Tortellini En Brodo

Looks elegant, tastes superb, and easy to make. What more could you want? From collegeinn.com.

Tortellini En Brodo
Serves 4
Prep time 5 min.
Cook time 15 min.


Ingredients:

1 Tbsp. olive oil
2 cloves garlic, thinly sliced
1/8 tsp. red pepper flakes (if tolerated or omit)
6 cups vegetable broth (without problem ingredients)
1 pkg. (9 oz.) refrigerated cheese tortellini (without problem ingredients)
1 pkg. (5 oz.) baby spinach leaves (about 5 cups packed)
2 Tbsp. thinly sliced fresh basil
1 Tbsp. fresh lemon juice (If tolerated or omit. You can also use a lemon substitute)
1/2 tsp. grated lemon zest (if tolerated)
Shredded Parmesan cheese (if tolerated), optional for garnish


Directions:

1. Heat oil in a 5 to 6-qt. saucepan or Dutch oven over medium heat; add garlic and red pepper flakes and cook 30 to 45 seconds, just until garlic is lightly toasted. Remove pan from heat and slowly stir in broth.

2. Return pan to heat. Bring broth to a boil over high heat; add tortellini. Reduce heat to medium; cover and simmer 1 minute less than recommended on tortellini package.

3. Stir in spinach, basil, lemon juice and zest; cook about 1 minute or just until spinach is wilted. Serve immediately with additional basil and shredded Parmesan cheese, if desired.

Black Bean and Cheese Enchiladas

Friday night is Tex/Mex at our house. Our family favorite is Black Bean and Cheese Enchiladas that will surely be a hit at your house. It’s yummy, easy, cheap, and meatless (great during Lent!).
I give it: ★ ★ ★ ★ ★

*My family prefers salsa on top of the enchiladas. For me, I omit the salsa and just put it on a few for those who like it. This is a one pan dish for the whole family! YES!


Black Bean and Cheese Enchiladas


Ingredients:

1 can (15 oz.) black beans, drained, rinsed
8 medium flour tortillas (without problem ingredients)
1 teaspoon ground cumin (on the “Try It” list)
2 c shredded Monterey Jack cheese (on the “Try It list)
1/2 cup chopped green onion (on the “Try It” list)
Cheddar cheese (shredded)
Salsa (for those who can tolerated it)
Sour cream


Directions:

Spray 13 x 9 inch baking dish with cooking spray. Mix green onion, cumin, and beans in a bowl. Place about 3 tablespoons of bean mixture in center of each tortilla. Top each with ¼ cup Monterey Jack cheese. Roll up tightly; place seam side down in a 13 x 9 inch baking dish. Put some salsa on top of enchiladas (for the people who can tolerate it) or omit. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake in a 350 degree F oven 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese and bake uncovered for 5 to 10 minutes or until cheese is melted.

Serve with salsa (if tolerated) and sour cream.

Freezes well! I wrap them individually in foil and pop them in the freezer. Just thaw in the refrigerator over night and microwave them for dinner!

Serves: 8

Peanut Butter Caramel Dip

Who doesn’t like Peanut Butter Caramel Dip? Here is a recipe I found that I adapted to make it IC friendly. From smuckers.com.

Peanut Butter Caramel Dip


Ingredients:

1/2 cup Creamy Peanut Butter (without problem ingredients)
1/2 cup Smucker's Simple Delight Salted Caramel Topping 11.5 oz (check for problem ingredients)
1 teaspoon ground cinnamon (if tolerated)
2 tablespoons milk
2 GALA or FIJI apples, cut into wedges


Directions:

1. MIX together peanut butter and caramel topping in medium bowl until blended. Stir in cinnamon and milk. Add additional milk, if needed, to make a smooth consistency.

2. DIP apple wedges into dip or spread on apple wedges.

Kentucky Butter Cake

Moist and buttery cake made from readily available ingredients with a luscious butter sauce. YUM! From allrecipes.com.

Kentucky Butter Cake


Ingredients:

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (if tolerated)
1 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract

Butter Sauce:

3/4 cup white sugar
1/3 cup unsalted butter
3 tablespoons water
2 teaspoons vanilla extract


Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

2. Make the cake: Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl. Blend in buttermilk, butter, eggs, and vanilla with an electric mixer. Beat for 3 minutes on medium speed. Pour batter into the prepared pan.

3. Bake in the preheated oven until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour.

4. When the cake is almost finished baking, make the butter sauce: Combine sugar, butter, water, and vanilla in a saucepan over medium heat. Cook and stir until fully melted and combined; do not boil.

5. Remove the cake from the oven. Prick holes in the still-warm cake, then slowly pour butter sauce over the top.

Leftover Thanksgiving Turkey Pot Pie

An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand! From damndelicous.net.

Leftover Thanksgiving Turkey Pot Pie
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


Ingredients:

2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced (if tolerated)
2/3 cup frozen corn kernels
1/2 cup frozen diced carrots
1/2 cup frozen peas
1/3 cup all-purpose flour
1 cup chicken broth (without problem ingredients)
3/4 cup milk
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 cups chopped leftover Thanksgiving turkey
1 puff pastry sheet (without problem ingredients), cut into four 4 1/4-inch squares
1 large egg, beaten


Directions:

1. Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.

2. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.

3. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.

4. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

Slow Cooker Creamed Corn

Skip the canned creamed corn and make it from scratch right from the crock pot. It’s so rich and creamy and unbelievably easy to make with just 5 ingredients! From damndelicious.net.

Slow Cooker Creamed Corn


Ingredients:

3 (15.25-ounces) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper (if tolerated)
8 ounces cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices


Directions:

1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.

2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.

3. Serve immediately.

Honey Glazed Baby Carrots

Honey brings in such a pleasant sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving spread or any dinner! From damndelicious.net.

Honey Glazed Baby Carrots
4 servings


Ingredients:

2 tablespoons unsalted butter
1 (16-ounce) bag baby carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves


Directions:

1. Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*

2. Serve immediately.


*Cooking time may need to be adjusted depending on the thickness of the carrots.

Savory Crushed Blueberry Sauce

Cranberries give almost everyone with Interstitial Cystitis flares. So they took the classic sauce and simply replace the cranberries with blueberries. Herbs were added to compliment the savory dishes served during Thanksgiving. From myfoodstyle.com.

Savory Crushed Blueberry Sauce
Ready in: 10 minutes
Serves: 8
Complexity: very easy


Ingredients:

3 cups fresh or frozen blueberries - thawed
2/3 cup (packed) golden brown sugar
1/2 teaspoon finely grated lemon peel/zest (if tolerated)
1 tablespoon fresh herb (basil, thyme, rosemary)
1 teaspoon salt


Directions:

1. Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan.

2. Stir over medium heat until the sugar dissolves and mixture comes to a simmer.

3. Reduce the heat to medium-low and simmer until the blueberries are soft and liquid is syrupy.

4. Remove from heat; add the remaining blueberries and herbs.

5. Using the back of the spoon, gently press the fresh blueberries against side of pan until lightly crushed.

Apple Walnut Sausage Stuffing

Make your stuffing ahead of time! It’s easy, quick, and flavorful with crumbled sausage, fresh herbs, and apples! SO GOOD!!! This recipe was adapted to make it IC friendly. From damndelicous.net.

Apple Walnut Sausage Stuffing


Ingredients:

10 cups (1-inch) bread cubes*
1 tablespoon olive oil
1 pound mild ground pork sausage (without problem ingredients)
6 tablespoons unsalted butter
2 cloves garlic, minced
1 onion, diced (if tolerated)
1 1/2 cups sliced celery
2 GALA or FUJI apples, chopped
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme leaves
1 cup toasted walnuts
1/2 cup finely chopped fresh parsley (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 1/2 cups chicken stock (without problem ingredients)


Directions:

1. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.

3. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.

4. Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.

5. In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*

6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.

7. Serve immediately.

Notes:

*A mixture of breads that are IC friendly can be used, if desired. Or you can simply use 1 (16-ounce) loaf of your choice that is without any problem ingredients.

*This can be made 1 day ahead. Let cool; cover and chill.

Instant Pot Chicken and Mushroom Wild Rice Soup

GolferGirl123 sent this yummy soup that is perfect for cold weather. It’s nice and creamy without any “cream of” soups and their added preservatives. She says you can subbed some fresh herbs for poultry seasoning and you could probably adapt this for the stove top if you don’t have an instant pot. (If you cannot tolerated the wine, omit or add more broth). From chefalli.com.

Instant Pot Chicken and Mushroom Wild Rice Soup


Ingredients:

4 carrots chopped
5 ribs celery chopped
1 small onion chopped
3 cloves garlic minced
1 cup uncooked wild rice (be sure to use only WILD RICE in this recipe....no substitutes please!! Wild rice BLENDS will not work, either....FYI)
3 large boneless skinless, chicken breasts
4 cups chicken broth (without problem ingredients)
1 tsp. kosher salt
1/2 tsp. black pepper (if tolerated)
1 tsp. poultry seasoning (without problem ingredients)
6 Tbs. unsalted butter
1/2 lb. sliced button mushrooms
1/2 tsp. dried thyme
1/4 cup white wine (if tolerated, or add more broth)
1/2 cup all-purpose flour
2 cups 2% milk


Directions:

1. Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine somewhat.

2. Lock the Instant Pot lid into place and choose 45 minutes on High Pressure setting, bringing the Instant Pot to full pressure. When the timer sounds, perform a 10 minute natural release, followed by a quick release to remove any pressure that remains.

3. Meanwhile, melt the butter over medium heat in a large saucepan; add the mushrooms and thyme, then sauté for a few minutes; add the wine. Stir in the flour , simmering for 1-2 minutes to really cook the flour. Whisk in the milk, a little bit at a time, creating a nice thickened sauce.

4. Carefully open the Instant Pot and give the contents a stir. Use a couple of forks to shred the chicken breasts apart. Add the prepared sauce to the pot, stirring to combine, then adjust seasonings as needed.

5. Serve soup at once, with a good, crusty bread for sopping!

Easy Green Bean Casserole

The easiest, creamiest green bean casserole ever. Even the pickiest of eaters will be begging for seconds! From damndelicious.net.

Easy Green Bean Casserole
8 servings


Ingredients:

1 pound green beans
1 tablespoon cornstarch
2 tablespoons unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced (if tolerated)
1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg (if tolerated- on the “Try It” list)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
1/2 cup milk
1/2 cup heavy cream
2 teaspoons Worcestershire sauce (if tolerated- on the “Caution” list)
1/2 cup FRENCH’S® Original French Fried Onions, or more, to taste (if tolerated)


Directions:

1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

2. In a large pot of boiling salted water, blanch green beans until bright green in color and tender crisp, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.

3. In a small bowl, whisk together cornstarch and 2 tablespoons water; set aside.

4. Melt butter in a large skillet over medium high heat. Add garlic, mushrooms, onion, thyme and nutmeg. Cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in milk, heavy cream and Worcestershire.

5. Bring to a boil; reduce heat and stir in cornstarch mixture until thickened, about 2-3 minutes. Stir in green beans.

6. Add green bean mixture to prepared baking dish. Sprinkle with fried onions. Place into oven and bake until bubbly and golden brown, about 15 minutes.

7. Serve immediately.

Herb Chicken

Roasting a chicken is easy and great for any occasion. You can even roast a chicken for Thanksgiving! Roasting a whole chicken for Thanksgiving is a great idea for two reasons. Chicken has a much faster cooking time, and of course, everyone loves chicken! Prepare 2 chickens as directed or for one chicken, half the recipe. From myfoodstyle.com.

Herb Chicken
Ready in: 2 hours
Serves: 12
Complexity: very easy


Ingredients:

1/8 cup parsley - chopped
1/8 cup sage - chopped
1/8 cup rosemary - chopped
1/8 cup thyme - chopped
2 cloves garlic - minced
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2 5-pound whole chickens - giblets removed


Directions:

1. Preheat the oven to 375 degrees.

2. Lightly coat a large roasting pan with butter.

3. Mix all the herbs, garlic, oil, and salt in a bowl to form a paste.

4. Rub the herb mixture all over the chickens, under the skin and over the breast and thigh meat. Tie the legs together using kitchen string. Place the chickens in the prepared pan, breast-side up.

5. Roast chickens for 45 minutes. Rotate the pan 180 degrees and continue roasting until a thermometer inserted into the thickest part of the thigh, without touching the bone, reads 165°F, an additional 45 minutes to 1 hour.

6. Transfer to a clean cutting board; let rest for 10 minutes before removing the string and carving.

Zucchini-Butter Spaghetti

ljrnana5 saw this recipe and couldn’t resist so she sent it in. She hasn’t tried it, but it sure looks good! Zucchini butter coats every bit of this pasta for a luscious and creamy dish. Grated zucchini cooks alongside flavor powerhouses garlic and shallot. When it looks like it can be spread onto bread or a cracker (which they also highly recommend) that’s when you know it’s ready. It takes 20 minutes max. A tiny amount of butter adds just the right amount of richness in this zucchini pasta recipe. Swap regular pasta for a whole-grain option such as kamut, farro, or whole wheat. Or make it gluten-free with brown rice pasta. From realsimple.com.

Zucchini-Butter Spaghetti
Hands-On Time: 30 Mins
Total Time: 30 Mins
Yield: Serves 4


Ingredients:

4 medium zucchini (about 2 pounds), grated (about 5½ cups)
2 tablespoons olive oil
2 shallots, chopped (if tolerated)
2 medium garlic cloves, finely chopped
⅛ teaspoon black pepper (if tolerated)
¾ teaspoon fine sea salt, divided
8 ounces brown rice spaghetti,whole-wheat spaghetti, kamut spaghetti, or farro spaghetti (without problem ingredients)
1 tablespoon unsalted butter
fresh basil leaves, torn if large


Directions:

1. Place grated zucchini in a large bowl; squeeze with a paper towel to remove extra moisture. Heat oil in a large nonstick skillet over medium. Add shallots and garlic; cook, stirring occasionally, until softened, about 2 minutes. Add zucchini, pepper, and 1/2 teaspoon of the salt; cook, stirring occasionally, until vegetables have softened and volume reduces by about half, 18 to 20 minutes. (Mixture should be almost spreadable.)

2. Meanwhile, bring a large stockpot of salted water to a boil over high. Add pasta; prepare according to package directions. Drain pasta, reserving 1 cup cooking water.

3. Transfer pasta and reserved cooking water to zucchini mixture in skillet. Stir in butter and remaining 1/4 teaspoon salt. Cook over low, tossing occasionally, until mixture is well incorporated and sauce thickens slightly, about 2 minutes. Spoon pasta evenly into 4 bowls; garnish with basil leaves.

Chicken Alfredo Stuffed Shells

This is a tremendously delicious baked pasta dish, and if you have all the ingredients at the ready, it’s really not hard to pull together! It’s also a great casserole to assemble ahead of time and keep in the fridge until it’s time to bake. And it’s nice and rich, so it serves a good-sized family if you add in a salad. From thepioneerwoman.com.

Chicken Alfredo Stuffed Shells


Ingredients:

20 whole Jumbo Pasta Shells, Cooked And Drained
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste (if tolerated)
Olive Oil, For Grilling Or Frying
3/4 cups Ricotta Cheese
3/4 cups Cottage Cheese
3/4 cups Grated Mozzarella Cheese, Plus More For The Top
2 cups Grated Parmesan Cheese, Plus More For The Top (if tolerated)
2 whole Eggs
1/4 cup Minced Fresh Parsley
2 Tablespoons Minced Fresh Basil
4 Tablespoons Butter
2 Tablespoons Flour
2 cups Whole Milk
1 cup Heavy Cream, Plus More, As Needed
3 cloves Garlic, Minced


Directions:

Preheat oven to 375 degrees.

Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.

In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.

In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.

Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden.

Blueberry Salad Dressing

Who would of thunk Blueberry Salad Dressing? It sure sounds good! Blueberry salad dressing is flare free alternative to the citrus dressings. The flavor is bright but not to powerful, a perfect addition to crisp greens and fruit. From myfoodstyle.com.

Blueberry Salad Dressing
Ready in: 5 minutes
Serves: 12
Complexity: very easy
kcal: per serving: 12 calories


Ingredients:

1/2 cup blueberries
1/2 cup water
4 teaspoons sugar
1 tablespoon olive oil
1/2 teaspoon fresh lemon rind (just the peel), if tolerated
1/4 teaspoon salt


Directions:

Combine all the ingredients in a small bowl. Stir often. Cover and chill thoroughly.

Spinach and Feta Quiche

Great for brunch or dinner and easy to make too! This recipe has been adapted to be IC friendly. From geniuskitchen.com.

Spinach and Feta Quiche
Serves 6 to 8


Ingredients:

½ cup butter (can use less according to your taste)
1 teaspoon bottled minced garlic
1 small onion, chopped (if tolerated)
12 ounces shredded cheddar cheese, divided
1 cup milk
4 eggs, lightly beaten
salt & pepper, to taste (if tolerated)
1 (10 ounce) box frozen chopped spinach, thawed & squeezed dry
6 ounces feta cheese with a sprinkle of dried basil to taste
1 (4 ounce) jar sliced mushrooms, drained
1 frozen deep dish pie shell, slightly thawed (without problem ingredients)


Directions:
1. Heat oven to 375°F.

2. In large skillet, sauté onion and garlic in butter, approximately 5 minutes or until just soft. Remove from heat.

3. Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.

4. In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.

5. Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

*You can bake this the night before and just heat it up the day of.

Roasted Pumpkin Soup

A favorite Fall and Winter soup! You’ll really want it all year long. And you can also substitute the pumpkin with butternut squash! This recipe has been adapted to make it IC friendly.
From damndelicous.net.

Roasted Pumpkin Soup


Ingredients:

1 (3-pound) sugar pumpkin, halved, seeded and quartered
2 red bell peppers, quartered
1 FUJI or GALA apple, quartered and seeded
6 fresh thyme sprigs
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (if tolerated) 3 cloves garlic, minced
1 large sweet onion, chopped (if tolerated)
4 cups vegetable stock (without problem ingredients)
6 fresh sage leaves
1/2 cup heavy cream
3 tablespoons roasted pumpkin seeds (optional garnish)


Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.

3. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*

4. Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.

5. Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.

6. Serve immediately, garnished with roasted pumpkin seeds, if desired.

Notes:

*Baking time may need to be adjusted depending on the size of the pumpkin.

IC Friendly Peanut Crunch Cake

Wonderfully easy & a quick, yummy dessert!! From icdietblog.wordpress.com.

Pictured with chocolate chips. Recipe calls for vanilla (white chocolate) chips.


Ingredients:

1 package organic yellow cake mix (without problem ingredients)
1 cup natural peanut butter
1/2 cup brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1 cup peanut butter chips, divided (without problem ingredients)
1 cup vanilla (white chocolate) chips, divided (without problem ingredients)
1/2 cup chopped peanuts


Directions:

1. Beat cake mix, peanut butter & brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture and blend on low until moistened. Beat on high for 2 minutes. Stir in 1/2 of each of the chips. Pour into a greased 9 x 13 pan.

2. Combine peanuts, reserved crumbs and the remaining chips; sprinkle over batter.

3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Makes 12-16 servings.

Kale Pasta Salad

The great thing about this dish it is, it’s great as a cold salad…but it’s also delicious heated up in a bowl and served warm. Which do you like best? From thepioneerwoman.com.

Kale Pasta Salad


Ingredients:

1 pound Bowtie Pasta (farfalle) (without problem ingredients)
3 Tablespoons Pine Nuts (if tolerated or use almonds)
1/4 cup Olive Oil
6 cloves Garlic, Minced
1/2 teaspoon Salt, More To Taste
1 teaspoon Black Pepper, More To Taste (if tolerated)
1 bunch Kale, Finely Sliced
4 ounces, weight Parmesan Cheese, Shaved (if tolerated)


Directions:

Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.

Add pine nuts to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.

In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn't get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.

After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the bowtie pasta. Toss to combine and set aside.

Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.

Add kale and pine nuts to the pasta and toss it all together. Check to make sure it's no longer warm, then add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.

Chill for at least 2 hours before serving.

(Hint: This is great warmed up and served as a hot pasta dish!)

Make-Ahead Shepherd’s Pie

ljrnana5 sent this delish recipe in that you can enjoy any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with creamy butter mashed potatoes, bake and serve this hearty dish with a crisp green salad and crusty bread. From bettycrocker.com.

Make-Ahead Shepherd’s Pie


Ingredients:

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup) (if tolerated)
2 medium carrots, peeled, chopped (1 cup)
2 tablespoons all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)
1 cup chicken broth (without problem ingredients)
1/2 cup frozen peas (without problem ingredients)
1/2 cup frozen corn (without problem ingredients)
1 (4.7 oz.) pouch creamy butter mashed potatoes (without problem ingredients) or use left over mashed potatoes


Directions:

1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

2. In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.

3. Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.

4. Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.

5. To freeze: Cook beef filling as directed in recipe, but do not add frozen peas and corn. Cover and refrigerate 30 to 40 minutes. Transfer to 1-quart freezer container; freeze up to 2 months. To bake: Heat oven to 400°F. Spray microwavable 8-inch square (2-quart) glass baking dish with cooking spray. Place frozen beef filling container in large bowl filled with hot water about 5 minutes or until filling can be slid out of container into 8-inch square dish. Cover with plastic wrap; microwave on High 5 minutes; stir well. Cover and microwave 3 minutes longer; stir well. Continue heating another 3 to 4 minutes (checking and stirring every minute) until heated through. Stir in frozen peas and corn. Continue as directed in recipe.

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

ljrnana5 sent this “comfort food” recipe in that she recently stumbled upon. Try a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite. From bettycrocker.com.

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes


Ingredients:

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes (if tolerated)

To Serve:
2 tablespoons chopped fresh thyme leaves


Directions: To Freeze/Slow Cook

1. Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.

2. Thaw completely in refrigerator, 12 to 24 hours.

3. Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.

4. Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

Cucumber Cooler

Why don’t you hydrate with a glass of refreshing cucumber cooler with fresh mint? So refreshing! From casaveneracion.com.

You need to add very little sugar because cucumber is already naturally sweet. You just want to heighten that sweetness to make a more exciting drink.

Cucumber Cooler


Ingredients:

1 medium cucumber
1 teaspoon sugar
3 to 4 mint leaves plus a sprig to garnish
2 to 3 ice cubes


Directions:

1. Peel the cucumber.

2. Cut the peeled cucumber lengthwise and scrape off the seeds. The sensation of ground cucumber seeds in your mouth is really bad. Cucumber seeds are perfectly edible. Sure, if you’re eating the cucumber. But since you’re pureeing it to make a drink, you want the puree to be smooth and free from “grits” which the ground seeds resemble.

3. Dice the deseeded cucumber.

4. Place the diced cucumber in the blender with the ice cubes and a quarter cup of water. Process just until smooth.

5. Add the mint leaves and pulse two to three times.

6. Pour the cucumber cooler into a glass, garnish with a sprig of mint and enjoy!

Serve your cucumber cooler and fresh mint with plenty of ice!

Parmesan Butternut Squash Noodles

GolferGirl123 sent in this low carb “noodle” recipe that is super easy and satisfying. Who would have thunk that spiralized butternut squash from the oven would taste so good? From jusbyjulie.com.

Parmesan Butternut Squash Noodles
Yield: 2 servings
Time: 15 minutes


Ingredients:

1 spiralized butternut squash
2 tablespoons olive oil
1/4 teaspoon salt
Black pepper, to taste (if tolerated)
½ cup parmesan cheese (if tolerated)
2 tablespoons butter
handful fresh parsley, chopped


Directions:

1. Preheat your oven to 400 degrees Fahrenheit.

2 Line a large rimmed baking sheet with foil or parchment paper. On the pan, toss the squash noodles with olive oil, salt & pepper.

3. Spread the squash noodles out evenly on the pan and roast in the oven for about 10 to 15 minutes, or until the squash is tender and the edges are just starting to brown.

4. Remove from the oven and toss with parmesan and butter. Plate and sprinkle on the fresh parsley.

Garlicky Shrimp Zucchini Pasta

This is the low carb recipe you’ve been looking for! Fast and easy and it’s shrimp irresistible! (This recipe has been adapted to be IC friendly by omitting the cherry tomatoes and red pepper flakes.) From delish.com.

Garlicky Shrimp Zucchini Pasta


Ingredients:

3 tbsp. butter, divided
1 lb. medium or large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper (if tolerated)
3 cloves garlic, minced
3/4 c. heavy cream
1/2 c. grated Parmesan (if tolerated)
3 tbsp. freshly chopped parsley
3 tbsp. large zucchini, spiralized (or about 4 cups zoodles without problem ingredients)


Directions:

1. In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

2. Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about 1 minute, then whisk in heavy cream. Bring to simmer, then stir in Parmesan and parsley. Simmer until mixture has thickened slightly, about 3 minutes.

3. Return shrimp to skillet and add zucchini noodles. Toss to combine and serve immediately.

Crustless Summer Zucchini Pie

GolferGirl123 sent in another winner for sure! Crustless Summer Zucchini Pie is a simple savory pie made with zucchini, shallots, mozzarella and Parmesan cheese. From skinnytaste.com.

Crustless Summer Zucchini Pie
Makes 6 servings
Only 125.3 calories


Ingredients:

10 oz shredded zucchini, all liquid squeezed out
1/2 cup shallots, chopped (if tolerated)
1/4 cup chopped fresh chives (if tolerated)
1/2 cup part skim mozzarella
2 tbsp grated parmesan cheese (if tolerated)
1/2 cup white whole wheat flour (King Aurthur) or GF flour mix
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste (if tolerated)
cooking spray


Directions:

1. Preheat oven to 400°. Lightly spray a pie dish with cooking spray.

2. Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.

3. Sift flour and baking powder in a medium bowl.

4. Add remaining ingredients to the bowl and blend well.

5. Combine with zucchini mixture and pour it into the pie dish.

6. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.

7. Let it stand at least 5 minutes before serving.


Tips:

• To make shredding the zucchini easier, just throw it in the food processor.

• You’ll want to put the zucchini in a cheese cloth and give it a good squeeze to take out all the moisture.

• You can swap flour for gluten free blend such as cup 4 cup.

• Refrigerate 4 days. Leftovers are great reheated for lunch.

Chicken and Broccoli Pasta Casserole

This is a tasty chicken and pasta casserole that you will sure to love. It incorporates vegetables and creamy cheese to make a delicious meal. From grandmotherskitchen.org.

Chicken and Broccoli Pasta Casserole
Serves 4 – 6


Ingredients:

16 oz pasta, cooked & drained (without problem ingredients)
2 cups broccoli florets
1/2 cup chopped red bell pepper
4 cups cooked chicken, cut into small cubes
4 Tablespoons butter, melted, divided
2 cups milk
1/4 cup heavy cream
2 cups parmesan cheese (if tolerated)
1 cup breadcrumbs (without problem ingredients)
Salt & Pepper to taste (if tolerated)
1/2 cup shredded cheddar cheese


Directions:

1. Preheat oven to 400 F.

2. Cook the pasta al dente and drain the water.

3. Place broccoli into a saucepan and just cover with water.

4. Bring to a boil and cook for 5 minutes. Drain the water.

5. In a large bowl, toss the pasta, broccoli, red peppers and chicken cubes.

6. In a small bowl, mix the milk, cream, 2 tablespoons of the melted butter and 1 cup of the parmesan cheese.

7. Stir the milk mixture into the pasta mixture.

8. Combine thoroughly and season with salt and pepper to taste.

9. Place into a 2.5 quart (or larger) casserole dish.

10. In another bowl, combine the breadcrumbs with the rest of the parmesan cheese and the remaining melted butter and sprinkle on top of the casserole.

11. Bake for 25-30 minutes just until the topping is golden brown. Remove from oven and sprinkle on the grated cheddar cheese. Return to the oven for 5 minutes, to melt the cheese.

12. Serve and enjoy.

GolferGirl123 Salad

GolferGirl123 sent in this delish salad and it’s one of her new favorites that is a must to try! She says the bacon is what makes it. She buys a very thick sliced uncured bacon from Whole Foods which comes with four slices per pack. It is also great as sandwich meat. When she serves the salad she doesn’t chop the bacon first. She just lays it on top of the salad, and you need a steak knife to cut it.

GolferGirl123 Salad


Ingredients:

Spring mix salad
fresh blueberries
chopped avocado chunks
3 pieces of bacon (if tolerated)
IC friendly granola or slivered almonds
fresh grated Parmesan (if tolerated)
Sea salt
Olive oil


Directions:

Cook bacon until crisp. Drain on paper towel. Place salad into plate and top with blueberries, avocado, granola or slivered almonds, grated Parmesan, bacon, sea salt, and olive oil. Enjoy!

Garlic Brown Sugar Chicken

The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce! From damndelicous.net.

Garlic Brown Sugar Chicken


Ingredients:

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste (if tolerated)
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 tablespoons chopped fresh parsley leaves (as garnish if tolerated)


Directions:

1. Preheat oven to 400 degrees F.

2. Season chicken thighs with salt and pepper, to taste.

3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

4. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.

5. Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.

6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

7. Serve immediately, garnished with parsley, if desired.

Green Smoothie

Most smoothies have fruits in them which are high in acid. Here is a smoothie that hits the spot that is IC friendly. Do be aware that bananas are a caution on the IC-Diet list because of the high potassium content. However, many people can tolerate them just fine assuming that your diet is good, and you don't go overboard. From niceats.blogspot.com.

Green Smoothie


Ingredients:

1 banana (if tolerated)
1 pear
1 avocado
1 cup spinach, packed
1 cup water
1/2 cup ice


Directions:

Combine all ingredients in a blender and blend until smooth!

Best French Vanilla Cake

This homemade vanilla cake recipe from scratch is the one. Incredibly moist and tender, the taste is perfect - pure vanilla.

Here's a tip for this cake recipe: If the butter is not completely soft, you will have to beat it for several minutes to get the light and fluffy texture. From misshomemade.com.

Best Homemade French Vanilla Cake


Ingredients:

Cake
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs, room temperature
2-3/4 cups all purpose flour, sifted
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
2 TBS pure vanilla extract

Buttercream Frosting
1-1/2 cups unsalted butter, softened
1-1/2 cups high ratio solid vegetable shortening
5-6 cups sifted powdered sugar, depending on how sweet you want it
5-6 TBS evaporated milk or cream
1 tsp butter extract
1 TBS pure vanilla extract
pinch of salt


Directions:

PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat for easy clean up.

Sift the flour, baking powder, and salt together; set aside.

Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.

Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and pour into prepared cake pans.

Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)


FROSTING:
Place the softened butter in a mixing bowl and beat with the high ratio vegetable shortening for 3 minutes. Scrape down the sides and add the salt and mix. Add the powdered sugar and start out on low until combined. Beat on high for 3 minutes. Add the butter and vanilla extract and beat until light and fluffy; another 5 minutes.

Pesto Herb Dip

Niki made this delicious dip for her family and it was a huge hit! It's great with crackers, Pita Chips, (both without problem ingredients) or with vegetables for a healthier option. You could also spread on sandwiches or roll-ups as well. From nikicooks.blogspot.com.

Pesto Herb Dip


Ingredients:

1, 8-ounce package cream cheese (brick not tub)
2 overflowing tablespoons IC Friendly Pesto
1 tablespoon chopped chives (if tolerated)
1 tablespoon milk (to make a bit creamier)


Directions: Place all ingredients in blender and blend until smooth. Top with a few extra chives for a fancier look. You can add some crunch by coating the finished spread with almonds. Keep refrigerated.

Fluffy Cottage Cheese Pancakes

An absolutely mouth-watering pancake recipe that you will be sure to love. You can use gluten free flour to make this gluten free as well. From grandmotherskitchen.org.

Fluffy Cottage Cheese Pancakes


Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
4 eggs
1 cup cottage cheese
1/2 cup milk
2 tablespoons olive oil
1 teaspoon butter for cooking


Directions:

1. In a large bowl, stir together flour, baking soda, salt and sugar.

2. In a separate bowl, whisk together eggs, cottage cheese, milk and oil.

3. Add flour mixture to egg mixture and whisk until just blended.

4. Melt 1 teaspoon of butter on a large skillet or griddle.

5. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet.

6. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total.

7. Transfer to plates and serve with pure maple syrup drizzled on top.

Garlic Butter Shrimp Pasta

An easy peasy pasta dish that’s simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up! From damndelicious.net. This recipe has been adapted to be IC friendly.

Garlic Butter Shrimp Pasta


Ingredients:

8 ounces fettuccine
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste (if tolerated)
8 tablespoons (1 stick) unsalted butter, divided
4 cloves garlic, minced
1/2 teaspoon dried oregano
2 cups baby arugula
1/4 cup freshly grated Parmesan (if tolerated)
2 tablespoons chopped fresh parsley leaves


Directions:

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

2. Season shrimp with salt and pepper, to taste; set aside.

3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and oregano and cook, stirring frequently, until fragrant, about 1-2 minutes.

4. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

5. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.

6. Serve immediately, garnished with parsley, if desired.

IC Friendly Breakfast Frittata Cups

Try these tasty frittata cups straight from the oven or later reheat them in the microwave. Make as directed or add your favorite ingredients. From icdietblog.wordpress.com.

IC Breakfast Frittata Cups


Ingredients:

5 large eggs
2 tablespoons milk
1/2 cup bell peppers, chopped (any color)
1/2 cup zucchini, chopped
1/4 cup crumbled feta or shredded mozzarella cheese
salt and pepper to taste (if tolerated)
some chopped fresh basil or parsley if you like
non-stick cooking spray
12-count muffin tin


Directions:

In a medium bowl, whisk together the eggs, milk, salt and pepper. Fold in vegetables and cheese. Spray entire muffin tin with cooking spray. Fill each cup to within 1/4-inch of the top with the egg mixture and a sprinkle of fresh herbs and/or dab of butter.

Bake at 375 degrees for 8-10 minutes or until the center of each frittata is set. Gently remove from muffin tin. Enjoy! Or allow to cool completely before storing in an air-sealed container in the fridge for 3 days or freeze.

Makes 10-12 frittatas.

Old-Fashioned Banana Bars with Cream Cheese Frosting

Ultra soft Old-fashioned banana bars topped with homemade cream cheese frosting and finished off with fresh banana slices. YUM! From bakerbynature.com.

Old-Fashioned Banana Bars with Cream Cheese Frosting


Ingredients:

For the old-fashioned banana bars
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 cup very ripe mashed banana
1 teaspoon pure vanilla extract
1/3 cup canola oil (or melted coconut oil)
2 large eggs, at room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
3/4 teaspoon cinnamon (if tolerated)
1/4 teaspoon ground nutmeg (if tolerated)
1⁄4 teaspoon salt

For the cream cheese frosting
8 ounces full-fat cream cheese, VERY soft
2 tablespoons unsalted butter, VERY soft
2 teaspoons pure vanilla extract
2 cups confectioners' sugar, sifted


Directions:

For the old-fashioned banana bars
Preheat oven to 350 degrees (F). Line a 9x13 inch pan with parchment paper, allowing two of the sides to overlap; spray parchment paper lightly with non-stick spray and set aside.

In a large bowl add the light brown sugar, granulated sugar, ripe mashed bananas, vanilla, oil, and eggs; beat well with a whisk to combine. Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; stir until just combined. Pour batter into prepared pan, spreading smooth and into an even layer using a rubber spatula. Bake bars for 20-22 minutes, or until toothpick inserted in center comes out clean or with just a few moist crumbs attached. Place the baking pan on a cooling wrack and cool the bars completely in the pan. Once bars are completely cooled, use the overlapping sides of the parchment paper as handles to carefully life them out of the pan. Gently spread on the cream cheese frosting, and cut into squares. Serve at once, or store in the fridge, uncut, for up to 2 days.


For the cream cheese frosting
While the cake is cooling, make your frosting!

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the banana bars have completely cooled, gently spread the frosting over the bars, and decorate with banana slices, if desired. Then slice and serve! Store these bars in the fridge, covered, for up to 2 days. Not that I think they'll last that long.

Hot Milk Cake With Coconut Topping

Doesn’t this look good! My mouth is watering just looking at it! From grandmotherskitchen.org.

Hot Milk Cake With Coconut Topping


Ingredients:

Hot Milk Cake
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup all cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons butter

Buttercream Frosting
1 cup butter
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup heavy cream
1 cup shredded coconut (without problem ingredients)

Garnish
Brown sugar
Shredded coconut (without problem ingredients)


Directions:

Cake
1. Preheat oven to 350F.

2. Grease and flour a 9 inch square baking pan with butter.

3. Beat eggs and sugar together until mixture has thickened and is a pale yellow. Stir in vanilla. Set aside.

4. Whisk together flour, baking powder and salt. Add to egg mixture and mix until completely incorporated. Set aside.

5. In a small pot heat up milk and butter until its just starting to boil. Remove from heat, while mixing the batter gradually add hot milk till its incorporated.

6. Pour batter into prepared baking pan bake for 20 - 25 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cake out of pan and let cool completely on a wire rack.


Buttercream Frosting
1. In the bowl of an electric mixer cream the butter until fluffy.

2. On medium speed using the whisk attachment, add the sugar and cream until all is incorporated.

3. Add the vanilla and turn the mixer to high. whip for 2-3 minutes until light and fluffy. Stir in shredded coconut.


Assembly
Spread frosting on top of cake. Sprinkle brown sugar and shredded coconut. Serve.

Red Lobster Cheddar Bay Biscuits

These copycat biscuits are unbelievably easy to make in just 20 minutes, and they taste a million times better than the original! From damndelicious.net.

Red Lobster Cheddar Bay Biscuits

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1 cup buttermilk (if tolerated)
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese (or use mild if not tolerated)

For the topping
3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder


Directions:

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

2. In a large bowl, combine flour, sugar, baking powder, garlic powder, and salt.

3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.

5. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

6. Serve immediately.

Tarragon Dip

This dip has a very unique flavor that's almost mint-y.... or maybe thyme-y. Served it with a mixture of crackers. This recipe is from A Taste of the Good Life Cookbook.

Recipe posted at nikicooks.blogspot.com.

Tarragon Dip

Ingredients:

1 c cottage cheese
2 Tbsp fresh parsley, chopped fine (I used about a tsp of dried parsley)
2 Tbsp fresh chives, snipped
1 tsp dried tarragon
1/4 tsp coarse-grind black pepper (optional, if tolerated)
crackers (without problem ingredients)


Directions:

Blend cottage cheese with parsley, chives and tarragon. Place on a plate or in a bowl. Sprinkle with black pepper over top (optional). Surround with crackers for scoops.

Scrambled Egg Breakfast Muffins

Make a large batch of these muffins and have a healthy to-go breakfast at any time! The great thing about these muffins is that you can personalize them to your individual taste. Make these egg muffins the night before and then put them in the fridge so that all you have to do is pop them in the microwave and have a hot breakfast ready to go! From sixsistersstuff.com.

Scrambled Egg Breakfast Muffins


Ingredients:

12 eggs
1/2 teaspoon seasoned salt (if tolerated)
2-3 tablespoons onion, diced (if tolerated or omit)
1 cup cooked ham, diced (could also use cooked bacon or cooked sausage), all without problem ingredients
pepper to taste (if tolerated)
1/4 teaspoon garlic powder
1/4 cup red bell pepper, diced
1/4 cup fresh mushrooms, diced (I sauté mine first)
1 cup shredded cheddar cheese
1/2 cup baby spinach, finely shredded


Directions:

1. Preheat oven to 350 degrees.

2. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners.

3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.

4. Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

Almond Coconut Flans

Individual desserts always make an impression at special occasion suppers and these flans are no exception. The almond and coconut flavor is awesome. From tasteofhome.com.

Substitute white chocolate for the semisweet chocolate (pictured below) to make it IC friendly.

Ingredients:

2 cups sugar, divided
3-1/2 cups whole milk
6 eggs
1/2 teaspoon salt
1 teaspoon almond extract
1/2 teaspoon coconut extract
2 ounces white chocolate
1/4 cup slivered almonds, toasted
3 tablespoons sweetened shredded coconut (without problem ingredients)


Directions:

1. In a small heavy skillet over medium-low heat, cook 1 cup sugar until it begins to melt. Gently pull melted sugar to the center of the pan so sugar melts evenly. Cook, without stirring, until dark reddish-brown, 10-15 minutes. Quickly pour into eight ungreased 6-ounce ramekins or custard cups, tilting to coat bottoms. Let stand for 10 minutes.

2. Meanwhile, in a large saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, whisk the eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to pan and mix well. Add extracts. Slowly pour into prepared dishes.

3. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours.

4. Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish.

5. In a microwave, melt chocolate; stir until smooth. Drizzle over flans. Sprinkle with almonds and coconut. Serve immediately. Yield: 8 servings