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OKRA AND POTATOES SUPREME

Okra and Potatoes Supreme - Copy - CopyThis recipe for Okra and Potatoes Supreme is a great easy side dish.  I love okra and this is one of my favorite ways to prepare it for a meal. I love it for breakfast with a fried egg over the top, too!

1 (12 ounce) bag frozen cut okra or about 1 1/2 cups fresh okra, chopped

5 slices bacon, cooked (save drippings)

1/2 cup chopped regular onion or green onion

6 potatoes, peeled and cubed

1/2 cup chopped green pepper

3/4 cup cornmeal

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1/4 teaspoon chili powder

3/4 to 1 cup oil (I use the leftover bacon drippings combined with Canola Oil to make one cup)

Pinch cayenne

1/2 cup shredded cheddar cheese, Optional

Cook bacon, drain, crumble and set aside.  Whisk together cornmeal, salt, black pepper, garlic powder, chili powder and cayenne. Combine okra, onion, potatoes, and green pepper and toss in cornmeal mixture.  Heat oil in large skillet and fry okra and potato mixture until browned and potatoes are done.  Remove and sprinkle on crumbled bacon with cheese if desired and serve.  Makes 6 to 8 servings. Enjoy!

Okra and Potatoes Supreme - Copy (2)

Don’t forget to check out our recipes for:

Roasted Beets and Sauteed Beet Greens

Roasted Garlic Brussels Sprouts

Parmesan Baked Potato Wedges

Please check out our other sites on Facebook and “Like” the pages. Thank You!

The Southern Twins

Everything Kentucky

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 almost 22,000 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.

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PEACH CRUMB CAKE

Peach Crumb Cake - TSLC - CopyThis Peach Crumb Cake is wonderful with your morning coffee or serve to friends and family as a great dessert.  We love anything with peaches and this one will be a winner.

Cake:

1 (16 ounce) package frozen sliced peaches (could use fresh peach slices or canned slices, drained)

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup white granulated sugar

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

1 cup sour cream

2 teaspoons vanilla extract

2 eggs

Whisk together the flour, baking soda, cinnamon, salt and sugar in a large mixing bowl.  Pour in melted butter and sour cream.  Mix well with spoon.  Add vanilla extract and eggs. Mix to combine.  If using frozen peaches let thaw enough that you can cut into bite-sized pieces. (Can thaw a little in microwave) If using fresh or canned, be sure to drain canned peaches, then cut into pieces. Fold peaches into cake mixture.  Spray a 9 x 9 inch baking dish with cooking spray and add cake mixture.   Make the streusel recipe below and crumble on the top of cake mixture.

Streusel Topping:

1/3 cup white granulated sugar

1/3 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/4 cups all-purpose flour

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

Whisk together all ingredients but butter.  Melt butter and stir into flour mixture with spoon. Crumble on top of cake mixture. (I just do this with my hands) Bake cake in preheated 350 degree oven for 55 to 60 minutes until center tests done. Can sprinkle on powdered sugar before serving.  If you want to garnish with peach slices be sure to keep a few aside to go on the top. Makes 1 cake.  Enjoy!

Peach Crumb Cake - Copy

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

Easy Orange Bundt Cake
Easy Sour Cream Coconut Cake
Fresh Blueberry Pudding Cake
 
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 almost 22,000 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.

 

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SOUTHERN PECAN PRALINES

Southern Buttermilk Pralines - CopyThis Pecan Praline recipe is a Southern favorite.  A very sweet and sugary candy laden with pecans and so famous in New Orleans.  There are many different recipes for this treat but most of them contain milk, sugar and pecans. A wonderful Christmas, Valentine’s Day, or anytime gift everyone will enjoy.  Make some of these delicious treats and share with friends and family.

2 cups pecans

1 1/2 cups white sugar

3/4 cup brown sugar

1/2 cup buttermilk

6 tablespoons butter

1 teaspoon vanilla extract

Combine, pecans, white sugar, brown sugar, buttermilk and butter in a good sized pot on top of the stove.  Bring to a boil on medium high and cook to soft ball stage.  (Soft ball stage means drop a small amount in ice water and it forms a soft ball when you pick it up out of the water and roll between your fingers) You can also use a candy thermometer and cook to 234 degrees. Remove pot from heat, stir in vanilla extract,  cool for a few minutes and beat with a spoon until becomes thick and creamy.  Drop by spoonfuls onto wax paper.  Makes 12 to 15 pralines depending on size you make them.

You might also like my recipe for Kentucky Bourbon Balls.

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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

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SAUSAGE AND CHEESE GRITS MUFFINS

Sausage Cheese Grits Muffins - TSLCThese Sausage and Cheese Grits Muffins are wonderful with soup on a cold day or with any meal.  Serve them for breakfast with coffee and eggs.  Grits are a Southern staple.  I love these with butter and coffee in the mornings. They will keep for several days in or out of the refrigerator and warm up great in the microwave or oven.

1/2 pound pork sausage, cooked

1 1/2 cups all-purpose flour

3/4 cup quick-cooking grits

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 tablespoons or 1/4 cup butter,  melted

2 eggs

1 cup buttermilk

2 tablespoons honey

1 cup shredded cheddar cheese

Cook sausage in a skillet like hamburger, drain and set aside.  Whisk together flour, grits, baking powder, baking soda and salt.  Stir in melted butter, eggs, buttermilk and honey with a spoon mixing well.  Fold in sausage and shredded cheese.  Spray a 12 cup muffin tin with cooking spray, add batter and bake in preheated 400 degree oven for 20 to 25 minutes until golden brown.  Makes 12 muffins.  Enjoy!

You might also like my recipes for  some of the other muffins on the site.

Sausage Cheese Grits Muffins  - Copy

Be sure to check out our new cookbook, Sweet Things!  Click here to purchase: http://thesouthernladycooks.com/about/shop/

Please check out our other sites on Facebook and “Like” the pages. Thank You!

The Southern Twins

Everything Kentucky

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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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