Egg Free, Dairy Free Chicken Corn Cobbler

This Chicken Corn Cobbler is very delicious and hearty. We loved the chicken, potato, and corn filling topped with the fluffy biscuits.

Chicken Corn Cobbler

2 cups cooked diced or shredded chicken
1 can creamed corn
1 can corn
1 can diced potatoes
1 1/2 cups Bisquick baking mix
3/4 cup soy milk

Combine the chicken, creamed corn, corn, and potatoes in a sprayed 8x11 baking dish. In a separate bowl, combine the Bisquick and soy milk. Drop by spoonfuls onto the chicken mixture. Bake at 350 for 40 minutes or until the biscuits are golden and cooked through.

Egg Free, Dairy Free, Nut Free No Bake Chewy Granola Bars

These granola bars are absolute perfection. They are chewy and yummy. They remind me of the ones I bought in the grocery store before Jazlyn's allergies. Even my picky husband loves these granola bars. I also love that these granola bars are ready in just a few minutes. I made a triple batch to take on our trip to Disney World. Once we arrived at our hotel, I put them in the fridge and they stayed good until they ran out (about 1 1/2 weeks). I'm sorry I didn't get a better picture. The ones I took were blurry. I'm sure I will be making them again soon, so I will add better pictures then.

No Bake Chewy Granola Bars

1/2 cup dairy free margarine
1/3 cup brown sugar
3 tbsp corn syrup, honey or molasses
3 cups quick oats
1 tsp baking powder
1/2 cup mix-ins desired such as raisins, craisins, safe chocolate chips, flaked coconut, etc.

Place the margarine and brown sugar in a microwave safe bowl. Microwave for 30 seconds or until the margarine is melted. Stir until the brown sugar is dissolved. Stir in the corn syrup. Add the oats and baking powder then stir until thoroughly combined. Fold in the mix-ins you desire. Press the mixture firmly and evenly into a sprayed microwave safe 8x11 baking dish (or use two 8x8 baking dishes if you want your granola bars thinner). Microwave for 5 minutes or until puffed and almost set. Allow to cool before cutting into bars or squares. Store at room temperature or in the fridge tightly covered.

Egg Free, Dairy Free Chicken and Stuffing Muffins

These yummy "muffins" are so easy to prepare and my girls couldn't get enough of them.

Chicken and Stuffing Muffins

5 cups dry stuffing mix
2 cups chicken broth
2 cups diced or shredded cooked chicken

Combine all of the ingredients. Press firmly into sprayed muffin cups. Bake at 350 for 25 minutes or until golden. Cool for a few minutes before serving.
*  This made 16 muffins.

Egg Free, Dairy Free Vanilla Quinoa Pudding

I've never used quinoa before. I saw it advertised on TV so I decided to try it. I used it like I would tapioca or rice. The girls enjoyed this hearty grain, especially with extra cinnamon sugar on top. The flavor of the quinoa was stronger than I expected so it may take me a little while to get used to it. Since the quinoa is a healthy grain and the rest of the ingredients are pretty healthy, the girls enjoyed this pudding for breakfast with some fruit.

Vanilla Quinoa Pudding

1 1/2 cups water
3/4 cup quinoa, rinsed
1 1/2 cups soy milk
1 tbsp. brown sugar
1 tsp vanilla extract
1 tsp cinnamon

Bring the water and quinoa to a boil in a medium saucepan. Reduce the heat, cover, and simmer for 15 minutes. Add the soy milk then cook over medium heat for 10 minutes or until thickened, stirring occasionally. Remove the saucepan from the heat then stir in the brown sugar, vanilla, and cinnamon. Allow the pudding to set for 10 minutes before serving.