Gluten-free Layered Pudding Dessert Recipe

by Sandy Kirby Quandt

This Gluten-free Layered Pudding Dessert has a thin cookie-like bottom layer, adds cream cheese and powdered sugar, then ends with a layer of pudding and whipped topping.

Yum!

  • 1 cup gluten-free flour
  • 1 cup chopped nuts (I used pecans)
  • 1 stick butter softened
  • 1 cup powdered sugar
  • 8 oz cream cheese softened
  • 9 oz container Cool Whip topping defrosted
  • 1 large box instant pudding (your favorite flavor)
  • 2 2/3 cup cold whole milk

 

Cream flour, 1/2 cup nuts, and butter together.

Spread in 9X12X2″ pan.

Bake at 375 degrees for 15 minutes, or until brown.

Let cool.

 

Cream together sugar and cream cheese.

Fold in 1 cup Cool Whip.

Spread on crust.

 

Mix pudding with milk and spread over cream cheese mixture.

 

Top with remaining Cool Whip and nuts.

Chill for at least 30 minutes.

There you have it. A delicious Gluten-free Layered Pudding Dessert.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This Gluten-free Layered Pudding Dessert has a thin cookie-like layer, adds cream cheese and powdered sugar, then ends with pudding and whipped topping. ” username=”SandyKQuandt”]

Gluten-free Hamburger Mashed Potato Casserole Recipe

by Sandy Kirby Quandt

This gluten-free hamburger mashed potato casserole recipe is similar to what some folks call shepherd’s pie. Regardless of what you call it, it is a tasty one-dish meal.

  • Package Idahoan instant garlic potatoes
  • 2 oz. extra-sharp Cheddar, coarsely grated
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, cut into 1/4″ pieces
  • 1 lb. ground beef
  • 1 tablespoon tomato paste
  • 1/8 teaspoon ground cinnamon
  • 1-2 tablespoon corn starch to thicken
  • 1 teaspoon thyme
  • 14.5 oz. can petite diced tomatoes, drained
  • 1 cup low-sodium beef or chicken broth
  • salt and pepper

Heat oven to 425 degrees F.

 

Make instant potatoes per package directions. Add Cheddar. Set aside.

 

Heat oil in a 10″ skillet. Add onion and carrots. Cook, covered, stirring occasionally for 6 minutes. Cover, stirring occasionally until just tender, 5 to 6 minutes.

 

Add the beef and cook, breaking it up until no longer pink. Add the tomato paste and cinnamon and cook, stirring for 1 minute.

Add the corn starch, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring for 1 minute.

Add the tomatoes and broth and gently simmer until the liquid has nearly evaporated, 4 to 6 minutes.

 

Pour the beef mixture into a 2-quart casserole dish. Spoon the potatoes over the mixture. For a crispier topping use a fork to create ridges in the potatoes.

Bake until the potatoes are golden brown and slightly crisp, 15 to 20 minutes. Broil, if desired for a crisper top.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This gluten-free hamburger mashed potato casserole recipe is similar to what some folks call shepherd’s pie. Regardless of what you call it, it is a tasty one-dish meal.” username=”SandyKQuandt”]

Gluten-free Veggie Skillet Lasagna Recipe

by Sandy Kirby Quandt

This recipe delicious gluten-free veggie skillet lasagna recipe is adapted from the Good Housekeeping Skillet Suppers cookbook.

  • 2 tablespoons olive oil
  • 1 medium zucchini, sliced
  • 1 medium red pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 28 oz crushed tomatoes
  • 6 oz gluten-free no-boil lasagna noodles, broken into thirds
  • 1 cup part-skm ricotta cheese
  • 8 oz part-skim shredded mozzarella cheese
  • 1/4 teaspoon ground black pepper

 

In a deep 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini, red pepper, onion, garlic and salt. Cook for 6 minutes, stirring.

 

Add tomatoes. Reduce heat to low.

Add noodles to sauce, making sure each piece is submerged.

Cover and cook for 15 minutes or until noodles are almost al dente, gently stirring twice.

 

Dollop ricotta all over top of noodles. Sprinkle mozzarella over ricotta.

 

Cover and cook for 10 more minutes or until cheese melts and noodles are al dente. Sprinkle with pepper.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”Gluten-free Veggie Skillet Lasagna Recipe” username=”SandyKQuandt”]

Gluten-free Chicken Kabobs with Feta-Cucumber Salsa Recipe

by Sandy Kirby Quandt

This gluten-free Chicken Kabobs with Feta-Cucumber Salsa recipe combines cucumbers and tangy feta cheese to make a delicious addition to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken, if you prefer.

2 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks
4 garlic cloves, finely chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon coarse sea salt, divided
Juice and zest of 1 lemon, divided
1 large cucumber, peeled, seeded, and roughly chopped
1/4 pound (about 1 cup) crumbled feta cheese
1/3 cup finely diced red onion
1/4 cup finely chopped fresh parsley

 

In a large bowl, combine chicken, garlic, pepper, 2 tablespoons oil, 1/2 teaspoon salt, and all but 1 tablespoon of lemon juice and toss to coat.

Marinate at least 20 minutes or up to 8 hours.

 

Meanwhile, finely chop cucumbers. Transfer to a bowl and stir in feta, onion, parsley, lemon zest, remaining 1 tablespoon lemon juice, remaining 1 tablespoon oil, and remaining 1/4 teaspoon salt.

Cover and refrigerate up to 8 hours; bring to room temperature before serving.

Prepare grill for medium-high-heat cooking. Can also be broiled in oven. Thread chicken on metal, or well-soaked wood or bamboo skewers, and grill, turning frequently until browned and cooked through, 6 to 8 minutes.

 

Remove chicken from skewers, place on a platter and spoon feta-cucumber relish over top.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This gluten-free Chicken Kabobs with Feta-Cucumber Salsa recipe combines cucumbers and tangy feta cheese to make a delicious addition to garlicky grilled chicken. ” username=”SandyKQuandt”]

Gluten-free Berry Crisp Recipe

by Sandy Kirby Quandt

Just in time for Independence Day celebrations. This delicious, easy to make gluten-free berry crisp recipe is packed with blueberries, blackberries, and strawberries. Add vanilla ice cream, or whipped cream, and you have a perfect summer combination. If you’d like to skip any of those berries, just even out the amount of berries so you end up with six cups.

Topping

  • 1/2 cup gluten-free old-fashioned oats
  • 1/2 cup gluten-free flour
  • 1/2 cup packed light-brown sugar
  • 1/3 cup chopped pecans
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes

Filling

  • 1 1/2 cups blueberries
  • 1 1/2 cups blackberries
  • 3 cups quartered strawberries

Preheat oven to 375 degrees F.

 

In medium-size mixing bowl combine the first six topping ingredients. Sprinkle the vanilla extract on top and add the butter, mixing it in with fingertips or a pastry blender until topping comes together. Set aside.

 

Combine all the filling ingredients in a medium-size mixing bowl, or directly in an 8X8 baking dish. Stir to combine.

 

Once berry mixture is in the baking dish, sprinkle the topping evenly on top. Bake until the topping is golden brown and the filling is bubbling around the edges. About 45 minutes.

 

Let cool for 5 minutes before serving.

 

Top with whipped cream or vanilla ice cream.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy