thanksgiving recipe roundup: veggies, dip, & desserts

Hello!  My month got away from me, between my birthday and the election.  To make it up to you, here are a few recipes and tips worthy of Thanksgiving: a festive veggie plate, chip dip, tiramisu, and chocolate chip cheesecake. 

Here are tips from the National Foundation for Celiac Awareness from 2011 and from NFCA staff, bloggers, and Facebook fans for this year.  

Most importantly: don't let yourself feel like a bother.  It's common to feel guilty about your dietary needs and try to compensate by making "normal" versions of the same foods.  If you don't give a choice or make a big deal that yours is different, your guests probably won't think about it :)  This is so simple, but it's what I'm worst at doing.

Now, on to the recipes! 

Veggie Plate

 

Here I used baby carrots; red, green, yellow, and orange bell peppers; celery under the peppers; cucumbers.  Most important: the celery feet and pepper face.  Yep, I totally snagged this from Pinterest. I served it with Marzetti Simply Dressed Ranch. 

Addictive Chip Dip with Rotel, Cream Cheese, and Sausage

Scott's mom recently made this for a little shindig, and it was awesome.  I easily ate half of it myself -- and it's so simple to make!!

• 2 8-ounce packages cream cheese 
• 1 16-ounce package of sausage
• 2 cans of Rotel (diced tomatoes and green chiles)

1. I found that the store brand was the only one without MSG, but any will do, and I choose mild rather than medium.  That was plenty warm enough for me!
2. Brown the sausage, and remove excess grease.  
3. Add the cans of Rotel.  Some recipes suggest draining the Rotel, but I prefer to let the flavors merry in the skillet.  
4. Let the liquid cook down, then add the cream cheese.  

Little tip: If you're like me and I only picked up one package of cream cheese, sour cream will do in a pinch.  I was more than skeptical!  Believe it or not, it doesn't impact the taste. 

Tiramisu

Using Schar Ladyfingers, I made some terrific tiramisu for Halloween & my birthday. 

• 3 large eggs, separated 
• 4 tablespoons sugar 
• 8 oz of mascarpone cheese - I found a tiramisu flavored one that was incredible! 
• 2 tablespoons rum 
• 1 package gluten-free Schar Ladyfingers 
• 1-1/4 cups of brewed espresso 
• 2 tablespoons cocoa powder - I couldn't find mine and used homemade hot chocolate mix instead.  Mmm!

1. Beat the four egg yolks with the sugar, rum, and mascarpone.
2. Beat the egg whites until stiff.  Use a mixer!  Your arm will get tired mixing by hand.   
3. Fold the egg yolks and cheese blend in with the egg whites.  
4. Soak the ladyfingers in the coffee.  Don't use too much coffee!  Sadly I learned the hard way that it will make the ladyfingers very mushy.  
5. Make a layer of ladyfingers in a glass dish, then spread the mixture on it.  Repeat :)
6. When finished, sprinkle cocoa powder on top. 

Little tip: With egg whites, stiff peaks hold their shape while soft peaks will flop over.  

Chocolate Chip Cheesecake

A sweet friend made this for me for a Thanksgiving party over the weekend. Yum!  (Thank you, Katie!!)

• Chocolate chip cookie mix for the crust - Our friend used the Betty Crocker Gluten Free Chocolate Chip Mix, which called for butter, vanilla, and egg.
• 3 8-ounce packages of cream cheese
• 1-1/4 cup sugar
• 2 teaspoons vanilla
• 4 eggs
• 1/2 cup mini chocolate chips

1. Preheat oven to 325.
2. For the crust, make as directed then press in the bottom of the pie plate.  Set aside.
3. Beat the cream cheese and sugar in a large bowl on low for 30 seconds.  
4. Mix in vanilla and eggs.  
5. Stir in chocolate chips, then pour into the pie plate on top of the cookie crust.
6. Bake for 1 hour to 1-1/4 hours.  The cheesecake will be puffed and light brown.
7. Allow the cake to rest in the oven for 15 minutes.  (The oven should be off with the door ajar.)
8. Remove from oven, enjoy, and refrigerate any leftovers!

More to come tomorrow, including gluten-free pumpkin cake pops. Yeah, they're delish.  Happy eating!!