Allergen Free Chocolate Chip Cookies

Does any of you have kids/husband who is allergic to milk/eggs/nuts?? Luckily, I do not. However, my friend, Amy, has a little girl who is allergic to just about everything it seems. Amy is constantly searching for recipes that are "Sophia Safe." Especially baked goods. Among many other things, Sophia is allergic to milk (ALL dairy), eggs, nuts and more. Amy came across this recipe and we tried it together one day at her house. I love cookies and love to bake and, I have to say, these taste like the real deal yet have NO dairy or eggs or nuts at all. It is incredible! She found the recipe on this blog. It has many other good recipes as well.

2/3 c. dairy free shortening

1/2 c. brown sugar

1/2 c. granulated sugar

1 tsp. good quality vanilla extract

1/4 c. unsweetened applesauce

1 3/4 c. all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. mini dairy free chocolate chips

Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixer, combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.

Bake 8-10 minutes or until lightly brown. Cool at least 5 minutes on baking sheet and then move to cooling racks. Enjoy!!!

NOTE: The chocolate chips had been ordered from Enjoy Life Foods.(the site offers many allergy friendly products). The ingredients are: evaporated cane juice, chocolate liquor, non-dairy cocoa butter.

Jello Cake

(my two year old was eating this as I was trying to take a picture!)

Ingredients:
1 box yellow cake mix
0.6 oz box strawberry jello
3.4 oz box vanilla instant pudding
1 container cool whip

Bake cake mix in 13x9 inch baking dish according to box directions. Pull out of oven and poke holes into the top of the cake.

Combine strawberry jello with 2 cups BOILING water. Mix well, then pour over hot cake. Refrigerate over night.

Prepare instant pudding according to box directions and spread over cake. Spread cool whip over pudding and enjoy!

Zephyr Pancakes- revisited

I posted this recipe from My Kitchen Cafe, in May. We love it. My husband is constantly asking me to make these pancakes for breakfast. They are so moist and delicious!

Zephyr Pancakes

from the King Arthur Flour Baker's Companion

• 2 cups (8 1/2 ounces) all-purpose flour
• 2 1/2 tablespoons (1 3/4 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks
• 1 1/4 cups (10 ounces) heavy cream
• 1 1/4 cups (10 ounces) buttermilk
• 2 tablespoons (1 ounce) butter, melted
• 1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Slow Cooker Pot Roast....

I'll be honest. I am not a fan of hunks of beef (steak, roasts, etc.) But, I knew my hubby would love this so I made it for him...and he did. Enjoy!

INGREDIENTS
4 pounds chuck roast
montreal steak seasoning
1 packet dry onion soup mix
1 can beef broth
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

DIRECTIONS
Take the chuck roast and season with montreal steak seasoing. Brown on all sides in a large skillet over high heat.
Place in the slow cooker and add the soup mix, broth, carrots, onion, potatoes and celery.
Cover and cook on low setting for 8 to 10 hours.

Nicole's Sloppy Joes....

Tonight I made a recipe from the blog of my Sister in Law, Nicole, I don't think I have ever made sloppy joes so I gave it a go. They were really good! Thanks Nicole for a great recipe. (I even stole the pic from her blog since I forgot to take a pic)
Ingredients:
1 1/2 lean ground beef
salt and pepper
1/2 onion (chopped)
1/2 green bell pepper (chopped)
1/2 or 1 whole can of olives (depends on how many olives you want in it)
1 can tomato soup
1/4 cup ketcup
2 Tbsp. mustard
1 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
2 Tbsp. brown sugar
7 french sandwich rolls (I like Francisco roll)
2 cups of shredded cheese
7 sheets of tin foil

Directions:
Brown meat in skillet with onions and green bell peppers. Add remaining ingredients and simmer for 5 minutes.
Scoop of the bread inside the rolls to make room for the meat mixture. Add the meat and cheese to the rolls and wrap them in foil.
Bake at 350 for 15 minutes.

Raspberry Cream Cheese Coffee Cake....

My grandmother is an amazing cook. Today, while visiting her and my grandfather, she brought out this yummy dessert. It was so delicious, I had to take a picture and get the recipe! I am excited to make it myself soon (first I have to purchase a spring form pan). Thanks Grandma!!

2 1/4 Cup flour
3/4 Cup sugar
3/4 Cup margerine or butter

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg

1 package (8 oz) cream cheese (softened)
1/4 cup sugar
1 egg

1/2 cup raspberry preserves
1/2 cup sliced almonds

Grease and flour bottom and sides of 9-10 inch springform pan.

In large bowl, combine flour & 3/4 cup sugar. Mix well. With pastry blender or fork, cut in margerine till mixed (will be like coarse crumbs).

Reserve 1 cup of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt and sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 2 inches up sides of springform pan.

In small bowl, combine cream cheese, 1/4 cup cup sugar and 1 egg. Blend well. Pour into batter lined pan. Carefully spoon preserves evenly over cream cheese mixture.

Combine reserved crumb mix and sliced almonds and sprinkle over preserves. Bake at 350 degrees for 45-55 minutes or until cream cheese is set and crst is deep golden brown. Cool 15 minutes. Remove sides of pan. Store in refrigerator.

The Best No-Bake Cheesecake!!

I found this recipe on allrecipes.com. I followed a couple of the recommendations at the end of the recipe and I believe that this is the best no-bake cheesecake recipe I have made/tried! It is so so so easy and very yummy! Here is the recipe with the variations I used:

Crust:
3/4 cup finely ground graham cracker crumbs
3/4 cup pecan sandies cookie crumbs
6 TBSP butter- melted
3 TBSP white sugar

-combine ingredients and press into a pie pan or springform pan.

Filling:

2- 8oz. pkgs. cream cheese-softened
1/3 cup white sugar
1 TBSP lemon juice
1/2 cup heavy whipping cream- whip with mixer before mixing in with other ingredients!!

-beat the cream cheese, 1/3 cup sugar and lemon juice in a bowl. Whip the heavy cream in a separate bowl and then fold into the cream cheese mixture. Spread over crust. Top as desired and chill until firm.

Topping (if desired):
-1/2 cup sliced strawberries

-or, as pictured above- I forgot to buy strawberries, so I melted together 1/4 cup Peanut Butter with 1/2 cup chocolate chips and drizzled over the cheesecake.

Enjoy!!!