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.

Tuesday, December 27, 2011

Egg Free, Dairy Free, Nut Free Homemade Sugar Sprinkles

I wasn't sure if I should post these sprinkles or not because it's not really a recipe. We mostly make these when we are decorating cut-out cookies because they require a lot of sprinkles.

You can make a fun craft with leftover sprinkles but drizzling white school glue on a piece of paper. Drop the sprinkles over the glue it it will melt into the glue. Shake off any extra sprinkles and you have a beautiful picture.

Homemade Sugar Sprinkles

Pour some sugar into a bowl that has a cover. Drop in food coloring as desired. Cover the bowl tightly then shake until completely combined and all of the sugar is colored. If the color isn't bright enough, simply add more food coloring and shake again.

Friday, December 23, 2011

Christmas Cookies

I wanted to share with you the Christmas cookies we made for this year. Since we made so many different kinds, I decided to freeze them like my Grandmother used to do. I placed the baked cookies on a baking sheet with parchment paper in between the layers. Once frozen, I placed each kind in a labeled Ziploc bag to store in the freezer. The girls loved them right out of the freezer and we didn't have to worry about them getting stale. We gave some of the cookies to friends and family and they couldn't believe that all of the cookies were safe for Jazlyn because they were so good.
A few days ago we made.....

Sunbutter Oat Cookies (we left out the chocolate chips this time)

Cinnamon Cookies

Chocolate Chip Cookies

Chocolate Drop Sugar Cookies

Lemon Coconut Cookies  (we used an additional 1/2 cup of coconut and 1 1/2 tsp of lemon extract)

Today we made.....

Cut-Out Sugar Cookies

I hope you have a happy and safe Christmas and a wonderful new year!!!!

Friday, December 16, 2011

Egg Free, Dairy Free, Nut Free 2 Ingredient Frosting Sunbutter Fudge

I had a can of frosting that was about to expire and we weren't in the mood for another cake. Instead, we made this wonderfully perfect fudge. The taste is not too sweet and the texture is soft and completely smooth. The best part is that there is only 2 ingredients and it is so simple and quick to make. The top picture I used chocolate frosting and the bottom picture I used vanilla frosting.

2 Ingredient Frosting Sunbutter Fudge

1 container safe frosting (I use Pillsbury)
1 cup Sunbutter

Microwave the frosting for 1 minute. Stir in the Sunbutter then microwave an additional 45-60 seconds or until smooth and melted. Pour the mixture into a wax paper lined 8x8 baking dish. Place in the fridge until set. Remove the wax paper then cut into squares.

Thursday, December 8, 2011

Egg Free, Dairy Free, Nut Free 2 Minute Microwave Chocolate Cake

I was playing around in the kitchen and figured out this fast and simple recipe that is perfect for a chocolate craving or quick dessert. I love the chocolate smell that filled the house. This cake turned out big enough for my girls to share, but it can also be a perfect single serving.

There really isn't a wrong way to make this dessert. Each time we made it, we tried something different and they were all so delicious. We've added coconut, chocolate syrup, mint extract, etc. into the batter and/or thawed frozen berries, soy milk, chocolate syrup, etc. poured on top.

This fast and easy cake is also perfect if you need a last minute piece of cake or single serving dessert to bring along for a party or other function. I keep vanilla and chocolate Pillsbury Easy Frost (spray frosting) on hand so that I don't have to open a big container of frosting. Since I provide all of Jazlyn's food when she eats away from our house or my mom's house, this is a perfect recipe when I'm short on time but need something special for her. She loves to spray on the frosting then decorate it with fun sprinkles.

2 Minute Microwave Chocolate Cake

1 tbsp dairy free margarine
3 tbsp water
1 tsp vanilla extract
3 tbsp cocoa powder
2 tbsp flour
2 tbsp sugar
2 tbsp brown sugar
2 tbsp safe chocolate chips, optional

Melt the margarine in a 4 cup capacity microwave safe bowl. Add the water and vanilla then stir to combine. Add the cocoa, flour, sugar, brown sugar and chocolate chips then mix until thoroughly combined. Microwave for 1 minute and 30 seconds. Allow the cake to cool for a few minutes before eating.
* Wonderful topped with soy ice cream, safe whipped cream, flaked coconut, chocolate syrup, diced bananas, diced strawberries, blueberries, thawed frozen berries, etc.
* The chocolate chips add to the decadence of the cake, but it would be fine if you leave them out of the recipe.
*  If you would like your cake a little more gooey, use an additional 1 tbsp of margarine and reduce the water to 2 tbsp.

Friday, December 2, 2011

Egg Free, Dairy Free Creamy Beef and Noodles

Another simple to prepare meal.

Creamy Beef and Noodles

1 box noodles, any shape desired, cooked
1 lb cooked ground beef
15 oz can tomato sauce
1 can beef gravy (I used Campbell's)
1 can creamed corn

Thoroughly combine all of the ingredients then cook until heated through.