Life on our corner

There is a part of me that is struggling with this and there is a part of me that is excited. Am I really a blogger? I guess now I am. What better time to start than when I am sick and supposed resting. (Why is it so hard to rest as a mom?) I started gathering all my dairy free recipes to share. If no one else finds them helpful at least I have them all in one place for my own meal planning! I also hope to put some family updates. My goal is once a week. If I were to have been blogging the last couple weeks all that I would be blogging about is sickness, sickness, sickness. 7 co-pays (plus more meds than you care to know!) in the last 10 days! Thankful for insurance, but man I hope that this is not indicative of the winter. We are all crossing our fingers that this doesn't effect our plans for next week. Jordan, Reuben and I are supposed to go to FL (Reuben and I are piggy backing on a work trip of Jordans!) Jordan and Audrey are supposed to take the tour of Jasper county (if we

3/4 cup white sugar (a friend said she switched it to brown sugar) 1/4 cup vegetable oil 2 eggs 1 cup canned pumpkin 1/4 cup water 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup ghirardelli semisweet chocolate chips Preheat the oven to 400. Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

2 pounds lean ground meat 1 pound sausage (I use turkey sausage) 1 (6 ounce) box stove top dressing (see other blog post for dairy free "Stovetop Stuffing" mix) 3 eggs Mix above ingredients and shape into balls. Place on baking sheet. Bake at 350 degrees for 30 minutes. These are the only meatballs that my husband likes. He says that they actually have flavor and are not mushy (a common meatball complaint with him!)

Seasoning 4 tablespoons instant minced onion 1 teaspoon garlic powder 3 tablespoons parsley flakes 1 1/2 teaspoons poultry seasoning (watch carefully for dairy-I have omitted) 1/2 teaspoon black pepper 30 slices homemade bread (I use Arnold's or Country Hearth for a dairy free wheat bread) Directions Put bread into 13x9 baking pan and toast at 300 degrees for 45 minutes, stirring occasionally. Remove from oven and cool. Toss with seasonings. At this point, it may be bagged in a Ziploc until needed. TO PREPARE STUFFING 1 cup chicken broth (I make my own to insure that it is dairy free) 1-4 tablespoon margarine (Choose your favorite vegan!) 4 cups of the seasoned bread mix.

1/3 cup cocoa 2/3 cup sugar 2/3 cup brown sugar 1 cup 4 Tbs flour 1/2 tsp salt 1 tsp vanilla 2/3 cup oil 3 eggs powdered sugar (to sprinkle on top!) Mix together and pour into greased pan. Bake at 350 in a 7x11 pan for 32 min or in a 9x9 pan for 27 min. Do not over bake. (I will often double and bake in a large bar pan. I see no reason so skimp on the brownies!) Sprinkle with powdered sugar and enjoy!

5 or 6 chicken breasts 1/2 cup white sugar 1 cup ketchup 3-4 Tbs flour 3 Tbs soy sauce 2 Tbs Worcestershire sauce 2 Tbs white vinegar 2 tsp garlic powder or salt Preheat oven to 350 and grease 9x13 baking dish and fill with chicken. Mix ingredients and poor over chicken breasts. Bake covered with foil for 1 hour then uncovered for 1/2 hour. I have used this sauce for both chicken and pork. I have slow cooked or grilled it. I love this one!

1 1/2 lbs stew meat (do not brown) 6 medium carrots, sliced 4 medium potatoes (I leave the peel on) 1 large onion, diced 1 cup celery 1 Tbs sugar 2 Tbs tapioca 2 1/2 cup tomato juice salt and pepper to taste Preheat oven to 250. Put all ingredients into large baking dish and bake 5 hours. Serve over mashed potatoes, noodles or rice.

1 2-3 pound Roast-thawed (We like anything but a Chuck roast-it is too fatty!) 1 envelope dry onion soup mix water Place roast in lightly greased crock pot. Sprinkle with soup mix. Cover completely with water (don't skimp or it will be dry!) Cook on low for 6-8 hours-it will look done before that, but cook it until it falls apart.) (You can add potatoes and carrots for the last 4 hours of cooking.)

3 eggs 1 cup oil 2 cups sugar 1 Tbs vanilla 2 cup zucchini, finely shredded (I leave the peel on because that is where the fiber is, right?) 3 cups flour 1/2 cup unsweetened cocoa 1 tsp salt 1 tsp baking soda 1 tsp cinnamon 1/4 tsp baking powder Preheat oven to 350. In bowl, beat together eggs, oil, sugar and vanilla. Stir in zucchini. In a separate bowl combine flour, cocoa, salt, baking soda, cinnamon and baking powder. Add zucchini mixture to flour mixture until just moistened. Spoon into 2 greased and floured loaf pans. Bake 1 hour. Cool in pan for 10 minutes, then turn out onto cooling rack.

6 or 7 very ripe bananas 1 1/8 cup raw honey 1/3 cup oil 2 tsp vanilla extract 3 cups whole wheat flour 2 1/2 tsp baking soda 1/4 tsp salt 1 1/2 cup chopped) walnuts or pecan (optional) Mash bananas and mix with honey, oil and vanilla extract. Sift together flour, baking soda and salt. Add nuts. Blend the two mixtures and divide into 2 lightly oiled loaf pans. Bake at 350 for 40 minutes.

1 can cranberry sauce 1 pkg dry onion soup mix 4 frozen boneless, skinless chicken breasts Put frozen chicken in crock pot. Mix together cranberry sauce and dry onion soup mix and pour over chicken. Cook on low for 9-10 hours.

2 cups brown sugar 1 cup white sugar 1 tsp salt 2 cups Crisco 4 eggs 4 tsp vanilla 5 cups flour 4 tsp baking soda 1 bag Ghiradelli's semi sweet chocolate chips Preheat oven to 350. Cream together first 4 ingredients, then add next 4 and lastly the chocolate chips. Place spoonfuls on cookie sheet and bake for 9 minutes.

2 lbs uncooked hamburger (thawed) 1 large onion-sliced 6 medium potatoes-sliced 1 large can pork and beans 1 can tomato soup (do not dilute) Layer in order. Bake covered at 350 for 3 hours. This is an old family favorite of my husbands. I thought it sounded strange at first, but he loves it!

1 chicken, cut up (can use legs, thighs or breast) 1 (8 oz) bottle Russian salad dressing 1 (12 oz) jar of apricot preserves 1 env. Lipton onion soup Combine soup mix, salad dressing and preserves. Pour over chicken in baking pan. Marinate in refrigerator for at least 2 hours or overnight. Bake uncovered, at 300 for 2 hrs or 250 for 3 hours.

· 1 cup all-purpose flour · 3 T. sugar · 2 t. baking powder · ½ t. salt · 1 cup unsweetened plain almond milk or other non-dairy milk · 1 large whole egg, lightly beaten · 1 large egg yolk, lightly beaten · 1 ½ t. canola oil Preparation: 1. In a medium-sized mixing bowl, sift together the flour, sugar, baking powder and salt, making a well in the center. 2. In a separate bowl, whisk together the almond milk, whole egg, egg yolk and canola oil until well combined. Add to the well in the dry ingredients and mix until just combined. (Batter should still have some lumps.) 3. Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Once hot, add the batter to the pan, about ¼ cup at a time, flipping when bubbles begin to form on the surface of the pancakes and the edges begin to rise. Cook the other side of the pancakes for about 1-2 minutes more, or until golden brown. Repeat until all of the batter is used,

1 cup Peanut Butter 1 egg 1 cup sugar Preheat oven to 350. Stir the above ingredients into a ball. Spoon cookie dough on to cookie sheet and press down with fork. Bake 8 min or until cookies just begin to crack. Do not over bake. Let cookies cool on the pan. (You can add chocolate chip to this recipe too!)

Onion to your liking 1 lb ground beef 1 1/4 cup Ketchup 1 Tbs brown sugar 1 tsp mustard Tabasco to taste Combine all ingredients. Simmer on stove in a crockpot

1 can diced tomatoes, undrained 1 pkg. stuffing mix for chicken (see blog post for Stove Top Stuffing) 1/2 cup of water 2 cloves garlic 1 1/2 lbs. of boneless, skinless chicken breasts cut into pieces 1 tsp dried basil leaves 1 cup shredded mozzarella cheese (optional) Preheat oven to 400. Place tomatoes in medium bowl, adding stuffing mix, water and garlic. Stir until moist and set aside. Place ckicken in 9x13 in baking dish, sprinkle with basil (and cheese.) Top with stuffing mixture. Bake for 30 min or until chicken is cooked through.

1/2 - 1 onion, diced 3-4 frozen chicken breasts (about a pound) 2 cans petite diced tomatoes 1 packet taco seasoning Layer in the above order in crock pot. Cook on low for 7-8 hours. Shred chicken and serve with warm tortilla shells. (Those not on a diary free diet can also top with cheddar cheese and sour cream.)