GLUTEN-FREE FLOUR MIX:
Note:
Heat/Melt in a large pot:
FOR REGULAR:
6 Tablespoons butter
15 oz bag of large marshmallows
- OR -
FOR DAIRY FREE:
1/3 cup coconut oil
15 oz bag of large marshmallows
TAKE OFF THE HEAT
ADD:
1 teaspoon vanilla
(Mexican vanilla preferred)
ADD:
8 cups
Plain rice crispies
- OR -
8 cups
chocolate rice crispies
Note: go slow when adding crispies! 1/2 a portion at a time - don’t dump everything all at once. You want to keep it moist and marshmallow heavy.
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Dedicated to Susan Anderson who “elevated” my opinion of rice crispy treats with her use of vanilla. ❤️
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
Payton and Garrett had these cookies for the first time over Christmas break 2023... Pretty sure these cookies are their new favorite now too! |
Is a warm, gooey chocolate-chocolate chip cookie needed after a cold day at the beach? Yes indeed. |
Green Chicken Enchiladas With Pepper Jack Cheese And Munster Cheese |
I can already feel your eyes on that post title...
and in your mind you might be saying:
"JO. REALLY. Do you have to label everything gluten-FREE???"
Unfortunately - yes.
YES because when you start reading labels of ready-made and ready-to-eat things nearly every damn thing has gluten in it.
So if you're like me and want to make something, say enchiladas, ALL the components (okay - nearly ALL) ends up being something YOU have to make yourself.
My enchiladas, green or red, are layered in a 9X13 pan generously rubbed down with olive oil or cooking spray.
Next - a 1/2 cup of sauce spread on the bottom.
20-24 Corn tortillas are at the ready, warmed on the griddle and bendy.
Corn tortillas are filled with shredded rotisarie chicken, shredded pepper jack cheese and a big spoonful of enchilada sauce.
Once all the corn tortillas are filled, rolled and tucked into the 9X13 pan, the entire collection gets 1 cup of enchilada sauce spread over the top with a final layer of pepper jack cheese.
Bake at 400 for 30 minutes.
Broil for an additional 2-5 minutes or until the cheese has some toasty brown spots.
Serve hot with salad and fresh fruit.
Enchilada Sauce - original by Heidi Mark
"Gluten-FREE" depends on the flour you choose to use.
2 30 oz cans tomato sauce
2 TBSP chicken broth paste
1/4 cup flour OR gluten-free flour mix
2 TBSP oil
1 1/2 TBSP cumin
1 tsp garlic powder
1 tsp garlic salt
1 tsp onion powder
1 tsp chili powder
1 teaspoon Kosher Salt
1 teaspoon coarse black pepper
Combine tomato sauce, oil, and broth paste and spices in a medium or large saucepan. Whisk together and then add your choice of flour, whisking until smooth. Bring to a simmer - stir often. Keep temperature low and simmer 6-8 min.
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
Fettuccine Alfredo
1/2 cup (1 stick) butter
4 cloves garlic, minced
2 cups heavy whipping cream
3/4-1 teaspoon coarse ground black pepper
1/8 teaspoon salt (Kosher or pink Himalayan)
3/4 cup grated Parmesan cheese
1 12-ounce box fettuccine pasta
(or your choice of pasta)
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NOTES:
I love, love, love the Gluten-Free Barilla brand noodles.
Cook for 7-8 minutes with boiling water and then drain. RINSE. (Do not skip the rinse...) Add a drizzle of olive oil and set aside.
The Alfredo Sauce will need your undivided attention because you'll find that this sauce thickens easily. Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo.
DAVIS FAMILY - DOUBLE IF EVERYONE IS HOME...
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Melt butter in a medium saucepan over medium/low heat.
(OPTIONAL: I like to brown [nearly burn...] my butter for a deeper cream color and darker taste. OR just melt your butter for a traditional white sauce.)
Add the garlic and cook until fragrant.
Add cream, pepper and salt, and bring mixture to a simmer.
Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer.
Add the Parmesan cheese and continue to simmer and stir sauce for 8 minutes or until thick.
Spoon pasta onto serving plates with Alfredo sauce poured over the top, add a sprinkle of Parmesan cheese and optional pan roasted chicken tenders.
Makes 4-5 servings.
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