Egg Free, Dairy Free, Nut Free Pineapple Cranberry Sauce

My mom has been making this Pineapple Cranberry Sauce since I was little.

Pineapple Cranberry Sauce

6 oz box cherry Jell-O
2 cups boiling water
1 can whole berry cranberry sauce
1 1/2 cups cold water
1 can crushed pineapple, drained

Dissolve the Jell-O in the boiling water. Stir in the cranberry sauce. Add the cold water then mix until thoroughly combined. Place in the fridge to chill until slightly thickened. Stir in the crushed pineapple then chill until thick.

Egg Free, Dairy Free, Nut Free Pineapple Marshmallow Sweet Potato Casserole

This is one of our favorite holiday side dishes. My favorite part is the brown sugar topping. The marshmallows add just the right amount of sweetness to the casserole. This picture does not do this casserole justice. If you like sweet potatoes, I highly recommend trying this dish.

Pineapple Marshmallow Sweet Potato Casserole

2 large cans yams (sweet potatoes)
2-3 cans (8 oz each) crushed pineapples, drained
1 1/2 cup miniature marshmallows
1/4 cup dairy free margarine, softened
1/4 tsp salt
2 tbsp dairy free margarine
1/2 cup brown sugar

Mash the yams in a 2 quart microwave safe oval baking dish. Add the pineapples, marshmallows, 1/4 cup margarine and salt then stir until thoroughly combined. In a separate bowl, melt the 2 tbsp margarine. Add the brown sugar then stir until combined. Sprinkle the brown sugar mixture evenly over the yam mixture. Cover the dish with a paper towel then microwave for 7-9 minutes or until heated through.

Happy Thanksgiving

Happy Thanksgiving everyone! I am thankful for another safe and healthy year. It always amazes me how fast the time goes. I've attached a picture of our completely Jazzy safe Thanksgiving meal that my mom prepared. I am completely thankful and greatful to my mom for taking the time to understand Jazlyn's allergies and making everything safe for her all of the time so that she has a place besides home that she can feel safe and secure. I hope everyone has a safe and happy holiday.

Egg Free, Dairy Free, Nut Free Crock Pot Pumpkin Bread Pudding

This yummy Fall recipe comes from a friend of mine. I've changed the recipe slightly to suit our family's tastes. This Pumpkin Bread Pudding is so delicious and perfect this time of year or anytime you are craving pumpkin. The top picture was taken while the pudding was still warm and the bottom picture was taken the next day while it was cold. We really liked it both ways. Thank you Shannon!

Crock Pot Pumpkin Bread Pudding

16 oz canned pumpkin puree
1 cup brown sugar
1 1/2 tbsp vanilla extract
1 1/2 tbsp cinnamon
3 cups soy milk, microwaved until hot but not boiling
6 cups white bread, torn into small cubes

Place the pumpkin, brown sugar, vanilla and cinnamon in the crock pot then whisk until combined. Add the soy milk then whisk until thoroughly combined and smooth. Taste the mixture and adjust the flavorings as desired. Add the bread cubes then press them into the pumpkin mixture, stirring to thoroughly combine. Cover and cook on low for 3-4 hours. Turn off the heat, keeping the crock pot covered, for at least 20 minutes before serving.
*  If you would like a thinner bread pudding, reduce the bread to 4 cups.
*  If desired, you can add some pumpkin pie spice, ginger, allspice and/or nutmeg.
*  Perfect served warm or cold.
*  Refrigerate leftovers tightly covered.

Egg Free, Dairy Free, Nut Free Pumpkin Pie Pudding

Now that it is almost Thanksgiving, everyone is talking about the meals and desserts. All of the talk and advertisements, I've been craving pumpkin pie. However, Jazlyn doesn't like pie crusts. So, I decided to come up with an alternative. We just made this Pumpkin Pie Pudding this afternoon and it is so good that I don't even miss the crust and my craving has been satisfied. It tastes like a thinner version of the pumpkin pie filling. Another plus is that it only took 2 minutes to make.

Pumpkin Pie Pudding

1 box instant vanilla pudding (I used Jell-O)
1 cup soy milk
1 cup canned pumpkin puree
1 tsp cinnamon or to taste

Whisk all of the ingredients until thoroughly combined. Store in the fridge.

Microwave Sweet Potato Casserole

This sweet potato casserole is a favorite at all of our holiday meals. It is very simple to prepare and has an amazing flavor. Another plus, it's prepared in the microwave, leaving the oven for the other foods. It also reheats very well.

Microwave Sweet Potato Casserole

2 (40 oz each) cans vaccuum-packed sweet potatoes
16 oz can crushed pineapple, drained
2 cups miniature marshmallows
1/4 cup dairy-free margarine, softened
1/4 tsp salt
4 tbsp dairy-free margarine
1 cup brown sugar

Mash the sweet potatoes in a 2-3 quart oval or round baking dish that fits in your microwave. Stir in the pineapple, marshmallows, 1/4 cup margarine and salt. In a small bowl, microwave the 4 tbsp margarine until melted. Stir in the brown sugar and sprinkle over the casserole. Cover and microwave for 10 minutes or until hot.