• 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

CHEESY ZUCCHINI CORNBREAD MUFFINS

Cheesy Zucchini Cornbread Muffins - TSLC

This Cheesy Zucchini Cornbread Muffin recipe is a great way to use up some of that extra zucchini.  You could also add bacon to this recipe.  We love cornbread muffins just about any way you “fix” them and this one is a favorite, too.

2 cups self-rising cornmeal mix*

1/3 cup self-rising flour

2 eggs

1 teaspoon sugar

1 1/2 cups buttermilk (could use regular milk)

2 tablespoons cooking oil or bacon drippings

1 cup shredded zucchini

1 cup shredded cheddar cheese or cheese of your choice

cooking spray for muffin tin

Combine the cornmeal mix, self-rising flour, eggs, sugar and buttermilk and oil.   Mix well with a spoon. Fold in zucchini and cheese and mix.  Spray a 12 cup muffin tin with cooking spray.  Fill each cup to about 1/4 inch from the top.  Bake in preheated 425 degree oven 25 to 30 minutes until muffins are golden brown on top.  Makes 12 muffins.  Enjoy!

Note:  If you use bacon drippings and fry bacon for the drippings you can also fold in the crumbled bacon. These muffins are great with the bacon, too.

*If you can’t find self-rising cornmeal mix you can use regular cornmeal with the following additions:   1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal. 

Cheesy Zucchini Cornbread Muffins TSLC

If you like this recipe, you might also like my recipe for Mexican Cornbread.

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

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”:

a8b0641c155cc714357c1f5913a34559

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.

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

CHEESY BACON YELLOW SQUASH CASSEROLE

Cheesy Bacon Yellow Squash Casserole - TSLC

This Cheesy Bacon Yellow Squash Casserole is my favorite thing to do with yellow squash besides frying it, of course.  This makes a great side dish for any meal, great for pot lucks and great reheated or leftover.  I make a meal of this for lunch if I have it left from dinner.

4 or 5 small to medium yellow squash, unpeeled and sliced in round pieces

4 slices bacon, cooked crisp, drained and crumbled (save drippings)

1/3 cup olive oil

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried basil or 1 1/2 teaspoons fresh chopped basil

1/2 teaspoon dried parsley or 1 1/2 teaspoons fresh chopped parsley

1/2 teaspoon minced garlic

2 teaspoons white granulated sugar

1 tablespoon bacon drippings

1/4 cup chopped onion (I use purple onion but can use regular or green onions)

1 cup White Cheddar Cheese-It Cracker crumbs (could use Ritz or Cheddar Cheese-It Crackers)

1 cup shredded cheddar cheese (Can use cheese of your choice)

Slice squash and set aside.  Cook bacon, drain and set aside saving drippings. In a bowl combine and whisk together the olive oil, black pepper, salt, basil, parsley, garlic, sugar,  bacon drippings and chopped onion. Pour over squash and toss to cover all the squash.  Spread a layer of the squash in a 2 to 3 quart baking dish, sprinkle on half the cheese cracker crumbs, half the crumbled bacon and half the shredded cheese.  Top with another layer of squash, cracker crumbs, bacon and cheese.  Bake covered with foil in a preheated 350 oven for 50 to 55 minutes until squash is done.  Makes 6 to 8 servings.  Enjoy!

Cheesy Bacon Yellow Squash Casserole TSLC

If you like this recipe, you might also like my recipe for Zucchini and Tomato Casserole.  

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

HAM, CHEESE AND SPINACH OMELET

Ham, Cheese and Spinach Omelet - TSLC

I love omelets and this is my favorite one for breakfast.  My omelets are not always the prettiest but they are good and this is an easy recipe for a great breakfast omelet.

1 tablespoon butter

2 eggs

2 tablespoons milk

Pinch of Salt and Pepper

1/4 cup fresh baby spinach, chopped

1/4 cup ham, cooked (Can use bacon or any meat you like)

1/4 cup shredded, cheddar cheese or cheese of your choice

1 tablespoon onion, chopped (Optional)

1 tablespoon green pepper, chopped (Optional)

Beat eggs, milk, salt and pepper together.  Add spinach, ham, cheese, onion and green pepper.  Mix well.  Melt butter in skillet or omelet pan. Pour in egg mixture and cook pushing cooked portions from edges to center until top has no liquid.  Fold in half, remove and serve.  Makes one omelet. Garnish with baby spinach leaves.  Serve with fresh tomato slices or any kind of chopped fresh fruit.  Enjoy!

If you like this recipe, you might also like my recipe for French Toast Casserole.

© 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