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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

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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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PINEAPPLE CASSEROLE

Pineapple CasseroleThis Pineapple Casserole with pineapple, mandarin oranges, coconut, cheese and pecans is one of my favorite dishes.  This is supposed to be a side dish but I can eat this for dessert anytime. I had it for breakfast this morning!  When I make this dish I cannot leave it alone.  This is a wonderful dish for Easter, great on a buffet and everyone loves it.

1 (20 ounce) can crushed pineapple, drained (save 1/4 cup juice)

1 (15 ounce) can mandarin oranges, drained (You can substitute another 20 ounce can of pineapple chunks or cherries, peaches or whatever fruit you like)

1/2 cup white granulated sugar

6 tablespoons all-purpose flour

1 cup shredded coconut (Optional)

2 cups shredded cheddar cheese

1/4 cup pineapple juice from the crushed pineapple above

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

40 to 50 Ritz crackers, crushed

1 cup pecans or walnuts (Optional)

In a large mixing bowl combine the crushed pineapple, mandarin oranges, sugar, flour, coconut, shredded cheese and pineapple juice.  Mix well.  Spray a 2 quart baking dish with cooking spray and spread pineapple mixture into the dish.  Melt the butter and mix with the crushed Ritz crackers.  Sprinkle on top of the pineapple. Add pecans on top.  Bake in preheated 350 degree oven 30 to 35 minutes until brown on top. Makes 6 to 8 servings. This is a wonderful dish to serve with ham or any kind of pork and is good served both hot or cold.  Enjoy!

Pineapple Casserole (2)

Don’t forget to check out these great casseroles, too:

Baked Sweet Potato Casserole

Broccoli Casserole

Creamy Cauliflower 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.

 

 

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COCONUT CREAM CHEESE POUND CAKE

Coconut-Cream-Cheese-Pound-CakeThis cake is made in a loaf pan and is wonderful served with fruit on top or even with ice cream.

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

1 (8 ounce package) cream cheese, softened

1 cup white granulated sugar

3 eggs

1 teaspoon coconut extract

2 cups all-purpose flour

1 teaspoon baking powder

1 cup flaked or shredded coconut

1/4 cup milk

Beat butter, cream cheese, sugar and eggs with mixer.  Add coconut extract.  Whisk together flour and baking powder.  Add to creamed mixture and continue beating while adding coconut and milk.  Generously spray a 9 x 5 inch loaf pan with cooking spray.  Pour in batter. (Batter will be thick) Bake in preheated 325 degree oven for 1 hour 10 minutes, checking for doneness as ovens vary.  Makes 1 loaf.  Can sprinkle toasted coconut on top. Enjoy!

Note:  To toast 1 cup of coconut spread on baking sheet in 325 degree oven for about 6 to 7 minutes.  Shake pan a couple times to keep coconut from burning. Toast to a golden brown.

Coconut-Cream-Cheese-Pound-Cake

If you like this recipe, you might also like my recipe for Buttery Orange Pound 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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