Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy and nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 9 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.







Friday, April 18, 2014

Egg Free, Dairy Free Microwave Mint Chocolate Brownies

Jazlyn made this lightly mint flavored yummy chocolate brownies. These brownies are not the gooey chewy kind. They are very moist, a little cakey, and very yummy. If you don't like mint in your brownies, you can omit it for traditional chocolate brownies.




Microwave Mint Chocolate Brownies

2/3 cup sugar
3/4 cup unsweetened applesauce
1/4 cup oil
1 tsp vanilla extract
1/2 tsp mint extract
1 cup flour
1/4 cup cocoa powder
1/2 tsp salt

Combine the sugar, applesauce, oil, vanilla, and mint. In a separate bowl, combine the flour, cocoa, and salt. Add the flour mixture to the sugar mixture then stir until thoroughly combined. Spread the mixture evenly into a sprayed 8x8 microwave dish. Microwave for 4-5 minutes or until set and the edges appear dry. Make sure that you don't overcook the brownies because they will dry out. Cool completely before cutting into squares.
*  You can omit the mint extract if you want plain chocolate brownies.




Friday, April 11, 2014

Egg Free, Dairy Free, Nut Free Apple Crisp

This Apple Crisp is the best that I've ever had. The apples are tender and perfectly flavored. The topping has a perfect texture - crispy and a bit chewy.





Apple Crisp

10 apples, peeled, cored, and sliced fairly thin
1 cup brown sugar, divided use
2 tsp cinnamon
4 tsp vanilla extract, divided use
2 cups quick cooking oats
2/3 cup flour
6 tbsp. dairy free margarine, cut into pieces

Combine the apples, 1/4 cup brown sugar, cinnamon, and 2 tsp vanilla extract. Pour the mixture evenly into a sprayed 9x13 baking dish. In a separate bowl, combine the oats, remaining 3/4 cup brown sugar, and flour. Add the margarine and remaining 2 tsp vanilla extract. Mix with your hands until crumbly. Sprinkle evenly over top of the apples. Bake at 350 for 50-55 minutes or until the topping is crisp and the apples are tender. Allow the Apple Crisp to cool for 30 minutes before serving. Serve warm or chilled. Store leftovers covered in the fridge.


Wednesday, April 2, 2014

Egg Free, Dairy Free, Nut Free Orange Oatmeal Bread

I had a request for a yummy gluten free bread that was easy to make. This one fits that description perfectly. Before Jazlyn outgrew her wheat allergy, this was a bread that I made quite often. I'm sorry I don't have a picture to go with it, but I haven't made this recipe recently. I don't have any orange juice in the house, but I'd like to make a loaf next time we do.

Orange Oatmeal Bread

2 1/4 cups oat flour (or ground oats)
3/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
3/4 cup orange juice
2 tbsp oil

Combine the flour, sugar, baking powder, salt and baking soda. Add the orange juice and oil then mix until just combined. Transfer the batter evenly into a sprayed loaf pan. Bake at 350 for 40 minutes or until a toothpick inserted in the center comes out clean.

Monday, March 24, 2014

Egg Free, Dairy Free Chicken Corn Cobbler

This Chicken Corn Cobbler is very delicious and hearty. We loved the chicken, potato, and corn filling topped with the fluffy biscuits.



Chicken Corn Cobbler

2 cups cooked diced or shredded chicken
1 can creamed corn
1 can corn
1 can diced potatoes
1 1/2 cups Bisquick baking mix
3/4 cup soy milk

Combine the chicken, creamed corn, corn, and potatoes in a sprayed 8x11 baking dish. In a separate bowl, combine the Bisquick and soy milk. Drop by spoonfuls onto the chicken mixture. Bake at 350 for 40 minutes or until the biscuits are golden and cooked through.


Saturday, March 15, 2014

Egg Free, Dairy Free, Nut Free No Bake Chewy Granola Bars

These granola bars are absolute perfection. They are chewy and yummy. They remind me of the ones I bought in the grocery store before Jazlyn's allergies. Even my picky husband loves these granola bars. I also love that these granola bars are ready in just a few minutes. I made a triple batch to take on our trip to Disney World. Once we arrived at our hotel, I put them in the fridge and they stayed good until they ran out (about 1 1/2 weeks). I'm sorry I didn't get a better picture. The ones I took were blurry. I'm sure I will be making them again soon, so I will add better pictures then.


No Bake Chewy Granola Bars

1/2 cup dairy free margarine
1/3 cup brown sugar
3 tbsp corn syrup, honey or molasses
3 cups quick oats
1 tsp baking powder
1/2 cup mix-ins desired such as raisins, craisins, safe chocolate chips, flaked coconut, etc.

Place the margarine and brown sugar in a microwave safe bowl. Microwave for 30 seconds or until the margarine is melted. Stir until the brown sugar is dissolved. Stir in the corn syrup. Add the oats and baking powder then stir until thoroughly combined. Fold in the mix-ins you desire. Press the mixture firmly and evenly into a sprayed microwave safe 8x11 baking dish (or use two 8x8 baking dishes if you want your granola bars thinner). Microwave for 5 minutes or until puffed and almost set. Allow to cool before cutting into bars or squares. Store at room temperature or in the fridge tightly covered.

Saturday, March 8, 2014

Egg Free, Dairy Free Chicken and Stuffing Muffins

These yummy "muffins" are so easy to prepare and my girls couldn't get enough of them.




Chicken and Stuffing Muffins

5 cups dry stuffing mix
2 cups chicken broth
2 cups diced or shredded cooked chicken

Combine all of the ingredients. Press firmly into sprayed muffin cups. Bake at 350 for 25 minutes or until golden. Cool for a few minutes before serving.
*  This made 16 muffins.

Sunday, March 2, 2014

Egg Free, Dairy Free Vanilla Quinoa Pudding

I've never used quinoa before. I saw it advertised on TV so I decided to try it. I used it like I would tapioca or rice. The girls enjoyed this hearty grain, especially with extra cinnamon sugar on top. The flavor of the quinoa was stronger than I expected so it may take me a little while to get used to it. Since the quinoa is a healthy grain and the rest of the ingredients are pretty healthy, the girls enjoyed this pudding for breakfast with some fruit.



Vanilla Quinoa Pudding

1 1/2 cups water
3/4 cup quinoa, rinsed
1 1/2 cups soy milk
1 tbsp. brown sugar
1 tsp vanilla extract
1 tsp cinnamon

Bring the water and quinoa to a boil in a medium saucepan. Reduce the heat, cover, and simmer for 15 minutes. Add the soy milk then cook over medium heat for 10 minutes or until thickened, stirring occasionally. Remove the saucepan from the heat then stir in the brown sugar, vanilla, and cinnamon. Allow the pudding to set for 10 minutes before serving.