Breakfast pizza

Was looking for something different and easy as I wasn't feeling all to great tonight. So we did our first breakfast pizza

I made my bacon and scrambeled eggs like usual

Pizza crust

Do 1 cup hot water
1 tsp sugar
And 1 package of yeast
Combine in a bowl and allow to sit 10 mins

Next we need 2 1/3 cup of flour
Use gluten free flour same measurment and add 1 tsp zantham gum
2 tbs oil oil
Add in wet ingredients and mix

Need into a round ball.
I used a pizza stone and coated it with olive oil and the rolled the dough right onto the pan. Poke several holes in the dough and place in a 450 degree oven. Cook for 20 minuets

Pull out and top with your egg and bacon and shredded sharp cheese.

Bake for an additional 10 minuets

Cool for 5 minuets and then enjoy

Chocolate chip muffins

Our breakfast treat today, with a cup of coco as we enjoyed our first snowfall of the year. While it wasn't much it sure did look pretty

2 cups of flour
For gluten free use 2 cups of gluten free flour and a tsp zantham gum
1/2 cup of suagr
3 tsp baking powder
1/2 tsp salt
3/4 cup of milk....sub almond or soy milk for dairy free
1/3 cup veg oil
1 egg
For egg allergies use egg replacer following their directions
3/4 cup chocolate chips
I have been able to find soy based chips for our dairy restrictions

Mix dry ingredients together then add wet . Lastly add your chips. Preheat oven to 400. Grease your muffin pans or place in cupcake liners. Scoop batter into muffin pans then......

Mix 3 tbs sugar and 3 tbs brown sugar
Sprinkel on top of muffins

Bake for 20 to 25 mins

Enjoy! The kids loved these. They ate all but the 2 I put away for daddys lunch tomorrow

french onion mashed potatos

I wanted to do something different with our mashed potatoes, just to add something different. We could eat potatoes everyday they are a household fav

so we made french onion mashed potatoes

cook the potatoes like normal either boiling in water or beef broth

while they are cooking take a big onion baseball size and carmilize them in some extra virgin olive oil

mash the potatoes with butter, a splash of milk, beef broth, pepper and salt. place in a serving dish then cover them with your onions and top with cheese.

They almost reminded me of french onion soup. It was a great twist to a family fav

Ham and potatoe soup

This was so good and so easy. I had left over ham from the night before so I diced it up. About 3 1/2 cups worth. I also did the same amount in potato. I added this to 3 1/4 cups of water. The drippings from when the ham orginal cooked, but if you don't have the drippings they can be left out. I added to chicken bullion cubes. 1/2 tsp salt
1 tsp pepper
Diced up onion and celery

Then in a sauce pan I did
5 tbs butter
5 tbs flour
use gluten free flour in place of regular flour if you have a wheat allergy
2 cups of milk
Milk allergy its okay use your soy or almond milk

Once this thicked after brought to a boil I added it to ham and potaot pan and simmered for an hour.

I then added, knowing my alergy child wasn't going to eat this {she already requested homemade tomato soup} copper cheese to the pan allowing it to melt .

This was so good. We had homemade dinner rolls with it but another good idea is to add croutons on top of the soup before you serve.

This was a hit and I had no left over soup. Can't wait to make it again

Enjoy

Pumpkin muffins

Preheart oven to 350
Bake time 25 to 30 mins

3 cups of flour
For gluten free do 3 cups of gluten free flour and 1 tbs zantham gum
1 tbs plus 2 tsp pumpkin pie spice
2 tsp baking soda
3 cups of sugar/ splendia
1 15 oz can of pumpkin
4 eggs or use egg replacer following directions on box
1/2 cup veg oil
1/2 cup water

Mix all dry ingredients then add your wet ingredients, mixing well until all blended together.
Lightly grase your muffin pans and fill with batter. Bake at 350 degrees for 2w5 to 30 mins

A Special pumpkin bread

Fall is in the air and it has hit in my kitchen:
This pumpkin bread is gluten free, dairy fee and egg free...but I'll post it in all forms for everyone.

3 cups of sugar...if sugar free use your sugar substitute
1 cup veg oil
4 eggs...egg free use your egg re placer powder 1 1/2 tsp to 2 tbs water per egg
a can of pumpkin.
2 tsp salt
3 1/2 cups gluten free flour..all purpose for our non allergic
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
2/3 cup water
bake at 350 degrees for 30 to 40 minutes or untill a tooth pick comes out clean

Dinner and desert

Betty crocker gluten free cookie mix. After reading the ingredients i realized they were also dairy free. Score. Halayna cant have dairy either, but a problem it calls for two eggs and yep you guessed it no eggs shes allergic. I decided to go home and play around with it anyways. I have egg re-placer on hand always do butt his seemed dry as mixed and needed something else. So i used half of a apple sauce. Like the ones you pack in your kids lunch. And followed the rest of the directions. Success and they were yummy event the non allergy kids at the birthday party wanted to eat them. Which they were able to have one only because there was nothing else at the party desert wise that Halayna could have. It was quick and easy in a pinch and tasted good, but I like the from scratch better just because I then know everything that goes in it.

On to the main dish. Gluten free dairy free home made mac and cheese.
This one made me nervous, but while at the grocery i found a soy based cheese. Oh my excitement. Halayna loves cheese and ate it daily until we found the dairy allergy. So I had to try making mac and cheese. So instead of soy milk as our base we had to use almond milk. Halayna can not have the soy due to the high vitamin B count and well her body is allergic to vitamin B. So I did the corn starch and dairy free gluten free butter to make the thickining agent (just like you would for the original )  But used almond milk. I added a bit of cinnamon and nutmeg along with my salt and pepper to taste. Its hard to tell you how much to use it depends on you really. Some dont like these strong spices but the worked great with the almond milk, also added a bit of the soy based cheese in the sauce. ( we like it cheesy) . Okay so in the other pot I had my gluten free noodle cooking. After the sauce got thick I did the usual, I grated up the soy based cheese put it on top. I baked at 350 degrees for about 30 minutes just until the cheese melted and served it. It was pretty good. And I am sure it will be made again so miss allergies can still have what she loves when she will eat by mouth.