Thursday

Happy Thanksgiving!

I hope that you are having a wonderful gluten free Thanksgiving!

Sunday

The First Donuts I have had in 5 years.

These are frozen, microwavable chocolate dipped donuts from Kinnickinnick..
A couple of minutes later ....

They were very good.  

Wednesday

Happy Gluten Free Thanksgiving - Trifle

Trifle


We call it a trifle because it's in a trifle dish, but it doesn't have rum in it, so I am not sure this is the true name.  Nevertheless, it is wonderful and we'll probably make one this Thankgiving.

Here are 2 recipes:  

Black Forest Trifle
1 package gluten free devil’s food cake mix, prepared as per package directions.
1 package Philadelphia Cream Cheese, ready made cheesecake filling.
1 can cherry pie filling.


Layer the prepared cake, the cheesecake filling and the cherries in a pretty bowl.  This will make you popular at pot lucks even among the people who can eat gluten some of whom have actually thanked me for bringing this dessert.  

Strawberry Shortcake Trifle
1 package Pamela's vanilla cake, baked as per package directions and cooled.
1 package whipped cream
1 pint strawberries. 

Just layer them up,  Easy Peasy.  


Tuesday

Green Beans! Happy Gluten Free Thanksgiving!

I am personally not a fan of green bean casserole but I know that it is a staple of many family's Thankgiving celebtations and those of us who are gluten free should not have to feel left out.  Unfortunately, for my blog readers, I really detest the stuff and I am not willing to grab a recipe, tweak it for ya'll and publish it here.  However, I will do a little research for you.  

Here are some options.

Betty Crocker has a recipe using Progresso cream of mushroom (since it is a gluten free soup).  However, it only has a 1 star rating, so proceed with caution here.   You might need to make it ahead and start tweaking it.

However, there are alternatives that don't use canned soup.  Here's one from Food.com.  Sadly, it has a billion ingredients and this is the kind of recipe that makes my eyes glaze over ...  

Here's another one from Food.com, a little better on the number of ingredients, but the recipe is not specifically a gluten free one and uses cracker crumbs for the topping.

Here's one from Celiac.com that uses Funyuns for the topping! Fun!

I personally think I'd combine the above 2 and make the 'from scratch" base and then cover it with the Funyuns if anyone at my house liked grean bean casserole.

And if you want to go in a different direction entirely try this recipe that I learned about from my friend over at Happy2BAHomemaker.  BACON WRAPPED GREEN BEAN STACKS!

Personally, I like my green beans pretty plain.  I don't make them into a casserole, I just cook them on top of the stove, in a pan,  put in a tiny bit of onion and ton of bacon and cook them for a long time, until the bacon is done.  
Greenie Beanies.

Monday

Gluten Free Turkey Gravy- Happy Gluten Free Thanksgiving!

This is the best thing about Thanksgiving, the gravy, pour it on!  I don't exactly have a recipe, so I consulted Gluten Free on a Shoestring's Nicole Hunn.  Of course, she had made some and I am sure it is good because everything she makes is good!  Just follow the link!




Sunday

Jam Cake - Happy Gluten Free Thanksgiving!

Jam Cake

3 large eggs
3/4 cup softened butter
1 cup white sugar
1 cup jam
1/2 cup buttermilk
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
pinch of salt
1 1/2 cups gluten free flour

Instructions:
Preheat oven to 350 degrees.
Line the bottom of a 9 x 13 pan with parchment paper.
In a stand mixer, cream the butter and sugar until light. Add eggs, one at a time.
Add jam and mix again.
In a small bowl, combine the gluten free flour, baking soda, salt and spices.
Add dry ingredients to egg mixture alternating with the buttermilk.
Beat until batter is smooth.
Pour batter into baking pan, and bake for 35 minutes.
Remove from the oven and cool.

EASY CARAMEL ICING
1 1/2 c. brown sugar
1/4 c. milk
2 tbsp. butter
1 tsp. vanilla
Mix together in saucepan brown sugar, milk and butter. Bring to boil and boil three minutes, stirring constantly. Remove from heat. Add vanilla. Cool to lukewarm. Beat until creamy and thick enough to spread. Add powdered sugar if not thick enough or a little milk if too thick.

Saturday

Blackberry Cobbler! Happy Gluten Free Thanksgiving!


Blackberry Cobbler 
2 cups sugar
1/3 cup butter
2 cups flour (I use Bob's Red Mill gluten-free)
2 tsp. baking powder
1 tsp. salt
1 cup milk
2 cups blackberries 
2 cups boiling water

Cream 1 cup of sugar with the butter; add flour, baking powder, salt, and milk; mix well. Pour into a 12x8x2 baking pan (or an 8-9 inch square pan if you've halved the recipe). Pour blackberries over batter. Sprinkle remaining sugar over berries. Pour boiling water over top. Bake at 350 degrees for 50 minutes or until golden brown.  Serve with vanilla ice cream

 

Friday

Just for fun, caramel apple dip. Happy Gluten Free Thanksgiving!

Caramel apple dip
1 8-ounce package cream cheese-softened
1/2 cup brown sugar
Mix the two together until smooth.
Pour into a pie plate or small baking dish.
Pour a 16-ounce container of caramel dip-found in the produce section-over the cream cheese mixture and spread all over the top.
Top with Heath chips found in the baking aisle.
Refrigerate until serving.



Thursday

Crustless Sweet Potato or Pumpkin Pie.


Crustless sweet potato pie.
Sweet potato or pumpkin - cooked without salt 4 cup, cubes
Sugar 2 cups
Milk  2 cups
Eggs  6 large
Butter 5 tbsp
Cinnamon, 2 tsp
Pumpkin pie spice, 2 tsp
Salt 2 tsp
Pamelas Products - Gluten Free Baking Pancake Mix, 6 tablespoons (Or baking mix of your choice)

Mix with mixer until it is smooth-ish. :-) Pour into 2 pie pans and bake at 350 for 1 hour, until toothpick inserted in center comes out clean. This pie only has 223 calories per serving, whereas a quick google search tells me that regular sweet potato pie with crust is 300-400 calories a serving. You won't miss the crust, trust me. :-)


So, so good.


Wednesday

Rolls! Happy Gluten Free Thanksgiving!

by subsituting 1/2 cup pineapple juice for part of the 3/4 of a cup of water.  In case you are not good at math that leaves 1/4 cup of water in the recipe and using 4 1/4 cups of your favorite gluten free flour blend.  I like to use one that has a potato, rice, tapioca flour blend, like King Arthur.

These are the best rolls I have had since going gluten free.  I like to call them Amish-Hawaiian Pineapple Potato rolls.  

:-)  

Disclaimer:  This is a stock photo of regular rolls, not gluten free rolls.  Mine looked this good, but were a bit flatter.  :-)  

Tuesday

Potatoes! Happy Gluten Free Thanksgiving!


I usually just cook the potatoes and mash them with butter, salt and milk (Lactose free milk and margarine if my oldest son is home).
But if I'm feeling fancy, I might make scalloped potatoes.
Yes, potatoes are naturally gluten free, but the boxed scalloped potatoes contain gluten and most of the cream of something soups contain gluten, so you really have to think before preparing your gluten free food.  Fortunately, this is easy and wonderful.

8 potatoes sliced thin - you don't have to peel them.
1 can Progresso creamy mushroom soup - which is gluten free.
1  1/2 onion
a few sprinkles (very light) of garlic salt.  Check the label on this, it may contain wheat.
10 slices american cheese or 1/2 cup cheddar cheese. 

Layer in 13 x 9 pan and bake 1 hour at 400 degrees.

Cover with foil. 

Bake at 375°F for approximately 1 hour or until potatoes reach desired texture.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time.  

Other veggies can be prepared as long as they don't contain any toppings made with wheat products.  Casseroles are notorious for their cracker toppings!  

What about some nice corn on the cob?  

Monday

Stuffing or Dressing - Happy Gluten Free Thanksgiving!


I make dressing, which means I don't stuff it into the turkey.  It's a side dish.  

I have really been experimenting with stuffing this year.  I love stuffing, but to me, it means a simple cornbread sage stuffing.   Here's the recipe I use.

1 package Pamela's cornbread mix, baked and crumbled.
1 large stalk celery, chopped.
1 small or 1/2 of a large onion.
3 tablespoons poultry seasoning or sage.
A sprinkle of onion salt.

1 cup chicken broth or broth from your turkey.

Crumble cornbread and mix all ingredients together, press in a 13 x 9 pan and bake at 400 degrees for about 20-25 minutes.  It doesn't need to cook, exactly, just kind of toast and blend the flavors. 


Sunday

Talking Turkey - Happy Gluten Free Thanksgiving!

The main dish, the turkey.  Isn't that already gluten free you ask?   Not necessarily, which is weird.  Some of the pre-basted turkeys will have wheat products in them.  Read the label.  Also, if you are not the one cooking the turkey, ask questions about how it is prepared, whether it is basted, has gravy or is stuffed, etc.  I found out last year that my mom-in-law puts "a little bit of flour" in the cooking bag to help the bag not stick to the turkey.   

So read the label and cook the turkey without adding anything that you haven't read the label on.  It seems like we wouldn't have to, but we do.  If you don't feel like cooking a turkey, I understand that Walmart's and Kroger's rotisserie chickens are gluten free.  I personally like to put a chicken in the crock pot.  Cook until the interior temperature is over 165 degrees Fahrenheit.  Then, I put it in the oven for a few minutes to brown.  


Saturday

Happy Gluten Free Thanksgiving! November 1.

Okay, I realize it's not Thanksgiving yet, but it's coming.  I love it.  Since I am gluten free these past 5 years, Thanksgiving dinner is more work (since I have to prepare more of it myself and show up at other people's homes with my own stuffing and gravy), but it is not less tasty and not one bit less wonderful!  I LOVE this time of year, the food, the fellowship and the expressions and feelings of gratitude for what we have.

Take a minute or two, go read this article and go look at your home and family with "fresh perspectacles". 


Seriously, this may be the best thing I've read this year.  Go ahead.  Read it.  I'll wait.

Now tune in, subscribe to this blog and get ready, because we are going to do as many Thanksgiving recipes as I can come up with this month!