Saturday, December 27, 2008

Venison Poppers

My husband, Jeff, is a deer hunter and we have a freezer full right now! :) This was such a treat! It could easily be an appetizer or a main dish... you decide!

1 lb venison backstrap, cut into 1/2" medallions
Dale's Seasoning sauce
Worcestershire sauce
Lawry's Seasoning Salt

1 can pickled jalapenos
1 sweet onion
Dairy Free cream cheese
1 package thick sliced bacon, cut in half

First let me apologize for not taking exact measurements while preparing. This was something that was just thrown together and worked out spectacularly!

Place the backstrap medallions in a large zippered bag. Add Dale's just to coat and then about 1/8 - 1/4 cup Worcestershire (to taste). Add in a few good dashes of Lawry's and mix well with your hands to make sure the salt is evenly distributed. Allow to marinate for about 15 - 20 minutes while you get the grill started.

While the meat is marinating, chop up the jalapenos and onion. (I stuck them together in a food processor.)

After marinating, add a large dollop of dairy free cream cheese on top of the medallion,

then a pinch of jalapenos and onion, to taste.

Wrap two halves of bacon around the stuffed medallion and secure with a few toothpicks so that the stuffing is held in the center.

Grill until the bacon is nice and done, turning as needed.

I know this wasn't a very specific recipe, so if you have questions.... PLEASE feel free to ask! :)

Frizzled Cabbage

Taken directly from here with only adjusting to dairy free margarine. Very simple and tasty!

1/4 medium green cabbage
2 tablespoons dairy free margarine (or more if you are feeling decadent)
salt and pepper

Core and very thinly slice the cabbage. Melt the margarine in a large skillet over medium heat. When it is bubbling, add the cabbage. Salt and pepper the cabbage. Stir occasionally and cook until mostly wilted, about 10 minutes. Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes. Do not let burn. Taste, adjust seasoning, and serve immediately.

Chewy Non-Peanut Butter Brownies

Have you tried SunButter? Oh my word, it's good. At first it tastes like peanut butter, but then you get the sunflower seed in the aftertaste. Yum.

The original recipe is here, but I've altered it to fit our needs. Also, if you don't want to use whole wheat flour, just use a full cup of all-purpose. (I just like to try and sneak some better flour in where I can! {grin})

I could not tell that these were not peanut butter. So moist and tasty. This will easily become a family favorite!

1/2 cup Sunbutter
1/2 cup dairy free margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
1/2 cup applesauce
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt

  1. Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
  2. In a medium bowl, cream together sun butter and margarine. Gradually blend in the brown sugar, white sugar, applesauce, and vanilla; mix until fluffy. Combine flours, baking powder, and salt; stir into the sun butter mixture until well blended.
  3. Bake for 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into squares.

(This recipe is featured on Allergy Sense.)

Monday, November 24, 2008

Dairy Free Egg Free Fruit Dip

We are so fortunate to have Tofutti sour cream and cream cheese substitutes in our local grocery stores! The original recipe came from here and I made it dairy free with the Tofutti substitutes.

It's not as sweet as the fruit dip that has the marshmallow fluff (which contains egg whites), but it is still REALLY GOOD. I will definitely make this again.

8 oz Tofutti Better than Cream Cheese, softened
3 Tbsp white sugar
1 cup Tofutti Sour Supreme
1 tsp vanilla extract

Blend all ingredients together. Chill for 30 minutes to allow flavors to mesh. Serve with fresh fruit.

Thursday, November 20, 2008

Dairy Free Pizza - and it's good too!

I never thought I'd be posting a dairy free pizza, but here it is. I'm still working out the kinks of the sauce and dough for my own personal tastes, but I've found the dairy free "cheese" that works and tastes better than just edible:

Follow Your Heart Vegan Gourmet Mozzarella cheese substitute and I buy it online at the Vegan Store. I shredded and used the whole block on the pizza.

Now, first let me say there is a trick to melting this. It has to be on a very high temperature. The dough I used (recipe below) says to top the pizza before cooking the dough, so basically you put the completed pizza in the oven at 375 and cook until the dough is finished. THEN you'll need to crank up the broiler on HIGH for a few minutes to melt the cheese.

Now that I've given you my secret to the cheese, here's the pizza:

The Sauce

15 oz. tomato sauce
6 oz. tomato paste
1 Tablespoon oregano
1 tsp paprika
1 tsp basil
1 clove garlic, minced
1/2 tsp dried onion, minced
2 Tablespoons sugar

Mix all ingredients together and allow flavors to mesh while you make the dough. *Note: something is "missing". Any suggestions? It's good, but not EXCELLENT.

The Dough

This dough is too bready for my tastes, but the flavor is good. I think next time I will use the same recipe but only use 3/4 of the dough and roll it out thinner. I'll try my hand at cinnamon sticks with the remaining 1/4. [Update: After trying it out, 3/4 of the dough does make a much better thickness (imo).]
  • 3 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)

  1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
  2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Our new favorite pizza dough can be found here.

The pizza I have shown above is mushroom, smoked chicken, and cooked bacon in case anyone is curious. :)

Dairy Free, Egg Free, Knead Free Bread

Another fantastic recipe from Gayle and!

This breads texture is a cross between focaccia and English muffin bread. It's wonderful toasted and is so easy to make because it requires no kneading.

2 loaves


1 (2 1/4 teaspoon) package active dry yeast
2 cups warm water, divided
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon dairy free margarine, melted (or brushed on Parkay Squeeze)

Your choice of topping

poppy seed
garlic bread seasoning
Parmesan cheese (if you're not DF)
cinnamon sugar, mixture(we didn't care for this one with this type of bread, though)
your favorite herbs and spices

I did a combination of celery salt, onion powder, nutritional yeast, and garlic salt that was good, too. I also experimented with some dip mixes from Tastefully Simple that worked out well, too. So many choices!


  1. Dissolve yeast in 1 cup warm water.
  2. In a large bowl, combine flour, salt and sugar.
  3. Add the yeast mixture and remaining 1 cup of warm water; stir until combined.
  4. Cover and let rise in a warm place until doubled. (About 1 hour).
  5. Stir dough down.
  6. Divide in half.
  7. Place each half in a greased 1 quart round casserole or ovenproof bowl.
  8. Brush tops with melted margarine and sprinkle with topping.
  9. Let rise in a warm place until doubled; about 45 minutes.
  10. Bake at 350 degrees for 30 minutes or until top is golden brown.
  11. Remove from pans to cool.

The first time I made this I used a corning ware dish and just a stainless steel bowl. After that I just used the bowls because I liked the looks of it being round. :)

(That's cinnamon on the left loaf.)

Breakfast Cookies: Dairy-free, Egg-free

Gayle calls these Babysitter Cookies and she's posted them on They are fantastic and "healthier" than your basic cookie because you can sneak a few extra things in! :)

Here's the recipe I use:

1/2 cup dairy free margarine or coconut oil
1/2 cup shortening
1/2 cup white sugar or sucanat
1 cup brown sugar
1/2 cup applesauce
1 tablespoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups AP flour
1/2 cup whole wheat flour
1 cup oatmeal
1 cup cereal (we use Lucky charms for the extra colors)
1/2 cup dairy free chocolate chips (Kroger brand semisweet are DF)
1/2 cup peanut butter substitute - (both almond butter and sunbutter gave good results, but I prefer Sunbutter)
2 Tablespoons wheat germ (optional)
2 Tablespoons hemp seed (optional)
2 Tablespoons milled flax (optional)

Other optional suggestions she gives, but I have not tried:
1/2 cup coconut (optional)
1/2 cup raisins (optional)
1/2 cup nuts (optional)


Melt together the margarine (or coconut oil) and shortening. Add sugars and cream thoroughly.

Add applesauce, vanilla, baking powder, baking soda, flour, oatmeal, cereal and mix well. Mix in peanut butter substitute and chocolate chips.

Stir in any or all of the optional ingredients.

Drop by rounded Tablespoons onto lightly greased cookie sheet.

Bake at 350 for 10-12 minutes. Makes 3 dozen.

***Just a note: these cookies do NOT turn a golden brown and continue to crisp up after cooking. I have found that I get best results when they are still just a little gooey coming out of the oven and leave them on the cookie sheet to cool for at least 5 minutes. Then I transfer them to a cooling rack.

However, if I do over cook and they are just too crispy to enjoyably eat, they are WONDERFUL broken up into a bowl of milk and eaten like cereal in the morning for breakfast! They are practically oatmeal and cereal after all! :)

We really enjoy these cookies!

Dairy Free Meaty Gumbo

I found this on here. This is a fantastic gumbo! I think the original serving sizes shown are wrong, though, because I halved the recipe and it still served 6 - 8 easily. This is the halved recipe shown below. I don't have a pot big enough to hold the full recipe! :)

Also the original recipe calls for a hot smoked sausage or kielbasa, but I know that Carolina Pride Beef Smoked Sausage is dairy free so I used it instead.


1/2 cup vegetable oil
5/8 cups all-purpose flour
1 1/4 cups chopped yellow onions
3/4 cups chopped celery
3/4 cups chopped green bell peppers
1/2 lb okra, either fresh or frozen and cut into pieces
3/4 lb Carolina Pride Beef Smoked Sausage (it's Dairy Free)
3/8 lb smoked ham, cut into small cubes or ham, nugget cut into small cubes
3/4 teaspoons salt
1/4 teaspoon cayenne
3/8 teaspoon fresh ground black pepper
1 1/2 bay leaves
1 1/2 quarts chicken stock or chicken broth
1 1/2 cups cooked chicken meat
1/2 tablespoon Pickapeppa Sauce (found it at Walmart near the other sauces)
1/2 cup chopped parsley
1 bunch chopped green onions
hot sauce, to taste (optional)

2 cups cooked long-grain rice, accompaniment


You'll want to have everything chopped, diced, measured and ready to go. This recipe takes a little bit of time and some concentration, so have everything ready and nearby before you start cooking.

In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches. Whisk slowly and constantly for 10 to 15 minutes to make a dark brown roux, the color of chocolate. You'll be able to smell it when it's just before burning, so you have to pay close attention.

If you get black specks in your roux it is burned and you will have to start over.

Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. The mixture will be pasty and fairly dry.

Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.

Add the stock or broth and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low.

Cook, uncovered, stirring occasionally, for 1 hour.

Add the chicken and cook just until the chicken is heated through, about 5 minutes.

Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.

Ladle into deep soup bowls over rice.

Serve with hot sauce, if desired.


Wednesday, October 22, 2008

Dairy Free Caramel Apples

If you'd like to read about my mishaps with this recipe, you can get a good laugh reading this post on my personal blog.

For the recipe (and a much better picture), you can find it here: Dog Hill Kitchen: Vegan Caramel Apples

These taste FANTASTIC!!! Enjoy!

Monday, September 15, 2008

What to do with Leftover Spaghetti

go here:
Jeff's Recipes- Leftover Feast: Fried Spaghetti

I totally agree with Jeff's writeup - you'll want a stainless steel pan and a metal spatula to do all the necessary scraping. Although it's not a spectacular dish, it is quite tasty and I will definitely make this again!

I made this dairy-free with my spaghetti sauce recipe. Yum!

Monday, August 25, 2008

Okra and Tomatoes

I borrowed this recipe from

Oh, this was so good. (But I'm sure you have to like okra and tomatoes to begin with... LOL!)

8 slices bacon
1 large onion, chopped
2 (16 ounce) bags frozen cut okra (or 2lb. fresh okra, sliced into 1/2 inch pieces)
2 (14 ounce) cans diced tomatoes, undrained
salt and pepper

Original instructions:
  1. Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels. Saute onion in bacon drippings until tender. Add okra and tomatoes, stir to blend. Cover, reduce to low heat. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
  2. **Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.

I diced the bacon and fried it with the onion together leaving large chunks of soft bacon mixed in with the okra and tomatoes. I thought it was great and the bowl was empty at the end of our get-together.

Wednesday, August 13, 2008

Dairy Free Pasta Salad

I received this recipe from a friend when I was out in the corporate world before kids. Thanks, Kay, we are still enjoying this recipe!

I eventually had to venture out into the world of cheese replacements instead of avoiding cheese all together... especially for this recipe (although, it might be just as tasty without the "cheese")!

This is my favorite summer pasta salad! I hope you enjoy it, too!

16 oz tri-colored spiral pasta, boiled and cooled
1 large cucumber, pealed and chopped
1/2 lb ham, chopped into cubes
1 small onion, chopped fine
1 small tomato, chopped (I do mine fine)
1/2 block "Cheddar Cheese", shredded
1/2 block "Mozzarella Cheese", shredded
16 oz bottle Kraft Creamy Italian dressing and dip (Yes! It is DF!)

Combine all ingredients in a LARGE bowl and let sit overnight. The dressing will absorb into the noodles and other ingredients allowing all the flavors to "mesh".

Monday, August 11, 2008

Non-Refried Refried Beans

I just made some refried beans that were excellent! Unfortunately, I didn't keep track of how much of anything I put in it. As a reminder to myself, here's what I did:

Pinto Beans
Garlic, minced

Soaked dried pinto beans 1 hour. Drained.

Put pinto beans, water, salt, and some cut up raw bacon in the crockpot. Cook on LOW about 8 hours. Add cumin and garlic to taste (and more salt if needed). Cook on HIGH 1 hour.

Drain beans, reserving liquid. Mash beans and bacon with potato masher. Add liquid back into the mashed beans until desired consistency is reached.

Saturday, July 12, 2008

Dairy-Free Egg-Free Blueberry-Flaxseed Muffins

I updated this recipe to also exclude eggs. The original is from, "Cooking for Health & Flavor", and it's on page 67. Turned out just as good with the applesauce as it was with eggs (and cheaper, too)! Yippeee! Witt loves them!

1/2 cup milled flaxseed
1 cup whole wheat flour
3/4 cup plus 2 Tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 c + 1/8 c applesauce
2/3 cup packed light brown sugar
1 cup buttermilk (I used my substitution)
3 Tbsp canola oil
1 Tbsp orange juice
1 tsp vanilla extract
1 cup fresh blueberries, rinsed, patted dry
1 Tbsp sugar for tops (or however much your kids put on top - mine used much more than a Tbsp!)

(The recipe also calls for 2 tsp grated orange peel, but I didn't feel like grating the orange so I left it out.)

Heat oven to 400. Coat 12 muffin cups (or the muffin pan) with nonstick cooking spray. If you don't have buttermilk on hand and will be using the substitution, start it first.

The original recipe says to mix all the dry stuff first (except the brown sugar) in one bowl and the wet stuff with the brown sugar in another. As usual, I just threw it all in my kitchenaid stand mixer (without the blueberries) and let it do the work of mixing it all. Then I folded the blueberries in by hand.

Scoop batter into muffin cups. Sprinkle tops with sugar.

Bake 18-22 minutes or until lightly browned and tops spring back when touched lightly. Loosen edges; turn muffins out onto wire rack to cool slightly.

Dairy-Free Egg-Free Okra Patties

I don't fry much at all, but these are really good and this time of year we have lots of okra!

Original recipe from

  • 3 cups vegetable oil for frying
  • 1 pound okra, finely chopped
  • 1 cup finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • Ener-G egg replacer prepared for 1 egg
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup cornmeal


  1. Heat oil in a large skillet to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the okra, onion, salt, pepper, water and egg replacer. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.
  3. Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2-3 minutes per side. Remove with a slotted spoon, and drain on paper towels.

Dairy-Free Egg-Free Yellow Squash Muffins

(This recipe is featured on Allergy Sense)

I found the original hand-written recipe on a piece of notebook paper in a cookbook that I purchased at a yard sale. Because Witt is allergic to eggs, I substituted 1/4 c applesauce for each egg and they turned out great! (without apple flavor)

(For a healthier version of these muffins, click here.)

2 lb Yellow Squash (about 8)
1/2 c Applesauce
1 c melted DF Margarine
1 c White Sugar
3 c AP Flour
1 Tbs + 2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda

Boil squash until tender. Drain. Return to pot and mash.

Measure 2 cups of squash into another bowl. Add applesauce and margarine. Mix. Add remaining ingredients. Mix. Fill ungreased muffin cups 3/4 full. Bake 350 until lightly golden brown; about 15 - 20 minutes.

Monday, July 7, 2008

Glazed Pork Chops (Dairy Free)

This is one of my favorite dishes and quite possibly restaurant quality in my opinion. :) Enjoy!

  • Pork Chops, 4
  • Sage, ground, 1/8 tsp
  • Pepper, black, 1/4 tsp
  • salt, 1/2 tsp
  • Onion, 1/4 c
  • Currant jelly, 1/4 c
  • Mustard, dijon, 1 1/2 tsp

Trim fat from chops. Coat a lg nonstick skillet with cooking spray; place over HIGH heat until hot. Sprinkle chops with sage, salt, and pepper; add to skillet, and cook 1 minute on each side. Reduce heat to MED; cook chops 4 -5 additional minutes on each side or until done. Transfer chops to a serving platter; keep warm.

Add onion to skillet; cook over MED heat 2 minutes, stirring often. Reduce heat; add jelly and mustard, and simmer 2 minutes or until glaze is reduced to 1/4 cup. Spoon glaze over chops.

5 Ingredients/15 Minutes pg 106

Tuesday, June 10, 2008

Gyros and Dairy Free Tzatziki Sauce

Original recipe at A Good Appetite. Borrowed with permission...

Here's my slightly altered version:

Gyro Meat
(picture shows half recipe)
1 med onion, chopped
2 lbs ground pork
1 T garlic, finely minced
1 T dried marjoram
1 T dried ground rosemary
2 t sea salt
1/2 t freshly ground pepper

Preheat oven to 325. Process the onion in a food processor for 10 to 15 seconds. Put it into a paper towel and squeeze out as much juice as you can. Add the onion and remaining ingredients into Kitchen Aid stand mixer (or use a food processor) and blend until a fine paste is formed. Place the mixture into a loaf pan, spreading it into all the corners. Put the pan into a water bath & bake until the mixture reaches between 165 & 170, should be about an hour. Remove from the oven & drain off any excess fat. Place a brick covered in foil on top of the meat (we used another loaf pan filled with canned goods for weight) and let sit for 15 - 20 minutes [I didn't need to do this when using just half the recipe]. Slice and serve on pita with tzatziki sauce (below), onions & tomatoes.

You can also cook this on a rotisserie. See Alton Brown's recipe for details on that.

Dairy Free Tzatziki Sauce

12 oz Tofutti Sour Supreme (sour cream)
1 med cucumber, peeled, seeded & finely chopped
pinch sea salt
4 cloves garlic, finely minced
1 T olive oil
2 t red wine vinegar
5 to 6 mint leaves, finely minced (I used about 1 tsp dried crushed leaves)

Blend all ingredients in a food processor. Can be stored up to a week in the refrigerator in an airtight container.

Makes 1 1/2 cups

Monday, June 9, 2008

Tilapia with Lemon Dijon Cream (Dairy Free)

Original Recipe from What's for Dinner?. Used with permission...

6 Tilapia filets

Combine in a bowl...

1 C Tofutti sour cream
2T Dijon mustard
1t lemon juice
1t lemon pepper
1t italian herbs

(I always have trouble with fish breaking in a skillet... but the taste is great. ) Heat 2 T oil in a large skillet and cook fish until flaky. Pour dijon cream evenly over fish, cover and reduce to low heat. Simmer 1 minute or until sauce is hot. Serve fish and sauce over noodles.

Note to self: Next time try cooking in the oven 450 for about 10 minutes... pour dijon cream over and heat for another minute or two. Hopefully this will help keep the fish in tact! :) Also, thin out the sauce a little (personal preference).

Thursday, May 29, 2008

Green Smoothies

There's no "real" recipe for these, it's just a hodgepodge of veggies and fruits. However, I have learned that I like the veggies to be liquefied, so I generally add them first with about 2 - 4 cups of water and blend. Then I add my fruits and other ingredients. Blend again. (I love the liquefy button!) I like to drink mine with a straw especially when I'm adding more greens and removing some fruit.

Here are the foods I've used in my green smoothies (not all at the same time... different combinations each day):

Mustard Greens (don't like)
Collard Greens
Yellow Squash
Snow peas
Snap peas

Fruits (fresh or frozen)
raspberries/blackberries (don't like because the seeds never really go away)

Milled Flax Seed
Wheat germ (very little... I don't like the taste)
Hemp seed
Frozen orange concentrate
Cinnamon (just a little... too much will numb your tongue... trust me.)
Vanilla Soy/Rice Milk

Basically anything will do. Fruits and veggies don't have a chance to go bad around here anymore!

I haven't tried a savory green smoothie yet (garlic, onion, other veggies, no fruit).
Have you?

Alabama Pulled Pig

I found Alabama Pulled Pig at and the only thing I've changed is to use dairy free margarine instead of the butter. This takes a while to cook, but it is so worth it! Lots of meat for several, several meals and it tastes wonderful!!

  • 3 cups apple cider vinegar
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 4 tablespoons ground black pepper
  • 2 tablespoons cayenne pepper
  • 1 stick dairy free margarine
  • 1 quart water
  • 5 pounds Boston butt roast

  1. In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and margarine. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
  2. Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
  3. After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
  4. Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
  5. Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
  6. [Optional] Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

Dairy-Free Egg-Free Spice Cake

I found the original recipe at

I omitted the raisins and doubled the spices. The cake is very dense and moist, however it tasted even better when I added the DF cream cheese frosting! I devoured the cake. Yes, me. Well, mostly me. The kids had a bite or two. It was after all, my birthday cake (and a test for Witt's birthday cake). Here's my recipe:

  • 1 cup shortening
  • 2 cups water
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground nutmeg
  • 2 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 2 cups white sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda

  1. In a saucepan combine the shortening, water, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan or two round pans.
  3. Stir the flour and baking soda into the cooled spice mixture and mix until just combined. Pour batter into the prepared pan(s).
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Monday, May 19, 2008

Egg-Free Dairy-Free Chocolate Cake

I was directed to this recipe by The Thrifty Blogger for a cake I would love, so I tried it. The recipe is for two round cakes: in one I completely omitted the egg and in the other I substituted 1/4 cup applesauce for one egg. Both cakes were very tasty, but the one with the applesauce was better in my opinion... VERY MOIST. However, the center of the cake did sink, so I'm thinking 1/4 cup might be too much... but it was so good I didn't really care what it looked like! :)

I coupled the cake with Dairy-Free Cream Cheese Frosting and it was MAGNIFICENT! Everyone raved about it at Witt's birthday party! (The cake shown here was 1/8 of a cake cooked in a mini loaf pan... for Witt's individual birthday cake.)

Thank you, Thrifty Blogger for a great recipe! I think that was the best chocolate cake I've ever made!!!

My adaptation to HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup applesauce (may want to reduce a little for a non-sinking center)
1 cup vanilla soy milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add applesauce, soy milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Tuesday, May 13, 2008

Dairy Free Cornbread

Jeff really liked this cornbread - nominating it one of his top two. In keeping with the requests of Go Dairy Free, I am only posting a link to the recipe and not the recipe itself. Enjoy!

I substituted white cornmeal for the yellow.

Basic Corn Bread
Go Dairy Free - Tuesday, 13 May 2008

Friday, April 25, 2008

Dairy free Cream Cheese Frosting

I used this standard frosting recipe for Jeff's birthday cake. The frosting was spectacular, but the cake wasn't so great, so I'm not posting that recipe. My birthday is coming up and I'm on the hunt for a dairy free, egg free cake again. Witt's first birthday is in May and I'd like to have something he can enjoy!

1/2 cup Tofutti Better Than Cream Cheese, softened
1/2 cup dairy free margarine, softened
2 teaspoons vanilla extract
3 1/2 - 4 cups confectioner's sugar

Cream margarine, cream cheese, and vanilla extract together in a large bowl. Slowly mix the confectioner’s sugar into the creamed mixture until desired consistency/taste and until smooth. (I liked it best with the addition of 3 1/2 cups confectioner's sugar.) Enjoy!

Wednesday, April 16, 2008

Dairy Free Apple Butter

With permission from Coins In the Couch

4 cups of peeled, chopped granny smith apples (about 4 apples)
2T balsamic vinegar (I used apple cider vinegar because that's what I had)
1T ground cinnamon
1/4 tsp ground cloves
3/4 cup packed dark brown sugar (I used light)
1/4 cup butter, divided (DF margarine)
1/2 tsp salt
1 1/2 tsp vanilla

Combine apples, sugar, vinegar, 2T butter, cinnamon, salt and cloves in crock pot. Cook 6-8 hours on low. After 6-8 hours stir in remaining 2T butter and vanilla. Serve with warm biscuits. Makes 2 cups.

I also served with crescent rolls because they are dairy free; but really, you might just like to eat it with your fingers, like Nathan. ;)

Friday, April 4, 2008

Blueberry-Flaxseed Muffins (Dairy Free)

It's been forever since I've posted a new recipe. Sorry folks, I've been sticking with the good old standbys you already see listed! :) I did, however, make try out these muffins last weekend with the boys. We all loved them! The boys really enjoyed topping them with sugar - they thought that was spectacular!

I got this from my new favorite cookbook, "Cooking for Health & Flavor", and it's on page 67.

1/2 cup milled flaxseed
1 cup whole wheat flour
3/4 cup plus 2 Tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 egg
1 egg white
2/3 cup packed light brown sugar
1 cup buttermilk substitution
3 Tbsp canola oil
1 Tbsp orange juice
1 tsp vanilla extract
1 cup fresh blueberries, rinsed, patted dry
1 Tbsp sugar for tops (or however much your kids put on top - mine used much more than a Tbsp!)

(The recipe also calls for 2 tsp grated orange peel, but I didn't feel like grating the orange so I left it out.)

Heat oven to 400. Coat 12 muffin cups (or the muffin pan) with nonstick cooking spray. If you will be using the substitution, start it first.

Now, the original recipe says to mix all the dry stuff first (except the brown sugar) in one bowl and the wet stuff with the brown sugar in another. As usual, I just threw it all in my kitchenaid stand mixer (without the blueberries) and let it do the work of mixing it all. Then I folded the blueberries in by hand.

Scoop batter into muffin cups. Sprinkle tops with sugar.

Bake 18-22 minutes or until lightly browned and tops spring back when touched lightly. Loosen edges; turn muffins out onto wire rack to cool slightly.

Dairy-free Buttermilk Substitution

If you don't keep buttermilk on hand or don't use it because of milk allergies, here is a simple substitution:

1 c soymilk
1 Tbsp lemon juice

Mix and let stand a few minutes before using.

Wednesday, March 5, 2008

Tasty Turkey Burgers (Dairy Free)

1 lb ground turkey
1 small onion, finely chopped
1 1/2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1/2 tsp Italian seasoning
1/8 tsp pepper

In a bowl, combine all ingredients until mixed throughout. Shape into 5-6 small patties and place on a lightly sprayed broiler pan. Broil patties about 6 inches from heating element on LO for 6-8 minutes each side. Switch broiler to HI and immediately broil 2 minutes more on each side.

Thursday, February 28, 2008

Dairy Free Faux-Tatoes

Ok, if you like cauliflower... this is an AWESOME dish!!!

1 head of cauliflower (I used just the florets)
3 Tbsp Tofutti Better than Cream Cheese
1 Tbsp dairy-free margarine
splash of plain soy milk
(you might also like to add: garlic, onions, chives, etc.)

Place about an inch of water and the florets in a large saucepan. Season with salt and pepper to taste. Cover and cook until cauliflower is tender (easily mashed with a fork), stirring occasionally.

Drain. Transfer back to saucepan. Mash florets. (Like for mashed potatoes, but the constancy will be lumpier).

Place saucepan with mashed florets on the stove eye while off, but still warm. Stir in cream cheese, margarine, and soy milk until mixed throughout.

My mom says: "DEE-LICIOUS!" and I concur. :)

Friday, February 22, 2008

Baking Chocolate Substitution

Straight from the back of a Hershey's Cocoa powder box:

3 Level TBSP cocoa
1 TBSP shortening or oil


1 square ( 1 oz) unsweetened baking chocolate

UPDATE: I've used a generic cocoa and it wasn't as good as Hershey's... maybe the conversion is different? Anyway, only use this conversion with Hershey's.

Marmalade Pork (Dairy Free)

With permission...
Super Yummy Pork from In the kitchen with KC

The original recipe uses pork roast, but I used 4 chops because that's what I had on hand. I'm sure it would be good with any kind of pork! DE-licious! and Eee-zee! :)

mix equal parts soy sauce and orange marmalade (about 1/2 cup of each)
add 2 chopped cloves of garlic (I used minced)

cover pork with marinade
cook in 375 oven until internal temp reaches 160

Serve with steamed spinach and whole wheat couscous - the marinade/sauce is SUPER good on the spinach/couscous.

Tuesday, February 12, 2008

Dairy Free Apple Muffins

Head over to Mama of Boys for the best dairy free Apple Muffins I've ever had! The icing is easily made dairy free with the right choice in margarine... yum!

(I haven't received permission (yet... hopefully) to reprint the recipe here... but take the time to make the click, these are good!)

Tuesday, February 5, 2008

Dairy Free Bean Dip

1 can black eye peas
1 can corn
1 can kidney beans
1 can hominy
1 green bell pepper (chopped)
1 sweet onion (diced)
1 diced tomato
1 diced jalapeƱo pepper
1 bottle Italian dressing
cumin and cilantro to taste

Drain canned vegetables. Combine all ingredients; chill and allow to marinate for 24 hours. I like to serve this with corn chips.

Aunt Glenda's Sweet Potato Casserole (Dairy Free)

2 big sweet potatoes
2 eggs
1 cup sugar
1 tsp vanilla

1/2 box light brown sugar
1/2 cup dairy free margarine (softened)
1/2 cup flour
chopped pecans (optional)

Preheat oven to 350.

Peel, slice, and boil potatoes until soft. Mix potatoes with eggs, sugar, and vanilla. Pour into a 2 quart casserole dish.

Combine all topping ingredients in a separate bowl using a fork to mix until crumbly. Pour on top of potatoes.

Bake 45 minutes - 1 hour watching for even spreading of topping.

Dairy Free Brownies II

These were "all the rave" at my last get together! Everyone kept saying, "These are homemade aren't they? You can tell; they are so good!"

2 cups sugar
1 cup dairy free margarine (2 sticks - softened)
4 eggs (well beaten)
6 level Tbsp cocoa powder
2 Tbsp oil
1 cup all purpose flour
2 tsp vanilla
1 cup nuts (optional)

Mix it all together. Pour into a greased 13x9 pan. Cook at 350 for 35 - 40 minutes.

Dairy Free Chocolate Chip Cookies

This recipe comes from the back of a Nestle Tollhouse chocolate chip bag. However, I did not use Nestle chocolate chips because they contain milk products. The Wal*Mart brand of chocolate chips does not contain dairy! (Cheap is good sometimes!)

2 1/4 cup All purpose flour
1 tsp baking soda
1 tsp salt
2 sticks dairy free margarine, at least a little soft
3/4 cup sugar
3/4 cup brown sugar, packed
1 tsp vanilla
2 large eggs (or 1/2 cup applesauce)
2 cups dairy-free semi-sweet chocolate morsels

I literally put it all in the bowl together and mixed it with my Kitchen-Aid Hobart mixer.
Drop small balls of dough onto ungreased cookie sheet about 2 inches apart. Cook 11 -13 minutes at 375. Yield: about 45 cookies

For a really detailed look at the original recipe and whether you want to sift your dry ingredients or not, visit Cooking for Engineers - it's a fun site for cooking!

UPDATE: These can also be made into bars. Just spread the dough onto a 15x10 inch jelly roll pan and bake 20 -25 minutes at 375. Use a pizza cutter for ease of slicing while warm.

Tuesday, January 8, 2008

Oven Fried Fish - Dairy Free

The original recipe comes from Southern Living Our Best Easy Weeknight Favorites. I use tilapia for this dish and the kids love it!

1/4 c white cornmeal
1/4 c fine dry breadcrumbs (I make my own - so many breadcrumbs contain milk products)
1/2 tsp salt
1/2 tsp paprika
3/4 tsp dried dillweed
1/8 tsp pepper

1 pound fish fillets
1/3 cup soy milk
3 Tbsp dairy free margarine, melted (or drops of Parkay Squeeze)

Combine first 6 ingredients in a large storage bag and shake to mix. Place milk in another storage bag. Shake fish fillets in milk and then shake individually in the cornmeal mixture. Place coated fish in a lightly greased pan and drizzle with butter or drops of Parkay.

Bake 450 for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and tartar sauce if desired.

Suggested sides: corn on the cob, green beans, and French fries

Easy Potato Sausage Soup - Dairy Free

Easy Potato Sausage Soup

original SUBMITTED BY: Deirdre Dee at

I made this dairy-free with the substitution of soy milk and dairy free margarine. I was afraid the soy taste would be overpowering, but I couldn't taste it at all! Easy, wonderful soup!

2 onions, chopped
1/2 cup dairy free margarine
4 cups diced potatoes
1 (10 ounce) package frozen diced carrots
1 pound Polish sausage, sliced (read your labels carefully if you're dairy free)
1 green bell pepper, chopped
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups plain soy milk
3/4 cup dry potato flakes

  1. Using a large saucepan, brown onion in butter.
  2. Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
  3. Add soy milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes. (Personally I like the 3/4 cup consistency.)
  4. Let soup sit for approximately 5 minutes in order to thicken and then serve.

Monday, January 7, 2008

Taco Seasoning Mix

I don't know where I found this, but it's what I use when making tacos. I don't buy the packets of seasoning. All the ingredients are dry (not fresh).

Also, please note there is not any salt in this recipe.  If you are used to store bought taco seasoning you will probably want to add salt.

6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
3 tsp onion powder
2 1/2 tsp garlic powder
1/8 tsp cayenne pepper

I put all of this in a zippered bag and shake to mix.

7 tsp of the mixture is equivalent to a 1.25 oz packet of seasoning (used for 1 lb of meat). This recipe will make 3 packets.

I've always just stored my bag with the seasonings in the cupboard with my other spices, but it would probably stay longer in the freezer (as all spices do - per my MIL).

Saturday, January 5, 2008

Marlboro Man's Favorite Sandwich

I haven't gotten permission to reprint the recipe here, but I do want to point you in the direction of this WONDERFUL sandwich!

I did make it dairy free with good margarine and bread choices.

I had cubed venison on hand and made it with that instead of beef. Go ahead, indulge, it's a great eat! (Don't even try to count the calories, though...)

Friday, January 4, 2008

Dairy Free White Bread... Yumm!

This one came out nice.

Craig's White Bread
makes 1 loaf


  • 1 cup + 2 tbsp warm water (105°-115°)
  • 1 tsp sugar
  • 2¼ tsp or 1 packet yeast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 3½ cup all-purpose flour

  1. Warm the bowl of your KitchenAid mixer under the kitchen faucet while using a thermometer to mix the hot/cold water to the right temperature (105°-115°). In your 2-cup measuring cup combine the 1 cup + 2 tablespoons warm water, 1 teaspoon sugar, and thoroughly dissolve the 2¼ teaspoons yeast in it, set aside.
  2. Meanwhile, sift-measure the flour and add to the bowl along with the salt. Mix well with the standard paddle, replace the paddle with the dough hook.
  3. Add the 1 tablespoon oil to the yeast mixture, (which should have a 'head' of bubbles on it by now, if not discard and start over) and pour the whole thing into the bowl on top of the flour mixture.
  4. Using the dough hook, mix on speed 2 until the dough balls up and cleans the bowl. help it along with a soft spatula if you want. Be patient here, as it will look too dry for the first 5 minutes or so, but will eventually incorporate all the flour and probably need more flour added, so wait at least 5 minutes without adding any liquid.
  5. Knead on speed 2 or 3 for 10 minutes or more, adding flour a tablespoon at a time as necessary to keep too much of the dough from sticking on the bottom of the bowl. Take steps to keep the dough wrapped around the dough hook and getting pulled like taffy, rather than balled-up and rolling around in-between the dough hook and the bowl.
  6. When finished kneading, remove the dough from the bowl, knead by hand a few turns and form into a ball, place in an oiled bowl (1-2 teaspoons oil in the bottom of a bowl) and turn to coat the ball with oil. cover with a towel and place in a warm place (80°-85°) to rise until size-doubled (45 minutes to 1 hour).
  7. When finished rising, dump the dough out of the bowl and knead by hand for 20 turns or so. Form into a loaf, a place in a 9"x5" bread pan. Let rise in a warm place again until it is 1" to 1¼" over the top of the pan (45 minutes to no more than 1 hour) cover loosely with plastic wrap to keep the dough moist. I raise my loaves on top of the stove while it is pre-heating.
  8. Bake in a pre-heated 375° oven for 35 minutes.
  9. Remove from oven and cool pretty-much completely before cutting (if you can wait!).

I couldn't find a way to contact the person that gave me this recipe, but I have linked back to the original (on the title). I followed the directions EXACTLY! This bread reminds me of the bread my dad made when I was a kid. I'll be making this again and again!!!

As for waiting for the bread to cool before cutting... HA! Half the bread was gone before it cooled. Now for my own security and the hope that no one will sue me... let the bread cool before cutting. It will be hot coming out of the oven and you could get burned. (Isn't life just grand now that one must cover one's back in the hopes of not being sued...)

Chicken Salad

In my humble opinion, chicken salad can contain just about anything in any quantity that tastes good to you. Pickle, grapes, eggs, bacon, carrots, even English peas if that floats your boat! :) But since this is a place for recipes, here's the latest chicken salad I've made:

3 cups shredded cooked chicken
1/4 cup chopped onion
1/2 cup chopped dill pickle
1 heaping tsp minced garlic
1 Tbsp + 1 tsp prepared mustard
1 Tbsp + 1 tsp Worcestershire's sauce
5 - 8 dashes Tobasco sauce
1/2 tsp seasoned salt
1 cup mayo (you know I like Hellman's!)
1/2 tsp celery salt
1/8 tsp pepper
couple shakes dried parsley

Mix it all together and if you can, chill and wait a few hours to let the flavors mesh. Serve on bread or crackers. You may also choose to eat it like my two year old son... with your finger: