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Blend of buttery Ritz and chocolatey Rolo goodness with this delightful Ritz Rolo Bark recipe.

A quick and tasty one-pot meal that is easy to make in a pressure cooker. Great for a quick dinner during the week!

Ingredients: 1 cup rice. 1.5 lbs chicken thighs, boneless and skinless. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup chicken broth. 1 can diced tomatoes. 1 tsp paprika. 1 tsp cumin. 1/2 tsp thyme. Salt and pepper to taste.

Instructions: Use paprika, cumin, thyme, salt, and pepper to season the chicken thighs. Place the chicken in the pressure cooker and set it to saut mode. Cook for three minutes on each side. Take the chicken out of the pan and cook the garlic and onions until they are soft. Tomato dices, bell pepper, rice, and chicken broth should all be put into the pressure cooker. Put the chicken that has been browned on top of the rice. Put a lid on the pressure cooker and set it to 10 minutes of high pressure. Let the pressure drop naturally for 5 minutes, and then release any remaining pressure by hand. Use a fork to fluff up the rice, then put the chicken on top of it.

Prep Time: 15 minutes

Cook Time: 25 minutes

With the creaminess of coconut milk and the warmth of Thai spices, this gluten-free Thai tofu and winter squash stew is a tasty and comforting meal. It's great for a warm meal on a chilly day.

Ingredients: 1 lb firm tofu, cubed. 2 cups diced winter squash butternut or kabocha. 1 can 14 oz coconut milk. 2 cups vegetable broth. 1 red bell pepper, thinly sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons Thai red curry paste check for gluten-free label. 2 tablespoons gluten-free soy sauce or tamari. 1 tablespoon vegetable oil. 1 tablespoon fresh ginger, grated. 1 tablespoon brown sugar. Juice of 1 lime. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a big pot, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for three to four minutes, until the onion turns clear. Add the grated ginger and minced garlic and stir. Saut for another one to two minutes, until the smell is nice. Mix the Thai red curry paste and brown sugar together well after adding them. Put the cubed tofu and diced winter squash in the pot. Cook for 5 minutes, stirring every now and then. Add the vegetable broth and coconut milk to the stew. Then, bring it to a boil. Turn down the heat, cover, and let it cook slowly for 15 to 20 minutes, or until the winter squash is soft. Add the lime juice, gluten-free soy sauce or tamari, and red bell pepper slices. Let it cook for five more minutes. Add pepper and salt to taste. The gluten-free Thai tofu and winter squash stew should be served hot, with fresh cilantro leaves on top. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Chocolate cake pops are a festive and fun dessert for any occasion. The gold and silver sprinkles make them extra special for special occasions.

Instructions: Bake the chocolate cake according to package directions, then cool completely. Using your hands or a food processor, crumble the cake into fine crumbs. Combine the chocolate frosting and cake crumbs in a mixing bowl. Make small balls out of the mixture and insert a lollipop stick into each one. In a microwave-safe bowl, melt the candy melts according to the package directions. Dip each cake pop into the melted candy melts, using a spoon to ensure even coating. Sprinkle the wet candy melts with gold and silver sprinkles, rotating the cake pop to cover all sides. Place the cake pops on wax paper to allow the candy coating to dry and harden.

These Fried Egg Macarons are a novel take on classic macarons that blend the savory flavor of sunny-side up eggs with the sweetness of macarons. Ideal for a fun and decadent brunch or breakfast dish!

Ingredients: 2 large eggs. 2 tablespoons butter. 2 macaron shells store-bought or homemade. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Heat a non-stick skillet over medium-low heat. Add 1 tablespoon of butter to the skillet and let it melt. Crack the eggs into the skillet and cook them sunny-side up, seasoning with salt and pepper to taste. While the eggs are cooking, warm the macaron shells in a 300F 150C oven for 3-5 minutes until slightly crispy. When the eggs are done to your liking, carefully transfer them on top of one macaron shell. Place the second macaron shell on top of the eggs to create a sandwich. Add the remaining tablespoon of butter to the skillet and melt it. Gently place the macaron sandwich back into the skillet and cook for an additional 1-2 minutes, flipping once, until the macarons are lightly toasted and the butter is absorbed. Remove the Fried Egg Macaron from the skillet, garnish with chopped chives if desired, and serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

A classic cool and refreshing cucumber salad that takes just minutes to prepare! This salad is perfect for a light and healthy side dish, and the combination of crisp cucumbers, tangy yogurt dressing, and fresh dill makes it a summer favorite.

Ingredients: 2 large cucumbers, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Greek yogurt. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers and red onion. In a separate bowl, mix together the Greek yogurt, olive oil, and lemon juice until well combined. Pour the yogurt dressing over the cucumbers and onion, and toss to coat evenly. Sprinkle the chopped dill and crumbled feta cheese over the salad. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Dark Chocolate Swirl Buns are a tasty treat that come in soft, fluffy buns with a rich chocolate swirl inside. They're great for breakfast or a sweet snack.

Ingredients: 2 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 1/2 tsp salt. 1/2 cup whole milk. 1/4 cup unsalted butter. 2 large eggs. 1/2 cup dark chocolate chips. 1/4 cup unsweetened cocoa powder. 1/4 cup brown sugar. 2 tbsp unsalted butter, melted. 1/2 tsp vanilla extract.

Instructions: Put the milk and 1/4 cup of butter in a small saucepan. Heat them over low heat until the butter melts. When it's cool enough, take it off the heat. Mix yeast, salt, 2 cups of flour, and granulated sugar in a large bowl. Combine well. Mix the eggs and lukewarm milk butter together and then add them to the dry ingredients. Mix it together until a soft dough forms. Add the last 1/4 cup of flour to the dough little by little until it's smooth and a little sticky. Put some flour on a surface and knead the dough for five minutes, or until it gets smooth and elastic. To make the dough double in size, put it in a bowl that has been greased and cover it with a clean kitchen towel. Let it rise for an hour. Melt the butter and mix the cocoa powder, brown sugar, and it in a small bowl to make a chocolate swirl filling. On a floured surface, roll the dough into a rectangle. Cover the dough's surface with the chocolate swirl filling. On top of the chocolate filling, melt some dark chocolate chips and serve. Starting from the long edge, roll the dough up tight to make a log. Put the log into a muffin tin that has been greased and cut into 12 equal pieces. Put a lid on top and wait 30 minutes more for the buns to rise. Start by heating the oven to 350F 175C. For 20 to 25 minutes, or until they are golden brown and cooked all the way through, bake the buns. Take them out of the oven and let them cool down a bit before you serve them.

Prep Time: 30 minutes

Cook Time: 25 minutes