lime juice, 3 tablespoons sugar, 32 fresh mint leaves, 1 cup white rum, 4 cups ice, 1/2 cup club soda, and additional blueberries, mint leaves and limes for garnish.
My husband asked me to serve a spinach salad with hot bacon dressing for a dinner party we were giving for friends. I found this one online. It easy to prepare and delicious. I served it over a simple salad of spinach topped with shredded extra sharp cheddar cheese and served it with a Viognier blend wine from Australia. Everything paired beautifully! It also pairs well with a Riesling.
Hot Bacon Dressing
8 slices meaty bacon
1 1/2 cups white sugar
3 teaspoons cornstarch
1/2 teaspoon salt
1/4 cup water
1/2 cup white vinegar
Fry bacon until very crisp. Drain, crumble and set aside.
In a medium bowl, mix together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
In a medium pan, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens slightly.
Remove from heat and allow to cool for about 15-20 minutes. It will continue to thicken.
Serves approximately 10-12. I cut the recipe in half without any problems.
While we love macaroni and cheese, we do not love the carbs. When I ran across George Stella’s recipe for Cauliflower “Mac” and Cheese Casserole, I knew I had to try it, even though I’m not a huge cauliflower fan. It’s actually even better than it sounds!
As usual, I tweaked it a bit to suit my cooking habits and our tastes. Since I don’t use garlic in any of my Mac & Cheese recipes, I skipped it here too. We both felt the consistency was more comparable to potatoes than pasta. I have a feeling if you used the garlic, the comparison would be even closer to an au gratin potato type dish than macaroni and cheese.
I served it with ham steaks, steamed sugar snap peas and pinot grigio. We are both hooked and I can see a lot of it in our future!
1 large head cauliflower, cut into small florets
1 cup heavy or light cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
8 oz. shredded 2% extra sharp Cheddar cheese, divided
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
Preheat oven to 375°F. Spray an 8x8inch baking dish or similar sized casserole dish with vegetable oil spray.
Bring a large pot of salted water to a boil. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well in a colander while preparing the sauce.
Warm the cream in a small saucepan, and stir in the cream cheese and mustard until smooth. Stir in approximately 6 ounces of the shredded cheese, salt and pepper and stir until the cheese melts, about 1 to 2 minutes. Meanwhile, transfer the cauliflower to the baking dish. Remove the sauce from the heat, pour over the cauliflower, and stir to combine. Top with the remaining cheese and bake until browned and bubbly hot, about 20 minutes.
Freshly baked bread is my absolute favorite comfort food. A lot of times, homemade baked goods go stale quickly since they lack all the preservatives their cousins, store-bought bread, contain. That’s the beauty of this recipe. You can prepare the dough up to 3 days ahead of time and just store it in the refrigerator until you bake it. Or, you can bake a little bit each day and have 2-3 days of warm, fresh rolls on hand. Win, win, win!
I did just that this week. I prepared the dough on Wednesday and baked 12 of these golden orbs of delight to go with my homemade Vegetable Beef Soup. Then on Thursday, I prepared the rest of them up to take to a friend who had recently lamented not being able to eat her Grandmother’s dinner rolls anymore. She deemed them “perfect!”
Easy Refrigerator Rolls
1 cup warm water
2 Tbls. yeast*
1⁄2 cup real butter, melted
1⁄2 cup sugar
1 teaspoon salt
4 1⁄4 cups bread flour
Combine water and yeast in a large bowl. Let stand for 5 minutes.
With wooden spoon, stir in the melted butter, sugar, eggs and salt.
Add flour, 1 cup at a time and mix to combine thoroughly. I use the dough hooks on my handheld mixer. Do not overwork.
Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Grease a 13×9 baking pan or two 9-inch cake pans. Divide dough into 24 equal pieces, rolling into smooth round balls.
Place in prepared pan. Cover with a tea towel and let rise for about 1 hour; or until doubled.
Preheat your oven to 375°F. Bake until golden brown, about 18-20 minutes. Best served warm. ♥
*do not use rapid rise yeast
You can easily eat them without anything on them, thanks to all the butter already in them, but I love them with a good, homemade jam.
There’s not much more appealing in the category of comfort food then a plate full of Mac and Cheese. This version is an easy stove-top variety with the added plus of having been tweaked to make it more waist friendly without losing any taste. The secret is the hot sauce and dry mustard.
Dress it up a bit for adults by serving it with a buttery, oaked Chardonnay. It makes an excellent side dish for grilled ham steaks or enjoy it as your main course.
Stove Top Macaroni and Cheese
8 oz. elbow macaroni
3 tablespoons light butter
6 ounces milk
1⁄2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper, to taste
3/4 teaspoon dry mustard
8 ounces 2% extra sharp cheddar cheese, shredded or cubed
In a large pot of boiling, salted water cook the pasta to desired tenderness and drain.
Melt the butter in the pan on low. Return the pasta to the pot and toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and dry mustard. Stir into the pasta and add the cheese. Stir over low heat until cheese has melted and creamy.