Here is an idea that is a little sweet, but not entirely unhealthy. When you crave something crunchy and sweet, this will do! I came upon three products that were new to me at one of my favorite places to shop for great deals on groceries–Grocery Outlet. They have some of the best bargains on brand name foods and every so often they’ll have some fantastic bargains on gluten free items. It’s difficult to go there and not fill up a grocery cart. Bring extra recyclable bags, you’ll need them.
This latest shopping trip netted three food products I have never seen before: Philadelphia Chocolate Cream Cheese spread (a 4-pack of individual tubs), a jar of Kraft Jet-Puffed mallow bits (2/$1.00!), and Rice Thins crackers by Real Foods. The Rice Thins product name is self explanatory, in that it is similar to a rice cake, but it’s only about a quarter of an inch thick. The marshmallow bits are the same crunchy miniature marshmallows that you see in the packaged hot cocoa mixes. Hopefully, these items have not been discontinued by the manufacturers, the case with many products found at the outlet market. If you are unable to find at your store, there is probably a good substitute to be found somewhere.
Here is a super easy recipe using the above three ingredients that is sure to please the kid in each of us. If gluten free is not a concern, try using graham crackers. I’m thinking the chocolate cream cheese spread should also taste good in a salted caramel recipe. What do you think? What would you create with these products?
I found a recipe box at a local thrift shop a while back and it was jam packed with handwritten recipes. This cook, or the family she cooked for, must have loved peanut butter. Combined with my recipes that call for peanut butter, I have several to choose from. There are recipes for peanut butter bars, cookies, fudge, a peanut butter loaf and a peanut butter pie.
Cafeteria Peanut Butter Bars is a recipe from the local elementary school cafeteria. My mom was a cafeteria worker and she used to bring leftover bars home; I can still remember the taste. The peanut butter is not too overpowering and the texture is dense. This recipe was reduced so you don’t have to make a recipe that would serve an entire elementary school. I added a USDA recipe variation from NFSMI where you can find recipes for the stuff they serve in school cafeterias. There is also a lower fat version.
Aunt Bessie’s Chocolate Peanut Butter Fudge is another memorable treat. She would make this fudge when she was visiting from back east.
The Peanut Butter Snack Loaf uses a biscuit mix that can be substituted with the new Betty Crocker gluten-free mix or Bette Hagman’s gluten-free pancake and waffle mix.
SunButter can also be used as a substitute for peanut butter and anything that calls for 2 cups of flour or less can easily be converted to gluten-free with a basic gluten-free flour blend.