Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you.

Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout.

This was my mom's recipe. In those days flour was sifted before measuring and as I recall scant meant about 1 Tb. less than level with the top of the measuring cup. She was a stickler for preciseness so the 300 F. baking temp. is correct. Date Bread 1 c. boiling water 1 tsp. soda 1 c. dates butter, size of a walnut 1 c. sugar 1 egg scant 1 1/2 c. flour 1 c. chopped walnuts Preheat oven to 300 degrees; Grease 5x9 loaf pan. Combine water, soda & dates in flat bottom bowl; set aside. Mix other ingredients in order. Mash dates in water; add to dough. Bake for 1 hour.

Cranberry Cornbread Stuffing 2 C cranberries 1 C water 1/2 C sugar 1 lb. sausage meat, I use Jimmy Dean Sage breakfast sausage 8 C cornbread, cubed and dried in a very low oven 2 large Granny Smith apples,peeled and diced 2 medium stalks celery, diced 1 medium onion finely diced (1/2 cup) 1/4 C chopped parsley 2 tsp. thyme leaves 1/2 tsp salt 1/4 tsp. pepper 2 tsp marjoram leaves Combine cranberries, water and sugar in saucepan. Bring to boil, lower heat and simmer 10 minutes. Drain well. Transfer to large bowl. Saute sausage in medium skillet breaking into small pieces, 5 minutes. Drain. Combine cranberries and sausage. Add cornbread, apples, celery, onion, parsley, thyme, marjoram salt and pepper. Toss gently to mix. Can be made day ahead. Stuff turkey just before ready to roast.