• 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

  • 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

BUTTERSCOTCH MONKEY BREAD MUFFINS

Butterscotch Monkey Bread Muffins - TSLC

These Butterscotch Monkey Bread Muffins are so good with coffee in the mornings or great for a snack with milk.  They keep for several days and reheat in the microwave.

2 (7.5 ounce) cans Pillsbury buttermilk biscuits

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

1 cup brown sugar

2 teaspoons ground cinnamon

2 butterscotch chips for each half biscuit

Chopped walnuts or pecans

Roll out each biscuit flat, cut in half, add 2 butterscotch chips to each half biscuit and roll into ball with your hands.  Combine cinnamon and brown sugar in a shallow dish or pan.   Dip each dough ball into melted butter and then roll in cinnamon and sugar mixture. Place cupcake papers in regular sized muffin tin, add 4 dough balls to each paper. If you have any cinnamon mixture or butter left over just sprinkle or drizzle over muffins.  Sprinkle with chopped nuts.  Bake in preheated 400 degree oven for 20 to 25 minutes.  Makes 10 muffins.  Enjoy!

Note:  You could make small muffins and only use 3 of the dough balls in each one. I have done both and we like the larger ones better.  You can experiment with this recipe and have fun with it.  Use peanut butter chips, chocolate chips, etc. Add chopped apples or pieces of fruit. Kids love making these!

Butterscotch Monkey Bread Muffins TSLC - Copy

If you like this recipe, you might also like my easy recipe for Beignets.

© 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

SHRIMP DIP

Shrimp DipThis recipe for Shrimp Dip is perfect to serve your friends and family for game day or any holiday gathering.  We can eat this anytime. I have even had it for lunch on a croissant as a sandwich.

3 (8 ounce) packages cream cheese, softened

2 (4.5 ounce) cans tiny shrimp, drained or you could use frozen or fresh shrimp

1 cup finely chopped onion

1 cup finely chopped celery

1/4 cup finely chopped green pepper

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1 cup mayonnaise or could use Miracle Whip

Pinch cayenne

Combine all ingredients except shrimp and mix well with mixer.  Fold in shrimp with spoon.  Place in refrigerator for several hours or overnight.  Makes about 4 1/2 cups of dip.  This dip keeps well in the fridge for several days. Enjoy!

If you like this recipe, you might also like my recipe for Shoepeg Corn Dip.

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 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

YUMMY CORN CASSEROLE

Yummy Corn Casserole - TSLCThis Yummy Corn Casserole makes a great side dish for any meal.  This dish is wonderful for holidays both summer and winter and great for picnics or buffets.  Your family and guests will love this and ask for more.

2 1/2 cups frozen corn

1 (14.75 ounce) can creamed corn

1 (8 ounce) package cream cheese, softened (I just put mine in the microwave for about 1 minute to soften)

1 (4 ounce) can green chilis, drained

4 tablespoons butter, divided

1/2 cup chopped green onion

1/2 cup chopped green or red peppers

1/2 teaspoon salt

1/2 teaspoon paprika

Pinch cayenne or black pepper (Optional)

1 (6 ounce) can crispy fried onions

Brown onion and green or red peppers in skillet in one tablespoon of the butter.  Spray a 2 quart or larger baking dish with cooking spray,  combine the frozen corn, creamed corn, cream cheese, green chilis, the other 3 tablespoons butter (melted), green onion, green or red peppers, salt, paprika and cayenne or black pepper.  Bake in preheated 350 degree oven for 20 minutes.  Remove and stir 1 cup of the crispy fried onions into the casserole.  Add the remaining onions on top and bake for 20 more minutes or until onions are golden brown.  Makes 8 to 10 servings.

Note:  You could add meat to this dish and make it a meal.  Cooked meat like smoked sausage, chicken, turkey or ham would all be good in this dish. Bacon would be good, too.

If you like this recipe, you might also like my recipe for Corn Pudding.

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 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

EASY POPOVERS

Popovers-TSLCThese popovers are easy to make and are wonderful served right out of the oven with butter.  I love to add a little honey, too. Your favorite jams and jellies will go great with these for breakfast or serve with any meal.

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1 1/2 cups milk

2 tablespoons butter, melted

Whisk together flour, baking powder and salt.  In a separate bowl whisk together eggs, milk and melted butter just until smooth.  Combine egg mixture with flour mixture and mix with spoon until smooth. DO NOT OVER MIX. Spray a 6 cup popover pan generously with cooking spray.  Fill cups almost to the top.  Bake in preheated 450 degree oven for 15 minutes, reduce oven temperature to 350 and bake 20 to 25 minutes until golden brown. DO NOT OPEN OVEN DURING BAKING. Makes 6 popovers. Enjoy!

Note:  I preheat oven to 460 and reduce to 450 when I put in the popovers as the oven loses heat when you open the door. If you don’t have a popover pan, you can use a regular muffin tin and just fill every other cup. This recipe works better if your milk and eggs are at room temperature. You can prick them with a knife or fork when you take them out of the oven to let the steam escape. This makes for a drier popover. You can also freeze these for up to 3 months and reheat in oven.

Popovers TSLC Popovers - TSLC

If you like this recipe, you might also like my recipe for Easy Mayonnaise Rolls. 

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 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