K C Cornwell started G-Free Foodie and now works with several gluten-free companies to help market and provide delicious food products to those who are celiacs, gluten-intolerant or just like to eat gluten-free.
1 box Brownie mix, batter prepared to package directions (I used Pamela's Gluten Free)
4-5 Graham Crackers, broken (I used Pamela's Gluten-Free)
6-8 large marshmallows, cut in half
1/2 cup chocolate chunks
Pre-heat oven to 350°F. Lightly coat 8"x 8" baking pan with oil or pan spray and line with parchment paper. Pour the brownie mix into the pan and spread evenly. Break the cookies into pieces and push gently into the top of the brownie batter. Then top the batter and cookies with the marshmallows, cut side down, and sprinkle the chocolate chunks evenly over the top.
Bake for approximately 30-35 minutes. Allow to cool and enjoy!
Curry Roasted Shrimp
2 pounds (12-15 or 16-20 count) raw shrimp, peeled and deveined
2-3 tablespoons good olive oil or melted coconut oil
2 tablespoons curry powder
1 tablespoon coconut sugar*
3 limes, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400°F. In a large bowl, toss the shrimp, curry powder blend, coconut sugar and lime slices with 2 tablespoons of the oil and the salt & pepper. Arrange the shrimp in 1 layer on a rimmed sheet pan, ensuring that the lime slices are spread evenly throughout. Roast for 8 to 10 minutes, just until pink and firm and cooked through.
• Can't find coconut sugar? Use unrefined brown sugar instead.