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CHEESY SCALLOPED POTATOES AND SAUSAGE

Cheesy Scalloped Potatoes and Sausage4 - tslcThis recipe for Cheesy Scalloped Potatoes and Sausage makes a hearty meal and men love it.  I serve it with my Southern Cornmeal Hoecakes.  Leftovers can be reheated and keeps for several days in the fridge.  You could also cut this recipe in half.

1 pound package of smoked sausage (could use polish), sliced in rounds

7 to 8 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 ounce) package Colby Jack Cheese, cubed (can use whatever kind you like)

1 cup milk

1 cup sour cream

4 tablespoons butter or 1/2 stick or 1/4 cup

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoon all-purpose flour

1 cup shredded cheddar cheese (can use whatever kind you like)

paprika (about 1 to 2 tablespoons)

fresh parsley for garnish (Optional)

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onion.  Toss to mix.  Spray a 9 x 13 baking dish with cooking spray and pour in the potato sausage mixture.  Sprinkle cubed cheese on top.  In a saucepan on top of the stove combine the milk, sour cream, butter, salt, pepper, garlic powder and flour.  Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. DO NOT BOIL. Remove from stove and pour over potatoes and sausage.  Sprinkle shredded cheddar cheese over top. Sprinkle paprika over cheese.   Cover with foil and bake in preheated 375 degree oven 35 to 40 minutes or until potatoes are tender when stuck with a fork.  Remove foil and bake for 15 more minutes until starts to brown on top.  Remove from oven and garnish with fresh parsley.(Optional)  Makes 8 – 10 servings.  Enjoy!

Cheesy Scalloped Potatoes and Sausage2 - TSLC

Cheesy Scalloped Potatoes and Sausage - TSLC

Cheesy Scalloped Potatoes and Sausage3 - TSLC

You might also like the following casseroles, too:

Cabbage Roll Casserole

Cheesy Bacon Yellow Squash Casserole

Cheesy Macaroni and Cheese

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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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BANANA OATMEAL MUFFINS

Banana Oatmeal Muffins - TSLC - Copy (2)My family loves anything that goes with a good cup of coffee in the mornings.  Muffins, breads, cakes and pies will all do for breakfast for my crew.  This Banana Oatmeal Muffin recipe is a favorite and a good way to use up bananas.  The oatmeal is good for you, too!

1 1/2 cups all-purpose flour

1 cup quick-cooking oats (could use regular)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

3/4 cup sugar

2 eggs

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

1/4 cup buttermilk

1/4 cup sour cream

3 medium ripe bananas, mashed

1 teaspoon vanilla extract

1 cup raisins

1 cup pecan or walnut pieces

Whisk together the flour, oats, baking powder, baking soda, salt, cinnamon and allspice in a large bowl with a wire whisk.  In a smaller bowl mix together with a spoon the sugar, eggs, melted butter, buttermilk, sour cream,  bananas and vanilla extract.  Pour into larger bowl with flour ingredients and mix well with a spoon.  Fold in nuts and raisins. (You can leave either of these out if you don’t like them). Spray a 12 cup muffin pan with cooking spray.  Bake in preheated 350 degree oven for 30 to 35 minutes until centers test done and muffins are brown. Makes 12 to 18 muffins depending on how much you put in muffin cups. Enjoy!

Banana Oatmeal Muffins - TSLC - Copy - 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 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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TWELVE FAVORITE EASTER DESSERTS!

Check out these easy to prepare twelve dessert recipes for your Easter dinner!  The coconut cake can be sprinkled with colored coconut and some jelly beans to dress it up.  The same with the Mandarin Orange Cake, the 7-Up Cake and the Lemon Chess Cake.  There is nothing like Banana Pudding for dessert and the Strawberry Pudding is just as good.  The Pineapple Upside Down Cupcakes will become a favorite for any gathering.  Check them all out below. Just click the link under the photo to go to the recipe and Enjoy!

Easy Sour Cream Coconut Cake - TSLC

Easy Sour Cream Coconut Cake

Mandarin Orange Cake - TSLC

Mandarin Orange Cake

TSLC7upCake

7-Up Cake

TSLCQuickBananaCake3

Quick Banana Cake

TSLCLemonChessCake

Lemony Chess Cake

nutty-pineapple-pistachio-cake-3-copy

Nutty Pineapple Pistachio Cake

Strawberry Pudding - TSLC

Strawberry Pudding

Old Fashioned Banana Pudding - TSLC

Old-Fashioned Banana Pudding

Pineapple Upside Down Cupcakes TSLC

Pineapple Upside Down Cupcakes

TSLCHummingBird1

 Hummingbird Cake

Old-Fashioned Carrot Cake - TSLC

Old-Fashioned Carrot Cake

TSLCStrawberryBananaCake

 

Strawberry Banana Cake

 

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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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HONEY BOURBON GLAZED HAM

Honey Bourbon Glazed Ham

We love ham anytime.  I am republishing this ham recipe since so many have asked me how I do my holiday hams.  We always have ham for Easter and Christmas. I get rave reviews on this recipe. You can check out the comments, too.

There are some rules and tips to follow when baking ham.  First of all a ham with the bone in it will be more flavorful.

A fully cooked ham can be eaten right from the package but the flavor can be enhanced by heating and adding a glaze.

Most likely you won’t find a ham that has not been cooked to some degree in the store.  Hams are usually partially or fully cooked when you buy them.

Allow 1/4 pound of ham per person for a boneless ham.  Remember to consider the weight of the bone for a bone-in-ham.

You should allow 20 minutes baking time per pound in a 350 degree oven for a partially cooked ham.  If the ham is fully cooked allow 10 minutes per pound to heat.  Allow 35 to 40 minutes per pound for uncooked hams.

Place the cut side down in the pan when cooking and I baste mine about every 20 minutes.  The ham should reach 160 degrees to be ready for serving.

Honey Bourbon Glazed Ham (3) - Copy

This is the glaze I use to cook my hams.

1/2 cup honey
1/2 cup molasses
1/4 cup orange juice
2 tablespoons Dijon mustard
1/4 cup bourbon (preferably Kentucky bourbon!)
Whisk all ingredients together in a bowl and baste ham with mixture every 20 minutes while cooking. 
Once cooked remove ham from pan, slice and pour liquid over ham, serve.  Enjoy!
 
Note:  I always trim off the excess fat and freeze along with the ham hock to use for seasoning in recipes.
 
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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