• The Southern Lady Cooks

    Promote Your Page Too

  • Click Image to Follow The Southern Lady on Pinterest

  • Click image to follow The Southern Lady on Twitter

  • Click image below for Food Tips!

  • 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

CHOCOLATE CHIP PUMPKIN PIE BARS

These Chocolate Chip Pumpkin Pie Bars are so good!  If you like pumpkin and chocolate, you will love this recipe.  These bars are great for a snack with a glass of milk, good with coffee and wonderful with a big tall glass of sweet tea. They are very rich so you only need one to fill your sweet craving. I love having them in the refrigerator for a sweet treat.

Chocolate Chip Pumpkin Pie Bars - TSLC

Crust:

12 whole graham crackers, crushed (I put them in a sandwich bag and use a rolling pin to crush them and I used honey graham crackers. My crackers came nine to a package and each cracker has 4 sections)

1 cup quick cooking oats or rolled oats, uncooked

4 tablespoons brown sugar

1 cup butter or 16 tablespoons or 2 sticks, melted

1 cup pecans or walnuts, crushed (Optional)

2 cups miniature marshmallows

1 cup chocolate chips

Crush the graham crackers and put in large bowl along with oats, brown sugar and melted butter.  Mix well. If using nuts stir them into the mixture.  Spray a 9 x 13 baking dish with cooking spray and press the graham cracker mixture out to cover the bottom of the dish.  Bake in preheated 350 degree oven for 15 minutes.  Remove and let cool. Spread miniature marshmallows and chocolate chips out over cooled crust.

Pie Filling:

1 (15 ounce) 100% pumpkin (not the pumpkin pie mix)

1 (12 ounce) can evaporated milk

1/2 teaspoon ginger

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

2 eggs

Stir all the above ingredients together with a spoon until well mixed.  Pour over cooled crust, marshmallows and chocolate chips, spread to cover with a knife. Bake in preheated 350 degree oven for 20 minutes.  Remove and add topping.

Topping:

1 cup chopped nuts (walnuts or pecans)

1 tablespoon brown sugar

Mix together and sprinkle over pumpkin bars after they have cooked 20 minutes.  Return to 350 degree oven and bake another 25 minutes to let the pumpkin pie filling set. Remove and let cool about 25 minutes before serving. These keep well in the refrigerator for several days and makes about 36 bars depending on the size you cut them.   Enjoy!

Note:  The marshmallows will rise to the top during baking and will brown.  You could probably use the pumpkin pie mix in the can,  too, but I have not tried this with the mix. I see no reason why you couldn’t.

Chocolate Chip Pumpkin Pie Bars TSLC

If you like this recipe, you might also like my recipe for Pumpkin Nut Cake.

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

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 more than 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

BAKED CHICKEN WITH SWEET POTATOES

Baked Chicken with Sweet Potatoes - TSLCThis Baked Chicken with Sweet Potatoes makes a wonderful main dish that your family and friends will enjoy.  The gravy just adds to this recipe and gives the chicken and potatoes an extra moistness.  This is great with my sour cream  cornbread muffins and a green vegetable such as broccoli.

4 medium sized chicken breasts (could use other chicken parts in this recipe such as thighs or legs)

3 to 4 medium sweet potatoes, peeled and cut in chunks

1 medium onion, chopped (I use purple onions)

1 cup chicken broth

1/4 cup orange juice

1/4 cup honey

1 tablespoon olive oil

2 tablespoons spicy brown mustard

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon black pepper

Place the sweet potatoes and onion in a 2 to 3 quart baking dish with the chicken breasts on top.  Whisk together the chicken broth, orange juice, honey, olive oil and mustard.  Pour over the chicken and sweet potatoes.  Sprinkle on the salt and pepper.  Bake in preheated 400 degree oven covered for 35 minutes, remove cover, baste with gravy mixture and continue baking another 35 minutes or until sweet potatoes are tender and chicken is cooked.  Makes 4 large servings. (If your chicken breasts are very large they could be halved to make 8 servings.)

Note:   I take the broth from the chicken, strain, add 1 teaspoon cornstarch and bring to a boil on top of the stove stirring to keep from burning.  This will thicken in about a minute. Pour into a gravy boat or small pitcher to serve over chicken.

If you like this recipe, you might also like my recipe for Baked Chicken With Peaches.

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

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 more than 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 week the top three recipes are what I call comfort food.  The week before it was all sweets!  I think we all want comfort food when the weather gets cool in the fall.  I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

TSLCCheeseTotCasserole3

Cheesy Tater Tot Casserole

chickentortillacasserole

Chicken Tortilla Chip Casserole

Salmon Patties - Copy

Salmon Patties

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

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 more than 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

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. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Best Banana Bread Ever - TSLC (2)

Best Banana Bread Ever

TSLC7LayerBars1

Seven Layer Bars

TSLCVinegarPie

Vinegar Pie

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

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 more than 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