Gluten Free Banana Split Cake Recipe

First, let me make it clear that this is NOT a healthy dessert. Yes, it is gluten free. Yes, it has fruit in it. But for someone like me, who also has Type II diabetes, this is full of sugar and fat and calories. But, let’s face it. Everyone wants a really good delicious splurge now and then. I don’t eat stuff like this every day, or even every month. However, on occasion, I do want something that is sweet and gooey and not good for me. So, when my friend Alison posted her recipe for Banana Split Cake on her blog, Being Alison, it dredged up memories of the Banana Split Cake I used to make years ago.  And, because I had just found Kinnikinnick Gluten Free Graham Style Crumbs, I knew I had to convert the recipe to gluten free. It wasn’t that hard to do.

For the crust:

1 1/2 cups Kinnikinnick Gluten Free Graham Style Crumbs

1/4 cup sugar

6 tablespoons melted butter

Mix all ingredients well, then press into your greased pan.

Gluten Free Graham style crust recipe

For the filling:

filling ingredients

2 sticks soft butter

2 eggs

1 box confectioners sugar

1 20 oz. can of pineapple tidbits, drained

3 or 4 bananas

1 small container Cool Whip

1 jar Maraschino cherries

Beat the butter until fluffy. Add the eggs and mix well. Then add the confectioners sugar, a cup at a time, and beat well after each addition. Spread on top of the crust.

filling

Spread the pineapple tidbits on top of th butter/sugar/egg filling.

pineapple

Next, layer sliced bananas on top of the pineapple.

banana layer

Spread the Cool Whip over the banana layer, then dot with cherries. Refrigerate until ready to serve.

mmmm, gluten free banana split cake

This dessert is so easy to make, and is so delicious, you will be tempted to make it every week. But don’t. Your hips and your blood sugar will thank you.

Another quick dinner on the road, this time using canned chicken.

You’ll also need some sweet pickle relish:

Some mayonaise:

A couple of boiled eggs:

And some mandarin oranges:

This chicken salad is so easy and quick to make you won’t believe it! It takes about five minutes to get dinner on the table if you have already boiled the eggs.

Chicken Salad with Mandarin Oranges

1  12 oz can white meat chicken, drained

2 tablespoons sweet pickle relish

3 tablespoons mayonaise

2 boiled eggs, chopped

1/2 of a 15 oz can of mandarin oranges, drained

Mix together chicken, relish, mayonaise and boiled eggs. Put some lettuce on two plates, then spoon chicken salad over the lettuce. Top each serving with mandarin oranges. Serve with crackers or bread sticks.

Delicious!

Yukon Gold Potatoes

When we went to the tiny grocery store in Shamrock, Texas today Fabgrandpa found these tiny Yukon Gold potatoes. He asked for them for dinner tonight. So…I cut them in halvsies…

Garlic

Peeled and sliced up about a half a head of garlic…

Olive Oil and salt

Drizzled them with olive oil and sprinkled on some salt…and baked them until they were soft, about 30 minutes at 375 degrees.

They turned out really good. I served them up with some pork chops and brussells sprouts. Easy dinner for a night in camp.

Garlic potatoes and pork chops

Garlic Roasted Potatoes

about 20 tiny Yukon Gold potatoes, cut in half

6 to 8 cloves of garlic, peeled and sliced

3-4 tablespoons olive oil

salt to taste

Put the potatoes and garlic in a baking pan. Drizzle with olive oil and stir to coat. Sprinkle with salt to taste. Cook in 375 degree oven, uncovered, about 30 minutes or until fork tender.

You can do this over coals in a firepit, too. Just put all the ingredients in heavy duty aluminum foil, close up tightly, and cook over coals about thirty minutes or so.

If you are traveling and want to make a quick and easy meal at the end of the day, and also stay gluten free, here is a great recipe to try:

Onions and Red Pepper

Cut up a red pepper and an onion, and sautee them in some olive oil until the onions are carmelized.

Gluten free canned beef

Add 1 can of gluten free canned roast beef with gravy.

Pre-cooked rice

Also add 2.5 to 3 cups of precooked rice. I really cheated and precooked Minute Rice. Add salt and pepper to taste. Stir well and cook until all the hot.

Serve up on your best paper plates:

MMMMMMMMMMMMMMMMMM!

This took about 10 minutes to cook, and was really yummy. The best part: It’s gluten free!