• The Southern Lady Cooks

    Promote Your Page Too

  • CONTACT ME

    My e-mail address: the [email protected]
  • MY PAST POSTS

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories

CHEESY ZUCCHINI CORNBREAD MUFFINS

Cheesy Zucchini Cornbread Muffins - TSLC

This Cheesy Zucchini Cornbread Muffin recipe is a great way to use up some of that extra zucchini.  You could also add bacon to this recipe.  We love cornbread muffins just about any way you “fix” them and this one is a favorite, too.

2 cups self-rising cornmeal mix*

1/3 cup self-rising flour

2 eggs

1 teaspoon sugar

1 1/2 cups buttermilk (could use regular milk)

2 tablespoons cooking oil or bacon drippings

1 cup shredded zucchini

1 cup shredded cheddar cheese or cheese of your choice

cooking spray for muffin tin

Combine the cornmeal mix, self-rising flour, eggs, sugar and buttermilk and oil.   Mix well with a spoon. Fold in zucchini and cheese and mix.  Spray a 12 cup muffin tin with cooking spray.  Fill each cup to about 1/4 inch from the top.  Bake in preheated 425 degree oven 25 to 30 minutes until muffins are golden brown on top.  Makes 12 muffins.  Enjoy!

Note:  If you use bacon drippings and fry bacon for the drippings you can also fold in the crumbled bacon. These muffins are great with the bacon, too.

*If you can’t find self-rising cornmeal mix you can use regular cornmeal with the following additions:   1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal. 

Cheesy Zucchini Cornbread Muffins TSLC

If you like this recipe, you might also like my recipe for Mexican Cornbread.

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

HAM AND BEAN PASTA SALAD

Ham and Bean Pasta Salad - TSLC

This Ham and Bean Pasta Salad recipe is one of my very favorites and will quickly become one of yours, too.  This salad is great for picnics, family gatherings and just anytime you want a great salad.  It keeps well in the refrigerator and I love having it for lunch.  It is a meal by itself!

2 cups uncooked elbow macaroni, cooked and drained according to package directions (could use shells or rotini, too)

1 cup ham, cooked and chopped

1 (15.5 ounce) can kidney beans, drained and rinsed

1/2 cup carrots, scraped and chopped

1 cup frozen peas (could use fresh or canned)

1/2 cup purple onion, chopped (could use regular onion or green onions)

1/2 green pepper, chopped

1/2 cup mayonnaise (could use Miracle Whip)

3 teaspoons fresh basil, chopped (could use 1 teaspoon dried)

3 teaspoons fresh parsley, chopped (could use 1 teaspoon dried)

1/2 teaspoon minced garlic

2 tablespoons lemon juice

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup shredded Parmesan cheese

Cook macaroni according to package directions, drain.  In a large bowl combine macaroni, ham, kidney beans,  carrots, peas, onion and green pepper.  Mix together the mayonnaise, basil, parsley, garlic, lemon juice, black pepper and salt in a smaller bowl with a spoon.  Combine the dressing with the pasta.  Fold in the shredded cheese.  Refrigerate for several hours or overnight.  Makes 8 to 9 cups of salad.  Enjoy!

Ham and Bean Pasta Salad TSLC

If you like this recipe, you might also like my recipe for Ham Salad.

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

TOP THREE RECIPES FROM LAST WEEK

This is just a quick post to list the top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet to bring you the three most popular. You can find top recipes for previous weeks here.    Enjoy!

Click the name of the recipe under the photo to get the recipe. 

TSLCTexasCake

Texas Sheet Cake

TSLCChocolateEarthquake

Earthquake Cake

Crescent Cherry Cheesecake Bars TSLC

Crescent Cherry Cheesecake Bars

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Have a great week!

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

SUNDAY MORNING BLESSINGS

“Love and kindness are never wasted. They always make a difference. They bless the one who receives them, and they bless you, the giver.”  ~~Barbara De Angelis

Here’s wishing you a wonderful new week ahead.

 SMBlessing

You can read other Sunday Morning Blessings here

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post.

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly