Granola by Grandma Daley

INGREDIENTS:

12 1/2 C oats
1/4 C coconut

1/4 C almonds, sliced or chopped (optional)
1/4 C pecans (optional)
1 1/2 C olive oil
1 1/2 C water
1 1/2 C brown sugar
1 C honey
1 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla

DIRECTIONS:

1. Mix oats, coconuts, almonds, & nuts together.
   
2. In a saucepan add oil, water, brown sugar, honey, salt, and cinnamon. Heat over medium heat until solids melt. DO NOT BOIL.
   
3. Add vanilla, then pour over oats mixture and thoroughly mix.
   
4. Pour on three glass 9X13" pyrex pans sprayed with Pam.
   
5. Bake 1 hour @ 300 º. Turn once about half way.

Basil & Marinated Artichoke Pesto

INGREDIENTS:

2/3 cup packed coarsely chopped basil leaves or 2 T crushed dried basil leaves
1/4 C marinated artichoke hearts, drained (approximately 2 artichoke hearts)
1/4 cup olive or vegetable oil
2 tablespoons walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic

DIRECTIONS:

1. Place all ingredients in a food processor or blender and pulverize.
   
2. Toss judiciously with pasta.

Adapted from the Original recipe at The Allergic Kid

Waikiki Meat on Rice by Esther Dick

INGREDIENTS:
Meat:

1 lb ground beef
2/3 C crushed saltine cracker crumbs
1/3 C minced onion
1 and 1/2 tsp salt
1/2 tsp ginger
1/4 C milk (may use cow, goat, soy or rice)

Sauce:

4 tbsp cornstarch
1 C brown sugar
1 can pineapple chunks, drained with juice reserved
add water if too thick
2/3 cup vinegar
2 tbsp soy sauce

DIRECTIONS:

1. In a large bowl, combine ground beef, cracker crumbs, onion, milk, ginger and salt.
2. Brown meat mixture.
3. In a small saucepan, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the pineapple chunks and add the meat mixture. Heat through.
4. Serve over rice.

Apricot Chicken by Kip Clark

Bake: 1-1/2 hours Oven: 350ºF Makes: 4-6 servings

INGREDIENTS:
1 package dry onion soup mix
1 bottle red salad dressing
1 small bottle apricot jam (approximately 2 cups)
4-6 chicken breasts

NOTE: Currently, Lipton Onion Soup Mix is processed in a plant that also processes milk and egg products. To make sure this didn't interfere with my little guy's allergy, I substituted 1/4 cup dried chopped onion, 1/2 teaspoon onion powder, and 1 cup of chicken broth. Usually you could use 2 Tablespoons of beef bouillon, but since this was a chicken dish and I was making a sauce, I opted for the chicken broth.

DIRECTIONS:

1. Mix first three ingredients in a blender and pour over chicken pieces in a shallow pan (9X13).
2. Bake uncovered at 350ºF for 1 and 1/2 hours.
3. Serve over rice if desired. (I like to cook my rice in chicken broth for more flavor in dishes like these.)
   

Chicken Fajitas by Elicia Gray

Cook: 8-10 minutes Makes: 6-8 servings

INGREDIENTS:
1 lb. chicken breasts, sliced thin
1 onion, sliced thin
2 bell peppers, sliced thin
6 garlic cloves, minced
4 tablespoons olive oil
4 limes squeezed for juice
1/4 cup lemon juice
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:

1. Place all ingredients in a gallon plastic sealed bag.
2. Marinate for at least 1/2 hour.
3. Place chicken mixture in a large skillet over medium-high heat and cook till chicken juices run clear.
4. Serve with warm flour tortillas, lettuce, cheese, sour cream, tomatoes and guacamole.

Chicken Salad Sandwiches by Mary Doran

Makes: 8-10 servings

INGREDIENTS:
1 cup mayonnaise
2 oz. cream cheese, softened
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon seasoned slat
1/2 tablespoon chopped, dried onion
4 cups cooked chicken, shredded
1 cup celery

DIRECTIONS:

1. Combine mayonnaise and cream cheese. Mix with a wire whisk until smooth.
2. Mix in lemon juice, spices and onion.
3. Add chicken and celery. Stir until combined.
4. Serve on croissants or rolls.

Michelle's Brownies

INGREDIENTS:

Brownie Layer:
1 c. butter
2 oz. unsweetened or semi-sweet chocolate
2 cups flour
2 tbsp baking powder
4 eggs
2 cups sugar
2 tsp vanilla
1 cup pecans, lightly chopped

Cream cheese layer:
1 cup sugar
12 oz. softened cream cheese
1/2 cup butter
4 tbsp flour
2 eggs, beaten
1 tsp vanilla

Marshmallow layer:
1/2 bag mini marshmallows

Icing:
2/3 cup butter
2/3 cup milk
4 ounces of unsweetened or semi-sweet chocolate
2 teaspoons vanilla
4 ounces of softened cream cheese
7 cups powdered sugar

DIRECTIONS:

Brownie Layer:
Melt butter and chocolate together in a small saucepan until smooth. In a separate mixing bowl combine remaining ingredients. Mix well. Add the butter and chocolate mixture. Mix well. Spread into greased 10x16-inch pan.

Cream cheese layer:
Cream sugar, butter, and cream cheese together. Add remaining ingredients and mix well. Spread on top of chocolate layer. Bake at 350 degrees for 35 minutes or until done.

Marshmallow layer:
Spread 1/2 package mini marshmallows on top of brownies and put back in the oven until puffed and golden brown.

Cool brownies for 1 hour.

Icing:
Melt butter, milk, and unsweetened or semi-sweet chocolate together in a pan. In a separate mixing bowl, beat softened cream cheese until fluffy. Add chocolate mixture. Mix well. Add powdered sugar and vanilla. Beat with a hand mixer until smooth. Spread on top of brownies.

Vinaigrette by Bryn St. Clair

INGREDIENTS:

1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1/2 teaspoon salt (to taste)
pepper to taste

DIRECTIONS:

1. Whisk all ingredients together.
2. Store chilled

NOTE: Great on green and pasta salads.

Black Bean Corn Salsa

INGREDIENTS:

2 cans 14.5 oz black beans, drained and rinsed well
2 cans 14.5 oz yellow corn, drained well
1/2 large cucumber, peeled, deseeded, and chopped to the size to a kernel of corn
1/3 cup red onion, diced
2 cloves garlic, minced
6 roma tomatoes, chopped fine
1/4 cup cilantro chopped
3 Tbsp. garlic flavored vinegar
1 tsp. salt (to taste)
juice from one lime

DIRECTIONS:

1. Stir all ingredients together
2. Cover
3. Chill for 1 hour
   

Chicken Tortilla Soup

The photo does not include tortilla chips, avocado, cheese, or sour cream. I took it after we ate and didn't want to garnish the soup so I could have left overs :-).

INGREDIENTS:

2 boneless, skinless chicken breasts or 2 cups cooked chicken
1 cup cooked rice
1 can black beans, rinsed and drained
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
8 cups chicken broth
2 cups frozen corn or 1 can of corn, drained (I prefer frozen corn)
1/4 tsp. chili powder
2 Tbsp. lemon juice (or the juice of 1 lime)
4 Tbsp. lime juice (or the juice of 2 limes)
1 1/2 c. salsa
1 c. tortilla chips
1 c. shredded cheddar cheese (do not garnish with cheese to make milk-free)
1 avacado, cubed
cilantro

DIRECTIONS:

1. In large pot boil chicken for about 25 minutes or until cooked through.
2. Remove chicken, cool, and shred.
3. In a large skillet cook onion, garlic in the oil and add cumin.
4. Cook until onions become clear.
5. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture.
6. Add shredded chicken, beans, corn, chili powder, lemon juice, lime juice and salsa to the broth and bring to a boil.
7. Reduce heat and simmer 30-40 min.
8. Add rice.
9. Top with corn chips, cheese, avacado, cilantro, and a little sour cream.

Chicken Coconut Curry

INGREDIENTS:

1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks or strips (about 2 large breasts)
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 potatoes, cut into chunks
1-2 (14 ounce) can coconut milk (2 cans if you like it more saucy)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar (5 tbsp. if you add more coconut milk)
Jasmine rice (cooked)

DIRECTIONS:

1. Season chicken pieces with salt and pepper.
   
2. Heat oil and curry powder in a large skillet over medium-high heat for five minutes.
   
3. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear.
   
4. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
   
5. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
   
6. Cover and simmer, stirring occasionally, for about 50-60 minutes or until sauce thickens (if you like your curry thicker, just add some cornstarch dissolved in a little bit of water).
   
7. Serve with Jasmine rice and garnish with cilantro.
   

Pita Pizza's

Bake: 5-7 minutes
Oven: 400ºF
Makes: 5-8 servings

INGREDIENTS:

1 bag of pita bread
1 jar garlic and onion spaghetti sauce
2 cups grated mozzarella cheese (can eliminate to make milk-free)
pepperoni slices
4 sliced roma tomatoes
fresh basil leaves, torn into bite size pieces
chopped green onion
additional toppings as desired

DIRECTIONS:

1. Preheat oven to 400º
2. Layer pita bread, spaghetti sauce, cheese, pepperoni, tomatoes, and basil leaves.
3. Place pita bread directly on the oven rack.
4. Cook for 5-7 minutes or until cheese has melted and edges are golden brown.
   

Wedding Punch

Bake: 10-20 minutes
Oven: 325ºF
Makes: 8-12 servings

INGREDIENTS:
3 small packages Jell-O, peach flavored
13 cups boiling water
4 cups sugar
2, 46 oz. cans pineapple juice
1, 16 oz. bottle lemon juice (Real Lemon)
2, 2-liter chilled ginger-ale (may substitute with 7-Up or Sprite)

DIRECTIONS:

1. In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 4 gallon size freezer bags and lay flat in freezer. Freeze until solid. (You may want to place them inside a 9X13 pan to catch any leaks.)
2. When ready to serve, set at room temperature for 2 hours. (Or, run bag under hot water until breakable.) Chop with spatula or knife until slushy. Mix 1, 2-liter bottle ginger-ale with 2 gallon bags slushy punch base in a punch bowl. No extra ice or ice rings are needed.
   

Teriyaki Chicken by Michelle Tolson

Bake: 2 hours
Oven: 300ºF
Makes: 6-8 servings

Teriyaki Sauce:
¾ cup soy sauce
1 cup brown sugar
1/3 cup rice vinegar
1 cup pineapple juice
1 tsp. ginger
½ tsp. garlic powder

Chicken:
3 lbs. chicken boneless, skinless, thighs

DIRECTIONS:

1. Whisk together ingredients for Teriyaki Sauce
2. Place chicken in a 9 X 13 inch pan
3. Pour teriyaki sauce over chicken
4. Bake for 2 hours, uncovered at 300º, basting chicken every 20 minutes
5. Serve over rice

NOTE: A nice compliment to this meal is Mandarin Chicken Salad (but make it without the chicken).

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

INGREDIENTS:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 and 5/8 cups water
Cornmeal or wheat bran as needed.

DIRECTIONS:

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (just a little over 1 and ½ cups water), and stir until blended; dough will be shaggy and sticky. Cover bowl with press-n-seal. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees (or 500 degrees). Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
   

Yield: One 1½-pound loaf.

Mandarin Chicken Salad by Michelle Tolson

Salad:
½ head iceberg lettuce
½ bunch spinach
1 cup celery, chopped
2 green onions, chopped (greens only)
1 11 oz. can mandarin oranges, drained

½ cup sliced almonds
3 tbsp. sugar

3 chicken breasts, cubed (Brown in frying pan using seasoning and garlic salt)

*Note: when making salad without chicken, use 2 cans of oranges

Dressing:
¼ cup peanut oil
2 tbsp. red wine vinegar
2 tbsp. sugar
1 tbsp. fresh parsley, chopped
½ tsp. salt
Dash of pepper

DIRECTIONS:

1. Carmelize almonds by cooking sugar and almonds over low/medium heat in a skillet stirring constantly until light brown.
2. Mix first 4 ingredients together.
3. Toss with dressing and chicken.
   
4. Sprinkle almonds and oranges on top before serving.
   

French Muffins by Angela Daley

Bake: 25 minutes
Oven: 350ºF
Cool: 10 minutes
Makes: 12 servings

Muffin Mix:
1 ½ cup whole wheat flour (can use all white)
1 cup white flour
2 ½ teaspoon Baking Powder
½ teaspoon Salt
1/3 cup Sugar
½ cup Butter, melted (for allergies, use dairy-free margarine)
1 cup milk (I've used goat milk as a substitute for my allergic kid :-)
2 Eggs (I've used Ener-G Egg Replacer as a substitute)

Topping:
½ cup butter, melted in a bowl (again, you may use dairy-free margarine)
2 tablespoons sugar
1 teaspoon cinnamon

DIRECTIONS:

1. Spray muffin pan with Pam.
2. Mix dry ingredients together, except 2 T sugar & 1 t Cinnamon.
   
3. Mix wet ingredients together.
   
4. Combine the dry and wet ingredients and fold together just until moistened.
5. Using a large ice cream scoop divide batter into pan
6. Bake convbake 350ºF X 25 minutes
7. Put 1/2 cup melted butter into a serving dish
8. Mix 2 T sugar and 1 teaspoon cinnamon in another serving dish.
9. Dip in melted butter, then sugar/cinnamon and enjoy!

Cinnamon-Roasted Almonds by Kip Clark

Bake: 1 hour
Oven: 250ºF
Makes: Approximately 16 servings

INGREDIENTS:
1 egg white
1 teaspoon vanilla
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 250 degrees F (120 degrees C).
   
2. Lightly grease a 10x15 inch jellyroll pan.
3. Lightly beat the egg white; add water and vanilla, and beat until frothy but not stiff.
   
4. Add the nuts, and stir until well coated.
   
5. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
6. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Bruschetta

Oven: 450ºF
Makes: 24 small slices
Serves: 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

NOTE: Prepare this recipe no more than an hour before serving. The bruschetta doesn’t keep well so do your best to estimate the exact amount of bruschetta needed so you don’t end up with leftovers.

INGREDIENTS:

6 or 7 ripe roma tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
Fresh mozzarella cheese (1/2 ball) (Can eliminate to make dairy-free, or serve on the side in slices)
2 scallions, chopped
Salt and freshly ground black pepper to taste
(parmesan cheese and capers, optional)

1 baguette French bread or similar Italian bread
1/4 cup olive oil

DIRECTIONS:

1. Preheat oven to 450°F
2. While the oven is heating, dice tomatoes. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
3. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
4. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
   

Chili by Brenda Daley

INGREDIENTS:

1 can 4 cheese spaghetti sauce (can substitute with another flavor)
1 lb. cooked hamburger (cook with 1 chopped onion and 1 clove garlic)
1 can great northern beans
2 cans kidney beans
1 can black beans
1 cup frozen corn
1 can diced tomatos

DIRECTIONS:

1. Mix all ingredients and cook in a crock pot for 1-2 hours on high or 3-4 hours on low.

NOTE: To make this recipe a food storage recipe, substitute one can of beef for the cooked hamburger and once can of corn for the frozen corn.

Peanut Butter Fingers

Bake: 12-15 minutes Oven: 350ºF Makes: 40-50 servings

Crust:
3/4 cup creamy peanut butter (Jif)
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 and 1/2 teaspoon vanilla
1 and 1/2 cups flour
1 and 1/2 teaspoon salt
3/4 teaspoon baking soda
1 and 1/2 cups oatmeal

Frosting:
3/4 cup butter, softened
1/2 cup cocoa
8 and 1/2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Milk

DIRECTIONS:

1. Mix crust ingredients together and spread on a 13 X 18 jelly roll pan.
2. Bake 12-15 minutes until cooked through.
3. Frost immediately with enough peanut butter (approximately 1 and 1/2 - 2 cups) to thinly cover the crust.
4. Cool completely.
5. Frost with chocolate frosting. For frosting, In a very large mixing bowl beat butter until smooth. Beat 1/2 cup cocoa into butter.
6. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla.
7. Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency.
   

*Note: You may have leftover frosting. Just use the rest in between some graham crackers :-)

Black Bean Pumpkin Soup by Kip Clark

INGREDIENTS:

3 15 ½-oz cans black beans (about 4 1/2 cups), rinsed and drained
1 cup undrained canned tomatoes, chopped
1/2 cups chopped onion, or 1 tbsp dehydrated
4 garlic cloves minced (may substitute with ¼ tsp. garlic powder)
2 teaspoons ground cumin
1 teaspoon curry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter (may substitute with cooking oil or margarine)
4 cups chicken broth
1 16-oz can pumpkin puree (about 1 1/2 cups)
1/2 cup apple juice
1 cup cooked chicken, shredded

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

DIRECTIONS:

1. In a 6 quart heavy kettle cook onion, garlic, cumin, curry, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
2. In a food processor/blender coarsely puree onion mixture, broth, apple juice, pumpkin, two of the cans of beans and tomatoes. Return to kettle. Stir in remaining can of beans and meat until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
3. Season soup with salt and pepper. Serve soup garnished with sour cream and toasted pumpkin seeds.
   

Makes about 9 cups.

Black Beans and Rice

I layer a tortilla, shredded cheese, the rice and beans, lettuce, and top it off with my Mom's ranch dressing. Then, I wrap them up and make rice and bean burritos out of them!

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Yields: 6 servings

INGREDIENTS:
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, chicken broth
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

DIRECTIONS:

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

The original recipe can be found here:

http://allrecipes.com/Recipe/Black-Beans-and-Rice/Detail.aspx.

Some members of my family have tender mouths. You may want to cut back on the cayenne pepper if that's the case at your house too.

You can substitute 1 tsp garlic salt and dehydrated onion to use this as a food storage recipe.

Pasta with Basil and Cheese Sauce by Kip Clark

INGREDIENTS:

2/3 cup packed coarsely chopped basil leaves or 2 T crushed dried basil leaves
1/3 cup grated Parmesan cheese
1/3 cup olive or vegetable oil
2 tablespoons pine nuts or walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic
10 oz cooked spaghetti or noodles
2 tablespoons butter or margarine

DIRECTIONS:

1. Place all ingredients except pasta and margarine in blender container. Cover and blend on high speed until mixture is of uniform consistency.
   
2. Cook spaghetti as directed on package; drain.
   
3. Toss spaghetti with basil mixture and the margarine. Serve with additional Parmesan cheese if desired.