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.

Saturday, June 30, 2012

The Versatile Blogger Award

Jennifer at Students at Home awarded me The Versatile Blogger award!

In receiving this award, I get to share a link to the blogger who gave me the award, write 7 things about myself that others may not know and then nominate another 15-20 blogs for the award. Here we go!

7 Things You May Not Know About Me

1.  I was never a good cook. Food allergies forced me to learn quickly how to cook and bake.
2.  I never really planned on homeschooling, but now I wouldn't have it any other way.
3.  I love riding roller coasters - especially in the front!!!
4.  I enjoy latch hook, cross stitch, sewing, etc.
5.  I have a Flemish Giant rabbit as a pet, along with the rest of our little zoo.
6.  Disney World and the beach are two of my favorite places.
7.  I love walking around flea markets, thrift stores, yard sales, etc.

There are so many wonderful blogs to choose from, so this time I chose to give this award to homeschooling and craft blogs that give me a lot of inspiration. Here are the ones that I picked to give the Versatile Blogger Award. Congratulations to each of you!


Thanks again Jennifer for the Versatile Blogger Award.

Wednesday, June 27, 2012

Egg Free, Dairy Free, Nut Free Sunbutter Banana Oatmeal Bars

These delicious banana flavored bars are a cross between a granola bar and baked oatmeal. We loved them plain and with chocolate syrup stirred in. It's wonderful when you can get two different flavors in the same batch.

Sunbutter Banana Oatmeal Bars

1/2 cup Sunbutter
3 tbsp honey, corn syrup or maple syrup
2 ripe bananas, mashed
1 1/2 cups oats
1 cup Rice Krispies or additional oats

Microwave the Sunbutter and honey for 1 minute then stir until smooth. Stir in the mashed bananas. Add the oats and Rice Krispies then stir until thoroughly combined. Press the mixture firmly and evenly into a parchment paper lined 8x8 baking dish. Bake at 325 for 25-30 minutes or until lightly browned and set. Cool completely before cutting into bars or squares.
* If desired, you can add 1/3 cup chocolate syrup to the mixture. You can also press 1/2 of the mixture into 1/2 of the baking dish, mix 3 tbsp chocolate syrup with the remaining mixture then press that mixture into the other 1/2 of the baking dish to make two varieties at once.

Shared with Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays at the Table, Tuesday Talent Show, Allergy Free Wednesday, Delicious Dishes, What's Cooking Wednesday, Whole Foods Wednesday, Gluten Free Wednesdays, Fantastic Thursday, Full Plate Thursday, It's a Keeper Thursday, Tastetastic Thursday, Creative Thursday, Fit and Fabulous Fridays, Food on Fridays, Weekend Potluck, Sweet Tooth FridayAllergy Friendly FridayFood on Fridays, Check Me Out Saturday, Seasonal Inspiration, Sweet Saturday, Think Pink Sundays, Sunday Round Up, Church Supper, Southern SundaysScrumptious Sundays, Sundays Best, My Meatlesss Mondays, Melt in Your Mouth Monday, Just Another Meatless Monday, Mangia Mondays, Makin' You Crave Monday, Mop it up Monday, and Mealtime Monday.

Thursday, June 21, 2012

Sunshine Award

The Sunshine Award

Mary at Allergies and Celiac brightened my day and presented me with this Sunshine Award.

"The Sunshine Award is an award given by bloggers to other bloggers. The recipients of the Sunshine Award are: "Bloggers who positively and creatively inspire others in the blogoshere." The way the award works is this: Thank the person who gave you the award and link back to them. Answer 10 questions about yourself. Select 10 of your favorite bloggers, link their blogs to your post and let them know they have been awarded the Sunshine Award! Don't forget to copy and paste the award on your blog!"


1.   Favorite color - Purple
2.   Favorite animal - Kittens
3.   Favorite number - 5
4.   Favorite Drink - Slushies
5.   Facebook or Twitter - I don’t have an account with either one.
6.   Good book or good movie - Movies
7.   My passion - Cooking, teaching and playing with my 3 daughters.
8.   Giving or getting gifts- Giving, I love to make people happy.
9.   Favorite day - I love every day. Each day is a new adventure waiting to happen.
10. Favorite flower - I love all flowers, but if I have to pick one it would be a Stargazer Lily.

There are so many wonderful blogs to choose from, but here are the 10 that I decided to give the Sunshine Award to. Congratulations to each of you!

1.    http://www.allergickid.blogspot.com/
2.    http://crockpot365.blogspot.com/
3.    http://www.cybelepascal.com/
4.    http://www.fivelittlechefs.com/
5.    http://www.flourmewithlove.com/
6.    http://www.foodallergymama.com/
7.    http://www.lexieskitchen.com/
8.    http://www.lollipoprecipebox.blogspot.com/
9.    http://www.speedbumpkitchen.com/
10.  http://welcomingkitchen.blogspot.com/
 Thanks again Mary for the Sunshine Award.

Wednesday, June 20, 2012

Egg Free, Dairy Free Crock Pot Ribs

An easy and delicious crock pot recipe for ribs or chicken.

Crock Pot Ribs

1 cup water
1/2 cup ketchup
2 tbsp vinegar
1 tbsp sugar
1 tbsp soy sauce
2 tsp mustard
1 tsp salt
1/2 tsp pepper
1 beef bouillon cube
28 oz can whole peeled tomatoes, crushed, optional
3 lbs boneless ribs or boneless skinless chicken

Pour all of the ingredients, except for the meat, in the crock pot and mix thoroughly. Add the meat then push it down so that it is covered with the sauce. Cover then cook on high for 2 1/2 hours then on low for 2 hours.
*  Boneless skinless chicken can be used in place of the ribs.
* You can also cook on low for 7-8 hours.

Shared with Allergy Free Wednesdays, Gluten Free Wednesdays, Whole Foods Wednesday, What's Cooking Wednesday, Delicious Dishes, Full Plate Thursday, It's a Keeper Thursday, Creative Thursday, Tastetastic Thursday, Fantastic Thursday, Food on Fridays, Foodie Friday, Fit and Fabulous Fridays, Weekend Potluck, Check Me Out Saturday, Seasonal Inspiration, Sweet Saturday, Think Pink Sundays, Sundae Scoop, Sunday Round Up, Church Supper, Sweet and SimpleScrumptious Sundays, Southern Sundays, Melt in Your Mouth MondayJust Another Meatlesss MondayMix it up MondayMangia MondayMop it up Mondays and Makin' You Crave Monday .

Wednesday, June 13, 2012

Egg Free, Dairy Free, Nut Free Crunchy Chocolate Chip Cookie Bars

Growing up, my mom made a soft chocolate chip cookie bar. This is my version, but with a crunchy cookie instead. If you like your cookies softer, use a smaller pan so that the cookies are thicker.

Crunchy Chocolate Chip Cookie Bars

3/4 cup dairy free margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1 tbsp vanilla extract
2 cups flour
1/2 tsp salt
1 1/2 cups safe chocolate chips

Use an electric mixer to cream the margarine, sugar, brown sugar and vanilla. Add the flour and salt then beat until thoroughly combined. Fold in the chocolate chips. Press the dough evenly into a parchment paper lined baking sheet. Bake at 350 for 20-25 minutes or until the edges are golden brown. Cut into bars before the cookies are completely cooled.

Shared with What's Cooking Wednesday, Allergy Free Wednesday, Link it up Wednesday, Delicious Dishes, Creative Thursday, Full Plate Thursday, It's a Keeper ThursdayFantastic Thursday, Tastetastic ThursdayAllergy Friendly FridaysFood on FridaysFoodie FridaySweet Tooth Friday, Weekend PotluckSweet Saturday, Seasonal Inspiration, Check Me Out Saturday, Sweets for Saturday, Think Pink Sundays, Sundae Scoop, Sunday Round Up, Church Supper, Sweet and Simple SundayScrumptious Sunday and Southern Sundays.

Saturday, June 9, 2012

Egg Free, Dairy Free Creamed Chicken

I love Creamed Sausage so I decided to try to make Creamed Chicken. My family loved this served over mashed potatoes and topped with bacon bits.

Creamed Chicken

2 cups water
4 chicken bouillon cubes
4 tbsp dairy free margarine
1 cup flour
2 cups soy milk
1 lb cooked diced or shredded chicken or turkey
1 can peas

In a medium saucepan, bring the water and bouillon cubes to a boil over high heat. Reduce the heat to medium then whisk in the margarine until melted. Add the flour then whisk until combined. Add the soy milk then whisk until thoroughly combined and thickened. Stir in the chicken and peas and cook until heated through.
*  Serve over hot cooked mashed potatoes, rice, noodles or biscuits.