Saturday, November 26, 2011

Wisconsin Epi-Pen Law

School children in Wisconsin are now allowed to carry their Epi-Pens on their bodies! Luckily our school has always allowed Brody to self-carry his life-saving medication, but this new law should help many families whose schools haven't been nearly as understanding!

Tuesday, November 8, 2011

Thanksgiving Prep

Thanksgiving is only 2 weeks away, so it’s time to get those menus figured out! This will be my 5th year hosting Thanksgiving for our entire family so I can make sure absolutely everything on the table is safe for Brody to eat. It’s a lot of work and I’m usually exhausted the next day, but it’s also completely worth it to see Brody enjoy a food-centered holiday without having to feel restricted in what he can eat.

Here’s my menu plan thus far…all dairy, peanut, and tree nut-free! Most all items are also egg-free, but since Brody now tolerates baked-in egg, the Pumpkin Pie Balls do contain egg. If you are interested in any of my recipes, please feel free to leave a comment!

Zesty Sausage Dip with Ritz Crackers
Bagel Dip
Chex Mix

Main & Sides
Dinner Rolls
Mashed Potatoes & Turkey Gravy
Maple Syrup Mashed Sweet Potatoes
Green Bean Casserole
Orzo with Spinach and Red Pepper
Ramen Noodle Salad
Pineapple Fluff

Raspberry Vodka Slush (for the adults)
Raspberry Slush (for the kiddos!)

Sunbutter Bars
Pumpkin Pie Balls
Frosted Sugar Cookie Bars

Pumpkin Pie Balls
1 box Duncan Hines Yellow cake mix
1 can of pumpkin
2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp nutmeg
3/4 cup water
1/3 cup canola oil
3 eggs
1/2 can Pillsbury cream cheese frosting (or make own using soy cream cheese)
Dairy-free chocolate chips
Sprinkles for decorating (optional)

1. Beat all top section ingredients until blended and bake according to package instructions in a 9x13 pan. Cake should rise and toothpick should come out clean from center. However, since the cake is extra dense, it will fall when removed from the oven.

2. Allow cake to cool enough to handle. Crumble and smoosh the cake together- it will be pretty mushy. Add 1/2 can of cream cheese frosting and blend well.

3. Shape into bite size balls and place on a parchment lined baking sheet. Chill in the fridge for at least an hour.

4. Melt chocolate chips in the microwave or over a double boiler.

5. Remove balls from the fridge and individually dunk into the chocolate using a fork to remove from the bowl and a spoon to toss extra chocolate over the top. The use of a toothpick is very handy for replacing the ball back on the parchment paper.

6. Top with sprinkles while the chocolate is still tacky.

7. Enjoy these chilled or at room temperature!