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SPICY APPLE UPSIDE DOWN CUPCAKES

Spicy Apple Upside Down Cupcakes - TSLC

This recipe was kind of an experiment for me and it turned out really good.  These cupcakes are wonderful with coffee and your friends and family will love them. They could be served with ice cream on top for a great dessert, too.

Cupcakes

1 Duncan Hines Signature Spice Cake Mix (16.5 ounce)

3 eggs

1 cup milk

1 cup oil

1 apple, grated or shredded or 1 cup

1 cup raisins, Optional

Topping

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

1 cup brown sugar

1/2 teaspoon ground cinnamon

2 small apples

Nuts (I used pecans)

Melt your butter and brown sugar and cinnamon for the topping either on top of the stove or in the microwave.  I did mine in the microwave for about 1 minute.  Set aside. Mis together the cake mix, eggs, milk and oil with a mixer.  Fold in grated apple and raisins.  Spray your cupcake pan with cooking spray. (I used a large six cup pan. You can try this in the 12 cup if you want) Put 1 tablespoon of the brown sugar and butter mixture in the bottom of each cup.  Add about a tablespoon of chopped nuts and a couple slices of peeled apple.  Fill the cup about half full with the cupcake mixture. Bake in preheated 350 degree oven for 30-35 minutes checking for doneness as ovens vary. (If using 12 cup pan your time will be approximately 20-25 minutes) Remove from oven and let cool about 10 minutes. Remove by running a knife around the sides and lifting out of the pan. If some of the topping stays in the pan just put on top of the cupcakes. Makes 15 large cupcakes or should make about 25 small ones. Enjoy!

Note:  I tried putting the nuts in the pan first and then the apple slices.  Then, I tried putting the apple slices in first and then the nuts. You can look at my photo and you will see 3 of each. I thought they looked much better if you put the nuts in first.  It was fun experimenting with these.  I made some with raisins and some without.

Don’t forget to check out these recipes:

Raisin Cupcakes with Caramel Frosting
Pineapple Upside Down Cupcakes
Red Velvet Cupcakes

© 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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Roasted Beets and Sauteed Beet Greens

TSLCBeets1

This easy beet recipe is like 2 meals in one. You first have the roasted beets and then the delicious sauteed beet greens. I have always enjoyed beets they are a very versatile vegetable from a topping on a salad or a great side dish. This recipe was enough for 2 people, you may double it if need be.

 3 large beets with greens

3 tbsp of Olive Oil

1/2 tsp of garlic powder

1/2 a red onion

1 tsp of honey

chopped nuts (I used pecans)

cooked bacon slices or bacon bits

Cut tops off of beets and thoroughly wash beets, set greens aside. Arrange beets in a glass dish, then coat with olive oil and sprinkle garlic powder over them. Bake beets in a preheated 350 degree oven until you can easily slice beets with a knife. Some will take longer depending on oven, but for 3 large beets it took about an hour. Once beets are done, remove from oven and you will need to remove the skin from the beets. The beets will definitely stain your hands so either wear gloves or be ready for red fingers. While the beets cool, add 2 tbsp of olive oil to a pan, and 1/2 a red onion (you can add more if you love onion). Chop greens down to 2-3 inch pieces and add to pan to cook with onion and olive oil. Once all mixed add in 1 tsp of honey, cover and let cook on medium heat until nice and tender. I put it all together in a bowl and topped with pecans and bacon. Enjoy!

Don’t forget to check out these recipes:

Fresh Mustard and Turnip Greens

Orange Beet Casserole

Baked Chicken with Peaches

© 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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FRUIT COCKTAIL CAKE

Fruit Cocktail Cake - TSLC

This cake is definitely one of my favorites. I am not a fan of fruit cocktail but I love it in this cake.  I had not made this cake in years and someone asked me about it before Christmas.  I bought the fruit cocktail and am just now getting around to making the cake. Today, was the perfect day to make it.  It is the first day of spring and I felt like something sweet and good.

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup white granulated sugar

2 eggs

4 tablespoons butter or margarine or 1/4 cup, softened

1 teaspoon vanilla extract

1 (15 1/2 ounce) can fruit cocktail in syrup, undrained

1/4 cup brown sugar

1 cup nuts (I used pecans)

Whisk together the flour, baking soda, salt and nutmeg and set aside.  Cream the white sugar, butter, eggs and vanilla extract with a mixer. Add the two together and continue mixing.  Fold in the fruit cocktail and mix with a spoon. Spray a 9 x 13 baking dish with cooking spray and spread the cake batter in the dish.  Sprinkle the 1/4 cup brown sugar over the top of the batter along with the nuts.  Bake in a preheated 350 degree oven for 35 to 40 minutes checking for doneness since ovens vary.  Serve with whipped cream or ice cream on top.  This cake does not need frosting.  It is just that good but you could add about any type of frosting if you want.  Enjoy!

Fruit Cocktail Cake TSLC

Be sure to check out these cake recipe:

Carrot Cake with Raisins, Pineapple, Nuts and Coconut

Hummingbird Cake

Applesauce, Banana and Raisin 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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PECAN PIE BARS

Pecan-Pie-BarsThese Pecan Pie Bars taste like pecan pie in a bar and they are wonderful with coffee.  They are great to take to a pot luck or an office party because you can slice them the size you want and the recipe makes a lot.  No matter if you make them for your family or guests, they won’t last long.

Crust

1 cup graham cracker crumbs (I put the crackers in a plastic bag and crush them with a rolling pin until I get a cup)

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup rolled oats, uncooked (can use the minute or instant oat, too)

1/2 cup brown sugar

1 1/2 sticks or 12 tablespoons or 3/4 cup butter, softened

In a large mixing bowl combine the graham cracker crumbs, all-purpose flour, whole wheat flour,  rolled oats and brown sugar.  Whisk together with wire whisk. Cut in the butter until mixture is like coarse crumbs.  Spray a 9 x 13 casserole dish with cooking spray and press your crust into the bottom of the dish.  Bake in preheated 350 degree oven for 15 minutes. Remove and set aside.

Topping for Crust

5 eggs

3/4 cup dark corn syrup

1 teaspoon vanilla extract

1/2 cup white granulated sugar

1 1/2 to 2 cups pecans

Beat eggs (I just do this with a wire whisk).  Add corn syrup, vanilla and granulated sugar.  Mix well.  Pour this over your crust.  Sprinkle the pecans over the top.  Reduce oven heat to 300 and bake 45 to 50 minutes until sets up.  Remove from oven and let cool about 10 minutes before cutting.  Cut the size you like and Enjoy!

Note:  These bars are rich and contain a lot of sugar and butter but they are very good and you don’t have to eat the whole pan at one time.  I refrigerate or keep in a cool place and they keep well. One of these with my coffee in the morning will do me for something sweet.

Pecan-Pie-Bars

Don’t forget to check out these recipes, too:

Seven Layer Bars

Rocky Road Bars

Penuche Fudge

© 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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