• 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

PARMESAN BAKED POTATO WEDGES

My family loves potatoes and they will eat them anyway you “fix” them.  This Parmesan Potato Wedges recipe is a favorite of ours with onion dip and so easy to make.  We like them as a side dish for a meal, too.

Parmesan Baked Potato Wedges

 

4 to 6 potatoes, peeled and cut into wedges (I make 8 wedges per potato)

1 cup flour

1/2 teaspoon parsley flakes

1/2 teaspoon oregano

Pinch cayenne pepper

1/4 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 cup grated Parmesan cheese

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

Cooking spray

In a bowl whisk together the flour, parsley flakes, oregano, cayenne pepper, paprika, black pepper, salt, garlic powder and Parmesan cheese.  Spray a baking sheet with cooking spray.  Dip the potato wedges in the butter and roll in the flour mixture or put flour mixture in a paper bag, add potato wedges and shake to cover. Arrange on sprayed baking sheet.  Bake in preheated 400 degree oven for 20 minutes on each side turning once. (I spray the potatoes with a little cooking spray when I turn them).  Makes 4 to 6 servings.  Enjoy!

You might also like my recipe for Oven Roasted Potato Bites.

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

Classic 1,2,3,4 Cake, Ham Sliders or Sandwiches and Best Ever Banana Bread topped the chart last week for our top three recipes.   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.    Enjoy!

Classic 1,2,3,4 Cake - TSLC

Classic 1,2,3,4 Cake

Ham Sliders - TSLC

Ham Sliders or Sandwiches

Best Banana Bread Ever - TSLC (2)

Best Ever Banana Bread

Be sure to check out our new cookbook, Sweet Things!  Click here to purchase: http://thesouthernladycooks.com/about/shop/

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 BLACK-EYED PEAS AND SMOKED SAUSAGE

Baked Black-Eyed Peas and Smokied Sausage TSLC - CopyThis recipe for Baked Black-Eyed Peas and Smoked Sausage goes great with some cornbread, turnip greens and boiled eggs. Don’t forget the sweet tea!  Southerners love their black-eyed peas and this family loves them, too.  You can make this with dried, frozen or canned black-eyed peas.  I made this recipe with the dried cooked peas.

1 1/2 cups dried black-eyed peas, (cooked according to package directions) or two 14 ounce cans, undrained.  or you could use frozen peas.

1 small onion, chopped

1/2 cup brown sugar

1 tablespoon spicy brown mustard

2 tablespoons tomato ketchup

1 tablespoon molasses or syrup

1/2 cup chopped green pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 pound smoked sausage, sliced in rounds

Cook dried peas according to package directions leaving about 1/2 cup of the soup and draining the rest.  Add the chopped onion, brown sugar, mustard, ketchup, molasses, salt, pepper and sausage. Stir all ingredients together in a 2 quart baking dish and bake covered in a preheated 350 degree oven for 30 minutes.  Remove cover and bake another 15 minutes. Makes 6 to 8 servings. Enjoy!

Baked Black-eyed Peas and Smoked Sausage - TSLC

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 over 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

SOUR CREAM CRANBERRY BISCUITS

Sour Cream Cranberry Biscuits -TSLC - Copy - CopyThese Sour Cream Cranberry Biscuits are wonderful with ham and even better with country ham.  They are great to serve for breakfast with your favorite jams and jellies or honey.  The fresh cranberries make these biscuits and they are perfect for the holidays. Make small ones and serve as appetizers with ham, too.

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

4 tablespoons butter, softened

2 teaspoons orange zest, Optional

3/4 cup buttermilk

1/4 cup honey

1 cup sour cream

1/2 cup chopped fresh cranberries

Whisk together the flour, salt, baking soda and baking powder. Cut in the butter until resembles coarse crumbs. Add orange zest, buttermilk, honey and sour cream. Mix with spoon. Fold in the cranberries. Turn out onto a well floured surface, add enough flour to where you can knead the dough and  pat dough out or roll out to about 1/4 to 1/2 inch thick. Cut with biscuit cutter and place on sprayed baking sheet. Bake in preheated 425 degree oven 15 – 20 minutes until browned on top. Can brush tops with melted butter.  Makes 12 to 15 biscuits depending on size of your biscuit cutter. Enjoy!

Sour Cream Cranberry Biscuits -TSLC - Copy - Copy (2)

You might also like these other biscuit recipes on our site.

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