Edible "Indoor" Snowman

This is the perfect time of year to serve this hors d'oeuvres at your next party. Imagine a snowman standing more than a foot tall, on a platter surrounded by fresh veggies, crisp crackers and salami. Guests will wonder what they’re supposed to do with him, until they dip into his luscious "snow" or cut into him for a chunk of his insides. Then they’ll keep returning for more, until the poor snowman is left looking like his brothers Frosty or Olaf on a warm day.

Here’s the recipe which is just one of 75 recipes in The Phony Gourmet, which is now 75% off at a clearance price of $5 plus postage and handling. This hardback cookbook originally sold for $15. Just click on the cover of the cookbook and it'll take you to it. 

 Cream Cheese and Garlic Snowman

Serves 15 party animals

When you scoop all you can out of that mayonnaise jar, did you know there's still enough left in the jar to be a creamy part of a salad dressing? All you have to do is add some yummy ingredients, put the lid on and shake it! Voila-- you've just created a creamy, gourmet salad dressing good enough for a fancy five star restaurant. Who knows.....after you blend up this flavorful masterpiece you just might decide to open one!

And for the heck of it I'll toss in a LOW CARB white sauce that's delicious. Also, since I no longer eat sugar-laden catchup I make this instead.

If you don't believe me about the carbs, look at the back of a ketchup bottle and read how many there are.

If you love Mexican food, but instantly think about all the carbs in most of it, you can un-carb any high carb dish, with minor replacements. 

Watch this video from my kitchen as I prepare burritos that'll take you right over the border in a low-carb way.

Olah! Oh, by the way, if you are serious about living a low carb lifestyle, I recommend Gary Taubes' book "Why We Get Fat and What We Can do About it." It was this science writer for the New York Times that completely changed my husband Terry's and my life. Subsequently I took two years to write "The Mouth Trap: the butt stops here!" Documenting my switch to a happy, healthy way to eat. Just click on the cover to learn more.

Love,

Pam 

Come along with me to the market as I pick out something I used to be really scared of buying....kale! And if you think I was afraid to buy it, I was realIy afraid to cook it! Kale is one of those vegetables that looks pretty and scary at the same time when you don't know what to do with it. But it's a super food! Packed with vitamins and nutrients that can't be found in that chocolate bar you have up in the cupboard or under the bed (the House Fairy visits adults too!) So together in this video, I'll help you conquer the kale issue (if you have one) by making a classic Caesar salad with a twist and you won't believe how much you'll love it! Kale Caesar!

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, dining, and you'll want to make plenty for the crowds that will be begging for seconds and thirds and the recipe.

Last week I ran the video on how to cut up a whole chicken and I received a lot of mail wanting to know the recipe for chicken salad which I spoke about on the video. So here's the video on how to make yummy chicken salad, along with the recipe!

Enjoy! 

Save money by buying whole chickens instead of buying those pricey parts. In this cooking video, you'll learn how to cut up a whole chicken and you'll see how much money you'll save by using every part of the chicken including the bones!  

Do you remember when we were all scared of fat in our food and skinning chicken, leaving that delicious part because there was fat in it? Thank goodness the truth is finally coming out, although slowly, that fat is not the problem, sugar is the biggy!

As I wrote in my book The Mouth Trap: the butt stops here!, “Science is proving that the medical community was wrong all these years in sending us all on a crusade to lower our fat intake, and now were suffering the consequences with an epidemic of people with Alzheimer’s, dementia, multiple sclerosis and Parkinson’s disease. Our brains need fat.” 

Now, here's the video.

Do you like the taste of marinated meats? Since I’ve been living in the low-carb world, I’ve been marinating a lot. My low-carb physician is the one who suggested it. As the years have passed, I came up with the idea of using the pickle juice from my favorite pickles. If I like the pickle, why not put that flavor into chicken, pork or fish?

So I always save my pickle juices and use them on the meat of the day. Since I love Bubbies Dill Pickles, I love the brine and it’s especially delicious for chicken. This cooking video will show you exactly what I do.

In chapter twelve of "The Joy of Being Disorganized" it reminds its readers to “quiet your adult mind long enough to hear your inner child's voice.” Having a clean, cozy, peaceful home includes letting that fun-loving child in you remember what you love to eat! In this cooking video, you'll get a wonderful recipe for bone broth and a tasty chicken salad made from what was left on the bones after making the broth.

Every single tasty morsel of meat is simmered along with some yummy vegetables seasoned just right.

When the voice of your inner child starts on a whiny, crave, it just means you need protein. Having bone broth and chicken salad on hand will stop the craving within 20 seconds and your inner child's voice will stop its belligerent rant.

Have you ever noticed, if you take a plate of deviled eggs to a potluck, they disappear fast? They are such a famous treat and this recipe is really delicious! I don't use Penzey spices anymore and have switched to Savory Spice Shop. They have a better Italian Seasoning! I showed this cooking video in 2015 and I wasn't about to re-shoot it because I no longer use Penzey.