Thursday, March 13, 2014

Humming Bird Cake

Hummingbird Cake
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs- lightly beaten
  • 2 teaspoons vanilla extract
  • 1 1/2 cups oil
  • 1 (8 ounce can) crushed pineapple -do not drain
  • 2 cups bananas, mashed or about 3 – 4 large bananas
  • 1 cups pecans or almonds/ walnuts chopped
(it is supposed to be pecans but sometimes I change it up a bit)
  1. Combine the flour, sugar, baking soda, salt, cinnamon.
  2. Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
  3. Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Then Frost with cream cheese frosting or any favorite frosting you may have!
Pecan Cream Cheese Frosting:
  • 1/4 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 pound box (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely chopped pecans
If you are looking for the perfect cake recipe, here it is!!  Besides being unbelieveabley delicious, it’s super easy to make – literally just dump and stir the ingredients for the cake.  Only the frosting requires a mixer, if you make it homemadeHummingbird Cake is such a lovely name for a cake. Although I do not know how it got its name, it does seem that it may have something to do with how sugary rich this cake is maybe? just like the nectar that Hummingbirds love to feed on.
This cake is similar to a carrot cake, especially when filled and frosted with the ever popular cream cheese icing.

Saturday, March 8, 2014

Spanish Rice

Serves: 6-8  
Ingredients:   ½ cup onion, finely chopped
½ cup green bell pepper, chopped
1 clove garlic, minced
 1 tablespoon olive oil
1 teaspoon of chili powder
1 (28-ounce) can tomatoes
 ¾ cup uncooked long grain rice
1 (4-ounce) can diced green chili peppers
1 cup water
¼ teaspoon salt
⅛ teaspoon black pepper
 1 tablespoon hot sauce (optional) 
1. Add onion, bell pepper, garlic and olive oil to large pan and cook on High (425°F) for 2-3 minutes. 2. Add chili powder and cook for 1 minute.
 3. Stir in remaining ingredients and bring to boil on Max/Sear.
 4. Once boiling, reduce heat to Medium-Low (175°F) and cover pan.
 5. Simmer for 20 minutes, or until rice is tender and most liquid is absorbed.

Monday, March 3, 2014

Ranch Mac and Cheese

Main DishRanch Mac 'n' Cheese

  • ½ cup unseasoned bread crumbs
  • 1 can (5 ounces) evaporated milk
  • 1 cup Hidden Valley® Original Ranch® Light with Sour Cream Dressing
  • 2 eggs slightly beaten
  • 2 tablespoons unsalted butter melted
  • 3 cups gemelli pasta
  • 3 cups grated Asiago cheese


Main Dish

  • Preheat oven to 350°F.
  • Cook pasta according to package directions. Rinse and drain.
  • In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1½-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.