Hummingbird Cake Recipe

Ingredients:

· 2 cups flour
· 2 cups sugar
· 1 tsp. salt
· 1 tsp. soda
· 3 eggs, beaten
· 1 tsp. cinnamon
· 1 1/2 tsp. vanilla
· 1 ( 8 oz.) can crushed pineapple-undrained
· 2 cup chopped pecans
· 2 cups chopped bananas
· 1 1/2 cup salad oil

Preparation:

Directions for Hummingbird Cake Recipe. Combine dry ingredients in a large bowl. Add eggs and oil, stirring dry ingredients until moistened. Do not beat. Stir in vanilla, 2 cup pecans, pineapple, and bananas. Spoon batter into a greased Bundt pan. Bake at 350° For 1 hour and 10 minutes.

Icing for Hummingbird Cake

8 oz. cream cheese 1 box powdered sugar 1 stick butter 1 tsp. vanilla
Mix all together and put on a cool cake.
Note: I mix with my wooden spoon, not electric beater. I also make this same Hummingbird Cake in a 13x9 pan.

...they'll be buzzing back for more....

Summer Salsa Fresca

Ingredients:

4 Medium Tomatoes
3 Sprigs Cilantro
1/2 Small onion
2 green chillies
1/2 lemon
1/2 tsp. salt
1 tsp. freshly ground pepper

Chop all ingredients finely and combine to make mouth watering summer salsa fresca! Great with tortilla chips or bread. Enjoy.

John's Spicy Herb Dip

Ingredients:

1 Cup Mayonise
2 cups sour cream
4 sprigs of fresh cilantro, chopped fine
2 sprigs of fresh parsley, chopped fine
Fist full of fresh garlic, shopped fine
juice from 1/2 lime
1 tsp cracked pepper
1/2 sweet red pepper, chopped fine
1/2 medium sweet onion, chopped fine
2 jalapeno or chipotle peppers, chopped fine

Prepare at least 3 hours prior to serving. Mix all ingredients and refridgerate. Great dip for veggies or chips. Yummy.

Easy Mexican Rollups

Ingredients:

4 Spinach-flavor flour tortilla (8 to 9 inches)
1 Container (8 oz) cream cheese spread
Add Chopped Chives to taste
1 cup taco sauce
1/2 medium red bell pepper, cut into thin strips

1. Spread each tortilla evenly with 1/4 of the cream cheese spread. Spread about 1/4 cup of chives over bottom half of each tortilla. Arrange a few bell pepper strips horizontally.
2. Beginning at bottom of each tortilla, roll up tightly. Wrap each roll-up in plastic wrap. Refridgerate at least 1 hour.
3. To serve, trim ends of roll-ups; cut into 3/4 inch round slices and top with drizzle of taco sauce. Bueno.