Sunday, December 28, 2014

Pecan Cobbler

I love pecan pie.  I grew up eating it every Thanksgiving and almost every Christmas.  There are 2-3 eggs in a pecan pie.  I have yet to figure out how to make pecan pie or something like it without egg.  Recently, I came across pecan cobbler all over Pinterest.  Some of these recipes have egg but some do not.

We decided to give it a try for Thanksgiving.  Then I made it again this month for a Christmas party with a few changes.  The result tastes very similar to pecan pie, but I do think it is sweeter and a little richer.  Some of the recipes suggest serving it with ice cream and that a 9x13" pan only serves eight!  I thought ice cream was too much and a pan could serve way more, since a little goes a long way with satisfying your sweet tooth.  If you are allergic to eggs and love pecan pie, you have to try this!

Pecan Cobbler

6 T unsalted butter (no substitutions)
2 c pecans (toasted)
1½ c flour
¾ t salt
2 ¼ t baking powder
1½ c granulated sugar
⅔ c skim milk
1 t vanilla
1½ c packed light brown sugar
1½ c hot water

Preheat oven to 350°F. Spread pecans on rimmed baking sheet. Toast in oven for about 10-12 minutes or until pecans are aromatic and darker in color, stirring every 3-4 minutes. Cool.  Maintain oven temperature.  Add butter to a 9x13 inch cake pan or casserole dish and melt in oven.  Once butter is melted, spread pecans over butter.  In a bowl, stir flour, sugar, milk and vanilla until combined.  Do not over mix.  Batter will be thick.  Spoon batter over butter and pecans.  Do not mix.  Sprinkle brown sugar evenly over batter.  Do not mix.  Slowly, pour hot water over top.  Do not mix.  Bake 30 to 35 minutes or until golden brown.  The sauce will thicken, as it cools.

Serves 12-16

Monday, December 22, 2014

Cut Out Cookies {Egg-free}

Every year on Christmas Eve, we make cut out cookies and decorate them.  I love this recipe.  The cookies bake up the perfect texture, firm enough to hold the shape but still soft and delicous.  Of all my recipes, this is one of the favorites among my non-allergic friends.  Everytime, I make these I am asked for the recipe.  My nonallergic friends are shocked to learn they don't include eggs.

Monday, December 15, 2014

Christmas Dinner {Egg-free}

What are you planning to cook for Christmas dinner?  My brother-in-law will be here.  So, we will be having an egg-free and gluten-free dinner this year.  Here are some of the dishes I am planning to have on my menu...

Tuesday, December 9, 2014

Applesauce Spice Cake {Egg-free, Dairy-free}

Here is a simple, tasty little cake.  I cooked this in a flower shaped bundt pan and it held together beautifully.  When we discovered my husband's egg allergy, I figured my days of pretty bundt cakes was over, as a lot of egg-free recipes are more crumbly.  I was so excited when this one worked!  I just sprinkled it with some powdered sugar so the flower petals would stand out!

Applesauce Spice Cake

1 (18.25 oz package) Duncan Hines® spice cake mix
1 ½ c unsweetened applesauce
½ c vegetable oil
1 t baking powder
powdered sugar for dusting

Preheat the oven to 350o.  Generously, spray bottom and sides of a Bundt pan with cooking spray.  Using an electric mixer, combine the cake mix, baking powder, oil and applesauce.  Blend on medium speed for 2 minutes, scrapping sides of bowl.  Spread evenly into the prepared pan.  Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.  Cool for at least 10 minutes in the pan, then invert to a wire rack to continue cooling.  Once cool, sprinkle with powdered sugar.  Store the cake in the refrigerator.  It tastes even better cold!  

Saturday, November 29, 2014

Sloppy Joe Sliders

Do you need a quick kid-friendly meal during this busy holiday season?  Try this recipe for Sloppy Joe Sliders.  Our family really enjoyed these.  The recipe could be easily multiplied for a party!

Sloppy Joe Sliders

1 lb lean ground beef
1 T brown sugar
½ t garlic powder
½ t onion powder
¼ t ground mustard
½ T red wine vinegar
1 T Worcestershire sauce
1 8 oz can tomato sauce
2 T ketchup
Salt and pepper, to taste

Cook ground beef in skillet until beef is no longer pink.  Drain well.  Stir in all remaining ingredients and simmer about 10 minutes.  Serve on mini hamburger buns, rolls or your favorite gluten-free bread.  
Makes 8-12 sliders

Monday, November 24, 2014

Thanksgiving {Egg-free}

Ah... Thanksgiving week!  Are you getting ready to cook your feast?  It can be a little stressful, especially when food allergies are involved.  Here is a list of some of the holiday favorites you can find on our egg-free Thanksgiving Menu.

Sunday, November 16, 2014

Cajun Chicken & Sausage {Slow-cooker}

Do you want to come home to a nice warm dinner on a crisp cool day?  Try this recipe for Cajun Chicken and Sausage!  This recipe is a compilation of several recipes I found online, plus some my own adaptations based on our preferences with regards to Cajun and Creole cooking.  I hope you enjoy this recipe!

Cajun Chicken and Sausage {Slow-Cooker}
Inspired by: 

1 pound boneless, skinless chicken breasts
12 ounces smoked Andouille sausage*, cut into small rounds
1 c chopped onion
2 cloves minced garlic
1½ c low sodium chicken broth*
1 can (14.5 ounces) diced tomatoes 
4 T tomato paste
1 green bell pepper, chopped
1 t black pepper
½ t white pepper
¼ t cayenne pepper
1 t thyme
¼ t oregano
Salt, to taste
Green onions, chopped, for topping
File powder, to taste
Rice for serving

Place the all ingredients in the slow cooker, except for green onion, file powder and rice. Cover and cook on low for 8 hours or high for 4 hours.

Cook rice according to package instructions.  While rice is cooking, shred the chicken directly in the slow cooker.  Taste to see if any additional salt is needed.  Mix in file powder to taste, if desired.  Serve in bowls topped with a scoop of rice and sprinkled with green onions.

*If you are on a gluten-free diet, make sure your broth and sausage are gluten free.  I just saw online that Johnsonville makes a gluten-free Andouille sausage.

Notes:  I used tomato sauce in place of the diced tomatoes because one of my kids doesn't like 'chunks'.  I also omitted the bell pepper because it isn't a favorite at my house.  But with these minor adjustments, it was gobbled right up by everyone!

Tuesday, November 4, 2014

Wheat Banana Bread {Egg-free, Dairy-free}

Here is another attempt to make some of our recipes a little healthier.  I replaced half of the all-purpose flour with whole-wheat flour in my Banana Nut Bread (EF, DF).

I know this bread still isn't whole wheat, but it is still a big increase in fiber when compared to bread only made with white flour.  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, these muffins now have 3 times the fiber!

Wheat Banana Bread

2/3 c sugar
1/3 cup shortening
1 c flour
1 c whole wheat flour
2 t baking powder
1/4 t baking soda
1/4 t salt
1 t vanilla
1 c mashed ripe bananas, about two medium
¼ c milk or non-dairy substitute
½ c chopped pecans or chocolate chips (optional)

Beat sugar and shortening for about 5 minutes until combined.  Slowly mix in flour, baking powder, baking soda and salt.  Mix in bananas, milk and vanilla.  The batter will be thick.  Stir in pecans and/or chocolate chips, if using.  Spoon into a greased 9-in. x 5-in. loaf pan. Bake at 350° for about 55-60 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack. 

Tuesday, October 28, 2014

Roasted Fresh Veggies

I buy raw fresh veggies in bulk to eat with hummus or dressing, especially for lunch.  Since I buy so much, they often get a little not so fresh after a while in the fridge.  But since they still aren't bad enough to toss, what to do with them?  Roast them of course!  So, here I roasted up broccoli, cauliflower, carrots and sweet red peppers.  Yum!  I love how roasting vegetables gives them an entirely different flavor and is the perfect side for almost any thing we are having for dinner.

Roasted Fresh Veggies

1 pound fresh mixed veggies
2 T olive oil
1 t seasoned salt
½ t freshly ground black pepper

Preheat oven to 425o.  In an 11x14 baking dish, add vegetables and mix to evenly distribute.  Then drizzle with olive oil.  Sprinkle mixture with seasoned salt and pepper.  Stir again. Then roast in oven, stirring every 10 minutes until cooked to desired texture.  

Wednesday, October 22, 2014

Crazy Chocolate Cake LAYERED!

I previously posted a recipe for the depression era Crazy Chocolate Cake (EF, DF).  I also posted one for a vanilla version.  This recipe first emerged during the depression.  It became popular because it didn't include eggs or dairy when these ingredients were hard to come by.  The recipe seems to have made quite a come back now that food allergies are becoming more and more common.  My original post for the chocolate cake was for a pan cake.  I made it again recently as a layered cake for my friends birthday.  Check out my original post updated for instructions on making it a layered cake!  Enjoy!

I decorated the top with fall sprinkles and the sides with chocolate chips!  Yum!

Chocolate Crazy Cake - click to link to recipe!

Friday, October 17, 2014

Homemade Wheat Pizza Dough with Cornmeal

I previously posted a recipe for Homemade Wheat Pizza Crust (EF, DF).  While it was slightly healthier than the version using only all purpose Homemade Pizza Dough (EF, DF).  I was wanting to find a way to further enhance the flavor and texture.  Replacing even more of the all purpose flour with cornmeal, was just the thing to do both!  I think I have stumbled upon our favorite homemade pizza crust recipe!

Ooops.... We had already started eating when I remembered to take a picture.  
You will have to excuse my very worn and old pan.  

Homemade Wheat Pizza Dough with Cornmeal

1 pkg active dry yeast
1 c warm water (105o to 115o)
1 t sugar
½ t salt
2 T vegetable oil
1 c whole-wheat
1 c flour
½ c cornmeal

Preheat oven to 425o.  Dissolve yeast in warm water.  Stir in remaining ingredients; beat vigorously for 20 strokes.  I use my dough hook on my stand mixer.  Cover with towel and let sit for about 30 minutes.  Lightly flour your hands and press dough onto greased cookie sheet or pizza pan.  Cook dough for about 10 minutes.  Top with pizza sauce, cheese and your favorite pizza toppings.  Cook for an additional 10 minutes or until crust is golden and cheese is melted.  Cool in pan for about 5 minutes prior to slicing.

Sunday, October 12, 2014

Fall Baking . . . Pumpkins

We are making pumpkin pie today with the fresh pie pumpkins we got at a pumpkin farm this week.  I love this time of year!

Then you make your own roasted pumpkin seeds!

We are quickly approaching what my husband affectionately calls pie season. 
 Why not start it off with a pumpkin pie?

They are one of my favorite treats!

Try some pumpkin waffles.

Friday, October 10, 2014

Fall Baking . . . Apples

Fall is my favorite time of year!  I love the crispness in the air, the leaves changing colors, all of the fun activities and the delicious baking, especially all of the apple and pumpkin treats!  I was going to repost all of my previous apple and pumpkin recipes, but there are more than I expected!  So, I will have two separate posts, one for apples and one for pumpkins.  Here are some great ways to make use of your fall apples.  I hope to make apple cake soon from the apples we picked a couple of weeks ago.  Click on the links under the picture to see original post.

Here are some fun fall apple slices for a snack.

I love this fresh apple cake!

Have some warm apple crisp on a cool fall day.

Enjoy some homemade applesauce.

Sunday, October 5, 2014

Oreo Ice Cream Dessert

I was wanting to make something fun for a friend's birthday and came across this recipe on Pinterest.  It turned out great and was a big hit with my friends.  I will for sure be making it again!

Here is my picture of the finished dessert, still in the pan.  Be sure to check out the pictures on Stella B's Kitchen.  She had some great ones of it sliced out of the pan.

Oreo Ice Cream Dessert - Click here to link to recipe.

Tuesday, September 30, 2014

Wheat Banana Muffins {Egg-free, Dairy-free}

Here is another attempt to make some of our favorite recipes a little healthier.  I replaced half of the all-purpose flour with whole-wheat flour in my most popular recipe, Banana Muffins (EF, DF).

I know these muffins still aren't whole wheat, but it is still a big increase in fiber when compared to muffins only made with white flour.  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, these muffins now have 3 times the fiber!

Of all the recipes, I have substituted half of the flour for whole wheat, the change is least noticeable in this one.  You can't tell I changed anything at all!  I tell you these muffins are the most resilient recipe ever, as you can see in my notes in the original recipe, all kinds of substitutions have been made and they always cook up and taste great.  I don't know how I came up with a recipe that works so well but it is a favorite for sure!  Next time, I may try them with only wheat flour...

Wheat Banana Muffins

¾ c all-purpose flour
¾ c whole wheat flour
¾ c - 1 c sugar*
1 t baking powder
1 t baking soda
½ t salt
¼ c vegetable oil
¼ c milk or non-dairy milk
3 medium mashed bananas
1 t vanilla extract

Using a stand mixer or electric hand mixer, blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Spoon batter evenly into 12 greased muffin tins.  Bake at 375o for 16-20 minutes.  Cool in muffin tins.  Makes 12 muffins

*I have always made these with 1 cup of sugar.  The last time I made them, I reduced it to ¾ c of sugar.  I thought it worked really well. [update 09/16/15]

Thursday, September 25, 2014

Mexican Rice

Ahhh... This is good Mexican Rice.  This recipe came from the ever so talented Homesick Texan!  This woman knows how to cook delicious food!  Love her blog and cookbook that my brother gifted me for Christmas last year.  Like her, I have forever been searching for the perfect Mexican Rice recipe.  I have been making one for several years but it always seemed a little bland.  I tried this recipe recently and this is what Mexican Rice should taste like!  Yummy!!

Mexican Rice - please click to link to recipe.

Note:  The recipe says to use two cups of chicken broth to one cup of rice.  I would say to adjust the chicken broth to the liquid recommend on your rice package.  For example, my rice said to use 1¾ cups of water for 1 cup of rice.  So, for this recipe I used 1¾ cups of broth (which was exactly one can).  This will help ensure your rice is dry enough and not mushy.

Allergy notes:  If you have a gluten allergy, make sure the chicken broth and tomato paste you use are gluten free.  If you have a dairy allergy, use additional olive oil in place of the butter.

Saturday, September 20, 2014

Smothered Burritos and/or Enchiladas

Who doesn't like their Mexican food smothered in a delicious sauce.  I make various kinds of smothered Mexican goodness!  These meals are some of my favorites to make for a friend in need of a dinner, especially if I know they are a fan of Mexican food.  I give them the following choices:

  • Corn or Flour Tortilla
  • Shredded Chicken, Shredded Beef, or Ground Beef
  • Red Sauce, Green Sauce or Queso (aka Cheese Sauce)
My favorite combinations are as follows:
  •  Flour Tortilla, Shredded Beef with Red Sauce, as published in Smothered Shredded Beef Burittos.
  • Flour Tortilla, Ground Beef with Queso using my recipe for Taco Meat, as pictured below.
  • Corn Tortilla, Shredded Chicken with Green Sauce, as published in Easy Chicken Enchiladas. I recommend only using the green sauce on the corn tortillas.  I think most green sauces make the flour tortillas kind of squishy, probably due to the lower fat content in the sauce. 
Queso Smothered Burritos are ready to deliver to a friend.

In case you are wondering about my calling them burritos or enchiladas...  Burritos use a flour tortilla and enchiladas use a corn tortilla. 

Wednesday, September 17, 2014

Taco Meat

We eat a lot of tacos and or quesadillas.  You can pretty much put any meat in a tortilla or shell and my family will eat it.  So, guess what we do with most of our leftovers...

On this blog, I have shared recipes for Shredded Beef Tacos (EF, DF), Shredded Chicken Tacos (EF, DF, GF), Shrimp Tacos (EF, DF, GF) and even Chili Rubbed Salmon Tacos (EF, DF, GF).  I also admitted to using a taco seasoning packet in Taco Salad (EF, DF).

I often use taco seasoning packets to make regular ground beef tacos at our house.  But I also use my own seasoning mix, if I don't have a packet handy or just because.  I especially like to use my own taco seasoning when I am using the taco meat in a recipe.  I use less salt in my recipe and a lot of times whatever you are adding it to has more than enough sodium.  I even buy the low sodium taco seasoning packets and sometimes that is still too salty for some recipes.

So, here is my recipe for ground beef taco meat.  Try it in this recipe for simple Smothered Burritos!

Taco Meat

1 pound lean ground beef
½ t onion powder
½ t garlic powder
½ t season salt
1 t cumin
1 T chili powder

Add ground beef to a large heated skillet.  Cook until coarsely crumbled.  Drain.  (I like to rinse in a colander under hot water to get it as lean as possible.)   Add remaining seasonings.  Stir frequently to incorporate spices.  Serve in warm flour tortillas with your favorite taco toppings.