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CHERRY CREAM CHEESE COBBLER

Cherry Cream Cheese Cobbler - TSLC

April 23, 2014 is National Cheesecake Day!  This Cherry Cream Cheese Cobbler is easy to make and tastes like a cheesecake in a cobbler. What could be better than cheesecake and cobbler?  Just add a big scoop of ice cream or some whipped cream for a dessert your family and friends will love.

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

1/2 cup white granulated sugar

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon almond extract (could use vanilla extract)

1 cup milk

1 egg

1 (21 ounce) can cherry pie filling

1 (8 ounce) package cream cheese

Melt butter in a 9 x 13 baking dish. (I just put mine in the oven for a few minutes). In a bowl combine sugar, flour, baking powder and whisk together.  Add the extract, milk and egg to the flour mixture and stir to mix. Pour this over the melted butter in your baking dish but don’t mix it together.  Drop spoonfuls of the cherry pie filling into the flour and butter.  Cut the cream cheese up in small pieces and drop into the cobbler.  Bake in preheated 350 degree oven for 35 to 40 minutes.  If top is not brown enough by then put under broiler for a few minutes.  Makes 8 to 10 servings. Enjoy!

Note:  You can use different pie fillings such as blueberry, apple, etc.

Cherry Cream Cheese Cobbler TSLC

Don’t forget to check out my recipe for Fresh Peach Cobbler.

© 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, SPINACH AND PASTA CASSEROLE

Ham, Spinach and Pasta Casserole - TSLC

This Ham, Spinach and Pasta Casserole is great for using up leftover ham of any kind and makes a meal in one dish.  We love this with country ham but you can use any kind you like.  The baby spinach along with the pasta,  cheese and ham makes this a great casserole to serve family and guests.

2 cups uncooked pasta (I used rotini)

2 tablespoons butter

1/2 cup chopped onion

1 teaspoon minced garlic

2 cups chopped fresh baby spinach (could use frozen)

2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup sour cream

2 cups cooked chopped ham (this is great with country ham)

1 1/2 cups shredded parmesan cheese (can use whatever cheese you like)

1 cup Ritz cracker crumbs

Cook pasta according to package directions, drain and set aside.  Brown onion in butter, add garlic and baby spinach and cook about five minutes until spinach is tender.  Remove spinach and onions and set aside.  Add the flour to the butter like you were making a roux or gravy, stir in milk, black pepper, salt and sour cream.  Stir until smooth. Remove from heat and stir in the pasta, ham and parmesan cheese along with the spinach and onions.  Pour into a sprayed casserole dish, sprinkle on Ritz cracker crumbs.  Bake in preheated 350 degree oven for 30 to 35 minutes until crackers are browned on top.  Makes about 8 servings.  Enjoy!

Don’t forget to check out these ham recipes:

Ham, Swiss, Bacon with Apple Sandwich

Ham and Black Bean Soup

Ham and Dumplings

© 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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CHICKEN TORTELLINI SOUP

Chicken Tortellini Soup - TSLC

Soup is one of my very favorite things to eat for lunch.  Give me a bowl of soup and a grilled cheese sandwich and I am happy.  I don’t care if it is summer or winter, soup is still my favorite.  This Chicken Tortellini Soup with a grilled baby swiss cheese sandwich is perfect.

3 cups chicken, cooked and chopped (I use whatever chicken pieces I have on hand and bake it in the oven for my soup)

2 (14.5 ounce) cans chicken broth or about 3 or 4 cups

2 carrots, sliced

2 stalks celery, chopped

1/2 cup chopped onion

2 (14.5 ounce) cans Italian diced tomatoes with basil, garlic and oregano

2 cups water

1/2 teaspoon black pepper

Dash red pepper or hot sauce (Optional)

1 cup chopped fresh baby spinach, uncooked (could use frozen)

2 cups Barilla 3 Cheese All Natural Dry Tortellini

Grated Parmesan cheese ( I add about 1/2 cup of cheese to the soup but you can sprinkle it on top when you serve it, too.)

Combine chicken, broth, carrots, celery, onion, diced tomatoes, water,  black pepper, and red pepper to the pot.  Bring to boil, turn down to medium and cook until carrots and celery are tender. About 15 minutes.  Add spinach and pasta and cook another 10 to 12 minutes or until pasta is done.  Can add Parmesan cheese to the soup or sprinkle on top.  This makes about 10 – 12 servings.  Freezes well and keeps for several days in the fridge. Enjoy!

Note:  You could make this in the crock pot, too. Just cook on low for 6 or 7 hours and high for 4 or 5.  I would add the tortellini in the last hour or so.

Don’t forget to check out these soup recipes:

French Onion Soup
Ham and Black Bean Soup
Ham and Dumplings

© 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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MANDARIN ORANGE CAKE

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.

Cake

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)

Frosting

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.

 

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