Saturday, January 30, 2010


Do you need a sweet snack? These are pretty quick and sooo yummy. You can throw this together and get some other things done around the house and then it's SNACK TIME. Becareful to ration them out. You don't want to eat them all at once.

1 pound of fresh unsalted pecan halves
1/2 c butter (melted)
1/2 c Splenda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger

Spray the crockpot (probably a 4 -5 qt) with Pam.  Put the pecans in crock. Pour butter over pecans and mix well. Add the rest of the ingrediants and mix again.
Cook on high for 45 min then take the lid off and turn to low for 1 1/2 hours-mix several times during that time. If they are still not dry you can pour them on a piece of wax paper for a few minutes and they will dry out.


Saturday, January 23, 2010


Anybody that knows me well, knows that I love to make casseroles. Yummy, tummy filling casseroles. I adapted this from a recipe I found in one of my MANY very old cookbooks.

4 to 5  Sweet onions, sliced 1/4 inch thick

1/4 cup butter

1/4 cup sour cream

3/4 cup grated Parmesan cheese

1/2 cup sliced almonds 
In a skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and almonds. Bake, uncovered, at 350° for 20-25 minutes.
 Yield: 4-6 servings.


Ok, this is very yummy. We really liked this filling soup. Very good for our low carb lifestyles.

1 large yellow onion, chopped

2 garlic cloves, minced

2 teaspoons butter

2 jars (15-1/2 ounces each) roasted sweet red peppers, drained

2 cups vegetable broth

1/2 teaspoon dried basil

1/4 teaspoon salt

1 cup heavy cream
In a large saucepan, saute onion and garlic in butter for 2-3 minutes or until tender. Add the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.

In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).
Yield: 6 servings

Friday, January 1, 2010


Have you ever had party potatoes, cheesy potatoes, etc...they are all the same. Usually hash brown potatoes of some shape with cheese, cream of chicken soup, etc and baked in the oven. Well we call them Betty Ann potatoes because my husband's aunt makes them all the time and they were his favorite. So I thought I would try and do a low carb similuar casserole. This is what I came up with. It's very good. It's not the potatoes but sure close and my husband loved it. He is the expert when it comes to the true taste of the real dish. So if he liked it-I knew it was good.

1 16 0z frozen bag of cauliflower-cooked
1/2 tsp chicken boullion granuals
1/2 cup sour cream
1/2 mayo
1/4 heavy cream
4 oz sharp cheddar cheese/shredded
1/4 melted unsalted butter
salt and pepper to taste
1/2 tsp onion powder

Mix the mayo, heavy cream, sour cream and seasonings and chicken granuals all together. Put cauliflower into a 2qt greased casserole. Add all other ingrediants(except butter) and combine very well and top with melted butter. Bake in oven 375 for about 25-30 min.