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TOP THREE RECIPES FROM LAST WEEK

The top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Beans and Franks - TSLC

 Beans and Franks with a Twist

Fried Cabbage with Sausage - TSLC

                                                                                                                                      Fried Cabbage with Sausage

Pecan-Pie-Bars

                                                                                                                                     Pecan Pie Bars

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© 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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PINEAPPLE CASSEROLE

Pineapple CasseroleThis Pineapple Casserole with pineapple, mandarin oranges, coconut, cheese and pecans is one of my favorite dishes.  This is supposed to be a side dish but I can eat this for dessert anytime. I had it for breakfast this morning!  When I make this dish I cannot leave it alone.  This is a wonderful dish for Easter, great on a buffet and everyone loves it.

1 (20 ounce) can crushed pineapple, drained (save 1/4 cup juice)

1 (15 ounce) can mandarin oranges, drained (You can substitute another 20 ounce can of pineapple chunks or cherries, peaches or whatever fruit you like)

1/2 cup white granulated sugar

6 tablespoons all-purpose flour

1 cup shredded coconut (Optional)

2 cups shredded cheddar cheese

1/4 cup pineapple juice from the crushed pineapple above

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

40 to 50 Ritz crackers, crushed

1 cup pecans or walnuts (Optional)

In a large mixing bowl combine the crushed pineapple, mandarin oranges, sugar, flour, coconut, shredded cheese and pineapple juice.  Mix well.  Spray a 2 quart baking dish with cooking spray and spread pineapple mixture into the dish.  Melt the butter and mix with the crushed Ritz crackers.  Sprinkle on top of the pineapple. Add pecans on top.  Bake in preheated 350 degree oven 30 to 35 minutes until brown on top. Makes 6 to 8 servings. This is a wonderful dish to serve with ham or any kind of pork and is good served both hot or cold.  Enjoy!

Pineapple Casserole (2)

Don’t forget to check out these great casseroles, too:

Baked Sweet Potato Casserole

Broccoli Casserole

Creamy Cauliflower Casserole

© 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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