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.







Wednesday, June 30, 2010

Egg Free, Dairy Free Crock Pot Beefy Potatoes

I love meals made in the crock pot because I can throw it together quickly and walk away. Next time I will have to make a larger batch because the girls still wanted more when we ran out. The girls also liked adding bacon bits on top to give the meal some crunch.


Crock Pot Beefy Potatoes

2 lbs ground beef or sausage, browned
1 can tomato soup (I used Campbell's)
5-6 medium potatoes, peeled and sliced
1 cup soy milk

Starting with a layer of potatoes, alternate layers of the potatoes and meat in the crock pot. Pour the tomato soup evenly over the top but do not stir. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Pour the soy milk over the top of everything, without stirring, cover and cook on high for an additional 15-20 minutes.

Sunday, June 27, 2010

Egg Free, Dairy Free Fast and Easy Cinnamon Sugar Pretzels

I made these pretzels to take for a snack at the movies. They are good and so fast and easy to make that they would be a perfect quick treat. I would also like to try making these with garlic salt for a savory treat because Jazzy loves anything with garlic salt.


Fast and Easy Cinnamon Sugar Pretzels

2/3 cup oil
1/2 cup sugar
2 tsp cinnamon
14 oz bag safe unsalted pretzel twists

Place the oil, sugar and cinnamon in a large Ziploc bag and squish the ingredients until thoroughly combined.  Add the pretzels to the Ziploc and seal then shake until well coated. Pour the mixture into a microwave safe bowl then microwave for 3 minutes, stirring every minute. Spread out onto wax paper to cool completely. Store in an airtight container or Ziploc bag.

Thursday, June 24, 2010

Egg Free, Dairy Free Crock Pot Pizza

This is one of Jazzy's most requested meals and a family favorite.




Crock Pot Pizza

2 lbs sausage, casings removed and browned like ground beef or ground beef or a combination
16 oz noodles, any shape desired, uncooked (I prefer elbows or small shells)
2 (26.5 oz each) cans spaghetti sauce
8 oz pepperoni, chopped (I use Hormel)

Combine all of the ingredients in a sprayed crock pot. Cover and cook on low for 4 hours. Change the temperature to keep warm until ready to serve.
*  Ground beef can be used in place of the sausage.
*  You can add diced onions, green peppers or anything else to suit your family's taste.
*  I freeze leftovers in individual containers for a quick lunch.
*  The longer the ingredients stay in the keep warm mode, the softer the noodles will become and the more the flavors will combine.

Monday, June 21, 2010

Egg Free, Dairy Free Crock Pot Chicken and Noodles

This very creamy chicken and noodle supper is easy to prepare. I love my crock pot.


Crock Pot Chicken and Noodles

2 cans gravy (I use Campbells - note that the chicken is NOT safe)
2 cans water
2 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
1 box noodles, any shape desired, uncooked
1 can creamed corn

Combine the gravy and water in the crock pot. Stir in the chicken. Cover and cook on high for 3-4 hours or on low for 6-8 hours. One hour before you are ready to eat, stir in the noodles and creamed corn. A little additional water may be required to cook the noodles.

Friday, June 18, 2010

Egg Free, Dairy Free, Nut Free Coconut Cookies

These cookies have a wonderful flavor with a hint of coconut. I also love the chewiness that the coconut adds to the cookies.


Coconut Cookies

1 cup dairy-free margarine (I use Fleishmann's Unsalted Sticks)
1 cup sugar
1 1/2 tsp vanilla extract
3 tbsp water, 3 tbsp oil and 2 tsp baking powder - mixed together
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup shredded coconut

Use a hand mixer to cream the margarine and sugar. Add the vanilla and the water-oil-baking powder mixture and cream again. In a separate bowl, combine the flour, baking powder and salt.. Add the flour mixture to the margarine mixture and mix until thoroughly combined. Add the coconut and mix well. Shape the dough into small balls and place them on parchment paper lined baking sheets. Bake at 350 for 9-11 minutes or until lightly browned on the bottoms.
*  These also make a very good butter cookie if you omit the coconut.
*  Makes about 140 small cookies (I baked 35 cookies per baking sheet).

Tuesday, June 15, 2010

Egg Free, Dairy Free Meme's 5 Bean Salad

This is our favorite side dish to serve at cookouts.


Meme's 5 Bean Salad

Bacon
2/3 cup sugar
2 tbsp cornstarch
1 1/2 tsp salt
Pinch pepper
3/4 cup vinegar
1/2 cup water
2 cans dark kidney beans
1 can lima beans
1 can northern beans
1 can green beans
1 can yellow wax beans

In skillet cook bacon until crisp. Reserve 1/4 cup drippings and set the bacon aside. Add the cornstarch, sugar, salt and pepper to the reserved drippings. Stir in the vinegar and water. Bring the mixture to a boil, stirring constantly. Cook and stir for 2-3 minutes. Add all of the beans, reduce the heat, cover and simmer for 15-30 minutes or until the beans are heated through. Stir in the crumbled bacon.
*  The adults like to stir in some diced onion, but we put that on individually because the kids don't like onions.

Sunday, June 13, 2010

Egg Free, Dairy Free, Nut Free Simple Mint Chocolate Chip Ice Cream

Jazzy loves mint chocolate chip ice cream, but I didn't have time to use my recipe that requires heating and cooling. I came up with this very simple, fast and delicious alternative. Please note that after being placed in the freezer, this ice cream becomes harder (sort of like a ice milk texture). To make this better, I reheated the ice cream for just a few seconds. It was then easier to scoop and had a much nicer texture.


Simple Mint Chocolate Chip Ice Cream

2 cups soy milk
1/2 cup sugar
2 tsp vanilla extract
1 1/2 tsp mint extract (or to taste)
Pinch salt

Thoroughly combine all of the ingredients. Place in the ice cream maker and process according to the manufacturer's instructions.
*  Safe chocolate chips can be added if desired.
*  Food coloring can be added if desired. Jazzy likes to make her ice creams the "wrong" color. For example, she likes her mint ice cream to be blue and her strawberry ice cream to be purple.

Friday, June 11, 2010

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

Everyone loved this snack. Even my husband, who doesn't eat a lot of sweets, had several pieces. This cake is a cross between a chocolate chip bar cookie and a vanilla cake.


Chocolate Chip Cookie Cake

1 cup unsweetened applesauce
2/3 cup oil
2 tsp vanilla extract
3 1/2 cups flour
2 cups sugar
3 tsp baking powder
1/2 tsp salt
2 cups safe chocolate chips

Combine the applesauce, oil and vanilla. In a separate bowl, combine the flour, sugar, baking powder and salt. Add the oil mixture to the flour mixture and mix until thoroughly combined. Stir in the chocolate chips. Spread the batter evenly into a sprayed 9x13 baking pan. Bake at 350 for 35-45 minutes or until a toothpick inserted in the center comes out clean and the top is lightly browned. Cool completely in the pan before cutting into squares.

Monday, June 7, 2010

Egg Free, Dairy Free Family Favorite Waffles and Pancakes

These waffles and pancakes are fluffy and perfect. We love these reheated from the freezer for a quick breakfast. These waffles also work great topped with ice cream, creamed sausage, etc.


 

Family Favorite Waffles and Pancakes

2 cups flour
4 tsp baking powder
1/2 tsp salt
2 tbsp sugar
3 tbsp oil
1/2 tsp vanilla extract
2 cups water

Combine the flour, baking powder, salt and sugar. Add the oil and vanilla and mix well. Add the water 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 3-4 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.

*  I always quadruple this recipe so that we have plenty to freeze. I place the cooled pancakes and waffles on a baking sheet and place it in the freezer. When frozen, I place them in a large Ziploc bag. They reheat wonderfully in the microwave.
*  Chocolate chips, coconut, blueberries, diced or mashed strawberries, diced or mashed bananas, diced apples or anything else you desire can be added to this batter. You can also add any of your additions to the individual pancakes or waffles so that everyone can have what they like. Personally, my family prefers them plain and then topped or dipped.
*  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.

Saturday, June 5, 2010

Egg Free, Dairy Free Pepperoni Breadsticks

These pepperoni breadsticks are quick and esay to prepare. We love these breadsticks with spaghetti or Crock Pot Pizza.


Pepperoni Breadsticks

2 cups baking mix (I use Bisquick)
1/4 cup cold water
1/4 - 3/4 cup chopped pepperoni, (I use Hormel)
1/8 - 1/4 cup dairy-free margarine, melted (I use Weis 48% vegetable oil spread)
Garlic salt or any seasonings desired

Combine the baking mix, water and pepperoni until a dough forms. Knead the dough 5 times. Roll the dough into a square or rectangle. Cut into the length and thickness of strips you desire (I made 28 strips). Twist the ends of each strip in opposite directions. Place the twisted strips on a foil lined baking sheet, pressing the ends onto the foil to fasten securely. Brush the strips generously with melted margarine and then sprinkle with any seasonings you desire (you can also mix the seasonings directly into the melted margarine). Bake at 425 for 10-12 minutes or until golden brown.
*  If desired, dip in pizza sauce.

Thursday, June 3, 2010

Egg Free, Dairy Free, Nut Free "Ice Cream" Sandwiches

This is one of our favorite Summertime treats. The Rich's Whip makes a wonderful creamy filling for these frozen treats.


"Ice Cream" Sandwiches

1 carton Rich's Whip
Graham crackers sheets, any flavor desired (chocolate is our favorite)

Prepare the Rich's Whip according to the carton, making sure to beat it until very thick. Use a knife to spread a thick layer of the Rich's Whip on half a sheet of the graham crackers. Top with the other half and place on a baking sheet. Continue until all of the Rich's Whip is used. You can place the filled sandwiches on top of each other so that you only need to fill one baking sheet. Place the baking sheet in the freezer until firm. Transfer the filled sandwiches into a Ziploc bag and store them in the freezer.
*  We also like these made with homemade soy ice cream or chocolate mousse.