Egg Free, Dairy Free Burger and Fries Casserole

A simple way to make burgers and fries.

Burger and Fries Casserole

1-2 lbs ground beef, browned
1 can safe gravy (I used Campbell's beef gravy)
10 oz package safe french fries (I used McCain)

Combine the meat and gravy then pour into a sprayed 9x13 baking pan. Arrange the fries on top in a single layer. Bake at 350 for 45-55 minutes or until the fries are golden brown.
*  If desired, you can also use browned bulk sausage.

Egg Free, Dairy Free, Nut Free Baked Doughnut Holes

This is one of our favorite desserts. These doughnut holes have almost the same texture and taste as the traditional doughnut holes from the store or doughnut shop.

 

 

Baked Doughnut Holes

2 cups flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp water, 1 1/2 tbsp oil & 1 tsp baking powder - mixed together
3/4 cup soy milk
1 tsp vanilla extract
4 tsp oil

Combine the flour, sugar and baking powder. Add the water-oil-baking powder mixture, soy milk, vanilla and oil. Stir until thoroughly combined. Fill the lined mini muffin cups 3/4 full with the batter. Bake at 325 for 10-15 minutes or until a toothpick inserted in the center comes out clean. Roll the doughnuts in one of the following toppings if desired.
* If you want a more round doughnut, you can just remove the bottom portion of the doughnut.
* Makes about 32 mini doughnuts.

Glaze with or without toppings

1/2 cup confectioner's sugar
1 tbsp soy milk

Whisk the soy milk and confectioner's sugar. Roll the doughnuts in the glaze then roll in sprinkles, coconut, cinnamon sugar, confectioner's sugar, etc. Place on wax paper to cool completely and to allow the toppings to set.

Chocolate

Melt 1-2 cups of safe chocolate chips in the microwave. Roll the doughnuts in the chocolate then place them on wax paper to cool completely and to allow the chocolate to set.

Egg Free, Dairy Free Meat and Stuffing Bake

This all in one meal is easy to prepare and has a wonderful flavor.

Meat and Stuffing Bake

5-6 oz box stuffing (I use Stove Top)
1 cup hot water
1 lb ground beef, cooked
1 can gravy (I use Campbells, but be aware that the chicken gravy contains dairy -
                   I have found that the beef, turkey and pork are safe.)
1 can vegetables, any desired

Sprinkle 3/4 cup of the dry stuffing mix on the bottom on an 8x11 baking dish. In a separate bowl, combine the hot water and remaining stuffing mix until it is thoroughly moistened. Place the ground beef over the dry stuffing mix. Spread the gravy over the ground beef. Pour the vegetables evenly over the gravy. Top with the prepared stuffing. Bake at 400 for 30 minutes.
*  2 cups cooked, diced chicken can be used in place of the ground beef.

Egg Free, Dairy Free, Nut Free Chocolaty Chocolate Chip Cookies

Everyone in my family loves chocolate and these cookies are so good. They are crispy and wonderful and I love how the house smells when they are baking.

 Chocolaty Chocolate Chip Cookies

1 cup flour
1/2 tsp salt
3 tbsp cocoa powder
1 tsp baking soda
1/4 cup sugar
2/3 cup brown sugar
1/2 cup dairy-free margarine
1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder - mixed together
1 1/2 tsp vanilla extract
1 1/2 cups safe chocolate chips

Combine the flour, salt, cocoa and baking soda. In a separate bowl, use a hand mixer to cream the sugar, brown sugar and margarine. Add the water-oil-baking powder mixture and vanilla then mix again. Add the flour mixture to the creamed mixture then mix again until thoroughly combined. Fold in the chocolate chips. Drop by spoonfuls on a parchment lined baking sheet 2" apart (these cookies spread quite a bit). Bake at 325 for 12-15 minutes or until the cookies are no longer shiny in the center and the edges are slightly firm.
*  This recipe makes about 3 1/2 dozen cookies.

Egg Free, Dairy Free Jazzy's Favorite Pizza

I make this several times a month. I usually make 2 at the same time so that I have plenty left over to freeze. I just wrap individual portions in foil then place them in a Ziploc bag. This recipe is very versatile so that you can make the pizza to suit your family's tastes. This pizza is so good you don't even miss the cheese.

Jazzy's Favorite Pizza

2 cups all purpose baking mix (I use Bisquick)
3/4 cup water
1-2 lbs cooked meat (ground beef, sasusage, ham, etc.)
Crumbled cooked bacon, optional
8 oz package pepperoni (I use Hormel)
Vegetables desired (peppers, onions, olives, etc.), optional
15 oz can tomato sauce
8 oz can tomato sauce

Combine the Bisquick and water to make a soft dough. Add more Bisquick or water for the correct consistency. The dough should not be too dry or too sticky. Pat the dough into a ball then pat and stretch the dough onto a lightly greased large baking sheet. The easiest way to do this is to take a small amount of the dough and work a corner at a time, going up the rim. Continue to pat the dough until the sheet is completely covered. Combine the meat and bacon with the tomato sauces. Spread the meat mixture over the dough. Top with the pepperoni and vegetables. Bake at 425 for 20 minutes or until the dough is cooked through and starting to brown.
*  If desired, you can spread the sauce over the crust first then place on the toppings. You can also spread the 15 oz can over the crust, top with the meat, spread over the 8 oz can of sauce then the rest of the toppings. Really, it is a matter of taste and how you want your final pizza to be.

Egg Free, Dairy Free Turkey with Cranberry Sauce

I love cranberry sauce and turkey and when you prepare it this way, the turkey is so moist and tender. This meal also reheats wonderfully. I was amazed, but my 4 year old kept asking for more.

Turkey with Cranberry Sauce

5 tbsp flour
1/2 tsp salt, optional
1 lb turkey cutlets, sliced very thin
16 oz can jellied cranberry sauce (whole berry cranberry sauce can also be used)
2 tbsp corn starch
1 cup chicken broth

Combine the flour and salt in a shallow dish. Coat the cutlets completely with the flour mixture. In a well sprayed deep skillet, brown the cutlets for 2-3 minutes per side or until cooked through. Remove the cutlets from the pan and cut into pieces. In the same skillet, thoroughly combine the cranberry sauce, corn starch and chicken broth, using a fork to crush the cranberry sauce into the mixture. Bring to a boil then cook and stir until slightly thickened. Return the turkey cutlets to the skillet and heat through.
* Leftover chopped turkey can also be used, just start with making the sauce.
* This turkey is also great served over rice.

Egg Free, Dairy Free, Nut Free Pudding Ice Cream

This is my go to ice cream recipe because it is so fast to make and so versatile. Plus, we always have these ingredients on hand so it can made any time for a quick treat. The top picture is vanilla pudding with vanilla and chocolate Oreos. The bottom picture is chocolate fudge pudding with safe chocolate chips then topped with chocolate syrup and sprinkles.

Update: My ice cream maker wasn't frozen, so I made a batch of this ice cream in the freezer. I poured the mixture into a large plastic bowl then placed it in the freezer. I froze it for 2-3 hours, whisking the mixture thoroughly every 30-45 minutes. Jazlyn absolutely loves this ice cream and said it was still creamy and good. The top 2 pictures are the ice cream made in the maker and the other 3 are the ice cream made in the freezer.

Pudding Ice Cream

1 box Jell-O instant pudding mix, any safe flavor desired
2 cups soy milk
Add-ins desired such as crumbled cookies, safe chocolate chips, diced brownies, graham crackers, frozen
                                     cookie dough, sprinkles, coconut, etc.

Whisk together the pudding mix and soy milk until the powder is dissolved. Pour the mixture into the ice cream maker along with the add-in you desire. Process according to the manufacturer's directions.
*  Serve immediately as a soft-serve ice cream or spoon it into a covered container and place in the fridge until firm set and scoopable.