Gluten-free - Page 48

Tender sweet potatoes, black beans, corn, red enchilada sauce, and melted cheese baked into cozy vegetarian enchiladas.

Red and black swirled Vampire Fudge made with candy melts and cream cheese frosting for an easy Halloween dessert.

Silky roasted butternut squash soup with carrots, garlic, warm herbs, and a creamy finish.

Chewy sour strawberry gummies made with real fruit, pectin, and a sparkly citric acid sugar coating.

A cozy one-pot white bean soup with smoky bacon, tender vegetables, creamy beans, and a savory Parmesan finish.

Roasted spaghetti squash tossed with garlic spinach, Parmesan cream sauce, and mozzarella, then baked until hot and bubbly.

A crisp, fiery cinnamon hard candy made on the stovetop with cinnamon oil, a candy thermometer, and simple pantry ingredients.

Sweet lobster tails grilled until tender and brushed with garlicky cowboy butter sauce, ready in about 25 minutes.

Tender Italian Pot Roast braised in tomatoes, red wine, pancetta, garlic, and herbs until the beef falls apart in a rich sauce.

A sweet, crunchy no-bake pistachio puppy chow made with Rice Chex, white chocolate, pistachio pudding, and powdered sugar.

A vintage no-bake candy made from mashed potato dough rolled around creamy peanut butter and sliced into sweet pinwheels.

Fresh tomato salsa made in 10 minutes with ripe Roma tomatoes, jalapeño, cilantro, and lime. A bright, chunky dip for chips or topper for tacos.