Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Friday, June 26, 2015

Egg Free, Dairy Free, Nut Free 1 Minute Giant Chocolate Chocolate Chip Cookie

After the success of our 1 Minute Giant Chocolate Chip Cookie, we decided to try and make a chocolate version. Personally, I like this one better, but the girls love both. It just depends how much chocolate you want. For me, there is no such thing as too much chocolate. Jazlyn loves these cookies and takes them with her when she needs a dessert.




1 Minute Giant Chocolate Chocolate Chip Cookie

1 tbsp dairy free margarine
2 tbsp brown sugar
1 tbsp cocoa powder
Small pinch salt
1 1/2 tbsp soy milk
1/2 tsp vanilla extract
3 tbsp flour
1-2 tbsp safe chocolate chips

In a small bowl, melt the margarine. Stir in the brown sugar, cocoa, and salt until dissolved. Stir in the soy milk and vanilla. Stir in the flour until thoroughly combined. Stir in the chocolate chips. Spread the mixture thinly and evenly into a circle on a sprayed microwave safe plate. Microwave for 1 minute 15 seconds or until set. Use a spatula to remove the cookie from the plate. Eat warm or allow to cool. The cookie will become firmer as it cools.
*  If you want your cookie edges a bit crunchier, microwave for an additional 15 seconds.

Thursday, June 4, 2015

Egg Free, Dairy Free, Nut Free 1 Minute Giant Chocolate Chip Cookie

We love to make our 2 Minute Chocolate Chip Cookie Cake. However, this time we decided to see what would happen if we spread it on a plate instead of cooking it in a bowl. The result was a soft giant cookie that you could pick up a eat. The cookie will be about 4" across. The  picture below is of my 9 year old holding the cookie to give you an idea of how big the cookie will be. When we go somewhere else to eat, we have to bring all of Jazlyn's food with us, including dessert. Since this cookie is ready quickly, it is perfect to take with you for a dessert or snack.



1 Minute Giant Chewy Chocolate Chip Cookie

1 tbsp dairy free margarine
2 tbsp brown sugar
Small pinch salt
1 tbsp soy milk
1/2 tsp vanilla extract
3 tbsp flour
1-2 tbsp safe chocolate chips

In a small bowl, melt the margarine. Stir in the brown sugar and salt until dissolved. Stir in the soy milk and vanilla. Stir in the flour until thoroughly combined. Stir in the chocolate chips. Spread the mixture thinly and evenly into a circle on a sprayed microwave safe plate. Microwave for 1 minute 15 seconds or until set. Use a spatula to remove the cookie from the plate. Eat warm or allow to cool. The cookie will become firmer as it cools.
*  If you want your cookie edges a bit crunchier, microwave for an additional 15 seconds.

Monday, May 11, 2015

Crock Pot Simple Chicken and Noodle Casserole

We loved the Crock Pot Chicken and Noodles, but I wanted an even easier version so I could just put everything in the crock pot and leave it until it is time to eat.




Crock Pot Simple Chicken and Noodles

2 cans gravy (I use Campbells turkey gravy - note that the chicken is NOT safe)
2 cans water
1 lb cooked and shredded or diced chicken or turkey
1 box noodles, any shape desired, uncooked
1 can creamed corn

Combine all of the ingredients in a sprayed crock pot. Cover then cook on low for 3-4 hours or until the noodles are cooked.

Tuesday, April 28, 2015

Egg Free, Dairy Free, Nut Free Cinnamon Sugar Balls

My husband and girls love cinnamon so we decided to try something new. They loved these little balls of cinnamon dough covered in cinnamon sugar. The insides stayed a little doughy and soft while the outside was a little crunchy.





Cinnamon Sugar Balls

1 cup dairy free margarine
1/2 cup sugar
1/2 cup unsweetened applesauce
1/4 tsp salt
2 tsp cinnamon
2 tsp vanilla extract
2 cups flour
1/4 cup sugar mixed with 1 1/2 tsp cinnamon for rolling

Use an electric mixer to cream the margarine and sugar. Add the applesauce, salt, cinnamon, and vanilla and beat again. Add the flour then mix until thoroughly combined. Roll the dough into 1" balls then place them 1" apart on parchment paper lined baking sheets. Bake at 300 for 25-30 minutes or until the bottoms are browned and the cookies are set. Immediately roll in the cinnamon sugar mixture.

Sunday, April 5, 2015

Egg Free, Dairy Free, Nut Free Quick and Easy Personal Bisquick Pizza

We love Jazzy's Favorite Pizza. I needed to make a quick personal pizza for Jazlyn to bring along on a field trip that was serving pizza. We topped this pizza with tomato sauce, Italian seasoning, pepperoni, bacon bits, and safe cheese. I cooled the pizza, cut it into fourths then wrapped placed the quarters in an airtight container before placing it in the cooler. This pizza was the perfect size (a little bigger than a Pizza Hut personal pan pizza) and she loved it. It was so simple and yummy that she requested it a few days later to bring along for her youth group lunch. I'm so happy to have a recipe that is great served cold and can be made in just a few minutes.





Quick and Easy Personal Bisquick Pizza

3/4 cup Bisquick
1/4 cup water
A few tablespoons tomato sauce
Italian seasoning, optional
Toppings desired (ground beef, diced sausage, diced ham, bacon, pepperoni, safe cheese, peppers,
         onions, olives, pineapple, etc.)

Combine the Bisquick and water to form a soft dough. Mix in additional Bisquick or water until the dough is not too dry or too sticky. Place the dough on a sprayed foil lined baking sheet. Pat and stretch the dough to form a circle crust for the pizza that is 1/4-1/2" thick. Spread the tomato sauce over the dough. Sprinkle with the Italian seasoning. Top with any toppings you desire. Bake at 425 for 6-8 minutes or until the crust is golden.
*  Wonderful served warm or cold.

Tuesday, March 17, 2015

Egg Free, Dairy Free, Nut Free Banana Chocolate Chip Oatmeal Cake Cookies

Wow!!! Who Knew that healthy cookies could be this good and satisfying. These yummy, dense, cakey, perfect cookies are made with bananas, oats, and applesauce. They are NOT made with any margarine or oil and they only have 1/3 cup each of sugar and brown sugar. You can leave off the chocolate chips or replace them with craisins, raisins, coconut, etc. but with only 1/3 cup divided between the 3 1/2 dozen cookies, we think they are worth it. My girls and I couldn't get enough. These would be perfect as an on-the-go breakfast with a cup of soy milk and a sliced apple. However, they are so good that my girls don't care how healthy they are. My girls finished four cookies each just while I finished baking the rest of the batch. At least I can feel good about them eating these cookies.





Banana Chocolate Chip Oatmeal Cake Cookies

2 cups instant oats
1 1/2 cups flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
4 ripe mashed bananas
1 tbsp vanilla extract
1/3 cup safe chocolate chips, optional

Combine the oats, flour, sugar, brown sugar, cinnamon, baking powder, baking soda, and salt. Add the applesauce, bananas, and vanilla then mix until thoroughly combined. Fold in the chocolate chips. Drop by 2 tablespoonfuls onto parchment paper lined baking sheets 1" apart. These cookies do not spread they just puff, so you don't have to worry. Bake at 350 for 9-11 minutes or until sets and the bottoms begin to brown. Store tightly covered in the refrigerator.

Monday, March 2, 2015

Egg Free, Dairy Free, Nut Free Crock Pot Rice Pudding

We love rice pudding. Making it in the crock pot is easy because the rice goes in raw. We love the pudding warm and cold. Since first making this recipe in November, we've made it at least once a month.


 
Crock Pot Rice Pudding

3 cups uncooked Minute rice
6 cups soy milk
1 cup sugar, more or less depending how sweet you want your pudding OR
           1/2 cup brown sugar
2 tbsp vanilla extract
1 tbsp cinnamon or to taste

Combine all of the ingredients in a sprayed crock pot. Cook low 2 1/2 hours.
* You can cut this recipe in half and it works perfectly. I like to have extra so we can have some warm the day I make it then chilled the next day.
* It's not quite as creamy and it loses a little flavor, but if you don't want to use so much soy milk (actually I ran out), you can use 3 cups water and 3 cups soy milk.