SOUTHERN PLATE

EBOOK SERIES
featuring
10 SCRUMPTIOUS
RECIPES FOR SPRING
SOUTHERN PLATE
EBOOK SERIES
featuring
10 SCRUMPTIOUS
RECIPES FOR SPRING

©2021 Southern Plate

CONTENTS
Italian Chicken and Potatoes
A Simple Crock Pot Meal: Chicken and
Potatoes serves up chicken and vegetables
with a juicy pop of flavor.

Ham Egg Cheese Casserole

This is a favorite for a protein rich supper,
weekend brunch, or breakfast for a group
over the holidays or any celebration and
can be made in the Insta Pot or Crock Pot,
and oven direction are provided.

Cornbread Casserole
Cream Cheese Strawberry Cobbler
There may be a million different ways to
There are some things in life that just have to be
make cornbread but usually only one way
experienced and one of them is this scrumptious
is the best. But I guarantee when you give
Cream Cheese Strawberry Cobbler.
this a try you may just find a #2!

Candied Carrots Cheesecake Fluff

Love a cool and fruity dessert and cheesecake?
These cute little baby carrots have just a
This recipe combines the best of both worlds for
hint of honeyed sweetness but are not
a delightfully simple dessert that is almost too
overly sweet. Perfect for Easter and
easy to be believed.
springtime suppers.

Deviled Eggs Lemon Angel Food Cake Roll

Always included for any celebration Did your mama make y’all Angel Food Cake
these little treats can easily add that old growing up? How about Swiss Rolls/Jelly
fashioned flavor back into your diet and Rolls? Well don’t you worry because this here
they are low carb to boot! cake roll is the best of them both!

Lemon Blossoms Simple Party Punch

These super simple Lemon Blossoms Learn how to make this DELICIOUS party punch
taste like sunshine! An old favorite from that my family enjoys on special occasions. Each
Grandma’s recipe box, lemon blossoms time I serve it, I always get asked for the recipe!
are sure to be a favorite.
 ITALIAN CHICKEN
AND POTATOES

Ingredients
• 2 pounds skinless boneless Place the chicken in the
chicken breasts bottom of a 6-quar t slow
cooker. Add the potatoes and
• 4 to 6 medium red potatoes
sprinkle with the Italian
cut into large chunks seasoning. Pour the chicken
• 1 tablespoon dry Italian broth and the Italian dressing
over everything.
seasoning the herbs, not the
dressing mix Cook until the chicken is
• 1 can 14.5 ounces chicken cooked through, 7 to 8 hours
broth on low, 3 to 4 hours on high.

• 1/2 cup bottled Italian salad

dressing
HAM EGG Spray the inser t of a slow cooker,
instant pot, or 5 quar t dutch oven

CHEESE
with nonstick cooking spray. Place
1/3 of hash browns in bottom. Top
with 1/3 onions, 1/3 ham, and 1/3

CASSEROLE
cheese. Repeat two more times.

In large mixing bowl, beat together

eggs, milk, salt, and pepper until
well blended. Pour over ham and
potato layers.
Ingredients
To make in an oven: Bake,
• 32 ounce bag frozen cubed hash uncovered, at 325 for 90 minutes,
browns or until the eggs are set.
• 1 large onion diced
To make in a slow cooker: Place
• 1-2 cups Cooked and Crumbled
crock in slow cooker, cover with
Turkey Breakfast Sausage lid, and bake on low 7-8 hours or
• 2 cups shredded cheddar cheese high, 3-4 hours.
• 10-12 large eggs
To make in anInstant Pot: Place
• 1 cup whole milk inser t in Instant Pot. Press "Slow
• 1 teaspoon salt Cooker", then "Adjust" until the
• 1 teaspoon pepper light comes on under "less", adjust
time using plus and minus sign to
get it to 7 hours. If you'd like to
cook it faster, press "Slow
Cooker", don't adjust to less, then
adjust time to 3-4 hours.
 CORNBREAD CASSEROLE

Ingredients
• 2-8 ounce corn muffin mix the Preheat oven to 400. Prepare corn
size that makes 6 muffins, plus muffin mix batter according to
package directions.
ingredients called for on
package to make batter. In this Add chopped onion and spicy
recipe it was 2 eggs and milk. brown mustard to batter, stir until
well mixed.
• 10 oz Sharp Cheddar cheese
shredded Spread half of batter into a
• 5-6 slices Ham or preferred greased 8x8 or 9x9 baking dish.
lunch meat protein Top with meat followed by cheese
slices, cutting them to fit if
• 1 onion small needed.
• 2 Tablespoons Spicy Brown
Mustard or sauce that you like Top with remaining batter and
gently spread to cover.
with your lunch meat
Bake for 25-30 minutes, or until
cornbread is golden. Allow to cool
5 minutes before cutting.
Serve hot and enjoy!

Notes

I have used salami or beef

smokies in place of the ham and
both have turned out great.
CANDIED CARROTS

Ingredients
• 2 pounds baby carrots
• 1 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 - 1/2 cup honey depending
on how sweet you like them

Place carrots in pot and add

enough water to cover them.
Bring to a boil and reduce heat
to simmering, cover and
continue cooking for about
thir ty minutes, or until they can
be easily pierced with a fork.

Pour off half of the water and

add all other ingredients.
Cover again with lid and bring
to a boil once more, then
reduce heat and simmer ten to
fifteen minutes. Enjoy!
DEVILED
EGGS

Ingredients
• 6-7 piece eggs
• 3-4 tablespoons Mayonnaise
• 1 tablespoon Mustard
• 1-2 tablespoon Sweet Pickle
Relish
• 1 piece Salt and Pepper to taste
• 1 piece Paprika, to sprinkle on
top optional

Place eggs in pot and add enough water to

cover by one inch. Add a pinch of salt.
Place on medium to medium high heat and
bring to a boil. Remove from heat and
cover, let sit fifteen minutes.
Alternatively: You can place eggs in egg
cooker found here, add required amount of
water, turn on and walk away until it chimes
that the eggs are done.

Allow eggs to cool until easy to handle.

Carefully peel. Slice each egg in half and
spoon out yolk onto separate plate or bowl.
Add all other ingredients and mash with
fork until creamy and well blended. Spoon
contents into plastic bag and seal. Cut off
corner and squeeze back into egg halves.
Sprinkle with paprika, if desired.
 LEMON BLOSSOMS

Ingredients
• 3 Cups All Purpose Flour In large mixing bowl combine
• 1 Cup Sugar butter and sugar. Mix well with
electric mixer until creamy and
• 1 Cup Butter softened
combined. Add in lemon juice and
• 1/3 Cup fresh or bottled lemon mix again.
juice
In separate bowl stir together
• 1 teaspoon baking powder
with a spoon flour, baking
• 1/2 teaspoon baking soda powder, baking soda, and salt.
• 1/4 teaspoon salt Add this to the butter mixer and
beat with an electric mixer until
well incorporated and a dough
Glaze forms. Cover or wrap dough and
• 1-1/2 cups confectioner's sugar refrigerate for an hour.
• 3 tablespoons lemon juice
Roll out dough to 1/4 inch
• few drops yellow food coloring
thickness on floured surface. Cut
optional with small circle cutter (I used
1-1/2 inch). Place on ungreased
baking sheets and bake at 400 for
about 8 minutes. Remove to cool.

To make glaze
Combine glaze ingredients and
stir with a spoon until lumps
disappear. Spoon a little bit into
center of each cookie and spread
around with the back of a spoon.
Make more glaze if needed. Allow
to dry for an hour or so and then
stack cookies and store in cookie
jar.
 CREAM CHEESE
STRAWBERRY COBBLER

Ingredients
• 1/2 stick butter Preheat oven to 400 degrees Pour
• 1 cup All purpose flour melted butter into the bottom of
a 9x13-inch glass baking dish.
• 1 cup Swerve or sugar or your
favorite sweetener Mix milk or yogur t, flour, swerve,
• 1 cup milk or greek yogur t baking powder and vanilla extract
and cinnamon (both optional)
• 1/2 tsp baking powder
together in a small bowl; scoop
• 1/2 tsp cinnamon Optional out over the butter in the baking
• 1/2 tsp vanilla extract Optional dish. Do not mix the butter and
• 2 cups strawberries cut into the batter.

halves or thirds You can smooth the batter down

• 4 oz cream cheese softened and a little if you like without mixing
cut into squares it and the butter and then arrange
strawberry pieces on top of the
batter. Place the cream cheese
squares around the strawberries.

Bake in preheated oven until top

is nice and golden brown and
edges are bubbling. May need to
cover with foil if edges brown but
no bubbling, 30 to 45 minutes.

Notes
If you want a different sweetener
than Swerve here is a list of a
bunch of different choices with
handy conversions
 CHEESECAKE FLUFF

Ingredients
• 8 ounces cream cheese at room temp In large mixing bowl, place cream
• 1/2 cup Splenda or granulated cheese, sugar, and cool whip.
Beat with an electric mixer until
sweetener of your choice
fully blended and creamy, about
• 8 ounces cool whip 1-2 minutes.
• 21 ounce can Cherry Pie Filling
Add in the entire contents of the
can of cherry pie filling. Stir by
hand until fully blended. Store
this, covered, in the refrigerator
until ready to serve.

Notes
Read post for substitutions, tips,
and additional suggestions.
 LEMON ANGEL
FOOD CAKE ROLL

Ingredients
• 1 box Angel food cake mix • 2 cups Cool Whip Whipped
• 1 cup Lemon curd Topping Fat (Free Version, not lite)
• 1 box Jell-O Cheese Cake Pudding • 1/4 cup Powdered Sugar
mix; Sugar Free Fat Free

Preheat oven to 350 degrees. Prepare a Star ting at a shor t end of the tea towel,
10x15x1 baking sheet with parchment tightly roll up the cake and allow it to
paper and very lightly spray the sides with completely cool on a wire cooling rack. or
a non stick spray. however you can let it cool.

Prepare the angel food cake mix according Prepare the filling now by mixing the
to the instructions on the box. lemon curd, and pudding mix and folding
in the whipped topping.
Pour the prepared cake mix on the baking
sheet. It will fill up good and that's normal. When the cake is cooled completely,
Bake the cake for 15-20 mins or until the carefully unwrap it from the towel.
top is golden brown. The cake will rise in Spread the filling mixture all over the
the oven. Take it out and let cool for 5 cake about 1/2 inch thick from the edges
mins and the top will come back down. to give the filling room to spread when
it's rolled. Tightly roll the cake back up
Lay a tea towel out and sprinkle with without the towel, cover it, and place the
powdered sugar. Take a knife and separate cake into the freezer to set. Once set the
the cake from the baking sheet around the way you like it slice off the end for a
edges and flip it over onto the dusted pretty appearance and keep slicing for
towel. The parchment paper will be stuck you, your family or your guests. ENJOY!
to the bottom of the cake. Carefully
remove the parchment paper.

Notes
If you use the above ingredients the Weight Watchers points should add up to 6 but
if you switch out the lemon curd with some lemon yogur t you might be able to get
the points down to 4.
SIMPLE PARTY PUNCH

Ingredients
• 46 ounce can Pineapple Juice
• 2 Liter Sprite or Sprite Zero*
• 2 Cups Splenda or Sugar
• 2 packages flavored drink mix
such as Kool Aid

In punchbowl, pour pineapple

juice. Add drink mix and
sugar/Splenda. Stir until
dissolved. Pour in Sprite and
serve.

* Can use 7-up, Ginger Ale, or

other clear carbonated
beverage of your choice.

Notes
I keep my sprite and juice in the
fridge so that my punch is good
and cold and I don't need an ice
ring.