We hope everyone had a blessed Thanksgiving and were able to sample some TG specialties (yes, thyme, sage and rosemary, favorite TG herbs, are IC friendly) thanks to a little Prelief and choosing apples over cranberries!

Here are two holiday dips to use on Christmas or New Year’s Day. Thank you, Marcia!

In a food processor, combine a 4-oz. package (not tub) room temperature cream cheese, 1/2 cup canned pumpkin puree, 1/4 cup plain Greek yogurt, 3 tablespoons maple syrup, 2 tablespoons peanut butter, 1/2 teaspoon ground cinnamon (if tolerated) and a pinch of salt. Process until smooth. Place in serving bowl.
Serve with sliced Gala or Fuji apples, Ace brand whole wheat bread (no preservatives) or graham crackers (if tolerated). Makes 2 cups.

pumpkin maple dip

In a large skillet, warm 2 tablespoons olive oil over low heat. Add 2 large thinly sliced sweet onions (cooking onions sometimes makes them more tolerable); sprinkle with salt and pepper and cook, stirring occasionally, until deeply browned, about 40 minutes. If onions start to burn, add a little water and stir. Remove from heat and cool slightly. Set aside 1 tablespoon onions for garnish. Place remainder in a food processor with 1 14-oz. can drained and rinsed white beans, 1/4 cup sour cream or plain Greek yogurt and 2-3 tablespoons olive oil. Puree until smooth. Salt and pepper to taste. Place into serving bowl and top with reserved onions.
Serve with potato chips (check ingredients: IC friendly chips contain potatoes, vegetable oil, no soybean oil and salt) sliced veggies like IC friendly carrots, celery, broccoli, cauliflower and our favorite, red, orange and yellow sweet bell peppers (green if tolerated), or a preservative free whole wheat pita or flat bread. Makes about 2 cups.
If you don’t have a food processor, a blender or hand mixer works.

bean dip


Here’s a festive summer cake for July from our favorite IC baker!! Thanks Marcia!



1 package Dr. Oetker’s yellow cake mix (or make your own from scratch)
1 cup natural peanut butter
1/2 cup brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1 cup peanut butter chips, divided
1 cup vanilla (white chocolate) chips, divided
1/2 cup chopped peanuts

Beat cake mix, peanut butter & brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining crumb mixture and blend on low until moistened. Beat on high for 2 minutes. Stir in 1/2 of each of the chips. Pour into a greased 9 x 13 pan.

Combine peanuts, reserved crumbs and the remaining chips; sprinkle over batter.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Makes 12-16 servings.


  • 1/3 cup softened butter or margarine
  • 1 cup sugar
  • 3/4 cup chunky natural peanut butter
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk


  1. Grease a 9 x 5-inch pan. 
  2. In large mixing bowl, beat margarine & sugar until light and fluffy.  Blend in peanut butter and eggs.  Combine flour, baking powder and salt in medium mixing bowl.  Add flour mixture to large bowl alternately with milk, mixing well after each addition.
  3. Pour into prepared pan.  Bake at 350 degrees, 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  4. Remove pan of bread from oven.  Cool 5 minutes on wire cooling rack.  Remove bread from pan & cool completely on wire cooling rack. 
  5. Serve with jelly or jam.