Puppy Chow Snack Mix

I thought I would share another little recipe from our gluten-free adventure. Since starting this new diet, I found out that Rice Chex are now gluten-free. You can find a whole page of gluten-free recipes on their website. Something I have indulged in as a child is what I call “puppy chow”. Other’s might know this as Muddy Buddies or Monkey Munch. I thought it’d be a fun treat for me to throw together this week on our diet adventure.. and I even got little man to pose with his “chocolate” as he so excitedly exclaims!

Ingredients:

9	cups Rice Chex® cereal (gluten free)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

Preparation Directions:

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Gluten-Free Peanut Butter Cookies

In an attempt to figure out what is causing our son’s digestive problems and iron deficiency, my husband and I have put him on a gluten-free diet for the moment. I have taken hold of this challenge and consider it a new life experience and an opportunity to acquire new skills in preparing food. I hope to share some of my gluten-free findings with you on my blog. First off, I’d like to share a great peanut butter cookie recipe that is just slightly crunchier than the flour variety, and super easy. Enjoy!

Flourless Peanut Butter Cookies

(Recipe from Gluten Free Girl)

One cup creamy peanut butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job). Beat in the baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough. Press down with fork.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.

Makes ten to twelve cookies.