Autumn Salad {Gluten Free}

I saw this on Pinterest and thought it would be great for Thanksgiving. Oooh the flavors in this are great, toasted pecans, smoky bacon, tart and tangy cranberries, sweet pears with the feta. I was able to find gluten free dressings for this recipe. It's delish.


Autumn Salad {Gluten Free}
as seen at Espresso and Cream

6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup toasted chopped pecans
8 slices thick-cut (gluten free) bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
3/4 C. Poppy Seed Salad Dressing (Brianna's is GF)
1/4 C. Balsamic Vinaigrette (Wish Bone is GF)

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Combine poppy seed dressing and balsamic together. When ready to serve, drizzle over salad.

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enjoy,

Crab Cake Stuffed Shrimp {Gluten Free}

I made these for our Thanksgiving lunch/appetizer/snack time. They were my splurge for everyone. I adapted the recipe for gluten free but if you're not GF, go ahead and use the regular ingredient. The only issue I had with these is, 1 Tablespoon of the crab cake mixture was almost too much per shrimp, so I recommend using a little less or you may not have enough for all the shrimp. They were a great 2 bite appetizer. I had, oh...a few. =)


Crab Cake Stuffed Shrimp {Gluten Free}
slightly adapted from Taste of Home

20 uncooked jumbo large shrimp (about 1 pound)
1 egg, beaten
1/2 cup soft (gluten free) bread crumbs
1 tablespoon mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt-free seasoning blend (Mrs. Dash is gluten free)
1/4 teaspoon pepper
1/8 teaspoon dried oregano
Dash cayenne pepper
1 (6 ounces) real lump crab meat, drained if canned
2 tablespoons grated Parmesan cheese
1 teaspoon paprika

Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve (cut almost all the way through). Open shrimp flat and place butterflied-side down in a greased or parchement lined 15-in. x 10-in. x 1-in. baking pan.

In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place about 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm. Yield: 20 appetizers.

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enjoy,

Cream Cheese Frosted Pumpkin Cupcakes {Gluten Free}

Wow, these were SO good. The frosting may just replace my cream cheese frosting recipe. For this recipe, I was not able to pipe all the cupcakes, so if you want a pretty swirl you may want to double or triple the recipe because you may just eat it all. The cupcakes were wonderful and soft and this recipe is so easy. These are a keeper.

Cream Cheese Frosted Pumpkin Cupcakes {Gluten Free}

slightly adapted from Gluten Freeville 
Makes 1 dozen cupcakes

3 eggs

1 cup sugar

2/3 cup pumpkin puree

3/4 cup gluten free brown rice flour

1/2 teaspoon baking power

1/2 t baking soda
1/4 tsp pumpkin pie spice
dash salt

Cream Cheese Frosting (for 12 cupcakes)
8 oz. package cream cheese, softened
1 cup powered sugar
6 TBL butter, softened
2 tsp vanilla

1. Preheat oven to 375°. (350' convection)
2.Beat eggs & sugar together. Add pumpkin, flour, baking powder/soda & spices.
3.Pour into muffin cups. Bake 13 to 15 minutes. Cool.

4.Whip together cream cheese frosting. Spread onto cooled cupcakes. Sprinkle with additional pumpkin pie spice.

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enjoy,