Author Archives for angiehamilton

About angiehamilton

Hi! I'm Angie and I love creating! Whether it's simple and healthier(ish) meals for your family or something to make life more fun, I want to share it with you.

No Bake Egg Nog Cheesecake Shooters

Shopping List

  • Gingerbread cookies (I found these cute ones at Trader Joe’s)
  • Cream Cheese
  • Sugar (or sugar substitute)
  • Eggnog
  • Rum or rum extract
  • Nutmeg
  • Cinnamon
  • Heavy Cream

Gather Your Ingredients

Let’s Get Started

Crush gingerbread cookies. Place cookies in bag and roll with a rolling pin. Drizzle in egg nog to moisten the crumbs.

Tamp down in bottom of glass.

In first medium bowl, mix softened cream cheese with sugar (or sugar substitute like Swerve, Truvia or Monk Fruit), egg nog, rum, nutmeg and cinnamon.

In second medium bowl, whip 1 cup of Heavy Whipping Cream until stiff peaks form.

Gently fold in whipped cream in to cream cheese mixture. Scoop mixture into one corner of sealable bag.

A tip for filling a bad is to push the bag in to a measuring cup, wrapping the edges around (see photo below).

Squeeze mixture into one corner, snip the end of one corner

Fill each glass half full. Layer with gingerbread crumbs. Repeat layers ending with gingerbread crumbs on top.

Chill until ready to serve.

Let’s Eat

Egg Nog Cheesecake Shooters

  • Servings: 8
  • Difficulty: easy
  • Print

A festive no bake dessert in a shooter glass.



8 oz cream cheese, softened
1/2 cup sugar (or sugar substitute)
1/4 cup eggnog
1/2 teaspoon Rum or rum extract
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup Heavy Cream
Gingerbread cookies


In the first bowl use a hand mixer, mix softened cream cheese, sugar, eggnog, rum, nutmeg and cinnamon.
In the second bowl, whip 1 cup Heavy Cream until stiff peaks form.
Fold whipped cream into the cream cheese.
Crush gingerbread cookies in bag until course crumbles.
Place crumbles in bag, drizzle enough eggnog to moisten and make a “crust”.
With a little spoon, place a teaspoonful into the bottom of each glass.
Press down with the wooden handle end of mixing spoon. Dip end in flour to keep “crust” from sticking.
Place cheesecake mixture in in ziplcok bag and seal, pressing air out as you close bag.
Snip corner of bag off and fill each glass half full.
Place more gingerbread crumbs on top and then layer more cheesecake mixture.
Top with crumbled gingerbread cookie.
Chill until service.

Cranberry Salsa

Shopping List

  • 1 package fresh cranberries
  • 1 granny smith apple
  • Red Pepper
  • Red onion
  • Sugar
  • Apple Juice
  • Lime
  • Cilantro
  • Green Chiles or jalapeño

Gather Your Ingredients

Let’s Get Started

Assemble your blender or food processor.

Prepare all your fruit and veggies. Peel, core, slice and rough chop apple. (An apple slicer tool comes in very handy for this!)

Add cranberries, apple, red pepper and red onion to your blender or food processor. I have used both and both have given me great results. You will want to use a spatula to mix the blend around so the large bits on top make it to the bottom to get consistent size.

In a small bowl, add sugar to apple juice. Blend until sugar dissolves so you don’t have any grittiness (I have used regular sugar and a substitute like Truvia with great results).

Add the lime zest, lime juice, cilantro and jalapeño to blender. Then add sugar and juice solution. Give one last rough chop, again, mixing the blend until all pieces are same size.

Let’s Eat

Spoon your salsa into a serving bowl, or place softened cream cheese on a platter and cover with salsa. Or serve both ways, which I recently did at my last gathering! Tortilla chips are great for dipping in to this salsa!

Cranberry Salsa

  • Servings: 8
  • Difficulty: easy
  • Print

A sweet and spicy holiday salsa.



1 Package fresh cranberries
1 granny smith apple
1/2 red pepper, roughly chopped
1/2 red onion, roughly chopped
1-2 TBS sugar (or sugar substitute)
2-3 TBS apple juice
Zest of one lime + 1 tsp fresh squeezed juice
3 Tablespoons cilantro, chopped
1/2 rough chopped jalapeño

1. Prepare all the fruits and vegetables, by rough chopping.

2. In a food processor or high powered blender like a VitaMix, rough chop cranberries, apple, red pepper and red onion.

3. In small bowl, add sugar to apple juice. Mix until sugar dissolves.

4. Add lime zest, lime juice, cilantro and jalapeño to mix. Add sugar and juice solution. Give one last final chop until salsa is to your desired consistancy.

5. Serve with tortilla chips or over cream cheese with crackers.

Spaghetti Squash “Mash”

You may be asking, why spaghetti squash mash? Isn’t there already the classic mashed potatoes and the alternative cauliflower mash? Yes, yes there is.

However, on my journey of reducing the amount of carbohydrates and sugars in my diet, I’ve been seeking vegetables that give a similar flavor and texture of traditional vegetable dishes, but provide reduced carbohydrates.

I’ve been trying different recipes with a spaghetti squash like stuffing them with meat, sauce and cheese or using the scraped out squash as noodle.

Then I saw a beautiful “plated” Instagram photo a while ago and the base of the dish was “spaghetti squash mash”. So I immediately clicked on it and saw the simplicity of it (especially since I had a spaghetti squash in the pantry).

I made it and I was hooked! The texture is a little thinner that mashed potatoes, but the richness of the squash with the flavor of the parmesan will surely delight your tastebuds.

Shopping List

  • 1 medium to large Spaghetti Squash
  • Parmesan cheese, shredded
  • Butter
  • Garlic Powder
  • Topping options: Fresh parsley or chives

Gather The Ingredients

Dinner is Served

Spaghetti Squash Mash

  • Servings: 8
  • Difficulty: easy
  • Print

A low carb alternative to classic mashed potatoes.



  • 1 large whole spaghetti squash
  • 4 tablespoons butter
  • 1/2 tablespoon garlic powder
  • 1 cup finely grated Parmesan cheese
  • salt and pepper to taste
  • Optional to serve: butter, fresh chives


  1. Add 2 cups of water to Instant Pot, along with the steaming rack.
  2. Using a serrated knife cut in half and place on steaming rack with the flesh side up.
  3. Do not remove the seeds before cooking, removing it afterwards is best to get the most flesh from the squash.
  4. Place the lid on and cook on high pressure for 15 minutes.
  5. Do a quick pressure release, remove lid and carefully remove halves to a colander and let drain into bowl.
  6. Scoop the flesh into food processor or Vitamix.
  7. Add remaining ingredients and pulse until it reaches your desired consistency.
  8. Serve with more butter on top and freshly chopped chives.

Cauliflower “Mac” & Cheese

Shopping List

  • 1 Head of cauliflower
  • Sharp cheddar cheese
  • Unsalted Butter
  • Almond Flower
  • Heavy Whipping Cream or Half and Half
  • Cream Cheese
  • Garlic
  • Oil

Let’s Get Started

My secret to the amazing taste to this dish? Roasting the cauliflower in the oven with plenty of garlic!

Preheat oven to 400°. Chop cauliflower in to bite size pieces. Place in large bowl. Drizzle oil over cauliflower and heap teaspoons or tablespoons of garlic to your liking in bowl. Gently stir until evenly coated.

Spread on baking sheet. Roast for 20 minutes, turning about half way point.

Prepare the delicious cheesy sauce – In a large pan, melt butter on medium heat. Whisk in the almond flour (regular flour is perfectly fine, however to keep this low carb use almond flour).

Gradually whisk in the heavy whipping cream (or half and half, whole milk). Whisk constantly until sauce becomes bubbly and thickens. Add cream cheese and dijon.

Add 1 cup of cheese. If sauce is too thick, thin it out with cream.

Gently toss the cauliflower in to the cheese mixture until well combined. Sprinkle remaining cheese on top.

Dinner is Served

Cauliflower 'Mac' and Cheese

  • Servings: 4-6
  • Difficulty: easy
  • Print

A low carb alternative to a classic favorite comfort food.



  • 1 Head of cauliflower
  • 1 1/2 Cups sharp cheddar cheese
  • 2 TBSP Unsalted Butter
  • 2 TBSP Almond Flower
  • Heavy Whipping Cream or Half and Half (Almond Milk)
  • 2 ounces cream cheese
  • 2 tsp Dijon mustard
  • Salt and Pepper to taste


  1. Preheat oven to 400° to roast the cauliflower.
  2. Chop cauliflower and toss with oil and garlic, spread on baking pan.
  3. Roast 20 minutes, turning half way through.
  4. Heat pan on medium heat, melt butter. Add flour, whisk to combine.
  5. Gradually add and whisk cream constantly until well combined.
  6. Add cream cheese, dijon mustard and season with salt and pepper.
  7. Add 1 cup of the cheese. Add more cream or almond milk if too thick.
  8. Add roasted cauliflower, stir until well coated.
  9. Sprinkle remaining cheese over top.
  10. Serve and enjoy.

Steak & Cauliflower Casserole

When you think of a casserole dish, you think of a protein and pasta, amirite? I usually do, too. Until for a health concern I needed to reduce the amount of carbs and sugars. But what would I do without all my creamy, cheesy pasta favorites?

Enter my new favorite vegetable friend – the Cauliflower. This little gem is so versatile! It can be a substitute for rice, potatoes and did you even know…pasta?! That’s right – it tastefully replaces pasta in this dish. You won’t even know it.

Shopping List

  • 1 pound Shaved Beef Steak (found at Trader Joe’s)
  • 1 Head of Cauliflower
  • 1 jar Alfredo sauce
  • 8 oz. crimini mushrooms
  • 1 package or jar of Sun-Dried Tomatoes
  • Baby Spinach
  • Italian Cheese

Gather The Ingredients

Let’s Get Started

Prepare the cauliflower for roasting. Chop up into bite size pieces. In a bowl, mix with oil, salt and garlic. Spread on baking sheet and place in pre-heated oven. Cauliflower should be lightly browned and tender.

I like to season the beef with steak seasoning. Cook up meat while cauliflower is roasting.

After the cauliflower is roasted and the meat is browned, mix everything in a bowl. Spread in a baking pan and bake for 20 minutes.

Dinner is Served

I just love dishes you can slide out of the oven and take to the table so you can enjoy catching up with the family.

Steak and cauliflower casserole

This dish would go great with a salad, or is fulfilling all on it’s own.


Steak and Cauliflower Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

A low carb comfort food casserole.



  • 1 Package shaved beef (Trader Joe’s)
  • 2 Cups Spinach
  • 1 1/2 cups grated Italian cheese
  • 1.5 oz sun dried tomatoes, about 1/2 package or jar
  • 8 oz crimini mushrooms (baby bella), sliced
  • 1 large cauliflower head, chopped into bite sizes
  • 1/4 cup heavy cream, milk or half and half
  • 16 oz jar of Alfredo sauce


  1. Pre-heat oven to 400°.
  2. Chop Cauliflower into bite size pieces.
  3. Mix cauliflower in bowl with a swirl of oil, 1/4 tsp salt and 1 tsp garlic.
  4. Roast cauliflower in oven for 10-15 minutes, depending on size of cuts.
  5. Turn oven down to 375°.
  6. In small batches in skillet, brown the steak.
  7. Combine everything in bowl.
  8. Spread in 11×13 baking dish.
  9. Bake for 20 minutes, until dish is bubbly.


Cheesy Chicken Verde Enchilada Skillet

Who doesn’t love dinner done quick? With busy schedules and tired end-of- the-day bodies..this dish will go together quick and easy and be oh-so-pleasy for the family! And it can be done in one skillet.

Shopping List

  • Grilled Chicken Strips – Trader Joe’s or Costco is a great source
  • Verde sauce – either a salsa or enchilada sauce will do
  • Chicken Stock – this recipe doesn’t call for much, so I prefer Better than Bouillion
  • Can of diced green chiles
  • Tortillas – Regular work just fine, I prefer for my WOE (way of eating) to select a low carb version. I find this among the regular tortillas at chain stores such as Safeway
  • Sour Cream – I prefer full fat
  • Cheese – so many options – use a Mexi Cheese, Queso or Monterey Jack
  • Optionals: Cilantro, can of green chiles, tomatoes, avocado

Gather Your Ingredients

Let’s Get Started

Warm your skillet to medium-high heat. Add chicken stock and green chiles. Add the verde (or enchilada sauce). Stir and bring to a simmer. Add sour cream and simmer for 5 minutes, stirring often.

Meanwhile, while your sauce is simmering, cut your tortillas. I use a pizza cutter. Cut into strips vertically then turn and cut horizontally until you have bite size squares.

When sauce has thickened slightly, add the chicken. Stir to coat.

Add in half the cheese and the tortillas. Stir the mixture and simmer until heated through.

Top with remaining cheese just before serving and removing from heat. Heat cheese just until it begins to melt, then remove from heat. Top with cilantro and serve!

Dinner is Served

A great side dish is Mexican Rice or my personal favorite, Mexican Cauliflower Rice.

Cheesy Verde Chicken Enchilada Skillet

A quick and easy weekday shortcut dinner for a Mexican favorite



3/4 Cup Chicken Broth
1 Cup Salsa Verde from Trader Joe’s (or Verde Enchilada sauce)
1 Can diced green chiles
1/2 Cup Sour Cream
1 1/2 Cups grilled chicken, sliced into bite size
4 taco size tortillas – Try a Low Carb Brand like LaTortilla Factory
1 1/2 Cups Shredded Cheese
Optional Toppings:
-Diced Tomatos


  1. Heat Skillet to medium high heat.
  2. Add chicken stock, verde sauce, green chiles then sour cream.
    Stir and bring to simmer for 5 minutes.
  3. Cut tortillas with pizza slicer while simmering.
  4. Add Chicken after sauce has thickened slightly.
  5. Stir in half the cheese and tortilla strips.
  6. Stir to heat through and cheese is melted.
  7. Right before serving, add remaining cheese on top and heat just until cheese is melted on top.
  8. Top with cilantro and additional toppings you prefer.

Valentine’s Day Angel Food Cake & Strawberry Skewers

My girls just love strawberries. They can gobble them up all year long. And isn’t a treat that they are shaped just like little red hearts? They make for the perfect treat for Valentine’s Day.

Pair strawberries with Angel food cake and it’s like a little slice of heaven. Each time I make an Angel Food cake (which isn’t very often), I always question myself “why don’t I make this more often”. And that is echoed by my two girls. I have no answer for this. Note to self: Make more Angel Food Cake!

Before you dive into a treat of strawberries and Angel Food Cake, let’s make this a little more fun. Let’s make this a portable treat and drizzle chocolate over it. YES!!!


You need 4 things to complete these tasty skewers

  • Skewers
  • Angel Food Cake
  • Strawberries
  • Chocolate

Valentine’s dessert

Can it get any easier? Simply make or buy your Angel Food. I can’t resist making one when I have the time. I’m glad I look at the directions as I tend to forget it requires 3 hours to completely cool. That could really throw timing off if you tend to take these to an evening party and start too late in the day.

Next, you have to let the cake cool. Everybody cools theirs on a Kahlúa bottle, right?

How to cool angel food cake

Valentines angel food cake

Isn’t there just something dreamy and magical about Angel Food Cake?

Once your cake is cool, turn upside down and start making your slices. You can get up to four cubes when you slice a nice thick cut. I may or may not eat a few imperfect pieces. Quality control.

So for this set of skewers, I used a pre-made Angel Food Cake from the store. It came in a loaf style and was super easy to cut and assemble. This is a great time saver if you don’t have time to make an Angel Food cake and let it cool (up to 3 hours).

Another tip if you would like a smaller serving, use a smaller piece like a flat popsicle stick.  It’s about half the size and doesn’t require as many strawberries or pieces of angel food cake.

Valentine strawberry skewers

Check out this tip!  Dip a whisk into the melted chocolate the “shake” over your treat while moving hand back and forth and you will end up with lovely drizzles.  Be sure to do this over wax paper not your pretty platter.  The paper will catch all the drizzles, not your platter!

Enjoy these at your next get together!

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