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

Mushroom White Pizza

White pizza is the kind of thing that feels totally restaurant-fancy, but is actually quite easy to make at home. To make the base, simply stir together ricotta and shredded mozzarella with garlic and oil. Top with sautéed mushrooms and you’ve got something worthy of date night at home. This pizza is cooked grandma-style, stretched out into one family-style serving on a baking sheet. Serve with an arugula or romaine salad on the side. Thank you, ljrnana5 for sending this in! From realsimple.com.

Mushroom White Pizza


Ingredients:

1 pound store-bought pizza dough, at room temperature (without problem ingredients)
¼ cup extra-virgin olive oil, divided
1 pound mixed mushrooms, sliced
¼ cup chopped fresh parsley (if tolerated)
1 teaspoon kosher salt, divided (if tolerated)
¾ teaspoon freshly ground black pepper, divided (if tolerated)
½ cup whole-milk ricotta
4 ounces (1 cup) shredded low-moisture mozzarella
1 clove garlic, finely chopped


Directions:

Step 1- Preheat oven to 450ºF with rack in lowest position. On a baking sheet lined with parchment paper, stretch out dough to a 16-by-10-inch rectangle. Bake until lightly golden, about 7 minutes.

Step 2- Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden, about 12 minutes. Remove from heat and stir in parsley and ½ teaspoon each salt and pepper.

Step 3- Stir together ricotta, mozzarella, garlic, and remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Spread over prebaked crust, leaving a 1-inch border. Arrange mushroom mixture on top.

Step 4- Bake until golden, about 12 minutes. Cut into slices and serve.

Skinny Fettuccine Alfredo

A rich and creamy lightened up alfredo sauce that’s so easy to make, and it tastes just as good as the original! From damndelicious.net.

Skinny Fettuccine Alfredo


Ingredients:

8 ounces fettuccine (without problem ingredients)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups 2% milk, or more, as needed
2 tablespoons heavy cream
1/4 teaspoon garlic powder
2 ounces Neufchatel cheese, cubed (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, garnish, if desired (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. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute.

3. Stir in cheeses until melted, 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, if desired.