Wednesday, March 14, 2018

March 14 2018

Still going strong.  I have lost 26 pounds so far, still have a lot to go.  Still having trouble drinking enough but I am improving.  I also started Elevate Coffee and I love it! I  really like Fathead Bread but not in the bread way.  To me, it tastes just like cheese bread from Pizza Hut.  I am working on some pictures so stay tuned.

Saturday, February 17, 2018

February 17

Well, I am going strong on this Keto adventure.  I have not had bread, pasta, rice or any sweets for over a month now.  I really don't miss anything.  I know that is weird but I really don't.  I have lost 16 pounds but I have a lot more to go....  I am having trouble with getting enough electrolytes.  Everyone must be on this diet in my small town because I cannot find Powerade Zero or electrolytes add-ins.  Other than that I am going strong!

Friday, January 26, 2018

Still Going Strong

January 26 2018
Weight 252

Well, I am down 6 pounds and going strong.   How do I feel you may ask?  Well, I feel pretty darn good.  Just have to get used to eating so much. I know that sounds weird coming from someone at my weight but I really am not a big eater, never have been.  The place I lose control of calories is when my blood sugar gets low and we are talking 30 and below.  At that blood sugar, I have never thought real rational.  I grab whatever and eat until I feel better.  Well with this keto diet I cannot do that.  Just can't but I also cannot die. LOL  So I bought glucose tablets,  not very tasty but they get the job done with just a few carbs.  I really think that is going to help me.  I have been in ketosis and out.  No clue why but I got to a moderate and now I am at a trace.  Something I am working on. 

Things I have made, fat head bread, mashed cauliflower, stuffed peppers, and last night I made pizza with almond flour.  All have been quite tasty.  I am a big vegetable eater and prefer my cauliflower roasted or steamed.  I have recipes I will get on this weekend.

Wish me luck! 

Saturday, January 20, 2018


I have debated back and forth with myself for about a year now whether or not to get on the Keto band wagon.  See Ketones in the Type 1 diabetic world is a very bad thing. So me getting use to having "ketones" is a very scary thing.
Once I had gotten past that I was good to go.

I will tell you I am not a big eater, even tho I am a fatty.  So this eating breakfast, snack, lunch, snack, dinner and then a snack is very hard for me.  Also Fat Bombs???  What the heck, I am eating Fat Bombs to lose weight????  Another big one for me.  Also I don't really like meat...Why am I doing this again?  Yeah because I need to lose weight. I admit it I am not a big water drinker unless you count the water in Coke Zero.....Another big adjustment.  I love beans and those are a no-no too.  Not a big bread eater at all so that is not a problem.  Really not big on sweets either. 

So here I go, if you want to follow this journey saddle up.  I am going to publish my stats too and we will see how things go week by week.

Weight 258
Height 5'3

I will post recipes that I like and the family likes.  They are eating normal so I am still cooking everything I always have too.  Wish me luck!

Tuesday, December 12, 2017

Peanut Brittle

1-cup sugar
1/3-cup corn syrup
1/3-cup water
1 T butter
1/2 t baking soda
1-cup raw peanuts
Candy thermometer

Boil sugar, syrup, and water together until it forms a hard ball in cold water or reaches 260' on your candy thermometer. Continue cooking, lower heat add peanuts and butter. Cook until peanuts crack and turn brown. Remove from heat add soda and stir until dissolved. Pour quickly into a buttered pan (I use my Silpat for this)and spread evenly. The thinner the better. When cooled crack into smaller pieces. This was my Granny West’s recipe. She made this every year with pecans, peanuts or big shavings of coconut. I am so glad I have her recipe

Monday, December 4, 2017

Copy Cat McDonald's Oatmeal Cookies

My hubby is addicted to the McDonald's oatmeal cookies.  Well I hate the place, but I secretly do go there and get McRib's, hangs head in shame, and wanted to come up with a healthier, if that is even possible, recipe.  Here is my attempt and Sean says they are just like the other one's.

1 cup butter-room temperature
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 t vanilla 
1 1/2 cups flour
1 t baking soda
1 t  cinnamon
1 t salt
3 cups old fashioned oats
1 cup raisins-plumped
1 cup toffee bits

1 cup of coconut

Preheat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon (and salt); stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Friday, December 1, 2017

Christmas Cookies

I know, I know, who needs another sugar cookie recipe...but you are going to get one. This is a great recipe but you MUST CHILL the dough before you roll it out. I iced these mitten cookies with royal icing with a little butter cream on the cuff. I like the look of royal icing but the taste of butter cream. This is What's Cookin on Beaty's Creek today.


6 cups all purpose flour
1 t baking powder
1 t salt
2 cups butter- softened
3 1/2 cups sugar
4 eggs
2 1/2 t vanilla

In your Kitchen Aid mix together your butter, salt, and sugar until fluffy. Now add your eggs one at a time and stir well. Now add your flour in 1 1/2 cup intervals with your salt, and baking powder. Stir well. Flatten your dough and wrap with plastic wrap. Place in fridge for a couple of hours before rolling out. Roll out and cut into desired shapes. Bake at 350' for 12 minutes. Ice with desired icing and enjoy!

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Friday, November 10, 2017

Pecan Pie Cake

This cake takes a little bit of effort but it so worth it!  I absolutely love pecan pie and this cake has the best of the best in flavors if you ask me.  You get a nutty cake and a pecan pie all in one!

Pecan Pie Filling

1/2 cup  brown sugar
3/4 cup corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/4 t salt
3 T butter
1  vanilla bean-scraped

Mix together the first 7 ingredients in a  pan until smooth over medium heat. Bring to a boil  stirring constantly, and boil for only 1 minute. It will be thick. Remove from heat; and mix in vanilla bean seeds. Place a sheet of parchment paper directly on surface of mixture to prevent a film from forming, and chill over night.


3 cups  pecan halves
1 cup butter flavor shortening
2 cups sugar
5  eggs-separated
1 vanilla bean-scraped
2 cups  flour
1 t baking soda
1 cup buttermilk
3/4 cup corn syrup

Spread 3 cups of pecans evenly in 2  buttered 9 inch round cake pans.
Beat shortening and sugar until fluffy.  Now add egg yolks  1 at a time until blended after each one is added. Stir in vanilla bean seeds.

Combine all of your dry ingredients together and stir. Add to shortening mixture alternating with the buttermilk, beginning and ending with flour mixture. Stir slowly just until blended after each addition.
Beat egg whites  until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites.  Do not over mix!!!!! Pour butter into prepared pans.
Bake at 350 for about 25 minutes. Cool in pans on wire racks for about 10 minutes, then flip onto the wire racks. Put some wax paper down under the wire racks. Brush the tops and sides of layers with corn syrup and cool completely. Spread  pecan pie filling on one layer pecan side up and then place second layer pecan side up on filling and spread with remaining filling. Chill and serve!  Soooo good!

Wednesday, November 1, 2017

Homemade Marshmallows

OMG! Who would have thought making marshmallows at home was so easy. I could be honest and say I never knew you could make marshmallows at home. Okay, so I never knew it! Now that I do, I will never buy them! Hot cocoa will never be the same again! This is What's Cookin on Beaty's Creek today.

3 envelopes unflavored gelatin
1 cup water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 t salt
1 T vanilla and seeds from one vanilla bean
1 cup powdered sugar for dusting


In your Kitchen Aid Mixer place 1/2 cup of your water, now add the 3 packets of gelatin. Now in medium sauce pan combine the sugar, corn syrup, salt, and 1/2 cup water. Turn heat to medium high and cook but don't stir until your candy thermometer reaches 240'. Now turn your mixer on low and SLOWLY pour in the syrup. Once it is all poured in turn mixer on high and mix for 10 minutes. It will get very thick at this point add your vanilla and vanilla beans. Pour into a heavy buttered 9x13 pan that has been heavily dusted with powdered sugar. I buttered my hands to help smooth out the marshmallow. Once it is smoothed use a sifter and sift about 1 cup of powdered sugar on top. Let cool completely and then cut into any shape you like.

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Saturday, October 28, 2017

Granny West’s Corn Casserole

I bet you have heard of corn casserole recipes before, most of them call for Jiffy Corn Muffin Mix. There is nothing wrong with the mix but those usually turn out to be more like cornbread. This recipe is pure corn. This has a sweet but savory taste to it. My Granny West made this every year for Thanksgiving. I always wondered how she came up with it. My Granny West canned corn every year and I do too. Nothing like fresh corn canned at the peak of sweetness. It is very simple but very good. Two of my favorites at this time of year. You can put this casserole in the oven along with your other sides that bake at 325’. Most of my sides are baked at 325’. Makes life a little easier. I think we all need that sometimes. Give this a try.

Granny West’s Corn Casserole

4 cans cream style corn
4 beaten eggs
4 T All-purpose flour
1 t salt
1 t pepper
1 stick of melted butter
¾ cup of sugar
9x13 baking pan

Heat oven to 325’. Place all of your ingredients in a large mixing bowl. Stir well. When mixed place into a greased 9x13 baking pan and cover with foil. Bake for 1-½ hours or until set in the middle. I uncover mine the last 30 minutes and let it brown up a little.

This is just as good cold as it is hot. I like to eat it the next day straight out of the fridge.

Saturday, October 21, 2017

Venison Stew

Around Beaty's Creek there are deer a plenty. Ransome is quite the deer hunter and he is very successful each year when he hunts. I grew up on venison and look forward to each year's bounty. This recipe is really good and is an easy recipe to fix in your crock pot or on top of the stove. I made this stew on the stove top because I was going to be home all day and could watch over it. You know me, definitely a soup watcher and stirrer. I like this with crusty cornbread but it would be equally good with some homemade biscuits. This is What's Cookin on Beaty's Creek today.


3 pounds venison cut into small cubes-(soaked in salt water overnight, if needed)
3 cups flour
4 T garlic powder
4 T black pepper
4 T salt
1 T onion powder
Enough oil to coat bottom of stock pot
Enough water to cover venison
6 potatoes-peeled and cubed
5 carrots-peeled and sliced
1/2 bag frozen green peas

Mix flour, garlic powder, black pepper, salt, and onion powder. Now add in cubed venison and coat evenly. Heat oil in stock pot over medium heat and add venison a little at a time. You want to brown all sides of the venison and not over crowd it in the pan, at least a couple of batches worth. Once all is browned, add all of the venison back to your pot and cover with water. Cook over medium heat on the stove top or on high in a crock pot. I cooked mine for 5-6 hours on top of the stove and would cook it the same amount of time in a crock pot. Add in all your veggies the last hour for stove top cooking and the last 3 hours in a crock pot.

Sunday, October 8, 2017


What the heck is Wishi you may ask... Hen of the Woods or Maitake are other names for this delicious wild mushroom. Wishi is the Cherokee name for it and I love it! To me this mushroom tastes like meat, no kidding. The old timers would cook their wishi in different types of grease and then the Wishi would taste like whatever grease they had used. Lard would give a pork taste, fat that fish was cooked in a fish taste, I think you know what I mean. We like ours cooked in a little canola oil with salt and lots of coarsely ground black pepper. Where do we get our Wishi?... Well if I told you that I would have to kill you. Around these parts you NEVER give the location of your mushroom patch. I did not take any pictures of the Wishi before it was cooked, that will have to wait for this Fall's crop. They usually are found in October here on Beaty's Creek. Here are a couple of ways to cook this versatile mushroom.

When you gather the Wishi you will take it home and clean it very well. I do this under running water. You will strip the Wishi into 1/2 strips or 3/4 inch strips if you want to deep fry it. Once all of the wishi is stripped you will place it into a large pot,( I use a large dutch oven.) and cover the Wishi with water. Boil for about 15-20 minutes. Your water will have a dark color to it when you pour the water off. Drain Wishi very well, now is the time to either freeze your Wishi or cook it! I do both so we can enjoy the Wishi all through the year.

Fried Wishi:

Coat a heavy bottomed skillet with about a 1/4 inch of canola oil or any oil you choose. Heat oil over medium heat and add Wishi. Salt and pepper to taste. We cook it until it slightly browns on one side and then we turn it and brown the other side. We like ours a little crispy. Now is the time to eat that delicious mushroom!

Deep Fried Wishi:

All-purpose flour
Salt and Pepper to taste

Make sure your Wishi is dried from boiling it. Place about 5 cups of flour in a brown paper bag add salt and pepper to taste and place Wishi in bag. Coat as you would chicken to fry. Really shake off extra flour. Helps keep your oil clean. Heat about 3 inches of oil in a deep pan or deep fryer. Place Wishi in a little at a time. Don't crowd Wishi or it will stick together. Fry until golden brown. Serve right away!