Hummingbird Cheesecake

Found in SL March 2026 issue here

Baking spray
2 cups (abt 18) packed finely ground pecan shortbread cookie crumbs (Keebler Sandies Pecan Shortbread)
4 Tbsp. unsalted butter, melted
1 cup, plus 2 Tbsp. granulated sugar, divided
1 1/4 tsp. ground cinnamon, divided
4 (8-oz.) pkg. cream cheese, softened
1 (3.4-oz.) pkg. banana cream instant pudding and pie filling
3/4 cup sour cream, at room temperature
3 Tbsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. coconut extract
4 large eggs, at room temperature
1 (8-oz.) can crushed pineapple, undrained
Boiling water, for water bath
Chopped toasted pecans, toasted unsweetened coconut flakes, and dried pineapple rings

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Coat inside of pan with baking spray.

Stir together cookie crumbs, butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a medium bowl until well combined. Press into bottom of prepared pan. Bake until edges are lightly golden, 20 to 25 minutes. Let cool on a wire rack 30 minutes.

Meanwhile, beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add pudding mix, sour cream, flour, vanilla, coconut extract, 1 cup sugar, and 3/4 teaspoon cinnamon; beat on low speed just until combined, about 1 minute. Add eggs, 1 at a time, beating until just combined after each addition, about 1 minute. Stir in crushed pineapple with juice until combined.

Spread batter over prepared crust. Place springform pan in a large roasting pan; carefully pour boiling water into roasting pan, filling halfway up sides of springform pan. Bake until top appears dry and edges are set, 1 hour, 20 minutes to 1 hour, 25 minutes. Turn off oven, and prop open door; let cheesecake cool in oven 1 hour.

Remove cheesecake from oven; remove and discard foil. Gently run a knife around outer edges of cheesecake to loosen from pan; let cool at room temperature 1 hour. Chill, uncovered, until completely cooled and set, at least 8 hours or up to 24 hours.

Remove sides of springform pan; transfer cheesecake to a plate. Garnish with pecans, coconut flakes, and dried pineapple rings. 

Pineapple Casserole

Found in Pioneer Woman magazine Spring 2026

 

4 tbsp salted butter, melted

2 20oz cans pineapple tidbits

2/3 c sugar

1/4 c ap flour

2 c grated sharp cheddar cheese (8oz)

1 1/2 c coarsely crushed butter crackers (Ritz, 1 sleeve)

 

Preheat the oven to 350°. Butter a 9" square baking dish.

Drain the pineapple tidbits, reserving 1/4 c of the pineapple juice in a large bowl. Add the sugar and flour to the bowl and whisk to combine. Fold in the drained pineapple and cheddar. Transfer to the prepared baking dish. 

Sprinkle the casserole evenly with the cracker crumbs and drizzle melted butter over the top. Bake until golden and bubbly, 30-35 minutes. Let it sit 10-15 minutes before serving.

 

Ree says this is a potluch classic. It's amazing how delicous pineapple tastes with cheddar cheese. 

Blooming Hummingbird Cake

Found in SL April 2023 issue and here. Magazine called it Blooming Hummingbird Cake but online it's Humming Bird Sheet Cake.

Cake:
Baking spray
2 3/4 cups unbleached cake flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/3 cups granulated sugar
3/4 cup unsalted butter, softened
3 large eggs, at room temperature
1 1/4 tsp. vanilla extract
2 small bananas, mashed (about 2/3 cup)
1 (8-oz.) can crushed pineapple in juice, undrained
1 cup roughly chopped toasted pecans
 

Cream Cheese Frosting:
1/2 cup unsalted butter, softened
1 (8-oz.) pkg. cream cheese, softened
1 1/4 tsp. vanilla extract
2 cups plus 2 Tbsp. powdered sugar, sifted
1/8 tsp. kosher salt

Additional Ingredients
Dried pineapple rings
White pearl candy sprinkles
Fresh mint leaves

Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray; line bottom of pan with parchment paper.
Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl.
Beat granulated sugar and butter in a stand mixer fitted with a paddle attachment on medium-high speed until mixture is pale and fluffy, about 3 minutes.
Add eggs, 1 at a time, beating just until blended after each addition, about 1 minute. Reduce mixer speed to medium; beat in vanilla and mashed bananas until combined, about 30 seconds.
Gradually add flour mixture in thirds, beating on low speed just until combined after each addition, stopping to scrape down sides as needed. Use a spatula to fold in pineapple and pecans.
Spoon batter into prepared pan, spreading evenly. Bake in preheated oven until golden around edges and a wooden pick inserted in center of cake comes out clean, 30 to 35 minutes. Transfer pan to a wire rack, and cool completely, about 1 hour, 30 minutes.

Cream Cheese Frosting: Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 2 minutes.
Add cream cheese; beat until light and fluffy, about 3 minutes. Add vanilla; beat until well blended, about 30 seconds.
Reduce speed to low; beat in 1 cup of the powdered sugar until well blended, about 30 seconds. Add kosher salt and remaining 1 cup plus 2 tablespoons powdered sugar, and beat until smooth and combined, about 1 minute. Chill until ready to use.
Spread frosting over cake. Form flowers on top of cake with dried pineapple rings. Fill center of each flower with white pearl sprinkles; garnish with mint leaves. 

 

Cranberry Pineapple Punch

1 2 liter bottle of ginger ale

6c pure unsweetened cranberry juice 48oz

1 46oz bottle of pineapple juice

1 12oz can frozen orange juice concentrate

ice

fresh cranberries, garnish

fresh chunk pineapple, garnish 

 

Stir together ginger ale, cranberry juice, pineapple juice, and orange juice concentrate in a 2 gal dispenser or bowl. Serve punch in glasses and garnish.

 

Red Lobster Pina Colada Shrimp & Dipping Sauce (aka Parrot Bay Coconut Shrimp)

Recipe found here.

1/2 pound large Shrimp butterflied
1 cup sweetened Coconut Flakes
1 cup plain Bread Crumbs
1/4 cup Cornstarch
1/2 cup Pina Colada mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon Powdered Sugar
1/2 cup Cornstarch yes, another 1/2 cup

Mix the bread crumbs, 1/4 cup cornstarch and coconut in a deep bowl and set aside.
Combine the pina colada mix, powdered sugar and rum in a small mixing bowl. Set aside.
Place 1/2 cup cornstarch in a separate bowl.
Heat oil to 375°F for deep frying.
Coat shrimp first in cornstarch, then in the pina colada mixture, then dust shrimp in bread crumbs/coconut mixture.
Place the shrimp back into pina colada mixture, then again into coconut, and then the bread crumb mixture.
Place prepared shrimp carefully into hot oil.
Fry until golden brown.
Remove from fryer and drain.
Serve with Red Lobster Pina Colada Dipping Sauce. (Recipe Below)

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Red Lobster Pina Colada Dipping Sauce

1 cup Pina Colada mix
1/4 cup Water
2 tablespoons crushed Pineapple drained
1 tablespoon + 1 teaspoon sweetened Coconut Flakes
3 tablespoons + 1 teaspoon Powdered Sugar
1 1/2 teaspoon Cornstarch
3 teaspoons cold Water

Mix together Pina Colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
Heat over medium-low heat until sauce begins to simmer, stirring frequently.
Let mixture simmer for 10 - 12 minutes.
Mix cornstarch and cold water together and add to sauce. Blend well.
Let mixture simmer for and additional 3 - 5 minutes, stirring frequently.
Remove from heat and bring to room temperature.
Sauce is served at room temperature.

Hawaiian Dip

8oz cream cheese,softened
2 1/2 cups sweetened coconut, flaked or shredded
20oz can pineapple, chunks or crushed
nuts or cherries to top dip with

Snowballs

8oz cream cheese, softened
1 8oz can crushed pineapple, well drained
1 cup chopped pecans

3 cups flaked coconut

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

from FB Gaining Age But Losing Mind

Maxine's Mom's Cranberry Salad

1 package of fresh cranberries finely chopped
1½ cups of sugar
1 pint of whipping cream, whipped
1 large can of crushed pineapple, drained
½ cup chopped pecans
½-¾ cup of coconut

Chop cranberries, add sugar, and refrigerate overnight.
The next day add whipping cream, pineapple, pecans, coconut.
Just prior to serving, stir in a bag of miniature marshmallows.
Refrigerate any leftovers. Marshmallow may become wet but will still be good. 

from Maxine S Locklear