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EASY SOUR CREAM COCONUT CAKE

Easy Sour Cream Coconut Cake - TSLCThis Easy Sour Cream Coconut Cake is so good and keeps well in a cool place for several days.  I love coconut and can’t leave this cake alone when I make it.  Great cake with coffee or as a dessert your friends and family will love.

Cake

1 (18.25 ounce) box classic white cake mix with pudding in the mix

4 tablespoons butter, melted

3 eggs

1 cup sour cream

1 cup milk

1 teaspoon coconut extract

1 cup sweetened flaky coconut

Mix together all ingredients except coconut with mixer.  Fold in coconut with spoon.  Spray a 9 x 13 baking pan with cooking spray.  Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.

Frosting

3 cups powdered sugar

1 (8 ounce) cream cheese, softened

1 teaspoon coconut extract

2 to 3 tablespoons milk

1 cup sweetened flaky coconut

Mix all ingredients except coconut with mixer. Spread over cooled cake.  Sprinkle on coconut.

Easy Sour Cream Coconut Cake - TSLC

You can check out other cake recipes here.

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

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 more than 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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CHEESY HONEY CORNBREAD MUFFINS

Cheesy Honey Cornbread Muffins TSLC - CopyThis Cheesy Honey Cornbread recipe is a great change from the usual cornbread we make for most meals.  Your family will love the cheesy taste of these muffins.  Spread with some real butter and drizzle with honey while they are still hot for a great treat.  These muffins go great with any meal or have one with a cup of coffee or a glass of milk for a treat anytime. Enjoy!

2 cups self-rising cornmeal mix (I use Martha White, see below to make your own)

1/2 cup all-purpose flour

2 eggs

1/4 cup honey

4 tablespoons butter, melted

1/4 cup sour cream

3/4 cup buttermilk

1 1/2 cups shredded cheddar cheese

Whisk together the cornmeal and flour.  Add eggs, honey, melted butter, sour cream and buttermilk, stir well with spoon.  Fold in cheddar cheese.  Spray a 12 cup muffin tin with cooking spray.  Fill each cup with batter and bake in preheated 425 degree oven 15 to 20 minutes until tops are golden brown.  Makes 12 muffins.

Note:  If you cannot find self-rising cornmeal mix, you can make your own by combining 3/4 cup regular cornmeal plus 3 tablespoons all-purpose flour plus 1 tablespoon baking powder and 1/2 teaspoon salt. This makes 1 cup.  (You would double this formula for the recipe above).

Cheesy Honey Cornbread Muffins -TSLC - Copy

You can find other cornbread recipes here.

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

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 more than 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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UPDATE ON OUR NEW COOKBOOK: SWEET THINGS

Just a quick note to let everyone know how pleased we are with the cookbook sales.  If you have not received your copy, it should be arriving in the mail any day now.  We are processing them as fast as we can and doing all the work ourselves.  This book will make a great Christmas gift for your friends and family members that enjoy cooking.  Quantities are limited so order as soon as possible.

Click the following link to go to the order page and submit your order: thesouthernladycooks.com/about/shop/

CookbookAd4

 

Some comments posted on the Facebook page and blog from people who have received their cookbook:

Linda:  I just received your wonderful cookbook. It is just beautiful. I cannot wait to start baking for Thanksgiving & Christmas. Thank you for sending so quickly.

Ashley: It has arrived!  What an amazing job on your very first cookbook. It has some scrumptious recipes that I cannot wait to try.

Andromedia Cady Bright: Got my cook book on Saturday. Can’t wait to use it! Now we need one with the “regular food” recipes!

Dana Tomaras:  Received my book today….it is a wonderful cookbook…..am so pleased! Would make a terrific Christmas gift.Thank you..

We would love to get photos of you with your new cookbook to post on our Facebook page along with the name of the state where you live.  If you would like to participate just send us an e-mail along with your photo to [email protected] or go to the Facebook page and post your photo there.  So far, we think we have sold more cookbooks in Georgia than any other state with Texas close behind. Go Georgia and Texas!

We hope you enjoy the book and all the recipes for many years to come.  Thank you so much for your orders and continued support of our website.

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CROCK POT CRANBERRY ORANGE PORK LOIN ROAST

Crock Pot Cranberry Orange Pork Loin Roast - TSLC (2) - CopyThis Crock Pot Cranberry Orange Pork Roast makes a great meal your family will love.  We love the gravy from the roast over mashed potatoes.

1 (3 to 4 pound) boneless pork loin roast

1 (14.5 ounce) can whole berry cranberry sauce

1 tablespoon spicy brown mustard

1 cup orange juice

1 teaspoon minced garlic

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme

2 tablespoons brown sugar

Trim excess fat from roast and brown on all sides in a skillet on top of the stove.  Place roast in crock pot.  Whisk together the cranberry sauce, mustard, orange juice, garlic, black pepper, salt, thyme and brown sugar until well mixed.  Pour over the roast in the crock pot.  Cook for 7 to 8 hours on low or 4 to 5 hours on high.  Remove roast and slice or shred.  You can thicken the gravy by adding a little cornstarch and heating to desired consistency on top of the stove or serve without thickening.  I don’t thicken my gravy. We make sandwiches from the leftovers.   Makes about 8 servings depending on the size of your roast.  Enjoy!

Crock Pot Cranberry Orange Pork Loin Roast - TSLC - Copy

Don’t forget to check out these Crock Pot recipes, too:

Pork Roast and Sauerkraut

Pulled Pork Barbecue

Pork Roast and White Beans

Don’t forget to check out our new cookbook, Sweet Things and get your copy!

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

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 more than 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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