Sharing is caring!

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!

Be sure to sign in for the  FREE Menu Plan and Master Grocery List below!

Let’s see what’s cooking!


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



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



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

  • Sourdough Bread



  • Grilled Hamburgers
  • Vegetable Crudite



Ole’ Time for easy Sheet Pan Fajitas!

  • Spanish Rice
  • Tossed Green Salad with Ranch Picante Dressing



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 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 | One Step Woman

Hummingbird Cake

One Step Woman | Deanna Schultz
A Southern Living magazine favorite recipe!
This moist cake includes pineapple and bananas and frosted with a tangy cream cheese frosting.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Servings 12 slices



  • 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


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

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating