Tuesday, November 8, 2011

Thanksgiving Prep

Thanksgiving is only 2 weeks away, so it’s time to get those menus figured out! This will be my 5th year hosting Thanksgiving for our entire family so I can make sure absolutely everything on the table is safe for Brody to eat. It’s a lot of work and I’m usually exhausted the next day, but it’s also completely worth it to see Brody enjoy a food-centered holiday without having to feel restricted in what he can eat.

Here’s my menu plan thus far…all dairy, peanut, and tree nut-free! Most all items are also egg-free, but since Brody now tolerates baked-in egg, the Pumpkin Pie Balls do contain egg. If you are interested in any of my recipes, please feel free to leave a comment!


Appetizers
Zesty Sausage Dip with Ritz Crackers
Bagel Dip
Chex Mix

Main & Sides
Turkey
Stuffing
Dinner Rolls
Mashed Potatoes & Turkey Gravy
Maple Syrup Mashed Sweet Potatoes
Green Bean Casserole
Orzo with Spinach and Red Pepper
Ramen Noodle Salad
Pineapple Fluff

Drinks
Raspberry Vodka Slush (for the adults)
Raspberry Slush (for the kiddos!)

Desserts
Sunbutter Bars
Pumpkin Pie Balls
Frosted Sugar Cookie Bars


Pumpkin Pie Balls
1 box Duncan Hines Yellow cake mix
1 can of pumpkin
2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp nutmeg
3/4 cup water
1/3 cup canola oil
3 eggs
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1/2 can Pillsbury cream cheese frosting (or make own using soy cream cheese)
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Dairy-free chocolate chips
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Sprinkles for decorating (optional)

1. Beat all top section ingredients until blended and bake according to package instructions in a 9x13 pan. Cake should rise and toothpick should come out clean from center. However, since the cake is extra dense, it will fall when removed from the oven.

2. Allow cake to cool enough to handle. Crumble and smoosh the cake together- it will be pretty mushy. Add 1/2 can of cream cheese frosting and blend well.

3. Shape into bite size balls and place on a parchment lined baking sheet. Chill in the fridge for at least an hour.

4. Melt chocolate chips in the microwave or over a double boiler.

5. Remove balls from the fridge and individually dunk into the chocolate using a fork to remove from the bowl and a spoon to toss extra chocolate over the top. The use of a toothpick is very handy for replacing the ball back on the parchment paper.

6. Top with sprinkles while the chocolate is still tacky.

7. Enjoy these chilled or at room temperature!

2 comments:

Lolitha said...

Your topic is nice. The preparation method is very useful for Thanksgiving food festival, I like pumpkin dishes and I need more recipes with directions. Because who are all want to prepare these food recipes its helpful for them. Thanksgiving app is also available in iPhone, iPad, iPod, which is used for this year food festival.

Katrina said...

http://mykidsallergies.blogspot.com/2007/10/pumpkin-pie-recipe-dairy-free-nut-free.html

This is the best pumpkin pie recipe I've found and I think it will be safe for your son.

Love your blog!