Erin’s {best ever} Pimento Cheese

pimento 

 

Seriously, this is a slap your mama, yum-o, delish, I wanted to lick the bowl and made it my dinner PIMENTO CHEESE! My girl Erin who doesn’t even really love to cook, but does love to entertain made this superb pimento cheese and I have personally requested that she make it for every function! So today she has graciously agreed to share with you guys the recipe! This is originally from Southern Living (one of my personal favorite mags of all time!)

Erin’s Pimento Cheese

1 1/2 cup Duke’s mayo

1 (4oz) jar of diced pimentos, drained

1 t Worcestershire sauce

1 t grated onion

1/4 t ground red pepper

1 cup chopped pecans

1 (8oz) block extra sharp cheddar cheese, grated

1 (8oz) block sharp cheddar cheese, grated

Preparation:
  1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
  2. Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, shaking pan halfway through.
  3. Shred the cheese.  Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes all the difference.
  4. Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, pretzels, tortilla chips etc…

Southern Living MAY 2010

ENJOY!!! Mama Bird

 

Kate’s Christmas Cheese Tree & Snowman

kate

Last week I shared a Favorite Things Christmas Party! Each girl brought a favorite app or sweet as well and Kate brought, what looked to cute to eat, a Christmas Cheese ball in the shape of a CHRISTMAS TREE & a SNOWMAN!! The pic is Kate’s handiwork and I will have to reference it as I try and make mine!

They were freaking adorbs and I immediately had to snap a pic! When I finally tasted, as I was honestly afraid to ruin the look! I was so glad I did! BEST ever! So different, so fresh tasting, so YUMMY!!!

Yeah! just in time for menu & party planning Kate is sharing her yum-o recipe!! Thanks girl!!

Kate’s Cheese Ball

6 packages of 8oz cream cheese
8 cups sharp shredded cheddar cheese ( I always grate mine off the block, it tastes soooo much better)
4 tablespoons pesto

1/2 cup chopped parsley or cilantro
3/4 cup chopped pine nuts and 4 tablespoons whole pine nuts
4 tablespoons chopped red bell pepper
1 lemon
1 baby carrot (buy a bag and use them to eat the cheese ball)
Fresh thyme
1 Cucumber
Pretzel sticks

Olives

Directions:

Let cream cheese come to room temp. before trying to mix or your arm will fall off trying to get the cheese incorporated. Place the cream cheese, shredded cheddar and pesto in a large bowl and mix it together. After mixing, cover the bowl and refrigerate for 4 hours or until firm enough to shape.

When the mixture is firm divide it in half. Place half of the mixture on a large piece of plastic wrap and cover the cheese mixture. When it is covered shape it into a cone shape for the Christmas tree( You can also leave out the plastic wrap step and just use your hands, but I find it more appealing to eat something that has not had someone’s hands all over it). After you have shaped your cone roll it in the chopped parsley or cilantro and set on a serving platter.

Take the other half of the mixture and divide it into 2 parts making one larger than the other. This is to make the head and body of the snowman so just use the amount you want for the size you are going for. I used plastic wrap again for shaping the balls. After shaping the balls roll them in the chopped pine nuts. When they are done place the larger ball on the platter and the smaller ball on top of the larger ball and press together.

At this point you can start to decorate the tree. Cut off a slice of lemon peel and shape it into a star. I just free handed mine but if you have a small star cookie cutter that should work too. Use the whole pine nuts as garland on the tree and the chopped red bell pepper for ornaments.

For the snowman, wrap the thyme leaves around the head like a scarf, use a carrot for the nose, 2 pretzel sticks for the arms, pieces of olive for the eyes and buttons, red bell pepper for the mouth and cucumber ends for the hat. Serve with veggies and crackers.

It ROCKS!!!

Totally making this for my family Christmas party!

xoxo, Mama Bird

AWESOME HOLIDAY APPETIZERS

Yip~eeeeeeee! Over at Blessed with Grace they are asking what do you NIBBLE on during the Holidays! These are some of the apps that I keep on hand through the Holidays. You can make all but the dates way ahead and keep in the fridge for a week to 10 days. I just had to add some of my picks of favorite munchies. Here are a few:

Curry Dip
1 cup mayo
1 tsp Curry powder
1 Tb fresh lemon juice
Mix all ingredients well and chill overnight. Serve with fresh veggies.

Bacon Wrapped Dates
2 dozen dried dates, pitted
1/3 c ricotta cheese
12 slices of bacon, cut in half
Preheat oven to 450. Use a rimmed cookie sheet lined with parchment paper. Stuff each date with a teaspoon of ricotta cheese and wrap with 1/2 bacon slice. Place on cookie sheet and bake 20 mins.

Tina’s Cheese Ball
(this makes 1 large or 2 small cheese balls)
2~ 8 oz cream cheese
1 Tb Accent seasoning salt
1/4 c chopped green pepper
2 Tb minced sweet onion
1 sm can crushed pineapple, drained well
1 c chopped pecans or walnuts
Mix all ingredients except nuts, roll in a ball, chill in fridge and roll in nuts.

Hot Pepper Jelly with Cream Cheese & Crackers