Corn Muffins

Corn Bread Muffins

This recipe is free of milk, eggs, soy, peanuts, tree nuts, fish and shellfish

Ingredients

1 1/4 cups corn meal

1 1/4 cups safe flour (you can use oat flour by grinding up old fashioned oats)

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cups rice (or soy milk)

3 tbsp. oil

1/2 tbsp. apple cider vinegar

Directions

Mix all of the dry ingredients. Add rice milk, oil, vinegar and mix well. In a greased muffin pan, (I used a mini muffin pan because my kids like the corn bread bite-sized) fill each cup full of corn bread batter. Bake at 400 for approximately 8 minutes.

*For regular sized corn muffins bake at 400 for 20 minutes

*For corn bread, pour into a greased 8x8 pan and bake at 400 for 25 minutes

*If you want moister corn muffins, throw in a 8.5 oz can of Golden Cream Style Sweet Corn (Ingredients: corn, water, sugar, modified corn starch, salt) and a few drizzels of unprocessed, all natural, local honey. These were REALLY good!

This recipe is from Sophie Safe Cooking

A Thanksgiving Day Reaction

I was sitting in the living room with the kids and in-laws watching the Macy's Thanksgiving Day Parade, drinking a cup of coffee and browsing through the Black Friday Ads, when Brock asked me for a cup of milk. After he drank some, he sat it on the coffee table and I continued doing what I was doing. A few minutes later, I catch Brody from the corner of my eye with a cup to his mouth; realizing what he was trying to drink I grabbed it and saw milk on his face, running down his shirt and all over the carpet. I was sick.

Within a few minutes, Brody had hives on his face where the milk had touched and even on his finger (I was wondering, did he drink some? How much?). We immediately gave him Benedryl and watched him. He was itching and started sneezing. He got congested and started having problems breathing. We decided to give him a breathing treatment (We gave it to him because he was wheezing). I called the doctors office...closed. As we were watching him, I was gathering my stuff in case we had to go to the ER. It scared me to death. After the breathing treatment, his breathing calmed down and we got him to fall asleep on my mother-in-law. I can handle hives, it is the breathing that really scares me.

Well, things are back to "normal" around here. I am cooking and getting ready to celebrate Thanksgiving. Note to self...don't have milk (or anything else Brody is allergic to) too close to Brody.

Perfect Apple Pie

This recipe is from my mother-in-law, Ingrid. She is always in charge of making the apple pie for Thanksgiving. This year, she tweaked it a little to make it safe for Brody.

Perfect Apple Pie

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients
6-7 large Granny Smith apples (or 10-12 small ones), peeled, cored and thinly sliced
1/2 cup natural sugar (less processed than regular sugar)
2 Tablespoons flour (or GF flour)
1/2 teaspoon cinnamon
dash of ground nutmeg
Pastry Crust for 2 crust, 9 inch pie. We used Wholly Wholesome pie crust from Whole Foods (contains wheat) (Publix or Pillsbury pie crust has only has wheat) Lisa cooks, shops and dines allergen free has an allergen free pie crust you can make
2 Tablespoons safe butter
*1 Tablespoon of lemon juice if apples are not tart enough

Directions
If apples lack tartness; sprinkle with 1 tablespoon lemon juice. Combine sugar, flour and spices; mix with apples. Line 9 inch pie plate with pastry. Fill with apples mixture; dot with safe butter. Adjust top of crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400 for 50 minutes or till done.

Fruit Gobbler

OH MY! I couldn't resist this ADORABLE display of fruit and veggies! What a great idea for an appetizer! Brody can't have cheese, so I would omit and add more fruit...I just love this! Another project for the kids to help with!

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients
Bosc pear (head)
Melon (body)
Cheese (beak and tail feathers) *Brody can't have cheese, so I would sub some more fruit
Red pepper (snood, feet and side feathers)
Raisins (eyes)
Grapes (tail feathers)
Bamboo skewers
Toothpicks

Directions
1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.
2. Cut a cheese triangle beak (Maybe a cut cantelope would work? and red pepper snood). Attach both, along with raisin eyes, to the head with sections of toothpick.
3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes (or other fruit) and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.

This recipe is from Disney Family Fun

Sweet Potato Casserole

I wanted to share another recipe that has been part of our family tradition for as long as I can remember. We had to change the recipe a little bit to make it "safe" but it is still delicious!

My mom is helping me out again today :)

This recipe is from my best friend's (Connie) husband's (Harv) grandmother (old southern Georgia recipe!) Yeah, that is confusing! :) *This recipe has been tweaked to make it safe! A couple of ingredients like eggs & pecans have been left out; butter & milk have been replaced with safe substitutes! Yummy! :)

-Terri

Sweet Potato Casserole

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

8 medium sweet potatoes

1 c. brown sugar

1/2 bag small marshmallows (Elyon mini marshmallows from Whole Foods are GF, but have fish gelatin in it)

1/2 stick Earth Balance butter (or 1/4 c. Smart Balance Light, vegan spread)*, melted

1 - 20 oz. can pineapple tidbits (drained or save to replace soy milk if you want)

5 oz. rice or soy milk/rice milk*

1 1/2 c. coconut (coconut is safe for people with tree nut allergies, read about it HERE) OR you don't have to use it

1 tsp. gluten free vanilla

1 tsp. pumpkin pie spice

Topping

1/2 tsp. pumpkin pie spice

2 c. corn flakes (crushed)

1/2 stick Earth Balance butter melted

1/2 c. brown sugar

Boil sweet potatoes 20-30 minutes until fork tender. Drain and run cold water over them till cool enough to handle. Peel potatoes and put in a large bowl and mix with mixer till smooth. (If you want more of a pineapple taste, omit soy milk and add drained pineapple juice from tidbits instead) . Add remaining ingredients and mix thoroughly. Pour into 13 x 9 pan. Bake at 325 degrees for 30 minutes. Then add combined topping ingredients sprinkled on top and bake for 10 more minutes.

Fresh Cranberry Orange Relish

I asked my mom to share this recipe with you all, so here you go...It is always on our Thanksgiving table.

This recipe came from my grandmother (Mama-my dad's mom); although in her recipe, it was never cooked. In the last couple of years, I tweaked it by adding the cinnamon stick and cooking it (after stumbling upon another similar recipe). It seems that when you cook it, it takes out the bitterness of the berries and turns it into a sweet-tart beautiful ruby-colored dish that is oh so good!
-Terri

Fresh Cranberry Orange Relish

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients
1 - bag (12 oz.) cranberries
1 - medium orange
1 - large Red Delicious Apple
1/2 cup natural sugar (less processed than regular, white sugar)
1 cinnamon stick

Directions
Rinse & drain fruit. Slice unpeeled orange into 1/8's; remove any seeds. Core apple and cut into 1/4's. Place 1/2 cranberries, 1/2 orange, and 1/2 apple into food processor. Pulse until the pieces of fruit are small; remove from processor and place in a medium bowl. Repeat process with the rest of the fruit; add to bowl. Add sugar stirring well. Now take all of the cranberry mixture and place it in a medium fry pan and spread it out and add the cinnamon stick. Cook on medium heat stirring constantly for about 10-15 minutes. It should have a ruby-red appearance! Now let it cool; place in a beautiful, small clear glass bowl to show it off! (Cool in refrigerator while you are cooking the rest of your Thanksgiving meal!) Serve & enjoy! (Serves 8-10)

Garlic Mashed Potatoes

This is another side dish that is great for Thanksgiving (this is one of the dishes, along with Green Bean Casserole that I will be bringing to my mom's on Thursday), but we also eat this with lots of dinner dishes (example: Chicken Marsala...I need to post this one soon, SO GOOD!). It's easy, yummy and the kiddos love it!

Garlic Mashed Potatoes

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Ingredients
5 lbs of potatoes, peeled and cubed
4-6 cloves of garlic, pressed (depending on how much garlic flavor you want)
2 tablespoons of safe butter

splash of white wine

Rice milk (or Soy milk)..OR use chicken or vegetable broth...use what you need to get the consistency that you want
Coarse ground pepper (to taste)
Coarse ground salt (to taste)
I seasoned with Weber Roasted Garlic and Herb Seasoning (ingredients: DEHYDRATED GARLIC, SALT, SWEET RED PEPPER, SPICES, NATURAL FLAVOR)
2 tablespoons snipped chives (optional)


Directions
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a small skillet, saute garlic in safe butter and a splash of white wine (let alcohol cook off).

Drain potatoes and place in a large mixing bowl; add the garlic. Beat until smooth (or if you prefer your mashed potatoes chunkier, just mash with a potato masher). Add the remaining ingredients and mix well. Season to taste.