• The Southern Lady Cooks

    Promote Your Page Too


  • Click image below for Food Tips!

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Recipe Categories


Baked Spaghetti - TSLCThis recipe for Baked Spaghetti has been a favorite of my family for years.  Just add some garlic bread and a salad for a great meal.  Your family and friends will love this spaghetti. It is great for game day or anytime you have guests.

1 1/2 pounds ground beef

1 green pepper, chopped

1 onion, chopped

1 teaspoon dried oregano or Italian seasoning

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon minced garlic

1 (24 ounce) container Italian Spaghetti Sauce or pasta sauce of your choice

1 (8 ounce) package spaghetti

2 tablespoons butter

1 cup shredded Parmesan cheese, divided

1 (24 ounce) container cottage cheese

2 cups shredded mozzarella cheese

Brown ground beef, green pepper, and onion in a large skillet on top of the stove, drain.   Add the oregano, black pepper, salt, minced garlic and Italian Spaghetti sauce to hamburger and stir to mix. Cook the spaghetti according to package directions, drain.  Spray a 9 x 13 baking dish with cooking spray.  Add the hot spaghetti and toss with the 2 tablespoons of butter and 1/2 cup Parmesan cheese.  Spread spaghetti in bottom of dish and cover with entire container of cottage cheese.  Spread the hamburger mixture over the cottage cheese.  Top with the other  1/2 cup Parmesan cheese and the 2 cups of mozzarella cheese.  Bake in preheated 400 degree oven covered for 30 minutes.  Remove covering and cook for 15 more minutes.  This makes about 10 to 12 servings and keeps great in the refrigerator for several days. It is great reheated in the stove or microwave.   You could also freeze part of it or cut the recipe in half.  Enjoy!

Baked Spaghetti - TSLC

If you like this recipe, you might also like my recipe for Baked Meatballs for Spaghetti or Appetizers

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



Pumpkin Chili

This Yummy Pumpkin Chili is one of the best chili recipes I have ever made.  You are going to be so pleasantly surprised at the delicious, robust taste.  This recipe is wonderful for any kind of fall gathering like football games, camping, or just having friends and family over to your house.  The addition of the pumpkin and spices just adds such a hearty flavor and you cannot taste the pumpkin.  Don’t tell your guests it has pumpkin in the recipe until you have received all their comments on how good this chili tastes.

1 to 1 1/2 pounds ground beef

1 onion, peeled and chopped

1 green pepper, chopped

1 (15 ounce) can 100% pure pumpkin

1 (10 ounce) can tomatoes and green chilis

1 (15.5 ounce) can chili beans, undrained

1 (15 ounce) can black beans, undrained

1 (14.5 ounce) can diced tomatoes, undrained

1/2 cup water

1/2 teaspoon minced garlic

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon nutmeg

2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Brown ground beef, onion and green pepper in a large pot on top of the stove. Drain. Add remaining ingredients and simmer 30 to 45 minutes. If too thick add a little more water. Serve with a dollop of sour cream and your favorite shredded cheese on top. I love this chili with nachos or cornbread.   Makes 10 to 12 servings. Enjoy!

This chili will make your house smell so good while it is cooking.

Note: This could be made in the crock pot, too. Just brown your ground beef, onion and green pepper. Drain. Add all ingredients and cook on high for about 3 hours or low 6 hours. Be sure to check to see if you need to add more water.

© 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.

Click to follow The Southern Lady Cooks on Facebook.



Stuffed Green Peppers - TSLC

My family loves green peppers.  My twins,  Anne Parker and Leigh Harper, used to eat them right out of the garden when they were little.  I remember taking them into the grocery once when they were about 4 or 5 years old and I bought 3 green peppers to put in some dish.  They were whining and crying and saying, “Is that all you are going to get just 3?”  I usually try to grow a few in the back yard each year and freeze them to use in winter.  I love them stuffed and this is the way I do it.

6 large green peppers or 8 medium, tops removed, seeded (Save the tops to add to stuffing)

1 pound lean ground beef (You could use ground turkey, too)

1 medium onion, chopped

1 teaspoon oregano or Italian seasoning

1 teaspoon Worcestershire sauce

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon minced garlic (I used the minced garlic that comes in a jar)

1/2 teaspoon dried basil

1 (4 ounce) can green chilis, drained

1 (14.5 ounce) can diced tomatoes, drain and save the juice

1/2 cup minute rice (can use regular rice but need to cook it first if you do)

1 (4 ounce) can tomato sauce, Optional (I don’t use this with mine)

Cheese for tops of peppers, about 1/2 cup shredded (I used cheddar, you can use whatever you like)

In a large pot of boiling water, after you have removed the seeds and stems, boil the peppers for five minutes to soften them up.  Remove from water and drain on paper towels.  Brown the hamburger, onion, chopped pepper tops and drain if needed.  Add the oregano, Worcestershire sauce, pepper, salt, garlic, basil, green chilis, drained diced tomatoes and minute rice.  Simmer until rice is tender or about 5 minutes.   Fill your peppers with the hamburger mixture. (If you are using the tomato sauce pour it over the filled peppers. Some people like a lot of tomato taste and use the sauce)  Pour the drained tomato juice that you saved from the diced tomatoes into the bottom of your casserole dish.  Bake peppers in preheated 400 degree oven for 20 minutes.  Remove and add shredded cheese to top of each pepper.  Return to oven for five more minutes until cheese melts.  This recipe makes 6 to 8 stuffed peppers. I would cut in half if only making four. Enjoy!

Don’t forget to check out these recipes:

Quick and Easy Hamburger Goulash
Old-Fashioned Beef Stew
Slow Cooker Stew Meat and Limas


Click to follow The Southern Lady Cooks on Facebook.

© 2013 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.





This sweet and sour hamburger steak and gravy is a great comfort food. My family loves it.

1 pound ground beef
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon minced onion
1/2 cup quick oats
1/2 teaspoon Italian seasoning or oregano
2 tablespoons oil
2 tablespoons brown sugar
2 tablespoons flour
1/4 cup onion, finely chopped
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushroom stems and pieces, drained
1/4 cup green pepper, chopped
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup water
In a mixing bowl combine the ground beef, egg, salt, pepper, garlic powder, minced onion, oats and Italian seasoning.  Make into patties. (I usually make 4  patties out of a pound of hamburger). Brown the hamburger patties in the oil in a skillet. Drain. Mix together the brown sugar, flour, onion, tomato sauce, mushrooms, green pepper, Worcestershire sauce, Dijon mustard, and water. Pour over the hamburger steaks in the skillet and simmer for about 20 to 25 minutes.  If you need more liquid, add a little more water.  Makes 4 servings. Serve the gravy over mashed potatoes, rice, or pasta.   Enjoy!
Click to follow The Southern Lady Cooks on Facebook.