Whew! It has been forever

First of all let me say wow! I didn’t realize it had been so long. I started watching kids and then stopped. I have started crafting and selling it on Etsy and Facebook and have written a book and started on my second one. So let me just say oopps for letting my blog drop for so long.


So do you need a piece offering? How about a recipe?


My girls have started calling these Fancy Porkchops.  My husband decided he was going to go on the Keto diet and I have been racking my brain trying to figure out what I am going to cool this man for dinner each night….without making two different dinners.

Fancy Porkchops


Boneless Pork chops (use 5-6)

Salt and pepper

1 medium onion

1 package of sliced mushrooms

Heavy whipping cream

Garlic and herb seasoning

Asparagus (chop each stalk into 3-4 pieces getting rid of the large end piece)

Corn Starch


Pre-heat your oven to 400 degrees.

Take your pork chops and season with salt, pepper and your garlic and her seasonings on both sides. Add A little bit of oil to a hot pan and sear your pork chops for about 3-4 minutes on each side. Place in a glass 9×13 pan and throw it in your oven.

In the same pan you were cooking your chops on the stove add one chopped onion and your mushrooms. Cook until the onions are clear and your mushrooms are cooked down. Add about 1 tbs of your garlic and herb seasoning and mix in well. Add 1 1/4 cup cream to your vegetables and cook for 3 minutes then throw in your asparagus and cook another 2 minutes.

While thats cooking. Take 1 tbs corn starch and 2 tbs water and mix in a small bowl. Pour into your creamy vegetables and stir. It will thicken quickly. Get to about gravy thickness. Take your pork out of the over and pour your sauce over it. Put it back in your oven for about 15 minutes.

When you pull your chops out check the temperature. For pork it should be at 145.

I have also served this poured over rice and it was amazing….the husband can’t eat rice on his diet so i have opted without it also and either way it is amazing.


As always enjoy!




New and not so improved


I have been gone awhile and really feel bad for that but for the record things have been going on….. First and the biggest is the fact that I have been put on a new diet. Because of new happenings with my body as I have been saying I am on a no dairy no soy no fun diet now. After reading ingredients on EVERYTHING i have decided the only things I could eat were fresh. This popped my naturally ” i am always ready to bake” bubble. After listening to the doc and cutting out a few things i was still in pain so I decided to put myself on a FODMAP diet. It seemed really easy at first until I realized that also meant giving up gluten. So here we are no dairy, no soy , no gluten, no chocolate and no alcohol. Like I said before no fun diet.

After I finished my pity party I decided it was time to man up. People have been having this problem recently and now is the best time to start having it considering all of the alternatives there are in the world. So here it is….my page is changing from look at all the things you can make lactose free to lets see what I can make that fits in a no fun diet. 🙂

It’s bound to get interesting. Just hang in there while I figure out how to teach myself to cook all over again haha.

As always enjoy.



I know it has been awhile, but I made the best Enchiladas tonight. Lately I have not been liking my food….the reason….I am following the recipes :(. I hate it when I do that. So the other day while looking through my recipe books, I ran into a recipe for easy enchiladas. I was instantly hungry because why wouldn’t someone who is lactose intolerant want enchiladas. As I am reading this recipe though I realize a few things….

1. It calls for Chicken sausage…..

2. There is no enchilada sauce…

These are big “not going to happens” in my book so here is what I came up with.

2 lbs Ground beef (we used deer meat) It has less fat and well my husband is awesome and hunts!

1 red bell pepper chopped

1 onion finely chopped

1 tsp chili powder

1/2 tsp cumin

2 large tomatoes chopped

1 can black beans

1 can pinto beans

1 can enchilada sauce ( i use a red medium sauce)

10-12 flour tortillas

1 year aged sharp cheddar cheese (the longer the cheese ages the less lactose it has in it) I found this in the deli

1. Preheat oven to 350 degrees and spray a 9×13 glass pan with cooking spray

2. Brown your meat in a large skillet (i use cast iron). While your meat is browning add your red bell pepper, onion, and tomatoes. When your meat is brown and your veggies are soft, add your chili powder and cumin. Cook for one minute making sure the seasonings get cooked in thoroughly. Stir in your Black beans and Pinto beans. Mix well continuing to cook. Add your enchilada sauce and mix well.

3. Place your tortillas one at a time in your glass pan, filling one, rolling it and facing the seam side down. Then add another and once it is rolled push it up against the next one so they do not unroll on you. Do this until your pan is full, mine fit 11. With all of the left over stuff in the pan spoon it over the top of your enchiladas including the juice. Shred your cheese on top as much or as little as you like.

4. Bake your enchiladas until the cheese is melted.

I know your asking what all I changed.

I changed the meat from chicken sausage to ground beef (deer meat).

It called for stewed tomatoes I used garden fresh.

It called for fat free cheese…..Not even going to explain that one haha.

I added enchilada sauce to the recipe…they just can’t be enchiladas if there is no sauce….sorry.

As always enjoy.

So many things I usually would not have added like the beans but was really good.

Lactose free Cheesecake

Ok here we go this one is going to be an overload but if you are like me and miss being able to eat cheesecake without getting sick I have found the trick.

First of all do you remember those wonderful drops I told you about that take the lactose out of milk, you are going to need those and Mesophilic culture.

lactase dropsMesophilic culture

Buy 4 quarts of Heavy whipping cream and put the drops in them. It will take 24 hours for the lactose to be removed from the cream. Once your 24 hours is over pour all of the cream into a glass container (I had to use two). Each quart of cream needs 1/8 tsp of the culture. So I put 1/4th tsp in each of my two containers and lightly covered them…they have to be able to breathe so do NOT seal these containers. From there it sits for 12 to 14 hours or until it is a yogurt consistency.

From there you pour your cream which will be thick now into cheese cloth. I took a large stock pot and put a strainer on top of it then put my cheese cloth in the strainer. This will slowly drip out for the next 8-12 hours. The longer it drips the thicker it is. DO NOT put this in the fridge at any time up to this point. If it goes in the fridge the culture stops working. After it has drained if you want to you can add sea salt to taste. This will also get more of the liquid out of your cream cheese so if you add salt let it drain a little while longer. Once you are ready scrape the cream cheese out of the cheese cloth and place it in the fridge. Everything that I had read said that you would get about a cup of cream cheese from a quart of heavy whipping cream…..I got 8 cups from 4 quarts! Here is where I found the recipe for the cream cheese.



If you want to, with the drippings you can throw it in a mixer and make cultured butter. I have a “how to make butter” recipe on here that will tell you how to do it but basically, I threw all the drippings into my kitchenaid mixer and covered it with a towel. Mix on medium and the butter will separate from the butter milk. When you take the butter out squeeze as much of the whey out of it as possible. The more you get out the longer it will last. And the excess after the butter is butter milk. It makes wonderful buttermilk pancakes :).

Back to our cheesecake.

Now I will include the cheesecake recipe I used by sharing the site I got it from. This recipe also calls for sour cream so you will need to purchase 8 oz. sour cream and put your drops in that also and allow it 24 hours to get rid of all that lactose that likes to reek havoc on our stomachs. Here is the website with the recipe and instructions on what to do.


Now at this point you have made your own cream cheese (lactose free) and taken all the lactose out of your sour cream. This is what makes your cheesecake lactose free. Remember also that a cheesecake has to have time to set. Mine set for 24 hours in the fridge. You will also have a jello consistency when it is done until it sets in the fridge don’t panic when it wobbles! Here is what I ended up with.


This cheesecake is amazing! I ate a very large slice and enjoyed every bit of it. The thing is, when you go years without being able to eat something and all of a sudden you figure out how to do it….yep it’s worth all the extra effort and time of making it yourself. As always enjoy. I am by no means an expert I am trying things to see if we can enjoy lactose foods again but if you have any questions don’t hesitate to ask. 🙂

Sausage and bean soup

This has such a great flavor and is so easy. So here is what you need.

1 package of hot jimmy dean sausage

3 cups dry pinto beans

6 cups water

8 oz of my freezer salsa…or a can of rotel.

Put your beans and water in a large pot and simmer for 3 to 4 hours.

add the salsa and raw sausage and continue to simmer breaking up the sausage as you cook it.

Mine was done in 5 hours but I will leave it on the stove until dinner time which is another 5 hours away from now. I can’t wait until dinner tonight it has such a great flavor and was so easy. Enjoy as always. 🙂


The beginning.

Hi to all the readers,

I’m not sure how this blog will go but I figured I would give it a shot. I am going to be making natural things for my family in order to reduce all of the chemicals and random things around my house. This was not my first reason for going on this journey, what got me started was realizing how much money I am spending on shampoo, conditioner, lotion, dish-washing detergent, laundry soap, lip gloss, foundation, hair dye, mayonnaise, mustard, bread and so on. I had this impression that making these things was a hard accomplishment….guess what not so much. So as I make these more natural things I will post them. I am open to suggestions as I post. I do not pretend to be all green or anything of the sort this is going to be a long journey one of happiness, mistakes and learning.