Homemade Sour Cream Coffeecake

Homemade from scratch Sour Cream Coffeecake, a dense and rich, great tasting cake that is at its peak flavor when served the next day, once the sugars and flavors have settled a bit. Make it ahead whenever you can!

Sour Cream Coffeecake

Many of us are familiar with the classic Duncan Hines sour cream 'Sock it to Me' bundt cake, or at least with some family-adapted version of it. It's an enhanced cake mix cake, made with a swirl of brown sugar, cinnamon and nuts in the center, a recipe that's held its own for years and is still well-loved.

I have nothing against cake mixes at all, although, depending on the brand, I often find them overly sweet to my taste buds, but like most everybody else, I certainly use them from time to time. In fact, some of my favorite cakes start with one!

Divine Casserole, sometimes called simply Sour Cream Noodle Bake, is sort of a cross between baked spaghetti and lasagna in its flavor. Made with egg noodles tossed with a mixture of cream cheese, sour cream and cottage cheese, layered with a tomato-based meat sauce and shredded cheese, it might just become a family favorite!

Divine Casserole

This is one of those casseroles that's been around forever and is found in almost every old cookbook I own, though it's got as many names as the cookbooks where you'll find it.

You may remember it as Sour Cream Noodle Bake, Sour Cream Baked Spaghetti, Husband's Delight, Italian Delight, Million Dollar Spaghetti Casserole and I've even heard it called Godfather Casserole. I'm sure there are others I've forgotten. The only difference, as usual, is the variation in the amounts of the ingredients, and sometimes in the process. Typically containing noodles, most often egg noodles, but sometimes spaghetti, to which is added a layer of cream cheese, cottage cheese, sour cream or some combination of them, the casserole is then topped with a ground beef tomato sauce.

Buttermilk cornbread made with cheese, jalapenos, corn kernels and honey and finished with a honey butter glaze.

Honey Jalapeno Cornbread

I made a pot of taco soup on Saturday. The weather was overcast and cloudy, dreary really... the kind of weekend weather that just makes you want to nap all day. Or get in the kitchen and cook something.

Mini meatloaves, made in a jumbo, Texas style muffin pan, with lean ground beef, the Trinity of veggies, barbecue sauce, topped with a brown sugar, Creole mustard barbecue glaze and finished with cheese.

BBQ Cheeseburger Meatloaf Minis

It's Fall y'all!! Well, so says the calendar at least finally, and while we've only "cooled" down a bit here on the Mississippi Gulf Coast - mid to high 80s and some cooler nighttime temperatures - I'll take it!! This weekend was absolutely beautiful and I enjoyed it in its entirety.

Classic peas and pasta salad, made with tiny shell pasta and dressed with homemade buttermilk Ranch, spicy mustard, dill, red onion, cubed cheese, bacon and gently tossed with tuna fillets.

Peas and Pasta Salad with Tuna

Okay y'all. I know everybody's in fall mode, sharing their favorite apple recipes, and pumpkin recipes won't be far behind - if they haven't started up already. Heck, we're only in the high 80s this week here in South Mississippi, so that's practically fall weather here, far as we are concerned. But... I'm gonna squeeze in at least one more "summer" recipe before the calendar tells me it's officially fall.

Cucumbers and onions, layered in a bowl, topped with a vinaigrette and topped with crushed ice and refrigerated overnight to marinate before serving.

Iced Refrigerator Cucumber Salad

As of this writing, I'm not quite ready to let go of the summer and start up with fall recipes.

Oh, I'm definitely ready to bid summer goodbye alright.

To walk outside and feel that fresh, crisp fall air, the kind that sends a quick chill down your spine and requires at least a light sweater. I'm ready to turn off the air conditioner and get some relief from those high summer cooling bills. Maybe even open the windows and let fresh air flow through the house and put on a pot of hearty soup or chili.

That's sure to be awhile yet here in The Deep South.

Round up - Last Week's Top Recipes

Top Recipes Roundup from Deep South Dish

September has arrived! Summer is still with us of course, though most everybody considers it at least unofficially over at the close of Labor Day, when vacations cease and everybody is back to work and school. September 23rd marks the official beginning of fall this year and let's pray that some cooler weather comes along with it. Mercy.

Y'all liked the Labor Day Roundup of Dips, Burgers, Ribs, Sides & More post so much last Friday, and in fact, it was one of the top posts for the week, that I decided to gather up some of the other favorite recipes that were most popular on Deep South Dish in the past week.

Labor Day Recipe Roundup - Dips, Burgers, Ribs, Sides and More

A round-up collection of great recipes for your Labor Day party.

Labor Day Recipe Roundup

It's kinda hard for me to believe that Labor Day, marking the UN-official end of summer, is just around the corner y'all!!

Fresh Fruit Salad tossed with a lime and mint infused simple syrup.

Fresh Fruit Salad with Lime and Mint Dressing

Okay. I'm a gonna say it again. It is HOT y'all. Whew!

Magazines are arriving all decked out in the unmistakable colors of fall, loaded with fall baking recipes, chilis, soups and stews, and apple recipes are everywhere, even already with many bloggers. A Florida Sam's Club even has Christmas decorations out now. Yes. In August. I'm serious y'all!

Broccoli and cauliflower combined with chopped cabbage, carrot, bell pepper and red onion, tossed with a mayonnaise and vinegar dressing to make a fresh coleslaw that will last for days, making it a perfect refrigerator salad to have on hand.

Broccoli and Cauliflower Refrigerator Salad

Whew! As I write this it is hotter than hot here in the Deep South y'all. I'm still cooking... of course, we gotta eat no matter the heat, right?

And yes, like most Southerners, I really don't have a season for the occasional treat of any of our Southern Classic recipes, even during the heat of the summer, though I do tend to lean more toward simple food on the outside grill, sandwiches and a lot of veggies and salads - in case you hadn't noticed from my summer postings this year.