Hi! My name is Patty and I have food allergies , so do three of my six children, and to make the mix even more exciting, my hubby is diabetic. (go visit the site www.cookingallergyfree.com for loads of substitutions for allergens, recipes,links to similar sites! Share your tips and recipes with others:)) That first Christmas when our oldest came back from college with a gluten intolerance, I cried after trying to make too many different desserts, to accommodate everyone's needs. Since that fateful Christmas, I have since learned that it is okay to let go of those darned Christmas Cookies, and make some changes to my desserts....now, four years later, i think i have this thing down to a science!

What can't we eat?

• Gluten
• eggs
• soy
• nuts
• peanuts
• fish/shellfish
• legumes
• diabetic

What can we eat? EVERYTHING ELSE! YUM!!!!

Follows are some very easy desserts . Since my husband is by nature, not a sweet-eater, I have two special desserts that I always make. The rest of them, he'll have a bit of , but my two diabetic, allergen-free desserts, except for GLUTEN, are as follows. The recipees to follow will be also gluten free.

CHOCOLATE PUDDING PIE

One store-made chocolate grahm cracker crust (check your ingrediants,the one that i use is Keebler, and it does not contain eggs or nuts or cross-contaminants or processed with warnings).

2 boxes of sugar-free chocolate pudding mix

Make the pudding as directed on box.

Pour into chocolate graham cracker shell.

Refrigerate and serve with sugar-free cool whip if desired!

MONKEY BREAD

4 tubes of Grande Biscuits (again, check your ingredients, Pillsbury Grandes are egg-free/nut free)

I cup of Splenda for Baking mixed with 1/8 cup cinnamon

2 sticks of butter

4 8- ounce packages of creme cheese

Preheat oven to 350 degrees.

Butter the bottom of an 8 1/2 by 11 baking pan.

Open biscuits and make a layer on the bottom of the pan.

sprinkle with enough splenda/cinnamon mix to cover biscuits.

drizzle with butter and drop spoonfuls of cremecheese on every biscuit.

layer with the next can of biscuits and repeat.

last layer should be biscuits, no creme cheese. top with cinnamon/splenda mix and drizzle with butter.

bake for about 45 minutes or until golden brown.

Serve warm, refrigerate.

This is a really delicious treat that my husband and kids all love.

I like to make a big batch to match my big family, and will freeze leftovers in baggies to enjoy later. You can cut this recipee in half, to accommodate a smaller gathering.

Enjoy!

MOUSSE

A quick and easy one, not only allergen-free, diabetic friendly, but also gluten -free and very easy to make.

Sugar free pudding of your flavor choice

or

Sugar free jello of your flavor choice

Sugar-free cool whip, the BIG tub and one small tub of sugar-free cool whip.

Prepare the pudding/jello mix as directed.

Then beat in the BIG Tub of cool whip. ( we are saving the small one to make 'dollop' with to top off our individual dessert dishes)

Refrigerate.

When firm, spoon into dessert cups. Top with shaved white/dark chocolate.

Berries, and a dollop of whip creme. Beautiful, figure-friendly, and delicious

for your entire family.

BREAK-AWAY CHOCOLATE Please note, these are allergen-free for the above listed allergens, and gluten-free, but NOT a diabetic treat!

Several packages of chocolate chips.

(Buying these can be tricky, the only SAFE brand that I can find are the America's Choice brand, which are nut-free, sold at A&P.)

Bakers White Chocolate Squares - several boxes.

colored and chocolate sprinkles (Check your ingredient labels for allergy friendly brands)

Maraschino cherries

mini-marshmellows (as always, check ingredients - brands differ)

non-parells (sold as topping, not candy, check for allergens )

crushed peppermint candy canes ( check for allergents -great for Christmas)

rice krispies (kellogs)

raisins (sun maid)

Parchment Paper

Cookie Sheets

Take your cookie sheets and line with parchment paper.

Melt both types of chocolate in microwave, checking and stirring frequently to avoid over-cooking, or, melt in a double burner on stove.

To MAKE:

Nut-free/Egg-free/Peanut free Nestle Bars

Melt one bag of chocolate chips.

Stir in rice krispies until the chocolate is thick with the cereal.

Spoon the mixture onto the parchment paper-covered cookie sheet.

Put another piece of parchment paper on top of the chocolate mix.

Take a rolling pin and go over the mixture until it is flat and evenly distributed.

Place cookie sheet in freezer, with parchment on top still, and allow

about 15 minutes to harden. Remove from freezer and break into

pieces. Serve on a platter and enjoy! These taste like mini-nestle bars, i really missed being able to eat those candies when I developed my nut allergies later in life, and these are fantastic!

Home-made raisenettes

Melt chocolate.

Add in raisens, until there are enough that the mixture can be spooned onto parchment-paper covered cookie sheet, to form little mounds. Freeze 20 minutes, remove and enjoy!

Black and White Marbelized Bark

Melt an equal amount of chocolate chips and white baker's chocolate in individual pots, or microwavable containers.

Pour out a line of melted chocolate onto the parchment-covered cookie sheet.

Repeat with the white chocolate, keeping the two overlapping, but separate.

Smooth and swirl with a butter knife and freeze until solid. Break away pieces of this marbelized bark, and enjoy...it is not only delicious, but also a beautiful candy.

Rocky Mountain Chocolate

Melt desired amount of chocolate, add in mini-marshmellows, spoon onto parcment paper, freeze until firm....break into pieces and serve! Kids love this one.

For other variations of break away chocolate...

Melt the white or regular chocolate. Smoothe on parchment covered cookie sheet and top with: Sprinkles,crushed candy canes, in any variety or combinatin you choose. Freeze and 'break' into beautiful pieces of breakaway candy that is allergen free and safe for your family to enjoy.

For Chocolate non-parels

Melt chocolate and mix in non-parels. Drop dollop sized amounts of mixture onto parchment covered cookies sheets, freeze for 20 min. or until hard,

remove and enjoy!!!! (A good replacement for snow-caps, which contain nut-contaminants, this candy does the trick)

Chocolate covered-cherries

Melt either the white or dark chocolate.

Dip in Maraschino Cherries holding by the stem. Place on parchment paper covered cookie sheets and freeze until hard. Remove and serve!

Use your imagination with any variation of break-away chocolates for a fast and easy candy that your allergy-sufferers can indulge in. The sky is the limit!

* If you are looking for a way to bake, egg-free, please visit my blog, 'Baking egg-free'

*Raising a teen with food allergies? Or wondering how your little one can ever socialize as a teen? Have no fear, check out my blog, 'Tips for raising a teen with food allergies' and get some peace of mind.

*Looking for some donuts your kids and family who suffer from egg/nut allergies can eat? Visit 'EASY egg-free/nut-free donuts' that are totally yummy!

For more allergen-free desserts, check back for new blogs...for now, i need to go make dinner!

God Bless and Thank you for trying these treats,

Patty