Saturday, November 30, 2013

Steve's Favorite Sugar Free Apple Pie

Sugar Free Apple Pie

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 8

About This Recipe

While deciding what to bake for Thanksgiving I always ask the family what they want. Honey's favorite pie is apple so of course he asked for one. I looked at several apple pie recipes I had on hand but found this one at and decided that I wanted to try it.

It was sugar free but NOT gluten free so I asked Honey to be honest and let me know what he thought. Obviously he bragged on it a lot because my Dad came in for a piece to see what Honey was talking about.


    • 1 cup Splenda sugar substitute
    • 1 tablespoon flour
    • 1 tablespoon ground cinnamon
    • 5 granny smith apples, peeled and sliced
    • 1 golden delicious apple, peeled and sliced
    • 1 tablespoon butter, cut up
    • 1 (15 ounce) packages of pillsbury refrigerated pie crusts


  1. Prepare piecrusts according to package directions, fit 1 piecrust into 9 inch pie plate.
  2. Stir together Splenda, flour cinnamon mixture.
  3. Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter.
  4. Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking.
  5. Bake at 350 degrees for 50-55 minutes.
  6. Makes 8 servings.
So since going sugar free this will be our new apple pie recipe and maybe next time I'll use a gluten free pie crust and cornstarch in place of flour so I can try it.
I hope you had a blessed Thanksgiving we sure did!
Thanks for stopping by y'all and please come again soon!


Thursday, November 21, 2013

Crust-less Sweet Potato Pie

I love the crust-less coconut pie (recipe found HERE) and so when I saw this recipe I was excited about trying it. I think I'm a fan of crust-less pies because my gluten free pie crust are always so ugly. I do not make dessert except for special occasions so I guess I don't have enough practice.

It turned out great the problem is knowing when to stop eating!

Crust-less Sweet Potato Pie

2 eggs
1 cup cooked mashed  sweet potato (about 1 large sweet potato)
¾ cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon of cinnamon
1/2 teaspoon nutmeg
1 cup full-fat, canned evaporated milk
¼ cup all purpose gf flour, sifted ( you can also substitute this for regular all purpose flour)

Preheat oven to 425 degrees F. Grease pie plate and set aside.

Boil Potato until a fork inserts easily. Cool and peel.

In large bowl, beat eggs slightly and then mix in remaining ingredients.

Pour filling into pie plate.

Bake 15 minutes then reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Top with whipped cream or eat alone. 


Thanks for stopping by y'all and please come again soon!

Tuesday, November 12, 2013

Grace's Creamy Cole Slaw

I took this recipe from Mary at Deep South Dish (see original HERE) and modified it to fit my diet and life style. We love it and everywhere I take it those who eat if love it too.

Tonight we are having a having a hamburger cook out with Honey's sister and we wanted this slaw to go with our baked beans and sweet potato fries. Just like always it was so yummy.

Grace's Creamy Cole Slaw 


1 cup of mayonnaise
3 tablespoons of splenda
1 tablespoon of apple cider vinegar
Large pinch of sea salt
1/4 teaspoon of freshly cracked black pepper, or to taste
2 heaping teaspoons of prepared horseradish
1 teaspoon celery seed
1/4 to 1/2 cup Wickles Pickle Relish
1 - 1 lb bag tri-colored cole slaw
1/4 of an onion, grated


In a large mixing bowl, whisk together the mayonnaise and sugar until well blended. Add the vinegar, salt, pepper, horseradish and celery seed; whisk together. Set aside.

Mix bagged slaw and chopped pickles; grate in the onion. Toss until the dressing is well mixed in and all of the cabbage is covered. Refrigerate for 1 hour or longer, tossing occasionally.

Thanks for stopping by y'all and please come again soon!