Passover Recipes (Gluten Free Seder)

Planning today for our Christian Passover celebration.  Here’s what’s on the menu:

The Traditions…
Charoset (Apple and honey mixture to represent the mortar the Hebrews used when they were slaves in Egypt)
Matzo (Unleavened, cracker-like bread to represent the loaves baked in haste as God’s people were leaving Egypt…and to represent Jesus, striped by the lash, pierced and broken for us.  Try the gluten free matzo from the link, or use another gluten free cracker)
Parsley (A green herb to dip)
Salt Water (To represent the tears of slavery)
Horseradish (bitter herbs to represent the bitterness of slavery)
Hard Boiled Eggs (Representing new life…we will be dying ours with natural, homemade dyes first)
Shank Bone (To represent the Passover lamb….a reminder of the Lamb of God whose sacrifice delivers us from the bondage of sin)

The Meal:
Roast Leg of Lamb with Red Wine Sauce
Basil-Mint Pesto (This is a family tradition to serve with the lamb…pulse fresh basil leaves and a few mint leaves in a food processor with pine nuts, olive oil, fresh garlic cloves, and a dash of salt.  You can use this recipe as a guide, I always end up winging it with the proportions and we eliminate the cheese.)
New potatoes with herbs
Roasted green beans or asparagus
Green Salad
New Life Dessert (for the children, found this idea at Ann Voskamp’s but we will probably use a simple cake mix.  Fun for the kids!)
Chocolate Espresso Torte served with Pomegranate Reduction (For the grown-ups, of course! It’s flourless and gluten free, rich like cheesecake. I use the recipe in the link, but pulse the chocolate in a food processor and then add the hot espresso while pulsing.  This melts it all together nicely…then add small cubes of butter and finally the eggs and egg yolks and continue to process until it’s smooth as silk.  For reduction, simply simmer several cups of Pomegranate juice until it forms a syrup.  Drizzle the syrup onto a chilled plate, and then serve the flourless cake on top. So Good!)

Celebrating Passover

Each year, our family celebrates the Passover by having a Seder Supper at our home.  Preparing for, meditating on, and enjoying this celebration has blessed us over the years, and if you’re considering starting this tradition at your house I can’t encourage you enough….it’s a beautiful thing.

Here are some basics to get you started, or to give you ideas for this year’s celebration…

Although the Jewish Passover might start at a different time of the month and the Seder would traditionally fall on a different day, our family’s tradition is to celebrate with Seder on the Thursday before Easter.  This follows the story of Jesus’s last supper and is a perfect way to start Easter weekend.  In the past we have used two different versions of the Haggadah, the script used during the Seder.  We have a beautiful spiral-bound Haggadah written in both Hebrew and English: A Passover Haggadah for Jewish Believers, the book is even bound on the right side since Hebrew is read that way (this is an affiliate link, I was surprised that Amazon happens to carry it because our copy is ancient).  You can find free versions online as well. You can download a full script, or a shortened children’s version for young children or for a celebration at church for Children’s Ministry.   Depending on the makeup of our group each year, we’ve sometimes re-written and shortened the original ourselves.  This year, Ann Voskamp has a wonderful shortened version that will be good for younger family members but does not leave much out.  I think we will be using her version (thanks, Ann!) but we will add a new tradition.

There are two very beautiful parts of the Haggadah that are wonderful but stretch the limits of a younger child’s attention span.  I love these traditions but don’t want the supper to become a burden to little children, wiggling in their seats.  The Dayenu is a beautiful litany of the ways that God saved the Hebrew people from slavery in Egypt.  The second tradition I love happens before the second cup is taken, when a list of the 10 plagues is read aloud.  Each participant dips his or her finger into the wine and lets a drop of wine fall on their plate, one for each plague.  I’m working on a Dayenu dedicated to Christ, with each passage about Jesus read aloud by one voice and the others answering in “It would have been enough for us”.  Then, after the listing of the 10 plagues, we’ll ask everyone to think of one thing that God has delivered them from that year and we’ll praise Him for that as well.

We’ll also pause to give the unleavened bread (Matzah) special attention.  This is the tradition in which the Christian Communion was born, and the specifics of the three pieces of Matzah are so strongly Messianic that it never fails to bring a sense of awe to my heart, no matter how many times we celebrate this tradition.

My computer is limping along today, and this post has taken three times as long as it should have to write…I will be back to post this year’s menu.  Doing Seder gluten free is not hard (we just have to substitute a safe Matzah cracker and exchange gluten free flour for anything that requires wheat flour), and it’s actually to your advantage with Seder if you have to cook dairy-free!  In the meantime, here’s a gluten free menu from a previous year to get you started. 

Join Ann Voskamp for Walk with Him Wednesdays, she has wonderful ideas and photos for Seder!

Gluten Free Dairy Free Raspberry Layer Cake

A special treat for the Fourth of July….Gluten/Dairy free raspberry layer cake!  It’s actually really easy to make, since I used a mix for the cake itself.

I used a cake mix from 123 Gluten Free, which I loved!  You add your own sugar, so you have control over how much and what type of sweetener you add.  It made two nice-sized layers of cake!

Follow the directions on the cake mix, and let the cakes cool.  I put them in the freezer to speed the process along!  When cakes are cool, carefully cut each layer into two layers horizontally.  You can use a long, sharp knife or a piece of thread to do this!

The frosting is a wonderful, light, almost marshmallow-cream texture.  You can use it as a substitute for whipped cream! It is very, very simple and it does not contain dairy or soy.  You just need 2 egg whites, a cup of sugar, a cup of water, vanilla, and a half-teaspoon of cream of tarter.  Combine the water, and sugar in a sauce pan.  Bring the solution to a boil, and boil until it begins to make a syrup. In a mixing bowl, beat egg whites, vanilla, and cream of tarter until they start to froth.  Slowly add the sugar syrup to the eggs, beat until stiff peaks form.

Spread raspberry jam on the cut side of one cut cake layer.  Add a thin layer of frosting on top of the jam.  Place a second cake layer, cut side down, over the first. Repeat the process with the layers of jam and frosting, topping cake with the un-cut side of the cake up.

Frost the top and sides of cake with the frosting.  Decorate with fresh raspberries, a sprig of mint, and a sprinkle of decorating sugar.

For the Fourth of July, you could serve a rectangular slice of this cake with a dollop of frosting in the upper left side of each slice, and a few fresh blue berries on the frosting….little American Flags!

Summer may actually be here…

This may be the first morning in over half a year that I have had….no plans.

So I am going to sit, in the warm Summer morning, swing quietly on the porch swing, and let the cool breeze play over me.  And it is going to be amazing.

To celebrate, I’m making myself a tall glass of iced tea with a just a hint of sweetness and a touch of mint.

Do you have a moment?  Make a glass, put your feet up, and celebrate with me.

Mint infused simple syrup:

-Several sprigs fresh mint
-1 cup sugar
-1 cup water

Put sugar, water, and mint in a sauce pan, whisk together, and bring to a boil. Boil until it forms a syrup, remove mint and keep in a closed container in the fridge to use as needed.

Make your favorite iced tea (I used green tea…decaffeinated, because goodness knows I don’t need the caffeine).  Add as much or as little syrup as you’d like…I added a few teaspoons.  Toss in a sprig of mint, and relax!

Thanksgiving Menu and Plans, Gluten Free!

 Scary turkey head from a stock photo program I own….

Our family looks forward to the Thanksgiving holiday every year, it’s one of our favorite weeks of the year.  My father, mother, brother and his girlfriend have joined us here for Thanksgiving for the last five years now.  This year, my dad retired and they will be here a little longer than usual!  My father and mother (step-mom, but that’s a technicality) are both wonderful foodies. When this family gathers, we eat well!  We’ve had a basic menu that we pull from for the last few years, and we don’t normally deviate too much from that since we don’t usually  have much time.  This year, since we have a few extra precious days with them, we’re changing things a bit and trying a few new things.

Oh, and did I mention that we’re doing dinner for 15 this year?

Yep.  Our little house is going to be full!

With the added element of gluten intolerance in our family, planning for Thanksgiving dinner takes a little extra effort (which is probably why we’ve stuck with the basic plan for so long!).  Here’s a rundown of the plans for this year:

Appetizers have not always been served, but with so many people coming I’m thinking it might not be a bad idea.  My dad has a salmon spread (at least I think that’s what he’s planning on!) that he’s going to make that apparently is amazing.  I’ve never tried it, so I’m really looking forward to it!  We’ll also do a cheese platter, because I’ve found a great co-op that sells amazing cheese at a huge discount.  I am planning on pretending that dairy does not bother me a bit that week, just so you know. 

We usually brine a turkey overnight and then roast it….so tender, juicy and good!   One year we wrapped the turkey in bacon and roasted it, which resulted in some very excellent gravy but also in an anemic-looking turkey that looked like it had been boiled rather than roasted.  Probably won’t do that again.  This year, my mom has a really interesting rolled turkey breast recipe that we might try.  I’m thinking that since we love leftovers (that’s the best thing about Thanksgiving dinner…the repeat performances for days afterward!) we will do one large turkey plus a turkey breast for the crowd this year.

The stuffing is probably my favorite part of the Thanksgiving meal.  I know that’s weird.  We do this wonderful gluten-free stuffing using sausage, apples, lots of sage, and gluten free stuffing cubes from Ener-G.  I know….the apples sound really strange.  I promise you…they don’t taste like apples at all, but make the stuffing really tangy, moist and flavorful.  I would never have believed it until I tasted it myself, so you’re just going to have to trust me!

I also always make cranberry relish…the last few years I’ve made it in advance and canned it so that we don’t have to worry about it on Thanksgiving day.  I toss in two packages of cranberries, two large cans of Mandarin oranges with the juice, four cups water and four cups sugar.  Cook until thick.  This makes enough to have relish on Christmas day, too!

We’ll do some mashed potatoes with gravy…thickened with corn starch rather than flour.  Always mix your corn starch with water before adding it to the gravy to avoid clumping!

My mom is bringing sweet potatoes this year…she has something really yummy up her sleeve, I’m sure.  In the past, we’ve done them this way…sweet potato rounds with pecans, butter and brown sugar.  So good!

Side dishes…we’ve made peas with turnips and bacon before, but this year Hubby’s mom will be bringing a green vegetable so we won’t have to worry about it!  Hubby’s aunt is also bringing her amazing Caesar Salad (sans croutons, of course), and if I get the recipe for it I will definitely share it with you.  

Somebody is bringing some rolls, which I will put in a bowl and wrap in cloth napkins and keep far away from the rest of the food, to avoid crumbing all over the place and contaminating things.  I used to try and make gluten free breads for Thanksgiving, but found that since Eldest and I will already be gorging ourselves on all the other food, we absolutely do not miss the rolls.  They just take up valuable stomach space that could be filled with more gluten free stuffing!

And….finally….dessert.  Ah, dessert!  I’m making pies in advance…and I’ve splurged and purchased a gluten free pecan pie from a local gluten free bakery.  That, and two dozen gluten free sugar cookies….yeah, I know.  But you only live once!  We’ll be eating the cookies over the week, not on Thanksgiving day.

Normally I make a pumpkin spice cheesecake with a crust made of Mi-del gluten free ginger snaps, covered in whipped cream and drizzled with caramel sauce (find the recipe here).  I’m kind of tired of that, though.  So this year in addition to the pecan pie and a regular pumpkin pie (made with the GF crust found in this recipe), I will make a three layer cheesecake with a crust from GF chocolate cookies (I am still deciding which cookies to use…maybe K-Toos sandwich cookies from Kinnikinnik

So, there you have it!  And if you are doing your first gluten free Thanksgiving and would like some help making family favorites edible for you this year, please, please don’t hesitate to email me.  I would be happy to help you out!  There’s no reason why a gluten-free Thanksgiving can’t be just as wonderfully tasty as a regular one, and I’d hate for you to be stressed out about it!

Here’s the recipe for those interested (its’ not my own invention, but I can’t remember where it came from):


Ingredients:

  • 1 pound sweet Italian sausage, casings removed
  • 1/4 cup (1/2 stick) butter
  • 5 cups chopped onion (about 3 large)
  • 2 cups chopped celery
  • 6 cups diced cored tart green apples (such as Granny Smith)
  • 1 tablespoon dried rubbed sage
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 5 1/2 cups Ener-G stuffing/croutons, gluten free (Order these NOW or find them at a health food store…or you could toast a loaf of Ener-G bread until it’s hard and cube it yourself).

Preparation:

Sauté sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Add butter, onions and celery to skillet; sauté until onions are tender, about 15 minutes. Add apples; sauté until apples are tender but still hold shape, about 10 minutes. Add sage, thyme and allspice; sauté 1 minute. Add to sausage. Stir in stuffing cubes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 325°F. Generously butter a baking dish. Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes.

Gluten Free, Dairy Free Corn Dogs and Onion Rings

Ok…so, I feel that I need to throw out a disclaimer first.  I don’t usually….fry.  Anything.  In oil.  However, over the years we’ve spent living gluten-free, we have discovered that there are just some things you can’t find a substitute for.  A few foods that we used to enjoy, but can’t buy in a store or order at a restaurant.  Or, more accurately, can’t buy in a store without taking out a loan and risking paying way too much for a product that’s mediocre at best.

Recently we’ve noticed a hole in our lives.  A hole that had been growing for seven long years.  And it’s name was:  Corn Dogs.

You can buy frozen gluten-free corn dogs at the store, but you’ll be out over $10.00 for five corn dogs, which is a risk I’ve not been willing to take.  But when a friend of mine shared a recipe for gluten free corn dogs with me, I decided it was time to fry!  Hubby and I went to the gym first, in anticipation of the ridiculous number of calories we were about to consume.  Seriously.  And then I went crazy in the kitchen making some treats that we’ve missed for many years.  Why is it that the cheapest and quickest foods are the hardest to duplicate gluten-free?

As long as we were clogging arteries, I decided to make onion rings as well.  Onion rings are another food you just never get gluten-free, in fact I don’t think I’ve ever seen them in a store or restaurant. My reasoning was, the oil was there, the batter was there, and I am unlikely to fry anything again for who-knows how long.

The whole experiment was a raging success…not only did the corn dogs and onion rings taste like the “real” thing, they were so far superior to the frozen type we used to get pre-Celiac that even the gluten-eating members of the family were thrilled.  These corn dogs tasted more like type you can buy at a food court in the mall, from a teenager wearing a ridiculous multi-colored hat.  And the onion rings…oh, bliss!  I had forgotten how good bad food can taste.  You’ll find me back at the gym tonight, but it was well worth it.  For one sweet dinner, we were in Corn Dog heaven.

The recipe I used (adapted from this one at Allrecipes.com) is doubled, and will make you a LOT of corn dogs and a LOT of onion rings.  We put the left overs (enough for dinner for all 3 kids, at least) on a cookie sheet and froze them individually, then put them in zip lock bags to throw in the oven for a quick dinner some time in the future.  We also decided to forgo the sticks and cut the hot dogs in thirds, next time I make these I’ll probably buy some wood craft sticks and make them the traditional way just for fun…but the smaller version turned out really good.  If you are not on a gluten free diet, just substitute the gluten-free flour for regular wheat flour.

Here’s the recipe and a photo-tutorial.  Enjoy!  

You Need:
2 cups gluten-free flour mix (I used Tom Sawyer, love that stuff!)
2 cups gluten-safe corn meal (Bob’s Red Mill is good)
1/2 teaspoon salt
dash of black pepper
1/2 cup sugar
8 teaspoons baking powder
2 1/2 to 3 cups rice milk (I found that a thinner batter worked better)
15-20 gluten-free chicken frankfurters (use whatever type you like, remembering to check the label of course!)
craft sticks (if you’re using them)
1 quart Canola oil (’cause it’s healthier, you know)
If you plan to make onion rings at the same time, you’ll also need:
1 very large onion, cut into rings.

You Do:
Cut the chicken franks into thirds.  Boil them for a few minutes until they are nice and fat.  This will make sure that they are juicy and that the frank part of the corn dog is hot, without over-cooking the crispy exterior. Let the cooked franks dry in a strainer while you prepare the batter (the batter will stick better to dry franks).

Mix up the dry ingredients in a deep bowl.  We had fun with the baking powder, as you can see!

Add the wet ingredients and mix well.  Using a skewer, dip the frankfurters into the batter (or, if you’re using sticks, poke the stick into the frank and use that to dip it).

Using a second skewer, slide the corn dog into the hot oil (I had the oil on medium heat on my stove top).  Cook for several minutes on one side, then turn and cook on the other…corn dogs are ready when they are lightly browned on both sides.  The batter will puff up considerably, so don’t worry if it looks a little thin to begin with.  Place the cooked corn dogs on a plate lined with paper towels and set in a warm oven while you cook the rest of the corn dogs and onion rings.

For the onion rings, repeat the process above, dipping each ring of onion in the batter and frying until the rings are browned on both sides.  Remove the finished rings to a paper-towel lined plate.

Enjoy your super-fried meal!  You’ll be surprised at how both the Corn Dogs and the Onion Rings taste just like the ones you remember.  So good, and so bad for you….but hey, you only live once, right?

Breakfast Favorite…Easy Frittata

I have to confess, I’m not much of a breakfast person.  Pretty much the only breakfast I like is one that’s eaten after 11:00, for lunch.  I know, I know…it’s the most important meal of the day.  Yep.  So I make it for my kids sometimes, on the days when they don’t make it themselves…Eldest is King of the Eggs!

Here’s a recipe we like that’s fast and easy and has great leftover-recycling potential!  I just whisk up some eggs…I usually do two per person.  If I’m not making many eggs, the frittata will be thin instead of nice and puffy, but nobody seems to care too much.  Add a tablespoon of milk, cream, or milk replacer for every 4 eggs you’re using.  I like to add salt, pepper, garlic powder and dill to my eggs, and a little chopped green onion if I have it.

Then, snip up some bacon (we use turkey bacon), ham, sausage or turkey and throw it in a cast iron skillet.  Here is a great place to recycle some chopped meat from last night’s dinner! NOTE:  For you gluten-sensitive people, make sure you don’t let any gluten touch your skillet!  I’ve heard that cast iron retains the evil stuff and you may get sick if you cook in it again.  Yipes!  If you need to make a bigger frittata, you can use a baking dish…just transfer the ingredients from the skillet to the dish.

Cook the meat completely if raw, or reheat meat until hot through. Arrange the meat in a layer on the bottom of the pan and turn off the heat.  Now you can add other stuff…chopped potato, vegetables of all kinds, diced tomato, fresh basil, grated cheese, feta or blue cheese crumbles, (watch for wheat in that blue cheese!).  I love to toss some fresh spinach leaves in.

Pour the eggs over everything and pop it into the oven.  Bake at 350 until the eggs are set, and the edges are browned and pulling away from the skillet.

Cut and serve…you can top the slices with cheese, salsa, sour cream, or…Youngest’s choice….ketchup.  Ick.

Here are some fun combinations:

Taco Frittata:  Add leftover taco meat, green onion, tomatoes, olives, cheese…whatever is left over from your taco dinner last night!

Basil and Blue Cheese:  Fresh basil leaves and blue cheese crumbles

Onion and Mushroom:  Caramelize onions with a little olive oil, cook mushrooms ’till done, and pour eggs over.

Pesto Potato:  Cubed cooked red potatoes warmed and tossed with pesto.  Mmmmm!

Pizza:  Cook green peppers in the skillet with a little olive oil.  You can leave them in rings and flip the frittata onto a plate when it’s done for effect!  Sprinkle chopped pepperoni over the peppers, add some mozzarella and the eggs.  Serve with tomato sauce drizzled on top if you’d like!

Enjoy!

Savory Baked Chicken

Savory Baked Chicken with stuffed baked potatoes and steamed broccoli

Autumn is coming, and I’m starting to get excited about all those cold-weather meals…soups, stews, and savory dinners that simmer on the stove or slow cook in the oven…filling the house with good smells all day long. Here’s a very simple meal my family enjoys that combines a touch of Summer barbecue with savory Fall flavors.  It’s easy to prepare, and can be made gluten and dairy free for those with food sensitivities!

This recipe goes well with stuffed baked potatoes (bake them alongside the chicken) and fresh, steamed broccoli.

Savory Baked Chicken

You Need:
One boneless, skinless chicken breast per person
Gluten Free, all-natural Barbecue Sauce (1 16 oz bottle, or use this healthy recipe)
One strip nitrate-free turkey bacon per person
Shredded cheddar cheese or dairy-free cheese product
Chopped green onion

You Do:
In a little olive oil or a non-stick pan, brown both sides of the chicken breasts.  You can use frozen chicken breasts if you want, just make sure that you’ve got enough time before dinner to bake them.  Pour 1/2 the bottle of Barbecue sauce into the bottom of a crock pot or covered baking dish.  Arrange the chicken on the sauce (preferably in a single layer).  Cook the turkey bacon until crisp, and use kitchen scissors to snip the bacon over the chicken.  Pour the rest of the sauce over the chicken.

If you are using a crock pot with a removable crockery, you may follow the recipe up to this point the night before, and then cover it and put the whole thing in the fridge.  Just take it out the next morning and let it bake.  Bake in a crock pot on low for 7 to 9 hours, or bake in the oven at 350  until the chicken reaches 165 degrees and the juices run clear (40 minutes to an hour).  The Barbecue sauce will mix with the juices from the chicken and reduce and thicken during baking to become a rich, savory sauce.

Remove the chicken, put it on plates and spoon extra sauce over each serving.  Sprinkle with cheese right away, and then garnish with green onion.

Serve with baked potatoes and steamed broccoli.  Enjoy!

Put the potatoes in to bake next to the chicken for a quick meal!

Salsa!

Busy busy around our house this week. Besides school, we have house painting getting started today (more on that another day), ripe peaches on the tree and all over our kitchen, and many pounds of tomatoes and peppers cluttering up the fridge. It’s canning season, and I am trying hard to remind myself that things are just going to be a little crazy, cluttered, and sticky for a few days. There are empty jars lining my counters, boxes of peaches on my dining room table, bags of tomatoes, onions and peppers filling the fridge. Rings, lids, tongs, huge pots full of boiling water going on the stove all day, timers going off all the time, a hot and steamy kitchen…is it crazy that I love doing this?


This year I found a great little book online full of wonderful salsa recipes! You can download it for free and print it out, I had fun putting it together and reading the information on canning tomatoes in the front. I used the recipe for “Salsa Using Paste Tomatoes” but used slicing tomatoes instead, since that’s what I had. I found a handy way to hold the recipe book up, too!


One thing I discovered this year that has made my salsa-canning experience much easier is that you can use your food processor with the grating blade to process the tomatoes, peppers and onions! It was so much faster than doing it by hand and I love the texture it produced, especially since I used slicing tomatoes….it turned out much less watery this way, and didn’t need to be cooked down as long! Here is the recipe, which you can find (along with many others) in the book I mentioned above:

Tomato Salsa (Using Paste Tomatoes)

7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
½ cup seeded, finely chopped jalapeño peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons ground cumin*
3 tablespoons oregano leaves*
2 tablespoons fresh cilantro*

Combine all ingredients except cumin, oregano and
cilantro in a large pot and bring to a boil, stirring
frequently, then reduce heat and simmer 10 minutes. Add
spices and simmer for another 20 minutes, stirring
occasionally. Ladle hot into pint jars, leaving ½ inch
headspace. Adjust lids and process in a boiling water
canner 15 minutes at 0–1,000 feet altitude; 20 minutes at
1,001–6,000 feet; or 25 minutes above 6,000 feet.

Yield: 16–18 pints

Salsa canning….finished. Here’s what’s up next:

Gluten and Dairy Free Pudding Pops!

We’re in the dog days of Summer, I’m sure of it. It’s hot outside! So the girls and I decided to make a sweet, cool treat to combat the Summer doldrums. Yes, I know I was wishing for boredom just a week ago, but apparently children get bored much faster than adults!

These yummy treats are gluten, dairy, soy, egg and nut free! And they taste great, just like the creamy ice cream pops you’d buy at the store. We made chocolate-banana pops last week, and this week we are trying butterscotch-white chocolate. Note: If you’ve ever made pudding before, you know that what goes into pudding is milk, eggs, and flour. How do you make pudding without these key ingredients? If you’re you’re like me, you’d really rather not know. The ingredients on the box are largely unpronounceable, but hey…I can look past that every now and then, right?


Step one: Gather your ingredients. You’ll need two boxes of Kraft pudding mix. Check the box before you buy it…many are gluten, dairy, soy and egg free. Some of them are not, so don’t forget to check! Also, this is one case where brand name matters. I checked the store brand pudding mixes, and most of them did have dairy…so proceed with caution! You’ll also need a box of your favorite milk substitute. We chose rice milk (don’t ask me how they milk rice. I don’t want to know). You’ll also need 2 Popsicle molds.

Step two: Make the pudding according to the package directions, but use the milk substitute instead of real milk. We ended up with one “instant” package that just needed mixing, and one “stovetop” package that needed cooking. We used the microwave directions for that one…hey, we don’t care if the pudding sets up anyway since we’re freezing it, so quick is good here. Don’t bother to chill the pudding, either…unless you want pretty layered pops, in which case you can chill it to make it a little thicker.

Step three: Fill the Popsicle molds with 1/2 of one type of pudding.

Step four: Then fill them the rest of the way with the other type.

Step five: Freeze and enjoy!

My two helpers…

A moment of sisterly love (“What, don’t you trust me to fill them up?”)


Sarah fills the molds while Rachel samples the pudding.

Rachel samples the pudding while Sarah fills the molds….

Sarah concentrates on filling the molds

While Rachel makes sure the pudding is still up to par.

Sarah gives up and goes back to writing her Summer Magazine

Rachel finally gets down to business

And Sarah samples the pudding


Enjoy!