Extra from Volume 10#2
Gluten-Free Cheesy Pasta
“Here is a gluten-free recipe I made up last summer and really liked as a lunch item. So, I measured every thing out that I used…it turned out great!”
1 package brown rice spiral pasta (we use “Tinkyada” brand pastas)
Cook pasta as directed on pakage. Once cooked and strained, add the extra 2 T. butter to prevent sticking. In a separate pan, mix the stick of butter, cheese and milk on medium heat to melt butter and cheese. You must constantly stir to prevent burning. Add this sauce to pasta. Enjoy!
Healthy Deep-Dish Cookie Pie
Place all ingredients in food processor. Blend well. Pour the chocolate chips in the dough and fold in. Pat into a greased pan and bake at 350 degrees for 35-40 minutes. Let stand in dish for 10 minutes before serving. Enjoy!
Combine sucanut, cocoa, butter, milk, and salt in a saucepan on medium-low. Stir thoroughly until butter in melted. Quickly stir in peanut butter and add oats and vanilla. Drop by spoonfuls onto wax paper. Let sit until dry and firm. Happy Snacking!
Mix everything together very well. Drop round teaspoons on a greased cookie sheet. Bake at 350 degrees for 23-27 minutes or until they are golden brown.Cool them on a wire rack.
Slice the avocado in half and scoop out the flesh with a spoon, removing the pit and setting it aside. Mix in olive oil and salt, to taste. Finely chop a garlic clove and some onion and mix into avocado. Cut up tomatoes and stir into the mixture. If you won’t be serving the dip right away, set the avocado pit in the mixture to keep it from turning brown. Serve with Sesmark Rice Thins or other gluten-free crackers.