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WEEKLY POT LUCK!

My Project 145-001

This week we are bringing you some great breakfast recipes from our blogger friends around the internet.  Want to know how to make great pancakes every time? Check out our tips on cooking pancakes.  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 breakfast recipes.

SLOW COOKER BREAKFAST HASH from Sweet Tea and Cornbread Blog

SIMPLY POTATO’S BREAKFAST LASAGNA from Lark’s Country Heart Blog

BREAKFAST QUESADILLAS from The Better Baker Blog

NO-CUTTER BUTTERMILK BISCUITS from Southern Bite Blog

RED VELVET PANCAKES WITH CREAM CHEESE TOPPING from Simple Fair, Fairly Simple Blog

 

TODAY’S TIPS:

Today we are giving you some tips on how to make better pancakes!

1.  Mix wet and dry ingredients separately, then combine and make smaller pancakes.   2.  Always add a small amount of oil to your batter to keep pancakes from sticking.  3.  Instead of using baking powder in your batter, use baking soda for a lighter, fluffier pancake. 4. Lumpier batter makes a better pancake than smooth batter.  5.  Cake flour rises better than regular flour in pancakes.

FUN FOOD FACT:

 For centuries our pioneer forefathers thought that tomatoes were poisonous. Tomatoes originated in the Andean regions of South America. Today, we cannot imagine life without them. Tomatoes are not only edible, but a valuable source of food minerals and vitamins.  In terms of consumption, the tomato is the Nation’s fourth most popular fresh-market vegetable behind potatoes, lettuce, and onions. The word “tomato” translates as “apple of love” in many languages.

WEEKLY QUOTE:

“Gimme soaky bread with grits and gravy for breakfast, pinto beans with ham hocks for dinner and cracklin’ cornbread in buttermilk for supper and you’ll have yourself a happy man”~~~~Gene Owens, Columnist – talking about Southern treats.

Note:  According to Mr. Owens, Soaky bread consists of biscuits (or authentic hoecakes) crumbled into coffee. The bread soaks up the coffee and assumes the texture of mush or pudding.  My father used to take a slice of white bread and place it on the saucer that went with his coffee cup. He would sprinkle sugar over the bread and pour part of his coffee over the sugared bread. Once the coffee soaked into the bread he ate it while sippin’ the rest of the coffee in the cup. He called it Soaky bread as well.  Has anyone else ever heard of this bread?

FROM OUR FAMILY TO YOURS HAVE A WONDERFUL WEEKEND AND WE WILL SEE YOU NEXT WEEK!

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CHERRY CREAM CHEESE COBBLER

Cherry Cream Cheese Cobbler - TSLC

April 23, 2014 is National Cheesecake Day!  This Cherry Cream Cheese Cobbler is easy to make and tastes like a cheesecake in a cobbler. What could be better than cheesecake and cobbler?  Just add a big scoop of ice cream or some whipped cream for a dessert your family and friends will love.

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

1/2 cup white granulated sugar

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon almond extract (could use vanilla extract)

1 cup milk

1 egg

1 (21 ounce) can cherry pie filling

1 (8 ounce) package cream cheese

Melt butter in a 9 x 13 baking dish. (I just put mine in the oven for a few minutes). In a bowl combine sugar, flour, baking powder and whisk together.  Add the extract, milk and egg to the flour mixture and stir to mix. Pour this over the melted butter in your baking dish but don’t mix it together.  Drop spoonfuls of the cherry pie filling into the flour and butter.  Cut the cream cheese up in small pieces and drop into the cobbler.  Bake in preheated 350 degree oven for 35 to 40 minutes.  If top is not brown enough by then put under broiler for a few minutes.  Makes 8 to 10 servings. Enjoy!

Note:  You can use different pie fillings such as blueberry, apple, etc.

Cherry Cream Cheese Cobbler TSLC

Don’t forget to check out my recipe for Fresh Peach Cobbler.

© 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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FRUITY SMOOTHIE

Fruity Smoothie - TSLC

This is a great refreshing, healthy summer drink.  I love a fruit smoothie for breakfast or just anytime. Easy to make and good for you.

1 banana

1/2 cup orange juice

1/2 cup fresh or frozen strawberries (can use blackberries, blueberries, peaches or any fruit you like)

1/2 cup plain yogurt or any fruit yogurt

1 tablespoon honey

1/4 cup quick-cooking oats or rolled oats, uncooked (Optional but healthy)

3 or 4 ice cubes

Blend all ingredients in blender. Makes about 4 cups. Enjoy!

Note:  Freeze this for a great frozen treat.

Don’t forget to check out these great drinks:

Irish Coffee

The Kentucky Mint Julep 

Chocolate Cinnamon Flavored Coffee

 

© 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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HAM, SPINACH AND PASTA CASSEROLE

Ham, Spinach and Pasta Casserole - TSLC

This Ham, Spinach and Pasta Casserole is great for using up leftover ham of any kind and makes a meal in one dish.  We love this with country ham but you can use any kind you like.  The baby spinach along with the pasta,  cheese and ham makes this a great casserole to serve family and guests.

2 cups uncooked pasta (I used rotini)

2 tablespoons butter

1/2 cup chopped onion

1 teaspoon minced garlic

2 cups chopped fresh baby spinach (could use frozen)

2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup sour cream

2 cups cooked chopped ham (this is great with country ham)

1 1/2 cups shredded parmesan cheese (can use whatever cheese you like)

1 cup Ritz cracker crumbs

Cook pasta according to package directions, drain and set aside.  Brown onion in butter, add garlic and baby spinach and cook about five minutes until spinach is tender.  Remove spinach and onions and set aside.  Add the flour to the butter like you were making a roux or gravy, stir in milk, black pepper, salt and sour cream.  Stir until smooth. Remove from heat and stir in the pasta, ham and parmesan cheese along with the spinach and onions.  Pour into a sprayed casserole dish, sprinkle on Ritz cracker crumbs.  Bake in preheated 350 degree oven for 30 to 35 minutes until crackers are browned on top.  Makes about 8 servings.  Enjoy!

Don’t forget to check out these ham recipes:

Ham, Swiss, Bacon with Apple Sandwich

Ham and Black Bean Soup

Ham and Dumplings

© 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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