This is my favorite turkey soup recipe. It's easy and fast - it takes about 20 minutes to throw this soup together, which is great for busy days!

I like this recipe because it allows my girls to enjoy "candy canes" without the sugar shock of traditional candy canes.

This recipe is an old favorite of mine, adapted to be gluten and casein free. The orange extract gives them an extra special, delicate flavor.

Wow, the weather has recently gotten cold in Dallas! It even snowed a little bit last night. Cold weather gives me a hankering for chili big-time. Now, my mom makes a pretty good chili. Her chili always had potatoes in it so for me, a good hearty chili always includes potatoes. Now that I'm older, I'm finding my preference is for sweet potatoes. So I've modified my mom's chili recipe a bit, and I really like the result. Serve the chili with cornbread and a salad for a comforting cold-weather meal.

Here is an fast and easy holiday recipe (Penzey's, adapted) that pleases kids and adults alike. The baked cookies have a very pretty, lacy "snowflake" pattern on their tops. I used coconut oil for this recipe. It lends a slight coconut flavor to these cookies, which I like. If you don't, then use another casein-free butter substitute instead. And happy baking!

It's been 9 months since my kitchen has been gluten and casein free. This is our first Thanksgiving living with this new reality, and I was a little worried about how my old standby and very favorite apple pie recipe would hold up this year under our new dietary restrictions. Apple pie (stuffed with as many as 16 apples) has always been the pride and joy of my kitchen. I've conquered GFCF pie crust to my satisfaction, but I had some trepidation about apple pie. Could I get it as stuffed full of apples as before? Would the crust behave, or would it crack and sink and fall apart into the apple filling? Would it be flaky and fabulous, or just so-so?

I adapted this from a Baker's Chocolate recipe I've had for years. It's a one bowl recipe, which I love. These are great company's coming cookies - fast, fuss free and delicious.

I stumbled across a recipe for pumpkin butter bread here while searching for interesting ways to use up my pumpkin butter. This is an excellent recipe and the bread tastes even better sliced with some pumpkin butter spread on top.

I love baking with pumpkin - it's full of great stuff like beta carotene, vitamin A, folate and potassium. (You can check out the nutritional information on pumpkin here.) Pumpkin makes a great butter (think apple butter, but with pumpkin). It's very easy to make your own at home. I have a recipe for crock pot pumpkin butter, but the end result is dark, which might put my girls off to trying it. So I searched for a lighter colored version and found a really interesting one here at FatFree Vegan Kitchen. I love the golden raisins in this recipe. I tweaked it just a little bit and tried it out this weekend. It's really good. Pumpkin butter is so versatile and a perfect sneaky food - put it on sandwiches in place of jelly, spread some on crackers, toast, waffles, pancakes or muffins, throw some in a batch of sandwich bread, muffins, cake, cookies or quick bread...the possibilities are nearly endless!

These cookies are really good. They are just as good as the "real thing", and in fact, I've had people tell me they are better than the real thing. The dough is very easy to work with and the dough does not need to be refrigerated before rolling and cutting. The end product does not crumble into bits, and you will be delighted - I promise.