Raspberry Sweetheart Cookies



Valentine’s Day is right around the corner! 


Whether you have a honey to celebrate with or not, you need these cookies in your life.



I consider them one of those special “once a year” treats. 



Of course, they go well with anything. What cookie doesn’t? After any meal, with a cup of tea or coffee, or as your afternoon treat.

You’re worth it! 


And as always with my recipes, they are not complicated to make. I like simple, delicious, beautiful food. It should taste as wonderful as it looks and be satisfying all around. 


You won’t be disappointed. 


Happy Valentine’s Day! xo

Raspberry Sweetheart Cookies

*Dough will need to be chilled before baking

2/3 Cup Dairy Free Butter ( I use soy free Earth Balance)

2/3 cup Vegetable Shortening ( I use Spectrum)

4 cups of Mama’s Almond Blend All Purpose Gluten Free Flour plus more for rolling (In your local gluten free isle or online. I cannot rave enough about this flour!)

2 Eggs

1 1/2 Cups of Sugar (White or Coconut…coconut will make your cookies brown)

2 Tbsps. of Almond Milk (Could also use rice, coconut, or hemp.)

2 tsp. of Double Acting Baking Powder

1 1/2 tsp. of Xanthan Gum

2 tsp. of Pure Vanilla

1/2 tsp. of Sea Salt

Raspberry Jelly

Powdered Sugar Frosting (Powdered sugar, dairy free butter, pure almond extract, and a tiny bit of water or milk)

Beat butter and shortening in mixer until light and fluffy. Add about half the flour, the eggs, sugar, milk, baking powder, xanthan gum, vanilla, and salt. Beat until thoroughly combined and beat in remaining flour. Divide dough in half and place on plastic wrap. Press into discs, cover completely, and chill for at least 2 hours. This dough will last in the fridge for several days and I also like to wrap it well and freeze it to have on hand. It will last for months in the freezer. 

Preheat oven to 375 degrees.

After the dough has chilled remove one disc out of the fridge at a time. Flour your surface and roll out. Cut into shapes of your liking and place them on parchment covered baking sheets. Bake for 8-9 minutes or until the edges are just slightly beginning to turn golden. 

Cool completely. Add about 1 teaspoon of jelly to each cookie and top with another cookie. Drizzle with powdered sugar frosting. 


Summer Salads


A few days ago our son graduated from high school. Such an exciting time for the whole family! It really is true what “they” say…it all just goes by so incredibly fast. Eighteen years in a flash! We are all really looking forward to the next stage in life. Exciting times ahead!

With our family, I can’t even think of one event that doesn’t revolve around a lot of food. Most of us love to cook, entertain, and visit so any excuse to get together,we’re on it. And of course, a graduation celebration is no exception. I wanted to make this one a little easier by doing summer foods and barbecuing. We grilled burgers, hot dogs, and German sausages. Had all of the traditional sides plus peppers and onions for the sausages. Several different types of salads, home-made baked beans, cupcakes, sugar cookies, and a Costco cake. This is the point where I imagine you’re hearing a loud record scratch and everything comes to a halt. A Costco cake? Imagine that. In a family full of women that love to cook, my son couldn’t wait to order a Costco cake.  Oh well, it saves me the intense all day labor of making a four layer gluten-free, dairy-free German Chocolate Cake. High school graduation only comes along once and I think it’s only fair that he have his cake (whatever it may be) and eat it too.

I’ll try to list the most accurate ingredient amounts in these recipes. I’m more of  a “little of this and a little of that” cook.  They are all easy though and can be tweaked to your liking.

Home Made Baked Beans

Forgot to take a picture of the beans! They are gorgeous & delicious!

About 6 pieces of All Natural Bacon, fried to almost crisp

1 Whole Sweet Onion, diced

1/2 Each Red & Orange Bell Peppers, diced

3 Cloves of Garlic, diced

2 Whole Jalapeno Peppers, stem removed, seeds & membrane intact

1/3 Cup Brown Sugar

2 18 oz. Bottles of Sweet Baby Ray’s Honey Chipotle BBQ Sauce

2 15 oz. Cans of White Beans, rinsed & drained

2 15 oz. Cans of Kidney Beans, rinsed & drained

2 15 oz. Cans of Butter Beans, rinsed & drained

In a large skillet drizzle about 2 tablespoons of olive oil, or reserved bacon fat, and heat on medium-high. Saute the onion, bell pepper, garlic, and jalapeno until the onion just begins to turn translucent.

Place the sautéed ingredients and all other ingredients in a crockpot, stir well. Heat on low for about 5-6 hours.

Tomato & Onion Salad with Herb Dressing

About 8 -10 Roma Tomatoes, sliced in quarters lengthwise

About 1/2 Cup Fresh Basil, chopped

About 1/2 of a Large Red Onion, sliced thinly

Herb Vinaigrette:

About 1/2 Cup Olive Oil

About 3-4 Tbsp. Balsamic Vinegar

2 tsp. Dijon Mustard

Pinch of Sugar

Pinch of Salt & Pepper

Whisk or place in covered container and shake until it is emulsified. Drizzle over tomatoes, onions, and basil, and gently toss.

Pea Salad

3 12 oz. Bags of Petite Peas, thawed

About 3/4 of a Red Onion, diced small

1 Pkg. (block) of Sheep’s Milk Cheese or Goat Cheese

About 1 Cup of Olive Oil Mayonnaise

About 4 Tbsp. Rice Wine Vinegar

Dash of Salt & Pepper

Whisk mayo, vinegar, and salt and pepper together in a small bowl. Spoon over peas and onions. Crumble cheese block over peas and mayo and carefully mix until incorporated. Refrigerate for at least 2 hours before serving.

Waldorf Salad

About 6 Sweet Apples, washed, dried, and diced (do this into a bowl of lemon water so they don’t brown)

About 2 Cups of Red Seedless Grapes, washed and sliced in half

About 3/4 of a Cup of Walnuts, rough chopped and toasted until lightly golden

About 3 Stalks of Celery, sliced down the middle and then diced thinly

About 1/2 Cup of Olive Oil Mayonnaise

Dash of Sugar

Dash of Salt & Pepper

Place all ingredients in a bowl, toss carefully. Refrigerate for at least 2 hours.

Three Bean Salad

2 15 oz. Cans of White Beans, rinsed & drained

2 15 oz. Cans of Kidney Beans, rinsed & drained

2 15 oz. Cans of Garbanzo Beans, rinsed & drained

4 Stalks of Celery, sliced down the middle and chopped thinly

1 Red Onion, diced small

1 Cup Parsley, rinsed and drained, chopped finely

2 Tablespoons Fresh Rosemary, chopped finely

About 2/3 Cup Apple Cider Vinegar

About 1/3 Cup Granulated Sugar

About a 1/2 Cup Olive Oil

Several Grinds of Sea Salt & Pepper

Whisk the vinegar, sugar, olive oil, and salt & pepper together until sugar is dissolved. Pour over remaining ingredients and toss. Refrigerate for at least 4 hours before serving.

Below is a picture of one of my favorite and super easy “go to” summer drinks for parties and camping. It doesn’t really have a name…I just call it the Rum Fruity Drink. It’s an incredibly simple mixture of rum, Squirt (or any other type of your favorite soda or juice), a squeeze of lime, squeeze of lemon, and squeeze of Cutie oranges. We also had mint to put in them but I forgot to set it out, that would also be really tasty.