Gluten-free Pistachio Torte Recipe

This super simple Gluten-free Pistachio Torte recipe has been adapted from The Ultimate Kids’ Baking Book by Tiffany Dahle. It is absolutely delicious!

  • 2 cups gluten-free flour
  • 1/2 lb (2 sticks) butter, cubed
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1 1/2 cups powdered sugar
  • 8 oz frozen whipped topping, thawed
  • 2 boxes (3.3 oz each) pistachio pudding mix
  • 2 cups milk

Preheat oven to 350 degrees F.

In a medium bowl, use two forks to combine flour and butter until dough resembles coarse crumbs. Stir in pecans.

Pour into 13X9 inch baking dish. Press crumbs into a smooth crust along the bottom of the dish.

Bake 18-20 minutes, or until lightly toasted. (It took longer in my oven.)

Remove from oven and let cool to room temperature.

In a medium bowl, beat cream cheese on medium speed until smooth. Add powdered sugar and beat until well combined. Fold in 1 cup whipped topping.

Carefully spread cream cheese mixture over prepared crust and smooth with a spatula.

In medium bowl, beat together pudding mix and milk for 2 minutes on high speed.

Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding.

Chill in the refrigerator 1 hour before serving.

Enjoy!

You can find my July Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Chicken Fruit ‘N Nut Salad Recipe

Here’s a tasty, easy to prepare gluten-free Chicken Fruit ‘Nut Salad recipe for those days when easy works best. This recipe can be served over salad greens, in a sandwich, or on its own.

  • 15 oz canned chicken, drained
  • 1 medium apple OR pear, cored and sliced
  • 1/2 cup seedless grapes cut in half
  • 1/2 cup ranch salad dressing
  • coarsely chopped walnuts for garnish

Mix first three ingredients together. Add ranch dressing. Top with walnuts.

That’s all there is to it.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my June Inspire a Fire post here. Please stop by and read it.

Gluten-free Tamale Casserole Recipe

This gluten-free Tamale Casserole can be made with packaged or homemade tamales. Pilot used packaged.

  • 8 tamales
  • 8 oz enchilada sauce
  • 1 cup chopped onion
  • 1 cup shredded cheese

Place tamales in 8 X 8″ baking dish. Cover with enchilada sauce, onions, and cheese.

Bake 350 degrees F for 30 minutes, or until cheese is melted.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my May Inspire a Fire post here. Please stop by and read it.

Gluten-free Eggplant Casserole Recipe

Pilot created this easy gluten-free Eggplant Casserole the other night. All I can say is, Delicious!

  • 1 eggplant peeled and thinly sliced
  • 1 thinly sliced green pepper
  • 1 thinly sliced onion
  • 1/4 cup pine nuts
  • 2 cloves garlic crushed
  • 14 oz fire roasted pizza sauce
  • 1 tsp oregano
  • 2 1/2 oz crumbled Feta cheese

Saute first five ingredients. Pour pizza sauce over vegetables. Stir until heated through.

Pour into 8 X 8 casserole dish. Cover with Feta cheese.

Bake 350 degrees F until bubbly. About 20 minutes.

Serve with roasted potatoes or rice.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my April Inspire a Fire post here. Please stop by and read it.

Gluten-free Pistachio Nut Cake Recipe

This delicious gluten-free Pistachio Nut Cake is simple to make using a box of gluten-free yellow cake mix.

Cake

  • 1 box gluten-free yellow cake mix
  • 1   3 1/2 oz package instant pistachio pudding mix
  • 4 eggs
  • 8 oz sour cream
  • 1/2 cup vegetable oil
  • 1/2 teaspoon almond extract

Topping

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts – I use pecan

Mix all cake ingredients together until well blended.

Pour 1/3 of the batter into a greased and floured 10″ tube pan. Sprinkle 1/2 topping over the batter.

Pour 1/3 batter over the topping. Sprinkle rest of topping over this layer.

Top with remaining batter.

Bake 50 minutes at 350 degrees F, or until done.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

One of my posts is on Inspire a Fire today, March 3, 2020. I would love for you to stop by and read it.