Dear Margaret,

Um, I want to go wine tasting with you in North Fork next year please:) What a great way to get in the Fall spirit.. I wish the leaves changed and the weather dropped here in Phoenix.. it's 90 degrees ha! Please be careful with that "Frankenstorm" btw.. the footage on the news is really scaring me!

Speaking of getting in the spirit, I stumbled upon this precious recipe that I'm going to make tomorrow for Halloween (original Jack-o'-Lantern Tamale Bake recipe from Woman's Day), except I'm going to make it healthier by using gluten-free cornbread mix, grass-fed beef, and subbing Greek yogurt for sour cream. It's a great recipe to make for a party, for kids, and makes great leftovers. Happy Halloween!

xoxo,

Kara

Healthy Jack-0'-Lantern Tamale Bake:

Serves 12

Ingredients:

-1 1/4 pound grass-fed lean ground beef

-1 jar (16 oz) chunky clean salsa

-1 can (7 oz) corn, drained

-1 can (2.25 oz) sliced black olives, drained

-1 1/2 teaspoon chili powder

-1 teaspoon salt

-1 teaspoon pepper

-1 cup organic shredded cheese of choice (original calls for cheddar)

-4 boxes (about 8.5 oz each) cornbread mix, plus ingredients to prepare mix- (I'm going to use Bob's Red Gluten-Free Cornbread Mix 20 oz package to make it healthier:)

-Green bell pepper, scallions or chives, roasted red peppers, olive tapenade (all for decorations).. can buy good bottled tapenade and roasted peppers at Trader Joes!

-Light sour cream or Greek yogurt (which I prefer), chopped scallions, tomatoes, guacamole (all optional for serving)

-Will need Wilton Jack-O-Lantern Pumpkin Halloween Cake Pan.. can also get at Target or Sears

Directions:

Heat oven to 400°F. Coat pan with nonstick cooking spray.
In a large nonstick skillet, brown ground beef; drain. Stir in salsa, corn, olives, chili powder, salt, and pepper; heat 5 minutes, stirring occasionally. Remove skillet from heat; stir in cheese. Keep filling hot.
Prepare two boxes (or half of Bob's 20 oz package) cornbread mix according to directions. Spread batter evenly on bottom of pan; spoon in filling to approximately 1-in. from edge of pan. Prepare remaining boxes (or other half) of mix. Spread batter evenly over filling making sure batter flows into edges of pan.
Bake 20 to 25 minutes or until top crust is golden brown and firm to the touch. Remove from oven to wire rack to cool 15 minutes. If cornbread has baked over edge of pan, loosen edges from pan. Place serving plate on top and turn over to release.
Cut bell pepper into stem, scallions into strips for hair and roasted peppers into triangles for eyes and nose. Arrange on Tamale Bake. Spread olive tapenade into mouth shape. Serve with toppings of choice.