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Peanut Butter Rice Krispie Treats

This is a simpler method than the recipe on a box of traditional Rice Krispies. Plus, the peanut butter makes them scrumptious. I make them no other way.

  • 2 T. butter
  • 1 bag regular marshmallows
  • About 1 c. peanut butter (I just scoop out a large blob with a wooden spoon.)
  • 1 – 12 oz. box Kellogg’s Gluten Free Rice Krispies

Put the butter in a large glass mixing bowl, cover with 2-3 paper towels so they reach the bottom of the bowl to secure them and microwave on high for about 1 minute to melt. Swirl melted butter around bowl.

Meanwhile butter a large baking pan (I use a large Pyrex rectangular pan); set aside. It is crucial to have this ready before you begin melting the marshmallows.

Add marshmallows to melted butter and microwave on high for 1 minute. Remove, add peanut butter and stir. Return to microwave for about another minute depending on the wattage. (If you use a wooden spoon you can just leave it in the mixture.) Remove and stir quickly to smooth.  Return to microwave for a few seconds if necessary.

Pour about ¾ of Rice Krispies into the mixture, stir, add remainder and stir until all are coated. This requires some muscles!

Immediately turn out into the buttered baking pan. Take a cold stick of butter and use it like a plunger pushing the mixture down. After a bit, put some butter on your fingers and finish by hand. Using a sharp, buttered knife, cut into squares. Allow to completely cool before storing–if there are any left, that is. 😉

Ideas, but I’ve only tried the first one:

Allow to cool without cutting, then cut into long, fairly thin bars, much like biscotti, and dip all or part in melted chocolate. Allow to harden on waxed paper or parchment paper. I did this for my granddaughter, Lily’s, birthday party.

Substitute a different kind of cereal for a portion of the Rice Krispies, like a GF version of Cocoa RK.

Add nuts or dried cranberries.


based on a sprue story

I ran across this blog a few weeks ago and enjoyed it so much that I have signed up for regular emails from her. “Her” is Molly. She was diagnosed with celiac only a year or so ago. A writer by trade, rather than share recipes like so many blogs–ours included–she just writes fun, funny and snarky (her word) stuff. I highly recommend it to lighten up and brighten your day!

Are you wondering about the title? Me, too. Celiac used to be called celiac sprue and as Molly says, she’s a “sucker for a good rhyme-pun.”

You can check out her blog out at based on a sprue story and in the heading you can sign up for an email from Molly when she writes a new blog.

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Flourless Peanut Butter Cookies

Peanut Butter Cookies (They are so chewy and light, with NO flour).
Preheat oven to 350 degrees and have a parchment lined baking sheet ready.
  • 1 c. natural peanut butter
  • ⅓ c. sugar
  • 1 egg
  • 1 tsp. baking soda
  • ½ tsp Gluten Free vanilla
Blend all ingredients together except the peanut butter; add that in last.
Bake at 350 on a parchment lined baking sheet for 10 minutes.  Let cool slightly to set.
This was originally from Whole Foods web-site, but we adapted it a bit.

Coconut Milk Curry Risotto with Spinach

I got this recipe from Delight Gluten Free Magazine.Telerik.Web.UI.WebResource.axd We have made it several times and love it. Not only is it Gluten Free, it is corn, dairy, egg and soy free. The only change I made was to use low fat coconut milk. Where it asks you to skim 2 T. off of one of the unshaken cans, I open both cans, skim what I can and supplement with a little vegetable oil if needed. This saves quite a few calories.

Here’s the link to Coconut Milk Curry Risotto with Spinach. (You’ll see we took the photo from this site, too.) Enjoy!


Mushroom Risotto

My Dad, a foodie of the highest order, tells me this is a fabulous recipe.  I have yet to try it, but will soon. Hopefully I will remember to take a lovely pic to add to this blog when I do.

Serves 4-6.


  • 2 Tbsp butter
  • 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
  • 2/3 cup brandy, vermouth, or dry white wine
  • 5-6 cups Gluten Free chicken stock (use vegetable stock for vegetarian option) *Dad thought it needed more stock, especially for reheating if using for leftovers*
  • 1/3 cup of peeled and minced shallots, OR 1/3 cup of yellow or white onion, finely chopped
  • 1 3/4 cups arborio rice or other risotto rice (The recipe calls for risotto rice, Italian rice varieties that are high in a particular type of starch, with grains that are shorter and fatter than most other rices: Arborio, Carnaroli and Vialone Nano are the most famous varieties. The high starch content of these rices yields a creamy texture when cooked.)
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley or chives


Bring stock to a simmer in a saucepan.

Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.

Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. (I need to add, Who has the time to constantly stir for 25 minutes? I stir as much as I am able while I am cooking the rest of the meal and have never been disappointed.)

Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Let me know what you think. Perhaps you’ll help me to make it sooner rather than later!


Cinnamon Swirls

Our family made a treat this morning for breakfast–Pamela’s Cinnamon Swirls. So delicious! A bit decadent for sure, but who’s counting calories?IMG_5045

Here is the recipe (it can be found on the back of Pamela’s bread mix; adapted a bit cuz there are some typos on the bag). It makes 5-7 large rolls:


  • 3 ½ c. Pamela’s Bread Mix
  • 1 stick (8 T.) butter, room temperature
  • ⅔ c. warm water
  • ½ tsp. salt
  • ½ c. cottage cheese
  • 1 T. orange zest (optional, but well worth adding!)


  • 2 ¼ tsp. active dry yeast (1 packet)
  • 1 tsp. sugar
  • ½ c. very warm water


  • 1 stick (8 T.) butter, room temperature (I think you can cut this down some)
  • 4 tsp. cinnamon
  • ⅔ c. brown sugar
  • ⅓ c. raisins and/or pecans (walnuts work nicely)

Glaze (I omitted):

  • 1 c. powdered sugar
  • 2-3 T. water
  • ¾ tsp. vanilla

Now, to put them together. Preheat oven to 350 degrees.

Filling: Mix sugar and cinnamon with butter; put to the side.

Yeast: Dissolve yeast and sugar in very warm water. Let stand 5-10 minutes until foamy.

Dough: Use a heavy duty stand mixer with whisk attachment. Mix butter and cottage cheese together. Add remaining dough ingredients and foamy yeast mixture, then mix well. Between two sheets of greased parchment paper (waxed paper is an okay substitute), roll out dough in a rectangular shape to ¼ inch thickness. Remove top parchment. Evenly spread filling, raisins and/or nuts over dough, pressing lightly.

Shape: Starting with the longest side, roll dough into long log. Peel off paper as you form log. If dough is loose, refridgerate for 30 minutes. With sharp clean knife (I use about an 12 inch length of thread), slice log into 1 ½ – 2 inch wide pieces. Place pieces in a greased 8 inch round pan, equal distance apart with swirls facing up. Let rest for 60-90 minutes.

Bake: Bake in 350 degree oven for 40-50 minutes or until golden brown. Let rest in pan for 5 minutes before inverting onto plate. Invert a second time so swirls are showing.

Glaze: Combine sugar and vanilla with enough water to create a thick glaze. Frost Cinnamon Swirls while warm.

Eat and be merry!


Texas Sheet Cake, Gluten Free

This is a family favorite so I tried it for the first time using Pamela’s Pancake and Baking Mix.  If you are unfamiliar with this recipe, it is fudgey chocolatey. While I am not a chocoholic as so many are, this recipe I love because I love hot fudge sauce. It is easy and the Gluten Free results are so close to the original that your gluten loving friends and family will not care one twit that they are eating Gluten Free.

Preheat oven to 375 degrees and ready a large, ungreased 11 x 17 pan. I use a sided cookie sheet or jelly roll pan, but the cake barely fits. The cruicial point is that the batter needs to not be deep like a regular cake.

Bring all to a boil until dissolved:

  • 2 sticks of butter (1 c.)
  • 1 c. water
  • 4 T. (¼ c.) cocoa, you know, the powdered baking kind

Remove from heat and add:

  • 2 c. sugar
  • 2 c. Pamela’s Pancake and Baking Mix (for glutenated, use self-rising flour)
  • ½ tsp. salt
  • 1 tsp soda

Mix together then add:

  • 2 eggs
  • 8 oz. sour cream (I use light)

Mix well then pour into large baking pan. Bake for 22 – 30 minutes (glutenated version); this Gluten Free version will take all of 30 minutes.

About 10 minutes before cake is ready, boil until dissolved:

  • 1 stick (½ c.) butter
  • 4 T. (¼ c.) cocoa
  • 6 T. milk

Remove from heat and add:

  • 1 lb. confectioner’s (10X) sugar

Mix well, then add:

  • 1 tsp. vanilla
  • 1 c. chopped nuts if desired (If I do this, I choose walnuts; sometimes I just put nuts on half the cake cuz not everyone likes them)

Spread on cake right out of the oven. Let cool before serving. Holds well at room temperature for several days. (Of course, look at all the butter and sugar in it!)


When you need a pick-me-up snack, a quick dinner, hamburger buns, pasta or just flours that really work and taste wonderful, here are some of the brands we particularly enjoy. We would love to hear your comments about these brands and others that you think are the best. (See below the last pic for the comment section.) We can only say that we know these brands are available here in southern Oregon:

IMG_0469Do you need a quick snack? These veggie egg rolls from feel good foods are just the ticket.





Do you need a quick dinner?IMG_0468 Then try Mrs. Leeper’s Cheeseburger Mac.






IMG_0470If you want some of the best rolls on the market, Udi’s is the brand. My brother in Florida tells me that DeLand are better, but I have not seen them on the West Coast.





As for pastry dough, all ready to go, good ol’ Pillsbury is our favorite.








This brings us to the pasta brand, bionaturae that reminds us the most of our days eating wheat-based pasta while we were oblivious to the origins of our tummy distress.




As discussed at length in a previous blog, we have our absolute number one choice for non-yeast baking, Pamela’s, and for general baking, flouring, thickening, etc., Namaste.IMG_0465IMG_0466






And last but not least, beer!



Not Your Momma’s Cranberry Cobbler

This is an adaptation from Martha Stewart’s magazine, Food, sadly now but an occasional skinny insert in Living. IMG_5000Not only has Namaste Perfect Flour Blend been substuted for the original all purpose flour, but the sugar has been reduced from ¾ c. to ⅔ c.

This is super easy and you can always have all the ingredients on hand.

  • 6 T. unsalted butter, melted, plus more for pan
  • 1 ¼ c. cranberries*, partially thawed if frozen
  • ⅔ c. plus 2 T. sugar, divided
  • 1 c. Namaste Perfect Flour Blend, spooned and leveled
  • 1 ¼ tsp. baking powder
  • ½ tsp. fine salt
  • ½ c. whole milk (I have used skim when making with all purpose flour)
  • 1 large egg

Preheat oven to 350 degrees. Butter a 10 inch cast-iron skillet (I have only used a light colored cake pan).

Stir together cranberries with 2 T. sugar and set aside.

In a medium bowl, whisk together dry ingredients.

In a small bowl, whisk together melted butter, milk then egg. Pour into dry ingredients and whisk together.

Pour batter into skillet/cake pan and scatter cranberries on top. *I think blueberries, raspberries or cherries would work well, but I haven’t tried them.

Bake until center springs back and a toothpick inserted comes out clean. The directions using all purpose flour say 25-30 minutes, but I find with GF an extra 5 or so is needed.

Let cool 15 minutes before serving or let sit at room temperature, up to 8 hours.

We serve it with whipped cream. Delish, as Rachael Ray would say!



Banana Maple Walnut Muffins

I was just looking for gluten free muffin recipesbananamuffins and I found this delicious one. I made it and it’s absolutely delicious. Not too sweet.

This is a copywrited recipe, so I’ll just give you the link:

Banana Maple Walnut Muffins