• The Southern Lady Cooks

    Promote Your Page Too

  • FOLLOW US ON SOCIAL MEDIA!

  • Click image below for Food Tips!

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

FEBRUARY IS NATIONAL SWEET POTATO MONTH! CHECK OUT 15 GREAT SWEET POTATO RECIPES

Sweet Potato Cake - Copy

Sweet Potato Cake (Link for recipe is posted below)

February is National Sweet Potato Month so we have gathered up 15 great recipes from around the internet for you to check out and enjoy!  Sweet potatoes are rich in potassium and fiber, contain no cholesterol or fat and contain vitamins A and C.  Sweet potatoes have always been a favorite food in the South.  Southerners love their sweet potato pie!

Just click the name of the recipe to go to that page on the internet and enjoy making some great sweet potato recipes to celebrate National Sweet Potato Month. Be sure to check out these great sites and other recipes they have posted while you are there.

1.  Pan Fried Sweet Potatoes from Mom Foodie

2.  Cinnamon Pecan Sweet Potatoes from Cozycakes Cottage

3.  Loaded Sweet Potato Skins from Sally’s Baking Addiction

4.  Sweet Potato Black Bean Chili from Alida’s Kitchen

5.  Roasted Sweet Potato Soup from A Southern Soul

6.  Sweet Potato Cheesecake with Caramel Pecan Glaze from Mrs. Happy Homemaker

7.  Cinnamon and Spice Sweet Potato Bread from Averie Cooks

8.  Sweet Potato Scones with Maple Cream Glaze from Brown eyed Baker

9.  Healthy Sweet Potato Fries from Trim Healthy Mama

10. Gluten-Free Sweet Potato Chocolate Chip Cookies from Pure Fresh Daily

The next five are from our own website, The Southern Lady Cooks, and the photo is of the Sweet Potato Cake with the link below.

11.  Sweet Potato Pie

12.  Big Fluffy Sweet Potato Biscuits

13.  Sweet Potato Cream Cheese and Marshmallow Crescent Rolls

14.  Sweet Potato Muffins

15Sweet Potato Cake

Sweet potatoes should be stored in a cool, dark place and not in the refrigerator as this will alter the flavor.

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 more than 21,000 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

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

CHICKEN, POTATOES AND BROCCOLI SOUP

Chicken, Potatoes and Broccoli Soup -TSLC - CopyToday, February 4th,  is National Homemade Soup Day!  This new recipe for  Chicken, Potatoes and Broccoli Soup is a hearty, comfort food meal.  Just add your favorite bread or crackers and enjoy.  This soup keeps well in the fridge for several days and is great reheated.

2 to 3 cups chopped, cooked chicken

4 tablespoons butter

1 small onion, chopped

1 cup chopped green pepper (can use red or orange, too, or all 3)

1 cup chopped celery

2 (14.5) ounce cans chicken broth

3 large potatoes, peeled and cubed

2 cups frozen or fresh broccoli pieces

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1/2 teaspoon ground cumin

2 cups milk (I use 2 per cent)

1/4 cup flour

2 cups shredded cheese (I used cheddar. Can use what you like)

In a large soup pot melt butter and brown onion, peppers, celery.  Add the chicken broth, chicken, potatoes, broccoli, black pepper, salt, minced garlic and cumin and bring to boil.  Reduce heat to simmer and cook until potatoes are soft or about 10 to 12 minutes.  Heat milk on stove or in microwave about 2 minutes, remove and whisk in flour until mixture is smooth. Add to your soup to thicken it.  Add the cheese and continue cooking on low heat about 10 to 15 minutes.  Makes about 8 servings. Enjoy!

You might also like my recipe for Chicken Tortellini Soup.

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 more than 21,000 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

 

 

 

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

SAUSAGE MINESTRONE SOUP

Smoked Sausage Minestrone Soup - TSLCThis Sausage Minestrone Soup is great any time. Just add your favorite grilled cheese, muffins or cornbread for a meal.  You could substitute chicken or just about any meat in this soup. We love it on a cold day because it is such comfort food.

1 (16 ounce) package smoked sausage, cut in rounds

1/4 cup butter or 4 tablespoons

1/2 cup chopped green pepper

1 medium onion, peeled and chopped

1 cup chopped celery

1 cup chopped carrots

1 (15.25 ounce) can black beans, rinsed (could use kidney beans, chili beans or just about any kind of beans)

2 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons Worcestershire sauce

1 1/2 cups rotini pasta, uncooked (could use macaroni or shells)

Brown the sausage, green pepper, onion and celery in the butter in a skillet on top of the stove.  Remove and add to your soup pot along with carrots, beans, chicken broth, tomatoes, salt, pepper and Worcestershire sauce.  Bring to a boil, cover and turn down to simmer for about 30 minutes or until carrots are cooked.  Add the pasta and cook for another 10 to 12 minutes until pasta is tender.  This soup keeps well in the fridge for several days and is good reheated.  Makes about 10 to 12 servings. Enjoy!

You can find other soup recipes here: Soups and Stews

Our new cookbook, Sweet Things,  makes the perfect gift.  Click here to purchase: http://thesouthernladycooks.com/about/shop/

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 more than 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

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

SAUSAGE AND SPINACH SOUP

Sausage, Spinach and Pasta Soup - TSLCThis Sausage and Spinach Soup is great anytime.  We love it with my recipe for fried cornbread.  I love having soup made and in the refrigerator that I can reheat for lunch.  This is good with grilled cheese, too, or just add your favorite shredded cheese on top of the soup.

1 (14 ounce) package Smoked Sausage, sliced in rounds (Could use Italian or Polish, too)

1 tablespoon olive oil or cooking oil

3 (14.5 ounce) cans chicken broth

1 medium onion, chopped

2 medium sized carrots, scraped and sliced

1/2 cup chopped celery

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1 teaspoon dried oregano

2 cups chopped fresh baby spinach

1 (15.5 ounce) can red beans, drained and rinsed (could use pintos or even navy beans)

1 cup small pasta shells (could use whatever pasta you like)

Brown the sausage in the olive oil.  Drain if needed.  In a large pot combine sausage, chicken broth, onion, carrots, celery and spices.  Add the beans and bring to boil, turn down to simmer and let cook until carrots and celery are cooked. This takes about 20 minutes.  Add pasta shells and baby spinach and cook 10 to 15 more minutes until pasta is tender.  Makes about 2 1/2 quarts of soup.  Keeps well in the refrigerator for several days. Enjoy!

If you like this recipe, you might also like my recipe for Chicken Tortellini Soup.

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 more than 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

 

FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly