Gluten Free Snickerdoodle Chex Mix Recipe

Gluten Free Snickerdoodle Chex® Mix

Gluten Free Snickerdoodle Chex® Mix

 

If you have friends or family members that have to follow a gluten free eating plan (Like I do!) they will really THANK YOU for this Gluten Free Snickerdoodle Che Mix treat!

Ingredients

1/4 cup sugar
1 teaspoon ground cinnamon
2 cups Cinnamon Chex® cereal
2 cups Chocolate Chex® cereal
4 cups popped popcorn
1/4 cup butter or margarine

Directions
1 In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.
2 In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3 Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

Merry Christmas and I hope you share this Gluten Free Snickerdoodle Che Mix recipe with your friends and family.

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BBQ Bacon-Wrapped Meatballs Recipe

BBQ Bacon-Wrapped Meatballs Recipe

 

BBQ Bacon Wrapped Meatballs
Photo By kareneskew

OOOOOooooo Look what I found over at Kareneskew‘s Blog! Yummy BBQ Bacon Wrapped Meatballs! Just in time for all the holiday parties I will be attending this season.

If you would like to try them here is the Recipe!

INGREDIENTS:

1 lb. ground hamburger (95% lean)
1 to 2 cups of BBQ Sauce (I use Head Country)
1/2 to 3/4 pkg. of Stove Top Sage Dressing (dry – do not prepare)
1 pkg. Farmland Maple Glazed Bacon (MUST use maple flavored!)
Salt and Pepper
Pam cooking spray

DIRECTIONS:
Heat oven to 350 degrees. Coat bottom of 13 x 9″ glass pan with Pam cooking spray. In a large mixing bowl, add raw ground beef, BBQ Sauce (as much as you like to really coat it) and the Stove Top stuffing (I usually smash it up a bit before I open the bag). Mix well (I use my hands and really “knead” it around). Make 1 1/2″ balls of mixture and then wrap a whole raw piece of bacon around both ways and set in pan (no need to use toothpicks if you place the bacon with the end down underneath the meatball). Give a squirt on the top of each meatball of additional BBQ sauce. Then cook at 350 degrees for approximately one hour. Use tongs and move meatballs to a serving dish (to remove grease from bottom of dish.)

Who would not want some BBQ Bacon Wrapped Meatballs? I certainly can not think of one person who would not just fall in love with these tiny bites of Yumminess!

Cheesy Potato Corn Cakes Recipe

Cheesy potato Corn Cakes

I found this YUMMY recipe for Cheesy Potato Corn Cakes over on the Pillsbury website. They looked so good I just had to make them. My Family gave them a BIG thumbs UP! So, of course I had to share them with you all 🙂  Enjoy!

Ingredients

2 cups Hungry Jack® Mashed Potato Flakes
1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
3/4 cup shredded Cheddar cheese
2 tablespoons all purpose or unbleached flour
2 tablespoons cornmeal
1 1/2 teaspoons seasoned salt
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups milk
1 egg, beaten
1/4 cup butter or margarine
Grated Parmesan cheese, if desired
Directions

In large bowl, combine potato flakes, corn, Cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper; mix well. Add milk and egg; mix well. Let stand 2 to 3 minutes or until liquid is absorbed.
Melt 1 to 2 tablespoons of the butter in 12-inch nonstick skillet over medium heat. Drop potato mixture by 1/4 cupfuls into skillet. Carefully press each to form 3-inch round. Cook 6 to 8 minutes or until golden brown, turning once. Sprinkle with Parmesan cheese. Repeat with remaining butter and potato mixture as necessary.

I hope you enjoy these clever little Cheesy Potato Corn Cakes!

Low Carb Crab Stuffed Bacon Cups Recipe

YUM!!!!  Low Carb Crab Stuffed Bacon Cups  Perfect for the Low Carbers!!!

Makes 12 standard or 24 minis Really good option for a meal, or as an appetizer!!

Low Carb Crab Stuffed Bacon Cups

 

▶ INGREDIENTS:
1 lb Bacon
1 lb lump Crabmeat
1 block (8 oz) Cream cheese, softened
1 1/4 C Sharp Cheddar Cheese, grated
2 tsp Old bay
1 1/2 tsp mustard powder
1 stalk celery, very finely chopped


▶ DIRECTIONS:
Pre-heat oven to 425 degrees
Cut bacon in 1/3s for regular cupcake tins, or into 1/4 for minis
Lay bacon in tins, criss crossing, to cover the cup.
*note, I like to precook my bacon a wee bit to make it a little crisper, just cook until it is starting to turn, but is still soft enough to line the cups with.
In a small bowl add your crab, cream cheese, 1 C shredded cheddar cheese, old bay, mustard and celery.

If you try this  Low Carb Crab Stuffed Bacon Cups please let me know how you liked it!

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Corn Dog Bites Recipe, Kids (both big and small) love these!

These cute little bite sized corn dogs were always a big hit with my kids when they were younger, and even today as adults if I make these appetizers they are the first things gone!

Corn Dog Bites

Corn Dog Bites!

Ingredients
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
2/3 cup milk
1/4 cup butter, melted
3 eggs
1/2 teaspoon chipotle chile pepper powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained, patted dry
1 package (7 oz) cooked chorizo sausage links
4 oz chipotle or habañero Cheddar cheese, shredded (1 cup)
Directions
Directions

Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.

Photo Courtesy of Bettycrocker.com

Loaded Smashed Sweet Potatoes Recipe

A great appetizer that combines the light sweetness of sweet potatoes and traditional loaded potato toppings! These would make an AWESOME Thanksgiving appetizer, give them a try and let me know what you think. If you like recipes and want more please feel free to follow me on Facebook. https://www.facebook.com/Natalee.tilley

Loaded Smashed Sweet Potatoes

Loaded Smashed Sweet Potatoes

Ingredients
2 strips thick bacon
3 large sweet potatoes, cut into quarters
1/4 cup olive oil
Salt and pepper
1/2 cup sour cream
4 ounces cheddar cheese, grated
Fresh chives
Directions
Directions

Cook bacon until crispy, either in a skillet or baked in the oven. Once the bacon is crispy, let cool and chop into bits for topping. Set aside.
Preheat oven to 350ºF. Cut off the ends of the sweet potatoes, then cut them into quarters. Pour olive oil on a baking sheet and rub potatoes on both sides to coat. Sprinkle potatoes with salt and pepper.
Bake potato pieces for 25-30 minutes until they are fork tender. Then let cool briefly until you can handle them.
Use a small plate to smash each potato down a bit. Return smashed potatoes to baking sheet.
Bake smashed potatoes a second time for 10 minutes to crisp them up a bit.
Remove potatoes from oven and top with sour cream, shredded cheese, crispy bacon bits, and fresh chives.

recipe and photo courtesy of http://www.bettycrocker.com