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 PlatePinterest. 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)
- 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!
- Brown the sausage, and remove excess grease.
- Add the cans of Rotel. Some recipes suggest draining the Rotel, but I prefer to let the flavors merry in the skillet.
- 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.
TiramisuUsing 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!
- Beat the four egg yolks with the sugar, rum, and mascarpone.
- Beat the egg whites until stiff. Use a mixer! Your arm will get tired mixing by hand.
- Fold the egg yolks and cheese blend in with the egg whites.
- 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.
- Make a layer of ladyfingers in a glass dish, then spread the mixture on it. Repeat :)
- When finished, sprinkle cocoa powder on top.
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
- Preheat oven to 325.
- For the crust, make as directed then press in the bottom of the pie plate. Set aside.
- Beat the cream cheese and sugar in a large bowl on low for 30 seconds.
- Mix in vanilla and eggs.
- Stir in chocolate chips, then pour into the pie plate on top of the cookie crust.
- Bake for 1 hour to 1-1/4 hours. The cheesecake will be puffed and light brown.
- Allow the cake to rest in the oven for 15 minutes. (The oven should be off with the door ajar.)
- Remove from oven, enjoy, and refrigerate any leftovers!
More to come tomorrow, including gluten-free pumpkin cake pops. Yeah, they're delish. Happy eating!!