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WALNUT RAISIN PIE

Walnut Raisin Pie - CopyThis Walnut Raisin Pie recipe goes great with coffee or as a dessert served with ice cream or whipped cream.  It is kind of like a pecan pie except with walnuts and raisins and so easy to make.  We love it!

1 (9 inch) pie shell, unbaked

3 eggs

1/2 cup brown sugar

4 tablespoons butter, softened

1 cup dark corn syrup

1 teaspoon vanilla extract

1 cup walnut pieces

1 cup seedless raisins

Beat eggs, sugar and butter together with mixer.  Add corn syrup and vanilla extract and continue mixing.  Fold in walnut pieces and raisins with a spoon.  Pour into unbaked pie shell and bake in preheated 375 degree oven 45 minutes.  Turn off oven and open the door.  Leave pie in oven until oven and pie are cooled.  Makes 1 pie.  Enjoy!

Walnut Raisin Pie2 - Copy

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

Pineapple Chess Pie
Pineapple Coconut Cream Pie
Banana Cream Pie

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Everything Kentucky

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12 RECIPES FOR MEMORIAL DAY WEEKEND

Below you will find 12 recipes that would be perfect for any Memorial Day gathering.  I hope you all enjoy pretty weather, some great food and remember our fallen heroes that paid the ultimate price for this nation.

Grilled Chicken and Chicken Grilling Sauce

TSLCGrilledChicken1

Crock Pot Pulled Pork BBQ

Crock Pot Pulled Pork Barbecue - TSLC

Hot Dog Sauce

TSLCHotDogSauce

Potato Salad

Potato Salad - TSLC

Garden Pasta Salad

Garden Pasta Salad 2

Old-Fashioned Ice Box Slaw

Old-Fashioned Ice Box Coleslaw-TSLC

Maple Baked Beans with Sausage

TSLCLeighBakeBeans1

Yummy Corn Casserole

Yummy Corn Casserole - TSLC

Lemon Meringue Pie 

TSLCLemonPie

Deep Dish Blackberry Cobbler

TSLCBlackberryCobbler4

Strawberry Shortcake

Strawberry Shortcake TSLC

Sweet Tea

Sweet Tea - The House Wine of the South - TSLC

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The Southern Twins

Everything Kentucky

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 22,000 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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SOUTHERN LADY’S CINNAMON ROLL BRUNCH BREAD

Southern Lady's Cinnamon Roll Blackberry Brunch Bread - TSLC (2)This Cinnamon Roll Brunch Bread Recipe is so easy to make and you can use different fruits in the bread.  You can use fresh or frozen fruits and just add some sugar and butter to each one. I used blackberries in this one because they are my favorite fruit.  This is great served to your friends and family for a brunch with coffee.  This brunch bread is great for a holiday breakfast or just anytime you want something special and easy. Your friends will think you have been slaving away in the kitchen and this will not last long.

2 (13 ounce) cans Flaky Pillsbury Supreme Cinnamon Rolls with Icing

1 (16 ounce) bag whole frozen blackberries, no sugar added or 2 cups fresh blackberries

3/4 cup white sugar

1 teaspoon ground cinnamon

5 tablespoons butter

Remove cinnamon rolls from cans and break into pieces about 2 inches long.  Spray a 9 inch bundt pan with cooking spray.  Combine the blackberries, sugar, cinnamon and butter in a pot on top of the stove and cook on medium just until hot enough to melt the butter.  Make layers of cinnamon roll pieces and blackberries with juice in the bundt pan.  Bake in preheated 350 degree oven for 35 to 40 minutes until bread is brown on top.  Remove from oven and let set for about 20 minutes to soak up any juice in the pan.  Turn bread out onto a plate.  Put the two containers of icing in a microwave proof container (I use a small pitcher like a cream pitcher) and microwave about 12 seconds until pourable.  Drizzle over cooled bread.  Makes about 8 to 10 servings.

Make this for all your fabulous gatherings and everyone will love it. Make more than one and use different fruits like cherries, strawberries and blueberries. No one will ever know this is made with canned cinnamon rolls if you don’t tell them.  Enjoy!

Note:  You could probably use pie filling for this, too, but I have not tried it.

Southern Lady's Cinnamon Roll Blackberry Brunch Bread TSLC

Southern Lady's Cinnamon Roll Blackberry Brunch Bread TSLC (2)

Southern Lady's Cinnamon Roll Blackberry Brunch Bread TSLC (3)

Southern Lady's Cinnamon Roll Blackberry Brunch Bread - TSLC

Southern Lady's Cinnamon Roll Blackberry Brunch Bread - TSLC

Check out these bread recipes, too:

Apple Pie Bread

Pineappl Banana Bread

Chocolate Monkey Bread

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On The Rodeo Road

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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 22,000 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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SAUSAGE, VEGGIES AND TORTELLINI SOUP

Sausage, Veggies and Tortellini Soup TSLC - CopyThis recipe for Sausage, Veggies and Tortellini Soup is great using fresh okra and corn from the garden or you can use canned or frozen.  We eat soup all year and love it for lunch everyday with a sandwich.

1/2 pound Kielbasa, sliced

1 (15.5 ounce) can Great Northern beans, rinsed and drained

2 cups fresh or frozen corn or 1 (15.5 ounce) can whole kernel sweet corn, drained

1 cup fresh or frozen sliced okra

1 (14.5 ounce) can diced tomatoes, undrained

1 small onion, chopped

1 (14.5 ounce) can chicken broth

1 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

2 cups refrigerated 3 cheese tortellini (I use Brutoni Three Cheese Tortellini), uncooked

Combine all ingredients except tortellini in a medium sized pot and bring to boil on top of the stove.  Reduce heat to simmer and cook covered for 25 to 30 minutes.  Add cheese tortellini in the last 10 minutes and continue cooking until pasta is tender.  Makes about 8 servings. Keeps well in the refrigerator for several days and could be frozen.  Enjoy!

Serve the soup with any of these breads for a delicious meal:

Quick Peppery Cheese Bread

Southern Cornmeal Hoecakes or Fried Cornbread

Green Tomato Muffins with Cheese

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 22,000 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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