Holiday party recipes for gluten free diets or guests

Have family or friends who are gluten intolerant?

Crunchmaster, whose gluten free crackers are available locally at Kroger and Walmart stores, offers a few recipes for holiday snacking or parties:

Mini cheese balls

Makes about 2 dozen, depending on size.

1 heaping cup Crunchmaster Multi-Grain Crackers with Sea Salt

4 ounces cream cheese, at room temperature

8 ounces sharp cheddar cheese, shredded (2 cups shredded)

2 heaping tablespoons mango chutney

1/4 teaspoon dry mustard powder

Place crackers in food processor and pulse several times until ground into coarse crumbs. Pour the crumbs into a plate and wipe out the food processor.

Add the remaining ingredients to food processor and process until fully combined. Roll tablespoonfuls of the cheese mixture into balls (a mini ice cream scoop works well), and then roll the balls into the cracker crumbs gently pressing the crumbs into the cheese.

Refrigerate until firm, about 1 hour.

Sweet potato casserole

Makes 6 servings.

For casserole:

2.5 lbs sweet potatoes

2 eggs

1 teaspoon dark brown sugar

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

Pinch of nutmeg

For topping:

1/2 cup finely ground Crunchmaster Multigrain Crackers

1/3 cup packed dark brown sugar

2 tablespoons butter, melted

Preheat oven to 350 degrees.

Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger, and nutmeg. Mix well.

Spray a 2-quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.

In a medium bowl, combine Crunchmaster Multigrain Cracker crumbs, melted butter, and 1/3 cup dark brown sugar. Mix well.

Top potato casserole with cracker mixture, covering the entire top of the casserole evenly. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Cranberry brie with Crunchmaster coating

1 cup fresh or frozen cranberries

1/2 cup sugar

1/2 cup water

2 tablespoons gluten-free flour

1 large egg, beaten

1/2 cup finely ground Crunchmaster Multi-Seed Crackers with Rosemary Olive Oil

1 7-ounce round of brie

2 tablespoons olive oil

2 tablespoon unsalted butter

Crunchmaster Multi-Seed Crackers Rosemary Olive Oil

Combine cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and boil gently for 10 minutes, stirring occasionally and gently mashing the cranberries with the back of a spoon. Let cool.

Put the flour, egg and cracker crumbs on individual dinner plates. Coat the brie first in the flour, then the egg and finally the cracker crumbs, making sure it is completely coated.

Heat the olive oil and butter in a medium skillet over medium heat. When the butter is melted and the oil is hot, add the brie and cook for about 2 minutes per side or until golden brown.

Place the brie on a serving plate and top with the cranberries. Serve with crackers.