Here is a confession: Until recently, I'd never had the classic marshmallow-topped sweet potato casserole. Sure, we had sweet potatoes on Thanksgiving but they were roasted and not marshmallow topped.

Apparently the sweet potato fairy decided that I needed to try this dish. So I looked up some recipes. Most of the recipes I found started with a can of candied yams. To that, they added copious amounts of sugar or coca cola/ginger ale and, of course, marshmallows. I know that this is classically a really sweet side dish. However, for my tastes, the recipes I found looked a bit too sweet. I decided that I wanted to honor this dish but make it without using a canned sweet potatoes, soda or a ton of sugar. . . . keep reading

I love cranberry sauce. This year I thought it would be fun to combine the fantastic flavor of pomegranates and cranberries. You only need four ingredients to make this cranberry sauce. The subtle flavor of the pomegranate juice adds a lovely depth to the sauce. If you are looking for a slightly new twist on a classic Thanksgiving dish, this is a fun recipe to try! . . . keep reading

I know pie baking can intimidate people. For Thanksgiving, I wanted to create a recipe that used a crumb crust and was so delicious that everyone (even your gluten-eating relatives) would be clamoring for the recipe.

Well, my pumpkin cheesecake pie fits the bill. Not only is it easy to make, it is insanely delicious. For the crust, I use store bought gluten-free gingersnaps. (Of course, you could use homemade gingersnaps, I will leave that up to you!) The crust is then filled with a silky-smooth pumpkin cream cheese filling. Even after a big holiday meal, people will be asking for seconds of this pie! . . . keep reading

Brown sugar in cornbread muffins? At first the idea sounded odd to me. Then I thought about it. Brown sugar tastes of molasses. As culinary friends go, molasses and corn get along well together!

This recipe isn't overly sweet but the buttery-caramel notes of the molasses do shine through. If you love corn muffins . . . keep reading

I love biscuits. Flaky biscuits. Buttermilk biscuits. Yeast-raised biscuits. There is just something wonderful about a bowl of warm biscuits covered with a tea-towel.

This recipe makes exceptionally wonderful biscuits. Now, they aren't "flaky" biscuits. These biscuits are sometimes known as "Baking Powder Biscuits". The outside texture is crunchy while the inside is soft and full of air bubbles.

These are great all year round. At Thanksgiving . . . keep reading

Dear Elizabeth,

I hope you can help me. Every year for Thanksgiving, our neighbor, Miss April, brings us a pan of cornbread. The thing is, her cornbread isn't like "normal" cornbread. It isn't dry and crumbly or moist and cakey. Miss April's cornbread is almost eggy. I've never had anything like it! Calling it cornbread seems wrong but since that is what Miss April calls it, that is what I call it.

Now that I am gluten-free, I will have to watch everyone dig into this treat. Miss April was nice enough to give me a copy of the recipe to send to you. Would you please convert this beloved favorite? That way I can make up a batch and eat along with my family.

Linda, Arkansas

Well Linda had a challenge for me! Her e-mail was correct . . . keep reading