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HANDY FOOD TIP – MAKE YOUR OWN BROWN SUGAR

Did you ever get ready to make a recipe that calls for brown sugar  to find that you don’t have any on hand?   Here is a handy tip on how to make a substitute for brown sugar in a recipe. Many of you probably already know this but we can always share with others that may not. Brown Sugar

Find other food tips by clicking this link:  Handy Food Tips!

You will be able to “share” these by looking under the photo and clicking on Facebook, E-Mail, Twitter or Pinterest to share with your friends. Click on the picture of the little printer if you want to print the tip or save it.

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© 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 APPLE BREAD

Cheesy Bacon Apple Bread - TSLC - CopyThis Cheesy Bacon Apple Bread is wonderful to serve for breakfast with eggs and coffee.  This bread is good as a snack or with any meal.  If it has bacon in it, I like it!

5 or 6 pieces bacon, fried and crumbled

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons sugar

1/2 teaspoon salt

1 teaspoon garlic powder

2 tablespoons bacon drippings

6 tablespoons butter, melted

1/3 cup sour cream

2/3 cup buttermilk

2 eggs

1/2 cup chopped green onions (could use regular)

1 cup chopped, peeled apples (any kind of apple will work)

1 cup shredded cheddar cheese, divided

Cook bacon, drain, crumble and set aside saving 2 tablespoons bacon drippings.  Whisk together flour, baking soda, sugar, salt, garlic powder.  Add bacon drippings, melted butter, sour cream, buttermilk and eggs.  Stir with a spoon until well mixed.  Fold in chopped green onions,  apples and 1/2 cup cheddar cheese.   Mix.  Spray a 9 x 5 bread pan with cooking spray and add your batter to the pan.  Sprinkle the other 1/2 cup cheese on top of the batter in your pan and add the crumbled bacon over the cheese.  Bake in preheated 350 degree oven from 45 minutes to 1 hour until bread test done in the middle as ovens vary.  Makes 1 loaf. Enjoy!

Cheesy Bacon Apple Bread - TSLC (2)

If you like this recipe, you might also like my recipe for Apple Cranberry Bread.

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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TOP THREE RECIPES FROM LAST WEEK

Soup, cornbread and chicken 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!

TSLCMexicanCornbread

Mexican Cornbread

TSLCSwissChicken

Swiss Chicken Casserole

TSLCCornChowder

Savory Corn Chowder

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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CHOCOLATE CHIP PUMPKIN PIE BARS

These Chocolate Chip Pumpkin Pie Bars are so good!  If you like pumpkin and chocolate, you will love this recipe.  These bars are great for a snack with a glass of milk, good with coffee and wonderful with a big tall glass of sweet tea. They are very rich so you only need one to fill your sweet craving. I love having them in the refrigerator for a sweet treat.

Chocolate Chip Pumpkin Pie Bars - TSLC

Crust:

12 whole graham crackers, crushed (I put them in a sandwich bag and use a rolling pin to crush them and I used honey graham crackers. My crackers came nine to a package and each cracker has 4 sections)

1 cup quick cooking oats or rolled oats, uncooked

4 tablespoons brown sugar

1 cup butter or 16 tablespoons or 2 sticks, melted

1 cup pecans or walnuts, crushed (Optional)

2 cups miniature marshmallows

1 cup chocolate chips

Crush the graham crackers and put in large bowl along with oats, brown sugar and melted butter.  Mix well. If using nuts stir them into the mixture.  Spray a 9 x 13 baking dish with cooking spray and press the graham cracker mixture out to cover the bottom of the dish.  Bake in preheated 350 degree oven for 15 minutes.  Remove and let cool. Spread miniature marshmallows and chocolate chips out over cooled crust.

Pie Filling:

1 (15 ounce) 100% pumpkin (not the pumpkin pie mix)

1 (12 ounce) can evaporated milk

1/2 teaspoon ginger

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

2 eggs

Stir all the above ingredients together with a spoon until well mixed.  Pour over cooled crust, marshmallows and chocolate chips, spread to cover with a knife. Bake in preheated 350 degree oven for 20 minutes.  Remove and add topping.

Topping:

1 cup chopped nuts (walnuts or pecans)

1 tablespoon brown sugar

Mix together and sprinkle over pumpkin bars after they have cooked 20 minutes.  Return to 350 degree oven and bake another 25 minutes to let the pumpkin pie filling set. Remove and let cool about 25 minutes before serving. These keep well in the refrigerator for several days and makes about 36 bars depending on the size you cut them.   Enjoy!

Note:  The marshmallows will rise to the top during baking and will brown.  You could probably use the pumpkin pie mix in the can,  too, but I have not tried this with the mix. I see no reason why you couldn’t.

Chocolate Chip Pumpkin Pie Bars TSLC

If you like this recipe, you might also like my recipe for Pumpkin Nut Cake.

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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