Thursday, January 22, 2015

Gluten Free Corn Flakes Potato Casserole

The Corn Flake Potato Casserole was a staple at most family get togethers years back.  It still is a favorite,  with it's creamy potato cubes and crunchy corn flake topping, but it has been missing from my repertoire of recipes I make since it contains not only one, but two gluten containing ingredients.  While Corn Flakes cereal is made of corn and not wheat, most brands contain malt extract, which is a controversial gluten containing ingredient that I don't wish to find out if it affects me or not.  I found several brands of gluten free corn flakes cereal that can be used to substitute here.  The brand I used was Barbara's Organic Corn Flakes Cereal.  Arrowhead Mills also makes a gluten free corn flakes cereal.  I found both at Sprouts.
Gluten Free "Corn Flakes" Potato Casserole

The other ingredient that contains gluten in the original recipe is the cream of chicken soup.  I have a few recipes that call for this soup, so I had to find a solution for that.  This Gluten Free Corn Flakes Potato Casserole may take an extra step to make the cream of chicken soup, but it's easy and worth it! So really, you are getting two recipes in one in this blog post!  Lucky you.  Maybe since you are having such good luck today, you should go out and buy a lottery ticket...that is after you make this Gluten Free Corn Flakes Potato Casserole.

Recipe from: Goodies Gone Gluten Free
Click here for Printable Recipe

1 bag hash brown potato cubes, defrosted
gluten free cream of chicken soup - recipe below
1 1/2 cups grated sharp cheddar cheese
1 cup mayonnaise
1 pint (2 cups) sour cream
1 small onion, sauteed
2 Tbsp. melted butter
3/4 cup crushed gluten free corn flakes

Gluten Free Cream of Chicken Soup

1 cup milk
2 Tbsp. cornstarch
1 Tbsp. butter
1 tsp. chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free)
1/2 tsp. salt

To make the soup, whisk together the cornstarch with the milk.  Add the remaining ingredients and heat to a boil while whisking until fully dissolved and combined.  Reduce heat and simmer a few minutes or until mixture thickens.  Use this recipe in place of one can of creamed soup.

Preheat oven to 350 degrees F.  For casserole, heat in a sauce pan on medium heat  or microwave soup, cheese, mayonnaise, sour cream and sauteed onion until cheese melts.  Stir the mixture into the defrosted hash browns and put into a greased 9" x 13" dish.  Crush corn flakes with hands or a rolling pin in a gallon size baggie.  Top casserole with corn flakes and pour melted butter over top.  Bake covered for 45 minutes and then uncover and cook an additional 15 minutes.

Tuesday, January 20, 2015

Flourless Chocolate Chocolate Chip Wow Butter Cookies

Have you ever heard of Wow Butter? It tastes just like a creamy peanut butter, but it is made of soy nuts instead of peanuts.  It really is an amazing thing.  These Flourless Chocolate Chocolate Chip Wow Butter Cookies taste just like a chocolate peanut butter cookie but no one would believe they contain no flour and no peanut butter.   It's a perfect combination of flavors without the allergy causing ingredients!  I bought my Wow Butter at Walmart, but I have seen it at many stores, including Fresh and Easy, Whole Food and Sprouts.  They may even carry it at regular grocery stores now since there are so many nut allergies in schools these days.

Flourless Chocolate Chocolate Chip Wow Butter Cookies
These Flourless Chocolate Chocolate Chip Wow Butter Cookies are so good and so easy to make with only five ingredients!  You can use regular peanut butter in place of the Wow Butter too, but I really like the Wow Butter.  Go ahead and give them a try!

Recipe from:  Goodies Gone Gluten Free
Adapted from: Barefeet in the Kitchen
click here for Printable Recipe

1 cup Wow Butter
3/4 cup sugar
1 egg
1/4 cup cocoa powder
3/4 cup chocolate chips

Preheat oven to 350 degrees F.  Stir together the Wow Butter, sugar, cocoa powder and egg.  Add the chocolate chips and stir to combine.  Scoop with a cookie scoop or roll into 1" balls and place on a parchment paper lined cookie sheet.  Slightly press cookie down with your fingers (or you can do the traditional criss cross with a fork that you see on peanut butter cookies.  I prefer a chunkier cookie, so I just press them down a bit with my fingers).

Bake for 12 minutes and let cool then transfer to cooling rack.

Flourless Chocolate Chocolate Chip Wow Butter Cookies