Betty Crocker Gluten Free Desert Mixes *Review & “Sweet Moments” prize pack Giveaway*

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We have had a hard time the last few months with our toddler’s behavior, so we have looked in to Gluten Free products. I am so very, excited to share with you that Betty Crocker now has a line of Gluten Free Dessert Mixes!

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Betty Crocker® Gluten Free Dessert Mixes are making their way onto grocery shelves this summer. There are four new dessert options – all made in a gluten-free processing facility.

  • Betty Crocker Gluten Free Yellow Cake Mix
  • Betty Crocker Gluten Free Devil´s Food Cake Mix
  • Betty Crocker Gluten Free Brownie Mix
  • Betty Crocker Gluten Free Chocolate Chip Cookie Mix

glutenfreeI had never heard of Gluten Free, until a friend on a forum suggested it. Thank you Alicia for all of your help and suggestions with this! I was scared to jump in the Gluten Free world. We don’t have any stores that offer much of a selection, so when I heard about Betty Crocker’s new line, I was excited. Gluten free is tasty too – these new mixes create a sweet treat that´s truly delicious from everyone´s perspective, even those who do not follow a gluten-free diet.

Today, I used the Betty Crocker Gluten Free Yellow Cake Mix to make cupcakes. Yummy! While I am used to licking the bowl 😆 , I didn’t care for the texture of the raw mix. I know. I know – you aren’t supposed to eat raw batter. 😳 Shame on me. The mixture includes a rice flour, instead of regular flour; hence the texture of the raw batter. Once the cupcakes were baked, I was really excited to see that the cupcakes were just like a cupcake should be: Sweet and yummy!

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Before:

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All baked and ready to eat!

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You can also call 1-800-446-1898 to request a free coupon for one of the new gluten free mixes and to also receive information about General Mills´ growing set of gluten free products.

Thank you to MyBlogSpark for allowing me and my family to taste the new Betty Crocker Gluten Free Desert Mixes!

What you win

  • Betty Crocker “Sweet Moments” prize pack that includes all four (4) samples of the dessert mixes, two (2) Free coupons for any of the varieties, a grocery tote bag, magnetic grocery list and pen to make shopping easier!
    GF Dessert Giveaway

How to enter

  • Post to me your favorite glutenfree baking recipe

Extra Entries

  • Twitter the giveaway (copy & paste text below to Twitter. Leave link on comment entry)
  • Blog about this giveaway (leave link on comment entry)
  • Subscribe to my newsletter
  • Add my main button to your site

Details

  • ONE (1) winner will receive a Betty Crocker “Sweet Moments” prize pack that includes all four (4) samples of the dessert mixes, two (2) Free coupons for any of the varieties, a grocery tote bag, magnetic grocery list and pen to make shopping easier!
  • Winner will be chosen at Random and backed up by post content.
  • Winner will be contacted via Email. If no response in 48 hours, another winner will be drawn
  • For more specifics on how winners are drawn, click here
  • Winners are posted here for reference
  • US entries only (This product is only available in the US)
  • Contest ends on July 27, 2009 at 11:59 pm Central Time

Comments

  1. Donna Holmberg says:

    I tweeted using your button up top.

  2. Donna Holmberg says:

    I subscribe

  3. Donna Holmberg says:

    Gluten Free Bran Muffins

    ½ cup blanched almond flour
    ½ cup flax meal
    1 teaspoon baking soda
    ½ teaspoon celtic sea salt
    6 dates
    3 eggs
    2 tablespoons olive oil
    ¼ cup water
    ¼ cup sesame seeds
    ¼ cup sunflower seeds
    ½ cup raisins

    In a large bowl combine almond flour, flax meal, baking soda and salt
    In a vita-mix blend dates, eggs, olive oil and water on high speed until very smooth
    Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins
    Spoon batter into lined muffin tins
    Bake at 350° for 20-25 minutes
    Cool and serve

    I use all organic products when I make these, making them even healthier for my family.

  4. glueten free products are something I would like to try.

  5. Lily Kwan says:

    I subscribed to your newsletter.

  6. Lily Kwan says:

    My favorite gluten free baking recipe is for Blueberry Bread at http://www.glutenfreemom.com/BlueberryBread.html.

  7. Gluten-Free Crustless Chicken Pie
    Serves 4

    Here’s a lightweight take on standard shepherd’s pie. Add any veggies your family enjoys.

    Mashed Potato “Crust”

    8 medium Yukon gold potatoes, scrubbed and chopped into bite-sized cubes
    ½ cup milk of choice (rice, soy, almond)
    2 tablespoons butter or Earth Balance Nondairy Buttery Spread
    Salt and pepper, to taste

    Chicken Filling

    4 boneless skinless chicken breast halves
    8 ounces frozen corn
    8 ounces frozen cut green beans
    6 ounces + 2 tablespoons gluten-free chicken broth
    2 tablespoons potato starch

    Preheat oven to 375 degrees. Grease a 9×9-inch baking pan.
    To make mashed potato crust, boil potatoes in a large saucepan until tender. Drain and add milk, butter, salt and pepper. Mash and set aside.
    To make chicken filling, simmer chicken breasts in a large saucepan until cooked through. Drain chicken and chop into bite-sized pieces. Set aside.
    In the same pan, bring 6 ounces chicken broth to boil. Reduce to a simmer. Mix potato starch and remaining broth together and stir into simmering broth until mixture is thickened. Return chicken pieces to saucepan. Add remaining ingredients, stirring until well mixed.
    Scoop chicken mixture into prepared baking pan. Spread mashed potatoes evenly over the filling to create a “crust.”
    Bake in preheated oven for 25 minutes or until filling is bubbling up through the crust. Serve warm.

  8. Gluten-Free Fudge Brownies :)

  9. Heather C says:

    I’ve tried these: http://allrecipes.com/Recipe/Cherry-Vanilla-Chip-Muffins/Detail.aspx
    Pretty awesome for gluten-free!

  10. kathleen yohanna says:

    http://www.livingwithout.com/recipes/augsep09-chicken-potpie.html

    This site has a great crustless chicken pie.

  11. subscribe to newsletter

  12. Katherine Dunn says:

    i have your button at http://www.kylie8cake.blogspot.com

    kylie8cake(at)gmail(dot)com

  13. Katherine Dunn says:

    subscriber

    kylie8cake(at)gmail(dot)com

  14. Katherine Dunn says:

    i tweeted the contest (kylienkate)

    kylie8cake(at)gmail(dot)com

  15. Katherine Dunn says:
  16. These gluten-free chocolate chip cookies are fabulous. We use it for dad’s work events since he has a co-worker who has a gluten-allergy.

    http://allrecipes.com/Recipe/Chocolate-Chip-Cookies-Gluten-Free/Detail.aspx

  17. I have your button http://myloonyverse.com

  18. I am a subscriber.

  19. Happi Shopr says:

    Gluten-Free Diet: Sinful Chocolate Pie
    Ingredients
    1 cup GF baking mix
    1 stick margarine
    1 cup pecans, chopped
    1 8 ounce package cream cheese
    1 cup powdered sugar
    1 12 ounce package whipped topping
    1 3 ounce package GF chocolate pudding
    3 cups milk, divided
    grated chocolate
    1 3 ounce package vanilla pudding (or substitute pistachio pudding)
    Directions
    To make crust, mix flour, margarine and pecans; press into a 9×13-inch pan. Bake 25 minutes at 325 degrees. Let cool. Mix cream cheese, powdered sugar and one cup of the whipped topping. Layer over cooled crust. Mix chocolate pudding with 1 1/2 cups milk, according to the directions on the package. Pour over cream cheese layer. Let stand 20 minutes in refrigerator until set. Mix vanilla (or pistachio) pudding with remaining 1 1/2 cup milk. Pour over the chocolate layer. Let stand 20 minutes in refrigerator. Top with remaining whipped topping and sprinkle with grated chocolate. Refrigerate until ready to serve.

  20. Marianna says:

    Cheesecake Cupcakes
    * 3 (8 ounce) packages cream cheese
    * 1 cup white sugar
    * 5 eggs
    * 1 teaspoon vanilla extract
    * 8 ounces sour cream
    * 1 cup white sugar
    * 1 teaspoon vanilla extract

    * add to recipe box Add to Recipe Box
    My folders:
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    What to Drink?
    Wine Sparkling wine
    Hot Non-Alcoholic Coffee
    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
    2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
    3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
    4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
    5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

  21. gluten free carrot cake, awesome

  22. the glooten free fudge brownie soumd great.

  23. rachel burke says:

    i have always wanted to try more glueten free products

  24. button’s on sidebar: iblameitonthecat.blogspot.com

  25. sub to newsletter: dontaskme22@yahoo.com

  26. I can’t wait to bake my new favorite, Gluten Free Carrot Cake

  27. electricisland says:

    got your button http://electriccislandd.blogspot.com/
    electricisland(at)gmail.com

  28. electricisland says:

    Subscriber! electricisland(at)gmail.com

  29. electricisland says:
  30. electricisland says:

    Banana Cupcakes with Browned Butter Frosting
    electricisland(at)gmail.com

  31. I haven’t tried any recipes but the The Gluten Free Pineapple Upside-Down Cake looks great!

  32. http://twitter.com/2kidsblogger/status/2862316645

    thanks for sponsoring this.

    2kidsblogger(at)gmail(dot)com

  33. GF Choco chip cookies

    2 1/4 cups Gluten-Free Flour Blend (see below)
    1 teaspoon gluten-free baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon xanthan gum
    3/4 cup Butter, softened
    3/4 cup firmly packed brown sugar
    1/2 cup sugar
    2 All-Natural Eggs
    2 teaspoons gluten-free vanilla
    1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

  34. Belenda says:

    I don’t have a favorite gluten-free recipe — I never explored “gluten-free” before, but I trust Betty Crocker and would like to try these new mixes.

  35. Jennifer says:

    Gluten-Free Fudge Brownies

  36. Gabriel J. says:

    I like the Ooey-Gooey Rocky Road Bars.

  37. I like this recipe for the creamiest rice pudding

    http://allrecipes.com/Recipe/Creamiest-Rice-Pudding/Detail.aspx

  38. c. clemens says:

    i have never cooked a gluten free cookie or anything. but i should search some recipes and try one.

  39. Easy Chocolate Cake

    4 eggs, 1 3/4 cups sugar, 3/4 cup oil, 1 1/4 cup cornstarch, 4 T. cocoa

    Beat eggs. Add sugar and oil. Mix. Add potato starch and cocoa. Mix thoroughly Pour into greased 9″ pan. Bake at 350 degrees about 45 minutes or until toothpick comes out clean. Enjoy.

    Thanks for this offer.

  40. Gluten-free Chocolate Cake

    4 eggs
    1 3/4 Cups sugar
    3/4 cup oil

  41. Lindsay says:

    Yummy coconut meringue gluten free desert–

    http://allrecipes.com/Recipe/Coconut-Meringues/Detail.aspx

  42. Kim Hartson says:

    Gluten free can take the fun out of eating and it sucks to always feel like you are disabled when trying to eat out or with friends. These baking mixes really allow me to feel like I am normal again. Who cares if they are just replacing an unhealthy gluten filled white flour mix with an unhealthy gluten free white rice mix, even the healthiest person cheats a little every now and then and for those of us with Celiacs, it is giving us so much more. It’s not like I will be eatting this stuff (even if it were organic) every week, however for the first time, my friends and family (who may not be the most gluten aware and who dont shop at health food stores like i do) can find a way to make a treat that we all can enjoy.

    my favorite recipe on the Betty Crocker site: gluten free carrot cake!

  43. Sharon McCloud says:

    I Tweeted and I would love to try this

  44. The Brownie Ganache Torte with Raspberries sound delicious.

  45. Ooey-Gooey Rocky Road Bars

  46. Linda K says:

    email subscriber

  47. Linda K says:

    I thought I had entered but don’t see my name. But I do see a lot of great recipes from your followers

  48. Megan B. says:

    This recipe here:

    http://allrecipes.com/Recipe/Delicious-Gluten-Free-Pancakes/Detail.aspx

    is really good, I tried it and I really enjoyed it! Thanks for the giveaway!

  49. virginia vorse says:

    so glad that betty crockers are going this route

  50. Selinda McCumbers says:
  51. Hi!

    I’m thrilled to be able to try out a new gluten free baking product and have another option when it comes to desserts! Hopefully this product will be marketed widely and those who have a problem getting good gluten free products in their local grocers will be able to once again enjoy Betty Crocker cake and cookie mixes! I’ve linked back to you on my blog, The Gluten Free Assistant (http://theglutenfreeassistant.blogspot.com/).

  52. beth shepherd says:

    Gluten-Free Diet: GF Recipes: Sinful Chocolate Pie
    Ingredients
    1 cup GF baking mix
    1 stick margarine
    1 cup pecans, chopped
    1 8 ounce package cream cheese
    1 cup powdered sugar
    1 12 ounce package whipped topping
    1 3 ounce package GF chocolate pudding
    3 cups milk, divided
    grated chocolate
    1 3 ounce package vanilla pudding (or substitute pistachio pudding)
    Directions
    To make crust, mix flour, margarine and pecans; press into a 9×13-inch pan. Bake 25 minutes at 325 degrees. Let cool. Mix cream cheese, powdered sugar and one cup of the whipped topping. Layer over cooled crust. Mix chocolate pudding with 1 1/2 cups milk, according to the directions on the package. Pour over cream cheese layer. Let stand 20 minutes in refrigerator until set. Mix vanilla (or pistachio) pudding with remaining 1 1/2 cup milk. Pour over the chocolate layer. Let stand 20 minutes in refrigerator. Top with remaining whipped topping and sprinkle with grated chocolate. Refrigerate until ready to serve.
    Thank you for the chance
    tatertot374@sbcglobal.net

  53. I have your button.

  54. Subscriber.

  55. Teriyaki Flank Steak with Grilled Pineapple

    1 1/4 cups gluten free teriyaki sauce(Crystal,Premier Japan)
    1 pound flank steak
    1 can (8 oz)sliced pineapple drained(you can use fresh pineapple if desired)

    Put the teriyaki sauce in a shallow,glass dish…large enough to hold your flank steak.Add the flank steak and press to submerge in the sauce.Cover tightly,refrigerate overnight or up to 24 hrs.

    Heat your grill.Remove steak from marinade and discard the marinade.Grill steak to desired doneness.During last 10 minutes of grilling add the pineapple and grill until warm and slightly brown.

    To serve,use a sharp knife…slice the steak on the diagonal in paper thin slices.Serve hot with the grilled pineapple.

    We are learning how to do lots of gluten free meals for our granddaughter.

  56. Blogged about the giveaway @ http://theblackcell.com/blogs/?p=28967

  57. The Gluten Free Pineapple Upside-Down Cake looks yummy.

  58. spvaughanspvaughanI just entered the Betty Crocker “Sweet Moments” Giveaway @MommyGoggles!
    rt

  59. Added main button to my site
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  60. subscriber
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  61. I would love to make the Brownie Ganache Torte with Raspberries,so pretty and looks delicious!
    Thanks
    matternu@aol.com

  62. Sylvie W. says:

    I like the gluten free cookie-brownie bars. A nice cup of tea and a bar is wonderful ME time.

  63. spvaughanI just entered the Betty Crocker “Sweet Moments” Giveaway @MommyGoggles!

    rt

  64. Subscriber!

  65. The recipe for Zucchini-Devil’s Food Snack Cake sounds great!

  66. Tamara B. says:

    I am a subscriber.
    tamben7996(at)aol(dot)com

  67. Tamara B. says:

    I love the Gluten Free Chocolate Cupcakes:
    1 1/2 cups white rice flour
    3/4 cup millet flour
    1/2 cup unsweetened cocoa powder
    1 teaspoon salt
    1 teaspoon baking soda
    1 tablespoon baking powder
    1 teaspoon xanthan gum
    4 eggs
    1 1/4 cups white sugar
    2/3 cup sour cream
    1 cup milk
    2 teaspoons vanilla extract
    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
    In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
    Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

    tamben7996(at)aol(dot)com

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  70. This is a phenomenal recipe for Slow Cooker Tapioca Pudding, gluten-free:

    INGREDIENTS (Nutrition)
    4 cups milk
    2/3 cup white sugar
    1/2 cup small pearl tapioca
    2 eggs, lightly beaten

    DIRECTIONS
    Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

  71. Gluten Free Corn Flake Cookies

    1 box (10-12oz.) Gluten Free Corn Flakes (I use Nature’s Path Honey’d Corn Flakes)
    1 bag (10 oz.) large marshmallows
    about 4 tablespoons GF butter
    1 teaspoon GF organic vanilla

    Melt marshmallows, butter, & vanilla in a large pot, just as you would if you were making rice krispie treats. After marshmallows are melted slowly start adding the corn flakes. Mix together, then use a large spoon to scoop out cookies (as big as you want them) onto a cookie sheet. Cool in the refrigerator, then enjoy! Super easy and quick! Add food coloring to the marshmallow mix if you want to color your cookies. A lot like rice krispie treats, but better!

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    Blog
    http://chuckedfullafunny.blogspot.com/

  72. Emily R. says:
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  74. Christine says:

    I subscribe to your newsletter.

    Thank you,

    Christine
    womackcm@sbcglobal.net

  75. I made this recipe for my friend who has to go gluten free: http://glutenfreemommy.com/banana-bread/

  76. Christine says:
  77. Christine says:

    My favorite gluten free recipe is for carrot cake.

    Turn NEW Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake.
    Prep Time: 15 min
    Total Time: 1 hour 55 min
    Makes: 12 servings

    1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
    2/3 cup water
    1/2 cup butter, softened
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    2 teaspoons vanilla
    3 eggs
    1 cup finely shredded carrots (2 medium)
    1/4 cup finely chopped pecans or walnuts
    Frosting
    4 oz (half of 8-oz package) cream cheese, softened
    2 tablespoons butter
    1/2 teaspoon vanilla
    2 cups powdered sugar
    1 to 3 teaspoons milk
    1/4 cup coconut, if desired

    1. Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
    2. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
    3. Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
    4. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

    Thank you,

    Christine
    womackcm@sbcglobal.net

  78. Courtney S says:

    Rice Pudding

    INGREDIENTS
    1/2 gallon milk
    1 cup white sugar
    1 cup uncooked long-grain white rice
    3 eggs, lightly beaten
    1/4 cup milk
    1/4 teaspoon salt
    2 teaspoons vanilla extract
    ground cinnamon to taste

    DIRECTIONS
    In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
    In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9×13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
    When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

  79. Gluten Free Cornflake Cookies

    1 box (10-12oz.) gluten free corn flakes (I use Nature’s Path Honey’d Corn Flakes)
    1 10 oz. bag of marshmallows
    2-4 tablespoons of butter
    1 teaspoon gluten free organic vanilla

    Melt marshmallows, butter, & vanilla in a large pan on the stove, just as you would like you were making rice krispie treats. Gradually mix in corn flakes, then drop onto baking sheets. Refrigerate until cookies are cool. Food coloring can be added to the marshmallows if it’s a special holiday or if you’re in the mood for a more colorful cookie! It’s almost like a rice krispie treat…but better!…and it’s SUPER easy!

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  80. your button is in my blog roller (the poster for the summer bash is on the rt side under specials)

  81. i am a subscriber

  82. spvaughanI just entered the Betty Crocker “Sweet Moments” Giveaway @MommyGoggles!
    twit

  83. eat an apple? i have not tried glutten free anything so don’t have a recipe that i know is safe which is why i am entering this contest.

  84. bridget3420 says:
  85. bridget3420 says:

    Your button is on my sidebar

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  86. bridget3420 says:

    Email subscriber

  87. bridget3420 says:
  88. bridget3420 says:

    My favorite recipe is the Brownie Ganache Torte with Raspberries.

  89. Monique Rizzo says:

    I would love to try the cookies. Thanks for the chance. mogrill@comcast.net

  90. Your button is in my sidebar.

  91. I subscribe.

  92. I’ve never made anything that was necessarily ‘gluten free’, but my mom has made some awesome chocolate chip cookies that were gluten free for a friend of mine who has celiac disease. I would actually love to win for her! :-)

  93. Alicia Webster says:

    I subscribe to your newsletter

  94. Alicia Webster says:

    The Betty Crocker Chocolate-Orange Cake is my favorite gluten-free recipe

  95. Have main button

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  97. Crust Ingredients:

    1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
    1/3 cup whole or slivered almonds
    3 tablespoons sugar
    1/3 cup Butter, softened
    1 teaspoon vanilla

    Topping Ingredients:

    28 caramels
    1/3 cup Half & Half
    1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
    3 tablespoons milk chocolate or real semi-sweet chocolate chips
    1 teaspoon vegetable oil
    Aerosol whipped light cream

    Heat oven to 350°F. Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)

    Combine butter and vanilla in medium bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake for 20 to 25 minutes or until golden brown.

    Meanwhile, combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is smooth (15 to 20 minutes). Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.

    Melt chocolate chips and oil in 1-quart saucepan over low heat until melted and smooth (3 to 5 minutes). Drizzle over tart. Garnish with whipped cream, if desired.

    Recipe Tip
    Substitute gluten-free baking chips and gluten-free vanilla when making this recipe gluten-free.

    lebizyb AT q DOT com
    http://lebizyb.blogspot.com/

  98. Tweeter from @popcorndietcoke:
    Gluten Free Giveaway: I just entered the Betty Crocker “Sweet Moments” Giveaway @MommyGoggles!
    11 minutes ago from web

  99. Thanks for this article and giveaway. My daughter has celiac and has been on a gluten free diet since 1999 when she was 18 months old. It is so exciting that more and more great products are becoming available for her. Here’s one of our favorite recipes:
    Brownie Meringues
    2 egg whites
    dash of salt
    1/2 teaspoon gluten-free vinegar (sometimes I substitute lemon juice)
    1/2 teaspoon vanilla
    1/2 cup granulated sugar
    1 6 oz. package semisweet chocolate chips, melted and cooled
    3/4 cup nuts, chopped

    In mixing bowl, beat the egg whites with the salt, vinegar and vanilla until stiff peaks form. Gradually add sugar, beating until stiff peaks re-form. Fold in chocolate chips and nuts. Drop from teaspoon onto a greased cookie sheet. Bake at 350 degree about 10 minutes.

    Enjoy!

  100. Angela Bailey says:
  101. Angela Bailey says:

    Gluten Free Brownies

    * 2/3 cup gluten-free baking mix
    * 1/2 cup cornstarch
    * 1 cup sugar
    * 1 cup packed brown sugar
    * 3/4 cup unsweetened cocoa powder
    * 1 teaspoon baking soda
    * 2 eggs, beaten
    * 3/4 cup margarine, melted

    1. Preheat oven to 350 degrees, and grease an 8×8 inch square baking dish.
    2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter. Pour into the 8×8 pan.
    3. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

  102. Your blog and button are in my blogroll

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  105. Maui Wowee Bars with Coconut and Chocolate Chips

    Warm from the oven these bars are soft and fall-apart tender melt-in-your-mouth gooey goodness. Cut, wrapped and chilled, they become slightly chewy on the inside, moist and fabulous. Kinda like blondie meets Almond Joy.

    Mix in a mixing bowl by hand, with a wooden spoon, until moistened:

    1 1/3 cup Pamela’s Ultimate Baking & Pancake Mix- see below for options
    1/2 heaping cup sweetened flaked coconut
    1/2 heaping cup golden brown sugar
    2 large free-range organic eggs
    1/2 cup light olive oil or grapeseed oil
    2 teaspoons bourbon vanilla extract

    Add in:

    1/2 heaping cup semi-sweet chocolate chips
    1/2 heaping cup white chocolate chips

    Preheat oven to 350 degrees F (if you live above 5,000 feet, set your oven temp to 375 degrees F).

    Using a rubber or silicone spatula, spread the batter evenly into a lightly oiled 8×8-inch baking pan. Add extra chips to the top and lightly press into the batter.

    Bake on a center rack until the bars are set and golden brown – about 21 to 25 minutes, depending upon your oven and altitude – and do not over-bake. Allow the bars to cool on a wire rack before cutting.

    Makes nine delectable bars.

    This sounds good to me :) *Thanks* for the giveaway!

  106. i dont have any recipes….

  107. Benita G. says:

    I subscribe via email.

    bgcchs@yahoo.com

  108. Benita G. says:

    I do apologize. I posted the wrong recipe in number 62 above. Please remove it for me. This is the recipe I meant to post. Many thanks.

    Gluten Free Brownies

    INGREDIENTS

    * 2/3 cup gluten-free baking mix (such as Bob’s Red Mill All Purpose GF Baking Flour®)
    * 1/2 cup cornstarch
    * 1 cup white sugar
    * 1 cup packed brown sugar
    * 3/4 cup unsweetened cocoa powder
    * 1 teaspoon baking soda
    * 2 eggs, beaten
    * 3/4 cup margarine, melted

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C), and grease an 8×8 inch square baking dish.
    2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
    3. Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

    bgcchs@yahoo.com

  109. Benita G. says:

    This recipe is from Living Without Magazine-

    Mexican Pasta Salad Click here for a printer friendly version of this recipe.
    Serves 4 to 6

    A nourishing vegetarian entrée (black beans and pasta together make a complete protein) that highlights the flavors of Mexico.

    Vinaigrette
    1 shallot, minced
    1/2 teaspoon salt
    1/2 teaspoon gluten-free chili powder or cumin
    Fresh ground pepper, to taste
    2 tablespoons cider vinegar
    6 tablespoons olive oil

    Salad
    1/2 pound gluten-free pasta
    1 (15-ounce) can black beans, rinsed and drained
    1/2 sweet onion, chopped
    1 cup corn, frozen (thawed) or fresh cut off cob
    1 large sweet pepper, cut into bite-sized pieces
    2 pounds tomatoes, cut into bite-sized pieces
    1/4 cup cilantro, coarsely chopped
    1 chopped jalapeno pepper, optional

    1. Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
    2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
    3. Combine remaining salad ingredients and fold them into cooled pasta.
    4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold or at room temperature.

    bgcchs@yahoo.com

  110. Jacob LaFountaine says:

    Gluten Free Carrot Cake

  111. Christine V says:

    Gluten-Free Fudge Brownies sound great

  112. Your Button is on my sidebar
    Leslie

  113. MARBLE SNACK CAKE
    (Gluten-Free Recipe*)

    Make this easy snack cake frosted with chocolate for a quick gluten-free treat.

    Preparation time: 25 min Baking time: 25 min
    Yield: 9 servings

    Cake Ingredients:

    1 1/2 cups Gluten-Free Flour Blend (see below)
    2 teaspoons gluten-free baking powder
    1/4 teaspoon salt
    3/4 cup sugar
    1/2 cup Butter, softened
    2 eggs
    2 teaspoons gluten-free vanilla
    2/3 cup milk
    2 tablespoons sugar
    2 tablespoons unsweetened cocoa
    2 tablespoons water

    Frosting Ingredients:

    1/4 cup Butter, softened
    1 1/2 cups powdered sugar
    1/3 cup unsweetened cocoa
    1/2 teaspoon gluten-free vanilla
    2 to 3 tablespoons milk

    Heat oven to 350°F. Grease and flour 8-inch square baking pan. Set aside.

    Stir together flour blend, baking powder and salt in large bowl. Set aside.

    Beat 3/4 cup sugar and 1/2 cup butter in large bowl at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition.

    Place 1 cup batter into small bowl. Add remaining 2 tablespoons sugar, 2 tablespoons cocoa and water; stir until well mixed.

    Spoon 3/4 plain batter into bottom of prepared pan. Spoon chocolate batter over plain batter. Spoon remaining plain batter on top, allowing some of chocolate batter to show through. Swirl two batters together gently with knife or spatula for marbled effect.

    Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

    Beat 1/4 cup butter in medium bowl at medium speed until creamy. Gradually beat in powdered sugar, 1/3 cup cocoa, vanilla and enough milk for desired spreading consistency. Frost cooled cake.

    Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.

    YUM~~~
    Leslie

  114. I subscribe

  115. One of my favorite gluten-free baking recipes is listed here, it’s a recipe for Devil’s Food Cake. I’ve made it for my nephew who has Celiac’s disease and it’s delicious!

    Gluten Free Devil’s Food Cake http://glutenfreerecipes.net/?p=486

  116. I subscribe to email updates
    member (dot) thao (at) gmail.com

  117. Your button is here
    http://wondertwinadventures.blogspot.com

    member (dot) thao (at) gmail.com

  118. http://twitter.com/twinpowells/status/2622001947

    member (dot) thao (at) gmail.com

  119. Peanut Butter Brownies

    Ingredients:
    And its the same old peanut butter cookie batter we all use:
    2 cups peanut butter
    2 cups sugar
    4 eggs
    2 teaspoons vanilla
    A couple of glugs of molasses (I like the flavor and texture)

    Directions:
    Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both.

    Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).

    member (dot) thao (at) gmail.com

  120. Linda Lansford says:

    I want to try the cookies

  121. Marcia Goss says:

    I subscribe.

  122. Marcia Goss says:

    My daughter just tried Bob’s Red Mill Brand Whole Grain Bread Mix. She just recently discovered an intolerence to gluten.

  123. I subscribe via email.

    itsjustmerene2003 at yahoo dot com

  124. I have never cooked Gluten Free.. but I have a friend whose little girl needs to eat Gluten Free.. I would love to win this and gift it to her.. I am going to call her and tell her about these mixes.. She will be thrilled.
    Thanks for the chance

    itsjustmerene2003 at yahoo dot com

  125. Colleen says:

    I subscribe

    inman@mobap.edu

  126. Colleen says:
  127. Colleen says:

    I think the Banana Cupcakes with Browned Butter Frosting
    look really yummy

    inman@Mobap.edu

  128. Angela J says:

    the pineapple upside down cake

  129. I have celiac disease, so I definitely love gluten free! I don’t really have a favorite recipe, but I do a lot of fresh fruits and vegetables.

  130. Deborah R says:

    My favorite gluten-free recipe is not something I invented, so rather than list someone else’s recipe, I’ll provide a link:

    http://www.ochef.com/r31.htm

    It’s for a sinfully rich chocolate torte that has only three ingredients: chocolate, butter and eggs. I usually skip the fancy stuff in the garnish and top with whipped cream and berries.

  131. Rita A. says:
  132. Rita A. says:

    subscriber

  133. Kelly Ann T. says:

    Here is my recipe for gluten free pumpkin pie
    3/4 cup white sugar
    1/2 cup gluten-free baking mix
    2 Tablespoons margarine
    1 13-ounce can evaporated milk (or 1 1/4 cups Coffee Rich)
    2 teaspoons gluten-free vanilla
    2 eggs
    1 16-ounce can pumpkin
    2 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg)

    Directions

    Preheat oven to 350 degrees. Beat all ingredients until smooth – one minute in the blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes. Optional: add ¾ cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

  134. Rita A. says:
  135. Rita A. says:

    My family does not have a problem with Gluten but a best friend does. She makes this recipe from Allrecipes.com http://allrecipes.com/Recipe/Buckeyes-I/Detail.aspx

  136. I’d love to try the Pasta-Beef Cobbler.

  137. Melanie says:

    email subscriber

  138. Melanie says:
  139. Melanie says:

    Easy Gluten Free Rice & Banana Pudding
    1 cup hot cooked rice
    1/3 cup sugar
    1/3 cup whipping cream, whipped
    1 large firm banana, sliced

    Directions
    1-In a bowl, combine rice and sugar and mix well.
    2-Cool completely, then fold in whipped cream and banana.
    3-Cover and refrigerate until ready to serve.
    4-Spoon into serving dishes

  140. I’d love to make the Ooey-Gooey Rocky Road Bars!

  141. We just tried the Devil’s Food mix on Sunday and yum! We had black bottom cupcakes (prepare the mix as usual and spoon in some cream cheese filling at the bottom before baking).

  142. button ABC listed
    gahome2mom at gmail dot com

  143. email subscriber
    gahome2mom at gmail dot com

  144. blueberry corn muffins :)
    gahome2mom at gmail dot com

  145. subscriber

  146. i like the recipe for Ooey-Gooey Rocky Road Bars

  147. Thank you SO much for having this givaway. My husband is allergic to gluten so having gluten free baking mixes will be so great around our house. Here’s a recipe for cookies!

    HAYSTACK COOKIES

    2 c. sugar
    1/2 c. milk
    4 tbsp. cocoa
    1 stick butter
    1/2 c. peanut butter
    2 1/2 c. oatmeal
    2 tsp. vanilla

    Cook sugar, milk, butter and cocoa together for 1 1/2 minutes. After it boils, remove from heat and quickly add the remaining ingredients. Drop by spoonfuls on waxed paper. Let cool.

  148. I subscribe.

  149. My daughter has Celiac and it has been a challenge to bake Gluten Free. Would love to try these new mixes. In the past we’ve used a GF cake mix but did not like the texture. Therefore, I don’t have any recipes to share. We just buy the pre-made GF cookies by Glutino.

  150. subscribe

  151. I have your main button

    zippieee@msn.com

  152. I subscribe

    zippieee@msn.com

  153. tweet

    zebastyandylan: I just entered the Betty Crocker “Sweet Moments” Giveaway @MommyGoggles!
    Today, July 13, 2009, 1 minute ago

    zippieee@msn.com

  154. I found this on Allrecipes.com
    SUBMITTED BY: SCRIBEFORGOD
    sounds yummy

    Gluten-Free Fudge Brownies

    INGREDIENTS (Nutrition)
    2/3 cup gluten-free baking mix (such as Bob’s Red Mill All Purpose GF Baking Flour®)
    1/2 cup cornstarch
    1 cup white sugar
    1 cup packed brown sugar
    3/4 cup unsweetened cocoa powder
    1 teaspoon baking soda
    2 eggs, beaten
    3/4 cup margarine, melted
    Add to Recipe Box
    My folders:
    Add to Shopping List
    Customize Recipe
    Add a Personal Note
    ..DIRECTIONS
    1.Preheat oven to 350 degrees F (175 degrees C), and grease an 8×8 inch square baking dish.
    2.Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
    3.Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

    zippieee@msn.com

  155. Easy Skillet Cornbread

    Ingredients:

    1 ½ cups plain yellow cornmeal
    ½ cup cornstarch or tapioca starch (gluten free starch you prefer)
    ½ teaspoon baking powder
    2 eggs, slightly beaten
    2 tablespoons oil1
    ½ cups buttermilk (or non-dairy milk + 1 tablespoon lemon juice)
    1 tablespoon oil (for cast iron skillet)
    Directions:

    Preheat oven to 425 degrees. In a large bowl mix all dry ingredients together and make a well in the center. Add beaten eggs, oil, and buttermilk. Mix together thoroughly with dry ingredients. Place 1 tablespoon of oil in your cast iron skillet and swirl around to coat. Place the greased cast iron skillet in the hot oven for 5 minutes . (The action of preheating the iron skillet will ensure you get that crispy delicious crust that is traditional in southern cornbread!) Using an oven mitt, remove the hot cast iron skillet from the oven and add the cornbread batter. Place back in oven and bake for 15-20 minutes until golden brown and crisp. A toothpick inserted in the middle should come out clean. Serve immediately while hot and crisp!

  156. looks really good thanks for the contest

  157. MRS.MOMMYY says:

    subscriber

  158. MRS.MOMMYY says:

    have never baked gluten free but buy it and would love to save a little money and try these- would love to try the mixes

  159. Cindy Merrill says:

    Oatbran Bread: 3 cups oatflour, 1/2 cup rolled oats, 1 tbsp Molasses, 2 tbsp. oil, 1 1/2 cup warm water, 1 pkg. Organic yeast
    Add liquids first, them flour, oats then yeast- turn bread machine to whole grain. Makes 1 1/2 pd loaf

  160. Roseanna Cannaday says:

    I don’t have a gluten free recipe, but would like to try these products. I have a daughter who has a lot of allegies and would like to try healthier foods!

  161. Joanne Schultz says:
  162. Joanne Schultz says:

    Gluten-Free Fudge Brownies sound great! http://allrecipes.com/Recipe/Gluten-Free-Fudge-Brownies/Detail.aspx

    Thanks for the giveaway!

  163. barbara wright says:

    I’m subscribed with Google Reader.

    BTW – I called the 800 number you listed. That’s the regular Betty Crocker phone number, so it’s not as simple as recording your name and address. You have to select option #4 to actually talk to a person during regular business hours to get the coupon.

  164. barbara wright says:
  165. barbara wright says:

    Gluten Free Brownies

    * 2/3 cup gluten-free baking mix
    * 1/2 cup cornstarch
    * 1 cup sugar
    * 1 cup packed brown sugar
    * 3/4 cup unsweetened cocoa powder
    * 1 teaspoon baking soda
    * 2 eggs, beaten
    * 3/4 cup margarine, melted

    1. Preheat oven to 350 degrees, and grease an 8×8 inch square baking dish.
    2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter. Pour into the 8×8 pan.
    3. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

  166. Renee C. says:

    I don’t have any gluten-free recipes but would love to try this product. Having worked in the past with Autistic children, many of the parents swear that a gluten-free diet has been helpful with their children’s condition. More people should be aware of this and that there are products out there like this!