Ranch Dill Dressing

Ranch Dill

Ranch Dill Dressing

Recipe Details:

This ranch dill dressing is extremely versatile. You can put it on salads of course, but it makes a great dip for chips or veggies, and is wonderful on sandwiches. Give it a try!

TOTAL TIME: 15 min

ACTIVE: 5 min

INACTIVE: 10 min

Makes 8 Cups

SERVING: 2 Tbs

Equipment List

  • Mixing bowl

Ingredients:

  • 1/2 cup Cheri’s HazelCream
  • 2 tsp white vinegar
  • 16 oz dairy-free yogurt
  • 1 1/2 cups vegan mayo (Best Foods)
  • 1 Tbs creamy dill dip mix
  • 1 Tbs minced chives
  • 1 tsp Worcestershire
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper

Please see our suggested ingredient providers links just below the recipe…

Buttermilk

Mix Cheri’s HazelCream with vinegar and let sit for 10 minutes.

Basic White

Mix the yogurt, mayo, and buttermilk together.

Add spice

Add the remaining spices and mix until smooth.

Enjoy

Put on salads, use for dips, put on sandwiches.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Order Cheri’s HazelCream here

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pumpkin Scones

Scone glamour square

Pumpkin Scones

Recipe Details:

When I watched Ree Drummond making these scones on Pioneer Woman, I wondered – would it be possible to make them without flour, eggs, or dairy? The answer is YES, and these delicious treats are great for breakfast or as an afternoon snack with your coffee or tea. I found the icing to be very thick, like a cake icing, so I’m suggesting that you add more liquid or cut back on the sugar.

TOTAL TIME: 50 min

ACTIVE: 20 min

INACTIVE: 30 min

Makes 12 Scones

Equipment List

  • Mixing bowls
  • Sheet pan

Ingredients:

  • 405 g gfJules All Purpose flour, (3 cups)
  • 2/3 cups packed brown sugar
  • 1 Tbs baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 8 Tbs butter, chilled
  • 1 cup pumpkin puree
  • 2 Tbs Bob’s Red Mill egg replacer
  • 4 Tbs water
  • 1/4 cup Cheri’s HazelCream, double strength

For Icing:

  • 5 cups confectioner’s sugar
  • 1/3 cup strong coffee
  • 2 Tbs butter

Please see our suggested ingredient providers links just below the recipe…

Prepare Wet

Mix egg replacer with warm water. Let sit for 10 minutes. Make Cheri’s HazelCream double strength, that means half the water.

Mix pumpkin,

HazelCream, and egg replacer together.

Prepare Dry

Mix flour, brown sugar, baking powder and spices together.

Make Dough

Add the butter, and use a pastry cutter to work it in. It should looks crumbly. Add in the pumpkin mixture. Mix into a dough, your hands are good tools. On a floured cutting board, work the dough into a log.

Bake

Cut into 6 slices, then cut each slice diagonally. Put on baking sheet. Bake the scones for 25 minutes at 425F. Let them cool before icing.

Mix Icing

Sift the confectioner’s sugar, mix with melted butter and coffee. Spread on the scones.

Enjoy

Whether you have this delight for breakfast or afternoon tea, you will enjoy it.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Chorizo Hashbrown Casserole

Chorizo baked

Chorizo Hashbrown Casserole

Recipe Details:

I made fried chorizo hashbrown patties for dinner. They were good but I knew I could make a better baked version. Try topping with salsa, it’s delicious!

TOTAL TIME: 70 min

ACTIVE: 20 min

INACTIVE: 50 min

Makes 6 – 8

servings

Equipment List

  • Frying pan
  • 8×11 baking dish

Ingredients:

  • 15 oz frozen hash browns
  • 67.5 g gfJules All Purpose flour (1/2 cup)
  • 6 Tbs Just Egg
  • 1/4 cup Cheri’s HazelCream
  • 8 oz chorizo
  • Small onion, diced
  • 4 oz Daiya non-dairy shreds
  • Salt, pepper, red peppers for seasoning
  • Salsa for topping

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Thaw frozen potatoes by running hot water on them, then squeeze water out in a towel. Put in a bowl. Mix in the Just Egg, Cheri’s HazelCream and gluten-free flour.

Chorizo

Cook the chorizo.

Onion

Preheat oven to 400F. Add the diced onion to the chorizo, cook until the onions are soft.

Mix

Add the chorizo to the potatoes and mix well. Transfer to a greased baking dish.

Bake

Bake for 35 to 45 minutes depending on size of the baking dish. When the potatoes are done, top with non-dairy cheese and broil for 3 – 5 minutes.

Enjoy

Top with salsa and enjoy!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

For gfJules All Purpose Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Mango Smoothie

Smoothie glamour wide

Mango Smoothie

Recipe Details:

If you love mangos this is the creamy smoothie for you. Use frozen mango cubes for quick and easy preparation. It’s great with Cheri’s HazelCream. If you prefer a thicker smoothie, then use double strength (put in half the water). That’s one of the benefits of using Cheri’s HazelCream, you control the water!

TOTAL TIME: 10 min

ACTIVE: 10 min

Makes 1 Large Smoothie

Equipment List

  • Blender

Ingredients:

  • I cup mango cubes (fresh or frozen)
  • 1/2 banana
  • 1 Tbs honey
  • 1/4 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Pinch of nutmeg
  • 1/2 cup Cheri’s HazelCream (regular or double strength)
  • 1/2 cup dairy-free yogurt

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Gather all ingredients.

Blender

Put ingredients into the blender.

Blend

Blend until all ingredients are incorporated. You may have to scrape down the sides.

Enjoy

A quick and easy way to start your day. Delicious!

The 2 Cooks can happily recommend the following ingredient supplier to you in preparing this recipe:

Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Cornbread & Croutons

Cornbread & Croutons

Recipe Details:

Cornbread is a warm filling comfort food. This version is moist and delicious. It’s a great accompaniment for chili or stew. Plus you can turn it into crispy croutons to add to your soup, salad, or Thanksgiving dressing!

TOTAL TIME: 60 min

ACTIVE: 25 min

INACTIVE: 35 min

Makes 8

servings

Equipment List

  • Mixing bowl
  • Cast Iron skillet

Ingredients:

  • 1/2 cup Smart Balance non-dairy butter
  • 135 grams gfJules flour (1 cup)
  • 1 cup yellow cornmeal
  • 1/2 cup cream corn
  • 1 Tbs sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Cheri’s HazelCream
  • 1 Tbs vinegar
  • 1 Tbs Ener-g-Egg Replacer
  • 2 Tbs warm water

Please see our suggested ingredient providers links just below the recipe…

Prep substitutes

Mix egg replacer with warm water. Combine vinegar with Cheri’s HazelCream to make buttermilk. Set both aside.

Melt butter

Melt the non-dairy butter in a cast iron skillet on the stove top, let it cool.

Whisk

Whisk the dry ingredients in a mixing bowl.

Mix it up

Mix in the egg substitute, buttermilk, and corn. Pour in the melted butter and stir until smooth.

Into the pan

Pour back into the cast iron pan.

Bake

Bake at 400F for 25 minutes, or until the top is brown and a toothpick or knife comes out clean.

Cool

Cool for ten minutes before serving.

Croutons

To make croutons, cut the cornbread into cubes. It takes longer to oven dry these cubes because the cornbread is so moist. Keep checking the oven until the cubes are crisp.

Bake

Sprinkle with oil and salt. Bake at 400F until the cubes are crisp, between 20-30 minutes.

Enjoy

Use these croutons in dressing, salads, and on soup. Use your imagination!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

gfJules All Purpose Gluten Free Flour

Try Cheri’s HazelCream – Perfect for your baking needs

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Stuffing or Dressing

Stuffing bowl

Stuffing or Dressing

Recipe Details:

One time, I tried making my traditional dressing substituting some store-bought gluten-free croutons. I figured it would be an easy fix. I found a gluten-free crouton product and I eagerly brought it home. When I opened it up the package the smell was overwhelming! Perhaps it had set on the shelf too long, but it was nasty!

So what to do? I turned my fabulous cornbread into croutons! Please see my cornbread recipe for all the details. Once you have your croutons made, the dressing recipe is really up to you. I like a mixture of beef and pork, along with mushrooms, olives, celery, and onions. But make it your own. Add other veggies, or even an apple. Hot or mild, vegan or not. Just enjoy.

TOTAL TIME: 45 min

ACTIVE: 45 min

Makes 8 – 10 Cups

SERVING: varies

Equipment List

Large stovetop pan

Ingredients:

  • 4 oz of cooked ground beef
  • 4 oz of cooked sausage
  • 2 oz of black olives
  • 2 stalks of celery
  • 4 oz of sliced mushrooms
  • 1 onion, chopped
  • Cornbread croutons

Please see our suggested ingredient providers links just below the recipe…

Prep Meats

Cook ground beef and sausage separately. Drain and set aside.

Cook Veggies

Cook the veggies until slightly soft. There should still be a crunch in the celery.

Combine

Combine the meats, veggies, and croutons in the pan. Warm everything for 5 minutes.

Enjoy

Serve with turkey or even by itself! Add some gravy if desired.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- its perfect in this recipe

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.