How's About Cooking Something Up With HummingBirdMom's Favorite Family Recipes !







CORN PUDDING
HUMMINGBIRD CAKE
CAJUN SKILLET
PECAN SANDIES
SWEET AND SOUR SPARERIBS
BACON AND EGG QUICHE
COFFEE CAKE
LEMON POUND CAKE
STUFFED CHICKEN BREAST
ITALIAN PASTA SALAD
PEANUT BUTTER FUDGE
SHRIMP FETTUCINI
REAL CHEESE CAKE
BECKY'S CHEESE STRAWS
TRIPLE CHEESE BALL
CRAB CAKES
SAUSAGE BALLS
BROCCOLI CASSEROLE


CORN PUDDING 

Ingredients:
 
1/2c Flour 

1/2c Corn meal 

1 tsp. Baking Powder
 
3 Eggs 

1C Sugar 

1/2C Milk 

2 Cans Corn 

1tsp. cinnamon 

I use the white shoepeg corn and
 I use the white unbolted ground cornmeal.

Method: 

Combine all the above ingredients and mix together.
 Use part of the corn juices from the can.
Mixture is a little loose.
 
Put in greased pan...
I use a 9x13 pyrex dish.
 I spray it with Pam instead of greasing it. 

You can adjust sugar as to how sweet you like it.
 
Bake at 375 degrees til done.
Oven my vary on cooking time...
usually about 30 minutes.
 
HOPE YOU ENJOY!


HUMMINGBIRD CAKE 

Ingredients:
3 c sifted flour 
2 c sugar
1 tesapoon baking soda 
1teaspoon salt 
1 teaspoon cinnamon 
3 eggs, beaten 
11/2 teas. vanilla 
11/2 c vegetable oil 
1 5-ounce can crushed pineapple 
2 cups chopped bananas 
2 cups chopped peacans
8 oz cream cheese, softened
1 1-lb package of confectioners' sugar
1 teas. vanilla extract
Method: 
Sift flour,sugar,baking soda, salt and cinnamon into mixer bowl. Add eggs, oil, pineapple and 11/2 teas. vanilla; mix well. Stir in bananas and pecans. Pour into greased and floured tube pan.Bake at 325 degrees for 1 hr. and 15 minutes or til cake tests done. Cool in pan for several minutes. Invert onto serving plate to cool. Combine cream cheese, confectioner's sugar and 1 teaspoon vanilla in mixer bowl; beat until fluffy. spread over cooled cake. 
Yield: 15 servings 
Hope You Enjoy!!!!!





CAJUN SKILLET





Ingredients:
1 pkg. chicken breast fillets cut into strips 
1 pkg. beef stir fry strips 
1 lb fresh shrimp 
cajun seasoning (to taste)- found in spice section of grocery store. 
1 lg onion sliced 
pepper & salt to taste
Method: 
Take chicken strips and beef strips and diced onion- combined into frying pan with enough oil to keep from sticking. Add cajun seasoning to taste. Cook in frying pan over medium heat until the meat is done. While you are cooking this have your shrimp grilling in the oven. Take shrimp before grilling and roll in cajun seasoning. After shrimp are done combine with the chicken, beef and onion mixture. Mix together. Serve over cajun rice. 
I use 2 packets of Lipton Rice and sauce cajun style found in grocery store. 
makes: 4 servings 
Total cooking time: about 25 minutes 
Serve with salad and French Bread topped with Provolone cheese. 
Cajun seasoning is HOT so be careful. Add according to how hot you like it. 
Enjoy! 






PECAN SANDIES





Ingredients:
2 cups butter or margarine, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar 
Method: 
In a large mixing bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans/Roll dough into 1-inch balls. Place on ungreased cookie sheeet and flatten with fingers. Bake at 300 degrees for 20-25 minutes. Cool on a wire rack. When cool, dust with confectioners' sugar. YIELD: About 5 dozen. 
Hope You Enjoy!!!!!!!!!!!!! 





SWEET AND SOUR SPARERIBS








Ingredients: 
5 to 6 pounds pork spareribs or pork loin back ribs 1/2 cup packed brown sugar 
1/2 cup sugar
2 tablespoons cornstarch
1 cup ketsup
2/3 cup vinegar
1/2 cup cold water 
Method: 
Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350 degrees for 1 1/2 hours. Measnwhile, combine sugars, and cornstarch in a medium saucepan. Stir in ketsup, vinegar and water; bring to a boil. Cook and stir until thickened and clear. Remove ribs and rack from pan. Discard fat. Place ribs back in roasting pan; pour about 1 1/2 cups of the sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce. Yields: 6-8 servings.





BACON AND EGG QUICHE





In Deep Dish Pie Shell, place:
8 slices of fried, crumbled bacon
1/4 cup diced ham 
Sprinkle 1/2 cup grated Swiss cheese over meat in pie shell 
In blender, combine:
4 eggs
1 1/2 cups cream
1/2 tsp. salt
1/4 tsp, nutmeg
1/4 tsp. pepper 
Pour over meat and cheese in pie shell.
Bake at 350 degrees for 30 minutes.




 
COFFEE CAKE





Crumble the following together:
2 1/2 cups flour
3/4 cups brown sugar
1 cup granulated sugar
1 cup cooking oil
Set aside 1 cup. To remainder add:
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
1 egg
1 tsp. vanilla 
Beat well.   Pour into a greased 9 x 12- inch pan To 1 cup mixture you set aside add: 
1/2 tsp. vanilla
1 tsp. cinnamon
1/2 cup chopped nuts
Crumble on top of batter. 
Bake at 350 degrees for 20 to 25 minutes.





LEMON POUND CAKE





Ingredients:
3 cups plain shifted flour
3 cups sugar
2 sticks butter (softened)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons Lemon extract
6 eggs
1 cup milk 
DIRECTIONS:
Sift flour twice 
In mixing bowl put sugar and softened butter,; beat. Add eggs one at a time and beat between each addition. Add lemon extract, salt, and baking powder. After sifting flour twice, add flour, then milk, alternating til both flour and milk are used. 
Place mixture in a tub cake pan that has been sprayed with Bakers Joy. Cook in oven at 325 degrees for about 1 hour and 20 minutes or until test done with toothpick test. Let cool in pan for about 10 minutes and then invert on to 
your cake plate. 
A variation for this cake is to leave out the lemon extract and add 1 can of Herseys Chocolate Syrup to the cake batter. This will make a Chocolate Pound Cake in place of a 
Lemon Pound Cake. The Chocolate Pound
Cake taste like a big Brownie. 
YUMMY!!!!!!!!!!  







STUFFED CHICKEN BREAST





 
INGREDIENTS:
1 1/2 cups sliced fresh mushrooms
1 1/3 cups uncooked instant rice
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup butter or margarine
1 1/2 cups water
1 1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup chopped pecans, toasted
6 bone-in chicken breast halves. 
DIRECTIONS: 
In a saucepan, saute' mushrooms, rice, onion,celery in bitter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 to 7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. Stiff 1/2 cup of rice mixture under the skin of each chicken breast. Place in a greased 13 x 9 2 in baking dish. Bake uncovered at 350 degrees for 1 1/2 hours or until the juices run clear. YIELD: 6 servings 





ITALIAN PASTA SALAD





Ingredients: 
3 C. cooked rotini drained
1 C. grated parmesan cheese 
1   (8-ounce bottle Zesty Italian Dressing) 1/2  
1/2 C. chopped onion
1 lg. cucumber diced
1 lg. tomato diced
5 hard boiled, eggs diced
pepper and salt to taste
2 teaspoons sugar
1/2 cup mayonnaise
Directions: 
*Mix together ingredients in large bowl until well blended...Chill. 
Makes 8 cups 
HOPE YOU ENJOY!!!!!!!!!





PEANUT BUTTER FUDGE





Ingredients:
2 C sugar
2T light corn syrup
2/3C evaporated milk
1C peanut butter
1t vanilla extract
Method: 
Combine sugar,corn syrup and evaporated milk in heavy 2-quart sauce pan. Bring to a boil stirring constantly over low heat. Cook for 4 minutes after it comes to a rapid boil. Remove from heat. Stir in peanute butter and vanilla extract. Beat with spoon until thickened. Pour into 8x8-inch buttered dish. Let stand until set. Cut into squares. 
YIELDS: 24 servings 
HOPE YOU ENJOY!!!!!!





SHRIMP FETTUCINI








Ingredients: 
3/4 C butter
1  12-ounce package of Fettucini
1-1/2C whipping cream
1/2C minced onion
1C grated parmessan cheese
1/2C water
1T minced garlic
salt and pepper to taste
1 1/2lb steamed and peeled shrimp
Method: 
Melt butter in electric frying pan on low heat Saltee onions in butter 
Cook noodles (Fettucini) in rapidly boiling water for 8 minutes;drain Put drained pasta in butter/onion mixture;toss and coat well. Add cream and cheese,tossing to mix well 
Add minced garlic 
Add water slowly to desired consistency-should be creamy. Add steamed shrimp,salt and pepper.SERVES 6. 
Serve with garlic bread and tossed salad. May substitute shrimp with crab meat or grilled chicken breast. 
HOPE YOU ENJOY!!!!!





REAL CHEESE CAKE





Ingredients:
32 oz. cream cheese (4   8oz Blocks) softened
5 eggs 
1C sugar
1 1/2T vanilla extract
Method: 
Put in mixing bowl. Using mixer beat at high speed for 15 mins. 
Ahead of time make up your graham cracker crust. I use graham cracker crumbs and the recipe for the crust on the side of the box. After you mix up crust,pat the crust in the bottom and sides of a 9-inch springform cake pan. 
Pour the cheese cake mixture into the spring pan in pie crust. Bake at 350 degrees for 40 to 50 minutes or until set. I do the tooth pick test. 
Take cheese cake out of the oven - let cool for 10 minutes. Then mix 1C sour cream and 1/2 c. sugar together. 
Pour and spread over the top of cheese cake. Return to the oven for 10 minutes at 350 degrees. Remove from oven. Let cool to room temperature. Put in refrigerator and let chill. 
Serve with cherry, strawberry,blueberry, or peach topping. 
My favorite is the blueberry topping. 
You'll Love this one....Big hit with any cheese cake lover. 
Hope you enjoy!!!!!!





 BECKY'S CHEESE STRAWS





Ingredients: 
3 sticks margerine
1 lb. sharp cheddar cheese
Melt together in microwave 
Add:   4C Plain Flour, 1t. salt,red pepper to taste.
Method:
Mix together all of the ingredients. 
Put in cookie dough shooter & make straight lines of mixture on an ungreased nonstick baking sheet. Preheat oven to 350 degrees
Bake 20 minutes 
Remove from oven, let stand about 5 minutes- cut into 2 1/2 to 3 inch pieces. Put in air tight container when cool. Snacks made up ahead of time. Great for parties or receptions.





TRIPLE CHEESE BALL





Ingredients: 
8 oz. cream cheese, softened 
8 oz. extra sharp cheddar cheese, grated 9 oz. hot pepper cheese , grated 
2T. chopped green bell pepper
1/4t salt
2T grated onion
2T. chopped pimento
2T. worchestershire sauce 
1/2t. tabasco sauce (optional if you don't like it       really hot) 
1/2t. Soy Sauce
3/4C chopped pecans
Method: 
Cream all 3 cheeses together along with green pepper,salt,onions,pimento,worchestershire sauce, tabasco sauce, and soy sauce in bowl. Mix well. 
Can be shaped into 3 small cheese balls or one really large cheese ball. Roll in pecans. 
Large cheese ball will serve 32 (1-ounce) servings. Serve with crackers! 
Great for parties.





CRAB CAKES





Ingredients:
1 lb.crabmeat 
1C   Italian seasoned breadcrumbs 
1    egg, beaten 
1/4C mayonnaise 
1/2t salt 
1/4t pepper 
1t   Worchestershire sauce 
1t   dry mustard 
margarine, butter, or oil 
Directions: Remove cartilage from crabmeat. Mix breadcrumbs, egg, mayonnaise, and seasonings, except margarine. Add crab. Mix gently but thoroughly. Shape into 6 crabcakes. Fry in skillet on medium-high heat, in just enough fat to prevent sticking. Cook until browned, about 5 minutes per side. Makes 6 cakes.





SAUSAGE BALLS





Ingredients:
1 lb.  hot ground sausage meat 
1 pkg. (10 oz.) extra sharp cheddar cheese,
       grated      
1 tsp. paprika 
3C     bisquick mix 
Directions: Have sausage and cheese at room temperature. Combine all ingredients and mix well. Shape into small balls and bake at 350 degrees for 12-15 minutes or until lightly browned. Do not over brown. Makes approximately 100 balls. ( These balls may be made up ahead of time and frozen, then removed from freezer ahead of time, thaw enough to seperate them and then bake and serve hot. This makes it easy for entertaining by making up ahead of time but still being able to serve them hot to guest.





BROCCOLI CASSEROLE





Ingredients:
1 lb. velveeta cheese 
4 boxes of frozen, chopped Broccoli   or 1 family size bag of frozen chopped Broccoli 
2C Rice 
1  can cream of mushroom soup 
Directions: Cook Broccoli and cook rice After broccoli and rice are done combine the broccoli and rice together in large mixing bowl. Add the cheese and cream of mushroom soup to the rice and Broccoli. Pepper and salt to taste. Crumble either ritz crackers or potato chips and put over top of mixture after you put it in a casserole dish. Bake at 350 degrees until it is well heated throughout.  
 






 









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