Prepare this on New Year's Eve day for a feast on January 1.

Remember that song "Ninety-nine Bottles of Beer on the Wall?" Every year during grade school field trips the rowdy boys would begin singing it in the back of the bus. By the time we got down to one or two bottles left on the wall we'd either be at our destination or ready to muzzle those kids! Anyway, you might start humming that old familiar tune when you make my turkey marinade. However, it only takes six bottles of leftover beer along with a few other simple ingredients and guarantees your turkey meat will be succulent and delicious. In this video, I also show you how to "save your skin" and cook up some smooth, mouth-watering gravy to serve alongside your feast. And the best part! No bus ride required sitting squished in the middle seat. Cheers!

Recipe:

6 bottles of beer

One half cup lemon juice

one cup olive oil

1 small onion chopped

10 cloves garlic minced

1 tbsp. sage

1 tbsp. Penzeys Creamy Peppercorn Dressing Base

Cut Turkey into parts as you would a whole chicken. Put back, neck and giblets into pot with 4 stalks of celery, 1 onion cut in big chunks, 2 tsp. sage and 1 tsp. Lawry’s Seasoned Salt and add water to cover. Simmer all day on low.

Turkey Gravy

Drippings from roasted turkey

2 cups turkey broth made from the back, neck and giblets of cut-up turkey

2 tbsp. corn starch

When you were growing up do you remember how great it was to wake up to wonderful smells coming from the kitchen? Did you snuggle deep into the covers anticipating the delicious breakfast being prepared? Now that you're an adult those delicious smells are up to you to create for others, and who wants to shiver out of a cozy bed to begin chopping, frying and cracking away for the gang while half asleep?

Well, help is here! In this video you'll see how to throw together an easy, nutritious breakfast casserole that you can make ahead of time and just heat up when you're ready to feed a houseful of hungry guests! It has a coconut flour crust, parmesan cheese and lots of yummy ingredients that are absolutely divine together. Of course, it's low carb and sure to get rave reviews just like all the recipes I share with you. You could make this a favorite Christmas morning tradition at your house! Enjoy!

Sausage & Egg Casserole (for two)

Make Coconut Flour Crust:

• One half cup coconut flour
• One quarter cup coconut oil
• Enough water to make a dough (add slowly and work with the consistency of pie dough made from flour)

Bake crust at 375 degrees for half an hour 

 Filling:

• 3 large mushrooms sliced thinly
• 1 cup thinly sliced onion
• 1 tbsp coconut oil
• One quarter tsp. Lawry’s Seasoned Salt
• One half cup parmesan cheese grated
• One quarter cup olives chopped
• One half cup sausage fried and drained
• 4 eggs beaten
• Lawry’s Seasoned Salt to taste
• Pepper

Melt coconut oil in frying pan on medium high. Sautee mushrooms and onions until they begin to brown. Add cheese and seasoning. Keep cooking until the contents are a delicious brown. Put mixture in the baked crust. Spread chopped olives and any other choices like peppers, tomatoes and such.

Fry sausage and drain put over other ingredients.

Pour beaten eggs over mixture and refrigerate in you are making this ahead of time.

Bake at 400 degrees for half an hour.

"Mmmm.... what's cooking?" That's the question you're bound to hear as this simple dish simmers on the stove sending a savory smell that truly excites the senses. One bite of these sautéed onions and mushrooms and you'll forget you ever craved those carb laden side dishes of the past.

Recipe:  

Mushroom and Onion Side Dish

4 large mushrooms sliced thinly

2 cups thinly sliced onion

2 tbsp coconut oil

1/2 tsp. Lawry’s Seasoned Salt

3/4 cup parmesan cheese grated

One quarter cup almond flour

Melt coconut oil in large frying pan on medium high. Fry mushrooms and onions until they begin to brown. Add cheese and almond flour and seasoning. Keep cooking until the contents are a delicious brown. Serves four.

Hope you enjoy the video!

How did I end up with the yellowest custard you'll ever see? You’ll see when you watch this video from my kitchen where I have such fun playing with food! When this yummy, custard dessert comes out of the oven you’ll impress and delight your hungry family or guests. AND of course this dessert is almost carb-free.

In my book, The Mouth Trap: the butt stops here! I talk about the journey I took toward better health and vitality by dumping excess carbs from my pantry and life. Join me now as I whip up a new take on this classic custard adventure!

Extra Rich Custard

8 egg yolks

One fourth cup sugar

One fourth tsp. salt

1 tsp. vanilla

2 cups scalded whole milk

Scaled milk on medium heat allow to cool until lukewarm.

Slightly beat egg yolks and slowly add sugar, vanilla, salt and cooled milk.

Cover bottom of a roasting pan with an inch of water. Pour custard mixture into buttered custard cups and place in roasting pan. Place pan in 325 degree oven for 40 – 45 minutes or until knife when placed in custard comes out clean.

Sit back, watch the video, then go pick some wild blackberries (if they live by you) and whip up this special treat!

Sit back, watch the video, then go pick some wild blackberries (if they live by you) and whip up this special treat!

Best of all, these succulent crowd pleasers are made without that dreaded ingredient your grocery store tries to force down your throat...sugar. It doesn't help the medicine go down and it sure doesn't belong on your dinner plate so out it goes!

You won't believe how delicious these ribs are and your taste buds will beg for seconds and thirds, so buy plenty. Get the recipe (below) and watch the video, then fire up that Weber and get ready for rave reviews with this wonderful new take on an American classic dish.

( Author not responsible for hungry neighbors who may show up with their plates....)

Let Them Eat Fat!!!

"Fill 'em with fat, right off the bat!" That's my motto for kids healthy eating. Yep, you read that right! Now before you all go running to report me to the first lady, let me explain a little. If your kids are like mine were. they're hungry all the time, and nothing seems to stop the little munchkins from rummaging around the kitchen like homeless guys in the park. Round and round they go pulling open drawers, cabinets, oven doors; you name it, searching for something to eat. Not even the dog dish is safe.

Well, as you might guess, it's low carb cooking to the rescue. You see, it's fat that stays with your body and gives you the kind of energy that lasts.....through the tree climbing, sprinkler jumping, roller skating days of summer fun. You'll love this easy, healthy snack that's better than ice cream and fun to make too. Guaranteed to shut up your craving for junk food!

In this video, I show you how to makes a snack for your snuggle bunnies that will stop the scrounging for something to eat.

One of my all-time favorite low-carb cooking recipes is what I call “Cauliflower-oni and Cheese." Who needs that carb-loaded, slimy macaroni when you can cook up a yummy, steamy head of cauliflower and leave your pickiest eater drooling for more? In this fun, how-to cooking video, I share with you the secrets of happy cows from Ireland, and the joys of a forty year old pot. (The kind on the stove.) This is sumptuous, guilt-free dining, and you'll want to make plenty for the crowds that will be begging for seconds and thirds and the recipe.