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.

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.

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.

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.