Gluten Free, Keto friendly cream cheese pizza crust

2 (8 oz) package of full fat cream cheese, room temperature
4 eggs
1/2 tsp ground black pepper
4 - 8 tsp garlic powder
1/2 cup grated Parmesan Cheese
1 tsp Italian seasoning

Preheat oven to 350.
Spray a pizza pizza pan with cooking spray or line it with parchment paper. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into pizza pan. Bake for 12-15 minutes, or until golden brown.

One thing that I will do, is use parchment paper on top of the pizza pan. Once the pizza crust has cooked the first time, I will slide the parchment paper off of the pan and put that onto a large pizza peel .

From there I will take the pizza pan that this cooked in, and turn it upside down and put it to top of the pizza crust (so the top of the pizza crust now becomes the bottom). I will then use the Pizza peel to flip it so that the pizza is now back in the pan. I will then cook it for about 5-10 minutes longer to give it a nice crispy crust for the pizza.

Allow crust to cool for 10 minutes. I usually double the recipe to make a "hand tossed" like crust, which needs to bake for about 30 minutes or so. I also put the pizza crust on the broiler for about 7 minutes to crisp up the bottom. I also use Neufchâtel cheese instead of cream cheese.

I have tried red sauce on this pizza crust and honestly, it tastes like eating spaghetti-o's, not all that great. What I have found out to be the best is to use ranch dressing as the sauce instead.

Here is a video of the whole operation:

Low Carb Ranch Dressing

This is a low carb, gluten free, keto friendly ranch dressing

Ranch Dressing

1.5 cups of Hellmans REAL Mayo(full fat)
.5 cups of Heavy Whipping cream
1 packet of Hidden Valley ranch dressing dry mix
Mix all together in a mixing bowl using a wire wisk

Here is a video of this:

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 1057
Total Fat 112 g
Saturated Fat 27 g
Monounsaturated Fat 29 g
Polyunsaturated Fat 55 g
Trans Fat 0 g
Cholesterol 127 mg
Sodium 1913 mg
Potassium 45 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 2 g
Protein 2 g



I created an update to this that has a lot less carbs - Ranch Dressing 2

The electoral college and why it matters

There are still a lot of people calling for the Electoral college to be removed because their candidate did not win, although they won the popular vote. The electoral college was put in place for a reason, it was put in place to protect this country from pure democracy. The United States is NOT a democracy, no matter who says what, it is a constitutional republic. If this country was a democracy, then the majority would always win, and the minority would always lose. Rosa parks would still be at the back of the bus in a democracy.

The electoral college protects all the rest of the states, allowing them to have a voice in the election. If popular vote alone was the deciding factor, then the president would be selected by the results of maybe 3 or 4 states. This is like saying that the team that wins the superbowl is not decided by how many points they score, but by how many fans show up. Who in their right mind would want the results of that to be decided by how popular one single team was?

Taking apart the Hi Point 9mm

How to take apart a Hi-Point 9mm handgun.

 Watch this video on YouTube -

Watch this video on Dailymotion -

How to take apart a Hi-Point 9mm handgun.
I had lost the pin for my .45 somehow, and there is supposed to be a black plastic piece that goes on the end of the spring that pushes the slide back. One of the times that I took it apart, the spring shot off and I could not find the piece at the end of the spring. Take you time taking this apart as the springs can take off on you, and the pin that holds the slide in can be lost very easily as it can roll off and run away.

Links to the different oils that I use for cleaning my guns

Hoppe's No. 9 Synthetic Blend Lubricating Oil
Hoppe's No. 9 Bench Rest Lubricating Oil with Weatherguard
Gun Scrubber Synthetic Gun Oil with PTFE Lubricant
Birchwood Casey Gun Super Blue
Hoppe's No. 9 Gun Bore Cleaner
Hoppe's Universal Gun Cleaning Accessory Kit
Hoppe's No. 9 Gun Cleaning Patch, .22-.270 Caliber
1000-pack Gun Cleaning Patches



Taking apart the Ruger LCP

Watch this video on YouTube -

Watch this video on Daily Motion -


Taking apart the Ruger LCP. My camera was constantly auto focusing again, so it has some weird sounds in it. The Ruger LCP is a nice little gun that is very easy to conceal, but this one that I have does not have a safety on it.

Links to the different oils that I use for cleaning my guns

Hoppe's No. 9 Synthetic Blend Lubricating Oil
Hoppe's No. 9 Bench Rest Lubricating Oil with Weatherguard
Gun Scrubber Synthetic Gun Oil with PTFE Lubricant
Birchwood Casey Gun Super Blue
Hoppe's No. 9 Gun Bore Cleaner
Hoppe's Universal Gun Cleaning Accessory Kit
Hoppe's No. 9 Gun Cleaning Patch, .22-.270 Caliber
1000-pack Gun Cleaning Patches



Bullet Proof Coffee

Here is a way to make Bullet Proof Coffee at home.

Watch this video on Dailymotion -

Watch this video on DTube -

Watch this video on YouTube -



How to make bulletproof coffee at home.
Here is the link to the Keto Sticks that I talked about -
Kerrygold Butter - (make sure to use unsalted)

Coconut Oil I used -

MCT Oil - (if you dont want coconut oil)

Kerrygold butter on Ebay -

Coconut oil on Ebay -

Keto Sticks on Ebay -

Chicken Cordon bleu casserole

Gluten free and Keto friendly Chicken Cordon Bleu Casserole. This is a super easy casserole to make that is not only gluten free, but it is also keto friendly. I did not bother to figure out the calorie or carb count in this because I make it differently and in different size pans. I usually make this in a 9x13 pan, but will sometimes use a large casserole pan / roaster pan. Ingredients:

  • 4 boneless, skinless chicken breasts cut into 1 inch cubes (you can also use some leftover turkey or even chicken thighs)
  • 1 large ham steak cut into cubes (1/2 inch or so), or about 4 cups of cubed ham
  • 8-10 ounces of shredded swiss cheese
  • 1/2 cup of heavy whipping cream
  • 12 ounces of cream cheese or neufenchtal cheese that is softened
  • black pepper to taste
  • 3-4 teaspoons of garlic powder to taste
  1. Pre-cook the chicken to prevent this dish from being extremely watery
  2. Pre-heat the oven to 250 degrees
  3. In a large mixing bowl , add in the cream cheese and the heavy whipping cream and mix it with a handheld mixer until it is fully mixed together. It will seem extremely thick, but this is normal
  4. Place the cut up chicken, ham and the spices into the mixing bowl and mix well
  5. Add the mixture to the casserole dish or the 9x13 pan and evenly spread out
  6. Top with cheese and bake in the oven for 40 - 50 minutes

Flag burning

There are a lot of people out there who think that burning the flag is protected by the first amendment, and there are other that think it is not. The answer lies in what type of flag it is.

If the flag was bought by the person who is burning it, then they have full freedom to burn it if they want to, but if I buy a flag and someone burns it, then they do not have ANY freedom to take my property and destroy it.

With that being said, there will be many that will rejoice


Gluten Free Biscuits and Gravy Casserole

I am a big fan of biscuits and gravy, but when you have Celiac disease those things got put on the back burner as I could not have them. There are biscuit recipes and box kits at the stores for biscuits, but nothing like the real good flaky, buttery biscuits that you would expect to have and not the hard rock things that most of the Gluten Free world has. I had found a recipe online for some biscuits, to which I modified the recipe some and then turned it into a casserole that is just ready to go. You can make the biscuits separate and the gravy separate and just do a traditional biscuits and gravy meal. Rather than doing 15 shots of the prep, and then have one tiny paragraph for the real stuff that everyone wants to see (the recipe) I am just goingto cut to the chase here. You will need a Gluten Free all purpose flour mix (about 2 cups, but for mine I made a large batch as I baked it into a large casserole container). The flour that I wound up using was Aldi's gluten free flour blend, but you can use what ever you want to use. My recipe is the large batch, but you can cut it in half if you are just baking this into a 9x13 pan . Preheat the oven to 350 degrees. Grease the bottom of your 9x13 pan

  • 4 cups of gluten free flour, (I also have a recipe here for gluten free flour)
  • 2 teaspoons of xantham gum (look on the ingredients for your AP flour to see if the xantham gum is included in it or not. If it is, then do not use extra, if there is no xantham gum in your GF flour mix, then add the 2 teaspoons)
  • 1 cup of nonfat dry milk
  • 4 Tablespoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt.
  • 1 - 2 lbs of pork sausage
  • 4 cups of milk (can use more if you want)
  • 3/4 to 1 cup of gluten free corn starch
  • 2 sticks of butter
  • 1.5 - 1 3/4 cups of buttermilk
  • black pepper to taste


  • Pre heat the oven to 350 degrees.
  • Add all of these ingredients into a food processor(I use a Ninja blender) and blend it into a fine powder.
  • Add into the blender 2 sticks (16 Tablespoons) of butter and blend it until the butter is cut well into the flour mixture
  • Once the butter is cut into the flour mixture, add the flour mixture into a large mixing bowl and add in 1.5 to 1 3/4 cups of buttermilk. Lightly fold the buttermilk into the flour mixture until it is all mixed. If you need to add a bit more buttermilk, go ahead and do so, just do not over-work the dough.
  • Lay out a few sheets of either wax paper or parchment paper on a level surface and dump the dough onto it. Flatten the dough out into about 3/4 to an inch thick. If you have a bicuit cutter, cut out the biscuits to the size you want, or you can use a cup as long as you butter the cup every couple of biscuits you make.
  • Add the biscuits to the bottom of the 9x13 pan , if they all wind up touching it is fine.
  • Brown the sausage, and make sure to NOT drain the grease. Once the sausage is browned, add the corn starch into the pan and stir, making sure to not burn the corn starch. Add in the milk, lower the heat a bit (between medium and high) and stir the milk about every minute or so until it thickens up
  • While the gravy is cooking, you can add the biscuits into the oven for about 6 or 8 minutes to get them cooking a bit. If you dont want to, it will still turn out fine but the biscuits will be a bit doughy like dumplings.
  • Once the gravy is thickened to where you want it to be at, and it has the right amount of pepper and or salt to it, pour the gray on top of the biscuits in the casserole dish and cook in the oven for about 30 - 40 minutes. You will want to cover the dish with tinfoil first, or else the gravy will develop a thick skin to it.

Once done, spoon up and serve!




The flour mixture.


Biscuits being arranged in the large casserole pan.


Sausage gravy being made


Gravy poured on top of the biscuits ready for the oven.


Biscuits out of the oven and on the plate



If you want to make the biscuits only, just arrange them onto a sheet pan and bake in the oven for about 20 - 25 minutes. Take one biscuit out and make sure that the center is fully cooked.



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