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.

Sunday, October 4, 2015

Egg Free, Dairy Free, Nut Free Perfect Cornbread Muffins

These cornbread muffins have a perfect texture and mild flavor. They are yummy with soups, stews, chili, or by themselves.

Cornbread Muffins

1 cup cornmeal
1 cup flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup soy milk
1/4 cup unsweetened applesauce
1/4 cup oil

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, applesauce, and oil then mix until just combined. Spoon the mixture evenly into 12 lined and sprayed muffin cups. Bake at 400 for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Wednesday, September 16, 2015

Egg Free, Dairy Free Baked Tortilla Wrapped Hot Dogs

These hot dogs comes together very fast and my family loves them. I make one sheet of these and one sheet of French fries. Quick and simple when I'm short on time.

Roll a hot dog into a small tortilla shell. (If you have medium tortilla shells, you can tear them in half. If you have large tortilla shells, you can tear them in fourths.) Place on a foil lined baking sheet with the seam side down. Repeat to create the amount you desire. Coat with cooking spray. Bake at 450 for 10-15 minutes or until the tortilla shells are crispy.
*  If desired, you can place a piece of safe soy cheese on the tortilla before placing on the hot dog.

Monday, August 31, 2015

Egg Free, Dairy Free, Nut Free Pita Pizzas

Yum!!!  This is a great way to make a fast pizza. We had an extra one so Jazlyn took it with her to a friend's house for lunch. She said it was great cold.

Pita Pizzas

Spray a safe pita crust with cooking spray or brush a little oil over the top. Spread about 2 tbsp tomato sauce over top. Sprinkle with Italian seasoning or any seasonings you like. Top with any toppings you desire such as pepperoni, sliced black olives, crumbled bacon, ham with pineapple, diced onions, diced green peppers, cooked ground beef, safe soy cheese, etc. Bake at 400 for 5-7 minutes or until the cheese is melted and the crust is golden.

Tuesday, August 18, 2015

Egg Free, Dairy Free, Nut Free No Bake Perfect Chewy Granola Bars

These granola bars are AMAZING and are our new favorite granola bar recipe!!!  They taste like a chewy candy bar and remind me of the Quaker chewy granola bars I ate before allergies but with so much more flavor. I highly recommend using chocolate chips as the add in. They are very yummy, simple, and fast to make with ingredients that we usually have on hand. Next time I'm going to make a double batch and place it in an 11x15 baking dish.

No Bake Perfect Chewy Granola Bars

1/4 cup brown sugar
1/4 cup dairy free margarine
1/4 cup corn syrup or honey
1 tbsp vanilla extract
2 cups oats
1 cup Rice Krispies
1/4 cup add ins desired such as safe chocolate chips, flaked coconut, raisins, craisins,
             chopped marshmallows, etc.

Place the brown sugar, margarine, and corn syrup in a microwave safe bowl. Microwave for 1 minute, stir to thoroughly combine, then microwave an additional 1 1/2 minutes. Stir in the vanilla. Stir in the oats until thoroughly coated. Stir in the Rice Krispies and add ins until combined. Press the mixture firmly and evenly into a wax paper lined 8x11 baking dish. Freeze for 15 minutes or until firm. Cut into bars then store in the fridge in a tightly covered container.
*  If you would rather not use the add ins, use an additional 1/4 cup of Rice Krispies.

Wednesday, August 5, 2015

Egg Free, Dairy Free, Nut Free Crock Pot Pineapple Barbecue Chicken

This chicken was so moist it just falls off of the bone and had a fantastic flavor. The girls loved the pineapple cooked this way. Next time I'd like to try this sauce with boneless skinless chicken breasts because the kids weren't thrilled with the bones and skin.

Crock Pot Pineapple Barbecue Chicken

2 1/2 -3 lbs  chicken drumsticks or boneless skinless chicken breasts - frozen or thawed
40 oz bottle safe barbecue sauce
16 oz pineapple chunks - drained - reserve juice

Place the chicken, barbecue sauce, and pineapple juice in the crock pot and stir to coat. Pour the pineapple chunks on top. Cover and cook on high for 2-3 hours or on low for 4-6 hours.
*  The sauce is wonderful served over hot cooked rice.
*  If you use the chicken breasts, you can shred the chicken and mix with the sauce.

Tuesday, July 14, 2015

Egg Free, Dairy Free, Nut Free Shoo-Fly Cake

I love Shoo-Fly Pie, but Jazlyn doesn't like pie of any kind. I decided to use those flavors to make a cake instead. The result is a tender, moist, and fluffy cake with the unique flavor of the Shoo-Fly Pie.  It is also so easy to make that Tayana made it all by herself. My girls loved this cake and the crumb topping was their favorite. The taste and texture are so good that I highly encourage you to try it.

I made this cake again as a birthday cake for my mom and dad. They loved it, even though my girls ate most of it. Each time I make it I'm amazed how much they devour this cake compared to a traditional vanilla or chocolate cake. I'm not sure what it is, but my girls can't get enough of this Shoo-Fly Cake.

Maleah made this cake for our Sunday School snack and everyone loved it, even a few people who don't like Shoo-Fly Pie.

Shoo-Fly Cake

4 cups flour
1 cup sugar
1 cup brown sugar
1 cup dairy free margarine
2 cups boiling water
1 cup King Syrup
1 tbsp baking soda

Use a pastry blender or a fork to combine the flour, sugar, brown sugar, and dairy free margarine until crumbly. Reserve 1 cup of the crumbs.  To the remaining crumb mixture, add the boiling water, King Syrup, and baking soda. Mix until thoroughly combined. Pour the batter into a sprayed 9x13 baking dish. Sprinkle the reserved crumb mixture evenly over the top. Bake at 350 for 35-40 minutes or until a toothpick inserted into the center comes out clean. Best served at room temperature.

Friday, June 26, 2015

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

After the success of our 1 Minute Giant Microwave 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. The top 2 pictures have the chocolate chips stirred in and the bottom 2 pictures have the chocolate chips sprinkled on top. We like them better sprinkled on top.


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.
*  Instead of stirring in the chocolate chips, you can spread them on top.
*  Top with sprinkles, shredded coconut, or anything you desire.