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.

Caramel Apple Crisp Cheesecake

All of the sweet and caramelly goodness of a traditional apple crisp, baked on graham cracker crust cheesecake and topped off with a dollop of softly whipped cream or vanilla ice cream and caramel sauce. From cakescottage.com.

Caramel Apple Crisp Cheesecake


Ingredients:

Graham/Oats Crust
¼ cup brown sugar, packed
1 cup graham cracker crumbs (without problem ingredients)
¾ cup rolled oats
½ cup butter, melted

Cheesecake
(2) 8 Ounce Packages Cream Cheese, Softened
2 tablespoons corn starch
¼ cup brown sugar, packed
¼ cup white sugar
1/8 teaspoons ginger (if tolerated)
2 teaspoons vanilla extract
½ teaspoon cinnamon (if tolerated)

Apple Crisp Topping
¼ cup all purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ teaspoon cinnamon (if tolerated)
2 tablespoons coconut oil
2 medium to large GALA or FUJI apples, peeled & thinly sliced
Caramel Sauce, if desired (try Smucker’s Simple Delight Salted Caramel Topping)
Whipped cream topping, if desired (without problem ingredients)


Directions:

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl combine graham cracker crumbs, oats, butter, and brown sugar together.

3. Press into a 9 or 10 inch springform pan.

4. Bake for 5 minutes. Remove from over to cool.

5. In a large bowl, combine cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch.

6. Once well combined pour on top of your graham cracker/oat crust.

7. To start your apple layer, arrange the thinly sliced apple on top on the cheesecake in a single layer.

8. Top with the Apple Crisp Topping. Bake for 40-50 minutes.

9. Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.

Monkey Bread

An old favorite recipe that everyone enjoys! From allrecipes.com.

Monkey Bread


Ingredients:

3 (12 ounce) packages refrigerated biscuit dough (without problem ingredients)
1 cup white sugar
2 teaspoons ground cinnamon (if tolerated)
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional, if tolerated)
1/2 cup raisins (if tolerated or omit)


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch solid tube/Bundt pan.

2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

*Use only solid tube pans for this recipe. Hot syrup will leak from removable bottom pans.

Greek Lemon Chicken Soup

A quick and easy 30 minute chicken soup – so cozy and comforting! We swap out the noodles for cannellini beans for added protein and fiber with way less calories! Add lemon juice if you can tolerated it or omit. Substitutions for lemon juice are provided. From damndelicious.net.

Greek Lemon Chicken Soup


Ingredients:

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
4 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
8 cups chicken stock (without problem ingredients)
2 bay leaves
2 (15.5 ounce) cans cannellini beans, rinsed and drained
4 cups baby spinach
2 tablespoons freshly squeezed lemon juice, or more, to taste (if tolerated or omit the lemon to make it IC friendly. You can also use a lemon substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)
2 tablespoons chopped fresh dill


Directions:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

3. Whisk in chicken stock and bay leaves. Bring to a boil; reduce heat and stir in cannellini beans and chicken, stirring occasionally, until slightly thickened, about 10-15 minutes.

4. Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.

5. Serve immediately.

Foolproof Butterscotch Fudge

An old fashioned and foolproof butterscotch fudge recipe that is sweet and decadent. From grandmotherskitchen.org.

Foolproof Butterscotch Fudge


Ingredients:

1 cup dark brown sugar
1/2 cup granulated sugar
1 Tablespoon light molasses
1/8 teaspoon salt
1/2 cup evaporated milk
2 Tablespoons butter, room temperature


Directions:

1. Line a 7 inch round springform pan with parchment paper and grease with butter. Set aside.

2. In a medium saucepan, mix together the sugars, salt, molasses and milk and boil rapidly for 8 minutes.

3. Add butter and stir until melted.

4. Cool until lukewarm.

5. Beat until smooth with an electric mixer or vigorously by hand.

6. Pour into a 7 inch round pan and let cool until set.

7. Remove pan and cut into squares.