Whenever I make a run over to Costco, I always try to grab at least two or three of these Skinny Pop bags! It's peanut free, gluten free, tree nut free, dairy free, you get the point... it's safe.  Not only is it safe for your food allergic kiddos, but it's delicious too!  It's definitely my favorite snack! I'm packing a bag for our Thanksgiving trip, just in case a movie night happens. 

Ingredients:
All natural Popcorn, Sunflower Oil and Salt.
That's all.  Nothing more. Nothing less.

Egg free, Milk free, Peanut Free S'more Cupcakes

 S'more Cupcakes

Okay... so I'm a little addicted to Pinterest these days! I've learned so many new recipes and this is one of them.  I have modified it to accommodate those with milk, egg and peanut allergies. DELICIOUS!!!!!!

7 whole graham crackers ( 1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons (non dairy) butter or margarine, melted
2 (enjoy life) dark chocolate bars
12 large marshmallows

Preheat oven to 350 degrees.
Place graham crackers into large resealable plastic bag.  Finely crush into crumbs.  Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan.  Firmly press crumbs to form shallow cups.  Bake 4-5 minutes or until edges are bubbling.  Meanwhile, place chocolate bars into microwaveable bowls.
Cut marshmallows in half crosswise using sharp knife or kitchen shears.  Place one marshmallow half, cut side down into each cup.  Return to oven 1-2 minutes or until marshmallows are slightly softened.  Remove pans from oven to cool for about 15 minutes.  Carefully remove cups from pan and cool completely.
Place chocolate bars in the microwave for about a minute or until melted.
Gently dip and turn the top of each marshmallow cup into melted chocolate. Turn top side up and let stand 40-60 minutes or until set.

Makes approximately 24 cups.

Saltine Toffee Candy...Nut free, Egg free, and Milk free

I was at work the other day and someone brought these in...they were delicious!  Enjoy!!


Saltine Toffee Candy:

• 1.5 sleeves of saltine crackers
• 1 stick (4 oz) butter or margarine (non-dairy)
• 1 cup packed brown sugar
• 2 cups chocolate chips (I used enjoy life chocolate chips)

Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

Biscoff Spread

This is Europe's alternative to peanut butter!  It is delicious!! 

It's peanut, milk and egg free!  Try it with your family.  We love it!  You can enjoy it with fresh sliced apples, in a sandwich with jelly, or by itself straight out of the jar, it's that good!! 

Your child will really feel as if they're eating peanut butter!  It even looks like it!

Allergy Warning: Packed in a facility where Tree Nut products are processed.  If your child has a severe allergy to tree nuts, you may want to avoid this product.

Garlic Fries

These fries are a great compliment to fish sticks, chicken nuggets, or anything really!  They're delicious!  Enjoy!

Ingredients

• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 3 large baking potatoes, 12 ounces each
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh parsley leaves

Directions

Preheat the oven to 450 degrees F.

Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

Allergy free Cole Slaw

Being that it's Labor Day weekend, I'm sure most of you are getting ready to light up the grill.  That means you'll need some delicious sides to go along with that bbq!  Well here you go!

Here is a light and healthy version of the traditional cole slaw which is also allergy free!



Ingredients:
please omit the sunflower seeds if you are allergic!

• 10 ounces shredded cabbage, about 8 cups
• 1/2 cup shredded carrot, about 1 large
• 1/4 cup roasted and unsalted sunflower seeds
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1/3 cup lemon juice
• 1 teaspoon brown sugar
• salt and freshly ground pepper, to taste
• 1/3 cup olive oil

Instructions

1.  In a large bowl combine the cabbage, carrot, sunflower seeds, chives and parsley.
2.  In a small bowl, whisk together the lemon juice and brown sugar. Season to taste with salt and pepper. Add the olive oil in a thin stream, whisking to blend.
3. Pour the dressing over the salad and toss to coat well.
4. Chill before serving.

Preparation time: 10 minutes

Number of servings (yield):8

Dairy Free, Egg Free, Peanut Free Chocolate Croissants

This recipe couldn't be any easier!

What you'll need.... just three ingredients!

Dairy Free, Egg Free, Peanut Free Chocolate Croissants:

• One can (8 oz) Pillsbury refrigerated Crescent (original) rolls
•  1/2 cup Enjoy life chocolate chips
• Powdered sugar

Heat oven to 350. Separate dough into 8 triangles.
Place tablespoon of chocolate chips on wide end of triangle.  Roll up (not too tightly), starting at shortest side of triangle, rolling to the opposite point.  Place on ungreased cookie sheet.

Bake at 350 for 15 -20 or until golden brown. 
When they come out of the oven let cool slightly then lightly sift powdered sugar over top. 

You can serve these for a nice brunch or as a dessert!  Enjoy!