Gluten free
Where has this summer gone? I hope everyone has been enjoying the warm summer days! I’m still trying to find some balance with Jim being retired and enjoying time spent traveling and enjoying family and friends.
I made this recipe specifically for Robby, so it’s gluten free but is just as delicious using regular pecan Sandy cookies! This was a delicious and an easy make ahead recipe everyone including my Dad enjoyed!
As you can see this dessert went fast and was asked to make it again sooner than later!
INGREDIENTS
1 (11 ounce ) package of gluten free pecan shortbread cookies or if not making gluten free use pecan sandies. Crumbled.
5 Tablespoons melted butter ( I used Earth’s Balance)
1 (3.4-3.9 Oz) package of instant pistachio pudding mix
1 cup of milk (I used Fare life)
2/3 cup crushed pineapple, well drained
1 (16 ounce) tub of cool whip, thawed and divided
1 cup chopped pecans
DIRECTIONS
Lightly grease an 8×8 square pan with non stick spray, set aside.
In a large bowl combine the coarse cookie crumbles and butter until the crumbs are moistened. Press cookie mixture evenly into the bottom of your prepared pan, set aside.
In another bowl mix the pistachio pudding mix and the milk, whisk until thickened, this takes a couple minutes. Fold in the pineapple and two cups of the cool whip. Stir until combined and fluffy.
Spread the filling into the pan in an even layer over the cookie layer.
Top evenly with the remaining cool whip and pecans.
Refrigerate for at least six hours or overnight.
Cut into squares and serve.
Enjoy!
Anne
Jim received a new cocktail bar set as part of his retirement so we decided to put it to use while on our trip. Since our campsite was a waterfront site we decided the drink of choice was going to be the Sea Breeze Cocktail. It was the perfect choice. This is sweet and tart all in one. Perfect for sipping on the deck overlooking the ocean.
This recipe makes 2 drinks
INGREDIENTS
Crushed ice
3 ounces of vodka, we used great goose
6 ounces of cranberry juice
3 ounces of grapefruit juice
Lime slices for garnish-optional
DIRECTIONS
Fill and old fashioned glass with ice.
Pour the vodka, cranberry juice and grapefruit juice over the ice. (Equal parts in the 2 glasses) Stir to combine. Can use shaker if desired.
Garnish with a slice of lime.
Enjoy!
Anne
This dish was inspired by our neighbors, they had a celebration for one of their kids and we were lucky enough to be invited. I’m so glad we were as the food was AMAZING! It was a Mexican feast that was cooked by both of their parents. All I can say is I am still dreaming of those taco’s! Not only did we LOVE the taco’s we also really enjoyed their guacamole, it was so bright, so fresh and incredibly creamy! Although mine is creamy it was not nearly as creamy as we had at the neighbors home but my blender In The motorhome is just not the best. This was so easy and a recipe I will make many more times.
Note- ripe avocado’s are best for this recipe.
INGREDIENTS
3 Ripe avocado’s
3 tomatillo’s
1/2 jalapeño pepper, more if desired
1 clove of garlic
4 Tablespoons sour cream or Mexican cream
6 Tablespoons water
Pinch of salt
Tortilla chips for serving
DIRECTIONS
This recipe is made right in the blender!
Pit the avocado’s and remove the flesh and add into the blender. Peel and wash the tomatillos, slice them in half and add to the blender.
Remove the stem from the jalapeño and slice in half lengthwise, add desired amount of jalapeño into the blender. I used 1/2 of a jalapeño for a slight kick.
Peel the garlic and add into the blender
Squeeze the lime into the blender.
Add a pinch of salt.
Blend ingredients until smooth. If it is too thick add the water into the blender 2 Tablespoons at a time.
Blend until smooth and creamy.
Chill in the fridge for at least and hour to le the flavors meld.
Enjoy!
Anne
This fajita salad is absolutely delicious. We just loved the marinade/dressing that goes with this dish.
I made this dish when we were on a trip in the motorhome and for an appitizer I made a fresh and bright guacamole that I will share with you tomorrow.
INGREDIENTS
Marinade/Dressing
3 Tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 Tablespoons cilantro-chopped
2 garlic cloves-crushed
1 teaspoon brown sugar
3/4 teaspoons red pepper flakes
1/2 teaspoon ground cumin
Pinch of salt
SALAD
4 boneless skinless chicken thighs or breasts. I used thin cut breast.
1/2 yellow bell pepper-sliced
1/2 red bell pepper-sliced
1/2 onion-sliced
5 cups romaine lettuce-chopped
Avacado-sliced (optional)
DIRECTIONS
Whisk marinade ingredients together until combined. Pour 1/2 of the marinade into a small container to use as the dressing. Pour the second half into a ziplock bag and add your chicken. Let marinate in the fridge for an our or so. You can cook the chicken in a skillet but we grilled the chicken. Since I used thin sliced chicken breast the chicken grilled quickly.
In a bowl add your salad ingredients and top with sliced cooked chicken. Drizzle with the reserved dressing and serve.
Enjoy!
Anne
I made this cake over memorial weekend and everyone LOVED it, this cake had rave reviews from everyone! I did make this gluten free and dairy free but it’s just as good using your favorite box cake. The cake I used was a gluten free funfetti cake mix, hence the speckles in the cake! You use what you have and what you like!
The original recipe did not have the layer of lemon pudding but for us that truly made the cake. This is one robby and Jim have asked for again !
INGREDIENTS
1 box of white cake mix and everything needed to make the cake according to the package.
3 ounce box of strawberry jell-o
1 small box of instant lemon pudding plus ingredients on the box.
1 cup of boiling water
1/2 cup cold water
1 small tub of cool whip
Fresh strawberries sliced for the top if desired
DIRECTIONS
Prepare cake according to the directions in a 9x13pan.
Remove from oven and let cool for 15 minutes. Poke the cake all over with a fork created lots of holes.
Combine the jello with the boiling water and stir until the sugar is dissolved then add the cold water.
Pour the jello all over the cake slowly so it’s seeps in all the holes.
Make the lemon pudding according to the directions and layer the lemon pudding over the cake completely covering it.
Add the cool whip in the same way over the lemon layer. Refrigerate for 2-3 hours before slicing. Add sliced strawberries for garnish
Keep leftovers in the fridge.
Enjoy!
Anne
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