Southern Pimento Cheese #Recipe

Posted on April 20, 2018 by Lisa Carter Author

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 block

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/.

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

Posted on March 30, 2018 by Lisa Carter Author

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/.

Welcome to North Carolina—the home of Krispy Kreme.

Posted on September 23, 2015 by Lisa Carter Author

What is Krispy Kreme, you ask?

Please, let me enlighten you.

Only the best doughnut, I’m talking the original glazed, yeast-raised, in the world.

Vernon Rudolph opened the first Krispy Kreme in 1937 in what’s known as historic Old Salem in Winston-Salem, NC. Today, Krispy Kreme is sold internationally in supermarkets, retail shops and convenience stores.

The Original Glazed is their best-selling product. But Krispy Kreme has a variety of yeast-raised and cake doughnuts for every palate and sweet tooth.

Linden brings a box of doughnuts for Walker and the guys working on the quilt barn trail. She probably bought the doughnuts at the flagship store in Raleigh on Person Street.

Every Raleigh resident, whether seven or seventy, knows the best Krispy Kreme doughnuts are to be had when the Hot Sign is On. And at the Raleigh store, you can watch through the glass-fronted window as they roll off the conveyor belt into a box just for you.

http://www.krispykreme.com/home

Get ‘em while they’re Hot Hours
• 6-11 AM and 6-11 PM (or closing)
549 N. Person Street
Raleigh, NC
And what do Raleigh citizens do for fun in February?
Raleigh residents take it a step further with the annual Krispy Kreme Challenge. Although not affiliated with the Krispy Kreme company, the charity race event raises money for the NC Children’s Hospital. Begun in 2004, runners eat one dozen doughnuts (let me break it down for you—that’s 2400 calories and 144 grams of fat). The one hour race originates at the North Carolina State University Belltower and concludes through scenic downtown Raleigh at the Person Street Krispy Kreme store.
Yeah, and you can imagine the results. Only the die-hard enroll. The rest of us just enjoy watching our fellow citizens puke during the five mile course. Eight thousand participated in 2013. Almost $200,000 was raised.

What’s your favorite kind of donut?

My Favorite Cookie #Recipe—Hershey’s Cinnamon Chip Cookies

Posted on September 18, 2015 by Lisa Carter Author

Sweet mercy . . .

Ingredients

3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/4 cup light corn syrup
1 egg
1-2/3 cups (10-oz. pkg.) HERSHEY’S Cinnamon Chips, divided (I order these online)

2-1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup finely ground pecans or walnuts

Directions

1. Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.

2. Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.

3. Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

4. Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.

5. Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

Enjoy.

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

Southern Iced Peach Tea #Recipe from #VinesofEntanglement

Posted on April 22, 2015 by Lisa Carter Author

One of my favorite iced peach tea brands

I like this brand, too.

Laura Mabry’s simply perfect refreshment for hot Southern afternoons.

Brew 6 tea bags in coffeemaker or pot. Pour into gallon pitcher with 1 cup of sugar or to taste. It is important to pour the peach tea into the pitcher with sugar while the tea is still-hot. This is the secret to perfect Southern sweet tea every time.

Fill your pitcher or glass with ice. Garnish with peach slices. Enjoy.

For more recipes and photos from Vines of Entanglement, visit http://www.pinterest.com/lisacoxcarter/vines-of-entanglement/.

Roses in the #Southern #Garden from #VinesofEntanglement

Posted on March 18, 2015 by Lisa Carter Author

Laura Mabry’s favorite roses in her Raleigh garden—

The classic Mr. Lincoln

The sublime Peace rose

What is your favorite rose?

Hydrids or old-fashioneds?

For more photos from Vines of Entanglement, visit http://www.pinterest.com/lisacoxcarter/vines-of-entanglement/.

Goodreads Giveaway Ends Wednesday

Posted on August 5, 2014 by Lisa Carter Author

Beneath a Navajo Moon

I love this cover and I’m giving away an autographed ARC (Advanced Reader Copy) of Beneath a Navajo Moon. This Goodreads giveaway ends Wednesday. Tell your friends. Enter for a chance to win.

https://www.goodreads.com/giveaway/show/102633-beneath-a-navajo-moon?utm_medium=email&utm_source=giveaway_approved

Southern Pig-Pickin’ Cake #Recipe

Posted on May 9, 2014 by Lisa Carter Author

Similar to Southern pineapple cake—as the name implies, a favorite dessert to serve at a barbecue (pig-pickin’ which is exactly what it sounds like). Barbeque in the Southern sense is always a noun, never a verb.

Cake Ingredients

1 Duncan Hines yellow cake mix

4 eggs (add 1 at a time)

3/4 cup corn oil

1 11 oz can mandarin oranges (undrained)

Makes 3 layers. Mix cake according to box directions, adding mandarin oranges. Bake 20 minutes at 350 degrees.

Icing Ingredients

1 large carton of Cool Whip

1 large can crushed pineapple, drained

1 box instant vanilla pudding

Sprinkle instant pudding over pineapple and mix. Sir in Cool Whip.

Pineapple juice may be reserved and spread over layers before icing if desired but this make it very wet with a tendency to fall apart, although this version is very good and moist.

After icing, refrigerate.