My sweet celiac and youngest, Izzy

Wednesday, October 26, 2011

Fun Gluten Free Treats!

SO...Noah is star student of the week this week at preschool, which just means I'm in charge of snacks for the class on Tuesday and Thursday.  Isabelle was star student a few weeks ago and I'll tell you what, coming up with new, fun and creative treats for 3 and 4 years olds that is also gluten free has it's challenges. For her week I made fruit roll up sushi and snickerdoodle chex easy and FUN!

Fruiti Sushi:
1 1/4cups Rice Chex® or Corn Chex® cereal
1cup white vanilla baking chips
4rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack in favorite flavor (from 5-oz box), unwrapped
12candy worms
Preparation Directions
1.Place cereal in resealable food-storage plastic bag; seal bag and crush with fingers to 3/4 cup.
2.In medium microwavable bowl, microwave baking chips as directed on package until melted and stirred smooth. Add crushed cereal; stir until well coated.
3.Unroll fruit snack rolls. For each sushi roll, spread 1/4 of cereal mixture on snack roll to within 1/2 inch of one short side. Arrange 3 candy worms, side by side, on cereal-covered short side.
4.Starting with short side topped with candy worms, roll up each snack roll tightly, pressing unfilled short side of roll to seal.
5.Let sushi rolls stand 5 to 10 minutes or until firm. Cut each roll into 4 slices. Store loosely covered.
1/4cup sugar
1teaspoon ground cinnamon
2cups Cinnamon Chex® cereal
2cups Chocolate Chex® cereal
4cups popped popcorn
1/4cup butter or margarine
Preparation Directions
1.In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.
2.In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3.Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.
For Noah's turn I decided to do Marshmellow Mummies and Sweet Pepper Race Cars
Marshmellow mummies:
18 large marshmallows
6 thin Gluten Free pretzel sticks (2 3/4 inch) (Glutino makes gfree pretzel sticks and now Snyder's of Hanover also makes gfree pretzel sticks)
1 box (4.5 oz) chewy fruit snacks in three-foot rolls (any flavor)
Black decorating gel (from 0.68-oz tube)

1. Thread 3 marshmallows onto each pretzel stick to make 6 “bodies.”
2. Unwrap fruit snack rolls (do not unroll). With kitchen scissors or sharp knife, cut rolls in half horizontally to make 12 rolls of long strips. Unroll strips; remove paper.
3. Wrap 2 long snack roll strips around each “body” to look like mummy, leaving small amount of 1 marshmallow uncovered for face. With decorating gel, add dots on “face” for eyes.

Sweet Pepper Race cars:

6 Bell Peppers or for toddlers 6 smaller sweet peppers
12 toothpicks
1 Cup Gfree Ranch dressing of choice
12 baby carrots
Assorted veggies similar to veggie tray(cherry tomatoes, cauliflower, broccoli, celery)

Cut the top 1/4 of the pepper of choice off and set aside, seed and core the pepper.
Run two toothpicks where you would expect wheels to be and thread 4 slices of baby carrots on each end.
Take some of the pepper tops and chop, carrots, and other assorted veggies into small bute sized pieces.
Add a TBSP of ranch dressing in the bottom of the pepper to cover the toothpicks and top with chopped veggies!

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