Dairy, Egg and Nut Free Sunbutter Muddy Buddies

What a week. For those of you who don’t personally know me, let me explain why this post is so late and why it is such an easy and quick recipe. Our house flooded. Yep. Flooded. Last Wednesday evening, we came home from work (thankfully, Stephen followed me home from work that day….because I had a flat tire and didn’t get to fully inflate said tire back up. That would be a story for another day.) and we were greeted with water literally rushing down our driveway. Not good when it hadn’t rained in days. Long story short, a pipe burst in our second floor guest bathroom, flooding not only the upstairs, but also through the ceilings into our downstairs.¬† Basically, we our kitchen is NOT usable. So, I needed something quick and easy for this week’s recipe. And I pulled it right off the box of Chex Cereal! ūüôā

Dairy, Egg, and Nut Free Sunbutter Muddy Buddies

9 cups rice chex or corn chex. I used a mixture.
1 cup dairy free chocolate chips (I used Enjoy Life for this recipe)
1/2 cup sunbutter
1/4 cup dairy free margarine
1 teaspoon vanilla
1  1/2 cups powdered sugar

Into a large bowl, measure cereal and set aside.

In a 1 qt. microwavable bowl, microwave chocolate chips, sunbutter and margarine on high for 1 minute. Stir. Heat for another 30 seconds or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage bag. 

Add powdered sugar. Shake bag until cereal is evenly coated with sugar. Store in air tight container in refrigerator. (and of course, I am sitting here at work noticing the refrigerator part. Oops! Note to self – put containers in fridge tonight!)

Enjoy! Caleb absolutely loved the muddy buddies! It was my first time making them and he just loved it! I hope you will all enjoy it too!

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Dairy, Egg and Nut Free Cranberry Pumpkin Bread

This week’s recipe just SCREAMS Thanksgiving. When I found a similar recipe on the¬†allrecipes site, I knew I had to adapt it to make it safe for my family. I love this time of year and Thanksgiving is my favorite holiday. I think of family, friends, fires in the fireplace and delicious foods and good smells coming from my kitchen. Big holidays such as Thanksgiving and Christmas in many families are centered around the dinner table, which can be quite terrifying when it comes to dealing with food allergies. Finding good recipes such as this one for cranberry pumpkin bread can make these meals much less terrifying because, well, they also taste great to the dinner guests without food allergies. It’s just one less thing to worry about during this fantastic time of year. Watching the serving spoons to be sure they aren’t double dipped into a “safe” recipe…well, that is just a different story! I can’t do much about that! ūüôā I do hope you will enjoy this recipe and I wish you a very happy early Thanksgiving! Now, could someone please pass some turkey this way?

Dairy, Egg and Nut Free Cranberry Pumpkin Bread

1  1/2 cups unbleached all purpose flour
1  1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon of dairy free margarine (softened)
1 cup packed brown sugar
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup whole cranberry sauce
1/4 cup applesauce
1 mashed banana

Preheat oven to 350¬į and prepare a loaf pan.

Whisk flour, baking soda, salt, cinnamon and nutmeg in a large bowl. In a separate bowl mix the butter, brown sugar, pumpkin, cranberry sauce, applesauce, and banana until smooth.

Gradually mix in the flour mixture, mixing until just combined. Pour batter into loaf pan and bake in oven for about one hour until a toothpick inserted in the middle comes out clean.

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Dairy, Egg and Nut Free Coconut Bread

Ok, so this is last week’s recipe. What can I say? I have been busy. I also wasn’t too excited about posting the recipe because, well, I failed. It turned out dense and heavy….BUT, I think I have tweaked the recipe enough that when I try it again it will be much better. I will say the flavor was right on! If you try the recipe as posted, let me know! I really think this would turn out better than the substitutions I used. (I was trying something with yogurt….and think I used way too much!)

Dairy, Egg and Nut Free Coconut Bread

1/4 cup dairy free margarine, softened
1 cup sugar
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla extract
2 cups unbleached all purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup rice milk (or milk substitute of choice)
3/4 cup coconut flakes

Preheat oven to 350¬į and prepare one loaf pan.

 In a bowl fitted with a paddle attachment, cream butter and sugar. Once combined, add in the vanilla and applesauce. In a separate bowl, whisk together the flour, baking powder and salt. Add to sugar mixture alternately with milk. Fold in coconut.

Pour into the prepared pan and sprinkle with sugar (optional). Bake at 350¬į for 50-55 minutes or until toothpick comes out clean.

Enjoy! (and cross your fingers that the density turns out much better than my original substitutions!) ūüôā

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Dairy, Egg and Nut Free Sloppy Joe Biscuit Cups

This week I opted for a dinner treat instead of something sweet. I have had a bag of Daiya Vegan Shredded cheese that I wanted to try in a recipe, so when I came across a version of this recipe on the Pillsbury website I knew I had to try it out! I am so glad that I did. I had to tweak the recipe to make it safe for our family, but we all loved it and will be filing it in the recipe box to make again! Enjoy!

Dairy, Egg and Nut Free Sloppy Joe Biscuit Cups

1 lb lean ground beef
1/4 cup chopped onion
2 cloves of garlic – finely chopped
1/4 c. chopped red bell pepper (for color – we just used green from our garden!)
1/4 c. ketchup
1 tespoon Worcestershire sauce (I added a little more because I love the flavor!)
1/8 teaspoon black pepper
1 tablespoon brown sugar
1 can of Kroger Brand buttermilk biscuits (my favorite find from a couple of weeks ago -be sure to check the label!)
1/2 cup Daiya Shredded Cheese

Heat oven to 375¬įF.¬†Cook beef, onion, garlic and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.

Separate dough into 10 biscuits; place each biscuit in ungreased regular-size muffin cups. Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim.

Spoon about 1/3 cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.

Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.

On a side note, I was really pleased with the Daiya product. It was my first time to try it and I will be searching for some more fun ways to use the rest of the bag! Also, no picture this week. We were too hungry! ūüôā

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Dairy Egg and Nut Free Pumpkin Smoothie

Fall is my favorite time of year! The colors, the cooler weather, the fun things to do and, most of all, the flavors!! We went on our annual trip to the pumpkin patch yesterday and had a blast. The only thing missing was….COOLER temperatures! It was so hot! When we got home, I wanted something refreshing, but also something to go with our perfect fall activity filled day. I came up with this concoction. It was SO yummy and Caleb gave it a thumbs up. I will say that I wish I had added a little orange juice to the smoothie mixture, as it was missing just “something” a little sweeter. Of course, you could add a little more honey, some brown sugar, cinnamon…the possibilities are numerous. I hope you will enjoy it as much as I did!

Dairy, Egg and Nut Free Pumpkin Smoothie

1/2 cup pumpkin puree
1 frozen banana (it is best to freeze bananas after peeling)
3/4 cup Vanilla So Delicious Coconut Milk Yogurt (or vanilla yogurt of preference)
1 T honey
1/2 t. pumpkin pie spice
1/4 t. vanilla extract
1 cup ice

Add additional sweeteners to taste, if necessary. Blend well and enjoy!

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An Allergen Free 3rd Birthday!

Who says a birthday party free of dairy, eggs and nuts has to be boring and yucky!? This post will be picture heavy, but ALL of the food from the party was dairy, egg and nut free! 

Ready for cupcakes!

Food Table!

¬†Let’s start off with the Menu for Caleb’s 3rd Birthday Teddy Bear Picnic!

  • Sunbutter and homemade peach jam sandwiches
  • Chicken Salad Sandwiches (made with vegenaise¬†instead of mayo. Have you tried this stuff? SO yummy! My husband prefers it over regular mayonnaise!)
  • Vegetables and “Sour Cream and Onion” Dip
  • Fruit with “Cream Cheese” Dip


The Sweets Table Consisted of: 

  • Chocolate Dipped Pretzel Rods
  • Lolly Pop tree
  • Rice Krispie Treats
  • Teddy Grahams
  • Candy Coated marshmallows
  • Twizzlers
  • Gummy Bears
  • CUPCAKES! (this was all my son wanted for his birthday!)

As you can see, we had a lot of great food. Here are some quick recipes for the dips and treats that we had this weekend. (I told you last week that this week’s post would make up for the lack of a recipe!) I hope you enjoy this as much as we all did!¬†¬†¬†

Candy Coated Marshmallow Pops 

Candy Coated Marshmallows. This was a huge hit!

1 bag of marshmallows (we used Kraft jumbo marshmallows)
1 can of Pillsbury White Icing (you can feel free to change the color or use melted “safe” chocolate)
Safe Sprinkles or colored sugar
Bamboo Skewers 

Put one marshmallow on each skewer. Use a knife to spread icing on half of the marshmallow. Shake sprinkles on to the marshmallow. Store in refrigerator until ready to serve. 

“Cream Cheese” Fruit Dip¬†

 1 container of Tofutti Cream Cheese
Apple Juice

Mix. yeah, sorry.¬†No measurements! ūüôā Just do this one by taste and you can’t go wrong. This was such a yummy fruit dip. The husband even liked it! It always gets extra points when he goes back for more!¬†

¬†“Sour Cream” Onion Vegetable Dip¬†

1 container of Tofutti Sour Cream
1 package of Onion Dip Mix (Be sure to carefully read labels! I got the Kroger brand. Do not get soup mix, as all of them had milk or were processed in a facility with milk. The “chip dip” was our safe dip!)¬†

Mix according to directions. 

 Teddy Bear Cupcakes 

These cupcakes were made with the Cherrybrook Kitchen Cake mix. Dairy, Egg and Nut Free! Everyone loved them and had no clue they were missing milk and eggs! (and now the picture has my mouth watering for more!)  

It is so hard to believe that three years ago today¬†Caleb entered this world and changed my life for the better. I love you, my sweet boy. Happy Birthday to the best “Little Buddy” a mommy could ever ask for. You make me so proud each and every day!¬†

Happy Birthday Sweet Caleb!

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Ok, so no treat of the week this week. We have been slammed with trying to put together my son’s 3rd birthday party and the entire weekend was devoted to cleaning and crafts for decorations! I promise to make up for it though! This weekend, you will get lots of ideas for party food, cakes, etc. ALL Dairy, egg and nut free!

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Dairy, Egg and Nut Free Banana Crumb Muffins

My mouth is watering as I type this post just thinking about how good these muffins were this morning! They definitely got a thumbs up review from everyone, and I will need to be making them again very soon. I hope your family will enjoy them as much as I did!

Banana Crumb Muffins

1 1/2 cups flour
1 t. baking soda
1 t. baking powder
1/2 t salt
3 ripe mashed bananas
3/4 c. white granulated sugar
1/4 c. unsweetened applesauce
1/3 c. melted¬†Fleishman’s Unsalted Margarine (our your preferred butter)

1/3 c. brown sugar
2 T. flour
1/8 t. ground cinnamon
1 T butter

Preheat oven to 375¬į. Lightly grease 12 muffin cups.

In a large bowl, whisk the flour, baking soda, baking powder and salt. In a separate bowl, mix the bananas, sugar, applesauce and melted butter. Mix the flour mixture into the banana mixture. Spoon into prepared muffin cups.

In a separate small bowl, mix together the sugar, flour, cinnamon and butter until it crumbles. Sprinkle topping over the muffins.

Bake at 375¬į for 18-20 minutes.

This will make your house smell good, and your tummy will love you! Enjoy!

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Dairy, Egg and Nut Free Cinnamon Twists

This week I had my mind set on pumpkin-something. The weather has gotten (a little) cooler, I have seen a couple leaves beginning to change and I was in the mood for fall. Well, a pumpkin shortage (of all things) had different plans for me! No canned pumpkin in any of my local stores!

The lack of pumpkin forced me to quickly come up with another recipe. This ended up leading to a GREAT discovery! Living in the south, biscuits can be a part of every meal. Unless I was prepared to make them from scratch, that meant NO biscuits for my little guy. Until now!!! I finally found canned biscuits in a grocery store! Plain, old Kroger brand biscuits are dairy free! Who knew?!? I have been looking for two years for this! Two varietys were available that were dairy free!! YES! That lead to this quick and easy recipe that we all enjoyed!

Cinnamon Twists

1 can of (dairy and egg free!) biscuits (10 per can)
1/4 cup of Fleishmann’s unsalted margerine (or your prefferred butter) – melted
1/2 cup of sugar
2 tsp. ground cinnamon

Heat oven to 400¬į. Grease the bottom of a baking sheet.

Mix cinnamon and sugar in a separate bowl from your melted butter. Roll out biscuits to form a 9 inch rope. Pinch ends together to form a circle. Dip into the melted butter and then into the sugar mixture. Twist and place on prepared baking sheet. Once all twists are complete, bake at 400¬į for 8-10 minutes. Enjoy!

These were SO simple to make and satisfied my sweet tooth…and make up for my lack of pumpkin, but you better bet, I will be keeping an eye out for my favorite fall flavor in each and every store I visit the next few weeks!

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Chewy Chocolate Coconut Cookies

This week, I tried another family recipe and tweaked it to make it allergy friendly. It originally called for nuts, and rather than just omitting them, I decided to replace the nuts with coconuts. (Frequently asked question….Are coconuts tree nuts? Are they safe for my tree nut allergic child? The answer is no, they are not considered tree nuts. While people can have an allergy to coconut, they should be safe for a tree nut allergic child. As with any new food, always try it in a small amount first if you are unsure.)

Chewy Chocolate Coconut Cookies

2 1/2 sticks of butter or margarine, softened¬†(I use Fleishmann’s Unsalted)
2 c. granulated sugar
1 individual serving of unsweetened applesauce (just over 1/4 of a cup)
2 tsp. vanilla extract
2 c. all-purpose flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. coconut flakes

Preheat¬†oven to 35o¬į. Cream butter or margarine and sugar in a large bowl. Add applesauce and vanilla, blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in the coconut and drop by spoonfulls onto ungreased cookie sheet. (tip: I always line cookie sheets with parchment paper…easier clean up!) Bake 10 minutes. Cookies will be soft, they will puff during baking and flatten upon cooling. Cool on cookie sheet. Yield 4 dozen. (I made larger cookies, thus making less than 4 dozen)

These cookies turned out to taste really yummy! I think my texture was off and they needed baking longer than the recipe calls for. ALSO, next time, I will try only using 2 sticks of butter, as these were a little bit greasy. Thumbs up for the taste, but I remain neutral for the texture. I WILL be making these again with my tweaks. If you try them, let me know what you think. Comments are always appreciated!

Sorry for the lack of a picture this week. We ate them too fast! ūüôā

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