Gluten-Free Recipes and Sugar-Free Recipes

Sugarless Muffins (added 05/23/11)

Preheat oven to 350º

1 c. chopped dates

½ c. raisins

½ c. chopped prunes

1 c. water

½ c. margarine (cut into pats)

¼ t. salt

2 eggs (beaten)

1 t. vanilla

1 c. Pamela's Gluten-Free Ultimate Baking and Pancake Mix

1 t. baking soda

½ c. nuts (I use walnuts)

Combine chopped dates, raisins, chopped prunes, and water and bring to a boil for 5 minutes. Stir in margarine and salt, and set aside to cool. Add remaining ingredients to fruit mixture. Stir just until dry ingredients are moist. Spoon into greased muffin tins (fill to 2/3 of tin). Bake at 350º for 15 minutes or until lightly browned and toothpick inserted in middle of a muffin comes out clean.

Rice Krispie-Coated Chicken Tenders (added 07/31/11)

Preheat oven to 350º

3/4 lb. chicken tenders (I use Perdue)
1 large egg, beaten
1 c. smashed Rice Krispies
Pam
Small foil pan
Foil (optional)

Lightly coat the foil pan with Pam and set aside (if you want to reuse the pan, you might want to cover it with foil first). Crush the Rice Krispies into smithereens. Season with salt, pepper, Mrs. Dash, and/or Parmesan cheese if desired. Beat the egg and set aside. Rinse off the chicken tenders, pat dry, and cut the gnarly white tendons off the end. Dip the chicken tenders one by one into the beaten egg and then roll them in the Rice Krispies and place in the Pam-coated foil pan. Bake at 350 degrees for 20 minutes. Serve with honey-mustard sauce (you can make this one up yourself) or blue cheese dressing. Enjoy!