On game day or any day, this pimento cheese variety is simply the best! Last weekend, we were invited to dinner with some friends and our sweet host served this tasty dish. We loved it and so I had to find the recipe. I did a search and found it at Recipe Link. I verified with Becky that this was the one she had used. She confirmed that this was the same recipe she had used from Southern Living years ago.
I liked it so much, I chose to make it for my Birthday Club gathering on Wednesday. After rave reviews from friends, I knew it was a “must blog”! One more review to go-I shared it as appetizer for a birthday dinner for our friend, Tina. Again, rave reviews!
Zesty Pimento Cheese Spread
1 can Rotel, drained
1 C. Hellman’s mayonnaise
1 t. Worcestershire Sauce
½ t. salt
2 blocks (8 oz. each) sharp cheddar cheese, shredded
1 (4 oz.) jar pimento, drained or 1 jar roasted red peppers, chopped
Stir together first 3 ingredients. Add cheese and pimento and stir until well combined.
Serve with crackers or on a sandwich. Makes about 2 ½ cups.
- I used a jar of roasted red peppers instead of pimento. Of course, I had to chop them, but that allowed me to make a little chunkier than pimento.
- Annie is a connoisseur of pimento cheese! She loves this version!
- The peppers give it a sweet flavor while the Rotel gives it the zest!
- Using sharp cheddar just adds more flavor. Of course, you can use whatever cheese you prefer.
- Becky said that she picked up the “Everything” Ritz by mistake but then I got them on purpose because they were SO good!
Happy Game Day! Give this recipe a try and let me know what you think!
So this week my game day recommendation is in the sweet category. I kept seeing this recipe showing up on Facebook. I finally printed it and this week, I finally made these delicious treats. Super easy and supper tasty! The most difficult thing about making them was that I couldn’t find butterscotch chips. I didn’t know there was a shortage! Not really, but I did end up going to 3 different grocery stores to get them. They didn’t even have them at my beloved Publix! Now that I have made these, I realize that I should have bought several bags because I know I will make these again.
¾ C. butter, room temperature + 1 T.
½ C. powdered sugar
¼ t. salt
1 ¾ C. all-purpose flour
6 oz. package butterscotch chips
1 C. finely chopped pecans
3 C. powdered sugar
½ t. rum extract
½ C. chopped pecans
3-4 T. milk or water
Cream butter with powdered sugar and salt, until light and fluffy. Blend in flour and mix well. Add butterscotch chips and 1 C. finely chopped pecans. Shape dough, a teaspoon at a time, into balls. Place 1 inch apart on ungreased cookie sheet. Bake in 325 degrees for 15 minutes or until firm but not brown. Allow to cool on wire racks. Make glaze, mixing all ingredients until smooth. You can either dip the cookie in the glaze or use a spoon to pour over cookies.
I would like to give credit where credit is due but I printed the recipe and it does not have the source. I tried to go back and find it without success. If I run across it again, I will update the blog.
Here are my suggestions for this recipe:
- I reduced the amount of rum extract in the recipe to 1/2 t. After polling some of the recipients of my Butternuts, we decided that the teaspoon originally called for in the recipe was just a bit too strong.
- I chopped my pecans for the glaze really fine and mixed them into the glaze. That’s why you don’t see sprinkled pecans on top of my Butternuts. This was really quite by accident. Guess I wasn’t paying close attention to the recipe but, hey, I like it this way.
- I do think that next time, I will dip the Butternuts in the glaze instead of pouring the glaze on top. Too much of that yummy glaze left on the parchment paper.
- I always, always use parchment paper for baking cookies!
- I used the smallest Pampered Chef Cookie Scoop for dipping and then rolled dough into ball.
- Go ahead and get extra butterscotch chips! You don’t know when your store might be out and you will want to make these again!
Hope your teams experience SWEET victory this weekend, except, of course, you are a Bessemer City or Colorado State Fan! 🙂 Go Patriots and Roll Tide!
Did you enjoy the first weekend of college football? Some wins, some losses but tailgate food is always a winner! Last weekend, I made these Sausage and Cream Cheese Biscuit Bites from Plain Chicken. They were delicious! They were especially good right out of the oven. My suggestion is that if you have leftovers, reheat them before serving yourself! I’m thinking they would be really good for breakfast or brunch. So, I thought I had biscuits but it turns our I had crescents instead. I cut the crescents and made them work but the small biscuits as called for in the recipe would be much easier. I was actually able to save some of the sausage/cheese mixture to make more at a later time. So quick and easy and you know I’m all about that!
If you haven’t used any recipes from Plain Chicken, you are missing out! It is one of my favorite sites for good, basic recipes – the ones with ingredients you can pronounce and you might even have in your cabinet or refrigerator. Visit them sometime and see what you find! If you find something yummy, tell me. I might want to try it, too!
Speaking of websites, here’s another one for you! Bats and Blogs is one you might want to follow if you are a sports fan! Written by my husband, Barry, it is full of information about baseball (of course!). football and basketball. From statistics to stories on a local, state and national level, he covers a variety of topics and events. His travels with FOX and ESPN take him to places that he will tell you all about. He not only covers record breaking performances, latest scores, but he will share with you where to dine (breakfast, lunch or dinner) in the college towns he visits. Every trip includes a photo gallery of his experience. Check it out!
Happy Football Friday! Enjoy the Weekend! Go Hillcrest and Roll Tide!
War Eagle Fly Down the Field…..
All Things Auburn
Katherine, Elle, Madeline(the honoree) and Margaret Allen
It’s football, y’all!! I don’t know about you but I am ready for football, pumpkin spice, tailgating, cooler weather and all things fall! Kicking off the season with a recipe you might want to try this weekend. It’s perfect for game day – whether you are on campus or at home, it works!
I made this for a recent Auburn Send Off party for our niece who was headed to the Plains to start her college career. We scored big with this dish and it seemed to be a favorite!
8 oz. feta cheese, crumbled
1 lg. tomato – seeded and chopped
1 cucumber – peeled, seeded, chopped
½ can sliced canned black olives
½ C. minced parsley
3 chopped green onions
1/3 C. olive oil
1 ½ t. dried oregano
1 ½ t. dried dill weed
Juice of ½ lemon
Pepper to taste
Mix first 6 ingredients in a bowl. Add the olive oil, oregano, dill weed, lemon juice and pepper and toss to coat. Chill, cover for 2- 24 hours. Serve with your favorite variety of chips. Printable Version