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.