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.







Tuesday, May 28, 2013

Egg Free, Dairy Free Tuna Balls

My husband doesn't like tuna so the girls and I like to make these for our lunch. Tayana doesn't eat tuna either, but she loves these tuna balls. We like them the best made with the dairy free margarine.


Tuna Balls

3 cans (5 oz each) tuna, drained
2/3 cup safe bread crumbs (I used this recipe)
3 tbsp melted dairy free margarine, oil or safe salad dressing

Thoroughly combine all of the ingredients until the mixture can be rolled, adding more bread crumbs as needed. Roll the mixture into 1” balls. Place them on a well sprayed foil lined baking sheet. Bake at 350 for 20-25 minutes or until lightly browned and slightly crispy on the outside. If you have the time, flip the balls halfway through baking so they brown evenly. Serve warm or chilled.

Monday, May 20, 2013

Crock Pot Tomato Pork Chops

I wanted to try something different with pork chops so I decided to throw them in the crock pot with some tomato soup. They turned out very tender with a wonderful taste.


Crock Pot Tomato Pork Chops

2 lbs thinly sliced boneless pork chops
1 can condensed tomato soup
1 soup can water
Salt and pepper to taste

Combine the tomato soup and water in the crock pot. Add the pork chops them press them down to cover them with the liquid. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
* If desired, you can coat the pork chops in flour, salt and pepper before adding them to the crock pot.
* Wonderful served over hot cooked rice, noodles or mashed potatoes.

Sunday, May 12, 2013

Egg Free, Dairy Free Quick and Easy Pigs in a Blanket

We love my original Bisquick dough wrapped Pigs in a Blanket, but these are made so much faster with the premade crescent dough.


Quick and Easy Pigs in a Blanket

1 tube safe refrigerated crescent dough
8 safe hot dogs

Separate the crescent dough into the 8 triangles. Roll each hot dog in the dough as desired then place them on a foil lined baking sheet. Bake at 375 for 15-20 minutes or until golden brown and cooked through.
*  As you can see from the picture, I made a double batch. I rolled 8 of them completely in the dough then the remaining 8 hot dogs I only covered the middles.

Sunday, May 5, 2013

Egg Free, Dairy Free, Nut Free Sunbutter Cup Oat Fudge

We love fudge, oats, Sunbutter and chocolate in our house. This dessert combines all of these into a fantastic crunchy fudge that tastes like a peanut butter cup.




Sunbutter Cup Oat Fudge

1/2 cup Sunbutter
1/3 cup corn syrup
1/4 cup oil
2 1/2 cups oats
1 cup safe chocolate chips

Place the Sunbutter, corn syrup and oil in a saucepan over medium heat. Cook and stir until thoroughly combined, smooth and melted. Remove the saucepan from the heat then stir in the oats and chocolate chips. Stir until evenly coated. The mixture will seem dry and crumbly. Press the mixture firmly and evenly into a wax paper lined 8x8 baking dish. Refrigerate for 2 hours or until firm. Cut into squares then store in the fridge in a tightly covered container.