Oven Smores

To start you will need 1-box of graham crackers, 1-13 oz. jar of marshmallow fluff, and 1.5 bags of dairy-free chocolate chips.


Spread the fluff onto the crackers. Place them under the broiler for 1 minute, 50 seconds on low


Melt the chocolate in a double boiler and ladle the chocolate onto the crackers.
For smoother chocolate add 2 tablespoons of butter or butter substitute, optional.


Voila!! Yummy Smores that are dairy-free and gelatin-free.


Also be sure to watch them under the broiler. I let the first batch go for 2 minutes and half of them burnt.

Enjoy!!! I know I did!

Chili Coney Dogs

1 lb ground beef
1 6oz can tomato paste
1 cup water
2 tbsp worcestershire sauce
1 tbsp dried minced onion
0.5 tsp garlic powder
0.5 tsp ground mustard
0.5 tsp chili powder
0.5 tsp pepper
dash of cayenne pepper

8 hot dogs
8 hot dog buns

shredded cheese, relish, chopped onion, or your favorite topping

• In a large skillet, brown the beef, drain.
• Stir in tomato paste, water, worcestershire, onion, and spices.
• Place hot dogs in bottom of crock pot, top with beef mixture.
• Cover and cook on low 4-5 hours or until heated through.
• Serve with buns and optional garnishments.

Meatloaf

1.25 lbs ground turkey
1 box Stove Top Stuffing mix
1 cup Lactaid Milk
1 egg
Ketchup


Combine all ingredients
Form into loaf, place on lined baking pan, and cover with ketchup
Bake at 350 degrees for 45-60 minutes or until internal temperature is above 180 degrees inside.

Chocolate Peppermint Crunch Cookies

2 - 12 oz. bags Ghirardelli semi-sweet chocolate chips
1 box miniature candy canes
1 large or 2 small Pillsbury Sugar Cookie Chub

• Bake cookies as directed.
• While baking is going on, crush the candy canes into small pieces about 0.25 cup worth.

• Once cookies have cooled, melt the chocolate chips in a double boiler.
• Dip each cookie half way into chocolate, allow excess to drip off, then place them on parchment paper and sprinkle with candy cane crumbs.
• Allow chocolate to set.
• Enjoy!

Meatless Chili & Corn Bread Casserole

1 - 40 oz. can of Brooks Mild Chili Beans
2 - 11 oz. cans Green Giant Southwestern Style Corn
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
0.25 tsp paprika
0.25 tsp cumin

0.75 cup all purpose unbleached flour
0.5 cup whole wheat flour
0.75 cup corn meal
0.375 cup sugar (or 3/8 cup)
1 cup Lactaid milk
0.25 cup oil
1 egg

Preheat oven 400 degrees

• Combine beans, corn, chili powder, garlic powder, onion powder, paprika, and cumin together and place in a 13x9 baking dish.
• Mix together flours, corn meal, and sugar.
• In a seperate bowl mix together mix, oil, and egg beating together lightly with a fork.
• Add egg mixture to flour mixture stirring until dry ingredients are moistened.
• Pour corn bread mixture over top of chili mixture.

Bake 40 minutes or until golden brown on top.

Dish out and serve.