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Saturday, December 21, 2013

Another easy Christmas goody - and it is gluten free

If you need some last minute treats for the holidays, give this one a try. I came across this recipe in a local newspaper's holiday recipe roundup section 3 years ago. I will warn you they are addictive! I made them when my daughter and family were coming last year as she has a wheat allergy.

The title of the recipe is simply --


1 large bag Frito Scoops
1 cup white sugar
1 cup white corn syrup
1 cup plus 2 tablespoons peanut butter (divided)
12 ounces chocolate chips

Lay Scoops in bottom of jellyroll pan.

Boil sugar and corn syrup for 1 minute. Take off stove and add 1 cup peanut butter. Mix well and spoon into scoops.

Melt chocolate chips with 2 tablespoons peanut butter. Pour on top of scoops.

Refrigerate until chocolate sets.

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Here is an alternate way to make these snacks.


1 family size bag Fritos corn chips
1 cup white syrup
1 cup white sugar
1 cup peanut butter

Spread Fritos in cookie sheet.

Combine syrup, sugar and peanut butter in a heavy saucepan and bring to a rolling boil. Drizzle over corn chips, then melt 6 ounces chocolate chips, 1/2 cup peanut butter and 1/2 cup butterscotch chips. Drizzle over all.

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I started out like the first recipe and tried filling the scoops, but got tired of it and drizzled the rest. It all tastes the same. Yum! Yum!

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Here is another quick recipe I have not tried yet but it sounds like something I would like. If you need wheat free - be aware that most soy sauces do contain some wheat so be sure to check labels.


2 tablespoons butter or margarine
2 teaspoons Tabasco sauce
2 teaspoons soy sauce
1/2 teaspoon salt
3 cups toasted pecan halves

Preheat oven to 325 F. degrees.

In large glass bowl, microwave butter or margarine to melt. Stir in Tabasco sauce, soy sauce and salt. Stir in pecans. Toss to coat.

Pour onto large cookie sheet. Bake 15 minutes, turning occasionally. Allow to cool completely.

Store in airtight container.

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