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MANDARIN ORANGE CAKE

Mandarin Orange Cake - TSLC

This Classic Mandarin Orange Cake is delicious and makes a wonderful dessert for any holiday meal.  This cake is also called “Pig Pickin’ Cake or Pig Lickin’ Cake” in the South. An easy  summertime dessert to serve family and guests.

Cake

1 (16.5 ounce) Duncan Hines Classic Butter Golden Cake Mix

3/4 cup cooking oil (I use Canola oil)

4 eggs

1 (15 ounce) can mandarin oranges, undrained (Save several of the orange sections to decorate the top of your cake)

Frosting

1 (3.4 ounce) box instant vanilla pudding

2 (8 ounce) cans crushed pineapple, undrained

1 (8 ounce) container Cool Whip, thawed

In a large mixing bowl mix all the cake ingredients until well blended.  Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix.  Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary.  Your layers will be thin. Remove from oven and let cool.

Combine all the frosting ingredients and mix together with a spoon.  I don’t use a mixer for the frosting.  Frost cake adding frosting between the layers.

Note:  The original recipe for this cake called for an 11 ounce can of mandarin oranges for the cake. I used a 15 ounce can so I would have extra oranges to decorate the cake with and it worked great. I used all the juice from the 15 ounce can, too. It did not seem to make a difference. You could also bake this cake in 2 layers. You will just have thicker layers. My layers were only about an inch thick. You will not have big layers.

Mandarin Orange Cake TSLC

 

Blueberry Cream Cheese Butter Cake

Fruit Cocktail Cake

Nutty Pineapple Pistachio Cake 

© 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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CHEESY BACON SKILLET FRIED TATERS

Cheesy Bacon Skillet Fried Taters - TSLC

Did you know that March 31st is Tater Day?  Yes, “taters” even have their own day! There is nothing better than fried “taters” in the morning for breakfast or just anytime.  I like to add some bacon and cheese to the skillet once in a while and you have a meal. “Taters” are not safe in my home! A big skillet of fried “taters” will disappear as soon as it hits the table around here. Celebrate “ Tater Day” and make this dish for your family and Enjoy!

6 or 7 red potatoes, unpeeled, sliced or cut in chunks (can use any potatoes you like but I usually have about 6 cups of chunky potato pieces)

5 to 6 slices bacon

5 tablespoons bacon drippings

1/2 cup chopped onion (I use green onions)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 cup shredded cheddar cheese (can use more and use your favorite cheese)

Fry the bacon until crisp, remove, set aside to drain on paper towels.  Save 5 tablespoons of the bacon drippings in your skillet.  Add potatoes, onion, salt, pepper and garlic. Toss to make sure potatoes are covered with drippings.  Cover your skillet and cook on medium until potato pieces are tender (about 15 minutes). Remove lid and brown your potatoes on high until crispy.  Remove potatoes from stove,  sprinkle cheese on top. (I put the lid back on for a few minutes to melt the cheese)  Crumble the bacon on top of the cheese.  Serve right from the skillet.  Makes about 8 servings.  Happy Tater Day!

Don’t forget to check out these skillet meals:

Cheesy Bacon and Cabbage Skillet

Peach Mango Pork Chops and Rice

Cheesy Pepperoni Pizza Pasta Skillet

© 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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Croissant Fruit Bake

TSLCCroissantDessert1

This easy Croissant Fruit Bake is great for breakfast or to make for a dessert. I made this with blackberries because we love them but you can add whatever fruit you desire. I made this recipe with a few healthier ingredients such as almond milk and greek yogurt cream cheese.

3 Large Croissants

1.5 cups of blackberries

1 package of Greek Yogurt Cream Cheese (I find this at Walmart)

2 eggs

1/2 cup of Unsweetened Almond Milk

1/3 cup of white granulated sugar (could probably use stevia for a healthier option)

1 teaspoon of vanilla extract

In a 9X9 baking dish, tear croissants into smaller pieces then cover with blackberries. Cream together, cream cheese, eggs, and sugar while slowly adding the almond milk. Add vanilla extract.  Once thoroughly mixed together pour liquid over croissants and berries. Let stand for 10-15 minutes so liquid soaks into your croissant pieces. Then cook for 45- 50 minutes on 350 degrees. The top may brown a little, if you feel it is browning to much you can cover with foil for the last 10-15 minutes of baking. Makes 6 to 8 servings.  Enjoy!

Don’t forget to check out these recipes:

Cherry Oatmeal Delight
Southern Apple Crisp
Yummy Blueberry Dump Cake

© 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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SPICY APPLE UPSIDE DOWN CUPCAKES

Spicy Apple Upside Down Cupcakes - TSLC

This recipe was kind of an experiment for me and it turned out really good.  These cupcakes are wonderful with coffee and your friends and family will love them. They could be served with ice cream on top for a great dessert, too.

Cupcakes

1 Duncan Hines Signature Spice Cake Mix (16.5 ounce)

3 eggs

1 cup milk

1 cup oil

1 apple, grated or shredded or 1 cup

1 cup raisins, Optional

Topping

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

1 cup brown sugar

1/2 teaspoon ground cinnamon

2 small apples

Nuts (I used pecans)

Melt your butter and brown sugar and cinnamon for the topping either on top of the stove or in the microwave.  I did mine in the microwave for about 1 minute.  Set aside. Mis together the cake mix, eggs, milk and oil with a mixer.  Fold in grated apple and raisins.  Spray your cupcake pan with cooking spray. (I used a large six cup pan. You can try this in the 12 cup if you want) Put 1 tablespoon of the brown sugar and butter mixture in the bottom of each cup.  Add about a tablespoon of chopped nuts and a couple slices of peeled apple.  Fill the cup about half full with the cupcake mixture. Bake in preheated 350 degree oven for 30-35 minutes checking for doneness as ovens vary. (If using 12 cup pan your time will be approximately 20-25 minutes) Remove from oven and let cool about 10 minutes. Remove by running a knife around the sides and lifting out of the pan. If some of the topping stays in the pan just put on top of the cupcakes. Makes 15 large cupcakes or should make about 25 small ones. Enjoy!

Note:  I tried putting the nuts in the pan first and then the apple slices.  Then, I tried putting the apple slices in first and then the nuts. You can look at my photo and you will see 3 of each. I thought they looked much better if you put the nuts in first.  It was fun experimenting with these.  I made some with raisins and some without.

Don’t forget to check out these recipes:

Raisin Cupcakes with Caramel Frosting
Pineapple Upside Down Cupcakes
Red Velvet Cupcakes

© 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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