MY RECIPES
Four Topping Supreme Pizza
Pizza is always a fun treat to make in our household. The best thing about making your own pizza, you can get very creative adding your very own tasty toppings!
Ingredients:
*1 can (10oz) Pillsbury Pizza Crust
*Ragu Pizza Sauce- Homemade Style
Jimmy Dean Premium Pork Sausage- Regular(Can use your favorite brand)
*8 oz package Hormel Pepperoni- Original
*California Sliced Black Olives
1 Yellow Bell Pepper Cut Into Small Pieces
Directions:
Heat oven to 400 degrees. Spray or grease pizza pan.
Rinse yellow bell pepper thoroughly, cut into small pieces. (set aside)
In medium skillet over medium heat, add generous amount of sausage(chopped up) and cook for approximately 15-20 minutes or until brown, turning constantly until thoroughly cooked. Drain excess oil on paper towel. (Set aside)
Unroll pizza crust dough onto greased cookie sheet, put generous amount of pizza sauce on pizza crust.
Top crust with toppings: pepperoni, sausage, black olives, yellow bell pepper.
Bake for 15- 18 minutes until everything heated thoroughly.
Let cool, cut into slices, serve and Enjoy!
*Note: Specific Brands That Do Not Contain Ingredients For Our Allergy Free World.
Chicken and Vegetable Stir-Fry
Prep time: 10 minutes Cook time: 15 minutes Servings 10
This is a chicken and vegetable skillet stir-fry for our allergy free world. This recipe is just one of many favorites in our household. It is so simple to make and really delicious!
Ingredients:
3 to 4 medium to large boneless, skinless chicken breasts
Lawry's Seasoned Salt
Ground black pepper
All natural vegetable cooking oil
House of Tsang Classic Stir-Fry Sauce *
12 ounces(one package) frozen Mexican style vegetables
(broccoli, corn, cauliflower and red peppers)
12 ounces (one package) frozen golden sweet corn
12 ounces (one package) frozen California style vegetables
(broccoli,cauliflower and carrots)
12 ounces(one package) frozen broccoli cuts
Directions:
Rinse boneless, skinless chicken breast thoroughly, cut up into small pieces, season chicken breast with generous amount of seasoned salt and black pepper, set aside.
(Be sure to wash hands)
Add 2 to 3 tbsp cooking oil, add more or less to cover bottom of skillet(be your own judge)
Heat oil on medium to high heat until Hot.
Add chicken to hot oil, stirring constantly for approximately 5 to 8 minutes or until chicken is Not pink and is done.
Put chicken on paper towel to drain excess oil, add chicken back to skillet. (I cleaned excess oil from skillet before adding chicken)
On low to medium heat,add generous amount of Classic Stir-Fry Sauce to chicken, stir until mixed in well with chicken(add more or less to satisfy taste) add all the different frozen vegetables, (does not matter which order).
Stir vegetables and sauce until all mixed together. Cover with lid and warm on low to medium heat until vegetables are thoroughly heated, stirring constantly.
Serve this delicious Chicken and Vegetable Stir-Fry over rice. (Hint: Be sure not to over cook your rice) Enjoy!
Note: * This is a specific brand that was used to satisfy our allergy free world, just be sure to read the ingredients. ;)
Some Good Tasting Fried Chicken
Prep time: 10 minutes Cook time: 20 minutes Servings 10
In our household, we like chicken fixed many different ways. I would have to say fried is our favorite, but we also like it baked, barbecue, grilled, etc. it's just so many ways to cook chicken. In this picture, this is fried boneless skinless chicken breasts. No milk and egg batter for our allergy free world, just some plain and simple seasoned all purpose flour brought out the flavors in this chicken making you want to say:
'more chicken please' :)
Ingredients:
4 medium to large size boneless, skinless chicken breasts
All natural vegetable cooking oil
All purpose flour
Lawry's Seasoning salt
Ground black pepper
Garlic powder
Directions:
Put generous amount of flour in bowl, season flour freely with black pepper, seasoning salt, garlic powder. (Set aside)
Rinse chicken thoroughly, cut chicken breasts in half, season each chicken breast on both sides with black pepper, seasoning salt, garlic powder, set aside. (Be sure to Wash Hands!)
. Pour generous amount of vegetable cooking oil in skillet, enough to thoroughly cover bottom of skillet(I used cast iron skillet) Heat on medium heat until Hot.
While oil is heating, coat chicken breasts in bowl with seasoned flour, add approximately 4 pieces of chicken to hot oil in skillet
.
Cook about 10 min. on each side, until golden brown and done!
Remove chicken from skillet, drain excess oil on paper towel. Serve and enjoy the good tastin fried chicken!
Time for Homemade Chicken Noodle Soup
Prep time: 10 minutes Cook time: 60 minutes Servings 8-10
Homemade Chicken Noodle Soup, one of life's most comforting food of all times. What I just love about this recipe, we added exactly what we wanted to fit our allergy free world. In this recipe you will see the egg free noodle pasta, some baked boneless skinless chicken breasts, carrots and of course chicken broth. Now I know most soups have lots more vegetables, but once again, why add something knowing that your picky food allergy child will not eat, so I made sure I just added what she wanted, she always loves it, and guess what, we love it to!
Ingredients:
3-4 Medium Size Boneless Skinless Chicken Breasts
3-4 Medium Carrots (Washed, sliced into several pieces)
12 ounce bag of Egg Free Noodle Pasta( I used little over half the bag)
8- 10 Cups Swanson Chicken Broth(feel free to add more or less)
Lawry's Seasoned Salt
Garlic Powder
Directions:
Pre-heat oven to 350 degrees. Cut chicken breasts in half (be sure to wash hands) season both sides to taste with Lawry's Seasoning Salt, Black Pepper, Garlic Powder.
Put chicken in medium size casserole dish, add small amount of water just to cover chicken, cover with foil and slowly bake for about 35-40 minutes, continue to watch chicken while baking, not to over bake, just so it's tender and done, because this will be added to the noodles and vegetables.
While chicken is baking, cook egg free noodles according to directions on package, once again do not overcook, I usually boil noodles just about 5 minutes. (drain noodles, set aside)
In medium pot, add carrots,cover with water and boil just until tender, approx 5- 10 minutes, drain, set aside. After chicken is done, and cooled, cut into small pieces (set aside).
In large pot start adding the noodles, broth, chicken, carrots, bring to a boil then simmer, soup is ready, keep it on low heat to stay hot.
Hint: I basically cooked everything first, then just added it all together brought it to a boil, then simmered til all the good seasonings and flavor came together.
Serve with crackers, cornbread, or you may just enjoy it just by itself, whatever way it's the comfort food that warms the soul. Enjoy!
Tasty Homemade Chili
Homemade chili is good anytime, especially during the cold winter months. Sometimes I will make a chili supper with cornbread, pour it over some rice, maybe add some crackers and fritos on the side, just whatever you like, It's All Good!
Ingredients:
1 pound lean ground beef
2 cups Hunts 100% Natural Tomato Sauce
1/2 cup McCormick Original Chili Seasoning Mix
16 oz Bush Chili Beans in mild sauce(undrained)
1 medium size onion, chopped
1 bell pepper, chopped
Directions
In medium to large skillet, cook ground beef over medium heat approximately 10-15 minutes until all ground beef is brown, adding onion, bell pepper and season to taste with salt, pepper and garlic powder. I like to cook it until it's well done.
Drain excess fat from ground beef, In large pot, add ground beef, chili seasoning (I added 1/2 c water to tone down the chili seasoning mix) continue to add tomato sauce, chili beans and little more water if desired.
Bring chili mixture to a boil, cover pot half way, simmer approximately 50-60 minutes, stirring occassionally, the longer it simmers, the better. Remove from heat, stir, let it set until chili has thickened.
Serve with your favorite sides. Hint: I used original chili seasoning, feel free to use mild, or hot, Enjoy your chili supper!
It's Salad Day! Make A Fresh Green Salad, It's Easy And Delicious! 
This Is Our Healthy Salad-Make It Yours And Enjoy This Simple Healthy Life Style!
In this salad I added some carrots, lettuce, cauliflower, brocoli, cucumber, tomatoes on a vine, don't you just love it. Also what I really like about this salad, for those picky eaters out there and for those who perhaps can not tolerate a certain vegetable, you can pick out just what you like. I usually buy a salad mixture that contains some of these ingredients,be sure to wash/rinse vegetables, of course if you buy a mix:
Be Sure To Read The Ingredients!
Since this Zesty Italian Salad Dressing does Not contain any of the specific allergens, it has become a favorite in our allergy free world. If you decide to try this particular salad dressing or any of the other ones, just Be Sure To Read The Ingredients, It Is Well Worth The Time!
My Refreshing Fresh Squeezed Lemon-Limeade Recipe
This recipe was fun to make with my little helper.
Ingredients:
4 large lemons
1 large lime
1 teaspoon Lemon Juice From Concentrate
1 cup sugar
6-8 cups of water
Directions
Roll lemons and lime to get the juices flowing. Cut lemons and lime in half, squeeze out juices in punch bowl, or pitcher-(careful not to squeeze out seeds)
Add lemon juice, sugar (feel free to use a sugar substitute if desired)
Add cold water, sample taste to add more or less water- add ice cubes if desired and stir.
Put a few slices of lemon and lime in lemon-limeade, pour in glasses over ice, garnish with lemon and lime on side of glass if desired - sit back and enjoy a refreshing taste to the start of a great summer!
SHARED RECIPES
These are recipes that were shared with me from a nutritionist when my daughter was first diagnosed with food allergies. Now I am sharing them with you, these have become some of her favorite recipes, in some of them I may add a little more ingredient or take out some of the ingredient to suit her taste, as I post the recipes I will let you know if any changes were made.
SOME YUMMY CHOCOLATE CUP CAKES
Prep Time: 5 minutes Cook Time:18-20 minutes Serves:12
Ingredients:
2 cups sugar
1 cup margarine(fleischmann's unsalted)
1 cup unsweetened cocoa powder
3 tablespoons vegetable oil, 3 tablespoons water, 2 teaspoons baking powder(mixed together)
2 cups water
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
4 cups all purpose flour
1 can Duncan Hines Frosting Creations Frosting Starter*
1 packet Duncan Hines Frosting Creation Flavor Mix*
(I used orange flavor)
Directions:
Preheat oven to 400 degrees.
Line muffin tin with paper liners (Set aside)
In a large mixing bowl, add everything but flour and beat until well mixed
Stir in flour, mix well
Fill each muffin tin approximately 2/3 full
Bake approximately 18-20 minutes( I insert toothpick in center of cupcake, if comes out clean, then cupcakes are ready)
Cool on cooling rack before frosting
For Frosting:
Take off foil seal and make a deep hole in center of frosting starter using a butter knife
Pour entire packet of flavor mix in hole of frosting starter
Stir flavor mix into frosting until evenly blended
Spread generous amount of frosting on each cupcake
Decorate with Rainbow Decors Dessert Toppings (Optional)
Enjoy these delicious cupcakes
Hint: I decided to use a store bought frosting that was free of allergens for our allergy free world.
Arthur chocolate chip cookie mix from Cherry Brook Kitchen is very yummy and delicious! I wanted to share this brand of cookie mix with you, it works very well in our food allergy free world, I hope it will works well in your world of food allergy free treats! :)
*Store bought products that I have found to be free of allergens for our allergy free world just to make a food allergy free lifestyle a little more simple.
* Cherrybrook Kitchen
Arthur
Chocolate Chip Cookie Mix
This cookie mix is Peanut Free, Dairy Free, Egg Free, Nut Free. All Natural.
These cookies are fun to make, but more fun to eat!
Ingredients
1/2 cup softened margarine(fleischmann's unsalted)*
1/4 cup water
14.8 OZ (one box Cherrybrook Kitchen Arthur Chocolate Chip Cookie Mix
(Peanut Free, Dairy Free, Egg Free, Nut Free)
Directions
Heat oven to 375 degrees.
Mix together the softened margarine, water and cookie mix in a medium bowl. Stir cookie mix until it forms a dough.
Roll the cookie mix into 1 inch balls, place cookies onto ungreased cookie sheet
Place cookies about 2 inches apart.
Bake the cookies approximately 8-10 minutes or until cookies are light golden brown.
Let cookies cool for about 1 minute before removing from the cookie sheet.
Let cookies cool completely before storing in an airtight container.
Enjoy these yummy chocolate chip cookies!
Hint* Fleischmann's Unsalted Margarine is the specific name brand margarine with no dairy ingredients for our allergy free world!
A Hidden Surprise In My Muffin-These are jelly filled muffins.
Ingredients:
1/2 cup milk free, soy-free margarine (* fleishman's unsalted margarine)
1 cup sugar (can use sugar substitute-no calorie sweetener)
1 teaspoon vanilla extract
2 teaspoon baking powder
1/4 tsp. salt
2 cups flour (I used all purpose flour)
1/2 cup water
3 tablespoons water, 3 tablespoons oil( I used vegetable oil) 2 teaspoons baking powder( mix these ingredients together-this is considered to be the egg replacer)
4 tablespoons rasberry, grape, or strawberry jelly, (this recipe I used* Smuckers grape jelly, can't wait to try maybe some flavor of jam)
Note: * These are specific ingredients that are allergy free of the allergens for our household.
1. Preheat oven to 375 degrees. Mix water, oil and baking powder together(set aside)Directions:
2. Line muffin tin with paper liners.
3. In medium bowl. beat margarine and sugar until light and fluffy. (I used splenda)
4. Add remaining ingredients.
5. Spoon battter into muffin cups until approximately 1/3 full(be your own judge)
6. Drop approximately 1 tsp jelly into center of muffin cups, then top with remaining batter.
7. Bake for 25 to 30 minutes. After muffins are done, cover with foil to stay soft.
Hint: Do not put to much jelly in muffins, they could explode- that's kinda funny huh, cleaning up- not to funny. I haven't had that problem, there's always a first. After muffins were done, I cut some open and added little more jelly- Yummy!
Just Some Down Home Baking Powder Biscuits
We enjoy Smuckers Grape Jelly between the biscuits. Feel free to try your favorite jam, jelly, preserves, alleregy free for your allergy free world.
I doubled this recipe from the original recipe and added 1/2 tablespoon more sugar, and added 1/2 teaspoon more salt, these are really delicious!
Prep time: 10 minutes Cook time: 10 minutes Servings 24
Ingredients:
4 cups all purpose flour
2 1/2 tablespoons sugar
2 tablespoons baking powder
1 1/2 teaspoon salt
2/3 cup vegetable oil
1 1/3 cup water
Directions:
Preheat oven to 450 degrees.
In large bowl, mix the flour, sugar, baking powder and salt together (Set aside)
In another bowl, (small to medium size) mix together the oil and water, I usually use a wisk to mix these two ingredients together. (Set aside)
Add the oil and water mixture to the dry mixture, and mix until very moist. You can add more water if necessary, in order for the dough to be soft, but not really sticky.
Knead dough on floured board
You can roll or just pat the dough to about a 1 to 1/2 inch thickness.
Cut the dough into circles, and place on an ungreased cookie sheet.
Bake in oven approx. 10 to 12 minutes( I usually turn biscuits over after approx. 5 minutes of baking to ensure even color on both sides) until tops are golden brown.
When biscuits are done, spread margarine (fleischmann's unsalted margarine) on top of biscuits and/or between biscuits.
Hint: Cover tightly with foil to ensure softness, keep covered in closed tight container. Enjoy your biscuits with your favorite flavor of jam/jelly(allergy free) or just enjoy by themselves.
A Homemade Chocolate Birthday Cake
Prep time: 10 minutes Cook time: 35-40 minutes Servings 8-12
Ingredients:
2 cups sugar
1 cup unsweetened cocoa powder( I used Hershey's Cocoa- Natural Unsweetened)*
1 cup milk-free, soy-free margarine ( I used fleischmann's unsalted margarine)*
2 cups water
3 tablespoon oil, 3 tablespoon water, 2 teaspoon baking powder; mixed together ( These ingredients are the egg replacer)*
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp. vanilla extract ( I used McCormick Pure Vanilla Extract)*
4 cups all purpose flour
Generous amount of sprinkles (any brand that does Not contain the specific allergen)* (Optional)
2 cans Pillsbury Whipped Supreme Vanilla Frosting*
Pillsbury Easy Frost No-Fuss Frosting decadent chocolate fudge* (Optional)
This recipe can be doubled- I doubled everything except the sugar, flour, baking soda, water- just add more or less of these ingredients.. ( use your own judgement for the sweetness, texture)
Directions:
Preheat oven to 400 degrees. Generally grease two 8 or 9 inch round cake pans, dust with flour (set aside)
In large bowl, combine all the ingredients together except the flour.
Beat with mixer on medium to high speed until batter is well mixed.
Stir flour gradually in cake batter and mix well
Pour cake batter in cake pans
Bake for 35 to 40 minutes or insert toothpick in middle of cake comes out clean
Put cake on cooling rack, let cake layers cool
Split one layer in half (set aside)
Put generous amount of frosting between layers, stack layers, frost sides and top of cake
Decorate cake as desired with sprinkles, and Easy Frost No-Fuss Frosting. Enjoy the birthday cake!
* Note: These are specific brand ingredients that I have found to be very useful for us, and mainly does Not contain those certain allergens for our allergy free world. Please feel free to use whatever brand ingredients that's right for you, just make sure they do Not contain the specific allergens for your allergy free world.
