Thanksgiving part 2

Here are some more recipes that will be appearing at this year's table!!! If any of you have any specific recipes you want that I don't address, post a comment and I will be happy to share recipes with you!!!

Honey glazed carrots:
Naturally gluten free and so yummy!
http://www.foodnetwork.com/recipes/honey-glazed-carrots-recipe/index.html

Corn casserole:
I replace the jiffy cornbread mix with Bob's gluten free cornbread mix and for DF you use butter substitute like earth balance baking sticks; diya cheddar; tofutti better than sour cream. This recipe doubles really easily and well
http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html

Grown up Mac and Cheese:
This I have made gluten free but not dairy free:
1 lb quinoa elbows or fusilli pasta
6 c mixed cheeses grated (our preference is gruyere, fontina, asiago and white or sharp cheddar cheeses)
3 cloves garlic, minced
Extra virgin olive oil
1/2 c pancetta diced
Nutmeg
1 can diced tomatoes ( optional)
1 tbsp fresh chopped Italian parsley

Prepare pasta a cording to box instructions and set aside. Preheat oven to 350. Grate cheeses one at a time and in between the types of cheese clean the grater by grating some whole nutmeg, then start with the next until all 6 c are grated. Put approx 2 tbsp of olive oil in a sauté pan on medium heat, and add pancetta and brown for about 4-5 minutes, then add garlic and sauté just until fragrant. If you are using tomatoes, add them just to warm them with their juice. Put pasta in a big bowl and add cheese and pancetta, garlic mixture and stir well. If it seems a little dry, add 1/4 c co nut milk and then transfer to a casserole dish and bake o about 30 minutes until golden bubbly!

More tomorrow, starting with desserts!!!!