GREAT RECIPES. Crock pot Breads Skillet Meals and more T H E S O U T H E R N L A D Y C O O K S F R O M O U R K I T C H E N T O Y O U R S

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1 T H E S O U T H E R N L A D Y C O O K S GREAT RECIPES F R O M O U R K I T C H E N T O Y O U R S 1 0 R E C I P E S F O R Y O U T O E N J O Y Crock pot Breads Skillet Meals and more

2 A N E W T W I S T O N F R I E D Potatoes 5 or 6 large potatoes, peeled and chopped into bite size pieces 1 to 1 1/2 cups flour (can use allpurpose or self-rising) 1/2 teaspoon cumin 1/2 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon chili powder 1 (4 ounce) can green chilis, drained hot sauce to taste 1/2 cup cooking oil In a dish combine flour, cumin, black pepper, salt, chili powder. Pour over chopped, raw potatoes, toss and mix well to coat potatoes. Add drained green chilis and sprinkle on hot sauce to taste. Add potatoes to hot oil and fry until crisp. Drain and enjoy. (The flour makes them more crispy). Makes about six servings of potatoes. Guests love these little breakfast bowls. Try these for breakfast and Enjoy! Note: you can add onion and green pepper to these potatoes, too.

3 N U T T Y O A T M E A L W A F F L E S W I T H Blackberry Syrup Waffles 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 1 teaspoon ground cinnamon, (optional) 1/2 cup quick-cooking oats 2 eggs 1 cup milk 1/4 cup butter or 4 tablespoons, melted 1/2 cup chopped walnuts or pecans Homemade Blackberry Syrup 2 cups fresh blackberries 1 cup sugar 1 cup water 2 teaspoons cornstarch Whisk together flour, baking powder, salt, sugar and cinnamon. Add oats, eggs, milk and butter. Stir well using a spoon. Fold in nuts. Spray waffle iron with cooking spray between each cooking. Makes six waffles. For syrup: Combine ingredients in a saucepan on top of the stove and bring to a boil. Turn to medium and cook to desired consistency. Makes about 2 1/2 cups syrup.

4 C R O C K P O T Chicken Bean Soup 1 lb of boneless chicken breast 1 can of chicken broth 1 can of Rotel Tomatoes Mild (undrained) 2 cans of Northern White Beans (drained) 1 can of green chilies 1/2 cup of white onion 1 tablespoon of chili pepper 1 tablespoon of cumin Place chicken breast in crock pot, top with all other ingredients and cook on low for about 4-5 hours. Remove chicken, shred and put back in crock pot. Let it cook on low for another hour. This is such a versatile gluten free recipe! You can top with cheese and sour cream (greek yogurt for lower calorie) or serve over rice. We enjoyed this recipe both ways as it was wonderful the second day!

5 I N A B O W L Egg Roll 1lb of Lean Ground Turkey 2 bags of Cole Slaw (1lb bags) you can use only one bag if you want, cabbage cooks way down, that is why I use two. 2 tablespoons of Chili Powder 2 tablespoons of Cumin Brown your ground turkey and add your seasonings, then add your coleslaw to the skillet. You may need to add a little water if your skillet is dry. Continue to cook on medium heat until the cabbage is at the consistency you desire. I like mine to be really cooked, but some people prefer it more crunchy. If you plan to keep it crunchy, then you may start with one bag of slaw and add more if needed. This is a very versatile recipe, you can add whatever seasonings you desire or make with ground beef, etc.

6 S M O K E D S A U S A G E A N D P E P P E R S Pasta Skillet Brown sausage, green onion, peppers and garlic in cooking oil. Drain, if needed. Add green chilies, tomatoes, beef broth, uncooked pasta, black pepper, salt and cumin. Simmer uncovered for 20 to 25 minutes until pasta is 1 (12 ounce) package smoked sausage, sliced 1 to 2 tablespoons cooking oil 1 cup chopped green onion 1 large green pepper, seeded and chopped or about 1 cup 1 (4 ounce) can green chilies, drained 2 cloves of garlic, peeled and chopped 1 (14.5 ounce) can diced tomatoes 1 (14.5 ounce) can beef broth 1 cup uncooked macaroni or whatever pasta you like 1/4 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon cumin cooked. Makes 6 to 8 servings.

7 O A T M E A L R A I S I N Swirl Bread 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup quick-cooking oats 1/2 teaspoon salt 1/2 cup white granulated sugar 2 eggs 1 cup buttermilk 1/4 cup sour cream 1 stick or 8 tablespoons or 1/2 cup butter, melted 1 teaspoon vanilla extract 3/4 to 1 cup raisins Swirl: 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/2 cup nut pieces, pecans or walnuts (optional) Topping or Glaze: 3/4 cup powdered sugar 3 or 4 tablespoons milk 1/2 teaspoon vanilla extract Whisk together and drizzle over cooled bread. Whisk together the flour, baking powder, baking soda, oats and salt. Cream sugar and eggs, add buttermilk, sour cream, melted butter and vanilla with mixer. Combine with flour mixture and mix well. Fold in raisins. Pour batter in a sprayed 9 x 5 inch bread pan. Spread the swirl mixture over the top and cut into the batter with a knife until swirled throughout the mixture. Bake in a preheated 350 degree oven for 65 to 70 minutes until center tests done. Add glaze.

8 I R O N S K I L L E T C A L I C O Cornbread Combine cornmeal, bacon, melted butter, eggs, sour cream, corn, green pepper and pimientos. Mix well with a spoon. Grease a 10 inch iron skillet with the bacon drippings. Pour in 2 cups self-rising cornmeal mix 4 to 5 slices bacon, cooked and crumbled (save 2 to 3 tablespoons drippings) 1/2 cup butter or 8 tablespoons, melted 2 eggs 1 cup sour cream 1 (14.75 ounce) can cream style corn 1 cup chopped green pepper 1 (4 ounce) jar diced pimientos, drained cornbread mixture. Bake in a preheated 425 degree oven for 40 to 45 minutes. Cut in pie shaped pieces. Makes 8 servings. Enjoy! Note: If you can t find self-rising cornmeal mix, you can make your own. Click here for recipe!

9 B L A C K B E R R Y Pound Cake 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1 tablespoon baking powder 1 stick butter or 8 tablespoons or 1/2 cup, softened 1 1/4 cups sugar 2 eggs 1/2 cup milk 1/4 cup sour cream 1 teaspoon vanilla extract 2 cups blackberries Whisk together the flour, salt and baking powder in a bowl and set aside. Cream the butter, sugar and eggs with a mixer. Add flour, milk, sour cream and vanilla extract and mix well with mixer. Gently fold in blackberries. Pour in a 9 x 5 bread pan sprayed with cooking oil. Bake in a preheated 325 degree oven for 1 hour until center tests done. Enjoy! Note: You could use frozen blackberries but make sure they are thawed and all the water is drained.

10 H O T M I L K Cake 4 eggs 1 3/4 cups sugar 1 teaspoon vanilla extract 2 1/2 cups all purpose flour 2 1/2 teaspoons baking powder 1 1/2 cups milk (I use 2% milk) 10 tablespoons butter Raspberry Fruit Topping 1 (12 ounce) package frozen unsweetened raspberries 1/2 cup white granulated sugar 1/4 cup water 2 teaspoons cornstarch Beat the eggs with a mixer until lemon colored. Add sugar and vanilla and continue mixing. Whisk together the flour and baking powder and add to the batter. Combine milk and butter in a pan on top of the stove and heat just until butter is melted. Pour into cake batter and mix until smooth. Spray a 9 x 13 baking pan with cooking spray. Spread batter in pan and bake in preheated 350 degree oven about 35 minutes or until center is done. You can top with fresh fruit or use canned or frozen with this cake. The sauce in the photo is a raspberry sauce made with frozen raspberries. Fruit Topping: Combine ingredients and bring to boil on top of stove. Cook until thickens like a sauce. You can do this with any frozen fruit. No need to thaw first.

11 B A K E D Pizza Dip 8 ounce package of cream cheese, softened 1/2 teaspoon of dried oregano or you could use my homemade Italian seasoning mix 1/2 teaspoon dried basil or one teaspoon fresh chopped basil 1/2 teaspoon garlic powder pinch cayenne 2 cups shredded mozzarella cheese, divided 1/2 cup shredded cheddar cheese 1 (8 ounce) can tomato sauce 1/2 cup finely chopped green pepper 1/2 cup chopped onion 1/2 cup shredded parmesan cheese 1/2 cup cooked, chopped ham 1/2 cup pepperoni slices Soften cream cheese and mix with oregano, basil, garlic powder, cayenne and 1/2 cup shredded mozzarella using a mixer. Spread in the bottom of a 10 inch pie plate or a casserole dish. Sprinkle on cheddar cheese. Spread tomato sauce on top of cheddar cheese. Sprinkle on green pepper and onion. Add the 1/2 cup shredded parmesan cheese and 1/2 cup chopped ham. Sprinkle on the 1 1/2 cups left of the mozzarella cheese and top with pepperoni slices. Bake in preheated 350 degree oven for 25 minutes. Serve with taco chips or crackers. Makes 8 to 10 servings.

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