Appetizers: Teriyaki Wings (Heirloom Recipe)

This fall-off-the-bone-tender appetizer is one of my heirloom recipes from my grandmother; it was her go to recipe.  She loved a good party (family, friends & food) even if she wasn’t rooting for the teams, but by the end of the day she’d decided who she was rooting for & was one of the loudest couch cheerleaders!

It is simple in its ingredients & prep; put it in the oven & let it back while you prep the rest of your party.  Happy Super Bowl!!


5 lbs wings
10 oz soy sauce/liquid aminos
1 lb brown sugar
1 very generous teaspoon garlic powder

Preheat to 325°
Combine soy sauce & brown sugar; place wings in baking dish & add sugar mixture. Bake 2-3 hours, until cooked through & sauce has reduced, stirring occasionally. Mix in garlic powder when just about done baking.


What other appetizers or foods are you creating for the party?  Comment & let me know.

Appetizers: Stuffed Mushrooms

This is a savory bite-full of deliciousness recipe.  I donated the finished dish to my uncle’s auction’s annual brunch (except for 2 I set aside for a friend).  As you can see from the pictures below – they were a huge hit; my mom thinks they were the favorite & the people there were amazed that it was a non-dairy dish & they didn’t know the mushrooms were non-dairy without others telling them they were.  I consider that a success!!  I hope you find the same success with this recipe!


mushrooms   2

3 eight ounce boxes (24 ounces) mushrooms (unsliced)

1/3 pound turkey sausage, cooked & crumbled small (for spicy, add a pinch of cayenne & 1/2 teaspoon red pepper flakes when cooking)

1/4 teaspoon cumin*

pinch chili powder*

medium onion, finely chopped

4 large cloves garlic, finely chopped

approximately 3/4 cup mock parm

1/3 cup chicken broth

salt & pepper, to taste

1 egg yolk

8 ounces non-dairy cream cheese (I used Tofutti brand)


* you can use a smokey spice mix in lieu of the cumin & chili powder


Preheat oven to 350°F.

Remove stems; chop up fine & set aside.

Cook sausage (seasonings, if using); remove from skillet & allow to cool to room temperature.

Add onions & garlic to skillet & cook through (4-5 minutes); add broth; cook & allow to evaporate slightly, about 2 minutes.  Add chopped stems.  Cook, seasoning with a pinch of salt & pepper.  Cook until tender & liquid is evaporated.  Remove from skillet & allow to come to room temperature (or in the refrigerator for 10-15 minutes).

Combine cream cheese, egg yolk & parm; add in sausage and then mushroom stems; taste & adjust seasonings if needed.

Lay caps on a parchment lined, rimmed baking sheet, season with a pinch of salt.  Fill each cap with approximately 1/2 to 3/4 teaspoon filling, pushing in to fill inner cap.

Bake filled caps 20-25 minutes.


These are a versatile appetizer.  You can freeze once caps are filled prior to cooking (defrost completely & cook as above) or fill, cook & freeze (defrost completely & re-heat to serve).  You can also make the filling a couple of days in advance & store in fridge until  needed.


How do you like your caps stuffed?  Do you have a preferred method?  Comment & let me know.



Stuffed Pepper Appetizers // Postponed Posts

This Friday is National Day of the Great American Pot Pie (9/23).  I’m having to postpone that post due my grandmother passing away this week.  I also won’t have the nutrition post this next weekend as I’m postponing it to be with family.


I was saving this recipe for another post, but I’ll share this appetizer recipe that I put together a few months ago so you are not without a recipe post.  It would be great for the upcoming holidays.  I hope you enjoy it.  I’ll be back soon.



8 ounces of cream cheese

half a package of follow your heart American shredded finely

a small bunch of green onions chopped finely

garlic powder to taste

onion powder to taste

pink Himalayan sea salt taste

ground black pepper to taste

a splash or five Worcestershire sauce

splash or 4 5 6 or 7 of soy sauce

about three or four splashes of Tapatio or any other hot sauce

about a half a package of turkey bacon chopped finely and cooked


combine all ingredients except peppers; slice ends off the papers and seed them cut them in half and stuffed peppers and just before serving broil in the oven for a few minutes to the cheese gets melted.


Enjoy & thank you for understanding my absence.


Wow, where has this week gone?  It’s Wednesday & it’s a late post…We celebrated my grandmother’s 87th birthday this weekend & I ended up cooking & creating the rest of the weekend…these appetizers are what I was working on.  They were a hit with everyone.

The pumpkin dip is a dip that I’ve been making for years for Thanksgiving – a hit every year, I just needed to make it non-dairy this year.  Most years, there is not one drop left at the end of the day…it’s that good.

The pumpkin dip recipe is not an original recipe for me, however, I don’t remember where I got the original, so I cannot give credit to the one who did create it, but I greatly thank them for it!

No pictures yet, I’ll try to get the pictures up soon.


Pumpkin Dip
2 ½ cups

1 package (8 oz) non-dairy cream cheese

1 jar marshmallow crème

½ – ¾ cup canned pumpkin

¼ teaspoon each:

Ground Cinnamon

Ground Nutmeg

¼ to ½ teaspoon vanilla extract


Mix all ingredients until well blended; cover and refrigerate several hours before serving.



Caramel Dip

(From Watkins extract box)
Recipe here

changes:  add 1 jar marshmallow creme

Combine all ingredients; cover and refrigerate several hours before serving.


Butter Birthday Cake Dip

4 ounce box instant vanilla pudding

3/4 to 1 cup non-dairy milk (I used almond)

1 jar marshmallow creme

8 oz non-dairy cream cheese

1/2 teaspoon vanilla extract

1/8 to 1/4 teaspoon butter flavoring (I use Watkins brand; found at the local super Wal-Mart)



Whisk the vanilla pudding mix and milk until smooth & mix is dissolved; add vanilla & butter flavoring; whisk until combined.  Add marshmallow creme & cream cheese & whisk/blend until thoroughly combined; add in 1/8 to 1/4 c sprinkles & fold in.  Put in serving dish & sprinkle top with additional sprinkles; cover and refrigerate several hours before serving


For all sweet dips:  serve with apple slices and ginger snap cookies.  You could also use graham crackers and animal crackers.  Gingerdoodles would also be awesome!


Non-Dairy Cheese Ball

8 ounces non-dairy cream cheese

1/2 block of American Cheese product (Follow Your Heart), shredded

1/2 block of Provolone Cheese product (Follow Your Heart), shredded

2-3 cloves garlic, minced finely (or to taste, I like lots of garlic so I used 2 huge cloves)

salt & pepper to taste

1-2 teaspoons Hot & Smokey or similar spice mix (this is really to taste, I would probably use more, but a really spicy mix I would just use a small amount ~ use your best judgement)

2 -3 green onions, finely chopped

2-3 tablespoons bacon bits (either cooked & crumbled or use imitation or your favorite vegan version).


Mix all ingredients until well blended; place in serving dish, sprinkle top decoratively with parsley or paprika; cover and refrigerate several hours before serving.  Serve with crackers & vegetables.




Do you have a favorite appetizer you share with your family at Thanksgiving (or any other holiday/event)?  What other flavors of sweet dip do you think there should be?  Comment & let me know.