Katie's Corn Bread Muffins

I got this recipe from the listserv, and made it for a BBQ one night.  We served it to everyone and no one noticed!  They were delicious!  Will definitely make these muffins again.  Thanks to Cook for Love for the baking mix, and the listserv parent who shared this recipe.

1-1/2 c. Cook for Love baking mix (recipe on CFL's website)

1/2 c. corn meal

1/2 tsp. xanthan gum

2 tsp. Egg Replacer powder

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar

1/2 c. oil

3/4 c. rice milk

1 tbsp. orange juice

Combine dry ingredients, combine wet ingredients, and mix all til combined. Bake in 12 cup muffin tin at 375 for 15 min.

Total yield: 12 muffins

Total phe: 456

Phe per muffin: 38 

Vegetable Kabobs

Vegetable Kabobs

1 pint mushrooms

1 pint cherry tomatoes

3 to 4 zucchinis

2 onions

1 eggplant

1 green bell pepper

1 red bell pepper

Marinade:

1/2 cup olive oil

1/2 cup lemon juice

salt and pepper to taste

1 tablespoon dried thyme

2 large garlic cloves, minced

Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Coat grill rack with vegetable spray and place rack on grill over medium hot coals. Place kabobs on rack and cook 15 to 20 minutes or till done Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender

Fruit Kabobs

Fruit Kabobs

17 ounce can peeled whole apricots, cut in half

3/4 cup reserved apricot syrup

8 ounce can chunk pineapple

1/4 cup reserved pineapple juice

2 apples, cut into chunks

2 medium bananas, thickly sliced

1/4 cup corn oil margarine

1 tablespoon honey

1/4 teaspoon ground cinnamon

Drain apricots, reserving 3/4 cup liquid; drain pineapple, reserving 1/4 cup liquid. Spear apple chunks, bananas, apricot halves and pineapple chunks on skewers. Combine reserved apricot and pineapple liquid, margarine, honey and cinnamon in a saucepan; heat, stirring occasionally, until margarine is melted. Marinate kabobs in margarine mixture for 30 minutes. Place under broiler for 5 to 7 minutes, basting often with marinade. If grilling, place kabobs over hot coals and cook until lightly browned and hot, basting often with marinade. Serves 4 to 6.

Mexican Fajita Kabobs

Mexican Fajita Kebabs Recipe
If you like fajitas, you'll love these kebabs flavored with cumin, cilantro, garlic, and lime marinade. Serve over rice with tortillas, salsa, guacamole for condiments. Plan ahead for marination time.
INGREDIENTS:
3/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lime juice
3/4 tsp ground cumin
1-1/2 tsp dried oregano, crushed
4 cloves garlic, pressed or finely minced
1/4 cup fresh cilantro, roughly chopped
1 serrano chile pepper, sliced into thin rings (optional)
1 red bell pepper (sweet capsicum), cut into 2-inch chunks
1 green or yellow bell pepper (sweet capsicum), cut into 2-inch chunks
1 medium sweet onion, cut into 2-inch chunks
2 pounds (1-1/2 inches thick) top round London broil beef steak, cut into 2-inch chunks (OBVIOUSLY MAKE SOME w/o London Broil for PKU'ers)
Tortillas, fresh salsa, guacamole, and sour cream for condiments
Additional fresh cilantro for garnish
PREPARATION:
In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro. Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade.

Veggie Kabobs or Oven Roasted Sweet Veggies

Veggie Kabobs, or Oven Roasted Sweet Veggies
"Use this sweet pineapple juice marinade with mushrooms, green & red peppers, chunks of onions, fresh pineapple chunks, baby sliced zucchini rounds, and cherry tomatoes, water chestnuts, 1/2 - 1 inch rounds of corn on the cob, etc,
It's great for grilled veggie kabobs."
1/4 cup canola or olive oil
1 tsp sesame oil
1/4 cup pineapple juice
2 tablespoons brown sugar
1 tablespoon lemon juice
3 garlic cloves crushed
1 Tbsp chopped ginger
DIRECTIONS:
Warm oils in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice, garlic and ginger, salt & pepper if desired.
When thoroughly mixed, remove from heat and cool. Use to marinate vegetables as desired.
I have all my veggies washed, chunked etc, and put them all in a big bowl. Cover with marinade, and place in fridge overnight. Stir often.
before supper, thread on soaked skewers, and brush with marinade while cooking.
** If you choose not to skewer veggies, this still works great for oven roasted, or on the BarBQ in an appropriate pan.
*** If cooking in a foil pan on the BarBQ , watch as the sugar & juice will burn if temp is too high..

Ice Cream

Ice Cream

3 C Rich's Whipped Topping
1 C water
3/4 C sugar
1 tsp salt
2-3 tsp vanilla (or you can use other flavorings)
2-3 drops yellow food coloring

Combine the water and Rich's together. Add the rest of the ingredients and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a mixer, whip all ingredients for about a minute and 1/2 ( this makes the texture much better). Pour the mixture in a freezer cylinder and follow the directions for your particular cylinder.

I have to add that all of this wouldn't fit into our cylinder but I put the rest in a glass pan and froze it with success. This is by far the creamiest recipe I've found for ice cream.

Alison's Phe Free Ice Cream Recipe

3 c. Rich's Whipped Topping

1 c. water

3/4 c. sugar

1 tsp. salt

2-3 tsp. vanilla

2-3 drops of yellow food coloring.
Combine water and Rich's together. Add the rest of the ingredients and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a hand mixer whip all ingredients for about a minute and a half (this makes the texture much better). Pour the mixture in a freezer cylinder and follow directions for your particular cylinder.

-Alison, CO