EARNING LEGITIMATE INCOME ONLINE

Good Evening.   I cannot believe that Thanksgiving is behind us and Christmas is almost upon us!    Where has the time gone? 

I just wanted to share with you a wonderful website a friend shared with me.   It is called "Etsy".   For a wonderful selection of Homemade, Handmade and Vintage items ~ this website is perfect for Homemakers alike!   If you are looking for that unique homemade ~ handcrafted item and/or a great venue to sell your items - you must try Etsy!    After being an eBay seller (off and on) for the past 9 years, I have discovered Etsy also to offer the vintage items I have around my house and also that I find.  Both eBay and Etsy are great avenues to earn some extra cash FROM HOME!     Go ahead and give it a try - let me know how you do.  

And don't forget to visit me at EBAY and ETSY!  

Many Blessings and Happy Hunting,

   

LOW CARB MASHED POTATOES Recipe {Cauliflower}

With the Thanksgiving upon us and Christmas approaching rapidly, I am truly attempting to stay on my New and Exciting Low-Carb Lifestyle.   If have found it a bit of a challenge, but I must admit exciting as I take a traditional recipe and convert it to a low-carbohydrate one, all while attempting not to lose any of the flavor!   

Today, while coming home from a wonderful Thanksgiving Service at our Church, I thought of preparing the following recipe to substitute the large amount of potatoes our family of 5 can eat!  We don't need those empty carbs right now.  

Well here it is:

Delicious LOW-CARB {high in nutrients} MASHED CAULIFLOWER POTATOES

1. Take a good sized head of raw Cauliflower, break by hand into Florets and/or chop it up with a large kitchen knife.   
2. After chopping is done; place Cauliflower into a steamer pan.
3. Place the steamer pan on top of your stove ~ raise flame to medium/high heat; and cook until tender (as you would potatoes).  {You can microwave if you so choose too}. 
4. Once the Cauliflower is good and tender; carefully remove from your steamer by placing into a large mixing bowl.
5. To the tenderly steamed Cauliflower ~ add the following ingredients:   1/4 - 1/2  C. Heavy Cream; 1 stick of butter; 1 tsp. Sea Salt; 1/4 tsp. ground pepper; 1/4 C. Parmesan Cheese; and of course, 1/8 tsp. garlic powder (or 1 clove garlic ~ finely chopped).
6. Mix all the above ingredients with a hand mixer until smooth and creamy.  Please note:  the cauliflower will be a little bit lumpier than when using potatoes.  
7. Whalah ~ you have Low Carb Mashed Potatoes!   

Pureed and/or mashed cauliflower is a wonderful substitute for mashed potatoes!  Low in carbs and HIGH in nutrients, the "cauli-taste" is very mild!   A must try ~ even if you don't think you will like it.  I guarantee that you will be pleasantly surprised!   

*Please note:  You can flavor it up in any way you like by adding garlic and/or Parmesan cheese, or both (as I have)!

Serving Size is approximately 10.

Nutritional Count:  3 grams of 'good' carbohydrates, plus three grams of fiber = 0 net carbs. The other net carbs are coming from the heavy cream, butter, and Parmesan cheese.  

Total Net Carbs per 1 Cup = 3 net carbs.

**PERFECT FOR ATKINS DIET ~ INDUCTION ~ PHASE 1.

LOW CARB Thank you!

Dear Readers,

Thank you so much for the wonderful Dessert recipes you submitted for publication!  

Happy Thanksgiving from:


Simpy Homemaking!

Lots of LOW CARB DESSERTS! Delicious...

Coconut Meringue Cookies

Beat 3 egg whites with a mixer on high speed in a glass or metal bowl until they form stiff peaks. (Any oily residue on any utencil will impede the results).
Gradually add 1/2 cup of Splenda while continuing to beat. Add 1/2 teaspoon vanilla. Fold in 1 and 1/2 cups unsweetened coconut.
Spoon in teaspoon sized portions onto a buttered cookie sheet.
Bake at very low heat - 250* for approximately 25 minutes. These should remain white. Do not brown.
Store in an airtight container.
By : Lisa J.

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Pie Pastry

1 1/4 cups almond flour
2 tbsp Splenda Granular
1/4 tea salt
4 tbsp cold butter, cut into pieces
5-5 1/2 tbsp ice water

Combine almond flour, splenda and salt in a mixing bowl, cut in butter with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, mixing lightly with a fork after each addition until dough is formed. Refrigerate until ready to use.
Makes pastry for 9-in pie.
By : Lynn Whitfield

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Orange Cream Cheese Glaze

8 oz Cream Cheese, softened
1 tsp sugar free orange extract
2 tbsp Splenda Granular
heavy cream

Mix cream cheese, extract, Splenda and enough heavy cream to make medium glaze consistency.
By : Lynn Whitfield

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Coconut Chocolate Gelatin Pudding

1/3 cup cocoa
3-6 packets sweetener
1 rounded tsp instant expresso coffee or 1 tsp coffee extract
14 oz can coconut milk
1 packet unflavored gelatin
1/4 c. COLD water

in heatproof bowl mix cocoa, sweetener and coffee or extract. Heat coconut milk to boiling (be sure it's really boiling). Pour approx 1/2 cup of the hot coconut milk into bowl with cocoa mixture and beat well to melt the cocoa. Add remainder of hot coconut milk and mix thoroughly. Let sit on the counter for about 5 minutes then put in the fridge to cool for about 20 minutes. You want it slightly warm but not hot for the next step.
Meanwhile, sprinkle the packet of gelatin over 1/4 cup (2 oz) cold water in a microwave safe bowl and let sit (minimum of 5 minutes, longer is fine). When the cocoa mixture is cool, take it out of the fridge. Microwave the gelatin mixture for about 30 seconds. It should be clear and completely dissolved when you stir it, but don't overheat! Pour gelatin mixture all at once into cocoa mixture and stir vigorously. Divide into 4 custard cups or similar. Chill for at least two hours.
By : Molly

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Chocolate Pecan Coconut Pudding

12 oz Water VERY HOT
2 packets unflavored Gelatin
3 oz Heavy Whipping Cream
13.5 oz Can of Coconut Milk
5 Tbsp. Splenda
1 tsp. Almond Extract
1 tsp. Vanilla extract
2 tsp. Coconut Extract
3 Tbsp. Davinci SF Coconut Syrup ( this is what adds that good coconut flavor Don't leave this out.)
2 Tbsp. Davinci SF Chocolate Syrup
1/2 cup unsweetened grated Coconut (can find at HFS)
1/2 tsp. Salt
1 square of unsweetened Chocolate softened
1/4 cup pecans crushed into small pieces.

Sprinkle gelatin over hot water and stir to dissolved. Will take a few minutes.
Melt Chocolate in micro till soften.
When gelatin is dissolved add Extracts, coconut milk, cream, AS, Salt, Devinci syrups, Chocolate, pecans, Coconut. Stir well.
Pour in Mold or desserts cups. Chill until set about 2 to 3 hours.
The coconut will rise to the top and the Chocolate will settle to the bottom. Looks like three layers if not stirred. Which is kind of neat .
This is very easy and fast to make...
Counts for 1/6 of pudding :
Calories 259
Fat 25g
Carbs 7g
Fiber 2g
Protein 6g
By : Diana br>

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Coconut Custard

1/2 cup unsweetened shredded coconut (more if you want)
5 med or 4 large eggs
1/2 cup canned coconut milk
1/2 cup water
1 tsp. vanilla
2 T melted butter
sweetener equivalent to 1/2 cup sugar (splenda works great alone or in combination with others)
1/2 tsp cinnamon
nutmeg

Throw all ingredient in blender. Blend for about 2 minutes on medium speed. Pour in a buttered bread pan. Sprinkle with nutmeg. Bake in a water bath (fill a oblong cake pan about half full with hot water and set the pan of custard in it to bake), at 350 for about an hour or when firm and a knife inserted in the custard comes out clean. Cool and refrigerate.

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These next three recipes are from the Lowcarb Connoisseur's site.
Since I just started working with nut flours and one of the gals posted these I thought I'd include them.
The link to get these flours and other LC goodies is on my links page. (KB)

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Almond Flour Pound Cake

1 cup butter
1 cup Splenda
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Cream butter and Splenda well. Add eggs, one at a time, beating after each. Mix flour with baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes.

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Peanut Butter Cookies

1/2 cup chunky sugar free peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 tsp. vanilla
4 Tbsp. Splenda
4 Tbsp. almond flour
1 tsp. baking powder

Heat oven to 375. Mix all ingredients well and drop on greased cookie sheet by teaspoonfuls. Bake about 10 minutes.

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Almond Cookies

2 cups almond flour
1 stick softened butter
1/2 cup Splenda granular
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake at 300 for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool.

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Phil's Blue Ribbon Cheesecake

3 8 oz. Packages Cream Cheese at Room Temp
3/4 Cup Splenda, or Artificial Sweetener of Choice
3 Eggs
1/2 Cup (1 Stick) Butter, Melted and cooled
1/2 tsp. Lemon Extract, or the Extract of
3 Eggs
1/2 Cup (1 Stick) Butter, Melted and cooled
1/2 tsp. Lemon Extract, or the Extract of our Choice

Preheat oven to 400 degrees. Beat together cream cheese and sugar substitute until light and fluffy. Add eggs one at a time, beating after each addition. Blend in butter and extract. Turn into 9 inch springform pan. Bake 15 minutes. Cool. Refrigerate at least 12 hours before serving or removing sides of springform pan. I have a 10 inch pan, and I bake mine 13.5 minutes.
This recipe is from Bon Appetit magazine, Feb. 1978. This cheesecake took top honors 3 years in a row at an Ohio county fair and was selected by Bon Appetit as one of the 12 best cheesecake recipes. It is very creamy and luscious.
By : Paula H.

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LC Blueberry & Almond Squares

1/2 cup flax Seed Meal
1 cup protein powder, 100% whey, ProLab -- plain
2 tsp baking powder
1 tsp ground cinnamon
1/3 cup Splenda sugar substitute
6 packets sugar substitute, cyclamate & dextrose
3 large eggs
4 tbsp butter -- melted
2 tbsp heavy cream
3 tbsp water
1 tsp lemon zest -- grated
1/2 tsp almond extract
1 cup frozen blueberries -- or fresh
1/2 cup toasted almonds -- coarsely chopped

Preheat oven to 350F, butter 2 9x4" loaf pans and use parchment or wax paper cut to 9x4, patted down in the buttered pans.
Stir dry ingredients together til well-blended; beat sugar sub and egg (in another bowl) til mixture is pale and thickened; whisk in melted butter, cream and water, then lemon zest and extract.
Stir liquid mixture into dry mixture, gently, til dry ingredients are thoroughly moistened but still lumpy. Fold in berries and nuts just til evenly distributed.
Divide batter between pans and bake up to 15 minutes or until golden brown and spring back when pressed lightly.
Cool slightly in the pan, then loosen sides carefully with dinner knife or plastic spatula. When cool enough to handle, score into 16 (8 each pan) pieces. Store in airtight container when fully cooled. Serve warm or at room temperature.
Adapted from Blueberry & Almond Muffins, if making muffins, 8-10 minutes baking time (I estimate) and 12 servings.
Per serving (16): 132 kCals, 9g fat (3 sat, 3.2 mono, 2.1 poly), 53 mg chol, 5.8g carb, 2.5 fibre, 7.9g prot, 114mg sod, 103mg pot, 76mg calc.
By : Judi

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LC Brownies

1/2 c. butter, room temp.
2 egg
1 1-oz sq. unsweetened chocolate
2 tsp chocolate extract
2 Tbsp water
2 Tbsp soy flour
1/2 c. coarsely chopped walnuts
8 packets sugar substitute
3 T. creme de cacao

Cream the butter w. electric hand mixer. Add eggs one at a time, beating = well. Melt chocolate w/ extract & water in top of double boiler. Add = melted chocolate, soy flour, chopped walnuts, & sugar substitute to = butter. Mix well. Taste for sweetness. Add more sugar if needed. Grease = 1-1/2 quart flat baking pan. Pour batter into pan; bake 15 minutes.
30 squares, 2 g/carb per square

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LC Cookies

1 Stick butter
2oz cream cheese
1 pkg S.F. instant pudding, any flavor
1/2 tsp. vanilla
1 cup soy protein powder
1oz chopped nuts

Soften butter and cream cheese and mix well. Add pudding and stir=20 until well incorporated. Stir in vanilla, soy powder and nuts. Roll into 1-1/2 inch diameter balls and carefully flatten. Bake at 350 for 10 to 12 minutes. Sprinkle with artificial sweetener if desired.

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LC Chocolate Fudge

1 pkg SF chocolate pudding
2 tbsp equivalents brown sugar substitute
1/2 cup heavy cream
1 tbsp creme de cacao
3 heaping tbsp SF chunky peanut butter

Mix all ingredients together except peanut butter. Place over low flame & add peanut butter. Heat until peanut butter melts. Stir until well blended. Grease spray a small baking pan. Spoon mixture into pan. Refrigerate until firm. Slice into at least 15 squares.
28.3 total grams 1.9 per square

HOW TO BOIL AN EGG

 

 

Eggs are a rich source of protein and vitamins and are generally healthy to eat, unless you have a high cholesterol level.
You can eat eggs raw, boiled or cooked in a pan as scrambled eggs or an omelet. Boiling eggs is one of the easiest ways to prepare them; here's how: 

INSTRUCTIONS:                                                                     Difficulty Level:    EASY

1.  In a large saucepan; place about 12 eggs (or 1 dozen).

2.  Run cold water into the saucepan until the water is 1-inch above the eggs.

3.  Place the saucepan on stove and cook over medium heat until the water in the saucepan begins to boil.

4.  Reduce the heat to low.

5.  Simmer 2 to 3 minutes for soft-boiled eggs; and 10 to 15 minutes for hard boiled eggs. 

6.  Carefully remove the egg with a spoon and/or laddle, letting it cool slowly and/or run it under cold water for it to cool more quickly!  

Enjoy!  

LOW CARB PIZZA

Description:	Wonderful low carb deep dish pizza!
Ingredients:	4 ounces cream cheese, softened 2 eggs 1/4 cup parmesan cheese, 1 ounce (I used the kind in a can) 1/4 teaspoon oregano or Italian seasoning 1/4 teaspoon garlic powder 8 ounces Italian cheese blend or mozzarella cheese, shredded 1/4 cup pizza sauce 4 ounces mozzarella cheese, shredded Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
How To Prepare:	DEEP DISH PIZZA 4 ounces cream cheese, softened 2 eggs 1/4 cup parmesan cheese, 1 ounce (I used the kind in a can) 1/4 teaspoon oregano or Italian seasoning 1/4 teaspoon garlic powder 8 ounces Italian cheese blend or mozzarella cheese, shredded 1/4 cup pizza sauce 4 ounces mozzarella cheese, shredded Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time. Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Low Carb Vegetable List (Induction) Phase 1

Here are some wonderful new vegetables I have enjoyed finding on my new Low Carb adventure!  
 

Salad Vegetables

You can have two to three cups per day of the vegetables listed below. These salad vegetables are high in phytonutrients and provide a good source of fiber.

Alfalfa sprouts Daikon Mushrooms Arugula Endive Parsley Bok Choy Escarole Peppers Celery Fennel Radicchio Chicory Jicama Radishes Chives Iceburg Lettuce Romaine Lettuce Green Leaf Lettuce Boston Lettuce Bibb Lettuce Cucumbers Mache Sorrel  And here are some more!    Other Vegetables You can have one cup per day of these veggies if salad does not exceed two cups. If a vegetable, such as spinach or tomato, cooks down significantly, it must be measured raw so as not to underestimate its carb count. The following vegetables are slightly higher in carbohydrate content than the salad vegetables: Artichoke Celery Root Pumpkin Artichoke Hearts Rhubarb Asparagus Chard Sauerkraut Bamboo Shoots Eggplant Spinach Broccoli Hearts of Palm String or Wax Beans Broccoli Rabe Kale Brussell Sprouts Kohlrabi Tomato Leeks Turnips Cabbage Okra Water Chestnuts Cauliflower Onion Zucchini   Collard Greens Scallions Dandelion Snow Peas Bean Sprouts Dandelion Greens Spaghetti Squash Summer Squash Beet Greens  Enjoy ~ these wonderful veggies....I will be sharing more as I learn them.  I also welcome you to share with me so that we can help each other life a healthier ~ happier ~ longer life!   Blessings~

HOW TO SIFT FLOUR or SUGAR Without a SIFTER!

While attempting to try a new Cream Cheese Frosting recipe for my daughter's 13th Birthday, I was at a loss at how to sift the sugar.  Then I remembered I had my Grandmother's Recipe book.  Even though she was an avid baker and had an old fashioned sifter -- I was sure she was caught off guard with this one too.  Sure enough there it was!  The instructions to sift flour without an old fashioned sifter!   

I remember Grandmother telling me how crucial sifting the flour is in many baking recipes, especially cakes and breads.  She would tell me that using a "flour sifter,"  incorporated air into the flour, and separate the particles.  Unfortunately, I did not inherit from her the wonderful skill of baking from scratch.  But, thank goodness for her jots and tittles.  Here is grandma's instructions: 

 

1. To make 1 cup of sifted flour, first measure 1 cup of unsifted flour.  Pour it into a strainer, and set the strainer on top (or hold above) your mixing bowl;
2. With a fork, stir the flour in the strainer so that it falls into the mixing bowl below.  The strainer, combined with the fork action, helps to mix air into the flour and separate the particles.  This gives the flour the same effect as if you ran it through an "old fashioned sifter."  

IT WORKS!   Try it and enjoy!



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