Monthly Archives: January 2015

Cake Mix Bars

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A few years ago, cake mix recipes were all the rage. Remember? The Cake Mix Doctor, etc? During that time, my parents went to an event and my mom came home with this recipe. I don’t know the original name; we call them Starr’s Bars, after the woman who brought them to the party. (Or Stahh’s Bahs if you’re from Boston like my mom.) 

They have become a go-to recipe in my kitchen, and that is saying something. Scott keeps saying I need to make a cookbook of all bar recipes because I make so many: cookie bars, breakfast bars, granola bars. (I hate rolling and shaping cookies.) Yet even with the variety of bars I crank out, this recipe remains a favorite. It’s easy, kid friendly, kids-can-cook friendly,  the ingredients are usually on hand, and, if you make it with dairy-free seasonal cake mix from Aldi’s sale rack, super cheap.

Is it healthy? Of course not. But when your child tells you at 9 pm that she needs 2 dozen cookies for tomorrow, or you receive a spur-of-the moment dinner invitation, or it’s Friday night and there’s no dessert in the house, this is the recipe for you.

 

Cake Mix Bars
Yields 24
An easy, gooey, delicious bar recipe for when you need cookies NOW.
Print
Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1 box of yellow or white dairy-free cake mix. (We like ones with sprinkles.)
  2. 1 cup of dairy-free chocolate chips
  3. 1/2 a bag of mini marshmallows (This batch had leftover French Vanilla snowmen marshmallows in it.)
  4. 2 eggs
  5. 2 Tablespoons of water
  6. 1/2 cup oil of your choice (Not olive oil)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease a 9x13 inch cake pan.
  3. Mix all the ingredients together until blended.
  4. Spread the batter in the pan; it will be lumpy but will even out during baking.
  5. Bake for 25-30 minutes or until the top is golden brown. The center will still be a bit jiggly.
  6. Remove from the oven and let cool for at least 10-15 minutes before cutting into bars.
Adapted from from a recipe for Starr's Bars
Adapted from from a recipe for Starr's Bars
No Whey, Mama http://nowheymama.com/

Dairy-Free Ranch Dressing; also New Blog Home

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Welcome! I made the leap to a new blog. Things are still under construction around here, but I didn’t want to wait anymore to get going.

This recipe is for our favorite Ranch dressing, adapted from Family Feasts for $75 a Week. A container of it is in the fridge at all times. (See also: Ken’s Steak House Honey Mustard.) The dairy eaters in our family prefer it to store-bought ranch. (I haven’t cracked the code on homemade Ken’s Honey Mustard yet.) Though thick like a Ranch dip, it is great on salads as well as with vegetable sticks. And I don’t know about you, but I could certainly use some vegetables after all the holiday eating!

 

Dairy-Free Ranch Mix and Ranch Dressing/Dip
Dairy-free Ranch mix with an additional dressing/dip recipe
Print
Cook Time
10 min
Cook Time
10 min
For the mix
  1. 10 saltines
  2. 3/4 cup dried parsley flakes
  3. 1/4 cup minced onion
  4. 1/4 cup onion powder
  5. 1/4 cup garlic powder
  6. 1 tablespoon dillweed
For the dressing/dip
  1. 1 tablespoon Ranch Dressing Mix
  2. 1 cup mayonnaise
  3. 1 cup dairy-free sour cream, such as Tofutti Better Than Sour Cream
For the mix
  1. Combine all ingredients in a food processor, and process into a fine powder.
  2. Store in an airtight container for up to 6 months.
  3. Makes 2 cups of mix.
For the dressing/dip
  1. Combine all ingredients until smooth and well blended. Refrigerate until ready to serve.
  2. Makes 2 cups of dressing/dip.
Adapted from Family Feasts for $75 a Week
No Whey, Mama http://nowheymama.com/