Gluten Free Peanut Butter Kisses

Gluten Free Peanut Butter Kisses~

One suggestion when making these Gluten Free cookies: double the batch!

They are so good that they just don’t last long.

Hannah made a batch this year for Christmas as we are reducing gluten from our diet.

I plan on making them for special treats throughout the year.

She followed the delicious recipe from Janelle at Comfy in the Kitchen.

Gluten-Free Spritz Cookies

Gluten-Free Spritz Cookies~

Hannah made these delicious gluten free, grain free cookies for me this Christmas.

I can eat them and NOT get a sinus headache! Yay!

And they contain a good amount of fiber too.

They have a delectable almond flavor. I thought for sure she used Almond Flour but nope.

She used Coconut Flour and raw local honey with Almond and Vanilla Extracts.

You can find the recipe at My Edible Advice and Instructables.

She followed the recipe to a T and they were quick & easy!

Zucchini Brownies

Got zucchini?

We found this recipe in the flier of a local market. Very easy.

And…it is Gluten-free. Yay!

Hannah made it yesterday. It is just about gone already. It isn’t a typical brownie though.

Tastes somewhere between a brownie and chocolate mousse.

Gooey…Eat it with a fork!

Zucchini Brownies~

  • 1 cup Almond Butter, crunchy
  • 2 cups Zucchini, shredded in food processor
  • 1/4 cup raw Honey (she used plain ol’ honey)
  • 1 tsp. Vanilla
  • 1 egg
  • 1/3 cup Cocoa
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Sea Salt
  • 3/4 cup semi sweet Chocolate Chips (or mini chips)


  1. Preheat oven to 350°.
  2. Mix wet ingredients (first 5), then add the dry ingredients.
  3. Add chocolate chips last. Regular chips didn’t melt. Gonna try mini chips next time.
  4. Pour into greased 9 x 13 baking pan.
  5. Bake 30 minutes.
  6. Cool on wire rack for 20 minutes before cutting.
  7. Refrigerate.

Zucchini Meatloaf Boats

Finally! I have zucchini again in the garden.

For the past several years I’ve been fighting squash vine borers and they’ve been winning. Last year I planted absolutely nothing from the squash family at all. So far so good this year. Haven’t seen one yet. (Crosses fingers.) UPDATE: Hannah noticed a “red wasp” flying around the herb gardens. Yep. A few zucchini plants are wilting. I tried to extract the borer out with my handy dandy girl-scout pocket knife. Couldn’t find it. Too bad. My chickens love them. At least we planted late this year and harvested several five-gallon bucketfuls before my nemesis showed up.

zucchini boats ~

My friend Pam had told me how she uses large zucchini to make a meal. She simply puts a meatloaf inside!

Our youngest daughter, Hannah, made this recipe for our family using zucchini and onions from the garden and beef from my in-laws’ farm.

Very easy.
And very good.
  • One large zucchini, sliced in half lengthwise, seeds scooped out
  • Sea Salt
  • Garlic powder
  • ¼ cup olive oil
  • minced onions
  • minced garlic
  • 2-3 pounds ground beef
  • ¼ cup instant brown rice
  • 3 eggs
  • grated carrots
  • 1 Tbsp. basil
  • Parmesan
  • tomato sauce
  • Italian seasoning
  • shredded mozzarella


  1. Preheat oven to 350°.
  2. Sprinkle salt and garlic powder inside zucchini shells. Set aside in a baking dish.
    zucchini boats ~
  3. Heat olive oil in a skillet and cook onions and minced garlic for 5-7 minutes. Remove from heat.
    zucchini boats ~
  4. In bowl, mix ground beef, instant brown rice, eggs, carrots, basil, Parmesan, and onion mixture together.
  5. Stuff the zucchini halves with the meatloaf mixture.
    zucchini boats ~
  6. Spoon tomato sauce over zucchini. Sprinkle Italian seasoning.
    zucchini boats ~
  7. Bake 45-50 minutes.
  8. Sprinkle mozzarella cheese over top and bake 5 additional minutes to melt cheese.

zucchini boats ~

It’s funny how I would sneak grated carrots into meatloaves when the girls were young and now they purposefully add them!

Here’s a great way to use up those large zucchini!
What are some ways you use them?

BBQ Burgers

These are the best burgers I have ever tasted!

My husband’s family has been making BBQ Burgers for generations.

I adapted this recipe from the original to reduce the sugar content. I also added Worcestershire Sauce and Coconut Aminos to give it my own special touch. I neglected to tell my husband what I did until AFTER he tried them. He could not tell a difference. 🙂 Next time I am going to try to substitute the tomato soup with tomato sauce to reduce the sugar content even more. You can half the sauce if you’d like. Our family just loves it so I double it .

With the xylitol content, be sure NOT to feed this recipe to pets.

BBQ Burgers ~ Back To

  • 8 Hamburger patties, browned on each side
  • 2 cans tomato soup
  • 2 Tbsp. Apple Cider Vinegar (Braggs)
  • 1/3 cup Xylitol (DO NOT FEED TO PETS!)
  • 15 drops liquid Stevia
  • Several “shakes” of Worcestershire
  • Several “shakes” of Coconut Aminos

Place burgers in a baking dish.

BBQ Burgers ~ Back To

Mix the sauce in a bowl.

BBQ Burgers ~ Back To

Pour over the burgers. Cover with foil.

BBQ Burgers ~ Back To

Bake 350° for 45 minutes.

Remove the foil.

Sprinkle salt and pepper to taste.

Bake an additional 15 minutes.

***You can use this sauce for meatloaf too***

Broccoli Soup

My dear friend, Karen, dropped by for a visit last week. We enjoyed an afternoon of  “catching up”, Bible Study, and brunch. I served taco salad and this hearty soup. It hit the spot on a rainy spring day! Princess made a batch of chocolate chip cookies the night before. They ended the meal on a sweet tone.  They are so good. I’ll have to share that recipe with you later…

While I enjoyed Karen’s company,  the soup simmered. Later, I served it to my family for an evening meal. 🙂 They loved it!

Give it a try for your family. It’s very easy!

Broccoli Soup ~

  • 20 ounce broccoli, frozen
  • 4 cups chicken broth
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 cups whole organic milk
  • 4 tablespoons coconut flour
  • 4 tablespoons butter
  • 8-12 ounce Cheez Whiz
  • Salt and Pepper to taste

Bring broccoli, broth, onions, and celery to boil.

Simmer 15 minutes.

Add milk, flour, butter, and Cheez Whiz.

Simmer for another 15 minutes.

Sprinkle with salt and pepper to taste.


Pumpkin Chili

Looking for an easy meal that’s also healthy?

Try this recipe we had for supper last evening.

If you’d like leftovers (chili is always better the next day!), you might double it.

We had very little left as my family loved this.

Pumpkin Chili

Pumpkin Chili

  • 2 lbs. Ground Beef
  • 1 Onion, diced
  • 1 can Pumpkin
  • 1 can Kidney Beans
  • 1 can Water
  • 2 cans Stewed Tomatoes
  • ½ tsp. Cumin
  • ½ tsp. Italian Seasonings
  • ½ tsp. Chili Powder
  • ½ tsp. Red Pepper Flakes
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 10-12 drops liquid Stevia (or 2 Tbsp. Sugar)

Brown beef and onions. Stir in remaining ingredients and simmer an hour.

See? I told you it was easy.

AND it’s made with items I always keep in my pantry and freezer.

Very convenient for a last minute meal.

Full disclosure: I needed a quick meal and did not simmer for an hour but maybe 15 minutes.

P.S. You don’t need to tell your family it has pumpkin and stevia in it. They won’t be able to tell! 😉

Homemade Chocolate Syrup

Have you ever wanted to make your own sundae syrup?

Or perhaps a syrup to mix into milk? Try this recipe!

It tastes delicious. No preservatives or chemical additives.

HOWEVER, it does contain sugar. Sadness.

We use it as an occasional treat around here.

Princess made a batch to drizzle over the Creamy Hot Chocolate Mix she recently mixed together.

You know… it would taste great drizzled over Liquid Christmas too.

Homemade Chocolate Syrup ~


Mix in a 2 quart or larger saucepot:

  • 1½ cups sugar
  • ¾ cup cocoa
  • 1 cup hot water
  • dash salt

Bring to a boil and stir constantly. Cook for 3-5 minutes while stirring.

Remove from heat. Add:

  • 2-3 teaspoons vanilla

Pour into a container and cool. Cover. Refrigerate.

So easy. So good!