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SPICY TUNA PASTA SALAD

Tuna Pasta Salad TSLC

My family loves salads and pasta salad is always a favorite in my home.  This Spicy Tuna Pasta Salad recipe is good by itself or with a meal.  Great to take to pot lucks, too. I like it for lunch and it keeps for several days in the fridge.

3 cups rotini pasta, cooked al dente according to package directions (could use macaroni or shell pasta, too)

2 boiled eggs, chopped

1 small green pepper, coarsely chopped

1/2 cup chopped onion or 3 or 4 green onions

1 medium cucumber, peeled and chopped

1 large firm tomato, chopped

2 (5 ounce) cans tuna, drained

1 1/2 cups sour cream

1 (1 ounce) package Hidden Valley Spicy Ranch Dressing Mix (If you don’t like spicy try the original ranch)

1/2 teaspoon black pepper

1 teaspoon salt

Pinch of cayenne, Optional

1/2 cup mayonnaise (could use Miracle Whip, too)

1/2 cup shredded cheddar cheese or cheese of your choice,  Optional

In a large mixing bowl combine pasta, eggs, green pepper, onion, cucumber, tomato and tuna.   Mix together the sour cream,  dry spicy ranch dressing,  black pepper, salt, cayenne and  mayonnaise. Combine with salad ingredients. Fold in cheese.  Refrigerate several hours or overnight.  Makes 10 to 12 servings. Enjoy!

Note:  You can make this salad using ham, chicken or any meat you like, too.

Tuna Pasta Salad - TSLC

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

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 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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HONEY BUN CAKE

Honey Bun Cake - TSLC

This recipe for Honey Bun Cake is one you will make for friends and relatives over and over again.  My family can’t get enough of this cake.  I promise it will be gone before you know it.  Make it for breakfast to go with coffee or as a snack with milk anytime.  Keeps well in a cool place or refrigerated and can be heated in the microwave or eat it cold.  I think this is one of my all time favorites. This is great to make for breakfast if you have guests.

Cake Ingredients

1 box yellow cake mix without the pudding in the mix

12 tablespoon butter or 1 1/2 sticks, melted

4 eggs

1 cup buttermilk

1 teaspoon almond extract

1 cup pecan or walnut pieces

1 cup brown sugar

2 teaspoons ground cinnamon

Cooking spray for pan

Topping or Icing

1 1/2 cups powdered sugar

4 or 5 tablespoons milk

1 teaspoon vanilla extract

Combine yellow cake mix, melted butter, eggs, buttermilk and almond extract and mix with mixer.  Spray a 9 x 13 baking dish and pour in the cake batter.  Combine nuts, brown sugar and cinnamon.  Sprinkle on top of cake batter and swirl into cake batter.  (I just use a knife and kind of swirl it throughout the batter) Bake in preheated 350 degree oven for 35 to 40 minutes.  Let cake cool.  Mix together topping ingredients.  (You can add more or less milk to the powdered sugar until you get the consistency you like for pouring)  Pour or drizzle over cake.  Enjoy!

Honey Bun Cake (3)

Honey Bun Cake (4)

Honey Bun Cake

Honey Bun Cake TSLC

 

If you like this recipe, you might also like my recipe for French Toast Casserole. 

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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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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TOP THREE RECIPES FROM LAST WEEK

This is just a quick post to list the top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet to bring you the three most popular. You can find top recipes for previous weeks here.    Enjoy!

Click the name of the recipe under the photo to get the recipe. 

TSLCTexasCake

Texas Sheet Cake

TSLCChocolateEarthquake

Earthquake Cake

Crescent Cherry Cheesecake Bars TSLC

Crescent Cherry Cheesecake Bars

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. 

Have a great week!

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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