Tuesday, November 22, 2016

Being Thankful: November 22 and MPM (November 21-27)

Hi there!
It's been such a busy week already that I completely forgot about MPM! I'll remedy that in a moment.
If you follow my blog, you know that I've been posting something I'm thankful for every day. While I truly believe we should be thankful everyday, this is really the month to focus on it. Today, I am thankful for the hard work my children have been putting forth in their school work. They are all doing so well and I am so proud of them! What are you thankful for today? Now on to my menu:

Monday- Curried Parsnip Soup

Tuesday- Kielbasa, fried cabbage, pirogie

Wednesday- Pressure cooked cube steak with gravy, rice, corn

Thursday (Thanksgiving)*

Friday- Leftovers

Saturday- Chili, corn muffins

Sunday- Ham and cheese frittata, apple nachos, broccoli Parmesan souffle

*My mother in law is hosting Thanksgiving this year, but my mother and I always bring dishes to help round out the meal. There will 11 us at the table this year. Here's what is on the menu:

Sweet potato casserole
Mashed potatoes
Green bean casserole
Lima beans
Macaroni and cheese (me)
Deviled eggs (me)
Corn casserole (mom)
Holiday Jello (mom)

Traditional pumpkin roll
Pumpkin pie
Gluten Free Pumpkin roll (me)
Gluten Free chocolate cream pie (me)
Oreo stuff (me)
Pumpkin cake (mom)

I think I will make some gluten free rolls too, so that DH will have them.

For more menu ideas, check out orgjunkie.com!


  1. Do you have a recipe for the gluten free desserts posted?
    Thank You,

  2. Hi, Patti! Thanks for stopping by :) I certainly do, and they are both easy peasy! I used this recipe for the pumpkin roll: http://glutenfreeonashoestring.com/thanksgiving-pumpkin-cake-roll/, substituting King Arthur Gluten Free Flour. I also omitted the xanthan gum called for in the recipe because the KA flour already contained it. I really think any gf flour blend would work for this, just add in the xanthan gum as needed.

    For the Hershey Pie I used this recipe: https://www.hersheys.com/recipes/en_US/recipes/3515/easy-hershey-bar-pie.html The made two changes...one, I used a commercial gluten free graham cracker crust that I found at my local grocery store. If almond meal wasn't so expensive, I would have made my own, following a standard graham cracker crust recipe and substituting almond meal for graham cracker crumbs. I've done this before and it's quite good! The second change I made (which is not necessary to be gluten free), was to use 8 oz fresh, sweetened whipped cream instead of Cool Whip, but that was just for personal taste :)