Recipe: Gluten-Free (and Vegetarian) Rice Krispie Treats

It’s like a right of passage when you are a kid.  Rice Krispies + Marshmallows = Rice Krispie Treats.  And you devour these because they are so chewy and gooey and made of snap, crackle, yum!  When I became a vegetarian, this was easy to modify.  When I had to go gluten-free, I could no longer enjoy Rice Krispies.  Then…they created Gluten-Free Rice Krispies and these treats were back on my menu.

Gluten-Free & Vegetarian Rice Krispie Treats

Gluten-Free and Vegetarian Rice Krispie Treats
Gluten-Free and Vegetarian Rice Krispie Treats

Servings: 12-16
Time: Prep 10 minutes; Total 30 minutes


Ingredients for Gluten-Free and Vegetarian Rice Krispie Treats
Ingredients for Gluten-Free and Vegetarian Rice Krispie Treats

  • 3 tablespoons butter/margarine
  • 1 (7 oz) container of Marshmallow Creme
  • 6 cups Gluten-Free Rice Krispies


In large saucepan melt butter over low heat.

Add Marshmallow Creme and stir until completely melted.  Remove from heat.

Add Gluten-Free Rice Krispies cereal.  Stir until well coated.

Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

Allow to cool.

Cut into 2-inch squares. Best if served the same day.

Gluten-Free and Vegetarian Rice Krispie Treat
Gluten-Free and Vegetarian Rice Krispie Treat



This recipe is not only simple, but delicious.  And a favorite treat from my childhood is now back into my life.  What more could this allergic chef ask for?  Enjoy!


Recipe: Gluten-Free Chocolate Scones with Dark Chocolate & Mint Morsels

I love scones.  Seriously.  I always have.  They are delicious little treats that are good for a snack…or better yet…breakfast.  I used a scone recipe off of the package for Pamela’s Products Baking & Pancake Mix…tweaked it…and came up with this recipe.  Try it out.  Enjoy!

Gluten-Free Chocolate Scones with Dark Chocolate & Mint Morsels

Gluten-Free Chocolate Scones with Dark Chocolate & Mint Morsels
Gluten-Free Chocolate Scones with Dark Chocolate & Mint Morsels

Servings: 12
Time: 20-25 minutes


  • 2 cups Pamela’s Baking & Pancake Mix
  • 1/3 cup cocoa
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 cup Nestle’s Dark Chocolate & Mint Morsels
  • 4 tbsp butter
  • 1 egg, beaten
  • 2/3 cup milk (I use unsweetened almond milk)


Preheat oven to 375°.

Mix the dry ingredients together.

Cut in the butter using two knives.

Add the milk and beaten egg.  Mix together with a fork.  Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

Recipe: “Hey…These Tomoatoes Look Amazing” Pasta

Every great (and improvised) recipe starts with a trip to the grocery store or local farmers market.  Well, our farmers markets are shutting down for the year…but one afternoon while walking through the organic produce at my local grocery store, my roommate pointed out just how beautiful the Roma tomatoes looked.  Upon inspection, I agreed…they were perfectly ripe – not a blemish on them.  So…we bought some.  I mean, tomatoes are awesome and can be made into…lots of different things.

What I did was create a pasta dinner where vegetables made up the “sauce.”  Why drown your pasta in some heavy sauce when fresh vegetables and a little time on the stove can make something far more flavorful and healthy?  Yeah…I may never go back to sauce again.

“Hey…These Tomatoes Look Amazing” Pasta


"Hey...These Tomatoes Look Amazing" Pasta
"Hey...These Tomatoes Look Amazing" Pasta

Servings: 2
Time: 20 minutes


  • 4 oz of  gluten-free pasta noodles (your choice on kind, here I used DeBoles Gluten-Free Rice Penne)
  • 6 organic Roma tomatoes, sliced
  • 1-1/2 cup sliced mushrooms (I used baby bellas here)
  • 1 clove garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Pinch of red pepper flakes
  • Dash of salt
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic vinegar
  • Shredded mozzarella cheese (I used Diaya vegan cheese)
  • Feta cheese (or Parmesan, or goat cheese…whatever your taste buds desire)


Fill a pan with water and put on stove.  Bring to a boil.

While waiting on water to boil, slice mushrooms and tomatoes.

Heat a non-stick pan on medium-high heat.  Once hot, add olive oil to pan to cat.  Add mushrooms to pan and begin to cook to a nice light brown.

While mushrooms cook, add gluten-free pasta to boiling water and cook per package instructions.

Once mushrooms begin to brown, turn down the heat a little and add minced garlic.  Stir.  Allow the garlic to begin to take on a little color.  Then, add the sliced tomatoes to the pan and begin to cook.  The juices from the tomatoes will begin to release.  Begin to season with herbs, salt, and red pepper flakes.  Allow to simmer.

Drain gluten-free pasta noodles and shake excess water from them.

To the vegetables, add a splash of roasted garlic vinegar at the end.  Stir and allow to simmer for one minute more.  Add the pasta to the pan and give it a good stir.  Simmer for a minute or so, allowing the pasta to absorb some of the flavors of the “sauce.”

Remove from heat and pour into two bowls.  Give each bowl a light sprinkling of shredded mozzarella cheese and stir.  This just adds a creamy texture to the dish.  Crumble feta cheese over the top.



I’ve made this recipe a few times now…with linguini noodles and also spaghetti squash.  They’ve both been delicious with this “sauce.”   I just poured the vegetables over the spaghetti squash however, instead of cooking it in the pan.  It worked just as well.  I also find that shiitake mushrooms are a nice substitute for the baby bellas.  Get creative.  See what you have that’s fresh and give it a whirl.  I promise…it’s epic yum!

Recipe: Ghost Toast

What’s better than a gluten-free Halloween treat for everyone?  This is not only adorable…but really delicious too.  I should know.  I made it last night!

The recipe was supplied by my friends over at Rudi’s Gluten-Free Bakery.  And I now share it with you because anything this cute and epically delicious needs to be made by all of my dear readers!

Ghost Toast

Rudi's "Ghost Toast"
Rudi's "Ghost Toast"

Servings: 1
Time: 5 minutes


  • 1 slice of Rudi’s Gluten-Free Cinnamon Raisin or Original bread
  • Powdered sugar or coconut flakes
  • Candy (the original recipe called for gluten-free candy corn, but I never have liked candy corn, so I used sliced almonds) – Candy Corn, M & M’s (or any nuts, raisins, chocolate chips, gluten-free pretzels, Tootsie Rolls…get creative to suit your taste buds!)
  • Butter or butter alternative


Cut the edges off the top of the toast to round the top of the ghost.

Toast the bread.

Spread butter on toasted bread.

Sprinkle with powdered sugar.

Add toppings to complete the ghost.

Rudi's Ghost Toast
My version of Rudi's Ghost Toast


Not only is this recipe easy, but it is such a fun treat!  I mean…how easy is that?  I loved it.  Kids will love it.  You will love it too.  And just in time for Halloween!

Toast up some ghostly fun today…and enjoy!

Recipe: Gluten-Free Corn Spoon Bread

I love to cook.  A lot.  Give me a couple of ingredients and turn me loose in my closet-sized kitchen.  I will whip something up.  I often post a lot of my creations on my Facebook page and I get a lot of requests for recipes.  So, I figured I might as well add recipes to my blog.  I’m looking forward to sharing even more of my love for food with this new addition.

For my first recipe blog…

Gluten-Free Corn Spoon Bread

Gluten-Free Corn Spoon Bread
Gluten-Free Corn Spoon Bread

Servings: 6-8
Time: Prep 20 minutes; Bake 35 minutes


  • 3 eggs, separated
  • 1-1/2 cups milk (I used unsweetened almond milk)
  • 3/4 cup cornmeal
  • 3/4 teaspoon salt
  • 1 can (14-3/4 oz) cream-style corn
  • 2 tablespoons butter, softened
  • 3/4 teaspoons baking powder


In a large mixing bowl, beat egg whites until stiff peaks form.  Set aside

In another mixing bowl, beat egg yolks.  Set aside.

In a saucepan, bring milk to a boil.  Whisk in cornmeal and salt.  Reduce heat.  Cook and stir for one minute or until thickened.  Remove from the heat.

Stir in the corn, butter, and baking powder.

Stir in egg yolks.

Fold in egg whites.

Transfer to a greased 11-in x 7-in x 2-in baking dish.

Bake, uncovered, at 350° for 30-35 minutes or just until set.

Serve immediately with a spoon.