Guest Baker for the Holidays

I have been notably absent from the world of invented recipes of late, mostly because I have stumbled upon a treasure chest of recipes that I can not resist trying. Karina Allrich, of the Gluten Free Goddess blogspot, has recipes too numerous to count that sound so yummy that I can hardly sleep at night for desire to try another one. So, dear allergy moms out there, please join me in exploring the tasty treats Ms. Karina is creating. I promise you will not be disappointed. (Click on the heading above to be taken directly to her magical site.)

Chili Bake

Cold blustery days of late fall call for a bowl of warm chili and a slice of steaming corn bread. The two go so naturally together that I was inspired to combine them into one scrumptious casserole. Or at least a kid friendly version that would allow my munchkins to ease into mommy's world of comfort food using the one food that is a no fail hit at our house: corn cake. That's right, my girls go nuts over Chi-Chi's Fiesta Corn Cake every time I make it, but are less than lukewarm about chili. Actually soup in general tends to make them nervous, as if having food not only touch but actually merge into a conglomerate of flavors served in one bowl should be approached only with utmost caution. They will come around. In the meantime, I create concoctions that are halfway between their world and mine, where we can meet on common ground and all come away with happy tummies. This recipe is easy to prepare, and even adapts easily with varied spicing. As presented it is a chili casserole. We also like to change it up by omitting the chili spices in favor of adding a packet of our favorite taco seasoning mix, morphing this into a Fiesta Taco Bake. Ole!

Chili Bake

1 lb ground turkey
1/2 medium onion, chopped
1/4 green pepper, chopped
1/4 red pepper, chopped
1 can kidney beans, drained
2 tsp chili powder
1/2 tsp basil
1/2 tsp cumin
1/4 tsp garlic
dash of salt
1/4 c spectrum shortening, melted
1/4 c warm water
1 can corn
1 pkg Chi-Chi's corn cake mix

Preheat oven to 350. Brown turkey, onion, and peppers in skillet. Add chili seasonings (or taco!) and kidney beans and stir to combine. Transfer meat mixture to the bottom of a greased 2 quart casserole dish or 9x9 cake pan. While meat is browning, pour the can of corn, undrained, into blender and process until it resembles creamed-corn in texture. (About 30 seconds.) Pour into separate bowl. Add melted shortening, warm water, and corn cake packet. Stir until combined. Pour on top of meat mixture and bake 45 minutes until golden brown around edges. Serve warm. Yummy!

Blissful Sunbutter Banana Coffee Cake

This morning I really was lost in wanting a bite of fluffy, moist, baked goodness. Nothing like coffee cake warm from the oven on a chilly morning. Add hot coffee and giggly girls, and the morning is complete! I found a recipe so utterly amazing you won't believe it is allergy free! A hint of sunflower butter mixed in with this banana treat takes you back to childhood's peanut butter and banana sanwiches, but all grown up now. It was approved by two of the three giggly girls, and the third ate every last ounce of crunchy sweet topping off the top. Not too shabby. Try it tomorrow, and enjoy fall's finest moments.

Blissful Sunbutter Banana Coffee Cake

2 medium bananas, very ripe
1/3 c creamy sunbutter (up to 1/2 c, if you want more flavor)
3T spectrum shortening, melted
3/4 c warm water
1 box Gluten Free Cake mix (I used 365 GF White Cake Mix)
1/4 c turbinado sugar

Preheat oven to 350. Put bananas in mixing bowl and mix until thoroughly mashed, add sunflower butter and mix until combined. Add melted spectrum and warm water, mix until smooth. Add cake mix and mix well. Pour into greased 9" cake pan. Sprinkle turbinado sugar over top. (You can add a dash or cinnamon here if you want!) Bake 40 minutes, or until toothpick comes out clean. Enjoy!