Pimento Cheese

This is what Brent asked for last year for his birthday present.  No tools, no hunting gear, just a double batch of pimento cheese and some center cut bacon on the side.  It is THAT good, people!

And it's really easy to make.  It requires no food processor or equipment, other than an oven and a cheese grater.   This pimento cheese is perfect on crackers as an appetizer or snack, or you can use it to make AWESOME sandwiches.  This recipe makes a small batch, so you may want to double it.  It goes fast!

Ingredients:

8 oz block extra sharp cheddar cheese

1/2 cup light mayo

1/4 cup chopped pecans

1/4 cup jalapeno slices, roughly chopped

1/2 Tbsp liquid from jalapeno jar

1 4 oz jar diced pimentos, drained

1/2 Tbsp sugar

Preheat oven to 350.  Place pecans on a cutting board.

Now give them a chop.

Transfer pecans to a cookie sheet and bake 8 minutes, stirring halfway through.  When finished toasting, place in the fridge to speed the cooling process.

Next, shred your block of cheese.

 Into a large mixing bowl, place the cheese and the mayo.

Now give your jalapenos a rough chop.

Toss the jalapenos and pimentos into your bowl with the cheese.  Also add the jalapeno juice and sugar.

 Once the pecans are cooled, toss them in.

Now give it all a stir.  Glorious!

Now this part is important.  Don't eat it all immediately!  It's a lot better if it sits in the fridge overnight.  It all kinda comes together, the flavors combine, and it becomes cheesy, creamy perfection.

But I will not lie to you and say I didn't have a couple crackers full right away.

 And here's what you do if you really want to do it up right.  Spread a thick layer of the cheese onto a slice of bread.

And add a couple slices of crispy center cut bacon...

Then add a tomato, and top with another slice of bread...

And there you have it!  The most delicious sandwich in the world.  Or at least top three.

I hope you'll give this a try!  Enjoy!

Jalapeno Cheddar Corn Muffins

Looking for the perfect bread to go with your soup or chili?  Look no further!  These muffins are quick, a little spicy, and very cheesy!  One thing you won't find in this recipe is the usual butter or oil.  Cream style corn is used instead.  Reduced fat cheddar cuts down on the calorie count as well.  Give these a try - they ARE as good as they look!

Jalapeno Cheddar Corn Muffins

2 cups corn meal mix

8.5 oz can cream style corn

4.5 oz can chopped green chilies

1 jalapeno pepper

1 cup extra sharp cheddar, freshly shredded (reduced fat, if desired)

1 egg

Preheat oven to 400.  Spray muffin pan with non-stick cooking spray.  Shred cheddar and dice jalapeno.  Remove seeds from pepper if you prefer a mild flavor, and leave them in if you're feeling spicy (yes, I have a pink knife... and it is awesome).

In a large bowl, combine corn, chilies, and egg.  

Stir in cheese and jalapeno.

Pour corn meal mix into second large bowl.  Add the wet ingredients to the corn meal.  Stir gently until just combined; over mixing will cause muffins to be tough.

Fill muffin pan.

Bake 20 minutes.  Allow to cool for 5 minutes.  These are great served with soup or chili.  

Enjoy!