Egg Free, Dairy Free, Nut Free Pennsylvania Dutch Slippery Pot Pie

This pot pie is a Pennsylvania Dutch or Amish type of pot pie made with homemade noodles, not the casserole topped with a pie crust. If you are looking for that version, here is Meat Pot Pie that we love. It is called a slippery pot pie because of the noodles inside of it. I guess it is their way of distinguishing one from the other.

Pennsylvania Dutch Slippery Pot Pie

8 cups broth
3-4 potatoes, peeled and diced OR 1-2 cans diced potatoes
6-10 baby carrots, sliced
1 can corn OR 1 cup frozen corn
1 can peas OR 1 cup frozen peas
1 pound cooked and diced ham, chicken, turkey, diced sausage, or cooked ground beef
1 batch Pot Pie Dough (see recipe below)
1/2 cup flour
1/2 cup water

Bring the broth to a boil in a large soup pot. Add the potatoes and carrots then cook over medium high heat for 10 minutes. Stir in the corn, peas, and ham. Reduce the heat to medium low then drop in the pot pie squares. Cook, stirring occasionally, for 5 minutes. In a small bowl, combine the flour and water. Add the mixture then cook, stirring constantly, for 5 minutes or until the pot pie squares are soft. Remove the pot from the heat then allow to set for 15 minutes before serving.

Pot Pie Dough

4 cups flour
2 cups water

Combine the ingredients with your hands until a dryish dough is formed. Roll out the dough to 1/8-1/4" thick. If the dough is too dry, add a little more water.  If the dough is too sticky, add a little more flour. Use a pizza cutter or a knife to cut into squares.

Egg Free, Dairy Free, Nut Free Baked Potato Chips

My family loves these chips. They can be flavored with any spices you enjoy so there are endless possibilities.

Baked Potato Chips

Slice your potatoes very thin. The thinner you slice the potatoes, the crispier the potato chips will be. Toss them with olive oil and any seasonings you desire. Lay them in a single layer on a parchment lined baking sheet. Bake at 450 for 20-30 minutes or until crispy and golden.

Egg Free, Dairy Free, Nut Free Whole Wheat Crackers

These crackers are very good and full of only healthy ingredients. They remind me of Wheat Thins because they are a little sweet. Feel free to leave out the honey if you do not want to have a slightly sweet cracker. You can also add any seasonings you like on top or into the crackers with the salt for extra flavor.

Whole Wheat Crackers

1 1/2 tbsp honey or maple syrup, optional but very good
1 tsp melted coconut oil or olive oil
1/4 tsp salt and any other seasonings desired
1 cup whole wheat flour
1/4 cup water
Sea salt or any other seasonings desired for topping

Combine the honey, oil, and salt. Stir in the flour. Add the water then stir to combine. Knead until thoroughly combined. Roll out the dough into a very thin rectangle. Use a pizza cutter or a knife to cut into individual crackers, I prefer them bite-sized. Place on a parchment lined baking sheet. Prick each cracker with a  fork. Sprinkle with sea salt or any seasonings desired. Bake at 350 for 25-30 minutes. Watch the crackers carefully because they burn and overcook quickly. The edges should be golden. The crackers will continue to crisp as they cool. Store in an airtight container.

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Fudge

This fudge is incredible. It melts in your mouth and is so smooth and perfectly flavored. I can't stress enough how amazing this fudge is. It's not sickening sweet like the fudge you would find in stores. It has no refined sugars, just a small amount of pure maple syrup or honey. It's pure Sunbutter chocolate bliss.

Sunbutter Chocolate Fudge

1/4 cup coconut oil
1/4 cup cocoa powder
1/2 cup Sunbutter
3 tbsp maple syrup or honey
1/2 tsp vanilla extract

Melt the coconut oil. Add the cocoa powder then stir until smooth. Add the remaining ingredients and stir until thoroughly combined. Line a small container (I used a 3 cup rectangle that was approximately 3x5) with plastic wrap so that it overhangs. Transfer the mixture evenly into the container. Freeze for 30 minutes or until set. Remove the fudge from the container and cut into bite-sized squares. Store covered in the fridge.

Egg Free, Dairy Free, Nut Free Frozen Banana Filled Sunbutter Cups

These candies are amazing. Freezing the banana makes it taste like ice cream. The Sunbutter and chocolate make them perfect.

Frozen Banana Filled Sunbutter Cups

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1 tbsp coconut oil
1 banana, sliced into 14 slices about 1/4" thick

Place the chocolate chips in the microwave to melt until smooth. In a separate bowl, microwave the Sunbutter and coconut oil until melted and smooth. Line a mini muffin tin with 14 mini muffin liners. Spoon 1 tsp of the chocolate into each liner, shaking the pan to coat evenly. Place a banana slice on top. Spoon 1 tsp of the Sunbutter mixture on top, using the spoon to push the mixture all around the banana. Spoon 1/2 tsp of the chocolate into the center. Freeze for 1 hour or until set.
*  Store covered in the freezer.

Egg Free, Dairy Free, Nut Free Baked Yellow Squash with Onion

This really isn't a recipe, it's just our favorite way to prepare yellow squash.

Baked Yellow Squash with Onion

Cut the unpeeled yellow squash into 1/4 - 1/2" thick slices. Place in a single layer on a parchment paper lined baking sheet. Place sliced onions on top. Season as desired. Bake at 425 for 15 minutes. Flip then bake an additional 15 minutes or until tender.

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Chocolate Oat Clusters

No bake cookies have always been a family favorite. A few of our favorites are No Bake Chocolate Oat Clusters, No Bake Chocolate Oat Cookies, and No Bake Chocolate Coconut Clusters. However, I wanted to make a healthy version and remove the dairy free margarine and refined sugar. They turned out really good and the girls loved them. The old fashioned oats make the cookies chewier and heartier than the quick oats in my other recipes. If you'd rather them not be as chewy, feel free to use the quick oats or pulse the old fashioned oats a few times in the blender.

No Bake Sunbutter Chocolate Oat Clusters

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1/4 cup unsweetened applesauce or soy milk
1/4 cup cocoa powder
1 1/2 cups old fashioned oats

Microwave the chocolate chips, Sunbutter, applesauce, and cocoa until melted and smooth, stirring after each 30 second interval. Stir in the oats until thoroughly coated, using more if needed. Drop by spoonful onto a wax paper lined baking sheet. Refrigerate for 30 minutes or until set. Store covered in fridge or freezer.
*  Makes about 24 clusters.
* You can also heat the mixture in a saucepan on the stove instead of using the microwave.
* You can pulse the old fashioned oats a few times in the blender or use quick oats if you want a less chewy texture.