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SWEET POTATO, CREAM CHEESE AND MARSHMALLOW CRESCENT ROLLS

Sweet Potato Crescent Rolls - TSLC

This recipe for Sweet Potato Crescent Rolls is one you will make over and over again.  Serve it to family and guests for a wonderful breakfast dish with coffee or serve it as dessert with ice cream or whipped cream.  Children will love it as a snack with milk.   I love sweet potatoes and I could eat this whole thing by myself.  If you like sweet potatoes as much as I do, I think you will love this recipe.

2 medium sized sweet potatoes,  cooked and  peeled or about 2 cups

4 tablespoons butter or 1/4 cup

1/4 cup brown sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 tablespoons milk

1 egg

2 (12 ounce) cans regular crescent rolls

2 cups miniature marshmallows

1/2 cup chopped nuts (walnuts or pecans)

4 ounces cream cheese

TOPPING

3/4 cup powdered sugar

2 to 3 tablespoons milk

1 teaspoon vanilla extract

Boil (or bake)  sweet potatoes until tender, remove from water, drain and peel.  Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg.  Mash with potato masher and then stir to make sure all ingredients are mixed well.  Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish)  Pinch edges together to make a bottom crust.  Spread the sweet potatoes over the rolls. (See photos below) Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients.  Place the second can of crescent rolls over the ingredients.  Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top.  Remove from oven and let cool.  Whisk together the topping ingredients and drizzle over rolls. (I use a small cream pitcher). This will keep for several days in the refrigerator and you can reheat individual servings in the microwave.   Makes about 12 servings.  Enjoy!

Note:  You could probably make this with canned sweet potatoes, too.  I have not tried it using the canned sweet potatoes.

Sweet Potato Crescent Rolls (2)

Sweet Potato Crescent Rolls (5)

Sweet Potato Crescent Rolls (4)

Sweet Potato, Cream Cheese and Marshmallow Crescent Rolls

 

 

If you like this recipe, you might also like my recipe for Crescent Cherry Cheesecake Bars.

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. 

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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!

Classic 1,2,3,4 Cake - TSLC

Classic 1,2,3,4 Cake

TSLCFriedPotatoBowl2

Fried Potato Breakfast Bowl

Layered Taco Dip - TSLC

Layered Taco Dip

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. 

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. 

Have a great week!

© 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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PINEAPPLE, BANANA AND COCONUT MUFFINS

Pineapple, Banana and Coconut Muffins TSLC

These Pineapple, Banana and Coconut Muffins are good anytime. They make me think of Hawaii and something you would find on a menu there.  I love pineapple and bananas together and the coconut just adds to the taste.  We love these with our coffee in the mornings.  Children will love these as a snack, too.

2 1/2 cups all-purpose flour

1/2 cup white granulated sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 (20 ounce can) crushed pineapple in 100% pineapple juice, undrained

1 teaspoon vanilla extract

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

3 eggs

3 bananas, mashed

1 cup coconut

1 cup chopped walnuts or pecans, Optional

Whisk together the flour, sugar, baking soda, and cinnamon in a large mixing bowl.  Pour undrained pineapple into another bowl and add vanilla extract, melted butter, eggs and bananas.  Mix with a spoon.  Fold in coconut and nuts.  Combine pineapple mixture with flour mixture and mix well with a spoon.  Spray a 12 cup muffin tin with cooking spray.  Fill cups 3/4 full with batter.  Bake in preheated 350 degree oven for 25 to 30 minutes. Check to make sure they are done as ovens vary.  Makes 24 muffins.  Enjoy!

Note:  These keep well for several days in the refrigerator and can be reheated in the microwave. They could be frozen, too.

If you like this recipe, you can find other muffin recipes here. 

Pineapple, Banana and Coconut Muffins - TSLC

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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SOUR CREAM ZUCCHINI BROWNIES

Sour Cream Zucchini Brownies - TSLC

These Sour Cream Zucchini Brownies are a great way to use up some of that zucchini from the garden.  I have one zucchini plant this summer and it is half as big as my patio and I get two or three zucchini a day! I cannot believe this plant has produced so much.  I have made zucchini bread, fried zucchini, zucchini cake and I guess the cookies will be next on the menu. We love zucchini and these brownies are one of our favorites. This makes a moist, chewy brownie with lots of chocolate flavor.

2 cups all-purpose flour

3/4 cup 100 per cent pure cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups white granulated sugar

3 cups shredded zucchini

1 cup sour cream

8 tablespoons butter or 1/2 cup, melted

2 eggs

2 teaspoons vanilla extract

1 cup chocolate chips (I used semi-sweet)

1/2 to 1 cup chopped walnuts or pecans

In a large mixing bowl whisk together the flour, cocoa, baking soda, salt and sugar.  Add shredded zucchini, sour cream, butter, eggs, vanilla extract and mix well with a spoon.  Fold in chocolate chips and nuts.  Spray a 9 x 13 baking dish with cooking spray.  Add your brownie mixture.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Ovens vary so check to make sure they are done. Enjoy!

Sour Cream Zucchini Brownies TSLC

If you like this recipe, you might also like my recipe for Peanut Butter Chocolate Chip Brownies.

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. 

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. 

© 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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