These are sample recipes from a book called "Dairy-free, Egg-free, Kid Pleasing Recipes & Tips".

Chicken Nuggets

5 Tbl. dairy-free margarine

3 tsp. Worcestershire sauce (check the ingredients!)

1? to 2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

50 dairy-free, nut-free, Ritz-type crackers, finely crushed



Preheat oven to 450 degrees.

In a large, glass bowl melt the margarine and Worcestershire sauce together and then stir.

Add the chicken and toss to coat well.

Crush the crackers in a gallon-sized Ziploc plastic bag. Add the covered chicken pieces and shake to coat all pieces well. Place chicken pieces in a single layer in a 15x10x1-inch baking pan.

Bake for 8 to 10 minutes, or until no longer pink in the middle.

Serve with some dairy-free, nut-free barbeque sauce for dipping.



Special Occasion Apple Pancakes


1 C flour

1 tsp. baking powder

? tsp. baking soda

1 tsp. cinnamon

? tsp. salt

1 C soymilk: plain or vanilla

2 Tbl. oil

1? Tbl. water, 1? Tbl. oil, 1 tsp. baking powder; mixed together

1 apple: cored, peeled, and thinly sliced

dairy-free margarine



In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, combine soymilk, oil, and water/oil/baking powder mixture.

Add the wet ingredients to the dry ingredients and stir until smooth. Add the sliced apples and stir to combine.

Fry pancakes in dairy-free margarine until done in the middle. Make sure there are apple slices in each pancake.

Serve with syrup or sweet cream: ? C soy sour cream mixed with 1? Tbl. brown sugar.



Favorite Chocolate Cupcakes
!

Cake:

3 C flour

2 C sugar

? C unsweetened cocoa powder

2 tsp. baking soda

1 tsp. salt

2 C cold water

1 C canola oil

1 Tbl. vanilla

1 ? C dairy-free, nut-free, semi-sweet chocolate chips



Preheat oven to 350 degrees. Prepare muffin tin with paper liners.

Whisk flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Set aside.

In a separate large bowl, combine water, oil, and vanilla.

Whisk dry ingredients into the wet ingredients until thoroughly blended.

Fill muffin cups about 2/3 full. Sprinkle chocolate chips over each cupcake.

Bake for about 17 minutes, or until tester comes out clean. Cool completely.

Frosting:

? C dairy-free margarine

2 2/3 C confectioners’ sugar

? C unsweetened cocoa powder

? C water

1 tsp. vanilla

In a large glass bowl melt the margarine. Add sugar, cocoa, water, and vanilla and beat until creamy and smooth. Frost cooled cupcakes.



Pepperoni Roll Ups


8 to 10 slices dairy-free pepperoni slices

1 flour tortilla (size is optional)

Line up the pepperoni slices in a row near one edge of the tortilla, and roll up, pressing to make sure it stays together.

Microwave 33 seconds on HIGH in the microwave. Let cool slightly and eat OVER the plate, as it tend to drip.