I know many are cooking for Thanksgiving! I will be posting many recipes, later this week; however, here is a simple Thanksgiving stuffing for those that don't have time to labor over bread(s) from scratch.

Ingredients

1 8x8 pan cornbread (Bob Red Mills (follow Recipe)

5 bread rolls (pamela's) or 2 slices of bread toasted (Udi's)

1 /2 stick butter or 1/4 olive oil

1 cup celery chopped

1/2 onion or whole onion if small, chopped

2 Tablespoons sage (McCormick)

2 teaspoon thyme (McCormick)

1 tsp salt (kosher)

pepper to taste (McCormick)

2 eggs

2 1/2 cups or more of Chicken broth (Pacific-low sodium)

Optional: 1/2 cup carrots, 1/2 cup walnuts** add to onions and celery after softened

Directions:

Cook cornbread and rolls or bread. Crumble into mixing bowl. Melt butter or oil in skillet. Saute onions and celery til softened.** Add a little of seasonings to celery mixture and rest of seasonings over cornbread. Mix cornbread and then pour celery/onion mixture over cornbread and mix. Taste, add more seasoning just a tad at a time til just right.

Lightly beat eggs and mix in. Add chicken broth a little at a time until moistened to desired consistency.

Pour into buttered baking pan and refrigerate.

Bake at 350 degrees (F) next day 30-minutes or so until bubbly. Pour more broth over if needed as it cooks if it looks dry.

Every Halloween, my Grandma Mom would make these popcorn balls. Though she has passed away, her memory is never far from us on Haloween. I made a batch and they were gone in 24 hours.

(And I may have made two batches, but cooked the syrup too long and they are as hard as a rock! So if you make these, be careful and do not overcook them. I had to make a call in to my aunt and she rescued me for the second, perfectly made batch!)

Ingredients

1 1/2 bags popped popcorn (check ingredients & remove kernels)

1 cup karo syrup
2 cup white sugar
1 Tablespoon butter
2 T vinegar
1/2 Tablespoon vanilla (Adam's or Madagascar)

1 teaspoon baking soda.

Directions

Line a cookie sheet with foil and pour popped popcorn on the bottom of the sheet. Combine karo syrup, sugar, butter, vinegar and vnailla in a large pot. Cook until soft ball stage (335F) DO NOT OVERCOOK. It is better to be under than over.  Add 1 teaspoon of baking soda & stir quickly. (It will start to bubble) Pour over popcorn and make balls. You may want to use a spoon to stir the syrup & popcorn a bit & then lather your hands with butter. The butter reduces the heat as you make the balls. It will be HOT.

Enjoy! And try to save one for yourself!

It has taken five years to finally make the correct texture, taste and consistency to my Grandma's dumplings, gluten free style of course! I was so excited...I forgot to take a picture; so here's my overflowing plate on Thanksgiving day.  The turkey is walling them in...

Happy Thanksgiving!

Ingredients:

favorite gluten free dough (refrigerated for atleast 1 hour (pamela's, 123 pantry bread mix is great)

1 stick butter (Land-o-Lakes unsalted)

4 containers gluen free chicken broth (Pacific- low sodium)

Salt to taste (Kosher)

1 tsp Pepper (or to taste) (McCormick)

1 tsp Garlic (McCormick)

tsp lemon pepper blend (or use lemon zest & extra pepper) (McCormick)

tsp onion powder (McCormick)

Gluten free all purpose flour

Directions:

In a large sauce pan, melt butter on medium heat, right before it's complete melted, add chicken broth and bring to boil.  Add spices.  Pull dough to the size of about a quarter and roll in gluten free flour, drop in boiling water.  Continue until all the dough is gone, stirring occassionally. Let the dumplings simmer for 15 minutes, if the sauce does not thicken, in a small glass add a 1-2 Tbsp off flour in 1 Tbsp water and stir until a paste forms.  Then add it to the sauce pan. 

Season to taste. This is a great sauce for a gravy or add gluten free sausage for breakfast!

Ingredients 

1 8x8 pan cornbread

5 bread rolls or 2 slices of bread toasted (Pamela's)

1 /2 stick butter or 1/4 olive oil

1 cup celery chopped

1/2 onion or whole onion if small, chopped

2 Tablespoons sage (McCormick)

2 teaspoon thyme (McCormick)

1 tsp salt

pepper to taste

2 eggs

2 1/2 cups or more of Chicken broth (Pacific-low sodium)

Optional: 1/2 cup carrots, 1/2 cup walnuts** add to onions and celery after softened

Directions:

Cook cornbread and rolls or bread. Crumble into mixing bowl. Melt butter or oil in skillet. Saute onions and celery til softened.** Add a little of seasonings to celery mixture and rest of seasonings over cornbread. Mix cornbread and then pour celery/onion mixture over cornbread and mix. Taste, add more seasoning just a tad at a time til just right.

Lightly beat eggs and mix in. Add chicken broth a little at a time until moistened to desired consistency.

Pour into buttered baking pan and refrigerate.

Bake at 350 degrees (F) next day 30-minutes or so until bubbly. Pour more broth over if needed as it cooks if it looks dry.

Ingredients

1/4 cup Honey

1 Tablespoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

1 Gluten free Kinnikinnick Pie crusts (2 - 8" unbaked pie shell)

Directions

MIX cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in honey, pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into both pie shells evenly.

BAKE in preheated 425° F oven for 10 minutes. Reduce temperature to 350° F; bake for 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Wet Ingredients

1/3 honey

2 eggs (room temperature

1/3 canola oil

1 cup unsweetened coconut milk (room temperature)

Dry Ingredients

1/3 cup sorghum

1 cup cornmeal

1 cup gluten free all purpose flour

1 tsp salt

1 tsp xanthum gum

2 tsp baking powder

Directions:

Preheat oven to 350 degrees F.  Grease 8 or 9 inch round nonstick pan. Set aside.

In large bowl, beat liquid ingredients by hand or electric mixer until thoroughly blended *if eggs and milk are not room temperature, set aside for 15 minutes)

In a separate bowl, whisk together dry ingrediently until well blended.  With mixer on low speed, gradually beat in dry ingredients until thoroughly blending and mixture thickens slightly.  Spread evenly in pan.

Bake for 25 to 30 minutes, or until top is firm and edges are lightly browned.  Serve warm!

OR set aside for 2 hours (or overnight) to use for Thanksgiving day dressing!

These Cupcakes Are a Hoot!

You have one hour to Wow a crowd.  You love owls and you have some random stuff in your pantry...Stop thinking and get to baking.

Ingredients

Chocolate Cake Mix (Betty Crocker Gluten Free)

2 TBSP Cinnamon

1 (8oz) Cream Cheese (Philadelphia) softened

1/2 Stick of Butter (Land of Lakes) softened

1-2 Cups Powdered Sugar

Pamela's Extreme Chocolate Cookies

Peanutbutter M&M's

Almonds

Directions

Follow the instructions on the Betty Crocker gluten free chocolate cake mix, but add 2 Tablespoons of cinnamon.  While baking...

In a heavy kitchen-aid mixer throw in cream cheese & butter.  After it's been mixed add powdered sugar 1/2 a cup at a time.  Continue beating for 5 minutes or so.  Once the cupcakes have cooled,  use the cream cheese as the 'glue', and let your creativity run wild!

Dairy free recipe coming soon...