• 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

TOMATO BISCUITS

Tomato Biscuits - TSLC

This recipe for Tomato Biscuits is a great way to use up all those extra tomatoes in the garden.  We loved the biscuits as a change from just regular biscuits and they were great for breakfast with eggs or with a meal. If it’s called a biscuit, I like it!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon white granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/8 teaspoon ground ginger

1 teaspoon chopped fresh basil, Optional (or 1/2 teaspoon dried basil)

2 tablespoons butter or bacon drippings, melted

3/4 cup buttermilk or could use regular milk

1 1/2 cups peeled and chopped tomatoes

1/2 cup shredded cheddar cheese or cheese or your choice

Whisk together flour, baking powder, sugar, salt, baking soda,  ginger and basil.  Add bacon drippings or butter and buttermilk. Mix with spoon.   Fold in tomatoes and shredded cheese. Turn out onto a floured surface. (Add more flour if needed because this is a wet dough)  Pat out onto dough board with your hands and cut out biscuits with a biscuit cutter. Place on a sprayed baking sheet. I don’t try to roll these out.  Bake in preheated 400 degree oven for 20 to 25 minutes. Can brush tops with melted butter before removing from oven.  Makes about 16 biscuits.  Enjoy!

Note:  Since this is a wet dough, do not use overly ripe tomatoes.  I drained my tomatoes after chopping and before adding to dough mixture. I have not tried these with canned tomatoes but if I did, I would use diced canned tomatoes, drain and cut back on the milk in the recipe.

If you like this recipe, you might also like my recipe for Mashed Potato Biscuits.

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

TOP THREE RECIPES FROM LAST WEEK

This is just a quick post to list the top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet to bring you the three most popular. You can find top recipes for previous weeks here.    Enjoy!

TSLCCheesyHamburgerPie1

Cheesy Hamburger Pie

TSLCSpoonBread1

Southern Spoon Bread

Crock Pot Hamburger and Beans Supreme - TSLC (2)

Hamburger and Beans Supreme

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

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

SMOKED SAUSAGE, TOMATOES AND OKRA SKILLET

Smoked Sausage, Tomatoes and Okra Skillet - TSLC

This Smoked Sausage, Tomatoes and Okra is a great recipe to use up fresh garden vegetables but could be made with frozen and canned vegetables, too.  This recipe makes a quick, easy meal served over rice. My family loves the fresh vegetables in this dish.

1 (14 ounce) package smoked sausage, sliced in rounds

2 tablespoons bacon drippings or cooking oil

1 cup chopped green onion

1 chopped green pepper

3 cups peeled and chopped fresh tomatoes 0r 1 (14 ounce can diced tomatoes)

2 cups chopped fresh okra (could use frozen)

1 cup fresh or frozen corn (could use canned)

1 teaspoon salt

2 teaspoons brown sugar

1/2 teaspoon paprika

1 teaspoon minced garlic

1/2 teaspoon Cajun seasoning, Optional

few drops hot sauce

Brown sausage, green onion and green pepper in bacon drippings.  Add all the remaining ingredients and simmer covered 15-20 minutes until okra is tender.  Serve over rice.  Makes 6 to 8 servings.  Enjoy!

Note:  You could add some fresh zucchini to this recipe, too. Just chop up a cup of zucchini and add when adding the vegetables.

Smoked Sausage, Tomatoes and Okra Skillet-TSLC

If you like this recipe, you might also like my recipe for Cheesy Smoked Sausage Pasta Skillet.

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

FRESH PEACH AND BLUEBERRY PIE

Fresh Peach and Blueberry Pie - TSLC

Fresh peaches are always a favorite fruit at our house and this Fresh Peach and Blueberry Pie is wonderful with coffee or as a dessert with ice cream on top.  You can make this with all peaches and leave out the blueberries.

4 cups sliced or chopped fresh peaches (I used about 5 large peaches).

1 cup fresh blueberries

2 tablespoons lemon juice

1/4 cup all-purpose flour

2 tablespoons cornstarch

1 cup white granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 tablespoons butter

2 (9 inch regular pie crusts)

Sprinkle lemon juice over peaches. Drain. Set aside.  Whisk together the flour, cornstarch, sugar, cinnamon and nutmeg.  Add the sliced peaches and toss to cover with flour mixture. Stir in vanilla extract. Fold in blueberries carefully. Cut butter into small pieces on top of filling.   Fill pie crust with filling and top with second pie crust or cut second crust in strips and weave together on top of pie.  Bake in preheated 450 degree oven for 10 minutes.  Reduce heat to 350 degrees and cook another 35 minutes. Let cool before cutting.  Makes 1 pie. Enjoy!

Note:  If you use a solid pie crust on top, cut about 3 slits in the top to let out steam. I have not tried this recipe with frozen peaches or blueberries or canned peaches.  If you make it with frozen or canned I would make sure they are drained well. You can brush the top crust with milk or egg if you like a brown crust. If your pie crust tends to stick to the pie plate, spray the pie plate with cooking spray before adding the crust. If you make this pie with all peaches I would add another cup of peach slices.

Fresh Peach and Blueberry Pie TSLC

If you like this recipe, you might also like my recipe for Fresh Strawberry Pie.

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