Kool-Aid Pie

I’ve been on a Kool-Aid Pie kick lately.

And why not?!  They’re so easy!

I know they’ve been around for a while but it’s a new attempt at an easy and delicious pie.

I’ve had several elderly friends to pass away lately and I was looking for something quick and easy to take to the dinner for the family.    It’s kinda hard to make a complicated recipe when you work full time.  This recipe is exactly that…easy, that is, and delicious, too! You can change the flavor depending on what kind of Kool-Aid you use.

I’ve made three flavors…Strawberry, Lemon-Lime, and Orange.

Delicious…very easy…and perfect for Spring!

KOOL-AID PIE

1 graham cracker pie crust
1 pkg unsweetened Kool-Aid powdered drink mix
1 (8 ounce) container Cool Whip
1 (14 ounce) can condensed milk
In a medium bowl, mix condensed milk and Kool-aid until well combined.  Fold in Cool Whip and spoon pie mixture into the graham cracker crust. Garnish according to flavor.  Chill for 2 hours and serve.

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And for my low carb readers…
3-INGREDIENT LOW-CARB LEMON ICEBOX PIE

from Jimmy Moore’s site.  Sounds yummy!

Yummy Low Carb Breakfast Pudding

 

This recipe has been around for a while!  But there’s a reason for that…it’s yummy and filling!

CJ’S BREAKFAST PUDDING

1/3 cup ricotta cheese (I use cottage cheese)
1 egg
3 Tbs. heavy cream
1 Tbs. flax meal
sugar free Maple syrup (I also add a packet of Stevia to sweeten)
Dash of cinnamon

Put first three  ingredients into a sauce pan and cook until thick, kinda like a cream of wheat consistency.  Stir in Stevia and flax meal.  Top with sugar free breakfast syrup and a pat of real butter if desired.   Serve warm.

*Recipe found at Low Carb Friends.

 

 

Reader question

I’m thinking about adding some free clipart to my blog.

The question is…is this something you can use?  This would mainly be for my other blogging friends who maybe want to add a little something extra to the posts on their own site.

Just click on the design you want, download and save to your computer for future use.

See below for some simple examples of what I’m talking about if I’m not being clear.  lol  I’m writing this post in a rush, so forgive me.

It’s Almost Thanksgiving! Holiday Hits

It’s almost Thanksgiving and I enjoyed my first of three Thanksgiving meals with my family last night.  Good times and good food.

I know I haven’t posted a lot lately due to real life taking over and no time to share all the great things going on!  I wish I could just push a button and have a post with pictures pop up.   Wouldn’t that be so neat?!

I’ll be reminding us of some old fashioned high carb treats and some delicious low carb treats so be sure and scroll on down.

I’m so thankful for all my faithful readers and visitors.  Thank you for being here!

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I wanted to share some recipes that are already posted here that are great for the holidays.  I seem to make some of the these dishes over and over again ’cause they are so good!  :)

For those not so worried about their blood sugar…

Nutter Butter Banana Pudding

Brownie Crusted Butterfinger Cheesecake

Sopapilla Cheesecake   yum!

Coconut Macaroons

Easy Peanut Butter Fudge

Applesauce Nut Cake     (no eggs!)

Easy Chess Pie

Old Fashioned Chocolate Cream Pie

Banana Cake with Cream Cheese Frosting

 

Cheesy Broccoli Rice Casserole

Heavenly Yeast Rolls

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And now for some LOWER CARB treats…

Cheesy Roasted Cauliflower with Bacon

Pumpkin Pie

Butter Pecan Creme Brulee

The best Chocolate Chip Cheesecake ever!

Blender Coconut Pie

Carbuik Muffins

Peanut Butter Chocolate Chip Muffins

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

More Low carb links:

LOW CARB

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Have a very safe and happy Thanksgiving!

Summer Squash Casserole

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

Directions

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.

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*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.

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I forgot to mention that I made Squash Pickles the other day.  Stay tuned for the recipe.  :)

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Partying over at

Leibster Award – Thanks, Grace2882!

My First Award!

My friend and fellow blogger over at Grace2882 gave me an award and I want to thank her.  I really appreciate all of the support that she has given to me with her visits and kind comments on my blog.

Her blog is full of healthy living tips and great low carb recipes.  Visit her blog by clicking on her name above.

Now on to the award…

“Leibster is German and means dearest or beloved but it can also mean favorite.  The award is given to talented bloggers who have 200 followers or less, it is a way to show appreciation for other blogs, bring attention to their work and encourage new connections.”

1. Copy and paste the award on your blog.
2. Link back to the blogger who gave you the award
3. Pick our 3-5 favorite blogs with less than 200 followers, and leave a comment on their blog to let them know they have received the award.
4. Hope that the 3-5 blogs chosen will keep spreading the love and pass it on to 3-5 more blogs.

I am so pleased to receive this recognition, I want to follow the rules and tag a few other of our favorite blogs.

I give the award to the following people…

Dee over at Low Carb Pinay…for sharing some great low carb recipes, personal experiments, exercises, and the ups and downs of her low carb journey while trying to achieve better health for herself.  Welcome to the USA, Dee!

Nancy over at Blue Skies and Low Carb Pies…for her sweet disposition and self-demeaning nature.  She doesn’t even know she’s beautiful!  She has lots of great low carb recipes and tips on her blog.  Thanks for your inspiration, Nancy!

CJ over at CJ’s Low Carb Corner…talk about an inspiration!  This lady has lost a lot of weight and has great menu ideas and recipes on her blog.  Way to go, CJ!

I hope they all have as much fun with this as I did.  :) Thanks, Grace2882!

Sour Cream Biscuits

September

is

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

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2 cups self-rising flour

3/4 cup sour cream

1 1/2 tablespoons water

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In a large mixing bowl, add flour and sour cream.   Mix to a soft dough.  Add additional water if necessary.

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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.

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*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!  :)

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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.

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Also check out my Southern Buttermilk Biscuit recipe.

And here’s a great low carb biscuit recipe for all my low carb fans.

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I’m linking to…

Cake Batter Blondies

Since I was having company for Sunday dinner, I wanted to

find an easy dessert to throw together.

Cake Batter Blondies

This recipe was perfect!

You’ve got to check out the recipe.  It’s just a couple of links away.

Photo courtesy of Scrumdillydilly

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and for my low carb friends…

a fabulous looking Chocolate Chip Blondie

or what about  LindaSue’s Pecan Blondies?

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*Click on the photo to be taken to the recipe.

Happy Cinco de Mayo!

Here’s some great low carb dishes that are just perfect for Cinco de Mayo!

(Click on the pictures to go to the recipe.)

Enchiladas

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Beefy Rotel Cheese Dip

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Chiles Rellenos Casserole

Enjoy!

Easy Cheesy Chili Mac…low carb comfort food!

Easy Cheesy Chili Mac

1 pound lean ground beef 

1/2  medium onion, diced

1 (14 1/2 ounce) can Italian style stewed tomatoes, undrained

1 1/2 cups shredded sharp Cheddar cheese, divided

1/2 cup  sour cream

1 1/2 teaspoons chili powder

1/4 teaspoon garlic powder

salt and pepper, to taste

8 ounces dried Dreamfields Penne Rigate (2 cups)

 

Cook ground beef and onion in large skillet.  Sprinkle with salt and pepper. Brown beef until no longer pink.  Drain fat.  Stir in tomatoes with juice, 1 cup Cheddar cheese, sour cream, chili powder and garlic powder.

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Meanwhile, cook pasta according to package directions; drain.

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Add chili mixture to pasta and stir until pasta is coated.  Place in a 2 qrt baking dish.  Sprinkle with remaining 1/2 cup cheese.   Bake at 350º for 30 minutes until hot and bubbly.  Serves 4

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Linking with…

Weekend Adventure

Here’s where I was this past weekend!

 

My Baked Fudge ~ Sugar Free

When the desire for something warm, chocolaty and sweet hits me, I usually want it homemade.

My family likes the individual Molten Chocolate Cakes I make for them.  So do I!  But…I don’t need the sugar, so I set about making something similar for myself.

I checked to see what ingredients I had on hand and this is what I came up with.  I had no idea if this would work without flour or an egg, but guess what?!  It did!

It’s actually very yummy, especially with a little sugar free ice cream on top.  The individual serving size is just the right amount for a single serving.  It satisfies and when its gone…it’s gone.

On hand I had cream, cocoa, granulated Splenda, unsweetened coconut and vanilla.

In a small cup, I mixed about 1/3 cup of heavy whipping cream and 2-3 teaspoons of cocoa together. It became mousse-like.  I added  Splenda to taste and about a tablespoon of unsweetened coconut.  I know this all sounds kinda weird, but it worked for me!  lol

I lightly buttered my little baking dish and spread the mixture on the bottom and a little up the sides.

I put it in a 400º toaster oven for about 15 minutes.  The crust on top looked just like a brownie!  And inside it was all gooey.  Yum-yum!

See all that warm, gooey, yumminess!

Linking to:

Spring! My favorite time of year

(Note:  Just as I was going to press “Publish” yesterday, the electricity went off, so I’m a day late. )

What a gorgeous day it is!

I hope your’s is too where ever you may be!

Spring

Its spring its spring
Oh I just can’t wait
To find fruits on the vases
And flowers on my plate

I want to hear the warm sun
And feel the robin singing
Watch the scent of the flowers
And smell the butterflies flying

Its spring its spring
I’m so full of glee
For the people will bloom
And the flowers will be happy

The gray fields shall be covered
With the magic of the meadow
And the brown sky shall be painted
With the blossoms of the rainbow

Its spring its spring
How can I be blue?
For it is the time of spring
And only the spring brings you

Arvie Calimlim

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My Induction Page

Happy St. Patrick’s Day!

Happy St. Patrick’s Day to you

and

Happy Birthday to one of my dearest friends, Laura!

Here’s a Lime Jello Salad I made

just in time for this holiday!

My Quick Lime Jello Salad

1 cup small curd full fat cottage cheese

1 small box of sugar free lime jello

1/2 cup of whipping cream

Dissolve jello in lightly beaten whipped cream, add the cottage cheese and mix well.  Pour into small container and chill until set.

* This is pretty rich and I’m only able to eat about 1/3 of a cup at a time.  It was nice for a quick treat, but nothing like Mom’s Lime Jello Salad with pineapple, marshmallows and nuts!  Her’s was the best.

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Sharing with

Induction Experience

My 2 week Induction period is over!

I lost a total of 6.5 lbs in those 14 days!

Today I woke up to another .5 lb loss, so it’s slow, but I’ll take it!  :)

My clothes are looser and I feel pretty good right now, so I think I’ll stick to it.

I’ll try to get back to regular posting on the home page, but will try to update my induction page regularly.  Hope you stick around!

For menus, recipes, links, and pictures, check out my

INDUCTION PAGE.