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SHRIMP DIP

Shrimp DipThis recipe for Shrimp Dip is perfect to serve your friends and family for game day or any holiday gathering.  We can eat this anytime. I have even had it for lunch on a croissant as a sandwich.

3 (8 ounce) packages cream cheese, softened

2 (4.5 ounce) cans tiny shrimp, drained or you could use frozen or fresh shrimp

1 cup finely chopped onion

1 cup finely chopped celery

1/4 cup finely chopped green pepper

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1 cup mayonnaise or could use Miracle Whip

Pinch cayenne

Combine all ingredients except shrimp and mix well with mixer.  Fold in shrimp with spoon.  Place in refrigerator for several hours or overnight.  Makes about 4 1/2 cups of dip.  This dip keeps well in the fridge for several days. Enjoy!

If you like this recipe, you might also like my recipe for Shoepeg Corn Dip.

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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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SWEET POTATO, CREAM CHEESE AND MARSHMALLOW CRESCENT ROLLS

Sweet Potato Crescent Rolls - TSLC

This recipe for Sweet Potato Crescent Rolls is one you will make over and over again.  Serve it to family and guests for a wonderful breakfast dish with coffee or serve it as dessert with ice cream or whipped cream.  Children will love it as a snack with milk.   I love sweet potatoes and I could eat this whole thing by myself.  If you like sweet potatoes as much as I do, I think you will love this recipe.

2 medium sized sweet potatoes,  cooked and  peeled or about 2 cups

4 tablespoons butter or 1/4 cup

1/4 cup brown sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 tablespoons milk

1 egg

2 (12 ounce) cans regular crescent rolls

2 cups miniature marshmallows

1/2 cup chopped nuts (walnuts or pecans)

4 ounces cream cheese

TOPPING

3/4 cup powdered sugar

2 to 3 tablespoons milk

1 teaspoon vanilla extract

Boil (or bake)  sweet potatoes until tender, remove from water, drain and peel.  Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg.  Mash with potato masher and then stir to make sure all ingredients are mixed well.  Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish)  Pinch edges together to make a bottom crust.  Spread the sweet potatoes over the rolls. (See photos below) Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients.  Place the second can of crescent rolls over the ingredients.  Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top.  Remove from oven and let cool.  Whisk together the topping ingredients and drizzle over rolls. (I use a small cream pitcher). This will keep for several days in the refrigerator and you can reheat individual servings in the microwave.   Makes about 12 servings.  Enjoy!

Note:  You could probably make this with canned sweet potatoes, too.  I have not tried it using the canned sweet potatoes.

Sweet Potato Crescent Rolls (2)

Sweet Potato Crescent Rolls (5)

Sweet Potato Crescent Rolls (4)

Sweet Potato, Cream Cheese and Marshmallow Crescent Rolls

 

 

If you like this recipe, you might also like my recipe for Crescent Cherry Cheesecake Bars.

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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PINEAPPLE CHEESECAKE ICE CREAM (No ice cream machine used with this recipe)

Pineapple Cheesecake Ice Cream

This Pineapple Cheesecake Ice Cream recipe is made in your freezer of your refrigerator.  I have seen this recipe on Pinterest and the internet and it is usually made with a can of pie filling.  I love pineapple and wanted to try it using canned pineapple instead of pie filling.  It came out great.  You can make this with pie filling, too.  A great recipe to make with children and they will love it.

1 (8 ounce) package cream cheese, softened

1/4 cup butter or 4 tablespoons, softened

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) tub cool whip

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

1 package graham crackers ( box usually comes with 4 wrapped packages. I used one of the 4 packages or about nine whole graham crackers) crushed

Use a mixer to combine the cream cheese, butter, milk and cool whip.  Coarsely crush the graham crackers.(Not real fine, see photo below) Mix graham cracker crumbs with crushed pineapple and 1/4 cup of pineapple juice using a spoon.  Lightly stir the pineapple mixture into the cream cheese mixture using a spoon.  DON’T OVER MIX.  Pour into a large loaf pan or plastic container.  I did not have a loaf pan large enough to hold this. The plastic container in the photo below holds about 2 to 3 quarts. Cover with plastic wrap or lid.   Put in freezer for six hours.  Enjoy!  (Note:  Mine was perfect at six hours and came out like you see in the photos. If you put it in overnight or longer you will have to set it out to soften some before dipping)  This has a wonderful taste and I can’t leave it alone. I love the pineapple with the crushed up graham crackers.  If you want to use pie filling, make it just like above except you won’t add any juice. Have fun and enjoy this recipe. Experiment and make up your own using different fruits and pie fillings. This makes about 2 quarts.

Pineapple Cheesecake Ice Cream (3)

 

Pineapple Cheesecake Ice Cream  - Copy

 

If you like this recipe, you might also like my recipe for  Pineapple Banana 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 almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

 

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CHERRY CREAM CHEESE COBBLER

Cherry Cream Cheese Cobbler - TSLC

April 23, 2014 is National Cheesecake Day!  This Cherry Cream Cheese Cobbler is easy to make and tastes like a cheesecake in a cobbler. What could be better than cheesecake and cobbler?  Just add a big scoop of ice cream or some whipped cream for a dessert your family and friends will love.

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

1/2 cup white granulated sugar

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon almond extract (could use vanilla extract)

1 cup milk

1 egg

1 (21 ounce) can cherry pie filling

1 (8 ounce) package cream cheese

Melt butter in a 9 x 13 baking dish. (I just put mine in the oven for a few minutes). In a bowl combine sugar, flour, baking powder and whisk together.  Add the extract, milk and egg to the flour mixture and stir to mix. Pour this over the melted butter in your baking dish but don’t mix it together.  Drop spoonfuls of the cherry pie filling into the flour and butter.  Cut the cream cheese up in small pieces and drop into the cobbler.  Bake in preheated 350 degree oven for 35 to 40 minutes.  If top is not brown enough by then put under broiler for a few minutes.  Makes 8 to 10 servings. Enjoy!

Note:  You can use different pie fillings such as blueberry, apple, etc.

Cherry Cream Cheese Cobbler TSLC

Don’t forget to check out my recipe for Fresh Peach Cobbler.

© 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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