Chicken Bacon Ranch Bake by CK
2 lb Chicken breast (cooked, cubed or shredded)
8 slices Bacon (cooked, chopped)
3 cloves Garlic (minced)
3/4 cup Ranch dressing
1 cup Mozzarella cheese (shredded, divided)
1 cup Cheddar cheese (shredded, divided)
VERSION 1 WITH SPINACH
1 lb Frozen spinach (thawed, squeezed to drain well)
VERSION 2 WITH BROCCOLI
4 cup Broccoli (cut into florets)
Preheat the oven to 375. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9×13 glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)Top with remaining shredded mozzarella and cheddar cheeses. Bake for about 15 minutes, until hot and bubbly.
HUMMINGBIRD CAKE by GKT
2 c. pecans, roasted and chopped
3 c. flour
1 1/2 c. sugar
1 1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/8 tsp. nutmeg
3 large eggs, lightly beaten
1 1/2 c. vegetable oil
2 1/2 tsp. vanilla
3-4 medium bananas, chopped
1 (8 oz) can crushed pineapple with juice
2 (8 oz) packages cream cheese, softened
1 c. butter, softened
2 c. powdered sugar
Preheat oven to 350. Coat 3 9″round cake pans with cooking spray. Line bottom of each pan with parchment paper and cover with cooking spray. Spread pecans evenly on a cookie sheet and bake for 6-8 minutes or until just toasted and fragrant. Toss halfway through. Once cooled, rough chop and set aside. Whisk flour, sugar, cinnamon, salt, baking soda and nutmeg in a large mixing bowl. Add eggs, oil and 1 1/2 tsp. vanilla, stirring until just moistened. Gently fold in bananas, pineapple and 1 c. pecans until batter has thickened. Pour batter evenly into cake pans. Bake 25-30 minutes or until toothpick comes out clean. Cool in pans on rack for 10 minutes. Remove from pans and cool completely. FROSTING: Beat cream cheese, butter and 1 tsp. vanilla until smooth. Slowly add powdered sugar, mixing on low speed until blended. Beat on medium speed for 3 minutes or till fluffy. Place 1 cake on a cake plate. Top with 1/4 frosting. Top with second cake and top with 1/4 frosting. Top with third layer and spread remaining frosting over top and sides of cake. Garnish with pecans.
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