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TSLC’S WEEKLY POTLUCK!

My Project 145-001

Weekly Potluck will be bringing you recipes we think you might enjoy from our blogger friends around the internet. We will pick interesting food facts, tips, articles and items we think you might enjoy each week.  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.

FLUFFY CHICKEN AND DUMPLINGS from The Country Cook Blog

MAMA’S CATFISH STEW from Southern With A Twist Blog

PIMENTO CHEESE SPREAD Always a Southern favorite from South Your Mouth Blog

CHICKEN AND SAUSAGE JAMBALAYA from Syrup and Biscuits Blog 

SLOW COOKER COCA COLA PORK ROAST from Deep South Dish

TIP OF THE DAY

Toasters can be a fire hazard. Always remember to empty the crumb trays to keep your toaster in great working shape. Dry bread crumbs near the element can cause kitchen fires.

FOOD FACT:

The first published recipe for what we now know as German chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. Read more at

http://www.snopes.com/business/names/cake.asp#Uc7AT3V6PIb2Xugw.99 German Chocolate Cake did not come from Germany!

WEEKLY QUOTE

“In the South, the breeze blows softer… neighbors are friendlier, and more talkative. (By contrast with the Yankee, the Southerner never uses one word when ten or twenty will do)… This is a different place. Our way of thinking is different, as are our ways of seeing, laughing, singing, eating, meeting and parting. Our walk is different, as the old song goes, our talk and our names.”
-Charles Kuralt in Southerners: Portrait of a People

This is our first weekly potluck post. We will continue to add interesting stuff and recipes for your enjoyment each week.

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MANDARIN ORANGE CAKE

Mandarin Orange Cake - TSLC

This Classic Mandarin Orange Cake is delicious and makes a wonderful dessert for any holiday meal.  This cake is also called “Pig Pickin’ Cake or Pig Lickin’ Cake” in the South. An easy  summertime dessert to serve family and guests.

Cake

1 (16.5 ounce) Duncan Hines Classic Butter Golden Cake Mix

3/4 cup cooking oil (I use Canola oil)

4 eggs

1 (15 ounce) can mandarin oranges, undrained (Save several of the orange sections to decorate the top of your cake)

Frosting

1 (3.4 ounce) box instant vanilla pudding

2 (8 ounce) cans crushed pineapple, undrained

1 (8 ounce) container Cool Whip, thawed

In a large mixing bowl mix all the cake ingredients until well blended.  Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix.  Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary.  Your layers will be thin. Remove from oven and let cool.

Combine all the frosting ingredients and mix together with a spoon.  I don’t use a mixer for the frosting.  Frost cake adding frosting between the layers.

Note:  The original recipe for this cake called for an 11 ounce can of mandarin oranges for the cake. I used a 15 ounce can so I would have extra oranges to decorate the cake with and it worked great. I used all the juice from the 15 ounce can, too. It did not seem to make a difference. You could also bake this cake in 2 layers. You will just have thicker layers. My layers were only about an inch thick. You will not have big layers.

Mandarin Orange Cake TSLC

 

Blueberry Cream Cheese Butter Cake

Fruit Cocktail Cake

Nutty Pineapple Pistachio 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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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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GREEN BEANS AND POTATOES

Green Beans and Potatoes - TSLCOne of my favorite side dishes is green beans cooked with potatoes.  I grew up on this dish.  I remember when my mother cooked fresh green beans straight from the garden with new potatoes seasoned with a ham hock and we could not get enough.  They were just that good!

2 pounds fresh, frozen or canned green beans (If fresh, remove ends and break into pieces and wash the beans)

6 or 7 red potatoes, cut in pieces (I have made this using any kind of potatoes)

1 to 2  cups chicken broth or 1 (14.5 ounce) can (You don’t have to use the chicken broth. I just think it makes them better)

1 ham hock (Can use cooked ham, bacon, pork jowl or salt pork about a half cup, chopped)

2 to 3 cups water

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup finely diced onion (Optional)

1 teaspoon minced garlic (Optional)

Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down.  You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.

Note:  You can add a couple teaspoons bacon drippings if you are just using ham. This will add flavor to the beans.

Makes 8 to 10 servings. Enjoy!

© 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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