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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!

Click the name of the recipe under the photo to get the recipe. 

Honey Bun Cake - TSLC

Honey Bun Cake

TSLCCinnamonDonutMuffins

Cinnamon Donut Muffins

Yummy Blueberry Dump Cake - TSLC

Blueberry Dump Cake

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Have a great week!

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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HONEY BUN CAKE

Honey Bun Cake - TSLC

This recipe for Honey Bun Cake is one you will make for friends and relatives over and over again.  My family can’t get enough of this cake.  I promise it will be gone before you know it.  Make it for breakfast to go with coffee or as a snack with milk anytime.  Keeps well in a cool place or refrigerated and can be heated in the microwave or eat it cold.  I think this is one of my all time favorites. This is great to make for breakfast if you have guests.

Cake Ingredients

1 box yellow cake mix without the pudding in the mix

12 tablespoon butter or 1 1/2 sticks, melted

4 eggs

1 cup buttermilk

1 teaspoon almond extract

1 cup pecan or walnut pieces

1 cup brown sugar

2 teaspoons ground cinnamon

Cooking spray for pan

Topping or Icing

1 1/2 cups powdered sugar

4 or 5 tablespoons milk

1 teaspoon vanilla extract

Combine yellow cake mix, melted butter, eggs, buttermilk and almond extract and mix with mixer.  Spray a 9 x 13 baking dish and pour in the cake batter.  Combine nuts, brown sugar and cinnamon.  Sprinkle on top of cake batter and swirl into cake batter.  (I just use a knife and kind of swirl it throughout the batter) Bake in preheated 350 degree oven for 35 to 40 minutes.  Let cake cool.  Mix together topping ingredients.  (You can add more or less milk to the powdered sugar until you get the consistency you like for pouring)  Pour or drizzle over cake.  Enjoy!

Honey Bun Cake (3)

Honey Bun Cake (4)

Honey Bun Cake

Honey Bun Cake TSLC

 

If you like this recipe, you might also like my recipe for French Toast Casserole. 

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

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!

Click the name of the recipe under the photo to get the recipe. 

TSLCTexasCake

Texas Sheet Cake

TSLCChocolateEarthquake

Earthquake Cake

Crescent Cherry Cheesecake Bars TSLC

Crescent Cherry Cheesecake Bars

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Have a great week!

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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CRESCENT CHERRY CHEESECAKE BARS

Crescent Cherry Cheesecake Bars TSLC

This recipe for Crescent Cherry Cheesecake Bars is one you will make over and over again.  I love this recipe and you can change it in all kinds of ways.  Serve it for breakfast with coffee or as a dessert with any meal.  I honestly think I could eat this in some form or another every day and never tire of it. This is sort of like a cherry crisp but the crescent rolls give it a pie crust flavor. You are going to love this recipe!

1 (12 ounce) can Big and Buttery Crescent Rolls

2 (8 ounce) packages cream cheese, softened (I soften my cream cheese in the microwave for about 40 seconds)

1/4 cup white granulated sugar

1 teaspoon almond extract (can use regular vanilla extract)

1 egg yolk

1 (21 ounce) can cherry pie filling

1 1/2 cups quick cooking oats

1/4 cup brown sugar

1 stick butter or 8 tablespoons or 1/2 cup

1/2 cup walnut or pecan pieces

Glaze

1 to 1 1/2 cups powdered sugar

3 to 4 tablespoons milk

1 teaspoon vanilla extract

Spray a 9 x 13 cake pan with cooking spray.  Put the crescent rolls in the bottom of the pan pressing seams together. Using a mixer blend cream cheese, white sugar, almond extract and egg yolk.  Spread over the crescent rolls.  Spread the cherry pie filling on top of the cream cheese mixture.  Combine the oats and brown sugar and sprinkle on top of the pie filling. Add the nuts.   Cut the butter into small pieces on top of the oats and nuts. Bake in preheated 325 degree oven for 35 to 40 minutes.  Remove from oven and let cool.  Make the glaze by combining powdered sugar, milk and vanilla extract and mixing with a spoon.  You can add more milk if not thin enough or more sugar if too thin.  Drizzle over your cheesecake bars. See photos below.   Note:  You don’t have to add the glaze to this but I think it makes it better.  Makes about 12 servings. Keeps well in the refrigerator. Can be reheated or eat it cold. Enjoy!

Note:  You could make this with any kind of pie filling such as apple and add cinnamon to the oats and brown sugar.

Crescent Cherry Cheesecake Bars - TSLC

Crescent Cherry Cheesecake Bars TSLC

Crescent Cherry Cheesecake Bars - TSLC (2)

Crescent Cherry Cheesecake Bars - TSLC (3)

Crescent Cherry Cheesecake Bars TSLC (2) - Copy

Crescent Cherry Cheesecake Bars - TSLC

 

If you like this recipe, you might also like my recipe for Cherry Cream Cheese Cobbler. 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post.

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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