Tag Archives: tasty

Summer 2010

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.

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(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

Ribs…

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!

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Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

chck

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

4 Voortman Sugar Free Chocolate Chocolate Chip Cookies

5 Murray’s Sugar Free Peanut Butter Cookies

1 Cup Almond Flour

3 Tbsp Granulated Splenda

6 Tbsp Melted Butter

1 Oz. Un-Sweetened Baking Chocolate Bar

1 Tbsp Semi-Sweet Chocolate Mini Chips

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda (Ideal brand sweetener)

¼ Cup Splenda Brown Sugar Blend (I prefer Ideal brand brown sweetener)

4 Large Eggs

½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter

1 Tbsp Pure Vanilla Extract

1 Cup Sour Cream

8 Reeses Sugar Free Miniatures

2 Oz. Un-Sweetened Baking Chocolate Bar

½ Cup Semi-Sweet Chocolate Mini Chips (Enjoy Life brand is soy free)

 

 

Directions:

 

  1. Preheat Oven to 350 degrees
  2. In a food processor, pulse cookies until small crumbs.  Remove and place in bowl and mix in almond Flour and Splenda.  Stir with spoon until well mixed.  Add melted butter; mix well and press into bottom of spring form pan. 
  3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
  4. Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth.  Add peanut butter and vanilla and mix until creamy.  Add sour cream and finish mixing.  With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
  5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 
  6. Bake for 60-80 minutes.  Time will vary depending on oven.  Do not overcook, the middle should be almost set.  Insert a toothpick into center and you should have a small amount of filling on toothpick
  7. Run knife around the edge and cool before removing the pan outer ring.  Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.

 

20 small servings = 13 carbs per serving

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

 

Old Fashioned Homemade Vanilla Ice Cream

Updated pic below…

Ok, so not a very good photo.  It was melting fast!  I really needed to give the ice cream time to “ripen” in the metal container nestled in the salty ice.  But as it goes around my house when it comes to homemade ice cream – we just can’t wait!

ice cream

Here’s the “recipe” I use.  It’s my mom’s.  That’s what I always strive to do, make it like Mom’s.  The only thing different I do from Mom is to heat the milk and temper the egg mixture.  Then I call the custard cooked just in case I’m serving finicky people who don’t prefer to eat “raw” eggs.

Old-Fashioned Homemade Ice Cream

  • 6 eggs
  • 2 1/2 cups sugar
  • 1/2 teaspoon salt
  • 3 tablespoon vanilla extract
  • 2 each 13-ounce cans evaporated milk
  • 1 can condensed milk
  • 1 pint heavy whipping cream
  • whole milk , as needed to fill line
  • chipped ice
  • rock salt (like this)

In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla, condensed milk, and cream.  Heat the 2 cans of evaporated milk in the microwave until boiling.  Add the milk a little at a time to the egg mixture to prevent curdling.

You will need an ice cream freezer.  Mom used this kind.  Pour the ice cream mixture into the metal freezer can.  Add enough whole sweet milk until the mixture reaches the container’s fill line.  Stir.

Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can.  If electric, plug the freezer in and let it do it’s thing, adding more ice and salt, as needed.  When freezer stops, unplug.  Remove top and dasher.

Ice cream may be soft on top (see pic above :D) but will be firmer near the bottom of the can.   Replace top. Cover can with more ice and salt. Cover ice with a towel, allowing ice cream to “ripen” for at least 1 hour, if you can wait!  🙂

Makes about 5 quarts of ice cream.

Enjoy!

Here’s to the happy days of summer!

..

And after it sets overnight…

Deep Fried Cauliflower Florets (Low Carb)

cauli

As I was deep frying these little golden bites, different ones wandered through the kitchen and asked what it was that I was cooking. Mr. Handyman finally decided that this was our pre-dinner appetizer.  I didn’t tell him they were low carb.  They wouldn’t have come within an inch of his mouth had he known.  😉

These can be served without or with any tasty dipping sauce you like.  We chose Ranch and Heinz LC Ketchup.

Deep Fried Cauliflower Florets (low carb)
One 10 oz bag frozen cauliflower
1 egg
3 T cream, half and half, or water
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
seasoning spices (garlic, salt, pepper, cayenne pepper, etc)
hot oil for deep frying
Rinse and thaw the frozen cauliflower.  Drain off the water.  With a fork or whisk, mix the cream, half and half, or even water with the egg.  Set aside.  Add your preferred spices to both cheeses, stir and set aside.
Put about a cup of cauliflower florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese mixture (I put the cheese into a quart size freezer bag) and shake around until the cauliflower florets are well coated with the cheese mixture.
(Try tasty Deep Fried Broccoli if you like this recipe.)
Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the cauliflower is cooked. Drain on paper towels and serve with your preferred dipping sauce.
caulif2
Ok, I’ve had a hard time figuring this out but here goes.  I used the info found on Nutrition Data website.
Carb info:
For the whole recipe… Cauliflower 13 g (7 g fiber), egg is <1, parmesan cheese is about 2 g, romano cheese is about 2 g, and the cream is about 1.  So that comes out to 19 grams of carbs for the entire recipe, not including the sauce.  The oil had no carbs listed.

Vegetable Beef Soup with Southern Cornbread

soup

This soup began as a Pot Roast with baby carrots and baby whole potatoes

baked in the oven for 6 hours at 275º.  That wasn’t long enough or the temp wasn’t high enough.  It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.

My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.

The soup turned out to be the best I’ve made in a while… it was delicious!  Very hearty and full of flavor.   Only from memory, since I didn’t write anything down; it goes something like this…

Hearty Vegetable Beef Soup

Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water

Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened.  Serve with cornbread, breadsticks, or saltines.

Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!