I’m kinda new to this Paleo way of eating, but I thought it’d be worth a try.
According to my research, this recipe qualifies for Paleo. If you know more than I do, please share your experience. :)
Sausage and Sweet Potato Hash
1/2 of a small sweet potato, cut into small pieces
1 large sausage patty (from the freezer section)
2 tablespoons diced onion
salt, pepper, garlic salt or garlic powder
1 tablespoon bacon grease (or coconut oil)
Sautee all together in a small skillet until potatoes are tender
and sausage is heated through. Serves 1.
Here’s some nutritional data as per My Fitness Pal:
With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!
I made this casserole for our Sunday dinner and some of it was left over. It made a delicious breakfast this morning! I think it has gotten better with age. Some things just do that . :)
I found the recipe I used at Allrecipes.com.
Summer Squash Casserole
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.
Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Enjoy the day you bake it and be sure and save some for breakfast the next morning. You’ll be glad you did.
*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.
I forgot to mention that I made Squash Pickles the other day. Stay tuned for the recipe. :)
Partying over at
I love Pinterest! :)
Here’s a great little dessert from Pinterest that’s fast and easy to make, plus it’s yummy!
I only tried it plain, but I’m thinking it would be great topped with some fresh fruit and whipped cream just to raise the special factory just a little. Hope you enjoy it.
2 cans crescent rolls
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon (I used a little more)
16 ounces cream cheese softened
1 stick butter
1/4 cup honey
Preheat oven to 350. Press 1 can of crescent rolls into bottom of rectangular 9×13 pan.
Mix cream cheese, 1 cup sugar and vanilla until creamy then spread over rolls in pan. Cover with the other can of crescent rolls.
Melt butter and stir in rest of sugar and cinnamon then pour over top.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
Remove from the oven and drizzle with honey. Cool completely in the
pan before cutting. Serves about 12. (I also sprinkled with more cinnamon before cutting.)
Partying over at
This past summer I got on a smoothie-making kick!
This is just one of the delicious, satisfying smoothies I made for breakfast.
6-8 medium size frozen strawberries, partially thawed
1/3 cup low fat cottage cheese
1 tablespoon 2% milk
4 -6 ice cubes
2 packets of Stevia or your sweetener of choice
Put all of the ingredients into a blender. Place the lid on the blender and blend for 45 to 60 seconds, or until smooth. Pour your smoothie into a glass and enjoy. (Can add extra water while blending if necessary.)
Also, for added nutrition, I sometimes add fresh baby spinach.
National Biscuit Month
and I do love me a fluffy biscuit still warm from the oven! Total comfort food on a crisp fall morning.
I’m on a quest to find the perfect biscuit. One that stays fluffy and tender even after they cool off. The biscuits that I’ve made recently are fantastic out of the oven, but after they cool down and sit a while, they get kind of grainy. I’m thinking it might have something to do with the fat or flour used.
Recently I tried a new recipe using sour cream and was impressed with the tenderness of dough. Topped with some apple butter, that warm biscuit was just right along with my scrambled eggs.
Sour Cream Biscuits
2 cups self-rising flour
3/4 cup sour cream
1 1/2 tablespoons water
In a large mixing bowl, add flour and sour cream. Mix to a soft dough. Add additional water if necessary.
With well floured hands, shape dough into round biscuit shapes. Place in greased baking pan with sides touching. Brush biscuit tops with oil. Bake at 450º for 10-12 minutes. Brush with butter before serving.
*For this batch of biscuits, I preheated an iron skillet, along with about 3 tablespoons of oil. I wanted to see if the bottoms of my biscuits would be crispy…and they were! :)
Tip: If you don’t have self-rising flour, use 2 cups all-purpose flour, plus 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 3 teaspoons baking powder.
a great low carb biscuit recipe for all my low carb fans.
I’m linking to…
Oh, my! I just had to share this recipe from The Country Cook with my readers!
*Disclaimer: This is not a low carb recipe…but oh how I wish it was! :)
A few weeks ago before I started the HHCG diet, I made this easy, yummy coffee cake. It has a secret ingredient that helps make it easy…pancake mix! I just happened to have all the ingredients so I threw it together and I was so happy I did.
Hurry over to The Country Cook’s blog to get this easy recipe and make it this weekend. You know you want to! :)
My breakfast that day…
Just for fun today…I’d like to see where my readers are from, so if you don’t mind, please leave the name of your state (or country) in a comment. I’d appreciate it so much!
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Also, just let you know…I’ve been busily baking!
Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.
Here’s some pics to let you know what’s coming up. I’ll be sharing the recipes in the very near future.
I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!
my biscuit recipe baked in a muffin pan.
Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips. To 2 of them I added some peanut butter just to see how they would bake up.
Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet. With the added fruit, I’m not too sure of the carb count.
But this sure is good when heated and topped with a little sugar free vanilla ice cream!
Hope you enjoy looking at the food pictures and will be back to check out the recipes!
Y’all come back now, ya heah?! :D
These are great for a quick breakfast on a cold snowy morning. Grab and go!
(click on the pictures for the recipes)
Cheesy Sausage Egg Muffins
Coconut Flour Pancakes
Cheesy Sausage Balls
Low Carb Biscuits
PB & J Wrap
Low Carb Sandwich Rolls
And last, but not least, ’cause it’s so good…here’s a Chocolate Chocolate Chip Muffin recipe from my friend Grace. It’s my breakfast on this cold snowy morning. It’s even good enough for dessert! Thanks, Grace, for such a tasty recipe!
More low carb links:
Low Carb Diet Recipes
Low Carb Lunches
Low Carb Office Lunch Tips
Low Carb Brown Bag Lunches
Low Carb Low Cal Lunches
Rachel Ray Low Carb Lunch
Low Carb Guy Lunches
More Low Carb Lunch Ideas
AC Low Carb
Simply Recipes Low Carb
Kalyn’s SB Low Carb
Low Carb Friends Soup Recipes
I made this twice in the past few days and plan on making it again this weekend.
It has to be THE easiest and best cake I’ve every made! with the fewest ingredients.
I’ve discovered you can even make it in a bread pan and call it Applesauce Nut Bread!
(Click on the picture for the recipe)
Here’s something I do to make this cake extra tasty:
I always grease/butter/or spray the bottom of the cake dish or bread pan then sprinkle with cinnamon and sugar. I do this on top as well when I’m baking it in a bread pan and don’t plan on glazing the bread. I suppose you could do it even if you do glaze the “bread”. It adds a little yum-yum flavor!
Bake it. Soon.
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Today I’m linking with
Mornings are busy around here!
Sometimes breakfast can be as simple and delicious as a peanut butter and jelly (sugar free for me) wrap.
Low Carb PB & J Breakfast Wrap
Using your favorite low carb tortilla, thinly spread a tablespoon of your favorite no sugar added peanut butter around the tortilla covering as much as possible up to within about 1/2″ of the edge. Top that layer with a tablespoon or less of your favorite sugar free jelly or jam. Roll up into a wrap. It sometimes get messy, but is oh-so-good with a hot cup of coffee!
I know…it’s not rocket science…but stayed tuned for tomorrow. I have a cookie recipe coming up that will rock your socks off!
Have a great Thursday!
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Today I’m linking with
For years I’ve used this basic Atkins’ Revolution Roll recipe, with a twist.
I use cream cheese instead of cottage cheese.
It makes for a smoother roll.
Low Carb Sandwich Rolls
3 eggs, separated
1 tablespoon granular Splenda
3 oz. cream cheese, softened
1 Tablespoon coconut flour (optional)
dash salt, (and other spices)
Beat the egg whites on high until stiff. In another bowl, blend the egg yolks, sweetener, cream cheese, coconut flour, salt and any other spices you might want to add, with a mixer until smooth. I didn’t use any extra spices for these particular rolls.
Gently fold the yolk mixture into the beaten egg whites carefully. Line a baking sheet with parchment paper. Divide the mixture into 6-8 medium size mounds, flattening them slightly with the back of the spoon.
Bake at 400º for 20 minutes or until lightly browned on top. Cool and store in an airtight bag in the refrigerator. Use for sandwiches, burgers, breakfast, etc.
This roll recipe has been reworked and used in many different ways. For more ideas on how to use these rolls, even as a dessert, check out the following links:
Low Carb Friend’s RevolOopsie Roll Thread
Your Lighter Side (Cleo)
Chocolate Almond Oopsies on Cleo’s Site
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Today I’m joining the link party over at
and I am so excited to have my Mom’s Pimento Cheese Recipe featured on Simply Sweet Home’s site today!
Sausage Cream Gravy
1 lb breakfast sausage
1 cup of cream plus ½ cup water
or 1 can Nestle Table Cream
1-2 Tbsp Carbquik
salt and pepper to taste
Crumble sausage in a skillet and cook until brown. Sprinkle Carbquik over the browned sausage and stir; continue to cook a little longer. Add the cream/water mixture or the table cream. Continue cooking and stirring. Season with salt and pepper. Serve over warm low carb biscuits.
1 1/2 cups Carbquik
1 tsp baking powder
1 egg (second time I’ve used an egg with favorable results)
1/4 cup heavy cream, plus 1/4 cup water, mixed
1 tablespoon granulated Splenda, optional
This is what I did:
First of all I mixed the egg with the cream/water mixture, then added the Splenda and salt. I mixed the Carbquik and baking powder together, then added it into the egg/cream mixture. I stirred until well mixed then dropped onto a buttered pan, and patted them with the back of my spoon some so they would flatten out into a more rounded shape.
I always bake my biscuits on about 425º so they don’t get hard as a rock. I baked them about 10 minutes or so (think I forgot to time them), until they looked light brown and done. After removing them from the oven, I brushed them with melted butter. I was quite pleased with the flavor, tho they might be a tad sweet for some.
*Note: I’ve found this newest box of Carbquik to be not as salty as previous boxes, which I think helps with the overall flavor.
Also, I don’t usually put eggs in my typical high carb biscuits, but have found out they work pretty good in the Carbquik biscuits.
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Today I’m linking with
Coconut Flour Pancakes
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.
I just thought I’d share some pictures of my summer. Most of these were taken with my cell phone camera, so please forgive the quality.
Hope you’ve had a great summer!
My daughter is all excited about Fall, so we’ll probably be sharing some photos of an Autumn project she has in mind.
(Click on the pictures to enlarge.)
My hubby went fishing this morning.
Chicken Fried Steak and Gravy
My great-nephew enjoys the pool.
Homemade Pizza on a Low Carb Tortilla
The Pool on a beautiful day!
Purple Hull Peas from my garden
Purple Hull peas on my plate.
This was one of my mom’s favorite summer suppers…purple hull peas, fried summer squash, ripe tomatoes & cornbread.
My daughter’s cat, Angel, goes to the garden with me every day.
Pretty pepper plant.
Fresh green beans.
Fresh tomato on toasted sour dough bread sammie.
A wedding cake by my friend’s daughter…she is self-taught and a mom of 2 young children who bakes out of her home. I don’t know how she does it!
Another cake by Jada.
(Hopefully someday to be called The Cakery Boutique.)
Chicken Club Ring
Our family made a trip to Lambert’s in Sikeston, Mo. They are famously called “The Home of the Throwed Rolls”. When you raise your hand, they’ll throw you a hot yeast roll. The food is wonderful!
I hope you’ve enjoyed this glimpse of my summer.
I hope to be back soon with some great low carb recipes and stories that warm the heart. Come back soon!
Posted in Breakfast, Desserts, Home and Family, Random Thoughts, Recipes
Tagged baked, Breakfast, cheese, chocolate, delicious, dessert, family, fresh, garden, homemade, low carb, purple hull peas, recipe, southern, strawberry, sweet, tasty, tomato, treat