Chocolate Filled Pretzel Bites and Super Bowl Spread From Elizabeth Barbone

Posted at: 02/02/2014 9:08 AM
Updated at: 02/02/2014 10:08 AM
By: Amy Adamchick

Chocolate-Stuffed Pretzel Sandwiches from Elizabeth Barbone

A smooth filling, made of sandwich cookies and cream cheese, goes well with pretzels for a sweet-salty combination that your friends will love! For larger groups, this recipe doubles well.

15 chocolate sandwich cookies, gluten-free or traditional 2 ounces cream cheese about 48 bite-size pretzels, gluten-free or traditional

1. In bowl of food processor, combine sandwich cookies and cream cheese. Run food processor until smooth.

2. Spread mixture on bite-size pretzel. Sandwich with another pretzel. Repeat until you use all the filling.

Makes 24 chocolate-filled pretzel sandwiches.

Homemade (soup-mix free) Spinach Dip This homemade spinach dip tastes just like the dips made with soup mixes, only it's better, gluten-free and contains less sodium!

1 teaspoon olive oil, divided 1/2 cup shredded carrot (from about 1 medium carrot), finely chopped 1/2 cup yellow onion, finely diced 1 ten-ounce box chopped spinach, thawed 2 medium garlic cloves, finely chopped 2 medium scallions (green onions), finely chopped (white and light green parts on) 1 cup mayonnaise, regular or low fat 1/2 cup sour cream, regular or low fat 1 teaspoon Worcestershire sauce 1 teaspoon gluten-free soy sauce 1/4 cup Parmesan cheese (preferably the canned kind)

1. Heat 1/2 teaspoon olive oil in small nonstick frying pan over medium high heat until shimmering but not smoking. Add the carrots. Cook for two minutes or until carrots just begin to softer. Transfer carrots to a plate. Heat remaining olive oil. Cook onions for two minutes or until onions just begin to soften. Place on the plate with the carrots. Allow to cool for five minutes.

2. While the carrots and onions cool, squeeze the water out of the spinach. I do this by placing the spinach in a colander and pressing on it with the back of a spoon. In a large bowl, stir together the carrots, onions, and drained spinach. Add the scallions (green onions) and garlic. Stir until combined. Add the sour cream, mayonnaise, Worcestershire sauce, and gluten-free soy sauce. Stir. If desired, add the Parmesan cheese. Serve. Store leftover dip in the refrigerator for up to three days.

Hearty Vegetarian Chili

This easy-to-make chili is gluten-free, vegetarian, and dairy-free but loaded with flavor! Recipe from How to Cook Gluten-Free by Elizabeth Barbone (Lake Isle Press, 2012)

3 tablespoons olive oil 1 medium onion, finely chopped 2 carrots, peeled and thinly sliced 1 green bell pepper, cored and finely chopped 3 stalks celery, thinly sliced 2 cloves garlic, minced or put through a garlic press 3 cups water 1 can (28 ounces) crushed tomatoes 1 can (15 ounces) garbanzo beans, drained and rinsed 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) corn kernels, undrained 1 can (4 to 4.5 ounces) chopped green chiles, undrained 3 tablespoons chili powder 1/2 tablespoon ground cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 ounces cheddar cheese, grated (1/2 cup), for topping


1. In a Dutch oven or large heavy pot, heat the olive oil over medium-high heat. Add the onion, carrots, green pepper, and celery. Cook, stirring frequently with a wooden spoon, until tender, about 6 minutes. Add the garlic and cook for an additional minute.

2. Add the water, tomatoes, garbanzo beans, black beans, corn, green chiles, chili powder, cumin, salt, and pepper. Bring to a boil. Taste and add more chili powder, if desired. Lower the heat to low and simmer for 1 1/2 hours (look for occasional gentle bubbles), stirring occasionally to prevent it from scorching on the bottom of the pot.

3. Serve hot in soup bowls. Top with cheese.

4. This recipe makes a lot of chili. Refrigerate in a closed container for up to 5 days or freeze for up to 2 months.

Serves 6, with leftovers