National Day of Chocolate Covered Nuts – Feb. 19th

Feb. 19th was National Day of Chocolate Covered Nuts.  Here is my recipe.

 

4 ounces non-dairy chocolate

1 cup nuts, roasted & unsalted (I used cashews)

Pinch salt

1/4 teaspoon coconut or Crisco

 

 

Melt  the Crisco or chocolate in a double boiler; stir in salt; remove from heat & stir in nuts.  Stir to coat nuts; pour out onto waxed paper lined pan to cool.  Cool to room temperature, then place into refrigerator for 30 minutes; break into pieces (or you can scoop with a spoon & place on pile on waxed paper).

 

Store in refrigerator.

 

 

 

Homemade Gravy Mix

Many of the commercial packets have some form of dairy; this recipe is a great recipe to have on hand for a quick substitute.

 

3 tablespoons bouillon (chicken or beef or vegetable)

3/4 cup + 1 tablespoon flour

1/4 to 1/2 teaspoon pepper

 

Combine & store up to 6 months.  Makes about 1 cup.

 

To use:

 

4 1/2 tablespoon butter

3/4 cup cold water

 

 

Melt butter; add 2 tablespoons mix.  Cook & stir until lightly browned, about 1 minutes.  Whisk in water; bring to a boil.  Cook & stir 2 minutes or until thick.

You could season this to your personal preference.  Add seasonings in.

 

Keep this on hand; it will be in one of my upcoming recipes.

National Day of Peanut Butter (Jan. 27) [Peanut Butter Pie]

January 27 is National Day of Peanut Butter. For this National Day, I’m sharing this recipe, which is one of my mom’s creations.  My cousin wanted a peanut butter pie & this is the recipe my mom made. This is an excellent recipe to use the homemade peanut butter cups!

 

8 ounces non-dairy cream cheese

1 cup crunchy peanut butter

1 cup powdered sugar

9 ounces cocowhip*

10 peanut butter cups, quartered

chocolate crumb pie crust

Cocowhip

8 peanut butter cups or 4 cups, quartered

chocolate sauce

 

Combine cream cheese, peanut butter & powdered sugar.  Mix in 9 ounces cocowhip and chopped peanut butter cups.  Spread in pie shell & cover with cocowhip.  Pipe 8 stars around edge of pie & place a peanut butter cup on each star.  Drizzle with chocolate sauce in pattern of choice.  Refrigerate until time to serve.

Here’s the store locator for Cocowhip

 

*use fresh.  if frozen prior to use, the Cocowhip won’t work.

Enjoy!

 

What’s your favorite way to enjoy peanut butter?  Comment & let me know.

Milkshake (Bonus Recipe)

Each quarter there is one extra weekend that I have to plan for.  Last year I posted about a dairy free pantry (here) & other recipes that were not in the categories I had chosen.  This year I’m going to share two beverages & two soups.  Up first is a non-dairy milkshake – so easy to do & so many options to add in.  This is for one serving; for more than one, just duplicate by how many servings you are wanting.

 

1 cup non-dairy ice cream (I used vanilla, but there are so many choices)

1/4 cup non-dairy milk (I used coconut since my ice cream was coconut milk based)

 

Put in blender & blend until smooth.

For a thicker shake, use less milk.

 

I recommend using whichever milk the ice cream is based.

 

Flavors:

chocolate chip – Add in 1-2 tablespoons of Enjoy Life mini chips

mint chip – add in 1-2 tablespoons Enjoy Life mini chips & 1/4 tsp peppermint extract

orange creamsicle – use vanilla ice cream & replace milk with orange juice

strawberry – slice 2-3 fresh strawberries & place in bowl with 1 tsp sugar; mash lightly & stir; allow to sit 5-6 minutes until juices form; mash a bit & stir again; using vanilla ice cream, pour in strawberries & blend, adding milk only if needed to thin out

chocolate – using Hershey’s* chocolate syrup – 1-3 teaspoons

coffee – brew coffee & cool; substitute milk with coffee

mocha – prepare coffee shake as above & add in 1-2 teaspoons Hershey’s* chocolate syrup

 

 

*Hershey’s syrup is dairy free; I don’t know about any other brands – just check before purchasing

Enjoy!

 

What flavors would you try?  Comment & let me know.

National Day of Cocoa – Dec. 11

National Day of Cocoa.  So many options are available with cocoa – cakes, cookies, candy, mole, etc.  I’ve decided to keep it simple & short.  Prep/cooking is about 5-7 minutes & cooling is about 30.  I’m sharing one of my brothers’ favorite cookie recipe – Chocolate Peanut Butter No-Bake Cookies.  This is not really a cookie but a soft fudge candy.

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2 cups sugar

1/2 c non-dairy milk

1 stick Earth Balance or 8 tablespoons of your non-dairy “butter” of choice

1/4 cup cocoa

3 cups old-fashioned rolled oats

1 cup creamy peanut butter (some recipes call for crunchy – it would be a personal preference)

1 tablespoon pure vanilla flavoring

large pinch of kosher salt

 

 

Cover baking sheet with wax or parchment paper.

Combine the sugar, milk & “butter” in a saucepan & bring to a boil over medium heat, stirring occasionally.  Once boiling (a full rolling boil), boil for 1 minute.

Remove from heat & add remaining ingredients; mix well to combine.

Drop by tablespoons full (or small cookie scoop) onto prepared pans until cool & hard – about 30 minutes.

Store in tightly sealed container for up to 3 days.

 

Prep:

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Cooking & Cooling:

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If you run out of cookie sheets – put parchment on the counter, like above.

Note:  If precipitation in the air (humidity, rain, snow, etc) I recommend allowing to boil 1 minute longer or your cookies will potentially be super soft.

 

 

Enjoy!

 

What is your favorite cookie?  Comment & let me know.

National Day of Nachos – November 6

Happy National Day of Nachos.

Nachos are a favorite of our family; the creamy cheese sauce poured over chips are such a delight.  I hope you enjoy this recipe!

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2.5 cups broth (I used chicken)

1 package Follow Your Heart Mozzarella slices

2 packages Follow Your Heart cheddar shreds

1 can diced jalapenos, optional

 

Bring broth just to a boil (but not boiling) over medium heat; add in mozzarella slices, one at a time.  With a wire whisk, stir slightly to break up.

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Add in cheddar shreds, 1 package at a time, whisking to incorporate.  Stir constantly over medium heat until all the cheese has dissolved; add jalapenos.

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Taste & season as desired (pinch onion powder, pinch or two of garlic, black pepper, salt, etc).

Set aside for about 10 minutes or until thickened & cooled slightly; pour over chips & enjoy.

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National Day of the Great American Pot Pie ~ Sept. 23

This week I’m covering the second post I missed a few weeks ago ~ National Day of the Great American Pot Pie.

 

I don’t just like pot pies, I LOVE pot pies!  I could eat them daily & for every meal.  There is just something about the creamy veggies & chicken (or whichever protein) with a buttery, flaky, melt in your mouth crust.  So yummy.

Using the pie crust recipe here, you can choose to make a single crust for just the top or a double crust for top & bottom.  I make with a double crust.  I also use frozen peas & carrots for ease of preparation.  Parboiling* the potatoes also ease the preparation.  In fact, this is an excellent way to use leftover roasted meat & vegetables.

I’m basing my recipe on the recipe that came with “My Lil’ Pie Maker” my brother gave me for a birthday gift a few years ago (I love it!).

 

Pie crust dough

4 tablespoons Earth Balance or “butter” of choice

1/4 cup diced onion

1/4 cup chopped celery

1/4 cup diced carrots

1 tablespoon dried parsley

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp ground pepper

1 chicken bouillon cube or 1/2 teaspoon granules (take care with this as some include various dairy ingredients – the brand does matter!!)

1 cup water

1/4 cup peeled & cubed potatoes

1/4 c baby peas

2/3 c diced cooked chicken

1 tablespoon flour

2/3 c “milk”

 

Preheat oven to 425*F.  Lightly grease baking dish & place 1 cruse into dish & set aside.

Place 2 tablespoons “butter” in a large skillet; add onion, celery, carrots, peas & seasonings.  Cook & stir until vegetables are soft.  Stir in bouillon & water.  Bring mixture to a boil.  Stir in potatoes & cook until tender but still a little firm.

In medium saucepan melt remaining 2 tablespoons butter.  Stir in cooked chicken & flour.  Add milk & hat through.  Stir the chicken mixture into the vegetable mixture & cook until thickened.  Pour into the unbaked pie shells.  Place remaining crust over top & use egg-wash to seal.  Vent crust & bake in oven for 15 minutes & reduce oven temperature to 350*F.  Bake another 20 minutes or until crust is golden brown.

 

 

Do you like pot pies?  What “flavors” (chicken, beef, turkey, vegetarian/vegan)?  Comment & let me know.