♥ Hi And welcome to my Blog. My Name is Lisa K Walker, I am an Affiliate with MDC My ID #740152 . I am a Mom to 3 adult special needs boys, and I LOVE to cook. :) I share awesome Recipes, life change products that have helped not only my family but thousands of others around the world. I hope you Enjoy my Blog and find something that can help you too. So it back with a good cup of Joe and enjoy :) . Feel free to share and if you have any questions, I am always here to help you. Wishing you a fantastic day ♥ Hugs xo ~Lisa~
I LOVE Pound cake and this one is soo good. This is VERY easy to make one of our family Fav’s
Pecan Pound Cake
1 cup Butter (or marg.) Softened
2 cups Sugar
6 eggs separated
3 cups of flour
1/4 teaspoon Baking Soda
1 cup yogurt, plain or sour cream
2 cups Pecans chopped to 4 cups
1. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beat well after each addition. Fold in stiffly beaten egg whites.
Dredge pecans in reserved flour, and fold into batter.
2. Spoon batter into a greased and floured 10-inch tube pan or Bundt pan. Bake at 300 for 1-1/2 hours. Cool 15 minutes before removing from pan.
You will need:
Ribs – beef or Pork (I used Pork)
Spices of your choice
Low Carb BBQ sauce or any store brand (Your Choice)
First I made a spice rub mixture. You can use what you like but I used:
Squeeze of Lime JuiceNext, rub the spice mixture into the ribs and refrigerate – the longer it sits the more flavor you will have but if you choose you can cook right away
Wrap the ribs tightly in aluminum foil before refrigerating/cooking
I baked mine at 300 degrees for 3 hours
I added my Low Carb BBQ sauce (recipe to follow) and turned on the broiler for 3 minutes
Low Carb BBQ Sauce
(this has a kick to it, so go easy on the hot stuff if you don’t like it hot)
3/8 cup vinegar
1 1/2 cup tomato sauce
3 tablespoons Worcestershire sauce
1 1/2 tablespoon yellow mustard
3/4 tablespoon Franks Hot Sauce
3/4 tablespoon salt
1 dash cayenne pepper. Go easy if you don’t like spicey!!!!
3 teaspoons lemon juice
1 1/2 teaspoon liquid smoke flavoring
6 teaspoons Stevia or 18 drops of Liquid Stevia
Add vinegar and all other ingredients except mustard to a saucepan and slowly heat. Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended. Then add mustard mixture back to sauce in the pan.
Bring to a boil, and lower heat. Simmer for a few minutes. Let cool, then refrigerate.
Note: this sauce will taste a bit peculiar if you taste it when it is still hot. Don’t worry! Something magical happens when it sits in the fridge.
Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce is 1 gm carbs, 6 calories.
This took me a few tries to perfect in the Instant Pot 🙂 My Family LOVED it, now keep in mind that I am feeding 4 men, so you can half this recipe easily or make lots, it’s yummy the 2nd day too. I have an 8 quart Instant Pot and love it 🙂
Lisa’s Spinach And Shrimp Alfredo
What you Need
2 packages of large cooked shrimp thawed and the tails taken off (i used the 25 count ones)
6 cups chicken broth
5 garlic cloves minced
1 tsp nutmeg
1/2 tsp salt
1 tsp pepper
1 package of fettucini broken in half
4 cups heavy cream
2 cups of Grated Parmesan cheese (I used a parmesan and asiago blend)
Pepper to taste
1 container of Baby Spinach
Defrost shrimp (if frozen) in cold water. And remove shells and tails.
Add chicken broth, garlic, nutmeg, and salt and pepper to the pot and mix well.
Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!
Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!!
Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, do a quick-release pressure.
Mix pasta and sauce together well and make sure you break up any noodles that may be stuck together.
Add all cheese to the pot and mix well, now add shrimp and the spinach to the pot and mix very good making sure to submerge all shrimp and Spinach.
Return lid to pot and let sit for about 10 minutes. The shrimp and spinach will cook in the residual heat, and the sauce will thicken the longer it sits.
The kids say this tastes like a brownie it’s sooo yummy 🙂
Double Chocolate Zucchini Bread
What you Need
2 stick unsalted butter melted
2 cup brown sugar, packed
2 teaspoonvanilla extract
2-1/2 cupsall-purpose flour,
1 cup cocoa powder
1 teaspoonbaking powder
1 teaspoon baking soda
3 cupsshredded zucchini
2 cup chocolate chips
Preheat the oven to 350 F degrees and grease 2 loaf pan with nonstick cooking spray.
Mix together melted butter and brown sugar until completely smooth. (I used my KitchenAid mixer) Add the eggs and vanilla and mix well.
Whisk together the flour, cocoa powder, salt, baking powder, baking soda in a medium bowl. Add to the butter mixture and mix until well combined.
Stir in the shredded zucchini and chocolate chips.
Spoon the batter into the 2 prepared loaf pans and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
I made this last night and OH my is it ever good and moist, this one is definitely a keeper
What you need is
1 cup vegetable oil
2 cups Sugar
3 cups flour
1 teaspoon baking Soda
2 teaspoons Vanilla extract
1 cup Chopped Pecans
2 cups peeled and chopped apples
1 cup Rhubarb
Preheat oven to 350. grease a 9×13 pan. In a mixing bowl mix all above except for pecans, apples and rhubarb. The batter will be stiff, mix well then add pecans, apples, and rhubarb and mix well. Spread into your pan. Bake for 45 min. The apples and rhubarb will moisten this cake while cooking, its delicious.
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These are sooo easy to make and very yummy. Now keep in mind I am feeding 4 men so you can scale this down to size LOL. This is how I make them.
Lisa’s Tuna Melts
What you need
6 Ciabatta buns cut in half
4 cans of flaked white tuna drained
1 package of cream cheese
1/2 cup mayo
1 tablespoon lemon
1 tsp granulated garlic
salt and pepper to taste
2 tomatoes sliced
green onions chopped
cheese to top
I used my kitchen aid mixer and mixed together the tuna, cream cheese, and mayo, mixed it well, then added the lemon, garlic and salt and pepper, give it a taste and if needed add more lemon and salt and pepper 🙂
Line a cookie sheet with tin foil, place your buns on it, and evenly spoon the mixture between the buns. top with chopped onions, tomatoes and then cheese, as much or as little as you like.
I bake mine in the oven at 375 for about 10 to 15 minutes or so. I like it all heated through evenly 🙂
Rich and creamy mashed potatoes that are loaded with tons of flavor 🙂
5 lb russett potatoes
4 garlic cloves, minced
6 oz reduced fat cream cheese
4 tbsp butter
1 cup fat free milk
1 tbsp salt
1 tbsp pepper
Garnish with fresh chopped parsley (optional)
Fill a large stock pot 3/4 of the way with cold water
Peel each potato and cut into 2 inch pieces and place in pot with water
Stir in minced garlic
Cover pot and bring to a boil over medium-high heat
Cook until potatoes are fork tender, about 20 minutes
Drain potatoes & garlic through a colander and return potatoes to the same pot and place back on the stove over medium heat and stir to help potatoes dry out some
In a large microwavable measuring cup place cream cheese and butter into microwave and cook for 1 minutes, stirring after 30 seconds
Stir in milk, salt & pepper
Pour half of the butter mixture into the potatoes and using a hand mixer begin to whip up the potatoes until smooth, adding in more liquid as needed
Taste and adjust seasoning as needed
Serve with fresh chopped parsley
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