Bring on Thanksgiving

Well, the holiday I have anticipated with much trepidation is now upon us! Tomorrow is THANKSGIVING! Sigh...
It has now been 5 1/2 weeks of my gluten-free adventures...Saturday is the 6 week point. There have been many points during this seemingly short period of time when I have dreaded an event, or at least the "food" that went along with the event (i.e., my birthday, dinner at friends' homes, parties, traveling, etc.)...but none like Thanksgiving! Thanksgiving is food-centered (or so it seems...I know, I know...the real meaning of Thanksgiving is focusing on our families and the people we are most thankful for), and very gluten-filled (at least in typical families' homes). Turkey...and stuffing (gluten jackpot!). Pumpkin pie. Sweet potato caserole (the crumb topping). Green bean casserole (the cream of mushroom soup, the french fried onion topping). My mom's strawberry jello salad (graham cracker crust). Cheesy potatoes (cream of chicken soup). Rolls (obvious!). Even if an item doesn't seem overtly gluten-ous...say mashed potatoes...there is the very real liklihood that it was cross-contaminated. That is, there is a very good chance that during the preparation process, some gluten got into the item either from hands, utensils, dishes...anything, really.
Honestly, I've pretty much given up on Thanksgiving...on going crazy about it, that is. I am packing my fiber (it is always in my purse!) and will take some right away in the morning as well. I know I am going to consume gluten...but I will do my best to make sure it is as little as possible.
My mom called me last night...we are having ham and mashed potatoes, sweet potatoes, and her strawberry jello salad as far as the main items go. She is going to make me a small container of strawberry jello salad with no graham cracker bottom. Too bad that was the best part! ;) Just kidding. Not really. It is nice of her, though!! :) I think my mom is doing her best to ensure that I won't feel isolated...and that I won't get sick. Oh, I and I am making pumpkin bars (they are actually in the oven right now!) :). It will be fine...
I need to stop focusing in on the food aspect of things...and focus on what is really important. My family!
This is Jeremy's first Tegeler (my mom's side of the family) Thanksgiving and I hope he enjoys it! He isn't from a big extended family, and the Tegeler family is rather extensive...I don't think he gets "us", at times...but that's ok :).
Happy Thanksgiving, everyone! And to all of those out there with dietary restrictions...I wish you the best! Happy, safe eating to everyone!

Pumpkin bar recipe

A few posts ago, I mentioned a Thanksgiving dinner get-together we had with our friends Adam and Jami this past Friday night. Well, I thought I'd post the DELICIOUS Pumpkin Bar recipe...since they truly are pretty darn awesome! They are (of course) gluten free, but you'd really never know there was anything "different" about them. Jami made them initially because her mom is allergic to wheat and lots of spices, so she started experimenting with gluten-free flours. She gave me the recipe this past week and I made the bars for dessert for our dinner Friday. Jeremy loved them! That's a true test, because he's not typically overly excited about cake/bar type items. We also shared them with my brother Dan and his girlfriend Laura...and they also enjoyed them! Yahoo! Ok, without further ado, here's the lovely recipe! ;)

Jami and Rachel's Pumpkin Bars

1 small can of pumpkin (not the pie filling; just plain pumpkin)
2 c. sugar
1 c. oil
4 eggs
Mix these first four ingredients together, and then add:
2 c. flour (I used 3/4 c. tapioca flour and 1 1/4 c. Bob's Red Mill Gluten Free Baking Mix)
2 t. cinnamon (the recipe doesn't call for it, but I also sprinkled in some nutmeg along with the cinnamon)
1 t. baking soda
1 t. baking powder
1/2 t. salt
Also, Jami didn't make the bars with xanthan gum and reportedly they were fine...but I added about 1/4 t. xanthan gum

Bake in a 10x15 pan* at 350 for 20-25 minutes. Frost with the following icing recipe when cool.

Icing:
3 1/2 c. powdered sugar
1 t. vanilla
1/2 c. butter
8 oz. cream cheese
(I wanted a thinner icing, so I also added approximately 1 Tablespoon of milk).

These bars are truly awesome....ENJOY!

*I don't have a 10x15 pan...I have a larger sheet cake pan and a smaller bar pan...so I just baked them in a 9x13 cake pan. They were thicker (obviously) than bars typically are, but they were great!