Coconut Flour Pancakes

 

Coconut Flour Pancakes

1 egg

2 oz cream cheese

1/2 cup coconut milk

2 T splenda

1 tsp vanilla

1 dash salt

1/4 cup coconut flour

Blend the wet ingredients together.  Add the dry ingredients.  Mix well and spoon 2-3 tablespoons of batter onto oiled or buttered skillet making pancakes about 3-4 inches in diameter.  Flip after a few minutes and proceed cooking until done.

Serve with butter and sugar free syrup.

*If I remember correctly, this recipe made about 4 small pancakes.  I do not have the nutritional information.

 

 

~ Friday Favorites ~

. . . . .  o  O o . . . . .

Today I’m joining these parties:

Mom’s Pimento Cheese

Pimento?  Pimiento?

Not sure exactly, so we’ll go with Pimento for this post.

One thing I’m sure of, as a kid I did NOT like Pimento Cheese!

I really didn’t enjoy Pimento Cheese until I was expecting my first daughter. That’s when I began to crave it.   I couldn’t get enough of it!

And I have to have it with plain Lays potato chips, just like Mom!

This past Sunday it was cool and rainy.  Homemade Chili and Homemade Pimento Cheese sounded like it would hit the spot, so that’s what I made.  I made it using Mom’s simple recipe.  I even used the potato masher just like she did.  It turned out great!  If I could have shared it with her, I would.

Mom’s Homemade Pimento Cheese

2 lbs Velveeta

1 large jar of diced pimentos

1/2 cup Kraft mayonaisse

Salt & Pepper

1 tsp sugar (optional – Mom chose not to)

Cut Velveeta into  chunks.  Place into a large bowl.  Add pimentos, mayo, salt & pepper.  Using a potato masher,  smash the cheese and pimento mixture until well mixed and spreadable.  Spread onto sandwich bread.  Serve with plain potato chips and a pickle spear, or serve with a bowl of homemade chili on a cool evening.  Enjoy!

… … … … … o O o… … … … …

I’m Linking to

October Wednesdays (recipes)

In October 2008, I was just getting started on my blog and wanted to share one of my favorite recipes.

Jalapeño Poppers

.

In October 2009, I shared the very popular low carb sugar free

Peanut Butter Cookie

recipe.

(Click on pictures for recipes.)

Check back later for another great recipe.

… … oOo … …

Today I’m linking to

Terrific Tuesday!

Today I’m joining the link party over at

You’re invited to stop by for some great recipes, tips, and craft ideas.  See you there!

Menu Plan Monday

We finally have RAIN!

It’s been several weeks since we had rain, so we’re excited now maybe we can have a bonfire soon!  That’s one of our favorite cool weather activities.  There’s nothing like eating roasted hot dogs and marshmallows, while wrapped up in a blanket, and sitting around an open fire.

We like to go by the Ultimate Camp Resource website for great bonfire games and stories.   Check’m out for your next bonfire!

.

….. ….. .oOo. ….. …..

.

I’m joining Menu Plan Monday over at Organizing Junkie today.  Check out the OJ website today for more great menu plans!

Monday –  Chili (leftover from the huge pot made Sunday)

Tuesday – Salmon Patties , green beans

Wednesday –  Easy Cheesy Burger Skillet

Thursday – Roasted Chicken with veggies, LCSF Pumpkin Pie

Friday – Eating out ( no kids night out )

 

Have a great Monday!

Friday Favorites!

Low Carb Pumpkin Pecan Cake is in the oven and

I can’t wait to to try it!  If it’s good and worth sharing, I’ll

be posting the recipe and pictures real soon!

. … … … … … … … … .

Today I’m joining these link parties.

 

The Benefits of Lemon Water

This is something I’ve read about on more than one occasion lately.  Sounds worth a try.

Here’s some information from Look Great-Lose Weight-Save Money.

“Lemon water is truly beneficial in anybeauty care regimen.  Lemon and water both have clarifying actions in your body. Both lemon and water help flush out toxins in your system.  Although lemons are acidic, they are alkalizing in your body. Most of the foods we eat are very acidic and too much acid can bring about a barrage of health problems. That’s because your body actually prefers to be alkaline. Instead, most people bombard their systems with too many acidic foods and drinks, which have long lasting detrimental effects. That’s why lemons are so important to consume. They help alkalize your blood and your body thanks you!” “Lemon water helps clean the toxins out of your body. Your skin can’t look healthy if your body is holding onto toxins! When you get rid of toxic waste in your system, your skin will show it first!” “Lemon can help relieve many digestion problems when mixed with hot water. These include nausea, heartburn, constipation and parasites. It is even known to help relieve hiccups when consumed as a juice. Lemon juice acts as a liver tonic and helps you digest your food by helping your liver produce more bile. It decreases the amount of phlegm produced by your body. It is also thought to help dissolve gallstones.” “Because of its high Vitamin C content, it is used to prevent and treat many infections, hasten wound healing, and diminish allergies. Lemon juice also relieves symptoms of asthma, tonsillitis, and sore throats.” “Lemon is a diuretic. This means that lemon water is especially good for people with urinary tract infections.” and … Start your engine everyday by drinking a glass of room temperature, lukewarm to warm, lemon water first thing every morning! Read more about the benefits of lemons here. …   …   …   …   …   …   … I’m joining the link party over at

Easy Peasy Beefy Cabbage Casserole

I got the idea for this dish from my lovely sister-in-law, Dorothy, in Kentucky.

She’s such a sweetheart to have supper waiting on us when we drag in late at night!  Love you, Dorothy!

I don’t think it’s as good as hers, but then food always seems tastier when someone else does all the work!  :)

Beefy Cabbage Casserole

1 teaspoon vegetable oil

1 pound lean ground beef

1 small head cabbage — cut up

1 large can diced tomatoes

1/4 onion — chopped

1 teaspoon salt

1 dash of pepper

1 cup cheddar cheese — shredded

Brown beef in the oil, pour off excess fat. Add cabbage, tomatoes, onion, salt and pepper. Cover and cook slowly until the cabbage is translucent, about 20 minutes. Transfer mixture to a greased casserole dish. Top with shredded cheese and place in 350º oven until cheese is melted and slightly browned.  Serves 6-8.

 

…..oOo……………oOo……………oOo……

I’m joining the party over at

 

Fancy Cupcakes ~ Martha Stewart Style

While flipping through an old Valentine issue

of Martha Stewart Magazine,  I ran across these not so low carb cupcakes.   I know they’re not low carb, but they look too delicious to not share.  Maybe there’s a chance one of these could be converted?

I can only dream and hope!

Here’s some of my favorites. . .

Introducing…

Piped Rose Cupcakes

Aren’t they gorgeous?!

…

Buttermilk Cupcakes in a Jar

What a neat idea!

…

Coconut Cupcakes with Seven Minute Icing

Swoon

…

Mini Cheesecakes with Apricot Jam

for all the cheesecake lovers!

…

Hummingbird Cupcakes

I made the full size Hummingbird Cake for my daughter’s birthday, at her request.  Hopefully I’ll get around to posting pics some day.

…

Chrysanthemum Cupcakes

So adorable for Fall!

…

And the list goes on!  There are fancy cupcakes, cute cupcakes, and cupcakes for kids.

Be sure to hop on over to Martha’s website and look at all the great cupcake recipes!

Friday Favorites Link Party!

Great inspiration can found here at

Strut Your Stuff Thursday!

Hope your day is going well!

 

I’m strutting my stuff over at

 

Free Holiday Printable & a Link

I’m in the giving mood,

so I hope you can use this handy free printable for some of your holiday crafts, gift tags, cards, etc.  Thanks for stopping by!

 

Click on the picture above to download the free pdf file.

.

.

.

. . . . . o o o. . . . . o O o . . . . . o o o. . . . .

.

I’m also joining a Link Party today over at

Blender Coconut Pie (low carb)

My Mom’s Coconut Cream Pie was always my favorite.

 

On a low carb diet, this is the next best thing.   It’s not so much like a cream pie, but it sure is good.  And easy.  That counts a lot.

.

Blender Coconut Pie

4 eggs
¼ cup butter
¼ t salt
2 t coconut extract (flavoring)
2 t vanilla
½ t baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.

Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.

.

Recipe courtesy of the  Low Carb Friends Recipe Board.  For more reviews and variations of this recipe visit the thread found here on LCF.

 

……..ooo……oOo……ooo……..

I’m also joining a Link Party over at

 

Menu Plan Monday

It’s beginning to have that Autumn feel in the air and it makes planning my weekly menu a little easier.

.

I get to use my crock pot more often, too.

Soup, Chili, and Stew are more welcome on cool nights and how I adore a one pot meal that can cook all day while I’m at work.  I love to come home to the smell of supper being cooked.  I know my evening will be a little less hectic.

.

Monday – Vegetable Beef Soup (Will be made in crock pot this time.  Veggies may vary. No cornbread for me.)

Tuesday - Enchiladas

Wednesday – Cheddar Onion Burgers

Thursday – Sauteed Cabbage with Bacon

Friday – Steak and Onion Salad

.

Need more inspiration?  Check out Laura’s Menu Plan Monday over at Organizing Junkie for more great menu plans.

.

.

.

… … … …oOo… … … …

I am also joining a Fall related link party over at