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    Spring Forward

    Don’t forget tonight is the night to Spring forward!  I can’t believe it is this time already!  I so excited about it being light later, that I really don’t care about the hour of lost sleep.  Make sure to ask me how I feel about that in a couple of weeks when my schedule is all screwed up, okay? 

    With Spring, comes St. Patrick’s Day and Easter.  I don’t quite celebrate St. Patrick’s Day the way I used to, and my body thanks me for that.  This St. Patrick’s Day, perhaps I’ll indulge in some green eggs & ham or Pistachio Cheesecake (just happens to be green), instead of green beer. 

    Pistachio Cheesecake


    1 stick butter

    1 ¼ cups gluten-free flour

    ½ cup chopped pecans

    8 oz. Cream cheese (softened)

    1 cup powdered sugar

    8 oz. Carton of Cool Whip

    2 small pkg. Pistachio Instant Pudding Mix

    3 cups milk

    1. Making the Crust:

    Blend melted stick of butter, 1 ¼ cups of flour & pecans. Spread in a 9 x 13 glass baking dish. ***Note: I used an 8 x 11 pan and didn’t double. Bake 15-20 minutes at 350 or until light golden brown. COOL COMPLETELY!

    1. Making the Cheesecake Filling:

    Mix 8 oz. Softened cream cheese and 1 cup powdered sugar. Then fold in

    ½ carton of Cool Whip. Spread on top of cooled crust. Refrigerate for 30


    1. Topping:

    Mix 2 small packages of pudding mix with 3 cups of milk. Beat for 2

    2 minutes. Pour on top of cooled filling. Chill until set & then top with

    remaining Cool Whip.

    What will you be doing to celebrate St. Patrick’s Day?

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