Party Beans, Rice Con Queso, and Sweet Potatoes

Posted on November 21, 2018 by Jennifer Grace

Let us come before His presence with thanksgiving;
Let us shout joyfully to Him with psalms. Psalm 95:2 (NKJV)

Happy Thanksgiving, everyone! The big day is tomorrow! I pray that God blesses you with family and friends and a feast! Here are a few more of our family’s favorite recipes for the holidays. Scroll all the way down for extra Thanksgiving links.

Party Beans

Ingredients:
(All bean cans are about 15-16 ounces)
1 can kidney beans
1 can great northern beans
1 can butter beans
1 can black beans
1 can black-eyed peas
1 medium onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1- 1/2 cups ketchup
1/2 cup water
1/2 cup brown coconut or monk sugar
2 bay leaves
1 T. apple cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper

This is a great crock-pot recipe. First open your five cans of beans, empty them into a colander and rinse. Pour all the beans into your crock-pot. Next, chop your onion and peppers and add them to the beans. In a glass measuring cup, combine the ketchup, water, brown sugar, bay leaves, cider vinegar, ground mustard and pepper. Pour the ketchup mixture over the beans and veggies in the crock-pot. Give it a quick stir. Cover and cook on low heat for 5-7 hours, or high heat for 3-4 hours. Remove bay leaves. Serve with cheese or chips for a great meal or side dish. Any combination of 5 cans of beans will work, whatever you have on hand. Sometimes I’ll use a can of corn. The more colors, the more festive for your holiday gathering!

Rice Con Queso

Ingredients:
1-1/2 cups brown rice, cooked with 3 cups water, salt and pepper
1 can black beans, drained and rinsed
Olive oil
3 cloves garlic, minced
1 large red onion, chopped
1 small can green chilies, chopped
1-1/2 cups shredded goat cheese
8 ounces almond milk Ricotta cheese
1/2 cup shredded goat cheese on top

Put rice, water, salt and pepper in a soup pot. Bring to a boil, reduce heat to simmer, cover and simmer for 50 minutes. Or, you can cook the rice ahead in your rice cooker. Saute garlic, onions, and chilies, in a bit of olive oil. Add the sauteed veggies, along with the black beans, to the cooked rice. Lightly oil a 2 quart casserole dish with olive oil. Layer the rice mixture, goat cheese, and almond milk Ricotta in dish. Repeat layers 2 times, ending with rice mixture. Bake 30 minutes at 350 degrees. Remove from oven and sprinkle with extra goat cheese.

To make this a festive Thanksgiving dish, instead of serving in a casserole dish, serve it in a pumpkin! You will have to pre-bake the pumpkin. Here’s how: Preheat oven to 350 degrees. Choose a small to medium pumpkin and wash thoroughly. Cut off the top and scoop out the insides. Line a baking sheet with parchment paper and turn the pumpkin upside down onto the paper. Bake the pumpkin for at least an hour, until the inside seems tender. Don’t bake too long, or it will collapse (that’s what happened to mine this year, so I don’t have a final photo for you 😕 ). Remove from oven and place upright on a fresh lined pan or oiled casserole dish. Layer the rice con queso ingredients and bake as described above. It’s an amazing treat for Thanksgiving!

Sweet Potatoes

Here’s another crock-pot recipe. We make this Wednesday evening before Thanksgiving and let it cook all night. The house sure smells delicious when we get up on Thanksgiving morning. Then we scoop it into a casserole dish to serve later with dinner.

Ingredients:
6 medium sweet potatoes or yams (we like the orange yams best)
1-1/2 cups applesauce
2 apples, chopped
2/3 cup brown coconut or monk sugar
3 Tablespoons coconut oil
1 teaspoon ground cinnamon
1 to 2 cups water

Place all ingredients in your crock-pot. Cover and cook on high 8 hours or overnight. Enjoy!

Need more holiday recipe ideas? Check out my complete list of holiday recipes. Or my pies and jello salads.

Need an activity for your family around the dinner table, or while waiting for dinner? Check out the Thanksgiving Chain.

Need a new grace to sing with your family? Check out these favorite camp graces.

How about some Thanksgiving Bible verses to add to place cards at your Thanksgiving table?

Happy Thanksgiving from my family to yours. Jesus loves you! And because of Him, we all have a reason to give thanks!

Therefore, since we are receiving a kingdom that cannot be shaken, let us be thankful, and so worship God acceptably with reverence and awe. Hebrews 12:28 (NIV)

I will offer to You the sacrifice of thanksgiving,
And will call upon the name of the Lord. Psalm 116:17 (NKJV)

Jello Salads and Cranberries

Posted on November 7, 2018 by Jennifer Grace

Oh, give thanks to the Lord, for He is good!
For His mercy endures forever. Psalm 136:1 (NKJV)

It’s time to collect holiday recipes! This month I’ll be sharing some family favorites with you. Occasionally my grown children will ask for these when away from home for the holidays, so now they are right where we can find them.

Today I have two favorite Jello salad recipes. The first came from my husband’s Grandma Fern. Grandma Fern was a Christian prayer warrior who prayed and fasted every Friday. I claim God’s promises that He continues to hear Grandma Fern’s prayers for her children, grandchildren and great-grandchildren.

Grandma Fern’s Holiday Jello Salad

Ingredients:
1 large box red (strawberry or cherry) Jello
1 large box green (lime for Christmas) OR orange (orange for Thanksgiving) Jello
1 small box yellow lemon Jello
3 oz. cream cheese or dairy free cream cheese, softened
1/2 cup mayo or Veganaise
1 can crushed pineapple with juice
1 cup mini-marshmallows

Give yourself a day to make this salad. You will need a 9×13 pan or container.

Heat water to a boil. Measure 1-1/2 cups boiling water into a large glass measuring cup. Stir in the red Jello until dissolved. Add another 1-1/2 cups cold water and stir again. Pour into the the 9×13 pan. Cover and put in the fridge to chill.

When the red layer is firm, boil more water. Measure 1 cup hot water into a large glass measuring cup. Add the lemon Jello and 1 cup marshmallows. Stir until marshmallows melt. Allow to cool for a bit. In another bowl, combine the softened cream cheese and mayo. Add the crushed pineapple and juice. Now, carefully add the lemon jello mixture to the cream cheese mixture. Stir. Pour it all on top of the chilled red layer. Cover and chill again.

When the lemon layer is firm, heat water to a boil. Measure 1-1/2 cups boiling water into a large glass measuring cup. Stir in the green or orange jello, depending on the holiday. Add another 1-1/2 cups cold water and stir again. Pour this final layer over the lemon layer. Cover and put in the fridge to chill. Cut into squares when ready to serve. Happy celebration!

Cranberry Jello Salad

Cranberry Jello Salad is one of my favorite holiday salads, packed full of healthy ingredients like cranberries, apples, nuts and celery. So hearty and yummy!

Ingredients:
2 cups cranberries
1 cup water
1 cup sugar
1 large box cherry Jello
1 can crushed pineapple with juice
1 cup water
1 cup celery, chopped
1 cup unpeeled apples, chopped
1 cup walnuts, chopped

In a medium sauce pan, cook cranberries and 1 cup water until cranberries are soft (about 15 minutes). Add sugar and bring back to a boil. Remove pan from heat to a potholder on the counter. Stir in Jello. Next, add one more cup water and the can of crushed pineapple. Allow to sit on the counter to cool a bit. Stir in the celery, apples, and nuts. Pour the salad into a Jello mold, Bundt pan, or a medium glass bowl and cover. Chill in the fridge overnight. Enjoy!

Homemade Cranberry Sauce

Finally, the perhaps the easiest yet most appreciated holiday side dish is homemade cranberry sauce. This recipe is usually on the cranberry package. But if you can’t find it, I share it here with you…

Ingredients:
1-12 ounce package fresh or frozen cranberries
1 cup water
1 cup sugar or sugar substitute (coconut sugar leaves a funny flavor)

Rinse the cranberries in a colander and throw away any bad ones. Set aside. In a medium sauce pan, combine the water and sugar. Bring to a boil over medium heat. Stir in the cranberries and bring to a boil again. Turn down the heat to simmer for 10 minutes. Remove from heat and allow to cool. Pour into a glass dish, cover and chill until serving time. Be blessed!

Who gives food to all flesh,
For His mercy endures forever. Oh, give thanks to the God of heaven!
For His mercy endures forever. Psalm 136:25-26 (NKJV)

How Big is Your Tea Tin?

Posted on September 19, 2018 by Jennifer Grace

Rerunning this favorite article today in honor of the Tumblewood Tea ladies who are hosting a TEA this evening (scroll down for the cookies we are serving :-))…

That Christ may dwell in your hearts through faith; that you, being rooted and grounded in love, may be able to comprehend with all the saints what is the width and length and depth and height— to know the love of Christ which passes knowledge; that you may be filled with all the fullness of God. Ephesians 3:17-19 (NKJV)

On a sunny March morning, the wind blew me through the door of this charming tea company in Big Timber, Montana. Smiling faces and an inviting tea showroom beckoned me inside. My goal was to find the largest tea container for my upcoming article, but I was treated to even more.

Tumblewood Teas founder, Riza Gilpin, graciously ushered me from one tea room to the next. Huge tea bundles from around the world were carefully organized on pallets from floor to ceiling. Separate storage rooms contained organic teas, with another room for potential allergens such as coconut and almonds. In the backroom, individual bags of the latest blend were carefully sealed and labeled. And a bucket of Montana honey was delivered to the back door.

My final stop on the impromptu tour was the showroom where all the latest tea blends can be purchased. I selected four to give as hostess gifts on an Easter trip to family: Chico Cherry, Montana Almond Joy, Petticoat Peppermint, and Custer’s Nutty Rooibos. I’m hoping my family will give me a taste, but if not, I can always stop back and see Riza and Laurie and the Tumblewood Tea gals for more.

Beside the front door as I headed out, stood a rack of tea tins from around the world. Awesome! What a beautiful collection, fitting so well with my devotion, “How big is your tea tin?” But none was as big as the bundles I witnessed in the storerooms that day.

The wind blew me back to my car. While I took a sip from my well-loved Tumblewood Teas tumbler, I pondered all I had learned on my short visit. Did you know green tea’s water should only be 175 degrees, not 212 degrees that comes out of my boiling tea kettle? If the water is too hot, the leaves wilt, giving you a bitter flavor.

Our lives can be like that, too, bitter because we fall into hot water. Sometimes it’s our own doing, and other times it comes from outside sources. Regardless of its origin, the bitterness is a result of our fallen world. Ever since Eve and Adam ate the forbidden fruit in the Garden of Eden, we’ve needed a Savior to make life sweet again.

I have Good News for you! There is a God who loves you, who created you, who knows you, who sent His only Son Jesus to die for your sins. All who believe in Him enjoy the sweet blessing of His forgiveness and comfort for life’s bitter moments. And there is no tea tin in all the world that can contain His love for you!

Today’s TEA CUPP: My friend, I invite you today to sit down with Jesus for TEA. Find a BIBLE and a quiet spot, sip your TEA and read God’s Word, savoring the sweetness. Then as you pour yourself a second cup, pour out your heart to Jesus in prayer. He will give you more than all you ask or imagine.

How sweet are Your words to my taste,
Sweeter than honey to my mouth! Psalm 119:103 (NKJV)

Jennifer Grace lives in Big Timber, Montana, home to the esteemed Tumblewood Teas company. Her mission is to invite ladies to TEA with the King of kings. Jennifer Grace’s new book, My TEA CUPP Prayers, is now available in Big Timber at Tumblewood Teas, The Fort, Touch of Sunshine Flowers, and the Coffee Stop. It’s also available on Amazon.

And here are the Zucchini Cookies we are serving with our tea…

Ingredients:
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil, melted
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 cup grated zucchini, it’s okay to leave on the skin
1 1/4 cups chopped walnuts
1 package Enjoy Life chocolate chips (dairy-free)

Preheat oven to 375 degrees. Combine all the dry ingredients together in one bowl: rice flour, tapioca flour, xanthan gum, baking soda, salt, cinnamon, set aside. In a large bowl, combine the coconut oil, brown sugar and granulated sugar. Add the vanilla and eggs and mix well. Stir in the grated zucchini. Next add the dry ingredients and walnuts, mixing well. Finally, stir in the Enjoy Life chocolate chips.

Line baking sheets with parchment paper. Use a small scoop to spoon the cookie batter onto the pans, 12 to a pan. It should make four batches, or about 48 cookies. Bake each pan for 15 minutes. Let cool and enjoy. 48 cookies should last a long time, but somehow these always disappear in two days at my house! Enjoy!

Now to Him who is able to do exceedingly abundantly above all that we ask or think, according to the power that works in us, to Him be glory in the church by Christ Jesus to all generations, forever and ever. Amen. Ephesians 3:20-21 (NKJV)

Grainburgers – GF

Posted on August 29, 2018 by Jennifer Grace

Who then is a faithful and wise servant, whom his master made ruler over his household, to give them food in due season? Blessed is that servant whom his master, when he comes, will find so doing. Matthew 24:45-46 (NKJV)

Looking for something a little different for that end-of-summer cookout? Here’s a recipe to please the vegetarians in your crowd and it’s even gluten-free! Make a big batch of these veggie-burgers and freeze the extras for another impromptu barbecue.

Ingredients:

1-1/3 cups rice (uncooked)
4 cups water
2 teaspoons salt
2/3 cup onion, chopped
2/3 cup green pepper, chopped
2/3 cup carrots, shredded
3 eggs, beaten (optional, leave out for vegans)
2/3 cup ground pumpkin seeds
2/3 cup ground sesame seeds
2/3 cup ground sunflower seeds
coconut aminos
salt
cayenne pepper
olive oil for frying

Cook rice in a pot with water and salt (bring to a boil on high, turn heat to low, put on lid, and simmer for 50 minutes, rice should be sticky — you could also do this in a rice-cooker). Let rice cool a little.

Next sauté the onions and peppers about 5 minutes. Add the veggies and carrots to the rice. Mix in the eggs and ground seeds (you can substitute other grains and seeds you have on hand… flax, chia, walnuts, etc). Season to taste with coconut aminos, salt and a dash of cayenne. Form into patties. If it’s not sticky enough, you can add another egg. If it’s too sticky, add more grains. Brown in oil on both sides in a hot skillet. These also work on the grill on a grill mat. Serve with lettuce and tomatoes. A slice of goat cheese cheese melted on top is also yummy.

Enjoy your summer cookout!

Lord, You have been our dwelling place in all generations.
Before the mountains were brought forth,
Or ever You had formed the earth and the world,
Even from everlasting to everlasting, You are God. Psalm 90:1-2 (NKJV)

Gluten-Free Choc. No-Bakes

Posted on July 8, 2018 by Jennifer Grace

Does not the ear test words
And the mouth taste its food? Job 12:11 (NKJV)

When it’s summer time and you don’t want to heat up the kitchen, or perhaps your oven broke like ours did last month, it’s time for some No-Bake Cookies!

This variety of No-Bakes is gluten-free and dairy free. The oats, coconut, and peanut butter make these a great energy-treat on a busy summer day.

Ingredients:
1/2 cup coconut oil
1/2 cup almond or coconut or goat milk
2 cups coconut sugar
6 Tablespoons cocoa powder

1/2 cup peanut butter or almond butter
2 teaspoons vanilla
4 cups gluten-free oats
1 cup shredded coconut

Directions:
In a large sauce pan, cook the coconut oil, milk, sugar and cocoa over medium heat, stirring constantly. When it starts to boil, keep stirring and let it boil for one minute. Then remove the pot from the stove to a pot holder on the counter. Now add the peanut butter and vanilla, stirring until combined. Add the oats and coconut, one cup at a time until well mixed.

Line 2 cookie sheets with wax paper. With a small ice cream or melon scoop, scoop the mixture onto the pans, about 20 per pan. Place the pans in the frig to firm up. Now, stand guard, they will disappear quickly! If you prefer them a bit softer, you could add less oatmeal.

Happy summertime, dear friends!

He who dwells in the secret place of the Most High
Shall abide under the shadow of the Almighty. Psalm 91:1 (NKJV)

Valentine Cookies – GF

Posted on February 13, 2018 by Jennifer Grace

Greater love has no one than this, than to lay down one’s life for his friends. John 15:13 (NKJV)

We love Valentine’s Day and we love cookies! So, we had to make some gluten-free, dairy-free heart cookies again this year. I first ran this recipe four years ago.

Happy Valentine’s Day, everyone!

Ingredients:
1 cup coconut oil, softened
1 cup Earth Balance butter, softened
1 1/3 cups sugar
2 eggs
2 teaspoon vanilla
5 cups gluten-free flour
2 teaspoon guar gum
1 teaspoon salt

Cream coconut oil, Earth Balance butter and sugar together. Add eggs and vanilla, mixing well. In another bowl combine the dry ingredients: flour, guar gum, and salt (I used 3 1/2 cups brown rice flour and 1 1/2 cups tapioca flour). Add dry ingredients to coconut oil mixture, stirring until it is well combined. Cover the dough with plastic wrap and let chill in the refrigerator 4 hours or overnight.

Preheat oven to 350 degrees. Roll out dough on your kitchen counter until it is 1/4 inch thickness. It might seem crumbly, but you can work with it to make it stick together. Use cookie cutters to cut out hearts or your favorite shapes. Place cookies on parchment paper on a baking sheet. Bake 12 minutes, then cool on cooling racks. Top with your favorite icing (I use a mixture of 2 T. coconut oil, powder sugar, almond milk, a dash of vanilla and food coloring, adding sugar and almond milk until it is just the amount and consistency I need).

Now you get to eat your heart cookies and share them with your family and friends! Spread around some love today :-)!

p.s. This recipe makes great Christmas cookies, too!

For the Father Himself loves you, because you have loved Me, and have believed that I came forth from God. John 16:27 (NKJV)

Shepherd’s Pie

Posted on December 23, 2017 by Jennifer Grace

I love to have a Christmas theme with our holiday meals. This Christmas Eve we will have Shepherd’s Pie and Angel Food Cake! You can’t beat that for sharing the Greatest Story while enjoying a family meal. We will talk about how the shepherds were just sitting in their field, talking and watching their sheep as they did every night since they could remember. When, boom, up in the sky appeared an angel, proclaiming to them:

…“Do not be afraid, for behold, I bring you good tidings of great joy which will be to all people. For there is born to you this day in the city of David a Savior, who is Christ the Lord. And this will be the sign to you: You will find a Babe wrapped in swaddling cloths, lying in a manger.”

And suddenly there was with the angel a multitude of the heavenly host praising God and saying:

“Glory to God in the highest,
And on earth peace, goodwill toward men!”Luke 2:10-14 (NKJV)

And what did the shepherds do when they heard this Good News from the angels? They left their posts and headed straight into town to find the baby Jesus. Let’s leave what we are doing to find Jesus, too. Pop this shepherd’s pie in the oven or crockpot on Christmas Eve and head out to church.

Ingredients:
5 lb. bag white potatoes
1/2 teaspoon basil
2 Tablespoons olive oil
1 to 1 1/2 cups almond or goat milk
salt and pepper
A variety of veggies, making 4-6 cups, including:
onion
garlic (optional)
carrots
celery
yellow peppers
green beans
peas
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon salt
1 bay leaf
1 can tomatoes, diced
parsley flakes or fresh
paprika

Peel and quarter the potatoes. Put in a pot and cover with water. Bring to a boil, and boil gently for 20-25 minutes. (Prepare your other veggies while the potatoes are cooking.) Drain water. Mash the potatoes, then add basil, olive oil, milk, salt and pepper. Beat until fluffy. Set aside.

Sauté the onion in olive oil. Add remaining veggies and seasonings, add firmer vegetables first and finally tomatoes right at the end. Cook 10–15 minutes total, or until veggies are starting to soften. Transfer sautéd veggies to a 3 quart casserole dish or crockpot. Add the bay leaf. Spread the mashed potatoes on top.

Bake uncovered at 375 degrees for 25-30 minutes (set oven timer if you are going to church), or in the crockpot for 1-2 hours on high. Just before serving, sprinkle with parsley and paprika. Serve with cheese slices, cranberry sauce, and other holiday favorites.

And for dessert, the day before, whip up this easy Angel Food Cake mix!

Now you can enjoy Shepherd’s Pie and Angel Food Cake and tell the Christmas story while you eat! Have a blessed Christmas, everyone!!!

Glory to God in the highest,
And on earth peace, goodwill toward men! Luke 2:14 (NKJV)

Thank you to Jesus The Good Shephed Clip Art!

Christmas Quiche

Posted on December 20, 2017 by Jennifer Grace

Then he said to them, “Go your way, eat the fat, drink the sweet, and send portions to those for whom nothing is prepared; for this day is holy to our Lord. Do not sorrow, for the joy of the Lord is your strength.” Nehemiah 8:10 (NKJV)

Celebrating the birth of our Savior Jesus is always a special day with our family. From church to presents to meals, it is a full day (thank you, Jesus, for these blessings!). So we don’t get too worn out in the midst of celebrating, and I still have time for my morning TEA with Jesus, quick and bake-ahead recipes make the day even better.

Recently I discovered our Town and Country grocery store carries gluten-free pie crusts. What a joy to be able to make quick pies and quiches again! And with dairy-free cheese, even more people may eat this tasty meal. You will love this quiche for Christmas breakfast, brunch, lunch or even supper!

Ingredients:
1 prepared gluten-free pie crust
1 1/2 cups Daiya shredded or goat cheese
1 cup chopped veggies (the quiche in the picture has black olives, spinach, and broccoli)
4 eggs
1 cup almond or goat milk
1/8 teaspoon garlic powder
1/8 teaspoon salt
dash of pepper

Preheat oven to 375 degrees. Set out the prepared pie shell. Layer in one cup of the non-dairy cheese https://klonopintabs.com shreds and then the 1 cup veggies. In a bowl, combine the eggs, almond milk, garlic, salt and pepper. Beat well. Pour the egg mixture over the veggies. Sprinkle the remaining 1/2 cup non-dairy cheese on top. Bake for one hour, or until golden on top and set on the inside (when I used spinach, it took longer because of the extra moisture). Remove from oven and allow to cool a bit before slicing.

Extra ideas: My son Jacob adds Turmeric with the garlic for health benefits. You can bake this ahead of time and serve for any meal. Keeps well for leftovers, so make more than one. Enjoy! Merry Christmas Quiche!

For there is born to you this day in the city of David a Savior, who is Christ the Lord. Luke 2:11 (NKJV)

Simply Gluten-Free Biscuits

Posted on December 16, 2017 by Jennifer Grace

Salt is good; but if the salt has lost its flavor, how shall it be seasoned? Luke 14:34 (NKJV)

Family members always enjoy a little bread on the side with their meals, and holidays are no exception. These biscuits are simple to whip up for Christmas dinner or any time of the year. Serve with honey or jam.

Ingredients:
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1/4 cup coconut oil, melted
3/4 cup almond or coconut milk
3 Tablespoons honey
1 egg, beaten

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl combine the dry ingredients: flours, baking powder, baking soda, salt, and xanthan gum. Blend well with a wire wisk. Next add the wet ingredients: Coconut oil, almond milk, honey, and egg. Mix only until dry ingredients are all incorporated. Use an ice cream scoop to spoon the batter onto the prepared pan. Bake for 15 minutes or until golden brown. Serve with honey or jam.

And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.” John 6:35 (NKJV)

…With all your offerings you shall offer salt. Leviticus 2:13 (NKJV)

Anna’s Peanut Butter Cups

Posted on December 13, 2017 by Jennifer Grace

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)

My TEA CUPP Prayers

Praying God's Word … Inviting Ladies to TEA with the King of kings!

Category Archives: Gluten-Free with Your TEA