Chex Mex Munch

Celiac disease, which is an intolerance to Gluten, affects more than 330,000 Canadians. More than 73,000 of those that suffer are children. While I'm very fortunate that no one in my house struggles with this, I have friends that do. From talking to them I understand how frustrating it has been in the past to find gluten-free foods that taste great, are easily attainable to the general public, and don't cost a small fortune.

When I learned that General Mills Canada (GMC) was going to start offering Gluten Free Rice Chex and Gluten Free Honey Nut Chex I was so excited! You can get them in any grocery store (I live in the middle of nowhere and our little grocery store has them!) and they cost the same as any other cereal. GMC sent me a box to try and I have to say, they taste exactly like regular Chex. For families that have to deal with the daily reality of cutting out gluten (it's in everything! I can't even imagine how vigilant a parent has to be) having a product like Gluten Free Chex that they don't have to worry about, and that kids love to eat, must be such a relief.

I'm the only real "bowl of cereal" eater at my house so I wanted to try using my GF Chex in a recipe or two so my family would try them. First I made Muddy Buddies, GF Chex mixed with chocolate, peanut butter, butter and icing sugar... hello! They were so good they disappeared before I could take pictures! But my husband is more of a savoury than sweet guy so I knew I'd have to come up with something for him. I took GF Rice Chex, butter, Old El Paso Taco seasoning, seasoned salt and mixed nuts and baked them until everything was toasty. What a yummy muchy snack! And on a hot, sunny patio, nothing goes better with a Corona.

Check out lifemadedelicious.ca for more great Gluten Free recipes using Gluten Free Chex!

Chex Mex Munch

4 c Gluten Free Rice Chex

1/4 c butter or margarine, melted

3 tbsp Old el Paso Taco Seasoning

2 tsp seasoned salt

1 c mixed nuts (I used a premium blend that had cashews, Brazil nuts, pecans, hazelnuts and almonds)

Instructions:

1. Mix the cereal and nuts together in a bowl.

2. Pour the melted butter over top and mix to coat.

3. Sprinkle on the taco seasoning and salt and mix again until evenly coated.

4. Spread out on a cookie sheet and bake at 350˚F for 15 minutes until toasted.

5. Allow to cool and serve.

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Snicker Squares

Nougat. Say it with me, Noooooougat. It's a funny word. I've never really given it much thought either. Caramel, I enjoy. Chocolate, I obsess over. But Nougat? Meh. Ranks up there with eating soda crackers or watching football in my books (What are "things I don't usually enjoy doing unless necessary" Alex?").

But then I came across a recipe that changed my opinion, dare I say my life (Praise Nougat!) and now I will share with you my new love. Home made Nougat! Oh. Mah. Gawd. Nougat in commercially prepared chocolate bars, or candy bars if you will, tends to be chewy, and sometimes hard. Home made nougat is the stuff angels sing of. It's fluffy and rich and melts on your tongue. (is it getting hot in here or is it just me?) This recipe very closely rips off pays homage to a very popular chocolate bar that is totally satisfying (hee hee!).

You must try the Nougat. Just try not to eat the whole pan yourself, I'm pretty sure nougat isn't low-fat...


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Snicker Squares adapted from Taste of Home Best Holiday Recipes 2009 edition

Base layer:
1 c. milk chocolate chips (I used 1/2 chips, 1/2 PC Mini Fudge Melts)
1/2 c. butterscotch chips
1/2 c. creamy peanut butter

Nougat:
1/4 c. butter
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow fluff (if you buy Kraft it's the whole jar)
1/4 c. creamy peanut butter
1 tsp vanilla extract
1 1/2 c. chopped salted peanuts

Caramel layer:
1 package (14oz) caramels
1/3 c. heavy cream

Top layer:
1 c. milk chocolate chips (I used 1/2 chips, 1/2 PC Mini Fudge Melts again)
1/4 c. butterscotch chips
1/4 c. creamy peanut butter

Instructions:

1. Spray a 9" x 13" pan with cooking spray (or grease with butter).
2. In a double boiler, melt the chocolate chips, butterscotch chips and peanut butter together.
3. Spread the melted chips and peanut butter mixture over the bottom of our pan and refrigerate until set.
4. For the filling, in a sauce pan, melt the butter over medium heat. Add the sugar and the milk and bring to a gentle boil.
5. Reduce heat to medium-low and stir for 5 minutes. Remove from the heat and stir in the marshmallow fluff, peanut butter and vanilla. Add peanuts and stir to incorporate.
6. Spread nougat over chocolate base and refrigerate until set.
7. For the caramel layer, in a double boiler, combine cream and caramels and melt until creamy and smooth. Spread caramel over nougat layer and refrigerate until set.
8. For top layer, in a double boiler, melt the chocolate chips, butterscotch chips and peanut butter together. Spread over caramel layer and refrigerate for at least 4 hours.
9. When ready to serve, remove from the fridge and allow to warm up for 10-15 minutes. Cut and serve immediately. Store in the refrigerator.

It's a lot of steps but totally worth it!

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enjoy!

Fudge Ecstasies

I was standing in line at the grocery store the other day and this magazine jumped off the rack and right into my cart, it was crazy! Okay, really my 11 month old with the "sticky fingers" got hold of it and wasn't giving it up without a fight. Once I pried it out of her fingers I flipped through a few pages and was in cookie heaven. SO many recipes for cookies I'd never seen before! Chocolate, coconut, nuts, fruit, spices it had it all!


I rushed home and before I put the $300 worth of groceries away (including milk and frozen foods!) I sat down with the magazine and poured over every page making a mental checklist of every cookie I wanted had to try. These babies were at the top of my list.

A cross between a cookie and a brownie this delicious little cookie is all about fudgey, chocolatey goodness. I can't wait to snack on these with a big ol' glass of milk while watching The Grinch this holiday season.

I strongly urge you to pick up a copy of this magazine while it's still on the shelves, it's a great collection of yummy treats!

Fudge Ecstasies taken from Better Home and Gardens 2009 100 Best Cookies

2 c. semi-sweet chocolate chips
2 squares unsweetened baking chocolate (2 oz.)
2 tbsp. butter
2 eggs
2/3 c. sugar
1/4 c. flour
1 tsp. vanilla
1/4 tsp. baking powder
1 c. chopped nuts (cashes, pecans or almonds work well)

Instructions:

1. In a saucepan, combine 1 cup of the chocolate chips, the unsweetened chocolate and the butter and heat ove low heat until melted. You can also melt the chocolate & butter in a bowl in the microwave.
2. Add eggs, sugar, flour, vanilla and baking powder and beat with a spoon until combined.
3. Stir in the remaining chocolate chips and the nuts.
4. Drop by rounded teaspoons onto a greased cookie sheet 2" apart and put into a preheated 350˚F oven and cook for 8-10 minutes or until the edges are firm and the surface is dull and cracked.
5. Cool on cookie sheet for 2 minutes and then transfer to a wire rack.


enjoy!

Amanda

Asian Crunch Salad

I am all about texture. I love mixing crunchy things with smooth things (except peanut butter, don't mess with my smooth PB if you value your life) and mixing flavours like sweet and tangy. That's why this salad speaks to me.

As a mom I rarely make time for me (hence why my baby weight is sticking around longer than I'd like) and lunch is a rare treat. I went looking for some lunchtime inspiration and found this basic salad concept and fell in love. One of the main ingredients: Ramen Noodles! How complicated or time consuming can a dish with Ramen Noodles be right?

This is a real budget friendly recipe because Ramen Noodles are ridiculously cheap and one bag of the colelsaw mix will give you 4-6 servings (depending on how hungry you are!) of this salad. Great for lunch, a side dish with dinner or for a pot-luck or picnic.

A sweet & tangy dressing over store-bought coleslaw mix (hello timesaver!) with a few add-ins and garnishes and you've got a delicious lunch that isn't table scraps from your kids!


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Asian Crunch Salad

1 (3 oz.) pkg. Ramen Noodles, crushed without flavour packet
10 oz. whole blanched almonds (cashews are great also)
1 (16 oz.) package shredded coleslaw mix
1 small red onion, thinly sliced
1/4 c. white sugar
1/4 c. vegetable oil
1/4 c. red wine vinegar (any vinegar will do really)
1 tbsp. soy sauce
1 pinch red pepper flakes (optional)
2 green onions, chopped

Instructions:

1. Preheat oven to 350˚F and toast the crushed noodles and almonds until golden brown.
2. In a large bowl, combine the coleslaw and red onion.
3. For the dressing, whisk together the sugar, oil, vinegar, red pepper flakes and soy sauce.
4. Pour the dressing over the salad and toss.
5. Garnish salad with the noodles, nuts and green onion and enjoy.

Note: If you're making this salad to eat over the week, don't add the garnishes until you're ready to eat or the noodles don't stay crunchy.

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enjoy,
Amanda

Peanut Butter Chocolate Chip Cookies

Hello, my name is Amanda, and I'm addicted to Peanut Butter. It feels good to admit it.

There aren't many days that I don't indulge in the nutty goodness that is peanut butter. I'll even eat it right out the jar with a spoon (no double dipping though!) so needless to say I love peanut butter desserts. I was fixing my oldest some toast with peanut butter today and got some on my finger and the second I licked it off (paper towel? pffft!) I knew cookies were in my very near future.

This cookie recipe is ridiculously easy and doesn't require a lot of time or effort, perfect!

Peanut Butter Chocolate Chip Cookies

1 c. smooth peanut butter (chunky would probably rock too)
1/2 c. sugar
1 egg
3 tsp. flour
1/2 c. mini chocolate chips

Instructions:

1. Mix together peanut butter, sugar and egg to combine.
2. Mix in flour 1 tsp at a time.
3. Add chips and mix.
4. Drop by teaspoonful onto baking sheet. (I used a 1 1/2" scoop)
5. Bake at 325 degrees for 18-20 minutes.

yields 24 cookies.

Peanut Butter Bumble Bees

Nothing says springtime like bumble bees buzzing all around, bringing the flowers back to life. And nothing says tasty like these little peanut butter and graham crumb bees. I had these years ago when my cousin made them for a daycare she was working at and I always remembered them. A little digging and I found the recipe at Kraft's website.

My husband has brought a whole bunch of them in to work to share, I'm looking forward to the empty containers coming back!

Peanut Butter Bumble Bees

1 c. Kraft Smooth Peanut Butter
1/4 c. butter
1 c. icing sugar
1 1/2 c. Graham Cracker Crumbs (about 25 squares crushed)
1 square Baker's Semi-Sweet Chocolate, melted
1/2 c. sliced almonds

Instructions:
1. Combine peanut butter, butter and sugar in a bowl.
2. Fold in graham crumbs and mix well.
3. Shape into 1 inch ovals.
4. put melted chocolate into a small ziploc bag and snip the corner off and drizzle chocolate over the tops of the bees.
5. Insert almond slices on side to form wings.