Sweet and Tangy Cucumber Salad

This recipe is a summer favorite. My mom has made this my entire life and summer just isn’t right with out this salad!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
1/2 Cup Distilled Vinegar
1 Cup Water
1/4 Cup Sugar
1 tsp Celery Seed
2 Med/Lg Cucumbers – peeled and sliced
1 Med/Lg Onion – peeled and sliced then cut slices in half and separate
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How To:
Mix all ingredients except cucumbers and onions until sugar is dissolved.
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Add Celery Seed.
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Add cucumbers and onions. Toss well.
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Place in fridge for at least 8-12 hours before serving. Toss around a few times while in fridge.
Serve and enjoy!
Perfect side dish for any summer meal! Great for carry ins and get togethers.

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Savory Baked Beans

What man doesn’t like baked beans? What do they say “it’s the musical fruit”. 🙂

These baked beans are just the right amount of sweet and bacon with a down home taste.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

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What you need:
Any brand of country style baked beans – large can
Mustard
Ketchup
Light Brown Sugar
5 slices Microwave Bacon
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How to:
Empty baked beans into casserole dish.
I do not measure ketchup, mustard, light brown sugar. I eye ball it.
I use approx. 2-3 TBL ketchup, 1 tbl mustard, and 2-3 TBL Light Brown Sugar.
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Stir and mix well.
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Top with bacon.
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Preheat oven to 375 degrees.
Cover in foil and bake for 30 mins.
Remove foil and bake for an additional 15 minutes.
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Serve and enjoy!
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Amazing Brown Sugar Bacon Wrapped Chicken – Oven Baked

OH! MY! This was the most delicious meal! So many flavors in each and every bite! This was a HUGE hit with our kids! So so Good! This is will be a regular meal for sure!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 310 (for two chicken tenders) (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you will need:
6-8 Boneless Skin Chicken Breast Tenders
6-8 Slices of Thin Sliced Bacon
1/2 Cup Light Brown Sugar
Red Pepper Flakes
Salt
Pepper

How to:
Preheat oven to 425 degrees
Wrap each chicken tender with 1 slice of bacon
Lay in something similar to what I used a corning ware casserole dish.
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Sprinkle Red Pepper Flakes, Salt, and Pepper over all bacon wrapped chicken tenders.
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Add Brown Sugar to each bacon wrapped chicken tender.
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Place on top shelf of oven.
Set timer for 20 minutes.
Flip bacon wrapped chicken tenders over to other side.
Set timer for another 20 minutes
When timer goes off you will have a quit a bit of grease in bottom of casserole dish. Scoop or spoon out almost all grease.
Return them to the oven.
Increase temperature to 450 degrees
Set timer for 10 minutes
Flip bacon wrapped tenders over.
Set timer for another 10 minutes.
At this point if your bacon is as crispy as you would like stop cooking.
With the increase temp the bottom of the casserole dish will blacken from the brown sugar. This is ok and will not affect the chicken.
If bacon is not as crispy as you would like repeat the flipping of your bacon wrapped chicken tenders in 5 minute intervals until desired crispiness is reached.
Serve and Enjoy!
These are simply amazing! The flavor is out of this world!
Enjoy ❤
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Sweet Bacon Green Beans

I really don’t know how to explain these green beans other than they are one of my very favorites! Each and every bite is a taste of sweet, buttery, bacony (new word), goodness!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 160 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you will need:
16 oz Frozen Green Beans
1/4 Cup Light Brown Sugar
1/4 Cup Butter (dairy free if needed)
6 Slice Microwave Bacon

How To:
Prepare Green Beans as package states.
While green beans are steaming, cook bacon and chop in to bacon bits, take a frying pan and add butter and brown suger and mix until butter is melted.
Stir in chopped bacon let sizzle on low for about 1-2 minutes.
Once green beans are steamed add them to the frying pan.
Stir and mix several times to coat beans in butter/brown sugar/bacon mixture.
All to sizzle on low for about 5-10 minutes. Stirring every couple of minutes. This will allow the beans to soak up more of the flavor.
Serve by scooping out beans and bacon and then fish out some of the butter/brown sugar syrup and drizzle over beans.
This is an awesome spin on green beans and so so good!
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Elliott Family Chocolate Cake

Every kid needs a birthday cake or cupcakes. When our oldest son was dx’ed with anaphylactic food allergies I had no idea how we would give him birthday cakes. Quickly I learned how to. Now this recipe and our vanilla cake recipe is the only cakes we like. It is so moist and so good. In our opinion the best cakes/cupcakes around!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not counted calories for this recipe. Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you will need:
1 1/2 Cup Flour
1/3 Cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 Cup Cold Water
2 tsp Vanilla
2 Tbl White Vinegar (acts as your egg)

How To:
Preheat oven 375 degrees. Yields 1 9×13 pan or 12 cupcakes
Mix together flour, cocoa powder, baking soda, salt, and sugar.
In separate bowl combine oil, water, vanilla.
Add wet ingredients to dry ingredients.
Mix until well incorporated. I use my Kitchen Aid mixer.
Add vinegar and quickly mix for about 1-2 minutes on level 2 mix setting.
It will look like it “foams” or turns white on top, keep mixing until this look isn’t really noticeable.
Bake 25-30 minutes or until tester inserted in the center of cake/cupcake comes out clean.

Frosting: I was able to find a frosting free of all our son’s allergens at a local grocery store. If you are unable to find one locally. I highly recommend Divvies.com we buy a lot from them and adore their allergy free sweets!
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