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.







Sunday, May 27, 2012

Egg Free, Dairy Free Blueberry Cobbler Cake

We love fruit cobblers and this time I wanted to try making one with Bisquick and lots of blueberries. It was perfect. The top was cakey with a crispy crust and the bottom was full of thick blueberry yumminess.



Blueberry Cobbler Cake

1 1/2 cups Bisquick mix
3/4 cup soy milk
1/4 cup sugar
1/4 cup brown sugar
1 tbsp vanilla extract
1 tbsp cinnamon
3 cups frozen blueberries, or any frozen, fresh or canned fruit desired

Combine the Bisquick, soy milk, sugar, brown sugar, vanilla and cinnamon. Add the blueberries then mix until thoroughly combined. The batter will be thin. Transfer the batter into a sprayed 8x11 baking dish. Bake at 375 for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Shared with Sunday Round Up, Sundae ScoopSunday's Best, Think Pink SundaysMelt in your mouth MondayJust Another Meatless MondayMix it up MondayMangia MondaysMouthwatering MondayMakin' You Crave MondayMade from Scratch Monday, Mop it up MondaysMealtime MondaySlightly Indulgent TuesdayTasty TuesdaysCrazy Sweet TuesdaysTrick or Treat TuesdayTotally Tasty TuesdaysTuesdays at the TableTuesday Talent Show, Tempt My Tummy TuesdayGluten Free WednesdaysShare the Wealth WednesdayWhat's Cooking Wednesday, Allergy Free Wednesdays, Full Plate Thursday, It's a Keeper Thursday, Creative Thursday, Tastetastic Thursday, Allergy Friendly Friday, Fabulous Friday, Food on Fridays, Foodie Friday, Weekend Potluck, Fit and Fabulous Friday, Sweet Tooth Friday, Check Me Out Saturday, Sweets for Saturday, Seasonal Inspiration and Sweet Saturday.  

Sunday, May 20, 2012

Egg Free, Dairy Free Whoopie Pies

I am so excited to post this recipe! I love Whoopie Pies. All of the Amish markets, grocery stores, etc. sell these wonderful desserts. My mom has been making them as long as I can remember. She just finished making a big batch of them for my dad to take on a fishing trip. They contained a bunch of eggs, buttermilk, etc., so Jazlyn wasn't able to have any of them. Plus, my mom's cookie batter recipe also contained another cup of Crisco, which I didn't want to use. I decided that this would be the year I finally try to make this yummy snack for her. I am so thrilled how they turned out. The flavor is perfect. The only difference is that the cookie/cake part is not quite as soft and springy, but the texture was still very good. Jazlyn asked if I could make the filling blue for her instead of boring white. I love how cute they turned out and she couldn't get enough of them. Seeing the happiness on her face as she ate her first Whoopie Pie was priceless. It just proves that Jazlyn's allergies aren't going to stop her from having the foods she wants.




Whoopie Pies

4 cups flour
2 cups sugar
2/3 cup cocoa powder
2 tbsp cornstarch
2 tsp baking soda
1/2 tsp salt
1 1/2 cups soy milk
2/3 cup oil
1 tbsp vanilla extract

Vanilla Cream Filling:
3/4 cup shortening, such as Crisco
3/4 cup sugar
3/4 cup confectioner’s sugar
1 tbsp vanilla extract
Food coloring, optional

Combine the flour, sugar, cocoa, cornstarch, baking soda and salt. Add the soy milk, oil and vanilla. Use an electric mixer to beat the mixture until just combined. The mixture will be thick and sticky. Drop 1-2 tablespoons of the dough, 1 1/2” apart, onto parchment paper lined baking sheets. Bake at 350 for 10-12 minutes or until the center springs back when gently pressed and a toothpick inserted into the center should come out clean. Be careful not to over bake the cookies. Cool for a few minutes on the baking sheet before transferring to wire racks to cool completely.

While the cookies are cooling, prepare the Vanilla Cream Filling. Use an electric mixer to cream all of the ingredients until fluffy and smooth and all of the sugar is dissolved, about 10 minutes.

Once the cookies are completely cooled, spread a generous amount onto the bottom of a cookie. Place another cookie on top, then press down gently to create a sandwich. Repeat with the remaining cookies. Store tightly covered or wrap each Whoopie Pie individually in plastic wrap.

*  If desired, you can use a safe storebought or homemade frosting to replace the Vanilla Cream Filling.

Shared with Church Supper, Savory SundaySundays BestThink Pink SundaysSundae ScoopSunday Round Up, Scrumptious SundaySouthern SundaysMy Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Monday, Makin' You Crave Monday, What Makes You Say mmmmm Monday, Mouthwatering Mondays, Tuesday Talent Show, Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tuesdays at the Table, Allergy Free Wednesday, Share the Wealth Wednesday, What's Cooking WednesdayBake with Bizzy, Full Plate Thursday, It's a Keeper Thursday, Tatetastic Thursday, Creative Thursday, Allergy Friendly Friday, Fabulous Friday, Food on Fridays, Weekend Potluck, Sweet Tooth FridayGallergy of Favorites, Foodie Friday, Sweet Saturday, Seasonal Inspiration, Check Me Out Saturday, Sweets for Saturday and My Sweet Party.

Sunday, May 13, 2012

Egg Free, Dairy Free Chicken Croquettes

I loved chicken croquettes when I was growing up. I came up with this recipe a few years ago so Jazlyn could have them too. However, this time I ground the chicken with the gravy. The result was a taste and texture that was exactly how I remembered them.


Chicken Croquettes

4 cups diced or shredded cooked chicken or turkey
1 can gravy (I used turkey gravy)
1/2 cup bread crumbs (I used this recipe for our homemade bread crumbs), plus extra for rolling
1/3 cup dairy free margarine

Place the chicken and gravy in a blender then blend until finely ground, adding a little extra gravy, soy milk or broth if needed. Combine the chicken and gravy mixture with the bread crumbs until thoroughly combined, using extra bread crumbs as needed for the mixture to hold together. Shape into croquettes then roll in additional bread crumbs to thoroughly coat. If the mixture is too difficult to shape, chill it in the fridge or freezer for a little. Melt the margarine in a large skillet. Add the croquettes then cook and turn until browned on all sides.
*  If desired, you can keep the chicken shredded or finely diced instead of grinding it in the blender.

Shared with Savory Sunday, Scrumptious Sunday, Church Supper, Melt in Your Mouth Monday, Mix it up Monday, Mangia Mondays, Makin' You Crave Monday, What Makes You Say mmmmm Monday, Hunk of Meat Monday, Made from Scratch Monday, Slightly Indulgent Tuesdays, Tasty Tuesdays, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the TableTuesday Talent Show, Allergy Free Wednesday, Gluten Free Wednesday, Share the Wealth Wednesday, This Chick Cooks, What's Cooking Wednesday, Full Plate Thursday, It's a Keeper Thursday, Tastetastic Thursday, Allergy Friendly Lunchbox Love, Fabulous Friday, Food on Fridays, Foodie Friday, Weekend Potluck, Fit and Fabulous Fridays, Check Me Out Saturday, Seasonal Inspiration and Sweet Saturday.

Sunday, May 6, 2012

Egg Free, Dairy Free Crock Pot Tater Tot Casserole

I'm always trying to come up with new crock pot recipes because some days we are just too busy to make supper. This one is so fast to prepare and my family loved it. The tater tots don't hold their shape like they do in this one that is baked in the oven. However, we prefer the crock pot version.


Crock Pot Tater Tot Casserole

32 oz tater tots
1 lb cooked ground beef or any meat desired
1 can green beans or any vegetable desired
1 can gravy
1 gravy can soy milk or additional gravy

Place the tater tots in the bottom of a sprayed crock pot. Combine the remaining ingredients in a separate bowl. Pour the mixture over top but do not stir. Cover then cook on high for 3 hours or low for 5 hours.


Shared with Melt in Your Mouth Monday, Mix it up Monday, Mangia Mondays, Makin' You Crave Mondays, What Makes You Say Mmmmm Monday, Mouthwatering Monday, Hunk of Meat Monday, Made From Scratch Monday, Slightly Indulgent Tuesday, Tasty Tuesdays, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Free Wednesday, Gluten Free Wednesdays, Share the Wealth Wednesday, Whole Foods Wednesday, What's Cooking Wednesday, Full Plate Thursday, Frugal Food Thursday, It's a Keeper Thursday, Tastetastic Thursday, Allergy Friendly Lunchbox Love, Fabulous Friday, Food on Fridays, Foodie Friday, Allergy Friendly Friday, Weekend Potluck, Sweet Saturday, Check Me Out Saturday and Seasonal Inspiration.