Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Chip Oat Cookies

We are going to a cookout this weekend and Jazlyn wanted a new cookie to take as part of her dessert. These cookies are perfect. They are crunchy on the edges and a bit chewy on the inside. The Sunbutter is a yummy change from the original oat cookies. I'm glad I took 2 of the cookies out ahead of time for the cookout, because the girls ate the rest of the batch (22 big cookies) in a little over a day. I recommend doubling this recipe.

Sunbutter Chocolate Chip Oat Cookies

1 cup sugar
1/3 cup Sunbutter
1/3 cup soy milk
2 tbsp oil
2 tsp vanilla extract
1 cup flour
1 cup oats
1/2 tsp baking soda
1/2 tsp salt
1/2 - 1 cup safe chocolate chips

Stir the sugar, Sunbutter, soy milk, oil and vanilla until smooth. In a separate bowl, combine the flour, oats, baking soda and salt. Add the flour mixture to the Sunbutter mixture then mix until thoroughly combined. Fold in the chocolate chips. Drop by large spoonfuls 2" apart onto parchment paper lined baking sheets. Bake at 425 for 7-9 minutes or until the bottoms begin to brown. The cookies will not appear to be done, but them will become set once they set on the sheet for a minute or two. Watch the cookies carefully because the bottoms will begin to burn quickly.

Egg Free, Dairy Free Sausage Potato Soup

This creamy soup is quick and easy to prepare.

Sausage Potato Soup

1 lb ground sausage, browned
1 can diced potatoes
1 can creamed corn
2 cups beef broth
1 1/2 cups soy milk
1 cup instant mashed potato flakes (I use Betty Crocker mashed potato buds)

Place all of the ingredients in a soup pot over medium heat. Cook and stir until heated through and thickened.

Egg Free, Dairy Free, Nut Free Very Berry Bread Pudding

I love bread pudding and experimenting with different combinations. This one turned out very good and is now one of my favorites.

Very Berry Bread Pudding

6 cups safe bread, torn into cubes
1/2 – 3/4 cup dried fruit - I used a combination of raisins, blueberries and cranberries
2 3/4 cups soy milk
1 cup mixed berry juice or any flavor desired
1/2 cup sugar
2 tbsp vanilla extract

Place the bread evenly in the bottom of an 8x11 baking dish. Sprinkle the dried fruit evenly over top. In a separate bowl, whisk together the soy milk, juice, sugar and vanilla. Evenly pour the soy milk mixture over the bread. Press down lightly on the bread to soak it in the soy milk mixture and make it even. Bake at 350 for 45-50 minutes or until the top is golden brown. Allow the bread pudding to set for 15 minutes before serving.
* Wonderful served warm or cold.

Egg Free Dairy Free Pizza Pinwheels

We had all of the ingredients out to make pizza, but then I came up with a different idea. I prepared the topping, spread it on the dough, rolled it up and sliced it into pinwheels. Once cooked, each pinwheel pulled apart to eat. We all loved the pizza done this way. Somehow, it was also more filling, even though it was the exact same ingredients.

Pizza Pinwheels

1 container (11-13.8 oz) refrigerated pizza dough
16 oz can tomato sauce
1 cup cooked ground beef
1 cup cooked ground sausage
4 oz chopped pepperoni
Seasonings desired such as oregano, Italian seasoning, garlic powder, etc.

Unroll the pizza dough on wax paper then flatten it slightly into a large rectangle. In a separate bowl, combine the tomato sauce, ground beef, ground sausage, pepperoni and seasonings. Spread the meat mixture evenly over the dough. Roll up the dough starting at one of the short ends. Slice the roll into 8 even pieces. Place the pieces in a single layer in a sprayed pie pan. Bake at 400 for 20-25 minutes or until the dough is cooked and golden brown.
* You can change the filling ingredients to suit your family’s tastes.

Egg Free Dairy Free Crock Pot Meat and Hash Brown Potatoes

This casserole is definetely a keeper. My family absolutely loved it and I'm always happy to find a new crock pot recipe. This meal reminded me of a crock pot shepherd’s pie because the potatoes got soft like mashed potatoes. The top picture is made with ground beef and peas then the bottom picture is made with chicken and corn. This meal would be very good with almost any meat and vegetable combinations.

Crock Pot Meat and Hash Brown Potatoes

3-4 cups frozen hash brown fried potatoes, partially thawed
1 lb cooked meat such as ground beef, bulk sausage, diced kielbasa, diced ham, diced chicken, etc.
1 can vegetables such as peas, corn, mixed vegetables, etc.
1 can gravy
1 cup soy milk or water

Place the potatoes in the bottom of the crock pot. Place the meat over top followed by the vegetables. In a separate bowl, combine the gravy and soy milk. Pour the gravy mixture over top and do not stir. Cover and cook on low for 4 1/2 – 5 1/2 hours.

Egg Free Dairy Free Nut Free Gluten Free Baked Oatmeal with Blueberries

This Baked Oatmeal recipe came from a good friend of mine that is a celiac. It is the best Baked Oatmeal that I have ever had. It is so moist and perfect, probably because the oats are ground first. I changed a few of the ingredients to make it safe for Jazlyn and to suit our family's tastes. This recipe is so good and easy to prepare that it would be perfect for breakfast, dessert or an anytime snack.

Baked Oatmeal with Blueberries

1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 cups ground oats (I just put oats in the blender and ground them until they were powdery)
3/4 cup soy milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
3/4-1 1/2 cups frozen blueberries

Combine the brown sugar and applesauce. Add the oats, soy milk, baking powder, vanilla and salt then stir to thoroughly combine. Stir in the blueberries. Transfer to a sprayed 8x11 baking dish. Bake at 350 for 30-35 minutes or a toothpick inserted in the center comes out mostly clean and the edges are just starting to become golden.
* Chopped frozen strawberries, peaches, pineapples, etc. can be used in place of the blueberries.

Shared with Gluten Free Wednesdays.

Egg Free, Dairy Free, Nut Free Creamy Vanilla Ice Cream

This is our favorite ice cream recipe. The end result is so creamy and delicious that it is worth the little bit of extra effort. We turned this batch of ice cream into Mint Chocolate Chip.

Creamy Vanilla Ice Cream

1 package unflavored gelatin (I use Knox)
2 cups soy milk, divided use
3 tbsp oil
2 cups miniature marshmallows OR 20 large marshmallows
1/3 cup sugar
1 tsp vanilla extract

Combine the gelatin, 1 cup of soy milk and oil. Set the mixture aside until ready to use. Place the remaining 1 cup of soy milk, marshmallows and sugar in a medium saucepan over medium-high heat. Stirring constantly, bring the marshmallow mixture to a slow boil until the sugar and marshmallows have dissolved. Remove the saucepan from the heat and allow the mixture to cool at room temperature or in the fridge. Use an electric mixer to beat the gelatin mixture until foamy. Pour the gelatin mixture and vanilla into the cooled marshmallow mixture then beat again. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
*  Serve immediately as a soft serve ice cream or place in a tightly covered container in the freezer.
*  This is a wonderful vanilla ice cream. However, it also works great as a base for other flavors by adding one of the additions towards the end of the processing. Addition possibilities include crushed or diced strawberries, crushed pineapple, coconut, crushed cookies, frozen cookie dough, chopped brownies, chopped cake, chocolate chips, sprinkles, etc.
*  You can also add mint extract, cocoa powder, chocolate syrup, Sunbutter, etc. when you add the vanilla.
*  You can also add food coloring in with the vanilla. It's fun to make the "wrong" color. For example, we like to make purple strawberry ice cream, pink mint chocolate chip ice cream, etc.