Southern Pimento Cheese #Recipe

This is a quick, Southern go-to lunch item. A lot of Southern cooks keep a batch of pimento cheese ready in the refrigerator—just in case somebody drops by around lunchtime.

Ingredients:

New York Sharp Cheddar blockpimcheese

4 oz jar of pimento

Mayo

Directions:

1. Finely shred half of cheddar block into a large bowl. Do not use pre-shredded cheese which contains too much moisture. I slice the block into sections and use a handheld rotary shredder. I got mine at Target. My aunt is still using the shredder she bought in France sixty years ago.

2. Dump the pimento with juice onto a plate and mash (don’t you love the fancy cooking terms?) the pimentos “to release the flavors.”

3. Combine shredded cheese, pimentos, and mayo (1/3 to 1/2 cup??? experiment till “looks right”)

4. Refrigerate. Spread onto bread for sandwiches (the traditional Southern way) or use crackers.

A flavorful Southwest version might include adding some cayenne and jalapenos.

Enjoy.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

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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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Southern Deviled Egg #Recipe—Just in Time for #Easter

deveggs

Ingredients:

6 eggs

Mayo

Mustard

Salt & Pepper

Directions:

1. Boil eggs in with with a dash of salt 15-20 minutes.

2. Let eggs cool. Crack and peel eggs.

3. Slice eggs in half lengthwise.

4. Scoop out yolk onto plate and mash with a fork till lumps are out and yolks are blended.

5. Add salt and pepper to taste. Add mayo (1/3 cup???) I add till it “looks right”.

6. Add mustard ( 1 Tbsp????) You know what I’m going to say here, right? This is how I was taught to cook by the best Southern cooks I know.

Until reaching desired color and texture.

7. Spoon into egg whites.

Yield: 12 eggs

Enjoy.

Southerners eat this at all social gatherings year-round. It’s about as de rigueur as sweet tea.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

Easy Burrito #Recipe from The Christmas Baby

Directions:
1. Bring first 6 ingredients to a boil in skillet. Stir in shredded chicken and onions.

2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla. Sprinkle with cheese. Roll tortilla.

3. Place rolled tortillas In heated skillet. Toast and cook tortillas for 3 minutes on each side.

4. Garnish with sour cream, guacamole, and tomatoes.

These can be easily made into breakfast tortillas by adding sausage/chorizo or scrambled eggs into the mixture before rolling tortillas. Can also add cilantro and/or corn as desired.

Enjoy!

For more behind-the-scenes recipes from The Christmas Baby, visit Pinterest.

Anna’s Easy Go-To Taco #Recipe from The Christmas Baby

Easy #Enchilada #Recipe from The Christmas Baby

Ingredients:

  • 8 (6-inch) tortillas
  • 1 1/2 Tbsp chopped onion
  • 1 1/2 Tbsp chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 3 cups shredded cooked chicken breast
  • 3 (10-ounce) cans enchilada sauce, divided
  • 1 1/2 cups (6 oz) shredded sharp Cheddar cheese
  • 1/2 cup diced tomato
  • 1/3 cup sliced ripe olives
  • 4 cups shredded iceberg lettuce
Serves: 8

Directions:

Preheat oven to 350°.

1. Wrap tortillas in foil. Bake on a baking sheet for 15 minutes.
2. Spray skillet with cooking spray. Sauté cilantro, jalapeño and onion until onion is tender. Add chicken and 1 can of enchilada sauce. Cook 5 minutes.

3. Spoon chicken mix along down centers of tortillas. Roll tortillas. Place, seam side down, in a 13- x 9-inch baking dish.

4. Pour remaining 2 cans of heated sauce over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until thoroughly heated and cheese melts. Garnish with tomatoes and olives. Serve over lettuce.

Enjoy!

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Christmas Wassail #Recipe

Prep Time: 25 minutes

Serves: 12

Ingredients:

  • 2 quarts apple cider
  • 2 cups pineapple juice
  • 1 12 cups orange juice
  • 34 cup lemon juice
  • 1 cup sugar
  • 2 cinnamon sticks
  • 1 teaspoon whole cloves

Directions: Combine in stove top pot. Bring to a boil. Serve. Enjoy hot in your favorite Christmas mugs.

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Christmas Cookie #Recipe—Polvorones

 

Also called Mexican wedding cookies—this is the Christmas cookie Anna brought to her “surprise” baby shower—

 

Servings: 41/2 dozen cookies
 Ingredients:
• 6 oz. whole pecan halves
• 1 tsp salt
• 3 1/4 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 cup sugar
• 2 tsp pure vanilla extract
• 1 cup powdered sugar

Directions:

Preheat the oven to 350 degrees.

1. Place the pecans in single layer on cookie  sheet. Put pecans in the oven for 8 to 10 minutes or until lightly toasted. Remove from the oven and reduce the oven temperature to 325 degrees.

2. Allow pecans to cool to room temperature. Process pecans in a food processor until the pecans are finely ground. In a large bowl, add the flour, salt and cinnamon. Stir in pecans and combine.

3. With a mixer cream the butter and 1 cup of sugar. Add the vanilla and the flour mixture and mix until well blended.

4. Roll 1 tablespoon of dough into small ball for each cookie. Place the balls on an ungreased cookie sheet and bake for 18 to 20 minutes or until lightly brown. When the cookies cool completely, roll in the powdered sugar.

Enjoy!

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Christmas Cookie #Recipe—Chinese Almond Cookies

The cookies Evy brought to the Christmas cookie swap—

Ingredients:

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sliced almonds
  • 1 egg white
  • 1/2 teaspoon water

Directions:

  1. Cream butter and sugar in a large bowl. Beat in egg and almond extract.
  2. Combine flour, baking soda and salt; add gradually to creamed mixture.
  3. Roll dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with fork. Sprinkle with almonds.
  4. Beat egg white and water in a small bowl. Brush glaze over cookies.
  5. Bake cookies at 325 degrees for 14-16 minutes or until edges/bottoms are lightly browned.
  6. Cool 2 minutes before removing cookies from sheet to wire racks.

Yield: 5 dozen

Enjoy!

For more behind-the-scenes recipes from The Christmas Baby, visit Pinterest.

#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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