• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 18,582 other subscribers

  • Click the photo to check out my twins, Anne Parker and Leigh Harper’s website, The Southern Twins


    The content of my entire web site is protected by the Digital Millennium Copyright Act.Content theft, either print or electronic, is a Federal Offense. If you wish to repost to your site, please ask for permission. Please do not copy the recipes or the photos and post on your site or on any social media platform without permission. .


    Click on the title of the recipe, then look at the bottom of that recipe and you will see a picture of a printer. Click that and you should be able to print the recipe. You can delete the picture by “checking” no images at the top of the page and if you hold your mouse over any part of the text you want to delete, it will turn yellow and you can delete that part. You can also “save” the recipes by clicking on “PDF”.

  • Follow Me on Pinterest

    My e-mail address: the southernladycooks@gmail.com

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories


Mandarin Orange Cake - TSLC

This Classic Mandarin Orange Cake is delicious and makes a wonderful dessert for any holiday meal.  This cake is also called “Pig Pickin’ Cake or Pig Lickin’ Cake” in the South. An easy  summertime dessert to serve family and guests.


1 (16.5 ounce) Duncan Hines Classic Butter Golden Cake Mix

3/4 cup cooking oil (I use Canola oil)

4 eggs

1 (15 ounce) can mandarin oranges, undrained (Save several of the orange sections to decorate the top of your cake)


1 (3.4 ounce) box instant vanilla pudding

2 (8 ounce) cans crushed pineapple, undrained

1 (8 ounce) container Cool Whip, thawed

In a large mixing bowl mix all the cake ingredients until well blended.  Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix.  Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary.  Your layers will be thin. Remove from oven and let cool.

Combine all the frosting ingredients and mix together with a spoon.  I don’t use a mixer for the frosting.  Frost cake adding frosting between the layers.

Note:  The original recipe for this cake called for an 11 ounce can of mandarin oranges for the cake. I used a 15 ounce can so I would have extra oranges to decorate the cake with and it worked great. I used all the juice from the 15 ounce can, too. It did not seem to make a difference. You could also bake this cake in 2 layers. You will just have thicker layers. My layers were only about an inch thick. You will not have big layers.

Mandarin Orange Cake TSLC


Blueberry Cream Cheese Butter Cake

Fruit Cocktail Cake

Nutty Pineapple Pistachio 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.




Spicy Apple Upside Down Cupcakes - TSLC

This recipe was kind of an experiment for me and it turned out really good.  These cupcakes are wonderful with coffee and your friends and family will love them. They could be served with ice cream on top for a great dessert, too.


1 Duncan Hines Signature Spice Cake Mix (16.5 ounce)

3 eggs

1 cup milk

1 cup oil

1 apple, grated or shredded or 1 cup

1 cup raisins, Optional


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

1 cup brown sugar

1/2 teaspoon ground cinnamon

2 small apples

Nuts (I used pecans)

Melt your butter and brown sugar and cinnamon for the topping either on top of the stove or in the microwave.  I did mine in the microwave for about 1 minute.  Set aside. Mis together the cake mix, eggs, milk and oil with a mixer.  Fold in grated apple and raisins.  Spray your cupcake pan with cooking spray. (I used a large six cup pan. You can try this in the 12 cup if you want) Put 1 tablespoon of the brown sugar and butter mixture in the bottom of each cup.  Add about a tablespoon of chopped nuts and a couple slices of peeled apple.  Fill the cup about half full with the cupcake mixture. Bake in preheated 350 degree oven for 30-35 minutes checking for doneness as ovens vary. (If using 12 cup pan your time will be approximately 20-25 minutes) Remove from oven and let cool about 10 minutes. Remove by running a knife around the sides and lifting out of the pan. If some of the topping stays in the pan just put on top of the cupcakes. Makes 15 large cupcakes or should make about 25 small ones. Enjoy!

Note:  I tried putting the nuts in the pan first and then the apple slices.  Then, I tried putting the apple slices in first and then the nuts. You can look at my photo and you will see 3 of each. I thought they looked much better if you put the nuts in first.  It was fun experimenting with these.  I made some with raisins and some without.

Don’t forget to check out these recipes:

Raisin Cupcakes with Caramel Frosting
Pineapple Upside Down Cupcakes
Red Velvet Cupcakes

© 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.






Easter is just around the corner folks! Do you have your menu ready?  Don’t hunt high and low for the perfect ham like I do each holiday season.  Browning’s Country Ham out of Dry Ridge, Kentucky has a new Holiday Ham that has been aged to perfection for a full year. Browning’s Country Hams and other Amish-quality products ship nationwide to arrive right at your doorstep.

Recently, Mr. David Sponcil, owner of Browning’s Country Hams, contacted me about doing a review of some of their products.  Mr. Sponcil sent me these products to try under the agreement that he would receive my honest opinion. Believe me, I know country ham.  When my children were small and we lived on a farm outside Perryville, Kentucky, we killed our own hogs every year in November, cured the hams and processed all the meat.  I can remember several years when, along with our neighbors,  we killed and processed as many as 45 hogs in one killing.

Browning’s Country Ham is good ham.  That is my honest opinion and I have enjoyed trying these products so much.  The Holiday Ham is perfect for your Easter dinner.  It is one of the most tender hams I have ever tried and the flavor is delicious. It is spiral sliced and comes with cooking instructions. You can insert cloves and bay leaves, cook for 40 minutes at 350 degrees pat on some brown sugar and let caramelize for about 5 minutes under the broiler or there are instructions for adding a honey glaze.  Of course, being Southern, I had to try it my way.

Southern Lady Cooks Ham Glaze:

1/4 cup brown sugar

1/4 cup butter, melted

1/4 cup sorghum

1/4 cup Kentucky straight bourbon whiskey

Mix together and baste the ham several times while cooking. This was WONDERFUL!


Browning's Country Ham - TSLC

My favorite foods to serve with country ham are potato salad and baked beans.  Once I cooked the ham, I just had to make baked beans and potato salad, too. The baked beans are made with Browning’s Pepper Bacon.  They have 3 thin sliced styles:  Country, Applewood or Pepper Bacon.  Browning’s Country Bacon is a thick cured bacon with an old-fashioned taste.

Browning's Country Ham TSLC

Southern Baked Beans by The Southern Lady Cooks

2 (15 oz.) cans pork-n-beans, drained
1 small onion, chopped
1/2 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon tomato ketchup
1 tablespoon molasses or dark syrup
2 to 3 slices bacon (I use Browning’s Pepper Bacon)
Drain beans, combine with all other ingredients in an oven safe casserole dish.  Place bacon slices on top.  Cook uncovered in a preheated 350 degree oven for 45 minutes.  Enjoy!
Note:  You can make these beans in the crockpot, too.  Just throw all ingredients in the crockpot and cook about 4 hours.

Browning’s Country Ham offers Country Ham Center Steaks and Biscuit Cuts.  These are wonderful served on biscuits in the morning for breakfast or with red-eye gravy.

Browning's Biscuit Cuts - TSLC

These are just a few of the great products you will find on the website and Facebook page. Grandma Babe’s Country Sausage is the newest addition to their line.

You won’t be sorry you tried Browning’s Country Ham products. I thought they were some of the best I have ever tasted.  Try it for yourself and find out.  Mr. Sponcil is taking $5.00 off any Browning’s Holiday Ham ordered by friends and fans of The Southern Lady Cooks website.  Just mention The Southern Lady Cooks or (TSLC) when ordering your Holiday Ham.

Browning’s Country Ham is located at 475 Sherman Newtown Road, Dry Ridge, Ky. 41035.  Website:  www.BrowningsCountryHam.com, Phone: 859-948-4HAM (4426)  “Like” them on Facebook.

FTC Disclaimer: Browning’s Country Ham provided me with products for this review. The opinions expressed in
this blog post are my own. I was in no way financially compensated by Browning’s
Country Ham for this review.





Fruit Cocktail Cake - TSLC

This cake is definitely one of my favorites. I am not a fan of fruit cocktail but I love it in this cake.  I had not made this cake in years and someone asked me about it before Christmas.  I bought the fruit cocktail and am just now getting around to making the cake. Today, was the perfect day to make it.  It is the first day of spring and I felt like something sweet and good.

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup white granulated sugar

2 eggs

4 tablespoons butter or margarine or 1/4 cup, softened

1 teaspoon vanilla extract

1 (15 1/2 ounce) can fruit cocktail in syrup, undrained

1/4 cup brown sugar

1 cup nuts (I used pecans)

Whisk together the flour, baking soda, salt and nutmeg and set aside.  Cream the white sugar, butter, eggs and vanilla extract with a mixer. Add the two together and continue mixing.  Fold in the fruit cocktail and mix with a spoon. Spray a 9 x 13 baking dish with cooking spray and spread the cake batter in the dish.  Sprinkle the 1/4 cup brown sugar over the top of the batter along with the nuts.  Bake in a preheated 350 degree oven for 35 to 40 minutes checking for doneness since ovens vary.  Serve with whipped cream or ice cream on top.  This cake does not need frosting.  It is just that good but you could add about any type of frosting if you want.  Enjoy!

Fruit Cocktail Cake TSLC

Be sure to check out these cake recipe:

Carrot Cake with Raisins, Pineapple, Nuts and Coconut

Hummingbird Cake

Applesauce, Banana and Raisin 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.