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.







Thursday, July 26, 2012

Egg Free, Dairy Free, Nut Free Family Favorite Bread Pudding

We love bread puddings and so far we've made Crock Pot Pumpkin Bread PuddingCoconut Chocolate Chip Bread Pudding and Very Berry Bread Pudding. This bread pudding is absolutely wonderful. The girls love it so much that we've been making it almost every week. It's so easy to make that the girls prepare the bread pudding then I bake it for them.



Family Favorite Bread Pudding

4 cups torn bread cubes
3 cups soy milk
3/4 cup sugar
1/2 cup dried cranberries or substitute raisins, flaked coconut, safe chocolate chips, etc.
2 tbsp vanilla extract
1-2 tsp cinnamon

Place the bread in a sprayed 8x11 baking dish. In a separate bowl, thoroughly combine the remaining ingredients. Pour the mixture over the bread then stir until all of the bread is moistened. Spread the mixture evenly in the dish. Bake at 350 for 25-35 minutes or until set. Serve warm or cold.

Shared with Fantastic Thursday, Creative Thursday, Tastetastic Thursday, It's a Keeper Thursday, Full Plate Thursday, Food on Fridays, Foodie Friday, Weekend Potluck, Fit and Fabulous Fridays, Allergy Friendly Friday, Sweet Saturday, Seasonal Inspiration, Check Me Out Saturday, Think Pink Sunday, Church Supper, Scrumptious Sunday, My Meatless Mondays, Mangia Monday, Melt in Your Mouth Monday, Mix it up Monday, Makin' You Crave Monday, Mop it up Mondays, Mealtime Monday, Mouthwatering Monday, Tuesday Talent Show, Tuesdays at the Table, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Delicious Dishes, What's Cooking Wednesday and Allergy Free Wednesday.

Friday, July 20, 2012

Egg Free, Dairy Free, Nut Free Jazzy’s Simple and Delicious Doughnuts

The Boy Scouts were making these doughnuts at a Spring festival. I finally found a safe refrigerated biscuit so that I could make some at home for Jazlyn. She absolutely loved them and couldn't get enough. I can't believe how perfect these doughnuts are, crispy on the outside and soft and fluffy on the inside. They are best eaten right away. If you store some for later, they loose their crispiness, but they were still good. I'm so excited to have a doughnut for Jazlyn that has the taste and texture of a bakery doughnut.



Jazzy’s Simple and Delicious Doughnuts

Tubes of safe refrigerated biscuits
Oil for frying
Cinnamon sugar, confectioner’s sugar, melted safe chocolate, Vanilla Glaze and/or Chocolate Glaze

Place 1/4 – 1/2" of oil in the bottom of a deep skillet over medium heat. Remove the biscuits from the tube. Use your fingers to punch a hole in the center then stretch the hole to form a doughnut. Once the oil is hot and bubbly, gently place some of the biscuits into the oil. In my skillet I was able to place 10 biscuits per batch. Fry until lightly golden, flip with tongs then fry until the other side is lightly golden. Remove the doughnuts from the oil onto paper towels to drain and cool for a few minutes. Roll the doughnuts into the toppings you desire. Best if eaten immediately. Leftovers can be stored in a tightly covered container but they will lose their crispiness.

Vanilla Glaze
1/2 cup confectioner’s sugar
1 tsp vanilla
1 tbsp soy milk

Chocolate Glaze
1/2 cup confectioner’s sugar
2 tbsp cocoa powder
1 1/2 tbsp soy milk

For either of the glazes, thoroughly combine all of the ingredients until smooth.

Shared with Full Plate ThursdayIt's a Keeper ThursdayTastetastic ThursdayCreative ThursdayFantastic ThursdayFood on Fridays, Foodie Friday, Sweet Tooth Friday, Weekend Potluck, Allergy Friendly Friday, Check Me Out Saturday, Sweets for Saturday, Seasonal InspirationSweet Saturday, Think Pink Sunday, Scrumptious Sunday, Church Supper, Sweet and Simple Sunday, My Meatless Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mix it up Monday, Mangia Mondays, Mouthwatering Mondays, Makin' You Crave Monday, Trick or Treat Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Friendly Wednesday and Delicious Dishes.

Sunday, July 15, 2012

Egg Free, Dairy Free Stovetop Chicken and Rice

My girls love rice and they loved this easy meal.


Stovetop Chicken and Rice

1 lb cooked and diced or shredded chicken
2 cups broth or water
1 1/2 cups uncooked Minute rice
1 can gravy
1 can corn or vegetables desired
Salt and pepper to taste

Combine all of the ingredients in a large saucepan. Cook and stir over medium-high heat until the mixture comes to a boil. Reduce the heat to low then simmer for 30 minutes or until the rice is tender and the liquid is absorbed.

Sunday, July 8, 2012

Egg Free, Dairy Free Blueberry Cobbler

This cobbler was perfect with its gooey blueberry bottom and moist cakey top.



Blueberry Cobbler

3/4 cup sugar
1/2 cup dairy free margarine
2 tsp vanilla extract
1/4 cup unsweetened applesauce
1 cup flour
2 tsp baking powder
1 tsp salt
1 cup soy milk mixed with 1 tbsp lemon juice (allow to set for a few minutes)
2 cups fresh or frozen blueberries

Use an electric mixer to cream the sugar, margarine and vanilla. Add the applesauce then beat again. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture and the soy milk mixture to the sugar mixture then beat until thoroughly combined. The batter will be very thin. Fold in the blueberries. Transfer the batter to a sprayed 8x11 baking dish. Bake at 350 for 35-45 minutes or until a toothpick comes out with just a few moist crumbs.

Shared with Think Pink Sunday, Church Supper, Southern Sundays, My Meatless Mondays, Just Another Meatless Monday, Mangia Mondays, Mealtime Monday, Makin' You Crave Monday, Mop it up Mondays, Melt in Your Mouth Monday, Mix it up Monday, Tasty Tuesdays, Crazy Sweet Tuesday, Totally Tasty Tuesdays, Tempt My Tummy, Tuesdays at the Table, Allergy Free Wednesday, What's Cooking Wednesday, Delicious DishesFull Plate ThursdayIt's a Keeper ThursdayCreative ThursdayFantastic ThursdayAllergy Friendly FridaySweet Tooth FridayWeekend PotluckFoodie Friday, Food on Fridays, Check Me Out Saturday, and Sweet Saturday.

Tuesday, July 3, 2012

Italian Pasta Salad

I made this Pasta Salad for a Church pot luck. It turned out very good. It wasn't creamy like the traditional pasta salad with mayonnaise, but we also didn't have to worry about it going bad from the heat.


Italian Pasta Salad

1 box elbow noodles, cooked and rinsed until cool
1-2 cups safe Italian salad dressing
Vegetables desired such as thawed frozen peas, shredded or diced carrots, sliced black olives,
     diced cucumbers, halved cherry tomatoes, diced cucumbers, diced bell peppers, diced onions,
     chopped broccoli, chopped cauliflower, etc.
Diced pepperoni, chicken or ham, optional
1 can beans, such as kidneys, drained and rinsed, optional

Thoroughly combine all of the ingredients. Cover and place in the fridge for at least 3 hours, stirring occasionally. Serve with a slotted spoon. Store tightly covered in the fridge.