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Showing posts from June, 2012

Cookie Cake, and Yummy Frosting

I'm so happy with how this cookie cake turned out.

Here's how I did it.
I used this recipe for the cookie cake and I just made a few minor alterations. 
Cream together in a large bowl: 1/2 cup Smart Balance Light butter (no-dairy) 1/2 cup butter flavored shortening 1 cup packed light brown sugar 1/2 cup granulated sugar
Add and use electric mixer to get it really creamy: 2 eggs 2 tsps vanilla
Add: 2 1/2 cups all purpose flour 1/2 tsp baking soda 1 tsp salt
(I reserved some of the dough before adding chocolate for my husband, since he does not react well to it. I decided to make the ears for him. So I shaped some kitty ears with just plain dough.) Fold in mini M&M's or chocolate chips. Shape dough into a large circle on parchment paper on a baking sheet. (I forgot to use parchment paper and I regretted it later when it stuck to the pan.) Also, try to stay about an inch away from the edges (which I didn't do very well).
Bake at 300 degrees F for about 30 minutes or until set and barel…

Enjoy Each "Baby" Bite

Making nutritious baby food. Simple, cost effective, satisfying.
Today I used 2 small yams, a handful of fresh baby spinach and 1/3 of a large banana.  It made 5 full containers of baby food with a few teaspoons extra. It took me about 15 minutes from start to finish.
Peel, chop and boil the yams until tender.

Strain yams, reserve most of the water to use later if needed.  Toss yams into your food processor. I love my Ninja.

Once you achieve the consistency you desire, place into small containers. I use cleaned out baby food containers and jars. I only filled 2 containers and left the rest of the yam mush in my Ninja to add additional ingredients to.

Like fresh baby spinach. (I added some of the reserved boil water here.)

And then for the last 2 containers I added a 1/3 of a large banana to the mix. 

And placed the leftovers right into her bowl for lunch. I mixed it with some baby oatmeal cereal.
And she approves. :)

So, I now have 3 varieties of baby food to chose from in my fridge.

Mexican Style Rice

I always think it's funny when I discover how easy it is to make some things from scratch. Especially the things that I have depended on Rice A Roni for all these years.
One such example, is Mexican or Spanish Rice. I have always used the box rice mixes to make these, until a wise woman taught me otherwise.

So, here's how I make it now.

In a sauce pan, combine and brown over medium/high heat for about 4-6 minutes:
1 cup white rice
1 Tbsp olive oil
1/4 onion, diced
1-2 stalks celery, cut small

Add water and one can of diced tomatoes (with liquid) to equal 2 1/2 cups liquid total.
Add any seasonings if desired (garlic, salt, red pepper, chili powder).
Bring to a boil, reduce heat and simmer for about 15 minutes or until all moisture is absorbed.
Stir and Serve.

I'm aware that this photo below is NOT dairy free, but I thought it looked so visually appealing, I couldn't help putting it on here.


These are so full of flavor. They are not the quickest meal to prepare, but well worth the effort.

My friend Erin gave me her family recipe for Red Enchilada Sauce and it is simple and delicious.

In a small saucepan, combine and heat for 5 minutes:
2 Tbsp flour (or 1 Tbsp cornstarch)
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp oregano
2 tsp beef bullion
2 cups water (or canned bean juice)
3 Tbsp oil

Prepare the filling. I put all the filling ingredients together in a bowl or on my cutting plate. The following ingredients are some ideas of what can go in them: Meat (chicken, beef, ground beef, ground turkey, pork) Beans (pinto, black, kidney) Veggies (corn, cilantro, bell pepper, onion, finely chopped zucchini)
In a large oven dish, cover a large tortilla with the prepared sauce on both sides (by either dipping it in or pouring some sauce over and rubbing around with a spoon.) Then, place some of the filling in the center of the tortilla and roll it up and place in the pan with the…
Crispy Onions: A crunchy alternative to croutons. We just discovered them and tried them out.

Also, one of our favorite non-dairy dressings, Ken's Sweet Vidalia Onion.