Blessed When We Are In Need

What does the word “blessing” mean to you?  When someone tells me they feel blessed, it’s generally a sign that all is well with their world.  Do you feel blessed today?  Is everything right with your world?  If not, what if the crisis you’re facing, the parenting challenge you’re dealing with, your personal area of weakness, the insurmountable obstacle in front of you is God’s chosen vehicle for blessing?

This morning, I felt led to watch an archived Beth Moore video from Lightsource.com about the Beatitudes, wherein Beth mentioned that one of the words used in the Bible for the word blessing or blessed is the Greek word “Makarios.”  According to this definition, “Biblically one is pronounced blessed when God is present and involved in his life.  The hand of God is at work directing all his affairs for a divine purpose and thus in a sense such a person lives ‘Coram Deo’ (Latin), before the face of God.”

When we are in our moment of greatest need, we have an opportunity to experience this kind of blessing and see the hand of God at work in our lives as we surrender our viewpoint of our circumstances and allow God to use them to shape us and those around us.  You see, in our “Me-centered” culture, we want our blessings to be all about Me – what makes Me feel good, look good, and generally not need help from anyone.  To be “blessed” by American standards is to be without need.  But in the Beatitudes, Jesus turns our idea of blessing upside down by saying that those who most need God, who cannot make it on their own, are the ones who are blessed.  So what does this look like in real life, particularly for parents?

Tomorrow, I’ll send my 11-year-old on a 6-day choir tour/missions trip, his longest and farthest adventure away from home.  What makes this trip especially challenging for him is that he is an introvert going on an extrovert-oriented trip.  (By the way, in psychological terms “introvert” does not mean “shy.”  To be an introvert means that you derive your energy from time spent alone, “dealing with the ideas, pictures, memories, and reactions that are inside your head, in your inner world.”)  We’ve been preparing him for the reality that being constantly on the go with other kids will deplete his energy (whereas extroverts are energized by being with others), so these next 6 days will be especially tough for him.  But I’m also encouraging him to see this as a unique opportunity to be blessed by God.  How?

While other parents are helping their kids pack clothes, snacks, and games for the bus, I’ll be tucking in cards for each day containing scripture promises of God’s faithfulness.  You see, more than other kids, he will have a great need for the strength that God promises to give us in Christ (Philippians 4:13).  Because he will reach the end of himself and his capacity to constantly be with people, he will need the reminder that “those who hope in the Lord will renew their strength” (Isaiah 40:31), and that God’s power is made perfect in us when wrapped around our weakness (2 Cor. 12:9).

Sure, I could see the innate challenges of his God-given personality as an insurmountable obstacle (and as any mama can attest, your children’s struggles are much harder on you than your own!).  But I choose to see this as an opportunity for blessing, for him to personally discover God’s faithfulness and grow in his relationship with Christ.  When he calls out to God in the midst of crisis and finds that “God is present and involved in his life,” HE WILL BE BLESSED!  There is no greater blessing than to experience on a daily basis the love and presence of Christ, whose grace is sufficient to meet all our needs.

Whatever need God has given you (or your kids), He desires to meet.  In the midst of your need, when you look up and invite God to accomplish his divine purpose in your life, you are blessed because you are living your life “before the face of God.”

“The Lord bless you and keep you; the Lord make his face shine on you and be gracious to you; the Lord turn his face toward you and give you peace.” – Numbers 6:24-26

Do You Eat “Unclean” Food?

Cancer.  That one word can stop you dead in your tracks and change your world forever.  Four weeks ago we found out that my mom has sinus cancer, her second cancer battle, so not only am I concerned for her well-being, I’m aware that my risk of getting cancer is higher.  Of course, there are lots of things we can do to prevent cancer, like avoid smoking, avoid toxins, and eat all-natural whole foods.  Right?

Obesity.  We’re bombarded in the media by all kinds of dismal reports on the alarming rise of obesity and obesity-related diseases in our country as a result of the typical, nutrient-deficient, American diet.  We’re told that we can live longer, healthier lives if we exercise and follow certain food rules.  Role models who have beat their bodies into submission preach the gospel of a slim, fit body as our salvation from illness and poor body image.  They flaunt their “before and after” pictures as proof that you too can be beautiful if you follow their rules.  Self-discipline is all you need to have the perfect body.  Right?

Like most people, I’ve bought into the claims that the “wrong foods” will hurt us, but the “right foods” can cure us.  I’ve even had success on this blog perpetuating this same information.  The highest number of hits has been on my “Breaking Free from the Sugar Addiction” post.  When my husband and I decided to drastically decrease our sugar consumption 3 years ago, it was partly to lose weight and reduce our risk of cancer, but it was mostly because we had out-of-control sugar cravings and did not want to be a slave to food.  God honored our desires, and gave us success.   Since then, my husband has kept off the weight, but I’ve put it back on and have tried unsuccessfully to lose it the same way I did before.

(Now, before you go hating on the skinny girl who thinks she’s fat, let me clarify that I do not think I’m fat.  I simply happen to gain all my weight in my belly, which means a couple pounds weight gain not only makes me have to buy new jeans, it makes me look like I’m pregnant.  No woman who is not pregnant wants to look like she is, so please don’t judge.)

After several unsuccessful attempts to take off those stubborn pounds, I began to feel uneasy about it, and finally asked God if there was a reason why it was so hard.  Was I still a slave to sugar and needing to be more disciplined in cutting it out of my diet?  Was wheat the problem, since my husband has kept off the weight on the gluten free diet while I still eat wheat?  Should I just accept my body the way it is and be focusing on eating the right foods to prevent cancer?  I had so many questions for God, but I was not expecting the one he had for me.  At the end of a daily devotional by Beth Moore, I read this question:

“How can freedom in Christ coexist with a zealously disciplined lifestyle?”

Wait, is she saying that it’s bad to live a zealously disciplined lifestyle?  Doesn’t the Bible say being disciplined is a good thing?  After wrestling with this question, God opened my eyes to the truth regarding my food issues, in much the same way he opened the Apostle Peter’s eyes.  In Acts 10, we read that God gave Peter a vision of all kinds of foods that were off limits to Jews and told him to eat.  When Peter protests that he would never think of eating something unclean, God responds, “Do not call anything impure that God has made clean.”  In The Message, the same verse says, “If God says it’s okay, it’s okay.”  God was about to send Peter to the home of a non-Jew, and did not want Peter to take offense at the food that was offered to him.  God was more interested in Peter building relationships and spreading the good news of the gospel, than in enforcing a rigid set of food rules (which God wrote, by the way).

So what does this mean for you and me?  I believe that the same zeal for purity in food that Peter experienced has resurfaced in our culture today, and if we’re not careful, we’ll end up no better than the Pharisees Jesus spoke against who were trying to be righteous by eating the “right” foods and doing the “right” things.  Those of us who are Christians and have freedom in Christ need to be careful that in our zeal for healthy living that honors God, we do not unwittingly place a yoke of slavery to healthy eating on our brothers and sisters in Christ by insisting that only things that “God made” are okay to eat.  “If God says it’s okay, it’s okay.”

The day before my mom started chemo and radiation, I read a lengthy article on all the things that can cause cancer, and how we should avoid all these “bad foods” at any cost.  It’s no coincidence that I had already promised my daughter I would make corn dogs for her that same day, since she’d been asking for them for awhile.  After reading that scary list, I practically begged my daughter to let me make anything else, but only corn dogs would do.  I was about to launch into a lecture on the evils of corn dogs when God whispered, “If I say it’s okay, it’s okay.  Relationship matters more than food.”  So I invited my daughter to make corn dogs with me, and had a great time in the kitchen with her.  I even threw in some tater tots to bless my husband.

When we sat down to pray for the food, like we always do, I felt convicted by the Holy Spirit.  God was asking, “Are you really thanking me for the food I’ve provided for you?  You ask me to ‘bless the food to the nourishment of your body.’  Do you believe that I can bless you with a nitrate-filled corn dog?  Do not call anything impure that I have made clean.”

I can get uptight about not being able to afford organic meat and produce – or worse, make my family sacrifice in other areas so we can spend all our money on expensive food – or I can thank God for the food we can afford and trust him to bless it to our bodies’ use.  I can fret and worry about arsenic in our rice and GMO corn in our tortillas, or I can thank God that these inexpensive foods allow us to live within our means, and trust God to make them clean.  My faith is in God, not my food.

That’s the real issue, the answer to my question of why I couldn’t lose the weight again.  God would not bless any effort that would lead me to put my faith and trust in an eating plan.  He did not set me free from being a slave to sugar so that I could perpetuate my ideology and make others a slave to my way of eating.  God will not allow me to put my hope of salvation in anything but Him.  Whether we’re trying to save ourselves from cancer and disease, or are trying to pin our self-worth on a thin body and zealously disciplined lifestyle, our efforts to find salvation from food are nothing more (or less) than idolatry.  

I find it interesting that there’s so much emphasis today on “cleansing” foods.  Eating the “right” foods will not “cleanse” you; only the blood of Jesus Christ, our Savior, will.  He died for you to set you free from bondage to sin and anything else – however good and noble a cause it may be – that would enslave you.  Only He can satisfy your longings, heal your diseases, and make you whole.

So does this mean we’re free to just eat whatever we want?  Yes and no.  I’ve been mostly eating even healthier than I used to because one of the “fruits” or blessings of the Holy Spirit is self-control.  When I submit my eating habits and attitudes to the authority of Christ, he gives me peace and self-control in return.  Because I love God, I want to take care of my body in a way that honors him, and he blesses me with self-control to help me accomplish his good purpose for me.  But if his good purpose includes eating “impure” foods from time to time for the sake of relationship and living within my means, then he will give me peace as I trust in him.

It’s not easy retraining myself to seek God’s input in my food choices, but it’s so worth it.  Last  week, my son suddenly announced that he wanted to make cookies with me.  And because he loves me, he wanted to honor me by having me take the first bite.  I could have said no to his requests, reminding him that sugar is bad for us, but I would have been serving my belief system instead of serving my son.  I’m so glad God gives me freedom in Christ to eat the healthiest food I can afford without worrying when relationship requires my food choices to be subject to the law of love.

Let’s take food off the altar of worship and put it back where it belongs, on the table.  “Taste and see that the LORD is good” (Psalm 34:8).

Is People Pleasing Wrong?

If you have been raised in the church or read many devotionals, you might be quick to answer the above question, “Yes.”  We’re supposed to please God, not people.  Right?  This question would have seemed like a no-brainer to me a week ago, until I came face to face with what that assumption means for people like me.

It started innocently enough.  I read an article online about how it would be helpful for parents (especially homeschoolers) to understand their children’s personalities using the Myers-Briggs personality test.  Before testing my kids, I decided to take it again.  I had taken the test in college, and remembered the outcome, but I had never read anything to tell me what those four letters mean.  My results were the same, but I was shocked when I read the analysis of my personality.  It was spot on.  My husband laughed as I read aloud the strengths and quirks that make up me. We had great fun analyzing each other – I’m an ENFJ, by the way, so my personality type enjoys figuring out what makes people tick.  I thought it was a fun, introspective exercise, and was ready to leave it at that.

The next day, however, I came across a blog post about being who are are created to be in Christ, and not feeling down on ourselves for having different gifts and passions than others.  The following day, my morning online devotional was on the same topic: Being who God created you to be.  So during my Bible study time, I asked God to connect the dots he seemed to have placed on the page of my recent week.  My Bible study contained one of my favorite verses, Ephesians 2:10:

For we are God’s masterpiece. He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago.

As I meditated on that verse, I began to think about the results of my personality test and, to be honest, got a little mad at God.  My rant went something like this: God, you made ENFJs to enjoy serving people.  My personality type is designed to find fulfillment and satisfaction in helping others.  But the message I’ve been told is that I should not desire to please people, only You.  If I do the “good things You planned” for me to do – serving others – but am not allowed to find joy and satisfaction in pleasing others, I’m doomed for a life of misery and unfulfillment.  Why would You design me to derive feelings of joy and satisfaction in serving others if that is wrong?

Why indeed.

The answer to that burning question was wrapped inside another question.  ”Who told you it was wrong to feel joy and satisfaction in serving others?”  Well, let’s revisit that very first question.  Is people pleasing wrong?  If you’ve based your life on the premise that we should strive to please God, not people, then it’s quite possible to twist that into a belief that it’s wrong to enjoy pleasing others.  I know because I’ve spent the last 8 years of my life believing that subtle lie.

I’ve written before about my battle with insecurity during my teens and twenties.  Overcoming it required me to allow God to rewire my thought processes about who I am and why I do the things I do.  I prayed Romans 12:2 daily: “Let God transform you into a new person by changing the way you think. Then you will learn to know God’s will for you, which is good and pleasing and perfect.”  Part of that transformation was a raised awareness of my desire to please others and my dependency on their praise for self-esteem.  I began to pull back from visible ministries and devoted myself to serving my family and working in “behind the scenes” ministries, like teaching children’s Sunday School.  I grew a lot spiritually during this time, as I learned to find my satisfaction in Christ and break free from the bonds of living for the praise of others.  Unfortunately, a new stronghold took root in its place.

I’m convinced that most Christians who are limping through life and battling discouragement, do not have obvious strongholds like greed or lust, but are held in bondage by twisted half-truths.  In my case, the truth is that my joy and satisfaction come from God and my identity in Christ.  The twisted version went on to tell me that it’s wrong for me to experience joy when I am praised by those I serve; I should only find joy in God.  So even though God’s plan for me is to delight in him, do the good works he uniquely designed me to do (serving others in a variety of ways), and take joy in participating in his redemptive work through me while reflecting the praise back to him, the cycle was being cut short.  As soon as I received praise, it made me uncomfortable because I feared feeling any sort of pride or desire for praise, so I would immediately feel guilty for any good feelings I had as a result of helping others.   Here’s the really twisted part: If I received lots of praise, I eventually quit.  (It’s why I’m so inconsistent with this blog.)  If someone thanked me for sharing a helpful insight in Sunday School or Bible Study, I would be determined the next week to not say a word, so as to not draw attention to myself.  Yes, I know, it’s stupid and backwards.

Most people give up projects/ministries because they fear they won’t be good.  I quit things because I’m afraid I’ll be great.  I’m so afraid of desiring glory that I run from anything that might give it to me.  Even if God is the one who put me there to fulfill his purpose.

As I talked through all this with my husband, he casually made the comment that God designed us to see our work as good.  Remember the creation story?  At the end of each day, God looked at what he created and said it was good.  Why would I think that he doesn’t want me to feel the same way about my work?  Yes, my service to others should flow out of my love for God, which prompts me to do the good works he created me to do.  But instead of feeling guilty when those works bring joy to others, I need to respond by saying, “Glory to God.  It is good.”

The worst part of this realization is acknowledging to God that in my zeal to please him alone, I have cast aside every attempt he’s made to invite me to share in his pleasure.  Yes, God speaks to us through scripture, but he also speaks to us through each other.  I fell down on my face and wept before the Lord when the Holy Spirit whispered to me, “I have prompted people time and time again to give you MY praise, but you cast their words aside because you could not accept them.”

Oh God, open our eyes to see who we are created to be in You.  Speak your truth to our minds so we will not be held captive by deceptive half-truths.  Heal our minds and make us whole in You.

Gluten Free Kid Favorites: Chicken Pot Pie…Pizza!

This fun take on 2 kid favorites – chicken pot pie and pizza – is a recipe I adapted from Family Fun Magazine, and can be made either as a pizza or biscuit pot pie.  I began making the pizza when we figured out that my son was suffering from Intersticial Cystitus, a chronic condition that feels like a constant urinary tract infection.  While there’s no cure, the symptoms can be alleviated by avoiding certain trigger foods like caffeine, citrus and many other fruits, including tomatoes (hence, the search for a tomato-free pizza).

Before I go on to tell you about this tasty recipe, I just want to take a minute to tell my readers how much my heart goes out to you, especially if you’re a parent of a child with multiple food intolerances.  When I downloaded the enormous list of possible food triggers (many of which we’ve now determined are okay for him), it was like receiving the gluten intolerance diagnosis all over again.  I looked through my pantry with despair at all the foods that would be off limits to my son until we slowly tested each food.  As I looked through my cookbook and tagged the half-dozen recipes there were NOT off limits to him, I cried for him and myself.  I remembered how overwhelmed I was during our first few months on the gluten free diet, and how sad I was that my kids had to be “different.”  If that’s where you are today, I just want you to know that you’re not alone.  

It’s been 6 weeks since then, and my son has handled his new diet restrictions remarkably well.  I’m reminded, once again, of how resilient our kids are.  We think they’ll fall apart when something bad happens, but if we continue to love and support them, showing empathy and compassion, they can amaze us with their ability to bounce back.  Kids with food intolerances have the potential to be some of the most compassionate kids on the planet because they know what it’s like to be the only one who has to pass up the Valentines cookie or sip punch at a reception because it’s the only safe thing to eat.  They also tend to be more grateful when people do go out of their way to include them because they don’t take for granted that they will be given anything.  So yes, it hurts to see our kids suffer, but sometimes the road of suffering is the road that leads to strength of character, compassion, and gratitude.  

One way we can support our kids is by taking the time to make yummy substitutes for some of their favorite foods.  That’s why I’m continuing my series of “Gluten Free Kid Favorites” (like corn dogs and chicken tenders) with the recipe below.   

Whether you like chicken pot pie or are just looking for an easy GF pizza crust recipe, I’ve got you covered on both!  The crust recipe is so versatile.  It makes tender, flaky biscuits, a quick and easy pizza crust, and can be used in your favorite recipes that call for Pillsbury biscuits from a can.  I like to mix up the dry ingredients in bags to have on hand for quick suppers.  If you have a food processor, you can simply dump the dry ingredients in, cut in the butter, then add milk.  So easy!  I’ve made it with half milk and half cream for extra moist biscuits, and rice milk for dairy free recipes.  The pot pie filling is spot on when it comes to mimicking those little (nutritionally void and laden with unhealthy ingredients) frozen pies I used to love.

Chicken or Turkey Pot Pie Filling/Topping

1 T. butter
1 T. GF flour blend with a pinch of xanthan gum
1 tsp. chicken flavored Better Than Bouillon + 2/3 c. water (or 2/3 c. GF chicken broth)
1/2 tsp. dried minced onion
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage (I use ground sage, not rubbed)
1/4 tsp. thyme
2/3 – 1 c. frozen mixed veggies, thawed and patted dry (I use peas, diced carrots, and corn)
2/3 – 1 c. cooked chicken or turkey, chopped
1 c. shredded mozzarella (optional, if making biscuit pot pie cups)

Melt butter in a medium saucepan over medium heat.  Whisk in flour and cook for 1 minute.  If using Better Than Bouillon, whisk this into the roux (the flour/butter mixture).  Slowly whisk in the water (or chicken broth) until the mixture is smooth.  Cook, stirring constantly, until it thickens and begins to bubble, about 2 min.  Whisk in onion and seasonings, and cook for 1 more minute.

Remove from heat and let cool while you make the dough.  If you made the dough first, just pop the sauce in the fridge on a hot pad to quickly cool while you chop the meat.

Biscuit and Pizza Crust Dough

1 c. gluten free flour blend
1/4 c. tapioca starch/flour (they’re the same thing)
1/4 c. potato starch (for softer biscuits) or cornstarch (for pizza crust)
2 1/2 T. baking powder
2 tsp. sugar
1 tsp. salt
1 tsp. xanthan gum
1/4 c. butter or dairy free margarine (real butter is best, if tolerated)
2/3 c. milk, rice milk, or half-and-half (for really good biscuits)

Whisk dry ingredients together in a mixing bowl or food processor.  Cut butter into chunks, then cut into dry ingredients with a food processor or two knives used like scissors.  (When I use my food processor, I like to add half the butter and pulse a few times, then add the remaining butter chunks and pulse a few more times.  Ideally, you want some pieces to be small and some larger pea-size chunks.  Smartypants Factoid: It’s the steam created from the melting of the larger chunks of butter that creates the flaky layers in biscuits, so don’t over-process.)  Stir in milk.

For Pizza: With floured hands, spread dough onto a 15-in. greased pizza pan or, if preheating a pizza stone in the oven, spread dough onto a piece of parchment paper cut to fit the stone.  (Preheating your pan will help brown the bottom of the crust.)  Spread sauce over the crust and top with 1 c. veggies and 1 c. meat.  Sprinkle cheese evenly over the pizza.  Bake 18-20 min. at 425 degrees.  (This crust also works with any topping, not just the pot pie topping!)

For Pot Pies: Divide dough into quarters.  Divide each quarter into 3 balls.  Place the balls in 12 greased muffin cups.  With floured hands, gently press the dough down and up the sides of each muffin cup.  The dough should reach the top of the muffin cup.  (If you do this before making the filling, you may need to go back and press the dough up the sides again before filling, since it will slide down after sitting for awhile.)  Stir 2/3 c. meat and 2/3 c. veggies into the sauce and divide among the cups, about 2 T. filling per cup.  If desired, sprinkle with cheese.  Bake 15-20 minutes at 425 degrees.

For Biscuits: Divide dough into quarters or thirds (depending on how big you want your biscuits to be) and roll into balls according to pot pie directions.  Place the balls on a parchment-lined baking sheet and, with floured hands or the bottom of a glass, gently press down on each ball until it’s about 1/2-in. thick.  Or, using an ice cream scoop, scoop out the dough onto a parchment-lined baking sheet and gently press down to flatten.  (These won’t rise or spread much, so you’ll end up with more even results if the biscuits are flat instead of rounded.)  Bake 15-20 minutes at 425 degrees.

There are lots more variations for this dough, so check back for future recipes like Garlic Cheese Biscuits, Bread Sticks, and more!

Cheap, Snow-Themed Family Fun Night!

Last weekend, I spontaneously decided that a family fun night was in order – it was either that, or lock the kids in their rooms for the rest of winter – and invited my daughter, Little Miss Planner, to help organize it.  Honestly, I think putting her “in charge” was as much of a thrill for her as the actual event itself.  We started by coming up with 3 possible options for the dinner menu, dessert, game, and family movie.  (We’ll use this same format next month when it’s my son’s turn to plan our family fun night.)  Even though I came up with most of the ideas, I tried to casually mention them as options from which she got to choose.  Again, she had so much fun writing down the ideas we came up with and circling her favorites, I was reminded that giving kids opportunities to have control is good from time to time.  (Not surprisingly, she’s been a much more cooperative child this week.  Hmmm…)

As we narrowed down the list of ideas, I realized that we could easily turn our fun night into a snow-themed party, a fitting way to celebrate the good part of winter – snow!  Here is what we did, along with some ideas for your own snowy fun.

Dinner Menu
Since we’ve had snow on the ground since Christmas, I suggested that we gather some clean snow to make snow cones.  I had bought some snow cone syrup years ago, and it had been sitting, unopened, in the garage for who knows how long.  But since it’s just corn syrup and chemicals, we decided to take a chance and ended up enjoying delicious, watermelon-flavored snow cones.  (It was actually strawberry syrup, though – I said it was old.)  Real snow cones are awesome!  If you have the means, I highly recommend them.

To go along with our snow theme, I wrapped homemade burgers on buns in white parchment paper and called them “snowball burgers.” (This was a BIG deal to my gluten intolerant family, since we rarely buy expensive GF buns.  However, I’ve discovered that the crusts from Udi’s and Rudi’s bread make great buns when buttered and grilled.)  I made a fresh fruit salad with pineapple, strawberries and kiwi, then sprinkled dried coconut on top and called it “snow-covered fruit salad.”  For veggies, I cut up broccoli “trees” and drizzled ranch dressing “snow” over top.

Atmosphere
I knew my craft-loving daughter would get excited about decorating, so I dug out some snowflake stamps for her to use to decorate white paper as place mats (which, unfortunately, doesn’t show up in my picture).  We set out colored pencils so everyone could draw snowman pictures on their place mats while they waited for dinner, like the kids do at restaurants.  I also gave my daughter snowflake stickers to put on cheap, white paper plates.  I dug out some plastic snowman cups and snowman napkins from Christmas, and also set some snowflake votive candle holders on the table.  It’s easy to re-purpose Christmas decorations to add a festive touch (if your husband is willing to drag out the boxes from the garage that you JUST put away).

For music, we played the “Happy Feet” soundtrack (which I’ll admit, I do enjoy) while we got everything ready.  During dinner, we switched to George Winston’s “December” album, which is not overly Christmasy, and provides nice background music.

Activities
Our favorite activity, hands down, was the “snowball” fight with rolled up white socks as snowballs.  We each took a corner of the room and started with 6 “sockballs” each.  The kids and I hid behind chairs, while my husband was exposed (to level the playing field a little).  My daughter got to tell us when to start, then we proceeded to pelt each other with socks.  The great thing about sockballs is that they’re reusable, so we played until I got tired of getting beaned in the head by my husband, who has way better aim than I do.

For our other game, my daughter chose Cadoo, which is Cranium for kids.  It involves easy word puzzles and group activities like charades, drawing, and sculpting.  The winner got a ride in the “snowmobile” (an 18-gallon storage bin powered by my husband), while the losers dumped a sockball avalanche on the snowmobile.

Dessert
After so much play and exertion, we were ready for dessert.  To go with some leftover cake, we made ice cream snowmen.  Unfortunately, we were in a hurry to assemble them before we started the party, and did not let the ice cream scoops harden long enough, so our snowmen ended up leaning on the cake for support.  Oh well.  They’re super easy to make, however.  I used a cookie scoop to scoop out 3 small vanilla ice cream scoops for each snowman, and placed them in a wax paper-lined pan.  (I’d recommend letting them harden in the freezer for at least a half-hour to avoid lopsided snowmen.)  When the balls are firm, stack them into snowmen next to an edge of your pan to keep them from tipping over.  Put them back in the freezer for another 10-20 minutes.  (I skipped this step and regretted it.)  While they’re firming up, gather your supplies for making the face, arms, and hat.  Decorating the snowmen is a great activity for the kids.

• For the face, we used mini chocolate chips for eyes, and jimmies sprinkles for the nose and mouth.  We use an orange sprinkle as a “carrot nose” by inserting a pointed end into the ice cream.  We used a brown sprinkle as a mouth.
  
• For the arms, we used Glutino gluten free stick pretzels.  I broke the sticks in half, since a half pretzel looked better.
• For the hat, we used a partially melted chocolate chip to “glue” a Rolo candy onto a Peppermint Patty because that’s what I had on hand.  (I warned the kids to eat the candies separately because…yuck.)  You can use a mini cookie for the base of the hat and whatever candy you have on hand for the top.  To glue them together, put 1 chocolate chip per hat on a piece of wax paper and heat it in the microwave until it starts to soften.  It should still retain its shape until you press down on it.  Use a spatula to transfer it to the base of the Rolo or whatever candy you’re using, then attach it to the base of the hat.  We had a hard time keeping the hats on the snowmen, but they still looked cute!

Movie
After dessert, we watched our favorite winter movie, “Snowball Express” – a must-see family movie!  It’s from the ’70s, so it might be hard to track down, but it’s great fun.  ”Happy Feet” and “Happy Feet 2″ are also great for little ones.  Older kids will like “Mr. Popper’s Penguins” or “Chronicles of Narnia.”  Any movie about winter/snow would work, though.

During the movie, we had to have some hot chocolate, of course.  (We normally don’t consume this much sugar, but that’s what makes it a party!)  This easy mix can be used with any kind of milk, so it’s perfect for kids with dairy allergies who can’t have the powdered mixes.  I like to keep a batch of this mix in a container to add to warm milk whenever the kids have been playing in the snow.  Add your favorite flavoring and you have gourmet cocoa that’s a whole lot healthier than the stuff from the store for just pennies.

Dairy Free Cocoa Mix:

• 1/4 c. cocoa (the kind you use for baking)
• 1/2 c. sugar
• Milk (dairy, rice, almond, coconut)
• Flavoring, optional (vanilla flavoring, peppermint extract, rum extract, coffee syrups)
• Canned whipped cream or mini marshmallows, if desired

Combine cocoa and sugar in a container.  Heat milk of choice (or decaf coffee for the grown-ups!) in the microwave until just warm.  In my microwave, it takes about 1 min. to heat 6 oz. (3/4 c.) milk.  Stir a heaping tablespoon of cocoa mix into each 6 oz. of milk (slightly more for coffee), then add a drop or two of flavoring, if desired.  Top with a squirt of whipped cream or mini marshmallows (or if you’re me, use kitchen scissors to cut up old, hard marshmallows leftover from last summer – the kids will never know!).

With a little creativity and planning, having a snow party can break up the winter blahs and brighten those long, dark nights.  For more indoor winter party ideas, check out my posts on cheap Valentines Fun with kids and Spring Break Staycation ideas.  Yes, it can be a happy January!

Gluten Free, Dairy Free, Green Bean Casserole

This past Thanksgiving I finally conquered my gluten free Mt. Everest – green bean casserole.  Frying the onions wasn’t nearly as hard as I thought it would be, thanks to the advice in this post and our little electric fondue pot.  This recipe makes enough onions for a 9″x13″ casserole, but I decided to make a half recipe since it was for our little family of four.  I froze the rest of the onions on a baking sheet, then transferred them to a bag to save for our Christmas dinner.  I plan to toast them in the oven before using them to crisp them a little – I’ll let you know how it turns out!

The cream of mushroom soup is not hard to make.  I’ve heard that Progresso has a GF cream of mushroom soup, but have yet to find it in our area.  This easy recipe can be made with rice milk for dairy free folks, so it’s a good one if you have multiple sensitivities in your home.  Happy Gluten Free Holidays!

Gluten Free French Fried Onions

1 med. onion (I used a sweet onion, but any should work)
1 egg
1 1/2 c. milk (I used rice milk)
1 c. GF flour blend
1 tsp. salt
1/4 tsp. xanthan gum (omit if using a blend containing xanthan gum)
Pinch pepper
Canola or vegetable oil for frying

Slice onion into thin rings.  Halve the slices so that you have what looks like little rainbows.  Separate rings and cut outer 3 or 4 pieces in half, so you have uniform sized pieces.  (Set aside a few rings to chop for the cream of mushroom soup, if making the recipe below.)

Beat egg and milk in a medium bowl.  Add onions and soak until oil is heated.

In a shallow bowl, combine flour, salt, xanthan gum and pepper.  Heat about 1-in. of oil to 375 degrees in an electric fondue pot or med. high on the stove.  (When you’re ready to fry – the oil will sizzle and pop when you flick a drop of water into it – turn down the temperature to 350 degrees or medium heat on the stove.)

While you wait for the oil to heat, line a couple plates with paper towels and gather your utensils.  I recommend using a fork to transfer the onions from the milk mixture to the flour, and using chopsticks to coat them with flour and transfer to the oil.  We used tongs to transfer the onions from the oil to paper towels.  Having separate utensils for each step keeps them from accumulating thick clumps of dough.

When the oil is ready, turn it down to medium and begin coating about 1/4 c. of the onions in flour, then dropping them in the oil.  Use tongs to turn onions over after a few minutes, then continue frying until golden brown.  Remove to paper towels to cool.  Continue until all onions are fried.  Set aside while you make the soup.  (I’d store them at room temperature, rather than in the fridge, so they don’t get soggy.)

Gluten Free, Dairy Free, Cream of Mushroom Soup
(Equals approx. 1 can of soup – double recipe if making a 9″x13″ casserole.)

4 T. butter or dairy free margarine
1 T. finely chopped onion
6 T. GF flour blend with a pinch of xanthan gum (I used Gluten Free Pantry’s blend)
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk (I used rice milk)
1 c. GF chicken broth OR 1 c. water with 1 tsp. Better Than Bouillon
1/4 c. chopped mushrooms OR half of a drained 4 oz. can of mushrooms

In a medium saucepan, melt butter over medium heat.  Sauté onions in butter until soft but not brown.  (If using fresh mushrooms, sauté them with the onions.  DO NOT try to sauté canned mushrooms or they will jump out of the pan!)

Whisk in flour, salt and pepper, stirring constantly until a bubbly paste forms.  (If using Better Than Bouillon instead of broth, you can stir in the bouillon during this step and just add water instead of broth.)  Gradually whisk in the milk and broth (or water).  Stir constantly until you have a nice, thick soup.  Stir in mushrooms.

To use this soup in the traditional green bean casserole recipe, you may skip the step of adding extra milk, since this is not as concentrated as the canned soup to begin with, or add milk until it’s the desired consistency.  Add 2 cans green beans and desired seasonings according to whatever recipe you traditionally use (some add 1/8 tsp. pepper or soy sauce), stirring in 2/3 c. of your fried onions.

Transfer to a greased baking dish and bake 30 minutes at 350 degrees, then top with another 2/3 c. onions and bake 5 minutes.  Serves 4-6.

GF Cranberry Orange Scones with Bacon-Wrapped Smokies

If you’re looking for a tasty holiday breakfast, this is it!  I modified these AMAZING, flaky cranberry orange scones from a Taste of Home recipe, and it’s hard to believe they’re gluten free.  A food processor makes cutting in the butter easy, and the dry mix can be made ahead of time for easy assembly in the morning.  (I haven’t tried making these dairy free, but I imagine you could substitute dairy free margarine for the butter, coconut milk creamer for the half-and-half, and your milk of choice to brush on top.)

For an extra special treat, serve these with the bacon-wrapped smokies recipe below.  For my husband, the holidays wouldn’t be complete without these morsels of greasy goodness.  

Gluten Free Cranberry Orange Scones

Dry Mix:
1 2/3 c. gluten free flour blend (see recipe below)
1/3 c. potato starch (not flour)
2 T. + 1 tsp. sugar
2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. cold butter

Additional Ingredients:
3/4 c. – 1 c. dried cranberries
1/4 c. orange juice
1/4 c. half-and-half (I used 2 T. heavy cream + 2 T. milk)
1 egg
1 T. milk
2 tsp. sugar

Glaze:
1/2 c. powdered sugar
1 T. orange juice

Whisk together all dry ingredients except butter.  Cut in butter until the mixture resembles coarse crumbs.  Combine cranberries, orange juice, half-and-half, and cranberries in a separate bowl.  Add to dry mix and stir until a soft dough forms.  (The dough may be in clumps, but will form a ball when squeezed together.)

On a lightly floured surface, gently knead dough 5-6 times.  (This step is what makes those flaky layers.)  Pat dough into an 8-in. circle.  Cut into 10 wedges and place on a parchment-lined baking sheet.  Brush with milk and sprinkle with 2 tsp. sugar.

Bake in a 400 degree oven for 13-15 minutes or until lightly browned.  Cool for a few minutes, then drizzle with glaze and serve warm.

Bacon-Wrapped Smokies

1 package Little Smokies sausages
1 package bacon
Brown sugar

Cut bacon strips into thirds.  Wrap each bacon strip around a sausage and place in a foil-lined pan.  (BE SURE TO LINE THE PAN WITH FOIL.  Trust me, you don’t want to clean out the greasy mess this creates.)  Sprinkle brown sugar over all the bacon-wrapped smokies.

Heat oven to 425 degrees.  Bake 15 minutes, then reduce heat to 400 degrees and bake alongside scones for 15 minutes.  If the bacon isn’t crispy, you may need to turn the oven on broil for a few minutes – but watch it closely so it doesn’t burn.

Brenda’s All-Purpose Gluten Free Flour Blend:

1 c. white rice flour
1 c. brown rice flour
1/3 c. tapioca flour/starch
1/3 c. cornstarch
1/3 c. potato starch
1 T. sweet rice (also called sticky rice) flour
1 T. potato flour