Egg allergies anyone?

So we found out a while ago that our son is allergic to eggs and at the moment that means anything that has eggs in it whether baked or not. As soon as I found out I ran over to the health food store and bought myself a very expensive box of Ener-G egg substitute. I have tried using this in baked goods but things just never seemed to come out right. Especially my cakes...which turned out to be crumbles because they just wouldn't stay together. So just a week ago my sister-in-law (thanks Teresa!) gave me a much better way to substitute for eggs in a recipe. She used plain gelatin which is much cheaper and worked so much better! I know most of you who read this do not have an egg allergy in your family but I thought hey this makes the recipe have less fat, cholesterol and who knows what else and still tastes like there's an egg in it. I made a batch of cookies for my son and they turned out great! So here it is:

This recipe equals 1 egg

1 tsp plain gelatin

3 Tbsp cold water

2 Tbsp & 1 tsp boiling water

Stir together, however, do not mix it up until you are ready to add it to your other ingredients.

Crustless Bacon and Cheese Quiche

Tonight's meal was again from the Kraft Food and Family magazine, Spring 2007 issue. I have always loved breakfast foods for any time of day....I'm weird like that...but Tim doesn't like to eat pancakes, waffles or french toast for any time other than breakfast. So I compromise by making things with eggs so I can get my breakfast fix whenever I want....maybe it's the pregnancy. Anyway, this quiche was great! My tweaks: I don't ever buy green onions so I never have them on hand. I just sprinkled the mushrooms with onion powder while I cooked them. I also added 1 can of diced green chiles for a little more flavor. Again, Aiden just picked out the mushrooms and got one bite of eggs in there but Tim and I ate to our hearts content...ok so maybe just Tim did. It was a great dish though for any meal. I give this recipe a 4.5!

1 cup sliced green onions (about 5 medium)
1 cup chopped tomatoes (about 1 medium)
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushrooms (4 oz.)
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 325ºF. Reserve 2 Tbsp. each onions and tomatoes; set aside. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towel-covered plate, reserving 1 Tbsp. of the bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with the onions and tomatoes; mix well.

BEAT eggs and sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

BAKE 30 min. or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting into pieces to serve.

Ham and Cheese Stuff' n Puff

Well despite the dumb name that tonight's dish has, it was actually pretty good. It of course comes from the Fall 2006 issue of the Kraft Food and Family magazine (I haven't used all the recipes yet!) and this one was no different than the last....fabulous! It was also easier to make too. The only thing I changed was the ham...I don't buy boiled ham...lunch meat is just about the same and I do buy that so that's what I used chicken breast lunch meat. It was just fine. Just realize it takes an hour to bake so save enough time for it. I give this recipe a 5!

5 eggs
1 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
9 oz. (1-1/2 [6-oz.] pkg.) OSCAR MAYER Smoked Ham, chopped
1 cup KRAFT Shredded Cheddar Cheese, divided

PREHEAT oven to 375°F. Beat eggs, milk and sour cream in large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham and 1/2 cup of the cheese; mix lightly.

POUR mixture into 2-qt. baking dish or 9-inch pie plate; cover loosely with foil.

BAKE 1 hour. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 5 min. or until cheese is melted and mixture is cooked through.