{Gluten-Free} Candy Corn Trash

Recently my sweet little Devilish Assistant Emily was chosen by her high school as a select group of "royalty" to raise money for a local charity.  In addition to soliciting donations from family and friends, and placing collection jars at area businesses, she baked.  And baked.  And baked.  The priest was kind enough to allow her to hold a bake sale at church.  She came over and we made Pumpkin Pie Spice Latte Blondies, Baked Pumpkin Spice Donuts (featured on our recent Freaky Friday blog swap) and Candy Corn Trash.  She also sold treats at school including spicy pretzels, Crack Corn, and cookies.  On Monday, she took her church bake sale leftovers to peddle to her fellow students.  She texted me after school and said, "They want more Candy Corn Trash!"  We made several batches.  It consists of pretzels, salty peanuts, candy corn and white chocolate coating.  Of course I never tasted it because: Gluten.  But after hearing rave reviews from the high schoolers, I got curious and whipped up a batch with gluten-free pretzels for myself.  One word:  Addicting.  The combination of sweet candy corn and white chocolate coating with salty pretzels and peanuts is amazing.  I wound up bagging up an additional batch to give as little Halloween gifts.  It's the perfect fall snack, and easily converted to a gluten-free version!

The ideal combination of sweet and salty

Thanks to Gluten-Free Pretzels, it's a treat
everyone can enjoy!

Put out a bowl for a Halloween treat!

Candy Corn, Pretzels and Salty Peanuts...

With a white chocolate coating.  Yum!

{Gluten-Free} Candy Corn Trash

1 (14 ounce) package Gluten-Free Pretzel twists
1 (8 ounce) can salted peanuts
1 (17.8 ounce) package candy corn
1 (16 ounce) package white almond bark

In a large bowl combine pretzels, peanuts and candy corn.  In a microwave-safe container melt almond bark in 30-second intervals until smooth and creamy.  Pour over pretzel mixture and stir gently to combine.  Pour mixture onto waxed paper covered platter and allow to dry.  Break into pieces and store in an air-tight container.

Prep Time:  Approximately 5 minutes

CopyCat El Chico Salsa

I have a little place in my heart for the El Chico restaurant chain.  I grew up with one in our mall, and it was a big deal when you were old enough to hang out with your friends and enjoy dinner that wasn't in the food court.  Of course every obnoxious teenager in my town, including myself made a meal out of the complimentary chips, tortillas and salsa.  Mr. Devilish Dish always teases me and says he can't believe as well as I can cook from scratch, that my favorite Mexican food is from a restaurant franchise.  It may be a sentimental attachment, because as far back as I can remember El Chico has been the restaurant of choice for my mom, aunt, best friend and I.  Little Devil's first trip out of the house as a baby was to El Chico.  My BFF Barbara and I take our girls there now.  We call it the "meeting of the El Chico Chicas."  I don't care what Mr. Devilish Dish says, there will always be a place in my heart for El Chico's salsa.  If I ever wind up on death row, my last meal request will be El Chico's salsa, Mexican relish and corn tortillas.  Hopefully that will NEVER happen and I can continue celebrating there with the ladies in my life.  If you sadly don't have an El Chico near you, then you can enjoy my favorite salsa at home!

It may not be EXACTLY like the restaurant,
but it's darned close and darned good!

My childhood favorite restaurant

Serve with tortilla chips and corn tortillas
for the authentic restaurant experience.
Try my Mexican Restaurant Relish too!

{Gluten-Free} Candy Corn Crunch Snack Mix

Last week we took a little trip down to Texas to visit my Devilish Nephew and his beautiful wife.  I took him a big bag of Spicy Sriracha Snack Mix because he loves anything spicy.  It was chock full of goldfish crackers, oyster crackers and all things gluten.  I knew I couldn't stand to sit there all weekend while everyone enjoyed the Sriracha Snack Mix, so I decided to come up with something sweet to compliment to spicy, and something gluten-free so I could partake.  I'm super happy with how this snack mix turned out.  It's crisp and crunchy and sweet, with just a touch of saltiness from the pretzels and peanut M&Ms.  Whether you're gluten sensitive or not, this is a Halloween treat everyone is sure to enjoy!

A sweet treat everyone can enjoy!

Full of crunchy gluten-free pretzels
and Cheerios and Rice Chex
(Thank goodness for gluten-free cereals)

Ideal for Halloween with the candy corn,
Fall M&Ms and Halloween sprinkles!

{Gluten-Free} Candy Corn Crunch Snack Mix

2 cups gluten-free pretzel sticks
2 cups Cheerios
2 cups Rice Chex
1 (12 ounce) package candy corn
1 (11.4 ounce) package Fall Harvest Peanut M&Ms
9 squares white almond bark
1 bottle black and orange sprinkles

Combine the pretzels, cereals, candy corn and M&Ms in a large bowl.  In a microwave-safe bowl, melt the almond bark in 30-second intervals until smooth.  Pour over snack mix and stir carefully until coated.  Garnish with sprinkles and stir.  Spread mixture onto a large sheet of waxed paper and allow to dry.  Break up any large lumps and store in an air-tight container.

Prep Time:  Approximately 10 minutes 

Easy Tortilla Pinwheels

It's no secret I'm a football fan.  A good portion of my blog posts are tailgate-friendly recipes.  When I was invited to participate in the 4th Annual October is Tailgating Snacks Month, hosted by my pal Debi at Life Currents, I was super excited.  My Sooners are right in the midst of their conference play and my kitchen is in full football mode.  I decided to share a recipe that I've literally been making for 24 years.  I can't believe I haven't shared it with you before now.  It's incredibly simple to prepare and everyone loves it.  My mother-in-law shared this recipe with me when I first married Mr. Devilish Dish.  I cannot count the number of times I made these pinwheels for my husband and his Air Force pals.  In the past I've shared Cranberry Pinwheels for the holidays and even a Chicken Enchilada Version of pinwheels.  Fast forward a few years and it's still our family's favorite pinwheel recipe.  It's simple to create in a large batch, served up with your favorite salsa.  Ideal for Tailgating Snacks Month, or any month!

The easiest version with the most flavor!

The best time of year!

Only 4 ingredients!

Spread cream cheese mixture onto flour tortillas...

Roll up and wrap in plastic wrap to chill.

Slice and serve with your favorite salsa for dipping.

The only way to enjoy October #TailgatingSnacks

Easy Tortilla Pinwheels

1 package large flour tortillas
1 (8 ounce) package cream cheese, softened
1 package green onions, chopped
garlic powder to taste


Soften cream cheese and stir in garlic powder to taste.  Add green onions.  Spread a layer of the mixture onto a flour tortilla and roll up tightly.  Wrap in plastic wrap and refrigerate several hours or overnight.  Remove plastic wrap and slice into pinwheels. Serve with your favorite salsa for dipping.

Prep Time:  Approximately 20 minutes     Cook Time: 0 needs to chill

*NOTE-this recipe is easily multiplied.  I usually double or triple for tailgating!

                                         

October is Tailgating Snacks Month 2017

Hosted by Life Currents

• October 12 Chili Relleno Dip Skillet by Take Two Tapas
• October 14 Soft Pretzel Beer Cheese Dip by Mildly Meandering
• October 14 Healthier Greek Yogurt Buffalo Chicken Dip by Full Belly Sisters
• October 16 Garlic Butter Dipping Sauce by Life Currents
• October 18 Low Sugar Chicken Meatball Parmesan Sliders by Seduction In The Kitchen
• October 20 Sofritas Chipotle Potato Skins by Bowl Me Over
• October 22 Loaded Slow Cooker Cheeseburger Dip by Who Needs A Cape?
• October 23 Easy Tortilla Pinwheels by The Devilish Dish 
• October 24 Philly Cheese Steak Dip by An Affair from the Heart
• October 24 Touchdown Chorizo Queso Dip by LeMoine Family Kitchen
• October 25 Baked Turkey Meatballs with Green Chiles by Hostess At Heart

Gluten-Free Honey Sriracha Wings

Last week I was on a mission to use all of the random things in my deep freeze.  Normally when I make wings, it's for some kind of football watching occasion and I make them in vast quantities.  Why there was one little lonely stray package of wings and drumettes in my freezer we'll never know.  I decided it was the perfect amount for a quick weeknight meal.  My pal Michaela over at An Affair From the Heart posted these Honey Sriracha Wings a while back.  We love wings and we love Sriracha Sauce, so I knew right away the recipe would make an appearance in my kitchen.  I used gluten-free flour because of the whole gluten allergy thing (insert eye roll) and the result was fabulous.  Since gluten-free flour is usually a combination including rice flour, the resulting crust had an almost tempura-like texture.  Fried up super crisp and tossed in the Honey Sriracha sauce.  I served them up with the traditional celery and carrots with my Homemade Blue Cheese Dressing, and a side of sweet potato fries.  It was a really fun and flavorful meal, and I will definitely be repeating this recipe for game watching in the future!

The crispiest, tempura-like wings,
in a sweet-hot sauce!

Best of all they are Gluten-Free

Serve with carrots, celery sticks,
My Homemade Blue Cheese Dressing,
and extra Honey Sriracha Sauce

The perfect meal or
game watching snack!

Move over Buffalo,
Honey Sriracha is the new wing in town!

We have the niftiest little hot wing platter.
It has a space underneath to toss the bones.
I found something similar HERE.

{Gluten-Free} Honey Sriracha Wings

adapted from: An Affair From the Heart

2 pounds chicken wings and drumettes
1 cup Gluten-Free flour
2 tablespoons vegetable oil
1 medium white onion, minced
4 cloves garlic minced
2 tablespoons rice vinegar
2/3 cup Sriracha Sauce
1/2 cup honey
oil for frying

Prepare the sauce by heating 2 tablespoons oil in a sauce pan over medium heat.  Add the onions and garlic and cook until tender.  Add rice vinegar, Sriracha Sauce and honey.  Bring to a low boil, then reduce to simmer for a few minutes until sauce is thickened.  Allow sauce to cool slightly, then puree with an immersion blender until smooth.  Prepare the wings by washing them and patting dry with paper towels.  Dredge in gluten-free flour.  Heat about 2 inches of oil in a deep skillet to 350 degrees F.  Fry wings in oil about 4-5 minutes per side, until golden brown and done.  Place on a paper towel lined platter to absorb any excess oil.  Toss in Honey Sriracha Sauce.  Serve with Homemade Blue Cheese Dressing.  

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 10 minutes
       

 

{Gluten Free} Peach Fritters

I've had a lot of positive feedback regarding the gluten-free recipes here at The Devilish Dish.  It's inspired me to get in the kitchen like a mad scientist and create even more.  Peach season has pretty much ended here in Oklahoma, but at the store the other night they had the most lovely peaches.  I'm assuming the end of the harvest.  They were literally the size of a softball, so I grabbed a couple because it'll be frozen peaches until next summer when Stratford, Oklahoma supplies the world with its juicy goodness.  I had good success with my Gluten Free Indian Fry Bread, so I know gluten free recipes translate pretty well when frying.  I decided a fritter would be a great way to celebrate the end of peach harvest.  I'm also having a lot of success with the Gluten Free Bisquick Pancake and Baking Mix.  The crust on my Gluten Free Peach Cobbler turned out a soft, golden brown, and I just love how the baking mix worked on my Gluten Free Banana Muffins with Chocolate & Peanut Butter Chips.  I decided to give it a try on these fritters and the results were fantastic.  A hot, sweet little morsel chock full of juicy peach bits.  The texture was fantastic, and the batter was just the right amount of sweetness.  Topped off with a dusting of powdered sugar for the perfect little bite of Gluten Free Heaven!

Golden brown and full of juicy peaches!

A little dusting of powdered sugar for a sweet treat!

I used peaches but these fritters would be fabulous with
just about any fruit!

Look at the fluffy interior...

A lovely gluten-free dessert or snack!

{Gluten Free} Peach Fritters
2 cups Gluten Free Bisquick Pancake & Baking Mix
1 cup granulated sugar
2 eggs, lightly beaten
1 cup whole milk
2 tablespoons unsalted butter, melted
2-3 large peaches, diced
oil for frying
powdered sugar for garnish

In a large mixing bowl combine baking mix and sugar.  Stir in beaten egg, milk, and melted butter.  Fold in diced peaches.  Drop batter by teaspoonfuls (I used my medium-sized cookie scoop) into oil that has been heated to approximately 350-360 degrees F.  Fry until golden brown on each side.  Drain on paper towels and dust with powdered sugar.  Serve warm.

Prep Time:  Approximately 10 minutes     Cook Time: Approximately 10 minutes

Slow Cooker Crack Chicken

Fall is here and that means the Fall Edition of Freaky Friday!  It also means Football, and if you know anything about me, the only thing I might love more than cooking is college football!  I was super excited about the Fall round of Freaky Friday because it means new ideas for tailgating and watch parties.  If you aren't familiar with Freaky Friday, each person in the group is assigned a blog to remake a recipe from.  All of this is kept a secret and today is the day we reveal our creations.  Not only with all of you, but with each other.  It's great fun to see who had blog, and which recipes were chosen.  Bonus!  You are introduced to some fabulous bloggers and a great collection of recipe ideas.  

Seriously folks...
Crack Chicken.
It's that addicting...

For this round of Freaky Friday, I was assigned Aunt Bee's Recipes, and I'm so thrilled to share some of Brandi's favorites with you.  I've been acquainted with Brandi for quite a while, and consider her a dear friend.  Brandi is a true Southern Belle, and Alabama girl.  When she first married Uncle Bee, she couldn't even boil water.  Like any proper Southern gal knows, Brandi quickly learned the way to a Southern boy's heart is through his belly.  Reading Aunt Bee's blog, you would never know she is a self-taught cook.  Based on her vast collection of yummy recipes, you'd think Brandi had been cooking forever.  I refer to her as the casserole queen, because like all true Southern girls, she's my go-to for casseroles and carbs.  I've made many of her recipes over the years, and it was truly hard to choose just one for this post.  Though I ultimately chose Slow Cooker Crack Chicken, we also sampled Brandi's Crock Pot Roasted Garlic Beef Sandwiches.  They were so good I forgot to take pictures!  I also chose her {Ultimate} Loaded Potato Soup.  We got hung up at the Apple Store, so Little Devil wound up making that one by herself.  They were all so delicious it was hard to choose just one.


 As I said earlier, I'm a big football fan, so anything hearty that will feed a group is right up my alley.  Slow Cooker Crack Chicken is ideal to feed a flock of football fans! It all cooks right in the slow cooker, making the preparation very simple.  The most time consuming part is cooking and crumbling the bacon, and I did that ahead in the oven making this entire recipe a breeze!   

What isn't made better by a pound of
cooked and crumbled bacon???

After the chicken cooks in the slow cooker,
shred with two forks.

Add the mayo, cheddar cheese and top with green
onions for a hot, hearty sandwich you won't
be able to stop eating!

The chicken breasts go right into the slow cooker and get seasoned with a packet of Hidden Valley Ranch Dressing mix.  Top that with a bar of cream cheese, and cook away.  How simple and tasty is that?  Once the slow cooker has worked its' magic on the chicken breasts, you remove them and shred.  Return the shredded chicken to the pot with the remaining ingredients and cook for a few more minutes.  That's it!  Touchdown!  Score!  We served ours on hamburger buns, but Brandi suggested serving it on Ritz Crackers.  I think that would make a fabulous appetizer for our next tailgate party.  I just know it will be a huge hit!

We served our Slow Cooker Crack Chicken
on some lovely gluten free rolls.

A lovely meal on a bun, but I can't wait to serve
it with crackers for lots of tailgate dipping enjoyment!

So there ya go!  Another Freaky Friday is in the books.  I've been absolutely honored to share Aunt Bee's recipe with you.  Brandi is a wonderful blogger and just about the sweetest, funniest person you'll ever know.  I encourage you to stop on by Aunt Bee's Recipes for lots of new recipe ideas.  AND, if you happen to be a part of the Insta Pot craze, Brandi has lots of Insta Pot recipes for you too. She even has an Insta Pot version of Crack Chicken!  I don't have one yet, but Brandi has inspired me to ask Santa!



Slow Cooker Crack Chicken

4 chicken breasts
1 package Hidden Valley Ranch Dressing Mix
8 ounces cream cheese
1 cup mayonnaise
1 pound bacon, cooked and crumbled
2 cups shredded cheddar cheese
big handful chopped green onions for garnish

Place the chicken breasts in the crock pot.  Sprinkle with ranch seasoning and top with cream cheese.  Cook on low for 6 hours.  Removed chicken and shred with two forks and add it back to the slow cooker.  Stir in the mayo and cooked bacon. Top with the cheddar cheese.  Replace lid and cook on low an additional 15 minutes until cheese is melted.  Top with green onions and serve on rolls or crackers.  Enjoy!

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 6 hours

             

{Gluten-Free} Banana Muffins with chocolate & peanut butter chips

I'm not sure who has suffered more since the whole Gluten Allergy diagnosis.  Me, with the actual allergy, deprived of breads and muffins, or Mr. Devilish Dish who has suffered through the trial and error of gluten-free recipe creations.  One of the biggest hurdles I've faced in gluten-free baking is texture and moisture.  Cookies and breads sometimes come out dry and grainy.  I've trouble-shooted and tried and erred and looked for all kinds of tips and tricks.  It dawned on me that a gluten-free treat with the addition of banana would tackle the dry texture issue.  A simple quick-bread muffin, with a few chocolate and peanut butter chips for a little sweet flavor.  They turned out perfectly.  Bonus, I had a freezer full of ripe bananas waiting to be baked.  Bonus, Mr. Devilish Dish loves banana anything and got to enjoy and a really good muffin with a really good texture.  And...Bonus!  I got to enjoy a gluten-free treat that doesn't taste gluten-free! 

Moist and tasty.  You'll never know they are GF!

Bake until light golden.  Don't over bake,
You don't want them to become dry.  

A lightly sweet muffin, with a lovely banana flavor.

Just a few chocolate and peanut butter chips...

Ideal for breakfast or a snack!
Especially when you're craving
the bread you miss so much!

Check out the interior.  Light and moist
with a few sweet chips.

My new favorite Gluten-Free Recipe!

{Gluten-Free} Banana Muffins with chocolate & peanut butter chips


2 cups Gluten-Free Bisquick Baking Mix
1 egg, lightly beaten
3 ripe bananas, mashed
1/2 cup packed brown sugar
3 tablespoons whole milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 of a (11 ounce) Nestle Peanut Butter and Chocolate Morsels

Preheat oven to 400 degrees F.  Line a standard muffin tin with paper muffin cups.  Place baking mix in the bowl of an electric mixer.  Add egg, banana, brown sugar, milk, oil and vanilla until mixture is well mixed.  Stir in chocolate chips.  Bake approximately 15-20 minutes until the muffins are a light golden brown and a cake tester inserted in to the middle comes out clean. Cool in pan 5 minutes.  Serve warm or allow to cool on wire rack.  Makes 12 muffins.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 20 minutes