WEMP-Free Apple Parfait

Super quick and easy breakfast!
Sorry that the only picture I took was of my bowl, which I topped with whipped cream...omit that if dairy-restricted.

Ingredients:
1/2 apple, sliced thin
2 teaspoons sugar in the raw
1 container dairy-free vanilla yogurt
1/4 teaspoon cinnamon

Directions:
1. Lay half of the apple slices at bottom of bowl. Sprinkle with 1 teaspoon sugar in the raw.
2. Stir cinnamon into dairy-free yogurt (while in yogurt container). Spoon half of the yogurt onto sugared apples.
3. Repeat steps 1-2 with rest of the apple slices.

WEMP-Free Cheddar Garlic Biscuits

Here's the WEMP-Free version of cheddar garlic biscuits!

Ingredients:

1 cup soy milk
1 Tablespoon lemon juice
2 cups wheat-free flour mixture
1 tsp xanthum gum
1 1/2 tablespoon baking powder
1/2 Tablespoon baking soda
1/4 teaspoon garlic powder
2 tablespoons shortening
3 tablespoons dairy-free margarine, cold
1-2 slices yellow dairy-free cheese, diced

Topping:
3 Tablespoons dairy-free margarine
1/4 teaspoon dried parsley flakes
3/4 teaspoon garlic powder
pinch of salt

1. Preheat oven to 425 degrees. In small bowl, combine soy milk and lemon juice. Let sit for about 5 minutes, until it forms buttermilk.
2. In large bowl, combine flour mixture, xanthum gum, baking powder, baking soda, garlic powder and salt. Cut in shortening and 3 Tablespoons dairy-free margarine. Continue cutting in with pastry blender until crumbs are pea-sized. Stir in diced soy cheese.
3. Stir in buttermilk until dough is just moist.
4. Place spoonfuls of dough onto baking sheet. Bake for 12-14 minutes.
5. In small bowl, melt 3 Tablespoons dairy-free margarine in microwave. Stir in dried parsley flakes, garlic powder and salt.
6. When biscuits come out of the oven, brush each with melted margarine mixture.

Here's the side-by-side comparison! The ones on the white plate are the regular version, the ones on the black plate are the WEMP-Free ones!

Wemp-Free Chocolate Buttercream Icing

This is the only WEMP-Free Chocolate Buttercream Icing you'll ever need! It's the ONLY one I use...although sometimes I make the WEMP-Free Vanilla Buttercream version. They are both delicious! And EASY to make!

Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon egg- and dairy-free marshmallow cream
1 1/2 cups cocoa powder
1/2 teaspoon powdered vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon salt
1 teaspoon clear vanilla

Directions:
1. Blend all ingredients in mixer until smooth and creamy. (start SLOW then speed up as it comes together).
2. To reach desired consistency, add LITTLE bit of water at a time, or LITTLE bit of powdered sugar.

WEMP-Free Buttercream Icing

This is the only Buttercream Icing you'll ever need! It's the ONLY one I use...although sometimes I make the WEMP-Free Chocolate Buttercream version. They are both delicious! And EASY!

Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon egg- and dairy-free marshmallow cream
1/2 teaspoon powdered vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon salt
1 teaspoon clear vanilla (to keep icing white!)
few drops of gel icing color for color, if desired

Directions:
1. Blend all ingredients in mixer until smooth and creamy. (start SLOW then speed up as it comes together).
2. To reach desired consistency, add LITTLE bit of water at a time, or LITTLE bit of powdered sugar.
3. Stir in color gel if desired.

EASY QUICK Wemp-free Cupcakes!!!!

SO, I have been making the homemade warm delights for some time now, but it finally dawned on me that maybe I could make ACTUAL cupcakes for Derek with this simple, easy, and super quick method!
And guess what?! They work!!!!!

Here's what I do!

Ingredients:
6 Tablespoons Gluten Free Cake mix (Betty Crocker)
4 Tablespoons water
Small Ramekin!!!!
cupcake paper

Directions:
1. In small bowl, combine cake mix and water until fully mixed together.
2. In small ramekin, place cupcake paper, and then fill about 3/4 of the way to the top.
3. Microwave for 45 seconds.
THAT'S IT!

Use my WEMP-Free Buttercream Icing recipe to top!!!

Look at how they turn out before being iced! They rise up perfectly!

And, you can't even tell which ones are wheat, egg, milk, and peanut free!!!!

(the wemp-free ones are the 2 blue ones on the bottom right!)

WEMP-Free Marshmallow Sauce

We used this for our Apple Nachos! YUMMY!

Ingredients:
1/8 cup non-dairy margarine
1/2 bag mini-marshmallows

Directions:
1. In saucepan over medium heat, melt non-dairy margarine. Add marshmallows and stir until melted and fully combined.

**Note - the non-dairy margarine will make the sauce yellow, but it tastes great!**

Apple Nachos

(Cinnamon & Sugar, Marshmallow sauce, Chocolate sauce, and Caramel)

I just have one word for this one...YUM! They were so ewey and gooey and delicious!

The best part? You can top them with any combination of these toppings...or choose your own!

I took orders for each of the kids so they could have them their own way! SO FUN!

Ingredients:
1 apple per person, peeled, cored, and sliced
chocolate sauce (see recipe, or wemp-free recipe)
melted peanut butter
marshmallow sauce (see recipe, or wemp-free recipe)
mini semi-sweet chocolate chips
caramel sauce
graham cracker crumbs
cinnamon and sugar
granola

Directions:
1. Arrange apple pieces on plate, and top with warm toppings!

Here's what we all came up with!

(Chocolate sauce, Peanut Butter, and Caramel)

(Chocolate sauce, Marshmallow Sauce, Peanut Butter, Graham Cracker Crumbs)

(Chocolate sauce, Marshmallow Sauce, Peanut Butter)

(Chocolate sauce, Marshmallow sauce, mini chocolate chips)

(Chocolate sauce, Marshmallow sauce, Graham Cracker crumbs)

WEMP Free Chicken and Dumplings

Ingredients:
3 split chicken breasts (I usually add some pre-cooked rotisserie chicken meat too, since I like the flavor of a little added dark meat)
garlic salt
3 cups wheat-free flour mixture
2 teaspoons xanthum gum
1 1/2 tsp salt
2 Tbsp crisco (regular)
1 cup soy milk
1 Tablespoon lemon juice
5 Tablespoons dairy-free margarine, divided
salt and pepper to taste
1/2 cup dairy-free creamer

Directions:
1. In large pot filled half-way with water, add chicken and about 1/4-1/2 tsp garlic salt and cook until chicken is fully cooked through.
2. Crumble chicken, removing skin and bone.
3. Strain liquid back into pot.
4. In bowl, combine soy milk and lemon juice. Let sit for about 5 minutes, to form into buttermilk.
4. Combine flour, salt, crisco, and buttermilk (soymilk and lemon juice combination) until it's kind of dry like pie dough. Add more buttermilk if needed.
5. Roll out REAL THIN! Coat top with flour to prevent sticking. Cut into diamond shapes about 2 inches in length (cut using a pizza cutter!).

6. Bring chicken and stock to very hot. Add about 24 dumplings at a time, with a little bit of dairy-free margarine and salt on top. Put lid on and cook 3 minutes. Repeat until all dumplings are in pot. Stir.
7. Add dairy-free creamer until it is whitish in color. Simmer on low for 1 minute.
8. Traditionally, this meal is served with pickled beets and red cabbage (both found in jars in the grocery store).

Risotto Oatmeal

Oh. My...Word! This was really really tasty!!!

I want to experiment with different flavor variations, since I think there's a lot you can do with it! But it's really good!!!

The only thing I had to do to make it safe for Derek was for his I used the dairy-free creamer instead of the half and half! (I just made a whole batch for us and a half batch for him!)

This would even make for a fun breakfast/brunch bar! A big ol' crock pot of risotto oatmeal, and smaller bowls with different toppings to choose from! :)

Risotto Oatmeal

1/2 cup regular rolled oats
1 cup Arborio rice
1/2 cup Dairy free creamer OR fat free half and half (if no dairy allergy)
6 cups water
1 Tablespoon pure vanilla extract
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon brown sugar per serving

Directions:
1. Place oats in food processor for few seconds to chop up into small bits.
2. In large pot, combine chopped oats, Arborio rice, half and half, water, vanilla, sugar, and salt over high heat. Bring to a boil, then turn the heat down to low. Simmer for about 25-30 minutes, stirring occasionally.
3. Spoon into serving bowls. Top each serving with 1 teaspoon brown sugar.


Variations: Unless noted, add the additional ingredients after putting in serving bowls.

Black Cherry Risotto - Add about 4 chopped frozen black cherries to each serving

Caramel Apple Pie Risotto - Add handful of peeled and diced apples and a sprinkle of cinnamon and nutmeg to each serving. Drizzle with caramel. Top with chopped walnuts, if desired.

Cinnamon Orange Risotto - Add an orange peel to the pot while cooking. Remove orange peel and sprinkle each serving with cinnamon

Very Berry Risotto - Add handful of chopped frozen strawberries and/or raspberries to each serving

Blueberry Risotto - Add handful of small blueberries

Reese's Pieces Risotto - Add about 1 teaspoon peanut butter and 1-2 teaspoons mini semi-sweet chocolate chips

Coconut Risotto - Add coconut milk instead of half and half. Sprinkle with cinnamon. Top with toasted coconut

Chocolate Risotto - Add 1/4 cup cocoa powder into the pot.

Pumpkin Risotto - Add 4 Tablespoons canned pumpkin into the pot. Sprinkle with cinnamon

Cinnamon Raisin Risotto - Add 1/2 cup raisins to the pot, and a sprinkle of cinnamon on each serving

Almond Cherry Risotto - Use almond extract instead of vanilla, add chopped cherries to the top.

Black Forest Risotto - Add semi-sweet chocolate chips to the serving bowls while hot, sprinkle with diced cherries

Coconut Lime - Add 1 teaspoon coconut extract, and zest from one lime into the pot. Sprinkle with toasted coconut

Chocolatey Orange Risotto - Add 1/2 cup semi-sweet mini chocolate chips and 1 orange peel to the pot. Remove peel when finished cooking. Sprinkle with cinnamon.

Peanuty Risotto - Add 1/2 cup peanut butter (or soy nut butter if needed) to the pot. Sprinkle each serving with chopped peanuts, if desired

Peaches and Cream Risotto - Add handful of diced peaches (frozen or fresh) to each serving bowl.

Very Vanilla Risotto - Add seeds from 1 vanilla bean into pot instead of vanilla extract









***thaw all frozen fruits in the microwave for about 30 seconds to soften!)

Na'an - WEMP Free!

So this is my experiment for Na'an for Derek...It turned out great!
I also used it as a pizza crust for him because it only takes 1 hour to rise, instead of 2...that turned out great too! A little difficult to work with, but it was quick!

Ingredients:
3 cups wheat-free flour mix
2 teaspoons xanthum gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon sugar
2 teaspoons instant yeast
2 teaspoons baking soda
1 1/2 tsp egg replacer
2 Tablespoons water
1/2 cup vanilla dairy-free (soy) yogurt
1/2 cup vanilla soy milk
1 Tablespoon vinegar
1-2 Tablespoons olive oil, for coating

Optional:
1 teaspoon minced garlic
1/2 teaspoon Italian seasoning

Directions:

1. In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, xanthum gum, salt, baking powder, sugar, yeast, and baking soda. In a small bowl, mix together the egg replacer and water. Stir in dairy-free yogurt, soy milk, vinegar, garlic, and Italian seasoning. Pour the yogurt mixture into the dry ingredients and mix for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
2. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer, coat doughball with olive oil, and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
3. Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
4. Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
5. Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
6. Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)

Pan Seared Tilapia

This is my new favorite tilapia recipe by far! And I LOVED our old recipes!!!!!! I will be making this again very very soon!

I found a recipe very similar to this on www.food.com, but made a few changes so that it would work for our family's tastes. If you can have dairy, use milk instead of the dairy-free cream.


6-8 tilapia fillets
1/4 cup dairy-free creamer
1 1/2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 Tablespoon blackening seasoning

3 Tablespoons olive oil

1. Thaw out tilapia, if needed.
2. In shallow dish, combine dairy-free creamer and lemon juice. Set aside for about 5 minutes.
3. On a dinner plate, combine cornmeal and seasonings. Whisk together well.
4. In a large skillet, heat olive oil over medium-high heat until hot. Dip each piece of tilapia into the milk mixture, coat fully with milk. Then dip each side in the cornmeal mixture, making sure to coat both sides fully. Place in skillet with hot oil. Cook for about 3-5 minutes on the first side, flip, and finish cooking about 3-5 minutes on the other side. Fish should be flaky when fully cooked. Remove from skillet. Repeat if necessary with the rest of the fish fillets.

Honey Mustard Fried Potatoes and Kielbasa

I threw this together tonight...it was pretty good!

Ingredients:
4 Tbsp olive oil
1 bag Ore'Ida Hash Brown Potatoes (with onions and peppers)
1 turkey kielbasa sausage
salt and pepper to taste
3 Tbsp honey
1 Tbsp dijon mustard
1 bag fresh baby spinach
1 cup frozen corn

Directions:
1. Heat oil in large wok or large saute pan. When hot, add hash brown potatoes and cook for about 5 minutes on medium-high heat, stirring frequently.
2. Add Kielbasa sausage and pepper and continue cooking and stirring until potatoes just start to turn brown.
3. In small bowl, whisk together honey and dijon mustard and then add to the potatoes and stir well. Add baby spinach and corn and cook, covered, on medium-low heat for about 5 minutes, or until spinach wilts.

WEMP Free Chocolate Chip Muffins

I can't even begin to believe that I haven't made chocolate chip muffins since Derek got diagnosed with all of his food allergies...but I think I've only attempted muffins once. I had been using a cookbook that included all of his allergies, but the baked goods just weren't very good.
So, I found a basic recipe and modified it a WHOLE lot and made my own wemp-free chocolate chip muffins!
They turned out GREAT! Can't even tell they are wemp-free!!!! They were really good!


WEMP-Free Chocolate Chip Muffins
(makes 24 muffins and 2 small loaves)

1 1/3 cup vegetable oil
2 tsp vanilla extract
1 tsp butter flavoring
1 3/4 cup sugar
5 cups wheat-free flour mix
2 tsp xanthum gum
2 tsp salt
6-7 tsp baking powder
2 cups vanilla soy milk
1/2 - 2/3 bag Enjoy Life dairy-free chocolate chips

Directions:
1. Preheat oven to 350 degrees. Prepare muffin tins with shortening and wheat-free flour mixture.
2. In the bowl of a large mixer, mix together vegetable oil, vanilla, butter extract, and sugar with a paddle attachment until fully combined.
3. In another large bowl, combine wheat-free flour mixture, xanthum gum, salt, and baking powder. Whisk to thoroughly combine.
4. Add flour mixture into sugar mixture, and turn mixer on low. Once it starts to blend together, add soy milk and continue on low for about a minute.
5. Add dairy-free chocolate chips, and turn mixer on medium for 30 seconds or so until fully mixed together. Note - Dough will be very thick, like cookie dough!
6. Using a large scoop, fill each muffin tin all the way (these muffins will NOT rise like a traditional wheat/egg muffin!).
NOTE - I had enough batter to fill 24 muffin tins and then also did 2 small loaves.
7. Bake for about 20-30 minutes or until tops start to get lightly browned.
8. Leave the loaves in for an additional 10-15 minutes, or until they also become lightly browned on top.

Chi-Chi's Sweet Corn Cake

Been making this for a long time...although it's been quite a while since I made it last.

Since Derek can't really have our cornbread without changing it a LOT, I decided to whip this up for him and see if he likes it.

It's a great side for mexican dishes, and for Derek, it's great for chili!

I'm pretty sure this was another Todd Wilbur Top Secret Recipe.

Chi-Chi's Sweet Corn Cake
1/2 cup butter (1 stick), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 Tbsp heavy cream - OR - 2 Tbsp dairy free creamer
1/4 tsp salt
1/2 tsp baking powder

Directions:
1. Preheat oven to 375 degrees.
2. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.
3. Put the defrosted corn into a blender or food processor and, with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter mixture. Add the cornmeal to the mixture; combine.
4. In another bowl, mix together the sugar, cream (or nondairy creamer), salt, and baking powder. When the ingredients are well blended, pour the mixure into the other bowl and stir everything together by hand.
5. Pour the corn batter into an ungreased 8x8 baking pan. Smooth the surface of the batter with a spatula. Cover with aluminum foil. Bake for 50 to 60 minutes or until corn cake is cooked through.
6. When the corn cake is done, let it sit for about 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Crash Hot Potatoes

This is another recipe that I wish I could claim was my own! They are the BEST potatoes we've ever eaten! HIGHLY recommend!
And, they were already WEMP-Free! :)
I bet though that these would be amazing with a little bacon and/or cheddar cheese and some sour cream! Yum!

I got the recipe from Pioneer Woman's blog...

Ingredients:

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Directions:

1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

5. Bake in a 450 degree oven for 20-25 minutes until golden brown.

I SO wish I could take the credit for this one! I made this last night after seeing it Food Network over Christmas...and it's A-MAZING! :)
I did break down and finally get a double burner sized grill pan/griddle, and if this is the only recipe I ever make with it, it was worth every penny!
The only thing I changed was that I used all olive oil and no butter...to make it safe for Derek!

Grilled Chicken with White Wine Mushroom Sauce

Ingredients:

Ingredients

4 cups water
1 lemon, quartered and juiced
1/4 cup sugar
1 cup kosher salt
4 (6-ounce) boneless chicken breasts with skin
4 drops liquid smoke
4 tablespoons olive oil
8 sage leaves
Kosher salt and freshly ground black pepper

For White Wine Mushroom Sauce:

nocoupo4 tablespoons olive oil
1/2 sweet onion, chopped
8 ounces baby bella mushrooms, sliced
1/4 teaspoon cayenne pepper
1/2 cup semidry white wine
1 1/2 cups chicken stock
1 tablespoon all-purpose flour

Special equipment: grill pan

Directions:

1. Preheat oven to 425 degrees F.

2. In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry.

3. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon oil over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.

4. Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 3 Tbsp olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl whisk together 1 Tbsp olive oil and flour until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

WEMP-Free Baked Potato Soup

Ingredients:
8 large potatoes
1/2 cup dairy rich, dairy-free creamer
1 tsp garlic, minced
salt and pepper
4-8 cups water
up to 8 tsp chicken bouillon
1 cup diced carrots
1 cup diced celery
about 1/4 diced onion (my own addition - really enhances the flavor!)
about 1/4 cup dairy-free sour cream
pre-cooked bacon pieces
dairy-free cheddar cheese, grated
green onions, sliced

Directions:
1. Peel and dice potatoes. Place in large pot, cover with water, and boil for about 20 minutes or until potatoes are tender. Drain.
2. Place potatoes back into large pot. Add creamer, garlic, salt and pepper, and mix with hand mixer until smooth mashed potatoes.
3. Place pot back on stove over high heat, adding 4 cups water. Whisk together until smooth. Add remaining water until it's soup like consistency (sometimes I use all 8 cups, other times I use much less, so watch and pour/whisk about a half cup at a time). Add 1 tsp chicken bouillon for each cup of water used.
4. Add carrots, onions, and celery and cook for about 15 minutes over medium heat, stirring frequently, until vegetables are soft.
5. Remove from heat and add dairy-free sour cream. Mix until well blended.
6. Pour into serving bowls. Sprinkle dairy-free cheddar cheese, bacon, and green onions on top.

AMAZING Pork Roast with Apple-Gingersnap Gravy

I started out working with a recipe...then a few recipes...and then ended up coming up with my own version of a bunch of different recipe ideas :)

And, I must admit, this was the absolute TASTIEST, most amazing pork roast ever!

Everyone LOVED it!

I had to leave out the gingersnaps for Derek, but his had everything else! So, super easy to modify!

AMAZING Pork Roast with Apple-Gingersnap Gravy

Ingredients for Pork:
3 lb boneless center cut pork loin roast
3 Tbsp olive oil
3 Tbsp minced garlic
1 tsp cinnamon
1/2 tsp ground thyme
1/8 tsp ground ginger
1/8 tsp cayenne pepper
1/8 tsp paprika

Ingredients for Gravy:
all of the liquid from bottom of pan (after cooking pork roast)
1/2 cup chopped onion
1/2 cup diced apple, peeled
2 tsp minced garlic
2 Tbsp butter (or dairy free margarine)
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp pepper
dash cayenne pepper
1/2 - 1 tsp cinnamon
2-3 Tbsp cream (or dairy rich non-dairy creamer)
1/2 cup water, or as much as needed for consistency
5-6 Gingersnaps (leave out if you can't have wheat!)

Directions for Pork Roast:
1. In small bowl, combine olive oil, garlic, cinnamon, thyme, ginger, cayenne, and paprika.
2. Rub all over both sides of pork roast.
3. Place roast in large baking dish and bake at 450 degrees for about an hour, or until center of roast is 160 degrees.

Directions for Gingersnap Gravy:
1. In saucepan, combine liquid from roasting dish, onion, apple, garlic, butter (or margarine), ginger, salt, pepper, cayenne, and cinnamon. Cook for about 5 minutes or until onions and apples are soft.
2. Add cream (or dairy-free creamer) and about 1/2 cup water; stir to combine. Break gingersnaps in half and drop into gravy. Wait until they absorb the liquid, and then stir to combine. If needed, add more water to make it the consistency you desire!
3. Serve gravy over sliced pork.

WEMP Free Caramel Sauce

I'm going to try to make Paula Deen's recipe for Easy Homemade Caramel Sauce wemp-free. We'll see how it goes!

For now, here's what I think will work:

WEMP-Free Caramel Sauce

Ingredients:
1/2 cup dairy-free butter
1 cup firmly packed light brown sugar
2/3 cup Dairy Rich Creamer (dairy-free)
2 tsp vanilla extract

Directions:
1. In a small saucepan over medium heat, melt butter. Add brown sugar, and whisk until combined and thickened, about 2 to 5 minutes. Whisk in dairy free creamer, and cook 2 to 3 minutes. Remove from heat, and stir in vanilla.

Note: Sauce will thicken when refrigerated.

Baked Apple Pie Oatmeal (Wemp-Free)

I'm experimenting in the kitchen this morning!

This was a big success! It was very good and the kids LOVED it!

Baked Apple Pie Oatmeal

Ingredients:
1 1/2 cups water
1/2 cup Coffee Rich Creamer (dairy free!)
dash salt
1 1/4 cup quick cooking oatmeal
1 small apple, diced
1 small container unsweetened applesauce (individual serving size)
3/4 tsp cinnamon
dash nutmeg
3 Tbsp brown sugar
3 Tbsp sugar
caramel sauce (wemp free recipe here!)

Directions:
1. In medium sized pot, combine water and dairy free creamer and bring to boil over medium heat.
2. Stir in oatmeal and set the timer for 5 minutes, reducing heat to medium-low. Stir frequently. When there is about 3 minutes left, stir in diced apple.
3. When finished cooking, stir in applesauce, cinnamon, nutmeg, brown sugar, and sugar.
4. Drizzle with caramel sauce!