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ZUCCHINI PASTA CASSEROLE

Zucchini and Pasta Casserole TSLC

This Zucchini Pasta Casserole is another great way to use up all that zucchini in the garden.  We love squash and I am always looking for new ways to “fix” it.  This makes a lot but you could cut the recipe in half.  It keeps well in the refrigerator for several days and can be reheated in the microwave or oven.

4 cups chopped zucchini squash

2 cups shell pasta, (could use regular macaroni or rotini pasta)

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

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning or could use oregano

1/2 teaspoon minced garlic

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

1/2 teaspoon fresh chopped chives, Optional

2 cups milk

2 cups fresh chopped tomatoes (could use canned tomatoes)

1 cup chopped ham, cooked (could use another meat like chicken or bacon)

1/3 cup bread crumbs (I used plain could use Italian as well)

1 cup shredded parmesan cheese, divided 2/3 cup + 1/3 cup

Cook pasta according to package directions to al dente and drain.  Set aside.  Melt butter in a large skillet.  Add squash and onion and saute’ until squash starts to get tender.  Add flour, salt, pepper, Italian seasoning, minced garlic, basil, chives and milk.  Cook till starts to thicken.  Stir in 2/3 cup of the parmesan cheese and the pasta.  Add the tomatoes and ham. Mix to combine all ingredients.  Remove from stove and pour into a 2 to 3 quart baking dish.  Sprinkle bread crumbs and the other 1/3 cup parmesan cheese on top. Bake in preheated 350 degree oven, uncovered,  30 to 35 minutes.  Makes about 8 servings. Enjoy!

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Zucchini and Pasta Casserole -TSLC

 

If you like this recipe, you might also like my recipe for Baked Parmesan Zucchini Fries.

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CHEESY ZUCCHINI CORNBREAD MUFFINS

Cheesy Zucchini Cornbread Muffins - TSLC

This Cheesy Zucchini Cornbread Muffin recipe is a great way to use up some of that extra zucchini.  You could also add bacon to this recipe.  We love cornbread muffins just about any way you “fix” them and this one is a favorite, too.

2 cups self-rising cornmeal mix*

1/3 cup self-rising flour

2 eggs

1 teaspoon sugar

1 1/2 cups buttermilk (could use regular milk)

2 tablespoons cooking oil or bacon drippings

1 cup shredded zucchini

1 cup shredded cheddar cheese or cheese of your choice

cooking spray for muffin tin

Combine the cornmeal mix, self-rising flour, eggs, sugar and buttermilk and oil.   Mix well with a spoon. Fold in zucchini and cheese and mix.  Spray a 12 cup muffin tin with cooking spray.  Fill each cup to about 1/4 inch from the top.  Bake in preheated 425 degree oven 25 to 30 minutes until muffins are golden brown on top.  Makes 12 muffins.  Enjoy!

Note:  If you use bacon drippings and fry bacon for the drippings you can also fold in the crumbled bacon. These muffins are great with the bacon, too.

*If you can’t find self-rising cornmeal mix you can use regular cornmeal with the following additions:   1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal. 

Cheesy Zucchini Cornbread Muffins TSLC

If you like this recipe, you might also like my recipe for Mexican Cornbread.

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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BLACKBERRY CRUMBLE

Blackberry Crumble TSLC

This recipe for Blackberry Crumble is one of my favorites and is so quick and easy to make.   Blackberries are not safe around me because I love them.  Just add some ice cream or whipped cream for a great dessert to serve family and friends.

3 cups fresh blackberries (could use frozen) or enough to cover the bottom of an 8 x 8 inch baking dish

1/2 cup white granulated sugar

1 cup quick-cooking oats

1/2 cup brown sugar

1 teaspoon ground cinnamon

1 stick or 8 tablespoons or 1/2 cup butter

3/4 cup all-purpose flour

Sprinkle blackberries with white sugar and mix well.  Let stand about 10 minutes.  Spray an 8 x 8 baking dish with cooking spray and spread blackberries in bottom of dish.  Whisk together oats, brown sugar, ground cinnamon and flour.  Cut butter into flour mixture until resembles coarse crumbs. (I cut my butter into small pieces and then cut it into the flour mixture with a fork).  Spread flour mixture over the top of the blackberries.  Bake in preheated 350 degree oven for 35 minutes until brown on top.  Makes about 8 servings. Enjoy!

Blackberry Crumble - TSLC

 

If you like this recipe, you might also like my recipe for Blackberry Buckle.

 

© 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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EASY SOUTHERN LADY COOKS SUMMER MEAL (GROCERY LIST INCLUDED)

Here is another great Southern Lady Cooks Meal for summer. You will find the Grocery List below!

If you missed last weeks Meal, click here.

 

Honey Baked Chicken Breast

TSLCHoneyBakedChicken1

Garden Pasta Salad

TSLCGardenPasta

 Easy Mayonnaise Rolls 

TSLCMayonaiseRolls1

 

Grocery List:

  • 2 to 4 boneless chicken breasts (Could use thighs or legs, too)
  • 2 cups corn flakes, crushed
  • 1/3 cup honey
  • Salt and Pepper
  • Sugar (1/2 cup for salad, 1 tsp for rolls)
  • 1 1/2 cups uncooked elbow macaroni, cooked according to package directions for salad pasta
  • 1 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1 cup cucumber, peeled and chopped
  • 2 or 3 large tomatoes, chopped (could use cherry tomatoes)
  • 1/4 cup green onion, chopped (could use regular onion)
  • 1/3 cup apple cider vinegar
  • 1 teaspoon dried basil
  • 1/2 teaspoon minced garlic
  • 2 cups self-rising flour
  • 4 tablespoons mayonnaise or Miracle Whip salad dressing (can use either)
  • 1 cup milk

 

Want Dessert? Add this Quick Banana Cake to the Menu:

Quick Banana Cake

TSLCQuickBannanaCake2

  • 1 (18.5 ounce) box Kroger Yellow Butter Recipe Cake Mix
  • 2 eggs
  • 1/2 cup evaporated milk
  • 3 ripe bananas
  • 2 sticks of butter or margarine, softened
  • 1 (8 ounce) cream cheese, softened
  • 3 to 3 1/2 cups confectionery sugar
  • 1 teaspoon vanilla flavoring

 

This is a great summer meal! We hope you enjoy it with your family.

© 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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