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.