Keto Cheesecake for My 2 Year Anniversary

I just had my 2 year cancer-free anniversary.  I celebrated with cheesecake!  I love cheesecake and luckily, keto offers lots of options.  I made a simple New York style cheesecake with some lemon zest and then I could have what ever I wanted on top, like this blueberry sauce or some rhubarb sauce I make with a keto safe sweetener.

I don't know why people are afraid of making a cheesecake, they really are easy.  You just mix up all the ingredients and bake in a water bath (that is the trick for not having the top split), and let it cool.  I love cheesecake and have been known to eat it for breakfast!  Cream cheese is good for you.

So, hurrah for 2 cancer free years and here is to many, many more...and I'll celebrate them all with cheesecake.

Keto Cheesecake

Make sure all ingredients are room temperature. Set it all out the night before you are going to make it.

for crust:
1-1/2 cups almond flour
2 tsp. lemon peel
1/2 cup powdered swerve
1/4 cup melted butter

for cake:
3 pkg. full fat cream cheese (24 oz.)
1/4 cup butter
3/4 cup powdered Swerve, or other powdered sweetener of choice
3/4 cup sour cream
3 eggs
zest from one lemon
1 Tbsp. vanilla extract

Generously butter a 9" springform pan, line the bottom with parchment. Cover the bottom and up the sides of the pan with two sheets of aluminum foil, making sure water can't seep into the bottom of the pan.

Place a roasting pan, big enough to fit the springform pan into, in the oven.  Preheat oven to 300°F.

Mix almond flour, lemon peel, swerve and melted butter together in a small bowl.  Pour into prepared springform pan and press firmly to cover the entire bottom of the pan.

In a large mixing bowl, or your standing mixer, cream the cream cheese and butter until smooth (this is where everything must be room temperature or it doesn't mix and you get lumps, yech).  Add powdered sweetener and mix.  Add sour cream, mix, add eggs, one at a time, mixing well between each addition.  Add lemon zest and vanilla and mix again.  Pour into prepared springform pan and spread evenly over crust.

Place springform pan in roaster and fill roaster 2/3 up the side of the springform pan.  Bake for 60-80 minutes, until set and middle doesn't jiggle.  Remove from oven and remove springform pan from water.  Let cool about 10 minutes.  Using a small, sharp knife, run around the edge of the cheesecake to release it from the side.  Open the ring to ensure there is no sticking (this helps it not stick and crack as it cools), let cool for 60 minutes, then place in refrigerator for at least 3 hours.  Slice into 16 slices and serve with desired toppings.  Enjoy!

1 year ago:    Coconut Almond Chocolate Bars and Pepper Eating Dogs
3 years ago:   Hazard Lights and Coconut Banana Refresher Drink
5 years ago:   Banana Chocolate Chip Donuts

August 1, 2019  Sunrise 4:50 am  Sunset 11:01 pm  Temp. H65/ L 49°

Blueberries and Leaving the Freezer door open

Someone left the freezer door ajar, I'm not naming names (because it was probably me, but I'm trying to put the blame on my husband)  but it was open all night.

We have this turkey we are saving for the hippy boys birthday dinner. He has gotten into the habit of asking for Thanksgiving dinner for his birthday dinner so we get an extra Turkey in November and save it for his day. Then we have turkey and all the fixins' for his birthday because he says he is thankful for gravy (I also have 8 cups of turkey stock frozen so I can make turkey gravy).

Well, the turkey moved just enough to keep the door ajar (I think it was when Dave was returning my water bottles to the freezer from changing them from my ice pump for my foot). Everything in the freezer stayed frozen, albeit frosty now, but the items in the door did thaw. The door holds the last bit of last year's berries. The cranberries were fine, cold and they will refreeze, but the blueberries were a ziplock of liquid. There was nothing to do but make blueberry sauce and use it in something.

I make a basic sauce - 1/2 cup sugar (or non sugar sweetener of your choice) to every two cups of blueberries and a bit of fresh lemon juice - then I use it for many different things...pancakes, ice cream, cake topping, tarts...the list goes on. Today I was craving a cheesecake, so I made a creamy cheesecake and topped slices with it. The cheesecake was creamy and sweet and the blueberries were a tangy addition.

It is too bad that Dave can't eat dairy...I guess I'll just have to eat this whole cheesecake myself, well I guess I'll share with my mom and dad! 

Basic Blueberry Sauce
(Alaskan blueberries are more tart than commercial berries, so adjust the sugar to your liking)

4 cups blueberries
1 cup confectioners Swerve, or sweetener of choice
1 Tbsp. fresh lemon juice

Combine all ingredients, stirring to melt the sugar, and bring to a boil.  Boil 10-12 minutes or until reduced by about half.  Mixture will thicken as it cools.

1 year ago:    Prosciutto Wrapped Halibut with Roasted Tomato Cream
3 years ago:   Grapenut Bread for my Dad
5 years ago:   The Curly Haired Boy's Wedding

July 15, 2019  Sunrise 3:52 am  Sunset 11:58 pm  Temp. H 78/ L 56°F

Grandma's Naughty Dinosaurs

I have some naughty dinosaurs.  Every time Gman visits, those dinos get into so much trouble!  They get into things, they make messes, they wreak havoc all over the house.  This summer was no different.
Gman is potty training so the dinos were very interested in that process, as shown with the first two mornings Gman woke up.

Grandma thought it would be funny to eat one of the dino droppings, they were chocolate covered raisins, but Gman was totally disgusted and upset.  Grandma couldn't get him to try one.

The next morning the dinos were doing a little better with the big boy potty...

It wasn't all about the bathroom though.  One morning they were playing with Gman's trucks.

And one morning they helped themselves to hot chocolate.

                                                

They even had a slumber party in Gman's bed while we were out camping.  We came home from our camping trip to this!

Those naughty dinosaurs are busy little guys.

July 12, 2019   Sunrise 3:42 am  Sunset 12:11 am  Temp. H71/ L 58

1 year ago:    Chicken Salad, Gman's visit and other Summer Fun

3 years ago:   Zip Line in Talkeetna

5 years ago:   Good Blood Work and Chicken with Tomato & Onion chutney

Keto Pina Colada

During my recovery, for yet another body part that doesn't work right, I had some antibiotics and some pain medication.  So no adult beverages for me.

I was looking for something that could be my non-adult drink of the week that the DIL would like too when they came to visit (because she is having a baby!).  I thought about a pina colada and how sweet and refreshing they are.  I had pineapple extract in the cupboard and there are several keto options on Pinterest, so I started to taste test some of the recipes.

Then one the of blog I read had a drink called a Lava Flow where she added strawberries to half of the mixture and combined them, so I had to try it.  You can add rum if you want, but it is delicious just the way it is, and it is delicious without the strawberries too.

With Fairbanks getting into the mid 80's these last couple of weeks, these go down pretty easy.  Keep in mind they have about 110 calories each, and while I don't usually count calories I can't do anything but sit for the next couple of weeks, I am trying to be more careful.

Keto Layered Pina Colada

1/2 cup full fat coconut milk
juice of 1 lime
coconut stevia or stevia glycerite, or sweetener of choice
1 tsp. pineapple extract
1 cup ice
1/2 cup frozen strawberries

In a blender, combine coconut milk, lime juice, sweetener, pineapple extract and ice.  Blend until smooth.  Pour half into two glasses.  Add strawberries to remaining drink, blend until smooth, pour over top of drink.  Garnish with a fresh strawberry half, if desired.
serves two

*you can add white rum if you want or try rum extract

July 10, 2019  Sunrise 3:35 am  sunset 12:16 am  Temp. H 85/ L 60°F

The Passing of June

My dad, my son and my grandson.

I don't know where June went, it was May a couple of days ago and now it is July.  I hate it when time passes so quickly, you almost feel like you missed it.

I will say, I was pretty busy in June. 

My mom and dad arrived to spend the summer with us.

I went to California to visit the Baby Boy and his Chick. We went to a baseball game and on a whale watching tour.

I worked in Texas and got to have dinner with my niece, Kaitlin. (We were so busy talking I forgot to take a picture!)

I had a long weekend with Gman and his people in Seattle on my way home from work.

We went on a bubble "run"

Gman just needed a quick rinse and his bath was done!

My sister in law and two of her daughters, with their children, came to Fairbanks to go camping.

The Blond Boy and The Cali DIL came up for a wedding and we got to visit.

I had surgery on my foot.

Then it was July and Gman and his people came for a week...

Riding 4-wheelers with Grandpa...Gman is waiting for his helmet.

Great Grandpa, Gman, Great Grandma

Fruit bar on a hot Fairbanks Day

Airplane rides are so much fun!

...and now I am back to work.

Whew, and I've only been camping 2 1/2 times (the 1/2 because I had to leave early on the camping trip with my sister in law).

So I was very busy, gone part of the time and off my foot for a while so I haven't spent much time in the kitchen. 

I get the stitches out of my foot tomorrow so I hope I will be able to walk on it and then I'll get back to the stove!  I have several recipes I want to try.

I hope your June was fun, busy and full of family too.  I hope July doesn't pass quite so fast.


July 8, 2019  Sunrise  3:29 am  Sunset 12:22 am  Temp. H 80/ L 61°F

1 year ago:   Meet Mooree
3 years ago: Lemon Bar Mug Cake and the Weak Stomach
5 years ago: Patriotic Pie

Listening to My Husband

One thing I don't do well is listen to my husband.  Now, don't tell him I said that or I'll never hear the end of it.  But I do acknowledge this as one of the many very few things about me that probably upsets him.

We were headed out for our first overnight in the COW I was packing a few clothes for the overnight.  Dave said, "Don't forget your camera."

I didn't want to take my camera.  I have taken hundreds of pictures at the spot we were going to go camping at, it was early in the season and there would be nothing to take pictures of.

We pulled into the camping spot and on the partially frozen pond there were hundreds of ducks.  We had never gone to this spot so early and I had no idea that ducks would be here.  I counted to 160 and just stopped because I hadn't even gotten to half of the open water yet.

So I took some lousy pictures with my phone and wished I had listened to my husband.  Again, don't tell him I said that.

1 year ago:    Breakfast Ramen and Spring Chores

3 years ago:  Adventures of Bolty

5 years ago:  Grilled Corn Salad and the Eating of the Flowers

7 years ago:  My Niece's Birthday and Mini Pineapple Upside Down Cakes

May 30, 2019  Sunrise 3:38 am  Sunset 12:00 am tomorrow  Temp. H 72/ L 56°F

Egg Salad Stuffed Bacon Cones and the Wrong Birthday Call

O.K. so it wasn't just last Sunday that was tough, it was the whole week.  I guess Monday was alright, I was just stiff and sore from yard work and my fall over the fence.  Tuesday was another story. 

I didn't sleep well Monday night so Tuesday I woke up really tired.  I stumbled down the stairs and let the dogs out, fed them and started my coffee.  Then, I remembered it was the Baby Boy's birthday.  So as my coffee brewed, I called him to wish him a happy day. When he answered the phone he said,
"Oh my gosh, my own mother doesn't remember my birthday."
"I know your birthday, remember, I was there." I said.
"My birthday is the 23." he replied
"I know and today is Thursday, May 23." was my indignant reply.
"Nope, it is Tuesday, May 21."
"I"ll call you in two days." I hastily said and hung up.

I called two days early.  It was going to be a long week.

So I made myself a little treat to get me through.  I love egg salad and I love bacon, so this was the perfect thing for my lunch.  I have cone and cannoli mold so I used those, but you could make your own with aluminum foil.  I made the parts, took them to work in individual containers and stuffed the bacon cones at lunchtime...I did have them for breakfast too, I wanted to take pictures after all!  So, these are good for breakfast, lunch or a little snack.  I think I make bacon cones and stuff them with a cheese for appetizers this summer.

Bacon Cones

6 pieces of bacon, I like to roll them a little flatter and they shape easier that way

6 home made or pre-made cones or tubes

Preheat oven to 375°F.  Wind bacon around molds and place on baking sheet lined with parchment.  Bake for 15-20 minutes until bacon is crispy.  Let cool slightly and then remove from molds.  Cool completely and fill with your favorite egg salad, chicken salad, or cheese.

This makes any week better.

1 year ago:    Leaving the Sun Roof Open and Keto Shrimp and Tomatoes with Feta

3 years ago:  The Squeaky Shoe and Cheesesteak Sandwiches

5 years ago:  Apricot Crumble and Getting Caught in Hail

7 years ago:   A Letter to My Hero

May 24, 2019  Sunrise 3:57am  Sunset 11:40 pm   Temp H 65/ L 49°F

Poached Garlic Dressing and the Rough Day

I had a really tough day Sunday.

It started out with Mooree face butting me before I fed him. He is always very hungry in the morning so I let them out and feed them right away.  I was reaching down for his bowl and he was looking up to lick me and caught me right under my chin, I have a lovely little bruise and tender spot from his hard head.

I got my coffee and started some meal prep.  I made french toast muffins from Kyndra Holley's cookbook, Craveable Keto, cooked some sausage links and breakfast was prepped for the week.  Then I made some salmon patties and cleaned the kitchen while they baked.  After they came out of the oven and cooled, I stuck them in the freezer. I checked my list and saw that I forgot the artichokes, so I grabbed them out of the fridge, prepped them and popped them into some water to cook.  I went upstairs and got dressed (yes, I cook in my pajamas because Dave was still sleeping when I started), went back to the kitchen and the artichokes were not finished so I decided to go outside and weed a little while they finished.

About an hour and a half later Dave came outside and asked me what I had burned this morning.  

"I didn't burn anything this morning, why?" I asked.

"Something smells like you burned it." he said just as I remembered the artichokes and ran inside.  

Of course, the pan was black, the artichokes burned and hard and the house had started to smell. We grabbed the pan and took it outside to cool and to get the smoke out of the house.  Dave asked if I was serving smoked artichoke dip with dinner.  Very funny.

Then later that morning, we were emptying the greenhouse.  I have several little garden statues for the flower beds and I had two in my hands as I tried to step over the gate that separates the deck from the grass.  We keep the gate shut to keep the dogs off the grass and encourage them to use the dog yard.  Well, I made about three successful trips over the fence but this trip was not so successful.  I ended up on the ground, the statues went flying but I was able to get up on my own (I did have to lay there a little bit though).  I do have some lovely bruises on my legs to show for it (this morning Dave just laughed when he saw them and walked out of the room).

The final straw was when I was making dinner.  I had planned some grilled kabobs and grilled vegetables with this delicious poached garlic dressing.  I poached the garlic the night before and let it cool so all I had to do was give it a quick blend and it would be ready for the beef and veggies.  

Most of the prep was mixing some ground burger with spices and making meatballs to grill on some skewers.  I grabbed my mother-in-laws green bowl (I always laugh to myself and say "I hope this is a good try") put the burger in it and I needed some vinegar.  I reached into the spice cabinet and instead of taking everything in front of it out, I just tried to lift it over everything.  I bumped a glass jar of balsamic vinegar that was sitting at the front and it fell out of the cupboard and hit my green bowl and broke it.  Glass was everywhere...on the counter, on the floor, in the meat.  I saw what I had done and burst into tears.  I had broken June's green bowl because I was trying to cut a corner.  Dave was really kind, and calm. He took the broken bowl and the ruined contents to the garage to throw them away and helped me clean up the mess.  We ended up eating chili from the freezer with hot dogs and brats.  The grilled veggies would wait for another day.

So tonight, barring any accidents, we are going to grill veggies with the poached garlic dressing.  This is so delicious and good for anything, chicken, shrimp, pork, veggies...  I've heard that eating garlic is good for clearing up bruises, good thing because I am one giant walking bruise.

Poached Garlic Dressing
1/2 cup garlic cloves, smashed with the side of a knife and peeled of paper
1/2 cup avocado oil, or oil of choice
2 Tbsp. red wine vinegar
2 Tbsp. fresh thyme leaves
1 tsp. brown sugar substitute, or honey
1/2 tsp. salt
1/2 tsp. ground pepper



In a small saucepan, over medium high heat bring garlic and oil to a simmer, reduce to low and let simmer for 15 minutes until garlic is golden brown.  Remove from heat and let cool (I usually do this the night before I am going to use it, while I cook dinner).
Transfer garlic and oil to a blender, add the rest of the ingredients and blend until smooth.  Use as a dressing, marinade, or basting sauce.

1 year ago:    Seed Crackers
3 years ago:  Ruining the Surprise and Drunken Watermelon Drink of the Week
5 years ago:  Bacon Burgers and the Grilling Season
7 years ago:  Spinach Salad with Warm Mushroom and Bacon Dressing


May 22, 2019  Sunrise 4:04 am  Sunset 11:33 pm  Temp. H 72/ L 52˚F

Keto Margarita - the drink of Summer

I (try to) limit my adult beverages to one a week, usually a glass of champagne on Friday after work, or a mimosa (hold the orange juice) Sunday morning if we go to brunch.  But last Sunday, I made keto margaritas and they will be my go to for the summer.  They are tart, delicious, full of lime (I love lime - almost as much as I love commas and ( ) marks!) and so refreshing.

Now, some people like a salted rim or they like a blended drink.  I like mine salt free and on the rocks.  You can make yours however you want to, this is how I make mine.

I made them for our Cinco de Mayo dinner and have been craving them ever since.  I hope I can wait until Friday to have another one.  Oh wait, my brother in law is coming home for the summer, I might have to have one tonight to celebrate!

Keto Margarita

3-4 oz. fresh lime juice, from 3 limes
2 oz. silver tequila
1/2 tsp. orange extract
1 Tbsp. powdered Swerve
6 drops stevia glycerite, more or less to taste
crushed ice

Fill drink shaker with ice, add lime juice, tequila, orange extract, Swerve and stevia glycerite.  Shake until very cold.  Pour over crushed ice. 

Alternatively, pour all drink ingredients into blender with ice and blend.

1 year ago:    Triple Chocolate Cookies and Work Travel
3 years ago:  What a Difference a Week Makes
5 years ago:  Learning to Like Dark Chocolate and Swirled Fruit Bark
7 years ago:  Too Much Dinner and Meatloaf for Two

May 9, 2019  Sunrise  4:49 am  Sunset 10:48 pm  Temp. H61/ L 47°F

Mexican Shredded Beef

Mexican Shredded Beef and margaritas - the perfect
Cinco de Mayo combination!

We celebrated Cinco de Mayo at home with Margaritas, tacos, and loaded nachos.  And since it was Sunday and we worked on chores around the house all day (I shampooed carpets), I needed an easy dinner.

I am in full Spring Cleaning mode right now.  Walls are getting washed, curtains washed, windows washed, carpets shampooed...and after HOURS of cleaning I turn around and find a pile of dog hair my dogs shed, it is so discouraging.  But Franklin (my iRobot) still does his afternoon sweep up and I try to ignore the rest.  Sunday was a very productive day and by 5:00 I was tired but still had to get some dinner together.

I love planned left-overs.  Dishes like lasagna where I make two at the same time, because that is so easy, and stick one in the freezer for later. Or pulled pork, because it makes so much that after dinner I portion it and have a couple more meals ready to throw together because the meat just needs to be heated.  And this Mexican Shredded Beef, it makes a ton and I can put containers in the freezer so dinner can be quick and easy.

Loaded nachos - grain free chips

Now I'm being honest here and I made this beef a couple of weeks ago in the crock pot, we had dinner, and I put several meal sized containers in the freezer for later.  It is one of those containers I pulled out and used for dinner on Sunday.  And I know I have dinner for a couple more nights when I come home from work too tired to cook or when I can finally get outside and work in my garden and won't have time to cook, so much healthier (and cheaper) than running across the street to our favorite Mexican restaurant.

So, I hope you had a happy Cinco de Mayo, a productive weekend, and are looking at a fun week.  We are still Spring cleaning, but we are also eating really well.

Dave's Sunshine Salad: greens covered with Mexican Shredded Beef
tomatoes, avocado, cheese, and surrounded by tortilla chips.

Shredded Mexican Beef

5 lb. fresh brisket
1 red bell pepper, sliced in strips
1 yellow bell pepper, sliced in strips
1 small onion, sliced in half moons
1/2 cup beef bone broth
1 cup tomato sauce
3 pkgs. taco seasoning, or I use this homemade blend X3 plus salt

Spray a 6 quart slow cooker with cooking spray or oil the inside lightly, add the bone broth, sliced peppers and onion.  Cut the brisket, across the grain, in 2-3 inch strips and place in slow cooker.  Mix tomato sauce with taco seasoning and pour over brisket.  Cook on low for 6-8 hours or high for 4 hours.  Remove beef from slow cooker, shred discarding any large areas of fat.  Return beef to slow cooker and stir to mix in the cooking liquid.  Serve.

1 year ago:    30 Days Dairy Free and the First Fail
3 years ago:  Low Propane in the COW and Chicken Marsala
5 years ago:  Strawberry Mousse
7 years ago:  Hiving the Bees and Bee Cupcakes

May 7, 2019  Sunrise 4:56 am  Sunset 10:41 pm  Temp: H 63/ L 28˚F

Cheeseburger Casserole

I was hurrying out of the grocery store and rushing to my next errand, trying to get it all done during my lunch break.  I'm deep in thought as I scurry down the row of cars and stop short next to mine.

The driver side door is wide open.  Did I forget to shut the door?  I always lock my door by touching the outside lock button so I'm sure I don't lock my keys in the car.  Did I not shut the door and lock it?

I take two steps closer.

Shit!  Who ever broke into my car is still in the driver's seat.  Do I yell, do I walk up and demand they get out and leave my stuff alone?

The person sitting in the driver's seat has totally white hair, is a woman and about 85 years old.

Did she get confused when she saw I left my door open and sat down because she thought it was her car?  Is she hurt?

At this point I rush to the aid of the poor delusional elder.

Crap, I don't own a Jeep, I own an Escape...that isn't my car.

And it's Monday.

So I made this for dinner.   Bacon-Cheeseburger casserole is quick, easy and doesn't care what kind of car you drive or if you remembered to shut the door.  I just hope Tuesday goes a little smoother.

Lots of bacon is needed because someone (cough..Dave..cough)
keeps eating it off the top

I like mine with avocado and tomato, pass the ketchup.

Cheeseburger Casserole
4 slices bacon, diced
1/2 small onion, diced small
1 lb. ground beef, or moose
2 Tbsp. sugar free ketchup
1 Tbsp. mustard
2 cloves garlic, minced
2 Tbsp. cream cheese
1 cup grated cheddar or colby jack cheese

toppings:
avocado
tomatos
lettuce
red onion, diced

In a medium frying pan, over medium heat, fry bacon until crisp.  Remove from pan to a paper towel lined plate.  Leaving the fat in the pan, add onion and sauté until translucent, 3-5 minutes.  Add ground meat and cook, breaking up any large clumps.  When browned, add garlic and cook for 1 minute.  Add ketchup, mustard and cream cheese.  Stir until well mixed.  Top with grated cheese and either cover with a lid until cheese is melted or place under the broiler for a few minutes to melt the cheese.  Sprinkle bacon bits over top and serve with desired toppings.  Serves 4

1 year ago:    Chocolate-Cocnut No Bake Cookies and the Texting Fiasco
5 years ago:   Grilled Chicken with Mango and Jicama Salad
7 years ago:   Frog on a Lilly pad

April 30, 2019   Sunrise 5:21am  Sunset 10:17pm  Temp. H 66/ L 37°F