Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

Preheat oven to 425.

3 1/4 C flour
1/3 C light brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon

Whisk together until well combined.

Add:

3/4 C cold unsalted butter, cut into pieces
2/3 C buttermilk
2 tsp vanilla
2 ripe bananas, mashed
1 C chocolate chips

Using a spoon, mix until well combined. You may need to use your hands to bring dough together. Split in half. On lightly floured surface pat out both halves into 6-8" circles (depending on how thick you want your scones). Slice into 8 pieces. Place on lightly greased cookie sheet. Bake about 12 minutes or until golden brown. Enjoy!

Hawaiian Haystacks

*Pic from Easy as a Menu*

HAWAIIAN HAYSTACKS

2 cans cream of chicken soup
2 chicken breasts
milk

Place soup and chicken in crockpot for about 6-8 hours on low. Remove chicken and shred. Return chicken to soup in crockpot. Add about 2-4 T of milk, or until you get a gravy-like consistency.

Serve over a bed of rice, and any of the toppings you'd like to add on! Here is a list of our favorites:

• La Choy brand Chow Mein Noodles
• Black Olives (sliced)
• Tomatoes (diced)
• Pineapple tidbits
• Green Onions (diced)
• Mandarin Oranges
• Shredded Mexican Cheese

Enjoy!

PS to make extra easy .... we use a rice cooker for the rice! Voila!

Easy Slow Cooker BBQ Pulled Pork

EASY SLOW COOKER BBQ PULLED PORK

1 2 lb Pork Loin Roast
1 16 oz Bottle or Can of Root Beer
1 18 oz Bottle of BBQ Sauce

Put roast in slow cooker. Cover completely with root beer. More root beer may be needed if your roast is over 2 lbs. Cook on low for 8 - 10 hours. Pull pork from slow cooker and shred. Drain root beer from slow cooker. Return shredded pork to slow cooker, and add BBQ sauce. Mix well. Let sit in slow cooker an additional 30 minutes on low to warm and mix flavor well. Serve on buns.

* Ideally, do not use diet root beer, for better flavor
* We used Sweet Baby Ray's Hickory & Brown Sugar BBQ Sauce for amazing flavor!!
* If you are looking for an allergy-friendly bun option try Udi's brand buns. Free of Top 8 except egg.

ENJOY!

Allergy Free Healthy Living Blog

Just found out about another great food allergy blog. There are recipes, and more! All things food allergy related. Check out this great resource: http://www.allergyfreehealthyliving.blogspot.com/!!

Momma Breeleoni's Cooking Allergy-Free

Just found out about a great allergy-friendly cooking and baking blog that I'd like to share: http://mommabreeleoni.blogspot.com/. For those in the food allergy world, you will truly love this ... tried-and-true recipes from a mom that cooks for her child with multiple food allergies.

2-Ingredient Chocolate Pumpkin Muffins!

*Picture from Hungry Girl*

I love this simple 2-ingredient recipe! If you have food allergies it is: milk, egg, soy, peanut, tree nut, fish and shellfish friendly... depending on what brand of cake mix you use. It's also super healthy alternative to a traditional cupcake or muffin. Not to mention SO easy to whip up in a hot second! Hungry Girl says its only about 180 calories per muffin WITH 2g of fiber and 2g of protien (thank you pumpkin!!)... making it  a better option by far! Enjoy...

Chocolate Pumpkin Muffins

1 box chocolate or devils food cake mix
1 15oz can solid pumpkin

Mix pumpkin into cake mix, until well combined. Mixture should be thick. Bake at 400 for 20 minutes in lined or very well greased muffin tins. Makes 12 traditional sized muffins or 36 mini muffins. Kids love them too, and it's a great way to sneak pumpkin into their diet!

Crunchy Cupcakes

*Picture from Cake Central*

Crunchy Cupcakes

3 T. Butter or Butter Substitute Such as Soy-Free Earth Balance Spread

1 10oz. package or about 40 Jumbo Marshmallows, or 4 c. mini-mallows

2 tsp. Vanilla

6 c. Rice Cereal, such as Rice Krispies

Homemade or Canned Frosting, such as Cherrybrook Kitchen

Allergy-Friendly Sprinkles or Other Decorations (optional)

Line muffin tin with paper or foil bake liners, or place 12 silicone cupcake molds on baking sheet. Set aside. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. Add rice cereal. Stir until well coated. Evenly divide warm mixture into prepared cupcake molds. Easiest done by dividing into four equal chunks, then divide each of those four into 3 chunks...giving you 12. Using buttered hands, gently press into molds, leaving tops slightly rounded. Place in fridge for about 15-20 minutes to set. Remove from muffin tins. Decorate tops with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. If kept refrigerated, remove from fridge about one hour before serving.