PILLSBURY GLUTEN FREE DOUGH RECIPES

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GLUTEN FREE MONSTER COOKIES RECIPE - PILLSBURY.COM



Gluten Free Monster Cookies Recipe - Pillsbury.com image

The name says “Grr!” but you’ll say “Yum!” This monster cookie has monster flavor—chocolate chips, peanut butter, candy-coated chocolates, and oats.

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Yield 18

Number Of Ingredients 7

1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix
1 cup gluten-free old fashioned oats
3/4 cup gluten-free peanut butter
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
2 eggs
1 cup gluten-free candy-coated milk chocolate candies

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, oats, peanut butter, softened butter, vanilla and eggs until soft dough forms. Stir in candies.
  • On ungreased cookie sheet, drop dough by 1/4 cupfuls about 3 inches apart. Press to flatten to about 1/2-inch thickness.
  • Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store in airtight container.

Nutrition Facts : ServingSize 1 Serving

GLUTEN-FREE PUMPKIN CREAM PIE RECIPE - PILLSBURY.COM



Gluten-Free Pumpkin Cream Pie Recipe - Pillsbury.com image

Eating gluten free or not? Here's and easy-to-make pumpkin pie everyone will love!

Provided by PILLSBURY.COM

Total Time 5 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 12

2 1/2 cups Gluten Free Honey Nut Cheerios™ cereal
3 tablespoons firmly packed brown sugar
1/3 cup butter, melted
1 package (8 oz) gluten-free cream cheese, softened
1/2 cup granulated sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon gluten-free vanilla
1 cup heavy whipping cream, whipped

Steps:

  • Heat oven to 350°F. Using food processor, finely crush cereal.
  • In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well mixed. Place cereal mixture in ungreased 9-inch pie plate. Press cereal mixture evenly against bottom and sides of pie plate. Bake 8 to 10 minutes or until light golden brown. Cool completely, about 30 minutes.
  • In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until creamy. Add pumpkin, spices and vanilla; beat until smooth. Fold in whipped cream. Spread evenly in pie crust. Refrigerate at least 4 hours before serving. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 322.7 , CarbohydrateContent 26.7 g, CholesterolContent 72.1 mg, FatContent 5 , FiberContent 2.1 g, ProteinContent 3.4 g, SaturatedFatContent 14.0 g, ServingSize 1 Serving, SodiumContent 156.8 mg, SugarContent 18.5 g, TransFatContent 1 g

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