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Southern living recipes

Discover Pinterest’s 10 best ideas and inspiration for Southern living recipes. Get inspired and try out new things.
30 Classic Church Recipes Southerners Serve Every Sunday | From the classic cold salads to the warm, creamy casseroles, these church food recipes are definitely worth praising. And praise we shall. #recipes #recipeideas #southernliving #bigbatchrecipes #crowdfavorites #familyfriendlyrecipes

30 Classic Church Recipes Southerners Serve Every Sunday | From the classic cold salads to the warm, creamy casseroles, these church food recipes are definitely worth praising. And praise we shall. #recipes #recipeideas #southernliving #bigbatchrecipes #crowdfavorites #familyfriendlyrecipes

Guys, if you haven't had these then you're really missing out. Hop on over to SouthernLiving to check out how easy these are to make. And trust me, they aren't crazy hot.

When you put seasoned saltines in the oven, you can pull out one of the South's favorite appetizers a few minutes later. So simple, yet oh so delicious.

Classic Chicken Tetrazzini. #dinner #comfortfood http://www.ivillage.com/comfort-food-recipes/3-b-118071#501521

Find the latest food news and trends, quick recipes, and celebrity chef ideas that will help you cook smarter, faster and healthier on TODAY.com.

Pimento Cheese Sausage Balls Recipe | Southern Living

Take your mornings up a notch with these delicious Pimento Cheese Sausage Balls, a recipe that combines two Southern classics.

4 ingredients

Meat
  • 1 lb Ground pork sausage
Produce
  • 2 tbsp Chives, fresh
Baking & Spices
  • 2 1/2 cups All-purpose baking mix
Dairy
  • 1 1/2 cups Pimiento cheese, prepared
Christmas Eve Casseroles Fit For a Crowd | With all the stress (and fun!) that comes with Christmastime planning and events, there’s no need to worry about Christmas Eve dinner anymore. These Christmas casseroles are the easiest way to feed a crowd, and they’re company-worthy for your out-of-town guests. #southernlivinge #christmas #christmasideas

Christmas Eve Casseroles Fit For a Crowd | With all the stress (and fun!) that comes with Christmastime planning and events, there’s no need to worry about Christmas Eve dinner anymore. These Christmas casseroles are the easiest way to feed a crowd, and they’re company-worthy for your out-of-town guests. #southernlivinge #christmas #christmasideas

Creamy Fried Confetti Corn  ~  Crisp, crumbled bacon puts this irresistible dish over the top. The recipe is wonderful made with fresh corn, but if you're short on time, just substitute an equal amount of frozen.

Creamy Fried Confetti Corn ~ Crisp, crumbled bacon puts this irresistible dish over the top. The recipe is wonderful made with fresh corn, but if you're short on time, just substitute an equal amount of frozen.

Classic Lasagna Recipe with cottage cheese (not ricotta) - Southern Living 1982

1 · When you're in need for a comforting dish, this Classic Lasagna is the perfect recipe. Originally from our May 1982 issue, this vintage recipe has been around a while, but we come back to it again and again. We love the cheese combinations of this recipe: shredded mozzarella, cottage cheese or ricotta, Parmesan, and mozzarella slices. Yes, each cheese has a reason to be in this recipe. If you listen to Latria Graham's mother, you'll know that cottage cheese is far superior than ricotta…

14 ingredients

Meat
  • 1 lb Ground beef
Produce
  • 1/8 tsp Garlic powder
  • 1 (28-ounce) can Tomatoes, whole
Canned Goods
  • 2 (6 ounce) cans Tomato paste
Pasta & Grains
  • 1 (8 ounce) package Lasagna noodles
Baking & Spices
  • 1 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 1/4 tsp Red pepper
  • 2 tsp Salt
Oils & Vinegars
  • 2 tbsp Vegetable oil
Dairy
  • 1 cup Mozzarella cheese
  • 3 slices Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 cup Ricotta or small curd cottage cheese
Creole Seafood Jambalaya | MyRecipes.com "My family has been making a version of this dish for generations."--chef John Besh

Creole Seafood Jambalaya | MyRecipes.com "My family has been making a version of this dish for generations."--chef John Besh