Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree 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 12 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.
















Thursday, December 30, 2010

Egg Free, Dairy Free Sweet Corn Cake

This Corn Cake is a great substitution for corn bread or just served as a side.




Sweet Corn Cake

8 1/2 oz box of safe corn bread mix
1/4 cup dairy free margarine, melted
1/4 cup water
15 oz can creamed corn
1-3 tbsp sugar, or to taste, optional

Combine the corn bread mix and melted margarine. Add the water, creamed corn and sugar then mix until thoroughly combined. Pour the mixture into a sprayed 9x5 loaf pan. Bake uncovered at 350 for 40-45 minutes or until the liquid as has been absorbed. Use an ice cream scoop or spoon to serve.

Saturday, December 25, 2010

Egg Free, Dairy Free, Nut Free Chocolate Coated Sunbutter Cookies

These cookies are a crispy and perfect Sunbutter Cookie, even without the chocolate coating. The chocolate coating just makes these cookies extra special. These cookies remind me of the peanut butter kiss cookies growing up.

Chocolate Coated Sunbutter Cookies

1/2 cup dairy free margarine, softened
1/2 cup Sunbutter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
2 cups safe chocolate chips

Use an electric mixer to beat the margarine and Sunbutter. Add the sugar, brown sugar, applesauce and vanilla then beat until combined. Add the flour, baking powder and baking soda then beat until thoroughly combined. Cover the dough then place it in the fridge for at least 3 hours or in the freezer for 1 hour or until the dough is well chilled. The dough will still be very soft. Shape the chilled dough into 1” balls. Place the balls 2” apart on parchment paper lined baking sheets. Flatten the dough slightly with your fingers. Bake at 350 for 9-11 minutes or until lightly browned on the bottoms. Wait a few minutes before removing the cookies from the sheets. Once the cookies are cooled, melt the chocolate chips. Use a spoon to spread the melted chocolate on the tops of the cookies. Place the cookies back on the baking sheets and refrigerate until the chocolate is set. Store at room temperature between sheets of wax paper.
* If desired, you can omit the melted chocolate coating.

Wednesday, December 22, 2010

Egg Free, Dairy Free, Nut Free Banana Fudge Brownies

I had some bananas that were getting to ripe and wanted to try something different. Be warned that these brownies have a strong banana flavor. However, since my girls and I love bananas, this is a good thing. These brownies taste like a moist banana bread mixed with a fudgy brownie. These are the prettiest brownies that I have made since Jazlyn's allergies. They hold together very well and have a nice appearance.


Banana Fudge Brownies

1/2 cup dairy free margarine
2 cups safe chocolate chips
1 1/3 cups brown sugar
1 cup unsweetened applesauce
1 cup mashed ripe bananas
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups flour

Melt the margarine then stir in the chocolate chips until melted and smooth. In a separate bowl, combine the brown sugar, applesauce, bananas, vanilla and salt. Add the melted chocolate mixture then stir until thoroughly combined. Add the flour then stir just until incorporated. Spread the batter evenly into a sprayed 9x13 baking dish. Bake at 325 for 30-40 minutes or until the top is no longer glossy and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to over bake the brownies. Cool before cutting into bars or squares.
* These brownies will have a moist chewy texture, not a cakey texture.
* If you would like a milder banana flavor, reduce the mashed bananas to 1/2 cup.

Friday, December 17, 2010

Egg Free, Dairy Free and Nut Free Snack List

I just wanted to let everyone know that I've added a bunch of new safe snacks, cereals and candies to the egg free, dairy free and nut free snack list that is posted on the right hand side of the blog.

Egg Free, Dairy Free Sausage Potato Rice Soup

I love soup when it's cold outside. My family really enjoyed this soup, especially with extra broth so that they can dip bread or biscuits.


Sausage Potato Rice Soup

2-4 cups beef broth, depending how much broth you want
2 lb sausage, casings removed and browned like ground beef
2 cans diced potatoes
2 cans corn
16 oz can tomato sauce
2 cups cooked rice

Combine all of the ingredients in a soup pot. Cook over medium heat, stirring occasionally, until heated through.
* If desired, you can use fresh diced potatoes and uncooked rice plus a total of 6 cups of beef broth. Simmer for 1 hour or until the potatoes and rice are tender.
* You can substitute the sausage for browned ground beef.
* If you are having sandwiches or something else with the soup, you would probably be able to cut this recipe in half.

Sunday, December 12, 2010

Egg Free, Dairy Free, Nut Free No Bake Chocolate Coconut Clusters

If you like coconut and chocolate, these no bake cookies should go on your must try list. These cookies have a wonderful chewy texture. The flavor slightly reminds me of Mounds bars. They are not too sweet, they are just the perfect combination of coconut and chocolate. Even my dad that doesn't like coconut liked these cookies. I'm thrilled to have another no bake cookie for those days that we are short on time but need a snack to take somewhere.

 


 
No Bake Chocolate Coconut Clusters

1 cup safe chocolate chips
1/3 cup dairy free margarine
13 large marshmallows
2 cups quick oats
1 cup flaked coconut

Place the chocolate chips, margarine and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until melted and smooth. Remove the saucepan from the heat then stir in the oats and coconut until thoroughly combined. Drop by spoonfuls onto a wax paper lined baking sheet. Roll and flatten slightly if you want a prettier cookie. Refrigerate until firm. Store between layers on wax paper in a covered container in the fridge.

Thursday, December 9, 2010

Rainbow Crayon Cakes

This is a perfect way to use up old and broken crayons. This is a fun craft to make, but they are even more fun to color with.




Rainbow Crayon Cakes

Fill lined cupcake tins 1/3 full with unwrapped, broken crayons. Place in a preheated 300 degree oven. Turn the heat off immediately. Remove the crayons once they are melted (there may be a few that don’t melt completely). Once cooled, remove the crayons from the liners. Color and have fun with your rainbow crayons.
* I recommend using a old muffin tin for this craft.
* If the liners of the crayon cakes stick to the muffin tin, turn the tin upside down and hit the bottom.

Monday, December 6, 2010

Egg Free, Dairy Free, Nut Free Pineapple Cranberry Sauce

My mom has been making this Pineapple Cranberry Sauce since I was little.


Pineapple Cranberry Sauce

6 oz box cherry Jell-O
2 cups boiling water
1 can whole berry cranberry sauce
1 1/2 cups cold water
1 can crushed pineapple, drained

Dissolve the Jell-O in the boiling water. Stir in the cranberry sauce. Add the cold water then mix until thoroughly combined. Place in the fridge to chill until slightly thickened. Stir in the crushed pineapple then chill until thick.

Thursday, December 2, 2010

Egg Free, Dairy Free, Nut Free Soft Drop Sugar Cookies

Jazlyn saw the big soft sugar cookies as we walked past the bakery in the grocery store. She said they looked good and she wanted me to make them for her. I've never attempted the drop sugar cookies because the recipe I used before Jazlyn's allergies required sour cream, buttermilk, eggs, etc. I told her I would try my best to figure out a recipe that would keep the cookies soft and fluffy. The result is a very simple, very soft and cakey drop sugar cookie that was a little too plain. I melted some safe chocolate chips and frosted the plain ones. The rest of the batches I sprinkled on a variety of sugar sprinkles, candy sprinkles and cinnamon sugar. Each one of the varieties was very good. I would also like to make a cookie icing and frost a few that way for even more variety. I love when one cookie can have a bunch of varieties.


Soft Drop Sugar Cookies

1 1/2 cups sugar
1 cup dairy free margarine, melted
1/2 cup oil
1 cup soy milk
1/2 cup unsweetened applesauce
2 tbsp vanilla extract
4 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Combine the sugar, margarine and oil. Add the soy milk, applesauce and vanilla then mix again. Add the flour, baking soda, baking powder and salt then mix until thoroughly combined. Drop by spoonfuls 1 1/2" apart onto parchment paper lined baking sheets. Bake at 350 for 7-9 minutes or until the bottoms are lightly browned.
* If desired, you can sprinkle cinnamon sugar or sprinkles onto the cookies before baking.
* Once cooled, you can frost the cookies with melted chocolate or a cookie frosting.

Monday, November 29, 2010

Egg Free, Dairy Free, Nut Free Pineapple Marshmallow Sweet Potato Casserole

This is one of our favorite holiday side dishes. My favorite part is the brown sugar topping. The marshmallows add just the right amount of sweetness to the casserole. This picture does not do this casserole justice. If you like sweet potatoes, I highly recommend trying this dish.


Pineapple Marshmallow Sweet Potato Casserole

2 large cans yams (sweet potatoes)
2-3 cans (8 oz each) crushed pineapples, drained
1 1/2 cup miniature marshmallows
1/4 cup dairy free margarine, softened
1/4 tsp salt
2 tbsp dairy free margarine
1/2 cup brown sugar

Mash the yams in a 2 quart microwave safe oval baking dish. Add the pineapples, marshmallows, 1/4 cup margarine and salt then stir until thoroughly combined. In a separate bowl, melt the 2 tbsp margarine. Add the brown sugar then stir until combined. Sprinkle the brown sugar mixture evenly over the yam mixture. Cover the dish with a paper towel then microwave for 7-9 minutes or until heated through.

Thursday, November 25, 2010

Happy Thanksgiving

Happy Thanksgiving everyone! I am thankful for another safe and healthy year. It always amazes me how fast the time goes. I've attached a picture of our completely Jazzy safe Thanksgiving meal that my mom prepared. I am completely thankful and greatful to my mom for taking the time to understand Jazlyn's allergies and making everything safe for her all of the time so that she has a place besides home that she can feel safe and secure. I hope everyone has a safe and happy holiday.


Wednesday, November 24, 2010

Egg Free, Dairy Free, Nut Free Gingerbread Houses

With it now turning the time of year to create gingerbread houses, I thought I would share our simple, fun and safe version. The pictures are of the wonderful houses the girls' made last year.



Gingerbread Houses

To make the houses easier and faster to get to the fun of decorating, we used graham crackers. I used hot glue to attach the crackers together because I knew we wouldn't be eating them and I wanted them very sturdy. Then I made a thick paste of confectioner's sugar and soy milk. The girls spread on some of the paste then put on the safe candy. We used licorice to cover the slight opening made where the graham crackers didn't quite come together. The girls spread some more of the paste on the bottom of the paste and sprinkled on flaked coconut to make the snow. They attached a homemade decorated cut-out sugar cookie tree in the yard. For a finishing touch, the girls made snowmen using the paste to stick together the marshmallow body. They used Dots candy for the hat, a folded fruit roll-up scarf and potato stick arms.
*  One note, this paste will stiffen and hold the candies, but we had the most success with the lighter candies. The heavier candies wanted to slide. As long as the girls were patient, they worked and turned out beautifully.

Saturday, November 20, 2010

Egg Free, Dairy Free, Nut Free Crock Pot Pumpkin Bread Pudding

This yummy Fall recipe comes from a friend of mine. I've changed the recipe slightly to suit our family's tastes. This Pumpkin Bread Pudding is so delicious and perfect this time of year or anytime you are craving pumpkin. The top picture was taken while the pudding was still warm and the bottom picture was taken the next day while it was cold. We really liked it both ways. Thank you Shannon!



Crock Pot Pumpkin Bread Pudding

16 oz canned pumpkin puree
1 cup brown sugar
1 1/2 tbsp vanilla extract
1 1/2 tbsp cinnamon
3 cups soy milk, microwaved until hot but not boiling
6 cups white bread, torn into small cubes

Place the pumpkin, brown sugar, vanilla and cinnamon in the crock pot then whisk until combined. Add the soy milk then whisk until thoroughly combined and smooth. Taste the mixture and adjust the flavorings as desired. Add the bread cubes then press them into the pumpkin mixture, stirring to thoroughly combine. Cover and cook on low for 3-4 hours. Turn off the heat, keeping the crock pot covered, for at least 20 minutes before serving.
*  If you would like a thinner bread pudding, reduce the bread to 4 cups.
*  If desired, you can add some pumpkin pie spice, ginger, allspice and/or nutmeg.
*  Perfect served warm or cold.
*  Refrigerate leftovers tightly covered.

Monday, November 15, 2010

Egg Free, Dairy Free Chicken Corn Rice Soup

This fast and easy to prepare soup is a nice alternative to our favorite Chicken Corn Noodle Soup.


Chicken Corn Rice Soup

10 cups chicken broth
3 cups instant white rice, uncooked
1 pound boneless, skinless chicken breasts, cooked and diced
1 can whole kernel corn
1 can creamed corn

Over medium heat, bring the broth to a boil in a large pot. Add the rice then cook, stirring occasionally, until the rice is soft. Reduce the heat to low. Add the chicken, corn and creamed corn then cook, stirring occasionally, until heated through. The longer this soup simmers, the better the taste becomes.

Thursday, November 11, 2010

Egg Free, Dairy Free Chicken Stuffing

Jazlyn and I love stuffing. This is a very quick recipe to make stuffing into a meal.


Chicken Stuffing

1 cup cooked diced chicken
1 3/4 cups water
3 tbsp dairy free margarine
1 can creamed corn
3 cups safe uncooked stuffing mix

In a medium saucepan, bring the chicken, water, margarine and corn to a boil. Add the stuffing and stir to completely combine. Remove the saucepan from the heat and cover. Allow to set for 5 minutes before stirring and serving.

Saturday, November 6, 2010

Egg Free, Dairy Free, Nut Free Dark Chocolate Chip Cupcakes

These moist chocolate cupcakes have a rich chocolate flavor.



Dark Chocolate Chip Cupcakes

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup soy milk
1/2 cup unsweetened applesauce
1/2 cup oil
2 tsp vanilla extract
2-3 cup chocolate chips

Combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add the soy milk, applesauce, oil and vanilla then mix until thoroughly combined. Fold in the chocolate chips. Fill the lined muffin cups 3/4 full with the batter. Bake at 350 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Wait until the cupcakes are completely cooled and set before removing them from the liners or they will stick to the liners.
*  Bake mini muffins for 12-14 minutes or until a  toothpick inserted in the center comes out clean.
*  Bake two 9" cake pans for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Tuesday, November 2, 2010

Egg Free, Dairy Free, Nut Free Pumpkin Pie Pudding

Now that it is almost Thanksgiving, everyone is talking about the meals and desserts. All of the talk and advertisements, I've been craving pumpkin pie. However, Jazlyn doesn't like pie crusts. So, I decided to come up with an alternative. We just made this Pumpkin Pie Pudding this afternoon and it is so good that I don't even miss the crust and my craving has been satisfied. It tastes like a thinner version of the pumpkin pie filling. Another plus is that it only took 2 minutes to make.



Pumpkin Pie Pudding

1 box instant vanilla pudding (I used Jell-O)
1 cup soy milk
1 cup canned pumpkin puree
1 tsp cinnamon or to taste

Whisk all of the ingredients until thoroughly combined. Store in the fridge.

Monday, November 1, 2010

Egg Free, Dairy Free Creamy Tater Tot Casserole

My family loved this fast and easy to throw together casserole. I didn't have enough tater tots, so I covered 1/2 of the casserole with tater tots and the other half with homemade bread crumbs. This casserole was very good with both toppings.


Creamy Tater Tot Casserole

1 lb browned ground beef, browned ground sausage, diced ham, diced cooked chicken, etc.
1 can gravy
1 can peas, corn, green beans, etc.
1 cup soy milk
16 oz tater tots, or enough for a single layer

Thoroughly combine the ground beef, gravy, peas and soy milk in a 9x13 baking dish. Place the tater tots in a single layer on top of the mixture. Cover and bake at 350 for 45-55 minutes or until heated through and the tater tots are done. If desired, you can remove the cover for the last 10 minutes of baking to brown the tater tots and make them crispy.
* 1 can of tomato soup or a small can of tomato sauce can be used in place of the gravy.
* 1 cup of broth can be used in place of the soy milk.
* Bread crumbs can be used in place of the tater tots.

Thursday, October 28, 2010

Egg Free, Dairy Free Chocolate Pancakes and Waffles

This is one of our favorite breakfasts. I always make a quadruple batch so that we have plenty to keep in the freezer for quick breakfasts or to use with ice cream.





Chocolate Pancakes and Waffles

2 cups flour
3 tbsp sugar
2 tbsp cocoa powder
4 tsp baking powder
1/2 tsp salt
2 1/4 cup water
3 tbsp oil

Combine the flour, sugar, cocoa, baking powder and salt. Add the water and oil and mix until thoroughly combined.

For the waffles, pour 1 cup of batter onto the preheated waffle iron that has been sprayed with nonstick cooking spray before each waffle. Cook for 3 minutes or until golden and cooked through.

For the pancakes, pour the batter onto a hot skillet or griddle that has been sprayed with nonstick cooking spray before each addition. Cook until bubbly, turn and cook the other side until golden.

*  The pancakes and waffles freeze really well. I place the pancakes and waffles on a baking sheet between layers of wax paper. Once completely frozen, I transfer them to Ziploc bags. We reheat them in the microwave.
*  I like to quadruple this recipe so that we have plenty left to freeze. I quadruple all of the ingredients except for I only use 8 cups of the water.
*  Safe chocolate chips are wonderful stirred into this pancake batter. However, if I plan on freezing and reheating the pancakes, I only add chocolate chips to the pancakes that we are going to eat right away. I drop the batter onto the skillet, sprinkle on some chocolate chips then top with another layer of batter. They make a nice, thick pancake. For a triple chocolate pancake, top with chocolate syrup.
*  We like to stir some chocolate syrup (Hershey's) into the batter for extra chocolate flavor.
*  Pancake syrup, chocolate syrup, applesauce, crushed strawberries, sliced bananas, confectioners sugar, ice cream, etc. all make great toppings or dips for the pancakes and waffles.

Monday, October 25, 2010

Egg Free, Dairy Free Pineapple Chicken

This mild pineapple flavored chicken was perfect served over hot cooked rice.

Pineapple Chicken

2 lbs boneless skinless chicken breasts
Flour
3/4 cup reserved pineapple juice (if needed, use enough water to make 3/4 cup)
3 tsp corn starch
3 tbsp honey
20 oz OR 10 oz can crushed pineapple, drained, reserve juice

Coat the chicken breasts with the flour. In a skillet over medium-high heat, brown the chicken on both sides then continue to heat the chicken until fully cooked. Remove the chicken from the skillet then cut into bite size pieces. In a small bowl, combine the pineapple juice, corn starch and honey until smooth. Add the juice mixture to the skillet. Stirring constantly, boil for 30 seconds or until thickened. Stir the pineapple and chicken into the sauce and heat through. Serve over hot cooked rice if desired.

Friday, October 22, 2010

Egg Free, Dairy Free, Nut Free Brown Sugar Cookies

These cookies are so soft and have a wonderful brown sugar flavor. My non-allergic girls said they tasted like the Nilla wafers that they had at church, only softer.

Brown Sugar Cookies

1 1/2 cups brown sugar
1/2 cup dairy free margarine
1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder - mixed together
1/2 cup water, warmed in the microwave for 1 minute
1 1/2 tsp vanilla extract
3/4 tsp baking soda
2 1/4 cups flour

Use an electric mixer to beat the brown sugar and margarine. Add the water-oil-baking power mixture then beat again. Add the warmed water, vanilla and baking soda then beat again. Add the flour then beat until throughly combined. The batter will be fairly thin. Drop by spoonfuls onto parchment lined baking sheets. Bake at 375 for 7-10 minutes or until the cookies are lightly browned around the edges and on the bottom.

Monday, October 18, 2010

Egg Free, Dairy Free, Nut Free Giant Chocolate Chip Cookie

We were at the mall the other day and Jazlyn saw the "celebration" giant chocolate chip cookies. She really like them and wanted to have one for her birthday party. I told her that we would try to make a practice one first and see how it turned out. The result is a moist, yummy, really fun cookie. Jazlyn was so happy and is excited to decorate one for her birthday party. Here are pictures of our "test cookie".

The bottom picture is the cookie cake that we made for Maleah's 6th birthday party.




Giant Chocolate Chip Cookie

1 cup dairy free margarine
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
1/2 cup unsweetened applesauce
3 cups flour
1/2 tsp salt
2 tsp baking soda
2 cups safe chocolate chips

Use an electric mixer to cream the margarine, sugar, brown sugar and vanilla. Add the applesauce then beat again. In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture to the margarine mixture then beat until thoroughly combined. Fold in the chocolate chips. Spread the dough evenly into a sprayed 15” round pizza pan, leaving a 1 1/2" border between the dough and pan to allow room for the cookie to expand. Bake at 375 for 23-27 minutes. Cool in the pan. Decorate as desired.
* You can also bake this cookie in two 9” pie pans for 17-19 minutes.
* Cover the rack of the stove with foil first if you are worried about the cookie spilling over. I did this preventatively, but my cookie did not spill over the rim of the pan.

Thursday, October 14, 2010

Egg Free, Dairy Free Pigs in a Blanket

My mom made these all of the time for us. Now my kids love them too. They freeze really well, so I always make a big batch so we have leftovers.

Pigs in a Blanket

2 cups baking mix (I use Bisquick)
12 safe hot dogs (I use Ballpark)
1/2 cup cold water

Combine the baking mix and cold water until thoroughly combined. Knead the dough until smooth. Shape a portion of the dough around each of the hot dogs. Place the hot dogs on a foil lined baking sheet. Spray lightly with cooking spray. Bake at 450 for 15 minutes or until they are lightly browned.
*  You can leave the ends of the hot dog exposed or cover the hot dogs completely with the dough.
*  These Pigs in a Blanket really well and reheat in the microwave. However, they stay better in the freezer when the hot dogs are completely covered with the dough.

Monday, October 11, 2010

Egg Free, Dairy Free Crock Pot Ham and Potatoes

I've been trying to come up with new recipes that use ham. This turned out to be a simple delicious crock pot meal.


Crock Pot Ham and Potatoes

6-8 potatoes, thinly sliced
1 lb fully-cooked ham, diced
1 can pork gravy (I used Campbell's)

Place the potatoes in the bottom of the crock pot. Layer the ham over top of the potatoes. Pour the gravy over all of the ingredients. Do not stir. Cover and cook for 6 hours on low.

Wednesday, October 6, 2010

Egg Free, Dairy Free, Nut Free Cupcake and Cookie Icing

This icing is thick and hardens nicely. We like to use it on sugar cookies and cupcakes.

Cupcake and Cookie Icing

1 cup confectioners sugar
2 tsp soy milk
2 tsp corn syrup
1/4 tsp vanilla extract
Food coloring, optional

Use a hand mixer to combine the confectioners sugar and soy milk until smooth. Add the corn syrup, vanilla and food coloring and beat again until the icing is smooth and glossy.
*  Makes enough for 12 cupcakes.

***  If you would like to see a picture, I used this icing on the Moist Soda Cupcakes I posted previously.

Saturday, October 2, 2010

Egg Free, Dairy Free Creamy Sausage and Potato Bake

I had some potatoes to use up so I came up with this casserole. It is quick to prepare, had a wonderful flavor and a creamy texture. My husband even commented that is had a "cheesy" texture. My girls already asked when I can make it again.


Creamy Sausage and Potato Bake

4-6 large potatoes, peeled and sliced very thin
1 lb fully cooked smoked sausage or Polska Kielbasa, cubed (I used Hillshire Farms)
1 can pork gravy (I used Campbell's)
1 can creamed corn

Combine all of the ingredients in a sprayed 8x11 baking dish. Cover with foil then bake at 350 for 1 hour. Uncover then bake an additional 20 minutes or until the potatoes are tender. Allow to set for 10 minutes before serving.
* You can also use cooked ground beef and beef gravy.
* I used my potato peeler to make the potato slices very thin.

Wednesday, September 29, 2010

Egg Free, Dairy Free, Nut Free Cut-Out Sugar Cookies

This is our all-time favorite cut-out sugar cookie. The top picture is fish cookies that we made for Tayana's birthday party. The bottom picture is Christmas and animal cookies. We have also made Valentine's hearts for homeschool get togethers. We took large hearts, undecorated, then supplied safe frosting, sprinkles, chocolate chips, etc. for the kids to decorate their own cookies.




Cut-Out Sugar Cookies

2 cups dairy free margarine
1 1/2 cups sugar
1 tbsp vinegar plus enough soy milk to make 1 cup
1 tbsp vanilla extract
2 tsp baking soda and 1/4 tsp salt dissolved in 2 tbsp hot water
8 cups flour

Use an electric mixer to cream the margarine and sugar. Add the vinegar-soy milk mixture and beat again. Add the vanilla and the baking soda-salt-hot water mixture and beat again. Add the flour one cup at a time, beating after each addition, until a stiff dough forms. Roll out a portion of the dough to 1/4" thick. Cut with cookie cutters as desired. Place the cut-outs on parchment paper lined baking sheets. Bake at 350 for 8-10 minutes or until the cookies are set and the bottoms are lightly browned. Repeat with the remaining dough, re-rolling as needed.
*  You can decorate the cookies with sprinkles before they are baked. They store better and are longer lasting this way. You can also bake the cookies then frost and decorate them once cooled.
*  You can add food coloring to each portion of the dough to form different colors.
*  Other extracts can also be used such as orange and lemon.
*  The bigger the cookie cutter you use, the softer the cookies will stay.

Sunday, September 26, 2010

Sidewalk Paint

We wanted to do something fun and new on Tayana's birthday. This craft was one of the fun things we for her special day. The girls had so much fun painting on the sidewalk and watching their designs dry and become so beautiful. They loved how the the drawing were puffy. I'm not sure they will ever go back to their chalk. The girls are already asking when we can paint the sidewalk again.




1 part corn starch (I used 1 cup)
1 part water (I used 1 cup)
Food coloring

Thoroughly combine the corn starch and water. Decide how many colors you would like to make then divide the mixture into that amount of smaller containers. Stir food coloring into the containers to create the colors you desire. Paint the sidewalk and have fun!

Tuesday, September 21, 2010

Egg Free, Dairy Free, Nut Free Granola Candy Bars

I was attempting to make a no-bake granola bar. However, when my girls tasted the bars, they kept asking for more candy bars instead of granola bars. They make a great grab and go breakfast or snack. These granola bars pack wonderfully in Ziploc bags or foil.



Granola Candy Bars

1/2 cup brown sugar
1/2 cup Sunbutter
1/4 cup corn syrup
2 cups oats
1 1/2 cups Rice Krispies
1 1/2 tsp vanilla extract
1/2 cup safe chocolate chips
Place the brown sugar, Sunbutter and corn syrup in a microwave safe bowl. Microwave for 2 minutes or until the mixture comes to a boil, stirring every minute. Add the oats, Rice Krispies and vanilla then stir until thoroughly combined. Stir in the chocolate chips. Press the mixture firmly and evenly into a sprayed 8x8 baking dish. Cool before cutting. Store tightly covered.
*  These granola bars can be doubled and placed in a 9x13 baking dish.

Friday, September 17, 2010

Egg Free, Dairy Free, Nut Free No Bake Chocolate Sunbutter Oat Clusters

My traditional No Bake Chocolate Oat Clusters have been a favorite for a long time. However, tonight I wanted to try something different, so I decided to add some Sunbutter flavor. These cookies are so yummy and wonderful. Plus, they are so fast and easy to make. Jazlyn said that these are one of her all-time favorite cookies. Feel free to shape these cookies into prettier shapes, roll them to make them more uniformly shaped, etc. I just use my mixing spoon to drop a spoonful. They are much faster to make and the kids don't care if they look perfect. They just care that they taste perfect.


No Bake Chocolate Sunbutter Oat Clusters

2 cups sugar
1/2 cup cocoa powder
1/2 cup dairy free margarine
1/2 cup soy milk
1 1/2 tsp vanilla extract
5 cups oats
3/4 cup Sunbutter

Place the sugar, cocoa, margarine and soy milk in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil without stirring for 1 minute. Add the Sunbutter then stir until thoroughly combined. Remove the saucepan from the heat then add the vanilla and oats. Stir until the oats are completely coated. Drop by spoonful onto wax paper. Allow to cool until completely set. Store at room temperature between sheets of wax paper in a tightly covered container.

Tuesday, September 14, 2010

Egg Free, Dairy Free Sausage and Rice

My family loved this combination of rice, sausage and peas. I love that from start to finish the meal takes less than 30 minutes.


Sausage and Rice

1 lb smoked sausage or Polska Kielbasa, sliced or diced (I use Hillshire Farms)
1 1/2 cups instant rice (I use Minute rice)
1 can beef gravy (I use Campbell's)
2 cups water
1 can peas

In a large pot, combine the sausage, rice, gravy and water. Bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer for 20 minutes or until the rice is cooked and the liquid has been absorbed. Stir in the peas and cook until heated through.

Saturday, September 11, 2010

Egg Free, Dairy Free Corn Fritters

I saw corn fritters the other day at the mall and I was curious if I could make them without egg. They turned out very good. I added 1 can of corn, but next time I think I'm going to add more.


Corn Fritters

1 cup flour
1 tsp baking powder
1 tsp salt
1/2 cup soy milk
3 tbsp oil, 3 tbsp water and 2 tsp baking powder - mixed together
1-2 cans whole kernel corn, drained

Fill a deep frying pan 1 1/2" deep with oil and place over medium high heat. Thoroughly combine all of the ingredients. Drop a few by rounded spoonful into the hot oil, being careful not to crowd them. Fry until deep golden brown all over. Remove with hot dog tongs and place on a paper towel to drain. Cut the 1st one open to make sure that the insides are cooked though. If not, place it back in the oil until done. After the 1st one, you will know about how long each one should take to be done.