HUMMINGBIRD CAKE

Filed under Desserts
Ingredients
3 cups self-rising flour
2 cups granulated sugar
1 cup vegetable oil
2 very ripe large bananas, mashed
1 can (8 oz.) crushed pineapple
1 teaspoon vanilla extract
4 large eggs, beaten
1 teaspoon ground cinnamon
1/2 cup chopped pecans

Frosting
1 pound confectioners’ sugar
1 (8 oz.) package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, more if needed
1/2 cup finely chopped pecans

Directions
Preheat oven to 325 degrees.  Grease and flour two 8-inch round cake pans. In a large bowl combine the sugar, oil, bananas, pineapple, vanilla, and eggs.  Blend in the cinnamon and then the flour.   Stir in pecans.  Stir until smooth.  Pour batter into the prepared pans and bake for 25-30 minutes, or until tops spring back. Let cool in pans for 10 minutes, then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tablespoon of milk in a large bowl with an electric mixer. Beat until smooth. If needed add more milk, 1 teaspoon at a time, to reach desired consistency. Frost between the layers and on the top and sides. Sprinkle with chopped pecans.

Let's Dish
I have no idea why this is called hummingbird cake, but it's really good!  The texture reminds me a bit of carrot cake. The pineapple, banana and other flavors blend together nicely, so you don't really come away with the feeling that you just ate a slice of banana cake, or some sort of tropical cake.  It's hard to explain.  You'll just have to make it!  The original recipe calls for baking the cake in three layers, but I only have two round cake pans, and that works just fine.  If you don't have self-rising flour, just add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of flour.  I've also tried baking this in a bundt pan, but for some reason it always turns out better as a layer cake.

Who Dished It Up First
This is a Paula Dean recipe.

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I'm sharing @
Tasty Tuesdays
Delectable Tuesday
Tempt My Tummy Tuesday

BROWN SUGAR AND BALSAMIC GLAZED PORK LOIN

Ingredients

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Let's Dish
This is one of the earlier recipes I posted here at Let's Dish, and it's definitely been the most popular.  I thought I'd share it again, with an updated photo, for anyone who may have missed it the first time.  If you don't want to take my word for what a great recipe it is, read some of the comments and I think you'll be convinced to try it.

I am not a big pork fan (bacon being the exception) but I LOVE this recipe.  Hands down, it's my favorite pork recipe.  Honestly, it's the glaze I love--it goes well with other cuts of pork too.  Or, you could just skip the pork and eat the glaze with a spoon! You don't have to make this in a slow cooker, but the roast will be more moist and tender if you do.  I make this often on Sundays.  It's a snap to throw the roast into a slow cooker before we head to church.  When we get home, all I have to do is whip up the glaze and dinner is served.

Who Dished It Up First
Adapted from allrecipes.com

QUESO BLANCO

Filed under Appetizers
Ingredients
1 tablespoon olive or vegetable oil
1/4 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed; diced
16 ounces white American cheese, shredded or cubed
4 ounces Monterrey Jack cheese, shredded
3/4 cup cream or half-and-half
1 (10 oz.) can diced tomatoes and green chilies
1-2 roma tomatos, seeds removed and diced
1 small bunch cilantro, roughly chopped

Directions
Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low. Add the cheeses and 1/2 cup of the cream. Stir until mostly melted. Add the can of diced tomatoes and green chilies, the diced tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve with chips or fresh tortillas.

Let's Dish
What's not to love about gooey, melted cheese?   I had to ask for white American cheese at the deli counter, but you might also find it in pre-packaged slices (like those Kraft singles).  That will work just as well.  I really like the addtitions of the fresh ingredients in this recipe.  If you're serving queso at a get together, try keeping it in a slow cooker set to the low or warm setting.  That way it stays warm and melty all evening long!
 
Who Dished It Up First
Adapted from C&C Marriage Factory. You should really go check out her posts on her home renovation.  Amazing!
 
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CREAMY QUINOA PRIMAVERA

Filed under Vegetarian, Vegetables & Side Dishes
Ingredients
1 1/2 cups uncooked quinoa
3 cups chicken or vegetable broth
4 ounces cream cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon butter
2 cloves garlic, finely chopped
5 cups thinly sliced or bite sized pieces assorted uncooked vegetables
3 tablespoons grated Romano or Parmesan cheese

Directions
Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat. Cover and simmer 20-25  minutes or until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa.  Toss vegetables with quinoa mixture and sprinkle with cheese.

Let's Dish
If you've never tried quinoa, you really should.  I'm always looking for new quinoa recipes, and this is one of my favorites.  Technically, quinoa is not a grain, but it does remind me of cous cous. The great thing about quinoa, as opposed to other grains, is that it's very high in protein. It's also gluten-free.  You can use any kind of vegetables in this dish.  I like onion, broccoli, cauliflower and carrots, and I'll add peppers sometimes too.  I just give all the veggies a coarse shop in my food processor, but you could even throw in a mix of frozen veggies to save time.  Although I'd typically serve this as a side dish, I'll happily eat it as a meal on it's own.

Who Dished It Up First
Adapted from my friend Christy over at Yummy Deliciousness.

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BYU MINT BROWNIES

Filed under Desserts
Ingredients
Brownies:
1 cup butter
1/2 cup cocoa
2 tablespoons honey
4 eggs
2 cups sugar
1 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspooon salt
1 cup chopped walnuts (optional)


Mint Frosting:
5 tablespoons butter, softened
Dash of salt
3 tablespoons milk
1 tablespoon corn syrup
2 1/3 cups powdered sugar
1/2 teaspoon mint extract
1-2 drops green food coloring
 
Chocolate Ganache:
12 oz. chopped chocolate, or chocolate chips
1 1/2 cups heavy cream
1 teaspoon corn syrup
 
Directions
Preheat oven to 350 degrees. To make the brownies, melt the butter in the microwave in a large glass bowl. Stir in cocoa until smooth; allow to cool.  Combine the flour, baking powder and salt in a separate bowl.  When butter mixture is cool, stir in the honey, eggs, vanilla and sugar.  Blend in dry ingredients until well combined.  Add walnuts if desired.  Pour batter into a greased 9x13 pan and bake for about 25 minutes.  Cool.
 
Make mint frosting by mixing together butter, salt, corn syrup and powdered sugar and smooth.  Add mint extract and green food coloring.  Add milk gradually until constistency is a little thinner than cake frosting.  Spread mint frosting over cooled brownies.  Refrigerate to set frosting.
 
Meanwhile, make ganache by heating the cream over medium heat until scalding; do not let it boil.  Remove from heat and stir in chocolate and corn syrup.  Stir until mixture is smooth and shiny.  Cool ganache until it is close to room temperature, but still pourable.  Pour ganache over mint frosting layer and spread evenly. Return brownies to refrigerate to set ganache.  Cut into square, wiping your knife clean after each cut.
 
Let's Dish
Back in the day, I attended Brigham Young University.  One of the most popular items at the campus cafeteria were these mint brownies.  Besides bringing back lots of good memories, they're perfect for St. Patrick's Day, with their minty green layer of frosting.  Traditionally, the top layer is chocolate frosting, but I figured they would only be improved with ganache.  Whether or not you'll be cheering for Jimmer Fredette and the rest of BYU's basketball team in the NCAA tournament this year, you're going to love BYU's mint brownies.
 
Who Dished It Up First
I found the recipe on the BYU Alumni Association's website
 
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CUBAN SANDWICHES

Filed under Main Dishes
Ingredients
For the pork (pernil):
1 (2 pound) pork roast
4 cloves garlic, finely minced
1/4 teaspoon black pepper
1 teaspoon oregano or marjoram
1 tablespoon olive oil
1 tablespoon white vinegar
2 teaspoons salt

For the sandwiches:
Sliced Swiss cheese
Sliced ham
Sliced pickles
Hoagie or sub rolls
Mustard

Directions
For the pernil: Combine garlic, pepper, oregano or marjoram, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight. Cook in a slow cooker for 8 hours on low.  Remove from slow cooker and shred with two forks.
To assemble the sandwiches, spread mustard on both sides of a roll. Layer Swiss cheese, ham, pickles, pernil, and a second slice of cheese on the bottom of a roll; top with other half of roll. Press sandwiches in a panini press or skillet until bread is crispy and cheese is melted.

Let's Dish
My husband took one bite of these sandwiches and with his mouth full exclaimed, "This is good!"  When we went out for dinner the next night, he wanted to make sure we were still planning to use the leftovers.  I used Dijon mustard, but regular mustard or even honey mustard would work too.  I used my George Foreman grill to press and cook the sandwiches, which worked well.  We had enough pork for about 8 sandwiches.  And the pork on it's own was pretty good too!
 
Who Dished It Up First
Adapted from Cassie Craves
 
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FRENCH TOAST CUPCAKES WITH MAPLE FROSTING AND BACON SPRINKLES

Filed under Desserts
Ingredients
Cupcakes
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 ½ teaspoons vanilla
1 teaspoon ground nutmeg
1 teaspoon cinnamon
3 large eggs, separated
6-8 slices bacon, cooked crisp and crumbled

Maple Buttercream Frosting
1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 cups confectioners’ sugar
2 teaspoons heavy cream, at room temperature
3/4 teaspoon maple extract

Directions
Preheat oven to 375 degrees.  Line a muffin pan with paper cupcake liners.  With an electric mixer, mix the butter and sugar on  high speed until light and fluffy, about 10 minutes. Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon; set aside. In a small bowl, whisk together the milk and vanilla and set aside.  Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.  Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next.  Raise the speed to medium and mix briefly until a smooth batter is formed.

Transfer the batter to a large bowl. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake until golden brown and a toothpick inserted in the center of the cakes comes out clean, 25-30 minutes. Cool completely before frosting.

To make the frosting, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes.  Reduce the speed of the mixer to low. Add the heavy cream and maple extract. Beat until fluffy and well blended.  May be stored in the refrigerator for 3 days.

Frost cupcakes and sprinkle with crisp, crumbled bacon.

Let's Dish
When I saw these posted on my friend Amy's Facebook page, I had to make them immediately! Admittedly, they are not for everyone.  My family, for the most part, wouldn't touch them.  I loved them.  But I also love chocolate covered bacon and that sort of thing.  I did leave some bacon-less for the less adventurous people  and I must say, even the version without bacon is pretty darn tasty.  I found the bacon adds more of a crunch than a lot of bacon flavor.  Which is probably a good thing.  Don't be afraid.  Make these cupcakes!
 
Who Dished It Up First
Adapted from Life Is Better With Cake
 
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CAFE RIO SHREDDED PORK SALAD

Filed under Main Dishes
Ingredients
For the pork
1 (2 lb.) pork roast
3 (12 oz.) cans Coke
1 1/4 cups brown sugar, divided
1/4 teaspoon garlic salt
1 (4 oz.) can diced green chilis
1 (10 oz.) can enchilada sauce

For the salad
Cooked rice

Flour tortillas
Black or pinto beans

1 head lettuce, washed and shredded

Chopped tomato

Shredded cheese
Creamy Cilantro Lime Dressing (click for recipe)

Directions
Place the pork roast in a zip-top plastic bag. Add 1/2 a can of Coke and 1/4 cup brown sugar.  Marinade for at least 2 hours, or overnight.  Place the roast in a slow cooker along with 1/2 can of Coke, 1/4 cup water, and garlic salt.  Cook on high for about 3 hours. Remove the pork from the slow cooker and shred.  Drain any remaining liquid from the slow cooker.  In a food processor or blender, blend 1/2 can Coke, green chilies, enchilada sauce and 1 cup brown sugar.  Add more Coke as needed to reach desired consistency.  Return pork to slow cooker, along with sauce mixture.  Cook on low for an additional 2-3 hours.

To assemble the salad, place a tortilla on a large salad plate or in a large bowl. Layer with rice, shredded lettuce, beans, and shredded pork. Top with chopped tomatoes, shredded cheese, and Creamy Cilantro Lime Dressing.

Let's Dish

*This is one of the first recipes I posted on Let's Dish.  I recently recieved a different version of the recipe from my mom, which is much better, so I'm reposting the new recipe today.

Cafe Rio is a popular Mexican restaurant in Utah, Nevada and Arizona, and the shredded pork salad is one of their most requested dishes. I've never eaten at Cafe Rio because I don't live within 200 miles of one, but I hear the food is delicious.  I think this tastes a lot like the sweet pork salad from Cafe Mexicali in Colorado. The original recipe calls for 2 cups of brown sugar, but that was way too sweet for me, and even one cup was too sweet for my husband. You can serve this dish burrito-style, which seems to be more popular with the guys than "salad."

Who Dished It Up First

Cafe Rio, of course, but there are many versions of this recipe on the internet.

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LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Filed under Desserts
Ingredients
Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
Zest of  two lemons
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

Frosting
2 (8) ounce package cream cheese, softened
1/2 cup (1stick) butter, softened
2 pounds confectioners’ sugar
2 teaspoons vanilla extract
Juice of one lemon

Directions
Preheat oven to 350 degrees.  Line cupcake tins with paper liners, or spray with non-stick cooking spray.  To make the cake, sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl.  Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for a full 3 minutes, until light. Beat in the vanilla and lemon extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, then the last of the dry ingredients. Beat for an additional 2 minutes until batter is well blended.  Place the batter into the prepared tins.  Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool on wire rack before frosting.

Meanwhile, make the frosting by blending the butter and cream cheese with an electric mixer until well combined. Gradually add in the confectioners’ sugar until fully incorporated, then mix in the vanilla and lemon juice. Makes 20-24 cupcakes.

Let's Dish
These are some good cupcakes.  One of my children said they were the best cupcakes he's ever had.  And I must admit, they were the best cupcakes I've had in quite awhile.  They're light and fluffy, without being too crumbly, which is one of my cupcake pet peeves.  And even I'll admit that it's refreshing to have a non-chocolate dessert from time to time.  I got about 20 cupcakes from this recipe, and I only made half the frosting.  There was still plenty to generously frost all of the cupcakes.

Who Dished It Up First
Adapted from My Baking Addiction

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