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.

Friday, February 25, 2011

Egg Free, Dairy Free, Nut Free Marble Cake

My husband's favorite cake is marble so the girls and I decided to try to make one for him. The cake tasted good and the texture was nice and moist, but also thick and dense. The girls liked the combination of vanilla and chocolate cake.

Marble Cake

1 1/3 cups sugar
1/2 cup dairy free margarine
3 cups flour
2 cups soy milk
1 1/2 tbsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
4 tbsp dairy free margarine, melted

Use an electric mixer to beat the sugar and 1/2 cup of margarine. Add the flour, soy milk, vanilla, baking powder and salt then beat until thoroughly combined. Transfer 2/3 of the batter to a sprayed 9x13 baking dish. Add the cocoa and 4 tbsp of melted margarine to the remaining batter. Beat until thoroughly combined. Spoon the chocolate batter over the vanilla batter. Swirl with a knife. Bake at 350 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Frost as desired.

Tuesday, February 22, 2011

Egg Free, Dairy Free Fast and Easy Stromboli

We love stromboli, but I didn't want to make my own dough. I found a safe store bought pizza crust and used it for the dough. The stromboli turned out really good.

Fast and Easy Stromboli

Safe prepared pizza crust (I used Pillsbury Pizza Crust Classic)
Fillings desired such as cooked ground beef, cooked ground sausage, pepperoni, diced peppers,              
       diced onions, Italian seasoning, garlic powder, etc.
Pizza sauce, as needed for moisture in the stromboli and additional for dipping

Unroll the pizza dough onto a large, sprayed, foil lined baking sheet. Place the filling and sauce down the center of the dough, leaving a little room at each end for shaping. Bring up all 4 ends and pinch them to seal. Bake at 425 for 14-18 minutes or until golden brown and cooked through.
*  If desired, you can make several smaller strombolis and customize them for each person.

Friday, February 18, 2011

Egg Free, Dairy Free Fast and Easy Pizza

We love our Bisquick thick crust pizza, but this pizza was much easier to prepare because it is made with a premade pizza crust. The crust of this pizza was thin and crunchy. Next time I will have to make two pizzas because the girls couldn't get enough.

Fast and Easy Pizza

Safe prepared pizza crust (I used Pillsbury Pizza Crust Classic)
Pizza sauce, as needed for moisture (I used a little over 1 cup of sauce)
Toppings desired such as cooked ground beef, cooked ground sausage, pepperoni, diced onions,
        diced peppers, diced tomatoes, cooked chopped bacon, diced ham, Italian seasoning, etc.

Unroll the pizza dough onto a large, sprayed baking sheet. Spread the sauce over the dough. Cover the sauce evenly with the toppings you desire. Bake at 425 for 13-17 minutes or until golden brown and cooked through.

Monday, February 14, 2011

Egg Free, Dairy Free Sloppy Joes

I was in the mood for Sloppy Joes but I didn't have any of the canned sauce. I decided to throw a few ingredients together and I was very happy how it came out. The amounts of each ingredient can be changed so that the final sauce suits your family's tastes. Feel free to add onions, garlic and/or green peppers if your family likes them.

Sloppy Joes

1 lb ground beef
3/4 cup ketchup
2 tbsp A1 sauce
1 1/2 tbsp brown sugar
1 tbsp mustard
Dash of garlic powder, salt and pepper

In a skillet over medium heat, brown the meat and drain the grease. Add the remaining ingredients and mix until thoroughly combined. Reduce the heat and simmer for 20-30 minutes. Serve on rolls or over hot cooked rice or noodles.
*  For an even quicker meal, I use precooked ground beef that I keep in the freezer. I placed the ground beef and all of the ingredients in a microwave safe bowl then microwaved it until heated through.

Sunday, February 13, 2011

Egg Free, Dairy Free Crock Pot Tomato, Beef and Potatoes

This is a wonderful, filling, all-in-one crock pot casserole.



Crock Pot Tomato, Beef and Potatoes

6 medium potatoes, peeled and thinly sliced
2 lbs ground beef, browned
1 can peas, optional
1 can condensed tomato soup
1/2 soup can water

Place 1/2 of the potatoes in the bottom of a sprayed crock pot. Layer 1/2 of the ground beef then 1/2 of the peas over top of the potatoes. Repeat the layers of potatoes, ground beef and peas. Pour the tomato soup and water over top and do not stir. Cover and cook on low for 4-6 hours or until the potatoes are very tender.
*  1 can of diced tomatoes would be a wonderful addition to this casserole, but my husband doesn't like tomatoes.

Tuesday, February 1, 2011

Egg Free, Dairy Free, Nut Free Chocolate Crinkle Cookies

My girls had so much fun preparing the dough, shaping the balls, rolling them in the confectioner's sugar and eating them. We made 1/2 of the dough as Chocolate Crinkle Cookies then we added 1 1/2 tsp of peppermint extract to the other 1/2 of the dough to make Mint Chocolate Crinkle Cookies. The cookies have a somewhat crispy outside and a brownie like texture on the inside. Both varieties of these cookies were really good. The mint flavor just added something new to an old favorite. The girls thought that the cookies looked like dirty snowballs, perfect for Winter and Christmas.

Chocolate Crinkle Cookies

1 3/4 cup sugar
1 cup unsweetened applesauce
1 cup cocoa powder
1/4 cup oil
1/4 cup dairy free margarine, softened
1/2 cup safe chocolate chips, melted, optional
2 tsp vanilla extract
2 1/4 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup confectioner’s sugar

Use an electric mixer to beat the sugar, applesauce, cocoa, oil, melted chocolate chips and vanilla. Add the flour, baking powder and salt then beat until thoroughly combined. Cover the dough then place it in the fridge for at least 3 hours or in the freezer for 1 hour or until the dough is well chilled. Form the chilled dough into 1” balls. Drop the balls into a bowl of the confectioner’s sugar, rolling them around until completely coated. Place the balls 1” apart on parchment paper lined baking sheets. Bake at 350 for 9-11 minutes or until the cookies are just set, being careful not to over bake the cookies.
* If you have problems with your cookies cracking, place the baking sheet on the 2nd to the top rack and only bake one sheet at a time. The heat at the top of the oven enables the cookies to crack.
* If you would like to make Mint Chocolate Crinkle Cookies, you can add 2-3 tsp of peppermint extract.