I haven't posted a recipe in a while so I thought I'd post a good ole southern one today compliments of my Paula Deen cookbook. And, NO, it doesn't include her obligatory "stick of butter". Since, I'm still in healthy mode, I have adjusted her recipe slightly to cut out some of the fat and calories. If you haven't tried a pimento cheese sandwich, start with this recipe. It's a good one. It's actually her cute son's recipe, whom I saw in person in Savannah a few years ago. Anyway, I just made this a few minutes ago to take to mini#1's school picnic today from 1:30-3:30. Did I mention it's going to be 97 degrees today? Really looking forward to it (not), but at least I'll have a yummy sandwich.
Bobby's Pimento Cheese
4-oz 1/3 less fat cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 mayonnaise (I used Hellman's Light)
1/2 tsp House seasoning (equal parts salt, pepper, garlic powder to make 1/2 tsp)
2 to 3 tablespoons mashed pimentos (approx all of 4 oz jar)
1 teaspoon grated onion (don't skip this part. I used my zester to grate.)
cracked black pepper to taste
With an electric mixer, beat cream cheese until fluffy. Add remaining ingredients
and beat until well blended. Yield: 2 1/2 to 3 cups.
I'm a whole grain bread girl these days, but you can't beat pimento cheese on white bread.
Enjoy! And pray I don't melt my southern self in the heat today!
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