Spectacular Spinach and Feta Quiche

This looks quite yummy and easy to boot! From interstitial-cystitis-diet.blogspot.com .

Spectacular Spinach and Feta Quiche


Ingredients:

2 (10 oz.) pkg. frozen chopped spinach (thawed)
5 eggs
1 c. evaporated milk
1 c. crumbled feta cheese (4 oz.)
2 T. chopped green onions (if tolerated)
1/2 t. lemon zest (if tolerated)
1/2 t. salt
1/4 t. pepper (if tolerated)
1 unbaked 9-inch pie shell (check for problem ingredients) *You may use refrigerator or frozen dough. I like Marie Callender's.


Directions:

1. Pierce bottom of pie shell and bake for 5 minutes at 350°F. Cool slightly. Raise temperature of oven to 400°F.

2. Drain spinach and press out all liquid. (This can be done easily between layers of paper towels.) Set aside.

3. Whisk eggs and half-and-half or milk in bowl. Add cheese, green onions, lemon zest, salt, and pepper. Pour into partially baked pie shell. Bake on middle rack, 400°F for 10 minutes, reducing oven temperature to 350°F for the last 25 minutes. (Note: the timing seems to be different every time for me. Test frequently like you do a cake. Put a dry strand of spaghetti in the middle and see what it looks like when you bring it out. It should be moist, but not dripping with egg mixture.)


Broccoli and Cheese Quiche: Substitute 1 cup frozen broccoli florets for the spinach and 1/2 cup mozzarella or cheddar cheese for the feta cheese.

Stuffed Meatloaf

This recipe is from an IC Safe Cookbook. From callieknutrition.com.

Stuffed Meatloaf


Ingredients:

Meatloaf
In a large bowl assemble the ingredients below then set aside.
1 1/2 lbs of ground beef
1 egg
2/3 cup IC friendly bread crumbs (without problem ingredients)
1/4 cup milk
1/2 tsp garlic
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper (if tolerated)
1 small chopped onion or chives (if tolerated)

Filling
In a medium bowl assemble the ingredients below.
3 cups sliced mushrooms
1 tbsp butter
3 tbsp flour
1/2 a block of cream cheese cut into chunks


Directions:

Blend all above ingredients together then take 2/3 of the meat mixture and mold into the loaf pan. Make a tunnel down the center like a hollow log. Fill the hollow center with the filling spreading evenly. Add remaining meat mixture on top making sure center is well sealed. Bake at 350 for 1 hour. Let cool slightly then cut and serve.

*Feel free to add roasted red pepper or IC Friendly ketchup or tomato sauce.

White Chocolate Buckeyes

These White Chocolate Buckeyes are a small spin on traditional peanut butter Buckeyes. They’re dunked in a white chocolate bath and topped with a peanut butter drizzle! White chocolate and peanut butter together are the BEST combo, and these White Chocolate Buckeyes totally deliver on that! From thegoldlininggirl.com .

White Chocolate Buckeyes


Ingredients:

1/2 cup stick Butter, Softened
1 1/2 cups Creamy Peanut Butter
3 cups Powdered Sugar
24 ounces White Chocolate Almond Bark, or white chocolate baking chocolate, coarsely chopped (check for problem ingredients)
1/2 cup Peanut Butter Chips (without problem ingredients for drizzling, if desired)


Directions:

1. In a large mixing bowl, beat butter, peanut butter, and powdered sugar.

2. Line a large baking sheet with parchment paper.

3. Roll the dough into 1-inch balls, and place on the baking sheet.

4. Freeze for at least 2 hours, or ideally overnight.

5. In a medium microwave-safe bowl, heat the chocolate at 45-second intervals until melted and smooth.

6. Using a toothpick or candy-dunking tool, dip each Buckeye into the chocolate, tapping off the excess.

7. Place on the parchment paper and allow to set.

8. In a small microwave-safe bowl, heat the peanut butter chips for 30-60 seconds, or until melted and
smooth.

9. Drizzle over the Buckeyes, and allow to set.


*Makes about 30 buckeyes. Store in refrigerator for about a week.

Butter Cake

One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make. From preppykitchen.com.

Butter Cake


Ingredients:

For the Cake:

3 cups all-purpose flour (360g)
1 teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter softened (227g)
2 cups granulated sugar (400g)
4 large eggs
1 cup whole milk (240ml)

For the Glaze:

5 tablespoons unsalted butter (70g)
¾ cup granulated sugar (150g)
¼ cup water (60ml)
1½ teaspoons vanilla extract


Directions:

For the Cake:

1. Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda.

3. In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.

4. With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared pan.

5. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.


For the Glaze:

1. Right when the cake is out of the oven, combine the butter, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla.

2. Pour over the cake in the pan. Let cool for 15 minutes. Invert the cake onto a wire rack, and let cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.


Notes:

• I recommend bringing the eggs to room temperature so they incorporate into the batter without overbeating. If you forgot to bring the eggs out, place them in a bowl of warm tap water to help warm them up.

• Double-check the amount of flour used, as adding too much flour will lead to the cake becoming dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.

• Even if you have a non-stick bundt pan, I recommend still buttering and flouring the pan. Doing so helps the cake slide out smoothly and lowers the risk of the tops of the cake being stuck and ripping when turned out. Make sure to grease every nook!

• Use a small spatula or spoon to push the batter into the nooks of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.

• Avoid opening the oven to check on the cake. You will release the hot air built up that can cause your butter cake to cook unevenly and fall.

Garlic Dipping Oil

Garlic Dipping Oil for bread is a classic combination of lovely dried herbs, fresh garlic, and flavorful olive oil to dip crusty bread in for an easy appetizer. Just as good as any restaurant! From lifecurrentsblog.com.

Garlic Dipping Oil


Ingredients:

1 garlic clove peeled
¼ cup good quality extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
1/8 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper (if tolerated)


Directions:

1. Moisten the garlic grater with a little cold water. Hold the grater with one hand, and with the other hand, hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.

2. Add the oil to the garlic in the dish, and mix in the remaining ingredients.

3. Dip crusty bread of your choice into the dipping oil.

Sausage and Rice

Indulge in the savory flavors of our quick Sausage and Rice, a one-pot wonder that’s perfect for busy weeknight dinners. This dish features a hearty blend of aromatic smoked sausage and tender rice combined with the subtle sweetness of caramelized onions and bell peppers. Experience the rich and delicious taste of this flavorful Sausage and Rice dish, ideal for those evenings when time is short – it’s done in under 30 minutes! – but the craving for a delicious, home-cooked meal is strong. From diethood.com.

Sausage and Rice


Ingredients:

2 tablespoons olive oil, divided
14 ounces smoked turkey sausage, cut into 1/2-inch slices (uncured and without problem ingredients)
1 small yellow onion, diced (if tolerated or omit)
1 green bell pepper, diced
salt and fresh ground black pepper, to taste (if tolerated)
2 cloves garlic, minced
1½ cups low-sodium vegetable broth (without problem ingredients)
2 cups Minute White Rice, you can also use Minute Brown Rice
chopped fresh parsley, for garnish


Directions:

1. Heat 1 tablespoon olive oil in a large skillet.

2. Add the sliced sausage to the skillet and cook over medium-high heat for 5 minutes, or until nicely browned, stirring frequently.

3. With a slotted spoon, remove the sausages from the skillet and set aside.

4. Add the remaining olive oil to the skillet. Stir in onions and green pepper; season with salt and pepper and continue to cook for 4 minutes, stirring occasionally.

5. Add garlic and continue to cook for 1 more minute.

6. Pour in the vegetable broth and bring to a boil.

7. Stir in the rice and previously prepared sausages.

8. Turn down the heat to medium-low, cover with a lid and cook for 5 minutes.

9. Remove from heat and stir.

10. Garnish with parsley and serve immediately.

Creamy Red Pepper Dressing

This sauce is amazing for anything! Salads, sandwiches, or even as a dip! This IC safe recipe was created by Kerri Cole (@icfood4u). From callieknutrition.com.

Creamy Red Pepper Dressing


Ingredients:

1/2 cup cottage cheese
2 tablespoons plain Greek yogurt (if tolerated)
1/4 cup milk
1 teaspoon Just Five Homestyle Ranch mix (check for problem ingredients)
1/4 teaspoon salt
1/2 teaspoon roasted red pepper juice
1/8 teaspoon sugar
1/2 roasted red pepper


Directions:

Blend all in a blender or food processor and use on salads or as a sauce on sandwiches, wraps, chicken, or burgers.

Cheesy Zucchini Quiche

On Jakk’s blog he states: Like many people just diagnosed with Interstitial Cystitis, the IC diet seemed very daunting and being a vegetarian made it even harder. I was quite scared to eat any food as my bladder was at its most upset and I felt the effects of trigger foods either very shortly after eating them or the very next day. Not wanting to incur the wrath of my bladder, I tried not to experiment with cooking and only followed recipes that I found online that were either IC specific or had little to no problem ingredients. This recipe for Cheesy Zucchini Quiche, which fell into the later list if only because of the onions (which I do not think that I am sensitive to), was one of those first recipes that I had tried and it was so good that it spurred a small period where I was obsessed with trying different Quiches. I always seemed to have pie dough ready to defrost in the freezer and there were even a couple of times that I put all of the ingredients together for this quiche over the weekend and froze it for use later in the week! Both Andrew and myself absolutely loved this recipe! (In fact, as I am sitting here typing this, I am becoming more and more tempted to get up and run to the store for some zucchini!).

Before I leave you with the recipe, I do want to give you a couple of tips. First off, pre-made pie dough from the grocery store will seem very tempting for this recipe. If you do go this route, don't forget to first check the ingredients to make sure there are no problem ingredients; I'm sure store-made dough must have some preservatives that may bother your bladder. For that reason, I use a homemade 3-2-1 pie crust that I found and it is included below as part of the recipe. Secondly, this recipe is much easier to make if you have a mandolin; it makes it easier to finely slice the veggies. If you don't have a mandolin, try to cut as thin as you can. Also, I have found that once cooked, the zucchini and onion create a lot of liquid. Each time I have made this quiche I have forgotten about that and my end product becomes extra liquidy (even though draining the liquid is in the recipe). I imagine that if you were to follow the recipe the right way and you drain some of the liquid from the vegetables before adding the rest of the ingredients, it would prevent this from happening and your end result will be much more quiche-like. And lastly, if you are sensitive to onions, remember that you can either leave them out or substitute with either chives or scallions. Anyway, enjoy and happy cooking! From theicveggie.blogspot.com.

Cheesy Zucchini Quiche


Ingredients:

Pie Crust
1 1/2 cups All Purpose Flour
1/4 tsp salt
1 tsp sugar
1 stick (8 Tbsp) cold, unsalted butter, cut into small pieces
4-5 Tbsp ice water

Filling
3 Tbsp butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced (if tolerated or substitute with chives or scallions or leave out)
2 large eggs
2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper (if tolerated)
2 cups part skim shredded Mozzarella


Directions:

Pie Crust
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough). Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Filling
Preheat your oven to 400°. On a lightly floured surface, roll pie crust into a 1/8-in.-thick circle before transferring to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate and flute the edge. Refrigerate the crust while preparing the filling.

In a large skillet, heat the butter over medium heat until melted and beginning to bubble. Add the zucchini and the onion; cook, stirring frequently, until both are tender - the onion will become translucent and the zucchini will change color slightly. Drain the liquid off as best as you can and let the mixture cool for a bit. In a large bowl, whisk together the eggs and seasonings until they are well blended. Stir in the cheese and then mix it with the cooked zucchini and onion. Once everything is well mixed, add the completed filling to the prepared crust. Bake on a lower oven rack for 35-40 minutes or until a knife inserted near the center comes out clean and the crust is golden brown. Cover the edge of the quiche loosely with foil during the last 15 minutes of cooking, only if needed to prevent over-browning. Let stand 10 minutes before cutting.

This recipe will make 8 servings.

Bacon-Basil Pesto and Chicken Pizza

A delicious pesto pizza featuring bacon-basil pesto on top of a crisp homemade pizza crust, with salty bacon, chicken and freshly shredded whole milk mozzarella. From bakedbyrachel.com.

Bacon-Basil Pesto and Chicken Pizza


Ingredients:

Dough:
1 cup water
2 1/4 tsp active dry yeast
1 tsp granulated sugar
1 tsp salt
2 1/2 - 3 cup all purpose flour

Pesto Sauce:
2 cup basil leaves
2 cloves garlic
1/3 cup bacon (without problem ingredients)
1/2 C Parmesan cheese (if tolerated)
1/4 - 1/2 cup olive oil

Additional Ingredients:
Whole milk mozzarella shredded
1 chicken breast
2-3 slices bacon (without problem ingredients)
Ground black pepper (if tolerated)


Directions:

1. Prepare dough: In a measuring cup, combine warm water (115-120°F) with active dry yeast and sugar. Allow yeast to proof.

2. Meanwhile, in the bowl of a stand mixer, add 2 1/2 cups of all purpose flour and salt. When yeast is ready, turn mixer on low and slowly drizzle in liquid. Increase mixer speed and continue mixing until dough comes together. Add additional flour as needed until dough no longer sticks to the sides of the bowl. Transfer to a lightly greased bowl, cover and allow to rise in a warm location for at least one hour.

3. In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping. In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside.

4. Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon.

5. Lightly grease a baking sheet with olive oil. Gently stretch and shape dough to desired size. Add to a cold oven. Heat oven to 425°F. When oven is ready, remove pizza crust.

6. Spread bacon-basil pesto sauce in an even layer. Top off with shredded mozzarella, followed by bacon, chicken and finally a sprinkle of ground black pepper.

7. Bake pizza for 15-20 minutes or until desired crispness is reached. Slice and serve.


Notes:

Recipe serves roughly 3-6, yields 1: 10-inch pizza.

IC Safe BBQ Sauce

I can’t wait to try this out! How I miss BBQ! This recipe was created/modified by Kerri Cole (@icfood4u). From callieknutrition.com .

IC Safe BBQ Sauce


Ingredients:

1 cup carrot juice
¼ cup blueberry juice
1 minced garlic clove
1 cup brown sugar
2 tablespoons butter
2 tablespoons flour
Salt to taste


Directions:

1. Melt the butter.

2. Sauté the garlic over medium heat for 30 seconds until it becomes aromatic.

3. Increase the flame to medium high and add the flour, stirring for one minute (it should clump up).

4. Add the carrot juice, blueberry juice, and brown sugar and stir for one minute. The sauce should thicken to the consistency of BBQ sauce, if it has not stir until it does.

5. Remove the sauce from heat and let it cool to room temperature.

*Makes approximately 1 cup.

Crunchy Potato Casserole

Niki came up with this recipe all by herself and it looks really scrumptious. She even served it at a dinner party and everyone loved it! From nikicooks.blogspot.com.

Crunchy Potato Casserole


Ingredients:

1/2 bag frozen hash browns (cubed kind) without problem ingredients
1 Cream Soup Substitute
1 cup cottage cheese
1/2 cup mild cheddar cheese (on the maybe list, feel free to leave out)
2 cup crushed Corn Flakes (without problem ingredients)
Sprinkle Garlic Salt


Directions:

Make the cream soup substitute per directions. Mix potatoes, cream soup, cottage cheese, and cheddar cheese in a greased casserole dish. Cover top with corn flakes and sprinkle with garlic salt. Bake uncovered at 400 for about 35-40 minutes until Corn Flakes are golden.

Serves 6 large helpings

Bacon Broccoli Cheddar Crustless Quiche

The very simple ingredients for this Bacon Broccoli Cheddar Quiche are basic refrigerator staples (eggs, milk, Parmesan), so this is a great last minute breakfast, brunch, or even dinner meal! From budgetbytes.com.

Bacon Broccoli Cheddar Crustless Quiche


Ingredients:

1 lb. frozen broccoli florets
4 oz. bacon (without problem ingredients)
4 large eggs
1 cup milk
1/4 cup grated Parmesan (if tolerated)
1/4 tsp seasoning salt (if tolerated)
4 oz. shredded medium cheddar, divided (if tolerated or use mild)


Directions:

1. Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain and pour off most of the grease out of the skillet.

2. Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.

3. Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.

4. Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.

5. Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.

6. Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.

Hummus Salad Dressing

Callie found this recipe from an IC safe cookbook and posted it on her blog callieknutrition.com. I can't wait to try it!

Hummus Salad Dressing


Ingredients:

1/4 cup extra virgin olive oil
1/2 can garbanzo beans (drained and rinsed)
1/3 cup + 1 tbsp water
2 tbsp tahini (sesame seed paste) or natural almond butter (preferably one that does not contain sugar or other ingredients besides salt)
1-2 cloves garlic
1 tsp paprika (optional, if tolerated for garnish)
1/4 cup fresh chopped parsley or kale, or 1 tbsp, dry parsley


Directions:

Throw everything except parsley in a blender and puree until smooth. Adjust liquids or add more beans to make it to your desired thickness. Stir in parsley by hand. Drizzle it on salads, avocado, or whatever, and garnish with paprika.

The BEST Homemade Mac and Cheese

The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. Trish used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. From momontimeout.com.

The BEST Homemade Mac and Cheese


Ingredients:

16 oz elbow macaroni, cooked (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese shredded (if tolerated or try mild or medium)
2 cups Gruyere cheese shredded (if tolerated)
salt and pepper to taste (if tolerated)
1 1/2 cups panko crumbs (it's IC friendly)
4 tbsp butter melted
1/2 cup Parmesan cheese shredded (if tolerated)
1/4 tsp smoked paprika or regular paprika (if tolerated or omit)


Directions:

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.

2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

4. Melt butter in a deep saucepan, dutch oven, or stock pot.

5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.


*If you want, use different cheese combinations when you make this mac and cheese recipe.

Baked Spinach Mushroom Quesadillas

These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

This recipe is a real good go-to meals for busy weeknights because you can have dinner on the table in less than 30 minutes and everyone loves to eat these! From dizzybusyandhungry.com.

Name


Ingredients:

4 tortillas (8 inch) without problem ingredients
olive oil (optional, enough to lightly coat the tortillas)
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach
8 ounces sliced fresh mushrooms


Directions:

1. Preheat the oven to 400 degrees F.

2. Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain the mushrooms and set aside.

3. Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.

4. Distribute about half of the each of the cheeses over half of each of the tortillas. Then layer the spinach, then the mushrooms, then the rest of the cheeses, and fold the other tortilla half over top.

5. Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

Homemade Caramel Sauce

Follow this easy recipe to make homemade caramel sauce – salted or not. It only takes 10 minutes and 5 simple ingredients. Then drizzle it on ice cream, cakes, pancakes, cheesecake, stir it into iced coffee, or use as a dessert dip for apples! From bellyfull.net.

Homemade Caramel Sauce


Ingredients:

1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla
pinch of salt


Directions:

1. Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.

2. Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.

3. (At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)

4. Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.

5. Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)

6. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.

7. Whisk in the vanilla and salt.

8. Set aside to cool in the pan for 10 minutes.

9. Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)



How to Store Caramel Sauce

After the caramel cools down, you’ll pour it into a lidded glass jar or container.

Store in the refrigerator, tightly sealed, up to 3 weeks, or freezer for up to 2 months. Thaw in the refrigerator or at room temperature, before using.

Caramel solidifies in the refrigerator so it needs to be reheated, either on the stove or in the microwave, until desired consistency is reached. Note: reheating the caramel will make it thinner and runnier.

Creamy Herb Pesto Dip

A wonderful blend of herbs and pesto, make this creamy herb pesto dip pretty versatile. You can even served it in tossed pasta! Superb! From dailydishrecipes.com.

Creamy Herb Pesto Dip


Ingredients:

1 cup sour cream (if tolerated)
½ cup Basil Pesto (without problem ingredients) or more for flavor
¼ teaspoon garlic powder
3 Tablespoons parsley finely chopped
3 Tablespoons grated Parmesan cheese (if tolerated)


Directions:

1. In a blender, mix all ingredients together until smooth.

2. For best results, refrigerate at least 2-3 hours before serving, however can be served immediately. Serve hot or cold.