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, February 27, 2012

Egg Free, Dairy Free and Nut Free Hot Chocolate Mix

I haven't been able to find a prepackaged safe hot chocolate. Jazlyn has been drinking warmed soy milk with chocolate syrup stirred in. It's still chocolate and warm, but not the same. I have a recipe for a hot chocolate that needs cooked on the stove, but I wanted something that was fast and easy to prepare any time. This is perfect because you make a big batch with just 3 ingredients then it's available when you want it.

Hot Chocolate Mix

3 1/2 cups sugar
2 1/4 cups cocoa powder
3 tsp salt

Thoroughly combined all of the ingredients then store in a tightly sealed container.

To serve - stir 2 tbsp of the mixture into 1 cup of hot soy milk.
*  For variety, you can stir in a few drops of vanilla, mint or other extracts. You can also top with mini marshmallows or prepared safe whipped topping.

Tuesday, February 21, 2012

Egg Free, Dairy Free Crock Pot Meatballs

My family loved these meatballs because the flavor of the sauce is infused completely through them. We served them over spaghetti noodles. Since my girls love pepperoni, I'm planning on adding some chopped up next time with the sauce to add that flavor also.

Crock Pot Meatballs

2 lbs ground beef
1/2 cup safe bread crumbs (I used my homemade bread crumbs posted here.)
2 tbsp Italian seasoning
2 cans (26.5 oz each) spaghetti sauce

Thoroughly combine the ground beef, bread crumbs and Italian seasoning. Form the mixture into 1-2” meatballs. Pour 1/2 can of the sauce into the crock pot. Place a layer of the meatballs on top. Continue with the layers until all of the sauce and meatballs are used, ending with a layer of the sauce. Cover then cook on low for 5-7 hours. Serve over hot cooked noodles or as desired.

Wednesday, February 15, 2012

Egg Free, Dairy Free, Nut Free Jell-O Poke Cake

For a special Valentine's Day treat, we made a vanilla cake using our recipe for Amazing Vanilla Cupcakes. Then we turned it into a Jell-O Poke Cake using our recipe for Jell-O Poke Cupcakes using black cherry Jell-O. To decorate the cake, we added a few drops of red food coloring to the Rich's Whip whipped topping as we were beating it to make the perfect pink. Once the cake was frosted, we gently pressed heart cookie cutters into the whipped topping then filled them with sprinkles. Once filled, we removed the cutters to reveal the beautiful hearts.

I hope everyone had a very happy and delicious Valentine's Day.

Wednesday, February 8, 2012

Egg Free, Dairy Free, Nut Free Baked Oatmeal Breakfast Bars

I love baked oatmeal and I'm always trying to figure out new ways to make it. These bars are so simple and fast to make. They are good plain or topped with blueberries, crushed strawberries, chocolate syrup, maple syrup or soy milk. You can change the flavor of the bars by using flavored applesauce. We like them the best using unsweetened applesauce and 2 tsp of cinnamon. Out of all of the baked oatmeal I've made, this is my girls' favorite recipe.

Baked Oatmeal Breakfast Bars

2 cups quick cooking oats
1/4 cup brown sugar
1 - 2 tsp cinnamon, optional
3/4 cup soy milk
1/2 cup applesauce (plain, cinnamon or fruit flavored)

Combine the oats, brown sugar and cinnamon. Add the soy milk and applesauce then mix until thoroughly combined. Transfer the mixture to a parchment paper lined or sprayed 8x8 baking dish. Bake at 350 for 25-30 minutes or until firm and lightly golden. Cool before cutting into squares or bars. Wrap each piece in foil or plastic wrap or store in a tightly covered container.

Shared with Real Food Allergy Free, Willing Cook33 Shades of GreenFrugal FolliesMiz Helen's Country Cottage, Make Ahead Meals, Cybele Pascal and Allergy Free Cookery.

Thursday, February 2, 2012

Egg Free, Dairy Free Tortilla Casserole

My girls love tortilla shells used in wraps, as the dough for tortilla shell pizzas, etc. We decided it would be fun to tear them up and put them in a casserole. Once baked, they turn soft and almost reminded me of a dumpling. This is also a quick to make and bake casserole so we are adding it to our list of favorite suppers.

Tortilla Casserole

5-6 tortilla shells (6” each), torn into small pieces
2 lbs cooked ground beef, ground sausage, diced chicken, etc.
2 cans gravy
1 can peas or corn

Thoroughly combine all of the ingredients in a 9x11 baking dish. Bake at 350 for 30 minutes or until heated through.

Shared with Full Plate Thursday and Tasty Tuesdays.