Southern Cooking Comfort Food Recipes

Easy Bacon Meat Loaf

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This meatloaf is a delicious recipe that is favored by topping with bacon slices, it cooks down into the loaf and is scrumptious!

If watching fat use ground turkey and leave the delicious bacon slices off!

Ingredients

  • 2 pounds ground beef
  • 2 eggs
  • 1 1/2 cups bread crumbs
  • 3/4 cup ketchup
  • 1/2 cup water
  • 1 packet onion soup mix, Dry
  • 2 slices bacon

Instructions

  1. Mix all ingredients together except bacon slices.
  2. Place in a loaf pan.
  3. Top with bacon slices.
  4. Bake at 350 degree for one hour.

Crockpot Macaroni and Cheese

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I am always looking for the easy way and Crock Pot Macaroni and Cheese is one of those recipes. You just assemble it and put in crock pot on low for 3 to 4 hours and you have a delicious side dish for just about any meal! The kids will love this dish!

Ingredients

  • 8 ounce macaroni, cooked and drained
  • 2 tablespoons oil
  • 1-13 ounce can evaporated milk
  • 1 teaspoon salt
  • 1 ½ cup milk
  • Dash of black pepper
  • 3 cups sharp cheddar cheese, shredded
  • 1 stick (½ cup) butter
  • 2 eggs, well beaten


Instructions

  1. Get your crock pot out and spray well with non-stick cooking spray.
  2. Mix 2 ½ cups of sharp cheddar cheese and butter into macaroni while hot.
  3. Add oil, evaporated milk, salt, black pepper, milk and eggs; mix well.
  4. Put all ingredients in greased crock pot.
  5. Sprinkle remaining ½ cup cheese over top of mixture.
  6. Cook on low for 3 to 4 hours.

Chicken Fried Steak Southern Style

Mexican Chicken Corn Chowder

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I love a big bowl of chowder or soup on a cold winter day; they just seem to be great comfort food for me.

This Mexican Chicken Corn Chowder is made with chicken breast, Monterey Jack Cheese, cream corn, green chilies, onion, half-and-half cream and other seasoning. Now how good does that sound! Serve it with a slice of homemade bread or a chunk of cornbread. Finish the meal with a bowl of hot peach or apple cobbler with a dip of ice cream or dollop of whipped cream.

Ingredients

  • 1 ½ pound boneless, skinless chicken breast
  • ½ cup onion, chopped
  • 1 to 2 garlic cloves, minced
  • 3 tablespoons butter or margarine
  • 2 chicken bouillon cubes
  • 1 cup hot water
  • ½ to 1 teaspoon cumin, ground
  • 2 cups half-and-half cream
  • 2 cups, 8 ounces, Monterrey Jack Cheese, shredded
  • 1-16 ounce cans cream-style corn
  • 1-4 ounce can chopped green chilies, un-drained
  • 1 medium tomato, chopped
  • 1/4 to 1 teaspoon hot pepper sauce
  • Fresh cilantro or parsley, optional

Instructions

  1. Cut chicken into 1-inch pieces.
  2. In a Dutch oven over medium-high heat, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  3. Dissolve the bouillon cubes in 1 cup of hot water.
  4. Add dissolved bouillon and cumin; bring to a boil.
  5. Reduce heat to simmer, cover and cook for 5 minutes.
  6. Add cream, Monterey Jack Cheese, corn, chilies, and hot pepper sauce.
  7. Cook and stir over low heat until the cheese is melted.
  8. Stir in the tomato.
  9. Serve immediately.
  10. Garnish with cilantro or parsley if desired.

This recipe serves 6-8 people. Makes 2 quarts.

Tips:

  1. Pork would also be a good replacement for the chicken.
  2. If you do not like spicy, you may leave out hot pepper sauce and cut back on the green chilies.

Baked Sweet Potato Fries

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Sweet Potato Fries are really popular today! You see them in the stores and restaurants. So I thought we would make some at home today, they would be delicious with just about any meal. These are baked, making them a healthier version.

Ingredients

  • 2 large sweet potatoes (peeled or unpeeled)
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ ground red pepper(cayenne)
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 450 degree.
  2. Wash and cut potatoes into ¾-inch thick strips. You can peel or leave peeling on.
  3. Mix spices together in small bowl.
  4. Place fries on cookies sheet pan; drizzle oil over potatoes and coat well.
  5. Sprinkle seasoning over potatoes making sure they are coated.
  6. Do not get the fries too close together, they will steam and not fry.
  7. Bake for 15 minutes at 450 degrees.
  8. Remove and turn each fry over.
  9. Bake another 10 minutes.
  10. Watch so they do not burn, may need to turn the pan during baking.
  11. You may serve them plain or dip in ketchup, ranch dip or whatever you like.

Okay now dive in! Enjoy

Tip:

Ground cinnamon is good on them also.

Hummingbird Cake

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Hummingbird Cake is a delicious moist cake with main ingredients of crushed pineapple, banana, cinnamon, coconut and pecans. It is topped off with a yummy cream cheese frosting. This is a very elegant cake for any occasion, such as birthday, anniversary or any special get together.

Ingredients

  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 8 ounces crushed pineapple, undrained
  • 1 ½ cups canola oil
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 2 cups diced banana
  • 1 cup pecans, chopped
  • 1 cup coconut, shredded

Instructions

  1. Add each of the ingredients into a big bowl.
  2. Do not use an electric mixer.
  3. Mix ingredients using a large spoon; stir only until well blended.
  4. May be baked in greased and floured tube pan at 325 degree for 1 hour and 20 minutes or in two 3x9-inch cake pans, baked at 350 degree for about 25 minutes, do not over bake.
  5. Let cake cool while making Cream Cheese Frosting.

Cream Cheese Frosting Recipe

Cream Cheese Frosting is so delicious on so many recipes such as cakes, cookies and as a spread on sweet breads.

Ingredients

  1. 8 ounces cream cheese, softened
  2. 16 ounce boxed powdered sugar
  3. ½ cup margarine
  4. 1 teaspoon vanilla extract

Instructions

  1. Mix cream cheese and margarine in a large mixing bowl.
  2. Cream mixture with electric mixer until smooth.
  3. Add powdered sugar gradually to creamed mixture.
  4. Add vanilla extract, mix until creamy.
  5. Frost cooled cake.

Tip:

Do not over bake cake, check with toothpick for doneness.

Buttermilk Cornbread

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Buttermilk Cornbread is a Southern staple at most meals! It pairs so well with many Southern main dishes.

Ingredients

  • 2 cups cornmeal
  • ½ cup flour
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 2 tablespoon vegetable oil
  • 1 teaspoon baking soda

Instructions

  1. Mix together cornmeal and flour.
  2. Add baking soda to buttermilk, dissolve.
  3. Add to cornmeal flour mixture; oil, sugar, salt, beaten eggs and baking soda dissolve in buttermilk.
  4. Mix well.
  5. Place in a 9 x 12-inch pan.
  6. Bake at 400 degree for about 20 minutes or until golden brown.

Tips:

For thicker cornbread use a smaller pan.

Easy Chicken Pot Pie

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Chicken Pot Pie has been a favorite comfort food of mine for many years. You have everything you need all in one dish, just add a tossed garden salad and you have a delicious meal with little effort.

Ingredients

  • 1 pound skinless, boneless chicken, cubed
  • 1 cup carrots, sliced
  • ½ cup celery, sliced
  • 1/3 cup onion, chopped
  • ½ teaspoon salt
  • ¼ teaspoon celery seed
  • 2/3 cup milk
  • 1 chicken bouillon cube
  • 1 cup potatoes, diced
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • ¼ teaspoon black pepper
  • 1 ¾ cups chicken broth
  • 2- 9-inch unbaked pie crusts

Instructions

  1. Preheat oven to 425 degree.
  2. Combine in a saucepan; bouillon cube, chicken, carrots, potatoes and celery.
  3. Add water to cover and boil for 15 minutes.
  4. Remove from heat; drain and set aside.
  5. Cook in a saucepan over medium heat; onions and butter until soft and translucent.
  6. Stir in flour, salt, pepper, and celery seeds.
  7. Slowly stir in chicken broth and milk; simmer until thick.
  8. Remove from heat and set aside.
  9. Place one pie crust in a deep dish pie pan and cook in preheated oven for 5 minutes.
  10. Remove pie crust from oven; place the chicken mixture in it.
  11. Pour hot liquid mixture over the top.
  12. Cover with remaining pie crust and seal the edge of the two pie crust together.
  13. Make several small slits in the top of crust to let steam escape.
  14. Bake in preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly.
  15. Cool for 10 minutes before serving.

Tips:
I use store bought pie crust to save time and I make a lousy pie crust!

Chicken Fried Venison

Chicken Fried Venison
Chicken Fried Venison | Source

I was raised on venison or some of us country folks call it deer meat. Venison is a very lean meat and a staple in our diet. I have fried many of batch of this easy recipe. Soaking the meat before cooking take the wild gamey or wild taste from the meat.

Ingredients

  • venison steaks
  • 1 tablespoon salt
  • ¼ cup vinegar
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs, beaten
  • 1 cup milk
  • oil ( I like Crisco or Canola)

Instructions

  1. In a large bowl soak venison for about one hour or longer in mixture of water, one tablespoon salt and ¼ cup vinegar. The longer you soak the meat the better.
  2. Tenderize steaks real good.
  3. Have two shallow dishes one for flour, salt and black pepper mix. One for eggs and milk mix.
  4. First dip steaks into flour mixture, then dip in egg and milk mixture and back again into flour mixture.
  5. Fry in medium-high oil until golden brown on both sides.
  6. You can make gravy from the drippings.

Serve 4-6.

Southern Pecan Bars

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Southern Pecan Bars are similar to pecan pie but in a bar cookie. It is delicious with its pecan crust filled with a pecan filling and baked in a 13 x 9-inch pan. For Southern Pecan Bars you need dark corn syrup, brown sugar, flour, pecans, margarine, baking powder, eggs, salt and vanilla extract. This recipe makes 36 bars. Southern Pecan bars freeze well.

Ingredients

Ingredients for Crust:

  • 1 1/3 cups flour
  • ½ cup brown sugar, firmly packed
  • ½ teaspoon baking powder
  • 1/3 cup margarine, softened
  • ¼ cup pecans, chopped

Ingredients for Filling:

  • ¾ cup dark corn syrup
  • ¼ cup brown sugar, firmly packed
  • 3 tablespoons flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • ¾ cups pecans, chopped

Instructions

  1. Preheat oven to 350 degree.
  2. Grease a 13 x 9-inch pan.
  3. In a large bowl, blend flour, brown sugar, baking powder and margarine until crumbly.
  4. Stir pecans into flour and sugar mixture.
  5. Press mixture into greased pan.
  6. For filling combine in a large mixing bowl; corn syrup, brown sugar, flour, salt, vanilla and eggs.
  7. Blend all ingredients well.
  8. Pour filling evenly over crust.
  9. Sprinkle with pecans.
  10. Bake at 350 degree for 20 to 25 minutes or until golden brown.

Recipes make 36 bars.

Tips:

  1. Make sure you firmly pack the brown sugar.
  2. Do not over bake the pecan bars.
  3. Southern Pecan Bars freeze well.

Fresh Squeezed Lemonade

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Fresh Squeezed Homemade Lemonade is so refreshing on a hot summer day. This recipe is quick and easy to make with fresh squeezed lemons, sugar, lemon zest and iced water.

You may double or triple the recipe for more servings. It is a great refreshing beverage for a picnic or any outdoor occasion.

Ingredients

  • 12 lemons, juiced
  • 2 cups sugar
  • grated zest of 2 lemons
  • 4 quarts of iced water

Instruction

  1. Juice the lemons in aN electric juicer or by hand. Remove seeds from lemon juice, but leave pulp.
  2. Put juice in a large pitcher. Add the sugar to lemon juice. Mix well. Add lemon zest to lemon mixture. Mix well.
  3. Add 4 quarts of iced water to pitcher, mix well.
  4. This recipe makes 4 1/2 quarts.

Tips

  1. Add slices of lemons to each glass or to the pitcher.
  2. Make sure there are no seeds in juice.
  3. Sugar may be adjusted to your taste.
  4. Pick juicy plump lemons.
  5. Do not get the white part when zesting.
  6. Recipe may be double or triple for more servings.
  7. You can substitute lime and make limeade.

Southern Comfort Food!

What is your favorite Southern Food?

  • Gumbo
  • Pulled Pork
  • Cornbread
  • Grits
  • Fried Chicken
  • Biscuits and Gravy
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© 2016 Margie Lynn

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