Gluten Free Brown Rice Flour Mix

6 cups Brown rice flour (extra fine ground)
2 cup Potato Starch (not potato flour)
1 cup Tapioca flour

Mix and keep in plastic container ready to scoop and use.

Gold M & M Bars

Gold M and  M Bars

1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white, peanut butter, milk chocolate chips (any mix and match you want)
1-1/2 cups plain M and Ms (You could use minis if you wanted to)

In mixing bowl add butter and sugars.

 Cream until light and fluffy.

Beat in eggs and vanilla.

 Combine the flour, baking powder and salt in another bowl then add to wet mixture.

 Beat just until combined.

Stir in chips and 1 cup of the M and Ms (or use mixer as long as you don't pulverize the yummies.)

 Spread into a greased 9x13 pan.  Wait...can't see the M and Ms?

 Add the remaining  1/2 cup M and Ms on top for color!

 Bake for 20-25 minutes at 350 degress or until golden brown.  Cool  and cut into bars.

Chiles Rellenos de Pollo

Chiles Rellenos de Pollo

2-4 medium poblano peppers
1/4 cup water

1 pound skinless boneless chicken breasts (I am sure you could use ground beef)
(I just wing it with these spices...you'll soon figure out  what and how much you like of each)
cumin
cayenne pepper
salt
pepper
garlic powder
onion powder

Approximately 1 cup of a combo of diced onion and diced red, green, and/or yellow peppers
Pkg steamed brown rice
1 cup frozen or fresh corn
1-1/2 cups shredded Chihuahua cheese (or Mexi-blend)




If you want some heat but not too much cut your peppers in half (like mine) taking out the seeds and use 1/2 pepper per person.  Otherwise slit them on one side and take out the seeds.  Put in baking dish and cover with saran wrap.  Microwave for 6-8 minutes or until soft.

Dice veggies and add with chicken to a non-stick pan and cook until veggies are soft and chicken is cooked through.

 Meanwhile steam your brown rice.

  Mix cooked chicken, veggies, about 2 cups of rice, and 1-1/4 cups of cheese.

 Place poblanos in bottom of baking dish, pile on the stuffing as best you can or stuff your pepper.  Sprinkle with remaining cheese.

 Bake at 350 degrees for 20-25 minutes or until cheese is melted and filling is hot.