Cheesy Potato Alfredo (Gluten Free Scalloped Potatoes)

I wanted scalloped potatoes for dinner.   I didn't feel like taking the time to experiment with making the usual white sauce with gluten free flour.   So, I grabbed a jar of Alfredo sauce from the pantry (I don't know if all Alfredo sauce is gluten free, so check your labels.) and poured it over the sliced potatoes.  Sprinkled that with a generous layer of shredded jack and cheddar cheese and threw it in the oven (covered until the last 10 minutes) at 400* for about an hour.   So easy, but that was the best scalloped potatoes!  Would have been  good with some ham or sausage too,  or shrimp would be really good!  

  It might be a bit more difficult to eat gluten free, but for an experiment-in-the-kitchen nut like me, it can be kinda fun too!

Going Gluten Free

  About a month and a half ago, I finally took the plunge and eliminated gluten from my diet.   It has been amazing the difference it has made in how I feel!  My fibromyalgia has especially improved, and I have had almost no headaches, which, is a really big deal for someone who suffered from almost daily headaches for years!
   As I have started on this journey, I have enjoyed experimenting with favorite recipes, discovering new ways of making old things.    Friends have asked about my recipes, so I thought I'd start sharing my successes here for all my gluten free friends to try too.
   This first installment is a fabulous bar cookie recipe originally from www.crazyforcrust.com.   If you like peanut butter and chocolate, you will love this recipe!

Peanut Butter Chocolate Cookie Bars 

Ingredients:

   1 cup peanut butter

   1 cup sugar

   2 eggs

   1 can (14 oz) sweetened condensed milk

   2 ounces unsweetened chocolate, melted and cooled

   1 teaspoon vanilla extract

   1/2 cup chopped nuts

Directions:

   1.  Preheat oven to 350*.  Line a 9x9 inch baking pan with foil and spray with cooking spray.  Set aside.

   2.  Mix the peanut butter, sugar, and 1 egg in a large bowl by hand.  Spread into the bottom of the prepared pan.  Bake for 12 minutes.  While crust is baking, make the filling.

   3.  In medium bowl, stir together the melted and cooled chocolate with the sweetened condensed milk.  Add remaining egg and vanilla.  Stir until combined.  When crust come out of the oven, spread chocolate mixture over hot crust.  Sprinkle nuts evenly on top.  Return to oven and bake an additional 20 - 25 minutes until the top bounces back when you touch it.   Cool completely and cut into bars.  Enjoy!!!