Five Super Delicious Southern Recipes

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Southern Favorites and Classic Old Fashioned Southern Recipes. Craving a little down-home comfort?

These top-rated recipes show the best of comfort food from the South.

Satisfy your soul with these delicious and wholesome Southern favorites from our kitchen to yours.

Southern Creole Smothered Okra

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Utterly Deadly Southern Pecan Pie

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Southern Smothered Pork Chops

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The Secrets To Perfect Southern Sweet Tea

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Southern Style Fried Cornbread

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KFC Copycat Coleslaw – Sweet & Tangy

Oh, yea! This coleslaw recipe is a spot-on KFC copycat Coleslaw! If you like sweet and tangy chopped coleslaw this is definitely the recipe to use.

 

I have an affinity for fast food coleslaw and this one tastes even better the longer it sits. It pairs well with fried chicken (of course), as well as with pulled pork.

You can also use pre-diced cabbage mix and pre-shredded carrots to make the recipe even easier.

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KFC copycat Coleslaw
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KFC Copycat Coleslaw
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

This KFC Copycat Coleslaw is sweet, tangy and delicious!

Course: Salad
Cuisine: American
Keyword: KFC Copycat Coleslaw
Servings: 6
Calories: 195 kcal
Ingredients
  • 8 cups finely diced cabbage about 1 head
  • 1/4 cup diced carrot
  • 2 tablespoons minced onions
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 1/2 tablespoons white vinegar
  • 2 1/2 tablespoons lemon juice
Instructions
  1. Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
  2. Pour the cabbage and carrot mixture into large bowl and stir in the minced onions.
  3. Using regular blade on food processor process the remaining ingredients until smooth.
  4. Pour over the vegetable mixture and mix thoroughly.
  5. Cover the bowl and refrigerate several hours or overnight before serving.

 

Enjoy!

Up Next: 

Homemade KFC Style Popcorn Chicken

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Recipe based on one by Sharlene~W
Photo by May I Have That Recipe

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Tarragon Chicken Casserole

This is a great-tasting Tarragon Chicken Casserole recipe, and it’s so easy to put together! Tarragon and chicken is one of my favorite combinations.

Tarragon Chicken Casserole

Super fast, super simple, yet highly tasty meal made from things I always have in the house!

This is so easy, and so good. No browning, just put the chicken in and pour the sauce on, and bake!! The tarragon makes it an elegant entree.

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Tarragon Chicken Casserole
Ingredients
  • 2 lbs boneless skinless chicken breasts
  • 1 medium onion sliced in rings
  • 1 1/2 teaspoons tarragon
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 10 1/2 ounce can cream of chicken soup
  • 1/4 cup milk
  • 1/4 cup slivered almonds optional
Instructions
  1. In 13 X 9 inch baking pan, place chicken pieces. Do not overlap. Place onion rings over top.
  2. Mix the seasonings with the cream of chicken soup and milk and spoon over the chicken.
  3. Bake, uncovered, in 375 degree oven for 40 minutes. Sprinkle chicken with almonds, if desired.
  4. Bake 10 minutes more or until chicken is tender.

Enjoy!

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Recipe based on one by papergoddess
Photo by Chef shapeweaver

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Black Bean Soup – Panera Bread Copycat

This Panera Bread Copycat Black Bean Soup is a terrific version of Panera’s. Friends say it tastes a lot like it and I love it! Use vegetable stock to make it vegetarian.

This recipe is pretty impressive by design: it has TONS of flavor, lots of protein, lots of fiber, plenty of veggies, and is low in fat!! Plus, it is extremely filling.

I’ve never had it at Panera, so I can’t attest to the accuracy of the “copy cat,” but it’s definitely delicious!

This has found a new home in my regular-use cookbook!

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Black Bean Soup
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Panera Bread Copycat Black Bean Soup
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

This has found a new home in my regular-use cookbook!

Course: Soup
Cuisine: American
Keyword: Panera Bread Copycat Black Bean Soup
Servings: 4
Calories: 295 kcal
Ingredients
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 celery ribs finely chopped
  • 1/4 large red bell pepper finely chopped
  • 2 small chicken bouillon cubes
  • 1 -1 1/2 cups boiling water
  • 2 15 ounce cans black beans, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 lemon juice of
  • 1 1/2 tablespoons cornstarch
Instructions
  1. In a pot, combine the first six ingredients; simmer for 10 minutes.
  2. Add half a can of the beans, salt and cumin; cook for 5 minutes.
  3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
  4. Add the rest of the beans to the soup.
  5. Combine the cornstarch with 1 1/2 tablespoons of water.
  6. Add the lemon and the cornstarch to the soup; cook until thickened.

Enjoy!

Up Next:

Easy Chicken Noodle Soup

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Recipe based on one by najwa
Photo by Andi of Longmeadow Farm

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Not Your Mama’s Meatloaf – Low Carb & Beefed Up

Not Your Mama’s Meatloaf is perfect if you are low-carbing for weight loss? This is a delicious meatloaf that will fit right in with your diet plan!

 

It’s quite tasty and even nondieters really enjoy it. Great family fare!

It can be easily altered for different flavors or cuisines which means you can serve it a lot without getting burned out!

I got the recipe from Food TV and even friends who are not meatloaf lovers seem to like it a lot!

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Not Your Mama's Meatloaf
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Not Your Mama's Meatloaf
Prep Time
30 mins
Cook Time
1 hr 10 mins
Resting
10 mins
Total Time
1 hr 50 mins
 

Not Your Mama's Meatloaf is perfect for anybody on a low carb diet.

Course: Main Course
Cuisine: American
Keyword: Not Your Mama's Meatloaf
Servings: 6
Calories: 380 kcal
Ingredients
Tomato Sauce Topping
  • 1 8 ounce can tomato sauce
  • 1 6 ounce can tomato paste
  • 1/4 cup sugar substitute such as Splenda
  • 2 teaspoons white vinegar or 2 teaspoons water
Meatloaf
  • 2 lbs ground beef
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup diced onion
  • 1/2 cup red bell pepper diced (roasted or fresh)
  • 2 tablespoons chopped fresh parsley leaves
  • 2 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 lb prosciutto thinly sliced (optional)
  • 1/2 lb provolone cheese sliced
Instructions
  1. Preheat oven to 350°F.
  2. In a small bowl, combine the tomato sauce topping ingredients and set aside. Add water to the sauce to thin, as needed.
  3. In a large bowl, combine the beef, eggs, cheese, vegetables, herbs & seasonings.
  4. Place the meat mixture on a wax paper-lined jellyroll pan or counter. Form the meat into a 10x8-inch flat rectangle.
  5. Place the prosciutto slices on the meatloaf mixture. Place the provolone slices on top. Starting with the short side, roll the meatloaf up (may need to use the wax paper to help). Seal the ends and place, seam side down, into a loaf pan.
  6. Spread tomato sauce topping on the meatloaf, completely covering the top.
  7. Bake for 75 minutes (1 hour 15 minutes).
  8. Drain the fat and let rest 10 minutes before serving.

 

Enjoy!

Up Next: 

Leftover Mashed Potato Meatloaf

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Recipe based on one by Ducky
Photo by GaylaJ

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Cheesecake Factory Pumpkin Cheesecake – Better Than Pumpkin Pie

This Cheesecake Factory Pumpkin Cheesecake is so good! One of the best cheesecakes I’ve ever had. A great alternative to pumpkin pie, especially if you’re a cheesecake fan like me!

Cheesecake Factory Pumpkin Cheesecake

It’s the perfect fall dessert. Especially for Halloween, Thanksgiving and Christmas when the pumpkin spices are calling!!

It’s not the dense, 2 ton cheesecake we’re used to from Brooklyn or NYC; rather, it’s almost mousse-like in consistency, super smooth and creamy, deceivingly airy but plenty rich.

What can I say; this is a keeper.

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The Cheesecake Factory Pumpkin Cheesecake
Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter melted
  • 1 cup sugar plus
  • 1 tablespoon sugar
  • 3 8 ounce packages cream cheese
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • whipped cream
Instructions
  1. Preheat oven to 350 degrees F.
  2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
  3. Put foil partway up the outside part of an 8-inch springform pan.
  4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake.
  5. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
  6. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
  7. Pour the filling into the pan.
  8. Bake for 60-70 minutes.
  9. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
  10. When the cheesecake has come to room temperature, put it into the refrigerator.
  11. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Recipe Notes

Serve with a generous portion of whipped cream on top.

Enjoy!

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Recipe based on one by Michele7
Photo by Delicious as it Looks

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Lose Weight and Eat Great! – Low-Carb Meatloaf

low-carb-meatloaf

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This is a great low-carb meatloaf for anybody that’s trying to lose weight. I found this recipe when I went on a lo-carb diet.

But it’s not just for weight loss. It’s really a great meatloaf.

The fact that it substitutes pork rinds for the bread crumbs is what gives it it’s low-carb qualities!

If you’re trying to lose weight the low-carb way then this should become your official meatloaf recipe.

Low-Carb Meatloaf

Ingredients

1 1⁄2 lbs ground beef (Or half ground beef & half ground pork)
1 cup pork rind, crumbs
1 egg
1⁄3 cup tomato sauce
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 tablespoons parsley
1⁄2 cup grated Parmesan cheese
1⁄4 cup chopped onion
1⁄2 teaspoon garlic powder

Directions

Preheat oven to 350 degrees.

Mix the meat and all the other ingredients. Shape into a firm oval loaf in a shallow baking pan and bake for 1 hour.

Makes 6 servings.

Total 11 carbs.

This is really good – very moist.

When you remove this meat loaf from the oven the baking pan will be full of fat. If you allow it to sit for a while it will soak most of it back up!

If you like your meatloaf a little drier drain off the fat right away.

Both ways are very good.

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Mom’s Homemade Italian Hamburger Helper
Leftover Mashed Potato Meatloaf
Crock Pot Pepper Steak

Recipe based on one by mammafishy
Photo by anniesnomsblog

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Cajun Shrimp

Cajun Shrimp is an extremely good recipe for shrimp lovers! Everything in the recipe is in perfect balance. Serve over toasted garlic bread slices with a tossed green salad with your favorite dressing!

Cajun Shrimp

Also good with grits! I like to serve it alongside Paula Deen’s Baked Garlic Cheese Grits.

This is such a quick and easy recipe and perfect for a weeknight meal, but it’s also good enough to serve company.

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Cajun Shrimp
Ingredients
  • 2 lbs large shrimp raw and unpeeled (See Note Below)
  • 2 tablespoons butter
  • 1/2 sweet onion diced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon ground red pepper
  • 1 garlic clove chopped
Instructions
  1. Melt the butter in a large cast iron skillet over medium-high heat; add the onion and the next 5 ingredients, and sauté 5 minutes or until onion is tender. Stir in garlic, and sauté 1 more minute.
  2. Stir in the shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.
Recipe Notes

2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.

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Green Bean Casserole
Paula Deen’s Mac and Cheese
Easy Peasy Potato Kielbasa Skillet

Recipe based on one by Bev
Photo by cookiedog

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Paula Deen’s Baked Garlic Cheese Grits

Southern-style grits are usually breakfast fare. But Paula Deen’s Baked Garlic Cheese Grits are a perfect side for almost any meat main course!

 

These grits are excellent. Cheesy and full of flavor. If you’ve had grits before and just thought meh, you must try this recipe.

Absolutely delicious!!!

I love to serve it alongside Cajun Shrimp! Makes a great dinner.

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Paula Deen's Baked Garlic Cheese Grits
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Paula Deen's Baked Garlic Cheese Grits
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Paula's baked grits casserole is easy to make and sure to please picky eaters who say they don't like grits!!!

Course: Side Dish
Cuisine: American
Keyword: Paula Deen's Baked Garlic Cheese Grits
Servings: 6
Calories: 295 kcal
Ingredients
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 cups regular grits
  • 16 ounces cheddar cheese cubed
  • 1/2 cup milk
  • 4 large eggs beaten
  • 1/2 cup unsalted butter
  • 8 ounces grated sharp white cheddar cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grease a 4-quart casserole dish.
  3. Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
  4. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined.
  5. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

Enjoy Paula Deen’s Baked Garlic Cheese Grits!

Up Next:

Paula Deen’s Mac and Cheese

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Recipe based on one by Juenessa
Photo by gailanng

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Taco Tuesday Taco Soup – Easy and Delicious

This Taco Tuesday Taco Soup is absolutely fabulous! A taco in a bowl. It’s also a versatile recipe. You can add veggies and not affect the overall taste.

 

You can also use shredded chicken rather than ground beef.

I’ve made it both ways and the chicken seems to get an edge from friends but I prefer the ground beef.

I make a big batch and freeze it in single servings for those nights when other plans fall through. It heats up well in the microwave.

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Taco Tuesday Taco Soup
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Taco Tuesday Taco Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Taco Tuesday Taco Soup is easy to make and tastes great!

Course: Soup
Cuisine: American
Keyword: Taco Tuesday Taco Soup
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 lbs ground beef
  • 1 large onion chopped
  • 1 28 ounce can tomatoes diced
  • 1 16 ounce can pinto beans undrained
  • 1 16 ounce can black beans undrained
  • 1 envelope dry ranch dressing mix
  • 1 10 ounce can Rotel tomatoes & chilies
  • 1 16 ounce can kidney beans undrained
  • 2 7 ounce cans white shoepeg corn undrained
  • 2 envelopes taco seasoning mix
  • taco cheese Finely shredded
  • tortilla chips crushed
Instructions
  1. Brown the meat and onions. Add the remaining ingredients, except the cheese and chips.
  2. If the soup seems too thick, add 1 cup of water.
  3. Simmer, covered for 30 to 45 minutes.
  4. Spoon into bowls.
  5. Sprinkle cheese and chips on top.
  6. Serve while hot.

 

Enjoy!

Up Next: 

Slow Cooker Enchiladas

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Recipe based on one by B & B Adams
Photo by MSippigirl

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