Egg Free, Dairy Free, Nut Free Chocolate Covered Banana Pops

When I was a teenager, my friend and I use to order these delicious treats from an ice cream shop at the mall. I loved them then and my girls and I love them now. Once coated in chocolate, you can roll them in anything you like such as sprinkles, flaked coconut, crushed cookies, chocolate chips, crushed cereal, etc.

Chocolate Covered Banana Pops

Cut the bananas in half, place them on a parchment lined baking sheet then freeze them for at least 1 hour. Melt safe chocolate chips with just a bit of safe oil (about 1/2 tsp oil per 1/2 cup of chocolate chips). Coat the frozen bananas with the melted chocolate. I found it easiest to use a spoon to spread the chocolate evenly. Work quickly because the chocolate hardens quickly. Roll the coated banana in any toppings you desire such as sprinkles, flaked coconut, crushed cookies, chocolate chips, crushed cereal, etc. Place the bananas back on the baking sheet then freeze for at least 3 hours or until very firm. Transfer to a Ziploc freezer bag then store in the freezer.
*  I used 6 bananas (which made 12 pops), 1 cup of chocolate chips and 1 tsp of oil.

Egg Free, Dairy Free Banana Smoothie

I've been making these Banana Smoothies for Jazlyn since she was little. My girls still request them at least once a week.

Banana Smoothie

Fresh bananas, sliced
Soy milk or safe milk of your choice
Chocolate syrup, strawberry syrup, vanilla extract or flavoring desired

Place all of the ingredients into a blender. Process until smooth. The thickness of your final smoothie depends on how much milk you add.
*  To make a single serving, I use a Magic Bullet personal blender, place in 1 sliced banana, add a big squirt of the flavoring they want then fill the blender a little over 3/4 full with the milk. Then I blend until smooth.

Egg Free, Dairy Free Strawberry Slushie

This is my healthy version of a Slushie or Icee you would get at a convenience store. My girls love these Slushies and request them quite often.

Strawberry Slushie

Juice, any flavor desired
Frozen strawberries

Place the juice and strawberries in a blender then process until smooth. By varying the amount of ingredients, you can change the thickness of the Slushie.

Egg Free, Dairy Free Crock Pot Sloppy Joes

Making Sloppy Joes in the crock pot infuses the meat with all of the wonderful flavors.

Crock Pot Sloppy Joes

2 lbs cooked ground beef
1 can tomato soup
8 oz can tomato sauce
1/2 cup ketchup
2 tbsp brown sugar
2 tsp mustard
1 tsp garlic salt
1 tsp pepper

Thoroughly combine all of the ingredients in the crock pot. Cover then cook on low for 4-8 hours depending how soft you want you meat to be.
* Wonderful served as a sandwich or over rice, noodles or mashed potatoes.

Egg Free, Dairy Free Amish Style Creamy Celery

This is a very popular side dish at Amish functions and Pennsylvania Dutch buffets and it's always one of my favorites. I was finally able to replicate this dish at home so Jazlyn could try it and so I can have it whenever I'm craving it. The celery is cooked soft then coated with a sweet creamy sauce. Leftovers reheat wonderfully.

Amish Style Creamy Celery

4 cups diced celery
3/4 cup water, plus more if necessary
1 tbsp sugar
1/4 tsp salt
1/3 cup soy milk
1/4 cup brown sugar
2 tbsp soft dairy free margarine
1 tbsp flour
1 tsp vinegar

Place the celery, water, sugar and salt in a large saucepan. Bring to a boil over medium high heat. Cook, stirring occasionally, for 20-30 minutes or until soft. Add a little more water if it cooks away. Once the celery is soft, drain any additional water. In a separate bowl, combine the remaining ingredients. Add to the celery then cook and stir over low heat for 2-3 minutes or until thickened.

Egg Free, Dairy Free Fried Corn Dogs

We love our Baked Corn Dogs, but I wanted to make a fried corn dog like you see at fairs and amusement parks. They were very good, but they are more time consuming and obviously greasier than the baked version. I made a quadruple batch since the oil was heated, then froze all of the leftovers in freezer Ziploc bags. They reheat well in the microwave, they just loose their crispiness.

Fried Corn Dogs

Oil for frying
2 tbsp cornstarch
2 tbsp water
1 cup soy milk
1 cup flour
3/4 cup yellow cornmeal
2 tbsp baking powder
2 tbsp sugar
1 tsp salt
Approximately 12 hot dogs
Approximately 12 wooden popsicle sticks

Heat the oil in a deep pan until very hot then keep over medium heat. While the oil is warming, whisk the cornstarch and water in a large mixing bowl. Whisk in the soy milk. Add the flour, cornmeal, baking powder, sugar and salt then whisk until smooth. Place a popsicle stick into a hot dog, leaving about 1 1/2" of the stick to hold. Roll the hot dogs into the batter, using a spoon or spatula to coat thickly and evenly. Carefully lay 2-4 coated hot dogs in the oil, but be careful not to crowd them. Fry until golden brown, gently turning with tongs to brown evenly. Remove the hot dogs from the oil then allow them to drain on paper towels.
*  Leftovers can be frozen in freezer Ziploc bags. Reheat in the microwave.

Shared with Full Plate Thursday, It's a Keeper Thursday, Tastetastic Thursday, Creative Thursday, Fantastic Thursday, Food on Fridays, Foodie Friday, Weekend Potluck, Check Me Out Saturday, Seasonal Inspiration,, Sweet Saturday, Think Pink Sunday, Church Supper, Sweet and Simple Sunday, Scrumptious Sunday, and Southern Sundays.