So, I always get questions on how I can do a party that is dairy-free. So I figured, I’d give some details on the menu for Alysa’s party. With only one food allergy, it actually makes things a lot easier. And I think that dairy is one of the easiest foods to work around and substitute for.

I love chips and dip. I have always had it at any gatherings I had. So initially, when I thought a dairy allergy meant no dip, I was at a complete loss as to what snacks I could serve. Especially being, that my staples were chips and dip and cheese and crackers. I have yet to find (and I don’t think anyone has) a doable substitute for cheese. So cheese and crackers are no longer in my house. :( But… I did find a wonderful fake sour cream. When you mix it with Lipton’s Onion Soup Mix, you can’t taste the difference. It’s made by Tofutti and called Better Than Sour Cream. With this dip, I put our Ruffles potato chips (plain) and pretzels. I also had Fritos. Then, I made an excellent Jalapeno Cilantro dip that I get on-line. It’s made by Desert Gardens and can be purchased through Comfort Foods, Inc.. Mmmmm, yummy. It calls to be mixed with mayo and sour cream – again, I used the Tofutti brand. I also made deviled eggs.

For the meal, I had 3 main dishes.

Chicken Thighs – all I do here is throw the thighs in a baking dish, season with McCormick’s Chicken Seasoning and bake on 350 until they are no longer pink. I have gotten many compliments on this and they come out very juicy.

Kielbasa – I got this recipe from my sister and it is as follows:
3lbs Kielbasa
2¼ C Ketchup
¾ C Grape Jelly
1¼ C Dijon Mustard

Slice up the kielbasa and mix with all other ingredients in the crock pot and cook on low for 4-5 hours.

Delicious

Finally, I had sausage, peppers and onions. I had them without tomato sauce since the party was inside my house. Much less messy if anything spilled.

For the small kids, I also made chicken strips.

As side dishes, I had potato salad and baked beans.

Finally – for dessert, I had my dairy-free cake. I used the Cherry Brook Kitchen vanilla cake mix and made 2 9x13 cakes. I put strawberry filling between them and had a 2 layer cake. I decorated it myself with homemade icing.

I used Wilton’s Buttercream icing recipe. I had to alter the recipe a tad and use soy milk and soy butter. But it tastes no different. Here’s the recipe…
Buttercream Icing
Ingredients:
• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine*
• 1 teaspoon Clear Vanilla
• 4 cups sifted confectioners' sugar (approx. 1 lb.)
• 2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: 3 cups
*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.
**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.
I was very happy with how the cake turned out – both in taste and looks. I got a lot of compliments too. That’s always nice. I hope to eventually take a cake decorating class. Even if Kayla outgrows her allergy, I’d like to keep making the cakes. I think it would be nice for them to know I always took that time to make it extra special.

So that is Alysa’s dairy-free party. Not as hard as it seems, once you are used to it. But it used to all overwhelm me.

Here are some pics of the birthday girl at her party…

Alysa all decked out…

Alysa getting stuck in a toy bin…

Me and Alysa…

Kayla and her friend Mia…