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Welcome to my Weekly Menu Plan!

This week’s menu is all about a few simple recipes to make the week run a little easier!

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Let’s see what’s cooking!

Sunday

I usually serve a nice filling Sunday meal if I have company. This menu never fails.

 

Monday

It’s Meatless Monday! Let’s try yummy Mushroom and Garlic Spaghetti.

 

Tuesday

Let’s use our slow cooker for Cheesy Ham Chowder! Bonus: Leftover ham never tasted so good!

  • Sourdough Bread

 

Wednesday

  • Grilled Hamburgers
  • Vegetable Crudite

 

Thursday

Ole’ Time for easy Sheet Pan Fajitas!

  • Spanish Rice
  • Tossed Green Salad with Ranch Picante Dressing

 

Friday

Friday is our take it easy night for dinner. Quick and simple so we can spend the evening relaxing without a lot of meal prep or clean up.

 

Saturday

Saturday night is usually reserved for going out or ordering take out. It is a special treat we budget for ourselves. Dinner is usually followed by a movie. Saturday is my favorite day of the week!

  • Date Night / Take Out / Snacks

 

Sweet Ending

This week’s Sweet Ending is Hummingbird Cake. An original recipe published by Southern Living Magazine submitted by Mrs. L H Wiggins. It is the magazine’s most popular recipe. Once you taste this delicious, moist cake, you’ll know why. 


Hummingbird Cake

A Southern Living magazine favorite recipe!

This moist cake includes pineapple and bananas and frosted with a tangy cream cheese frosting.

Cake

  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 8 ounce can crushed pineapple, juice included
  • 3 bananas, chopped
  • 1 cup pecans, chopped and toasted

 

Cream Cheese Frosting

  • 2 8 ounce packages cream cheese
  • 2 sticks butter, salted
  • 2 16 ounce packages powdered sugar
  • 2 teaspoons vanilla extract
  1. For Cake: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

  2. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

  3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

  4. For frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

  5. Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.

    Enjoy!

 


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