<<Disclaimer: Verify this information before applying it to your situation.>> At <http://www.AllergyGrocer.com> www.AllergyGrocer.com we have over 1600 FREE recipes & literally 100's of tips for making delicious gluten-free meals, snacks, desserts, sauces, & more. Check out a sampling below. If you need more temptation, how about our Easy Bake Oven Recipes, or Spaetzel (German Noodle Dumpling) recipe, or Clones Favorites? Whatever your need, we have something for you. And if you find you need more help or baking assistance, or just need to find a recipe email us at <mailto:[log in to unmask]> [log in to unmask] We would be happy to help you. Have a great Fourth of July. Jay Berger, Miss Roben's, Your Allergy Grocer 800-891-0083 <http://www.allergygrocer.com/> www.allergygrocer.com The Fresh Face of Miss Roben's Mexican Pizza Miss Roben's tortilla mix, prepared Refried beans, salsa, minced onions and other toppings, as desired Place tortillas onto oiled baking pan and spread a layer of refried beans, minced onions, a dollop of salsa, acceptable cheese and repeat multiple times for a layered effect. Bake in 350 degree Fahrenheit preheated oven for 8-10 minutes or until lightly golden and slightly crispy on the edges. Cut into pizza shaped wedges and serve with additional salsa or taco sauce. Biscuit Dogs 1 package Miss Roben's biscuit mix, dough prepared according to directions 12 uncooked hot dogs 1 cup melted butter or substitute Prepare biscuit mix according to package instructions to prepare dough. Roll dough out on a floured surface and flatten into a 12 inch square. Cut dough into 12 strips of 4 x 3 inches each, and wrap each around a hot dog. Pinch dough ends to seal. Brush with melted butter. Bake on greased cookie sheet in preheated 350 degree F oven for 10 minutes or until golden brown. If needed, turn biscuit dogs to prevent uneven browning. Angel Cake Surprise 1 Miss Roben's angel food or pound cake mix 1 - 3 ounce package strawberry flavored gelatin 1 - 15 ounce can peaches, sliced 3 medium bananas, sliced 1 large box vanilla or banana pudding mix, prepared according to package directions 8 ounces whipped topping (can use dairy free whipped topping) 1 - 20 ounce can crushed pineapple, drained 1 cup hot water 1 Miss Roben's Graham Cracker mix prepared into pie crust, as directed Prepare Miss Roben's angel food cake or pound cake according to package instructions and let cool. While cooking, prepare pie crust in 9 x 13 " glass pan, using refrigeration method to set. Break cooled cake into bite size pieces and place in the glass pan. Dissolve gelatin in 1 cup hot water and pour evenly over cake pieces, spreading to the edges of pan. Drain peaches by pouring juice over the gelatin in the pan. Arrange the following layers in sequence over the gelatin, attempting to keep the layers separate. Slice bananas and place on top of gelatin. Arrange the following layers in sequence over the gelatin, attempting to keep the layers separate. Arrange peach slices on top of banana slices. Add a layer of crushed pineapple on top of peaches. Spread prepared pudding evenly over the fruit. Spread whipped topping on top of pudding. Refrigerate at least two hours before serving Peach Cobbler 3 cups canned peaches, in juice 1/2 cup sugar 1 Miss Roben's yellow or white cake mix 1 stick margarine Combine sugar and fruit. Transfer fruit mixture into a baking dish. Using a stand or hand mixer, combine cake mix and margarine until crumbly. Sprinkle cake mixture over fruit. Bake in 350 degree oven for 35-45 minutes or until top is golden brown. * Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *