High Calorie Recipes

 Pumpkin Cupcakes- makes 24

Whisk together in a bowl with stand mixer:

1 c brown sugar

1 c white sugar

1 15 ounce can of pumpkin (or 2 cups)

1 cup canola oil

4 eggs, add one at a time and mix well after each one

In separate bowl mix together:

2 2/3 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

 Slowly add the flour mixture to the pumpkin mixture and stir just until moistened.

Pour into cupcakes, bake at 350 for 18-22 minutes, until the tops spring back when touched.

 Note: for a slightly lower fat recipe, I've decreased the oil to 3/4 cup and only 3 eggs and it has been just fine

 Salty Caramel Sauce

1 1/2 cups white sugar

1/3 cup water

1 1/4 cups heavy cream

2 tsp salt

Whisk water and sugar in small saucepan over medium heat, heat until boiling. Stop stirring. Continue to boil without stirring until it starts to turn an amber color, about 5-7 minutes.  Watch carefully as it can turn amber to black quickly :) Once it is amber colored, remove from heat and SLOWLY add the cream to the sugar mixture. It will bubble and hiss and steam and possibly get really hard in some places (that’s ok)  continue to stir until it is all mixed in. If there are hard areas, move back to stove and turn on low and mix until consistency is uniform. Add salt and stir until thoroughly mixed. Cool for about 4 hours. 

NOTE: This is REALLY salty. I only add 1 tsp salt and it is really good, but not overpowering salty. Also, If you add the cream really slow and stir well- it helps to avoid the hardening of the sauce. I also put it in the fridge to cool faster. 

 Cinnamon Frosting

4 cups powered sugar

1 stick softened butter, REAL butter

1 tsp vanilla

1 1/4 tsp cinnamon

3 Tbsp cream or milk (add more, 1 Tbsp at a time if it is frosting is too thick)

Mix all ingredients together until mixed, then whip in high for 1-2 minutes to make it light and fluffy.


When cupcakes are cooled, cut a cone in each one, starting about the size of a quarter at the top and cutting down about 2/3 the way of the cupcake. Save cones.

Filling: Take about a half cup of frosting and put it in a ziplock bag. Add some of the salty carmel sauce to it until it is thin frosting like consistency (you will have lots of caramel sauce left over for delicious ice cream topping or whatever) Mush the bag until it is mixed well, cut off the corner and squeeze into the crater in the cupcake until about 2/3 full. Cut off about 2/3 of the bottom of the cone and replace the top on the cupcake. 

Finally: Top each cupcake with remainder of the cinnamon frosting. 

Eat up and enjoy!! 


School Snack Ideas for Cystic Fibrosis

 **Enzymes must be given with these snacks

 200-300 calorie snacks

1 whole avocado

2 cheese slices and crackers

2 ounces cheese crackers (Cheez-Its)

½ PB&J sandwich

Apples slices dipped in peanut butter

1 jelly doughnut

2 tablespoons peanut butter on crackers

2 ounces fudge

8 ounces chocolate milk

English muffin with butter

8 ounces yogurt

4 ounces chocolate pudding

2 ounces corn chips (Fritos)

2 hard boiled eggs

1 slice of pie

1 can Ensure, Pediasure, Boost, Breeze, Enlive

400-500 calorie snacks

2 whole avocados

10 Fig Newtons

½ cup nuts

11 slices precooked bacon (can reheat in microwave or eat cold)

2 toaster  pastries with butter (Pop Tarts)

7 Double Stuffed Oreos

PB&J or PB and Honey sandwich

6 string cheese

1 can Carnation Instant Breakfast VHC

8 oz ScandiShake made with whole milk (>600 calories)

**Only juice, popsicles, jelly beans, lollipops can be eaten without enzymes**



A little dab....


  1. Butter- 35-40 calories per teaspoon
  2. Powdered milk-25 calories per teaspoon
  3. Cheese-100 calories per ounce (a cheese stick is one ounce)
  4. Cream cheese-50 calories per tablespoon
  5. Heavy cream-50 calories per tablespoon
  6. Peanut butter-100 calories per tablespoon
  7. Sour cream-25 calories per tablespoon
  8. Avocado-300 calories each!