• Gingerbread Boy Meatloaf (Diary & Egg Free Recipe)

    The girls have been asking me to bake something in the gingerbread man pan this week.  Since we have already made several different cookies (sugar, gingerbread, and shortbread) I decided that we didn’t need any more sweets so we decided to bake a gingerbread boy meatloaf for our meal. If you don’t have to worry about dairy or eggs you can use the same amount of regular milk and eggs in this recipe instead of the non-dairy and egg substitutes.

    Gingerbread Boy Meatloaf Recipe

    Topping:

    • 1/3 cup Brown Sugar
    • 1/2 cup Ketchup
    • 1 teaspoon Worcestershire Sauce

    Meatloaf:

    • 1 pound Lean Ground Beef
    • 1 Teaspoon Worcestershire Sauce
    • 1/2 cup Onion, chopped
    • 1 Garlic Clove, chopped
    • 1 1/2 teaspoon Salt
    • 1/4 teaspoon Black Pepper
    • 1/2 cup Almond or Soy Milk
    • 2 Egg Substitutes (Ener-G Egg Replacer works awesome!)
    • 1 cup Bread Crumbs

    Preheat over to 350 F.  Spray oil into the bottom of a “Gingerbread Boy”, 8″ x 8″ dish, or 9″ x 5″ loaf pan.

    Press the brown sugar evenly into the bottom of your oiled dish.  Mix together the ketchup and 1 teaspoon of worcestershire sauce.  Spread the mixture over the brown sugar.

    Combine the ground beef, onion, garlic, salt, and pepper.  Mix in the 1 tablespoon of worcestershire sauce, non-dairy milk (almond or soy), Ener-G Egg Replacer, and bread crumbs.  Press the meat mixture into the pan shape.  If you like your meatloaf a little sweeter you can another layer of of the topping layer.

    Bake for 1 hour or until cooked through.  Once done flip the meatloaf out of the pan onto a plate or pan and serve hot.

  • Dairy & Egg Free Sugar Cookies

    3D Christmas Tree Sugar Cookies

    My friend Ashley at Reflecting on the Simple Things in Life brought over some amazing Christmas cookies earlier this month.  They were delicious and they were a huge hit with our family!  We have one family member that is not eating dairy and eggs so I adjusted Ashley’s recipe a little bit and the cookies came out delicious and beautiful (you would never know they didn’t have eggs and dairy)!  My Mom gave the girls these super cute 3D Christmas trees which the girls loved decorating and putting together.  Thankful for some time to spend with the family and enjoy special treats!

    Sugar Cookies

    • 1 1/2 cups Non-Dairy Butter (soy or almond), softened
    • 2 cups Granulated Sugar
    • 4 Egg Substitutes (Ener-G Egg Replacer is our favorite and lasts a long time too)
    • 1 teaspoon Vanilla Extract
    • 5 cups All-Purpose Flour
    • 1 teaspoon Salt
    Cream non-dairy butter and sugar until smooth.  Beat in egg substitute and vanilla.  Add flour, baking powder, and salt. Mix well.  Place cookie dough in plastic wrap and refrigerate overnight.
    Next day:  Roll out dough on floured surface 1/4 – 1/2 inch thick.  Cut into shapes with any cookie cutter.  Place cookies 1 inch apart on ungreased cookie sheets.  Bake at 400 degrees for 6-8 minutes.  Cool completely.
    We decorated some of the cookies with sprinkles prior to baking.  The remaining cookies we decorated with icing after cooking.
    Cookie Icing
    • 1 pound Powdered Sugar
    • 1 stick Non-Dairy Butter
    • 1 teaspoon Vanilla Extract
    • 1/4 cup Non-Dairy Cream (coconut, almond, or soy milk)
    • Add Food Color or divide in multiple bowls and create a variety of colors

    Blend together all the ingredients until smooth.  Chose one food color or divide up into multiple bowls and a variety of colors.

    A batch of the girls decorated cookies

  • Ham & Potato Casserole (Regular or Dairy & Egg Free Recipes)

    Our family had ham over the Thanksgiving Holiday so we had a little bit leftover to make some more delicious meals.  I decided to make a ham casserole recipe and it was a hit with my family.  Since I had some ham I was using up I made one casserole to eat right away and put together another one to freeze for a later meal.  It was a big hit with the whole family (two thumbs up) from everyone.  I made the dairy and egg free recipe, but I included both so you can choose what you want to do for your family.  The directions for both are the same only the ingredients between the two recipes vary slightly.

    Ham & Potato Casserole (Regular Ingredients Recipe)

    • 4 cups frozen shredded Hashbrown Potatoes
    • 1/4 cup finely chopped Onion (or 1/8 cup Dry Minced Onions)
    • 8 ounces Ham, cubed
    • 2 cups shredded Cheddar Cheese (or a cheddar blend)
    • 1 can (12 fl. oz.) Evaporated Milk
    • 1 large egg, lightly beaten
    • 1 teaspoon Seasoned Salt
    • 1/2 teaspoon ground Pepper

    Ham & Potato Casserole (Dairy & Egg Free Ingredients Recipe)

    • 4 cups frozen shredded Hashbrown Potatoes
    • 1/4 cup finely chopped Onion (or 1/8 cup Dry Minced Onions)
    • 8 ounces Ham, cubed
    • 2 cups shredded Soy Cheddar Cheese
    • 16 ounces Soy Milk (boiled down to 12 ounces)
    • 1 Egg substitute
    • 1 teaspoon Seasoned Salt
    • 1/2 teaspoon ground Pepper

    Grease 8-inch-square baking dish.  Preheat the oven to 350° F.

    LAYER 1/2 potatoes, 1/2 onion, 1/2 ham  and 1/2 cheese  (or cheddar or soy cheese) in prepared baking dish and repeat layers. Combine evaporated milk, egg (or egg substitute), pepper,  and seasoned salt in small bowl. Pour liquid mixture evenly over the casserole.

    Cover and bake for 55 minutes. Uncover and bake for an additional 10 minutes. Let stand for 10 minutes before serving.

    Layered Ham & Potato Casserole ready to be put in the oven

    Although, we ate this casserole for lunch it would be a great breakfast or brunch recipe to use for your family or when you have house guests.  Since we have a little one that is not eating dairy or eggs I made the egg and dairy free version for our family, but I also included what you would use for a regular recipe