* ham
* corn
* yummy salad--greens, blue cheese, apple chunks, toasted almond slivers, sprinkled w/ Italian dressing
* party potatoes
For dessert we had something called Caramel-Frosted Hummingbird Cake. I made it w/ whole grain spelt flour because my Mom is bothered by wheat. It has bananas, crushed pineapple, and shredded raw sweet potato in it. Ben was a little bummed that I sneaked some veggies into a dessert but I was just following the recipe. It was actually very scrumptious. It was very moist too even though I used whole grain. It is quite high in calories and fat and one way to cut back would be to use less frosting--I thought it was a little too much.
Party Potatoes
2 lb. pkg. shredded or southern style hash browns
8 oz. sour cream
1 can cream of chicken soup
1 can cream of potato soup
1 onion diced or 1 Tbsp. minced onion
8 oz. shredded cheddar
1/4 cup Parmesan cheese
Spray crock pot w/ Pam.
Mix all ingredients together in a bowl.
Add to crock pot and cook on low for 2-3 hours.
(My hash browns were still partially frozen so I had to turn it up to high because they weren't heating up fast enough.)
Caramel-Frosted Hummingbird Cake
Prep: 65 minutes
Bake: 30 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients:
3 eggs, lightly beaten
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2 cups mashed bananas (5 medium)
1 cup cooking oil
1-1/2 tsp. vanilla
2 cups peeled, shredded uncooked sweet potatoes (about 1/2 lb.)
1 8-oz. can crushed pineapple (juice pack), drained
1 recipe Caramel Butter Frosting
Directions
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.
2. In bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
3. Bake 30 minutes or until pick inserted near centers comes out clean. (If you use a 9x13 pan bake for 35-40 minutes.) Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
4. Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1-1/4 cups frosting. Stack and frost remaining layers. Makes 16 servings.
5. Caramel Butter Frosting: In large saucepan melt 1 cup butter; add 2 cups packed brown sugar. Bring to boiling over medium heat; stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in 1/2 cup milk until smooth. Whisk in 6 cups powdered sugar until smooth. Use at once; frosting stiffens as it cools. Makes 4 cups.
Nutrition facts per serving:
Calories 741
Total Fat (g) 27
2 comments:
Yes it was!
We were going to go out for dinner last night, but then Mom didn't feel very well. So we made baked potatoes in the microwave, a fruit salad (banans, pineapple, mandrian oranges), leftover green beans, and leftover ham from Mom's Birthday Dinner on Sunday. It was very delicious!
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