Saturday, February 18, 2012

Dairy Free Favourites So Far

Since I cannot have any dairy products I am always in search of recipes to make the things I use to eat with dairy in them, dairy free. Here are a few that I am in love with!

Easy Gluten and Dairy Free Whipped Cream -


2 cans of coconut milk full fat

1 cup powdered sugar


Place your cans of coconut milk in the refrigerator for a minimum of 24 hours.  The longer the better.  So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.

Also, place your bowl and whip into the freezer for at least 3 hours to chill.  I use my son’s Kitchen Aid mixer with the balloon whip.

Once you take your bowl and whip out of the freezer and set up the mixer do not waste time.  You need to keep the equipment cold.  Open the cans at the bottom with a bottle opener to drain off the coconut water.  Save this it is great for smoothies.  Now open the top of the can all the way and scoop out the thick cream.

Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate.  As it starts to whip and increase in volume, gradually add in the powdered sugar.  Once it’s mixed and looks fluffy like whipped cream, well you now have whipped cream.  Tip from J.C.- look for the beater to leave light traces on the surface of the cream.

Dairy Free Ranch Dressing -


  • 1 cup mayonnaise
  • 1 ½ teaspoons lemon juice
  • 7 ½ tablespoons soymilk
  • ½ teaspoon dried chives
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill weed
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 18; teaspoon salt
  • 18; teaspoon ground black pepper


  1. Mix lemon juice and soy milk and let sit for 10 minutes.

  2. In a large bowl, whisk together the mayonnaise, lemon juice and soy milk mixture, chives, parsley, dill, garlic powder, onion powder, salt and pepper.

  3. Cover and refrigerate for 30 minutes before serving.

Thursday, February 16, 2012

Thankful Thursday

Today I am thankful that my children have two very different personalities and temperaments!

What are you thankful for?

Wednesday, February 15, 2012

Wordless Wednesday


Long time no blog, but I’m back!

Life has been very busy since I last blogged, but I am back and hope to blog a few times a week.

Today I am going to blog about the soup I am making, Split Pea Soup in the crock pot.


This is what it currently looks like and it smells delicious. I cannot wait for dinner tonight!

Here is the recipe for anyone interested:

Slow Cooker Split Pea Soup Recipe

Cook Time: 4 to 5 hours on high or 8 to 10 hours on low
Total Time: 4 to 10 hours
  • 1 (16 oz.) pkg. dried green split peas, rinsed
  • 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
  • 3 carrots, peeled and sliced
  • 1/2 cup chopped onion
  • 2 ribs of celery plus leaves, chopped
  • 1 or 2 cloves of garlic, minced
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
  • 1 tbsp. seasoned salt (or to taste)
  • 1/2 tsp. fresh pepper
  • 6 cups hot water

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

I will post a picture once it is done!