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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.

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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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HAM AND BEAN PASTA SALAD

Ham and Bean Pasta Salad - TSLC

This Ham and Bean Pasta Salad recipe is one of my very favorites and will quickly become one of yours, too.  This salad is great for picnics, family gatherings and just anytime you want a great salad.  It keeps well in the refrigerator and I love having it for lunch.  It is a meal by itself!

2 cups uncooked elbow macaroni, cooked and drained according to package directions (could use shells or rotini, too)

1 cup ham, cooked and chopped

1 (15.5 ounce) can kidney beans, drained and rinsed

1/2 cup carrots, scraped and chopped

1 cup frozen peas (could use fresh or canned)

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

1/2 green pepper, chopped

1/2 cup mayonnaise (could use Miracle Whip)

3 teaspoons fresh basil, chopped (could use 1 teaspoon dried)

3 teaspoons fresh parsley, chopped (could use 1 teaspoon dried)

1/2 teaspoon minced garlic

2 tablespoons lemon juice

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup shredded Parmesan cheese

Cook macaroni according to package directions, drain.  In a large bowl combine macaroni, ham, kidney beans,  carrots, peas, onion and green pepper.  Mix together the mayonnaise, basil, parsley, garlic, lemon juice, black pepper and salt in a smaller bowl with a spoon.  Combine the dressing with the pasta.  Fold in the shredded cheese.  Refrigerate for several hours or overnight.  Makes 8 to 9 cups of salad.  Enjoy!

Ham and Bean Pasta Salad TSLC

If you like this recipe, you might also like my recipe for Ham Salad.

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.

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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. 

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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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PEANUT BUTTER AND BANANA MUFFINS

Peanut Butter and Banana Muffins - TSLC

We love these Peanut Butter and Banana Muffins for breakfast with coffee.  The kids will love them with milk as a snack, too.  They keep great and can be reheated in the microwave for a quick treat anytime.

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

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

2 eggs

2 overly ripe bananas, mashed

1/3 cup honey

3/4 cup sour cream

1/3 cup peanut butter (I used crunchy can use smooth, too)

1 teaspoon vanilla extract

Whisk together flour, baking powder and baking soda, set aside. Beat butter, eggs, bananas, honey, sour cream, peanut butter and vanilla with mixer until well blended. Add flour mixture and mix.   Spray a 12 cup muffin tin with cooking spray.  Fill cups within 1/4 inch of top.  Bake in preheated 350 degree oven 25 to 30 minutes until brown on top.  Makes 12 muffins. Enjoy!

Peanut Butter and Banana Muffins TSLC

If you like this recipe, you might also like my recipe for Peaches and Cream Muffins. 

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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