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.
















Tuesday, December 27, 2011

Egg Free, Dairy Free, Nut Free Homemade Sugar Sprinkles

I wasn't sure if I should post these sprinkles or not because it's not really a recipe. We mostly make these when we are decorating cut-out cookies because they require a lot of sprinkles.

You can make a fun craft with leftover sprinkles but drizzling white school glue on a piece of paper. Drop the sprinkles over the glue it it will melt into the glue. Shake off any extra sprinkles and you have a beautiful picture.




Homemade Sugar Sprinkles

Pour some sugar into a bowl that has a cover. Drop in food coloring as desired. Cover the bowl tightly then shake until completely combined and all of the sugar is colored. If the color isn't bright enough, simply add more food coloring and shake again.

Friday, December 23, 2011

Christmas Cookies

I wanted to share with you the Christmas cookies we made for this year. Since we made so many different kinds, I decided to freeze them like my Grandmother used to do. I placed the baked cookies on a baking sheet with parchment paper in between the layers. Once frozen, I placed each kind in a labeled Ziploc bag to store in the freezer. The girls loved them right out of the freezer and we didn't have to worry about them getting stale. We gave some of the cookies to friends and family and they couldn't believe that all of the cookies were safe for Jazlyn because they were so good.
A few days ago we made.....

Sunbutter Oat Cookies (we left out the chocolate chips this time)
http://jazzyallergyrecipes.blogspot.com/2011/05/egg-free-dairy-free-nut-free-sunbutter.html

Cinnamon Cookies
http://jazzyallergyrecipes.blogspot.com/2010/04/daddys-favorite-cinnamon-cookies.html

Chocolate Chip Cookies
http://jazzyallergyrecipes.blogspot.com/2010/03/simply-amazing-chocolate-chip-cookies.html

Chocolate Drop Sugar Cookies
http://jazzyallergyrecipes.blogspot.com/2011/04/egg-free-dairy-free-nut-free-chocolate.html

Lemon Coconut Cookies  (we used an additional 1/2 cup of coconut and 1 1/2 tsp of lemon extract)
http://jazzyallergyrecipes.blogspot.com/2010/06/coconut-cookies.html

Today we made.....

Cut-Out Sugar Cookies
http://jazzyallergyrecipes.blogspot.com/2010/09/cut-out-sugar-cookies.html






I hope you have a happy and safe Christmas and a wonderful new year!!!!

Friday, December 16, 2011

Egg Free, Dairy Free, Nut Free 2 Ingredient Frosting Sunbutter Fudge

I had a can of frosting that was about to expire and we weren't in the mood for another cake. Instead, we made this wonderfully perfect fudge. The taste is not too sweet and the texture is soft and completely smooth. The best part is that there is only 2 ingredients and it is so simple and quick to make. The top picture I used chocolate frosting and the bottom picture I used vanilla frosting.



2 Ingredient Frosting Sunbutter Fudge

1 container safe frosting (I use Pillsbury)
1 cup Sunbutter

Microwave the frosting for 1 minute. Stir in the Sunbutter then microwave an additional 45-60 seconds or until smooth and melted. Pour the mixture into a wax paper lined 8x8 baking dish. Place in the fridge until set. Remove the wax paper then cut into squares.

Thursday, December 8, 2011

Egg Free, Dairy Free, Nut Free 2 Minute Microwave Chocolate Cake

I was playing around in the kitchen and figured out this fast and simple recipe that is perfect for a chocolate craving or quick dessert. I love the chocolate smell that filled the house. This cake turned out big enough for my girls to share, but it can also be a perfect single serving.

There really isn't a wrong way to make this dessert. Each time we made it, we tried something different and they were all so delicious. We've added coconut, chocolate syrup, mint extract, etc. into the batter and/or thawed frozen berries, soy milk, chocolate syrup, etc. poured on top.

This fast and easy cake is also perfect if you need a last minute piece of cake or single serving dessert to bring along for a party or other function. I keep vanilla and chocolate Pillsbury Easy Frost (spray frosting) on hand so that I don't have to open a big container of frosting. Since I provide all of Jazlyn's food when she eats away from our house or my mom's house, this is a perfect recipe when I'm short on time but need something special for her. She loves to spray on the frosting then decorate it with fun sprinkles.



2 Minute Microwave Chocolate Cake

1 tbsp dairy free margarine
3 tbsp water
1 tsp vanilla extract
3 tbsp cocoa powder
2 tbsp flour
2 tbsp sugar
2 tbsp brown sugar
2 tbsp safe chocolate chips, optional

Melt the margarine in a 4 cup capacity microwave safe bowl. Add the water and vanilla then stir to combine. Add the cocoa, flour, sugar, brown sugar and chocolate chips then mix until thoroughly combined. Microwave for 1 minute and 30 seconds. Allow the cake to cool for a few minutes before eating.
* Wonderful topped with soy ice cream, safe whipped cream, flaked coconut, chocolate syrup, diced bananas, diced strawberries, blueberries, thawed frozen berries, etc.
* The chocolate chips add to the decadence of the cake, but it would be fine if you leave them out of the recipe.
*  If you would like your cake a little more gooey, use an additional 1 tbsp of margarine and reduce the water to 2 tbsp.

Friday, December 2, 2011

Egg Free, Dairy Free Creamy Beef and Noodles

Another simple to prepare meal.


Creamy Beef and Noodles

1 box noodles, any shape desired, cooked
1 lb cooked ground beef
15 oz can tomato sauce
1 can beef gravy (I used Campbell's)
1 can creamed corn

Thoroughly combine all of the ingredients then cook until heated through.

Friday, November 25, 2011

Egg Free Dairy Free Simple Shepherd's Pie

My family loves Shepherd's Pie and this is such an easy and fast way of making it.




Simple Shepherd's Pie

1 lb cooked ground beef or any meat desired
1 can beef gravy (I use Campbells)
1 can mixed vegetables or any desired
3-4 cups prepared mashed potatoes (to make it fast, I use Betty Crocker Mashed Potato Buds)

Combine the ground beef, gravy and vegetables. Transfer the mixture into an 8x11 or 9x9 baking dish. Spread the mashed potatoes evenly over the top. Bake at 350 for 15-20 minutes or until heated through.

Saturday, November 19, 2011

Egg Free, Dairy Free, Nut Free Meme's Fruit Cobbler

My mom has been making this dessert since I was little. Now my girls love it just as much as me. You can use any fruit your family likes such as pears, peaches, etc.



Meme's Fruit Cobbler

1/4 cup dairy free margarine
1 can diced or sliced pears, peaches, etc., drained, reserving the syrup
3/4 - 1 cup sugar (depending on how sweet your fruit is and your taste)
3/4 cup soy milk
1 1/2 tsp vanilla extract
1 cup flour

Melt the margarine then place it in a 9x9 baking dish. Swirl the dish so that the margarine evenly coats the bottom. In a separate bowl, combine 2/3 cup of the reserved pear syrup, sugar, soy milk and vanilla. Add the flour then stir until thoroughly combined.  Spoon the batter evenly over the margarine. Use a spoon or knife to swirl the batter and margarine together. Arrange the pears evenly over the batter. Bake at 350 for 35 minutes.
*  Serve warm or cold.
*  Serve plain or topped with soy milk, soy ice cream or safe whipped cream.

Monday, November 14, 2011

Egg Free, Dairy Free Frozen Bread Dough Pizza

Jazlyn wanted pizza for supper, but I didn't have any of the refrigerated pizza dough or any Bisquick. However, I did have some frozen bread dough. It worked really well for the stromboli, so we decided to use it for the pizza. The crust turned out so perfect, a little crunchy and a little chewy. We thawed 2 loaves of the bread so we could make a "meat lovers" pizza on the pizza pan and a "veggie lovers" pizza on the baking sheet. I separated the leftovers into individual portions then wrapped them in foil to freeze for quick lunches later. They reheated great.

Update - I just made the pizzas again. This time I thawed 4 of the frozen bread doughs. I made 4 different varieties so that we would have plenty of leftovers to freeze. We made a pepperoni sausage, sausage olive, pepperoni olive and Hawaiian (crushed pineapple and diced ham).





Frozen Bread Dough Pizza

1 loaf frozen bread dough, thawed and risen according to the package directions
Pizza or tomato sauce
Toppings desired such as pepperoni, sausage, ground beef, diced ham, diced peppers, diced onions,
        sliced black olives, pineapple chunks, diced or sliced tomatoes, etc.

Stretch and spread the dough out onto a sprayed pizza pan or baking sheet. Spread the sauce and toppings evenly over the dough. Bake at 375 for 20-30 minutes or until the crust is golden and the toppings are hot.

Tuesday, November 8, 2011

Egg Free, Dairy Free Funnel Cakes

While at Hersheypark, Jazlyn saw other people eating funnel cakes and asked me if I could make them for her. I love funnel cakes and order one when I take one of my other girls for an alone day there. Now both of my girls love them and I wanted Jazlyn to experience a funnel cake too. Over the last year, I've tried making them a few times based on my mom's recipe, substituting the eggs with various ingredients. They were good, but the taste and texture weren't the way I wanted them. I decided to try using yeast in place of the eggs. The result was a crispy on the outside, cakey on the inside perfectly flavored funnel cake. Jazlyn said she didn't want the traditional confectioner's sugar topping. Instead, she wanted to try dipping them in chocolate syrup like she saw at Hersheypark. I was so excited for hert to take her first bite. She absolutely loved them. My other girls loved them and also ate them dipped in the chocolate syrup. I, however, still ate mine with the traditional confectioner's sugar.




Funnel Cakes

1/4 cup luke warm water
1 tsp yeast
1 tsp sugar
3 cups flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
2 cups soy milk, warmed slightly if cold
1 tbsp vanilla extract
Oil for frying

Thoroughly combine the water, yeast and sugar then allow the mixture to set for 5 minutes. In a separate bowl, combine the flour, sugar, baking powder and salt. Add the soy milk, vanilla and yeast mixture then stir until thoroughly combined. In a deep pan, heat the oil to 365-375 degrees. Fill a Ziploc bag with the batter. Snip off one of the corners to form a small hole. Squeeze the batter into the oil. You can form circular patterns or whatever shape you desire. Fry for 2-3 minutes or until golden brown. Use tongs to flip over the funnel cake then fry for an additional 2-3 minutes or until golden brown. Remove the funnel cake from the oil and place it on a paper towel to drain.
* If desired, you can scoop the batter then drop it into the oil to create more of a puffy round doughnut instead of the funnel cake strips.
*  If you have a funnel, you can drop the dough using it so that the funnel cakes are thinner and look more like the ones you would buy at a fair or amusement park.
* Wonderful topped with confectioner’s sugar, crushed strawberries, pie filling, chocolate syrup, applesauce, etc.

Wednesday, November 2, 2011

Frozen Bread Dough Cinnamon Balls

I love finding new uses for frozen bread dough. We've made stromboli and pizza. I decided to try and make some cinnamon balls for a fun breakfast. I thawed the bread in the fridge the night before. Before we started school the next morning, I asked the girls if they wanted to make something new. I had them roll the balls, dip them in the melted margarine then in a mixture of brown sugar and cinnamon. They had so much fun making them and the smell while they were baking was incredible. They were so good and reminded me almost of a Cinnabon.



Frozen Bread Dough Cinnamon Balls

1 loaf frozen bread dough, thawed
1/2 cup brown sugar
1-3 tsp cinnamon
3-4 tbsp dairy free margarine, melted

Form the dough into 1-2” balls. Combine the brown sugar and cinnamon. Roll the balls into the melted margarine then into the brown sugar mixture. Place the coated balls into an 8x8 or round baking dish. Pour any remaining margarine and brown sugar mixture over the dough. Heat the stove to the lowest setting. Place the bread in the stove then turn off the heat. After 30 minutes, turn the oven to 350 then bake for 25-30 minutes or until cooked through. Cool for a few minutes before serving.
* If desired, drizzle with a confectioner’s sugar glaze while still hot.

Thursday, October 27, 2011

Egg Free, Dairy Free, Nut Free Chocolate Sunbutter Graham Treats

This is one of the fastest and easiest treats I've ever made. They are very good and Jazlyn just couldn't get enough.


Chocolate Sunbutter Graham Treats

13-16 graham cracker squares
1 1/2 cups safe chocolate chips
1/2 cup Sunbutter

Line a 9x13 baking dish with foil, leaving a 2” overhang at the opposite ends. Arrange the graham crackers to fill the bottom of the baking dish. Microwave the chocolate and Sunbutter until melted and smooth. Pour the mixture over the grahams then spread to cover completely. Refrigerate for 1 hour or until firm. Use the foil handles to remove from the pan then peel off the foil. Break into pieces or cut into squares then store in a tightly covered container in the fridge.
*  You can vary the amount of Sunbutter and chocolate to suit your family's taste.

Sunday, October 23, 2011

Egg Free, Dairy Free Crock Pot Ham, Corn and Potato Soup

The broth to this soup is perfectly infused with the ham flavor. I had extra broth, so the next day I cooked some Minute rice in it.


Crock Pot Ham, Corn and Potato Soup

5-7 cups broth, depending how thin you want the soup and if you want leftover broth
1 lb cooked diced ham
2 cans diced potatoes
1 can creamed corn
1 can corn

Combine all of the ingredients in the crock pot. Cover and cook on low for 5-7 hours.
*  If desired, you can bring all of the ingredients to a boil on the stove then simmer until ready to serve.

Monday, October 17, 2011

Egg Free, Dairy Free Tay's Special Sauce

Tayana helped me figure out this sauce. I wanted to make a versatile sauce that would be good as a dipping sauce for chicken nuggets, baked on chicken, pork chops, ribs, etc. With Tayana's help and suggestions, I think it turned out perfect. In fact, adding the brown sugar and mustard were her ideas. I was surprised that the girls liked this sauce because it has onions and peppers. I thought it tasted like a Sloppy Joe type of sauce, but Tayana didn't agree since she doesn't like Sloppy Joes. I would like to try it with ground beef and see if we can make a Sloppy Joe that the girls will eat. My huband wouldn't even try the sauce because of the peppers and onions. It's funny how much better my girls are at trying new foods than their daddy is. We've used this sauce several times and each time the meat was so flavorful.

The middle picture is country pork ribs baked in this wonderful sauce. They were so moist and delicious. Place the ribs in a baking dish. Bake at 350 for 1 hour. Drain the grease, cover with the prepared sauce then bake an additional 45 minutes or until cooked through.

The bottom picture is pork chops baked in this yummy sauce. I placed the chops in a baking dish and baked them at 350 for 30 minutes. Then I covered them in the sauce and baked them another 30 minutes or until they were cooked through. They were a nice change from our usual Shake 'N Bake coating.




Tay's Special Sauce

1/4 cup diced onions, fresh or frozen
1/4 cup diced green peppers, fresh or frozen
1 cup beef broth or water
1/3 cup ketchup
3 tbsp brown sugar
1 tbsp oil
1 tbsp mustard
1 tsp cajun seasoning
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
3 tbsp cornstarch, if needed to thicken the sauce

Place all of the ingredients, except for the cornstarch, in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. In a separate bowl, combine the cornstarch with a little of the sauce. Stir the cornstarch mixture into the sauce mixture. Cook and stir until thickened. Cool before pouring over meat. Store covered in the fridge.

Tuesday, October 11, 2011

Egg Free, Dairy Free Oven Baked Zucchini Patties

Zucchini is such a versatile vegetable. I love it in breads and cookies. I wanted to try something a little different and made it into an oven baked patty. I used 2 tsp of Old Bay seasoning in the batch and it tasted almost like a crab cake. Since Jazlyn can't have seafood, this is the next best thing.


Oven Baked Zucchini Patties

2 cups shredded zucchini, thoroughly drained
1 cup safe dry bread crumbs
2 tbsp dairy free margarine, melted
1 tsp baking powder
Seasonings desired
1/4 cup flour

Combine all of the ingredients except for the flour. Shape the mixture into patties then coat them in the flour. Place them on a lightly oiled or foil lined baking sheet. Bake at 400 for 15 minutes, flip the patties over then bake an additional 15 minutes or until golden on both sides and cooked through.
* Italian seasoning, garlic salt and pepper is a good combination for kids or those who don’t like spicy foods.
* Old Bay seasoning will made the patties taste like a crab cake.
* Serve plain or with a desired dipping sauce.
* Good served on a roll topped with lettuce and tomato.


Shared with Meatless Mondays.

Sunday, October 9, 2011

Egg Free, Dairy Free Tofu Yogurt

Jazlyn wanted to try yogurt, but the soy yogurt they sell in the stores is pretty expensive. I bought some tofu to make her some scrambled "eggs" so I decided to use some of it to try and make some yogurt. Jazlyn chose to make banana yogurt, but blueberry, strawberry and other fruits would be good too. Jazlyn loved the yogurt. Her sisters said it was even better than the dairy yogurt. You can vary the amount of ingredients used depending how thick/thin you want your yogurt.


Tofu Yogurt

8 oz tofu
1 large banana or any fruit desired
Sugar, brown sugar, maple syrup, honey or corn syrup to taste
1-2 tbsp soy milk, if needed to blend the ingredients
1 tsp vanilla extract

Blend the ingredients until smooth.
*  I like to freeze the yogurt for about 15 minutes before serving to make it a little thicker and to make it nice and cold.

Monday, October 3, 2011

Egg Free, Dairy Free Watermelon Popsicles

These popsicles are a healthy, yummy treat in the summer or any time. We made plain watermelon with a little vanilla extract, watermelon and frozen blueberries and watermelon with frozen strawberries. They were all very good and the girls each had a different favorite flavor.


Watermelon Popsicles

Watermelon, diced
Frozen or fresh fruit desired such as blueberries, strawberries, banana, etc., optional
Vanilla extract, optional

Place all of the ingredients in a blender then process until smooth. Pour the mixture into small paper cups. Cover the top of each cup with foil then poke a popsicle stick through the foil into the bottom. Freeze until set.

Tuesday, September 27, 2011

Egg Free, Dairy Free Ham and Scalloped Potatoes Casserole

Before allergies, the only scalloped potatoes I could make were the boxed kind. However, last night I decided to try to try homemade scalloped potatoes with ham using a white sauce. My family really liked this meal and I was pleasantly surprised how creamy the mixture stayed. The girls and I liked fresh ground garlic pepper on top. My husband liked bacon bits on his. The bottom 2 pictures we replaced the ham with cooked ground sausage and the green beans with peas.



 

 

Ham and Scalloped Potatoes Casserole

5-7 medium potatoes, thinly sliced
1 lb fully cooked ham, cubed
1 can green beans, optional
4 tbsp dairy free margarine
4 tbsp flour
Salt and pepper to taste
3 1/3 cups soy milk

Place the potatoes, ham and green beans in the bottom of a sprayed 11x13 baking dish. In a medium saucepan over medium heat, melt the 4 tbsp margarine. Whisk in the flour, salt and pepper until combined. Add the soy milk, turn the heat to high, then whisk constantly until the mixture comes to a boil and is smooth and thickened. Pour the soy milk mixture over the potatoes and ham and mix until thoroughly combined. Cover and bake at 325 for 40 minutes. Uncover and bake an additional 60 minutes. Allow to set for 5-10 minutes before serving.
*  Wonderful with cooked ground sausage replacing the ham and peas replacing the green beans.

Wednesday, September 21, 2011

Stuffed Peppers

I love stuffed peppers but I've never made them before because my husband and kids don't like cooked peppers. I decided to make a batch for lunch and have leftovers. However, my girls loved the filling and couldn't get enough. I was lucky enough to get the extra peppers because they are so soft and delicious cooked this way.

 

 

Stuffed Peppers

2-4 bell peppers, depending how big they are and how full you want them
1 lb cooked ground beef
1 cup uncooked Minute rice, prepared
8 oz can tomato sauce
1 tsp Italian seasoning
1/2 tsp pepper
1/2 tsp garlic salt

Remove the tops, seeds and membranes from the peppers. Place them in an 8x8 baking dish with the hallowed end facing up. In a separate bowl, combine the remaining ingredients. Spoon the mixture evenly into the peppers. Cover the dish with foil. Bake at 350 for 1 hour.

Thursday, September 15, 2011

Egg Free, Dairy Free Rice with Sausage and Peas

One night when it was her turn to pick the meal, my youngest daughter, Maleah, told me she wanted her rice cooked in broth and that I should add ground sausage and peas. All of my girls couldn't get enough of this mixture. I added some soy sauce on mine, which made the meal taste like fried rice. My husband stirred some dairy free margarine, salt and pepper into his.


Rice with Sausage and Peas

2 cups broth
2 cups uncooked Minute rice
1-2 cups cooked bulk sausage
1 can peas

Place the broth and rice in a large microwave safe bowl. Microwave for 8 minutes or until the rice is tender and the broth is absorbed. Stir in the sausage and peas then microwave until heated through.

Thursday, September 8, 2011

Egg Free Dairy Free Muffin Salisbury Steaks

I love my recipe for Muffin Meatloaves so I decided to see if the same idea would work with salisbury steaks. They turned out perfectly moist and full of flavor. The leftovers freeze great and easily reheat in the microwave. If your family likes onions, these would be good with a packet of onion soup mix stirred in.


Muffin Salisbury Steaks


3 lbs ground beef
1 cup instant mashed potato flakes (I used Betty Crocker Potato Buds)
1 cup safe dry bread crumbs (I use homemade)
1 can beef gravy (I use Campbells)

Thoroughly combine all of the ingredients. Fill lined muffin cups almost full. Bake at 350 for 30 minutes or until cooked through.
*  If you would like to freeze leftovers, place the muffin pans in the freezer until the salisbury steaks are firm. Remove them from the pans and place them in Ziploc bags. Store in the freezer until ready to use. To reheat, microwave the amount you desire.

Tuesday, August 30, 2011

Egg Free Dairy Free Crock Pot Tomato Steak

I had some cubed and flank steak that's been in the freezer so I decided to come up with a new crock pot meal. The steak is so tender when it is done that it simply falls apart. It tasted like my mom's pot roast and was wonderful.



Crock Pot Steak

1/4 cup flour
1 tsp salt
1 tsp pepper
2 lb steak, cut into large pieces
2 tbsp dairy free margarine or oil
1 can tomato soup
1 can water

Combine the flour, salt and pepper in a shallow dish. Coat the steak completely in the flour mixture. Heat the margarine in a large skillet. Brown the coated steak in the margarine until browned on both sides. Combine the tomato soup and water in the crock pot. Stir in the steak. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
*  The steak will be so soft when it is done that it will fall apart when you remove it.
*  Serve over hot cooked rice, noodles or mashed potatoes.

Wednesday, August 24, 2011

Egg Free, Dairy Free One Dish Spaghetti

This meal is a different way to make spaghetti. The noodles cook in the sauce so they have a different texture and flavor than traditional spaghetti.


One Dish Spaghetti

1 lb ground beef or bulk sausage
3 1/2 cups water
26 oz can spaghetti sauce
1 box noodles, any shape desired

Brown the beef in a deep skillet. Add the water, spaghetti sauce and noodles then stir until well combined. Cover and bring to a boil over high heat. Reduce the heat to low then simmer, stirring occasionally, for 20 minutes or until the noodles are tender.
* If desired, you can substitute the spaghetti sauce for 2 cans of tomato soup. Reduce the water to 2 cups.

Thursday, August 18, 2011

Egg Free Dairy Free Nut Free Simple Slushy or Italian Ice

I bought some orange drink that the girls didn't like so I decided to throw it into the ice cream maker and see what they thought. They loved it soft right after being processed. I placed the leftovers in small covered containers then placed them in the freezer. They turned out to be wonderful Italian Ices that the girls scraped with spoons. If your ice gets too hard in the freezer, let it set at room temperature or place it in the microwave for a few seconds. Please note that any liquid should work as long as it contains sugar.


Simple Slushy or Italian Ice

Pour any liquid that has sugar in it into the ice cream maker and process according to the manufacturer's instructions.

Friday, August 12, 2011

Egg Free, Dairy Free Tortilla Shell Pizzas

These quick pizzas have become one of our favorite lunches. The girls love them because they can top their own pizzas the way they want them.



Tortilla Shell Pizzas

Safe tortilla shells
Tomato sauce, spaghetti sauce or tomato paste
Topping desired such as pepperoni, cooked ground beef or sausage, bacon bits, diced green peppers,
        diced onions, sliced black olives, Italian seasoning, diced cooked ham, pineapple tidbits, etc.

Place the tortilla shells on a foil lined baking sheet. Bake at 425 for 3-5 minutes or until lightly browned. Spread the sauce lightly over the shells. Top as desired. Bake an additional 3-4 minutes or until the toppings are hot.

Sunday, August 7, 2011

Egg Free Dairy Free Frozen Bread Dough Stromboli

We were in the mood for stromboli but I didn't have any of the refrigerated pizza dough. However, I did have some frozen bread dough. I used the quick thaw method to prepare the dough and it was so good. This dough was thicker and reminded me more of the stromboli you get at a pizza place. Next time I'm going to prepare 2 bread doughs, divide the doughs into 5 portions and make each of us our own customized stromboli.



Frozen Bread Dough Stromboli

1 loaf frozen bread dough, thawed and risen according to the package directions
Pizza or tomato sauce (I used an 8 oz can)
Toppings desired such as pepperoni, diced lunchmeat, sausage, ground beef, diced peppers,
           diced onions, sliced olives, etc.

Spread the dough out onto a foil lined baking sheet. Spread the sauce and toppings into the center of the dough. Bring up the sides and ends to enclose the filling, pinching to seal. Bake at 375 for 18-22 minutes or until golden.
*  I usually make 3 strombolis at a time then slice the leftovers into individual portions, wrap them in foil then freeze them for another meal.