Wednesday, December 12, 2007

Sunbutter Buckeyes

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Buckeyes - safe for peanut, tree nut, gluten, egg, and dairy allergies

1 jar of Sunbutter
3 cups of safe powdered sugar
1/2 cup dairy free margarine
1 bag of Enjoy Life chocolate chips
2 Tbs. shortening

In a medium bowl mix the entire jar of Sunbutter, the margarine, and the powdered sugar together. Line baking sheets with wax paper. Roll Sunbutter/sugar mixture into 1/2 - 1 inch balls and place on wax paper lined sheet. Place in refrigerator. Put Enjoy Life chocolate chips and shortening in a bowl and put in the microwave for 30 second intervals and mix in between each interval. Only go until chocolate chips are completely melted (approx. 4 - 30 second intervals).
Dip Sunbutter balls into melted chocolate and stick a toothpick in the middle of the ball to remove. Place back on cookie sheet. When finished place chocolate coated balls back in refrigerator until chocolate is set.

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Tuesday, December 4, 2007

Chocolate Chip Cookies (Just Like Mom's)

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A big ol' pan of allergy friendly yum.

Allergy Friendly Chocolate chip cookies

1. 3/4 cup dairy free margarine, softened
2. 1 1/4 cups packed brown sugar
3. 1/3 cup white sugar
4. 1 tsp. gluten free vanilla
5. 1 eggs worth of Ener-G egg replacer
6. 2 1/4 cups gluten free flour blend (I used 1 cup Bette Hagman Gourmet light blend, 1/2 cup sorghum flour, 1/2 cup brown rice flour, and 1/4 cup arrowroot starch)
7. 1 tsp. baking soda
8. 1 tsp. xanthan gum
9. 1 tsp. baking powder
10. 1 tsp. salt
11. 1/2 bag of Enjoy Life chocolate chips and 1/2 bag safe white chocolate chips


1. Preheat oven at 375 degrees F. Line baking sheets with parchment paper (and if you're like me and ran out, go to store and get some).
2. In a large bowl, cream margarine and sugar. Gradually add egg replacer and vanilla and continue to mix. Add flour mix, baking soda, xanthan gum, baking powder, and salt. Stir in chocolate chips.
3. Drop tablespoon size cookies 2 inches apart on lined sheet. Bake in oven 6-8 minutes until cookies are lightly browned and are starting to spread. Do not over bake or they will spread too much. Cool on pan for 2 minutes before transferring to wire rack. Enjoy.

These cookies taste like REAL chocolate chip cookies. We'll be adding these to the Christmas cookie list for sure!

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Tuesday, November 20, 2007

Allergy Friendly Pumpkin Pie

Pumpkin Pie:

1 pie crust (not cooked.) See Here for buckwheat crust recipe

1. 3/4 cup sugar
2. 1/2 tsp. salt
3. 1 tsp. ground cinnamon
4. 1/2 tsp. ground ginger
5. 1/4 tsp. ground cloves
6. 2 eggs (Ener-G Egg Replacer)
7. 1 15 ounce can of pumpkin puree
8. 1 1/4 cup of vanilla flavored soy or rice milk

1. Prepare pie crust and set aside.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. In a large bowl, add egg replacer. Stir in pumpkin and sugar-spice mixture. Gradually stir in dairy free milk.
4. Pour into pie shell.
5. Bake in preheated 425 F oven for 15 minutes. Reduce temp to 350 F. Bake 50-60 minutes more or until pie is set.
Serve with Soy spray cream

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Allergy Friendly Apple Pie

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1/2 cup buckwheat flour
1/2 cup sorghum flour
1 cup white rice flour
1 tsp. of xanthan gum
2/3 cup canola oil
1/4 tsp. cinnamon
1 tbs. sugar
7 tbs. cold water (add another tbs. one at a time if necessary)
1 deep dish pie plate, greased

Mixed together the flours, cinnamon, xanthan gum and sugar in a bowl. Add the canola oil and water and stir together until it combines. It did not form a dough ball (like traditional dough would) so I used my hands to kneed it for a few minutes and pat it together into a ball. Place dough on a rolling board lined with wax paper. Place another sheet of wax paper on top and roll dough until it's smooth and fits into a deep dish pie plate. Remove the top layer of wax paper and carefully lift the bottom sheet. Turn it upside down and transfer dough into the prepared pie plate. It's gluten free so it will crack and some pieces will fall off. Just mold the pieces back on and carefully seal the cracks. It will be a "Franken crust" pieced back together, but it still works.

Filling and crumble:
6-7 Macintosh apples, peeled, cored, and sliced thin
1/4 cup of lemon juice
3 tbs. corn starch
1/3 cup white rice flour
1 tbs. cinnamon
1/2 cup of sugar (or to taste if you like it more or less sweet)
4 tbs. dairy free margarine, softened.

Peel, core and slice apples and put them in a large bowl.
Drizzle apples with lemon juice, making sure to get all apples covered and to still have a little at the bottom of the bowl.
In a small bowl, mix rice flour, corn starch, sugar and cinnamon together. Spoon the sugar mixture over apples and toss until the apples are completely covered (you will not use the entire sugar mixture - only about 1/2). Set unused sugar mixture aside.
Arrange apples and liquid in the pie crust.
Add the margarine to the remaining sugar mixture and use a fork to cut the margarine into the sugar, making a crumble.
Spoon the crumble over the pie.
Bake for 30-40 minutes at 400 degrees F.

All of the measurements on the ingredients are approximate. Add what you like and subtract what you don't. It's your pie, so enjoy!

Flour mixture for crust:
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Franken crust(the buckwheat flour made it dark brown):
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Sliced apples:
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Apples covered in sugar arranged in pie crust:
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Covered with crumble and ready for the oven:
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Out of the oven:
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Thanksgiving Fare

Has it really been over a month since I've posted on here? Bad Blogger! I've been cooking, just not posting. Here are some Thanksgiving side dishes to add to your dinner:

Sweet potatoes: Adapted from a Kraft Foods recipe -
1. 3 Cans (15 oz. each) sweet potatoes, drained
2. 1/4 cup margarine or butter, melted
3. 1 tsp. ground cinnamon
4. 1/2 tsp. salt
5. 1/4 tsp. ground nutmeg
6. 24 Jet-Puffed Marshmallows (about 3 cups)
1. Beat sweet potatoes, margarine, cinnamon, salt and nutmeg with electric mixer on medium speed until well blended.
2. Spoon into lightly greased 1-1/2 quart baking dish. Top with marshmallows.
3. Bake at 350 degrees F. for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.

Corn Bread:
Ener-G egg replacer equivalent to 2 medium eggs (3 tsp. egg replacer mixed with 4 tbs. of water)
1 1/4 cups of soy milk
1/4 cup oil or melted safe margarine
1 1/2 cups cornmeal
3/4 brown rice flour
1 tbs. baking powder
1 tsp. salt
2 tbs. sugar
1 tsp. xanthan gum
1 tsp. dough enhancer
With a hand mixer, mix together the egg replacer, milk and oil or margarine. Mix until completely blended. Add cornmeal, rice flour, baking powder, salt, sugar, xanthan gum and dough enhancer. Mix with a whisk or spoon until combined and smooth. Turn batter into oiled or greased 8 inch square pan. Bake at 400 degrees for about 30minutes.

Cornbread Stuffing (from Living Without magazine - Winter 2006):
8x8 pan of gluten free cornbread, cut into 1/2 inch cubes (about 6 to 7 cups) - see recipe above
4 links gluten free sausage (pork, turkey or chicken), pierced with a fork and simmered in hot water for 10 minutes.
4 tbs. olive oil
1 large onion, diced
2-3 carrots, diced
3 stalks celery, diced
4 cloves of garlic, minced
1 apple peeled and diced
2 (14-ounce) cans of gluten free chicken broth
salt and pepper to taste

1. Preheat oven to 325 degrees
2. Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
3. Rinse sausage in cold water. Remove skin and crumble sausage. Reserve.
4. Heat olive oil and saute onion, carrots and celery for 2 to 3 minutes or until apples are soft. Add cornbread cubes and toss to coat with mixture. Pour broth over mixture. Add seasonings as desired.
5. Pack loosely into a lightly oiled, 2 quart casserole or 9x13 inch pan. (Stuffing can be refrigerated overnight at this point.) Bake at 350 degrees for 30 to 40 minutes. If top gets too brown, cover lightly with foil.

Gravy (from ) - I made this last year and it was wonderful:

1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.

Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquefied into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.

All of these are tried and true and yummy! Enjoy :)

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Thursday, October 18, 2007

Mushroom Soup

Since I've been sick, I've desperately wanted soup. I really needed something hot and warm to make me feel better. I was hoping that if I went to the trouble to make home made soup the whole family would eat it. My husband loved it and ate it two days in a row. The kids said " We don't like mushrooms". Too bad for them they don't know what they're missing. Well more for me :)

Mushroom Soup:


2 tablespoons dairy free margarine
1 cup peeled and sliced carrots
1-2 large shallots chopped
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh crimini and white button mushrooms
6 cups homemade or store bought gluten free chicken stock
1 table spoon of fresh basil chopped
2 cloves of garlic chopped fine
salt and pepper to taste

1. Melt the margarine in a stock pot over medium heat. Add carrots, shallots, garlic, and celery. Cook and stir until tender, about 10 minutes.
2. Stir in thyme, basil and mushrooms, and continue cooking until mushrooms are soft, about 6 minutes.
3. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes.

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Wednesday, October 10, 2007

Cut Out Cookies

Cut Out Cookies:

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1. 1 cup tapioca flour
2. 1 cup sweet white sorghum flour
3. 1/2 cup white rice flour
4. 2 tsp. xanthan gum
5. 1 1/2 cup of sugar
6. 3 oz. extra firm tofu
7. 1 stick of dairy free margarine
8. 1 1/2 tsp. gluten free vanilla
9. 1 eggs worth of Ener-G egg replacer, prepared
1. Mix flours and xanthan gum together in a bowl and set aside
2. Cream together margarine, tofu and sugar
3. Add egg replacer and vanilla and mix thoroughly
4. Add dry flours to sugar mixture and mix on low speed until thoroughly mixed
5. Dough is VERY sticky. Flour hands and all surfaces with arrowroot starch. Either roll dough between 2 sheets of wax paper sprinkled with arrowroot starch or use hands dusted with arrowroot starch to press dough into flat circle. Cut with cookie cutter. Place cut dough on pan lined with parchment paper.
6. Bake in oven on 400 degrees until cookies are lightly browned. Ice and decorate when cooled.
7. Decorate as you like.
Store in airtight container or freeze.
The cookies were a little bland, but the kids loved them. They really held their shaped beautifully. They weren't gourmet, but they did what I needed them to do and they held their shape better than anything I've done so far. My cookie cutter was quite large and I got about 14 cookies out of this batch.

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Friday, September 28, 2007

Pasta A La Chupieandjsmama

1. Pasta (we use Tinkyada Gluten Free Penne)
2. Olive Oil
3. Fresh Basil (2 large leaves - chopped)
4. 2 plum tomatoes (diced)
5. 1 package of mushrooms (cleaned and sliced)
6. garlic (2 cloves diced)
5. Salt and pepper to taste

1. Put pasta in boiling water.
2. Heat olive oil (about 3 - 4 tbs.) in a pan and add garlic, mushrooms and tomatoes and simmer until mushrooms are tender. Add Basil and simmer a few more minutes.
3. Drain pasta
4. Combine pasta and tomato/mushroom mixture in a bowl and toss.
5. Add salt and pepper.

ENJOY...This is very easy and very good!

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Saturday, September 22, 2007

Bacon and Potato Chowder

Bacon and Potato Chowder (Gluten Free, Dairy Free)

3 cups safe milk (I used Silk Light Soy Milk)
1 Prepared recipe of *Basic Cream Soup (see below)
2 Cups Ore-Ida Southern Style Hash Browns
2 Slices safe bacon, crisply cooked, drained and crumbled
1/4 Cup thinly sliced green onions

Mix milk and prepared soup recipe in a large sauce pan. Stir in hash browns. Bring to a boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.

Ladle into 6 soup bowls.

Top with bacon and green onion.

Makes 6 servings, 1 cup each.

*Basic Cream Soup Recipe:

Melt 3 Tbsp safe margarine in a sauce pan. Blend in 3 Tbsp. safe flour and 1/4 tsp. salt. Cook and stir until bubbly. Using a wire whisk, stir in one cup of safe milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as 10 oz. can of undiluted condensed soup(soup recipe from )

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Monday, August 20, 2007

Polenta With Creamy Tomato Sauce

Recipe adapted for my sons allergies. Original recipe can be found on the back of the package of San Gennaro Sun Dried Tomato Garlic Polenta

1. 1/2 cup minced onion
2. 4 Tbs. dairy free margarine
3. 1 clove of minced garlic
4. 3 Tbs. tomato paste
5. 3/4 cup gluten free, dairy free low salt chicken broth
6. 3 Tbs. soy milk mixed with a few drops of olive oil
7. salt and pepper to taste
8. 1 tube of pre-cooked polenta (gluten free)

1. Saute onion in margarine over medium heat, add garlic. Stir in chicken broth and tomato paste. Simmer 5 minutes.
2. Remove from heat and stir in cream, salt and pepper to taste.
3. Arrange 1/2" think slices of polenta in lightly oiled baking dish, spoon sauce over polenta.
4. Bake at 350 degrees for 15 minutes.
Serves 4

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Sunday, August 5, 2007

New Siggy!

Just checking out my new siggy from Annie. Thanks Annie it looks awesome!

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Friday, July 13, 2007

Peach Cobbler

Peach Cobbler (free of wheat, rye, barley, egg, milk, peanut, and tree nut)
4-6 cups sliced peeled ripe peaches (about 2-3 lbs)-I did 2 pounds and felt it could have used a bit more
2 Tbs. granulated sugar
1 Tsp. fresh lemon juice
1/4 Tsp. gluten free vanilla extract


6 Tbs. dairy free margarine
1 1/4 cups Bette Hagman Gourmet Featherlight rice flour blend (from Authentic Foods )
3/4 cup granulated sugar
2 Tsp. baking powder
1 Tsp. baking soda
1 Tsp. xanthan gum
1/8 Tsp. salt
dash of cinnamon
1 Cup soy or rice milk
1/2 Tsp. gluten free vanilla extract
1 Tbs. turbinado sugar (sub brown sugar if need be)

Preheat oven to 350 degrees F.
To prepare filling, combine first four ingredients in a medium bowl. Set aside.
To prepare batter, place margarine in an 8-inch square baking dish. Place dish in oven 5 minutes or til margarine melts.
Combine flour and next six ingredients (through dash of cinnamon)in a medium bowl. Combine milk and 1/2 Tsp. vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over margarine, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 degrees for 50-55 minutes. Sprinkle turbinado sugar and bake an additional 10 minutes or til crust is golden. Serves 8.
(original recipe by Weight Watchers).

Fresh peaches from the farm market:
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Before going in the oven:
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Fresh out of the oven:
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Tuesday, July 10, 2007

Just Like Nilla Wafer Cookies

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Just Like Nilla Wafer cookies (The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger):

1. 1/2 C margarine, room temp.
2. 1/2 C shortening
3. 1 C sugar
4. 1 eggs worth of Ener-G Egg Replacer
5. 2 tsp gluten free vanilla
6. 1 C white rice flour
7. 1 C potato starch

1. In a mixer cream together the margarine, shortening, and sugar. Beat in Egg Replacer and vanilla. Add the flour and starch and cream for 1 minute. Chill dough in the refrigerator over night (don't skip this step it is very important to helpt he cookies keep shape).
2. Roll dough into 1/2-inch balls. Place on a baking sheet and flatten slightly. Bake in a 375 degree F oven for about 8 minutes. Let sit on baking sheet for 5 minutes. Transfer to a cooling rack. Repeat with remaining dough. Store in a covered container.

Monday, July 2, 2007

Baked Beans

Big Jim's Baked Beans-BH&G: Jim Beeler
1. 6 Slices of Bacon
2. 1/3 cup chopped green sweet pepper
3. 1 21 oz can of pork and beans in tomato sauce, drained (I use Bush's Original because they are safe)
4. 15-16 oz can of butter beans, rinsed and drained (make sure they are GF, not all are)
5. 1/2 cup ketchup
6. 1/4 cup honey
7. 1 tsp. packed brown sugar

1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tbs. drippings in skillet. Crumble bacon; set aside.
2. Cook green pepper and onion in reserved hot bacon drippings about 5 minutes or until tender.
3. In a 1 1/2 quart casserole combine pork and beans, butter beans, half the crumbled bacon, and the green pepper mixture. In a small bowl combine ketchup, honey, and and brown sugar. Pour over the bean mixture; stir gently to coat.
4. Bake, uncovered, for 50-60 minutes or until heated through. Stir gently and sprinkle with remaining crumbled bacon before serving. Makes 8 servings.

Jalapeno-Lime Marinated Chicken

Jalapeno-Lime Marinated Chicken-

Original recipe yield:
10 servings


1. 1 cup orange juice concentrate
2. 2/3 cup chopped onion
3. 1/2 cup lime juice
4. 1/2 cup honey
5. 1 jalapeno pepper, seeded and diced
6. 2 teaspoons ground cumin
7. 2 teaspoons grated lime peel
8. 1/2 teaspoon garlic salt
9. 2 garlic cloves, minced
10.10 skinless, boneless chicken breast halves

1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with the reserved marinade.
Hint: When cutting or seeding hot peppers, use rubber or plastic gloves to

Tea Cookies

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From The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger.
Tea Cookies-makes 40
1 C pecans (since we can't do nuts, I subbed 1 C grated chocolate and I used Enjoy Life chocolate chips chopped in a food processor)
1/2 C margarine
1/2 C shortening
2 tsp Ener-G Egg Replacer plus 1 tbs water
1 C gluten free powdered sugar, divided
2 tsp gluten free vanilla
1/4 tsp salt
2 C rice flour
1. In a mixer cream together the butter, shortening, egg replacer, and water. Add 1/2 C powdered sugar, vanilla, and salt. Cream together until smooth. Mix in the rice four and chocolate. Chill dough until firm.
2. With the cold, firm dough make 1- to 3-inch balls. Place them 2 inches apart on a baking sheet lined with parchment or tin-foil. Bake in 350 degree F oven until lightly browned on the sides. Remove the parchment with cookies on it to a flat surface. Let cookies cool completely.
3. Place remaining powdered sugar in a large, deep bowl. Roll each cookie in the sugar. Store, covered, up to 1 week.

Chocolate Pancakes

Chocolate Pancakes:

1. 2 Cups Arrowhead Mills Gluten Free All Purpose Baking Mix
2. 3 Teaspoons of Gluten Free baking powder
3. 1/2 teaspoon of salt
4. 3/4 teaspoon xanthan gum
5. 1 cup sugar (more or less to taste)
6. 4-6 teaspoons of cocoa (I used Hershey's)
7. 1 Cup of Silk Soy Milk
8. 4 teaspoons dairy free margarine (melted)
9. Ener-G egg replacer prepared to equal 2 eggs


1. Combine dry ingredients.
2. Add remaining ingredients and stir only until mixed.

1. 1/2 cup dairy free margarine (melted)
2. 1 cup gluten free powdered sugar
3. 1 tsp. gluten free vanilla
4. Enough Silk Soy Milk to make the mixture creamy

1. Combine all ingredients and mix until smooth and creamy

Pumpkin Muffins

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The pumpkin muffin recipe I got from The Food Allergy board on BabyCenter. It was submitted by calikathy. The recipe made 48 mini muffins and I made 24 plain and 24 with chocolate chips. Pumpkin muffins-
1. 1 1/2 cups sugar
2. 1/2 cup canola oil
3. 1 1/2 cups pumpkin puree
4. 1/3 cup water
5. 1 1/2 cups gluten free flour (I used 1 cup brown rice, 1/2 cup arrowroot, and 1/2 cup white rice flours)
6. 1 tsp kosher salt
7. 1 1/2 tsp. baking soda
8. 1 1/2 tsp. baking powder
9. 2 1/2 tsp. pumpkin pie spice
10. safe chocolate chips (if using)
1. Preheat oven to 350 degrees F.
2. Combine the wet ingredients and the sugar. Mix until they are fully incorporated.
3. Sift dry ingredients together and add to the wet mixture and mix until incorporated.
4. Add chocolate chips (if using-and I usually use Enjoy Life brand chocolate chips).
5. Put the batter into greased mini muffin tins.
6. Bake for approximately 25-30 minutes or until toothpick inserted into the center comes out clean.

Carol Fenster's Pretzels

From Carol Fenster's book Cooking Free:
1 tbs. active dry yeast
1/2 cup sorghum flour or brown rice flour
1/2 cup tapioca flour
2 tsp. xanthan gum
1/2 teaspoon salt
1 tsp. onion powder
1 tsp. unflavored gelatin powder
2/3 cup warm milk (cow, soy or rice)
1/2 teaspoon sugar or honey
1 tbs. olive oil
1 tsp. vinegar
1 large egg white, beaten to foam or olive oil
1 tbs. coarse salt

1. In medium mixer bowl, blend dry ingredients on low speed. Add milk, sugar, oil. and vinegar. Beat for 3 minutes at high speed. The batter will be soft.
2. Place dough in large, heavy-duty reclosable bag that has a 1/4 inch opening for small pretzels or 1/2 inch opening for large pretzels cut diagonally on one corner. Squeeze dough through opening in straight sticks onto greased baking sheet. Hold bag upright to squeeze dough out. Also, hold bag with seam on top, rather than at side. Brush lightly with egg white or olive oil. Place pretzels in warm place to rise 10-15 minutes or until pretzels reach desired size.
3. Preheat oven to 400 degrees F. Sprinkle pretzels with coarse salt and bake about 15 minutes, until they are dry and golden brown.

Beef Brisket

Recipe from (and tweaked a bit)
4 lbs. beef brisket
2 teaspoons paprika
2 tablespoons olive oil
2 garlic cloves, minced
1 cup onion, chopped
1/2 cup ketchup
1 cup celery, chopped
1/4 cup hot water
salt and pepper
1 teaspoon basil, oregano, and marjoram
a pinch of red pepper
1/4 cup Safe BBQ sauce (Cattlemen's is GF)
1 cup Coca-Cola
1. Throw everything in your crock pot and cook on low for 10 hours

Pizza Pancakes

Pizza Pancakes: from Angela's Kitchen

1. 1 Cup Garbanzo and Fava Flour
2. 1/2 Cup Brown rice flour
3. 1/2 Cup Tapioca Flour
4. 4 teaspoons baking powder
5. 1/2 teaspoon salt
6. 1/2 teaspoon xanthan gum
7. 2 Tbs. Italian seasoning
8. 2 cups GFCF milk substitute (ie: soy, rice, etc.)
9. 2 eggs worth of Ener-G egg replacer, prepared
10. 4 Tablespoons oil
11. 1/2 cup GFCF pepperoni, ham, or sausage, diced
12. 1/2 cup chopped plum tomatoes (I used drained canned tomatoes)
13. 1/4 cup chopped black olives
14. Jar of pizza or spaghetti sauce, warmed, for dipping

1. Whisk the dry ingredients together in a bowl.
2. Mix the wet ingredients (GFCF milk substitute, egg replacer, and oil) together until blended then add to the dry ingredients.
3. Stir until blended together. There will still be some lumps, but try not to have too many.
4. Stir in pizza toppings, except the sauce.
5. Cook 2-3 tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown.
6. Serve with pizza sauce for dipping.
These pancakes were a huge hit!! The kids ate them up (The Little Man ate 5). My hubby thought it was a bit odd until he tasted them, then he became a fan too. These are a definite keeper.
Now I must go clean up the kitchen. It is a disaster!
***Added to say: Anyone interested in the normal Pizza Pancake recipe can go Here

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies: from Spark People

I had to tweak the recipe a bit. We can't use peanut butter, so I subbed soy nut butter. We also can't use eggs, so I used Ener-G egg replacer instead. Because the kids aren't on a diet and because, well, they're kids, I increased the amount of sugar too. I'll post the original recipe and put my substitutions in parenthesis.

1. 1 cup unsalted natural peanut butter (1 Cup of Soy Nut Butter)
2. 1/2 cup Splenda brown sugar [packed] (3/4 Cup of brown sugar - packed)
3. 1/4 cup egg substitute [such as Egg Beaters brand] - (2 Eggs Worth of Ener-G Egg Replacer Prepared)
4. 1/2 tsp (gluten free) vanilla extract
5. 40 pieces semisweet chocolate chips or semisweet chocolate candies (sprinkle in as much Enjoy Life or other safe brand Chocolate Chips as desired)
1. Preheat oven to 350 degrees F. Lightly spray a cookie sheet with canola oil (or use parchment paper).
2. In a medium size mixing bowl, place the peanut/soy nut butter, brown sugar, egg substitute, and vanilla extract.
3. Stir together well.
4. Using a small scoop, equal to about a rounded measuring teaspoon, drop cookie dough on the prepared cookie sheet.
5. Take a fork and make a criss-cross pattern on each cookie. Add one mini chocolate chip or mini chocolate candy to the top of each cookie.
6. Bake approximately 8 or 9 minutes or until cookie is lightly browned on bottom.
7. Remove cookie sheet from oven and let rest on a cooling rack for 5 minutes before removing cookies to rack to continue cooling. Makes approximately 40 tiny cookies

Chocolate Chip Cookies

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Original recipe from (and tweaked a bit)
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum
3/4 cup Dairy Free Margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs worth of Ener-G Egg Replacer, prepared
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine margarine, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg replacer and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips by hand.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased or parchment covered cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.

Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.

This recipe is safe or our allergies, please check to make sure that it is safe for your own. If you can use dairy and eggs, and are gluten free only, click on the Land O Lakes link above for the original recipe.

Starting A New Blog

I'm setting up a new blog today to keep track of all the recipes that I post.
They get lost on Our Story and I have a hard time finding them when I need them.