Saturday, November 22, 2008

Snacks - hot, gooey ones!

Last Sunday was the last race of the Nascar season. I joined my favorite race fans at Rich's house for our now-traditional celebration. Rich deep fries a boatload of turkeys, Cajun style, and we all bring a show-off side dish. I can't try even a bite anymore, but I remember each and every returning favorite.

My most popular contribution in past years was the Bacon Monkey Bread from the Sweet Potato Queens' Big-Ass Cookbook and Financial Planner. It's made with "whump" biscuits, the kind that come in a tube you whump on the counter to open. That bread goes mighty fine with deep fried turkey! Alas, no more baking powder for me. So I can't even try to convert this recipe to gluten free.

Jenni always brings these spicy, gooey treats she calls Hot Mamas. They are deeee-lish! And entirely free of leavening agents. So I decided to give them a gluten free try. The conversion was a success! I'll be making these again and again!

Hot Mamas

2 lbs. grated cheese (I used Monterey Jack and sharp white cheddar.)
1/2 C hot peppers, sliced thin (I used some salsa peppers from my garden. Jenni uses jalapenos.)
2 eggs
1 (12 oz.) can evaporated milk (Go ahead, try it with rice milk, hemp milk or coconut milk!)
1/2 C white rice flour

Lightly grease a 9 x 13 pan. Layer cheese and peppers in the pan. Mix the eggs milk and rice flour in a bowl. Pour the mixture over the cheese and peppers. Bake at 350 degrees for about 45 minutes. The top should just barely start to brown around the edges.

I liked it so much, I decided to try an Italian version. I added sun dried tomatoes, bacon, mushrooms and green onions. Wish I'd had some basil left, but the frost got mine a few weeks ago. I threw in a little provolone cheese. I liked this version as much as the spicy one.

I know the recipe sounds like these would be dangerously similar to the dreaded mini quiche, but the texture is quite different. These little bars are a whole different animal.

Because I am in "ocean withdrawal," and have no coastal vacation scheduled, I'll leave you with a photo of the full moon rising over Carolina Beach I took in June, 2007. Ahhhh. I can almost feel the sand under my bare feet . . .


Rachel said...

These sound great, especially for my Giants fan husband. I don't know if I'll try your Hot Mammas or "Mangia" Mammas first. Both sound good.

Gluten free Kay said...

Hi Rachel,

You can use two square layer cake pans and try both at once. Variety is the spice of life!

Kathi said...

Those Hot Mamas look really yummy.

Sarah said...

They do look really good! I love any type of egg dish.

I put up a post about Blue Cheese if you want to check it out.

Anonymous said...

what a beautiful photo...and yummy food to boot~

Karen said...

These look very good, and could be very versatile. I like the sound of the italian version.

Daniela Magozzi said...

I love how simple this recipe is. I am GF and have several other allergies as well, so I love to see how other folks with similar issues liven up their culinary lives. Glad to hear your allergy-free diet is helping you feel better.