slow cooker chicken buffalo dip

Slow-cooker Chicken Buffalo Dip

  • Servings: 12
  • Difficulty: easy
  • Print

Scrumptious party food and easy to make!


  • 16 ounces cream cheese cut into small pieces
  • 2 cups shredded white meat chicken
  • 2 cups shredded Cheddar cheese
  • 1 cup buttermilk
  • 1/3 cup hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon xanthum gum
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup parsley leaves, chopped
  • 1/4 cup crumbled blue cheese (optional)
  • Celery and carrot sticks for serving


  1. Put the cream cheese, chicken, cheddar cheese, buttermilk, hot sauce, xanthum gum, worcestershire sauce, cayenne, garlic powder and onion powder in a slow cooker, and stir to roughly combine.
  2. Cover and cook on high for 2 hours; the mixture should be bubbling and the cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm and serve with celery and carrot sticks.

easy keto peanut butter mousse

Easy Keto Peanut Butter Mousse

  • Servings: 4
  • Difficulty: easy
  • Print

You're going to love this creamy, easy keto peanut butter mousse!


  • 3/4 cup heavy cream
  • 1/4 cup peanut butter (no sugar added)
  • 1/4 cup powdered Swerve
  • 1/2 cup Mascarpone cheese (room temperature)
  • Sugar free chocolate sauce (optional)


  1. In a large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes. Remove 1/4 of the whipped cream and set aside to use later!
  2. In a small bowl, stir together peanut butter and mascarpone cheese, until creamy. Stir in powdered Swerve, until well blended.
  3. Add the peanut butter mixture to the whipped cream, and gently fold, being careful not to break down the whipped cream too much.
  4. Scoop the peanut butter mousse into serving dishes and top with chocolate sauce (optional) and a dollop of the reserved whipped cream.

Recipe Courtesy of

vacation time

I just got done taking some much needed vacation time with my daughter and grand daughter at Tybee Island, GA. We had perfect weather.

Vacation never seems to last long enough. One of the main things though is to make sure you enjoy every moment. We celebrated each day with bike rides and beach time, good food and, of course, Leopold’s famous ice cream.

Covid has definitely brought about different ways for us to vacation together. It seems that we are happier doing the simple things in life. We took bike rides around the neighborhood and Ms. Catherine is getting so good. When they were here in March, she couldn’t even ride without training wheels and now she doesn’t need any help at all.

Her mom and I both love the outdoors so I loved this vacation. We did eat out a couple of times at places that had out door seating – North Beach Grill and the Crab Shack. Yummy on both counts.

We did a little shopping at Tanger outlet and wore masks. Life is definitely different than it was before Covid 19.

Food is one thing that we all love. My kids don’t do keto so we compromised and I did some of their food and they did some of mine – like Keto Cauliflower Mac and Cheese. Oh my it is so good. We like the Buffalo Chicken Dip from Publix and I just ate mine with celery instead of crackers or pretzels.

Don’t get me wrong, I cheated – had some watermelon and honey dew melon since those are two of Catherines’ favorites. But it was vacation and I’m not worried about what I ate. We exercised each day and wore ourselves out playing in the ocean and riding bikes. Life is too short to stress out about food for a week.

My suggestion to you is play things by ear, enjoy the outdoors and don’t stress about a vacation. Enjoy life to the fullest each day. Be grateful for your loved ones and your friends and all you have in life. Vacation doesn’t have to be a hotel away from home, it can be a staycation. Fortunately I live fairly close to the beach so our staycation was wonderful.

I am so thankful that travel restrictions were lifted so my girls could come see me. Have a blessed week.

The Flakiest Gluten Free and Keto Pie Crust

The Flakiest Gluten Free and Keto Pie Crust

  • Servings: 8
  • Difficulty: easy
  • Print

Super flaky, buttery and tasty and ideal to use to make anything from pies to empanadas to pasties to meat pies.


  • 1 cup almond flour
  • 5 tablespoons coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon zest or orange zest (optional)
  • 3 1/2 tablespoons unsalted grass fed butter cold
  • 1/4 cup cream cheese cold
  • 1 egg lightly beaten
  • 2 teaspoons apple cider vinegar
  • egg wash optional (for glossy finish)


  1. Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
  2. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
  3. Turn out the dough onto cling film and pat into a round.
  4. Refrigerate for at least one hour, or up to 3 days. you can, alternatively freeze the pie crust at this point and thaw out as needed (just like regular pie crust).
  5. Roll out he crust between parchment paper. It’s more fragile than regular pie crust, so you need to work quickly and in cold conditions. you can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.
  6. Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested).
  7. Fill with your favorite filling and bake per pie recipe.
Recipe Courtesy of

easy keto korean ground beef

Easy Keto Korean Ground Beef

  • Servings: 4
  • Difficulty: easy
  • Print

Try this easy 20 minute Keto Korean Beef Bowl.


    Cauliflower Rice:
  • 1 tablespoon Olive Oil
  • 1 pound Cauliflower (frozen or fresh riced in a food processor)
  • 1/2 teaspoon salt
  • 1/8 teaspoon Black pepper (optional)
  • Beef:
  • 1 tablespoon Olive oil
  • 1 pound ground beef
  • 1/2 teaspoon sea salt
  • 4 clove garlic (minced)
  • 1/4 cup coconut aminos
  • 2 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • Garnish:
  • 1/4 cup green onions (sliced)
  • 1 teaspoon sesame seeds
  • 1 small cucumber


  1. Heat 1 tablespoon olive oil in a large wok over medium-high heat. Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until cooked through.
  2. 2 Remove the cauliflower rice from heat, set aside, and cover to keep warm.
  3. In a small bowl, whisk together the coconut aminos, beef brother, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
  4. Turn heat back to medium-high. Add another tablespoon olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
  5. Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
  6. Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won’t be much liquid left.
  7. Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds and cucumber slices.

Recipe Courtesy of

Keto Cauliflower mac ‘n cheese

Keto Cauliflower Mac 'N Cheese

  • Servings: 4
  • Difficulty: easy
  • Print

Ultra cheesy and oh so good that has now become one of my favorites


  • 1 head cauliflower
  • 3 tablespoons salted butter
  • 1 cup heavy cream
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper freshly ground
  • pink salt to taste
  • 1 tablespoon corn starch slurry (or 1-2 teaspoons arrowroot powder if you have it)
  • 1-1-1/2 cups shredded sharp cheddar cheese or a mix of gruyere and cheddar


  1. Break up the cauliflower head into bite-sized florets and set aside.
  2. Add butter to a dutch oven or pot over medium/low heat and cook, stirring every so often until fully browned (4-6 minutes). Add heavy cream, mustard, garlic powder, black pepper, a generous pinch of salt and stir until combined.
  3. Add in the cauliflower bites, stir until evenly coated, cover with lid and simmer until softened but still retain a bite (10-15 minutes). Feel free to add a little extra salt now, keeping in mind you’ll be adding the cheese still.
  4. Make a corn starch slurry (mix the powder with a couple tablespoons of cold water). Add it to the cauliflower mixture and stir until thickened. Add in the cheese, stir until melted and serve right away!
Recipe Courtesy of