Egg Free, Dairy Free Tortilla Shell Pizzas

These quick pizzas have become one of our favorite lunches. The girls love them because they can top their own pizzas the way they want them.

Tortilla Shell Pizzas

Safe tortilla shells
Tomato sauce, spaghetti sauce or tomato paste
Topping desired such as pepperoni, cooked ground beef or sausage, bacon bits, diced green peppers,
        diced onions, sliced black olives, Italian seasoning, diced cooked ham, pineapple tidbits, etc.

Place the tortilla shells on a foil lined baking sheet. Bake at 425 for 3-5 minutes or until lightly browned. Spread the sauce lightly over the shells. Top as desired. Bake an additional 3-4 minutes or until the toppings are hot.

Egg Free Dairy Free Frozen Bread Dough Stromboli

We were in the mood for stromboli but I didn't have any of the refrigerated pizza dough. However, I did have some frozen bread dough. I used the quick thaw method to prepare the dough and it was so good. This dough was thicker and reminded me more of the stromboli you get at a pizza place. Next time I'm going to prepare 2 bread doughs, divide the doughs into 5 portions and make each of us our own customized stromboli.

Frozen Bread Dough Stromboli

1 loaf frozen bread dough, thawed and risen according to the package directions
Pizza or tomato sauce (I used an 8 oz can)
Toppings desired such as pepperoni, diced lunchmeat, sausage, ground beef, diced peppers,
           diced onions, sliced olives, etc.

Spread the dough out onto a foil lined baking sheet. Spread the sauce and toppings into the center of the dough. Bring up the sides and ends to enclose the filling, pinching to seal. Bake at 375 for 18-22 minutes or until golden.
*  I usually make 3 strombolis at a time then slice the leftovers into individual portions, wrap them in foil then freeze them for another meal.

Egg Free Dairy Free Baked Corn Dogs

While at Hersheypark, Jazlyn saw corn dogs and wanted them for her pick for supper. I made fried corn dogs before that were very good, but I wanted something easier and less messy to prepare. These were wonderful. Next time I'm going to make extra and freeze them.

Baked Corn Dogs

1 1/2 cups flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp dairy free margarine, cut into pieces
1 cup soy milk mixed with 2 tbsp lemon juice, allow the mixture to set for 5 minutes to curdle
2 tbsp honey
10 safe hot dogs (I use Ballpark)

Combine the flour, cornmeal, baking powder, baking soda and salt. Rub the margarine into the flour mixture with your hands until evenly distributed. Stir the honey into the soy milk-lemon juice mixture. Pour the honey mixture into the flour mixture then stir until thoroughly combined. Knead the dough on a floured surface 3-4 times. Divide the dough into 10 equal portions. Roll each portion into a rectangle or oval that is large enough for the hot dog to be enclosed inside. Center the hot dog in the center of the dough then wrap the dough around the hot dog, pinching the edges to seal. Place seam side down on a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden.

Egg Free, Dairy Free, Nut Free Crescent Cinnamon Rolls

.0I had a can of crescent rolls that were about to expire. We decided to make some cinnamon rolls for breakfast. The girls loved them, especially with a soy milk, cinnamon and powdered sugar sauce.

Crescent Cinnamon Rolls

1 can refrigerated crescent rolls (I used Pillsbury)
Cinnamon sugar to taste

Unroll each of the precut rolls. Sprinkle the cinnamon sugar evenly over top. Roll up as you would for the crescent rolls. Place them on foil lined baking sheet. Sprinkle the tops with additional cinnamon sugar if desired. Bake at 375 for 11-13 minutes or until golden.
* If desired, serve with a mixture of confectioner’s sugar, soy milk or water and cinnamon.

Egg Free, Dairy Free, Nut Free Baked Doughnut Hole Cupcakes

One day when we were making the doughnut holes (posted 4/27/10), I had a little extra batter so Jazlyn suggested making them into cupcakes. She loved them so much that when we needed vanilla cupcakes, she chose to make them instead of our regular recipe. She also wanted them to be her favorite color, blue. These cupcakes have a good flavor, but they are thicker and denser than the vanilla cupcakes I usually make.

Baked Doughnut Hole Cupcakes

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 lined muffin cups 3/4 full with the batter. Bake at 325 for 18-22 minutes or until a toothpick inserted in the center comes out clean.

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.