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Cast Iron Keto Cornbread - sugarfree, low carb

I knew I had posted this recipe on An American Housewife previously (because this site is actually my personal space to save and collect recipes - but I leave it public for everyone else too).  I knew it.  But I'll be darned... I couldn't find it in my search box.

Finally I went back to my editor 'post' list and skimmed through the titles of my posts and?  There it was.  Posted in February.  I knew it.  But for whatever reason, Google didn't index it so it's hard to find.

I'm posting it again.  Because I make this all the time but I look for my handwritten index card each time and I wanted to be sure it was on my site.  It is.  Twice now.  But it's twice as good as you would expect for a keto, lowcarb, sugarfree cornbread, so there's that.

Previously Posted:
My husband happily surprised me this past Christmas with a gift of a cast iron skillet!  TWO actually.  I have the 10 inch and the 8 inch - along with the red silicone handle covers to keep me from burning my fingers.  I was so happy with this gift - it was perfect!  And I've been enjoying catching up on the many recipes that are just 'better' made in a cast iron skillet.

One of those is corn bread.  Now I love cornbread, but when we are adhering to low-carb and keto, it's off the menu unless it's made with almond flour.  But, this one is made with almond flour, so it's all good.  And because I've been craving (SERIOUSLY CRAVING) cornbread for about 2-3 months now, when I finally found time to make it, I was so thankful, I blessed it twice!  

All the recipes for low carb corn bread are basically about the same but you'll find some people have opted to add a flavoring called "sweet corn extract" and others don't.  I don't simply because I don't have it... and at $20-25 per bottle, I'm not likely to invest it any time soon. 
However, since my husband and I can actually eat whatever we want and only choose to do low carb, we CAN have grains, carbs, etc. if we wish (we have no actual dietary restrictions) I just go ahead and add a tablespoon of real corn meal to mine.  This gives it just a little tiny bit of 'realism' to it. 

Some people actually add a couple tablespoons of pureed sweet corn to theirs.  We never have corn on hand as I don't buy it, but we do have a small amount of cornmeal always on hand.  MAYBE I'll get around to buying the extract some day.....  maybe.
The last thing to mention is that I've loved cornbread my entire life - literally since I can remember.  But it's made different ways across the USA and I've lived in so many different states, that I've seen it and had it made all different ways.  My favorite way is how they make it 'up North' which is a basic cornbread (no jalapenos or bacon or cheddar added) and it's just a tiny bit sweetened.  Absolutely amazing with just a smear of real butter, or butter with some yummy sugar free maple syrup!

Almond Flour Corn Bread
1/2 stick butter, melted
3 eggs
1/4 heavy cream
2 c almond flour
2 T ground flax seed
2 t baking powder
1/2 t salt
2-3 t granular sweetener of your choice
1/2 t vanilla
1-2 T cornmeal (optional) or 1/2 t sweet corn extract flavoring (also optional) 

Melt your butter in a bowl in a microwave.  Pour about 2 T of it into your skillet, swirl it around and place it in the oven.  Preheat your oven to 375 degrees with the pan in it.  Meanwhile, add the eggs, cream, vanilla and the extract (if you are using it) to the rest of the butter in the bowl and whisk to blend.  

In a 'dry' bowl, place your almond flour, flax seed, baking powder, salt, sweetener and the cornmeal if you are using it.  Blend it and then stir into the egg mixture.  If it seems too thick, just add about 2-3 tablespoons of water to thin a little bit so it's a nice thick batter, not a dough.  

Pour into the hot skillet and return it to the oven to bake about 25 minutes until golden brown and a crust forms on the top.  Serve hot or cold with butter, syrup, whatever you wish!
The batter spread in the hot skillet
Into the oven with you!

Pre-seasoned Cast Iron Skillets (2)

  Amoretti Sweet Corn Extract, 2 Ounce

  KETO Flavor 4 Pack - Flavored Liquid Concentrate (Keto)

  Sweet Corn Flavor Extract (1 oz, ZIN: 529621)Print Friendly and PDF


National Ice Cream Day - sugar free and low carb, keto version of my favorite COFFEE ICE CREAM, starting with a KETO SWEETENED CONDENSED MILK

Today I got a text from one of my siblings saying he hadn't found a keto 'sweetened condensed milk' option he liked so he made up his own today by using cream, butter, vanilla, sweetener and a bit of xanthan.  I laughed, opened my refrigerator, pulled out two jars of my keto 'sweetened condensed milk' and took a picture to send him.  "Great minds...."  he replied.

Yes, I've learned (the hard way) to try to keep homemade keto sweetened condensed milk on hand because it's so incredibly frustrating to suddenly crave a certain item that calls for it, or you would like to 'revamp' a traditional recipe to keto and you need it... by the time you make it and cool it, you more than likely don't have time to make your dessert item any longer or you don't even want it.

I've made many different styles and kinds of homemade sweetened condensed milk.  I've blogged about some of them (which you could find in the search box).  I've tried some pre-made bought mixes, I've tried versions made with powdered milk, whey protein powder and more.  In the end, my current favorite is just simply using heavy cream, sweetener, some butter and vanilla, with a bit of whey protein powder or xanthan to help thicken, and simmered on the stove to reduce it a bit so it's nice and thick.

What do I use it for?  Mostly, for certain versions of cheesecake bars, key lime bars, iced coffee flavoring and...ice cream!  Lots of yummy, soft ice cream.

Do you know the version of 'easy no churn ice cream' that was a fad about 10 years ago?  It made another fadish round on social media in 2018/2019, maybe you caught it then?

Here is one of my posts regarding this 'recipe' - from 2018 - which is not a low carb or sugar free version.

Homemade Ice Cream
No machine or bags of ice needed!

16 oz. heavy whipping cream  (2 cups liquid)
1 can sweetened condensed milk  (not evaporated milk)
*optional items for whatever you flavor you like

Whip the heavy cream just to stiff peaks.
Fold in 1 can sweetened condensed milk.
Any flavorings or additions you like.
Place in a freezer safe container.  Freeze til firm.  Serve! 

Vanilla:  Add 1-2 t vanilla extract
Chocolate:  1/2 c chocolate syrup, 1-2 squares melted Baker's chocolate
Caramel:  1/2 c Caramel syrup
Cherry Nut:  1 t almond extract, fresh chopped cherries, chopped walnuts or pecans
Chocolate Mocha Nut:  1/2 c chocolate syrup, 1 melted square Bakers unsweetened chocolate, 1/4 c strong coffee, 1/3 c toasted chopped almonds
Cookies and Cream:  1 c crushed or chopped Oreos, 1 t vanilla extract
Lemon:  1 t lemon extract
Try:  Marshmallow creme, mini chocolate chips, candies, crushed cookies, nuts, butterscotch, strawberries, raspberries, maple extract, mint extract with mini chocolate chips, 1/3 c dry cake mix with colored sprinkles, espresso, melted caramel with a sprinkle of sea salt, bits of chopped brownies or cake, spoonfuls of cheesecake, bits of apple pie filling and a sprinkle of cinnamon, chopped candy bars... the options are endless!!!!

More posts about ICE CREAM on An American Housewife:

Coffee Almond Fudge Ice Cream - (sugar free, gluten free and low carb option)
Irish Cream Ice Cream - 4 recipes for 4 different versions and flavors!
Homemade Ice Cream - without an ice cream machine (made in a Ziploc Baggy)
Homemade Shamrock Shake like McDonalds


Lately, my favorite go-to ice cream recipe is based on the one above... only sugar free and keto.  By keeping some homemade sweetened condensed milk (keto, sugar free) on hand, I just add that to 1 1/2 - 2 cups of heavy whipping cream that I've whipped with about a tablespoon or two of sweetener, some extract or flavoring of choice, and a dash of vodka to keep it from turning to rock in the freezer.

1 1/2 cup heavy cream
1/3 c sweetener of choice mixed with a second 1/3 cup sweetener of choice
2 T butter
dash of vanilla
dash of salt
xanthan gum (about 1/4 teaspoon or about 2 tablespoons isopure why protein powder to thicken)

Mix all in a saucepan on the stove over medium high heat.  As soon as it almost boiling, turn down the heat to low and simmer for about 15-20 minutes.  Be sure it's a constant simmer, adjust heat as needed to keep it simmering.  This thickens it up by reducing it a bit.  Let it cool about 10 minutes before pouring into a mason jar.  Leave the lid off and let it cool to room temperature before putting the lid on and popping it into the refrigerator to keep for whenever you need to use it.

To make ice cream (I made coffee ice cream, as you can tell from my site that coffee ice cream and vanilla ice cream are my two favorites).

To the batch of homemade sweetened condensed milk add 1 tablespoon vodka.
Let that set while you whip about 1 1/2 - 2 cups heavy cream with a tablespoon of instant espresso powder, a half teaspoon of vanilla and about 1 1/2 tablespoons powdered sweetener of choice.
When it's reached soft peak stage, add the homemade keto sweetened condensed milk/vodka mixture.  Whip briefly to blend.  Either place into a freezer container and freeze for 6 hours, then scoop to serve, or if you are in a hurry for ice cream and have an ice cream maker, churn according to the directions.

Here is my coffee ice cream starting to church in my Cuisinart Ice Cream maker.

FOR THOSE OF YOU INTERESTED IN MY ICE CREAM MAKER... these photos are from my post on the Cuisinart ICE-60 maker I bought (previously posted here on An American Housewife).  Interestingly enough, it's not easily available on Amazon right now - did they stop making it?  I'm not sure, but you can find comparable machines there too.

Previously Posted:

I did not buy the ICE 70 Cool Creations Gelateria only because of the price point.  I bought it's 'little brother' which works perfectly well for me.  Both make ice cream, gelato or sorbet with the touch of a button and yes, the machine comes with recipes!

Cuisinart ICE-60W Cool Creations Ice Cream Maker, White


When the ice cream is 'done' it's soft serve and ohhh  so creamy.

Serve it somewhat soft now or place it in another container to get harder for scooping later.

Soft serve, straight from the machine.

YES it tastes just as good as it looks.

You have to hurry to get the ice cream out because your bowl is still frozen and freezing the mixture that is closest to its walls.  If you work fast enough to scrape all the soft ice cream out into another container, you won't have much left that is hardened on the bowl... but then again, I always figure that's my first serving!  I just grab a spoon and dig in!

Here is the exact model I bought from Amazon. I chose it because although it's almost exactly like the improved ICE-70 version, this one does not have a digital timer 'count down' to count down the 35 minutes for you.  That wasn't important to me however and for the budget I had to work with, this one was perfectly fine!

(UPDATE:  as of 7/2020 it's currently unavailable but there are other brands and versions that are similar!)   Cuisinart ICE-60W Cool Creations Ice Cream Maker, White

Here is the one I mentioned that is one step up.  At about $120 it's still very affordable and it comes with the timer to let you know when your ice cream, gelato or sorbet is finished.

  Cuisinart ICE-70 Electronic Ice Cream Maker, Brushed Chrome

Ahhh, the electric bucket version.  It needs ice or snow packed in with rock salt to get it cold enough, but the memories of this one make me smile; and if you live where it's winter 7 months out of the year (like where I grew up) then you could have ice cream every day for months if you wished without ever having to buy ice a bad from the store!

   Nostalgia Electric Wood Bucket Ice Cream Maker, 4-Quart, Brown

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Spiralized Zucchini to Substitute for Spaghetti (a low carb, keto, Atkins option)

So fast and so easy... but also so low carb, sugarfree and easy to work with.  They go with almost any meal and they don't have a strong flavor of their own so whatever sauce or dish you make with them, the flavor of the dish or sauce will stand out.  Think; spaghetti, pasta alfredo, lasagna, buttered faux noodles with salt and pepper, etc.  Obviously, I'm taking about spiralized zucchini, which is a very easy and affordable addition to meals.

You can slice them by hand, or use a potato peeler to slice very thin strips, but you can also use a spiralizer; which makes it even faster to get uniform spirals (or strips or ribbons depending on the blade you use). 

There are SO MANY spiralizers to choose from.   The one you use really doesn't matter all that much because basically they are all going to work similar and you'll end up with the same end product.  I have an OXO brand spiralizer I picked up at TJMaxx (I think?) a couple years ago that is still as awesome as the day I bought it.  (OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction).  One of my daughters who is married has the Hamilton Beach version and she also loves hers (although I love mine better... ha ha).  I find hers intimidating just because it's not 'mine' and I'm not used to it.  *I will link to hers as well as a few others at the bottom of the post - and the word "spiralizers' above to a general search on Amazon (to use if you wish).

There is no 'recipe' as all you need is fresh zucchini.

Spiralize as much as you wish (keeping in mind it will cook 'down' for your dish).
To 'cook' your faux pasta, you can simply put it in a microwavable dish and microwave it as-is for a minute or two (depends on how much you are cooking) or my favorite way; a brief boil.

Simply heat some water to boil, add the zucchini, cook for a minute, and strain in a colander.

That's it!  Ready to use with your favorite spaghetti or alfredo sauce, or any dish that calls for pasta that you are making low carb or keto.   


The only thing I'd note is remember NOT TO COOK THEM TOO LONG.  You don't want them mushy.  And if your dish is going to be baked or cooked after adding the zucchini noodles, you don't have to heat them first at all.  Just add to the dish and bake as usual (like for lasagna.  You could use your ribbon spiralizer blade, a sharp knife or a potato peeler to slice... add to the dish as you would pasta and then bake).

OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction

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Quarantine Cooking: Yesterday was grinding and sealing ground beef and homemade chicken sausage

We are currently in the middle of the COVID-19 pandemic and most of us are under either 'shelter in place' or 'self-isolate' mandates, others are self-quarantined.  You would think this would be a great time to focus on my cooking website and post with a lot of recipes and photos but meh.  I've not been motivated to update the site to tell you the truth.  But yes, I'm still obviously cooking!

The past month I've been venturing out to the grocery store once a week or so but as of this point, the number of Coronavirus positives in our area is on the rise and my immediate plan is to not venture out for 1 month.  My last grocery trip to Sam's Club did not have a long list of groceries, but I did have some priorities and plans.  One of those was I wanted to see if they had roasts in stock and available (they did - about 9 packages that day) and chicken (they only had about 4 or 5 packages of chicken at that moment but had a full case of chicken thighs, wings, and drumsticks).  I got a package of chicken breasts and a package of chicken thighs, then headed over to grab a container of fresh spinach.  I knew I already had feta at home.

The other items I got for our freezer were added to the cart before checking out but chicken and spinach - that was my 'main' mission as I wanted to make a double batch of my homemade chicken sausage for the deep freezer!

Yesterday I ground beef and made the chicken sausage.  My freezer is stocked with this yumminess and many different 'quarantine meals' will be made from them in the upcoming couple weeks!

My Homemade Chicken Spinach and Feta Sausages

4-5 lb. boneless, skinless chicken breasts - cubed (can also mix thighs and breasts)
1 lb. fatback or 'salted pork' (I found this at Walmart - it adds the moisture you need in this recipe)
1/2 pound or about 6 slices bacon (use more or less as you wish)
1 T ground coriander
2 t salt (start with 2 and adjust after you taste test.  I like to use 3)
1 T garlic, minced
3/4 c feta cheese, crumbled
3/4 c spinach - more or less - up to you. I usually use a couple 'handfuls' of fresh spinach
1/4 c olive oil
dash or two of a lemon lemon pepper
Meat Grinder (electric or manual - and even a cheap one is fine. There are also KitchenAid attachments to grind meat and poultry - I'll link to one below this post )

Grind the chicken, fatback and spinach into a large bowl.  Add the rest of your ingredients to the ground mixture in the bowl.  Mix well.  Taste test by cooking a small patty of your mixture on the stove in a bit of oil or microwave a bite sized bit.  Adjust the flavorings to your liking and test again.  When you are happy with the cooked taste of your sausage, continue.

(Note: I originally would grind the feta and spinach with the meat but I like seeing the crumbled feta chunks instead of just incorporating them into the sausage link or patty so I stir that in last.  If you are using frozen, thawed spinach, you can add that in at the end as well and not grind it - but if you are using fresh spinach leaves, grind those with the chicken as they are just too big.  If you use a lot of spinach, it will taste wonderful, but your sausages will be quite green.)

You can use casings and stuff your sausages (as I've posted about a couple times already here on HousewifeBarbie.com) but a quicker and easier way is to make a sausage patty or just freeze as ground sausage in your Ziplocks or sealer bags.

I used to make sausages and patties but more often than not now I simply freeze in food sealer bags in 1-2 pound portions.  When thawed, I either make a patty out of them to grill and serve on buns (this is a huge family favorite in our home... my husband says I can make these every week and he'd never get tired of them) or you brown it in a pan like you would ground beef and use it in many dishes - especially those that call for pasta, tomatoes or a tomato based sauce; those with an alfredo based sauce or my favorite?  You'll  find recipes here on the site but basically just add diced/sliced zucchini, yellow squash, some diced onion and some red/yellow/orange peppers.  Use olive oil in your pan and for seasonings it only needs salt and pepper.  When heated and ready, I top with crumbled feta.  Oh my goodness.  SO good.

First yesterday, I used two chuck roasts and ground them and packed them for 'ground beef' in our deep freezer.

Then I got to the yummy chicken sausage!  A huge family favorite in our entire family.


 Sealing the packages for the freezer. 

You might be interested in links for products related to this post, available through Amazon;

  KitchenAid KSMMGA Metal Food Grinder Attachment, 2.5 lb, Silver

  Electric Meat Grinder, Meat Mincer with 3 Grinding Plates and Sausage Stuffing Tubes for Home Use &Commercial, Stainless Steel/Silver/1500W (Silver)

  Gourmia GMG525 Electric Meat Grinder - Accessory Kit with 3 Stainless Steel Grinding Plates, Sausage Horn, Kibbeh Attachment - Heavy Duty Stainless Steel - Recipe Book Included

  Foodsaver FSFSSL2244-000 V2244 Machine for Food Preservation with Bags and Rolls Starter Kit | 1 Vacuum Sealer System | Compact & Easy Clean | UL Safe, Single, Black

Hamilton Beach NutriFresh Vacuum Sealer Machine with Bag Cutter, BPA Free Food Sealing Starter Kit, Silver (78220)

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