My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree 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 15 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.

Monday, November 29, 2010

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.

Thursday, November 25, 2010

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.

Wednesday, November 24, 2010

Egg Free, Dairy Free, Nut Free Gingerbread Houses

With it now turning the time of year to create gingerbread houses, I thought I would share our simple, fun and safe version. The pictures are of the wonderful houses the girls' made last year.

Gingerbread Houses

To make the houses easier and faster to get to the fun of decorating, we used graham crackers. I used hot glue to attach the crackers together because I knew we wouldn't be eating them and I wanted them very sturdy. Then I made a thick paste of confectioner's sugar and soy milk. The girls spread on some of the paste then put on the safe candy. We used licorice to cover the slight opening made where the graham crackers didn't quite come together. The girls spread some more of the paste on the bottom of the paste and sprinkled on flaked coconut to make the snow. They attached a homemade decorated cut-out sugar cookie tree in the yard. For a finishing touch, the girls made snowmen using the paste to stick together the marshmallow body. They used Dots candy for the hat, a folded fruit roll-up scarf and potato stick arms.
*  One note, this paste will stiffen and hold the candies, but we had the most success with the lighter candies. The heavier candies wanted to slide. As long as the girls were patient, they worked and turned out beautifully.

Saturday, November 20, 2010

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.

Monday, November 15, 2010

Egg Free, Dairy Free Chicken Corn Rice Soup

This fast and easy to prepare soup is a nice alternative to our favorite Chicken Corn Noodle Soup.

Chicken Corn Rice Soup

10 cups chicken broth
3 cups instant white rice, uncooked
1 pound boneless, skinless chicken breasts, cooked and diced
1 can whole kernel corn
1 can creamed corn

Over medium heat, bring the broth to a boil in a large pot. Add the rice then cook, stirring occasionally, until the rice is soft. Reduce the heat to low. Add the chicken, corn and creamed corn then cook, stirring occasionally, until heated through. The longer this soup simmers, the better the taste becomes.

Thursday, November 11, 2010

Egg Free, Dairy Free Chicken Stuffing

Jazlyn and I love stuffing. This is a very quick recipe to make stuffing into a meal.

Chicken Stuffing

1 cup cooked diced chicken
1 3/4 cups water
3 tbsp dairy free margarine
1 can creamed corn
3 cups safe uncooked stuffing mix

In a medium saucepan, bring the chicken, water, margarine and corn to a boil. Add the stuffing and stir to completely combine. Remove the saucepan from the heat and cover. Allow to set for 5 minutes before stirring and serving.

Saturday, November 6, 2010

Egg Free, Dairy Free, Nut Free Dark Chocolate Chip Cupcakes

These moist chocolate cupcakes have a rich chocolate flavor.

Dark Chocolate Chip Cupcakes

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup soy milk
1/2 cup unsweetened applesauce
1/2 cup oil
2 tsp vanilla extract
2-3 cup chocolate chips

Combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add the soy milk, applesauce, oil and vanilla then mix until thoroughly combined. Fold in the chocolate chips. Fill the lined muffin cups 3/4 full with the batter. Bake at 350 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Wait until the cupcakes are completely cooled and set before removing them from the liners or they will stick to the liners.
*  Bake mini muffins for 12-14 minutes or until a  toothpick inserted in the center comes out clean.
*  Bake two 9" cake pans for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Tuesday, November 2, 2010

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.

Monday, November 1, 2010

Egg Free, Dairy Free Creamy Tater Tot Casserole

My family loved this fast and easy to throw together casserole. I didn't have enough tater tots, so I covered 1/2 of the casserole with tater tots and the other half with homemade bread crumbs. This casserole was very good with both toppings.

Creamy Tater Tot Casserole

1 lb browned ground beef, browned ground sausage, diced ham, diced cooked chicken, etc.
1 can gravy
1 can peas, corn, green beans, etc.
1 cup soy milk
16 oz tater tots, or enough for a single layer

Thoroughly combine the ground beef, gravy, peas and soy milk in a 9x13 baking dish. Place the tater tots in a single layer on top of the mixture. Cover and bake at 350 for 45-55 minutes or until heated through and the tater tots are done. If desired, you can remove the cover for the last 10 minutes of baking to brown the tater tots and make them crispy.
* 1 can of tomato soup or a small can of tomato sauce can be used in place of the gravy.
* 1 cup of broth can be used in place of the soy milk.
* Bread crumbs can be used in place of the tater tots.