Category: COOKING THURSDAY

HUMMINGBIRD CAKE ~ BLOG 365.243

Homemade hummingbird cake is exceptionally moist and flavorful with layers and layers of banana pineapple spice cake and a super silky cream cheese frosting!

HUMMINGBIRD CAKE

2 cups THINLY sliced pecans
1 cup of sweetened shredded coconut would be wonderful though!
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons PURE ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
2 cups mashed bananas (4 large ripe bananas)
8 ounce can crushed pineapple, slightly drained. You want a little juice, but not all of it!
3 LARGE eggs, at room temperature
2/3 cup neutral oil or melted coconut oil)
1 cup packed brown sugar
3/4 cup FINELY ground granulated sugar
2 teaspoons PURE vanilla extract

  • Preheat the oven to 300°.
  • Spread pecans onto a lined baking sheet,toasting for 6-8 minutes.
  • Remove from the oven to cool.
  • Turn oven up to 350°.
  • Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The parchment paper will help the cake release from the pan.
  • Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl.

  • Whisk the rest of the cake ingredients in a medium bowl.
  • Pour wet ingredients into dry ingredients and whisk until completely combined. You’ll have 7 cups of batter.
  • Fold in 1 1/2 cups of the toasted pecans, saving the rest for garnish.
  • Spread batter evenly between the 3 prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Rotate pans halfway through baking.
  • Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. If desired cut cakes in half to make 6 smaller layers.
  • Discard the tops or eat. 



CREAM CHEESE FROSTING
16 ounces FULL FAT cream cheese, softened room temperature
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
5 cups powdered sugar
1 tablespoon WHOLE milk
2 teaspoons PURE vanilla extract
1/8 teaspoon salt, or more to taste

  • In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add the powdered sugar, vanilla, milk, and salt, beating on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 
  • Taste and adjust salt if needed.

ASSEMBLY 

  • Place 1 cake layer on your cake turntable, cake stand or serving plate.
  • Evenly cover the top with frosting.
  • Top with 2nd layer and evenly cover the top with frosting.
  • Finish with the third cake or 4th, 5th and 6th layer(s) and spread the remaining frosting all over the top and sides.
  • Garnish with leftover toasted pecans.
  • Refrigerate for at least 30 minutes before slicing to prevent the cake from falling apart as you cut it.

NOTES:

  • TO MAKE AHEAD: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. 
  • FROZEN BANANAS: You can use thawed frozen bananas in this recipe, but thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
  • CUPCAKES: This recipe will make 3 dozen cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through.
  • BUNDT CAKE: This recipe makes a great bundt cake, but is too much batter for a 9×13 cake. Bake time will be longer for a bundt cake, 55-65 minutes. Use a toothpick to test for doneness. DO NOT OVER BAKE.

Adapted from Southern Living.

BAKED PINEAPPLE CASSEROLE ~ BLOG 365.229

BAKED PINEAPPLE CASSEROLE
2 LARGE cans pineapple chunks, drained – save juice for a cocktail 😀
1 LARGE can crushed pineapple, also drained reserving 1/4 cup of juice
1/3 cup sugar
1/3 cup flour
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded white cheddar cheese
1/4 teaspoon kosher salt
1 sleeve RITZ crackers, crushed
1/4 cup butter, melted

  • Preheat oven to 350°.
  • Lightly spray 2 quart baking dish with non-stick cooking spray.
  • In a large bowl combine sugar, flour, salt, cheeses, pineapple, most of both cheeses and reserved juice until well mixed.
  • Add crushed crackers to melted butter and mix well before folding into pineapple mixture.
  • Pour into prepared baking dish.
  • Top with remaining cheese.
  • Bake 30-35 minutes until golden and bubbly.
  • Serve warm.

PIGEON RIVER CHICKEN ~ BLOG 365.222

This is a modified southern (North Carolina) recipe for fried chicken. The original recipe called for bone-in chicken, but I converted it to boneless. It’s still great warm OR cold, but you might want a knife and fork.

PIGEON RIVER CHICKEN
2 cups plain yogurt
2-3 tablespoons Frank’s original hot sauce
FRESH ground sea salt and black pepper
1 1/2 pounds chicken breasts or chicken tenders

  • In a large ziploc bag combine the yogurt and hot sauce.
  • Generously season the chicken pieces on both sides.
  • Add chicken pieces to the yogurt mixture, turning to coat all the pieces.
  • Marinate for at least 8 hours, but overnight is best.

COATING
2 cups flour
4 tablespoons QUALITY paprika
3-4 teaspoons cayenne pepper
FRESH ground sea salt and black pepper
Oil for frying

  • Drain chicken and discard marinade.
  • Whisk together the flour, paprika, cayenne, FRESH ground sea salt and black pepper.
  • Dredge chicken pieces, tossing to coat extremely well, shaking off excess.
  • Lay pieces on a baking tray and let stand 20 minutes.
  • In a deep skillet heat 1/2 inch of oil over medium heat.
  • Fry chicken pieces 5-6 minutes per side until golden brown and cooked through.
  • Serve warm or cold, with or without your favorite sauce or gravy!

WING DINGS ~ BLOG 365.145

WING DINGS
1/4 cup FINELY chopped celery
1/4 cup FINELY chopped onion
1/4 cup FINELY chopped carrot
2 tablespoons ranch salad dressing mix
1 LARGE egg, lightly beaten
1 pound ground chicken
2 cups CRUSHED potato chips, divided
2 tablespoons avocado oil
1 tablespoon butter
1/2 cup Frank’s buffalo wing sauce

  • In a large bowl combine celery, onion, carrots, dressing mix and egg until well blended.
  • Add chicken and half the potato chips, mixing well.
  • Roll into 18 or so meatballs.
  • Heat butter and avocado in large skillet over medium heat.
  • Roll meatballs in remaining potato chips.
  • Cook in small batches, not crowding the pan, until browned and cooked through.
  • Drain well on paper toweling.

8 ounces spreadable cream cheese, room temperature
1/2 cup Gorgonzola cheese crumbles
2 tablespoons WHOLE milk
2-3 garlic cloves, MINCED
2 tablespoons Frank’s buffalo wing sauce

  • Combine ingredients until well blended.
  • Use as a base or dipping sauce.

MASHED POTATO ARTICHOKE BAKE ~ BLOG 365.138

MASHED POTATO ARTICHOKE BAKE
4 medium golden potatoes, peeled and quartered
1/4 cup FULL FAT sour cream
2 tablespoons WHOLE milk
2 tablespoons Duke’s mayonnaise
1 tablespoon butter, melted
FRESH ground sea salt and black pepper, to taste
6-7 ounce jar marinated artichokes, drained WELL
3 green onions, chopped
2-3 bacon strips, cooked crisp and crumbled
1/3 cup shredded cheddar cheese

  • Place potatoes in a large saucepan and cover with water.
  • Bring to a boil. Reduce heat, cover and cook 10-15 minutes until tender.
  • Preheat oven to 400°.
  • In a mixing bowl whisk together the sour cream, milk, mayonnaise, butter, salt and pepper.
  • Add drained potatoes and mash well.
  • Fold in artichokes and onions.
  • Transfer to a greased baking dish.
  • Sprinkle with crumbled bacon and cheese.
  • Bake 20 minutes until heated through and cheese is melted.

MAMA GRONK’S CHICKEN CASSEROLE ~ BLOG 365.131

MAMA GRONK’S CHICKEN CASSEROLE (adapted from)
4 cups rotisserie chicken pieces
1 cup chopped celery
1 LARGE sweet Vidalia onion
1/3 cup Duke’s mayonnaise
1/4 cup Frank’s Original Hot Sauce, +/- to taste
8 slices sourdough bread, cut into small cubes
3 cups WHOLE milk
4 LARGE eggs
1 can Campbell’s cream of chicken soup
3 cups shredded sharp cheddar cheese
Chopped parsley, for garnish

  • Spray bottom of large baking dish with non-stick cooking spray.
  • In a large bowl, combine chicken pieces, celery pieces, onions, mayonnaise and hot sauce.
  • Fold in bread cubes.
  • Layer evenly into baking dish.
  • Whisk together the milk, eggs and soup.
  • Pour egg mixture over bread and chicken mixture.
  • Cover and chill 2-3 hours minimum.
  • Uncover casserole and bring to room temperature for 20-30 minutes.
  • Preheat oven to 350°.
  • Bake 1 hour.
  • Top with cheese and bake 5-10 minutes until cheese is melted.
  • Garnish and serve.

NOTE: This recipe can be baked in individual ramekins for personal servings.

SPICY BALSAMIC CAPRESE CHICKEN ~ BLOG 365.124

This is a modified version on Pampered Chef’s recipe for Balsamic Caprese Chicken.

BALSAMIC CAPRESE CHICKEN
2 plum tomatoes, diced
1/4 cup FRESH basil leaves, julienned
2-3 LARGE cloves garlic, FINELY minced
1/4 teaspoon Italian seasoning
2 tablespoons avocado oil
1/3 cup grated Parmesan cheese
2 tablespoons butter
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
4 ounces FRESH sliced Mozzarella cheese
1/4 cup balsamic glaze, to taste (RECIPE BELOW)
Homemade marinara sauce for serving

  • Preheat oven to 400°.
  • Toss together the tomatoes, basil, garlic, Italian seasoning and avocado oil.
  • Season with FRESH ground sea salt and black pepper. Set aside.
  • Generously season chicken breast with FRESH ground sea salt and black pepper.
  • Heat butter in heavy skillet.
  • Sear chicken 3-4 minutes on both sides until cooked through.
  • Top with a slice of FRESH Mozzarella cheese.
  • Drizzle with balsamic glaze.
  • Serve with pasta and homemade marinara sauce.

BALSAMIC GLAZE
1/2 cup QUALITY balsamic vinegar
1/2 teaspoon red chili flakes

  • Mix together in a small saucepan.
  • Simmer 15 minutes over medium low heat until reduced by half and will coat the back of a spoon.

ENCHILADA MEATBALLS ~ BLOG 365.110

ENCHILADA MEATBALLS
8.5 ounce JIFFY corn bread muffin mix
1 + 1 tablespoon Pampered Chef south west seasoning
1 LARGE egg, lightly beaten
10 ounce can enchilada sauce
1 pound ground beef
16 ounce jar of your favorite salsa
4 ounce can chopped green chiles, drained WELL
1 cup shredded Mexican cheese blend

  • Preheat oven to 400°.
  • Prepare an bake corn bread muffin mix per package directions.
  • Cool COMPLETELY, then crumble into a large mixing bowl.
  • Add 1 tablespoon of the seasoning, egg, beef and half the enchilada sauce. Mix lightly, but thoroughly.
  • Shape into golf ball size balls and place on LIGHTLY greased baking sheet.
  • Bake 10-12 minutes or until lightly browned.
  • Transfer meatballs to shallow baking dish.
  • Combine remaining enchilada sauce, salsa, chiles, 1/2 cup of the cheese and remaining taco seasoning. Pour over meatballs, turning to coat.
  • Bake another 10-12 minutes until cooked through.
  • Sprinkle with remaining cheese.
  • Serve immediately.

PEAS & PEAS with SHALLOTS ~ BLOG 365.96

PEAS & PEAS with SHALLOTS
Oh so easy, but packed with a crunch and deep flavor.

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
3-4 shallots, THINLY sliced
FRESH ground sea salt and black pepper, to taste

  • In a large heavy skillet, heat butter over medium-high heat.
  • Add half the shallots, sautéing until crisp.
  • Spoon out shallots to drain on paper toweling.
  • Add snap peas, frozen peas and remaining shallots, cooking and stirring 5-6 minutes until crisp-tender.
  • Season with salt and pepper to taste.
  • Top with crisp shallots if desired.

ROUND UP RIBS ~ BLOG 365.89

ROUND UP RIBS

More and more of my FAVORITE recipes are adapted from Taste of Home recipes that just looked too good to pass up. With this recipe the overnight chilling allows the seasonings to meld well with the meat.

This recipe may have has its original roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province, but it’s now a Pacific Northwest as well as a midwest favorite in our family.

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, FINELY minced
1 tablespoon sugar
2 teaspoons PAMPERED CHEF salt & vinegar seasoning
1 tablespoon sweet Hungarian paprika
2 teaspoons white pepper

  • Preheat oven to 325°.
  • Rub ribs with garlic and place in a roasting pan.
  • Bake, covered, until tender, about 2 hours.
  • Mix sugar, salt and vinegar seasoning, paprika and pepper.
  • Sprinkle evenly over ribs.
  • Remove from pan; cool slightly.
  • Refrigerate, covered, 8 hours or overnight.

SAUCE
2 tablespoons butter
1 small onion, FINELY chopped
1 cup jalapeno ketchup
1/4 cup packed brown sugar
Juice of 1 LARGE lemon
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper

  • In a small saucepan, heat butter over medium heat.
  • Add onion and saute onion until tender.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cooking uncovered 8-10 minutes, until thickened, stirring frequently.
  • Brush ribs with some of the sauce.
  • Grill, covered, 12-15 minutes over medium heat until heated through.
  • Turn occasionally and brush with additional sauce.
  • Serve with remaining sauce.

SCALLOPED POTATOES & PEAS ~ BLOG 365.82

SCALLOPED POTATOES & PEAS
4-6 bacon strips, diced
1 medium onion, chopped
4 cups sliced, peeled & cooked potatoes
FRESH ground sea salt & pepper
10 ounce package frozen peas, cooked and drained
2 cups shredded sharp cheddar cheese
1/2 cup Dukes mayonnaise
1/2 cup WHOLE milk

  • In a large skillet cook bacon until crisp.
  • Remove bacon with slotted spoon to drain on paper toweling.
  • Add onions to drippings, sauteing until tender.
  • Layer potatoes.
    on top of onions.
  • Sprinkle generously with FRESH ground sea salt and pepper.
  • Sprinkle peas on top of the potatoes followed by 1 cup of the cheese and most of the bacon.
  • Whisk together the milk and mayonnaise until smooth.
  • Pour milk mixture over top and sprinkle with remaining cheese.
  • Simmer on low 5-10 minutes or so to heat through.
  • Let stand 5 minutes before serving.

COFFEE CAKE KNOTS ~ BLOG 365.75

COFFEE CAKE KNOTS with COFFEE ICING yields 12 knots

Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour

DOUGH
3 1/2 – 4 cups AP flour
1 packet Instant Yeast
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 cup warm milk
3 LARGE eggs
4 tablespoons butter, softened

  • In a large mixing bowl, combine 3 ½ cups flour, the yeast, brown sugar, and salt.
  • Add the milk, eggs, and butter, mixing until the flour is completely incorporated. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. 
Cover the bowl and let sit at room temperature for 10 minutes.

FILLING
3/4 cup brown sugar
1 tablespoon espresso powder
1 tablespoon, plus 1 teaspoon QUALITY cinnamon

  • In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
  • ASSEMBLY
    5-6 tablespoons butter, softened

Preheat the oven to 375°.
  • Line a baking sheet with parchment. 
On a floured surface, roll the dough out into a 14 x 16 inch rectangle about 1/4 inch thick, adding flour as needed.
  • Spread the dough with 5-6 tablespoons of butter and sprinkle with the cinnamon sugar mixture.
  • Fold the dough in half, directly over the cinnamon, pressing to adhere.
  • Cut into 12-14 strips.
  • Twist each strip into a loose knot, they don’t need to be perfect.
  • Place on the prepared baking sheet.
Bake 20 minutes, until golden.

ICING
4 tablespoons butter
1/3 cup PURE maple start
3/4-1 cup powdered sugar
1 teaspoon espresso powder

  • Melt together the butter and maple syrup in a small pot set over medium heat.
  • Remove from the heat and whisk in the powdered sugar and instant coffee.
  • Drizzle over the knots. 




NOTE: For a quicker prep time you can use store bought dough!