Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
I posted a similar recipe back in October of 2015 and my dietary issues have changed so much so I am redoing this recipe; #1 because I've majorly been craving it and #2 to accommodate my diet. Let's try this again, this time Vegetarian and of course naturally Gluten Free.
Slow Cooker Spinach Artichoke Dip Recipe
1 (10 oz) bag fresh baby spinach, roughly chopped
1 (14 oz) can artichoke hearts, chopped
1/2 cup sour cream (Vegan) (I haven't been able to find any vegan sour cream that I can actually consume (it's all soy) so I will omit this ingredient)
1/2 cup mayonnaise (Vegan, there are soy free options if necessary) (I will increase this ingredient to make up for the sour cream)
1/2 cup onion, finely diced
1 clove garlic, minced
1 cup mozzarella cheese (Vegan, I plan to use Daiya)
1/4 cup grated Parmesan cheese (There are vegan options but I plan to use Pecorino)
1/4 teaspoon garlic salt
1/4 cup milk (Cashew, Almond, or Flax, it's thicker and creamier)
1 (8 oz) package cream cheese, cubed (Vegan, I plan to use Daiya. You will have to spoon it out, it can not be cubed)
salt and pepper to taste (I use Kosher Salt)
Spray a slow cooker (I used a 4 quart slow cooker) with non-stick cooking spray. (I'm not comfortable with cooking sprays so I will use a little Smart Balance to grease the crock pot)
In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
Cook on high for 2 - 2 1/2 hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…