Gluten Free Cooking School » Appetizer/Snack Recipes

Red Hot Chile Popcorn – Gluten Free Snacks for the Super Bowl

Mary Frances — Fri, 04 Feb 2011 20:57:37 +0000

I know some of the guys don’t like sweets too much, so I wanted to share one more popcorn recipe before the Super Bowl gets here. I really love this recipe, because it turns the popcorn spicy red. You don’t see red popcorn often, and I think that it will really get people’s attention. Which, honestly, I think is something that we all want when we cook food for a party. If spicy popcorn is not your thing, take a look at some of these other gluten free snacks.

It’s looking like we may not make it to a Super Bowl party. John and I both have head colds and Lucy (the baby) started running a fever during the night. I think we’re about to hunker down for the weekend, stay out of the cold, and enjoy some time playing games, reading, and supervising David’s painting of a jillion Valentine’s Day card.

And, of course tomorrow is Cheat Day on our current dietary experiment, so we’ll be enjoying some delicious gluten free waffles for breakfast and gluten free pizza for supper. We still haven’t decided on lunch, but I’m thinking that this gluten free pie will be our dessert. I need some chocolate! The only problem is that I doubt we can eat an entire pie in a day, so some of my friends may get a nice surprise on Monday.

Have a great weekend!

Red Hot Chile Popcorn

2/3 c. popcorn
2 Tbsp. vegetable oil
1 Tbsp. chile powder
2 tsp. smoked paprika*
1 tsp. cumin
1 tsp. salt
1/2 tsp. cayenne pepper
4 Tbsp. olive oil

Pop the popcorn according to package instructions in 2 Tbsp. of vegetable oil (or other oil that can handle high temperatures). Microwave the olive oil for 15 seconds to warm it and add the spices to the olive oil. Stir well. Drizzle half of the spiced oil over the popcorn, toss well and repeat.

Because I know that you’ll ask, you can substitute regular paprika for the smoked paprika. But the two do taste different. The smoked paprika is what really sets this spice mix apart. Many people are not familiar with it, so when they taste the popcorn their usual reaction is, “Ooohh, what is in this?” And they you just smile and say, “Oh, that’s the secret ingredient.”

Gluten Free Cheese Straws – My Grandmother’s Secret Recipe

Mary Frances — Wed, 02 Feb 2011 21:31:24 +0000

Cheese, salty, and crunchy with just a hint of pepper. It is even possible to adequately describe a cheese straw? I’m not sure how wide-spread this snack is. In the Deep South, it’s a given that there will be cheese straws at any baby shower, bridal tea, or wedding reception. I’ve never seen a gluten free version, but I recently converted my grandmother’s recipe to use gluten free flours, and I’m glad to say that they tasted just like I remembered.

Grandmother Somerville made the most amazing cheese straws. They were, hands down, the best that I’ve ever eaten. And, they were one of my very, very favorite foods to cook with her. I loved everything about it. Grating the cheese. Mixing in the flour. And her hands holding mine as she helped me guide the cookie press down the baking sheet, making long thin lines of cheese straws.

And when we were done, there was always just a little dough left over that the cookie press couldn’t squeeze out. Grandmother would give it to my brother and I and we would roll it out into long cheese straw snakes that inched around the edges of the baking sheet.

Until last week I had not had my Grandmother’s cheese straws since my mom, and maid of honor and I baked them for my wedding reception. Grandmother was no longer able to help us, but the fact that we were making her recipe for my wedding means that, in my memories at least, she was still very much a part of my wedding day. As she would have wanted to be.

Whew! That got my crying! Here’s the recipe before I turn into a watering pot.

Grandmother’s Gluten Free Cheese Straws

16 oz. sharp cheddar cheese, grated
2 c. GF All Purpose Flour Mix (or GF Soy Free All Purpose Mix)
1 tsp. salt
1 tsp. baking powder
1 tsp. paprika
1/8 tsp. red pepper
1/2 c. butter, melted

Grate cheese and leave at room temperature overnight. Melt butter and allow it to cool to room temperature. Mix the flour and other dry ingredients together. Then add the butter and flour to the cheese. Mix together by well – you’ll need to use your hands. Use a cookie press to shape the dough into strips on a flat cookie sheet. Bake at 350 degrees until firm, but not brown. Remove the straws from the cookie sheet once they’ve cooled a bit and break them into two or three inch pieces. Store the cheese straws in plastic zip-top bags.

A few thoughts: You have to watch these like a hawk! If they brown, then they taste burnt. These generally take more than 5 minutes to cook, but less than 10. However, given the variations in oven temperature, just keep your eye on them until you figure out how many minutes it takes your oven to cook them.

My grandmother used a small star-shaped tip on her cookie press, so that the cheese straws were long and crinkly. My cookie press doesn’t have a small star, so I used the ribbon tip. I thought that it was a little harder to get a continuous strip with the tip, but I may just be out of practice.

Oh, and if you can find it, use Cracker Barrel’s Sharp Cheddar Cheese. It’s the secret ingredient.

You’re going to be stuffed after you start snacking on these. But next time you get hungry, try one of my other gluten free snacks.

Eat Gluten Free Snacks – Because Gluten Free Should Be Fun!

Mary Frances — Tue, 01 Feb 2011 15:53:58 +0000

Lazy Man's Beer Battered Onion Rings

Being on a gluten free diet does not mean that you have to give up snacks. Gluten free snacks can be delicious and sinfully bad for you, especially if you make them at home. Here are my favorite gluten free snack recipes.

Savory:

Jalapeno Artichoke Dip: Creamy, hot, spicy. Need I say more

Black Olive Hummus: My favorite go-to appetizer when we’re in a hurry or have unexpected guests.

Lazy Man’s Beer Battered Onion Rings: Plan this for an appetizer, and don’t cook supper. You won’t need it.

Curried Sweet Potato Fries: A better-for-you french fry that is very delicious.

Pimento Cheese Sandwiches : A Southern classic suitable for any social event.

Sweet:

Sweet & Salty Popcorn: This is like crack for kids and women.

Hershey Pie: A child-hood favorite. I could eat an entire pie in one sitting.

Rice Chex Marshmallow Treats: A gluten free twist on an old favorite.

Pineapple Mango Salsa: You could buy this at Whole Foods, but mine tastes better.

Jalapeno Artichoke Dip: Easy Gluten Free Snacks for the Super Bowl

Mary Frances — Tue, 01 Feb 2011 15:12:19 +0000

Who doesn’t love a creamy chip dip? This spicy Jalapeno Artichoke dip is one of our favorite gluten free snacks. I based the recipe off a dip that the Publix deli makes. While I’m sure that the Publix version is delicious, I don’t feel comfortable buying food from their deli due to potential cross-contact issues. So, I jotted down the ingredients from the food label and came up with my own amounts and then added a couple of special ingredients.

Obviously this recipe won’t work for someone who is dairy free and casein free too. However, as I was writing this post, it occurred to me that one could probably make a very nice dairy-free version using white bean puree. Cashew butter and nutritional yeast might be good additions too. If anyone tries that, send me an email and let me know how it turned out (maryfrances [at] glutenfreecookingschool [dot] com.)

Do you hate how long it takes for a dip to heat up in the oven or in a slow cooker. Here’s a quick tip for getting dips like this ready quickly. Put all of the ingredients into a large pot and get them up to a serving temperature in the pot. Then move the dip to a slow cooker that you have preheated on high. This let’s you cut out a lot of waiting time and you still get the convenience of transporting and serving the dip in the slow cooker.

Jalapeno Artichoke Dip

2 cans artichoke hearts, (reserve liquid)
2 jalapenos, minced
1/2 c. mayo
1/2 c. cream cheese
1 c. Parmesan cheese, grated
8 oz. mozzarella cheese, grated
4 Tbsp. pickled jalapenos, minced
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. red pepper flakes

Drain the artichoke hearts, but reserve the liquid. Roughly chop the artichokes, and then add all ingredients to a large pot over medium low heat. Stir ingredients frequently as they warm to prevent burning. Artichoke liquid may be added as needed to thin out the dip. Once the dip is heated through and the cheese has melted, pour the dip into a preheated slow cooker for serving.

A few thoughts:

The spiciness of the dip can be adjusted by increasing or decreasing the amount of fresh and pickled jalapenos and red pepper flakes. You’re not going to hurt anything by changing the amounts. Well, I guess you could accidentally make it way too hot. So be cautious if you’re increasing the amounts.

If you’re making this for only gluten free folks, it is lovely served a top a slice of GF bread. I made this for a Gluten Free Social that I co-hosted this past weekend with the Birmingham Celiac Support Group and Gluten Free Birmingham and everyone smeared it on top of slices of Udi’s and Rudi’s bread.

If you’re taking this to a large gathering, serve it with gluten free tortilla chips. And make sure to let everyone know to only use the serving spoon that is in the slow cooker. Also, you may want to set aside some chips for yourself, just in case someone picks up something gluten with their hands and then reaches into the bag of chips.

(If you’d like more delicious gluten free snacks, I have them!)

Sweet & Salty Popcorn: Easy Gluten Free Snacks for the Super Bowl

Mary Frances — Mon, 31 Jan 2011 20:08:42 +0000

I take a hard-line approach to sharing baked gluten free snacks. I don’t share.

Maybe I’m stingy, but I’m not about to make anything with gluten free flours to share with friends who are not gluten free. For example, I know that if I made cupcakes they would be delicious and no one would know that they are gluten free. But gluten free, delicious cupcakes are precious. And I want them all to myself. No sharing allowed.

That being said, I still need delicious food to take to the Super Bowl party this weekend. And it does need to be a tasty gluten free snack so that I can eat it, and so that I won’t be tempted to eat foods that I shouldn’t. Thus begins a series of posts on delicious gluten free snacks, all made of naturally gluten free foods.

Today, we have Sweet and Salty Popcorn. Have you ever popped popcorn in a pot on top of the stove? The first time that we did, I was just as excited as our kids to watch the popcorn kernels pop against the clear lid of our stockpot. I grew up knowing nothing but microwave popcorn which hides all of that wonderful popcorn magic inside a paper bag. I had no idea that we were missing out on the best part of making popcorn!

Making popcorn on the stovetop is very easy and very inexpensive. Which in my book makes it the perfect treat to take to a party. It just needs a little fancification so that everyone oohs and ahhs over it.

Sweet & Salty Popcorn
Photo by Jonah G.S.
(makes a really big bowl)

2/3 c. popcorn
2 Tbsp. oil (for popping)
4 Tbsp. butter, melted
1 tsp. salt
2 Tbsp. confectioner’s sugar

Pop the popcorn according to the package directions. We add the oil and popcorn kernels to a large stockpot over medium heat. Remember to put the lid on and do use a clear lid if possible (it just makes it more fun). Take the pot off of the heat when the popping starts to slow down. It will continue to pop after you take it of of the heat.

While you’re waiting on the popcorn, melt the butter and dissolve the sugar into it. Do make sure that your confectioner’s sugar it gluten free. Confectioner’s sugar has corn starch mixed in with it and not all cornstarch is gluten free due to cross-contact issues. If you’re not sure, I think that brown sugar would make a great substitute. Honey or agave nectar might also work. You can always experiment by making a small batch of popcorn and testing the altered recipe before the big day. Also, if you are dairy or casein free, you can substitute whatever “butter” you use.

Once you have your popcorn and syrup ready, drizzle half of the syrup over the popcorn and mix well. Repeat with the remaining syrup and then serve while hot.

It looks like I forgot to take a picture of the popcorn, so I’ve added on that looks like my popcorn. That’s what I get for testing recipes while David is at school. He’s the one that’s always reminding me to take pictures of what we make, which also means that there are quite a few pictures of Ants on a Log on my camera =)

As you can see, the popcorn will still look completely white after you add the sweet and salty flavorings. Other party-goers will likely be suprised when they put the popcorn in their mouths, and you will get many comments of, “Oh! This is so good!” as they quickly move to add another handful or two to their plates.

Here are some more gluten free snacks, if you still have the munchies.

Hershey Pie with a Rice Cereal Crust

Mary Frances — Sat, 02 May 2009 18:22:01 +0000

There have been way too many gluten free desserts in our house lately! For some reason I developed quite a sweet tooth while I was pregnant with Grant, and I can’t seem to get rid of it! It doesn’t help that some fabulous person at Erewhon sent me 6 boxes of cereals to use in my cooking experiments.

I’ve been wanting to make a gluten free Hershey pie for ages, but haven’t been sure how to replace the graham cracker crust from the original recipe. For those of you who are not familiar with Hershey pie, it’s basically a melted Hershey bar mixed with whipped cream and frozen. This is the pie that my Grandmother Somerville often made for me after a good report card.

I decided to use Erewhon’s Rice Twice cereal as the foundation for my crust. David and I poured the cereal into a large zip-top bag and crushed it with a rolling pin. We then added in melted butter, pressed the mixtue into a pie plate (the part of it that David didn’t eat straight from the bowl) and popped it into the freezer while we made the rest of the pie.

The crust did not end up being anything like a graham cracker crust, but it held togethereally, really well. No crumbles at all! And by the time I finished eating the entire pie (John wouldn’t help and I wasn’t about to let David eat much of it – he has enough energy without artificial help) I had grown accustomed to the taste and was enjoying the crust of the pie just as much as the filling.

P.S. As far as gluten free desserts go – this is an EASY recipe. It would be a great option for when you’re having company.

P.P.S. I’m also submitting this recipe to the Family Recipes: Memories of Family, Food and Fun blog event hosted by Shelby of Grumpy’s HoneyBunch and Laura of The Spiced Life. If you love good family recipes, be sure to check Shelby’s blog after May 23rd for the roundup post.

Rice Twice Gluten Free Pie Crust
(makes one 8 inch pie crust)

3 c. Erewhon Rice Twice cereal
1/2 c. butter (1 stick), melted

1. Pour the cereal into a zip-top bag and crush the cereal with a rolling pin or the bottom of a heavy glass jar. (scroll down for a picture of the crushed cereal).
2. Add melted butter to the crushed cereal and mix thoroughly.
3. Spread the cereal mixture as evenly as possible across the bottom of a pie pan. Then use a fork to press the cereal mixture down and out, so that it gradually moves up the sides of the pie pan.
4. Freeze the pie for at least 15 minutes before adding the pie filling.

Hershey Pie Filling
(makes one 8 inch pie)

8 oz. Hershey milk chocolate candy bar
3 Tbsp. milk (cow, soy, rice, etc)
8 oz. whipped cream (e.g. Cool Whip)
1 8-inch pie shell

1. Break the Hershey bar(s) into small pieces and place them, along with the milk, in a small glass bowl. Microwave the chocolate to melt it. Melting chocolate in the microwave is a delicate business so do short spurts of time (10 seconds or so) at 50% power and stir after every 10 seconds.
2. Let the chocolate cool a bit, and then fold the the whipped cream into the chocolate.
3. Spread the pie filling into your crust and chill the pie in the freezer for at least 3 hours before serving.

For Midnight Snacking: Rice Chex Treats

Mary Frances — Thu, 09 Oct 2008 03:36:35 +0000

What do you get when you cross Rice Krispies Treats with Rice Chex? A gluten free snack that is even better than the original!

I made Rice Chex Treats when we were visiting my parents over Labor Day. My dad wanted to make Rice Krispies Treats for David . . . and then remembered that Rice Krispies are not gluten free. Luckly the small town grocery store stocked the new Gluten Free Rice Chex cereal and we decided to try that as a substitute.

Were we ever surprised! Not only did the Rice Chex Treats tast just like Rice Krispies Treats, they were easier to eat. Do you remember how Rice Krispies Treats can get hard after they sit a while? So that you almost break your teach trying to bite throught them? The shape of the Rice Chex cereal makes it impossible to packthem into a tight layer so the treats never get as hard as Rice Krispies Treats. Even after they sit on the counter all day, you can cut a square and bite into without any difficulty.

P.S. I made this photo sometime around midnight last night while in the midst of a most trying tax calculation. The photo didn’t turn out well….and John said that I should be embarrassed to post it. So we’ll be making another batch this weekend and try to make these Treats look as yummy as they really are.

Rice Chex Krispies

Ingredients:
1 stick butter
1 package (10 oz.) miniature marshmallows*
6 cups Rice Chex

Directions:
1. Melt the butter in a large skillet over medium low heat.
2. Add the marshmallows and stir frequently until they have melted.
3. Add the Rice Chex and stir until all of the Chex are throughly coated.
4. Spread the Rice Chex mixture into a greased 9 x 13 casserole dish and set aside to cool.
5. To serve, cut into squares or just let everybody grab a handful.

*make sure the marshmallows are gluten free

White Bean “Crab Cakes” with Savory Peach and Corn Salad

Mary Frances — Thu, 14 Aug 2008 03:01:14 +0000

Sometimes I really want a food that is traditionally made with meat…like crab cakes or sausage balls. Since the meat part of those recipes is just not going to happen (for health reasons), I’ve had to get creative with beans. And surprisingly enough, if you season the beans correctly you can make something that tastes very, very much like the real thing. (I got one of my co-workers to taste test my Kidney Bean Sausage Balls and she agreed that it tasted like a real sausage ball!) With these white bean “crab” cakes you get all of the tastiness of crab cakes, minus the shellfish allergies and other things that we don’t want, like animal protein and fat.

The first night that I made the crab cakes, which is one of our favorite gluten free vegetarian recipes, I was also really wanting a creamy salad of some sort. Since I was out of the usual suspects (pasta, English peas and carrots) I decided to see what I could do with the fresh fruit and veggies that I had on hand. The result is a cool and refreshing summer salad featuring corn and juicy,fresh peaches. This is one of those dishes that should have given us leftovers, but didn’t because John and I both kept going back to the fridge for more bites!

White Bean Crab Cakes

(Serves 4 – 6 )
1 c. onion, diced
1/2 c. celery, diced
1/2 c. red bell pepper, diced
1 Tbsp. garlic, minced

1 lb. white beans, cooked and drained *
2 green onions, green parts only and sliced
1/4 c. Parmesan cheese
2 Tbsp. parsley, minced
3/4 tsp. stone ground mustard
1/2 c. mayo or Vegannaise
1/2 c. bread crumbs
1 1/2 Tbsp. Old Bay Seasoning

1. Saute the onions, celery, bell pepper, and garlic in a little olive oil or water over medium low heat until the vegetables are tender.

2. Mix the vegetables and all other ingredients in a large bowl. Some of the beans will fall apart when you do this, and that’s just what you want. If you’re using canned beans, give half of them a spin in the food processor before adding them in.

3. Form the mixture into small cakes, approximately 2.5 inches in diameter. You can either pan-fry them with a little olive oil and a medium-hot skillet or bake in the oven at 350 F until they are golden. I prefer the texture of the pan-fried cakes, but the oven baked cakes hold together better.

4. Serve the cakes with tartar sauce, or my Savory Peach and Corn Salad.

*You can substitute 1 lb. of crab meat, if you like.

Savory Peach & Corn Salad

2 cans of corn (11 oz), drained (feel free to use fresh if you have it)
1 ripe peach, diced
1/8 c. celery, diced
1/8 c. pecans, minced
1/2 red bell pepper
mayonnaise or Vegannaise, to taste
red wine vinegar, to taste
parsly, minced , to taste

Mix all ingredients and chill for 30 minutes, if you can wait that long.

P.S. Sorry to be vague with some of the amounts. Sometimes I like a little bit of mayo and vinegar and sometimes I want more. I’d suggest starting with a small amount of mayo and then gradually working up to the amount you want. Then start with the vinegar and parsley and do the same.

P.P.S. To choose a ripe peach, hold the peach near your nose and sniff. If you smell peachy goodnes, then it’s ripe. If not, put it back and keep looking.

The End of Chinese Takeout Cravings: Yummy, Yummy, Eggrolls

Mary Frances — Thu, 31 Jul 2008 02:07:56 +0000

Any time your husband uses the phrase “pink foam” to describe part of the meal you just served him, you know it’s not a good night. So, tonight’s supper will not be making it into a post any time soon. Instead, we’re going to focus on the wonderful goodness I served up a few weeks ago when I finally made Kate’s Gluten Free Egg Rolls.

My take-out Chinese cravings are now one step closer to being fulfilled, because these egg rolls are the best I’ve ever tasted – crunchy, flaky crust bursting with a flavorful, hot, and juicy filling. Dip it into a sweet and sour dipping sauce and you are in heaven.

I procrastinated about making the egg rolls, even though they were #1 on John’s most wanted foods, because I thought it would be a “big ordeal”. So, imagine my surprise when the whole process went smoothly and was quite enjoyable. That being said, this is not a recipe that I could whip out in 30 minutes, but it’s definitely one that I’ll be making again on a weekend night when I want to relax and cook at my own pace (i.e., with toddler in bed and adult beverage in hand).

Kate’s recipe uses ground pork in the filling, but we simply substituted crumbled tofu which I think would probably have fooled a meat-eater. I also upped the xanthan gum since we don’t use gelatin (if you don’t know why, email me; I decided it was too gross to put in the post!). Other than that, I followed the recipe perfectly (which is unusual for me) and the egg rolls turned out perfectly.

(Oh wait. I didn’t really follow it perfectly because I accidentally doubled the liquids, and then had to add more flour, and then ended up with a ton of the dough, which ended up turning into a brick in my refrigerator because I left my mind somewhere and forgot to freeze the dough. I also had leftover filling which somehow remained on the counter overnight and had to be thrown away. It was a very wasteful evening, but completely worth it because the eggrolls were so yummy!).

(Long time readers that are counting the number of parentheses will already have guessed that I’m past the point of exhaustion and am babbling away simply because my fingers won’t stop typing.) In summary, please make these because once you have eaten them you can never truly believe that this whole gluten free thing is that bad. And while you are at Gluten Free Gobsmacked getting the recipe, be sure to check out Kate’s other recipes. They are all superfabulous =)

P. S. This post is part of the gluten free event “Adopt-A-Gluten-Free Blogger”. The event roundup will be hosted by Gluten Free Goodness sometime after August 11th. If you’d like more information, the event page is at Book of Yum.

(There, I’m done. I’m going to bed. It’s only 9:06 which may be the latest I’ve been up this week. Why am I so tired?!?!)

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Black Olive Hummus: A Quick, Frugal Gluten Free Snack

Mary Frances — Fri, 11 Jul 2008 06:26:13 +0000

I didn’t seem to scare anyone with my suggestion of adding black bean flour to chocolate cake, but I still thought I’d follow that post up with a more traditional cooked bean recipe.

Black Olive Hummus is my fall-back recipe when we need a quick appetizer. We always keep chickpeas and olives on hand and I can whip up a batch of this in less than five minutes for a hungry babe or hungry guests.

Black Olive Hummus

2 cans chickpeas, reserve liquid from one
2 Tbsp. tahini
1 clove garlic
1 Tbsp. cumin
5 sprigs cilantro
12 black olives, jumbo size
salt, to taste
lime juice, to taste
paprika

Directions:
1. Place the chickpeas (drained), tahini, garlic, cumin, and cilantro in a food processor. Turn the processor on and slowly pour in the reserved liquid, and then process for an additional 30 seconds or so. At this point you should have a thin, creamy dip.

2. Stir in the salt and lime juice until you’re happy with the taste of the hummus. Then add in the olives and pulse the processor until the olives are broken up into small, but still visible, chunks.

3. Spoon the hummus into a serving dish and sprinkle on a tad of paprika. If you’re not watching your fat intake you can also drizzle a small amount of good olive oil over the top.

P.S. Feel free to adjust any of the seasonings to taste. It’s taken me two years to write this post because it’s taken me that long to remember to actually measure the ingredients as I make it!

Serving Suggestions:

As a dip for raw veggies, such as carrots, broccoli, cauliflower, celery, grape tomatoes, and cabbage slices.
Oozing out of a hummus sandwich. I love hummus sandwiches with a slice of good cheese, ripe tomato, lettuce, sliced avocado, and salt & pepper. (All served on slices of “Finally, Really Good Sandwich Bread”, of course.
Spread on a slice of piping hot Multi-Grain Flat Bread.
Mixed with a salad for a heart-healthy salad dressing.

P.S. If you don’t have all of the ingredients available, you can try this simpler hummus recipe. It won’t be quite as flavorful but will be a little easier to make. It’s gluten free as well.

And if that’s not enough, look at my recipes for other gluten free snacks!

Gluten Free Cooking School » Appetizer/Snack Recipes

Red Hot Chile Popcorn – Gluten Free Snacks for the Super Bowl

Related Posts:

Gluten Free Cheese Straws – My Grandmother’s Secret Recipe

Related Posts:

Eat Gluten Free Snacks – Because Gluten Free Should Be Fun!

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Jalapeno Artichoke Dip: Easy Gluten Free Snacks for the Super Bowl

Related Posts:

Sweet & Salty Popcorn: Easy Gluten Free Snacks for the Super Bowl

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Hershey Pie with a Rice Cereal Crust

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For Midnight Snacking: Rice Chex Treats

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White Bean “Crab Cakes” with Savory Peach and Corn Salad

White Bean Crab Cakes

Savory Peach & Corn Salad

Related Posts:

The End of Chinese Takeout Cravings: Yummy, Yummy, Eggrolls

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Black Olive Hummus: A Quick, Frugal Gluten Free Snack

Black Olive Hummus

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