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.

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.