Hummingbird Cake (Muffin) Recipe

Hummingbird Cake (Muffin) Recipe

Really delicious!   This is an old southern recipe.

I made 24 muffins from the cake batter. Used cupcake papers and baked about 30 minutes.


3 cups all-purpose flour, plus more for pans (I use 2 cups Einkorn flour and 1 cup all purpose flour)

2 cups granulated sugar ( I use only one cup coconut sugar)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, beaten

1 1/2 cups vegetable oil (I use 1 cup avocado oil and 1/2 cup applesauce)

1 1/2 teaspoons vanilla extract

1 (8-oz.) can crushed pineapple in juice, undrained (I used fresh frozen pineapple)

2 cups chopped ripe bananas (about 3 bananas)

1 cup chopped pecans, toasted ( I used walnuts)

How to Make It

Step 1
Prepare the Cake Layers: 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.

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

Step 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.

Step 4
Prepare the Cream Cheese 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.

Step 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.

2 (8-oz.) pkg. cream cheese, softened 1 cup salted butter or margarine, softened 2 (16-oz.) pkg. powdered sugar 2 teaspoons vanilla extract
3/4 cup pecan halves, toasted

adapted from:




White Chicken Chili Soup Recipe

White Chicken Chili Soup Recipe


4 cups Chicken broth

4 / 15.5 oz. cans of Great Northern beans drained and rinsed (I used a 1 lb bag of Great Northern beans that I soaked over night)

2 cups shredded chicken (I cooked 3 frozen chicken breasts in the same pot, when I cooked the soaked beans, then took them out and shredded)

1 small can diced green chilies (I use mild)

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon oregano

dash of pepper

1 cup sour cream

2 cups of shredded cheese Monterrey Jack or Mexican blend

I added an additional teaspoon of garlic salt and a tablespoon of sugar.


In large pot, add broth, beans, chicken, green chilies, cumin, garlic powder, oregano and pepper.  Simmer on low- medium heat for 20-30 minutes or until all heated through.

2. Right before serving, stir in sour cream and cheese until it is all blended and melted.


The picture is before adding sour cream and cheese.  I think it is better to add to the individual servings before eating.

A very good friend shared this recipe with me.


Macaroni Medley

Macaroni Medley

This is a recipe that I have fixed for many, many years.  My kids grew up eating this macaroni and meat dish.  Some people call it Goulash.  I got the recipe as a free hand out from the little local corner grocery store called Feudo’s in Corpus Christi, Texas.  I hope you enjoy it.  (In the picture, I didn’t have enough elbow macaroni, so I also put Penne pasta.  Any kind of pasta will work, but I prefer elbow.)


1 pound of ground beef (nowadays, I use ground venison)

8 ounces of elbow macaroni

1 can cream of celery soup (nowadays, I make my own cream soup

1 can stewed tomatoes

1/4 cup chopped bell peppers ( I usually put a bit more)

1/2 cups chopped onions (I usually put a bit more)

2 teaspoons basil (I used dried from garden)

Salt and pepper to taste

3/4 cup grated sharp cheddar cheese


Cook macaroni, drain.  Sauté onion and bell pepper in 1 Tablespoon olive oil.  Brown ground meat.  Drain.  Add basil, soup, stewed tomatoes, salt & pepper.  Add macaroni.  Top with cheese.  Melt in oven 350 degrees.  (You only need to heat it throughly and melt cheese.  I like to see it bubbling before I pull it out of the oven.)



Chicken and Rice Soup


  • 2 split chicken breasts
  • 8 cups cold water
  • 1 cup finely diced celery
  • 1½ teaspoons salt
  • 1/4 teaspoon black pepper
  • 3/4 cup finely diced carrots
  • 1/3 cup uncooked white rice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 Tablespoon Chicken base
  • Directions

    1. Place chicken, water, celery, salt and black pepper in a 6-quart stockpot.
    2. Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 25 minutes.
    3. Add carrots. Cook 20 minutes.
    4. Add rice. Cook 10 minutes.
    5. Add parsley. Turn heat off. Stir.
    6. Remove chicken. Discard skin and bones. Pull chicken meat into bite sized pieces and return chicken meat to stockpot.
    7. Adjust seasonings, to taste. (poultry seasoning and chicken base)
    8. Serve.
    9. Adapted from: 

Cabbage, Sausage, Potato Soup


  • 1 pound kielbasa sausage*, sliced into bite-sized pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 1 small green cabbage, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable stock
  • 1 pound red potatoes, diced
  • 1 tablespoon Italian seasoning, homemade or store-bought
  • 1 bay leaf
  • Kosher salt and freshly-cracked black pepper
  • Directions:

    1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
    2. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
    3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.)
    4. Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
    5. *Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like.  (Bratwurst also works!)
    6. Adapted from:




    • 1-1/2 pounds lean ground beef or turkey (I used 1 lb Venison and 1 lb hamburger meat)
    • 3/4 cup Quaker® Oats (I used flaked oats)
    • 3/4 cup finely chopped onion
    • 1/2 cup catsup
    • 1 egg, lightly beaten
    • 1 tablespoon Worcestershire sauce
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

        1. Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.  Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
      1. Adapted from:
      3. I did not make the sauce at the end, but the website gives the instructions for doing that if you want.

Pressure Cooker Turkey Thighs


3 Turkey thighs
3 small or 1 medium onion
3 cloves of garlic
salt and pepper to taste
2 cups of turkey stock, or chicken stock if you have to
2 tbsp red wine vinegar
8 tbsp flour
1/2 cup water


Brown your thighs on all sides. I use the sear function on the PC to keep the mess low, about 3 minutes per side. This will help to ensure good flavoring, especially if the thighs are still partially frozen.
Once browned, set the thighs to the side, add some oil if necessary, and saute your onion until translucent about 5 minutes, then add the garlic.
When you can smell the garlic starting to cook, add the thighs back to the pot, pour in the stock and red wine vinegar, lock the lid on, and cook on high pressure for one hour.
While it’s cooking, clean up, prepare your side dish, and measure out your flour and water for the thickener.
When the turkey is done, remove the thighs to plates or serving platter.
In a bowl, whisk the flower into the water until well blended.
When well combined, whisk the flour mixture into the pressure cooker pot with the stock and onions, and allow to thicken on the keep warm setting or low heat for 15 minutes or desired thickness.
Serve with vegetables or side of choice.

adapted from: