I love Thanksgiving, it’s my favorite eating holiday, with all the best food. Usually I end up going somewhere with friends or family, but this year I have decided to cook and have my own misfit Thanksgiving. For-those of you who do not know what a misfit Thanksgiving is, it’s taking transplants to Los Angeles like myself, and having a big family style potluck dinner. Lots of food, lots of football and a lot less yelling.
So I have put TONS of Recipes together from apps to desserts for your choosing, to make the best gluten free dinner for all day eating. Enjoy.
HUMMUS & VEGGIES
GF Spinach Dip
Bacon Apple Cheddar Cheese Ball
Guacamole Stuffed Eggs
3 Pierogi Recipes
GF CRAB & STUFFED BACON MUSHROOMS
GREEN BEAN CASSEROLE
Quinoa Mushroom Pilaf
UDI’S GLUTEN FREE STUFFING
GARLIC MASH POTATOES (this recipe calls for parmesan cheese but I always use cream cheese)
YUMMY MARSHMALLOW YAMS
DON’T FORGET THE CRANBERRIES
Quick & Easy Cranberry Sauce w/Apple & Pear
3 apples, peeled, cored and chopped
3 pears, peeled, cored and chopped
1 package of frozen or fresh cranberries (12 oz)
Splash of orange juice (1-2 oz)
½-1 Tablespoon maple syrup (or honey on SCD/GAPS)
Place apples, pears, cranberries, and orange juice in pot. Turn heat to low and simmer for 25 minutes. Once cranberries have popped and sauce is cooked down, add maple syrup to taste.
TENDER FLAKY BUTTERMILK BISCUITS
GF Blueberry Pie – this is my fave pie EVER!!!
Fresh Berry Delight
NO BAKE PUMPKIN PIE SQUARES
CHOCOLATE COVERED PEANUT BUTTER PRETZELS
SAVORY BLUEBERRY SAUCE
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/3 cup powdered sugar
1 tsp freshly grated lemon zest
1/2 cup minced crystallized ginger
3/4 tsp ground ginger
1 1/2 cups gluten free flour mix
3 Tbsp gluten free flour mix
3 large eggs
1 1/3 cups granulated sugar
6 Tbsp fresh lemon juice
1/2 tsp baking powder
1/4 tsp salt
Pre-bake the crust
Preheat the oven to 350°F. Using an electric mixer, beat the butter then add in 1/3 cup of sifted powdered sugar, and beat until light and fluffy. Beat in half a teaspoon of the lemon zest, the ground ginger, the crystallized ginger, and a pinch of salt. Add the 1 1/2 cups of gflour in 1/4 cup batches, beating after each addition until all the flour is added in. Continue to beat the crust batter until it is well combined.
Spread the crust batter evenly over the bottom of a 13×9-inch baking dish. Bake at 350°F for 12 to 15 minutes, or until browned lightly around the edges.
While the crust is baking, whisk together the eggs, the lemon juice, the granulated sugar, the remaining 1/2 teaspoon of lemon zest, 3 Tbsp of flour, and the baking powder in a medium sized bowl. Whisk until well blended.
Pour the lemon batter over the pre-baked crust. Bake at 350°F for 15 to 20 minutes or until the top is golden. If you want, sift a little additional powdered sugar over the top. Let the lemon bars cool in the pan on a rack. Cut it into 36 pieces.
Makes 36 lemon bars