Kevin’s Great Guacamole

We love Mexican food!  All those fresh veggies and beans and a bowl full of chips — it’s a great lunch or dinner anytime, and easily made gluten-free, dairy-free and vegan, if desired. But what makes it extra special is when you have avocados on hand.  Then you can an add a big bowl of guacamole to the buffet.  The other day my son Kevin made this delicious recipe. Everyone’s eyes and tummies will light up when you serve this at your next Mexican feast:

Kevin’s Great Guacamole Ingredients:
10 ripe avocados, scooped, pitted, and mashed
1 1/2 limes, juiced
1 small red onion, finely diced
2 tomatoes, finely chopped
1 to 2 teaspoons salt to taste
ground black pepper

Mix all ingredients in a large bowl.  Cover and chill until serving time.  This keeps a few days covered in the frig, but people will most likely gobble it all down right away! Enjoy!

P.S.  Try this with my Re-fried Bean Dip!

But while they still did not believe for joy, and marveled, He said to them, “Have you any food here?” Luke 24:41 (NKJV)

Scripture from the New King James Version®. Copyright © 1982 by Thomas Nelson.

 

Peanut Butter Balls

img_4928     Absolutely the best, yummiest, easiest, quickest, protein-filled snack you can make for your family is Peanut Butter Balls!

I’ve been making this gluten-free treat with my kids since they were little.  The recipe first came from my sister who found it in a Ranger Rick magazine.  If you’re feeling hungry between meals, one peanut butter ball is just the snack to pick you back up!

 

Check out these ingredients:
1 cup oatmeal  (gluten-free)
1 cup powdered coconut milkimg_4929
1/2 cup peanut butter
1/2 cup honey
shredded coconut (optional)

Mix together oatmeal, powdered milk, peanut butter, and honey.  Shape into balls. Roll in coconut, if desired.  Store in air-tight container in fridge.

You won’t have to store them long, they will be eaten in a hurry! Enjoy, and God bless your healthy eating!

p.s.  Our 19-month Joel was delighted to help with this recipe.  He has a taste for peanut butter!  Please note that honey is not recommended for babies under 1 year.  But Mommies can eat the peanut butter balls!

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If the Lord delights in us, then He will bring us into this land and give it to us, a land which flows with milk and honey.  Numbers 14:8  NKJV

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.

 

Re-fried Bean Dip

You will love this economical, delicious and versatile re-fried bean dip.  Serve it with burritos, inside enchiladas, or with a bag of chips and salsa.  A great gluten-free snack for church and friend gatherings.

 

Ingredients:
1 lb. (2 cups) dry pinto beans
6 cups water
2 onions, chopped
1/2 cup olive oil
1 teaspoon salt
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon garlic powder

I like to start this recipe the night before.  Put 2 cups pinto beans in a soup pot. Fill pot with water, cover and set on counter to soak overnight.  In the morning, pour off the water and follow the steps below.  If you forget to soak your beans overnight, you can use the quick method.

Quick method: Put 2 cups pinto beans in a soup pot.  Fill pot with water, put on stove on high heat until it comes to a boil.  Remove from heat and cover for one hour.  Now you may pour off the water and follow the steps below.  At high altitudes I sometimes use both the overnight soak and the quick method to get my beans to soften.

And now for the recipe…

Put your soaked beans back into the soup pot.  Add 2 chopped onions and 6 cups water.  Bring to a boil, reduce to simmer, cover and cook about 3 hours. Stir the beans occasionally, adding more water if necessary.

When beans and onions are cooked, remove from heat and drain off excess water, leaving beans and onions in pot.  Put soup pot back on the stove on low heat.  Add olive oil, salt, chili powder, cumin and garlic powder while mashing with a potato masher.  Continue stirring and seasoning until the beans look and taste just the way you like them.

Scoop the bean dip into a 2 quart casserole dish.  Serve warm or refrigerate to serve later.  Keep for one week in refrigerator or freeze to store longer.

“Again, the kingdom of heaven is like treasure hidden in a field, which a man found and hid; and for joy over it he goes and sells all that he has and buys that field.  Matthew 13:44 (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

 

THE BEST Hot Chocolate Mix Ever

Fall is here and cool weather is coming soon, so you will want to have a jar of BEST Hot Chocolate Mix on your counter.

This recipe was first made for me by my nephew Nathan, who gave us a jar for Christmas one year.  He found the recipe in his 4H cooking materials.  I like that it is simple, gluten-free, and contains no funny-flavored creamers.  A steamy mug of this cocoa will top any you buy at the local coffee shop.

6 cups powdered milk (check the label to make sure it is gluten-free)
1 cup cocoa
1  and 1/2 cups sugar (I like organic cane sugar)
dash salt
Mix dry ingredients together in a big bowl.  Store in a decorative jar.

When ready to serve, scoop 1/4 to 1/3 cup mix into your favorite mug.  Pour in boiling water and stir.  Garnish with whipped cream or marshmallows.  Enjoy! Makes great gifts, too!

A merry heart does good, like medicine… Proverbs 17:22 (NKJV)

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.