There is nothing better than a family movie night with snacks that everyone can enjoy. These gluten free peanut butter cookies are all the things you love in a good PB cookie; they are crisp on the edges, soft in the middle, sweet and nutty, and best of all? They only use 3 ingredients to pull together.
When the cookie urge strikes, it’s 20 minutes from thought to nibble. So easy!
Gluten Free Peanut Butter Cookies
2 cups peanut butter
2 cups sugar
Cover cookie sheet with parchment paper
Combine the ingredients and scoop out using two spoons (I use my 1 TBSP scoop to make this fast and easy)
Bake at 350 degrees for 12 minutes.
Cool before trying to move the cookies. I just slide the parchment paper off the cookie sheet and allow them to cool right on the paper.
Quick and easy, these salmon cups can be made from ingredients you probably already have in your kitchen and pantry. I was lucky enough to find cans of Wildcaught Alaskan salmon for a steal at the local grocery store, so stocked up. If I put anything in wonton cups the kids will eat it, so I wondered if I could make salmon appealing. My kids are not picky, but they are suspicious of odd looking things, and canned salmon is definitely odd looking of you have never seen it before. The fish still has some skin left on it, and the bones are included. They are very soft and so good for you, but a 6 yr old may not agree. In my experience, once they like something, the kids are more willing to overlook the oddity and embrace the taste. So, expect to take a few moments to clean up your fish for presentation. (This isn’t grape-peeling levels of prep; more like cutting the crust off bread level.)
The crispy wonton wrappers make the perfect container for picking up (when they are cooled) and add just the right crunch. In case you are wondering, these taste great the next day as well. Enjoy!
Fills 18 muffin cups
1 package wonton skins
2 cans salmon-drained but save the juice
1/4 cup milk or juice from salmon
2 tsp Old Bay seasoning
1 small minced onion
1/4 to 1/2 tsp salt
1/2 tsp fresh ground pepper
2 Tbsp butter, melted
juice of 1 lemon
Drain salmon and save the juice.
In a large bowl, Place the salmon and flake with two forks. My kids won’t eat the bones (soft and great source of calcium) so I spend a couple of minutes removing them and any large pieces of skin. This makes the dish much more kid friendly.
Add lightly beaten eggs, milk (I used buttermilk and some juice to get the right consistency), Old Bay, salt, pepper to the salmon.
Mix well. The consistency should be very loose. Add more liquid until it’s just right.
Line muffin tins with wonton wrappers, using two in each cup.
Using 1/4 measuring cup, carefully fill each wonton cup with the salmon mixture.
Bake 350 degrees for 25 minutes. The cups will be lightly browned. Don’t overbake.
Remove to platter
Combine butter and lemon juice and divide it evenly over each of the cups. I use a pastry brush.
Serve hot or at room temperature.
These are so delicious and the few minutes it takes making them kid approved is so worth the effort.
When all else fails, make pasta! I often cook a meal, knowing there will be leftovers. Pasta salad is a great recipe to make a nice dinner and at least one lunch for everyone, and I can put all the vegetables into it that I have on hand.
This salad was served warm, and included:
- 2lbs pasta
- 5 links Italian sausage, frozen and sliced thinly
- 1 bunch green onions(I used walking onions from the garden)
- 1/2 red onion, chopped fine
- 8 ounce pkg sliced mushrooms
- 4 cloves garlic, crushed
- 1Tbsp olive oil, to sauté veg
- 2 (or more) Tbsp Balsamic vinegar
- chopped basil, other herbs as desired
- salt/pepper (the sausage is salty, so use caution)
In a cast iron pan, sauté onion, garlic and any other vegetables until almost cooked through.
Meanwhile boil pasta in salted water, until al dente.
Combine pasta, meat and veg, additional olive oil and vinegar.
Taste and adjust salt/ pepper.
Serve with a garden salad and bread.
Leftovers of this salad, are delicious when server cold. Enjoy!