My Food Allergy Family

This Mountain Dew Cake is a nut free dessert that everyone loves!  The flavor really reminds me of a lemon pound cake. It's so moist and delicious and so easy to make! Ingredients: 1 box lemon cake mix 1 small box lemon pudding 1 12oz. can Mountain Dew 3/4 cup vegetable oil 4 eggs Directions: Preheat oven to 350 degrees Grease 9 x 13 baking dish Combine cake mix and pudding. Add Mountain Dew, oil, and eggs. Beat at medium speed until smooth. Pour into pan. Bake 45 -50 minutes, or until golden on top. I also insert a knife to make sure it's cooked through. Let cool in pan 10 minutes. Remove pan, allow to cool.  When cooled, mix glaze ingredients. Cut small slits through top of cake. Drizzle glaze on top and spread over top. Glaze 1 cup powdered sugar 3 tbsp. Mountain Dew 1 tsp. vanilla extract Cut and serve. 

This is a great nut free recipe for Chicken Pot Pie. Although it's NOT gluten free, you can use a gluten free pie crust instead if you choose. (Adapted from The Blue Bloods Cookbook) Ingredients:  2 refrigerated pie crusts (I use Pillsbury Refrigerated Pie Crust) 4 tbsp butter 1 cup chopped carrots 1/4 cup all purpose flour (I use Betty Crocker GF Rice Flour Blend) small dash onion powder salt and pepper 1 tsp lemon juice 2 cups chicken stock 1/2 cup half and half 2 cups cooked chicken, chopped Directions:  Preheat oven to 425 degrees. In large pot, melt butter on med heat. Add carrots & cook 5 min. Add flour slowly, stir to coat carrots. (I use Betty Crocker GF Rice Flour Blend) Sprinkle in salt & pepper Add lemon juice and chicken stock and stir to combine until smooth. Sprinkle in small dash of onion powder Add half and half and cook until thickened and heated. Remove pot from heat and stir in the chopped chicken Line 9 in glass pi...