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Snack Mix recipe Ingredients: Chex cereal blue sixlets candy gummy lifesavers chocolate shark dorsal fins and chocolate shark teeth (see instructions below) white chocolate bar{Ghirardelli} 1) Cut white chocolate bar into small triangles.

SEAWEED DIP WITH SHARK FIN CHIPS

INGREDIENTS
1 16 oz container Sour Cream
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 tsp garlic salt
2 slices crumbled bacon (cooked crispy)
1 tsp lemon juice
2 chopped green onions
Blue Corn Chips (to serve)

INSTRUCTIONS

Mix together the sour cream, spinach, garlic salt, green onion, lemon juice and last but not least bacon. Refrigerate until ready to serve. Serve with Blue corn chips for shark fins.

SAND ” SUGAR COOKIES

INGREDIENTS
1⅓ cups Use a gluten free all-purpose flour mix
¾ tsp baking powder
¼ tsp salt
½ cup coconut butter (1 stick), softened
1 cup sugar
1 large egg
1 tsp vanilla extract
sliced almonds
cinnamon sugar for dusting

INSTRUCTIONS
Preheat oven to 350 degrees.
In small bowl combine all the dry ingredients.
In the mixer beat coconut  butter and sugar until light and fluffy. (This will take a few minutes on high)
Beat in egg and vanilla until blended.
Reduce speed to low and beat in flour mixture just until combined, scraping the bowl with a spatula.
Drop dough by heaping teaspoons, 2 inches apart on a parchment lined cookie sheet.
Top each cookie with 5 sliced almonds to resemble a sand dollar. Dust with cinnamon sugar.
Bake for 10 minutes or until just brown around the edges.
Cool and serve!
Makes about 21 cookies depending on the size.
Gluten Free:

Crabby Crabwich

Serves: 2

Ingredients:
1 croissant
Sandwich filling*
6 baby carrots
2 toothpicks
1 black olive
2 cream cheese balls (1/2-inch)
1 red bell pepper
1 radish
Instructions:
Slit open the outside edge of a croissant, as shown, and stuff it with sandwich filling.*
Tuck six baby carrots into the sides to form legs.
Slide two 1/2-inch balls of cream cheese onto toothpicks, top each with a black olive slice, and stick them in place as shown.
Snip off the tips of the croissant and slide a red bell pepper claw into each end.
Finish the crab by attaching a radish slice smile with a dab of cream cheese.

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