Cooking With Mommy

Borrowed From:  http://www.lifemadefull.com/homemade-dairy-free-evaporated-milk/ Homemade Dairy Free Evaporated Milk   Prep Time 1   minutes   Cook Time 30   minutes   Servings  cups Metric US Imperial INGREDIENTS 4.5   cups   unsweetened almond milk   (I used Vanilla Almond Milk From Aldi)  or unsweetened coconut milk INSTRUCTIONS Place the milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about a half hour. (I had to let it simmer for 65 mins) Let cool, and then use in your favorite recipes!

#CookingWithMommy #Thanksgiving Day #Menu #Flexitarian All #GlutenFree DairyFree #AllergyFree #Holidays Just Me and The Lil Chef! 🍴🍗🍚🍲🍦🍏🍠

INGREDIENTS 1 medium butternut squash, about 2 1/2 pounds 1/4 cup maple syrup 1/4 cup brown sugar, packed 3 tablespoons butter 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract dash salt dash nutmeg This is the recipe I got a few ideas from to make the candied butternut squash that I make for Thanksgiving. I  took my mother's method of making candied "yams" (actually sweet potatoes) and added the maple syrup, nutmeg and vanilla to it. That's how I came up with my own version. I make this for Thanksgiving and Christmas. It can be made all year it's just labor intensive so I do it once a year. lol PREPARATION Heat oven to 350°. Lightly grease a large baking pan or  spray with nonstick cooking spray . Peel the squash with a vegetable peeler, scoop out seeds, and cut the squash into 1/2- to 1-inch cubes. Put in a bowl. Heat the maple syrup, brown sugar, butter, cinnamon, vanilla, salt, and nutmeg until hot and butter is melted. Driz...

Ingredients 3 ripe avocados, peel and seed removed  2 tablespoons lemon juice  ¾ teaspoon garlic salt  1 cup Romaine lettuce, shredded 4 ounces Cabot  Sharp Cheddar , shredded (about 1 cup)  ½ cup grape tomatoes, quartered (about 10 tomatoes)  ¼ cup cooked bacon bits or crumbled bacon pieces  ¼ cup chopped red onion Directions Place the avocados in a medium bowl and mash with fork or potato masher until mostly smooth. Add the lemon juice and garlic salt to the avocado. Stir until well combined. Transfer the avocado to a 9 inch pie plate. Spread it into an even layer. Top the avocado with layers of lettuce, cheese, tomatoes, bacon, and onion.  Cover the pie plate with plastic wrap and store it in the refrigerator until ready to serve. Serve with optional dippers like tortilla chips, crackers, or sliced and toasted baguette.

I think this would be an interesting appetizer or  h'orderve to hold people over until Dinner is served on Thanksgiving    Ingredients 4 slices crusty bread, halved   (GF bread) 8-1 ounce slices of Cabot  Sharp Cheddar , triangle shaped (cut a block of cheese in half, then slice each new block into thirds, lengthwise. Then slice each square into triangles) 2 cups mushrooms, chopped    2 cups fresh spinach    1 tablespoon olive oil    1 tablespoon balsamic vinegar    Salt and pepper to taste  Panko bread crumbs Directions Saute mushrooms. Heat olive oil in a sauté pan and add mushrooms with balsamic and a dash of salt and pepper. Cook down until soft, about 5-7 minutes. Remove from pan.    Lay out your bread slices and place some spinach leaves on each.     Dip each cheese triangle into some panko to lightly coat.     Place cheese slices into heated sauté pa...

This looks so good!!! Another Spread/dip you can serve earlier in the day prior to Thanksgiving dinner or afterwards with chips for the football game!  Ingredients 2 ripe medium avocados 1/2 cup Cabot  2% Plain Greek-Style Yogurt  or Cabot  Plain Greek-Style Yogurt   (0% greek yogurt) 1/4 cup finely chopped red onion 2 tablespoons fresh lime juice 3/4 teaspoon salt (kosher salt) 1/4 - 1/2 teaspoon ground chipotle pepper Directions Slice avocados in half lengthwise; remove pits. Scoop flesh into bowl; mash into coarse puree with fork. Stir in yogurt, onion, lime juice, salt and chipotle pepper. Serve with pita or tortilla chips or fresh veggies for dipping, or use as sandwich spread or burger topping.

Try this for Thanksgiving ... Whole Grain Caramel-Apple Pecan Bars Yield Makes 12 bars Ingredients 1/4 cup  butter, softened (Smart Balance) 2 tablespoons  plain Greek yogurt (0% Greek yogurt )  1 cup  sugar or bake-able sugar substitute (Raw sugar) 3  large eggs, lightly beaten 1 cup  white whole wheat flour (if substituting gluten-free flour add 1 tablespoon flax-meal to flour) 1 teaspoon  baking powder 1/2 teaspoon  salt (kosher salt) 1 teaspoon  ground cinnamon 1/2 teaspoon  ground nutmeg 2 cups  sliced, dried apples, chopped 1/2 cup  pecans halves, chopped 1/4 cup  caramel sauce (make it or find it dairy free) Directions Preheat oven to 350 degrees. Coat an 8- x 8-inch baking dish with cooking spray. Cream butter and Greek-style yogurt in a large mixing bowl; gradually add 1 cup sugar, beating well. Add eggs, and beat well. Sift together flour, baking powder, salt, and spices in a s...