Twas the day after Thanksgiving..............

Thanksgiving and holidays are proving easier everyday. I am grateful for 5 years of success. Meals seem to come together with less anxiety, non-gluten free foods seem to taste better and guests are enjoying their treats. I recall a few years ago when their was wailing and gnashing of teeth in the house. No one was happy, children were crying, why even the dogs sniffed and 'passed' on the food given. I recall 7 pound loaves of bread, yes that was the post baking weight; rice pasta 'cement', home made cookies as flat and hard as a stone, store bought baked products that had the texture of dried ants, the list is endless. I even had to buy a professional mixer for dough and batter as most of the recipes produced a batter that required a cement mixer. Should have been a sign. My son didnt speak to me for months and my husband reminded me that our son was right, stuff was not so good. Well, back to being grateful. WOW, so many options, better mixes and store bought goodies, better labeling, the world is right. And GOOD! While I failed to get photos of everything this year, I can provide you some holiday recipes. My favorite is Cornbread Dressing! Being raised by a southerner has definitely got some perks. The big test for success is if my non-GF husband wants leftovers. If he does and he did, well that is the ticket. Corn Bread Dressing 2 packages Pamela's Cornbread 2 c chopped celery 2 c chopped onions 1 stick butter 1/4c poultry seasoning 1 - 1 1/2c Chicken Broth Salt to taste Pepper to taste 1. Make the cornbread using the standard recipe. When done, cool and then crumble into a large tub or bowl, something you can get your hands into for mixing. 2. Sauté the onions and celery in the butter until transparent. Add to cornbread. 3. Add poultry seasoning, salt and pepper. Now mix well. You can use a spoon, but the hands to mix is helpful so that you can crumble the bread prevents it from getting so mushy. 4. Once well mixed, add chicken broth. Add small amounts at a time so that you just 'moisten' the cornbread mixture. You do not want the dressing too moist especially if you are stuffing the bird. It will gain moisture during the cooking process. IF you are baking it in a dish, then you will need a bit more broth so that it does not dry out. I would like to tell you there is a science or a specific amount, but no, it requires some practice. For example, if the cornbread you are using is a little overcooked or dry, then in the dressing mix it will need a little more broth. You want enough broth so that the mix is moist but not pasty. 5. If stuffing the bird, you know what to do. 6. If baking in a dish, I cook it at 325 for about 1 hour. I usually cover it though some like the crunchy top you get when you bake it uncovered. Dipped Sandwich Cookies and Pretzels White Candiquick Candy Coating Glutino Chocolate Sandwich Cookies Glutino Pretzels 1. Melt the candy coating per package instructions. 2. Dip cookies, one at a time to coat in the candy. Then lay on parchment paper until hardened, just a few minutes. 3. Take pretzels and stir in the melted candy coating. Lay single layer on parchment paper until hardned. If they get connected just break apart when placing in bowl. You can add these to any snack mix.....party mix for example!