Anna’s Peanut Butter Cups

It’s time to make holiday treats again!  If you’re like me, you are eager to try new recipes.  But often that is tricky if you need to make gluten-free and dairy-free confections.  My friend Anna served these at a gathering for homeschool moms this fall.  She had a bowl full of them in her fridge. They are so tasty, I don’t think a bowl would last very long in my fridge!

So this begins my Holiday Recipes section of Gluten-Free with your TEA. I thought it would be a blessing for my family to have all our favorites gathered together in one place.  If you are looking for some gluten-free, dairy-free Holiday ideas, these recipes are for you!  And enjoy these delicious treats from my friend Anna!

Ingredients:
Peanut Layer:
1/4 cup coconut oil
3/4 cup peanut butter or almond butter
2 Tablespoons honey
1 teaspoon vanilla extract

Chocolate Layer:
1/2 cup coconut oil
1 cup cocoa powder (unsweetened baking cocoa)
2 teaspoons vanilla extract
1/4 cup honey

Line a mini-muffin pan with 24 liners.  Make the peanut layer first.  Melt the coconut oil either in a pan on the stove or in a glass dish in the microwave.  Remove from heat to a potholder on the counter. Then stir in the peanut butter, honey, and vanilla.  Mix well, then carefully spoon into your prepared muffin cups.  Set the pan in the fridge while you make the chocolate layer.

Next, make the chocolate layer.  Again, melt the coconut oil either in a pan on the stove or in a glass dish in the microwave.  Remove from heat to a potholder on the counter.  Stir in cocoa powder, vanilla, and honey.  Mix well.  Take your muffin pan out of the fridge. It is okay for the nut layer to still be soft.  Carefully spoon the chocolate layer over the nut layer.  Your muffin cups will be full to the top.  Place the completed peanut butter cups back in the fridge to harden for at least an hour.  Now stand guard at the fridge because these will disappear quickly!

In everything give thanks; for this is the will of God in Christ Jesus for you. 1 Thessalonians 5:18 (NKJV)

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

 

 

Pumpkin & Pecan Pies

My kids have been asking for these recipes, so I thought I would put them here where all of us can easily find them! Our favorite pumpkin pie recipe came from an old church cookbook that had half a dozen pumpkin pie recipes.  I finally starred the one I liked best. Our favorite pecan pie recipe came from the Joy of Cooking recipe book we were given at our wedding over 28 years ago!  Both recipes have been adapted to be gluten-free and dairy-free.  Happy Thanksgiving and Merry Christmas pies!

Pumpkin Pie Ingredients:
1 prepared gluten-free pie crust
2 cups cooked pumpkin from the garden or 1 can pumpkin
(To cook pumpkin, preheat oven to 350 degrees. Wash a small or medium pumpkin.  Slice pumpkin in half. Scoop out all the seeds and goop.  Place cut side down on a baking pan lined with tin foil and parchment paper.  Poke outer skin with a fork.  Bake for 60-90 minutes until tender.  Remove from oven.  Carefully turn pumpkins over to let out steam.  When cool, scoop out cooked pumpkin.  You can freeze cooked pumpkin in containers to make pies later).

1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon nutmeg

Preheat oven to 450 degrees.  Set out prepared gluten-free pie crust.  Place remaining ingredients in a blender container.  Blend on high for 30 seconds.  Pour into prepared pie shell.  Bake for 15 minutes at 450 degrees.  Reduce temperature to 375 and bake 45-75 more minutes, depending on how moist your pumpkin was.  While the pumpkin pies are baking, you can whip up your pecan pie. When pumpkin pies seem set and golden on top, remove from oven and cool on cooling racks.  These keep well in the fridge and can even be frozen!

Pecan Pie Ingredients:
1 prepared gluten-free pie crust
3/4 cup coconut oil
1 cup packed brown sugar
3 eggs
1/2 cup corn syrup or molasses
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecan pieces or halves

Preheat oven to 375 degrees, or put in oven with pumpkin pies when you reduce heat to 375.  Set out prepared gluten-free crust.  Mix remaining ingredients in a medium bowl in order given.  Spoon the mixture into the prepared pie shell.  Bake for 45 minutes or until it seems set and golden on top.  Remove from oven and allow to cool.  Now stand guard because these pies are delicious!

Giving thanks always for all things to God the Father in the name of our Lord Jesus Christ.  Ephesians 5:20 (NKJV)

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

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.

 

Jacob’s Best Broccoli Salad

Every summer I enjoy finding a new favorite salad recipe.  And this summer my son Jacob gets the prize for the best salad of summer!  Here is Jacob’s version of broccoli salad, packed full of healthy ingredients AND it’s so yummy.  Sometimes we even have a bowl for dessert or a late evening snack.  Ready for some delicious nutrition?  Here we go…

Ingredients

3 heads broccoli (or as much as you can get, Jacob says), chopped, including tender stems
1/2 cup almond butter
1 cup olive oil
2 cups raisins
1 cup chopped pecans
2 Tablespoons apple cider vinegar
salt and pepper to taste

Mix all the ingredients in a big salad bowl.  It’s ready to eat, or you can refrigerate it and eat it all week.  Enjoy!

Please test your servants for ten days, and let them give us vegetables to eat and water to drink. Daniel 1:12 (NKJV)

p.s.  My son Jacob is about to serve a one-year mission with Campus Crusade for Christ, planting CRU groups at colleges around Europe.  If you would like to learn more about his mission, please contact me.

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

Garden Minestone Soup

agardenminestronesoupYes, the Lord will give what is good;
And our land will yield its increase.  Psalm 85:12 (NKJV)

Today is the first day of fall, and we are still bringing in veggies from our garden.  What a fun summer we had watching it grow, setting out sprinklers on super-hot days, and bending over to pull weeds (well, we ignored many of them!).  Now we are enjoying the fruits of our labors and trying to find creative ways to incorporate all these veggies into our meals. Thank you, Jesus, for our garden!

Here is one of our favorite soups which uses at least seven ingredients from our garden. The original recipe came from The first Moosewood Cookbook by Mollie Katzen (1977).  I modified her recipe to fit our garden and taste buds.  Garden minestrone soup doesn’t take long to prepare.  Enjoy this on a crisp fall day!

Ingredients:
3 Tablespoons olive oil
1 cup onion, chopped
1 to 2  cups celery, chopped (I like extra)
1 to 2 cups carrots, circles or half-circles
5 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 to 2 cups zucchini, diced
1 cup green pepper, chopped
2 cups tomato juice
3 1/2 cups water
1 can garbanzo beans, drained
1 cup fresh tomatoes, chopped
1/2 cup dry gluten-free pasta
Fresh parsley

Putting it Together:
In a big soup pot, heat the olive oil and saute the onions until soft, but not brown.  Add the carrots, celery, and garlic, and 1 teaspoon salt.  Add pepper, oregano, and basil.  Cover and cook over low heat 5-8 minutes while you prepare more veggies.  Add zucchini, green pepper, tomato juice, water, and garbanzo beans.  Cover and simmer for 15 more minutes.  Add tomatoes and 1 more teaspoon salt.  Now turn up heat and bring soup to a boil. Add the gluten-free pasta and cook until tender, about 10-15 minutes.  Serve topped with fresh parsley from your garden.  Hmm, hmm, taste those blessings!

While the earth remains,
Seedtime and harvest,
Cold and heat,
Winter and summer,
And day and night
Shall not cease.  Genesis 8:22

agardenjoel

Little Joel heads out two or three times a day to harvest garden veggies.

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

 

Chocolate Zucchini Cake

zucchini cupcakesIt’s that time of year again…zucchini time!  Our vines are just bursting with these versatile veggies.  Already we’ve had them on the grill and baked in cupcakes.  To keep ahead of their production, we’ll have to shred or slice and freeze them, and share with all the neighbors.  Please holler if you you want any!  If you happen to have an abundance at your house, you will certainly want to try this recipe for Chocolate Zucchini Cake (gluten-free and dairy-free).  It’s one of our favorites.

Ingredients:
2 1/2 cups Gluten Free Flour
3/4 cup baking cocoa
1 Tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt

1/2 cup coconut oil
1/4 cup applesauce
2 cups sugar
3 eggs
2 teaspoons vanilla
3-4 cups zucchini, coarsely shredded (1 medium zucchini)

Putting it together:
Preheat oven to 350 degrees.
Line muffin pans with paper, or grease and flour 3 round cake pans.

Mix together dry ingredients:  Gluten-free flour, cocoa, baking powder, baking soda, xanthan gum, and salt. Set aside.
In a stand mixer, combine coconut oil, apple sauce and sugar.
Add eggs and vanilla to stand mixer, mixing well.
Add the dry ingredients and shredded zucchini to the stand mixer.  Mix 1 minute or until combined.

Portion batter into prepared pans.  Bake 35 minutes for cupcakes or 1 hour for cakes.  Baking time depends on moistness of zucchini.  Cool on wire racks and frost with your favorite chocolate frosting (we like ganache made with melted dairy-free chocolate chips and a bit of coconut milk).  Enjoy your zucchini season!

The Lord has appeared of old to me, saying:
“Yes, I have loved you with an everlasting love;
Therefore with lovingkindness I have drawn you.” Jeremiah 31:3 (NKJV)

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

Chickpea Salad

chickpea saladWhen the thermometer is in the 90’s and creeping to 100, you want to avoid the oven and stove at dinner.  Here is a tasty and nutritious summer salad sure to please!

Our son Jacob is into eating healthy, so I googled chickpea heathy facts for this recipe.  You will be happy to know that according to The World’s Healthiest Foods,
“Garbanzo beans are an excellent source of molybdenum and manganese. They are also a very good source of folate and copper, as well as a good source of dietary fiber, phosphorus, protein, iron, and zinc.” Mix those nutrients with some tasty veggies and seasonings, and you have a fresh, delicious dinner!

I have so many people to thank for this recipe!  Thank you to FISHLOVE who posted the original recipe on allrecipes.com.  Thank you to my co-Grandma Dana who made this for our daughter Kallie on the birth of our granddaughter Kennedy.  And thank you to my friend Elsbeth who loved it when I made it for her when her new baby Eli was born.  Try this for your next supper on a hot day…

Ingredients:
2 (19 oz) cans garbonzo beans drained and rinsed
1 cucumber, peeled, seeded and chopped
1 mini red pepper, chopped
1 stalk celery, chopped (optional)
1/4 red onion, chopped
1/3 cup mayo or dairy-free yogurt
2 Tablespoons fresh lemon juice
2 teaspoons dry dill weed
salt and pepper
fresh spinach leaves or pocket bread

Putting it together:
Put chickpeas (garbonzo beans) in a bowl and mash slightly with a fork.  Add veggies, mayo, lemon juice and seasonings. Cover and chill in frig until ready to eat. Serve in pita pocket bread or on a bed of fresh spinach (my gluten-free favorite), with a side of fresh fruit and a tall glass of lemonade or ice tea.  Your summer evening is set!

But as many as received Him, to them He gave the right to become children of God, to those who believe in His name. John 1:12 (NKJV)

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

Kidney Bean Burgers

kidney bean burgersOne of the yummiest and easiest burgers I’ve made recently, this kidney bean burger recipe is a keeper!  It starts with canned kidney beans, cutting the cook time of other recipes.  Kidney beans have a natural sweetness, are packed with protein, and their red color is reminiscent of real burgers on the grill.  Keep this recipe handy for your Memorial Day weekend and summer cookouts!

Ingredients:

1 cup dairy-free plain yogurt
1/4 cup green onions, chopped
1/2 teaspoon oregano
1/4 teaspoon salt

2 cans kidney beans, drained and rinsed
2 slices gluten-free bread, toasted and cubed
1/2 cup green onion, chopped (the rest of your bunch)
1/2 teaspoon garlic powder
dash cayenne pepper
dash pepper
2 eggs, beaten
olive oil

Combine the yogurt, green onions, oregano and salt in a small bowl.  Cover and chill in frig.

In a stand mixer, mash the kidney beans.  Add the bread crumbs, green onion, garlic powder, cayenne, pepper, and eggs.  Mix well, until it is a good paste-like consistency.

Prepare a grill mat by coating with olive oil. Spoon the burger mixture into 8 patties on the grill mat.  Grill approximately 8 minutes per side.  Serve kidney bean burgers topped with the yogurt sauce and your favorite burger toppings.   With sides of veggies, chips and watermelon, you are set for a summer cookout!

Therefore if the Son makes you free, you shall be free indeed.  John 8:36 (NKJV)

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

Cereal Bars (GF & DF)

cereal barsIt was a day of celebration last year when I learned that Cheerios are now gluten-free!  One of my favorite breakfast cereals, baby snacks, GORP ingredient, etc. is now part of my life again! Thank you, Cheerios, for making your product gluten-free!

To celebrate, here is a recipe for your sweet tooth, using Cheerios and my favorite dairy-free Enjoy Life chocolate chips.  You might have to guard these delicious bars. They are disappearing quickly at my house!

cheerios

Lightly grease a 9×13″ pan with coconut oil.

In a large sauce pan combine:
1 cup agave nectar
1 cup sugar
Cook over medium heat, stirring constantly.  When mixture boils, remove from heat. Add,
1 cup peanut butter and mix well.
Quickly stir in
6 cups Cheerios, coating them evenly.
Spread the Cheerios mixture into the prepared pan and let rest for 30 minutes.

While that is cooling, melt
1 package (about 1 1/2 cups) Enjoy Life chocolate chipsenjoy lifeSpread this over the Cheerios pan.  Place the pan in the frig, allowing the chocolate to firm up a bit.  Remove from frig and slice into bite-size bars.  Your Valentines will love these!

And we have seen and testify that the Father has sent the Son as Savior of the world. 1 John 4:14 (NKJV)

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

 

Split Pea Soup (GF and DF)

asplit pea soupHere is a wonderful crock pot recipe to warm you on a cold winter’s day. Just put it together at breakfast time, and it will be waiting for you at supper time!

In a large crock pot, combine:
6 cups or so water
2 cups dried split peas or lentils
2 cups diced celery
2 cups diced carrots
1 red onion, diced
1/4 teaspoon thyme
1/4 teaspoon garlic
1/2 teaspoon dry mustard
1 1/2 teaspoons salt
1 bay leaf

Cook on high for 8 hours. Before serving, ladle 2 cups of the soup into a blender, blending until smooth. Pour the blended soup back into the crock pot. For an extra touch, add:
1/4 cup molasses and juice from 1/2 a lemon. Serve with rice crackers and fruit salad. Delicious!

He restores my soul;
He leads me in the paths of righteousness
For His name’s sake.  Psalm 23:3 (NKJV)

New King James Version (NKJV)

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