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Caramelized Bananas and Homemade Caramel Sauce

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I am not really an ice cream kind of girl but with the Texas heat the thought of ice cream sure sounded good today! But not being a huge ice cream fan, I had to come up with amazing toppings. And so we have our recipes for today, Caramelized Bananas and Homemade Caramel Sauce!!! 😋 These are really quick and easy and now that I think about it would be great as a pie...hmmmm going to come with a recipe for this!!! Will post once I get it right! Anyway, I would make double recipes because these will not last long. Homemade Caramel Sauce Ingredients: 1 c granulated sugar 1/4 c cold water 1/2 c heavy whipping cream 2 tbs butter Preparation: 1. Combine cold water and sugar in a sauce pan over medium-high heat. 2. DO NOT STIR until the sugar turns an amber (light-medium) brown, normally about 10 minutes. Make sure not to over cook or your sauce will taste burnt. 3. Slowly whisk in the cream and continue to cook until smooth about 2 minutes. 4. Remove from heat and whisk in butte
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Best Chocolate Chip Cookies Ever!

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I know I should be cooking low carb and healthy but I really want to try out the convection cook button on my new oven!!Well...actually today was a rough day and I needed some comfort food! That's right chocolate! 🍫 But trying the convection button on my new oven, which is true, sounded like a really good excuse to eat chocolate!!!! So this recipe is from magazine I got when I was around 12 years old I think. The recipe is amazing and has been made so many times over the last 40 years I lost track. 🙂 Here are a few tips I have learned over the years...First- make sure to sift the dry ingredients to get rid of lumps. Second- use butter that is cold but not too soft. And lastly- do not over beat! Once you add in the dry ingredients only mix to incorporate and finish by adding the chips in and mixing with a spatula. I also use Nielsen-Massey's Madagascar vanilla extract. You can use any vanilla extract you like, but I like the taste of this one the best. I have tried so many ch
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Cheesy Potato Stuffed Pierogis

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Hello, hello, hello! Hope everyone is having a great day. For the last few days I have been craving one of my childhood favorite foods....pierogi!! So I decided to take time out to make them. These delicious pillows of goodness bring back sweet memories of summers spent with my granny! She was such a fantastic cook and made EVERYTHING from scratch...noodles, soups, fried polenta, ravioli, and pierogi. There are many different stuffings you can use for this amazing pillows of deliciousness but  I use, and grew up on, cheesy potato and sauerkraut. This dough is so simple, quick and easy. However, if you make this recipe by hand, as I do, it does take time. I roll them, cut them out, stuff them and seal them all by hand. I know there are some tools out there that will make this go faster but making them the old fashion way takes me back to my granny's kitchen on a hot summer day.❤❤ If you would like the recipes for the cheesy chunky potato or sauerkraut fillings, please checkout my p
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Extra Cheesy Chunky Potatoes

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So this week is not really going to be a low carb week after all....but everything in moderation is not that bad...right?! I came up with recipe when trying to find a new way to make the potato stuffing for pierogis. Tune in tomorrow for the pierogi dough recipe that goes along with these cheesy delicious spuds.   Now this recipe is a lot stiffer than your normal mashed potatoes because I use them for stuffing. However, all you have to do is thin them out with a little milk and they will be a great addition to any main dish!! I used Cheez Wiz this time but I think I'm going to use Velveeta next time just to test the different taste profiles. Come back and I'll let you know my thoughts. Extra Cheesy Chunky Potatoes Ingredients: 8-10 large red potatoes 1/2 cup cheese wiz 2 cups mild cheddar cheese - shredded 1 tsp butter salt and pepper to taste Preparation: 1. Fill a large pot with salted water. 2. Add washed whole potatoes to the water and bring to a boil over medi
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5 Minute Low Carb No Bake Cookies

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Do you love peanut butter and coconut as much as I do? If your answer is yes, you are going to love this cookie! So fast and easy you can make them everyday. Saw them posted today and had to give them a try. Well I tried them and now I'm hooked! I'm really excited to try some different variations of this cookie. Thinking of maybe doing some with chocolate chips (not low carb😉), mini marshmallows, granola or jam..... 5 Minute Low Carb No Bake Cookies Ingredients: 3/4 c peanut butter 2 tbs melted butter 1 cup unsweetened shredded coconut 1 tsp coco Preparation: 1. Mix all ingredients together until blended. 2. Using a small cookie scoop, place your cookies on a parchment lined cookie sheet. 3. Place cookie sheet in freezer for about 10-20 minutes. 4. Remove from freezer and enjoy. 5. Store in container in refrigerator for up to a week...if they last that long!
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Crock Pot Stuffed Peppers

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Has there ever been a food you love but you just don't like to take the time to make it? Well, for me that's stuffed bell peppers. My husband has been bugging me for weeks to make some stuffed peppers do I figured I'd give in...but not until I found a simple, quick and easy recipe. Guess what....I found one!!! I did some digging and came a cross and very easy crockpot recipe! What a great way to cook...mix it together, go to work and come home 8-10 hours later with your meal ready to serve!! It doesn't get much better than that! 😍 Now don't get me wrong, I LOVE to cook (especially with my new slide in) but even I need a break sometimes. Ok...back to the recipe. This amazingly easy and delicious recipe is from Paula Deen and can be found here http://www.pauladeen.com/slow-cooker-stuffed-green-peppers . I tweaked the recipe (below) slightly to my taste... Crock Pot Stuffed Peppers Ingredients: 6 large yellow and orange bell peppers 2 cups uncooked brown rice
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Thai Coconut Shrimp Soup

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Happy Monday! Today's recipe is a very easy yet delicious lower carb soup. I have tried several different types of shrimp for this recipe and found that fresh works much better than frozen. My favorite one to use in this is the Argentinian red shrimp. It is a larger shrimp so for me it works better. I buy in my seafood department already peeled and deveined. If you have never cooked with shrimp before make sure you devein it before cooking! Here is a link from food network that will show you the "how to" of deveining shrimp. http://www.foodnetwork.com/how-to/photos/how-to-peel-and-devein-shrimp .  Thai Coconut Shrimp Soup Ingredients: 1 tbs avocado oil 2 tbs fresh grated ginger 2 tbs red curry paste 32 oz box of low sodium chicken broth 1 tbs agave 3 tbs fish sauce 3 13.5 oz cans of coconut milk 1 lb baby Bella's sliced- you can also use white mushrooms 2 lbs peeled and deveined shrimp 2 tbs fresh li
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Low Carb Spicy Sausage and Kale Soup

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Happy Monday Everyone!!! I hope everyone is having a great day and staying cool. 😊 I'm in Texas and the heat here is crazy....if we have a day under 100 degrees it's a miracle!! Since it has been so crazy hot I decided this week is going to be soup week!!! What.....100 degrees and soup! I know it sounds a little crazy but there is something relaxing about a great bowl of homemade soup. This week I'm going to focus on healthier low carb soup recipes. Today's recipe is so quick, easy and delicious you'll want to make it a staple. Being in Texas, I love the heat and the spice so in my recipe I use hot Italian bulk sausage and add some spicy red pepper flakes to kick it up a few notches!!! The best thing about this recipe is you can make it as mild or as spicy as you like! If you don't like Italian sausage, no problem....try it with ground chicken or turkey. Give it a go and let me know your thoughts. If you have a favorite soup recipe, please feel free to share!
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