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BUTTERY CHEDDAR SCONES

TSLCButterCheeseScone3

These little buttery scones are great as appetizers served with your favorite jams and jellies.  They go great with any kind of soup or with any meal, too. Good with coffee or milk.  They will keep several days in a cool place in an air tight container and can be reheated.

2 cups self-rising flour

1/2 cup self-rising cornmeal (You could use regular cornmeal)

1/2 teaspoon salt

1 tablespoon sugar

pinch cayenne or about 1/8 teaspoon

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

2 eggs

1/2 cup sour cream

1/2 cup buttermilk

1 cup shredded cheddar cheese

Sea salt, Optional

Whisk together flour, cornmeal, salt, sugar and cayenne in a large mixing bowl.  Cut the butter in small pieces and cut into the flour mixture until resembles coarse crumbs.  Add the eggs, sour cream and buttermilk and stir with spoon.  Fold in the cheddar cheese.  Place dough on a floured surface and roll out in a square.  You can cut out square scones with a pizza cutter or use a square biscuit cutter.  You can make large squares and cut in half to make triangle scones.  Place on a sprayed baking sheet and bake in 425 degree oven for 20 minutes.  Makes about 24 scones depending on size you make them.  Enjoy.

TSLCButterCheeseScone1

Note:  I use unsalted butter and brush the tops before cooking with a little melted butter then sprinkle with sea salt. The cornmeal makes them a little crunchy.

If you like this recipe, you might also like my recipe for pumpkin scones.

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BAKED SPAGHETTI

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

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SHRIMP DIP

Shrimp DipThis recipe for Shrimp Dip is perfect to serve your friends and family for game day or any holiday gathering.  We can eat this anytime. I have even had it for lunch on a croissant as a sandwich.

3 (8 ounce) packages cream cheese, softened

2 (4.5 ounce) cans tiny shrimp, drained or you could use frozen or fresh shrimp

1 cup finely chopped onion

1 cup finely chopped celery

1/4 cup finely chopped green pepper

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

1 cup mayonnaise or could use Miracle Whip

Pinch cayenne

Combine all ingredients except shrimp and mix well with mixer.  Fold in shrimp with spoon.  Place in refrigerator for several hours or overnight.  Makes about 4 1/2 cups of dip.  This dip keeps well in the fridge for several days. Enjoy!

If you like this recipe, you might also like my recipe for Shoepeg Corn Dip.

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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YUMMY CORN CASSEROLE

Yummy Corn Casserole - TSLCThis Yummy Corn Casserole makes a great side dish for any meal.  This dish is wonderful for holidays both summer and winter and great for picnics or buffets.  Your family and guests will love this and ask for more.

2 1/2 cups frozen corn

1 (14.75 ounce) can creamed corn

1 (8 ounce) package cream cheese, softened (I just put mine in the microwave for about 1 minute to soften)

1 (4 ounce) can green chilis, drained

4 tablespoons butter, divided

1/2 cup chopped green onion

1/2 cup chopped green or red peppers

1/2 teaspoon salt

1/2 teaspoon paprika

Pinch cayenne or black pepper (Optional)

1 (6 ounce) can crispy fried onions

Brown onion and green or red peppers in skillet in one tablespoon of the butter.  Spray a 2 quart or larger baking dish with cooking spray,  combine the frozen corn, creamed corn, cream cheese, green chilis, the other 3 tablespoons butter (melted), green onion, green or red peppers, salt, paprika and cayenne or black pepper.  Bake in preheated 350 degree oven for 20 minutes.  Remove and stir 1 cup of the crispy fried onions into the casserole.  Add the remaining onions on top and bake for 20 more minutes or until onions are golden brown.  Makes 8 to 10 servings.

Note:  You could add meat to this dish and make it a meal.  Cooked meat like smoked sausage, chicken, turkey or ham would all be good in this dish. Bacon would be good, too.

If you like this recipe, you might also like my recipe for Corn Pudding.

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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