IC Friendly Breakfast Frittata Cups

Try these tasty frittata cups straight from the oven or later reheat them in the microwave. Make as directed or add your favorite ingredients. From icdietblog.wordpress.com.

IC Breakfast Frittata Cups


Ingredients:

5 large eggs
2 tablespoons milk
1/2 cup bell peppers, chopped (any color)
1/2 cup zucchini, chopped
1/4 cup crumbled feta or shredded mozzarella cheese
salt and pepper to taste (if tolerated)
some chopped fresh basil or parsley if you like
non-stick cooking spray
12-count muffin tin


Directions:

In a medium bowl, whisk together the eggs, milk, salt and pepper. Fold in vegetables and cheese. Spray entire muffin tin with cooking spray. Fill each cup to within 1/4-inch of the top with the egg mixture and a sprinkle of fresh herbs and/or dab of butter.

Bake at 375 degrees for 8-10 minutes or until the center of each frittata is set. Gently remove from muffin tin. Enjoy! Or allow to cool completely before storing in an air-sealed container in the fridge for 3 days or freeze.

Makes 10-12 frittatas.

Old-Fashioned Banana Bars with Cream Cheese Frosting

Ultra soft Old-fashioned banana bars topped with homemade cream cheese frosting and finished off with fresh banana slices. YUM! From bakerbynature.com.

Old-Fashioned Banana Bars with Cream Cheese Frosting


Ingredients:

For the old-fashioned banana bars
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 cup very ripe mashed banana
1 teaspoon pure vanilla extract
1/3 cup canola oil (or melted coconut oil)
2 large eggs, at room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
3/4 teaspoon cinnamon (if tolerated)
1/4 teaspoon ground nutmeg (if tolerated)
1⁄4 teaspoon salt

For the cream cheese frosting
8 ounces full-fat cream cheese, VERY soft
2 tablespoons unsalted butter, VERY soft
2 teaspoons pure vanilla extract
2 cups confectioners' sugar, sifted


Directions:

For the old-fashioned banana bars
Preheat oven to 350 degrees (F). Line a 9x13 inch pan with parchment paper, allowing two of the sides to overlap; spray parchment paper lightly with non-stick spray and set aside.

In a large bowl add the light brown sugar, granulated sugar, ripe mashed bananas, vanilla, oil, and eggs; beat well with a whisk to combine. Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; stir until just combined. Pour batter into prepared pan, spreading smooth and into an even layer using a rubber spatula. Bake bars for 20-22 minutes, or until toothpick inserted in center comes out clean or with just a few moist crumbs attached. Place the baking pan on a cooling wrack and cool the bars completely in the pan. Once bars are completely cooled, use the overlapping sides of the parchment paper as handles to carefully life them out of the pan. Gently spread on the cream cheese frosting, and cut into squares. Serve at once, or store in the fridge, uncut, for up to 2 days.


For the cream cheese frosting
While the cake is cooling, make your frosting!

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the banana bars have completely cooled, gently spread the frosting over the bars, and decorate with banana slices, if desired. Then slice and serve! Store these bars in the fridge, covered, for up to 2 days. Not that I think they'll last that long.

Hot Milk Cake With Coconut Topping

Doesn’t this look good! My mouth is watering just looking at it! From grandmotherskitchen.org.

Hot Milk Cake With Coconut Topping


Ingredients:

Hot Milk Cake
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup all cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons butter

Buttercream Frosting
1 cup butter
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup heavy cream
1 cup shredded coconut (without problem ingredients)

Garnish
Brown sugar
Shredded coconut (without problem ingredients)


Directions:

Cake
1. Preheat oven to 350F.

2. Grease and flour a 9 inch square baking pan with butter.

3. Beat eggs and sugar together until mixture has thickened and is a pale yellow. Stir in vanilla. Set aside.

4. Whisk together flour, baking powder and salt. Add to egg mixture and mix until completely incorporated. Set aside.

5. In a small pot heat up milk and butter until its just starting to boil. Remove from heat, while mixing the batter gradually add hot milk till its incorporated.

6. Pour batter into prepared baking pan bake for 20 - 25 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cake out of pan and let cool completely on a wire rack.


Buttercream Frosting
1. In the bowl of an electric mixer cream the butter until fluffy.

2. On medium speed using the whisk attachment, add the sugar and cream until all is incorporated.

3. Add the vanilla and turn the mixer to high. whip for 2-3 minutes until light and fluffy. Stir in shredded coconut.


Assembly
Spread frosting on top of cake. Sprinkle brown sugar and shredded coconut. Serve.

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