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 11 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.















Wednesday, March 31, 2010

Egg Free, Dairy Free, Nut Free Baked Oatmeal

I love oats and this is one of my favorite breakfasts. I just place a square in a microwavable dish, top with a little sugar and soy milk then microwave until warmed through. This also makes a great on the go snack or breakfast because you can eat the squares as is at room temperature. My parents and kids prefer to add some fruits, chocolate chips, etc. However, I like them plain or using a flavored applesauce.


Baked Oatmeal

4 cups quick cooking oats
1/2 cup brown sugar
3 tsp baking powder
2 tsp cinnamon
1/4 cup wheat germ, optional
2/3 cup applesauce, unsweetened or any flavor desired
2 tsp vanilla extract
1 1/2 cup soy milk

Combine the oats, brown sugar, baking powder, cinnamon and wheat germ. Add the applesauce, vanilla and soy milk then mix thoroughly. Pour the batter in a sprayed 9x13 baking dish. Bake at 350 for 30-35 minutes or until set.
*  You can add anything you like to this recipes such as blueberries, strawberries, canned peaches or pears, safe chocolate chips, coconut, raisins, shredded apple, etc.
*  Serve as is or topped with some soy milk.
*  Serve warm or at room temperature.

Tuesday, March 30, 2010

Egg Free, Dairy Free, Nut Free Papa's Favorite Sherbet

My dad loves this sherbet. Our favorite Kool-Aid to use is tropical punch, but we also have fun experimenting with all of the other flavors. This sherbet is ready to put in the ice cream maker within a few minutes of starting to make it, so it is a great anytime treat.


Papa's Favorite Sherbet

1 envelope Kool-Aid, any flavor
1 1/2 cups sugar, more or less to suit your taste
3 cups soy milk

Whisk together all of the ingredients until the sugar is dissolved. Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.
*  Once the sherbet is done, the girls have a bowl of it like soft serve. Then I transfer the rest to a covered container and place it in the freezer. If the sherbet becomes to hard in the freezer, I place it briefly in the microwave to make it easier to scoop.

Monday, March 29, 2010

Egg Free, Dairy Free Creamy Meat & Potatoes

I thought this meal was good with the ground beef, but I think it would be better with a stronger flavored meat such as sausage.



Creamy Meat & Potatoes

4 tbsp dairy-free margarine
4 potatoes, sliced thin
2 cups cubed ham, cooked ground beef, sausage, sliced hot dogs, etc.
2 tbsp flour
Salt and pepper to taste
1 1/4 cups soy milk

Spread half of the margarine on the bottom of a deep skillet. Layer half of the potato slices and half of the cubed ham over the margarine. Sprinkle with half of the flour then season with salt and pepper. Dot with the remaining half of the margarine. Repeat the layers of the remaining potatoes, ham, flour, salt and pepper. Pour the soy milk over all of the ingredients. Bring to a simmer over high heat, reduce the heat to medium-low, cover then cook for 20 minutes or until the potatoes are tender. Uncover the skillet and simmer for 7 minutes or until the sauce thickens.

Sunday, March 28, 2010

Egg Free, Dairy Free Meat & Rice Skillet

Another easy family meal.



Meat & Rice Skillet

1 lb browned ground beef or cooked and diced chicken
1/2 cup instant rice, uncooked
15 oz can tomato sauce
1 can cut green beans or corn
Salt & pepper to taste

Combine all of the ingredients in a deep skillet. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes or until the rice is done, stirring occasionally.

Saturday, March 27, 2010

Egg Free, Dairy Free, Nut Free Simply Amazing Chocolate Chip Cookies

We are going to an Easter egg hunt at church today and Jazzy will not be able to eat the majority of the candy that comes in those eggs. Jazzy knows that, but she loves to go on the hunts and have fun with her friends. I wanted to make something special for her to have and this is what I made to surprise her. She loves chocolate chip cookies and anything with sprinkles. These cookies stay soft with a bit of crunch around the edges and bottom.


Simply Amazing Chocolate Chip Cookies
Makes about 4 dozen

1 cup dairy-free margarine
1/2 cup brown sugar
1/2 cup sugar
1/4 cup soy milk
2-3 tsp vanilla extract
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
12 oz safe chocolate chips

Use a hand mixer to cream together the margarine and both sugars. Add the soy milk and vanilla then mix again. In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture to the margarine mixture and mix again until thoroughly combined. Fold in the chocolate chips. Roll tablespoon amounts of the dough into balls then place them on parchment lined baking sheets 2" apart. Bake at 350 for 9-11 minutes.
*  If desired, roll the dough balls in sprinkles before placing them on the baking sheet.
*  This recipe also makes a good sugar cookie if you omit the chocolate chips, especially if you use the sprinkles.

Friday, March 26, 2010

Salt Dough

This is a fun craft, you can use this dough for sculptures, mosaics or anything you can think of. You can knead food coloring directly into the dough before using. The dough can also be painted when fully dried. Jazlyn made this mosaic and sculpture of the turtle.

Salt Dough

1 cup salt
1 cup flour
1/2 cup water

Combine the salt and flour. Add the water and mix well. Knead the dough several times until the dough is smooth and moldable. Allow your project to air dry.

Thursday, March 25, 2010

Egg Free, Dairy Free Creamed Noodles & Beef

This is one of my girls' favorite meals. It freezes so great that they can have leftovers any time.


Creamed Noodles and Beef

1 lb ground beef, browned
1 box noodles, cooked and drained
1 can creamed corn
1 can gravy

Combine all of the ingredients and heat through.
*  I freeze any leftovers in single-serving containers.

Wednesday, March 24, 2010

Egg Free, Dairy Free, Nut Free Cereal Treats

This is one of our favorite fast, versatile treats. I understand this isn't a new concept, but the more you experiment beyond the traditional recipe, the more yummy they are.

The top picture is S'mores Bars. I used Cinnamon Toast Crunch Cereal and safe chocolate chips. I added 1/4 cup of the chocolate chips with the marshmallows then another 1/2 cup of the chocolate chips with the cereal.

The bottom picture is Cocoa Pebbles cereal topped with sprinkles.



Cereal Treats

6 cups safe cereal (we like Rice Krispies, Multi-Grain Cheerios, Fruit Loops, Pebbles, Cocoa Puffs, etc.)
3 tbsp dairy-free margarine
10 1/2 oz bag mini marshmallows

Melt the margarine in a large saucepan over medium-low heat. Add the marshmallows then cook, stirring constantly, until completely melted. Remove the pan from the heat then stir in the cereal until well coated. Using wax paper, press the mixture evenly and firmly into a sprayed 9x13 baking pan. Cut into squares when cool.
*  1/2 cup Sunbutter can be melted with the marshmallows if desired. This is especially good with the Cheerios and Cocoa Puffs.
*  1/2-1 cup of safe chocolate chips can either be melted in with the marshmallows or stirred in with the cereal or 1/2 each way. This is especially good with the Rice Krispies.

Tuesday, March 23, 2010

Egg Free, Dairy Free, Nut Free Barley Flour Sugar Cookies

These cookies were a staple in our house before Jazzy outgrew her wheat and soy allergies. I wanted to post this recipe (even without a picture) because these cookies are so good.

Barley Flour Sugar Cookies

2 1/2 cups barley flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 cup oil
1/2 cup water
2 tsp vanilla or lemon extract

Combine the flour, sugar and baking powder. Add the oil, water and extract then mix thoroughly. Press the dough into a ball and roll the dough 1/4" thick. Cut into shapes with cookie cutters or cut into strips for stick cookies. Place onto a parchment lined baking sheet then bake at 350 for 15-20 minutes or until the cookies are lightly browned.
*  Sprinkles, safe chocolate chips, cinnamon sugar, etc. can be added to the batter. We always liked to divide the dough so we could make a variety of different flavors in one batch.

Monday, March 22, 2010

Egg Free, Dairy Free Finger Jell-O

This finger Jell-O is perfect.


Finger Jell-O

3 small boxes Jell-O, any flavor
4 envelopes Knox unflavored gelatin
4 cups boiling water

Combine all of the ingredients thoroughly then pour the mixture into a 9x13 glass pan. Place the pan on a towel in the fridge until completely set, about 4 hours. When set, cut the Jell-O into squares or use cookie cutters to make fun shapes.

Sunday, March 21, 2010

Egg Free, Dairy Free, Nut Free Banana Oatmeal Cookies

If you like bananas and oats, these soft cookies are perfect. My girls and I like them with lots of chocolate chips.


Banana Oatmeal Cookies

1/2 cup mashed bananas
1/2 cup unsweetened plain applesauce
2 tsp vanilla extract
1/2 cup brown sugar
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon, optional
1 1/4 cups quick-cooking oats
1/2-3/4 cup safe chocolate chips or raisins, optional

Use a hand mixer to combine the bananas, applesauce, vanilla and brown sugar. In a separate bowl, combine the flour, baking powder, salt and cinnamon. Add the flour mixture to the banana mixture and beat again until thoroughly combined. Fold in the oats and chocolate chips. Drop the dough by large spoonful onto parchment lined baking sheets. Bake at 350 for 18-22 minutes or until the cookies are just beginning to brown.
*  The dough doesn't change shape much as it cooks, so you really don't have to worry about spreading.
*  We like these cookies better once they have cooled completely.

Saturday, March 20, 2010

Egg Free, Dairy Free, Nut Free All-Time Favorite Chocolate Cake

This is the only cake recipe we use for our birthday cakes. The taste is delicious and it is a very easy cake to cut and use to make beautiful cakes. This recipe also make perfect mini cupcakes. We like them plain with safe chocolate chips stirred in and also frosted with sprinkles.


 
 

All-Time Favorite Chocolate Cake

1 1/2 cup flour
3 tbsp cocoa powder
1 tsp baking soda
1 cup sugar
1/2 tsp salt
5 tbsp oil
1 tbsp vinegar
1 tsp vanilla extract
1 cup cold water

Combine the flour, cocoa, baking soda, sugar and salt . Make 3 grooves in dry mix. Pour oil in one groove,
vinegar in another and vanilla in the last one. Pour the cold water over everything. Beat with a spoon until nearly smooth and the flour disappears. Pour the batter into a sprayed 9" square baking pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
* A single batch makes one 9" square cake or one round cake. A single batch also will make 12 cupcakes. A double recipe is perfect for a 9x13 cake. You may need to vary the baking time based on the pan you use. For example, my cupcakes bake in 20 minutes.
* This cake freezes really well. I just wrap it individually and then defrost in microwave or on the counter if frosted.
* We also love stir safe chocolate chips into the batter then spoon the batter into lined mini muffin cups and bake for 10 minutes. It should make about 48-60 mini cupcakes. These are also great without the chocolate chips.

Friday, March 19, 2010

Egg Free, Dairy Free, Nut Free Chocolate Covered Sunbutter Eggs

Growing up, I always loved the peanut butter eggs that you can get at Easter. I came up with this recipe so that Jazzy could experience them too. We make them every Easter and several times throughout the year. I always double or triple this recipe because they are gone fast. They taste so much like the Reese's Peanut Butter Eggs.

In the last 2 pictures, you will see that we filled some candy molds with melted chocolate to make cute little chocolate candies to go with the Sunbutter Eggs.







Chocolate Covered Sunbutter Eggs

1/4 cup dairy-free margarine
1/4 cup brown sugar
1 cup confectioners sugar
1/2-3/4 cup (1/2 jar) Sunbutter
1 1/2 tsp vanilla extract
1/2 bag safe chocolate chips
1 tbsp shortening

Microwave the margarine and brown sugar, stirring every 30 seconds, until the margarine and sugar are melted together. Stir in the confectioners sugar, sunflower seed butter and vanilla. I start with 1/2 cup of the sunflower seed butter and continue to add more until the mixture is able to be shaped. Pinch off some of the mixture and use your hands to shape it into an egg shape. You can make them any size you like. My girls prefer them bite-sized so they can just pop them in their mouth. Place the eggs on a wax paper lined baking sheet. When all of the mixture is used, place the sheet in the fridge until the eggs are thoroughly chilled. Microwave the chocolate chips and shortening, stirring every 30 seconds, until completely melted . Place the eggs, one at a time, into the melted chocolate. Use a spoon or your fingers to roll and coat the eggs completely. Place the chocolate covered eggs back on the baking sheet. Place the sheet back in the fridge until the chocolate is set. Store the eggs, between sheets of wax paper, in a covered container in the fridge.
* Made about 35 small eggs.

Thursday, March 18, 2010

Egg Free, Dairy Free Biscuit Topped Chicken Pie

I love all-in-one meals and this one is quick and easy to prepare. I always keep precooked diced chicken in the freezer to make dinner preparation easier.



Biscuit Topped Chicken Pie

2 cans mixed vegetables, drained
1 can gravy
2 cups cooked and diced chicken breast
2 tsp Italian seasoning
1 chicken bouillon cube dissolved in 1/4 cup hot water
2 1/2 cups Bisquick baking mix
1 1/4-1 1/2 cups soy milk

Combine the vegetables, gravy, chicken, Italian seasoning and dissolved bouillon. Pour the mixture into a 9x13 baking dish (or mix everything directly in the dish). In a separate bowl, combine the Bisquick and soy milk to a spreadable but thick consistency. Spread the Bisquick mixture evenly over the chicken mixture. Bake at 350 for 30-35 minutes or until the topping is cooked through.
*  You can also bake this meal in an 8" square baking dish and only use 1/2 the amount of biscuit topping.

Tuesday, March 16, 2010

Egg Free, Dairy Free Quick Sausage & Potatoes

There are only 3 ingredients, so this is my go-to meal if I don't have time to make supper. Start to finish, I can have this meal done in 5 minutes because I always keep individual Ziploc bags of precooked meats in the freezer.


Quick Sausage & Potatoes

1 lb sausage, cooked like ground beef OR use ground beef
1 can creamed corn
1 can diced potatoes, drained

Combine all of the ingredients and heat through.
*  I use sausage that I precooked and froze. Then I defrost the meat in the microwave, add the creamed corn and potatoes then microwave until heated through.

Monday, March 15, 2010

Egg Free, Dairy Free Croutons / Bread Crumbs

We love croutons in our soups, on our salads and just as a snack. I use the bread crumbs in everything from meatloaf to a breading for chicken. I usually make a big batch of croutons, 2-3 loaves of bread, and keep 1/2 of them as croutons and the other 1/2 I turn in to bread crumbs.


Croutons / Bread Crumbs

Line a baking sheet with foil. Break safe bread into cubes and place them on the sheet. Spray the cubes with a safe cooking spray (I use pam), then sprinkle on any seasonings desired. Place in the oven at 275 until they are crisp the whole way though (mine take about 30 minutes, but it is very thin white bread. I've made them with thicker wheat breads or grain breads and they take longer).

To turn the croutons into bread crumbs, place the croutons into a Ziploc bag and roll over them with a rolling pin or bang the bag with the rolling pin.

The croutons and bread crumbs will store for a long time in an airtight container as long as they are cooked the whole way though and completely crunchy.

Sunday, March 14, 2010

Egg Free, Dairy Free Chicken Corn Noodle Soup

This is a wonderful soup that is quick and easy to prepare.



Chicken Corn Noodle Soup

13 cups chicken broth
2 cups chicken, cooked and diced
16 oz safe noodles, uncooked, any shape desired
1 can corn
1 can creamed corn

Bring the broth to a boil then add the chicken and noodles. Cook, stirring occasionally, for 10-15 minutes or until the noodles are tender. Add both cans of corn and heat through.
* I freeze this soup in individual containers for a quick lunch or supper.

Saturday, March 13, 2010

Egg Free, Dairy Free, Nut Free Sunbutter Fudgy Buttons

These are Jazzy's all-time favorite snack. Almost every time I ask her what we should make, this is what she picks. They have also been very popular with her non-allergy friends.


Sunbutter Fudgy Buttons

2 tbsp dairy-free margarine (I use Fleishmanns unsalted margarine sticks)
1 1/2 tsp cocoa powder
1/2 cup confectioners sugar (powdered sugar)
1/2 tsp soy milk
2 tbsp sunflower seed butter (I use Sunbutter)

Melt the margarine in a saucepan Remove the pan from the heat then add the cocoa and mix well. Add the confectioners sugar and mix well. Add the soy milk and stir until smooth. Add the sunflower seed butter and mix until thoroughly combined. Form the mixture into 1" patties and place them on wax paper to set. Store in a tightly covered container.
* I usually triple this recipe because my girls eat them so fast.

Friday, March 12, 2010

Egg Free, Dairy Free, Nut Free Family Favorite Granola Bars

These granola bars are our favorite. We make them all of the time for breakfast, snacks and to take when we go away.




Family Favorite Granola Bars

1/2 cup brown sugar
1/3 cup Sunbutter
1/4 cup corn syrup
1/4 cup dairy-free margarine, melted
1 tsp vanilla extract
1 cups quick cooking oats
1/2 cup Rice Krispies
1/4 cup sunflower seed kernels
1/4 cup raisins
3 tbsp wheat germ, optional
1/2 cup safe chocolate chips

Thoroughly combine the brown sugar, sunflower seed butter, corn syrup, melted margarine and vanilla. Stir in the oats, Rice Krispies, sunflower seed kernels, raisins and wheat germ. Fold in the chocolate chips. Press the mixture into an 8x8 glass baking pan that has been coated with a safe cooking spray (I use Pam). Bake at 350 for 15-20 minutes or until the edges are browned. The bars will not be completely set, but they will set completely as they cool. Allow the bars to cool to room temperature before cutting them into squares. Store at room temperature covered tightly or wrap the individual bars in aluminum foil.
* This recipe works great doubled and placed in an 11x15 baking pan.
* Feel free to substitute the sunflower seed kernels, raisins or chocolate chips to make it safe for your allergens or just to suit your taste. You can also omit the crispy rice cereal and add an additonal 1/2 cup of the quick cooking oats. We prefer to use the cereal because of the crunch that it adds. You can also substitute soynut butter for the Sunbutter. This recipe is very forgiving and versatile.

Thursday, March 11, 2010

Egg Free, Dairy Free Creamed Sausage

OK, this meal is not the most attractive, but it is a family favorite.


Creamed Sausage

1 lb sausage
1/4 cup flour
1 1/4 - 1 1/2 cups soy milk
Salt and pepper to taste

Remove the casings from the sausage and brown the sausage like you would ground beef. Drain most of the grease then stir in the flour until thoroughly mixed. Over medium heat, add the soy milk, stirring constantly, until the mixture reaches the consistency you desire. Stir in the salt and pepper. Serve over hot cooked noodles, rice, mashed potatoes, biscuits, toast or bread.
*  Depending what other sides I have with the meal and how hungry my family is, I usually double this recipe.

Wednesday, March 10, 2010

Egg Free, Dairy Free, Nut Free Applesauce Oatmeal Breakfast Cookies

These cookies are so simple, healthy and wonderful. I call them breakfast cookies because I make them big, freeze them then reheat them for a fast or on-the-go breakfast. We like to use a combination of raisins, craisins and flaked coconut.


Applesauce Oatmeal Breakfast Cookies

2 cup oats

2 cups flour

1 1/2 cups unsweetened or cinnamon applesauce

1/2 cup brown sugar
1/2 cup sugar
2 tsp baking powder
1 tsp salt
3/4 - 1 1/2 cups total of raisins, craisins, flaked coconut, dried blueberries, safe chocolate chips, etc.

Thoroughly combine all of the ingredients except for the raisins. Stir in the raisins. Drop by spoonfuls onto parchment lined baking sheets. Bake at 375 for 10-15 minutes or until the bottoms are lightly browned and the cookies are set.
* I like to make these cookies big, freeze them then use them as a fast or on-the-go breakfast.
* These cookies do not spread or change shape. If you want a prettier cookie, roll the dough before placing on the baking sheet.

Tuesday, March 9, 2010

Egg Free, Dairy Free, Nut Free Baked Caramel Corn

This is our favorite popcorn recipe. My mom and dad ask me to make it for them frequently. The flavor is so much better than the store bought version.



Baked Caramel Corn

24 cups popped popcorn
1 cup dairy-free margarine (I use Fleishmanns Unsalted Sticks)
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract

Cover the bottom and sides of 2 brownie-size metal pans with nonstick cooking spray. Divide the popcorn evenly between the pans. In a medium saucepan, melt the margarine, brown sugar, corn syrup and salt. Heat the mixture to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in the baking soda and vanilla extract. Gradually pour the mixture over the popcorn evenly in both pans and mix well. Bake at 250 for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in a tightly covered container or Ziploc bag.
* I use an air popper for the popcorn, but you can also use the stove top method.

Monday, March 8, 2010

Egg Free, Dairy Free, Nut Free Sunbutter Squares - Mock Reeses Peanut Butter Cups

When Jazzy was diagnosed with her food allergies, we made the decision not to have anything with nuts in the house. I have given up nuts completely so I figured I would never have Reeses Peanut Butter Cups again. I have tried making these squares before but something was always missing in the taste and texture. This time I added crushed graham crackers and they were simply amazing. My girls loved them so much that the whole batch only lasted 2 days. These bars taste so much like the Reese's Peanut Butter Cups and they are so easy and fast to prepare.


Sunbutter Squares
(Mock Reeses PB Cups)

1 cup dairy-free margarine, melted
1 1/2 cups Sunbutter
3 3/4 cups confectioners sugar
1 1/4 cups very finely crushed graham crackers
1 1/2 cups safe chocolate chips, melted

Combine the margarine and Sunbutter and stir until smooth. Add the confectioners sugar and graham crackers and stir until thoroughly combined. Firmly and evenly press this mixture into the bottom of a sprayed 9x13 baking dish. Spread the melted chocolate evenly over the Sunbutter mixture. Place the pan in the fridge until the chocolate is set then cut into squares. Store in the fridge.

Allergy Contest Win

Allergies and me officially announced the winners today of their food allergy recipe contest on their website. There is a wonderful picture of Jazzy and my mom holding the Pennymint Patties. Jazzy is so excited to be "famous". Here is the link if anyone is interested in looking at the article.

http://www.allergiesandme.com/Allergy-Free-Recipe-Contest

Sunday, March 7, 2010

Egg Free, Dairy Free, Nut Free Pennymint Patties (mock York Peppermint Patties)


One day Jazzy asked my mom what her favorite candy was and she said York Peppermint Patties. Jazzy adores my mom and wanted to try the candy. Since the store bought version of the candy was unsafe, I came up with this amazingly easy recipe that tastes like the original. I've called them Pennymint Patties because my mom's name is Penny. I recently found out that I am the 1st place winner of the 1st annual allergiesandme.com "allergy free" food recipe contest. This is the recipe that won that honor.

Pennymint Patties (mock York Peppermint Patties)
Makes 100 servings - 1 quarter-sized piece each serving

1/4 cup dairy-free margarine, softened
1/3 cup corn syrup
1 1/2 tsp peppermint extract
4 1/2 cups confectioners sugar
1/2 bag safe chocolate chips

With an electric mixer, whip the margarine. Add the corn syrup and peppermint extract then whip again. Add the confectioners sugar, one cup at a time, beating after each addition. The final mixture should be easy to handle and hold together when rolled. Pinch off a small amount of the mixture, roll it in a ball then flatten it into a patty shape. Place the patties onto a wax paper lined baking sheet. Once all of the mixture has been formed, it is time to melt the chocolate. Melt the chocolate chips in the microwave, stirring every 30 seconds, until completely melted and smooth. Coat the patties with the melted chocolate. The best way tht I found to do this is to allow the chocolate to cool slightly then use my fingers to coat the patties in the chocolate. Place the chocolate coated patties back on the wax paper lined baking sheet. Once all of the patties are coated in the chocolate, place the baking sheet in the fridge to set the chocolate. Store the patties in a covered container in the fridge.
*  You can make the patties any size you desire, but we prefer them bite-sized.

Shared with My Sweet Party.