Sam's Gluten Free Recipes
October 1st, 2024
Jalapeño Poppers
Ingredients:
12 jalapeños
6 oz cream cheese softened
¾ cup shredded cheddar cheese or Mexican cheese blend
1 lb. bacon
Directions:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Using gloves, wash and slice jalapeños lengthwise and carefully remove and discard seeds.
In a small bowl, mix cream cheese and cheese.
Using a spoon, fill each half of the sliced jalapeños with cheese mixture and put back together. Wrap with one slice of bacon and place on the baking sheet.
Bake for 30-40 minutes until bacon is crisp and the cheese mixture is bubbly.
Drain on paper towels and serve warm.
Mom's GF Mac and cheese
(Adapted from Betty Crocker)
Ingredients:
1 box gluten free rotini (12oz) (I prefer Ronzoni or Barilla)
6 Tablespoons butter
1 small onion, chopped (1/2 cup)
1 ½ teaspoons salt
½ teaspoon ground black pepper
¼ cup plus 2 tablespoons cornstarch
5 ¼ cups milk
18 oz of American cheese slices
5-6 oz gluten free crackers, crushed (I use Lance or Schar)
Directions:
Heat oven to 375 degrees and cook and drain pasta as directed on package using
minimum cook time.
Meanwhile, in a 4-quart saucepan, melt butter over medium heat. Cook onion, salt, and pepper in butter, stirring occasionally, until onion is crisp-tender.
In a small bowl, make a slurry with milk and cornstarch, stirring until smooth. Stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir for one minute, remove from heat. Stir in cheese, one slice at a time until fully melted. Stir in pasta. Spoon mixture into ungreased 3 quart casserole dish.
Sprinkle with crushed cracker crumbs and bake for 30 minutes or until bubbly and light brown.
Individual Berry Trifles
Ingredients:
12 baked, unfrosted gluten free cupcakes. I use Pilsbury Gluten Free Funfetti mix.
1 3.9 oz box each vanilla and banana cream instant pudding
4 cups of cold milk (if you are going to substitute with a dairy free milk, check the
pudding box to make sure it will still set)
1 8oz. container of Cool Whip, thawed
1 half pint each, strawberries, raspberries, and blueberries
Directions:
Rinse and dry berries, quarter strawberries, and set aside.
Slice each cupcake in half horizontally, separating the top and bottom.
In twelve clear plastic cups, place one half of the cupcake, followed by a quarter cup of pudding, followed by 2-3 tablespoons of cool whip. Sprinkle berries on top. Repeat this process with the second half of the cupcake. Cover with plastic wrap and refrigerate or serve immediately.
