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KITCHEN SINK SALAD

Kitchen Sink Salad - TSLCThis salad is a favorite of mine and I make it a lot.  Anne Parker and Leigh Harper, The Southern Twins, love this salad, too.  We call it Kitchen Sink Salad because we put everything in this recipe but the kitchen sink!  I am posting the recipe the way we like it.  You can add more or less of the ingredients or play with it to make it your own.

1 to 2 cups fresh baby spinach

1 to 1 1/2 cups baked or roasted chicken, cooked and chopped (This is good with bacon, ham, turkey or just about any meat)

1 ripe tomato, chopped

1/4 cup onion, chopped or about 3 green onions

3 to 4 radishes, sliced

1 carrot, shredded or cut in small pieces

1/3 cup craisins

1/3 cup raisins

1/3 cup walnuts or your favorite nuts (Walnuts are really good for you)

1 egg, boiled, peeled and chopped

1 apple, unpeeled, cored, seeded and cut up

1/2 cup of strawberries, sliced (can use blueberries or your favorite berry)

1/3 cup cheddar cheese, shredded (can use your favorite cheese)

Salt and Pepper to taste

Extra Virgin Olive Oil or your favorite salad dressing (We just put a little of the EVOO on ours for a dressing)

This salad is a meal and so healthy for you and so good. I can eat a big bowl of this by myself.  The above recipe makes approximately six to eight servings.  Enjoy!

If you like this recipe, you might also like my recipe for Fruity Fruit Salad.

© 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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CHOCOLATE OATMEAL CAKE

Chocolate Oatmeal Cake - TSLCThis Chocolate Oatmeal Cake is to die for!  If you like chocolate, you will love this cake.

2 cups boiling water

1 1/2 cups quick-cooking oats, uncooked

1 cup brown sugar

1/2 cup white sugar

1 1/2 sticks butter or margarine or 3/4 cup or 12 tablespoons, softened

3 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons 100% pure cocoa

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 1/2 cups semi-sweet chocolate chips

1 cup pecan halves (Could use walnuts)

Place oats in a small bowl and cover with boiling water. Set aside for 10 minutes.  In a mixing bowl using a mixer cream together brown sugar, white sugar, butter, eggs and vanilla extract. Whisk together the flour, salt, cocoa, baking soda and cinnamon.  Add the flour to the creamed mixture along with the oats.  Mix well with mixer.  Fold in 1 cup of the chocolate chips and pour batter into a sprayed 9 x 13 baking dish.  Sprinkle remaining chocolate chips on top of the batter along with the nuts.  Bake in preheated 350 degree oven 35-45 minutes checking for doneness as ovens vary.  This cake does not need frosting.  Enjoy!

Chocolate Oatmeal Cake - TSLC (2)

If you like this recipe, you might also like my recipe for Lazy Daisy Oatmeal 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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BAKED SWEET POTATO CASSEROLE

Baked Sweet Potato Casserole - Copy

My family loves sweet potatoes just about any way you might “fix” them.  This baked sweet potato casserole is my favorite. Wonderful side dish for Thanksgiving or Christmas but we love this anytime.

4  medium to large sweet potatoes, cooked and peeled (I boil mine. You could also use canned sweet potatoes, drained. Two of the tall 40 ounce cans, but I think the uncanned are best)

1 stick butter or 1/2 cup or 8 tablespoons

1/4 cup heavy cream (could use evaporated milk or regular milk)

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon (Can use more of the spices if you like. I like to taste the sweet potatoes)

1/8 teaspoon nutmeg

1 cup nuts, chopped (Walnuts or pecans)

Marshmallows (Optional)

Cook and peel sweet potatoes and mash with potato masher.  Add butter and cream to potatoes just like if mashing regular potatoes.  Stir in brown sugar, egg, vanilla, cinnamon and nutmeg.  Spray a casserole dish with cooking spray. (I used a 7 x 11 casserole dish.  Put mashed sweet potatoes in dish and sprinkle nuts over the top.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Remove from oven and add enough marshmallows to cover top of baking dish. Can use the miniature or big marshmallows.  Put back in oven until marshmallows start to melt and brown on top.  (I just stick mine under the broiler for a few minutes.)  This makes 8 to 10 servings. Reheats well in the microwave or oven and could be put together the night before without the nuts and marshmallows and cooked the next day.  Enjoy!

If you like this recipe, you might also like my recipe for Mashed Potato Casserole.

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SWEET POTATO MUFFINS

Sweet Potato Muffins - Copy

These Sweet Potato Muffins are wonderful with coffee or a glass of milk as a snack.  They heat up well in the microwave, can be frozen to use at a later date or just slather them with butter while still hot for a delicious muffin anytime.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

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

3/4 cup white granulated sugar

2 eggs

1 packed cup sweet potato, cooked and mashed (could use canned)

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 cup raisins (Optional)

1/2 cup nuts (Optional) I use walnuts. Pecans are good, too.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.  Mix together melted butter, sugar, eggs, sweet potato, buttermilk and vanilla extract with mixer.  Add dry ingredients and continue to mix. Fold in raisins and nuts mixing with a spoon.  Spray a 12 cup muffin pan with cooking oil. Fill cups 1/2 to 3/4 full.  Bake in preheated 350 degree oven 25 to 30 minutes checking for doneness as ovens vary.  Makes about 18 muffins depending on the size you make them.  Enjoy!

If you like this recipe, you might also like my recipe for Best Pumpkin Muffins.

© 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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