Sunday, October 16, 2011

Cornflake, Pecan,and Marshmallow Topped Sweet Potato Casserole

Hey Y'all; with the holiday season quickly approaching, many of us fear gaining extra weight if we enjoy our favorite holiday meal. However, because this version of Sweet Potato Casserole has less than half the fat and sugar than the original, this is one side dish you can enjoy with no guilt or regret!  I love it when calories are cut, but the wonderful taste still remains.
 Here's to a Happy Thanksgiving! 


Cornflake, Pecan and Marshmallow Topped Sweet Potato Casserole

Sweet Potato Filling:

2 1/2 lbs. Sweett potatoes (about five medium)
2 Tbsp. butter, softened
1/2 cup firmly packed brown sugar
1/2 cup 2% reduced fat milk
1 large egg
1/2 tsp salt
1/2 tsp vanilla extract
vegetable cooking spray

Cornflake, Pecan and Marshmallow Topping:

1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 Tbsp brown sugar
1 Tbsp melted butter
1 1/4 cup miniature marshmallows

  1. Prepare filling: Preheat oven to 400 degrees. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350 degrees. Let potatoes stand until cool to touch (about 20 minutes): Peel and mash with potato masher.
  2. Beat mashed sweet potatoes, 2 Tbsp softened butter, and next five ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
  3. Prepare topping: Stir together crushed cornflakes and next three ingredients. Sprinkle over sweet potato mixture in diagonal rows two inches apart.
  4. Bake at 350 degrees for 30 minutes. Remove from oven; let stand for ten minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture and bake 10 more minutes.

Yield 8 servings

267 calories per serving; Fat 7.9G

Tuesday, September 13, 2011

Butterscotch Brownies

Hey Y'all!
Well I am certainly glad to have finally received some much needed cooler weather around here. After the sultry hot summer we've had this year, any coolness would be much appreciated. This month's recipe just sounds like autumn's goodness; pecans, butter, brown sugar, need I say more? When the weather really starts to have chill in it, pull out these ingredients and whip up a batch of these delicious and different brownies. The only thing that could make 'em any better would be to top them with a big scoop of vanilla or butter pecan ice cream. So, what are you waiting for? Preheat your ovens and start baking!!

Hope you enjoy them!

Butterscotch Brownies

1/3 cup butter                                         3 eggs
2/3 cup brown sugar                                 1/2 tsp. vanilla
1 1/3 cups flaked or shredded coconut        1 1/2 cups all purpose flour
3/4 cups chopped pecans                          1/2 cup chopped pecans
1/2 cup butter, softened                           1/2 cup miniature marshmallows
1 cup brown sugar, packed                        caramel flavored ice cream topping
1/2 tsp. baking soda
1/4 tsp. salt

  1. Preheat oven to 350 degrees
  2. Grease a 13"x9"x2" baking pan; set aside. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, 3/4 cups pecans. Pat mixture evenly in prepared pan. Set Aside.
  3. In a large mixing bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar; the baking soda and salt; beat until combined. Beat in eggs, and vanilla until well combined. Add flour and beat until combined. Stir in 1/2 pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.
  4. Bake about 20 minutes (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on a wire rack. To serve, cut into bars. Drizzle with caramel topping.
  5. Yield 24 small bars or 12 larger servings

Tuesday, August 16, 2011

Enchilada Meat Loaf

Hey Y'all

For those of you who regularly follow me, I am always on the lookout for recipes that are quick and easy. As much as I love to cook, there are days when I am lured out of the kitchen to pursue other interests. So for all my readers who like me, want to take a break from spending hours preparing a good meal... this recipe's for you! Also it's perfect for all you hard working moms and dads, who are looking for something a little different. It's a twist on traditional meat loaf with a southwestern flair. Serve it along side a fresh salad and some black beans and you'll have a meal that is simple and delicious! Hope you all enjoy!


Enchilada Meat Loaf

1 egg, slightly beaten                                                 1/2 tsp. salt
1 medium onion, finely chopped                                 1 lb. ground beef
1/4 cup bottled salsa                                                  1 8.5-oz pkg. corn muffin mix
2 Tbsp. chili powder                                                  2 oz cheddar cheese, sliced
3 cloves garlic, minced                                               additional bottled salsa (optional)

  1. Preheat oven to 350 degrees
  2. In a large bowl combine eggs, onion, 1/4 cup salsa, chili powder, garlic and salt; add ground beef and mix well. Shape into a ball and place in a 9" pie plate. flatten meat mixture to a 6" circle; set aside.
  3. Prepare corn muffin mix according to package directions. spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant read thermometer inserted into the meat loaf registers 160 degrees F. Remove from oven. Halve cheese slices and arrange on top of corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa.
Yield: 6 servings

Thursday, July 14, 2011

Farmer's Market Summer Salad

Hey Y'all!

This summer has been unbelievably hot here in the Low Country Region. I don't know about you, but on days like these, I don't even feel like cooking~ I just want to lie down and feel the cooling breeze of a ceiling fan. So here is an easy recipe that utilizes the abundant fresh produce available from the local Farmer's Markets. It compliments grilled chicken or shrimp perfectly, or you can also scoop it atop shredded lettuce and then top that with chilled shrimp for an instant, light, summer entree salad. It's an ideal way to enjoy the deliciousness of fresh summer veggies in a healthy way. Enjoy!!


Farmer's Market Summer Salad

3 garden cucumbers, cut in half lengthwise, then sliced across into half moon shapes (leave peel on)
1/3 cup chopped red onion
1 ripe avocado, peeled and diced
1 1/2 cup chopped fresh tomatoes (regular or cherry)
2 tsp. fresh lemon juice
2 tsp.chopped fresh basil
1/2 tsp sea salt
1/8 tsp. black pepper
1 1/2 Tbs Balsamic Vinegar

  1. Place chopped avocado in large glass bowl. Sprinkle with lemon juice, stir gently with spoon to evenly coat.
  2. Add remaining vegetables, basil, salt and pepper; stir again to combine well.
  3. Sprinkle lemon juice evenly over vegetables in bowl; stir again to coat well.
Yield: 4 servings

Sunday, June 19, 2011

Cheesy Tortilla Cups

Hey Y'all!

I recently tasted this recipe at a ladies bible study group. Lisa was so kind to share it with me, and gave me permission to share it with you. She served some additional salsa on the side, but you could also use a dollop of sour cream on them as well, maybe even some chopped black olives too.............. 
They are delicious!



10  fajita sized flour tortillas, quartered
1 large egg
1 cup cheddar or Monterey Jack cheese, shredded
3/4 cup cream cheese, softened
1/2 cup frozen corn kernels
3/4 cup chunky tomato salsa, divided
1/2 cup chopped fresh cilantro, divided
1/4 tsp. ground black pepper

  1. Preheat oven to 425 degrees
  2. Lightly oil three mini muffin pans, or spray them with no-stick cooking spray.
  3. Press the tortilla quarters into the muffin cups, letting the points stick up and over the edge. Bake for 4-5 minutes or until lightly browned.
  4. Cool slightly, leave the oven on.
  5. In medium bowl, lightly beat the egg with a fork. Stir in grated cheese, cream cheese, corn, 1/4 cup salsa, 1/4 cup of the cilantro, & the pepper.
  6. Spoon some of the mixture into each of the tortilla cups.
  7. Bake an additional 5-7 minutes, till filling is set. Let the cups cool for 5 minutes, then top each with about a 1/2 tsp. of the remaining salsa, and sprinkle with the remaining cilantro.
makes about 40 appetizers

***  a great substitute for the fresh cilantro, is to use a small can of drained, green chilies.

Saturday, June 18, 2011

Low Country Pimiento Cheese

Hey Y'all!
This week I celebrated my __??? birthday, and my family and I celebrated it at a local restaurant. On the menu was an appetizer of pimiento cheese with tortilla chips and grilled flat bread. Oh my goodness! I was in pimiento cheese heaven!!!
Needless to say I had to go to the store and get the ingredients to make homemade pimiento cheese. I like to spread it on very FRESH sliced white bread, remove the crusts, then slice it into finger sandwiches. Of course, it is good on crackers or pita chips as well. I also like to serve it with potato chips (classic Lays)  dill pickle wedges and slices of tomatoes. Oh, and a tall glass of sweet tea. You know I am "southern"!!

This recipe makes about 24 plus ounces ( a large cottage cheese container) depending how you sample while you make it! LOL!!

Lowcountry Pimiento Cheese

1 lb. sharp cheddar cheese, shredded
1/4 cup chopped onion
6 oz cream cheese
1/2 - 3/4 cup real mayonnaise ( I use Kraft)
1/4 tsp. hot sauce
1 tbls. white vinegar
1 tbls. granulated sugar
2 oz chopped, drained pimientos

Combine all ingredients ( except pimientos) in food processor. Pulse until mixture is well blended. Finally, add well drained pimientos and pulse just till pimento is blended. Chill several hours before serving.

*** Additional ideas:

I have topped various foods with pimiento cheese including;
hot dogs, hamburgers, and more recently tried it atop grits~ delicious!!!

You can add or subtract the sugar, vinegar and hot sauce to tweak it to your own tasting. Also, you can add a little more shredded cheese at the end if you like yours a little chunkier.

Tuesday, June 14, 2011

Black Magic Chocolate Cake

Hey Ya'll,
I love collecting new recipes and trying them out. I recently made this delicious chocolate cake for a potluck dinner a few weeks ago. It disappeared so quick, I didn't even get a slice! My friends all seemed to love it and it was declared a winner. The secret is a cup of cold coffee in the batter. It makes the cake extra moist and flavorful. Even if you don't like coffee, don't let that keep you from making this's really good and would be even better with a scoop of homemade vanilla ice cream with it. The perfect summer treat!
Hope you all have a great summer!


Black Magic Chocolate Cake

1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup strong, black coffee, cooled
1 cup buttermilk
1/2 vegetable oil
1 tsp. vanilla

  1. Preheat oven to 350 degrees
  2. In large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Add remaining ingredients; beat with electric mixer for two minutes on medium speed, scraping bowl occasionally. (mixture will be thin)
  4. Pour batter into greased and floured, 9" x 13" baking pan.
  5. Bake @ 350 degrees for 35 - 40 minutes or until done.
  6. (test center of cake with a toothpick for doneness)
  7. Let cool completely before frosting.


1/2 cup butter or margarine, softened
2 oz. unsweetened chocolate, melted and cooled
3 cups confectioners sugar
3 Tbls milk
2 tsp. vanilla

  1. Combine all ingredients in large mixing bowl.
  2. Beat on low speed of mixer till ingredients are well blended.
  3. Continue beating for two minutes on medium speed, scraping sides of bowl occasionally.
  4. Spread frosting evenly over completely cooled cake.
yield 12- 15 servings

Saturday, May 21, 2011

Chicken Satay

Recently I had 15 girlfriends at my home for an "Eat, Pray, Love" Party. What a great time we had!
As we watched the Eat, Pray, Love movie, we followed the true story of how Elisabeth Gilbert (played by Julia Roberts) took a year to travel to Italy to discover passion, to India to discover devotion, and finally to Bali to discover balance and love. What made the party interesting was that we would pause the movie at each of Elisabeth's destinations and savor the food and celebrate the culture of each of the countries she visited. I also used different tablescapes, dishes, napkins and decor to represent each unique country. Each lady brought food as well to represent Italy, India or Bali. Take home favors and a special guest book signing made the party complete. We ate the night away, and a good time was had by all. I created a chicken satay recipe for the table featuring India, and served it in white ceramic "tasting" spoons, accompanied by rice. I will post the complete menu following my recipe for chicken satay.
Although this is definitely not typical "southern" or "low country" cuisine, sometimes it is fun to introduce and experience new types of cuisines. Hope you all enjoy!!
Bon Appetite!


Chicken Satay

1 lb. boneless, skinless, chicken breast, cut into 1" cubes
1 tsp. lemon pepper
1 tsp. garlic/herb seasoning
1/2 tsp. salt
2 tbls. olive oil

  1. Sprinkle chicken evenly with lemon pepper, garlic/herb seasoning, and salt
  2. Sautee chicken in olive oil in large skillet over medium heat for about 8-10 minutes till cooked
  3. Drain off any excess oil


3 tbls. peanut butter
1 tsp. curry powder   * add more if a stronger curry flavor is desired
1 tbls.granulated sugar
2 tbls. honey
1/8 tsp. red pepper flakes * optional use if you want some heat to it
1/2 tsp. chopped, crystalized ginger
1 cup canned, Thai coconut milk
1/3 cup salted or sweet & spicy peanuts

  1. Add all ingredients to chicken in skillet; stir well to blend together
  2. Bring to a boil, reduce heat and simmer for 10 minutes
  3. Add peanuts to mixture, stir to blend
  4. Serve over hot rice

"Eat, Pray, Love" Menu


marinated olives, vegetables, mushrooms, and artichoke hearts
assorted cheeses and salami

Caprese Platter;
fresh mozzaerella, sliced tomatoes, fresh basil drizzled with olive oil & herbs

Proscuitto Wrapped  Asparagus 

Flat Bread, Bread Sticks

Italian Truffles, Italian Cookies


Chicken Satay
Chicken Korma Curry
Tikka Marsala Chicken Curry

Pineapple Meatballs


Assorted Hummus

Flat Breads and Pita Bread

Sauteed Garbanzo Beans


Coconut/ Curry Peanuts



Fresh Pineapple, Kiwi, and Mango
Chocolate Dipped Strawberries

Spiced Pecans

Fresh Boiled Shrimp with Cocktail Sauce

Sunday, February 6, 2011

Buffalo Chicken Wontons

I was wondering other day what I could make for an upcoming potluck dinner at our church, so I created these Buffalo Chicken Wontons, and by the way they disappeared, I think they were a success. Hope you enjoy them as well.

4 cups boneless, skinless, chicken breast; cooked and chopped fine
 ( I seasoned my chicken and baked it in the oven, but you could also use pre-cooked rotisserie chicken if you are in a hurry)

8 oz. bleu cheese, crumbled

8 oz. pepper jack cheese, shredded

1 cup milk

1 cup mayonnaise

1 pkg. dry Spicy Hidden Valley Ranch Dressing Mix

1 Tbs. Hot Wing wing sauce

1 tsp. Bottled hot sauce

1/8 tsp. Lawry's Seasoned Salt

1/8 tsp. Ground Paprika

1 pkg. large, square won ton (or pastry) wrappers

bleu cheese dressing
additional hot sauce
celery sticks

  1. Preheat oven to 375 degrees
  2. In small mixing bowl, combine mayonnaise, milk, and dry ranch mix. Stir with a whisk to blend well, with no lumps. Cover and chill in refrigerator, for at least one hour.
  3. Meanwhile, cut each won ton wrapper into 4 squares about ( 2in. by 2 in.)
  4. Place each won ton wrapper into the bottoms of a cupcake pan, pressing to form a small cup, with the pointed corners flared out toward the edges of each cup. (repeat as many times as needed to make 32 wont ton cups.
  5. Bake in preheated oven for 5 minutes till edges are lightly brown. Remove pans from oven ( but leave pastries in pan while preparing filling)
  6. In large mixing bowl, combine chilled mayonnaise/milk mixture, chopped cooked chicken, cheeses, wing sauce, hot sauce, and spices. Stir with large spoon to combine well.
  7. Spoon two tablespoons of mixture into each pre-baked won ton cup.  Sprinkle tops of each with a little paprika. Repeat step to make 32 won tons.
  8. Bake again for 4-5 minutes till cheese is bubbly and edges are lightly brown.
  9. yield: 32 won tons

If desired, garnish with a dollop of bleu cheese dressing on top of each won ton, an additional splash of hot sauce, and a small celery stick.

Thursday, February 3, 2011

"Country Cooking"

Hey y'all.....

As much as I love southern and low country foods, when I have a "hankering" ( a craving ) for country food ~(excuse me; my Midwest "roots" are showing) I usually fix a simple meal that reminds me of home. There may be a little German influence to it, ( and a little southerness too) but it's so good ~  you'll have to try it for yourself, and then you'll know why I consider it another classic comfort food meal. I'm posting two recipes ~ "Smoked Sausage with Sauteed Cabbage" and "Fried Apples." I usually serve a big pot of pinto beans  with it, and a pan of cornbread.  Last night I added a cup of frozen, whole kernel corn to my basic cornbread recipe, and it was really good. I do a lot of experimenting in the kitchen ~ trial and error ~ fortunately my family doesn't mind being my taste testers.  My recipes makes about 4 servings, but you can always add more sausage for heartier appetites, or even add an extra side dish of collard greens. I also like to serve fresh slices of sweet onion on the side ~ it seems to really compliment the flavors of the sausage and apples.
I hope you enjoy this as much as my family does ~  Lulabelle

Smoked Sausage and Sauteed Cabbage

1 medium head green cabbage, sliced into strips

1 medium onion (white or yellow) sliced

2 Tbls. bacon grease ( or Crisco)

2 Tbls. Granulated sugar

2 Tbls. Balsamic vinegar ( or you can sub. apple cider vinegar instead)

1/8 tsp. Lawry's Seasoned Salt

dash of cayenne pepper

1 lb. smoked sausage, sliced into 2" pieces, then split lengthwise

1/4 cup water

  1. Melt grease in bottom of a large, deep skillet, over medium heat.
  2. Add Cabbage, onion, sugar, vinegar, spices, and water to skillet; stir well.
  3. Place pieces of sausage on top of cabbage mixture, cover with lid.
  4. Cook about 20 - 25 minutes  till cabbage is tender, stirring occasionally, and adding a little more water if mixture starts to stick. 
  5. You can add more cayenne pepper for a little more "kick" ~ likewise with the sugar & vinegar, Just add more or less for personal preference.
  6. Yield 4 servings

Country "Fried" Apples

4 medium apples, cored, sliced into wedges, but leave peeling on

2 Tbls. butter

1/4 granulated sugar

1/2 tsp cinnamon

2 tsp. lemon juice

  1. Melt butter in medium skillet, over low heat.
  2. Add remaining ingredients, stir to combine. Cover skillet with a lid.
  3. Cook for 20 -25 minutes stirring occasionally, until apples are tender and are caramelized.
  4. If mixture starts to stick, add a few tablespoons water.
  5. Yield: 4 servings


Tuesday, February 1, 2011

Taco Soup

I don't know about you, but I just love good ole "comfort food." when the weather is a little nippy outside, nothing says comfort like a big bowl of homemade soup. Most of us don't have all day to cook like our moms & grandmas did, so for all you working moms out there, here is an easy soup that is delicious, hearty, and can be stretched to feed unexpected guests. This is a favorite of my oldest daughter ( who still lives in the midwest; and you know how cold it gets there....BRRRR) in fact she introduced me to it several years ago. I like serving it with a big pan of freshly baked cornbread, but you can also opt to serve it with tortilla chips instead.  I also like to top it with shredded cheese and a dollop of sour cream. Hope y'all enjoy it!........Lulabelle

Taco Soup

1 lb ground beef

1 medium onion, chopped

1 pkg. dry taco seasoning mix

1 pkg. dry Hidden Valley Ranch dressing mix

2 large cans diced tomatoes, undrained

1 can Rotel tomatoes, undrained

1 can black beans

1 can pinto beans

1 can whole kernal corn, drained


sour cream

shredded cheddar cheese

  1. In large skillet, brown ground beef, add onions, cook till meat is fully cooked, drain off excess grease.
  2.  In large pot, over medium heat, combine tomatoes, beans, corn, Rotel,    
       and dry seasoning mixes.

  3.  Add meat and onion mixture to pot. Stir well to combine all ingredients.

  4.  Reduce heat to simmer. Cook for an additional 20 minutes till heated

   5. Serve with shredded cheese, and a dollop of sour cream; with corn bread
       or tortilla chips.

Friday, January 14, 2011

Hot Spinach Artichoke Dip

Here is an awesome recipe I created that won me a spot on TV,( by placing first place in the appetizer division) several years ago. It's great for a party or to take to a potluck dinner. Enjoy Y'all.

  1- 10 oz. pkg spinach, thawed, drained, & all excess water squeezed out

  1- 14 oz can artichoke hearts, drained & cut into pieces

  1 lb. Pepper Jack cheese, shredded

  1 cup mayonnaise

  1/2 cup sour cream

  1/2 cup grated parmesan cheese  

  1 Tbls. dried, chopped parsley flakes

  1/8 tsp. salt

  1/8 tsp. garlic powder

  1/8 tsp. white pepper

Tortilla Chips

1.  Combine mayonnaise, sour cream, parsley flakes, & spices in large bowl;
     mix well.

2.  Add parmesan cheese, spinach and artichoke hearts; mix well.

3.  Add Pepper Jack Cheese, mix well.  

4.  Spread mixture into a 2 1/2 quart glass baking dish

5.  Bake in a 350 degree oven for 15 - 20 minutes

6.  Serve hot with tortilla chips ~ Delicious!!!

yield: 6-10 servings

Wednesday, January 12, 2011


 Hey y'all.
 Welcome to the delicious world of Lulabelle in the Low Country.  In this new blog, I'll be taking some great recipes, adding in some tips on entertaining, stirring in some fun, and wrapping it all up with a big dollop of sassy southernness. (OK, I've revealed a little too much about the real Lulabelle here)

It will either be a recipe for success or a recipe for disaster; who knows? but personally I hope you keep on coming back and checking on what's cookin' in the low country kitchen of Lulabelle.