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.















Sunday, July 24, 2011

Egg Free, Dairy Free, Nut Free Crescent Cinnamon Rolls

.0I had a can of crescent rolls that were about to expire. We decided to make some cinnamon rolls for breakfast. The girls loved them, especially with a soy milk, cinnamon and powdered sugar sauce.


Crescent Cinnamon Rolls

1 can refrigerated crescent rolls (I used Pillsbury)
Cinnamon sugar to taste

Unroll each of the precut rolls. Sprinkle the cinnamon sugar evenly over top. Roll up as you would for the crescent rolls. Place them on foil lined baking sheet. Sprinkle the tops with additional cinnamon sugar if desired. Bake at 375 for 11-13 minutes or until golden.
* If desired, serve with a mixture of confectioner’s sugar, soy milk or water and cinnamon.

Monday, July 18, 2011

Egg Free, Dairy Free, Nut Free Baked Doughnut Hole Cupcakes

One day when we were making the doughnut holes (posted 4/27/10), I had a little extra batter so Jazlyn suggested making them into cupcakes. She loved them so much that when we needed vanilla cupcakes, she chose to make them instead of our regular recipe. She also wanted them to be her favorite color, blue. These cupcakes have a good flavor, but they are thicker and denser than the vanilla cupcakes I usually make.


Baked Doughnut Hole Cupcakes

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 lined muffin cups 3/4 full with the batter. Bake at 325 for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Monday, July 11, 2011

Egg Free, Dairy Free, Nut Free Made-to-Order Granola Bars

These granola bars are perfect because you can add what your family enjoys. I added safe chocolate chips to the entire batch, pressed the mixture out into the pan then pressed flaked coconut onto 1/3, candy sprinkles on another 1/3 then left the other 1/3 plain. These would be amazing with any dried fruit or add-in your family enjoys in a granola bar. My family likes them better rewarmed slightly in the microwave, but they are also good at room temperature.




Made-to-Order Granola Bars

1 cup honey
1/2 cup oil
1 tbsp vanilla extract
6 cups oats
1 1/2 cups flour
1 1/2 tsp baking soda
2-3 cups total of add-ins desired such as dried fruits, flaked coconut, safe chocolate chips,
                  wheat germ, mini marshmallows, Rice Krispies, cinnamon, brown sugar, etc.

Combine the honey, oil and vanilla. In a separate bowl, combine the oats, flour and baking soda. Add the oat mixture to the honey mixture then mix until thoroughly combined. Stir in the add-ins desired. Spread the mixture evenly onto a sprayed baking sheet. Place a 2nd baking sheet on top and press down firmly to pack the granola bars. Bake at 325 for 14-18 minutes until the top is just golden brown. Use the 2nd baking sheet again to press the granola bars firmly down. Allow to cool for 10-15 minutes before cutting into bars. Allow the bars to finish cooling completely before removing from the pan.
* These granola bars are wonderful reheated briefly in the microwave.
*  If desired, you can also press the add-ins onto the granola mixture after it has been placed onto the baking sheets so that you can make a variety of flavors. You could also transfer the mixture into several bowls then stir in the add-ins so that they are more evenly dispersed into the granola.

Monday, July 4, 2011

Egg Free, Dairy Free Biscuit Topped Chicken Casserole

This all-in-one casserole is fast and easy to prepare. The girls especially liked the biscuit topping.



Biscuit Topped Chicken Casserole

1 lb cooked diced chicken
1 can peas
1 can corn
1 can pork gravy (I use Campbell's)
2 cups Bisquick baking mix
1 cup soy milk
1 tbsp Italian seasoning

Combine the chicken, peas, corn and gravy in a 9x13 baking dish. In a separate bowl, combine the Bisquick, soy milk and seasoning. Spread the Bisquick mixture evenly over the chicken mixture. Bake at 350 for 30 minutes or until the topping is cooked through and lightly browned.
*  If desired, you can use an 8x8 baking dish and only use half of the Bisquick mixture.