Ahh the Holidays, part 2

Yes, friends, that time of year is upon us again.  Tables laden with pies and cakes and all those things that make us drool and curse our allergies.  BUT, this year, there is a bright spot in all that gloom!

My wonderful husband has done it again!  Welcome  back to holiday desserts!

He was determined to not have me left out of desserts this year and came up with this variation of my favorite pumpkin pie.

1 can pumpkin(your favorite brand)
2 eggs
1 1/2 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 1/4 cup vanilla almond milk


pie crust  nabisco graham crackers (these are dairy free, you can also use your favorite gluten free pie crust recipe!), crushed and your favorite butter substitute

baking instructions

crush the crackers and add your softened butter until it is sticky enough to hold a crust.  Line  a pie pan with it and chill while you make the pie filling

In a small bowl, mix sugar and spices.  In a larger bowl, whisk the eggs, then add the pumpkin.  After combining, add the sugar/spice mix and then slowly add the milk, mix thoroughly.

preheat oven to 425.

Pour your filling into your crusts  (yes, this will make 2 pies!)

bake for 15 minutes, then reduce your oven heat to 350 and continue baking for another 50 minutes or until a knife comes out clean in the center.

cool 2 hours then ENJOY!

I couldn't wait to try this one and ate it warm.
AMAZING!!!!

The only thing missing was the whipped cream topping.  He has that far off look in his eyes contemplating how he can remedy this!


There is nothing on earth more enchanting than a good man who loves to cook.

Holy Lasagna!

Once again, my awesome husband has come thru with a wonderful recipe to replace a lost cheese dish!  Lasagna....the word alone brings up tastes in my memory that drive me nuts with cravings.  If you read down the posts, you will have read about the pork/bacon burgers he made.  Well, last night, he made lasagna, completely dairy free/gluten free using up the left overs from lunch.

1 Eggplant, thinly sliced
1-2 zucchini also thinly sliced
1 lb Medium tofu (marinated in salt water for a couple of hours, depends on your taste) then crumbled
2 jars of your favorite pasta sauce.  I use one with chunky veggies and no added hfcs.
1 1/2 tub of GoVeggie Cream Cheese
GoVeggie Parmesan sprinkle to taste
1/2 lb of already cooked pork/bacon burger crumbled up

Just layer them all like normal, Sauce on bottom, eggplant, zucchini, tofu crumbles, spoonfuls of cream cheese, burger crumbles, repeat until you have used it all up or used up every baking dish in the house!  Sprinkle a good layer of the Parmesan on top and bake for 1 1/2 hrs at 350.  I don't recommend baking it any higher or the cheese will burn and leave a bad taste in your meal.

Life

Just want to let you all know I may not be updating this blog for a few months.  Trying to get into school (unfortunately, need more funding)  and we are moving.    I will definitely check in every day, but posting new stuff may have to take a back seat to life for a bit.

Canned veggies

I never thought in a million years I'd have to worry about what was in my canned veggies.  Unfortunately, today, I found I was mistaken.  Chris made a big pot of pork chili for dinner (it was delicious!)  Standing in the kitchen clearing up his mess (men...)  I picked up the empty can of stewed tomatoes and read this 'may contain milk ingredients'! (now I know why I have been having trouble breathing today) A double Benadryl and panic attack later, I have now added reading veggie labels to my to do list while shopping.  It is starting to look more and more like I just need to go all the way back to the basics and not use canned anything again.

So, lesson learned.  Be extra careful when buying anything!

Coffee and you!

After years of drinking my coffee with non-dairy creamer and ending up allergic to dairy, I have finally found a great replacement for those fancy (oo so delish) creamers.   Blue Diamond has just come out with Vanilla Cocoanut almond milk.  Add a little chocolate syrup (yes!  Hershey's has NO milk in their syrup)  and you have your almond joy.  Ok, ok, I know....Mela, you're a chocolate nut.  But, seriously,  there are so many flavorings that you can add to your coffee with your favorite no-dairy milk, that brings coffee back to your realm of heaven, your family will love you again!  You can buy all those little flavor bottles in the baking isle to add in.  Mint chocolate, pumpkin spice, hazelnut.  You just have to be very careful when adding them since the tops are not drop friendly.  I bought a regular medicine dropper and use 2-3 drops per cup, it really doesn't take very much to over do those flavors at all!

Raspberry Cream Cheese Hand Pies

Yes my friends, you CAN have your pie and eat it too!

Pillsbury has come out with a gluten free pie dough that is also dairy free.  So, in my testing, I decided to make these little lovelies.

Just roll out the dough into what ever size pielett you want to make, spread your favorite cream cheese ( I use Go Veggie Cream Cheese Alternative), and Rasperry pie filling (also use your favorite!).  Add the top piece of dough, pinch the edges together and bake for 25 min.  You don't need to eggwash the top unless you really want to.

Next on the menu....Blackberry!

I would include a pic...but I ate them before I thought about that!