Egg Free, Dairy Free Burger and Fries Casserole

A simple way to make burgers and fries.

Burger and Fries Casserole

1-2 lbs ground beef, browned
1 can safe gravy (I used Campbell's beef gravy)
10 oz package safe french fries (I used McCain)

Combine the meat and gravy then pour into a sprayed 9x13 baking pan. Arrange the fries on top in a single layer. Bake at 350 for 45-55 minutes or until the fries are golden brown.
*  If desired, you can also use browned bulk sausage.

Egg Free, Dairy Free, Nut Free Baked Doughnut Holes

This is one of our favorite desserts. These doughnut holes have almost the same texture and taste as the traditional doughnut holes from the store or doughnut shop.

 

 

Baked Doughnut Holes

2 cups flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp water, 1 1/2 tbsp oil & 1 tsp baking powder - mixed together
3/4 cup soy milk
1 tsp vanilla extract
4 tsp oil

Combine the flour, sugar and baking powder. Add the water-oil-baking powder mixture, soy milk, vanilla and oil. Stir until thoroughly combined. Fill the lined mini muffin cups 3/4 full with the batter. Bake at 325 for 10-15 minutes or until a toothpick inserted in the center comes out clean. Roll the doughnuts in one of the following toppings if desired.
* If you want a more round doughnut, you can just remove the bottom portion of the doughnut.
* Makes about 32 mini doughnuts.

Glaze with or without toppings

1/2 cup confectioner's sugar
1 tbsp soy milk

Whisk the soy milk and confectioner's sugar. Roll the doughnuts in the glaze then roll in sprinkles, coconut, cinnamon sugar, confectioner's sugar, etc. Place on wax paper to cool completely and to allow the toppings to set.

Chocolate

Melt 1-2 cups of safe chocolate chips in the microwave. Roll the doughnuts in the chocolate then place them on wax paper to cool completely and to allow the chocolate to set.

Egg Free, Dairy Free Meat and Stuffing Bake

This all in one meal is easy to prepare and has a wonderful flavor.

Meat and Stuffing Bake

5-6 oz box stuffing (I use Stove Top)
1 cup hot water
1 lb ground beef, cooked
1 can gravy (I use Campbells, but be aware that the chicken gravy contains dairy -
                   I have found that the beef, turkey and pork are safe.)
1 can vegetables, any desired

Sprinkle 3/4 cup of the dry stuffing mix on the bottom on an 8x11 baking dish. In a separate bowl, combine the hot water and remaining stuffing mix until it is thoroughly moistened. Place the ground beef over the dry stuffing mix. Spread the gravy over the ground beef. Pour the vegetables evenly over the gravy. Top with the prepared stuffing. Bake at 400 for 30 minutes.
*  2 cups cooked, diced chicken can be used in place of the ground beef.

Egg Free, Dairy Free, Nut Free Chocolaty Chocolate Chip Cookies

Everyone in my family loves chocolate and these cookies are so good. They are crispy and wonderful and I love how the house smells when they are baking.

 Chocolaty Chocolate Chip Cookies

1 cup flour
1/2 tsp salt
3 tbsp cocoa powder
1 tsp baking soda
1/4 cup sugar
2/3 cup 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 1/2 tsp vanilla extract
1 1/2 cups safe chocolate chips

Combine the flour, salt, cocoa and baking soda. In a separate bowl, use a hand mixer to cream the sugar, brown sugar and margarine. Add the water-oil-baking powder mixture and vanilla then mix again. Add the flour mixture to the creamed mixture then mix again until thoroughly combined. Fold in the chocolate chips. Drop by spoonfuls on a parchment lined baking sheet 2" apart (these cookies spread quite a bit). Bake at 325 for 12-15 minutes or until the cookies are no longer shiny in the center and the edges are slightly firm.
*  This recipe makes about 3 1/2 dozen cookies.

Egg Free, Dairy Free Jazzy's Favorite Pizza

I make this several times a month. I usually make 2 at the same time so that I have plenty left over to freeze. I just wrap individual portions in foil then place them in a Ziploc bag. This recipe is very versatile so that you can make the pizza to suit your family's tastes. This pizza is so good you don't even miss the cheese.

Jazzy's Favorite Pizza

2 cups all purpose baking mix (I use Bisquick)
3/4 cup water
1-2 lbs cooked meat (ground beef, sasusage, ham, etc.)
Crumbled cooked bacon, optional
8 oz package pepperoni (I use Hormel)
Vegetables desired (peppers, onions, olives, etc.), optional
15 oz can tomato sauce
8 oz can tomato sauce

Combine the Bisquick and water to make a soft dough. Add more Bisquick or water for the correct consistency. The dough should not be too dry or too sticky. Pat the dough into a ball then pat and stretch the dough onto a lightly greased large baking sheet. The easiest way to do this is to take a small amount of the dough and work a corner at a time, going up the rim. Continue to pat the dough until the sheet is completely covered. Combine the meat and bacon with the tomato sauces. Spread the meat mixture over the dough. Top with the pepperoni and vegetables. Bake at 425 for 20 minutes or until the dough is cooked through and starting to brown.
*  If desired, you can spread the sauce over the crust first then place on the toppings. You can also spread the 15 oz can over the crust, top with the meat, spread over the 8 oz can of sauce then the rest of the toppings. Really, it is a matter of taste and how you want your final pizza to be.

Egg Free, Dairy Free Turkey with Cranberry Sauce

I love cranberry sauce and turkey and when you prepare it this way, the turkey is so moist and tender. This meal also reheats wonderfully. I was amazed, but my 4 year old kept asking for more.

Turkey with Cranberry Sauce

5 tbsp flour
1/2 tsp salt, optional
1 lb turkey cutlets, sliced very thin
16 oz can jellied cranberry sauce (whole berry cranberry sauce can also be used)
2 tbsp corn starch
1 cup chicken broth

Combine the flour and salt in a shallow dish. Coat the cutlets completely with the flour mixture. In a well sprayed deep skillet, brown the cutlets for 2-3 minutes per side or until cooked through. Remove the cutlets from the pan and cut into pieces. In the same skillet, thoroughly combine the cranberry sauce, corn starch and chicken broth, using a fork to crush the cranberry sauce into the mixture. Bring to a boil then cook and stir until slightly thickened. Return the turkey cutlets to the skillet and heat through.
* Leftover chopped turkey can also be used, just start with making the sauce.
* This turkey is also great served over rice.

Egg Free, Dairy Free, Nut Free Pudding Ice Cream

This is my go to ice cream recipe because it is so fast to make and so versatile. Plus, we always have these ingredients on hand so it can made any time for a quick treat. The top picture is vanilla pudding with vanilla and chocolate Oreos. The bottom picture is chocolate fudge pudding with safe chocolate chips then topped with chocolate syrup and sprinkles.

Update: My ice cream maker wasn't frozen, so I made a batch of this ice cream in the freezer. I poured the mixture into a large plastic bowl then placed it in the freezer. I froze it for 2-3 hours, whisking the mixture thoroughly every 30-45 minutes. Jazlyn absolutely loves this ice cream and said it was still creamy and good. The top 2 pictures are the ice cream made in the maker and the other 3 are the ice cream made in the freezer.

Pudding Ice Cream

1 box Jell-O instant pudding mix, any safe flavor desired
2 cups soy milk
Add-ins desired such as crumbled cookies, safe chocolate chips, diced brownies, graham crackers, frozen
                                     cookie dough, sprinkles, coconut, etc.

Whisk together the pudding mix and soy milk until the powder is dissolved. Pour the mixture into the ice cream maker along with the add-in you desire. Process according to the manufacturer's directions.
*  Serve immediately as a soft-serve ice cream or spoon it into a covered container and place in the fridge until firm set and scoopable.

Daddy's Favorite Cinnamon Cookies

My husband is not a big dessert eater, but he loves these cookies. My youngest daughter just turned 4 and she picked these as her special birthday treat. These are a wonderfully crunchy cinnamon flavored cookie.

Daddy's Favorite Cinnamon Cookies

2 cups flour
2 1/2 tsp cinnamon
1/2 tsp salt
1 cup dairy-free margarine, slightly softened
1 cup sugar
1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder - mixed together

Combine the flour, cinnamon and salt. In a separate large mixing bowl, cream the margarine and sugar with an electric mixer. Add the water-oil-baking powder mixture then cream again. Add the flour mixture to the margarine mixture and mix again until throughly combined. The dough will be crumbly so I press all of the dough into a large ball. Take a pinch of the dough, form it into a ball then place it on a parchment lined baking sheet. Continue placing even-sized balls, 2" apart, until the baking sheet is full. Bake at 350 for 11-16 minutes depending on the size of cookie you are making. The cookies should be set and the bottoms should be slightly browned.
*  If desired, you can roll the cookie tops into some cinnamon sugar before baking (I recommend this step).
*  You can press a fork into the cookies to form a criss-cross pattern.
*  In our family, their favorite cookies were the ones that were rolled in the cinnamon sugar but not pressed down.

Sunbutter Fudge

This Sunbutter fudge is creamy, delicious and very simple to make.

Sunbutter Fudge

3/4 cup dairy-free margarine
1 cup Sunbutter
2 cups confectioner's sugar

Melt the margarine in a medium saucepan over medium heat. Remove the pan from the heat and stir in the Sunbutter until smooth. Stir in the confectioners' sugar, 1/2 cup at a time, until well blended. Spread the mixture evenly into a sprayed 8x11 baking dish. Place in the fridge until firm before cutting into squares. Store in the fridge.
*  If you would like a slightly harder fudge, increase the confectioner's sugar to 2 1/2 cups.

High School Soup

I call this High School Soup because I came up with this recipe for a project in home ec class. We have been making it ever since. This soup is easily changed to suit your taste. The top picture is how everyone loves it. The bottom picture is how I make it for me because I love broccoli and cauliflower.

High School Soup

8 cups beef or chicken broth
1 cup instant white rice, uncooked
1 box small noodles, uncooked (Ditalini, Orzo, ABC, etc.)
1 lb cooked meat (ground beef, ground turkey, chicken, etc.)
Vegetables desired -
        (The top picture is 1 can of creamed corn and 1 can of whole kernel corn.)
          (The bottom picture is 3 cups of thawed broccoli and cauliflower.)

In a large soup pot, bring the broth to a boil. Add the rice and noodles and cook, stirring occasionally, until soft. Add the meat and vegetables then simmer until heated through. The longer the soup simmers, the better the taste becomes. Top with croutons and crumbled bacon if desired.
*  I freeze this soup in individual containers and then reheat it in the microwave.

Strawberry Tapioca Pudding

I love strawberries and this is one of my favorite puddings.

Strawberry Tapioca Pudding

1 cup frozen strawberries, mostly thawed
1 1/2 cups water
Sugar, amount depends on the sweetness of the berries and your personal taste (I use 2-3 tbsp)
1/4 cup quick-cooking tapioca

Place the strawberries, water and sugar in a blender then process until completely smooth. Pour the strawberry mixture into a saucepan. Thoroughly stir in the tapioca then allow the mixture to rest for 10 minutes to allow the tapioca to soften. Bring to a boil over medium heat, stirring frequently. Remove the pan from the heat when the pudding has thickened.
*  Serve warm or chilled.
*  I always triple this recipe. It takes 15 minutes for the pudding to thicken when I make this amount.

Microwave Sweet Potato Casserole

This sweet potato casserole is a favorite at all of our holiday meals. It is very simple to prepare and has an amazing flavor. Another plus, it's prepared in the microwave, leaving the oven for the other foods. It also reheats very well.

Microwave Sweet Potato Casserole

2 (40 oz each) cans vaccuum-packed sweet potatoes
16 oz can crushed pineapple, drained
2 cups miniature marshmallows
1/4 cup dairy-free margarine, softened
1/4 tsp salt
4 tbsp dairy-free margarine
1 cup brown sugar

Mash the sweet potatoes in a 2-3 quart oval or round baking dish that fits in your microwave. Stir in the pineapple, marshmallows, 1/4 cup margarine and salt. In a small bowl, microwave the 4 tbsp margarine until melted. Stir in the brown sugar and sprinkle over the casserole. Cover and microwave for 10 minutes or until hot.

Ham and Candied Carrots

This meal has been in my family for generations. We make this meal quite often because it is easy to prepare and turns out very tender with lots of flavor.

Ham and Candied Carrots

1 box dark brown sugar
1 1/2 liters of ginger ale
1 ham
1-3 cans tiny carrots

Combine the brown sugar and ginger ale. Pour some of the mixture into a roasting pan. Place the ham on top then pour the remaining mixture over top. Add the carrots around the ham. Cover and bake at 350 for 3 hours, spooning some of the liquid over the ham occasionally to prevent it from drying out.

Easter Dinner

Happy Easter!!!

Because of Jazzy's allergies, I've been asked so many times what we do for holiday dinners. My answer is that we have everything we always did, we just make it safe for her. I took this picture of my mom's Easter dinner table to show how wonderful a "safe" meal can be. We had ham, candied carrots, mashed potatoes, gravy, corn, baked beans, sweet potato casserole and potato rolls.

Banana Oatmeal Snack

When Jazzy was a toddler and top 8 free, I came up with this snack and she loved it.

Banana Oatmeal Snack

2-3 cups rolled oats
4 medium bananas, mashed
4 tbsp honey

Cover a parchment lined baking sheet with thin layer of the oats. Blend the mashed bananas and honey thoroughly. Drizzle the banana mixture evenly over the oats. Bake at 250 until leathery, approximately 1 hour 10 minutes). Cool and then tear into serving size pieces. Store in a tightly covered container.

Oat Flour Tortillas

Before Jazzy outgrew her wheat allergy, these tortillas were a staple in our house. Since I couldn't find a bread that was safe and tasted good, Jazzy used them in place of bread. I would make a batch then freeze them between sheets of wax paper. Whenever she wanted a piece of bread, I would just pop one in the microwave until heated through. Just be aware that once the tortillas are reheated they harden fairly quickly so make them right before you are ready to eat them. We still make them whenever we are craving healthy yummy tortillas.

Oat Flour Tortillas

2 cups oat flour (oats can be blended to create the flour)
1/2 tsp salt
1/2 – 3/4 cup cold water

Combine the oat flour and salt. Slowly add the water, mixing with a fork to moisten the dough evenly. The dough should be able to be gathered into a ball. If the dough is too dry, just add a little extra water. Place the dough on a flat surface and knead well. Separate the dough into 8 sections. Flour the palms of your hands then shape each of the sections into 3" rounds. Cover with plastic wrap and allow to rest for 10 minutes. Roll each of the rounds into a flat 7-8” circle. Place the tortilla in a hot frying pan over medium-high heat. Cook for 1-2 minutes, turn then cook the other side for 1-2 minutes. Remove the tortilla to a plate and cover with a dish towel to keep warm. These tortillas can be kept in the fridge for a week or they can be frozen between sheets of wax paper then reheated in the microwave or in a skillet.

Sunbutter Rice Krispie Treats

These treats have a wonderful Sunbutter flavor and they are not gooey like the marshmallow type of treat. We especially like these treats with safe chocolate chips added.

Sunbutter Rice Krispie Treats

1/2 cup honey
1/2 cup sunflower seed butter (I use Sunbutter)
5-6 cups cripy rice cereal (I use Rice Krispies)
1 cup safe chocolate chips, dried fruits, etc., optional

Place the honey and sunflower seed butter in a large pot then heat over medium-low heat until melted, stirring constantly. Remove the pot from the heat and stir in the crispy rice cereal and the chocolate chips until thoroughly coated. Press the mixture firmly into a sprayed 9x13 baking dish. Place in the fridge to chill for 30 minutes before cutting into squares. Store in the fridge.