Rolo Cookie Bars

If you love the soft and chewy texture of a classic oatmeal chocolate chip cookie, then this is the recipe for you! These bars have all the makings of your original favorite, but with a slight twist: pockets of ooey, gooey caramel mixed throughout!

Rolo Cookie Bars
Yield: 9x13 pan

Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs, room temperature
2 Tbsp milk (I use almond milk)
1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup semi-sweet chocolate chips
1 cup unwrapped Rolos (about 25-30 candies)

Directions
1. Preheat oven to 350°F. Prepare 9x13 pan with nonstick cooking spray. Set aside.
2. In stand mixer, cream butter and brown sugar. Add eggs, milk, and vanilla; mix well. Stir in flour, baking soda, salt, and oats.
3. Fold in chocolate chips and Rolos.
4. Spread dough in prepared baking dish. Bake for 20-25 minutes. The edges should be set and golden brown, and the tops of the bars should look mostly “dry.”
5. Allow to cool for at least 10 minutes before cutting.

Recipe adapted from Somewhat Simple.

M&M Rolo Cookie Cups

Earlier this month, I tried this recipe for the first time. My husband and son were huge fans of the creamy caramel hidden inside the chocolate cookie. Then about a week later, I tried this recipe and loved how I could bake 4 dozen cookies in under 10 minutes. That's when I had an "Aha!" moment to combine the best aspects of both recipes into this new creation!

M&M Rolo Cookie Cups
Yield: 3-4 dozen

Ingredients
2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup butter, room temperature
2 eggs, room temperature
2 tsp vanilla
36-48 Rolos candies, unwrapped
36-48 M&M’s milk chocolate candies (I used Valentine colors here)

Directions
1. Preheat oven to 350°F.
2. In large mixing bowl, cream granulated sugar, brown sugar, and butter. Add eggs and vanilla; mix until well blended.
3. Add flour, cocoa, and baking soda; mix well.
4. Roll dough into 1 inch balls and place each into an ungreased mini muffin pan. Bake for 7-10 minutes. (Cookies will puff up like a muffin as they cook.)
5. When cookies are done, remove from oven and immediately press Rolo into each cookie. After Rolos have softened (chocolate will appear shiny), carefully press one M&M into each Rolo. Cool in pan for 10 minutes, then carefully remove from pan to wire rack.

Note
Adapt this recipe throughout the year by choosing holiday-colored M&M's:
  • Valentine's Day: red, pink, white
  • Spring/Easter: pink, yellow, green, blue, purple (pastels)
  • Fall/Autumn: red, maroon, yellow, brown
  • Halloween: orange, brown
  • Christmas: red, green
  • Birthday: red, orange, yellow, green, blue (traditional colors)

{Classic} Brownies

Like all busy moms, I used to keep a couple boxes of brownie mix in my pantry out of convenience for a quick homemade dessert or dish to pass at a potluck. Once I went gluten free, that got thrown out the window! Because let's be real, I only ever bought them when they were on sale for less than $1 per box and I'm not shelling out the big bucks for a GF version.

Thankfully my mom gave me this recipe that her sister got from a friend (did you follow all that?!) and there's no turning back to the pre-packaged stuff. Once I started making my brownies from scratch, I discovered my kids actually preferred the homemade version to the store-bought ones I used to make. Win!

Brownies
Yield: 9x13 pan

Ingredients
2 cups sugar
1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
5 eggs
1/2 tsp salt
1 cup vegetable oil
1 tsp vanilla
1/2 cup cocoa powder
2 cups semisweet chocolate chips, divided

Directions
1. Preheat oven to 350°F.
2. Mix all ingredients, except 1 cup chocolate chips, in large bowl.
3. Spread in greased 9x13 pan. Sprinkle with remaining 1 cup chocolate chips. Pat down with hand.
4. Bake for 27-30 minutes, or until toothpick inserted in center comes out clean.
5. Cool completely before cutting.

Serving Suggestion: Warm brownie in microwave for 15-20 seconds, then top with scoop of vanilla ice cream. Enjoy!

Peanut Butter Blossoms

This classic recipe is a family favorite! These soft, chewy peanut butter cookies surround a delightful chocolate center. They are the perfect opportunity to invite your children into the kitchen to help you unwrap the candies and then be an official taste-tester once the first batch comes out of the oven!

Peanut Butter Blossoms
Yield: 3-4 dozen

Ingredients
36-48 Hershey’s Kisses
1/2 cup (1 stick) butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg, room temperature
2 Tbsp milk (I use almond milk)
1 tsp vanilla
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1/2 tsp salt

1/3 cup granulated sugar, for rolling

Directions
1. Preheat oven to 350°F.
2. Beat butter and peanut butter until well blended.
3. Add both sugars. Beat until fluffy.
4. Add egg, milk, and vanilla. Beat well.
5. Stir in flour, baking soda, and salt.
6. Shape dough into 1-inch balls using hands. Roll in granulated sugar. Place on ungreased cookie sheet.
7. Bake 8 minutes. Remove cookie sheet from oven. Immediately press Hershey’s Kiss into center of each cookie (edges will crack). Allow to set for 2-3 minutes before removing from cookie sheet to wire rack to cool completely.
8. Store in airtight container at room temperature.

Recipe adapted from Hershey's Kitchens.

Strawberry Pretzel Salad

Salad or Dessert? I'm not sure why this dish is called a salad because it is not healthy like a salad, but it is decadent like a dessert! The sweet, creamy middle layer paired with the strawberry-filled Jello on top complements the crunchy, buttery pretzel crust perfectly. That sweet and salty flavor combination will keep you coming back for more!

Strawberry Pretzel Salad
Yield: 9x13 pan

Ingredients
Bottom Layer:
 2 cups crushed gluten free pretzels
 4 1/2 Tbsp white sugar
 1/2 cup butter, melted

Middle Layer:
 1 cup white sugar
 2 (8 oz) packages cream cheese, softened
 1/2 cup sour cream

Top Layer:
 6 oz package strawberry Jello
 2 cups boiling water
 16 oz package frozen strawberries, chopped

Directions
1. Make Bottom Layer: Preheat oven to 350°F. Mix together pretzels, sugar, and melted butter. Press into bottom of greased 9x13 pan. Bake 10 minutes, or until lightly toasted. Cool completely.
2. Make Middle Layer: Beat sugar and cream cheese until smooth. Mix in sour cream. Spread evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Make Top Layer: Stir together Jello and boiling water. Mix in frozen strawberries. Stir until thawed. Carefully pour over cream cheese layer in pan. Refrigerate at least 1 hour, until Jello is set.

Notes
• Variation: Use 6 oz package orange Jello and 2 (11 oz) cans of mandarin oranges, drained, in place of strawberry ingredients in top layer.

Cheesy Hash Brown Casserole

I love having a casserole that can be prepared in the slow cooker because it frees up my oven for cooking other dishes, especially around the holidays! These creamy, cheesy potatoes are great for an everyday Sunday brunch with your family or for a special Christmas dinner with out-of-town guests.

Cheesy Hash Brown Casserole
Crock Pot Recipe

Ingredients
32 oz package frozen diced hash brown potatoes, thawed
1/2 cup butter, melted
1 onion, chopped
10.5 oz can gluten free cream of chicken soup
2 cups shredded cheese
1 cup sour cream

Directions
1. Mix all ingredients in slow cooker.
2. Cook on low 3-4 hours.
3. Potatoes should be creamy. Be careful not to overcook!

Notes
• Make sure to check the ingredients on the package of hash browns to ensure they are gluten free. Many generic/store brands include wheat. I use Ore Ida name brand potatoes. Also, make sure you are buying diced potatoes, not shredded potatoes.
• In place of the can of cream of chicken soup, you can use 1/2 cup Augason Farms cream of chicken soup mix and 1 cup of water (as seen in photo above).
• The original recipe calls for shredded cheddar cheese, but I find that it makes the dish too greasy. I prefer to use a four cheese Mexican blend because it melts nicely. Colby Jack or any other soft cheese blend would work well, too.

Recipe adapted from Recipes for Our Daily Bread.