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.

CHLODNIK (serves 4) (Polish Borscht) 1 lb raw beets, trimmed but with 1" of stems left intact 3 cups chicken stock (vegetable stock works) 3 cups water Salt to taste 1 cup small shrimp, cooked & peeled, optional 1/2 cup sour cream or yogurt 3 TBL vinegar, preferably apple cider vinegar 1 TBL lemon juice 5 tsp sugar Salt & pepper to taste 1/4 cup finely diced cucumber 1/4 cup finely diced green onions, green part included 1/2 cup trimmed, thinly sliced radishes, optional 1/4 cup finely chopped dill rinse beets well & put them into a saucepan in which they will fit snugly. Add the stock, water & salt. Bring to the simmer. Cook, partly covered for 30-40 minutes or until the beets are tender. Drain but reserve both the beets & their cooking liquid. You'll need 1 1/2 to 2 cups liquid. Using your fingers or a small paring knife, remove & discard the stmes & tender outer skin of each beet. Cut the beets into 1/8ths. Should be about 2 cups. Put the beets & about 1/2 cup of the liquid in a processor. Blend thoroughly. Pour the mixture into a bowl & add the remaining liquid. Let cool then chill thoroughly. If using, cut the shrimp into small bits & add to the soup. Add the sour cream, vinegar, lemon juice & sugar & stir to blend. If desired, add more vinegar, lemon juice & sugar, according to taste. Add salt & pepper. Stir in the cucumber, green onions, radishes & dill. Chill.~~Craig Claiborne

Here are some that I like. Le MadeleineÂs Tomato Basil Soup --4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed --4 cups tomato juice or mix of juice with vegetable or chicken stock --12-14 washed basil leaves --1 cup whipping cream --1/2 cup butter (1 whole stick) --Salt & Pepper Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people. **I use this basic recipe, but I include a couple of cloves of minced garlic. Also, I do not put the tomato-basil mixture into the blender. I prefer the texture of the soup with chunks of tomatoes and basil. I also add both freshly ground black and white pepper along with the salt. Also, I have substituted the tomato juice with V-8 juice. It is whatever you prefer. My version: LINDAÂS CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely cut sweet yellow onion --2 or 3 garlic cloves, minced --12-14 washed & dried basil leaves, chiffonade --1 cup heavy whipping cream --1/2 cup butter (1 whole stick) --Kosher Salt --Freshly ground white & black Pepper Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread. CHILLED TOMATO BASIL SOUP 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomatoes 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint ot to taste Sauté the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished with mint.

linda 6, my Hungarian Grandmother and my mom made the best beet soup. I don't have a recipe as everything was done from taste. I made it quite a few times, but haven't done so in a few years, so I am going by memory here! Cook 2-3 pork hocks in a soup pot filled with water and season with salt & pepper, bay leaves and some onion. Simmer slowly for about an hour or until pork hock meat is tender. Remove hocks and add sliced beets and potatoes, peeled and cut into chunks, season with salt & pepper and cook until vegies are tender. Make a batch of egg dumplings in another pot and add to the soup. Chop up the pork hock meat and add to the soup pot. Add a tablespoon or more of vinegar and sugar, temper about a cup of sour cream with the hot soup and add to the pot. If the soup is not thick enough for your taste, make a roux with flour and oil and add to the soup until a disired thickness.