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WEEKLY POT LUCK – BREAD RECIPES

My Project 151-001

Welcome to our weekly pot luck post.  This week we are featuring some great bread recipes from our friends around the internet.  I have to admit one of my weaknesses in life is bread.  I love all breads!  Some of these recipes look so easy and so good. I can’t wait to make some of these for my family.  We usually post five recipes but these all looked so good we posted all eight of them this week.  

 We hope you will check out these recipes and sites.  You will be able to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. Click on the name of the recipe to check it out and Enjoy!  Be sure and check out the site as well as the recipes posted here.

Peach Bread from a farmgirl’s dabbles

Strawberries & Cream Bread from Mrs. Happy Homemaker

Brown Bread and Butter from A Word From Aunt B

Green Tomato Bread from Isabelle at home

Zucchini Blueberry Bread from Shugary Sweets

Easy Cinnamon Roll Quick Bread from Butter With A Side of Bread

Savory Sausage Cheese Breakfast Bread from Family Fresh Meals

Rhubarb Bread with Streusel Topping from Something Sweet

TIPS ON QUICK BREADS:

You can freeze quick breads for up to 3 months for best flavor or keep in refrigerator up to a week.  Some quick breads will crack on top while cooking. This is normal. Don’t over stir when mixing quick breads or they will be tough. Always spray or grease the baking pan. 

WEEKLY QUOTE:

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~James Beard

Check out some fun facts about bread here. 

WEEKLY SOUTHERN “THANG”:

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We love having you all here from everywhere North, South and around the world. Not all my recipes are Southern but we like diversity, too.  Let’s just face it, we like to eat and we like to eat all kinds of food!  Thank you for your continued support of this site. We love all our fans and we hope you are having 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.  

Check out previous pot luck recipes and posts here.

© 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.

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EASY SOUTHERN LADY COOKS MEAL (GROCERY LIST PROVIDED)

A Southern Family Meal

This Southern Meal of Slow Cooker Country Style Ribs, Cauliflower Salad, with Spoon Rolls will be a family favorite. It is super easy and you can make most of this ahead of time. Great family dinner for all to enjoy. Grocery list provided!

Slow Cooker Country Style Ribs 

TSLCCountryStyleRibs1

Cauliflower Salad 

TSLCCauliflowerSalad

Spoon Rolls

Spoon Rolls

 

Grocery List  

  • 3 – 4 lbs. pork Country Style Ribs
  • 1 Head of Cauliflower
  • 1 Head of Iceburg Lettuce
  • 2 onions
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon pepper
  • 1/2 cup tomato ketchup
  • 2 tablespoons maple syrup or sorghum molasses (I use molasses)
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon cinnamon
  • 1 teaspoon minced garlic
  • 1/2 teaspoon allspice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup bacon bits or could use real bacon
  • 1 pint mayonnaise, more or less
  • 1 package active dry yeast (.75 ounce)
  • 2 tablespoons white granulated sugar
  • 1 egg
  • 4 cups self-rising flour
  • 1 1/2 sticks butter or 12 tablespoons or 3/4 cup

 

Want Dessert? Add these cookies to the menu!

Three Ingredient Peanut Butter Cookies

TSLCThreeIngredientCookies

 

  • 1 cup crunchy peanut butter (I use the extra crunchy because I like the nuts but you can use the smooth, too.)
  • 1 egg
  • 1 cup sugar

 

We hope you enjoy this meal and make memories around the table with your family.

© 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.

 

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QUICKEST EVER YEAST ROLLS

Quickest Ever Yeast Rolls - TSLC

These yeast rolls are kind of a cross between a biscuit and a roll.  They make the best sandwich rolls and go great with any meal.  We love to have them for breakfast with ham, egg and cheese.  They will keep for several days in the fridge or an airtight container.  You can reheat them in the microwave and slather them with fresh butter and jam for a treat anytime.  This is the quickest and easiest recipe for yeast rolls and my favorite to make.  I love these rolls!

2 packages active dry yeast (1/4 ounce or 2 1/4 teaspoons each)

1/2 cup warm water

1 cup milk

4 tablespoons butter or 1/4 cup or 1/2 stick

1/4 cup white granulated sugar

1/2 teaspoon salt

3 cups all-purpose flour

Dissolve yeast in the 1/2 cup warm water.  Set aside. Combine milk, butter,  sugar and salt in a saucepan or bowl.   Heat just till warm. (I do this about 1 minute in the microwave)  Combine yeast and flour with milk mixture. Stir well with spoon.  Cover and let rise 15 minutes in a warm place. (I turn on my oven and put this on top of the stove under the light for 15 minutes).  When the 15 minutes is up, flour your hands, put some flour on your dough board and press the dough to about 1 inch thick.  Cut out in circles. (I use a tin can for a cutter because we like these rolls big).  Place on a sprayed cookie sheet.  Let rise for 15 minutes. (I cover with dish towel).  Bake in preheated 350 degree oven for about 15 minutes. Makes about 15 rolls. Note:  I brush these with melted butter before placing in the oven.  Enjoy!

See photos below:

Quickest Ever Yeast Rolls TSLC

Quickest Ever Yeast Rolls - TSLC (3)

Quickest Ever Yeast Rolls - TSLC (4)

Quickest Ever Yeast Rolls - tslc (2)

Quickest Ever Yeast Rolls - TSLC (6)

If you like this recipe you may also like these Easy Mayonnaise Rolls.

 

© 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.

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FRENCH ONION SOUP

French-Onion-SoupThis French Onion Soup topped with French bread,  Swiss and Parmesan cheese will quickly become a favorite.  Yes, I know it is not a Southern recipe but it is a great recipe and onions are healthy and good for you.  Soup is a favorite dish in my household and we are very diversified in our choices.  We love soup for lunch almost every day.  Did you know that onions are high in vitamin C and a good source of fiber?  Onions are sodium, fat and cholesterol free as well.  Studies have shown that onions may be beneficial in preventing gastric ulcers.  Onions contain calcium and iron.  My sister is eighty years old, takes no medicine of any kind and swears by the health benefits of onions.  She eats them every day and says they are great if you have a cold or are not feeling well to “perk” you right up!

3 tablespoons butter or margarine, melted

3 or 4 large yellow onions, peeled and thinly sliced (You could use another type of onion but the yellow ones are best due to their tangy sweet flavor)

2 teaspoons while granulated sugar

1 teaspoon minced garlic

1/4 teaspoon black pepper

1/4 teaspoon salt

2 beef bouillon cubes

2 (14.5 ounce) cans beef bouillon

2 teaspoons Worcestershire sauce

1/2 teaspoon thyme

French bread

Swiss cheese, shredded (about a cup)

Parmesan Cheese, shredded (about a cup)

Melt the butter in a large saucepan or pot.  Add the sliced onions and cook for about 5 minutes until they begin to soften.  Add the sugar, garlic, salt and pepper and cook 15 to 20 minutes longer until brown.  Stir to keep from burning.  Add the bouillon cubes and beef bouillon along with the Worcestershire sauce and thyme. Bring to boil, cover and reduce heat to simmer.  Cook about 20 more minutes.  Makes about six servings.

To Serve:

Combine the two cheeses. Top the onion soup with a thick slick of toasted French bread.  Sprinkle cheese generously over bread and on top of soup.  Broil 1 to 2 minutes until cheese melts.  Note:  Make sure your bowls are oven proof before you put them under the broiler.  If you don’t have oven proof bowls you could try melting the cheese in the microwave.

Enjoy!

If you like this recipe, you might also like my recipe for Chicken Noodle Soup.

© 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.

 

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