Egg Free, Dairy Free Creamy Sausage Potato Chowder

I served this Creamy Sausage Potato Chowder with biscuits. It was hearty and the flavors were perfect together. I sliced the sausage, but next time I'm going to dice it.

Creamy Sausage Potato Chowder

5 tbsp dairy free margarine
3 tbsp flour
1/4 tsp salt
1/4 tsp pepper
2 cups soy milk
1 package smoked sausage or Polska Keilbasa, sliced or diced
2 cans diced potatoes
1 can peas

Melt the margarine in a soup pot over medium high heat. Whisk in the flour, salt, and pepper. Add the soy milk then cook and whisk until smooth and thickened. Stir in the sausage, potatoes, and peas then cook until heated through.

Egg Free, Dairy Free Pumpkin Oatmeal

We love pumpkin and oatmeal so we decided to mix both of them into a yummy breakfast. Jazlyn really loved this oatmeal, especially toped with Craisins.

Pumpkin Oatmeal

1 cup quick cooking oats
1/3 cup pure pumpkin puree
1/2 cup soy milk
2 tbsp. brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon

Combine all of the ingredients in a microwave safe bowl. Microwave for 1 minute or until set.

Egg Free, Dairy Free Ham and Potato Chowder

This Ham and Potato Chowder is hearty and perfect on a snowy winter night with warm biscuits.

Ham and Potato Chowder

5 cups peeled and diced potatoes
4 cups water
1-2 cups diced cooked ham
3 chicken bouillon cubes
1/2 tsp pepper
1/4 cup dairy free margarine
1/3 cup flour
2 cups soy milk

Place the potatoes, water, ham, bouillon cubes, and pepper in a soup pot. Bring to a boil then reduce the heat to medium. Cook for 10-15 minutes or until the potatoes are tender. Do not drain. Meanwhile, in a small saucepan, melt the margarine. Whisk in the flour. Whisk in the soy milk then cook and whisk until smooth and thickened. Stir the white sauce into the potato mixture. Cook and stir until heated through.

Pepperoni Garlic Drop Biscuits

My go to recipe for biscuits is our Drop Biscuits. If we want something a little different or with some extra flavor, I made these Pepperoni Garlic Drop Biscuits. They are perfect with spaghetti. My girls can't get enough of them.

Pepperoni Garlic Drop Biscuits

2 1/4 cup Bisquick baking mix
2/3 cup soy milk
Pepperoni to taste (I use about 30 slices cut into fourths)
Garlic powder or garlic salt to taste (I use 1 tbsp garlic salt)

Thoroughly combine all of the ingredients. Drop by spoonful onto a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden brown.
*  The biscuits pretty much retain the shape they are placed it. If you want prettier biscuits like the midde and bottom pictures, smooth out the biscuit mounds first before baking.
*  This recipe makes about 13 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.
*  If you want more of a garlic flavor, you can brush the hot biscuits with melted dairy free margarine mixed with garlic salt or garlic powder.