Tag Archives: favorite foods

Best Banana Pudding Ever!

This is no ordinary Banana Pudding!  It’s the best ever, and it’s the kind of dessert that makes people amazed at the first bite and run to get the recipe on the second.  The secret ingredient is the can of sweetened condensed milk, which adds plenty of creaminess and rich sweetness.

To make this gluten-free, you just need to use GF animal cookies instead of Nilla Wafers.  I usually make two versions with both kinds of cookies, so everybody’s happy.  But, I’ve been told that the gluten-free kind is just as good.  It’s really not about the Nillas anyway when you taste this pudding.

Gluten-Free Banana Pudding:

1 can sweetened condensed milk

1 large tub of Cool Whip, thawed

1 large package of instant vanilla pudding

2 C. milk

Mix all ingredients together until smooth and fluffy.  Layer cookies, then bananas, then pudding in a large bowl.  You’ll do this 2 or 3 times.  End with a layer of cookies.  It’s extra good if you make it a day ahead.  Refrigerate until ready to serve.

I use KinniKritters Animal Cookies for our gluten-free pudding and Nilla Wafers for the regular pudding.



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Flourless Peanut Butter Chocolate Chip Cookies

These cookies are a gluten-free DREAM!  There are only 6 ingredients, all of which are just naturally gluten-free, and they taste AMAZING.  They are the kinds of cookies that you could serve to guests and have to give out the recipe.  Enjoy!

1 C. chunky peanut butter

1 C. brown sugar

1 large egg (beaten)

1 t. baking soda

1/2 t. vanilla

1 C. chocolate chips

Blend all ingredients together.  Drop by teaspoons on cookie sheet.
Bake for 8 minutes at 350.  Do not overbake.  Makes about 30-36.

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Best Muffins Ever!

DSC_0676Here is my hands down, favorite gluten-free recipe of all time.

Banana Muffins

1 1/4 C. rice flour

1/4 C. potato starch

1/4 C. tapioca flour

1/2 t. xanthan gum

1/2 t. cinnamon

1 1/2 t. baking powder

1 t. baking soda

1/2 t. salt

1/2 C. butter

1/3 C. sugar

2 eggs

1/2 t. vanilla

1/3 C. milk

2 bananas, mashed

1 C. applesauce

cinnamon/ sugar mixture to sprinkle on top

Preheat oven to 350.  Spray muffin cups with cooking spray.  Mix dry ingredients in a separate bowl.  Cream together butter and sugar.  Add eggs and beat until smooth.  Stir in vanilla, milk, bananas, and applesauce.  Pour in dry ingredients and mix just until combined.  Spoon about 1/4 C. mix into muffin cups.  Sprinkle cinnamon and sugar mixture on top of each muffin.  Bake for 15-18 minutes.  Makes about 16-18 muffins.

If you don’t eat them immediately, cool, and then freeze.  They are just as good warmed up in the microwave.  🙂  I always make at least 3 batches.

DSC_0679

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Ode to Rice Cakes

DSC_0493Rice cakes, oh rice cakes

what a wonderful treat.

You’re always there when there is nothing else to eat.

I can find you anywhere and pack you along.

With so many flavors, I can’t go wrong.

Topped with peanut butter and banana or jelly too,

Lunchmeat, cheese, or something new.

A chocolate rice cake with strawberries and cream

makes my stomach so happy and my taste buds beam.

White Cheddar rice cakes with cottage cheese

Give rice cakes a chance

Pretty please?

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