• TODAY’S TIP. . . .

    Store brown sugar in the freezer and it won’t clump up. Best to place it in a plastic baggie and removie it from the box.


    Click on the title of the recipe, then look at the bottom of that recipe and you will see where it says, “Print and PDF”. Click that and you should be able to print the recipe. You can delete the picture by “checking” no images at the top of the page and if you hold your mouse over any part of the text you want to delete, it will turn yellow and you can delete that part. You can also “save” the recipes by clicking on “PDF”.


    Click the photos on the left and right sidebars of the blog to visit the different types or recipes, such as "appetizers & dips", "crockpot recipes", etc.

  • Follow Me on Pinterest
  • The content of my entire web site is protected by copyright laws. If you wish to repost to your site, please ask for permission. If photos are stolen from this site that are under copyright, you will be prosecuted to the fullest extent of the law. Judy Yeager, The Southern Lady Cooks.
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,148 other subscribers

    My e-mail address: the southernladycooks@gmail.com

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Southern Food Bloggers
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes


Hashbrown and Sausage Breakfast CasseroleThis is a great recipe to serve for a brunch with grits, gravy and biscuits. Your family and guests will love it.  Makes a wonderful holiday breakfast, too! This recipe is a favorite and I make it often. I am republishing and updating photo today.

2 lbs. frozen hash browns, regular or Southern style
1 onion chopped
1 green pepper chopped
2 lbs. sausage or ham (could also use bacon or smoked sausage or any meat you like.
10 eggs beaten
Salt and pepper to taste
1/2 teaspoon garlic powder, Optionsl
1 1/2 cups shredded cheddar cheese
Oil for cooking hash browns
Heat oil, add hash browns, onion and peppers. Cook till potatoes begin to brown. Spray 9 x 13 baking dish with cooking spray. Spread potato mixture in pan, top with cooked sausage or ham. Pour beaten eggs over all and season with salt and pepper and garlic. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Can refrigerate overnight and then bake.
Bake uncovered at 375 degrees for 35 to 40 minutes. Makes 8 servings.  Enjoy.

Note: You can make half this recipe, too. You can use any kind of meat you like.

You might also like my garlic cheese grits and buttermilk biscuits.

Click to follow The Southern Lady Cooks on Facebook.



Applesauce, Banana and Raisin Cake This cake is so good and even better with a cup of coffee.  It is a very moist cake, too.

1 cup raisins
1/4 cup rum (Can use apple juice, bourbon or water, too)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup applesauce
4 tablespoons butter or margarine, melted
1/2 cup buttermilk
2 bananas, cut into small pieces
1 cup nuts of your choice (Optional)
In a small dish cover the raisins with the rum and microwave for 1 minute.  Remove and set aside.  In a large bowl whisk together flour, baking soda, salt, cinnamon and cloves. I use the wire whisk and beat the eggs with the sugar, vanilla, applesauce and butter.  Combine egg mixture with flour mixture and stir with a spoon.  Add buttermilk and keep stirring.  Fold in bananas, raisins and nuts.  Pour into a 9 x 13 sprayed cake pan and bake in preheated 350 degree oven for 35 to 40 minutes checking for doneness as ovens vary.  Frost with your favorite frosting or with Cream Cheese Frosting below.  Enjoy!
Applesauce, Banana and Raisin Cake
Cream cheese frosting:
1 (8 oz.) pkg. cream cheese, softened
1 stick margarine, softened
1 box confectionary sugar (16 oz)
1 tsp. vanilla
Whip all frosting ingredients together with mixer until smooth and of spreading consistency


 Raisin Cupcakes with Caramel Icing These cupcakes are so good in the morning with your coffee or as a snack anytime.  I make them in small loaves, too.  They make a great dessert.

1 cup raisins
1 cup water
1/2 cup or 8 tablespoons butter or margarine, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1 1/2 teaspoons vanilla extract
1 cup walnuts or nuts of your choice, Optional
Combine raisins and water in sauce pan and bring to boil. Remove from heat and let set 10 minutes, drain.  Cream butter, sugar and eggs.  Whisk together flour, cinnamon, cloves, baking soda and baking powder. Add to creamed mixture along with buttermilk.  Stir in vanilla extract.  Fold in drained raisins and nuts. Fill muffin tin with cupcake paper and fill about 3/4 full.  Bake in preheated 350 degree oven 25 to 30 minutes testing for doneness since ovens vary.  Note: I made 12 cupcakes and 4 small loaves with this recipe and cooked the loaves about 5 to 10 minutes longer than the cupcakes.  Frost with caramel frosting
 Raisin Cakes with Caramel IcingCaramel Frosting
1 1/2 cups brown sugar
3/4 stick butter or margarine or 6 tablespoons
1 teaspoon vanilla extract
2 1/4 tablespoons milk
1 1/2 cups powdered sugar
Melt all ingredients except powdered sugar on top of stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency.
Click to follow The Southern Lady Cooks on Facebook. 


Blueberry Banana Cake with Caramel Frosting This cake is so good with fresh blueberries and the caramel and bananas just add to the goodness!  I think you will love this cake.

1 1/4 cups sugar
1 1/2 sticks butter or margarine or 12 tablespoons, softened
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
3 bananas, mashed or about 1 1/2 cups
1 cup fresh blueberries, could use frozen
1 cup nuts of your choice, Optional
Cream sugar, butter and eggs with mixer.  Whisk together flour, baking soda and salt.  Add to sugar and eggs and mix well.  Add buttermilk and vanilla.  Fold in bananas, blueberries and nuts using a spoon.  Spray a 9 x 13 cake pan. Add batter and bake in preheated 350 degree oven 45 to 50 minutes testing for doneness as ovens vary.  Frost with your favorite frosting or with caramel frosting below.
Blueberry Banana Cake with Caramel Frosting
Caramel Frosting
1 cup brown sugar
1/2 cup white sugar
1/2 cup evaporated milk (could use regular milk)
1/4 cup butter or margarine or 4 tablespoons
2 tablespoons light corn syrup
1/2 teaspoon salt
2 tablespoons vanilla extract
Bring all ingredients but vanilla extract to boil on top of the stove.  Boil one minute.  Remove and add vanilla.  Let cool to frosting consistency.  If frosting gets too thick just add a little milk and stir.  When adding to cake if it is thin and runs to sides and corners just pull back to center as it hardens. This frosting is delicious. 
Note:  You could also use cream cheese frosting on this cake and I have posted recipe below.
Cream cheese frosting:

1 (8 oz.) package cream cheese, softened
1 stick margarine, softened
1 box confectionery or powdered sugar (16 oz)
1 tsp. vanilla extract

Whip all frosting ingredients together with mixer until smooth and of spreading consistency.


Click to follow The Southern Lady Cooks on Facebook.