Egg Free, Dairy Free, Nut Free Crock Pot Simple Cinnamon Rolls

I had a can of biscuits in the fridge that was about to expire so I came up with a super simple way of making cinnamon rolls in the crock pot. They are light and fluffy with the bottom coated with caramelized sugar. They are very good and make the house smell wonderful.

Crock Pot Simple Cinnamon Rolls

1 can safe refrigerated pop biscuits
1/2 cup dairy free margarine
1/2 cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Melt the margarine then stir in the vanilla. In a separate bowl, combine the brown sugar and cinnamon. Roll a biscuit in the margarine to coat completely. Roll to evenly coat in the brown sugar and cinnamon mixture. Place in the sprayed crock pot. Cover with a paper towel then place on the lid. Cover then cook on low for 2-3 hours.

Egg Free, Dairy Free, Nut Free Crock Pot Shepherd's Pie

This shepherd's pie is very simple to prepare and turns out very good and satisfying.

Crock Pot Shepherd's Pie

1 lb ground beef
2 cans mixed vegetables
1 can creamed corn
1 can beef gravy
4 cups mashed potatoes (I used instant)

Combine the ground beef, mixed vegetables, creamed corn, and gravy. Pour the mixture into the sprayed crockpot. Spread the potatoes evenly over top. Cover then cook on low for 3-4 hours.

Egg Free, Dairy Free Creamed Ground Beef

A simple, hearty meal. We love Creamed Sausage and Creamed Chicken so I decided to make it with ground beef.

 

Creamed Ground Beef

1 lb ground beef
1/4 cup flour
Salt and pepper to taste
1 1/4 - 1 1/2 cups soy milk

Brown the ground beef then drain most of the grease. Stir in the flour, salt, and pepper until thoroughly mixed. Over medium heat, add the soy milk, stirring constantly, until the mixture reaches the consistency you desire. Serve over hot cooked noodles, rice, mashed potatoes, biscuits, toast or bread.
*  Depending what other sides I have with the meal and how hungry my family is, I usually double this recipe.

Egg Free, Dairy Free French Toast

Before Jazlyn's allergies, French Toast was one of my favorite breakfasts. I've tried making it several times with bananas and other egg replacements, but the taste and texture just weren't right. Well, finally I figured out a way to make French Toast without eggs that actually tastes like the original. The taste and texture are absolutely perfect! Since the French Toast freezes so well, I make a triple batch so there's always some in the freezer. I had to put in the 3rd picture. Tayana said, "Look, happy toast".

French Toast

2 cups soy milk
1/4 cup flour
2 tbsp sugar
1 tbsp cinnamon
1 tsp vanilla extract
15 slices of safe thick bread

Preheat a skillet over medium low heat. In a separate bowl, whisk all of the ingredients, except for the bread, until thoroughly combined and smooth. Dip the bread into the mixture to coat completely. Fry in a well sprayed skillet until golden on each side. Spray the skillet before each addition.
* This French Toast freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.
*  You want the bread to be the thickest safe version that you can find.