Butterscotch Pie (From Confident Choices® A Cookbook for IC and OAB)

If you love the caramel goodness of butterscotch, here’s a special pie recipe with a rich Southern flavor. From icdietproject.com.

Butterscotch Pie

Ingredients:

2 T. butter
1 c. brown sugar
2/3 c. hot water
2 T. flour
3 T. cornstarch
1/2 t. salt
2 egg yolks
2 c. milk
1 t. vanilla
9-inch baked pie shell (can use baked from frozen prepared shell) or small pie shells (without problem ingredients)
Meringue


Directions:
Brown the butter in a heavy saucepan over medium heat; add the brown sugar and stir it until melted. Add the hot water and cook, stirring syrup until there are no lumps.

Mix together flour, cornstarch, salt, egg yolks and milk; slowly stir this mixture into the hot syrup. Boil everything until it thickens; then add the vanilla. Pour mixture into a baked pie shell. Make meringue!

Meringue Topping:
2 egg whites
4 tablespoons sugar
1/2 teaspoon cream of tartar (if tolerated)

Whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on higher speed until stiff and glossy. Pile the meringue onto the pie(s) and swirl to cover, making sure it touches the crust on the edges.

Bake pie at 325 until the meringue is slightly browned (approx. 15 minutes). Watch carefully so it doesn’t burn! Cool before serving!

Tomato Sauce and/or Ketchup Substitute: VA-VA Mild Ajvar

mrrapp sent this tomato sauce or ketchup substitute in and it sounds amazing! He says it doesn't have the bite that tomato sauce has, more of a rich and smoky flavor. Try it as a substitute for tomato sauce and paste in other recipes for soups and stews.

About the product:

• Naturally gluten-free
• All Natural no preservatives, artificial colors, artificial flavors, thickeners, or stabilizers
• Made in microbatches to ensure rich flavor and fresh, homemade taste
• Can be consumed as a pasta sauce, used as a dressing with leafy greens, spread on a hamburger with onion and pickles, as a side dish with grilled chicken and rice, or, failing all that, on a spoon right out of the jar!


Product Description:

A Macedonian specialty! Hand peeled red peppers are roasted in an oven and mixed with roasted eggplant and garlic. This surprisingly mild, but spicy vegetable spread goes perfectly with breads (we recommend French baguette), cheese and crackers, white meats, fish, or as a side dish all by itself.

Ingredients: roasted red peppers, roasted eggplant, garlic, salt, sunflower oil, spices

Vanishing Oatmeal Raisin Cookies

Like the name says, they are vanishing oatmeal raisin cookies because they are so good that they quickly vanish. These cookies disappear as fast as you make them. From quakeroats.com.
I made mine into bar cookies and they were fantastic! I give it: ★ ★ ★ ★ ★

Vanishing Oatmeal Raisin Cookies

Ingredients:

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon(s) ground cinnamon (if tolerated)
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins (if tolerated)


Directions:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Serving Tips:

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.

Variations: Stir in 1 cup chopped nuts (if tolerated).

High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.

Mushroom Quesadillas on Whole Wheat Tortillas

In this wholesome, guilt-free version of classic Mexican comfort food, salt, rather than oil, crisps up earthy whole wheat tortillas, and they're layered with a luscious mix of mushrooms and baby spinach. The result: a perfect appetizer to pass around your next south-of-the-border soiree or a great meatless main dish that you can serve with rice and a salad. From oprah.com.

Mushroom Quesadillas on Whole Wheat Tortillas

Ingredients:

2 Tbsp. olive oil
8 ounces assorted mushrooms , thinly sliced
1 sprig thyme
Kosher salt and freshly ground pepper (if tolerated)
4 whole wheat tortillas (without problem ingredients)
4 ounces assorted cheeses (such as cotija, Jack, and ranchero, if tolerated), crumbled or grated
3 cups baby spinach
Cilantro leaves , for garnish (optional)


Directions:

Heat olive oil in a large skillet over medium-high heat. Add mushrooms and thyme; cook, stirring occasionally, until crispy and golden, 6 to 8 minutes. Season with salt and pepper to taste.

Heat another skillet on medium-high heat. Sprinkle a little salt in the pan (it must be kosher or another coarse salt), and put one tortilla on top—the salt will keep the tortilla from sticking and help it crisp up without using any oil.

Place about 1/4 of cheese, spinach, and mushrooms on half of tortilla.

Fold second half of tortilla over to cover filling, and cook until bottom is golden and slightly crispy, 2 minutes. Flip tortilla over and continue cooking until other side is crisp and cheese is melted, 2 minutes more. Repeat process with remaining tortillas. Cut each in half or leave whole. Serve warm, garnished with cilantro leaves.

Spinach Alfredo Sauce (Better than Olive Garden®)

chickennugget is on a roll! She sent this in and thinks it looks good and she’s right! It does look good and it’s easy to make too! From allrecipes.com.

Spinach Alfredo Sauce

Ingredients:

1/2 cup butter
3/4 cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese (if tolerated)
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste (optional)


Directions:

1. Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.

2. Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Impossibly Easy Mini Chicken Pot Pies

These cute little pies look yummy and easy to make too! These taste more like a quiche and have rave reviews. Make as directed or you can change it up a bit and make it your own (add crumbled bacon or use fresh or frozen spinach or broccoli that is thawed, and thoroughly drained instead of peas and carrots, mozzarella cheese instead of Cheddar, or a pinch of garlic, rosemary, etc.). A fun dinner from bettycrocker.com. *You can even freeze these. Wrap tightly in foil or resealable food storage bags. You can reheat in the microwave.

Impossibly Easy Mini Chicken Pot Pies

Ingredients:

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (or use leftover cooked chicken)
1 medium onion (1/2 cup), chopped (if tolerated)
1/2 cup chicken broth (without problem ingredients)
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)
1/4 teaspoon ground thyme
1 cup shredded mild Cheddar cheese (4 oz)

Baking Mixture
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs


Directions:

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.

4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Banana Blueberry Bliss

This looks so yummy! Layers of gooey banana pudding, sweet cream cheese and blueberry sauce top a pecan pastry crust to form a cool, creamy dessert. chickennugget sent this recipe in and says to throw out the pecans and lemon juice if you cannot tolerate them. From jazzygourmetblog.com.