• FARE TAG CWFA Cooks Team

This recipe was given by Maria!

Allergy information: Free from egg, fish, shellfish, tree nut, peanut, soy, and sesame.

CONTAINS WHEAT (flour) and DAIRY/MILK (cheese, butter)


  • 8 ounces shredded cheddar cheese

  • 3 tbsp butter

  • Shake salt

  • ½ tsp black pepper

  • ½ tsp cayenne pepper

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 cup all-purpose flour

  • 3 tbsp cold water


  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.

  2. Cream together the butter and shredded cheese.

  3. Add in the flour and spices. Make sure to mix slowly, as if done too fast it might make a mess.

  4. Add in the water, and it should start to form a cohesive dough. Additional water can be added if needed.

  5. Allow the dough to rest in the fridge for around 30 minutes, then roll out using a rolling pin and cut into approximately 1 inch x 1 inch squares.

  6. Bake for around 15 minutes and allow to cool. Enjoy!

Maria's Bio:

Hello! My name is Maria and I am 15 and live in Florida. I’m allergic to peanuts, tree nuts (except almonds), sesame, and some legumes and fish. In my free time I love baking and playing volleyball.

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  • FARE Tag Team

I’ve done six food challenges in my life, and thankfully four of them have been successful. To back up a bit, you might be wondering what a “food challenge” is. A food challenge is where you eat something that you are/had previously been allergic to, to test if you are still allergic to that food. However when you are told to eat something that you have been avoiding your whole life, it can be a pretty stressful experience. I have food allergies to milk, eggs, and now some peanuts and tree nuts and I have tested baked milk (because the reaction is a “lesser” reaction when the protein is baked), almonds, hazelnuts, pecans, walnuts and pistachios. My first challenge was when I was nine years old and I tested baked milk. My numbers for being allergic to milk had been going down, and because it was baked, my doctor was confident I would have little to no reaction. Let’s just say it did not go as expected and it resulted in two epi-pens. That reaction really scared me, even though after a few hours I was fine, and it took several years for me to build my confidence to try to test another food. The next food challenge I did was when I was thirteen and I tested almonds, once again my doctor told me I had barely any numbers for almonds and I should be fine. This time, I had no reaction and now I could eat almonds! Even though I didn’t have a reaction, it was a hard experience because I was so nervous about eating this thing that had been a poison to me for years! My mom was really my advocate through the whole process and kept asking about my numbers and which nuts to test, and she kept reminding me that if I just tested it once and it went well, I could eat that nut for the rest of my life! That pushed me forward and about a year later I tested four nuts in a month. I tested walnuts, no reaction. I tested pecans, no reaction. I tested hazelnuts, no reaction. And then, I tested pistachios. At this point I was feeling more confident about trying different nuts because they had been going well and all my numbers were pretty low, but then pistachios resulted in an epi-pen and a whole lot of benadryl. That shocked me and scared me a little bit, but the important takeaway from the whole food challenge experience is… is it okay to just try? If the doctor is encouraging you, if your family members are encouraging you, this challenge could change your life! Please be cautious with what you try when it comes to food allergies, and please follow your doctor's advice and test safely. It’s a big choice, but it's a choice that could impact your life forever.


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  • FARE TAG CWFA Cooks Team

Updated: May 24

This recipe was given by Jacqueline!

Free of the top 9 allergens (and more!): Eggs, fish, wheat, soy, shellfish, dairy, tree nuts, sesame, and peanuts. CONTAINS CORN

This is one of my dad’s creations. He experimented with finding the best and most delicious allergy-friendly “bread crumbs”. All of these ingredients are easy to find and this mix can last a long time if stored properly.


  • Food processor or rolling pin/large object

  • Resealable Plastic Bag


  • 6 cups of Rice Krispy Cereal

  • 6 cups of Cornflakes

  • 3 teaspoons of Paprika

  • 2 tablespoons of Salt

  • 1 teaspoon of pepper

  • ¼ teaspoon of cayenne pepper (If you don’t want any heat/spice, use less or omit the ingredient.)

  • 1 tablespoon garlic powder

  • Any other spices/seasonings of your choice


  1. Place all the cereal in a food processor and grind it until it is a fine powder. (Be cautious when using a food processor!) If you don’t have a food processor, place the cereal in a plastic bag and you can use a rolling pin or large object to pound and crush the cereal to bits.

  2. Move the mix into a plastic bag and add your spices and seasonings. Seal the bag and toss it around to mix well. Make sure all of the spices are evenly incorporated.

  3. Seal the bag entirely, making sure there is no air. It can last up to 3 months.

When using the mix…(Example images are using cut and dried pieces of cod)

1. Pour out only the amount of it that you need into a separate dish so that you can save the rest for other meals.

2. Coat a food of your choice with the mixture. (I’ve used pork, fish, and chicken in the past). Press firmly to make sure the mixture adheres and covers areas all around the food.

3. Cook your food as desired and serve! (You can fry or bake it!)

(Fish sticks with french fries and Brussels sprouts)

(Pork Schnitzel)

Jacqueline's Bio:

Hi, my name is Jacqueline See-Tho. I am 15 years old and a sophomore in high school from California. I have lived with food allergies to eggs, milk, tree nuts, and peanuts my entire life. I love to cook, bake, and test new recipes. Some of my other passions include traveling, dance, singing, and theatre. In my free time, I like to listen to music, play with my dog, read, and write. This is my second year being on FARE’s Teen Advisory Group, and I’m really excited to be the leader of the Chef Committee for the Cooking with Food Allergies project this year. I’m looking forward to being a part of this special community and sharing some great recipes!

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