The Southern Lady Cooks

VINEGAR PIE

Posted on May 17, 2013 by The Southern Lady

If you have never had vinegar pie, you are missing out. I am sure there are a lot of people that would not touch it because it has vinegar in it. This recipe is so easy and the pie is so good. My family loves this pie. Just add a little whipped cream or ice cream and you will have a real treat.

1 (9 inch) pie crust, unbaked

4 eggs

1 1/2 cups white sugar

1/2 cup butter or margarine, or 8 tablespoons or 1 stick, melted

2 tablespoons apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoons vanilla extract

Combine all ingredients and mix well with mixer. Pour into uncooked pie shell and bake in preheated 425 degree oven for 25 minutes. Let cool before cutting. Enjoy!

Note: This pie will look like it is not done after 25 minutes. It puffs up during cooking and will kind of fall once you take it from the oven.

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RED VELVET COOKIES WITH CREAM CHEESE FROSTING

Posted on May 16, 2013 by The Southern Lady

These red velvet cookies are so good and children love them. This is the easy way to make these cookies. A real Southern treat!

1 box Red Velvet Cake Mix (I used Duncan Hines)

2 eggs

1/2 cup oil (I use Canola)

2 tablespoons milk

1 cup pecan pieces or nuts of your choice

Mix all ingredients with mixer except nuts. Fold in nuts. This batter is oily and easy to work with. I just put it out on the counter, pat it out with my hand, and cut with cookie cutter. DO NOT USE A LARGE CUTTER. The cutter I used is 1 1/2 inches across. These cookies will spread so you want them small and about 1/4 inch thick. You can use anything round that will work for you. (a jar top or cap, etc. Just so it is round and small. A little larger than a quarter) Spray a baking sheet and bake in preheated 375 degree oven for about 8 minutes. If you make larger cookies, you will need to bake 10 to 12 minutes. Remove from cookie sheet and let cool. Fill with cream cheese frosting recipe below. Makes about 4 dozen small cookies or 2 dozen filled cookies depending on size you make them.

Cream Cheese Filling

8 ounces cream cheese, softened

3 tablespoons butter or margarine, softened

1 3/4 cups powdered sugar

1 1/2 teaspoons vanilla extract

Beat together with mixer. Spread on cookies.

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Filed under: Red Velvet Cookies with Cream Cheese Filling | Tagged: baking, brunch, cooking, cream cheese frosting, cream cheese frosting recipe, cup pecan pieces, dessert, dinner, easy recipes, Entertaining, food, recipes, red velvet cookies, Southern, southern lady | 2 Comments »

BLUEBERRY CINNAMON MONKEY BREAD

Posted on May 14, 2013 by The Southern Lady

This Blueberry Cinnamon Monkey Bread is so good with your coffee in the mornings, with a tall glass of milk or as a snack anytime. I love monkey bread and love to experiment with making it in different ways. This is one of my favorites. I could make myself sick on it. You could make this using other berries and fruits, too. I can’t wait to try it with blackberries.

2 (7.5 ounce) cans biscuits (I use the country style)

Blueberries (You will need 80 of them)

1/4 cup white sugar

1 1/2 teaspoons ground cinnamon

5 tablespoons butter or margarine

3/4 cup brown sugar

1 cup nuts (I use walnuts. You can use whatever you like)

Spray bundt pan generously with cooking spray. Pat each biscuit out on a board and cut in half. Add two fresh blueberries to each biscuit half and roll it into a ball. Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon. Put 1/2 the nuts into the bottom of the bundt pan; add half the cinnamon balls on top of the nuts. Melt the brown sugar and butter on the stove. (Do not cook it, just melt it until dissolved together). Pour half the melted brown sugar and butter over the first layer of cinnamon balls. Add the other half cup of nuts and the rest of the cinnamon balls. If you have any cinnamon mixture leftover, sprinkle this on top and pour the rest of the brown sugar mixture over the second layer. Bake in preheated 350 degree over 45 to 50 minutes checking for doneness since ovens vary. Remove when done and let cool about 10 to 12 minutes before removing from bundt pan. Drizzle topping below over bread.

Topping

1 cup powdered sugar

3 or 4 tablespoons milk

1/2 teaspoon vanilla extract

Whisk together until of pouring consistency. Drizzle over monkey bread. (If you have extra, reheat in microwave and serve over individual slices of the bread).

Enjoy!

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Filed under: Blueberry Cinnamon Monkey Bread | Tagged: baking, Blueberries, Breakfast, brunch, cinnamon, cooking, dinner, Entertaining, food, monkey bread, recipes, southern lady | 8 Comments »

CABBAGE, HAM AND SPAGHETTI CASSEROLE

Posted on May 11, 2013 by The Southern Lady

This Cabbage, Ham and Spaghetti Casserole makes a lot and is great served with a green vegetable and some cornbread muffins. Men usually like this and it is comfort food at its best. You might think that spaghetti and cabbage sounds strange together but this dish will surprise you.

8 ounces of thin spaghetti, cooked al dente according to package directions and drained

6 to 7 cups of chopped cabbage, uncooked

2 cups of cooked, chopped ham

1 medium onion, coarsely chopped or 1 1/2 to 2 cups (I like to use sweet Vidalia)

1/2 cup butter or margarine or 8 tablespoons or 1 stick

1/3 cup all-purpose flour

1/2 teaspoon black pepper

1/2 teaspoon salt, optional

1 cup milk (I used 2%)

1 (10 3/4 ounce) can cream of mushroom soup, undiluted

2 cups shredded cheese (I used one cup sharp cheddar and 1 cup Monterey Jack. You can use whatever kind you like)

1 cup bread crumbs (Optional)

Combine butter, flour, pepper, salt, milk and cream of mushroom soup in a saucepan on top of the stove. Bring to a slow boil. Remove and stir in shredded cheese until melted. Spray a 9 x 13 casserole dish. Mix the chopped onion and cabbage together. Layer half the cabbage and onion in the bottom of the dish; add half the cooked spaghetti. Sprinkle on 1 cup of the cooked ham. Pour on half the cheese soup mixture. Make another layer ending with the soup. Cover with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and sprinkle on bread crumbs and more cheese if desired. Return to oven until cheese melts. ( I just put it under the broiler for a few minutes). Makes 10 to 12 servings. Enjoy!

Note: You could make this using about any kind of meat in the casserole.