Tuesday Morning Link Party at A Bowl Full of Lemons

Head over to Toni’s blog and check out all of the wonderful projects and be sure to check out the link to my Bullet Journal post! Just click the button below to check out the link party!



Crockpot Pumpkin and Crab Soup


What you have here folks are the ingredients for the most delicious crockpot soup I’ve made to date; crockpot pumpkin and crab soup. The name is a bit misleading because its not as simple as dumping everything in the crockpot. There’s some stove top cooking that needs to be done first like sautéing and simmering, but nothing that would stop me from making it again. I found the recipe on Pinterest and you can get it here.

With anything new, I was mentally prepared to make a peanut butter and jelly sandwich for my two year old when he refused to eat it, but he lapped it right up. It was absolutely delicious and had the most amazing flavor. Best of all, it was dairy free!

Give it a try, you won’t regret it!


Tuesday Morning Link Party


Another link party post! Head over to check out all of the projects and recipes linked up at A Bowl Full of Lemons and while you’re there, check out my previous post about “Cheesy” Crab Alfredo linked up at #170!

“Cheesy” Crab Alfredo

One of the things I miss most about being able to eat dairy is the cheesy goodness of Italian dishes. After mastering the dairy-free cheddar cheese sauce, I thought I’d try to extend it further. Allow me to present to you my take on a dairy-free Alfredo.


This was so easy to make and it turned out great, however I will suggest some changes that I would make next time.


“Cheesy” Crab Alfredo
-4 cups elbow pasta
-8 oz. chicken stock
-8 oz. Phillip’s Premium Crab
-3/4 teaspoon Morton’s Season Salt
-1/2 teaspoon McCormick’s Basil Leaves
-1/4 teaspoon McCormick’s Onion Powder
-1/2 teaspoon McCormick’s Garlic Salt
-1 bag Daiya Mozzarella Style Shreds

1. Cook the pasta according to the package directions.
2. Heat the chicken stock until hot but not boiling.
3. Add the crab to the chicken stock and let simmer as the stock heats.
4. Add all of the spices and stir.
5. Add the bag of Daiya and stir constantly until melted and blended.
6. Pour the sauce over the pasta and serve.

Here are a couple of things I would do differently next time. I would spring for the claw meat. I think it would be chunkier and more flavorful. I would also try to incorporate Old Bay seasoning into the sauce for flavor, but all in all this turned out well and my husband and son both enjoyed it!