Wheat Free/Gluten Free Puppy Chow

With the holiday season approaching, I'm out searching for snack/dessert options. This recipe is a good all around choice - Puppy Chow! Some might call it Muddy Buddies? It has always been Puppy Chow in my circle, so, here ya go!

Puppy Chow
9 cups rice, corn or chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2-2 cups powdered sugar

1. Measure cereal into large bowl, set aside.
2. In glass mixing bowl, mix chocolate chips, peanut butter and butter. Heat on high in microwave for 30 second intervals until a smooth texture is achieved. Then add vanilla.
3. Pour melted mixture over cereal stirring until cereal is well coated.
4. Place powdered sugar in paper grocery bag. Put entire mix in bag. Shake until all is well coated.
5. Store in air-tight container.

You can use peanut butter chips in place of chocolate chips if you prefer more peanut flavor. The powdered sugar is a judgement call, some like it more than others, less calories if you use less though.
Also, to be clear, DO NOT give this to your dog due to chocolate content. This is a human only recipe.

Wheat Free/Gluten Free Pancakes

We are big on "Big Breakfast" at our house. Every Saturday we have either pancakes/waffles/French toast with either sausage or bacon. So, we had to find a way to fit this into our menu.
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Pancakes
1 egg
1 cup milk or buttermilk
2 tablespoons canola oil
1 cup gluten free flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

1.) Combine all ingredients in bowl using whisk until smooth.
2.) Grease a hot griddle.
3.) Pour batter by spoonful until desired pancake size is achieved.
4.) When pancake begins to bubble and bubble stay, flip. Cook other side until golden brown.

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This recipe adapted from the Betty Crocker cookbook. I used the Jule's Gluten Free flour mixture I blog about in a later post. There wasn't a marked difference between this flour and regular flour. Very pleasantly surprised!

Wheat Free/Gluten Free Salmon Patties

Salmon Patties
1 can salmon
1/2 cup crushed corn flakes
1 egg
salt & pepper to taste
2 tbsp. canola oil
2 tbsp. white rice flour

1. Open salmon, drain, pick out little round bones.
2. Add egg, corn flakes and seasoning. Mix together.
3. Divide mixture into four parts. Hand form into patties.
4. Dip patties into white rice flour and then place in skillet of heated canola oil.
5. Cook until browned on both sides.
6. Enjoy!

Wheat Free/Gluten Free Macaroni & Cheese

Wheat Free Macaroni & Cheese
12 ounces wheat free pasta
12 ounces Velveeta, cubed
1/2 stick butter
3/4 cup milk
salt & pepper to taste

1. Cook pasta to preferred level of doneness (I like al dente). Drain.
2. In separate non-stick pan, melt butter, add milk and cheese. Stir constantly until a smooth texture is achieved.
3. Remove cheese sauce from heat, add in pasta. Stir until well coated.
4. Season to taste.
5. Enjoy!