Homemade Ranch Dressing dairy free

So excited to share this recipe. Two of my children have a milk allergy in addition to a gluten allergy.  They have not had ranch dressing in a long time.  I finally came up with a ranch dressing that is milk free but also delicious!  My kids are so happy and no longer feel deprived.  

Ranch Seasoning:

Gluten free, Dairy Free

2 tablespoons onion powder

7 teaspoons parsley flakes

3 teaspoons salt

1 teaspoon garlic salt

Mix together and store in an air tight container. I use a old pickle jar that has been washed and dried. 

To make the dressing:

2 tablespoons dry mix 

1 cup mayonnaise and 

1 cup almond milk unsweetened with lemon juice to equal 1 cup total milk 

2 Tablespoons dairy free sour cream (like Tofutti)

Mix all the above ingredients in a jar and shake well or whisk together in a large bowl.  I store my finished dressing in a clean pickle jar.  

Lemon Lemony Cupcakes

Lemon Lemony Cupcakes
Gluten free, Dairy Free

Ingredients:

1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix

½ cup butter, melted

1/3 lemon juice

1/3 cup water

3 eggs, beaten

1 lemon peel only

1/3 cup instant lemon pudding

1 Tablespoon poppy seeds

Step 1:Preheat oven to 350 degrees.

Step 2:Fill 2 regular size muffin pans with 18 to 20 paper baking cups. (This recipe wont make a complete 24 muffins.)

Step 3:In a mixer stir cake mix, butter, lemon juice, water, eggs,lemon  peel and jello.  Mix all together in mixer until creamy. 

Step 4:Add poppy seeds and mix only until combined into batter. Divide batter evenly among muffin cups.

Step 4:Bake 20 to 22 minutes or until lightly browned.  Cool 10 minutes and remove baking pans. Cool completely and frost with frosting recipe below.

Creamy Lemon Frosting

Ingredients:

½ cup earth balance butter

½ cup vegan non hydrogenated shortening

4 cups powdered sugar

1 Tablespoon lemon jello

1 teaspoon Lemon peel

1 Tablespoon Lemon Juice

1 teaspoon vanilla

1 to 2 Tablespoons Vanilla Almond milk

Step 1:Place all the above ingredients in mixer and cream well. 

Step 2: Frost your yummy muffins!

Vanilla Frosting

Vanilla Frosting

Gluten free, Dairy free

This is a great basic vanilla frosting for use on cakes, cupcakes, cookies or any baked goods.

Ingredients:

1/2 cup Non dairy butter (I use Earth Balance) or softened butter

1/2 cup organic shortening (non hydrogenated vegan shortening)

4-5 cups powdered sugar

4 tsp vanilla

4-5 tbspn vanilla almond milk

I use my Kitchen aid which is fabulous to cream the frosting. Cream all ingredients together in mixer. Add food coloring if desired and frost.

Chocolate Chip Muffins

Chocolate Chip Muffins

I have been working on this recipe for a while.  It has turned out kind of dry before.  However, I was really able to fine tune it this past week.  The result was that I got this really moist, yummy muffin.  This recipe makes two 12 count regular sized muffin pans full of muffins.  If you want less, just half the recipe.  I freeze the leftovers and my kids eat them for breakfast or snacks.  It just takes about 15-20 seconds in the microwave.

3 cups GF Flour mix**
1 cup brown sugar
6 tsp baking powder
1 tsp salt
1 1/2 tsp xanthan gum
1 1/2 cup milk
1 cup melted butter
2 eggs
1 tablespoon vanilla
1 package semi-sweet chocolate chips (you can use mini or regular)

Combine all the dry ingredients in a bowl.  Add the milk, melted butter, eggs, and vanilla.  Stir well with a wire whisk.  Fold in the chocolate chips.

Prepare your muffin pans by either spraying them with cooking spray or line them with muffin cups.  Spoon in the muffin batter.

Bake at 375 degrees for 20 minutes or until a toothpick comes out clean.

Enjoy.  Your biggest problem should be keeping your kids from fighting over the last couple of muffins.

**The GF Flour mix I used for this recipe was:

1 cup White Rice Flour
3/4 cup Sweet Rice Flour
1/2 cup Tapioca Flour
1/2 cup Potato Starch
1/4 cup Corn Starch