Honey Chicken Kabobs

(recipe from allrecipes.com, link)

Because of my son's allergies to not only milk but also beef, pork, and lamb, we eat a lot of chicken! I'm always on the lookout for different ways to cook it and these kabobs are delicious. Anytime you have a marinade with soy sauce and something sweet you know it'll be good!

2 hour marinade | 20 min prep | 20 min cook

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Notes

1. I like using other veggies like butternut squash, zucchini, yellow peppers, orange peppers, etc.
2. I also can't cook meat on a grill for my son because of the other meats that have been on it. So I cook my kabobs in the oven on a cookie sheet with a cooling rack on top (So the juices run off like a grill). I cook them at 425 degrees for 15 min. Then I take them out, baste them, and put them in for 5 min more.
   

German Pancakes

(adapted from allrecipes.com, link

image from here)

This is your basic German pancake recipe. It's a little more cleanup to mix in a blender but it makes for a very smooth, airy texture.

10 min|20 min

Ingredients

• 6 eggs
• 1 cup soy milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter substitute melted
  

Directions

1. Preheat oven to 400 degrees F.
2. Place the eggs, milk, flour and salt in a blender; cover and process until smooth.
   
3. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter.
   
4. Bake, uncovered, at 400 degrees F for 20 minutes.
5. Serve with syrup and powdered sugar, fruit, agave nectar... whatever you like.
   

World's Best Cocoa Fudge

(from my Mom)

Figuring out that this recipe could easily be made dairy-free was possibly the most exciting discovery of my whole life! This recipe reminds me of Christmas, home, my mom, all things good and wonderful... This is seriously my absolute favorite fudge anywhere.

not much prep | patience required... 4 hours? (lots of cooling time)

Ingredients

• 4 cups sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 1/3 cups soy milk
• 2 tablespoons light corn syrup
• 1/4 cup butter substitute
• 4 teaspoons vanilla
  

Directions

1. In medium to large pot, stir sugar, cocoa, salt, soy milk, and corn syrup over low heat until sugar is dissolved.
   
2. Increase heat and bring to boil.
   
3. Cook stirring occasionally until mixture reaches soft-ball stage (234 degrees F)
   
4. Remove from heat. Cool to touch. Do not jar pan.
   
5. Add butter substitute and vanilla.
6. Beat with wooden spoon until mixture loses it's gloss (15-20 minutes)
7. Pour into buttered pan. Let sit until firm enough to cut.
   

Notes

1. Patience is key in this recipe. I'm not very good at telling if it reaches soft-ball stage so I suggest a candy thermometer. If you overcook it or don't let it cool long enough, your fudge will crystallize in a bad way.
2. When you beat in the butter and vanilla, keep beating until you see a change in the fudge. It will change color and texture from dark and shiny to a lighter, duller, thicker mixture. It should still be smooth though, so don't over-beat.
   
3. The top of your fudge should be smooth when you put it in the buttered pan. If you over-beat it and it turns out a little rough just put a piece of saran wrap directly on the top of the fudge.
   

Easy Apple Crisp

(adapted from mommysavers.com, link)

This was soooo easy to make and the crust was perfect. Mmmm.

20 min|45 min

Ingredients

• 5 cups peeled sliced apples (a little more or less is fine too!)
• 1 stick butter substitute melted (save wrapper to grease pan)
• 1 cup brown sugar
• 3/4 cup flour
• 3/4 cup oatmeal
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 350. Grease 13X9 or 13X10 pan with butter wrapper.
   
2. Arrange peeled apple slices in dish.
   
3. Mix the rest of the ingredients together ( I use a fork, it seems to work better) Dump or spoon over apples.
   
4. Bake at 350 for 45 minutes.

Notes

1. I didn't have anything to core the apples with so I just peeled and chopped them as evenly as I could. It worked great.
2. I also only had 4 cups of apples. I didn't use less crust though, because crust is the best part. I just used a smaller pan.
   

Pumpkin Muffins

(from my Mother-in-law)

These muffins are versatile and delicious. I love that you can add whatever you are in the mood for: apples, carrots, nuts, flaxseed, craisins, raisins, etc. You can even substitute whole wheat flour for the white flour. You really can't go wrong... unless you forget the baking soda!

18-22 min bake | 20 min prep | yield 30 muffins

Ingredients

• 4 eggs
• 2 cups canned pumpkin
• 1 cup canola or vegetable oil (less if adding carrots and apples)
• 2/3 cup water
• 3 cups sugar
• 1/3-1/2 cup grated carrots (optional)
• 1/2-1 cup grated apple (optional)
• 3 1/2 cups flour
• 1 1/2 teaspoons salt
• 1 tsp cinnamon
• 1/2 teaspoon ginger
• 2 teaspoons baking soda
• 1/2 teaspoon cloves
• craisins, raisins, nuts, flaxseed, and/or chocolate chips to preference (optional)
  

Directions

1. Preheat oven to 350 degrees F.
2. Combine eggs, pumpkin, oil, and water in large mixing bowl.
3. Add sugar. If you choose to add apples and carrots, add those now as well. Mix well.
4. In separate bowl combine dry ingredients.
5. Add dry to wet and mix well.
6. Add in other optional ingredients such as craisins or chocolate chips.
7. Spoon into muffin tins and bake for 18-22 minutes. (the original recipe says 15-17 minutes but I filled my muffin tins quite full)
   

Notes

1. I used one apple and five baby carrots. I cut my oil back to 3/4 cup but I could have probably used even less. I substituted 1/4 ground flaxseed for 1/4 a cup of the flour. I used 1 1/2 cups white flour and 1 3/4 cup whole wheat flour. I left a dozen muffins plain for my son and added craisins, raisins, and nuts to the rest. Then I filled my muffin tins almost to the top and baked for about 21 min. This made 30 muffins.
2. You can also make pumpkin bread with this recipe. A large loaf should bake for 45-60 minutes and you can adjust the time down for smaller loafs.
   

Quinoa "Fried Rice"

(image and recipe from www.noshtopia.com, link)

If you have not discovered quinoa, it is possibly the greatest little super food out there. Because my son is not only allergic to milk but other major proteins like beef and pork, I am always on the lookout for good protein sources. And guess what... quinoa is a COMPLETE protein all by its lonesome. And it's delicious. I actually like this recipe better than fried rice.

30 min prep and cook

Ingredients

• 2 cups cooked and cooled quinoa (see notes for easy instructions on cooking quinoa)
• 1/2 lb chicken cut into cubes (I used chopped up turkey lunch meat)
• 1/3 cup pre-cooked fresh corn on the cob (or canned)
• 1/3 cup precooked fresh peas (or frozen)
• 1/3 cup diced carrots
• 2 eggs beaten
• 2-3 tablespoons diced green onions
• 1 tablespoon soy sauce (less if not using chicken)
• Olive or canola oil for cooking chicken or Pam for lunch meat
• Salt and pepper to taste
  

Directions

1. In a saucepan big enough to hold all the Quinoa Fried Rice, heat some oil and then stir fry the chicken until it’s mostly cooked. Add salt & pepper to taste. If using lunch meat, spray pam in pan and fry chopped up meat until desired crispness is achieved.
2. Add in the carrots, and sautee about a minute with the meat to start softening the carrots up a bit.
3. Add in the peas and corn and sautee with the chicken and carrots for about a minute.
4. Scramble the eggs in a cup and then pour in with the meat, carrots, peas, and corn. It is important to cook the scramble eggs before adding in the Quinoa. If you pour the raw egg onto the Quinoa, the Quinoa will get soggy.
5. When the eggs are scrambled, pour in the Quinoa and the green onions along with the soy sauce. Mix all ingredients together well. Let cook in pan, stirring continually for about 1-2 minutes.

Notes

1. I cook the quinoa in my rice cooker using chicken stock. It's 2 parts liquid to 1 part quinoa. You can soak the quinoa in water for 30 min. prior to cooking to eliminate any bitterness or you can simply rinse it. The chicken stock masks most of the bitter taste if you choose not to rinse or soak it first. Then I put it in the fridge and use it for the next few days.
2. Lunch meat or ham would add saltiness to the dish so less soy sauce is required. You can use low sodium soy sauce or half the normal amount.
3. This recipe is good even if you don't have all the ingredients. I've made this with just corn, lunch meat, quinoa, egg, soy sauce, and freeze dried chives. I didn't use oil at all. Still delicious.
   

BEST Oatmeal Cookies

(from my sister)

This makes the most delicious cookie dough ever... oh and the cookies are great too.

10-12 min bake | 20 min prep | yield 3 dozen

Ingredients

• 1/2 cup butter substitute
• 1/2 cup vegetable shortening
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs beaten
• 1 tablespoon vanilla
• 3/4 cup whole wheat flour
• 3/4 cup white flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• a few dashes of nutmeg
• 3 cups quick oats
• 1/2 cup chopped walnuts or coconut (optional)
• 1 1/2 cups raisins (optional)
  

Directions

1. Preheat oven to 350 degrees F.
   
2. Place raisins in a colander. Put colander in a large mixing bowl and fill with hot tap water until raisins are completely covered. (This makes the raisins so soft after baking.)
3. In mixer cream butter, shortening, and sugars.
4. Mix in eggs and vanilla.
5. In separate bowl, mix dry ingredients except oats. Add to mixer and stir until combined.
6. Add raisins or other nuts/coconut/seeds etc. and stir.
7. Mix in oats.
8. Spoon onto greased cookie sheet and bake 10-12 minutes.

Notes

1. Soaking the raisins is optional but worth it.
   
2. You can use all white flour instead of wheat and all shortening or all butter instead of half and half. I just like it this way.