No Bake Snickers Crunch Bars

Growing up, my sisters and I would go out trick-or-treating together on Halloween. While that was certainly fun, the best part of the evening was when we brought all of our candy back home and started trading with each other to get the "good" stuff.

Thankfully, we all had a different top favorite! My older sister wanted to hoard Butterfingers while my younger sister collected all the Reese's Peanut Butter Cups. I bet you can't guess what my favorite was (and still is)... Snickers, of course! They are the perfect balance of salty and sweet, creamy and crunchy... all of the qualities you will find packed into these delicious homemade bars that rival the original!

Snickers Crunch Bars
Yield: 9x13 pan

Ingredients
Crunchy Chocolate Top and Bottom Layer:
 12 oz package semisweet chocolate chips, divided
 11 oz package butterscotch chips, divided
 1 cup creamy peanut butter, divided
 3 cups crisped rice cereal, divided (I use Erewhon Crispy Brown Rice)

Nougat Layer:
 1/4 cup unsalted butter
 1 cup granulated sugar
 1/4 cup evaporated milk
 7 oz jar marshmallow fluff*
 1/4 cup creamy peanut butter
 1 1/2 cups roasted, lightly salted peanuts, coarsely chopped
 1 tsp vanilla

Caramel Layer:
 11 oz bag caramels or caramel bits
 1/4 cup evaporated milk

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions
Crunchy Chocolate Bottom Layer:
 1. Spray 9x13 baking dish with cooking spray. Set aside.
 2. Combine half of chocolate chips, butterscotch chips, and peanut butter in large microwave-safe bowl. Microwave on high heat in 30-second intervals, stirring in between, until chips are fully melted and mixture is smooth.
 3. Stir in half of cereal until fully coated. Pour mixture into prepared baking dish. Refrigerate until firm, about 15 minutes.

Nougat Layer:
 4. In small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and sugar is dissolved.
 5. Bring mixture to boil and cook for additional 5 minutes, stirring frequently. Remove from heat. Stir in marshmallow crème until smooth. Stir in peanut
butter and vanilla. Fold in peanuts.
 6. Pour nougat layer over chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer:
 7. Combine caramels and evaporated milk in microwave-safe bowl and heat on high for 1 minute. Stir and heat on high in 30-second intervals until caramel is completely melted.
 8. Spread caramel over top of chilled nougat layer.

Crunchy Chocolate Top Layer:
 9. Repeat directions for bottom layer (steps 2 and 3).
 10. Pour mixture on top of chilled caramel layer. Refrigerate until firm, about 30 minutes.
 11. Bars should be refrigerated until ready to eat. Cut and serve.

Recipe adapted from Mom on Time Out.

Chocolate Chip Squash Bread

My in-laws live in Minnesota and grow a bountiful garden every year. There is always an abundance of butternut squash, so I adapted a pumpkin bread recipe many years ago to take advantage of the fresh produce they give to us each fall.

Mini Loaf (perfect for gift-giving!)

Large Loaf (easy to double!)

Chocolate Chip Squash Bread
Yield: 1 large loaf or 4 mini loaves

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
2 eggs, room temperature
1 cup mashed butternut squash*
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup milk
1/4 cup oil
1 cup mini semisweet chocolate chips

* Buttercup squash also works well in this recipe since it's sweet. Or you can substitute canned pumpkin in place of the squash for a more traditional recipe!

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. Mix flour, baking powder, baking soda, salt, and spices until well blended. Set aside.
4. Beat eggs, pumpkin, sugars, milk, and oil in large bowl until well blended. Add dry ingredients; stir just until moistened. Fold in chocolate chips. Pour into prepared pan.
5. For full size loaf: Bake 55-60 minutes, or until toothpick inserted in center comes out clean.
6. For mini loaves: Bake 35-40 minutes, or until toothpick inserted in center comes out clean.
7. Cool 10 minutes; remove from pan. Cool completely on wire rack.
8. For easier slicing (and moister bread), wrap bread in plastic wrap and store overnight before cutting.

Raspberry Chocolate Truffle Tart

If you've looked through my recipes, you know that I'm a big fan of Bob's Red Mill Gluten Free 1-to-1 Baking Flour because it makes gluten free baking a breeze! You can directly replace the all-purpose flour in any of your favorite recipes with this gluten free baking flour and that's it! No additional ingredients or extra effort necessary. For a busy mom of three like me, that has been a wonderful time saver in the kitchen!

But occasionally I want to try something new... so I did! I picked up a bag of teff flour to give it a try. Teff is a naturally gluten free, ancient grain that is high in fiber, iron, protein, and calcium. Sounded like a winner to me! So when I saw this recipe on the back, I thought I should totally give it a shot. Anything with chocolate has to be good in my book! Apparently everyone at our Thanksgiving gathering thought so, too, because this is all that was left...

Silly me forgot to take a picture of the tart before I set it out on the counter to be served. But I think the near-empty platter speaks volumes as to how much my extended family enjoyed it! Here's a close up of a slice, with the sweet raspberry jam oozing out of the middle...

Raspberry Chocolate Truffle Tart
Yield: 10” tart

Ingredients
Crust:
 2 cups teff flour
 1/2 cup vegetable oil
 1/2 tsp salt
 1/4 cup honey
 2 Tbsp cold water

Filling:
 1 cup raspberry jam (seedless)
 1 cup full fat coconut milk
 1 tsp vanilla
 2 cups bittersweet chocolate

Directions
For crust:
 1. Preheat oven to 375°F.
 2. In large bowl, mix all ingredients together until fully blended. Dough should have crumby appearance. Press mixture into 10” tart tin and bake for 12-15 minutes.
 3. Let crust cool in tin. Cool completely before filling.

For filling:
 4. Spread bottom of cooled tart shell with even layer of jam.
 5. In medium saucepan, heat coconut milk and vanilla over medium heat until it starts to boil. Remove from heat and whisk in chocolate. Make sure chocolate is fully blended and no lumps remain.
 6. Pour still warm chocolate ganache filling over jam layer in tart shell.
 7. Refrigerate for at least 2 hours before serving.
 8. Tart will keep in refrigerator for up to 2 weeks.

Notes
* My tart tin is 11” and the recipe still turned out great!
* Teff pie crust can also be used in 9” pie dish for traditional fruit pies.

Recipe adapted from Pereg Teff Flour (back of package).

Update 2/7/19: I finally made this recipe again and remembered to take a photo of the finished product before slicing into it!

Corn Bread Casserole

I had this dish for the first time when I was visiting my aunt and her family in the Twin Cities for Thanksgiving. I usually spent the holiday with my parents, but I had recently moved to Madison, Wisconsin and didn't have enough time off from my new job to travel down to Texas for the holiday. My mom makes the BEST turkey stuffing ever, so I suppose she never felt the need to add another bread-based side dish to her Thanksgiving menu. I was skeptical to try my aunt's casserole since most corn bread recipes are dry and rather bland, but after tasting the sweet, soft breading studded with juicy corn kernels, I became a convert!

Like many tried-and-true recipes, this one used to be simplified by using a boxed corn muffin mix, but I've found the right balance of from-scratch ingredients to achieve the same delicious taste without any of the gluten!

Corn Bread Casserole
Yield: 9x13 pan

Ingredients
1/2 cup butter, melted
1 cup sour cream
15 oz can whole kernel corn, drained
14.75 oz can cream style corn*
2/3 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup Bob's Red Mill Gluten Free Cornmeal
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs, room temperature

Directions
1. Preheat oven to 350°F.
2. Grease 9x13 oven safe dish with cooking spray.
3. Stir all ingredients together and pour into prepared dish.
4. Bake for about 1 hour, or until lightly browned on top and set in the middle. (Start checking around 45 minutes since oven temperature varies.)

*Creamed corn can be a source of hidden wheat. From my research, the Celiac community recommends going with a national name brand (such as Del Monte) for this product, so that is what I have used here.

White Chocolate Cranberry Bread

The pairing of tangy cranberries with sweet white chocolate in this moist bread is a delicious way to get into the holiday spirit! Since this recipe makes two loaves, it is perfect for gift-giving (while still keeping some for yourself to enjoy!). Bake in mini loaf pans to give as gifts for teachers, coaches, neighbors, or anyone else on your Christmas list!

White Chocolate Cranberry Bread
Yield: 2 loaves

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs
1 1/3 cups sugar
1 cup sour cream
1/3 cup vegetable oil
1 1/2 tsp vanilla
1 1/2 cups coarsely chopped cranberries, coated with 2 Tbsp flour
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F. Grease and flour two loaf pans. (I use original Crisco shortening in the blue canister.)
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, beat eggs. Add sugar and sour cream; mix well. Add oil and vanilla; mix until combined. Slowly stir in flour mixture. Fold in chopped cranberries (previously coated with 2 Tbsp flour) and white chocolate chips.
4. Divide batter evenly between prepared loaf pans. Smooth surface of the batter. Bake in preheated oven for 40-45 minutes, or until tester inserted in center comes out clean.
5. Cool 10 minutes before removing bread from pans. Cool completely on wire rack.

Recipe adapted from Manila Spoon.

No Bake Energy Bites

The nutritious ingredients packed into these bite-sized snacks are a healthy balance of protein, fat, and fiber to fuel your body. They're perfect to grab for a quick breakfast on-the-go, a pick-me-up during the afternoon slump, or a treat late at night when you need to satisfy your sweet tooth. They're like a potato chip... I bet you can't eat just one!

No Bake Energy Bites
Yield: 20-25 balls

Ingredients
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
2/3 cup shredded coconut
1/2 cup finely ground flaxseed
1/2 cup mini semisweet chocolate chips
2 Tbsp sunflower kernels
1/2 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla

Directions
1. Mix all ingredients together. (Be patient! It may take a minute to get everything completely incorporated.)
2. Set mixture in refrigerator for about half an hour.
3. Roll into small balls, about 1 inch in diameter. (I used a small cookie dough scoop.)
4. Store in air tight container in refrigerator.

Recipe adapted from Gimme Some Oven.

Chili Con Carne

Cooler weather outside means it's time to warm up with some hot chili inside!

Chili Con Carne
Crock Pot Recipe

Ingredients
2 lbs ground beef
2 garlic cloves, minced
2 medium onions, chopped
1 green bell pepper, chopped
1 cup water
3 beef bouillon cubes (I use Herb Ox brand)
1 tsp salt
2 Tbsp chili powder
1 tsp ground cumin
2 tsp dried oregano
1/8 tsp cayenne pepper
1 (6 oz) can tomato paste
2 (16 oz) cans diced tomatoes with liquid
1 (15.5 oz) can kidney beans, undrained

Directions
1. Brown ground beef in large skillet. Stir frequently to break up clumps. When no longer pink, spoon meat into slow cooker and reserve drippings.
2. In skillet drippings, sauté garlic, onions, and green peppers over low heat until onions are tender. Spoon veggies into slow cooker.
3. Add rest of ingredients to slow cooker. Stir together until well mixed.
4. Cover. Cook on low 2+ hours.
5. Stir well to combine before serving.

Serving Suggestion:
* Top individual servings with shredded cheese, sour cream, guacamole, sliced green onions, sliced black olives, etc.
* Scoop with tortilla chips.

Recipe adapted from "Chili Con Carne Supreme" found on page 53 of Fix-It and Forget-It Christmas Cookbook: 600 Slow Cooker Holiday Recipes by Phyllis Pellman Good.

Eggroll in a Bowl

Egg roll wrappers are typically made with wheat, so if you're craving delicious Chinese takeout, try this low carb substitute to satisfy your taste buds!

Eggroll in a Bowl

Ingredients
1 lb ground sausage
16 oz bagged coleslaw mix
5 cloves garlic, minced
1/2 cup gluten free soy sauce*
1 tsp ginger
sliced green onion, for garnish

Directions
1. Brown sausage in large, deep skillet over medium heat.
2. Combine garlic, soy sauce, and ginger in a bowl; set aside.
3. Once sausage is cooked through, add coleslaw mix and stir to combine.
4. Pour soy sauce mixture into skillet and stir for about 5 minutes, or until cabbage is wilted but still a bit crunchy.
5. Top individual servings with sliced green onion.

*WARNING! Did you know that most soy sauce is not gluten free? Every brand is different, so be sure to check the label!

Recipe from Mostly Homemade Mom.

Caramel Brownies

This recipe originally called for a box of chocolate cake mix. I tried using a gluten free version of boxed cake mix and the result was a disaster! Rarely do I have to throw food away and start over, but that time I did. Since I had already melted the caramels in the microwave, I quickly scoured the internet looking for the perfect made-from-scratch cake mix substitute. I tweaked a few of the ingredients and these brownies turned out to be the best I had ever made!

Caramel Brownies
Yield: 9x13 pan

Ingredients
Brownie layer (top & bottom):
 3/4 cup butter, melted
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 1/2 cups sugar
 1/2 cup cocoa powder
 1 Tbsp baking powder
 1/3 cup plus 1/4 cup evaporated milk

Caramel layer:
 11-oz package caramel bits plus 1/2 cup from another 11-oz package
 1/3 cup evaporated milk
 2 cups semisweet chocolate chips, divided

Directions
1. Preheat oven to 350°F.
2. Make brownie layer: Stir together butter, flour, sugar, cocoa powder, baking powder, and evaporated milk. Press half of batter into greased 9x13 pan. Bake for 10 minutes.
3. Make caramel layer: Melt caramels and remaining evaporated milk until smooth.
4. After 10 minutes, remove pan from oven. Sprinkle 1 cup chocolate chips over brownie layer and pour melted caramel over chocolate chips. Layer remainder of batter over caramel. Sprinkle with remaining 1 cup chocolate chips.
5. Return pan to oven and bake an additional 20-25 minutes.
6. Cool completely before cutting into bars.

Spinach & Artichoke Dip

This dip is sure to be a crowd pleaser at your next tailgate or sports watching event! The crock pot does all the work in this appetizer recipe and frees up your oven for other cooking when you have a group of guests over.

Spinach & Artichoke Dip
Crock Pot Recipe

Ingredients
10 oz package frozen spinach, thawed and drained
33.5 oz jar artichoke hearts, drained and chopped (from Sam's Club)
8 oz can water chestnuts, chopped
1 cup mayonnaise
8 oz package cream cheese
2 cups shredded Mexican four cheese blend
3 garlic cloves, minced
1/4 cup Kraft Parmesan cheese (aka shaky cheese)

Directions
1. Place all ingredients in slow cooker and mix thoroughly.
2. Cover and cook on High for 1 hour.
3. Mix again. Reduce heat to Low for 1-2 more hours.
4. Serve with dippers, such as baby carrots, celery sticks, sliced peppers, tortilla chips, crackers, etc.

Chicken Bacon Broccoli Casserole

My favorite part of any casserole dish is the crunchy topping! This dish does not disappoint on that front...

The leftovers were just as delicious the next day!

Chicken Bacon Broccoli Casserole
Yield: 9x13 pan

Ingredients
Main Dish
 8 oz package cream cheese, softened
 1/2 cup sour cream
 1/2 cup mayonnaise
 3 garlic cloves, minced
 1 Tbsp Captain Mike's seasoning
 1 1/2 lbs cooked chicken, cubed or shredded
 1 lb fresh broccoli, steamed and drained or frozen broccoli, thawed and drained
 6 slices cooked bacon, crumbled
 2 cups shredded cheese, divided*

Topping
 1/2 cup shredded cheese*
 2 Tbsp Kraft Parmesan cheese (we call it shaky cheese at our house!)
 1 slice cooked bacon, crumbled
 1 Tbsp dried parsley

Directions
1. Preheat oven to 350°F.
2. Combine cream cheese, sour cream, mayonnaise, garlic, and Captain Mike's in a large bowl; mix thoroughly.
3. Add chicken, broccoli, bacon, and cheese; mix well.
4. Spoon into 9x13 baking dish greased with cooking spray. Sprinkle topping ingredients, in order, over casserole.
5. Bake until hot, about 35 minutes.

*The original recipe called for cheddar cheese which I didn't have on hand. I used a four cheese Mexican blend and it melted nicely. Colby or Monterrey Jack would also work well in this dish.

Recipe adapted from Joy Filled Eats.

Nutella Stuffed Oatmeal Cookie Bars

I'm the kind of girl who can eat Nutella straight out of the jar...just hand me a spoon! So when I came across this recipe that pairs all that chocolatey goodness with a buttery oatmeal cookie, I had to give it a try...because oatmeal makes the Nutella healthy, right?!

My kids couldn't wait to dig into them as an after school snack. See all that gooey, delicious filling? That's what happens when you cut into the bars after about 2 hours of cooling time!

Nutella Stuffed Oatmeal Cookie Bars
Yield: 8x8 pan

Ingredients
10 Tbsp unsalted butter, melted
2/3 cup light brown sugar, packed
2 tsp vanilla
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
3/4 tsp baking soda
1/8 tsp salt
2/3 cup Nutella chocolate hazelnut spread
2/3 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Grease 8x8 square pan with nonstick spray. Set aside.
2. In large bowl, whisk melted butter, brown sugar, and vanilla until combined.
3. In separate bowl, combine flour, oats, baking soda, and salt. Add dry ingredients to wet ingredients and stir to combine.
4. Place a little more than half of oat mixture into bottom of prepared pan. Press mixture into even, flat layer. Bake for 10 minutes.
5. Remove from oven and immediately add Nutella. Since crust will be soft, don't spread the Nutella. Simply dollop small spoonfuls of Nutella evenly over top of crust.
6. Sprinkle Nutella layer with chocolate chips. Crumble remaining oat mixture evenly over top of chocolate. Bake for 14-16 minutes, until top is set and golden brown.
7. Place pan on wire rack to cool. The longer these cool, the more "set" the filling will be. Do not cut them while they are hot, as the chocolate will ooze out. Serve them slightly warm so that chocolate is mostly firm but still a little melted.

Here's a picture of the bars the next day...much more set up, but still mouth-watering!

Recipe adapted from Celebrating Sweets.

Triple Chocolate Chip Cookies

I have spent many years looking for the "perfect" chocolate chip cookie recipe, when one day it dawned on me to create my own! So after countless batches of trial and error, I discovered the right balance of ingredients to achieve a slightly soft and chewy cookie that keeps you reaching for just one more.

Triple Chocolate Chip Cookies
Yield: 4 dozen

Ingredients

• 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Beat butter, sugars, and vanilla in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in flour, baking soda, and salt.
5. Stir in chocolate chips.
6. Drop by rounded tablespoon on baking sheet lined with parchment paper. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste!)
7. Bake 9 minutes, or until golden brown. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.
8. For best results, bake one pan at a time in center of oven.

Notes

• For cookies bars, lightly grease 9x13 baking dish with nonstick cooking spray, evenly spread cookie dough in pan, and bake for 25 minutes, until edges are set and center is firm to the touch.
• For colorful cookies, substitute M&M's for some/all of the chocolate chips. These make great gifts when you use the holiday-colored candies!

Banana Bread

Every gluten free kitchen needs a tried and true banana bread recipe...and I've got one for you!

Banana Bread
Yield: 1 loaf

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup mashed ripe bananas (about 3 medium or 2 large)
1/3 cup vegetable oil
1/4 cup milk (I use almond milk)

Optional mix-ins:
 For banana nut bread, add 1/2 cup chopped walnuts.
 For chocolate chip banana bread, add 1 cup mini semisweet chocolate chips.

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. Mix flour, sugar, baking powder, and salt in large bowl. Set aside.
4. Beat eggs, bananas, oil, and milk in large bowl until well blended. Add dry ingredients; stir just until moistened. Fold in nuts or chocolate chips, if desired. (Recipe is great on its own even without mix-ins!) Pour into prepared pans.
5. Bake 55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
6. For easier slicing (and moister bread), wrap bread in plastic wrap and store overnight before cutting.

Note: Can be made in mini loaf pans; cook about 30 minutes.

Meet my friend, Captain Mike

Although I spent a majority of my childhood in the suburbs of Chicago, for a brief time my family lived in Louisiana. Boy, do they know how to cook in New Orleans! That's when my mom discovered this gem called Captain Mike's. This flavorful seasoning blend is the perfect addition to any savory dish.

I prefer the "no salt" blend so that I can just add my own. The ingredients are granulated onion and garlic, cayenne pepper, white pepper, black pepper, sweet basil, bay leaf, oregano, and thyme.

Once you try it, Captain Mike's will become a new staple in your spice cabinet!

Blueberry Muffins

Something I missed when switching to a gluten free way of eating was a bakery style muffin with all of that crumbly goodness on top. Then I discovered this gem filed away in one of my recipe boxes, and let me just say WOW! It does not disappoint. I had a few friends over for brunch one morning while all of our kids were in school, and these were a hit! Everyone asked for the recipe and took the leftovers home to snack on later.

Blueberry Muffins
Yield: 12 muffins

Ingredients
For batter:
 6 Tbsp unsalted butter
 1/3 cup milk (I use almond milk)
 2 large eggs
 3/4 tsp vanilla
 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 cup sugar
 1 1/2 tsp baking powder
 3/4 tsp salt
 2 cups fresh blueberries

For topping:
 3 Tbsp cold unsalted butter, cut into bits
 1/2 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3 1/2 Tbsp sugar

Directions
Make batter:
 1. Preheat oven to 375°F. Line muffin pan(s) with paper liners.
 2. Melt butter. Add flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla. Stir until just combined.
 3. Fold in blueberries gently but thoroughly.
 4. Divide batter among 12 muffin cups, spreading evenly.

Make topping and bake muffins:
 1. Rub together all topping ingredients in a bowl with fingertips until crumbly. Sprinkle evenly over batter in cups.
 2. Bake until golden and crisp and a toothpick inserted diagonally into center of a muffin comes out clean, 18-20 minutes.
 3. Cool in pan(s) on a rack 15 minutes, then run a knife around edge of each muffin and carefully remove from cups.
 4. Serve warm or at room temperature.

Green Bean Casserole

With Thanksgiving just a week away, I know one dish I'm looking forward to eating is green bean casserole. What's funny is that I didn't grow up eating this dish at all because my dad had (still has?) a strong aversion to green beans (apparently related to something his mother used to serve...I don't know the details, though). I learned to love this dish later in life, and now it's something I even occasionally make throughout the year when I have a hankering for it.

Normally I would post a photo of the dish itself, but for now the ingredients will have to do. That way you can go to the store and pick up all the necessary supplies to make it yourself on Thanksgiving Day like me!

The Great Value Gluten Free Cream of Mushroom Soup from Walmart is a fairly new find for me. I actually discovered it on accident while scouring the shelves for something else because I didn't know it even existed! The live G free Gluten Free French Fried Onions are from Aldi, and let me tell you, they are just as good as the original version. I could pop them in my mouth like potato chips (and I have!). And you're probably looking at the photo and thinking to yourself, why would she have baby food in the picture? Substituting green bean puree for the usual milk in this recipe improves the flavor 1000%! Don't knock it 'til you try it...

Green Bean Casserole
Yield: 8x8 pan

Ingredients
2 (14.5-oz) cans green beans, drained
1 (4-oz) jar green beans baby food puree
1 (10.5-oz) can gluten free cream of mushroom soup
1/4 tsp black pepper
1 (6-oz) canister gluten free french fried onions

Directions
1. Preheat oven to 350°F.
2. Combine first four ingredients and about half of crispy onions.
3. Pour into greased 8x8 baking dish. Top with remaining onions.
4. Bake 20-30 minutes, or until top is golden and heated through (edges will bubble).

Happy (early) Thanksgiving!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Update on Friday, November 24: Now that I've had a chance to make the green bean casserole, here's a look at the final product!

Peanut Butter Banana Oatmeal Muffins

I rarely find a recipe that literally everyone in my family loves, but this one falls into that category! All three of my kids devour these muffins when I make them, and I send them in my husband's lunch for work. I hope they turn out to be a family favorite at your house, too!

Peanut Butter Banana Oatmeal Muffins
Yield: 18-24 muffins

Ingredients
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp applesauce (or vegetable oil)
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 Tbsp creamy peanut butter (equals 1/3 cup plus 1 Tbsp)
1 cup sour cream
1 cup Reese's peanut butter chips

Directions
1. Preheat the oven to 350˚F. Line muffin cups with paper liners.
2. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda, and salt. Stir together with a fork to blend.
3. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter, and sour cream until smooth.
4. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Fold in peanut butter chips.
5. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in center comes out clean.
6. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Note: For mini muffins, bake about 12 minutes.

Recipe adapted from Everyday Annie.

Meet my friends, Bob and Bob

So when I started thinking about writing this post, I realized my two best friends in my pantry are Bob and Bob. My mind automatically went to a Sandra Boynton board book that all three of my kids (as well as my husband and myself!) have absolutely loved...

Now you're probably thinking that animals have nothing to do with this post, but hear me out. Take a look at a few pages from the story...

Now that I've given you the gist of the story, see what I mean?! And those are just a few of the pages in the beginning. Now you understand (at least a little bit) why I made the connection to my friends, Bob and Bob!

My first friendship was formed with Bob's Red Mill Gluten Free 1-to-1 Baking Flour because flour is the foundation of practically every baked good out there! My second friendship was formed with Bob's Red Mill Gluten Free Quick Cooking Oats.

Once you become friends with these two Bobs, gluten free baking all of a sudden seems a lot more approachable!