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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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APPLE PIE WITH PEANUT BUTTER CRUMBLE

Apple Pie with Peanut Butter Crumble - TSLC

This apple pie has peanut butter and oats in the crumble on top.  If you like apples and peanut butter, you will love this pie. It is great with vanilla ice cream or whipped cream on top for dessert or with milk for a snack anytime.  I like it for breakfast with coffee.

1 (9 inch) pie shell, unbaked (I use Pillsbury frozen pie crust)

1 cup sour cream

1/2 cup white granulated sugar, divided (1/4 and 1/4)

2 eggs

1 cup all-purpose flour, divided (3/4 and 1/4)

2 teaspoons vanilla extract

4 cups apples, peeled and sliced or chopped (I used about 5 small red delicious apples, you can use any baking apple)

1 cup rolled oats (could use quick-cooking oats)

1 1/2 teaspoons ground cinnamon

1 cup peanut butter, (I used extra crunchy, can use regular)

2 tablespoons butter or margarine, softened

In a large bowl, whisk together sour cream, 1/4 cup sugar, eggs, 1/4 cup flour and vanilla extract.  Fold in apples and toss.  Pour into pie shell.  Mix together oats, 3/4 cup all-purpose flour, 1/4 cup sugar, and ground cinnamon.  Either in the microwave or on the stove melt the peanut butter and butter together until smooth. Add to the oat mixture and sprinkle over apples.  Bake in preheated 350 degree oven 50-55 minutes until golden brown and center is set.  Enjoy!

Note:  This pie should be refrigerated.

Apple Pie with Peanut Butter Crumble TSLC

Check out my post on Popular Apple Varieties and their Usage if you would like to know which apples are best used in baking.

© 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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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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COUNTRY HAM FOR EASTER!

Easter is just around the corner folks! Do you have your menu ready?  Don’t hunt high and low for the perfect ham like I do each holiday season.  Browning’s Country Ham out of Dry Ridge, Kentucky has a new Holiday Ham that has been aged to perfection for a full year. Browning’s Country Hams and other Amish-quality products ship nationwide to arrive right at your doorstep.

Recently, Mr. David Sponcil, owner of Browning’s Country Hams, contacted me about doing a review of some of their products.  Mr. Sponcil sent me these products to try under the agreement that he would receive my honest opinion. Believe me, I know country ham.  When my children were small and we lived on a farm outside Perryville, Kentucky, we killed our own hogs every year in November, cured the hams and processed all the meat.  I can remember several years when, along with our neighbors,  we killed and processed as many as 45 hogs in one killing.

Browning’s Country Ham is good ham.  That is my honest opinion and I have enjoyed trying these products so much.  The Holiday Ham is perfect for your Easter dinner.  It is one of the most tender hams I have ever tried and the flavor is delicious. It is spiral sliced and comes with cooking instructions. You can insert cloves and bay leaves, cook for 40 minutes at 350 degrees pat on some brown sugar and let caramelize for about 5 minutes under the broiler or there are instructions for adding a honey glaze.  Of course, being Southern, I had to try it my way.

Southern Lady Cooks Ham Glaze:

1/4 cup brown sugar

1/4 cup butter, melted

1/4 cup sorghum

1/4 cup Kentucky straight bourbon whiskey

Mix together and baste the ham several times while cooking. This was WONDERFUL!

 

Browning's Country Ham - TSLC

My favorite foods to serve with country ham are potato salad and baked beans.  Once I cooked the ham, I just had to make baked beans and potato salad, too. The baked beans are made with Browning’s Pepper Bacon.  They have 3 thin sliced styles:  Country, Applewood or Pepper Bacon.  Browning’s Country Bacon is a thick cured bacon with an old-fashioned taste.

Browning's Country Ham TSLC

Southern Baked Beans by The Southern Lady Cooks

2 (15 oz.) cans pork-n-beans, drained
1 small onion, chopped
1/2 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon tomato ketchup
1 tablespoon molasses or dark syrup
2 to 3 slices bacon (I use Browning’s Pepper Bacon)
 
Drain beans, combine with all other ingredients in an oven safe casserole dish.  Place bacon slices on top.  Cook uncovered in a preheated 350 degree oven for 45 minutes.  Enjoy!
Note:  You can make these beans in the crockpot, too.  Just throw all ingredients in the crockpot and cook about 4 hours.

Browning’s Country Ham offers Country Ham Center Steaks and Biscuit Cuts.  These are wonderful served on biscuits in the morning for breakfast or with red-eye gravy.

Browning's Biscuit Cuts - TSLC

These are just a few of the great products you will find on the website and Facebook page. Grandma Babe’s Country Sausage is the newest addition to their line.

You won’t be sorry you tried Browning’s Country Ham products. I thought they were some of the best I have ever tasted.  Try it for yourself and find out.  Mr. Sponcil is taking $5.00 off any Browning’s Holiday Ham ordered by friends and fans of The Southern Lady Cooks website.  Just mention The Southern Lady Cooks or (TSLC) when ordering your Holiday Ham.

Browning’s Country Ham is located at 475 Sherman Newtown Road, Dry Ridge, Ky. 41035.  Website:  www.BrowningsCountryHam.com, Phone: 859-948-4HAM (4426)  “Like” them on Facebook.

FTC Disclaimer: Browning’s Country Ham provided me with products for this review. The opinions expressed in
this blog post are my own. I was in no way financially compensated by Browning’s
Country Ham for this review.

 

 

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