Gluten Free Salted Caramel Pretzel Bark

This gluten free treat is very tasty and easy to make. Have patients with the caramel sauce and don't stop stirring as the sauce can burn quickly. 

1 cup sugar

3 tsp cornstarch 

6 Tbsp butter, cut in to small chunks  

1/2 cup evaporated milk at room tempiture 

1 tsp salt

5 oz gluten free pretzels 

Corse salt (optional)

Heat the sugar and cornstarch in a sauce  pan on medium heat, stirring constantly, until melted into a thick brown liquid. Add the butter stir for 2-3 minutes. Slowly add the milk and stir for another 1-2 min. Take off heat and stir in salt. Grease a baking sheat and lay the pretzels in a single layer in the sheat. Pour caramel over pretzels and sprinkle with corse salt if desired. Cool and chill in refrigerator, then break into peaces and serve. The bark will keep in the refrigerator for about 1 week. Enjoy!!

Black Bean Corn Salad

This quick and tasty salad is great if you need to bring a dish to a picnic or gathering.

1 15 oz can black beans, drained 

4 cups corn

1 14.5 oz can diced tomatoes, drained (fresh would work great if you have them on hand)

1/2 cup add in's choped green pepper, red onion, etc... whatever you like. : )

Dressing~

1/2 cup vinegar 
1/2 Tbsp sugar
1/2 cup olive oil
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp basil

Cook the corn in a fry pan with a little water until just before tender, while the corn is cooking combine the dressing ingredients in a large bowl. Add drained beans, drained tomatoes, corn, and add in's. Serve right a way or chill.