White Chocolate Caramel Fudge

This is a quick and easy 5 minute fudge recipe that is perfect for any occasion. Creamy white chocolate fudge filled with pecans (can be omitted or you can substitute with another nut) and swirled with caramel might be the ultimate treat for a holiday tray. The rich flavors in this fudge are perfectly balanced for a snack or sweet bite after a meal. From barefeetinthekitchencom.

White Chocolate Caramel Fudge



Ingredients:

3 cups white chocolate chips (without problem ingredients)
14 ounces sweetened condensed milk
4 tablespoons butter
1/2 teaspoon vanilla extract
1 cup chopped nuts (that you can tolerate or omit)
1/2 cup room temperature caramel sauce without problem ingredients (try Smucker’s Simple Delight Salted Caramel Topping)


Directions:

Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and nuts and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

Original REESE Peanut Butter Chip Cookies

Chewy and delicious and not over powering with peanut butter. From hersheys.com.

Original REESE Peanut Butter Chip Cookies
Makes 6 dozen cookies


Ingredients:

1 cup golden shortening (250 mL) (check for problem ingredients)
1 cup packed brown sugar (250 mL)
1/2 cup granulated sugar (125 mL)
2 eggs (2)
2 tsp vanilla (10 mL)
2 cups all-purpose flour (500 mL)
1 tsp baking soda (5 mL)
1 tsp salt (5 mL)
1 3/4 cups CHIPITS REESE Peanut Butter Chips (300 g), (be sure to check for problem ingredients or use other peanut butter chips)
1 cup chopped nuts (optional) (250 mL)


Directions:

1. Heat oven to 375°F (190°C).

2. In large bowl, beat shortening, brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until creamy.

3. In medium bowl mix together flour, baking soda and salt. Gradually blend into butter mixture.

4. Stir in peanut butter chips and chopped nuts, if using. Drop from small spoon onto ungreased cookie sheets.

5. Bake 10 to 12 minutes, until golden. Let cool 1 minute; remove to wire rack. Cool completely.

Loaded Baked Potato Soup

All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup! From damndelicious.net.

Loaded Baked Potato Soup


Ingredients:

4 slices bacon, diced (if tolerated)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk, or more, as needed
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced (if tolerated)
1 cup shredded cheddar cheese
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

2. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.

3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.

4. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Dry Onion Soup Mix

Miss your favorite California Dip, meatloaf, roast, and whatnot recipe because of the preservatives, artificial flavoring, and MSG in dry onion soup mix? Well, give this a try! Most have been skeptical that it won’t taste as good as the Lipton Onion Soup Mix, but they have found this to taste just exactly like it. Now you can make your favorite recipes that call for onion soup mix and enjoy it again! Great recipe to have on hand so make up several and store in snack size Zip-Lock baggies in the pantry. From allrecipes.com.

Dry Onion Soup Mix


Ingredients:

1/4 cup dried onion flakes (if tolerated)
2 tablespoons low-sodium beef bouillon granules (without problem ingredients)
1/4 teaspoon onion powder (if tolerated)
1/4 teaspoon parsley flakes (if tolerated)
1/8 teaspoon celery seed (if tolerated)
1/8 teaspoon paprika (if tolerated)
1/8 teaspoon ground black pepper (if tolerated)


Directions:

Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Honey Pork Chops

Whether you are a pork chop lover or not, you've got to love a dinner that requires all easy and on-hand ingredients. Kristina likes to serve these with a homemade bread and a vegetable for a well-rounded yummy meal. From niceats.blogpsot.com.

Honey Pork Chops


Ingredients:

4 boneless pork chops
salt
ground black pepper (if tolerated)
4 tablespoons packed brown sugar
4 tablespoons honey


Directions:

1. Heat oven to 350 degrees F.

2. Sprinkle pork chops with salt and pepper on both sides. Heat skillet over medium heat. Add pork chops and cook until brown, turning once. Place in 9 x 13 baking dish.

3. Combine brown sugar and honey in a small bowl. Microwave for 20 seconds, and stir to combine.

4. Spoon half of honey mixture evenly over-top pork chops.

5. Bake for 15 minutes in preheated oven.

6. Remove from oven, flip chops, and spread with remaining honey mixture.

7. Bake for another 15 minutes.

8. Serve making sure to spoon some of the extra drippings over top your chops!

Peanut Butter Butterscotch Chip Cookies

These are great cookies to pack in lunchboxes or to have anytime for a snack. Have fun baking them with the kids! From grandmotherskitchen.org.

Peanut Butter Butterscotch Chip Cookies


Ingredients:

1 cup + 2 Tablespoons all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
10 Tablespoons butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup butterscotch chips (without problem ingredients)


Directions:

1. Preheat oven to 350 degrees F.

2. Line two baking sheets with parchment paper.

3. In a mixing bowl stir together the flour, baking soda, baking powder and salt and set aside.

4. In another mixing bowl, use an electric mixer to beat the butter until creamy. Add the peanut butter and beat in.

5. Add the granulated and brown sugar and beat in until combined, light and fluffy.

6. Beat in the egg and vanilla.

7. Add the flour mixture and mix in.

8. Add the butterscotch chips and stir in with a spatula.

9. Use a tablespoon to scoop the dough balls and place them onto the prepared sheets leaving 1 1/2 inches between the cookies.

10. Place into the preheated oven and bake for 10-12 minutes until done. Time will depend on your own oven. Bake one pan at a time on the middle rack.

11. Remove and place the baking sheet onto a cooling rack.

12. Let the cookies cool for 5 minutes in the pans then transfer them to a cooling rack to cool completely.

Cookies will keep up to 5 days at room temperature.

Spinach and White Bean Soup

A healthy and hearty, comforting soup – chock full of fresh spinach, white beans and orzo pasta – made in less than 30 minutes! From damndelicious.net.

Spinach and White Bean Soup


Ingredients:

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced (can omit or try Green Onions or Chives, Shallots, Asafoetida)
     from healthyicrecipes.com
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups vegetable stock (without problem ingredients)
2 bay leaves
1 cup uncooked orzo pasta (without problem ingredient)
2 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (omit or substitute Kefir Lime Leaves, Lemon Zest, Lemon Oil, Lemon Essence, Lemon Extract, Amchur / Amchoor Powder (mango powder)
     from healthyicrecipes.com
2 tablespoons chopped fresh parsley leaves (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

2. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

3. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

4. Serve immediately.

White Chocolate Peppermint Fudge

Time for something decadent and just perfect for the holidays! From tasteofhome.com.

White Chocolate Peppermint Fudge
Yield: 2 pounds

Ingredients:

1 1/2 teaspoons, plus 1/4 cup butter, soften, divided
2 cups sugar
1/2 cup sour cream
12 squares (1 oz. each) white baking chocolate, chopped (do not use white chocolate chips)
7 oz. homemade marshmallow crème
1/2 cup crushed peppermint candy (without problem ingredients)
1/2 teaspoon peppermint extract


Directions:

1. Line a 9 inch square pan with foil. Grease the foil with 1 1/2 teaspoons butter; set aside.

2. In a large heavy sauce pan, combine the sugar, sour cream, and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234 degrees (soft-ball stage), about 5 minutes.

3. Remove from the heat; stir in white chocolate and marshmallow cream until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.

4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1 inch squares. Store in the refrigerator.

Homemade Marshmallow Crème

Lots of recipes call for marshmallow crème, but many of the ingredients are a no-no for people with IC. Here is a substitute for the store-bought marshmallow fluff that is IC friendly. This makes 7 ounces, equivalent to 2 cups. From allrecipes.com.

Homemade Marshmallow Crème
Makes 8 servings, 138 calories

Ingredients:

1 egg white at room temperature
3/4 cup light corn syrup
1/4 teaspoon salt
3/4 cup sifted confectioner’s sugar
2 1/4 teaspoon vanilla extract


Directions:

Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Roasted Red Pepper Turkey Meatloaf

A new twist to the classic meatloaf that is a must to try! Since IC demands the stopping of meat mixed with ketchup, tomato paste, and Worcestershire, Kristina therefore played in the kitchen and came up with a yummy substitute that looks like a real winner! From niceats.blogspot.com.

Roasted Red Pepper Turkey Meatloaf


Ingredients:

1 1/4 lb. ground turkey
1 1/3 c. bread crumbs (without problem ingredients)
1 egg
1/2 tsp. dried thyme
1/2 tsp. ground garlic
1 tsp. salt
1/2 tsp. pepper

3 roasted red peppers
1 Tbl. olive oil
1/2 tsp. salt
1/2 tsp. Italian seasoning
1 tsp. sugar


Directions:

1. Preheat oven to 350 degrees.

2. In food processor, mix roasted red peppers, olive oil, salt, Italian seasoning, and sugar until well blended and smooth. Put 1/3 cup of this mixture aside for topping.

3. Using your hands, squish and combine turkey, bread crumbs, egg, thyme, garlic, salt, pepper, and (all but 1/3c.) roasted red pepper mixture. When mixed, spread into a loaf pan. Top with reserved 1/3 cup of roasted red pepper mixture.

4. Bake for 1 hour and 15 minutes or until internal temperature reaches 160 degrees F... Enjoy!

Pumpkin Pie

Many traditional foods for Thanksgiving and Christmas are IC friendly, but sometimes pumpkin pie recipes have cloves which are on the “Caution” list. Here’s a recipe that might do the trick for you for the holidays. You can make your own crust (recipe below) or use a premade crust without problem ingredients. From nikicooks.blogspot.com.

Pumpkin Pie


Ingredients:

Crust:
1 1/3 cups all-purpose flour
½ teaspoon salt
1 stick of butter, chilled and cut into pieces
5 to 8 tablespoons of ice water
(or just buy pre-made crust without problem ingredients)

Filling:
2/3 cup sugar
1 teaspoon cinnamon (if tolerated)
½ teaspoon salt
¼ teaspoon nutmeg (if tolerated)
¼ teaspoon allspice
1 teaspoon vanilla extract
2 large eggs
1 (15 oz.) can pumpkin puree (not pumpkin pie filling), (without problem ingredients)
1 (12 oz.) can evaporated milk
whipped cream or vanilla ice cream (for serving), (without problem ingredients)


Directions:

Preheat oven to 425 degrees.

Crust:
To make the pie crust, put the flour and salt into a food processor and pulse several times. Put cold butter into the mixture several pieces at a time, pulsing several times for each addition and taking care that the butter remains chilled. The butter should be thoroughly incorporated. Add the first 5 tablespoons of ice water and mix until just moistened. Then add the remaining tablespoons of water one at a time, mixing thoroughly after each addition. Don’t add too much water! Only add as much as needed for the dough to form a ball in the mixer and almost clean the sides of the bowl. When it does this, turn the food processor off and remove the dough from the bowl. Form the dough into a ball and flatten it into a disk. Chill a few minutes in the freezer, until cold from still pliable. Remove from freezer and place on a well-floured piece of wax paper. Using floured hands and a floured rolling pin, roll the dough out into a 12 inch circle. Fold the circle in half, then in half again, and place the point in the center of a 9 inch pie pan. Carefully unfold the dough and fit in into the pan. Trim any overhanging pastry, and if desired, press the tines of a fork into the rim of the crust, to create a pattern.

Filling:
To prepare filling, combine sugar, salt, cinnamon, ginger, nutmeg, allspice and vanilla extract in a small bowl. Whisk the eggs lightly in a large bowl. Stir in the pumpkin and sugar-spice mixture, and gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes, and then reduce the temperature to 350 degrees and bake for another 45-50 minutes, or until a knife inserted into the center of the pie comes out clean. Cool on a wire rack and serve with whipped cream or a scoop of vanilla ice cream.

Sweet Potato Soufflé

Thanksgiving is almost here and many enjoy sweet potato casserole during dinner. Here is a Sweet Potato Soufflé I like to make for our Thanksgiving dinner or bring to someone’s home.
I give it: ★ ★ ★ ★ ★

Sweet Potato Soufflé

3 cup sweet potato (cooked and mashed or 29 oz. can sweet potato), drained
1 cup sugar
2 eggs, well beaten
1 teaspoon vanilla
½ cup milk
½ cup butter, melted
1 teaspoon vanilla (optional)

Mix potato ingredients together until well blended and spread in a 13 x 9 inch pan.


Topping:

1 cup light brown sugar
½ cup flour
1 cup nuts, chopped (if tolerated)
1/3 cup butter

Mix well. Ingredients will be stiff and crumbly. Crumble over top of sweet potato. Bake in 350 degree F. oven for 30 minutes.


NOTE: This may also be put into 2 pie shells and served as a desert. Bake in 350 degree oven for 30 minutes.

Roasted Maple Cinnamon Sweet Potatoes

These roasted maple cinnamon sweet potatoes are seasoned with cozy flavors and roasted to perfection until crispy on the outside and soft on the inside! YUM! From pumpkinnspice.com.

Roasted Maple Cinnamon Sweet Potatoes


Ingredients:

3 large sweet potatoes, peeled and diced into 1 inch cubes
2 tablespoons olive oil
2 1/2 tablespoons pure maple syrup
2 teaspoons cinnamon (if tolerated)
Salt and pepper, to taste (if tolerated)


Directions:

1. Preheat oven to 400F. Lightly coat a baking pan with non-stick cooking spray, or line with parchment paper. Set aside.

2. In a medium bowl, combine the olive oil, maple syrup, cinnamon, salt and pepper.

3. Add potatoes and toss to coat.

4. Spread potatoes in an even layer onto prepared pan.

5. Roast for 30-35 minutes, or until browned and crispy.

6. Remove from the oven and let cool for 5 minutes.

7. Serve immediately.

8. Enjoy!

Four Cheese Spaghetti

AMAZINGLY creamy and so velvety with literally 4 different types of cheeses here! It’s quick/easy and perfect for company too! From damndelicious.net.

Four Cheese Spaghetti


Ingredients:

8 ounces spaghetti
4 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups milk, or more, as needed
1/2 cup heavy cream
2 teaspoons Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese (if tolerated)
1/4 cup shredded Gruyere cheese (if tolerated)
1/4 cup freshly grated Parmesan cheese (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh parsley leaves (if tolerated)
2 tablespoons chopped fresh chives (optional)


Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

3. Gradually whisk in milk, heavy cream and Italian seasoning. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

4. Stir in pasta and gently toss to combine.

5. Serve immediately, garnished with parsley and chives, if desired.

Baked Mushrooms With Cheese

This baked mushrooms with cheese makes an excellent appetizer or is a delicious side dish to a steak dinner and salad. From grandmotherskitchen.org.

Baked Mushrooms With Cheese


Ingredients:

8 large brown mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
1 cup cheddar cheese, grated
1/3 mozzarella cheese, grated


Directions:

Preheat your oven to 425 degrees F.

Place a baking dish into the oven to preheat as well.

Cut the stems off the mushrooms.

Give the mushrooms a little scrub with a mushroom brush.

With an oven mitt, remove the warm/hot pan and place it onto an pot holder or heat resistant pad.

* Just a little tip: it can be dangerous to place a hot pan on cold surface, as sometimes they can shatter.

Put the mushrooms on the pan cup side up.

Drizzle with olive oil and season with salt and pepper.

Bake for 8-10 minutes until just tender.

Remove and sprinkle with cheeses.

Return dish to the oven and bake 3-4 minutes until cheese is melted.

Garnish with fresh herbs.

Maple-Roasted Sweet Potatoes

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime. From eatingwell.com.

Maple-Roasted Sweet Potatoes


Ingredients:

2½ pounds sweet potatoes, peeled and cut into 1½-inch pieces (about 8 cups)
⅓ cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice (substitute with Kefir Lime Leaves, Lemon Zest, Lemon Oil, Lemon Essence, Lemon Extract, Amchur / Amchoor Powder or mango powder)
½ teaspoon salt


Directions:

1. Preheat oven to 400°F. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat. Cover and bake the sweet potatoes for 15 minutes.

2. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

3. Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Creamy Chicken and Roasted Red Pepper Pasta

A delicious and quick pasta dish that is ready in about 25 minutes. Your whole family with love it! From sixsitersstuff.com.

Creamy Chicken and Roasted Red Pepper Pasta


Ingredients:

1 lb. bowtie pasta (or any kind of pasta would work!)
1-1 1/2 lbs. cooked chicken, sliced or cubed (I just sautéed some while the noodles cooked, but rotisserie chicken would work also)
1 medium onion, diced (if tolerated)
3 cloves garlic, pressed or crushed
4 tablespoons butter
1 cup half and half, room temperature
1 cup chicken broth (without problem ingredients)
1 teaspoon seasoned salt
12 oz jar roasted red peppers, sliced
1 cup mozzarella, shredded


Directions:

1. Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.

2. Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce. Add chopped parsley or basil when serving.

Savory Pork Chops

Savory pork chops like the name says that are easy to make. We eat these pork chops at least once a month with wild rice and vegetable. YUM! I give it: ★ ★ ★ ★ ★

Savory Pork Chops


Ingredients:

4 pork chops, cut ½ inch thick
½ teaspoon rosemary leaves, crushed
1 to 2 tablespoons vegetable oil
Salt, as desired
3 tablespoons water
Coconut Aminos, optional


Directions:

Sprinkle pork chops with rosemary. Heat oil in 10-inch skillet over medium heat. Add pork chops and slowly brown, about 5 minutes of each side. Season with salt and Coconut Aminos (optional). Add water. Reduce heat, cover and simmer until pork chops are tender, about 20 minutes.


NOTE: You can also grill the pork chops.

Avocado Egg Salad

Think you can’t have egg salad with IC? Think again. Since most salads contain mayo which is a major no-no for IC we have gone without. But Kristina took matters into her own hands and played around with eggs and avocado which are safe for IC and came up with this recipe. She says it’s fantastic and recommends that you serve this avocado egg salad with some crackers, in a pita, or on some homemade bread. Give it a try from niceats.blogspot.com.

Avocado Egg Salad


Ingredients:

4 hard-boiled eggs
1 avocado
1/3 cup cottage cheese
*1/4 cup plain greek yogurt (without problem ingredients)
*1/4 tsp garlic
*1/4 tsp salt
*1/8 tsp pepper (if tolerated)


Directions:

Remove shells from the eggs and discard. Mash eggs with a fork until whites and yolks are in pieces and mixed together. Remove avocado from skin, discard skin and pit. Mix the avocado into the eggs using a fork. Add cottage cheese, Greek yogurt, and spices. Mix with the fork until all ingredients are combined.

Store in fridge for 1 day . . . know that on the second day it might appear slightly brown because of the avocados, but it is still fine to eat. If that weirds you out, make a sandwich for a friend to enjoy with you the day of, or just make half or a fourth of the recipe.

Notes: Greek yogurt, and yogurt in general is an ingredient that many with IC can tolerate. It has been fermented (like buttermilk and sour cream) and so some do report that it causes flares. I know that Fage and Chobani plain Greek yogurts are fine for me. The only ingredients they have listed are: grade A pasteurized skim milk, live active yogurt cultures L. Bulgaricus and S. Thermophilus. I recently tried a store brand Greek yogurt that had other ingredients listed, and it caused a flare... So, all things considered, try a small amount, and see if you tolerate this. If this is a problem food for you, I would just replace the yogurt with more cottage cheese- I bet it would still taste great! As always, spices (salt, pepper, and garlic) are triggers for some. Salt and garlic are among the friendlier, and pepper is a "try it" ingredient. Know your body and your limits; adjust accordingly!

Recipe inspired by Ashley from neverhomemaker.com

White Chocolate Eclairs

Believe it or not, these white chocolate eclairs are easier than you think to make with these easy step by step directions. They are a basic eclair pastry filled with a classic vanilla pastry cream. You can top them with this white chocolate variation for something really special! From grandmotherskitchen.org.

White Chocolate Eclairs
Makes about 10


Ingredients:

Vanilla Pastry Cream
2/3 cup granulated sugar
2 Tablespoons cornstarch
2 Tablespoons all purpose flour
6 egg yolks
2 cups whole milk
1 vanilla bean
3 Tablespoons butter

Pastry
1/2 cup water
4 Tablespoons butter
1 Tablespoon granulated sugar
1/4 teaspoon salt
3/4 cup all purpose flour
3 eggs, room temperature

White Chocolate Glaze Frosting
1 1/2 cup confectioners' sugar
4 Tablespoons whole milk
4 ounces white chocolate, melted and cooled


Directions:

Pastry Cream (make this the night before)

Whisk together sugar, cornstarch and flour. Add egg yolks and whisk until smooth. Set aside.

In medium sized pot heat milk and scraped vanilla bean until it just comes to a simmer. Pour a bit of heated milk into egg yolks and whisk. Pour egg yolks into milk and bring to a simmer whisking the whole time. Once it starts to thicken turn off heat and whisk in butter. Pour into a heat safe bowl and let cool. Cover and chill overnight.


Pastry

Preheat oven to 325 degrees F.

Line a baking sheet with parchment paper.

In a medium pot bring to a boil water, butter, sugar, and salt. Add flour and mix until a dough forms and pull away from the sides.

Place dough in a mixer with a paddle attachment. Add eggs one a time and beat extensively after each addition. Let cool a bit.

Pipe a line about 1 inch long onto prepared baking tray. Bake for 30 to 35 minutes, or until golden brown. Set to cool, once cool enough to touch let them cool on a wire rack.

Slice eclairs in half and fill with pastry cream.


White Chocolate Glaze

In a small bowl whisk together the confectioners' sugar and milk. Add the melted chocolate and mix until smooth. If it’s too thin, add more confectioners' sugar, too thick, add more milk.

Caramel Apple Crisp Cheesecake Bars

All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work. From sugarapron.com.

Caramel Apple Crisp Cheesecake Bars


Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutes
Yield: 20-24


Ingredients:

Graham/Oats Crust:
1/4 cup brown sugar
1 cup graham cracker crumbs (without problem ingredients)
3/4 cup rolled oats
1/2 cup melted butter, plus more for greasing the plate

Cheesecake Layer:
2 8 oz package softened cream cheese
2 tbsp corn starch
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp ginger (if tolerated)
2 tsp vanilla extract
1/2 tsp cinnamon (if tolerated)

Apple Crisp Topping:
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon (if tolerated)
2 tbsp coconut oil
2 medium to large GALA or FUJI apples, peeled and thinly sliced
Caramel Topping (without problem ingredients)

Note from IC Friendly Recipes: Try Smucker’s Simple Delight Salted Caramel Topping


Directions:

1. Preheat your oven to 350 F.

2. Prepare one 9 x 13-inch glass pan by greasing thoroughly with butter or baking spray, or light-colored metal baking pan with foil, (be sure to cover the sides, you are going to use this to lift the bars).

3. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.

4. Press inside the bottom of a 9x13-inch baking pan.

5. Bake for 5 minutes. Remove from oven to cool.

6. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.

7. Once well combined, pour on top of your graham cracker/oat crust.

8. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.

9. Top with the Apple Crisp Topping. Bake at 350 F for 40-50 minutes.

10. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.

11. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

The Perfect Peanut Butter Milkshake

You are almost sure to have the only three ingredients needed to make this quick treat on hand. Be careful, this thick shake is so good that it is extremely addictive! From allrecipes.com.

The Perfect Peanut Butter Milkshake


Ingredients:

2 cups vanilla ice cream
1/4 cup milk
2 tablespoons creamy peanut butter


Directions:

Place ice cream, milk, and peanut butter in a blender; blend until smooth, 45 seconds.

Rosemary Grilled Shrimp

Fire up the grill and have some delicious shrimp that’s so easy to make. Just put the shrimp on skewers and combine with fresh herbs and enjoy! From icdietproject.com.

Rosemary Grilled Shrimp
Serves 2


Ingredients:

1/4 cup garlic cloves, finely chopped
1 teaspoon kosher salt (coarse)
2 tablespoons rosemary sprigs, chopped finely before measuring
3 tablespoons olive oil (plus more for brushing shrimp)
18 whole jumbo shrimp, shelled and deveined
4 12-inch skewers, preferably metal (soaked for 10 min if using wooden)


Directions:

In a medium bowl stir mash together the chopped garlic and the salt. Add the chopped rosemary and 3 tablespoons of olive oil. Add shrimp and toss. Cover and refrigerate at least 4 hours (preferably overnight).

To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack over glowing coals about 3 to 4 minutes, just until pink and cooked through.

Chicken Broccoli Cheese Casserole

A totally "safe" yet yummy and comforting recipe that’s sure to please everyone. No cream of whatever condensed soups involved. From niceats.blogspot.com.

Ingredients:

2 cups long grain brown rice (you can use white rice)
4 cups chicken broth without problem ingredients (Kristina makes her own)
4 cups broccoli florets (fresh or frozen)
1 tablespoon olive oil
1 pound chicken breasts, cut into bite-sized pieces
1 teaspoon fresh minced garlic
3 tablespoons flour
2 cups milk, divided
2 cups shredded mild cheddar cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder


Directions:

1. Cook rice in chicken broth according to package directions. In my case, I threw it all in the rice cooker and let it cook there. Trust me, the rice is so much better cooked in chicken broth instead of water!

2. While rice is finishing cooking and broccoli is steaming, begin cooking the chicken. Heat olive oil in skillet over medium heat. Add chicken and garlic. Cook for 5-7 minutes or until chicken is cooked through/no longer pink inside. Remove from heat and set aside.

3. When rice has about 10 minutes left to cook, steam broccoli in microwave for 5-7 minutes (I used frozen broccoli, if you are using fresh, adjust cooking time accordingly).

4. In a small bowl, whisk together flour and 1/2 cup milk. When flour is completely dissolved, pour into medium saucepan along with the remaining 1 and 1/2 cups milk. Cook over medium heat, stirring constantly, until mixture is thickened, about 5-10 minutes. Remove from heat and stir in 1 and 1/2 cups shredded cheddar cheese, salt, and garlic powder, stirring until melted.

5. Preheat oven to broil.

6. Butter 9 x 13 inch baking dish. (I do not use Pam or any similar non-stick spray because of the chemicals. I simply take about a tablespoon of butter and rub it around in the baking dish so that the dish is completely coated).

7. In a large bowl, stir together the cooked rice, steamed broccoli, chicken, and cheese mixture. Pour into prepared 9 x 13 inch baking dish. Top with remaining 1/2 cup cheese.

8. Broil in oven until cheese on top starts to brown, about 5 minutes.

French Pear Cake

This looks almost too pretty to eat from nikicooks.blogspot.com. Niki adapted this recipe from Taste of Home Cooking Magazine and substituted lemon oil for lemon juice (she says you could probably leave out all together) and used pears instead of apples. Beware! If you've never made caramel before it may take some practice. The first batch Niki made failed so she watched a video on youtube and tried again... better!!

Note from IC Friendly Recipes: If you don’t want to make caramel sauce, I bet you can use Smucker’s Simple Delight Salted Caramel Topping. :)

Ingredients:

1 1/2 cups sugar, divided
4 teaspoons water
4 teaspoons lemon juice (Niki used 2 teaspoons lemon oil and she says this can probably be omitted)
3 cups thinly sliced pears
3 eggs
1 cup butter, melted
4 ounces Philadelphia Cream Cheese
1 cup all-purpose flour


Directions:

In a large saucepan, combine ¾ cup sugar and water. Cook on medium without stirring until amber. Keep an eye on it and don't let it get beyond amber color. Stir in lemon oil and quickly pour into a 10-in springform pan, coating bottom. Arrange pear slices on caramel in circular overlapping pattern.

In a bowl, beat eggs and remaining sugar until blended. Beat in butter, then cream cheese until smooth. Stir in flour. Spread over pears.

Bake at 350 for 35 minutes or until a toothpick inserted near center comes out clean. Cool 5 minutes . Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving plate.

Pumpkin White Hot Chocolate

Oh, this sounds really good! Since it’s getting rather nippy out, a mug of Pumpkin White Hot Chocolate is just the ticket! From niceats.blogspot.com.

Pumpkin White Hot Chocolate
(Makes 2 large mugs)

Ingredients:

4 tablespoons pumpkin
2 cups milk
1/2 cup white chocolate (chips, chunks, whatever)
A sprinkle of pumpkin pie spice** (if tolerated- see below)
milk frother


Directions:

In a saucepan over medium heat, combine milk, white chocolate, and pumpkin. Wisk periodically allowing chocolate to melt and ingredients meld together. Once ingredients are mixed and very warm, pour into 2 mugs. Using your milk frother, froth the milk until you have several inches of delicious foam. Sprinkle with pumpkin pie spice at your own risk... Enjoy!!

(Warning- my little milk frother had a little bit of pumpkin in it after frothing this mixture- I soaked it in hot water and soap and was able to pull the little bits of pumpkin out. As an alternative, you can just froth the milk and pour it on top- however, just know this pumpkin foam is to die for, trust me.)

**So, pumpkin pie spice has cinnamon, nutmeg, ginger, and cloves listed as ingredients. Cinnamon, nutmeg, and ginger are all on the "foods worth trying" list. Cloves, however, are a caution ingredient. Sprinkle at your own risk- if I would have looked up cloves before topping my drink with this spice concoction, I would have just left this out or topped it with a bit of cinnamon, nutmeg, and ginger. However, I didn't. So. top at your own risk! (all that being said, that tiny bit of sprinkling caused no pain.)

Maple Walnut Cake With Maple Frosting

A delicious maple walnut cake with a maple cream cheese frosting. Crunchy, sweet and perfect. From grandmotherskitchen.org.

Maple Walnut Cake With Maple Frosting


Ingredients:

Cake
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 Tablespoons vegetable shortening, room temperature
2 cups pure maple syrup
3 large egg yolks
1 large egg
1 1/4 cup whole milk
1 cup walnuts, toasted, coarsely chopped (if tolerated)

Frosting
3 cups confectioners' sugar
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, room temperature
2 Tablespoons pure maple syrup
Toasted walnut pieces (if tolerated)
Chopped dark chocolate (optional to sprinkle on cake) or try white chocolate


Directions:

Cake
Heat oven to 325F. Grease a 9 x 13 inch cake pan, line with parchment, and grease again.

In a medium bowl, combine the flour, baking powder and salt.

Using a mixer, cream the butter and shortening until fluffy.

Add the maple syrup and beat until smooth; add egg yolks and whole egg, one at a time, beating until smooth after each.

Alternate adding the flour mixture (3 additions) with the milk (2 additions).

With a spoon, stir in the walnuts.

Divide the batter and bake for 40-50 minutes until a cake tester comes out clean.

Cool in pan and then flip pan and remove, transferring to a cooling rack and cool completely.

Frosting
Beat the confectioners' sugar, cream cheese and butter until smooth.

Add the maple syrup and whip until combined.

Spread over cooled cake thickly.

In a small bowl, mix together chopped toasted walnuts and chopped chocolate and sprinkle on cake before serving.

Lemon Pepper Chicken

There are some backdoor ways of getting flavors you miss without the pain of a flare. This recipe is a great example of that. While we can't have lemon juice, you can still get that fresh lemon flavor with lemon peel (or even lemon oil). From nikicooks.blogspot.com.

Lemon Pepper Chicken


Ingredients:

2 boneless chicken breasts
Lemon Peel (if tolerated)
Black Pepper (if tolerated)
Parsley (if tolerated)
Kosher Salt


Directions:

Season chicken with spices as liberally as you prefer. I was pretty heavy on Lemon & Parsley... lighter with the salt & pepper. Grill on stove in olive oil over medium high heat (hint: inside I use a panini pan to get those grilled stripes) about 6 minutes on each side. I make canned veggies as a side. Great for when dieting!!

Apple Crumble

Mary is on a roll! She sent another yummy recipe in from Scotland. This delicious Apple Crumble is a must to try. Who can resist apple crumble with toffee?

Apple Crumble


Ingredients:

GALA or FUJI apples (use as many as you want according to your taste)
30 grams (1/8 cup) sugar
80 grams (2/3 cup) flour
20 grams (1 ½ tablespoons) butter
2 bags (160 grams or 5.6 oz) of Thornton’s toffees


Directions:

Preheat oven to 150 -200 C (300 - 400 F). Peel, core, and slice apples small. Place apples in water and bring to a boil. Turn down the heat and cook, stirring gently until just soft. Mix together sugar, flour, and butter by rubbing them together with your fingertips until the mixture resembles crumble texture. Once apples are cooked, drain, and put them in an ovenproof dish. Put the toffees on top of the apples then sprinkle the crumble mix on top. Cook 20 minutes or until the crumble mix is brown.

Carrot Cookies

Mary submitted this yummy recipe all the way from Scotland! So different and easy to make! These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.

Carrot Cookies


Ingredients:

1 tablespoon (15ml) butter
2 tablespoon sugar
4 tablespoons shredded fresh carrots
6 tablespoons of flour
1/2 teaspoon of baking powder
A wee drop of vanilla favoring
Keep a little sugar till the end


Directions:

Preheat oven to 220 C or 425 F. Mix butter and sugar first together then add the rest of the stuff and mix well . Drop spoon full of the mix on to a small greased tray and sprinkle some sugar on top of them. Bake for 20 minutes. Makes about 12 to 14 cookies. You can double the mix if you like and add more sugar.

Cast Iron Shepherds Pie

Cast Iron Recipes are classics. This easy to prepare Shepherds pie provides good old fashioned flavor and comfort food. This recipe has been adapted to be IC friendly so enjoy! From grandmotherskitchen.org.

Cast Iron Shepherds Pie


Ingredients:

4 potatoes (need 4 cups mashed)
1 Tablespoon butter
salt & pepper to taste (if tolerated)

1 Tablespoon butter
1 small onion, finely chopped (if tolerated or omit)
2 garlic cloves, minced
1 1/2 pounds lean ground beef
1 1/2 teaspoons Worcestershire sauce (substitute with Coconut Aminos or this soy sauce substitute recipe)
1 Tablespoon all-purpose flour
1 cup chicken or beef broth (without problem ingredients)
1 1/2 cups frozen peas, thawed
salt and pepper (if tolerated), to taste
1 cup grated cheddar cheese


Directions:

1. You may need more or less than 4 potatoes. You want to end up with 4 cups mashed.

2. Peel the potatoes, rinse and cut into quarters. Put into a large saucepan and cover with water. Bring to a boil, salt the water with 1/2 teaspoon salt. Cook for 10-15 minutes until soft. Drain water. Add the butter and use a potato masher to mash the potatoes. Season with salt and pepper to taste. Set aside.

3. Preheat oven for 400 F.

4. Melt the butter in the cast iron skillet.

5. Add the onions and cook a few minutes until soft and transparent. Add the minced garlic and cook one minute.

6. Add the beef and cook, stirring and crumbling the meat. Cook until no longer pink. Shut off. If there is fat from the meat, drain off, otherwise, continue. If you use a lean ground beef there should not really be any fat.

7. Stir in the Worcestershire sauce substitution, flour, salt, pepper and peas.

8. Add the broth and bring to a boil. Do a taste test and add salt and pepper to your taste.

9. Evenly spread the mashed potatoes on top of the beef mixture.

10. Sprinkle the grated cheese on the potatoes.

11. Place into the preheated oven and bake for about 10-15 minutes until the cheese has melted and the inside is nice and hot.

12. Remove from the oven and let sit 5 minutes before serving.

Baked Apples

Use fresh, crisp apples for this yummy treat that you can make in the oven or crock pot. I adapted this recipe from 2 sources to make it IC friendly. From Mable Hoffman’s Crockery Cookery and freerecipenetwork.com.

Baked Apple
Makes 5 or 6 servings


For Crock Pot

Ingredients:

5 to 6 GALA or FUJI apples
½ cup raisins or chopped dates
1 cup packed brown sugar
1 cup boiling water
2 tablespoons margarine or butter
½ teaspoon ground cinnamon (if tolerated)
¼ teaspoon freshly grated nutmeg (if tolerated)


Directions:

Core apples and peel each about one quarter of the way down. Arrange in a slow cooker. Fill centers with raisins or dates. In a small bowl, combine sugar, water, margarine or butter, cinnamon and nutmeg. Pour over apples. Cover and cook on LOW 2 to 4 hours (depending on size and variety of apples) or until apples are tender. Serve warm or cool.



For Oven

Ingredients:

5 to 6 GALA or FUJI apples
¼ cup brown sugar
¼ cup walnuts, chopped
2 tablespoons margarine or butter
1 teaspoon cinnamon (if tolerated)
½ cup pear juice


Directions:

If you don’t have a crock pot, you can use a 7x11 casserole dish or stock pot. Preheat the oven to 350 F and cover the pan with aluminum foil.

In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans (if tolerated) or go nut-free by substituting with ¼ cup chopped raisins, prunes (if tolerated), or granola (without problem ingredients)! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.

Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. Fill the apples with the filling and place them in pan. Pour pear juice around apples. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn.

If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe.

*You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.

The Best Crockpot Applesauce EVER

Break out your trusty crockpot and make the BEST applesauce ever! The brown sugar gives it the most decadent flavor that reminds you of apple crisp. It’s also delicious topped with crushed graham crackers or a little granola (both without problem ingredients).

Note: This applesauce will be slightly chunky. You can put it through a food processor or blender for a smoother texture if needed. From sweettoothsweetlife.com.

The Best Crockpot Applesauce EVER

8 to 9 medium GALA or FUJI apples, peeled, cored, and sliced thin, (cut slices in half as well)
1/3 cup water
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon (if tolerated)
1/4 teaspoon nutmeg (if tolerated)


Directions:

Peel/slice/core all of the apples and place them in a crockpot. Add water, then sprinkle apples with brown sugar, cinnamon, and nutmeg. Cover and cook on high for 5 hours (or low for 8 - 9 hours) or until apples are softened. Stir and enjoy!

Cheesy Zucchini Gratin

Wonderfully rich and creamy with the best crisp/crusty topping! Plus, it’s WAY HEALTHIER than the traditional potato gratin!! From damndelicious.net.

Cheesy Zucchini Gratin


Ingredients:

1 1/2 cups heavy cream
3 cloves garlic, pressed
1 sprig fresh thyme
Pinch of nutmeg (if tolerated)
2 pounds zucchini, cut into 1/4-inch thick slices*
Kosher salt and freshly ground black pepper (if tolerated), to taste
9 tablespoons shredded Gruyere cheese, divided (if tolerated)
1/2 cup FRENCH’S® Crispy Fried Onions (if tolerated or omit)

*2 pounds is equivalent to about 4 medium-sized zucchini


Directions:

1. Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.

2. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.

3. Add a layer of zucchini to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over zucchini; sprinkle with 3 tablespoons Gruyere. Repeat with remaining zucchini slices, cream mixture and Gruyere to create 2 more layers.

4. Place into oven and bake until bubbly and browned, about 20-25 minutes.

5. Top with FRENCH’S® Crispy Fried Onions. Place into oven and bake for an additional 5-10 minutes, or until onions are golden.

6. Serve immediately.

Zucchini Frittata

Summertime means there is an abundance of fresh zucchini. This tasty frittata is a perfect way to use this ingredient. Great for breakfast, lunch or dinner! From grandmotherskitchen.org.

Zucchini Frittata
(Serves 3-4)


Ingredients:

2 teaspoons olive oil
2 medium minced shallots (if tolerated or omit)
2 1/2 cups zucchini, sliced into pieces
6 Large eggs
1/2 cup whole milk
1/2 teaspoon fresh ground pepper (if tolerated or omit)
1/2 teaspoon sea salt
2/3 cup freshly grated Reggiano Parmigiano (if tolerated)
1/2 cup fine bread crumbs (without problem ingredients)


Directions:

1. Preheat the oven to 350F.

2. Heat the 2 teaspoons of olive oil in the cast iron pot on the stovetop. Add the shallots and cook for a few minutes until translucent.

3. Add the zucchini to the pan and cook over medium heat until most of the moisture has evaporated.

4. Remove from the heat and set aside.

5. In a mixing bowl whisk together the eggs and milk until well combined. Add the salt and pepper and mix in.

6. Add the grated cheese and bread crumbs and stir in.

7. Add the cooked zucchini mixture to the egg mixture and stir to combine.

8. Transfer to the cast iron skillet and place into the preheated oven.

9. Cook for 25 minutes or until a toothpick inserted in the center comes out clean.

10. Remove from the oven and let sit on a cooling rack to set for 10 minutes before serving.

Pork Chop Abracadabra

When I bought my crock pot waaaaaaay back in 1982 it came with a small recipe book. Here is one of my favorites and it’s good and is so easy to make! I give it: ★ ★ ★ ★ ★

Pork Chop Abracadabra


Ingredients:

4 to 6 pork chops, fat trimmed
Cream of mushroom soup (without problem ingredients)
1 small can of mushrooms, drained
Garlic
Pepper (if tolerated)


Directions:

Season pork chops with garlic and pepper. In a large skillet, brown pork chops over medium high heat (you can do this the night before). Put pork chops in crock pot. Mix mushrooms and soup together in a bowl and pour over pork shops. Cook 7 to 8 hours on LOW.

Spinach Pie

This is a delicious Greek recipe and can be enjoyed as a snack food or a starter. From grandmotherskitchen.org.

Spinach Pie


Ingredients:

1 package pastry filo for pies (without problem ingredients)
1 lb. fresh spinach
2 eggs
1/2 cup butter, melted
1 cup olive oil in a bowl
2 1/2 cups Feta cheese
2 Tablespoons cream cheese
3 Tablespoons Parmesan or Pecorino (if tolerated)
Pepper (if tolerated)


Directions:

1. Preheat the oven to 350F.

2. Have ready a 9x13 inch baking pan.

3. Wash the spinach and place into a pot. Cover with water and boil for 5 minutes. Drain well, squeezing out the moisture and place into a large mixing bowl. Break the eggs into the spinach and stir well to combine.

4. Cut the feta into small pieces in a bowl, or you can use your fingertips to break up. Add the Parmesan and stir together.

5. Add the spinach and stir together.

6. Open the pastry and cover it with a wet towel. The wet towel will keep the pastry from drying out while you prepare the spinach pie.

7. Stir the melted butter into the olive oil then brush then pastry in between, one by one with the
mixture of oil and butter and place into the pan.

8. When you have half of the pastry filo brushed, place the stuffing in. Now continue brushing the remaining pastry and layering until completed.

9. Place into the preheated oven and bake for 60 minutes until golden brown.

Cream of Potato Soup

Quiltingcat sent this version of cream of potato soup and says it doesn’t bother her IC. It's a nice comfort food when she feels bad and likes it best with some cheddar cheese sprinkled on top. She gives it: ★ ★ ★ ★ ★

Cream of Potato Soup


Ingredients:

6 peeled & chopped potatoes
2 tablespoons or so of butter
1 small sweet onion minced, about 1/2 cup (if tolerated)
2 or so minced garlic cloves
1 to 2 cups milk
2 tablespoons of dried parsley (if tolerated)
Shredded Cheddar Cheese (optional)


Directions:

Brown onions & garlic in 2 tablespoons or so butter until soft & transparent. Add potatoes to pot with water just covering and boil until soft. Mash potatoes leaving some chunks. Add 1 to 2 cups milk (boil milk first if bothered with lactose). Sprinkle with Cheddar Cheese and serve.

Optional: Add 1/4 - 1/2 cup heavy cream and cook until thick. The key is to keep the ratio of liquid to solids low. Add instant potato flakes if you need it thicker.

Cream Cheese Pound Cake

Easy to make and totally delicious! From nikicooks.blogspot.com.

Cream Cheese Pound Cake


Ingredients:

1 ½ cups butter, softened
1 (8 ounce) packages cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract


Directions:

1. Preheat oven to 300°F.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.

4. Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.

Makes 12 servings



Snowy White Glaze


Ingredients:

1 10-oz pkg. powdered sugar
5 Tbs. milk
2 tsp. vanilla


Directions:

Stir together to make a thick glaze that won't drip all the way down the sides of the cake. Stir in an additional Tbs. or two of milk if you'd like a thinner glaze.

NOTE: This makes much more frosting than I used on my cake. You could half the recipe, if desired.

Mushroom Ravioli with Toasted Almonds

Need an easy, quick dinner that everyone will love? Add a salad or vegetable and dinner is served! From giovanniranausa.com.

Mushroom Ravioli with Toasted Almonds
Cooking Time: 10-15 minutes
Servings: 2


Ingredients:

One 10-ounce package Giovanni Rana Mushroom Ravioli (NOTE: I have eaten their mushroom ravioli many times and had no problems. Maybe you can give it a try?)
4 tablespoons extra virgin olive oil
1/2 cup sliced almonds
3 tablespoons chopped parsley, plus more for garnish (if tolerated)
1/2 cup finely grated Pecorino Romano cheese, plus more for garnish (if tolerated or use another cheese)
kosher salt and freshly ground black pepper to taste (if tolerated)


Directions:

1. Heat the oil in a large skillet over medium heat. Add the almonds and cook, stirring, until golden and fragrant, 4-5 minutes. Meanwhile, cook the Ravioli according to the package directions and drain, reserving 1/2 cup of the pasta cooking water.

2. Add the drained Ravioli to the almonds and oil with the parsley and toss, adding the reserved pasta cooking water by the tablespoon to loosen the sauce, if needed.

3. Add the grated Pecorino Romano cheese and season with salt and pepper to taste. Divide among bowls and top with additional cheese and parsley.

Spaghetti with Mushroom Herb Cream Sauce

The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice! From damndelicious.net.

Spaghetti with Mushroom Herb Cream Sauce


Ingredients:

8 ounces spaghetti (without problem ingredients)
1/4 cup unsalted butter
4 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup vegetable broth, or more, as needed (without problem ingredients)
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup heavy cream
1/4 cup crumbled goat cheese (Ricotta, cream cheese or mascarpone can be substituted, if tolerated)
1/4 cup freshly grated Parmesan (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh chives (if tolerated)


Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Melt butter in a saucepan over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute.

3. Gradually whisk in vegetable broth, rosemary, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, goat cheese and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.

4. Stir in pasta and gently toss to combine.

5. Serve immediately, garnished with chives, if desired.