Unless otherwise noted all recipes are free of soy, milk, egg, peanut and treenut ingredients.  Please remember to read all labels of all the ingredients you use.

The following recipes are from posts on my blog.  Please click on the recipe title to be directed to that post:

Chewy SoyNut Butter Cookies (contains soy)
Ham and Bean Soup
Easy Chicken Soup
Allergy Friendly Peanut Butter Chocolate Cookies (does not contain peanut butter)
Birthday Party Recipes
Granola Bars
Gingerbread House
Cranberry Scones
Chicken Taco Soup
Sesame Chicken with Bok Choy
Apple Crisp
Pretzel Rolls
My Mom's Pizza Dough
Rice Krispie Treats
Homemade Salsa
Cake Frosting (great for cake decoration)
Banana Bread

Granola with Craisins

4 cups old-fashioned oats
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup canola oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups dried cranberries
Preheat oven to 300 F. In a bowl mix the oats, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.
Chocolate Chip Bars - Dairy, Egg and Nut Free
Food Mama’s (

1/3 c. dairy free shortening (I use Spectrum)
2/3 c. light brown sugar
1/4 c. unsweetened applesauce
1 tsp. good quality vanilla
1 c. unbleached all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. quick cooking oats (not instant)
1 c. dairy free chocolate chips ( I use Enjoy Life)

Preheat oven to 350 degrees. Line a 9 inch glass Pyrex pan with foil and spray with dairy free baking spray.
In a mixer fitted with the paddle attachment, combine the shortening, brown sugar, vanilla and applesauce. In a separate medium bowl, combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture. Stir in oats and chips. Spread mixture into prepared baking dish and bake for 30 minutes or until lightly browned on top. Cool slightly and cut into bars.

Blueberry Bread - Dairy, Egg and Nut Free
Food Mama’s (

1⁄2 cup dairy-free margarine, melted (I use Earth Balance soy Free)
3 tablespoons water
1⁄2 cup rice milk
2 tablespoons grated orange zest
2⁄3 cup orange juice
3 cups unbleached all-purpose flour
3⁄4 cup granulated sugar
1 tablespoon baking powder
3⁄4 teaspoon salt
1⁄4 teaspoon baking soda
1 cup blueberries, fresh or frozen


Preheat oven to 350ºF, and spray a 9×5×3-inch loaf pan with dairy-free baking spray.

In the bowl of a stand mixer fitted with the paddle attachment, combine the melted margarine, water, rice milk, orange zest, and orange juice until thoroughly combined.
In a medium bowl, combine the flour, sugar, baking powder, salt, and baking soda with a wire whisk. Add the dry mixture to the margarine mixture, and stir with a rubber spatula until just combined. Fold in the blueberries.
Pour the batter into a prepared loaf pan, and bake for 55 to 60 minutes, or until the top is golden brown. Cool completely before slicing. 
The Best Chocolate Chip Cookie

2/3 c. dairy free/ soy free shortening (I use Spectrum)
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 (I use Enjoy Life)


Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixer fitted with the paddle attachment 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 12-14 minutes or until lightly brown. Cool slightly on baking sheet and serve!

Chicken Salad
The Allergic Kid (

2 Tbs olive oil
1 Tbs lemon juice
1/2 tsp dried thyme leaves
1/4 tsp prepared mustard (any kind except yellow)
pinch of garlic powder
kosher salt to taste

Chunky Stuff:
1 ripe avocado
2 C chopped chicken
1 stalk celery, chopped

Combine dressing ingredients in salad bowl and whisk together with a fork until emulsified.  Slice avocado into smallish chunks and gently stir into dressing to coat.  Stir chicken and celery into avocado mixture and serve.

Blueberry Pie
1 pie crust (I used Pillsbury)
6 cups fresh or frozen blueberries
3/4 cup sugar
1/3 cup flour
1 tbsp lemon juice
Preheat oven to 425 degrees.  Place pie crust in pie plate.  Mix sugar and flour in a bowl.  Add blueberries and lemon juice, until coated.  Pour into pie crust.  Bake 35-40 minutes, at about 20 minutes of cooking time check pie and cover outer crust with foil if turning brown.

Summer Slaw
1/3 cup cider vinergar
3 tbsp canola oil
1 tbsp Dijon mustard
1 tbsp sugar
1 tsp salt
1/2 tsp ground black pepper
1 bag shredded cole slaw mix
(the original recipe calls for 1 small head green cabbage, 1/2 small head purple cabbage and 4 medium shredded carrots)

1 yellow pepper thinly sliced
1 large Granny Smith Apple
In a large bowl with a wire wisk, mix vinegar, oil, Dijon, sugar, salt and pepper until blended. Add yellow pepper and cole slaw mix, toss well. Cover and refrigerate at least one hour to blended flavors or up to 6 hours.  Just before serving core apple and cut into matchstick thin strips. 

Pasta Salad
1 box rotini pasta
2/3 cup olive oil
4 tbsp red wine vinegar
1/4 cup fresh basil leaves
3 tsp salt
2 tsp sugar
1/4 tsp black pepper
1 green pepper, chopped
1 medium tomato, chopped
1 can black olives, sliced
1 medium cucumber, diced (seeds removed)
Cook pasta per directions on box.  In a blender combine oil, vinegar, basil, suagr, salt, and pepper.  Add veggies and sauce to the pasta and toss until well coated. Chill salad at least an hour before serving.

Crisp Sugar Cookies (

1 cup butter or margarine (I normally use Fleishmann's margarine that it milk free, but not soy free)

2 cups sugar

Egg substitute equivalent to two eggs (I use Ener-G egg replacer)

1 tsp vanilla extract

5 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup milk

In a mixing bowl cream together margarine and sugar.   Add egg substitute and vanilla.  Combine flour, baking powder, baking soda and salt.  Add to creamed mixture alternately with the milk.  Cover and refrigerate for 15 to 30 minutes.  On a floured surface, roll out dough to 1/8 inch thickness.  Cut out cookies into desired shapes and place 2 inches apart on a greased baking sheet.  Bake at 350 degrees for 10 minutes or until edges are lightly browned.