SANDRA’S HUMMINGBIRD BUNDT CAKE

A delightful and easy cake to prepare and is super flavorful...

Servings: 12

Prep: 30 Mins.
Bake: 1Hr and 5 to 15 Mins.
 
INGREDIENTS:
 
CAKE:
 
WET
1-1/2 cups canola oil
3 large eggs
2 tsp vanilla extract
3 mashed ripe bananas
1 (8-oz can) crushed pineapple with its juice (do not drain)
 
DRY
3 cups all-purpose flour
½ tsp ground ginger
1-1/2 tsp ground cinnamon
¼ tsp freshly ground nutmeg
1 tsp double-acting baking powder (or regular)
1 tsp baking soda
1 tsp kosher salt
 
ADDITIONS
1 cup shredded sweetened coconut
1 cup pecans, finely chopped
 
METHOD:
 
Preheat oven to 325F (not 350F).
 
Generously spray a bundt pan with baking spray (or use oil and then flour the pan).
 
In a large mixing bowl, use a whisk to combine all the wet ingredients. Place all the dry ingredients in a sieve and sift over wet ingredients in large bowl; use a wooden spoon to just to combine (do not over mix).  Fold in the additions.
 
Pour cake batter into the bundt pan. Bake in preheated oven for 1 hour and 5 to 15 minutes (turning half way for even baking), just until a toothpick inserted comes out clean. (Do not overbake or the cake will be dry).
 
Remove hot cake from oven and place upright in bundt pan on a baking rack to cool for 30 minutes.  Invert pan to remove cake, and place on baking rack to fully cool.
 
Meanwhile, prepare the frosting shown below.
 
BUTTER CREAM FROSTING:
 
8 TB salted butter, at room temp
8 TB cream cheese, at room temp
4 cups confectioners’ sugar, sifted
2 tsp vanilla extract
 
METHOD:
 
Place all frosting ingredients in a medium-size bowl. Use a hand mixer to combine, then continue beating until smooth and fluffy for about 3 minutes. Cover and set aside at room temperature until cake has fully cooled, then frost. ~ Enjoy!

SANDRA'S LAYERED CARROT CAKE with CREAM CHEESE FROSTING from SCRATCH

An updated classic cake from scratch

that's super delicious and fun to take to any

potluck, picnic, or party...

Servings: (12)

Prep: 30 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Wet:

3 eggs

1/2 cup vegetable oil

1/2 cup water

2 teaspoons vanilla extract

Sift dry:

2 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon table salt

1-1/2 teaspoons ground cinnamon

Pinch of ground cloves

Pinch of freshly ground nutmeg

1/4 teaspoon ground ginger

Cake additions:

1 (8-oz. can) crushed pineapple, undrained (retain juice)

2 cups grated carrots

Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, softened

1 (8-oz. pkg) cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to achieve desired consistency)

Topping:

1/4 cup finely chopped pecans

1 tablespoon granulated sugar

METHOD

Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set aside.

In the bowl of a stand mixer, beat together the wet ingredients. Sift together the dry ingredients (using a sieve placed over mixing bowl of wet ingredients); mix to combine. Add the crushed pineapple and its juices, including the grated carrots; mix to combine, while scraping sides of mixing bowl. Pour batter equally and evenly into both prepared cake pans, then tap pans gently on countertop to release potential air bubbles.

Bake for 30 to 35 minutes, just until a toothpick inserted in center of cake comes out clean (do not over bake). Let cool in pan for 10 minutes, then turn out onto a wire rack, flipping right-side-up, to cool completely (about 45 minutes).

Meanwhile, prepare the candied pecans by stirring the pecans and sugar in a small non-stick skillet over medium heat until sugar melts and starts to caramelize and pecans are toasted and fragrant, about 5 to 7 minutes. Scrape hot candied pecans into a heatproof bowl to cool.

Also, prepare the frosting in a medium bowl, using a hand mixer to combine softened butter and cream cheese, confectioners' sugar, 1 teaspoon vanilla, and milk (1 tablespoon at a time, until desired consistency is reached). Beat until the mixture is smooth and creamy.

Frost the cooled cake, then top cake with cooled candied pecans, breaking them apart as you do so. ~ Enjoy!

SANDRA'S BANANA-PINEAPPLE-LEMON BARS

The most succulent dessert bars you'll ever have
with a tropical flair that's simply decadent...

Servings: (12)

Prep: 15 Mins.

Bake: 35-40 Mins.

INGREDIENTS

Wet:

1/4 cup unsalted butter, melted

1 cup granulated sugar

1 egg, beaten

1 teaspoon vanilla extract

Dry (sift):

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1 cup all-purpose flour

Add:

2 medium, ripe bananas, peeled and mashed

1 (8-oz. can) crushed pineapple, drained

1/2 teaspoon finely grated, lemon zest

Topping:

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

METHOD

Preheat oven to 350 degrees. Spray with baking spray a dark 9 x 9 square pan with cooking spray; set aside.

In a medium bowl, use a hand mixer to combine melted butter and 1 cup granulated sugar. Add beaten egg and vanilla extract; mix to combine (while scraping sides of bowl) until light and fluffy.

Place a sieve over wet ingredients and sift cinnamon, salt, baking powder and soda, and flour over dry ingredients.

Do not mix further until you add the mashed bananas, drained pineapple and grated lemon zest.  Using a wooden spoon, mix batter just until these ingredients are incorporated.

Spread mixture evenly into prepared pan, gently tap to release air bubbles.

In a small bowl, mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of batter mixture.

Bake for 35 to 40 minutes, just until cake tester comes out clean (do not over bake or bars will be dry).

Remove pan from oven onto a baking rack and allow to cool in pan for 30 minutes. Carefully cut into 12 even bars and place onto a serving platter. Serve with a dollop of sweetened whipped cream. ~ Enjoy!

SANDRA'S STRAWBERRY-BANANA-ORANGE SMOOTHIE

A perfect, sinfully scrumptious afternoon snack...

Serving: (1)

Prep: 5 Mins.

INGREDIENTS

1 cup Dole Pineapple-Orange-Banana juice

1 ripe banana

1 cup frozen, whole strawberries

1 (5.3 oz container) Chobani Greek Yogurt (I used strawberry)

1/8 teaspoon ground cinnamon

2 teaspoons Organic Light Agave (or honey)

METHOD

Add all ingredients in order listed to the blender pitcher, cover, and blend until smooth. ~ Enjoy!

SANDRA'S TROPICAL BANANA SPLIT DESSERT

Prepared this decadent dessert this morning,
and now enjoying it this evening...

Servings: (9-12)

Prep: 20 Mins.

Chill Crust (Freezer): 10 Mins.

Chill Dessert (Frig): 4 Hrs.

INGREDIENTS:

Crust

4-1/2 graham crackers, crushed (equals about 3/4's cup of crumbs)

1/4 cup sugar

3 tablespoons unsalted butter, melted

Pudding filling

1 (5.1 oz pkg) Vanilla Instant Pudding

2 cups cold milk

1/2 teaspoon vanilla extract

Pudding filling toppings:

1 can (8 oz.) crushed pineapple, drained

1/4 cup coconut flakes

2 sliced bananas (plus 1 more banana for serving)

2 tablespoons prepared chocolate sauce in squeeze bottle (plus more for serving)

Whipped topping

1/2 cup cold, fresh whipped cream  + 1 tablespoon sugar + 1/2 teaspoon vanilla, whipped

1 (8 oz. pkg) cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla extract

Just before serving - toppings

1 final sliced banana

1/4 cup chopped candied pecans

2 tablespoons chocolate sauce

METHOD:

Mix graham cracker crumbs, 1/4 cup sugar and butter; press onto bottom of 8" square glass baking dish. Freeze 10 min.

Meanwhile, prepare whipped cream in stand mixer with sugar and vanillla. When done whipping, add softened  cream cheese and remaining 1/4 cup sugar and whip with mixer until blended and smooth. Set aside.

In a medium bowl, beat pudding mixes and milk with whisk for 2 minutes. Spread filling carefully over crust; top with pineapple and coconut flakes. Slice 2 bananas; arrange over pineapple, and drizzle with 2 tablespoons of chocolate sauce.

Top with whipped cream mixture using an offset spatula.

Refrigerate dessert, covered with plastic wrap, for 4 hours to set and allow flavors to meld.

Heading to the refrigerator to set for 4 hours...

Slice the final banana just before serving. Cut dessert into squares to serve. Arrange banana slices over each dessert serving, drizzle with remaining 2 tablespoons of chocolate sauce, and sprinkle with chopped candied pecans. ~ Enjoy!

SANDRA'S LICKITY-SPLIT FRUITY LAYERED JELLO DESSERT

My lickity-split and delicious fruity jello layered dessert now has a much-less chilling time to under 30 minutes. This process used to take 2 hours for the 1st layer, then overnight for the second in the refrigerator...Whew.

This newly created quicker method I've just devised has truly made my day! 

Servings: (8 to 10)

Prep: 15 Mins.

Chilling: 25 Mins.

INGREDIENTS

2 (small 3 oz pkgs) strawberry jello

1 cup boiling water

1 (16 oz pkg) frozen whole strawberries, thawed, drained (reserve juice) then cut into quarters

1 (8 oz can) pineapple tidbits-or crushed, drained (reserve juice)

3 slightly ripe bananas, quartered lengthwise and diced

1/4 cup pecans, finely chopped, (optional)

1 cup sour cream

2 tablespoons confectioners' sugar (more or less to your desired sweetness)

1 teaspoon vanilla extract

METHOD

In a medium bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas, and pecans. Add 1/2 cup of reserved strawberry-pineapple juice. Mix to combine. Pour half of the mixture (about 2 cups) into an 8x8" glass square baking dish. Place level in freezer, uncovered, to quickly chill for 15 minutes, until set. (Do not freeze!)

Set the reserved gelatin mixture aside, at room temperature.

Meanwhile, in a small bowl, whisk the sour cream, confectioners' sugar, and vanilla to fully combine. Carefully spread this mixture over chilled gelatin. Gently spoon reserved gelatin mixture over top to evenly distribute.

Chill dessert placed level in freezer, uncovered, for a final 10 minutes (no longer or dessert will freeze). Transfer chilled dessert, covered, to refrigerator until ready to serve with or without fresh whipped cream. ~ Enjoy!

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Tip: After dessert has set and you've placed it  in the refrigerator to keep chilled, if doing so longer than 30 minutes be sure to cover with plastic wrap until ready to serve.

SANDRA'S GLAZED CARROT CAKE COOKIES

A portable carrot cake in cookie form...

 ~ How divine is this?! ~

Yields: Appx. 3 doz.

Prep Time: 10 Mins.

Cook Time: 14-16 Mins.

INGREDIENTS

Cookies:

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

1 (8 oz.) can crushed pineapple, undrained

3/4 cup shredded carrots

--about 2 medium, scrubbed

1/4 cup shredded apple (I used Braeburn)

--about 1/2 unpeeled, cored apple

1/4 cup shredded coconut, chopped finer

1/2 cup raisins

1/4 cup chopped pecans

2-1/4 to 2-1/3 cups all-purpose flour

--depending on juiciness of grated carrots and apple

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

Cream Cheese Glaze: Yields 1 cup

4 oz. whipped cream cheese

--does not need to be at room temp

2 tablespoons unsalted butter, at room temp.

1 cup confectioners’ sugar

--sift through sieve for a smoother glaze

2 to 3 teaspoons milk

--add more or less, depending on desired glaze consistency

1/2 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with silpat liners or parchment paper.

In the bowl of a standing mixer, cream together butter and sugars until smooth. Beat in eggs and vanilla extract until mixture is light and creamy. Add crushed pineapple and its juices, carrots, apples, raisins, coconut, and pecans. Place a sieve over batter in mixing bowl, and add flour, baking powder and soda, salt, cinnamon, ginger, and allspice; sift dry ingredients into wet ingredients in mixing bowl.  Turn on stand mixer and beat on low, just until batter is fully combined (do not over mix).

Drop rounded spoonfuls of dough onto prepared cookie sheets 1-1/2" apart. Bake cookies for 14-16 minutes in preheated oven, just until bottoms begin to brown and cookies are set. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies cooling on wire rack prior to glazing...

Meanwhile, in a small bowl, using a hand mixer, cream together cream cheese, butter, and vanilla extract. Add confectioner’ sugar, and a bit of milk, and begin mixing until smooth (add additional milk, if necessary, to reach desired glaze consistency). Use a fork dipped on its backside into the glaze, then run the fork tines through the glazed top of each cookie to form drizzle marks using a gentle back-and-forth motion.

Place glazed cookies in a single layer on decorative platters. Cover any leftovers with plastic wrap. ~ Enjoy!

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Tip: This particular cream cheese glaze will not harden. If you wish to make a hardening non-cream-cheese type of glaze instead, simply combine confectioners' sugar with reserved pineapple juice, milk, or water to desired drizzle consistency, which will harden within 1/2 hour for easier storage.

SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

SANDRA'S RAVISHING RHUBARB-RASPBERRY-PINEAPPLE PIE

Just pulled this jewel of a pie
(made from the bounty of my garden this summer)
out of the oven as the hubs pulls in the driveway...

Servings: (8)

Prep: 30 Mins.

Par-cook filling: 20 Mins.

Bake: 1 hr.

INGREDIENTS:

Bottom Crust:

1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe)

Filling:

4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces

1 cup frozen raspberries, unthawed

1 (8 oz) can, crushed pineapple, with juices

1/4 cup raisins

1/4 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar
2 teaspoons bourbon vanilla extract (or regular vanilla extract)

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger
Pinch of fine-grain sea salt

Crumble topping:

3/4 cup all-purpose flour

3 tablespoons brown sugar

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 cup chopped walnuts

4 tablespoons butter, melted

METHOD:

Preheat oven to 350 degrees. Set aside a 10" pie dish.

Heat a large skillet over medium-high heat.  Add all filling ingredients and stir to combine, reduce heat to medium-low and simmer for 20 minutes, while occasionally stirring.  Remove from heat, and set aside. (This procedures allows the pie to bake faster, including reducing pie filling shrinkage while baking.)

Line pie crust in pie dish, trim and flute edges. Ladle in hot filling.

Prepare crumble topping by adding all ingredients to a small bowl and stir to combine, except the melted butter. Drizzle in melted butter, then stir with a fork to incorporate until small pea-sized shapes form. Sprinkle crumble mixture evenly over pie.  Bake in preheated oven for 1 hour.  Remove to baking rack to let cool for a minimum of 1 hour to allow pie to set, prior to cutting. ~ Enjoy!

~~ An amazing dessert to serve with French vanilla ice cream ~~

SANDRA’S TROPICAL MANGO-PAPAYA-PINEAPPLE-BANANA SMOOTHIES

A taste of the tropics with every sip

that will definitely put 

a 'spring in your step'...

Servings: (2)

Prep: 10 Mins.

INGREDIENTS

--Non-dairy smoothies--

1 frozen banana (I freeze mine in quarters)

1 cup pineapple chunks in light syrup (retain juice)

1 diced ripe papaya

1 diced ripe mango

1 teaspoon freshly grated ginger

1 teaspoon vanilla extract

2 teaspoons freshly squeezed lime juice

4 mint leaves, torn

Ganish:

Whole mint leaves

METHOD

Place all ingredients in blender in order listed.  

Pulse several times, 

and then puree until smooth and incorporated, about 1 minute.  

Serve in a tall glass with a straw and a sprig of fresh mint. ~ Enjoy!

SANDRA’S SUCCULENT GRILLED HALIBUT, PINEAPPLE SALSA, and HERB STEAMED RICE

I doesn't get any better than

savoring fresh halibut fillets hot off the grill

with these delectable sides...

Servings: (2)

Prep: 2 Mins.

Grill: 10 to 12 Mins.

INGREDIENTS

2 (8 oz., 1-1/2” thick) boneless, skinless halibut fillets

2 tablespoons olive oil, divided

1 teaspoon sea salt

½ teaspoon freshly ground pepper

Optional Sides:

--Prepared Beer N’ Honey Pineapple Salsa

--Prepared Flavorful Steamed Basmati Rice N’ Herbs

--Sliced fresh roma tomatoes with dainty dollops of mayonnaise

METHOD

Prepare charcoal grill for direct cooking.

Pat fillets dry with paper towels. Rub halibut fillets with 1 tablespoon of olive oil and sprinkle with kosher salt and freshly ground pepper on all sides.  Fold a couple of paper towels and pour 1 tablespoon olive oil over them to moisten; use tongs to rub over grid of cooking grill.

Place halibut fillets over direct heat in the “10-o’clock position” on the grid, uncovered, for 3 minutes, and move to the “2 o’clock position” for 3 more minutes for the presentation side of fillets to make “X” grill marks.  Flip over fillets, cover, and continue grilling for an additional 4 to 6 minutes, until fillets are done when they flake easily with a fork.  Remove fillets from grill to a plate, tent with foil to rest for a couple of minutes for juices to redistribute.  Serve hot with prepared pineapple salsa, basmati rice n’ herbs, and sliced tomatoes. ~ Enjoy!

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Tip:  Feel free to use the same method to alternately grill salmon, as it pairs nicely with the above-listed sides as well.

SANDRA’S BEER N’ HONEY PINEAPPLE SALSA

Another day at home

playing with ingredients in the kitchen,

and this pineapple salsa turned out

to being an absolute keeper
that I'll be serving with 
Alaska grilled halibut fillets...

Yields: 1 Cup

Prep: 15 Mins.

Marinate: 30 Minutes

INGREDIENTS

¼ cup Mexican beer 

--(I used Dos Equis)

1 tablespoon honey

1 (8 oz. can) pineapple rings, drained, and cut into small wedges

--(feel free to use fresh pineapple)

2 green onions, finely sliced 

--(use all white and green parts)

¼ cup red bell pepper, finely chopped

½ fresh jalapeno, cut lengthwise, seeds and ribs removed and finely chopped

2 tablespoons chopped fresh cilantro

--(a small handful)

1 tablespoon freshly squeezed lime juice

½ teaspoon fine-grain sea salt

METHOD

In a small non-reactive glass or ceramic bowl, whisk the beer and honey, and add the pineapple wedges; tossing to combine.  Refrigerate while preparing other ingredients for a minimum of 15 minutes.

Drain off and discard all but 2 tablespoons of marinade from bowl.  Add the green onions, red bell pepper, jalapeno, cilantro, lime juice, and sea salt; tossing all in bowl with pineapple to combine.  Refrigerate at least 30 minutes prior to serving over grilled halibut, salmon, ham, pork, or turkey. ~ Enjoy!

SANDRA’S TROPICAL OPEN-FACED BAGEL AFTERNOON DELIGHT

I've been making this snack
for 20+ years and I simply
adore it to this day, literally...

Servings: (1)

Prep/Toast: 5 Mins.

INGREDIENTS

1 whole wheat and honey bagel, cut lengthwise in half

1 tablespoon whipped cream cheese

8 baby spinach leaves, remove stems; stack and roll up, then julienne

2 pineapple rings

2 teaspoons honey

1 green onion, chopped (green parts only)

METHOD

Toast the bagel in the toaster (on the bagel setting if you have one).  Spread both cut halves equally with whipped cream cheese.  Sprinkle with julienned spinach, top with pineapple rings, drizzle with honey, garnish with chopped green onions, and serve. ~ Enjoy!

SANDRA’S ADDICTING BAKED TROPICAL JALAPENO SPINACH DIP

This rich and cheesy baked tropical jalapeno
appetizer offers a popping flavor surprise
and is great served with
warm and crispy herb pita chips...

Servings: (10)

Prep: 10 Mins.

Bake: 25 to 30 Mins.

INGREDIENTS

Dip:

1/3 cup finely chopped yellow onion

2 tablespoons finely chopped jarred sliced pickled jalapeno peppers

3 cloves garlic, minced

1 cup sour cream

½ cup mayonnaise

4 oz. cream cheese, at room temp.

1 cup freshly grated Parmesan cheese

½ cup shredded medium cheddar cheese

1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer

1 (8 oz. can) can crushed pineapple, drained

½ teaspoon old bay seasoning

Topping:

¼ cup Japanese panko breadcrumbs

¼ cup Parmesan cheese

1 teaspoon smoked paprika

Garnish:

2 slices of jarred pickled jalapenos

METHOD

Preheat oven to 350 degrees.  Spray a 2-quart (round/square) ovenproof baking dish, and set aside.

In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes.  Add the garlic and saute for 30 seconds.

In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish. 

Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.

Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!

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Click here for Sandra's Baked Whole Wheat Herb Pita Chips

Tip:  For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:

      MILD: 1 tablespoon

      MEDIUM: 2 tablespoons

      HOT: 3 o 4 tablespoons

SANDRA'S TROPICAL BACON-WRAPPED JALAPENO POPPERS with PINEAPPLE

A tropical complexity of flavors 
that you'll simply adore...

Yields: (10 Poppers)

Prep: 10 mins. | 
Roast: 10 to 15 mins.

Posted: by Sandra

INGREDIENTS

***20 toothpicks, soaked for 30 minutes
***Latex gloves for preparing jalapenos

10 medium jalapeno peppers

--(All of similar size, about 3" long)

1 (8 oz. pkg.) cream cheese, at room temp.

1 cup shredded cheddar cheese

1 (8 oz. can) pineapple tidbits, drained, and squeezed 
--(or crushed pineapple)

2 green onions, finely chopped

10 slices of quality bacon

--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:

--Store-bought ranch dressing; 
----(or, Sandra's Homemade Ranch Dressing); or

--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl, along with the pineapple and green onions. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

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Tip: Cooking these on the grill is another great way to add even more smokiness to your jalapeno poppers.

SANDRA’S PINEAPPLE UPSIDE DOWN ORANGE-JELLO-POKE-CAKE

A fabulously moist and flavorful 
creation I came up with today ~ 
You'll find that the Orange Jello 
compliments the pineapple to the extreme...

Servings: (8 to 10)

Prep: 15 Mins. |
Bake 30 Mins. |
Stand: 30 Mins.

INGREDIENTS

***Pineapple Upside Down:

1/2 cup unsalted butter, divided

1-2/3 cups firmly packed brown sugar, divided

4 (8 oz. can) pineapple slices, drained; reserving juice

View of the Orange-Jello-Poke-Cake

1 (8 oz. can) crushed pineapple, drained; reserving juice

 -- (refrigerate reserved pineapple juice to chill)

4 maraschino cherries, halved

2 cups all-purpose flour, sifted

2 teaspoons double-acting baking powder

1/2 teaspoon table salt

3 eggs, at room temp.

2/3 cup whole milk

½ teaspoon vanilla extract

½ teaspoon cherry extract

***Orange-Jello-Poke:

1 (3 oz. Pkg.) Jello, orange flavor (I used sugar-free)

1 cup boiling water

1/2 cup cold, reserved pineapple juice

METHOD

Preheat oven to 350 degrees.  

Spray, with butter spray, a 9”x13 glass baking dish (so the sides of the cake won’t stick while baking).  Melt 1/4 cup butter, and pour into bottom of prepared glass baking dish.  Evenly sprinkle 2/3’s cup of brown sugar over melted butter. Arrange pineapple sliced halves decoratively over brown sugar, the crushed pineapple around them, and place one cherry half in the center of each halved pineapple slice.

In a medium bowl, sift together flour, baking powder, and salt.  

In a large bowl, beat with a hand mixer the eggs, and remaining 1 cup of brown sugar, until the mixture is smooth and slightly stiff. Gradually beat in milk, and vanilla and cherry extracts. Melt remaining 1/4 cup of butter, and beat into egg mixture.  

Gradually add dry ingredients into wet ingredients, while beating until smooth; occasionally scrape down sides of bowl.  Carefully spoon cake batter over the pineapple slices, starting from the outer edge and working towards the center.

Place cake in preheated oven to bake for 30 minutes, or until a wooden toothpick poked into center comes out clean.  Remove and let stand in baking dish, while making jello poke mixture.

 

Using a skewer, poke holes in cake ½” apart. 

Dissolve Jello in boiling water, stirring about 2 minutes. Add chilled pineapple juice, and stir to incorporate.  

Spoon over cake, and use a pastry brush to assist in absorbing Jello into cake. Let stand for 10 minutes. 

Cut around edges to loosen cake with a knife. Invert onto a large foil-lined baking sheet placed on top of glass baking dish. Flip over and let stand 1 minute to allow time for the hot pineapple topping to release. Remove glass baking dish. Scrape any loose toppings out of bottom of glass baking dish and put back on top of cake.  Let cake stand to set for 20 minutes, and serve with whipped cream, if desired. – Enjoy!

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Tip:  I at times have substituted chopped candied pecans in place of the crushed pineapple to change this dessert up a bit.

SANDRA’S SPICY SWEET and SOUR CHICKEN THIGHS

The addition of red pepper flakes 
takes this recipe over the top...

Servings: (4)
Prep: 10 Mins. |
Braise: 40 Mins.

Posted: by Sandra

INGREDIENTS

2 tablespoon olive oil

4 chicken thighs, bone-in, skin-on

¼ cup low-sodium soy sauce

2 tablespoons dark brown sugar

1 tablespoon red wine vinegar

1 (8 oz. can) pineapple tidbits, with juice

½ red bell pepper, julienned

½ red onion, julienned

1-1/2 cup low-sodium chicken broth

1 teaspoon freshly chopped ginger

½ teaspoon red pepper flakes

1 garlic clove, minced

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

2 tablespoons water

2 teaspoons corn starch

--Prepared steamed rice

METHOD

Heat a large skillet over medium-high heat with olive oil.  Sear chicken thighs skin side down for 5 minutes; turn over and continue searing for another 5 minutes.  Using a spoon, remove all but 1 tablespoon of drippings.  Add all the remaining ingredients, except water and cornstarch.  Cover and reduce heat to medium and let simmer for 30 minutes, until juices of chicken thighs run clear.  Whisk the cornstarch and water, and add to skillet while stirring to thicken sauce.  Serve with steamed rice. - Enjoy!

SANDRA’S TROPICAL LIME JELLO SURPRISE

I grew up partaking in this delightful dessert following
my Mom's delicious dinners; 
still mix the whipped cream  in with
the jello before eating it too...

Servings: (6)
Prep: 5 Mins.
Pre-Set: 1 Hr.
Full-Set: 4 Additional Hrs.
--(or overnight is more flavorful)

INGREDIENTS:

1 (6 oz. pkg.) lime jello (or orange, or lemon)
2 cups boiling water
2 cups total: reserved juice from fruit (below) + cold water
1 (8 oz. can) pineapple chunks, drained (reserving juice), roughly chopped
1 (15 oz. can) tropical fruit chunks, drained (reserving juice), roughly chopped
2 carrots, peeled, and shredded
1/2 tablespoon lime juice (or orange juice with orange jello, or lemon juice with lemon jello)
½ cup coconut, shredded

--Prepared whipped cream

METHOD:

In a medium saucepan, heat 2 cups of water over high heat to boiling, remove from heat and add lime jello, gently stirring until dissolved. Add remaining 2 cups of cold liquid (reserved juice and cold water), and stir to combine. Pour into a 2 qt. square glass dish, and refrigerate to partially set for 1 hour (to prevent the additional ingredients from sinking later on).

Just before jello has partially set, grate carrots (to prevent them from oxidizing) and toss into a small bowl with lime juice. Remove partially set jello from the refrigerator, and fold in tropical fruit, carrots, and coconut. Return to refrigerator and let set completely, about 4 hours. Serve with whipped topping (I like to mix my whipped cream into the jello mixture, as stated above ;). – Enjoy!

Be sure to store leftovers, covered, in refrigerator.

~~~~~~~~~~~~~~

Tip:  I don’t use pre-shredded carrots or a food processor to do so because they do not maintain the proper texture or flavor for this dessert, IMHO; I simply shred using a box grater ;)