Egg Free, Dairy Free, Nut Free Sunbutter Krispie Balls

My girls had fun rolling this snack into balls, coating them in chocolate then rolling them in sprinkles. The plain ones were good and less messy to eat, but everyone preferred the coated ones. This recipe is similar to our Krispy Sunbutter Balls, but it has less Sunbutter and way more cereal. Also, the cereal is left whole in the original recipe but crushed in the new recipe.

Sunbutter Krispie Balls

1/2 cup Sunbutter
1/4 cup corn syrup
1/4 cup honey
6 cups Rice Krispies, crushed after measuring

Microwave the Sunbutter, corn syrup and honey until melted and smooth. Stir in the Rice Krispies until thoroughly combined. Refrigerate the mixture until it is easily handled and will hold its shape when rolled. Shape the mixture into balls then place them on a wax paper lined baking sheet. Keep them plain or coat them in melted chocolate and roll them in sprinkles.

Shared with My Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Mondays, Makin You Crave Monday, Things that make you say mmmmm, Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Trick or Treat Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Free Wednesday, Gluten Free Wednesdays, Share the Wealth Wednesday, Whole Foods Wednesday, Full Plate Thursday, Frugal Food Thursday, It's a Keeper Thursday, Allergy Friendly Lunchbox Love, Allergy Friendly Friday, Food on Fridays, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday, Seasonal Inspiration, Sweet Saturday, Check Me Out Saturday, Savory Sunday, Church Supper, Scrumptious Sunday and Sweet and Simple Sunday .

Egg Free, Dairy Free, Nut Free Strawberry Baked Oatmeal

I love any baked oatmeal, but this is now my new favorite. I was craving something with strawberries so I decided a baked oatmeal would be perfect. It turned out so amazingly yummy, I had to share it immediately with you.

Strawberry Baked Oatmeal

1 cup unsweetened applesauce
1/2 cup brown sugar
1/4 cup dairy free margarine, melted
2 tbsp cornstarch
1 tbsp baking powder
1 tbsp vanilla extract
3 1/2 cups quick oats
2 cups frozen strawberries, thawed and roughly smashed

Combine all of the ingredients, except for the oats and strawberries, until smooth. Stir in the oats and strawberries until thoroughly combined. Transfer the mixture to a parchment paper lined 8x11 baking dish. Bake at 350 for 30-35 minutes or until golden.

Shared with Made from Scratch Monday, My Meatless Mondays, Melt in your Mouth Monday, Mouthwatering Monday, Just Another Meatless Monday, Mix it up Monday, Things that make you say mmmmm, Makin you Crave Monday, Mangia Mondays, Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays Tasty Tidbits, Tuesdays at the Table, Sweet Temptations, Allergy Free Wednesdays, Share the Wealth Wednesday, Gluten Free Wednesdays, Its a Keeper Thursday, Full Plate Thursday, Frugal Food Thursday, Allergy Friendly Lunchbox Love, Allergy Friendly Friday, Fabulous Friday, Food on Fridays, Check Me Out Saturday, Sweets for a Saturday, Church Supper, Savory Sunday and Scrumptious Sunday.

Egg Free, Dairy Free, Nut Free No Bake Chocolate Oat Cookies

I was getting ready to make our favorite No Bake Chocolate Oat Clusters when I decided I would like to try and make them a little "healthier" and less calories by reducing the sugar by half then increasing the cocoa and oats. I didn't think it was possible to make the other recipe any better, but we actually like these cookies more. Instead of being super sweet, they are super chocolately instead. We also liked the softer texture. Since we were having friends over, we decided to roll the cookies to make them look prettier. However, if you want to, you can just drop the mixture onto wax paper by the spoonful.

No Bake Chocolate Oat Cookies


1 cup sugar
1/2 cup cocoa powder
1/2 cup dairy free margarine
1/2 cup soy milk
4 cups quick oats
1 tbsp vanilla extract

Place the sugar, cocoa, margarine and soy milk in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Boil, without stirring, for 1 minute. Remove the saucepan from the heat then stir in the oats and vanilla until thoroughly combined. Roll the mixture into balls, flatten them slightly then place them on wax paper until set.
*  If desired, you can drop the mixture by spoonfuls onto wax paper instead of rolling them.

Shared with Savory Sunday and Scrumptious Sunday.

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Chip Baked Oatmeal

Another experiment in our search for different baked oatmeals. We loved the Sunbutter taste but the texture wasn't quite as moist as the other recipes. That won't stop us from making it again because the Sunbutter and chocolate is a nice change. Once the oatmeal was completely cooled, I cut it into squares using a pizza cutter. I placed the squares on a baking sheet to flash freeze them. Once frozen, I transfered them into a Ziploc bag. They reheat perfectly in the microwave.

Sunbutter Chocolate Chip Baked Oatmeal

3 cups quick oats
1/4 cup brown sugar
2 tsp baking powder
3/4 tsp salt
1 cup soy milk
1 cup unsweetened applesauce
1 cup Sunbutter
1 tbsp vanilla extract
1/2 cup safe chocolate chips

Combine the oats, brown sugar, baking powder and salt. Add the soy milk, applesauce, Sunbutter and vanilla then stir until thoroughly combined. Stir in the chocolate chips. Transfer the mixture evenly into a 9x13 baking dish. Bake at 350 for 30 minutes or until the edges are slightly browned and the center is firm. Cool completely before cutting into squares. Store in an airtight container, wrap individually into plastic wrap or foil or flash freeze then store in a Ziploc bag.
* Wonderful served with a drizzle of chocolate syrup.

Shared with Savory Sunday, Made from Scratch Monday, My Meatless Monday, Melt in Your Mouth Monday, Just Another Meatless Monday, Mouthwatering Monday, Crazy Sweet Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Totally Tasty Tuesdays, Trick or Treat Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays, Share the Wealth Wednesday, Its a Keeper Thursday, Frugal Food Thursday, Full Plate Thursday, Allergy Friendly Friday, Allergy Friendly Lunchbox Love, Foodie Friday, Food on Fridays, Fab Friday, Sweets for Saturday and Check Me Out Saturday.

Egg Free, Dairy Free Easy Corn Stuffing

This is a very quick and simple side dish and a unique way to serve corn.

Easy Corn Stuffing

Place 2 cans of undrained canned corn in an 8x8 baking dish. Add enough roughly crushed Saltines (or use the mini Saltines) to soak up most of the juice from the corn. Bake at 350 for 20 minutes or until set and heated through.

Egg Free, Dairy Free Meat and Noodle Bake

This casserole is creamy and hearty. We just had my parents over for dinner and the girls wanted to serve this casserole. I made 1 batch with chicken and peas and another batch with ground beef and corn. The leftovers reheated perfectly.

Meat and Noodle Bake

1 box cooked noodles, any shape desired
2 cups (1 lb) cooked diced chicken, ground beef, ground sausage,
         diced ham, etc.
1 can creamed corn
1 can peas, corn, etc.
1/2 cup dairy free margarine
1/3 cup flour
2 cups chicken or beef broth
1 cup soy milk
Salt and pepper to taste

Place the noodles, meat, creamed corn and vegetables in a 9x13 baking dish. In the empty noodle pot, melt the margarine. Add the flour then stir until smooth. Add the broth, soy milk, salt and pepper. Cook and stir until slightly thickened. Pour the sauce mixture over the noodle mixture then stir until thoroughly combined. Bake, uncovered, at 350 for 45 minutes.

Shared with Check Me Out Saturday, Savory Sunday, Mouthwatering Mondays and Melt in Your Mouth Monday.

Egg Free, Dairy Free, Nut Free Pineapple Cobbler

I love cobbler and pineapple so I decided to combine both of them into a perfect dessert. The bottom is a moist cakey type of cobbler that is so yummy.

Pineapple Cobbler

2 tbsp dairy free margarine
1 can (20 oz) crushed pineapple or any canned fruit desired, drained,
          reserving 2/3 cup syrup
1/2 cup sugar
3/4 cup soy milk
2 tsp vanilla
1 cup flour

Melt the margarine in a glass 9 x 2 round pan. In a separate bowl, combine the 2/3 cup of reserved syrup, sugar, soy milk and vanilla. Add the flour then stir until thoroughly combined. Pour the batter over the margarine then stir to combine slightly. Spoon the pineapple evenly over the batter. Bake at 350 for 45 minutes or until the dough is cooked through.

Shared with My Meatless Mondays, Melt in your Mouth Monday, Sweet Temptations, Mouthwatering Mondays, Just Another Meatless Monday, What Makes You Say MMMMM Monday, Slightly Indulgent Tuesday, Tasty Tuesdays, . Crazy Sweet Tuesday, Trick-or-Treat Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Totally Tasty Tuesdays, Allergy Free Wednesday, Share the Wealth Wednesday, Full Plate Thursday, Frugal Food Thursday, It's a Keeper Thursday, Allergy Friendly Fridays, Allergy Friendly Lunchbox Love, Food on Fridays and Foodie Friday.