Egg Free, Dairy Free, Nut Free Made-to-Order Granola Bars

These granola bars are perfect because you can add what your family enjoys. I added safe chocolate chips to the entire batch, pressed the mixture out into the pan then pressed flaked coconut onto 1/3, candy sprinkles on another 1/3 then left the other 1/3 plain. These would be amazing with any dried fruit or add-in your family enjoys in a granola bar. My family likes them better rewarmed slightly in the microwave, but they are also good at room temperature.

Made-to-Order Granola Bars

1 cup honey
1/2 cup oil
1 tbsp vanilla extract
6 cups oats
1 1/2 cups flour
1 1/2 tsp baking soda
2-3 cups total of add-ins desired such as dried fruits, flaked coconut, safe chocolate chips,
                  wheat germ, mini marshmallows, Rice Krispies, cinnamon, brown sugar, etc.

Combine the honey, oil and vanilla. In a separate bowl, combine the oats, flour and baking soda. Add the oat mixture to the honey mixture then mix until thoroughly combined. Stir in the add-ins desired. Spread the mixture evenly onto a sprayed baking sheet. Place a 2nd baking sheet on top and press down firmly to pack the granola bars. Bake at 325 for 14-18 minutes until the top is just golden brown. Use the 2nd baking sheet again to press the granola bars firmly down. Allow to cool for 10-15 minutes before cutting into bars. Allow the bars to finish cooling completely before removing from the pan.
* These granola bars are wonderful reheated briefly in the microwave.
*  If desired, you can also press the add-ins onto the granola mixture after it has been placed onto the baking sheets so that you can make a variety of flavors. You could also transfer the mixture into several bowls then stir in the add-ins so that they are more evenly dispersed into the granola.

Egg Free, Dairy Free Biscuit Topped Chicken Casserole

This all-in-one casserole is fast and easy to prepare. The girls especially liked the biscuit topping.

Biscuit Topped Chicken Casserole

1 lb cooked diced chicken
1 can peas
1 can corn
1 can pork gravy (I use Campbell's)
2 cups Bisquick baking mix
1 cup soy milk
1 tbsp Italian seasoning

Combine the chicken, peas, corn and gravy in a 9x13 baking dish. In a separate bowl, combine the Bisquick, soy milk and seasoning. Spread the Bisquick mixture evenly over the chicken mixture. Bake at 350 for 30 minutes or until the topping is cooked through and lightly browned.
*  If desired, you can use an 8x8 baking dish and only use half of the Bisquick mixture.

Egg Free, Dairy Free, Nut Free Sunbutter Puppy Chow (Muddy Buddies)

Whatever you call it, this snack is highly addictive. Since it is so easy to make, that may not be a good thing.

Sunbutter Puppy Chow (Muddy Buddies)

1 cup safe chocolate chips
1/3 cup Sunbutter
6 cups Crispix or Chex cereal
1 cup confectioner’s sugar

Microwave the chocolate chips until melted and smooth. Stir in the Sunbutter until smooth. Add the cereal then toss to thoroughly coat. Place the confectioner’s sugar in a large Ziploc bag. Transfer the cereal mixture into the Ziploc bag and shake until thoroughly coated. Pour the mixture onto a baking sheet to cool completely. Store in an airtight container or Ziploc bag.

Egg Free Dairy Free Nut Free Tapioca Pudding

This tapioca pudding is very good plain, sprinkled with cinnamon sugar or with safe chocolate chips stirred in until they are melted. It is also great served warm or cold.

Tapioca Pudding

2 1/2 cups soy milk
1/2 cup sugar
1/2 cup instant tapioca (I use Minute tapioca)
2 tsp vanilla extract
1/4 tsp salt

Place the soy milk, sugar, and tapioca in a soup pot then stir to combine. Allow the mixture to set for 5 minutes. Add the vanilla and salt then cook and stir the pudding over medium heat for 20-30 minutes or until thickened.

Egg Free, Dairy Free Sweet and Sour Meatballs

My mom has been making this meal since I was little. Now it is one of my girls' most requested meals when they are at their Grandma's house.

Sweet and Sour Meatballs

2 lbs ground beef
2 tsp salt
1/2 tsp pepper
1 can pineapple slices and 1 can pineapple tidbits, drained - reserving the juice
1 jar bread and butter pickles, drained - reserving the juice
2 tbsp cornstarch

combine the ground beef, salt and pepper then form into meatballs. Brown in a skillet until cooked through.
Drain the grease. In a separate bowl, combine the pineapple juice, pickle juice and cornstarch. Add this mixture to the meatballs along with the pineapple tidbits and pickles. Cook and stir until the juice mixture thickens and is clear. Place the pineapple slices on top, cover then cook until heated through, occasionally flipping over the pineapple slices. Serve over hot cooked rice.

Egg Free, Dairy Free, Nut Free Blueberry Oat Muffins

These muffins are our new favorite. I make a double batch with blueberries and a double batch with safe chocolate chips then freeze them. When the girls want one, they just microwave it for a few seconds.

Blueberry Oat Muffins

1 1/4 cup oats
1 cup flour
1/2 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 cup soy milk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 1/2 - 2 cups frozen blueberries

Thoroughly combine the oats, flour, brown sugar, baking powder and salt. Add the soy milk, applesauce and vanilla then stir until thoroughly combined. Fold in the blueberries. Fill lined muffin cups 2/3 full with the batter. Bake at 425 for 15-20 minutes or until a toothpick inserted in the center comes out clean.
* Safe chocolate chips can be used in place of the blueberries.
* Orange juice can be used in place of the soy milk. The flavor is great, but my muffin liners stuck.
* These muffins freeze perfectly and can be reheated in the microwave.

Egg Free, Dairy Free Beefy Bean Cabbage Casserole

I love this casserole. My husband doesn't like cabbage or beans, so I make this for lunch and freeze the leftovers.

Beefy Bean Cabbage Casserole

10 cups chopped cabbage
8 cups water
1 lb ground beef
26 oz can spaghetti sauce
1 lb 13 oz can red kidney beans, rinsed and drained

Bring the cabbage and water to a boil. Cook, stirring occasionally, for 10 minutes or until almost tender. In a large skillet, brown the ground beef. Stir in the sauce and beans. Stir in the drained cabbage until thoroughly combined. Transfer the mixture to a sprayed 11x15 baking dish. Bake at 350 for 25-30 minutes.
*  I freeze the leftovers in single serving containers then reheat it in the microwave.