Daily Tidbits

Be Kind. Do Good. Love is a Verb.

Wednesday, December 21, 2022

Sausage-Stuffed Mushrooms...Keto

  • 16 oz mushrooms, stems removed
  • 16 oz ground sausage
  • 4 oz shredded cheddar cheese
  • 4 oz cream cheese
  • 1 egg
  • 1/2 t. salt
  • 1 t. sage

Cooking Directions
  1. Place the mushroom caps on a rimmed baking sheet.
  2. Combine the filling ingredients and spoon some onto each mushroom
  3. Bake at 400 for about 25 minutes or until done.
Holly's Note:
I adore mushrooms. The original recipe came from Joy Filled Eats.  I made some adjustments to flavors and I actually make these on 4 Portobello mushrooms, instead of the small caps. They make 4 nice "burgers". The caps make a great appetizer.

Monday, December 19, 2022

Blueberry Cheesecake...Keto


  • 2 cups fresh blueberries, divided 
  • 1/3 cup Allulose
  • 1/4 cup water
  • 2 t. lemon zest or 1/4 t. lemon juice
  • 1/2 t. Xanthan gum
  • 1 1/4 cup almond flour
  • 1/2 cup chopped pecans
  • 1/4 cup powdered Swerve sweetener
  • 1/4 t. salt
  • 1/4 cup butter, melted
  • 12 oz cream cheese, softened
  • 3/4 cup powdered Swerve sweetener
  • 1 1/4 cup heavy whipping cream, divided
  • 3/4 t. vanilla

Cooking Directions

  1. Keep out a handful of the blueberries and combine the rest with the sweetener and water in a saucepan over medium heat.
  2. Bring to a boil, lower the heat and simmer about 7 minutes. 
  3. Remove from heat and stir in remaining berries, lemon zest and Xanthan gum.
  4. Stir to combine and set aside. 
  1. In a bowl, mix together the almond flour, pecans sweetener and salt.
  2. Stir in the melted butter until it clumps.
  3. Press the crust firmly in a 9x9 in pan or pie pan.
  4. Bale about 15 minutes at 325°. 
  5. Remove and let cool.
  1. Mix the cream cheese and sweetener until well combined.
  2. Add in 1/4 cup whipping cream.
  3. In a different bowl, beat the remaining whipping cream with vanilla until it has stiff peaks.
  4. Carefully fold the whipped cream into the cream cheese mixture until well combined and fluffy.
  5. Spread the filling evenly over the cooled crust.
  6. Pour the blueberry topping over the filling.
  7. Refrigerate to set.
Holly's Note:
A dear friend served this for dinner one night and we loved it. The original recipe came from All Day I Dream About Food. I have also halved it and served it in a loaf pan. It is absolutely divine.

Thursday, December 15, 2022



  • 2 large eggs 
  • 4 oz cream cheese, softened 
  • 1/4 cup Parmesan cheese, grated 
  • 1 1/4 cup mozzarella cheese, shredded 
  • 1/4 tsp Italian seasoning 
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

  • 1 lb ground beef
  • 1 lb bulk Italian sausage
  • 1 clove garlic, minced
  • 1 T basil
  • 1 can (14 oz) stewed tomatoes
  • 2 cans tomato paste
  • 1 cup mozzarella cheese, grated
  • 1 cups cottage cheese
  • 1 eggs, beaten
  • 1 T dried parsley
  • 1/2 cup Parmesan cheese, grated

Cooking Directions

  1. Cream together the cream cheese, eggs, Parmesan cheese and seasonings. 
  2. Mix until well combined.
  3. Fold in mozzarella and mix well.
  4. Spread the mixture into a greased, parchment-lined 9x13 pan.
  5. Bake at 375° for 20 to 25 minutes. 
  6. Cool, cut into thirds.
  1. Brown beef and sausage together. Drain.
  2. Add garlic and basil. Stir.
  3. Add tomatoes and tomato paste.
  4. Mix together and simmer for 15-20 minutes.
  1. In a bowl, blend together cottage cheese, eggs, parsley, and parmesan cheese.
  2. Layer everything in a 9x6 loaf pan. (Sauce, noodle, cottage cheese mixture, mozzarella, etc.)
  3. You'll have three layers.
  4. Bake at 350° for about 30-40 minutes or until bubbly.

Holly's Notes:
I found the noodle recipe at Peace, Love and Low Carb. The Doctor has missed lasagna and I was thrilled to find this recipe for noodles. So, I used this recipe for the noodles and the meat sauce from my Best-Ever Lasagna.

This super easy and very rich. But, oh my goodness, it has gone over well at our house.

If you have extra sauce, it freezes well.