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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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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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CHEESY BACON AND CABBAGE SKILLET

CheesyBaconCabbageTSLCThis Cheesy Bacon and Cabbage is an easy dish to prepare in a skillet on top of the stove and goes with just about anything.  This is a great side dish to most any meat or I can make a meal of this and cornbread alone. The onions and cream cheese give the cabbage a great flavor and the bacon just tops it off.

3 to 4 slices bacon, cooked and crumbled

1 tablespoon butter

2 tablespoons bacon drippings or oil ( I use the drippings from the bacon in this)

1 small head cabbage, chopped (about 6 cups of chopped cabbage)

1/2 small onion, finely chopped

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon minced garlic

1 teaspoon ground mustard

1 (4 ounce) jar pimentos, drained

4 ounces cream cheese, cut into small pieces

few drops hot sauce or pinch or cayenne (Optional)

Cook bacon, drain, crumble and set aside.  Melt butter in a large skillet, add bacon drippings or oil along with your chopped cabbage and onion.  Sprinkle on black pepper, salt, minced garlic and ground mustard.  Cook cabbage until tender and add pimentos, cream cheese and hot sauce.  Cook until cream cheese is melted and stir in crumbled bacon.  Makes six to eight servings.  Enjoy!

Note:  You could use green pepper in place of the pimentos in this dish.

Don’t miss these great skillet recipes:

Fried Cabbage with Sausage

Sweet and Sour Pork Skillet

Spanish Rice and Smoked Sausage

© 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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