Holiday Mashed Potatoes

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On Thanksgiving day, I decided to deviate from my planned homemade ranch mashed potatoes, and try my hand at “regular” mashed potatoes.

It turned out perfectly!  The Huzz told me to please write down what I did before I forgot how I made them.  Yes!

If you are looking for creamy and “normal” tasting dairy free mashed potatoes, then you must try my Holiday Mashed Potatoes!

Here’s how I made them, on a whim.

Holiday Mashed Potatoes:

Ingredients:

  • 8-12 Yukon Gold Potatoes
  • SO Delicious Lite Culinary Coconut Milk
  • Vegetable Broth
  • Vegan Butter
  • Salt and Pepper to Taste
  • Garlic Powder

Directions:

  1. Peel and chop potatoes.  Add to cook pot as you chop.  Keep a small amount of water in pot to keep the potatoes from browning.
  2. Place pot on burner and set to medium high until the water boils.  Reduce heat to medium.  Boil potatoes until tender, stirring occasionally.  I use a wooden spoon across the top of my boiling pot to keep the water from boiling over.
  3. Drain potatoes in a colander.  Return the potatoes to the pot.
  4. Mash potatoes using potato masher.  Use an immersion stick blender for even creamier potatoes.
  5. Add several large spoons of vegan butter and a generous splash of coconut milk.  Add a small splash of vegetable broth.  Mash a bit more.
  6. Add salt and pepper to taste along with 1 or 2 generous shakes of garlic powder if desired.  Mix well.
  7. Taste.  Add more coconut milk, vegetable broth and butter, a little at a time.  Mix well, taste, and repeat until desired consistency and taste is achieved.
  8. Serve with homemade gravy. (Optional, but totally amazing!)
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Dairy Free Chocolate Delight

Safe Chocolate Delight

Nana (the Huzz’s mom) and Mimi (my mom) each make their own version of chocolate delight. Nana calls hers “Striped Delight” and Mimi calls hers “Chocolate Delight.”

I remember one day they sat together and jokingly argued over which version my Huzz liked better. Nana’s crust is made from graham crackers. My mom’s crust is flour and nut based. He likes both versions.

Fast forward several years later. A baby and severe food allergies made chocolate delight impossible. That is, until SO Delicious debuted Coco Whip, a coconut based “whipped cream” in a tub. It’s amazing.

I’ve already experimented and made chocolate pudding parfaits with it. I’ve also made an Oreo and pudding cream pie… but it fell apart. It was delicious, but still, needs some tweaking before it’s blog ready.

Anyhow, the Huzz requested chocolate delight for Father’s Day.

I was going to make it. However I was completely worn out by the afternoon and didn’t want to make it. The Huzz said he’d rather eat PB&J’s and have chocolate delight for dessert rather than me making dinner and skipping the chocolate delight.

Well, okay, then… it was that important to him. So that meant it was important to me!

Thank goodness Hy-Vee carries Daiya frozen pizzas. I ran to the store and that saved our dinner. I did not want to serve PB&J’s to my Huzz on Father’s Day.

And as for the chocolate delight, I had no idea if it would really turn out.

But ya know what?

IT DID!

I merged Nana and Mimi’s recipes together and created my own version. A safe version. Which means he likes mine best. Hmmph! Lol!

Here’s how I made chocolate delight.

Dairy Free Chocolate Delight

Ingredients:

For the Crust:

  • 1.5 cups of graham cracker crumbs
  • 1/3 cup melted vegan butter
  • 1/4 cup sugar

Directions:

  1. Make pudding with non dairy milk. I used vanilla almond milk. Let it chill for several hours in the fridge. When the pudding is chilled, you can move to step two.
  2. I bought safe graham crackers and ground them into fine crumbs with my mini food processor. Mix the 3 crust ingredients together and press into the bottom of a 13×9” pan.  I used a potato masher to really press the crust down.
  3. Use a mixer to beat the “cream cheese” and milk. I used SO Delicious Lite Culinary Coconut Milk. Add in 1/2 of the Coco Whip, the powdered sugar and a splash of vanilla. Spread this over the graham cracker crust.
  4. Pour pudding over cream cheese layer.
  5. Chill.
  6. Top with the remaining Coco Whip.

We hope you love this as much as we did!

Chocolate Delight Bite 2

Homemade Dairy Free Chocolate Push Up Pops

Most dairy free ice cream I’ve found uses canned coconut milk. That’s a big problem for me. With my nickel allergy, canned foods are a no-no in my diet. Add to that no dairy, eggs, or beef for SG, and well, I’ve never attempted homemade ice cream, fudgesicles or anything with canned coconut milk.

So, I usually skip over dairy free recipes using canned coconut milk… and then I found SO Delicious Culinary Coconut Milk in a BOX!

Hip, hip, hooray!!!

Hip, hip, hooray!!!

Hip, hip, hooray!!!

Okay- can you tell I’m excited? And doesn’t this look divine?

Dairy Free Fudgesicle

Doesn’t this seem like a good recipe to share in the summer?

We live in Iowa, it’s the dead of winter and it’s been anywhere from highs of -3 to the 30’s. Yes, it’s COLD! If we’re snowed in and cooped up, why not enjoy tasty treats? That’s my philosophy, anyway. 🙂

Here’s how I made dairy free fudgesicles/chocolate push up pops.  You can call them either.  Since I used push up pop molds, I’m going with the push up pops name.

Dairy Free Chocolate Push Up Pops:
(adapted slightly from this recipe at The Creekside Cook)

Ingredients:

Directions:

  1. Put all ingredients in a blender. Blend until well mixed. Taste. If not sweet enough, add more honey. The original recipe uses 2 tablespoons of honey. I started with that and ended up adding LOTS more honey. I *think* I used at least 4 tablespoons of honey, if not more. The original recipe also suggests using maple syrup or honey. I think next time I’ll try the maple, just for fun.
  2. Pour into popsicle molds and freeze until solid. (I used these pushup pop molds because they work well for SG)

This recipe yielded 4 push up pops plus a little extra that ended up in my other not so reliable popsicle molds.

Delicious Homemade Fudgesicle.  Definitely use a bib with this for little ones!

Delicious Homemade Fudgesicle. Definitely use a bib with this for little ones!

The coconut milk box costs me $2.39. The rest I don’t really factor in because I always keep them in my pantry. $2.39 for 5 homemade popsicles is a lot cheaper than the “safe” store bought counterparts! That’s 48 cents per push up pop!

Y’all know our food allergy brands are expensive enough- so it’s nice when I can save some money.

And isn’t homemade always better?

I hope y’all enjoy these as much as SG did! I only licked the spoon because I didn’t want to take away from her treats. I think it’s time to buy more push up pop molds and make a big ole batch of these babies!

Ranch Turkey Burger Sliders on Homemade Dinner Rolls: Dairy & Egg Free

Yummy Ranch Turkey Sliders with Sautéed Zucchini

Yummy Ranch Turkey Sliders on Homemade Rolls with Sautéed Zucchini

Doesn’t this dinner look delish?

Hot, homemade rolls.

Ranch turkey burger sliders made with:

Homemade ranch mix.

Fresh green onions.

Lean ground turkey breast.

Served with sautéed fresh zucchini.

YES, please!

First, the rolls have to be made. I skipped the original directions for making the dough. With any bread recipe, I throw it all in the bread machine and press “dough.” It’s worked for me so far. It takes me less than 5 minutes to put the ingredients in the bread machine.

Here’s the recipe for the homemade dinner rolls.

Homemade Dinner Rolls
(adapted from this recipe from All Recipes)

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/4 tsp Quick Rise Yeast for Bread Machines
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup non-dairy milk (I’ve used SO Delicious Original Coconut Coffee Creamer & SO Delicious Lite Culinary Coconut Milk)
  • 1/4 cup water
  • 2 tablespoons vegan butter

Directions:

  1. Add all ingredients to the bread maker.  Use dough setting. This takes 1.5 hours on my bread machine.
  2. Once the dough is ready, divide dough into 12 equal pieces. Shape into balls. Mine are never perfectly round or even the exact same size. I divide the dough in half using a pizza cutter. Then I cut the halves in half. And cut each strip into three pieces. (12 rolls total)  Roll.
  3. Place in greased 8-inch round pan. Use vegan butter to grease the pan.
  4. Cover with a clean kitchen towel. Let it rise in a warm and draft free spot until it’s doubled in size. It takes my dough about an hour to double in size.
  5. When the dough is doubled in size, preheat oven to 375 degrees.
  6. Bake for 18-20 minutes. Mine are perfect in 18 minutes.
  7. Remove from pan; brush with a small pat of melted vegan butter.

Next, whip up a batch of homemade dry ranch mix (link below). I always double this batch so I have some on hand to make dinners like this a snap.

Once your ranch mix is done, it’s time to start making your ranch turkey burger patties.

I found this lovely recipe on Pinterest. I’ve made a few changes to make it safe for our diet.

Ranch Turkey Burger Sliders
(adapted from this recipe from Laa Loosh)

Ingredients:

Directions:

  1. In a medium sized bowl, combine all ingredients.
  2. The patties are for smaller dinner rolls, so make the patties the size of sliders. I get 8 sliders from this recipe.
  3. Heat a pan on medium. Spray the pan with olive oil spray.
  4. Cook the patties until well done.

To make the Ranch Turkey Burger Sliders with Homemade Rolls:

  1. Cut the rolls in half.
  2. Add turkey slider to bottom half of roll.
  3. Add desired toppings (sliced tomato, lettuce and/or sliced onions).
  4. Top with the top half of the roll.
  5. Serve with a veggie on the side.
Ranch Turkey Sliders ready to be Cooked

Ranch Turkey Sliders ready to be Cooked

Just the right size for homemade dinner rolls.

Just the right size for homemade dinner rolls.

Homemade Ranch Turkey Sliders on Homemade Rolls!

Homemade Ranch Turkey Sliders on Homemade Rolls!

Yummy Christmas Recipes: Dairy & Egg Free

The only thing I've done so far- make amazing fudge!

The only thing I’ve done so far- make amazing fudge!

Hiya. Merry (almost) Christmas friends! We have been quite the busy bees with vacation, traveling from Iowa to South Carolina to Florida and so on!

Things finally settled down for literally, like, ONE day and now we’re ramping up for Christmas.

This year, we’re trying something different. The Huzz’s family always had their big meal on Christmas Eve. Growing up, my family always had the BIG meal on Christmas day. (Seriously, y’all, my mom cooked and baked for days!!! Her spread is crazy big!) This year, we are going to follow in the tradition of the Huzz’s side and have our big meal on Christmas Eve.

Here’s what we plan to make. Click on the colored words to follow the links to the recipes.

And by the way, it’s 8:30 pm on December 23rd and I’ve only accomplished ONE THING on this list…yeah, I better get to getting!

Christmas Dinner and Treats:

Mojo Crockpot Chicken (Click here to see how to make homemade mojo marinade. There’s not a recipe for this one. I’m making it up. I’ll put the chicken in the crockpot. Pour the mojo on a whole chicken. Probably throw in a chopped onion, some adobo seasoning, salt, pepper, onion powder, garlic powder and oregano. Cook on low for 8 hours.)

Ranch Mashed Potatoes

Grilled Asparagus (Rinse asparagus, snap off ends, season with olive oil, salt and pepper. Grill on medium on grill pan until tender.)

Balsamic Roasted Baby Carrots

Classic Dinner Rolls (Sub non-dairy milk and vegan butter. Use the bread machine to make dough on dough setting.)

Gluten Free and Dairy Free Fudge (I used SO Delicious boxed Culinary Coconut Milk Lite.  This is the one recipe I’ve made so far.  I’ve only licked the spoon and it was AMAZING!)

Buckeyes (Use vegan butter and Enjoy Life chocolate chips)

Vegan Sugar Cookies with Easy Royal Icing (We decided not to use food coloring.  Our cookies will just be decorated with white icing.  And maybe a few sprinkles!)

Pumpkin Pie with Coco Whip from SO Delicious

Easy Cinnamon Roll Recipe for breakfast on Christmas morning (I have a cinnamon sensitivity so I’m omitting the cinnamon.  I might sub allspice but most likely I’ll add brown sugar instead of the cinnamon or allspice.)

That’s our safe menu plan.

This Christmas, we’ve been teaching SG that Christmas is not about getting gifts or Santa.

In our house, we’re trying to focus on the ultimate gift, the gift of a precious babe born into this world to save us from our sins.  God gave us the ultimate gift of Jesus, which is why our little family celebrates Christmas.

“I bring you good news of great joy that will be for all people.
Today in the town of David a Savior has been born to you; he is Christ the Lord.”

Luke 2:10-11

We hope you have a wonderful and blessed Christmas.  I wish you all a safe and wonderful day together filled with lots of safe food!