Southern Belle Cooks Wednesday: Jello Cake

Tomorrow is food day for Birthdays at work.  So as I sit here typing this I am baking a strawberry cake, which will be the base of my Strawberry-Banana Jell-O Cake.  Here’s my idea and I hope it turns out good.  Strawberry cake with Strawberry-Banana Jell-O soaked in with Whip Cream mixed with Banana Cream Pudding on top.  I will keep you posted on how it tasted.



Southern Belle Cooks Wednesday: Duck Commander Cream Cheese Pie

This week I made Duck Commander Cream Cheese Pie.  I found the recipe at  The website is called Recipes For Our Daily Bread.  This is one of Duck Dynasty’s Miss Kay’s recipes.  From what I understand it is featured on the Duck Commander DVD.  This was really good.  In fact I had someone tell me it was better than when I make lemon bars and that person loves it when I make lemon bars.  I did do a few things different from what was said/called for on the recipe.  Here is what I did different…

1) I doubled the recipe and put it in a 9×13 pan instead of the individual ramekins or a 9 inch pie pan.  (I was making it to take to work so I need more than what those two would have provided.  So mine were more like Cream Cheese Bars instead of pie.)

2) The crust is made of vanilla wafers, pecans, and butter.  I put my vanilla wafers into my Ninja till they were almost powder, then I put the pecans in the Ninja too, which made them almost powder like too.  The n before I stirred the butter in I mixed the vanilla wafers and pecans together and then mixed the butter into that mixture.

3) I baked my curst for 20 mins on 325.  (I only use an oven at 325, never higher,  I just bake a little longer.)

4) I put strawberry pie filling on time.

I must say to me the crust was the best part!  I loved it with the strawberry pie filling and don’t know if I would use another kind of pie filling.  This is a keeper recipe!


Southern Belle Cooks Wednesday: Pulled Greek Pork

Well this week I have not cooked anything.  But last week I did do some cooking.  Last Sunday I made pulled greek pork.  Here is how I did it…


What you will need:

– Pork Roast

– Greek Vinaigrette Salad Dressing

– Ziploc Bag

– Greek Seasoning

– Water

– Slow Cooker


On Saturday night I took a pork roast, I cut the fat off of it.  Then I put the pork roast into a ziplock bag with some greek vinaigrette dressing.  I put the roast in the fridge over night to marinate.  On Sunday morning before leaving for Church I put the roast into a slow cooker with a little bit of water (enough to keep it moist), some greek seasoning, and a little greek vinaigrette.  I cooked it on slow till the meat was done and falling off with a fork.  Then after it cooled I used two forks to pull the meat apart.   I made flatbread sandwiches with mine but I guess there are many ways you could eat the  Pulled Greek Pork.  A little feta cheese, a little herb mayo, and a little onion.  Boy was it good!

Southern Belle Cooks Wednesday: After Vacation

This week so far nothing has been cooking.  With just getting back from vacation I have been to the store yet.  I should make some lemon bars this week and I want to make some jerk pulled pork, but those may have to wait till Sunday.  I need a vacation from my vacation.  Hopefully next week I will get back to cooking.

Southern Belle Cooks Wednesday: Corn Salsa

Today was another food day at work and today I made Black Bean and Corn Salsa to take to work, plus a Red Velvet cake. But I am focusing on the Black Bean and Corn Salsa right now. It was a big hit. Here is how I made it…

1 can of summer crisp corn drained
1 can black beans drained and rinsed
1 can rotel drained
Cilantro to your liking
Red Onions to your liking
Juice of 1 lime (maybe 1 1/2 if small)

Mix everything together and serve. (It is better if the salsa has time to cool before serving but may not always be an option.)



Please Note: I found this recipe on the internet somewhere a few years ago and do not remember where.

Southern Belle Cooks Wednesday: Chocolate Strawberry Cake

Yesterday for the sweats cook-off I made my Chocolate Strawberry Poke Cake.  I did not win but I had a lot of people tell me they really liked it.

Here is how I made it…


1) Took a triple chocolate cake mix and made and cooked as it said on the box.

2) Let cake cool

3) Once the cake is cool, take two small boxes of white chocolate pudding and whisk with 4 cups of milk.

4) Poke holes in the cooled cake, and pour the pudding mixture over the cake.

5) Put the cake in the fridge over night.

6) For the icing: mix 1 container of cool whip and 3/4 a can of strawberry pie filling together and spread over cake.

7) ENJOY!!!!

Southern Belle Cooks Wednesday: Planning A Head

This week I have done no cooking but next week I will be.  Next week is National Lab Week and since I work in a medical lab we are celebrating Lab Week.  And since I am on the planning committee and I know already what we have in store for next week.  One of the things we are doing is a baking contest.  So I will have to bake something for that, I just haven’t quite figured out what it will be yet.  I will keep you posted on what I finally decide on, how it turned out, and how I did in the contest.

Southern Belle Cooks Wednesday: Bagel Pizza & Honey Bran Muffins

Last night I mad little bagel pizzas to take for lunch today and Honey Bran Muffins with bananas for breakfast.  Here is how I made the pizza.  I took 2 of the plain skinny bagels.  Then I spooned on 2 tablespoons of pizza sauce to each piece.  After the sauce was on and spread around I added a pinch of mozzarella cheese to each piece.  Then I baked them at 325 for about 15 mins.  I ate them for lunch cold the  next dat.  I then made some Honey Bran Muffins from the Martha White muffin mix.  They were great!

Southern Belle Cooks Wednesday: Trying Something New

This week I tried something new.  I love the corn pudding at City Barbeque and after talking about it with somebody I work with she gave me a recipe to try.  This recipe can be found all over the internet but she gave it to me by word of mouth so I don’t know what website she actually got it from.

Here is what you need…

1 can of corn drained

1 can of creamed corn

1 box of Jiffy Corn Bread Mix

1 stick of butter

1 cup of sour cream


You mix everything together in a bowl, put it in a pan and bake at 400 for 40-50 minutes.


I think is better cold then right out of the oven.  I had some left and have been snacking on it cold and it is great!

Southern Belle Cooks Wednesday: What’s Not Cooking This Week

I started the week out with the attention of making two new recipes for lunch this week.  That went out the door very quickly.  I was going to make Creamy Bacon Fettuccine and Baked Penne.  I even purchased all the ingredients needed to make them.  The fettuccine recipe I found on Kraft’s website and the penne recipe I saw on Pinterest.  Lately I am “pinning it up” on Pintrest with recipes I want to try.  I am really starting to like packing my lunch, it gives me a reason to try new recipes.  Next week I am going to be better and make something to take for lunch everyday.  Check back next week and I will keep you posted on what I made and how it was.