Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree 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 12 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.
















Friday, December 27, 2013

Egg Free, Dairy Free Crispy Oatmeal Coconut Lace Cookies

These Crispy Oatmeal Coconut Lace Cookies are nicely crisp on the outside with a slightly chewy inside. The coconut flavor shows through nicely in these simple cookies.





Crispy Oatmeal Coconut Cookies

1 cup quick cooking oats
1 cup flour
1 cup sugar
3/4 cup flaked coconut
1/8 tsp salt
1/2 cup dairy free margarine
1 tbsp corn syrup
1 tsp baking soda
2 tbsp boiling water
1 1/2 tbsp vanilla extract

Combine the oats, flour, sugar, coconut, and salt. Place the margarine and corn syrup in a microwave safe bowl then microwave until melted. In a separate bowl, stir the baking soda into the boiling water. Add the baking soda mixture and the vanilla to the margarine mixture then stir until combined. Add the combined mixture to the oat mixture then stir until thoroughly combined. Drop by spoonfuls onto parchment paper lined baking sheets. Bake at 300 for 12-14 minutes or until the cookies are completely golden with lightly browned edges. Cool slightly before removing from the baking sheet to cool completely. Store tightly covered.




Monday, December 23, 2013

The Peanut Allergy Answer Book Giveaway Winner

Congratulations to Amy! Your copy of The Peanut Allergy Answer Book, third edition, by Michael C. Young, M.D. will be mailed to you shortly.

Monday, December 16, 2013

Egg Free, Dairy Free Sweet Cornbread

We love our Simple Sweet Cornbread and our Sweet Corn Cake. I wanted to make cornbread to go with our supper and I was out of the Jiffy Cornbread Mix, which is an ingredient in both recipes. This new Sweet Cornbread recipe is still easy to make and very good. It is more of a traditional cornbread that is fluffy and drier than my other two recipes, which is not at all a bad thing depending what texture you want and what you are using the cornbread for. This cornbread was perfect with the chowder I made. The girls liked their cornbread topped with dairy free margarine. I didn't find a need to put it on because I was dipping it in my chowder. This cornbread reminds me of the cornbread my mom used to make with her Chili when I was growing up.




Sweet Cornbread

2 1/2 cups cornmeal
2 cups flour
1 cup sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
1/4 cup dairy free margarine, melted
1/4 cup water

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, margarine, and water then mix until thoroughly combined. Pour the mixture evenly into a sprayed 9x13 baking dish. Bake at 400 for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
*  You can substitute the 9x13 baking dish for two 8x8 baking dishes.

Tuesday, December 10, 2013

The Peanut Allergy Answer Book Giveaway

I am excited to announce that I have a copy of The Peanut Allergy Answer Book, third edition, by Michael C. Young, M.D. to giveaway to one of my readers. If you missed my review of this very informative book, please click here. To enter the giveaway, please leave a comment below. Be sure to include a valid email so that I can contact you if you win. The drawing will close at 10:00 pm EST on Friday, December 20, 2013. I will announce the randomly selected winner on Monday, December 23, 2013. Good luck.

I've had someone tell me that they were unable to leave a comment. If the blog won't let you leave a comment or if you don't feel comfortable leaving your email address on the blog, please send me an email at dljtmzook@verizon.net with "giveaway" in the re: section. Make sure you leave your name and email address so I can contact you if you win.

Friday, December 6, 2013

Egg Free, Dairy Free Quick and Simple Creamy Rice Pudding

I was in the mood for rice pudding, but I wanted a quicker way to make it. Using instant pudding made it super simple and fast to make. The pudding had a great flavor and a perfect creaminess. The girls loved their pudding with cinnamon sugar sprinkled on top.


 
Simple Creamy Rice Pudding

2 cups instant rice
2 cups water
1 box instant vanilla pudding mix
1 1/2 cups soy milk

Whisk the pudding mix and soy milk until thoroughly combined and smooth. Refrigerate the pudding for 30 minutes or until thickened. Combine the rice and water in a microwave safe bowl. Microwave for 8 minutes or until the water is absorbed and the rice is tender. Allow to cool while the pudding thickens. Stir the pudding into the rice until thoroughly combined. Serve immediately or refrigerate until ready to serve.





Friday, November 29, 2013

Egg Free, Dairy Free Chicken and Dumplings

This is a great hearty meal that my girls couldn't get enough of. They especially loved the fluffy dumplings. Leftovers reheat perfectly.



Quick and Simple Chicken and Dumplings

6 tbsp dairy free margarine
½ cup flour
1 tsp salt
1 tsp pepper
2 cups chicken broth
2 cups cooked diced or shredded chicken
2 cans mixed vegetables
2 cups Bisquick baking mix
1 cup soy milk

Melt the margarine in a large saucepan over medium heat. Whisk in the flour, salt and pepper. Add the broth then whisk until thoroughly combined and thickened. Stir in the chicken and vegetables then bring to a boil over low heat. Meanwhile, combine the Bisquick and soy milk in a separate bowl until a soft dough is formed. Drop the dumpling mixture by spoonfuls on top of the boiling chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook an additional 20 minutes or until the dumplings are cooked through.


Monday, November 25, 2013

The Peanut Allergy Answer Book by Michael C. Young, M.D.

     I just received a copy of The Peanut Allergy Answer Book, third edition, by Michael C. Young, M.D. I wish I would have read this book when Jazlyn was diagnosed over 10 years ago. This would have answered so many questions.
     In Chapter 1, Jazlyn’s severe skin issues were explained is such detail. It gave me a greater understanding what caused her skin to be the way it was. It took a long time to diagnose all of Jazlyn’s more “minor” allergies. The food diary described on page 28 is what finally helped us to figure them out. Dr. Young went on to describe the various allergy tests, elimination diet, and food challenges. This information is perfect for someone that is new to allergies or someone who would like to understand them more.
     Chapter 3 helps you understand more deeply the meaning of anaphylaxis and what to look for.         
     Chapter 4 discusses the potential reaction to the airborne allergen and explains why it happens. When Jazlyn was first diagnosed, I didn’t know about airborne allergies. One day when we were at her great grandparents’ house, they were cooking eggs. Jazlyn was several rooms away and her face began to swell and she developed hives. I had no idea that she could have an allergic reaction to her allergies being airborne. The chapter also discusses the dangers of kissing and how important it is to talk to you partner. This is one of my fears for Jazlyn in the future.
     Chapter 5 discusses the hidden dangers of an allergen. This is so important because the allergen can be found where you least expect it. A few years ago, we were at a roller skating rink. Jazlyn’s friends were ordering from the snack bar. Jazlyn wanted to order something, so she ordered a cup of water. After a few sips, she broke out in severe hives all over her body. We were lucky because Benadryl was enough to stop the reaction. The ice must have been contaminated by the worker’s gloves touching the pizza and other foods then touching the ice. I never would have thought she would have that bad of a reaction to water.
     Chapter 6 is full of helpful information about staying safe in school. I’m so thankful that we home school, so this is one less worry for us.
     Even though this is The PEANUT Allergy Answer Book, it is a valuable resource for anyone, no matter what food allergies you suffer from.

Wednesday, November 20, 2013

Egg Free, Dairy Free, Nut Free Perfect Banana Muffins and Bread

These banana muffins are perfectly moist and full of flavor. I usually double the batch and make 2 loaves of bread and 20 muffins.


 



 

Perfect Banana Muffins and Bread

3/4 cup soy milk
3/4 tbsp vinegar
2 thoroughly mashed bananas
1 1/4 cup sugar
1/2 cup dairy free margarine, melted
3 tbsp water
1 1/2 tsp vanilla extract
2 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt

Combine the soy milk and vinegar and allow to set until slightly thickened, about 5 minutes. Once thickened, add the bananas, sugar, margarine, water and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the banana mixture then beat until thoroughly combined. Divide the batter between two sprayed 8” loaf pans. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks to cool completely.
* For Perfect Banana Muffins, fill 20 lined muffin cups ¾ full with the batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.\
* The bread and muffins freeze perfectly. Either reheat in the microwave or let thaw at room temperature or in the fridge.

Wednesday, November 13, 2013

Egg Free, Dairy Free Sausage and Potato Skillet

This is a quick and simple to prepare all in one casserole that has a great flavor.
 
 
Sausage and Potato Skillet

1 package smoked sausage, diced, 1 lb cooked diced ham or 1 lb cooked ground beef
1 can corn or green beans
2 cans diced potatoes
1 can pork gravy
1 tsp pepper
1/4 tsp salt

Place all of the ingredients in a saucepan over medium heat. Cook and stir until heated through.


Thursday, November 7, 2013

Egg Free, Dairy Free, Nut Free Cinnamon Oatmeal Pancakes

I always keep a variety of breakfast and lunch choices in the freezer. I usually take a day to the freezer. I made our Family Favorite Pancakes and Waffles, Chocolate Pancakes and Waffles and FRENCH TOAST. However, I didn't have any bananas to make our Blender Banana Oat Pancakes but I wanted an oatmeal pancake. I decided to make a pancake with oats that didn't contain any flour or oil. Wow, these pancakes are so thick and hearty with a yummy cinnamon flavor. My girls like them dipped in applesauce instead of pancake syrup.



Cinnamon Oatmeal Pancakes

2 cups oats
2 cups oats – ground in the blender into a flour
1/4 cup sugar
1 tbsp baking powder
1 tbsp cinnamon
1/2 tsp salt
3 cups water
3 tbsp vanilla extract

Combine the oats, oat flour, sugar, baking powder, cinnamon and salt. Add the water and vanilla then mix until thoroughly combined. Drop about 1/2 cup of the batter onto a sprayed skillet or frying pan. Fry until the bottom is golden. When the pancakes are ready to be flipped, they will hold together perfectly. Fry until golden.
* Makes 14 big, thick pancakes.
* These pancakes freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.

Thursday, October 31, 2013

Egg Free, Dairy Free Simple Ground Beef and Noodle Bake


This casserole is very quick to prepare because the noodles are not cooked before baking. I also keep cooked ground beef proportioned in the freezer that I can just thaw and add. If you want your noodles more tender, you can use cooked noodles then just bake the casserole until bubbly and heated through.
 
 
Simple Ground Beef and Noodle Bake
 
1 lb cooked ground beef
1 can creamed corn
1 can beef gravy
1 can corn
2 cups soy milk or beef broth
1 box uncooked noodles
 
Combine the ground beef, creamed corn, beef gravy, corn and soy milk in a sprayed 9x13 baking dish. Add the noodles then stir until thoroughly combined. Tightly cover with foil then bake at 350 for 1 hour or until the noodles are tender. Let the casserole set for 10 minutes before serving.
*  If you want your casserole a little saucier, add another can of beef gravy and 2 additional cups of soy milk or beef broth.

Thursday, October 24, 2013

Egg Free, Dairy Free, Nut Free Matzo Toffee Candy

I got a huge box of Matzo crackers from the grocery store for free with a coupon. Now I've been trying to come up with uses for them besides as crackers, in soup, covered with Sunbutter, etc. I made this delicious toffee candy and the girls loved it. I definitely won't be making it too often because it is far from healthy, but the girls thought it was great.





Matzo Toffee Candy
10 Matzo crackers, more or less as needed (Saltine crackers can also be used)
1 cup dairy free margarine
1 cup brown sugar
2 cups safe chocolate chips

Place the Matzo crackers in a single layer on 2 foil lined baking sheets, breaking them to fill the sheets completely. Place the margarine and brown sugar in a saucepan over medium heat. Cook, stirring constantly, for 3 minutes or until the mixture is thick and smooth. Pour the mixture over the crackers and spread it evenly over top. Bake at 350 for 10 minutes. Sprinkle the chocolate chips over top then bake 1 minute to melt. Spread the chocolate evenly over top. Refrigerate for 30 minutes or until set. Break into pieces then store tightly covered in the fridge. The candy can also be frozen.

Friday, October 18, 2013

Egg Free, Dairy Free Mexican Macaroni Bake

The girls and I love this casserole. My husband doesn't like salsa, so we make it for lunch then freeze the leftovers.



Mexican Macaroni Bake

1 box elbow macaroni, cooked
1 lb cooked ground beef
15.5 oz jar salsa
15.5 oz can dark red kidney beans
15.25 oz can corn
8 oz can tomato sauce

Thoroughly combine all of the ingredients. Transfer to a sprayed 11x15 baking dish. Cover with foil then bake at 350 for 25-30 minutes.
*  To save time, heat all of the ingredients in the noodle pot and heat through.
*  To make this vegan, remove the ground beef. An additional can of kidney beans can be added.

Saturday, October 12, 2013

Egg Free, Dairy Free, Nut Free Sunbutter Cheerio Bars

My girls couldn't get enough of these yummy bars. They are very quick and easy to make and absolutely delicious. They are a great alternative for rice krispie treats.




Sunbutter Cheerio Bars 

1 cup Sunbutter
¼ cup corn syrup
¼ cup sugar
3 cups Cheerios (I used Multi-Grain)
1 cup safe chocolate chips, optional

Microwave the Sunbutter, corn syrup and sugar, stirring every 20 seconds, until smooth. Stir in the Cheerios until evenly coated. Press firmly and evenly into a sprayed 8x11 baking dish. Melt the chocolate chips then drizzle or spread over the bars. Refrigerate until firm then cut into bars. Store, tightly covered, in the fridge.
If desired, additional chocolate chips can be stirred into the mixture before pressing it into the pan.
Rice Krispies, Cocoa Krispies, or cornflakes can be used in place of the Rice Krispies.

Saturday, October 5, 2013

Crock Pot Sausage and Tater Tots

Another fast and simple all-in-one crock pot meal. Everyone loved this new addition to our crock pot meals.



Crock Pot Sausage and Tater Tots

1 package smoked sausage or polska kielbasa, sliced then cut into quarters
30-40 oz package tater tots
2 cans pork gravy
1 can corn

Combine all of the ingredients in the crock pot. Cover then cook on low for 6-8 hours or on high for 3-4 hours.

Sunday, September 29, 2013

Egg Free, Dairy Free, Nut Free Low Calorie Microwave 2 Minute Chocolate Cake

I love our 2 Minute Chocolate Cake, but I wanted to make something with less calories. This cake is very moist and slightly sweet. I love the texture the oat flour provides. This is now my new favorite, even if I wasn't trying to watch my calorie intake. According to my calculations, all of this chocolate deliciousness is only 125 calories!!!




Low Calorie Microwave 2 Minute Chocolate Cake

1/4 cup sugar free pancake syrup
3 tbsp water
1 1/2 tsp vanilla extract
1/4 cup oats, blended into a flour
3 tbsp cocoa powder

Combine the syrup, water and vanilla in a well sprayed 4 cup capacity microwave safe bowl. Add the oat flour and cocoa then stir until smooth. Microwave for 90 seconds. Allow to cool for a few minutes before eating.
* Wonderful topped with soy ice cream, safe whipped cream, flaked coconut, chocolate syrup, diced bananas, diced strawberries, blueberries, a little soy milk, etc.

Monday, September 23, 2013

Egg Free, Dairy Free Krispy Chicken

The chicken turned out very moist and the crust is very good. This is a good alternative to Shake 'N Bake coating. Feel free to change the seasonings to suit your taste.


Krispy Chicken

1 1/2 cups crushed Rice Krispies
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tbsp. dairy free margarine, melted
1 lb boneless, skinless chicken tenders or sliced breasts

Combine the Rice Krispies, Italian seasoning, salt and pepper in a Ziploc. In a separate bowl, place the melted margarine. Coat the chicken with the margarine then place it in the Ziploc bag. Shake to coat then place on a foil lined sprayed baking sheet. Pour any remaining margarine or cereal mix over top. Bake at 400 for 20-25 minutes or until cooked through.

Monday, September 16, 2013

Crock Pot Tomato Hamburger Rice

I love our Crock Pot Hamburger Rice. This is a great creamy version made with tomato soup and tomato sauce in place of gravy. If my husband liked tomatoes, I would add a can of diced tomatoes.


Crock Pot Tomato Hamburger Rice

1-2 lbs cooked ground beef
2 cans condensed tomato soup
2 cups uncooked Minute rice
16 oz can tomato sauce
1 can diced tomatoes, optional

Thoroughly combine all of the ingredients in the crock pot. Cover then cook on low for 3-4 hours or until the rice is tender.

Sunday, September 8, 2013

Crock Pot Hamburger Rice

One of our favorite casseroles is the Hamburger Rice Casserole. This crock pot version is just as good with the convenience of using the crock pot.


 
Crock Pot Hamburger Rice
 
1 lb cooked ground beef
2 cans beef gravy
3 cups water
2 cups uncooked Minute rice
1 can creamed corn, optional but very good
 
Combine all of the ingredients in the crock pot. Cover then cook on low for 4-6 hours or on high for 3 hours or until the rice is tender.
 
 


Sunday, September 1, 2013

Egg Free, Dairy Free Simple Sweet Cornbread

This Sweet Cornbread reminds me of my Sweet Corn Cake. The difference is that this bread can be cut in slices and the cake needs to be scooped to serve. This bread is moist and has a perfectly delicious flavor, especially once it is cooled. I also like that this recipes does not use any margarine or oil. I'm sure you could leave out the corn syrup or substitute sugar if desired.




Simple Sweet Cornbread

1 box Jiffy cornbread mix
1 can creamed corn
1/4 cup soy milk
1/4 cup corn syrup

Thoroughly combine all of the ingredients. Transfer into a sprayed 8x8 baking dish. Bake at 350 for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool at least 10 minutes before cutting into squares.

Saturday, August 24, 2013

Egg Free, Dairy Free Crock Pot Mexican Chicken

This is another great crock pot meal. 4 pounds of chicken makes a lot of this casserole. However, it does freeze really well. You can easily reduce the chicken to 2 pounds if you desire. The top picture was taken before I shredded the chicken. This works great if you don't want to bother shredding the chicken. You will notice that there is more liquid if you use it this way. The middle and bottom pictures are with the shredded chicken and served the next day. We liked it much better shredded, which also makes a great taco filling.





Crock Pot Mexican Chicken


2-4 lbs boneless skinless chicken breasts, cut into large chunks
24 oz jar salsa
15.5 oz can kidney, black or pinto beans
1 can corn
Combine all of the ingredients in the crock pot, pressing the chicken into the mixture as much as possible. Cover then cook on low for 6-8 hours or until the chicken is cooked through and tender. Shred the chicken then return it to the crock pot. Mix thoroughly then serve.
*  Great as a casserole or taco filling.
*  The meal freezes very well both ways.




Sunday, August 18, 2013

Egg Free, Dairy Free Crock Pot Sausage and Noodles

We family loves smoked sausage and this is a simple crock pot way to prepare it.



Crock Pot Sausage and Noodles

1 package smoked sausage, diced
1 box uncooked noodles
2 cans spaghetti sauce

Place all of the ingredients into the sprayed crock pot then stir until thoroughly combined. Cover then cook on low for 4 hours or until the noodles are tender.


Monday, August 12, 2013

Egg Free, Dairy Free, Nut Free Perfect Chocolate Chip Cookies

I am so excited about these chocolate chip cookies!  They are slightly chewy on the inside with a perfectly crisp outside. The taste and texture of these cookies couldn't be any more perfect. No one can believe that they are "Jazzy safe". If you like chocolate chip cookies, they should go to the top of your must try list.






Perfect Chocolate Chip Cookies

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cup sugar
2 sticks dairy free margarine
1 tbsp corn syrup
1 tbsp vanilla extract
3/4 cup safe chocolate chips

Combine the flour, baking soda and salt. In a separate bowl, use an electric mixer to cream the sugar and margarine. Add the corn syrup and vanilla then beat again. Add the flour mixture then beat until thoroughly combined. Fold in the chocolate chips. Roll a tablespoonful into a ball them flatten slightly, 2" apart, on parchment paper lined baking sheets. Bake at 350 for 9-11 minutes or until the edges are golden brown.
*  Makes about 36 cookies.

Monday, August 5, 2013

Egg Free, Dairy Free, Nut Free Red Velvet Cupcakes

Tayana wanted to bake something new for her alone time with me. We decided to try and make Red Velvet Cupcakes. They are now our whole family's favorite cupcake and an absolute must-try. My mom loves Red Velvet and asked immediately for the recipe so she can make them for the next Bible study she has at her house.

These cupcakes are absolutely amazing! They are moist and fluffy and perfectly flavored. If you've never had Red Velvet before, the taste is somewhere between vanilla and chocolate. We made a double batch and got 30 cupcakes. I always make a double batch when we bake because I like to keep extra in the freezer.




Red Velvet Cupcakes 

1 1/4 cups flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup soy milk mixed with 1 tbsp vinegar, allow to set for 5 minutes to thicken
3/4 cup sugar
1/2 cup dairy free margarine, melted
1 tbsp corn syrup or honey
1/2 tbsp red food coloring
1 tsp vanilla extract

Combine the flour, cocoa, baking powder, baking soda and salt. In a separate bowl, combine the soy milk-vinegar mixture, sugar, melted margarine, corn syrup, red food coloring and vanilla. Add the flour mixture to the soy milk mixture then mix until thoroughly combined. Fill lined muffin cups 2/3 full with the batter. Bake at 350 for 15 minutes or until a toothpick inserted into the center comes out clean.