Quick Lasagna #recipe

This recipe is so quick and easy. Five minutes preparation time. One hour to bake.images

You could make your own spaghetti sauce if you’re a purist. But why? Ain’t nobody got time for that.

Ingredients:

•1- 2 jars spaghetti sauce

• 6 cooked lasagna noodles

• 1 (15 oz.) container of Ricotta cheese

• 2 c. shredded Mozzarella cheese

• 1/4 c. Parmesan cheese

You could also layer in other favorite additions, such as hamburger, spinach or sausage.

Directions:

  1. Spread 1 cup (or more as needed) of spaghetti sauce to cover bottom of 2-quart baking dish.
  2. Top sauce with 3 cooked noodles, Ricotta cheese, 1 cup Mozzarella cheese, Parmesan cheese and 1 cup suace.
  3. Top with remaining 3 noodles and sauce.
  4. Cover and bake at 375 degrees for 1 hour.
  5. Top with remaining Mozzarella cheese. Let stand 5 minutes before serving.

Enjoy.

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#Recipe—Cinnamon Roll Pancakes

Recipe Girl’s Cinnamon Roll Pancakes

These pancakes are unbelievably wonderful. Recipe Girl posts recipes on her blog and also has a cookbook available. http://www.recipegirl.com/

Prep Time:
25 minutes
Cook Time:
10 minutes
Yield:
Eight 5-inch pancakes

Ingredients:

CINNAMON FILLING:

  • 4 tablespoons (1/2 stick) unsalted butter, melted (not boiling)
  • 1/4 cup + 2 tablespoons packed light brown sugar
  • 1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2-ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

PANCAKES:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon canola or vegetable oil

Quick Tip—boxed batter mix can be used to shorten prep time.

Instructions:

  1. Cinnamon filling—Stir together the butter, brown sugar and cinnamon. Place the filling into a quart-size zippered storage baggie. Allow to thicken at room temperature while completing the next step in the process. Filling texture will be similar to squeezing toothpaste out of a tube when ready for use.
  2. Glaze—Melt the butter over low heat. Add cream cheese and whip until smooth. Remove the pan from heat. Mix in the powdered sugar and vanilla, then set aside.
  3. Pancake batter—whisk the flour, baking powder and salt in a medium bowl. Stir in the milk, egg and oil, just until the batter is moistened (small lumps are okay).
  4. Spray a large skillet with non-stick spray and heat to a medium temperature. Utilize an ice cream scoop or 1⁄3 cup measuring cup to add batter to the skillet. Use the bottom of the utensil to spread the batter into an even circle (about 5 inches in diameter). Reduce the heat to medium-low.
  5. Inside the baggie, stir the cinnamon filling before using. Then snip the corner of the baggie. Pipe cinnamon filling on each pancake, beginning from the center and swirling outward.
  6. Cook about 3-4 minutes, until bubbles begin to appear and the pancake is golden brown on the bottom. With a thin spatula, gently and quickly flip the pancake. Cook an additional 2-3 minutes until both sides are golden brown.
  7. Transfer pancake onto a plate. Re-spray the skillet with non-stick cooking spray, and cook the remaining batter into pancakes.
  8. Drizzle cream cheese glaze over the stack of pancakes and serve. Enjoy.

Image result for recipe girl cinnamon roll pancakes pinterest

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#Recipe—Southern Corn Pudding

cornpuddingIngredients:

• 1 can cream style corn

• 4 eggs

• 1 pint of milk

• 1 cup sugar

• 1/4 stick margarine, melted

• 3 Tbsp flour

• 1 tsp vanilla

Directions:

  1. Beat eggs, sugar and flour together.
  2. Add milk, margarine, corn & vanilla.
  3. Spray 9×13 baking dish with cooking oil/Pam.
  4. Bake 40-45 minutes in 350 degree oven.
  5. Check center to see if it is done/edges will be browned.

Enjoy.

For more recipes, visit Falling for the Single Dad on Pinterest.

Party Food #Recipe—Cucumber Rounds

cucroundsIngredients:

• 1 large cucumber

• 1 8 oz. package of cream cheese, softened

• 1 1/2 tsp mayonaise

• 1/8 tsp seasoned salt

• 1 loaf multigrain bread

Parsley springs for garnish

Directions:

  1. Cut cucumber in half. Peel, seed and shred 1/2 of cucumber.
  2. Measure 1/3 of shredded cucumber.
  3. For garnish, slice remaining cucumber. Cut slices in half and set aside.
  4. Combine cream cheese, mayo and seasoned salt. Mix till blended.
  5. Stir in shredded cucumber.
  6. Cut 2—2″—rounds from each bread slice.
  7. Spread each round with 1 tsp of cucumber spread.
  8. Garnish each with thin half slice of cucumber and a sprig of parsley.
  9. Can prepare beforehand.

Yield: 48 sandwiches

For more recipes, visit Falling for the Single Dad on Pinterest.

#Recipe—Crab Sandwich

crabsandwichTraditionally, a crab sandwich would involve fresh crab and legs hanging out of 2 slices of bread. Yes, I kid you not.

For those of us not fortunate to live close enough to get live crabs right off the dock, here is a variation using crab meat made into crab cakes—

Ingredients:

• 1 lb. crab meat

• 2 Tbsp parsley

• 1 tsp mustard

• 1/4 cup bread crumbs

• 1 tsp Old Bay seasoning

• 1 egg

• 1-1 1/2 Tbsp mayo—more if needed

• 1 Tbsp Worcestershire sauce

Directions:

  1. Mix all ingredients.
  2. Shape into patties.
  3. Cook in skillet with butter until golden brown on the outside.
  4. Or deep fry in oil or broil till lightly golden.
  5. Drain on paper towels.
  6. Serve between bread slices or hamburger buns of choice. White bread is preferred on the Eastern Shore.

For more recipes, visit Falling for the Single Dad on Pinterest.

 

#Recipe—Clam Fritters

clamfritterFrom one Eastern Shore kitchen to yours—

Ingredients:

• 1 cup all-purpose flour

• 1 egg

• 1/4 cup of water

• 1 medium onion (white or yellow)

• 1 Tbsp Old Bay seasoning

• Fresh clams with juice

• sea salt & black pepper to taste

• chopped parsley

Directions:

  1. Rinse and chop clams. Set aside.
  2. Mix flour, water and egg.
  3. Add Old Bay, then salt and pepper to taste.
  4. Batter consistency should be thick. Add clams, onion and chopped parsley.
  5. Let batter sit for 5 minutes.
  6. Heat oil to 375 degrees in pan or deep fryer.
  7. Drop small spoonfuls of batter into hot oil.
  8. Cook approximately 5 minutes on each side.
  9. If using deep fryer, fritters will float when done.
  10. Cook until firm or achieve a golden brown color.
  11. Cool and enjoy. Serve with cocktail sauce.

For more recipes, visit Falling for the Single Dad on Pinterest.

#Recipe—Chorizo Sausage and Eggs

chorizoIngredients—

• 6 oz Spanish chorizo (spicy cured pork sausage) or 6 oz Mexican chorizo (spicy raw pork sausage)

• 2 tablespoons vegetable oil if using Spanish chorizo

• 10 large eggs

• chopped fresh cilantro leaves

• warm corn tortillas

Southern Buttermilk Biscuit #recipe

Ingredients:
• 2 cups all-purpose flour—great Southern biscuits start with White Lily flour
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder without aluminum
• 1 teaspoon salt
• 6 Tbsp unsalted butter, cold
• 1 cup buttermilk
Directions:
  1. Preheat oven to 450°F.
  2. Combine the dry ingredients in a bowl.
  3. Cut the butter into chunks and cut into the flour with a pastry blender until it resembles coarse meal.
  4. Add the buttermilk and mix until combined. Don’t overmix.
  5. If mixture is dry, add a tad more buttermilk. It should be very wet.
  6. Turn the dough out onto a floured board.
  7. Don’t roll the dough, but pat out until it’s about 1/2″ thick. Fold the dough about 5 times. Press the dough down to a 1 inch thickness. Rolling pins will produce tougher biscuits.
  8. Use a round cutter to cut into rounds. Handle the dough as little as possible to avoid tough biscuits.
  9. Place the biscuits on a greased cookie sheet- position biscuits touching if you like softer biscuits. These biscuits will also rise higher than biscuits separated from each other.
  10. Bake 10-12 minutes or until the biscuits are a light golden brown on top and bottom.
  11. Do not overbake.
  12. These biscuits can be frozen for up to a month. Then simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Enjoy.

For more recipes and behind-the-scenes photos of Beyond the Cherokee Trail, visit https://www.pinterest.com/lisacoxcarter/beyond-the-cherokee-trail/.

Easy Cherry Cobbler #recipe

cherrycobblerOkay—for the purists among you, this recipe may not be for you. But if you don’t enjoy pitting fresh cherries and you need something yummy and quick because—well, you have a life—this is the cherry cobbler recipe for you.

And I think Marvela from Beyond the Cherokee Trail would heartily agree.

Ingredients:

  • 12 cup butter, melted
  • 1 cup sugar
  • 34 cup flour
  • 12 teaspoon salt
  • 2 teaspoons baking powder
  • 34 cup milk
  • 1 (15 ounce) can cherry pie filling

Directions:

  1. Melt butter in baking dish.
  2. Mix sugar, flour, salt, and baking powder.
  3. Add milk and mix well.
  4. Pour batter into baking dish but do not stir.
  5. Pour pie filling into batter—Drop by spoonful and dollop several spoonfuls in the middle and then divide the rest into the corners and sides. Do not stir.
  6. Bake@ 350° for 50 minutes to 1 hour or until golden brown.

Enjoy.

For more recipes and photos, visit https://www.pinterest.com/lisacoxcarter/beyond-the-cherokee-trail/.

 

Blueberry Pie #recipe

blueberrypieThis would work equally well for blackberry pie. I cannot go to the mountains of North Carolina without purchasing blackberry jam—my all-time favorite.

The key to any great pie is the crust. So I’m sharing my mother-in-law’s Foolproof Pie Crust Recipe. Yes, I realize I’m the let’s-do-things-as-easy-as-possible chef. But this pie crust is worth the trouble. You won’t be sorry, I promise.

Foolproof Pie Crust—Ingredients:

•4 cups all-purpose flour

•1 3/4 cups vegetable shortening

•1 Tbsp sugar

•2 tsp salt

•1 Tbsp vinegar

•1 egg

•1/2 cup water

Directions:

1. With a fork, mix first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork till all ingredients are moistened.

2. Mold dough into a ball. Chill at least 15 minutes before rolling into desired shape. Dough can be left in the refrigerator up to 3 days or frozen until ready to use. Divide into 4 dough balls.

3. Roll out one ball for crust of blueberry pie.

Filling Ingredients:

  • 6 cups of fresh blueberries, rinsed and stems removed
  • 1/2 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup all-purpose flour to thicken
  • 1/2 cup white granulated sugar
  • 1/4 teaspoon cinnamon
  • 2 Tbsp butter (unsalted), cut into small pieces

Egg Wash:

  • 1 egg
  • 1 tablespoon milk

Directions:

1. Roll out one dough ball to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Position the dough over a 9-inch deep dish pie pan.

2. Stir the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Pour into the bottom crust of the pie pan. Dot with butter pieces. Roll out another dough ball to the same size and thickness as the first. Drape on top of the berry filling. Fold the top dough over and under the edge of the bottom crust. Crimp the edges. Chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3. Whisk egg and milk together for egg wash.

4. Brush the top crust with egg wash. Score the top pie crust with 4 cuts of knife (so steam can escape while cooking). Place the pie on the middle rack of the oven. I usually set pie in a shallow baking pan to catch any dribbles that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes or until juices are bubbling and have thickened. Let cool completely on a wire rack before serving.

Enjoy.