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TOP THREE RECIPES FROM LAST WEEK

Easy Sour Cream Coconut Cake, Chocolate Fudge and Old-Fashioned Ice Box Coleslaw 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.  You can find top recipes for previous weeks here.    Enjoy!

Easy Sour Cream Coconut Cake - TSLC

Easy Sour Cream Coconut Cake

Easy Chocolate Fudge - TSLC

Chocolate Fudge

Old-Fashioned Ice Box Coleslaw-TSLC

Old-Fashioned Ice Box Coleslaw

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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

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EASY SOUR CREAM COCONUT CAKE

Easy Sour Cream Coconut Cake - TSLCThis Easy Sour Cream Coconut Cake is so good and keeps well in a cool place for several days.  I love coconut and can’t leave this cake alone when I make it.  Great cake with coffee or as a dessert your friends and family will love.

Cake

1 (18.25 ounce) box classic white cake mix with pudding in the mix

4 tablespoons butter, melted

3 eggs

1 cup sour cream

1 cup milk

1 teaspoon coconut extract

1 cup sweetened flaky coconut

Mix together all ingredients except coconut with mixer.  Fold in coconut with spoon.  Spray a 9 x 13 baking pan with cooking spray.  Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.

Frosting

3 cups powdered sugar

1 (8 ounce) cream cheese, softened

1 teaspoon coconut extract

2 to 3 tablespoons milk

1 cup sweetened flaky coconut

Mix all ingredients except coconut with mixer. Spread over cooled cake.  Sprinkle on coconut.

Easy Sour Cream Coconut Cake - TSLC

You can check out other cake recipes here.

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

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PINEAPPLE, BANANA AND COCONUT MUFFINS

Pineapple, Banana and Coconut Muffins TSLC

These Pineapple, Banana and Coconut Muffins are good anytime. They make me think of Hawaii and something you would find on a menu there.  I love pineapple and bananas together and the coconut just adds to the taste.  We love these with our coffee in the mornings.  Children will love these as a snack, too.

2 1/2 cups all-purpose flour

1/2 cup white granulated sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 (20 ounce can) crushed pineapple in 100% pineapple juice, undrained

1 teaspoon vanilla extract

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

3 eggs

3 bananas, mashed

1 cup coconut

1 cup chopped walnuts or pecans, Optional

Whisk together the flour, sugar, baking soda, and cinnamon in a large mixing bowl.  Pour undrained pineapple into another bowl and add vanilla extract, melted butter, eggs and bananas.  Mix with a spoon.  Fold in coconut and nuts.  Combine pineapple mixture with flour mixture and mix well with a spoon.  Spray a 12 cup muffin tin with cooking spray.  Fill cups 3/4 full with batter.  Bake in preheated 350 degree oven for 25 to 30 minutes. Check to make sure they are done as ovens vary.  Makes 24 muffins.  Enjoy!

Note:  These keep well for several days in the refrigerator and can be reheated in the microwave. They could be frozen, too.

If you like this recipe, you can find other muffin recipes here. 

Pineapple, Banana and Coconut Muffins - 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 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

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IRISH POTATO CANDY

Irish Potato Candy - TSLC (2) - CopyThis Irish Potato Candy is totally different from the potato candy made with potatoes and there are no potatoes in the recipe.   This is called Irish Potato Candy because it resembles small Irish potatoes once it is rolled in cinnamon.  It has nothing to do with Ireland but I make this candy every year for St. Patrick’s Day because we love it.   If you don’t like cinnamon you can use cocoa or coconut.  I usually do some in all three.  I color the coconut green with a drop of food coloring so it still looks good for St. Patrick’s Day. I love grabbing a piece of this candy when I am craving something sweet.

1/4 cup butter or margarine or 4 tablespoons, softened (I soften my butter and cream cheese in the microwave for about 30 seconds)

4 ounces cream cheese, softened

3 cups powdered sugar

1 cup coconut, shredded or grated

Ground cinnamon (start with 2 tablespoons add more as needed)

1 teaspoon vanilla extract

Cream butter and cream cheese with mixer. Add sugar one cup at a time while mixing. Mix in vanilla extract.  Fold in coconut with a spoon and stir well.  Scoop out about a tablespoon of the mixture at a time and place on cookie sheet covered with parchment paper or wax paper. My pieces make about two bites each.  Place the cookie sheet in the freezer for 30 minutes.  Sprinkle your cinnamon in a shallow pan. (I use a metal pie pan) Remove the candy from the freezer and roll each piece in the ground cinnamon. Coat lightly, just enough to cover.  The small cupcake paper liners are wonderful for this candy.  This makes about 25 pieces of candy. Keep refrigerated.   Enjoy!

Note:  If using cocoa instead of cinnamon use about the same amount and coat the same way.  If using coconut, I put a cup of coconut and add a drop of green food coloring until you get the color you like.

Irish Potato Candy - TSLCIrish Potato Candy - TSLC - CopyDon’t miss these candy recipes:

Chocolate Butterscotch Clusters
Creamy Pumpkin Fudge
Crunchy Peanut Butter Balls

© 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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