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Butterscotch Marshmallow Squares

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These retro Butterscotch Marshmallow Squares have a chewy, gooey texture that will remind you of your childhood. Featuring butterscotch and peanut butter flavours, mixed with fluffy marshmallows. These highly addictive 4 Ingredient squares are perfect for gift-giving, holiday parties, or anytime you want a super easy to make sweet treat.

Butterscotch Marshmallow Squares

What Are Butterscotch Marshmallow Squares?

Butterscotch marshmallow squares are a incredibly delicious dessert bar made with creamy peanut butter and butterscotch chips and mini marshmallows. It’s truly a match made in heaven!

The must try old fashion dessert goes by a lot of different names. Peanut butter marshmallow bars, confetti squares (made with coloured marshmallows), no bake goodie bars, etc.

Butterscotch Marshmallow Squares

WHY YOU SHOULD TRY THESE BUTTERSCOTCH MARSHMALLOW SQUARES:

Here’s why this is the best butterscotch marshmallow square recipe!

  • Only 4 ingredients are needed to make these butterscotch bars.
  • It makes such a fun family cooking project.
  • They’re perfect for gifting or just sharing with the family.
  • They are gluten-free, although nobody would know just by tasting it – trust me!
  • Quick (less than 5 minutes of hands-on time) and easy to make.
  • No pans of boiling sugar or a sugar thermometer needed.
  • Easy no fail recipe made in the microwave or on the stove top.

Butterscotch Marshmallow Squares

What Ingredients Do You Need To Make Butterscotch Marshmallow Squares?

Here’s what you’ll need: (See recipe card below for full recipe)

  • Butter
  • Butterscotch Chips
  • Peanut Butter
  • Mini Marshmallows

Butterscotch Marshmallow Squares

How Do You Make Butterscotch Marshmallow Squares?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Line an 8×8″ pan with parchment paper and set aside.

Step 2: In a large microwave safe bowl, add the butter, butterscotch chips and the peanut butter. Microwave for 1 – 1 1/2 minutes stirring a few times throughout. Stir until completely mixed.

Step 3: Let cool for a few minutes, then stir in the marshmallows. Stir until the marshmallows are fully mixed in. Then spread the mixture into the bottom of the prepared pan.

Step 4: Refrigerate for 1 – 2 hours or until the squares have set. Slice into 2-inch squares and store in an airtight container.

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Butterscotch Marshmallow Squares

MORE GLUTEN FREE NO-BAKE DESSERT RECIPES:

Butterscotch Marshmallow Squares

Recipe Note For Making The Best Butterscotch Marshmallow Squares:

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the stove top. Melt the butter, butterscotch chips and peanut butter together in a pot over medium low heat. let cool for a few minutes before adding the marshmallows.
  • Enjoy up to a week! Simply store refrigerated in an airtight container to maintain freshness.
  • Make sure to use parchment paper to line your pan — it makes getting it back out of dish so much easier when you’re ready to serve it.
  • I don’t recommend using large marshmallows for this recipe. You could use a knife or scissors to chop larger marshmallows down into smaller pieces if needed.
  • You can speed up the cooling time by sticking the bars in the freezer!
  • Try using coloured mini marshmallows to mix it up a bit.
  • I used creamy peanut butter because that’s what I had on hand. However, you can also use crunchy peanut butter for a little added texture and crunch.

Butterscotch Marshmallow Squares

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Butterscotch Marshmallow Squares

Butterscotch Marshmallow Squares

These Butterscotch Marshmallow Squares Feature butterscotch and peanut butter flavours, mixed with marshmallows. No Bake Treat Perfection!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: butterscotch, Dessert, gluten free, no bake
Prep Time: 5 minutes
Total Time: 2 hours 5 minutes
Servings: 16 servings
Author: Lyndsay Baker

Ingredients

  • 1/2 Cup Butter
  • 2 Cups Butterscotch Chips
  • 3/4 Cup Peanut Butter smooth (not natural)
  • 4 Cups Marshmallows mini

Instructions

  • Line an 8×8″ pan with parchment paper and set aside.
  • In a large microwave safe bowl, add the butter, butterscotch chips and the peanut butter. Microwave for 1 - 1 1/2 minutes stirring a few times throughout. Stir until completely mixed.
  • Let cool for a few minutes, then stir in the marshmallows. Stir until the marshmallows are fully mixed in. Then spread the mixture into the bottom of the prepared pan. 
  • Refrigerate for 2 hours or until the squares have set. Slice into 2-inch squares and store in an airtight container.

Notes

  • Enjoy up to a week! Simply store refrigerated in an airtight container to maintain freshness.
  • If you don’t have a microwave or prefer not to use it, this recipe also works using the stove top. Melt the butter, butterscotch chips and peanut butter together in a pot over medium low heat. let cool for a few minutes before adding the marshmallows.
  • I don't recommend using large marshmallows for this recipe. You could use a knife or scissors to chop larger marshmallows down into smaller pieces if needed.

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Butterscotch Marshmallow Squares

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If you Love this Gluten Free Butterscotch Marshmallow Squares Recipe, check out some of my other Gluten Free Dessert Recipes Here:

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Gluten Free Butterscotch Marshmallow Squares Recipe

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Pumpkin Shaped Cheese Ball

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This Pumpkin Shaped Cheese Ball is an adorable and deliciously fun appetizer! Throw it together in just a few minutes with a handful of classic cheese ball ingredients and some rubber bands. The Festive Fall Appetizer is Guaranteed to be a Hit.  

Pumpkin Shaped Cheese Ball

FAQ’s About Making a Pumpkin Shaped Cheese Ball:

Is this Pumpkin Shaped Cheese Ball Gluten Free? – Yes! This Pumpkin Shaped Cheese Ball recipe is gluten free. Just be sure to serve it with gluten free crackers or chips.

Can I make the Cheese Ball ahead of time? – Yes, in fact it’s best if it sits in the fridge for at least 2 hours. The cheese ball sets wonderfully overnight. So it’s perfect for making ahead of time for fall or Halloween parties.

What else can I use to coat the pumpkin, if I don’t like jalapeno cheetos? – You can coat the cheeseball in regular cheetos or the cheesy puff kind. Doritos are another great option. From nacho cheese to jalapeno cheddar. there’s many delicious choices. You can also use shredded cheddar cheese but be sure to grate your own because the store bought grated cheese has a starch coating so it doesn’t stick together. In this case you want it to stick to itself.

What else can I use to make a stem, if I don’t have a pepper stem? – Some other things you can use to make a stem are: a broccoli stem, a stem from a squash, a piece of celery or gluten free pretzels.

Is there something else i can put in the cheese ball besides jalapenos? – Yes, if you’re not a fan of jalapeños, you can make this cheese ball with chopped up pickles, roasted red peppers, sun dried tomatoes or try using onion soup mix or sour cream and onion or ranch dip mix. Another option is to used to use flavoured cream cheese.

Pumpkin Shaped Cheese Ball

What Ingredients Do You Need To Make a Pumpkin Shaped Cheese Ball?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Cream Cheese
  • Cheddar Cheese
  • Jalapeños
  • Garlic Powder
  • Jalapeno Cheddar Cheetos 
  • Stem from a bell pepper for the stem on your cheese ball shaped pumpkin.

Pumpkin Shaped Cheese Ball

How Do You Make a Pumpkin Shaped Cheese Ball?

Here’s how to make them: (See recipe card below for full printable recipe)

Step 1: Dice up the jalapeños into very small pieces, then grate the cheddar cheese.

Step 2: In a large mixing bowl, add the cream cheese. Use a mixer to soften the cream cheese then add the garlic powder, cheddar cheese and jalapeños. Mix until it’s thoroughly combined.

Step 3: Use a food processor to grind up the jalapeño cheetos into crumbs. Next spread out some plastic wrap (I use 3 layers) flat onto the counter. Use a spoon and spread out 3/4 of the cheeto crumbs into a flattened circle on top of the plastic wrap. (press down on the circle with the bottom of the spoon.)

Step 4: Using a spatula make the jalapeño cream cheese mixture into a ball shape in the bottom of the bowl. Then transfer it onto the middle of the cheeto circle. Use a spoon or spatula to smooth the cream cheese into a round pumpkin shape.

Step 5: Slowly pull the plastic wrap up over the cream cheese mixture covering the sides with the cheeto crumbs. Use the remaining cheetos crumbs to cover the top of the pumpkin. use a spoon to press the top down, smoothing it out. Then, twist the plastic wrap together at the top and tighten with an elastic. Press the the cheese ball into the desired shape.

Step 6: Use 4 – 5 elastic bands to wrap the cheese ball into a pumpkin shape (see the pictures in the post for how to do this). Chill the cheese ball in the fridge for at least 2 hours, then remove the rubber bands. Top your pumpkin cheese ball with a bell pepper stem and serve with gluten free crackers or chips of your choice.

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Pumpkin Shaped Cheese Ball

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Pumpkin Shaped Cheese Ball

RECIPE NOTES FOR MAKING THE BEST PUMPKIN SHAPED CHEESE BALL:

  • Leftover cheese ball can be stored for 3-4 days, tightly wrapped in plastic wrap in the refrigerator.
  • If you’re not a fan of jalapeños you can make this cheese ball with chopped up pickles, roasted red peppers, sun dried tomatoes or try using onion soup mix or sour cream and onion or ranch dip mix. Another option is to used to use flavoured cream cheese.
  • You can coat the cheeseball in regular (non jalapeños) cheetos or the cheesy puff kind. Crushed  Doritos are another great option.
  • The pumpkin cheese ball can also be coated with shredded cheddar cheese but be sure to grate your own because the store bought grated cheese has a starch coating so it doesn’t stick together. In this case you want it to stick to itself.
  • I don’t soften (leave it out) the cream cheese before mixing it. My mixer is able to mix the cold cream cheese without a problem. It does take a minute or two. The cheese ball sets faster with the cream cheese cold.

Pumpkin Shaped Cheese Ball

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Pumpkin Shaped Cheese Ball

Pumpkin Shaped Cheese Ball

This Pumpkin Shaped Cheese Ball is an adorable and deliciously fun appetizer! Throw it together in just a few minutes with a handful of classic cheese ball ingredients and some rubber bands. The Festive Fall Appetizer is Guaranteed to be a Hit.  
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Appetizer, cheese, gluten free, Jalapeno
Prep Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 10 Servings
Author: Lyndsay Baker

Ingredients

  • 2 8 oz Cream Cheese
  • 1/2 Cup Cheddar Cheese shredded
  • 5 Jalapenos
  • 1 Tsp Garlic Powder
  • 1 Cup Jalapeno Cheetos crushed
  • 1 Bell Pepper Stem

Instructions

  • Dice up the jalapenos into very small pieces, then grate the cheddar cheese.
  • In a large mixing bowl, add the cream cheese. Use a mixer to soften the cream cheese then add the garlic powder, cheddar cheese and jalapenos. Mix until it's thoroughly combined.
  • Use a food processor to grind up the jalapeno cheetos into crumbs. Next spread out some plastic wrap (I use 3 layers) flat onto the counter. Use a spoon and spread out 3/4 of the cheeto crumbs into a flattened circle on top of the plastic wrap. (press down on the circle with the bottom of the spoon.)
  • Using a spatula make the jalapeno cream cheese mixture into a ball shape in the bottom of the bowl. Then transfer it onto the middle of the cheeto circle. Use a spoon or spatula to smooth the cream cheese into a round pumpkin shape.
  • Slowly pull the plastic wrap up over the cream cheese mixture covering the sides with the cheeto crumbs. Use the remaining cheetos crumbs to cover the top of the pumpkin. use a spoon to press the top down, smoothing it out. Then, twist the plastic wrap together at the top and tighten with an elastic. Press the the cheese ball into the desired shape.
  • Use 4 - 5 elastic bands to wrap the cheese ball into a pumpkin shape (see the pictures in the post for how to do this). Chill the cheese ball in the fridge for at least 2 hours, then remove the rubber bands. Top your pumpkin cheese ball with a bell pepper stem and serve with gluten free crackers or chips of your choice.

Notes

  • Leftover cheese ball can be stored for 3-4 days, tightly wrapped in plastic wrap in the refrigerator.
  • If you're not a fan of jalapenos you can make this cheese ball with chopped up pickles, roasted red peppers, sun dried tomatoes or try using onion soup mix or sour cream and onion dip mix. Another option is to used to use flavoured cream cheese. 
  • You can coat the cheeseball in regular (non jalapeno) cheetos or the cheesy puff kind. Crushed  Doritos are another great option.

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Pumpkin Shaped Cheese Ball

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Pumpkin Shaped Cheese Ball Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Pumpkin Shaped Cheese Ball Recipe

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Ham and Cheese Cracker Sliders

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These Ham and Cheese Cracker Sliders are Absolutely Irresistible! The delicious mini sandwiches are drenched in a buttery mustard sauce and are baked to melty perfection. They’re a Super Easy to Make, 15 minute Appetizer or Snack that everyone will Love! 

Ham and Cheese Cracker Sliders

FAQ’s About Making Ham and Cheese Cracker Sliders

What are Ham and Cheese Cracker Sliders? – They are oven baked mini sandwich made with crackers and ham and cheese. They delicious sandwiches are smothered in a buttery mustard sauce then baked to melty perfection.

Are Ham and Cheese Cracker Sliders Gluten Free? – Yes! This Ham and Cheese Cracker Slider recipe is gluten free. Although typically Ham and Cheese Cracker Sliders are made with ritz crackers which are made with wheat flour.

Which Pan Should I Use For for This Recipe? – I like to bake this recipe in an 9 x 13 lasagna pan. You can also use a flat baking pan or cookie sheet.

Can I use different meat and cheese? – Many deli meats will be delicious in place of the ham. Roast beef, turkey, or even salami would be a great choice. For the cheese, try colby jack, cheddar, American, or even pepper jack.

Can I make the party sandwiches ahead of time? – The sandwiches taste best when they are warm, right out of the oven. I recommend baking them right before you plan to serve them. If they sit too long, the crackers may become soggy.

What kind of gluten free crackers did you use? – I used Schar’s version of Ritz crackers. I ended up needed 2 packages to make the recipe. (some of the crackers where broken and I only used the full unbroken crackers).

What is a Slider? – A Slider is a little baked sandwich made using Hawaiian rolls with ham and cheese and melted butter and poppy seeds poured over the top.

Ham and Cheese Cracker Sliders

What Ingredients Do You Need To Make Ham and Cheese Cracker Sliders?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Crackers – gluten free ritz style
  • Deli Ham – black forest or honey ham
  • Swiss Cheese – sliced
  • Butter – melted
  • Dijon Mustard – regular or honey mustard also work
  • Garlic Powder –  adds lots of flavour
  • Poppy Seeds – are a fun addition
  • Dried Minced Onion – must be dried

Ham and Cheese Cracker Sliders

How Do You Make Ham and Cheese Cracker Sliders?

Here’s how to make them: (See recipe card below for full printable recipe)

Step 1: Preheat your oven to 350°F. Then cover the bottom of a 13×9 inch baking dish with tin foil.

Step 2: Spread 24 of the crackers evenly over the bottom of the pan. Cut the ham slices into 4 and then cut the cheese slice into 6 pieces.

Step 3: Cover each of the crackers with 1 piece of the Swiss cheese and ham. Then place a cracker on top.

Step 4: Melt the butter in the microwave (or stove top), then add the dijon mustard, garlic powder, poppy seeds and minced dried onion to it. Stir until it’s mixed well, then cover the tops of the prepared crackers with it.

Step 5: Bake for 8 – 10 minutes or until golden brown. Transfer to a serving platter and serve while warm.

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Ham and Cheese Cracker Sliders

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Ham and Cheese Cracker Sliders

Recipe Notes For Making The Best Ham and Cheese Cracker Sliders:

  • Any combination of deli meat and cheese works well for this recipe. Roast beef and cheddar, or turkey and colby jack are a few ideas!
  •  Use honey ham, black forest ham, roast beef, bacon, turkey, leftovers or your your favourite deli meat.
  • Watch oven to avoid over-baking and possibly burning while allowing the ingredients to melt together.
  • If you’re not on a gluten free diet, you can use regular ritz crackers. That being said, no one could tell that they were gluten free using these Schar’s gluten free version of ritz. They are the perfect replacement.

Ham and Cheese Cracker Sliders

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Don’t miss any recipes like these Ham and Cheese Cracker Sliders. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

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Ham and Cheese Cracker Sliders

Ham and Cheese Cracker Sliders

These Ham and Cheese Cracker Sliders are Irresistible! The delicious mini sandwiches are drenched in a buttery mustard sauce and are baked to melty perfection. They're a super easy to make, 15 minute appetizer or snack that everyone will Love! 
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Appetizer, cheese, game day, gluten free
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24 Sandwiches
Author: Lyndsay Baker

Ingredients

  • 48 Crackers gluten free ritz style
  • 6 Slices Deli Ham
  • 3 Slices Swiss Cheese
  • 1/4 Cup Butter melted
  • 2 Tsp Dijon Mustard
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Poppy Seeds
  • 1/2 Tsp Dried Minced Onion

Instructions

  • Preheat your oven to 350°F. Then cover the bottom of a 13×9 inch baking dish with tin foil.
  • Spread 24 of the crackers evenly over the bottom of the pan. Cut the ham slices into 4 and then cut the cheese slice into 6 pieces.
  • Cover each of the crackers with 1 piece of the Swiss cheese and ham. Then place a cracker on top.
  • Melt the butter in the microwave (or stove top), then add the dijon mustard, garlic powder, poppy seeds and minced dried onion to it. Stir until it's mixed well, then cover the tops of the prepared crackers with it.
  • Bake for 8 - 10 minutes or until golden brown. Transfer to a serving platter and serve while warm.

Notes

  • Any combination of deli meat and cheese works well for this recipe. Roast beef and cheddar, or turkey and colby jack are a few ideas!
  •  Use honey ham, black forest ham, roast beef, bacon, turkey, leftovers or your your favourite deli meat.
  • Watch oven to avoid over-baking and possibly burning while allowing the ingredients to melt together.

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>>Click Here To Pin This Recipe<<

Ham and Cheese Cracker Sliders

 

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Ham and Cheese Cracker Slider Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Ham and Cheese Cracker Slider Recipe

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No Bake Apple Cheesecake

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This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It’s really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests. Apple Pie Cheesecake is the go to dessert for any occasion! 

No Bake Apple Cheesecake

FAQ’s About Making No Bake Apple Cheesecake:

  • Is this no bake apple cheesecake gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
  • Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your cheesecake may be slightly runnier.
  • How long will cheesecake keep in the fridge? Leftovers will last 3 – 4 days. After that it may become runny. Make sure to store covered in an air tight container.
  • Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a store bought graham cracker crust, if preferred.
  • Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.
  • How long will this cheesecake stay fresh? This delicious no bake dessert can be stored in an airtight container in your refrigerator for up to five days!
  • Can I use a larger pan? – I used an 8×8-inch baking pan to make the cheesecake. You can certainly use a 9- or even 10-inch square baking dish, noting that your cheesecake bars won’t be quite as thick. You may want to use more cookie crumbs as well.
  • What kind of Apple should I use to make apple cheesecake? – I use gala apples but some other apples that work great are: Granny Smith Apples, Braeburn Apples, Pink Lady Apples, Honey-crisp Apples and Golden Delicious Apples.
  • Can I Use a springform pan instead of using a square pan? – Yes, A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan and press onto bottom of pan.

No Bake Apple Cheesecake

What Ingredients Do You Need To Make No Bake Apple Cheesecake?

Here’s what you’ll need to make this easy no-bake cheesecake: (See recipe card below for full recipe)

For the Crust:

  • Animal Cookie Crumbs – gluten free
  • Butter
  • Brown Sugar

For Cheesecake Filling:

  • Cream Cheese
  • Sweetened Condensed Milk
  • Whipped Topping

For The Apple Pie Topping: 

  • Apples
  • Butter
  • Brown Sugar
  • Cinnamon
  • Corn Starch 
  • Water

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No Bake Apple Cheesecake

How Do You Make No Bake Apple Cheesecake?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.

Step 2: Line an 8×8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.

Step 3: Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream. 

Step 4: Spread the cheesecake filling into the prepared crust. Then spread the cooled apple pie filling on top. Cover and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight.

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No Bake Apple Cheesecake

MORE GLUTEN FREE NO-BAKE DESSERT RECIPES:

No Bake Apple Cheesecake

Recipe Notes For Making The Best No Bake Apple Cheesecake:

  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • Use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or even gingersnaps taste good with lemons or limes.
  • Use store bought apple pie filling if preferred.
  • This cheesecake can be stored in the refrigerator for up to 3 days. Place the cheesecake in an airtight container before storing.
  • Use full-fat, brick-style cream cheese. Otherwise the cheesecake bars won’t set.
  • Pack the crust tightly into the pan. I like to use a flat bottomed glass or measuring cup to help press down the crumbs.
  • A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan  press onto bottom of pan.

No Bake Apple Cheesecake

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No Bake Apple Cheesecake

No Bake Apple Cheesecake

This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It's really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: apple, cheesecake, gluten free, no bake
Prep Time: 15 minutes
4 hours
Total Time: 4 hours 15 minutes
Servings: 9
Author: Lyndsay Baker

Ingredients

For the Crust:

  • 1 Cup Animal Cookie Crumbs gluten free
  • 2 Tbsp Butter melted
  • 2 Tbsp Brown Sugar

For the Cheesecake Filling:

  • 8 oz Cream Cheese
  • 14 oz Sweetened Condensed Milk
  • 8 oz Whipped Topping

For the Apple Topping:

  • 4 Apples
  • 1/3 Cup Butter
  • 2 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • 1 Tbsp Corn Starch
  • 2 Tbsp Water

Instructions

  • Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.
  • Line an 8x8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
  • Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream. 
  • Spread the cheesecake filling into the prepared crust, then spread the cooled apple pie filling on top. Cover and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Serve chilled.

Notes

  • A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan  press onto bottom of pan.

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No Bake Apple Cheesecake

 

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Gluten Free No Bake Apple Cheesecake Recipe

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Pumpkin Dip with Maple Pecans

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This Pumpkin Dip with Maple Pecans is a rich and creamy dip that’s perfect for fall gatherings or family dessert! Pumpkin dip is a fun treat made for sharing. It’s a quick and easy flavourful dessert dip that can be whipped up in minutes. The delicious pumpkin dip turns those cookies in the pantry, or fruit in the fridge, into the perfect autumn treat.

Pumpkin Dip

FAQ’s about Making Pumpkin Dip:

Is Pumpkin Dip Gluten Free? – Yes! This Pumpkin Dip Recipe is naturally gluten free. The dip can be made low carb and keto friendly as well by switching the sugar for powdered erythritol, xylitol, monk fruit or stevia.

Can I Make This Dip Ahead of Time? – Yes! You can absolutely make this dip ahead of time to use for a party, gathering, potluck, Halloween party or snack. Let it chill out in the refrigerator for a few hours or overnight.

How Do You Serve the Pumpkin Dip? – This makes a great party dip, served with gluten free shortbread cookies, graham crackers, gingersnaps, sliced apples, pretzels or vanilla wafer cookies.

How Do You Make This Dip Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.

What Spices are in Pumpkin Pie Spice? – Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included.

Can I use table Syrup Instead of Maple Syrup? – Yes, you can swap out the maple syrup for table syrup if needed. The table syrup will also work for this recipe.

Pumpkin Dip

What Ingredients Do You Need To Make Pumpkin Dip?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Pumpkin Puree – Don’t use pumpkin pie filling, it contains wheat flour
  • Cream Cheese
  • Powdered Sugar
  • Cinnamon
  • Pumpkin Pie Spice
  • Pecans
  • Maple Syrup

Pumpkin Dip

How Do You Make Pumpkin Dip?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.

Step 2: In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup.

Step 3: Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.

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Pumpkin Dip

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Pumpkin Dip

Tips For Making The Best Pumpkin Dip:

  • Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat flour. 
  • Use softened cream cheese.
  • Pumpkin dip will keep within the refrigerator for up to 3 days.
  • The maple syrup can be swapped out for honey or table syrup. It can also be omitted if preferred.
  • Try walnuts instead of pecans.
  • Regular sugar or brown sugar can be used in place of the powdered sugar.
  • For a lower-fat version of this recipe, substitute light cream cheese.
  • Use 2 Tsp of cinnamon and skip the pumpkin pie spice if needed.
  • Make it sugar free by switching out the sugar for powdered erythritol, xylitol, monk fruit or stevia.

Pumpkin Dip with Maple Pecans

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Pumpkin Dip with Maple Pecans

Pumpkin Dip with Maple Pecans

This Pumpkin Dip with Maple Pecans is a rich and creamy dip, perfect for any fall gathering or dessert! 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, Dip, gluten free, Pumpkin
Prep Time: 10 minutes
2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 Can Pumpkin Puree 15 oz
  • 8 oz Cream Cheese
  • 1/2 Cup Powdered Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • 4 Tbsp Maple Syrup divided
  • 1/3 Cup Pecans

Instructions

  • Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.
  • In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup. Mix until smooth.
  • Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.

Notes

Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat. 
 

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Pumpkin Dip with Maple Pecans

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Gluten Free Whipped Pumpkin Dip Recipe

Keywords: Pumpkin Dip; Gluten Free Pumpkin Dip Recipe; Gluten Free Pumpkin Recipes; Recipes using Pumpkin Puree; Easy GF dip Recipes; Best Gluten Free Pumpkin Dessert Recipes; Easy Gluten Free No Bake Pumpkin Recipes; Gluten Free Thanksgiving recipes; Gluten Free Christmas recipes; Gluten Free Christmas No Bake Pumpkin Desserts; No Bake Pumpkin Recipes; Sweet Pumpkin Dip; Pumpkin Fluff Recipe; Pumpkin Whip Recipes

Cucumber Cream Cheese Spread

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This 5 Ingredient Cucumber Cream Cheese Spread is called “cucumber crack” because it’s highly addictive! The combination of creamy cream cheese and cool cucumber is sure to be a hit at home or at any gathering. This spread works well as a topping for crackers, or as a dip for chips or your favourite veggies. It also makes an incredible topping for burgers and sandwiches. 

Cucumber Cream Cheese Spread

FAQ’s About Making Cucumber Cream Cheese Spread:

Is Cucumber Cream Cheese Spread Gluten Free? – Yes! This Cucumber Cream Cheese Spread Recipe is naturally gluten free. The spread is low carb and keto friendly as well!

How Should I Eat Cucumber Spread? – This spread works well on burgers and sandwiches, as a topping for crackers, or as a dip for chips or your favourite veggies.

What Else Can I Add to the Cucumber Spread? – You can customize it to your tastes—add in some diced onion for a savoury kick, or even some chopped herbs like parsley or dill.

How Do You Make This Spread Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.

Can I Make This Spread Ahead of Time? – Yes! You can absolutely make this spread ahead of time to use for a party, gathering, potluck, or snack. Let it chill out in the refrigerator for a few hours or overnight.

Can I Grate the Cucumber Instead of Dicing It? – Yes you can, although I do prefer it finely chopped rather than grated. If you prefer to grate the cucumber, you’ll need to squeeze out a little more of the water before adding to the cream cheese mix. Otherwise, the mixture will end up watery.

Cucumber Cream Cheese Spread

What Ingredients Do You Need to Make Cucumber Cream Cheese Spread?

This spread only uses 5 simple and budget-friendly ingredients. Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Cucumber – Seedless English Cucumbers
  • Green Onion
  • Cream Cheese
  • Garlic – Puree
  • Salt

Cucumber Cream Cheese Spread

How Do You Make Cucumber Cream Cheese Spread?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Finley dice the cucumber and use a thick paper towel, tea towel or cheese cloth to squeeze out most of the liquid. Then, chop up the green onion.

Step 2: In a mixing bowl, add the cream cheese, garlic puree and salt. Mix (using a stiff spoon or mixer) until softened. Then add the cucumber and green onion, stirring until fully combined.

Step 3: Refrigerate until ready to serve. Enjoy!

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Cucumber Cream Cheese Spread

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Cucumber Cream Cheese Spread

Recipe Notes For Making The Best Cucumber Cream Cheese Spread:

  • The spread will last up to 4 days in the fridge. Store the cucumber spread in a container with a tight-fitting lid or covered with plastic wrap.
  • Feel Free to Increase the garlicky goodness if desired.
  • Top with chopped fresh herbs like parsley, chives, basil, or dill before serving!
  • Swap out the green onion for shallots or scallions for a more delicate flavour.
  • To cut down on calories, use low-fat cream cheese spread instead of regular cream cheese.
  • Add a dash of lemon or lime juice for a tangier taste.
  • You can mince the garlic or use garlic powder instead of using garlic puree if preferred.
  • Only a small amount of liquid squeezed out of the diced cucumbers. You could skip that step if needed. The spread will still be quite thick.

Cucumber Cream Cheese Spread

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Cucumber Cream Cheese Spread

Cucumber Cream Cheese Spread

This 5 Ingredient Cucumber Cream Cheese Spread is called "cucumber crack" because it's highly addictive! The combination of creamy cream cheese and cool cucumber is sure to be a hit at home or at any gathering.
5 from 6 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizer, gluten free, Low Carb, snacks
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 1 Cup English Cucumber finely diced
  • 1/4 Cup Green Onion diced
  • 8 Oz Cream Cheese
  • 1 Tsp Garlic puree
  • 1/2 Tsp Salt

Instructions

  • Finley dice the cucumber and use a thick paper towel, tea towel or cheese cloth to squeeze out most of the liquid. Then, chop up the green onion.
  • In a mixing bowl, add the cream cheese, garlic puree and salt. Mix (using a stiff spoon or mixer) until softened. Then add the cucumber and green onion, stirring until fully combined.
  • Refrigerate until ready to serve. Enjoy!

Notes

  • Serve with gluten free crackers, potato chips, tortilla chips, veggies, or spread on a burger or cucumber sandwich.
  • Top with chopped fresh herbs like parsley, chives, basil, or dill before serving!

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Cucumber Cream Cheese Spread

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Gluten Free Cucumber Cream Cheese Spread Recipe

Keywords: How To Make Cucumber Cream Cheese Spread; (Easy; Healthy; Delicious); Keto How To Make Creamy Cucumber Spread Recipe; Keto Summer Spread Recipes; Keto Cucumber Spread; Easy Low Carb Spreads; Keto Side dishes; gluten free cucumber recipes; healthy cucumber recipes; Cucumber Spread with Cream Cheese; Keto Cucumber Spread Recipes; Easy Cucumber Spread Recipe; Cucumber Spread with garlic; Low Carb Cucumber Spread Recipes; Benedictine spread recipe

Texas Chili Recipe

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This flavourful Texas Chili Recipe is made with tender chunks of beef, plenty of spicy seasoning, and no beans! It makes an easy dinner and is perfect for entertaining, for Game Day, or for cozy evenings with the Family.

Texas Chili Recipe

FAQ’s About Making Texas Chili Recipe:

What is the Difference Between Texas Chili and Regular Chili? – Texas Chili is made without Beans and uses stew beef instead of ground beef. It’s designed to let the flavours of beef and peppers prevail, and only uses stew beef, peppers and chili sauce.

When Should I Make Texas Chili? Texas Chili is perfect for game day, tailgate parties, cookouts and crockpots!

Can I eat Texas Chili if I’m on a Gluten Free diet? – Yes! This Texas Chili Recipe is naturally gluten free.

Can I Make a Homemade Chili Sauce Instead of Using a Store Bought One? – Yes, you can make your own chili sauce. The best peppers to use are sweet dried chiles like costeño, New Mexico, or choricero, hot dried chiles such as arbol, ancho, mulatto, ñegro, or pasilla. These peppers make a delicious chili sauce but they can be hard to find depending on where you live.

What Do You Serve Texas Chili With? – Serve the rich and flavourful chili alone or with tortilla chips, chopped cilantro, sour cream and shredded cheddar.

Texas Chili Recipe

What Ingredients Do You Need to Make Texas Chili?

Here’s how to make this delicious Texas chili: (See recipe card below for full printable recipe)

  • Boneless Beef Chuck Roast (or use beef stew meat)
  • Olive Oil
  • Onions
  • Garlic
  • Bottle of Chili Sauce 
  • Beef Broth
  • Jalapeños
  • Cumin
  • Chili Powder
  • Garlic Powder
  • Brown Sugar
  • Salt
  • Pepper

Texas Chili Recipe

How Do You Make Texas Chili?

To make this delicious Tex Mex Chili: (See recipe card below for full printable recipe)

Step 1: In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it’s well coated in the spice, then brown until nice and seared and mostly cooked through.

Step 2: Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.

Step 3: Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)

Step 4: Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili.  Then stir in the brown sugar.

Step 5: Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar.

Texas Chili Recipe

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Texas Chili Recipe

Recipe Notes For Making The Best Texas Chili:

  • Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.
  • This chili freezes perfectly. Once cooled, pack it into freezer containers or freezer bags. It will keep for up to four months.
  • Remove the ribs and seeds from the jalapeños unless you like your chili extra spicy. I recommend removing most of the ribs and seeds from the jalapeño peppers. That way you get their wonderful flavour and a just little bit of heat.
  • I find that 1 teaspoon of salt is perfect BUT if you are sensitive to salt, then I recommend starting with less and adding to taste.
  • This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you’ve added all the ingredients, then let simmer on high for 4 hours or on low for 6 hours.
  • Using bottled chili sauce. I live in a rural area, where most of the chilis aren’t easily available. I prefer to use a pre made chili sauce for that reason. Feel free to use a homemade chili sauce or another brand if preferred.

Texas Chili Recipe

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Texas Chili Recipe

Texas Chili Recipe

This flavourful Texas Chili Recipe stands out from the rest, thanks to tender chunks of beef, plenty of spicy seasoning, and no beans!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American, American / Mexican, Tex Mex
Keyword: beef, Dinner, gluten free, Tex Mex
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 2 lbs Boneless Beef Chuck Roast, trimmed and cubed  (or use beef stew meat)
  • 1 Tbsp Olive oil
  • 2 Onions small
  • 6 Cloves Garlic
  • 1 Bottle Chili Sauce 455 ml
  • 2 Cups Beef Broth
  • 6 Jalapeños
  • 1 Tsp Cumin
  • 1 Tbsp Chili Powder
  • 1 Tbsp Brown Sugar
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Instructions

  • In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it's well coated in the spice, then brown until nice and seared and mostly cooked through.
  • Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.
     
  • Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)
  • Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili.  Then stir in the brown sugar.
  • Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar. 

Notes

  • This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you've added all the ingredients then let simmer on high for 4 hours or on low for 6 hours. 
  • Use diced boneless chuck roast or beef stew meat for this recipe. Either option will work well!
  • If using stewing beef, the slow cooker is a great option because it will also help ensure the beef gets nice and tender. 

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Texas Chili Recipe

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GLUTEN FREE TEXAS CHILI RECIPE

Keywords: The Best Texas Chili Recipe; No Bean Chili Recipe; Texas Style Chili Recipes; Chili Recipes using Stewing Beef; Easy Texas Chili Recipes; Texas Chili Recipes; slow cooker Texas Chili recipes; Easy game day recipes; Best No Bean Chili Recipe; Best game day recipe; family friendly chili recipes; best chili without beans; Gluten Free Chili recipes; Texas Chili with crockpot, shortcut Texas Chili Recipe

 

 

Pickle De Gallo

by Leave a Comment

 This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken. 

Pickle De Gallo

FAQ’s About Making Pickle De Gallo

What is Pickle De Gallo? – Pickle De Gallo is a twist on a traditional Pico de Gallo. Pickles replace fresh tomato in a fresh, chunky pickle salsa/ topping. It’s so simple and yet gives such a great boost of flavours, putting it on the map as an awesome condiment.

What do you serve Pickle De Gallo with? – My favourite thing to serve with pickle de gallo is tortilla chips or plain ruffles potato chips.

Can Pickle De Gallo be used as a topping? Yes, it’s amazing as a topping on tacos, burritos, nachos, hotdogs, burgers, sandwiches, grilled chicken, pork or salmon.

What Kind of pickle should I use? –  I recommend a garlicky Kosher-style dill pickle. Pickles from the refrigerated section are especially nice, because they maintain their bite. However, any dill pickle will work for this recipe.I don’t recommend sweet or bread & butter pickles for this recipe.

Is Pickle De Gallo spicy? – No, it’s not spicy. The recipe uses 1 jalapeno pepper but if all of the seeds are removed, there is only very slight heat. If you like your salsa spicy, you can mix some of the jajapeno seeds in with the jalapeno or add chili pepper flakes, cayenne pepper, or chili powder.

Can I eat Pickle De Gallo if I’m on a Gluten Free diet? – Yes! Pickle de gallo is naturally gluten free. The delicious pickle salsa is low carb and keto approved as well. 

Is Pickle De Gallo Vegan? – Yes, Pickle de gallo is dairy free, vegetarian and vegan. 

Pickle De Gallo

What Ingredients Do you Need To Make Pickle De Gallo?

Here’s what you’ll need to make this pickle salsa: (See recipe card below for full recipe)

  • Pickles – use dill pickles. Chop them up into equal sized, small pieces
  • Red Pepper – diced
  • Onion – diced
  • Jalapeno – seeds removed
  • Garlic – fresh minced
  • Dill – fresh
  • Pickle Juice – from the jar

Pickle De Gallo

How Do You Make Pickle De Gallo?

Here’s how to make this easy fresh pickle salsa: (See recipe card below for full printable recipe)

Step 1: Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.

Step 2: Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.

Step 3: Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!

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Pickle De Gallo

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Pickle De Gallo

Recipe Notes For Making The Best Pickle De Gallo:

  • Leftovers should be stored in an airtight container in the fridge and eaten within 4 days.
  • You can serve this immediately, but the chill time allows the flavours to meld & marry nicely.
  • To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix.
  • You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
  • Red bell pepper can be replaced with yellow, green or orange bell pepper.
  • Don’t Freeze this salsa. Because of the fresh, uncooked vegetables, this is not a good candidate for freezing. Freezing it would change the consistency of the salsa.

Pickle De Gallo

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Pickle De Gallo

Pickle De Gallo

This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken. 
5 from 6 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizer, Dip, gluten free, Pickle
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 2 Cups Pickles chopped
  • 1/2 Cup Red Pepper
  • 1/4 Cup Onion
  • 1 Jalapeno
  • 2 Cloves Garlic
  • 1/4 Cup Dill fresh
  • 1/4 Cup Pickle Juice

Instructions

  • Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.
  • Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.
  • Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!

Notes

  • To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix. 
  • You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
  • I recommend dill pickles for this salsa. Pickles from the refrigerated section maintain a lot of their crunch and are especially good here. But any dill pickles will work for this recipe.

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Pickle De Gallo

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Gluten Free Pickle De Gallo Recipe

Keywords: Pickle De Gallo; Keto Dill Pickle Dip Recipe; Dairy Free Dip Recipes; Recipes using pickles; Easy Keto Appetizer Recipes; Low Carb Dip Recipes; Pickle De Gallo recipes; dill pickle salsa recipes; game day recipe; family friendly appetizer recipes; Best Pickle Appetizer Recipe; Easy Recipe For Pickle De Gallo; Gluten Free Pickle De Gallo Recipe; Pico De Gallo without Tomatoes; Salsa without Tomatoes; vegan dips: Gluten Free and Vegan Appetizer Recipes 

Club Sandwich Skewers

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These Club Sandwich Skewers are easy to put together and are so fun to eat! They bring a twist to an everyday lunch or make a fun appetizer to share with friends and family. The delicious turkey club sandwiches on a stick are loaded with: turkey, bacon, cheese, tomatoes, lettuce and garlic bread!  

Club Sandwich Skewers

Why You’ll Love These Club Sandwich Skewers

Here’s why you’re going to want to make this recipe:

  • They’re portable, easy to put together, and so fun to eat!
  • They only use 3 pieces of gluten free bread for 6 sandwiches.
  • Perfect for a light lunch or a picnic and easy to whip up for a large crowd.
  • Easier to eat and also exciting for fussy eaters (we’re looking at you kids!).
  • Sandwich Skewers are a fun twist on an old classic.

Club Sandwich Skewers

What Ingredients Do You Need To Make Club Sandwich Skewers?

Here’s what you’ll need to make 6 sandwich skewers:

  • 12 Slices Turkey – deli meat
  • 6 Slices Bacon
  • 3 Slices Bread – gluten free
  • 12 Squares of Cheese – I use cheddar 
  • 12 Cherry Tomates
  • 18 pieces of Lettuce (small pieces)
  • 3 Tbsp Butter
  • 1/2 Tsp Garlic Puree
  • 6 Skewers – 12 ” wooden or metal skewers 

Club Sandwich Skewers

How Do You Make Club Sandwich Skewers?

Here’s how to make these deliciously easy sandwich skewers:

Step 1: Cook bacon according to package directions.

Step 2: Combine the butter and garlic puree, then spread over the pieces of bread on both sides. Use a frying pan to grill the bread (grilled cheese style) until both sides are browned. Next cut each of the pieces of bread into 6 pieces.

Step 3: Slice each piece of cheese and bacon to divide into four pieces. Set aside.

Step 4: Thread 12”- skewers in the following order: bread, lettuce, tomato, bacon, cheese, turkey, bread. Repeat the same order once more. Then follow the same directions again for the remaining 5 skewers.

Step 5: Serve skewers with ranch dressing or mayonnaise for dipping.

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Club Sandwich Skewers

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Club Sandwich Skewers

Recipe Notes For Making the Best Club Sandwich Skewers

  • Serve the sandwich skewers with dip. You can serve the skewer with ranch, mayo or honey mustard. You can also drizzle a little bit of salad dressing over the skewers before eating if you prefer.
  • Keep sandwich leftovers refrigerated. If you’re making them ahead of time, wrap the sandwich skewers tightly with plastic wrap or aluminum foil and pack them in an airtight container.
  • To make a hole in the cheese without breaking the cheese in half, try using a skewer to gently make a pilot hole. Flip the cheese over and poke the skewer through from both sides.
  • To fold the turkey, try folding the slice accordion or paper fan style. Then fold in half by folding the bottom up before skewering.
  • Any type of lunch meat or hard cheese can used for this recipe.
  • Grilling the bread before skewering is optional. You can toast and butter the bread instead of grilling it, if you prefer to. You can also spread mayonnaise on the bread instead but I don’t recommend if the sandwiches are going to be sitting our for a while.
  • Garlic powder can be used instead of the garlic puree if desired. Minced garlic will also work.

Club Sandwich Skewers

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Club Sandwich Skewers

Club Sandwich Skewers

These Club Sandwich Skewers are easy to put together and are so fun to eat! They bring a twist to an everyday lunch or make a fun appetizer to share with friends and family. The delicious turkey club sandwiches on a stick are loaded with: turkey, bacon, cheese, tomatoes, lettuce and garlic bread!  
5 from 9 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: Bacon, gluten free, Lunch, sandwich, skewers
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 Skewers
Author: Lyndsay Baker

Ingredients

  • 12 Slices Turkey
  • 6 Slices Bacon
  • 3 Slices Bread gluten free
  • 12 Squares Cheese
  • 12 Cherry Tomatoes
  • 18 Pieces Lettuce small pieces
  • 3 Tbsp Butter
  • 1/2 Tsp Garlic puree
  • 6 Skewers

Instructions

  • Cook bacon according to package directions.
  • Combine the butter and garlic puree, then spread over the pieces of bread on both sides. Use a frying pan to grill the bread (grilled cheese style) until both sides are browned. Next cut each of the pieces of bread into 6 pieces.
  • Slice each piece of cheese and bacon to divide into four pieces. Set aside.
  • Thread 12”- skewers in the following order: bread, lettuce, tomato, bacon, cheese, turkey, bread. Repeat the same order once more. Then follow the same directions again for the remaining 5 skewers.
  • Serve skewers with ranch or mayonnaise for dipping.

Notes

  • Serve the sandwich skewers with dip. You can serve the skewer with ranch, mayo or honey mustard. You can also drizzle a little bit of salad dressing over the skewers before eating if you prefer.
  • Keep sandwich leftovers refrigerated. If you’re making them ahead of time, wrap the sandwich skewers tightly with plastic wrap or aluminum foil and pack them in an airtight container.

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Club Sandwich Skewers

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Gluten Free Club Sandwich Skewer Recipe

Keywords: Club Sandwich Skewers; Gluten Free Club Sandwich Skewers; Turkey Club Sandwich Recipes; clubhouse skewers; Easy Sandwiches for Parties; Turkey BLT skewer recipes; Easy gluten free Lunch Recipes; sandwich skewers; sandwich on a stick; easy gluten free party recipes; Chicken BLT Skewers; game day recipes; easy recipes to make for a party; best finger food recipes

 

Creamy Greek Whipped Feta Dip

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This Creamy Greek Whipped Feta Dip is Ready in just 10 minutes with no cooking required. Add it to your list of Very Best Dips because it’s loaded with the flavour of feta cheese, a hint lemon and garlic and the Greek Salad topping brings it to a whole other level! Serve it with nacho chips or fresh vegetables for a quick and easy appetizer or snack. 

Creamy Greek Whipped Feta Dip

Why You’ll Love This Creamy Greek Whipped Feta Dip

Here’s why you’re going to love this Creamy Greek Whipped Feta Dip

  • It’s ready in 10 minutes with no cooking required. Making this dip is as simple as combining feta with sour cream and mayonnaise in a blender or food processor and blitzing until it’s smooth. Then, chop up the quick Greek salad topping and it’s ready to serve.
  • The delicious feta dip is naturally Gluten Free, Low Carb, Keto and Vegetarian. 
  • It’a CROWD PLEASER. The perfect snack for a large crowd that is enjoyed by everyone. Easily make a double batch if needed, and trust me you’ll want it!
  • The feta whips up light and airy in the food processor, making a refreshing dip for chips or Veggies.

Creamy Greek Whipped Feta Dip

What Ingredients Do You need to Make Creamy Greek Whipped Feta Dip?

To make this incredibly delicious whipped Feta Dip with Greek Salad Topping you’ll need:

For the Creamy Whipped Feta Dip:

  • Feta Cheese
  • Sour Cream
  • Mayonnaise
  • Garlic Puree
  • Lemon Juice

For the Greek Salad Topping:

  • Cucumber
  • Red Onion
  • Black Olives
  • Pepperoncini Peppers
  • Tomato
  • Oregano (dried)
  • Lemon Juice

Creamy Greek Whipped Feta Dip

How Do You Make Creamy Greek Whipped Feta Dip?

Here’s how to make this Easy Creamy Greek Whipped Feta Dip:

Step 1: In a food processor or blender, combine the feta, sour cream, mayonnaise garlic puree and lemon juice. Blend until it’s smooth.

Step 2: Finely dice up the cucumber, red onion, black olives, pepperoncini peppers and the tomato, adding them to a small bowl as you go. Add the lemon juice and the dried oregano and mix until well combined.

Step 3: Spread the whipped feta dip onto a small plate (or bowl). Place the greek salad topping on top of the spread out dip, but pour of any extra liquid in the bottom of the bowl first. Serve as a dip with nacho chips, crackers, or fresh veggies.

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Creamy Greek Whipped Feta Dip

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Creamy Greek Whipped Feta Dip

Recipe Notes for making the Best Creamy Greek Whipped Feta Dip:

  • This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency. I recommend keeping the greek salad topping in a separate bowl, until your ready to serve it.
  • Crumbled feta often contains extra ingredients to prevent caking, look for a block of feta cheese instead. It’ll give the dip a creamier texture and a richer, brinier flavour. It makes such a difference!
  • Use a piece of paper towel to remove any liquid that pools on side of the plate. If you drain off the liquid from the salad topping before adding it on top of the dip, there should be a very minimal amount around the rim.
  • I like serving this dip on a small plate instead of in a bowl because it helps distribute the topping throughout the whole dip better than if it was in a bowl. You can use a bowl instead of plate if you prefer.
  • I use a store bought garlic puree in a jar or tube. If you’d rather, you can use minced garlic but try to mince it as finely as possible. Garlic powder can be used instead of garlic puree as well.

Creamy Greek Whipped Feta Dip

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Don’t miss any recipes like this Creamy Greek Whipped Feta Dip. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

★DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!★

Creamy Greek Whipped Feta Dip

Creamy Greek Whipped Feta Dip

This Creamy Greek Whipped Feta Dip is Ready in just 10 minutes with no cooking required. Add it to your list of Very Best Dips because it's loaded with the flavour of feta cheese, a hint lemon and garlic and the Greek Salad topping brings it to a whole other level! Serve it with nacho chips or fresh vegetables for a quick and easy appetizer or snack.
4.47 from 15 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Greek
Keyword: Appetizer, feta, gluten free, greek
Prep Time: 10 minutes
Servings: 6
Author: Lyndsay Baker

Ingredients

For the Whipped Feta Dip

  • 1 Cup Feta Cheese 8 oz
  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayonnaise
  • 1 Tsp Garlic puree
  • 1 Tbsp Lemon Juice

For the Greek Salad Topping

  • 1/4 Cup Cucumber finely diced
  • 1/4 Cup Red Onion finely diced
  • 1/4 Cup Black Olives finely diced
  • 1/4 Cup Pepperoncini Peppers finely diced
  • 1/4 Cup Tomato finely diced
  • 1 Tsp Oregano dried
  • 1 Tbsp Lemon Juice

Instructions

  • In a food processor or blender, combine the feta, sour cream, mayonnaise garlic puree and lemon juice. Blend until it's smooth.
  • Finely dice up the cucumber, red onion, black olives, pepperoncini peppers and the tomato, adding them to a small bowl as you go. Add the lemon juice and the dried oregano and mix until well combined. 
  • Spread the whipped feta dip onto a small plate (or bowl). Place the greek salad topping on top of the spread out dip, but pour of any extra liquid in the bottom of the bowl first. Serve as a dip with nacho chips, crackers, or fresh veggies.
  • Find additional serving suggestions in the blog post above.

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Creamy Greek Whipped Feta Dip

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If you Love this Gluten Free Creamy Greek Whipped Feta Dip Recipe, check out some of my other Gluten Free Recipes Here:

 

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© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Creamy Greek Whipped Feta Dip

Keywords: Creamy Greek Whipped Feta Dip; Easy Creamy Greek Whipped Feta Dip Recipe; Gluten Free Vegetarian Dip Recipes; Recipes using Feta Cheese; Easy Keto Appetizer Recipes; Low Carb Dip Recipes; Keto Holiday recipes; whipped feta dip recipes; keto game day recipe; family friendly vegetarian recipes; whipped feta dip with greek salad; Creamy Whipped Feta Dip Recipe with Greek Salad Topping