Homemade Ice Cream - without an ice cream machine (made in a Ziploc Baggy)

It looked so good I had to take a lick even before taking the picture!

Although we have an ice cream maker that will make 2 quarts, we rarely use it because I never buy large bags of ice at the grocery store, needed to fill the outside container.  Instead, we tend to whip up 2 or 3 portions at a time and when you can do so in about 10 minutes, it's a quick and easy snack or dessert.

Starting with a basic idea of a recipe, you can play with the ingredients and amounts to make your favorite version.  I prefer to make it sugar free, but you don't have to.   You can also play with the extracts and flavors.  Use almond, orange, lemon, maple, chocolate or mint.  Add chocolate syrup, or a teaspoon of crushed instant coffee.  When it's almost ready to serve, stir in bits of fresh fruit or chopped nuts or mini chocolate chips.  So many possibilities!  And the fun part?  Your kids (or even your spouse) will think you are brilliant for making it by shaking it in a Ziploc style baggy or by rolling a metal coffee can back and forth.  Magically, you'll end up with frozen, delicious ice cream!

Homemade Ice Cream in a Ziploc Plastic Baggy or Coffee Cans

2 c heavy cream
1 cup whole milk, Almond milk or half and half
1/2 - 3/4 cup sugar substitute (such as Swerve, Ideal or Splenda) or real sugar
2 t vanilla extract or a vanilla flavored syrup (likeTorani)
Rock Salt (available at your grocery store, walmart or here; Rock Salt)
2 gallon sized resealable baggies (or 2 metal coffee cans - one small enough to fit inside the other)

In a large gallon sized baggy or the smaller coffee can if you are using;  pour in the cream, milk or half and half and the sweetener and flavoring or chocolate syrups of your choice.  Now taste it.  Add more extract, sugar or sugar substitute at this point, or if it's too much for your taste, add another half cup of heavy cream. I like vanilla and I feel the flavor mellows a bit upon freezing so I make it nice and strong with both vanilla extract and sugar free vanilla syrup.  When you are happy with the flavor, seal the baggy or coffee can.  Place it inside a  second gallon sized baggy or large coffee can.  Now fill the outside container with ice, layered with rock salt and more ice.  Seal tightly.  Now shake, roll, jiggle and move the container without breaking the seal and spilling salty ice water everywhere of course!  In about 7 - 10 minutes your ice cream will be ready.  Remove the inside baggy or can and rinse under cold, clean water to remove all the salt (or you'll end up with salty ice cream).  I like to clip the corner of the baggy with scissors and squeeze it into serving dishes like soft serve.  If you want to add nuts, fruit or chocolate chips, feel free!  Play with your food!

The first bag holds the ice cream mixture.  The second is the rock salt and ice

Ice and salt - a freezing combination

Shake, jiggle, move and massage for about 10 minutes

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Sugar Free Snickerdoodles - Almond Flour Based

Yesterday I posted the recipe and photo for the Snickerdoodle cookies I made my family.  When I finished making their version, that includes sugar and flour, I set off to make my own version.  Sugar free.  Although I don't have to, I am currently doing a sugar free, low carb way of eating because I want to.  But oh those cookies smelled so good!

When you bake sugar free/low carb you really have a lot of options and leeway when it comes to substitutions.  For ten years I either couldn't get or couldn't afford any specialty low carb or sugar free products so many recipes I had to 'pass' on or try to substitute.  This Spring I finally placed an order online to invest in some key products and it's made all the difference in my baking and cooking.  Made it easier!  But if you don't have certain ingredients, don't fret.  Try something else in its place.  Don't be afraid - play with your food.   (I will make suggestions for substituting too so don't be afraid!)

Sugar Free Low Carb Snickerdoodles

1/2 c fine almond flour (finely grind your own raw almonds or use a product like Bobs, etc.)
1/4 c Now Foods Gluten Flour (I only just recently invested in this & love it - if you don't have it, use more almond meal**)
1/4 c Bob's Red Mill Low-Carb Baking Mix
1 1/2 T vanilla flavored whey protein powder
1/2 c real butter (1 stick)
3/4 c sweetener, granulated
2 eggs
1 t vanilla
1/4 t baking soda
1/4 t cream of tartar
To roll and top your cookies:  sweetener (about 1-2 tablespoons) and 1/2 - 1 teaspoon ground cinnamon, mixed 

Mix your butter, sweetener, eggs and vanilla.  Add the rest of the ingredients. It will be rather 'whippy' and not thick like 'regular' cookie dough is.  (That's because it doesn't have flour in it!)  Chill your dough for 30 minutes to an hour as this will make it easier to work with.  Make 1 inch round balls (a small cookie dough scoop works great) and roll in a mixture of granulated sugar substitute mixed with some ground cinnamon.  Place on a greased or parchment lined baking sheet and bake at 350 for about 10 minutes until they are golden brown.  Don't take them out too early.   Let cool and enjoy!  These are soooo amazing and good!!!

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Snickerdoodles from a Cake Mix (another version of my Cakemix Cookies)


Although I'm choosing to eat sugar and flour free right now, I sometimes like to make my husband and teenager(s) foods they love, even if they have sugar and flour in them.  Yesterday I made double cookies;  regular for them and sugar free for me!

These are so simple because like my other 'cake mix cookies' they start with a cake mix and the addition of egg and oil turns them into amazingly good, soft and chewy cookies. I make Snickerdoodles the regular way with flour and sugar and the cake mix way.  I can tell you both are good, but the cake mix cookies stay softer longer while the sugar/flour version get more crisp.  You decide which you like better!


1 yellow cake mix - dry
2 eggs
1/3 c oil
2 tablespoons sugar
1 t cinnamon

Mix the dry cake mix, eggs and oil in large bowl.  (I use a wooden spoon, not a mixer.)  Shape dough into 1 inch balls. Roll in cinnamon-sugar mixture. Place balls on greased or parchment lined cookie sheets. Flatten balls slightly with the bottom of a glass - dip in the sugar cinnamon mix if you need to if it's too sticky.   Bake at 375 ºF for 8 to 9 minutes or until set. Cool for a minute or two on the cookie sheet and remove to cool completely.

Rolled and ready to flatten and bake!

Mmmm... snickerdoodles!

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It's National Pretzel Day! How Will You Celebrate? Here are some ideas!

Homemade Pretzels by An American Housewife

It's National Pretzel Day!  Want to celebrate by making yummy homemade pretzels?  Need an idea that is a little more quick and easy?  Got that too!  Check out these recipes I've previously posted on An American Housewife.

Homemade Pretzels

M&M Pretzels that taste like Take 5 candy bars

Onion Seasoned Pretzels

White Trash Party Mix

Peppermint PretzelsPrint Friendly and PDF

Donkey Cookie Cutters Are a Must Have for These Pinata Cookies!

This morning I was browsing the SheKnows site and saw the awesome Pinata Cookies that are trending right now.

Although I don't plan on hosting a Cinco de Mayo party this year, I love this idea and had a moment of 'why didn't I ever think of this!?'.   I wanted to save the idea to my files to make perhaps next year after we after we know some people here in the new city/state that we have relocated to.

If you by chance haven't seen the M&M stuffed cookies (although they are ALL over the internet right now so you'd have to try pretty hard not to, LOL)  they are a multi-colored sugar cookie with a second for the back side and sandwiched inbetween them is a third cookie with the ears and feet cut off and used to hide the goodies inside.

Photo from the link above at SheKnows

I haven't made these yet - the photo is from the recipe link above

The first thing I will need however, is a donkey cookie cutter.  Now, I have a VAST array of cookie cutters.  From footballs to frogs and tea cups to turkeys.  But... I don't have a donkey.  LOL.  So, I found two versions online this morning;

They are available on Amazon: Donkey Cookie Cutter  .

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Chicken, Zucchini and Feta - An Amazing Combination

It was one of those days when you are hungry but you don't know what to eat.  I opened the refrigerator door, spied some leftover grilled chicken and some zucchini.  That's all it took.  Grabbing some garlic, a pepper and some feta cheese I set to work making a delicious dish that made my mouth water just thinking about it.

Chicken, Zucchini and Feta

1 - 2 chicken breasts, cooked and chopped (great use for leftover grilled chicken)
1 medium green zucchini, sliced and chopped
1/2 of a large, yellow, red or orange bell pepper
2 T feta cheese, crumbled
olive oil
1/2 t fresh, minced or chopped garlic
salt and pepper to taste
*optional - onion

In a saucepan on the stove heat about a tablespoon of olive oil and 1 tablespoon butter.  Add the zucchini and bell pepper and cook until the edges start to turn golden brown.  If you wish to add about 1/4 cup chopped onion as well, you would cook it with the pepper and zucchini.  Add the chicken pieces and garlic, and cook over medium high heat until the chicken is warmed through.  Season with salt and pepper.  Remove to a serving plate and sprinkle with half the feta cheese.  (Or with a third or fourth of the cheese depending if you are feeding 2, 3 or 4 people with this recipe.  It makes enough for two but can be made to feed up to 4 if it's a small side dish to an entree.






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Homemade Iced Coffee (Don't throw out that leftover morning coffee!)

Iced Coffee

Start with coffeeFresh brewed, leftover from morning, espresso, that 1/2 cup that cold in your mug - doesn't matter
Crushed Ice
Sweetener -  Have one or more of these on hand;
  • Sweetened Condensed Milk (canned)
  • Sugar
  • Flavored coffee syrup - sugar free or not (vanilla, almond, hazelnut, chocolate, caramel, mint)
  • Packets of sweetener;  (Ideal, Splenda, Equal, etc.)
  • Liquid non-sugar sweetener

Flavoring - (optional) - flavored syrups, or extract like vanilla, almond or similar
Milk - cream, half and half, almond milk or soy milk (if that is what you normally drink)

Start with about 1/2 cup of strong coffee or about 1/4 cup espresso (hot or cold the ice cools it)
Add your preferred sweetener to your taste and flavors if you choose to use them
        When I am not eating sugar free I like to use sweetened condensed milk 
        as it already has the milk in it and you need not add anything else!  
       However, when going sugar free I prefer to use a vanilla or caramel 
       flavored sugar free syrup like Torani.
Add ice to fill the cup 3/4 full
Add milk or almond milk, etc. to the top
Add more sweetener or milk or flavors to your taste.




Once you make this once or twice you will know what your personal flavor amounts are.  I like 1/2 cup strong hot coffee, a tablespoon of vanilla sugar free Torani syrup, one packet Splenda or Ideal and filled to the top with crushed ice and almond milk or half and half!

Around 11:am I switch from hot coffee to ice - and use my leftover cold coffee!

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Cheesecake Bars (start with a yellow cake mix)

This morning was an unintended walk down memory lane... and even further.  Back to about 1660.

I have many hand written notebooks and binders full of collected or made up recipes.  Often the recipe was scribbled down on the back of one of the children's school papers or another random scrap.  I also have little pictures in my recipe books where my baby or toddler would scribble or draw on the pages as they sat next to me on the kitchen floor as I went through recipes.

At one point in time I used 2 pages of my recipe notebook to scribble down some old genealogy notes I had come across on the internet while looking up recipes.

It was this genealogy I was lost in this morning while intending to simply find a family favorite recipe to post.  Instead, I saw my notes and found myself looking up my great-great-great (continue a couple more greats) grandparents on my father's side through his Mom, from Oldenburg, Germany.  I've traced them back to the 1660's and I just smile to watch my family history unfold before my eyes.  I love reading over genealogy so I'm about an hour behind 'schedule' in posting as I was lost in my family tree.

So!  Where was I!?  Oh yes.  In this handwritten recipe book I have my family history scribbled down, right next to some of our favorite recipes at the time.  Today's recipe is an easy Cheesecake Bar recipe that starts with a store bought cake mix.  I posted this once before, back in 2007.    It's so good and so quick and easy that I wanted to post it again for those who may not have the time to 'dig' into the archives of this site.  My 2 daughters love these bars.  I hope you do too. 

Cheesecake Bars (EASY!)

1 box yellow cake mix (dry)
1 egg
1/3 c oil

Mix until crumbly. Save 1/2 cup out and put the rest into a 9X13 inch pan you've sprayed with Pam or greased. Bake the crust at 350 for 15 minutes. While it's baking make the filling.

8 oz. cream cheese (softened)
1/3 c sugar
1 egg
1 t lemon juice
1/4-1/2 t dried lemon zest (optional)

Beat until smooth. Spoon and spread over the baked crust. Sprinkle the reserved crumbles on top and bake an additional 15 minutes. Cool completely by chilling in the refrigerator for at least 2 hours.Print Friendly and PDF


Amazing Low Carb, Flourless, Sugar Free Chocolate Chip Cookies

Chocolate Chip Cookies

1 c butter
1 1/2 c natural sweetener of choice (a blend of 2-3 is best for flavor)
1 1/2 t black strap molasses (yes it's molasses but it's it's the lowest sugar/carb and it helps for flavor)
2 eggs
1 c ground almonds (almond flour)
1 c Vanilla Whey Protein Powder
1/4 c wheat bran (or oat bran)
1 t baking soda
1 t salt
1 c chopped pecans or walnuts
1 8 oz Bag of Sugar Free Chocolate Chips

Preheat your oven to 375. Beat the sweetener with the butter and molasses until well mixed. Add the eggs one at a time and beat well. In another bowl stir the ground almonds, whey powder, wheat or oat bran, baking soda and salt. Add this to the butter/sweetener mixture about 1/2 cup at a time to incorporate.

Stir in the nuts and chocolate chunks or chips. Drop by tablespoons onto a sprayed/greased cookie sheet or parchment paper. Form into nicely shaped rounds and flatten a bit with your hand. Bake for approximately 10 minutes, let cool on the baking sheet for 2 minutes and then remove to a rack or counter to cool. The original recipe said each cookie yields about 3 carbs.

The dry ingredients before mixing

Getting ready to spoon the dough on to the cookie sheets

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BBQ Bacon Shrimp - (Not on the grill this time)

Sometimes I get into a rut in how I prepare certain foods. Mainly, this is seafood.  I love it grilled best of all so that is the first thing that comes to mind for filets and shrimp.  Tonight I wanted to make shrimp in 'some' form but had no certain recipe or style in mind.  I thought about what sounded good and realized bacon wrapped shrimp with a bit of BBQ sauce sounded the best.

Instead of wrapping the shrimp, I decided I would do a stir-fry style.  Quick and easy and I knew it would taste good.  I made it up as a I went along and the end result was worthy enough of the website and sharing.  Enjoy!

BBQ Bacon Shrimp (not on the grill)

1 lb. raw, cleaned shrimp, medium sized
6 strips bacon
1 fresh pressed garlic clove (about a teaspoon or so)
black pepper
2 T your favorite BBQ sauce (I used No Sugar Added Barbecue Sauce)

In a skillet on the stove, cook the bacon over medium high heat until it's golden brown and crisp.  Remove to a plate.  Remove about half the drippings from the pan (unless you used a turkey bacon or other bacon without much fat).  You want to have the bottom of the pan coated.  Add the fresh, raw shrimp.  Cook until it turns pink, flipping as necessary.  When it's just to the point of being done, add the garlic and black pepper.  Turn the heat off and toss with the BBQ sauce.   Place on the serving plates (this amount will serve 2-3) and crumble the bacon on top.Print Friendly and PDF


Homemade Ciabatta (2nd of two recipes on the site)

Over the past 2 weeks I have been craving Ciabatta style bread. A rustic Artisan bread that is somewhat crusty on the outside and chewy on the inside and has a special something that I love. If I had to pick a favorite bread, I think ever since about 2001 or 2002, this would be my all time favorite.

However! Since I've been doing no grains and no sugar over the past month, bread has been a no-no. I think I may be making it soon anyway and give way to one day of bread-heaven. This is an easier than pie recipe that is fairly popular, and one of two in my files. The other was posted back in 2008.


3 cups flour
1 package active dry yeast
1 teaspoon salt
1-5/8 cups water

Combine ingredients in a large bowl. Mix until sticky dough develops. Cover bowl with plastic wrap and let sit at room temperature for 18 to 24 hours. (Do not rush this.) Flavor in bread develops with the long, slow rise.

Flour a cutting board and turn dough out. Coat with flour, cover with wax paper and let rest for 2 hours.

A half hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy pot (Dutch oven is fine) with lid into oven to preheat for the half hour. There is no need to oil or prepare the Dutch oven in any way, as the dough will not stick. Remove the pot carefully, as it is very hot. Set the pot onto a heat-proof surface and flip dough into pot, shaking a little if unevenly distributed. Cover with the lid. Bake 30 minutes. Remove lid and bake another 15 to 20 minutes.Print Friendly and PDF


Chicken Pecan Sandwich Loaf

Although we just recently relocated to the South, we have previously lived in the Southern states - albeit about 15 years ago.  Church meetings and potlucks are a very good place to learn of a regions particular dishes, and two of the items that still stand out in my memory is how much they loved their Jimmy Dean Sausage Balls (the ones with cheese and biscuit mix in them) as well as the Pimento and Cheese Sandwiches!  These were morning meeting staples.

It was around this same time that I became familiar with another Southern 'thang.  The addition of pineapple and pecans to many sandwiches.  This morning as I was looking over some of my old recipes in the files, I saw this one.  I have to admit to you dear readers, I've never tried this one.  As a matter of fact I probably never will.  I'm not a fan of canned pineapple in any form, in any dessert, salad or main dish.  I would however, eat a loaf sandwich made with the yummy chicken bacon filling! I'd even eat it if the filling were just cream cheese and pecans, or even almonds.  But canned pineapple is a tough sell for me.  Still... I know a lot of people love this style sandwich - so this one is for you!

Chicken Pecan Sandwich Loaf

1 - small round loaf of bread (about 8")
Cheese Pecan Filling:
4 oz. cream cheese, softened
1/2 c finely chopped toasted pecans
8- oz. can crushed pineapple, well drained

Chicken Bacon Filling
1-1/2 c finely chopped, cooked chicken
1/4 to 1/3 c mayonnaise
8 slices bacon, cooked and crumbled
1/2 c finely chopped celery
Chopped pimento (optional)
1 t celery seed
1 t lemon pepper
1/4 t garlic powder

Slice bread horizontally into 3 equal layers using a long serrated knife or electric knife.

Prepare the cheese/pecan filling by blending all ingredients together and set aside.

Prepare the chicken/bacon filling by blending all together.

Spread the chicken/bacon filling on the bottom of the loaf.  Top with a slice of bread.  Add the layer of the cheese/pecan filling.  Top the loaf, wrap in plastic wrap and chill at least 2-3 hours before slicing and serving.Print Friendly and PDF


Homemade Sugar Free Gummies (and a bonus: Hard Candies)

Homemade Sugar Free Gummies

Something I first thought about making back around 2002 and it's taken me 10 years to 'get around to it'.  Since I had an extra box of Knox Unflavored Gelatin on hand (4 to a pack) I felt I'd whip these up just for the heck of it.  I only had 2 flavors of sugar free Jello on hand;  peach and black cherry.  But you can use whatever flavor you wish.  It only uses 2 ingredients plus water (3 if you add Vitamin C as I did).

Sugar Free Gummies (with a notation about making them into hard candies)

1 pkg. any flavor Sugar Free Jello
3 pkg. unflavored Knox Gelatin
1/2 c water
1 500 mg. (typical size) chewable Vitamin C tablet- optional

Have your mold ready by lightly spraying with Pam or other cooking spray.  You can use any candy mold, or pour into a small pan and cut them into cubes if you have none. 

In a sauce pan place the jello and gelatin.  Crush the chewable table (I used a rolling pin to crush mine inside a Ziploc baggy).  Turn on the heat to medium and add 1/2 cup water.  Cook, stirring constantly, until melted and smooth.  Pour carefully into the molds.  Let set about an hour to harden and they should pop right out.  You could place them into the refrigerator to speed up the process but mine were gummies and ready to pop out on their own within about 15 - 20 minutes.  *To make them into hard candies, let them sit on a plate or foil on the counter for a day.  Flip over and let them air dry another day.  Flip back and forth until completely dried.  I actually love these as 'candies' better than gummies, but kids and teenagers might like them in their original gummy form best.

Jello and gelatin... that's it!

Add a crushed Vitamin C table if you wish for a little tang

Thick until you melt it over medium heat on the stovetop

This candy form is from an Advent Calendar that originally held milk chocolate at Christmas time

Pour the jello into the molds

Mine set up in about 15 minutes because they are small

Pop them right out

Finished gummies - or let them air dry to make hard candies

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Sugar Free Vanilla Butter Cream Frosting - Updates at the bottom of the recipe!

This frosting can be kept in an air tight container in the refrigerator. Just re-whip before using.

Last week I revamped a traditional red velvet cake to make a white cake with white butter cream frosting.  It took some trial and error but I pulled it off and was thrilled with the results.  When it came to the frosting I hesitated when deciding how to proceed.  I had previously whipped up some simple versions using Splenda, butter and vanilla but with this cake I worked so hard to make, I didn't want to mess it up with a failure frosting.

In the end I turned to a 'regular' butter cream frosting/filling from a Sweet Celebrations cookbook I have and improvised my version of not only reducing the recipe down to about a quarter of the original, but changing ingredients to keep it low carb and sugar free.

I will admit while I was making it I was afraid I was completely wasting ingredients.  At a couple different times during the process I was mentally adding up the cost of ingredients I thought I might be throwing away.  In the end it was fabulous!

I used it on the white cake (which I enjoyed for my birthday last week), saved the extra frosting in a container in the refrigerator and used it today to frost cupcakes.  Just re-whip to make it smooth and take the chill off.  Perfect.

Sugar Free Butter Cream Vanilla Frosting

3/4 c granular Xylitol 
1/4 c water
3 large egg whites (separate and use the yolks in another recipe)
3 sticks real butter* (see note below - made later with 2 sticks and turned out great!)
2 T vanilla extract or use half vanilla sf syrup and half extract
*If you taste test it and find your personal tastes would like it sweeter, use 5-10 drops liquid sweetener

In a saucepan, place the water and Xylitol. Heat over medium high until it comes to 240 degrees.  With normal sugar this would be soft ball stage but because Xylitol and Splenda do not thicken, you cannot test this by traditional soft ball stage.

As you are heating the sugar substitute and water, mix the egg whites in a large mixing bowl.  Beat the egg whites until soft peaks form.  With the mixer running, pour the hot Xylitol mixture down the side of the bowl in a thin stream, mixing into the egg whites.  Beat approximately 7-10 minutes on high until the egg whites resemble a thick and glossy meringue.

Start to add the butter in chunks, about a tablespoon at a time.  Keep the mixer running and whip the mixture about 7- 10 minutes more.  If the mixture breaks up when you first add the butter and it looks like cottage cheese, no worries.  Just keep whipping until it's smooth again.  Once the frosting is smooth, add your vanilla and whip again for a few minutes.  If it's a really warm or humid day it might get too warm to work with.  Just refrigerate it for about 7 minutes, whip again.  The cooler temperatures will cause it to harden up again.

A sugar free frosting that looks and works just like a regular sugar laden version

UPDATE to answer the comment submitted below:  A standard stick of butter is 1/2 cup or 4 ounces.  Therefore every 2 sticks of butter is one cup or 8 oz.   If you buy solid butter by the pound in the large rectangle (which I have before as well), slice it in half, then turn on its side and slice again; you have 4 'sticks' that are 4 oz. or 1/2 cup each.  In other words;  3 sticks of butter is 1 1/2 cups or 12 oz.

And another quick update - October, 2019When I made this yesterday to go on a sheet cake, I only used 2 sticks butter (1 cup) and I think it still turned out pretty good!  So apparently you can play with the amount of butter used. 

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Peanut Butter Fudge and Sugar Free Peanut Butter Fudge

My original Peanut Butter Fudge I've been making for about 15 years and my sugar free version too!

I whipped these up today based on my 'regular' full sugar peanut butter fudge recipe, and brought my husband 2 pieces to try.  He bit into the first one and looked at me with an apprehensive look on his face.  "These are sugar free?"  "Yep."  "Wow.  They're good.  You'd never know."   LOL.

I did end up using a product not everyone has on hand; Vanilla Whey Protein. It wasn't in my original plan, but I was using a natural peanut butter, which separates and is more liquid than other sugar based peanut butters.  I didn't like the oily texture so I used a whey protein to balance that out. You can leave that product out if you like.

Peanut Butter Fudge

2 c sugar
1/2 c milk
1/3 c peanut butter
1 7 oz. jar marshmallow creme

In a saucepan, bring the sugar and milk to a boil.  Boil at a full boil for 3 minutes.  Turn off the heat.  Add peanut butter and marshmallow creme.  Stir with a wooden spoon until the marshmallow is incorporated.  Pour into a buttered 8X8 inch pan.  Let set to harden or refrigerate.

Sugar Free, Low Carb Peanut Butter Fudge

1 c natural, sugar free peanut butter
1/2 c butter
8 oz. cream cheese
1 t vanilla
1/2 c Confectioners Sweetener
10 - 12 drops liquid sweetener (this really helps the flavor!)
1/2 vanilla protein powder only if you need it (peanut butter is too oily or et cetera) 

Microwave the peanut butter, butter and cream cheese until soft.  Mix well.  Add the rest of the ingredients and beat with a wooden spoon until incorporated.  Pour into a lined 8X8" pan.  Refrigerate until hard (about an hour or two).  Cut and serve.

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Faux Noodles - Using Yellow Squash - without a spiralizer

Do you need:
  • Something new to do with yellow squash or zucchini? 
  • A different kind of side dish?
  • Faux noodles for a low carb diet?
  • All of the above?

Noodles and pasta are a favorite since my childhood; it's a simple food but just so good.  Here is a faux noodle that I really like and hope you do too. 

Faux Noodles

Yellow Squash
Salt and Pepper

Wash your squash.  If you wish to scoop out the seeds first, slice in half lengthwise and use a spoon to scoop out the center seeds (see photo).  Using a potato peeler, peel your yellow zucchini squash into thin strips.  Boil a pot of water on the stove and immerse your 'faux noodles' into the water.  You only have to boil about a minute or two as they are so thin.  Remove, drain very well, pressing down a bit as it will hold a lot of water.  While hot, add your toppings.  Can use alfredo sauce, spaghetti sauce, etc. but I like mine with butter, salt and pepper to taste.

Slice your yellow squash into strips

I like to clean my squash out with a spoon to remove the seeds

Boiling just like pasta

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