Pink CHEERIOS (or GF Round Cereal!)

Feb 14
Posted by: Under: Featured Recipes & Content, Gluten Free Desserts, Recipes, Special Events

This morning I was scouring my cupboards for something to go with PINK SUGAR to send to school with the girls.  I mean, its Valentine’s Day – who doesn’t send their kids to school with pink sugar?  The fastest/easiest is actually candied almonds, but we can’t send nuts to school for obvious reasons.  Then it hit me – Cheerios!!  How brilliant am I  is this?

You’ll need about 2 Tbsp pink sugar (or just put dye & sugar in a bag and squish)

and a cup or so of cheerios – honestly, I didn’t measure!

Heat on High until sugar starts to melt.

It will burn quickly.

So stir like the wind, darling.

Remove from heat.

Put in bags. 

Cool.

Put in bags.

Imagine these are NOT looking yellow, k?

Final result, minus the melted baggies.

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Cross Contamination: condiments

Oct 10
Posted by: Under: Contamination Tips

Tip:  Keep the condiment serving utensils in the dish.  e.g. honey spoon in the jar, spoon in mayonnaise jar, butter knife with the butter, etc.  Even better?  Use squeezable condiments! Everyone should know, in a half & half house to use serving utensils as they were intended – place gently on your plate and replace back to the dish.  The kids get to learn proper manners.  It’s win-win!  :)

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Glazed Salmon Fillets

Aug 19
Posted by: Under: Gluten Free Main Meals

This is sooo easy and requires 4 ingredients – including the salmon.  :)

  • 4 4″ salmon fillets, defrosted or fresh
  • 2 Tbsp soy sauce
  • 1/4 c water
  • 2 Tbsp brown sugar
  1. Heat skillet to med.
  2. Add salmon & water to poach.
  3. Drizzle soy sauce & sugar evenly over all fillets.
  4. Cover and cook approx. 3-4 minutes per side, depending on thickness.  Try not to overcook – salmon is so yummy it is a crying shame when it is so cooked that it is dry!  THAT, my friends, is OVERcooked salmon.
  5. Remove from pan, and cut into chunks to use with Almond Salmon Salad. (new recipe coming tomorrow!
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Baker’s Chocolate Chip Cookies (GF)

Jun 24
Posted by: Under: Gluten Free Baking

On the back of the Baker’s semi-sweet chocolate chips, there is(used to be) a recipe for Chocolate Chip Cookies. And it was just the perfect, award winning all-American Chocolate Chip Cookie. Like Mom made – none of this healthy-goodness-stuff. Just good old butter and sugar! (Unfortunately, quite a bit of it!)

This one took a couple tries to get the taste just right, but here’s my adapted version:

  • 1 cup butter
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 Tablespoon vanilla
  • 3 eggs
  • 2 1/3 flour blend
  • 1 1/2 tsp guar gum
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 pkg chocolate chips
  • 1 cup chopped pecans (which I always skip)
  1. Whip together eggs, sugar, butter, vanilla.
  2. combine all dry ingredients except chocolate chips and nuts.
  3. add dry to wet, and beat thoroughly
  4. Add chocolate chips & nuts and stir in.
  5. Drop by teaspoonful on 375° F oven, for 7 minutes. (until a golden color)
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