Gluten-Free Mini Corn Dogs

Bryan loves corn dogs and for many years I would even take a bite of one of them.  It was a texture thing to me…I always thought that the corn bread batter would be soggy and mushy and I wanted nothing to do with them.  When Bryan came to visit me in California we picked up a box for him (they weren’t gluten-free), but when he left I still had half a box…they ended up in the trash. I told him at some point I will give them a try.

A few months ago I as fortunate enough to sample some of the Applegate Farms new corn dogs – they were delicious!! To my surprise the coating was crunch and not soggy at all. Ever since Bryan has been asking for me to make some…he would really love them to be full of gluten but he’s a good sport and eats what I make.  Maybe I’ll surprise him and make some regular ones for him anyway.

Yesterday I decided to make some mini corn dogs just to see how they would come out.  I found a recipe in a magazine that seemed pretty simple but it had NO corn in it at all.  How can you call it a corn dog with no corn?? To me it must have corn in it and Bryan loves them with a little bit of crunch to them so I came up with the following recipe.  Please note that this recipe will continue to be worked on…they came out pretty good (to my standards) but Bryan wants more corn flavor to them so I will be posting an updated recipe at some point. 

These would be great for: a quick snack for your kiddos, or an app during super bowl!

Mini Corn Dogs {Gluten-Free} (please see notes for how to make them with regular flour)

1 Package Mini Beef Franks (14oz)

3/4 Cup Pamela’s Pancake/Baking Mix Gluten Free (Or 3/4 cup regular AP flour)

1/2 Cup Gluten Free Corn Meal (Bob’s Red Mill)

1 Egg

1/2 Cup cold water

  1. In a medium bowl mix together Pamela’s Baking Mix (or your favorite Gluten Free AP flour, or regular flour), corn meal, egg, and water.
  2. Remove the franks from the package and pat dry with a paper towel (the batter will stick better when they are a bit dry).
  3. Take a toothpick and insert it into the frank about 1/2 – 3/4 of the way, set aside and continue with the remaining franks.
  4. In a medium sauce pan heat about 1 – 1/2 inches of oil to 350° (If you have a candy thermometer be sure to use it…that way your batter wont get too dark too fast, if not just test a few franks until the desired color is reached – golden brown).
  5. Dip franks in the batter – it is not a perfect dip, you may need to move the frank around a little bit to get it all covered.  You don’t want it to be too thick because you want it to cook on the inside as well as the outside.
  6. Add three-four franks to the pan, turn often to brown all sides evenly.  Cook each frank for 30-45 seconds (it’s really quick!)
  7. Remove corn dogs and place on a plate lined with paper towels.  Repeat this process until all the corn dogs have been cooked.
  8. Serve with your favorite dip – I love it with spicy mustard!

Again, this recipe will be a work in progress so check back for an update in the near future.

TrueBar – Love Letter and Review

Here is my love letter to Bakery On Main

Dear Bakery On Main,

I would like to start by saying thank you so much for sending me a sample of your new TrueBars.  I am always looking for little snack items to keep in my backpack for school, my camera bag for photo assignments and my purse for when I am at work or traveling.  Having an item that is not only gluten-free, good for me AND delicious can be a bit tricky to find, but you my dear friends have mastered all three.  I am in love with these bars.  The first thing I noticed is the packaging – I really love that you can see the bars through the packaging and that they say exactly what they are: “I’m a coconut cashew bar with nothing to hide”.  (Both Bryan and I cracked up at this), Secondly they smell so good – and I know that sounds funny but I always smell my food first because if something doesn’t smell like it should then it probably wont taste like it should.  Third the taste of these bars are amazing! My favorite is the coconut cashew bar but I really enjoyed them all even the hazelnut chocolate cherry and I don’t ever like dried cherries!

Thank you BOM for making such delicious and nutritious gluten-free bars!  They are simply wonderful and I’m not just saying that because I received samples – I can’t wait for them to be released so I can get more of them. You rock.

Love, Jenny

I would love to have my pantry stocked with boxes upon boxes of these bars-they are that good. They are the perfect size to throw in one of my many bags and perfect for travel.  The bars definitely have nothing to hide – They are loaded with omega 3 from chia, a good source of fiber (all bars have 3 grams!!), made with many low-GI ingredients (such as brown rice syrup, agave nectar, chia seed and a variety of nuts), and they GFCO certified gluten-free!  These bars are also: dairy and casein free, GMO free, low in sodium, kosher, all natural, wheat free, they are free of transfats and cholesterol and are low in saturated fats.  What could be better?

TrueBars come in six delicious flavors (and like I said, I don’t liked dried cherries but loved all of the bars):

  • hazelnut chocolate cherry bar
  • walnut cappuccino bar
  • fruit and nut bar
  • raspberry chocolate almond bar
  • coconut cashew bar
  • apricot almond chai bar

I’ve never had anything with chia seeds in it before however, they were delicious and I think I might have to pick some up and start experimenting with them.

If I could give the wonderful people at BOM a high-five for these bars, I would! When you see them in stores around you, pick up a box and give them a try!

PJ’s Organics and a Giveaway!

This contest Is now closed! Thank you to all who entered, see below for winners!!

About a week ago I posted a review on PJ’s Organics Gluten Free products and how much Bryan and I enjoyed them.  They offer four great gluten-free options: Gluten Free Beef Enchilada, Gluten Free Chicken Enchilada, Traditional Taquitos and Deluxe Taquitos.


The extremely generous people over at PJ’s Organics have kindly offered to give THREE (3) of my readers five (5) free product coupons to be used on any PJ’s Organics products.

AND in addition to the five (5) free product coupons each winner will also receive an iPod Shuffle (winners will get to pick their color choice: gleaming silver, blue, green, orange, or pink)!!

Giveaway Rules

To be entered for a chance to win one of these three (3) amazing prizes please follow the rules below by Monday November 8th by 11:59 PM:

1) (Required) “Like” PJ’s Organics on Facebook – come back here and leave a comment below that you did so (if your Facebook name/account is different from the name you use below, please specify your Facebook user name – Thank you!).

2) For an optional second entry– Read my review and look at the products above and leave a comment below letting me know which one you would like to try most and why.

Three (3) winners will be chosen by using Random.Org and notified by e-mail on Tuesday November 9th.  All winners will have 48 hours to respond with their contact information and color choice of the iPod Shuffle, if winners do not respond within 48 hours a new winner will be chosen by using Random.Org.  All prizes will be mailed directly from PJ’s Organics within four weeks.

Like PJ’s Organics Facebook Page and spread the word!  Visit their website to find out where you can buy these great PJ’s Organics products.

(This contest is only open to those who are living in the U.S.A.)

Our 3 lucky winners are…

1. Sharon J

2. Kristina S.

3. Valerie

Congratulations Sharon, Kristina and Valerie!!

(Winners were chosen using – Winners were notified by e-mail this morning and winners have 48 hours to respond with their contact information and color choice for their iPod Shuffle to creativecookinggf(at)gmail(dot)com (  If winners do not respond within that time another winner will be chosen using

Thank you to all who entered!!  Check back later this week for another great give away.

Adopt A Gluten Free Blogger – Heidi from Adventures of a Gluten Free Mom

This is my fist time participating in Adopt A Gluten Free Blogger, which was hosted by Sea of Book Of Yum .  I’ve seen other gluten-free bloggers posting about Adopt A Gluten Free Blogger each month, but never really knew what it was.  However, this month I got really excited about it because I had been adopted!! Shirley from Gluten Free Easily adopted me – I was so excited (I’m a dork I know), but this was my first adoption. Seeing as I was adopted, I decided I needed to adopt someone too so I picked Heidi from Adventures of a Gluten Free Mom. I absolutely adore and admire Heidi and hope to meet her in person someday.  She has been a fantastic help, resource and encouragement to me in my own journey of being Gluten-Free.  Every time I have tried her recipes I have never been disappointed.  I can e-mail her anytime to ask silly questions – like today I had to ask her if I needed to add xanthan gum or not to the recipe and then realized that the all purpose flour mixture I was using already had it in there -duh, Jenny!  Heidi is always willing to help, share ideas and make suggestions.

I think I found Heidi’s blog about a year a go and instantly fell in love with her blog and recipes and I continually go to her blog for ideas.  For my fist time participating I really wanted to look at all of her recipes and try something new.  I was so torn by several of her recipes, especially her new Allergy Free Pasta Dough, but instead I decided on a soup and a dessert.  It is getting a bit chilly here and fall is here in full force.  The leaves are starting to change color, pumpkins and apples are in abundance and it is time to take out the sweaters, scarves and start having fires at night.  I truly love this time of year and I love the food that goes along with it.

Soups have always been big in my family.  My dad is a hunter and carpenter so he was always outside either working or trying to hunt for our dinners.  (I just want to clarify my dad and other family members do not hunt for sport, it was a means of survival). During this time of year he would come home from work or hunting and my mom would have a huge got of soup or stew going. Even my first cooking memory is learning to make chicken soup with my grandmother. So I decided to choose one of Heidi’s soups and the recipe that I kept going back to is her Sausage and Bean Ragout and the only two substitution I made to the recipe was I left out the onions because Bryan is allergic to them and I used a different gluten-free pasta.  And I have to be honest, I was so caught up in football that I read the recipe wrong and instead of adding one cup of the gluten-free pasta I added the whole bag of it! Whoops – so I just added a bit more chicken stock, basil and some garlic powder and it tasted great (it tasted the same as it tasted before my whole mess up).  This soup is fantastic!! Bryan loved it and we now have plenty of left overs – enough to share with our neighbors! I’ll defiantly be making this again.

The very tasty finished product

Ground beef and hot sausage

Ground beef and hot sausage, browned

Next, add the garlic – and lots of it!

Add the broth, tomatoes, beans and basil

Simmer (and sneak a taste or two, it’s so good)

Add the 1 CUP of pasta not 1 BAG of pasta😉

Next up, lots of fresh baby spinach leaves

Wilt the spinach and serve!

The second recipe I decided to make was Heidi’s Old Fashioned Raspberry Bars– Bryan loves raspberries so when I saw this recipe I knew automatically that these had to be made.  This recipe is extremely easy and super yummy.  However I wish I had some home-made raspberry preserves to use, but instead I had store-bought.  It still tasted great…Heidi also suggested using other fruit preserves such as apricot or marmalade.  I think next time I might try maybe strawberry preserve but again, these will be made again.  These bars are super yummy

Half of the crumb mixture pressed into the bottom of the pan

Add the raspberry preserves

Add the second half on top, press lightly and bake

Thanks to Heidi for all sharing all of her wonderful recipes, stories, knowledge and wisdom to all of us – you truly are an inspiration! .  If you haven’t checked out her blog yet, you really should, she is a wonderful lady and as I like to call her Wonder Woman!  Check out some other Adopt a Gluten Free Blogger posts at Book Of Yum.

Fruity Pebble Crispy Treats

Earlier this week I learned my lesson with rice crispy treats.  Even though the package says “Contains: Milk and Soy” it really goes contain gluten also.  I knew a while back that rice crispy cereal has malt in it (and so doesn’t the rice crispy treats) but silly me just read the “contains” area and completely didn’t even look at the malt.  Dumb on my part I know.  I learned my lesson good…was sick for about 3-4 days.  Not very pleasant.

I posted my frustration on my Creative Cooking : Gluten Free Facebook page and Krisit posted this:

“I don’t eat rice krispies or corn pops for that reason since they have malt and other “gluten” ingredients. But if you want a snack “like” rice krispy treats….I use cocoa or fruity peebles (only the boxes with the Flintstones on it !!) and mix them with marshmellows and butter. They are BETTER than regular rice krispy treats!!!! The cocoa peebles one is my favorite!”

In my frustration I went to Kellogg’s website and found this information:

“Which of your products is gluten- or wheat-free?

At this time, we do not offer products suitable for consumers on a gluten- or wheat-free diet. All of our products are produced in facilities that also manufacture wheat-containing products. We cannot guarantee that any products are 100% gluten- or wheat-free.

Kellogg’s® Eggo™ Syrup and Kellogg’s™ Fruit Flavored Snacks are formulated gluten and wheat-free and may be acceptable for consumers on restricted diets. However, these products are produced in facilities that also manufacture other products that contain wheat. Consumers have varying sensitivities to gluten, and although we follow approved standardized manufacturing practices, some consumers are so sensitive that even wheat dust that may be in the product can result in a reaction. Therefore, we do not have any products that are gluten-free.

Kellogg’s® Corn Pops and Kellogg’s® Rice Krispies might be suitable, depending on gluten sensitivity. Corn Pops have a very small amount of wheat starch added, and Rice Krispies have a small amount of malt flavoring, made from barley. Check with your personal physician to determine if these products are suitable for you.”

I found this to be a bit contradicting: “At this time, we do not offer products suitable for consumers on a gluten- or wheat-free diet.” but further on it says: “Kellogg’s® Corn Pops and Kellogg’s® Rice Krispies might be suitable, depending on gluten sensitivity.” So either you have gluten free products or you don’t.  Needless to say I was a bit frustrated with them over this.

After reading the responses to my post I thought why not give Kristis suggestion a try?  I went and found the simple ingredients:

Fruity Pebble Crispy Treats

1 box of the Fruity Pebbles

1 package of mini marshmallows

1/2 teaspoon of vanilla

1/4 cup of butter

~Melt butter over low heat,add marshmallows & stir till completely melted.
~Stir in vanilla, then cereal until well coated.
~Using lightly buttered spatula. press into buttered or tinfoil (buttered) lined 9×13″ pan. Allow mixture to cool. Cut into bars.

Thank you Kristi for a great suggestion and a gluten free alternative to Rice Crispy Treats. They were AWESOME!!!!

Almond Joy Chocolate Bark – Elana’s Pantry

I truly love all of the recipes I have tried from Elana’s Pantry.  This woman is amazing!!  Her recipes are simple yet filled with flavor.  She posted this recipe not that long ago and today was the second time I made it.  Actually today I made a double batch of it!!  Everyone that has tried it loves it.  Best part…its only 3 ingredients!!  Who does that not appeal to??

Almond Joy Chocolate Bark – Elana’s Pantry

1 ½ cups dark chocolate 73%
½ cup almonds, toasted
¼ cup shredded coconut, unsweetened (toasted at 350° for 6-8 minutes)

  1. Melt chocolate over very low heat
  2. Pour chocolate into a parchment lined 8×8 inch baking dish
  3. Scatter almonds and 3 tablespoons of coconut over chocolate
  4. Using a spatula spread the mixture evenly back and forth to  ½ inch thickness
  5. Sprinkle remaining tablespoon of coconut on top of mixture
  6. Place bark in fridge for 2 hours to set
  7. Break into square bars
  8. Serve

Holiday Treats

Puppy Chow

This year I decided that I would make some gluten free treats for everyone. I did some searching online for some new ideas. I was going to make some of my cookies or brownies but really wanted something else. About a month ago I heard that Chex® now has a gluten free option…Rice Chex®! So, I decided to make some Puppy Chow or Muddy Buddies®. Who doesn’t love these little treats??

Chex® Muddy Buddies®


9 cups Rice Chex® cereal (gluten free)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Preparation Directions

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

I made a double batch and ended up with 40 of the bags you see in the photo above…ENJOY!!