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TSLC’S WEEKLY POT LUCK

My Project 145-001

Weekly Potluck will be bringing you recipes we think you might enjoy from our blogger friends around the internet. We will pick interesting food facts, tips, articles and items we think you might enjoy each week.  You will be able to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. Thank you for your continued support of The Southern Lady Cooks! We love our fans!

5 Favorite Blogger Recipes for this week:  Just click on the name of the recipe to go to the site and check it out. You will find lots of other good recipes on these sites, too. This week we are featuring Easter recipes.

CHOCOLATE PEANUT BUTTER EASTER EGGS from Mommy’s Kitchen Blog

SKILLET CANDIED SWEET POTATOES from Everyday Mom’s Meals Blog

HOOSIER SUGAR CREAM PIE from Two Maids A Milking Blog

LEMON CRAZY/WACKY CAKE from Sweet Little Bluebird Blog

CROCK POT CHERRY SPOON CAKE from Recipes That Crock Blog

TIP OF THE DAY

Since Easter is here we are talking about eggs today!  Brown eggs have thicker shells than white ones and this makes them better for boiling because they don’t crack as easily.  Use hard cooked eggs within 1 week whether peeled or in the shell.  If you find an egg with a double yoke it is perfectly safe to eat. (If you find a double yoke this is said to be good luck.)  An egg with a blood spot on the yoke is safe, too. (It is just a mistake on the part of the chicken. lol) To test an egg for freshness,  put the egg in a bowl of water and if it sinks and lays on its side, it is fresh.   If the egg floats to the top it is not a good egg! White chickens lay white eggs.  Brown chickens lay brown eggs. Want more information about eggs? Check out the USDA website with information on eggs from Farm to Table.

FUN FACTS:

Egg rolling on the lawn of the White House dates as far back as 1878 under President Rutherford B. Hayes and is held on the Monday after Easter. This year marks the 136th annual White House Easter Egg Roll on the South lawn. Want to know more about this event?  Check out the Annual White House Easter Egg Roll.

WEEKLY QUOTE:

I think of the garden after the rain;
And hope to my heart comes
singing,
At morn the cherry-blooms will be white,
And the Easter bells be
ringing!  ~Edna Dean Proctor, “Easter Bells”

From our family to yours – May Easter happiness dwell in you and may you and your family be blessed with peace, happiness and joy this holiday season.

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TSLC’S WEEKLY POTLUCK!

My Project 145-001

Weekly Potluck will be bringing you recipes we think you might enjoy from our blogger friends around the internet. We will pick interesting food facts, tips, articles and items we think you might enjoy each week.  You will be able to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. Thank you for your continued support of The Southern Lady Cooks! We love our fans!

5 Favorite Blogger Recipes for this week:  Just click on the name of the recipe to go to the site and check it out. You will find lots of other good recipes on these sites, too.

FLUFFY CHICKEN AND DUMPLINGS from The Country Cook Blog

MAMA’S CATFISH STEW from Southern With A Twist Blog

PIMENTO CHEESE SPREAD Always a Southern favorite from South Your Mouth Blog

CHICKEN AND SAUSAGE JAMBALAYA from Syrup and Biscuits Blog 

SLOW COOKER COCA COLA PORK ROAST from Deep South Dish

TIP OF THE DAY

Toasters can be a fire hazard. Always remember to empty the crumb trays to keep your toaster in great working shape. Dry bread crumbs near the element can cause kitchen fires.

FOOD FACT:

The first published recipe for what we now know as German chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. Read more at

http://www.snopes.com/business/names/cake.asp#Uc7AT3V6PIb2Xugw.99 German Chocolate Cake did not come from Germany!

WEEKLY QUOTE

“In the South, the breeze blows softer… neighbors are friendlier, and more talkative. (By contrast with the Yankee, the Southerner never uses one word when ten or twenty will do)… This is a different place. Our way of thinking is different, as are our ways of seeing, laughing, singing, eating, meeting and parting. Our walk is different, as the old song goes, our talk and our names.”
-Charles Kuralt in Southerners: Portrait of a People

This is our first weekly potluck post. We will continue to add interesting stuff and recipes for your enjoyment each week.

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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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CHEESY BACON SKILLET FRIED TATERS

Cheesy Bacon Skillet Fried Taters - TSLC

Did you know that March 31st is Tater Day?  Yes, “taters” even have their own day! There is nothing better than fried “taters” in the morning for breakfast or just anytime.  I like to add some bacon and cheese to the skillet once in a while and you have a meal. “Taters” are not safe in my home! A big skillet of fried “taters” will disappear as soon as it hits the table around here. Celebrate “ Tater Day” and make this dish for your family and Enjoy!

6 or 7 red potatoes, unpeeled, sliced or cut in chunks (can use any potatoes you like but I usually have about 6 cups of chunky potato pieces)

5 to 6 slices bacon

5 tablespoons bacon drippings

1/2 cup chopped onion (I use green onions)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 cup shredded cheddar cheese (can use more and use your favorite cheese)

Fry the bacon until crisp, remove, set aside to drain on paper towels.  Save 5 tablespoons of the bacon drippings in your skillet.  Add potatoes, onion, salt, pepper and garlic. Toss to make sure potatoes are covered with drippings.  Cover your skillet and cook on medium until potato pieces are tender (about 15 minutes). Remove lid and brown your potatoes on high until crispy.  Remove potatoes from stove,  sprinkle cheese on top. (I put the lid back on for a few minutes to melt the cheese)  Crumble the bacon on top of the cheese.  Serve right from the skillet.  Makes about 8 servings.  Happy Tater Day!

Don’t forget to check out these skillet meals:

Cheesy Bacon and Cabbage Skillet

Peach Mango Pork Chops and Rice

Cheesy Pepperoni Pizza Pasta Skillet

© 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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