Recipe: Gluten Free Peanutty Crispy Dessert Cups

I found this recipe in the cookbook my mom gave me, Recipes for Gluten Free Kids. I realize it is not healthy or good for you in anyway, but if you are just gluten intolerant this will work for you! And lets be honest we all need to cheat our diet from time to time and this is us cheating! ;)

Ingredients:

1/3 cup creamy peanut butter (organic)

2 tablespoons butter

3 cups large marshmallows

3 cups gluten free regular or choc. flavored crisp rice cereal

Ice cream or frozen yogurt

choc sauce, colored candies, nuts, strawberries, and/or cherries

1) Heat peanut butter and butter in large saucepan over low heat until melted and smooth. Add marshmallows: cook until melted, stirring constantly. Remove pan from heat: stir in cereal until well blended and cooled slightly.

2) Scoop mixture evenly into 12 standard nonstick muffin cups: press into bottoms and up sides of cups.

3) Refrigerate 5-10 mins or until set. Remove cups from pan: fill with ice cream and sprinkle w/ desired toppings.

Makes 12 servings

Gluten Free Extra Crunchy Chicken Tenders

My mom got me this great cook book called "Recipes for Gluten-Free Kids" and I knew I had to try the crispy chicken strips first as they are my son's favorite food.

I am a firm believer that a recipe is more of a rough draft and you then improvise and make it work with what you have in your home. I did not have a few ingredients and didn't like some of the ones it says to use, so I made it up as I went along!

Here is what the recipe from the book say:

Ingredients:

2 cups gluten-free corn flakes

1 cup gluten-free pretzels

1/2 teaspoon garlic powder

1/8 teaspoon paprika

1/8 teaspoon mustard powder

1 cup gluten-free all-purpose flour blend

1 teaspoon salt

1/2 teaspoon ground black pepper

3 eggs, lightly beaten

1 teaspoon gluten-free soy sauce

1 pound chicken tenders

nonstick cooking spray

bbq sauce or honey mustard (optional)

Instructions:

1. Preheat over to 350 degrees. Combine corn flakes and pretzels in food processor, pulse until coarse crumbs form.

2. Pour crumbs in shallow dish, stir in garlic powder, paprika and mustard powder. Combine flour blend, salt and black pepper in another shallow dish. Combine eggs and soy sauce in third shallow dish.

3. Coat chicken with seasoned flour blend: shake off excess. Dip in egg mixture, drain. Transfer to crumb mixture; coat both sides with crumbs.

4. Spray large nonstick skillet with cooking spray. Working in batches brown chicken on both sides; transfer to large cookie sheet.

5. Bake 10 minutes or until chicken is cooked through. Serve with bbq sauce or honey mustard for dipping.

I had chicken breasts so I used those instead of tenders or cutting the breasts up.

I used 2 kinds of cereal and pretzels instead of corn flakes.

My food processor was not working so I smashed the cereal and pretzels on my counter. ;)

I skipped the soy sauce and mustard powder.

I ended up baking for 20 minutes.

Here is what my version looked like:

I highly recommend this recipe (or my version at least) as it was BEYOND de-lish! I also used just regular honey to dip it in and doubled the recipe so we could all have yummy crunchy chicken breasts for 2 days!