Chocolate Chip Pudding Cookies

Posted on January 30, 2013 by Jennifer Grace

Soft, moist and delicious…the pudding and cookie lovers in your life will love these gluten-free cookies!

Ingredients:
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca flour or arrowroot starch
1/3 cup sorghum flour
1 1/2 teaspoons xanthan or guar gum
1 1/2 teaspoons baking soda
1 1/2 cups coconut oil
1 cup brown sugar
1/2 cup white sugar
1 6-serving package instant pudding (1/2 cup dry)
1 1/2 teaspoons vanilla
3 eggs
2 cups Enjoy Life chocolate chips
1 1/2 cups nuts (optional)

Mix flours, xanthan gum and baking soda in a medium bowl and set aside. In a large bowl, combine coconut oil, sugars, dry pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chocolate chips and nuts (if desired). Batter will be stiff. Drop by rounded teaspoons onto cookie sheets lined with parchment paper. Bake for 9 minutes at 375 degrees, cool, enjoy and share! Makes 5-6 dozen cookies.

Special notes: 3 1/3 cups flour are needed for this recipe. You may experiment with various amounts of gluten-free flours you have on hand. The flours above are the ones that worked well for me. Double check your pudding box to make sure it is instant and gluten-free. My box had modified food starch, but it was listed as corn starch which is gluten-free.

Keep up the good work of reading labels and practicing with new flours; it is worth the effort for your gluten-free diet!

Praise the Lord! Oh, give thanks to the Lord, for He is good!
For His mercy endures forever. Psalm 106:1 (NKJV)

Forgotten Cookies – GF

Posted on December 12, 2012 by Jennifer Grace

I almost forgot to share this recipe with you! Here’s a quick way to use up extra egg whites you may have on hand. These treats are simply gluten-free with only 3 ingredients and no flour. You will want to remember these cookies when you do your holiday baking!

Ingredients:
2 egg whites
1/2 cup sugar
1 cup Enjoy Life chocolate chips, pecans, and/or coconut

Preheat oven to 350 degrees. In a large bowl, beat eggs whites until stiff peaks form. Add the sugar and continuing beating until stiff again. Fold in your extras…chocolate chips, pecans or coconut.

Line a cookie sheet with aluminum foil. Drop batter by rounded teaspoons onto the cookie sheet.

Now, here is the important part: REMEMBER to turn OFF the oven. Then, put the cookies in the oven for 4 hours or overnight. Remove cookies from oven, place in a covered container and share!

Also, before you turn the oven on again, REMEMBER you put those cookies in there!

…forgetting those things which are behind and reaching forward to those things which are ahead, I press toward the goal for the prize of the upward call of God in Christ Jesus. Philippians 3:13b-14 (NKJV)

Seven Layer Cookie Bars – GF

Posted on November 27, 2012 by Jennifer Grace

And on the seventh day God ended His work which He had done, and He rested on the seventh day from all His work which He had done. Genesis 2:2 (NKJV)

Seven has always been one of my favorite numbers because it is God’s perfect number. His creation story is seven days, the Israelites marched around Jericho for seven days, we are to forgive seventy times seven, etc. Use this recipe with your kids as a fun way to discuss these Bible stories!

These Seven Layer Cookie Bars are gluten-free when made with an 8 oz. box of gluten-free graham crackers. S’moreables was the brand I found at our local co-op.

Last week I shared a fairly healthy date bar recipe with plenty of oats and dates for fiber. This week I have for you a treat more on the candy-bar lines. Better cut this one into small pieces to enjoy during the holidays!

Seven Layer Ingredients:
1) 1/2 cup butter (1 stick)
2) 1 – 8 oz. box graham crackers, crushed into crumbs
3) 1 cup coconut
4) 1 cup chocolate chips
5) 1 cup butterscotch chips
6) 1 can sweetened condensed milk
7) 1 cup nuts, chopped

Heat oven to 350 degrees. Place butter in 9 x 13 inch pan and melt in oven. Sprinkle graham cracker crumbs over butter and mix to cover pan bottom. Top with remaining layers in this order…coconut, chocolate chips, butterscotch chips, condensed milk and nuts. Bake for 30 minutes. Remove from oven and allow to cool before cutting into bars. Guard well!

p.s. I’d love some comments on how to make this dairy-free, too!

But it came to pass on the seventh day that they rose early, about the dawning of the day, and marched around the city seven times in the same manner. On that day only they marched around the city seven times. Joshua 6:15 (NKJV)

Then Peter came to Him and said, “Lord, how often shall my brother sin against me, and I forgive him? Up to seven times?”Jesus said to him, “I do not say to you, up to seven times, but up to seventy times seven. Matthew 18:21-22 (NKJV)

Daddy’s Date Bars – GF

Posted on November 19, 2012 by Jennifer Grace

A neat way to pray for someone is to bake them a treat or take them a meal. While you are cooking, you are thinking of that person and praying for him/her! Here is a treat I’m baking for my Daddy to take on our next visit. Get well, Daddy!

Daddy’s Date Bars (gluten free variety)

Ingredients:
3 cups chopped dates
1 and 1/2 cups water
3/4 coconut oil
3/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup brown rice flour
3/4 cup sorghum flour
1 teaspoon xanthan gum
1 and 1/2 cups oats (gluten-free)

Cook dates and water in a small saucepan over low heat until thick. Cool. In a medium bowl, combine coconut oil and sugar. In another bowl, combine salt, baking soda, brown rice flour, sorghum flour and xanthan gum. Add flour mixture to butter and sugar, along with oats. Mix until crumbly. Press half the crumb mixture into a greased 9 x 13 inch pan. Spread cooled dates over filling. Drop remaining crumb mixture over top. Bake at 400 degrees for 25 minutes. Cool, cut and share!

I like to store these in the frig so they last longer. You will want to bake a batch of these for your holiday gatherings!

Dates remind me of the question, “What date is Jesus returning?” Scripture tell us…
“But of that day and hour no one knows, not even the angels in heaven, nor the Son, but only the Father.” Mark 13:32 (NKJV)

Reece’s Chocolate Peanut Butter Cookies – GF

Posted on November 12, 2012 by Jennifer Grace

I recently had a craving for this old favorite recipe, but had never made it gluten-free. So, I dug out the recipe and my gluten-free flours and started mixing. They turned out really well with a combination of brown rice, arrowroot, and sorghum flours. You will enjoy these delicious chocolate peanut butter yummies!

Ingredients:
3/4 cup brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot flour
1 teaspoon xanthum gum
2/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla
1 bag Reeces Peanut Butter chips

In a medium bowl, mix together the dry ingredients: brown rice flour, sorghum flour, arrowroot flour, xanthum gum, cocoa, baking soda, and salt. Set aside.

In a large bowl, soften butter. Beat in sugar, eggs and vanilla. Add dry ingredients a little at a time, stirring well. Fold in peanut butter chips.

Line baking sheets with parchment paper. Scoop rounded teaspoons of batter onto pan, 12 per sheet. Bake in 350 degree oven for 11 minutes. Let cool on pan 1 minute before moving to cooling racks.

Jesus Christ is the same yesterday, today, and forever. Hebrews 13:8 (NKJV)

French Toast – Gluten-Free

Posted on November 5, 2012 by Jennifer Grace

…You give them something to eat. Matthew 14:16 (NKJV)

My family loves French Toast for breakfast or dinner. Here is a recipe we can all enjoy together, using gluten-free bread and dairy-free milk.

Ingredients:
10-12 slices gluten-free bread
4 tablespoons coconut oil, melted, plus extra for frying
2 eggs, beaten, farm-fresh, pasture-raised
1 cup almond milk or goat’s milk
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon vanilla

Combine all ingredients, except the bread. Heat a griddle to medium-high heat. Grease with coconut oil. Dip gluten-free bread slices into the egg mixture, coating well on both sides. Place on greased griddle, frying on both sides until golden brown. Repeat until batter and bread are used up. Serve with your family’s favorite toppings (real maple syrup, honey, cinnamon, strawberry jam, etc.). Delicious!

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

Vegetable Rice Chowder

Posted on October 24, 2012 by Jennifer Grace

This quick and yummy soup is perfect for a blustery fall day or the frigid days of winter. Use leftover veggies to make chowder on the stove top or in your rice cooker. Snuggle in with a steaming bowl of vegetable rice chowder today!

Ingredients:
5 cups water
1/2 cup brown rice, uncooked
3 cups diced veggies (potatoes, carrots, celery, green beans, peas, corn, etc.)
2 teaspoons onion powder
2 teaspoons salt
1/8 teaspoon pepper

On the stove top, bring all ingredients to a boil and simmer for 45 minutes. Just before serving add 1 cup milk.
In the rice cooker, put all ingredients in the inner pot. Program for desired eating time. Just before serving add 1 cup milk.
Serve with cheese and crackers and home-made gluten-free bread.

“There is no one like the God of Jeshurun,
Who rides the heavens to help you,
And in His excellency on the clouds.
The eternal God is your refuge,
And underneath are the everlasting arms… Deuteronomy 33:26-27 (NKJV)

Re-fried Bean Dip

Posted on October 15, 2012 by Jennifer Grace

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)

THE BEST Hot Chocolate Mix Ever

Posted on September 21, 2012 by Jennifer Grace

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 goats’ milk
1 cup cocoa
1 and 1/2 cups Stevia powder
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 coconut cream. Enjoy! Makes great gifts, too!

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

Crusty Mexican Bean Bake – Gluten-free

Posted on August 29, 2012 by Jennifer Grace

Hola! One of our family’s favorite meals is Mexican night. There are many delicious Mexican gluten-free dishes. You can make almost any of your favorite Mexican foods with corn tortillas instead of flour. This recipe is even better, because I can make it when we have no tortillas. It is so colorful and yummy.

Crust:
1 cup corn meal
1 t. salt
1 t. baking powder
4 T. butter (1/4 cup)
1 cup sour cream or yogurt
2 eggs, beaten

Lightly butter a 13 x 9 inch glass casserole dish. Stir together corn meal, salt, baking powder, butter, sour cream or yogurt, and eggs. Spread in bottom of glass dish. (This may be prepared early and refrigerated).

Filling:
1 onion, chopped & T. olive oil
1 Tablespoon chili powder
1 t. Tabasco sauce
4 cups (2 – 15 oz. cans) undrained kidney beans
1 – 1/2 cups (2 – 6 oz. cans) tomato paste

Saute onion in olive oil. Add salt, chili powder, Tabasco sauce, kidney beans, and tomato paste. Spoon the filling over the crust. Bake at 350 degrees for 30-35 minutes.

Toppings:
1 cup shredded cheddar cheese
1 cup black olives, sliced
1 green pepper, chopped
1 fresh tomato, chopped
2 cups lettuce, chopped

Remove dish from oven and top with cheese, olives, peppers, tomato, and lettuce. Eat and enjoy immediately! Serves one hungry family of 6. Great for lunch the next day, too!

For the adventurous:
Serve with extra salsa, sour cream and chips.

This recipe is adapted from The More with Less Cookbook published by Herald Press, 1976. It was originally submitted by Evelyn Fisher of Akron, Pennsylvania. Thank you, Evelyn!

Blessed be the Lord God of Israel
From everlasting to everlasting!
Amen and Amen. Psalm 41:13 (NKJV)

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