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!

Cheddar Garlic Biscuits

These are very similar to the ones you get at Red Lobster...only these are WAY better! We made these twice last week! I could literally make and eat them every single day, they are THAT good! And very quick to prepare!

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
6 tablespoons butter, cold, divided
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Topping:
3 Tablespoons butter
1/4 teaspoon dried parsley flakes
3/4 teaspoon garlic powder
pinch of salt

1. Preheat oven to 425 degrees.
2. In large bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and 3 Tablespoons butter. Continue cutting in with pastry blender until crumbs are pea-sized. Stir in grated 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 butter in microwave. Stir in dried parsley flakes, garlic powder and salt.
6. When biscuits come out of the oven, brush each with melted butter mixture.

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.

Chocolate Buttercream Icing

This is the only Chocolate Buttercream Icing you'll ever need! It's the ONLY one I use...although sometimes I make the vanilla buttercream version. They are both delicious! If you need the allergy-free version, check it out here!

Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon 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 (to keep icing white!)

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.

Vanilla Buttercream Icing

This is the only Buttercream Icing you'll ever need! It's the ONLY one I use...although sometimes I make the chocolate buttercream version. They are both delicious! If you need the allergy-free version, check it out here!

Ingredients:
3/4 cup Crisco
1/4 cup water
1 pound powdered sugar
1 Tablespoon marshmallow cream
1/2 teaspoon powdered vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon salt
1 teaspoon clear vanilla (to keep icing white!)

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!)

Marshmallow Sauce

We used this for our Apple Nachos! YUMMY!

Ingredients:
1/8 cup butter
1/2 bag mini-marshmallows

Directions:
1. In saucepan over medium heat, melt butter. Add marshmallows and stir until melted and fully combined.

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!**

Chocolate Sauce

Ingredients:
12 oz semi-sweet chocolate chips
1/3 cup half and half
1/2 cup powdered sugar
1/4 cup butter
1 teaspoon vanilla extract

Directions:
1. In small saucepan over medium heat, combine chocolate chips, half and half, and powdered sugar. Stir for about a minute or two until chocolate is fully melted.
2. Remove from heat and stir in butter and vanilla extract.

WEMP-Free Chocolate Sauce

We used this for our Apple Nachos! So good!

Ingredients:
12 oz dairy-free semi-sweet chocolate chips (Enjoy Life brand)
1/3 cup coffee rich non-dairy creamer
1/2 cup powdered sugar
1/4 cup dairy-free margarine
1 teaspoon vanilla extract

Directions:
1. In small saucepan over medium heat, combine chocolate chips, non-dairy creamer, and powdered sugar. Stir for about a minute or two until chocolate is fully melted.
2. Remove from heat and stir in dairy-free margarine and vanilla extract.

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 Lemon Crumb Muffins

Cool Taco Dip

Saffron Rice

This is the ONLY way I ever make rice anymore! It's funny though because for years I said "I'd never buy saffron! It's way too expensive!"
But, this is what they serve in Indian restaurants, and it's sooooo good!

Mine is quick and easy! I use my Pampered Chef Rice Cooker for the microwave! Couldn't be simpler!

Ingredients:
2 cups Jasmine Rice
4 cups water
pinch of saffron (maybe 1/8 tsp or so)
dash of salt

Directions:
1. Put rice, water, saffron, and salt into rice cooker.
2. Cook in microwave for 5 minutes on 100% power, then 15 minutes on 50% power.

Caramel Apple Pie Martini

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).

Pork Tacos

Apple Parfait

Super quick and easy breakfast!

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

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

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!)

Reese's Peanut Butter Cup Dip

My own creation!

8 oz cream cheese
1 stick butter
1/4 cup peanut butter
1/4 cup mini semi-sweet chocolate chips
4 Tbsp powdered sugar
2 Tbsp brown sugar
5 small butterfinger candy bars, crushed

soften cream cheese and butter in microwave for 20 seconds.
combine all ingredients. beat with hand mixer until fully combined.
chill for 1-2 hours.
serve with graham crackers

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.