The Wheat Free Family » Recipes

PB Marshmallow Squares

Dianne — Tue, 17 Apr 2012 01:04:03 +0000

We try to punch up lunch snacks with as much nutrients as we can while not turning kids into peer pressure targets for mocking! Slipping PB into brown rice marshmallow squares is one way to get some healthy protein into their diet. * make sure your kid’s class does not have a Peanut Free mandate. An alternative is almond or sunflower butter!

Ingredients

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
1/2 cup natural peanut butter
5 cups Kellogg’s® Rice Krispies® cereal

Stirring Superman Style

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.

2.. Stir in Kellogg’s Brown Rice Krispies until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Mix it Up:

Sandwich home made low sugar preserves between two thin Krispie Squares to make PB & J’s
Drizzle 70%+ Cocoa chocolate on the tops to make chocolate peanut butter treats.

Gluten free, sugar free, dairy free WHIPPED CREAM

TheMatriarch — Mon, 27 Feb 2012 03:30:31 +0000

This recipe was found on pinterest: Chill a can of coconut milk in the fridge. Take it out and add vanilla and cinnamon and WHIP. You now have a great whipped cream that is gluten, sugar and dairy free! more

Cream Cheese Pun’kin Cake

Dianne — Sun, 09 Oct 2011 17:49:16 +0000

Sometimes we have time to make things from scratch but NOT having that time shouldn’t remove the good treats from our table! Betty Crocker’s new GF cake mixes are as good as they say AND easy to Dr Up!

With Harvest here and pumpkin pie on every thanksgiving table across the country, I decided to put Betty Crocker to the test and make a harvest cake. Did it turn out? Oh lord yes! Moist… Golden… flavorful… and GONE! Each guest came back for seconds and eyed the one piece reserved for an absent family member with jealous gazes! An easy hit! (Hint… a teenager could make it.)

Cream Cheese Pun’kin Cake

Ingredients:

1 pkg Betty Crocker GF yellow cake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup water
1/2 cup butter
3 eggs
3/4 cup canned pumpkin

Makes:

About 24 standard cupcakes or one 8″x8″ cake.

Instructions:

Preheat oven to 350°F. In large bowl, combine cake mix, cinnamon, and nutmeg. Add water, butter and eggs; beat with electric mixer 2 minutes. Add pumpkin and spices; mix until well blended. Spoon into baking cups or cake pan. Bake according to mix instructions or until toothpick inserted in center comes out clean. Allow to cool in pan on cooling rack for 5-8 minutes. Remove from pan; cool completely.

Frosting

Once cake is cooled completely, I frosted with a quick and easy cream cheese frosting. Betty Crocker’s Whipped Cream Cheese ready to use frosting is too sweet for my tastes so I cut it half and half with real, easy to spread, cream cheese. Sprinkled with some nutmeg and cinnamon, and decorated the cake tray with some fall leaves ( not real ones!).

Looking for more Pumpkin Recipes? Try one of these:

Pecan Crusted Pumpkin Pie

Skinny on Pumpkin Pie

Out of my Gourd!

Dianne — Sun, 09 Oct 2011 16:29:26 +0000

I LOVE fall. The entire world turns to gold around me, the air is cool and the responsibility of flower beds and yard work trickles down to ‘put away’ mode. I have come to terms with not being a Summer Person, watermelon and corn really not stirring great excitement in me, but when those brisk mornings of harvest hit my spirit perks up! Pumpkin, acorn squash, salsas and apples entice me into the kitchen and away from my sugar free mission! With holidays like Thanksgiving and Halloween how am I going to indulge in my FAVORITES while still being healthy and true to good eating?

I turn to creativity and my sisters!

What brings my family together in a heart beat is food. The talking of food, the cooking of food, the eating of food, and pretty much anything to do with food. Toss in some Double Doubles and you have a perfect sister chat! Pity we are spread out between two provinces but technology keeps us in touch. So when I mentioned to my sister in Calgary that I was working on Thanksgiving recipes she quickly offered up her Skinny on Pumpkin Pie. For anyone following Weight Watchers, this bad boy is only 1 point for 1/8th of the pie! heck… that is equal to an apple! GO PIE!

Skinny on Pumpkin Pie

15 oz can Pumpkin

12 oz can Evaporated Skim Milk

3 egg whites

1/2 t salt

1/2 t allspice

1/4 t cloves

1/4 t nutmeg

2 t cinnamon

1 t vanilla

2/3 c Splenda
Mix everything together and bake at 400F for 15 minutes, reduce temperature to 325F and continue to bake for 25 minutes.

Stuffed Stuffing Options!

Dianne — Sun, 09 Oct 2011 15:26:00 +0000

The discussion of Turkey Stuffing can get as heated as any political debate. Stuffing vs Dressing. Stuffing or NOT Stuffing. Cranberries In vs Cranberries on the side. Nuts vs No Nuts. Really the WHOLE THING can get nuts!

I have become a dressing person but perhaps that isn’t the right term. Stuffing Snob! If I am going to eat it, it must be GOOD. If not, the place on my plate could be put to much better use! So how do I do it Gluten Free? We have come up with Three ‘recipes’:

1) St-UDI-ing

Breads have come a long way over the past 10 years and, if you are just getting started as Gluten Free, you have hit a perfect time to do so! No more are the only options for breads those dried out, crumbly, cardboard tasting squares of tasteless white slices found in the freezer section. ( Or worse! NOT in the freezer but packed with little silicon packets! O.O)

UDI bread to the rescue! This bread is well worth the $5 – $7 a loaf! Is fantastic toasted AND NOT TOASTED! Even holds up to, yes, STUFFING! Replacing your old Wonder bread with a loaf or two of Udi’s whole grain bread makes for an easy recipe conversion at the time of a hectic household meal.

2) Wildly Rice

Go a little on the wild side with a mixture of white & wild rice, apple juice, seasonings. Let the rice soak for a bit to soak up some of the apple juice, and then stuffed it in the turkey with lots of room for expansion. The turkey cooked the rice then. Makes for a great alternative.

3) Quinoa Walnut

My personal favorite, thus far, though is our Quinoa stuffing. This went over with not only the GF folk but even non-stuffing fans! Cooked quinoa, dried cranberries, walnuts, dried cherries, diced onions, diced apples and LOTS of sage, thyme, rosemary, salt and pepper. Keep in mind that quinoa absorbs flavor so be VERY generous with the seasonings!

Breaking away from the grey mound of soggy bread in a bowl can be a challenge or an adventure! Putting a spin on it doesn’t need to be difficult or off putting to non-gfers. Just remember… the CRITICAL ingredient in any meal is laughter! Spread it liberally throughout your weekend and enjoy Getting Stuffed!