Throwback: Cookies & Cream Chex Bars- Gluten Free!

My Daughter and I- Cookies and Cream Chex Bars

I was asked by a friend of mine to make several desserts for a party she was having. The catch was that she asked me to make one of the desserts gluten free. I also needed to make the desserts portable and easy to eat since it would be an outdoor/casual event. I have to admit that I’m not at all familiar with gluten free recipes so I was stumped. However, I found this delicious looking recipe on Iowa Girl Eats and knew it was the one to try.

The bars came together easily and the flavor was good. I was skeptical of the gluten free “Oreos” and they really weren’t bad. I found them in the baking aisle at Walmart too, so that was great. The crushed Oreos and the extra chocolate on the top made them look a bit better – but they still weren’t the most attractive dessert ever. Once they were all cut up and on the cute platter – all was good. The dessert were a huge success and I would make this recipe again for a quick and easy dessert. It also made a ton which is nice when attending a party or potluck. Another bonus was that these are no bake bars, which made them even easier.

I also made lime squares and oatmeal raisin cookies with white chocolate chips and macadamia nuts, which are quickly becoming one of our most favorite cookies!

My Daughter and I- Cookies and Cream Chex Bars 2

Cookies & Cream Chex Bars

Ingredients
1/4 cup butter
10oz bag mini marshmallows
12.1 ounce box Vanilla Chex
20 Oreos or a gluten-free version, divided
1/2 cup semisweet chocolate chips

Instructions
Spray a 9×13″ baking dish with nonstick spray then set aside.

Roughly chop 16 Oreos then add to a very large bowl with the Chex and set aside. Chop remaining 4 Oreos a little more fine then set aside.

Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer, I used a piece of wax paper with a bit of nonstick spray on it to press the mixture evenly into the pan.

Melt the semisweet chocolate chips in a microwave safe bowl for approximately 2 minutes. Stirring every 30 seconds – don’t over heat it. You just want it melted enough to drizzle over the top of the bars. Drizzle the melted chocolate and then sprinkle the crushed Oreos and lightly press so they stick. Allow the bars to cool completely before cutting into squares. I was able to cut into about 4 dozen squares.

Cindy

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Blueberry Cobbler Bars

Happy Memorial Day Weekend! Here’s a post from Memorial Day two years ago to celebrate! It’s officially BBQ and pool party season, and this recipe is perfect for all of those potlucks!

My Daughter and I Blueberry Cobbler Bars (photo 12)

Hey, Happy Day-After-Memorial Day. I hope you are enjoying the long weekend. Travis is home for the summer from college and Alex came home for the weekend- it’s so nice to have all three kids home. We had a fun BBQ to attend Sunday for a friend’s son who enlisted in the Marine’s reserve program. Wow! How exciting! Yesterday we had a pool party to attend. I love weekends like that. Tons of delicious food and hanging out with good friends!

This recipe is great for a BBQ or pool party. It’s hearty and can be served just on napkins- no fork required. Unless you serve it with ice cream or whipped cream! I was in charge of dessert for Bible study the other night and wanted to try something new. I had just picked up some blueberries from the store so that was my inspiration. I also had a pint of fresh blueberry jam that someone had given me, so I was set. I basically just changed up my raspberry bar recipe a bit and voila – blueberry cobbler bars.

My Daughter and I Blueberry Cobbler Bars (photo 22)

I doubled the recipe and put it in a 9×13″ pan. It made it a bit difficult/messy to mix up the ingredients in the mixer, so I would probably do that a bit differently if I wanted to double the recipe again. However, the finished results were delicious and a bit unusual with the jam and fresh berries and the hearty crumble topping. The recipe below is for a single 8″ square pan recipe.

Blueberry Cobbler Bars

2 sticks butter, softened
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup old fashioned oats, or rolled oats
1/4 teaspoon salt
1 egg, beaten
1/2 cup blueberry jam
1 generous cup fresh blueberries

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. I just used the excess butter leftover on the butter wrapping, and smeared it around or spray with cooking spray.

Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the Blueberry jam over the top of the crust and then sprinkle the fresh blueberries over that. Crumble the rest of the oat mixture over the blueberries.

Bake until lightly browned, 45 to 50 minutes. Cool completely before cutting into bars.

We served ours with a bit of whipped cream, but it would be great with ice cream or just on its own.

Cindy

Throwback: Mojito Pie

Today marks the end of my freshman year of college, so I thought it was only right to celebrate with a perfect summer throwback recipe! Hope you enjoy!

My Daughter and I Mojito Pie

Hey! Happy Monday! I made this tangy and refreshing pie awhile back for my friend Monica. She loves mojitos – so I was sure she would love this pie – and she did! What a special treat! It was Monica’s birthday so a group of us wanted to do something special for her. We went to Coronado for lunch at a great Thai restaurant and we did some thrift store shopping and went to the Hotel Del. It was such a fun day!

The pie turned out creamy and delicious and a bit unusual. It seems like a fun summertime recipe to keep handy. I didn’t add the rum to my pie but next time I’d like to try it. I found this recipe at Gimme Some Oven.

My Daughter and I Mojito Pie 2

Mojito Pie

Graham Cracker Crust Ingredients:
1 1/4 cups finely-ground graham cracker crumbs
2 Tbsp. sugar
5 Tbsp. butter, melted

Filling Ingredients:
1/2 cup lime juice (preferably fresh)
1/4 cup fresh mint leaves, loosely packed
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
2 tablespoons rum (optional)

Optional topping:
2 cups whipped cream
lime zest
mint leaves
Method

To Make The Graham Cracker Crust:

Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.

To Make The Filling:

While the crust is baking, make your filling. Combine mint leaves and lime juice in a shaker or glass. Use a muddler (or the end of a large wooden spoon) to muddle the mint into the lime juice. Then strain out the juice and discard the mint leaves.

In a separate mixing bowl, whisk together the condensed milk and egg yolks in a bowl until combined. Add the minty lime juice and rum (if using) and whisk by hand for 1 minute until combined and slightly thickened.

Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.

Add optional toppings just before serving, if desired.

 

Cindy

Throwback: Brown Sugar Oatmeal Cookies

My Daughter and I Brown Sugar Oatmeal Cookies 1

These oatmeal cookies are so delicious- they are chewy and are so rich. I thought the brown sugar gave the cookies a butterscotch-like taste. These are totally purist oatmeal cookies. Don’t get me wrong- not purist in the sense that they are in any way healthy, but purist because they are so simple. And flawless 🙂

My Daughter and I Brown Sugar Oatmeal Cookies 2

I got this recipe from The Pioneer Woman website and I didn’t make any changes. Next time I may try adding some cinnamon or chocolate chips, or raisins (if that’s your thing).

Brown Sugar Oatmeal Cookies
1 cup butter, softened
2 cups packed brown sugar
2 tsp. vanilla extract
2 whole eggs
1 1/2 cup flour
1 tsp. salt
1/2 tsp. baking soda
3 cups Old Fashioned oats

Preheat oven to 350*. Beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one. Mix together the flour, salt and baking soda in a separate bowl and add it to the creamed mixture in 2 or 3 batches, mixing until just combined. Mix in the oats until just combined.

Scoop onto a cookie sheet covered in parchment paper spacing them a couple inches apart, and bake them for 12 – 13 minutes. Let them cool slightly on the pan then transfer to a plate or cooling rack.

Using my cookie scoop, I made 3 dozen cookies.

Cindy

Throwback: No Bake Peanut Butter Pie

My Daughter and I- No Bake Peanut Butter Pie

We just made this delicious recipe again, this time for Travis’ birthday! It’s become one of our absolute favorites- definitely worth a try!

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Is it Monday already? The weekend just flew by didn’t it? We had a good one, what about you? Our fun started on Friday when Jordan and I headed to San Diego for the day to tour a college and then spend the rest of the afternoon and evening in Little Italy. So fun. Between parties, BBQ’s, and beer tours; we were on the go the rest of the weekend.

I made this pie the other day to take to Bible study and it was so good. Creamy, rich and very easy. I got the recipe from Allrecipes and I made a few minor changes.

My Daughter and I- No Bake Peanut Butter Pie 2

No Bake Peanut Butter Pie

1 (9 inch) prepared Oreo Cookie crust

1 (8 ounce) package cream cheese, softened

1 cup creamy peanut butter

1 1/4 cup confectioners’ sugar

1 (8 ounce) container frozen whipped topping, thawed

8 ounces of additional whipped topping, if desired

15 miniature chocolate covered peanut butter cups, unwrapped

 

Mix the cream cheese, confectioners’ sugar and peanut butter together until smooth. Fold in the whipped topping.

Spoon the mixture into the prepared crust.

Place the optional whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups.

Chill for at least 2 hours or overnight before serving.

Cindy