Simply Delicious Springtime Solutions
● By Anonymous
Spend some time browsing online at inspiring food websites and blogs, flip through your favorite magazines and revisit trusted cookbooks to revitalize your recipe collection. Try unexpected tasty combinations, such as Strawberry-Marshmallow Crisp Ice Cream Sandwiches made with gluten free Chex® cereal, a recipe created by cookbook author and DishTowel Diaries blogger Silvana Nardone.
“Introducing new recipes to fit everyone’s needs is fun and delicious,” said Nardone, author of “Cooking for Isaiah,” a cookbook catering to the millions of Americans with food sensitivities like her son, Isaiah. “Gluten free cooking is easier than ever with five varieties of gluten free Chex cereals, which I use as an ingredient in everything from Sweet ‘n’ Salty Coconut Chicken to Double Chocolate Pudding Pie, to a refreshing homemade ice cream sandwich.”
Nardone offers these tips to ease into a scrumptious spring:
- New twists for the table: Reach for delicious fruits and vegetables at your local farmers market or grocery store to make a beautiful—and nutritious—centerpiece.
- Creative uses for everyday staples: From an on-the-go gluten free snack mix, to a perfect piecrust, Chex cereals offer a fun crunch from breakfast to dessert. Nardone notes five Chex cereals—Honey Nut, Chocolate, Cinnamon, Rice and Corn—are gluten free; and Wheat and Multi-Bran varieties are not gluten free.
- Blending it up: A smoothie is a perfect snack for both kids and adults. Just toss together a variety of fruits, yogurt and ice, and blend until creamy.
For additional creative recipes, visit www.Chex.com/GlutenFree. And remember, if you’re cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Strawberry-Marshmallow Crisp Ice Cream Sandwiches
Prep Time: 15 minutes Start to Finish: 2 hours 25 minutes 6 servings
5 cups gluten-free miniature marshmallows 5 cups Rice Chex cereal, coarsely crushed 1/2 cup unsalted butter 1/2 teaspoon salt 3 cups gluten-free strawberry ice cream, softened
Line bottom of 13 x 9-inch pan with cooking parchment paper.
In a 3-quart saucepan, heat 4 cups marshmallows, butter and salt over low heat about 8 minutes, stirring constantly, until melted. Stir in cereal until almost coated; stir in remaining 1 cup marshmallows. Using greased rubber spatula, evenly scrape mixture into pan and spread evenly. Refrigerate about 30 minutes or until easy to handle.
Turn pan upside down to remove cereal layer; discard parchment paper. Cut into 12 rectangles, 4 x 3 inches each. Working quickly, spread 1/2 cup ice cream onto 1 rectangle; top with another rectangle. Repeat to use up rectangles and ice cream. Freeze on parchment paper-lined cookie sheet at least 1 1/2 hours until firm. Wrap sandwiches individually in plastic wrap and store in freezer.