8 delicious recipes using pimento cheese

The recipes, created by food stylist Karen Elizabeth Watts, were tested using the recipe for Basic Pimento Cheese. You can also use your favorite store-bought pimento cheese.

BASIC PIMENTO CHEESE
1 1/2 cups mayonnaise (Duke’s or any extra-heavy mayo; this means no low-fat)
1 (4-ounce) jar diced pimento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
1 (8-ounce) block extra-sharp cheddar cheese, finely grated
1 (8-ounce) block sharp cheddar cheese, grated
Stir together first 5 ingredients in a large bowl. Fold in cheeses.
Adjust seasoning, if desired. If you will use the cheese to make other recipes, use a light hand with the salt.
Store in refrigerator up to 1 week.
Makes 5 1/2 cups.
PER (1/4-CUP) SERVING: Calories 192 (88% fat), Fat 19 g (6 g sat), Cholesterol 24 mg, Sodium 231 mg, No fiber, Carbohydrates 1 g, Protein 5 g

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TEX-MEX PIMENTO CHEESE
1 1/2 cups mayonnaise (Duke’s or extra-heavy)
1 (4-ounce) jar diced pimento, drained
6 ounces jarred roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeño pepper, seeded and minced
1 (8-ounce) block extra-sharp cheddar cheese, grated
1 (8-ounce) block pepper Jack cheese, finely grated
Stir together first 5 ingredients in a large bowl. Fold in cheeses.
Store in refrigerator up to 1 week.
Makes about 5 1/2 cups.

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PIMENTO LOVE CHEESE
1 (12-ounce) container whipped cream cheese
1 cup vine-ripened cluster tomatoes, chopped
1 tablespoon minced fresh garlic
1 teaspoon tomato paste
2 tablespoons lemon juice
1 (4-ounce) jar diced pimento, drained
1 (8-ounce) block sharp cheddar cheese, grated
1/4 teaspoon kosher salt
1/8 teaspoon fresh tarragon, chopped
1 tablespoon fresh cilantro, chopped
Cayenne pepper, to taste
White pepper, to taste
Add cream cheese, chopped tomatoes, garlic, tomato paste and lemon juice to a food processor and process until smooth and creamy. Remove from processor.
Fold in remaining ingredients. Store in refrigerator.
Makes about 22 servings.
PER SERVING: Calories 97 (79% fat), Fat 9 g (5 g sat),Cholesterol 26 mg, Sodium 139 mg, No fiber, Carbohydrates 2 g, Protein 3 g

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PIMENTO CHEESE SQUASH GRATIN
1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
1 large red onion, cut into thin slices
1 cup Basic Pimento Cheese
1/2 cup sour cream
2 large eggs, lightly beaten
2 cloves garlic, minced
1 1/2 cups soft white bread crumbs (divided use)
1 cup grated Asiago cheese (divided use)
2 tablespoons butter, melted
Preheat oven to 350 F.
In a prepared 13x9-inch baking dish or equivalent, layer slices of squash, zucchini and red onion.
In a large bowl, mix pimento cheese, sour cream, eggs, garlic, 1/2 cup bread crumbs and 1/2 cup Asiago cheese. Spoon mixture over vegetable slices.
In a bowl, mix remaining bread crumbs, Asiago cheese and butter. Sprinkle over casserole.
Bake 40 to 45 minutes, or until golden brown and set. Allow to rest for 15 minutes before serving.
Makes 8 servings.
PER SERVING: Calories 282 (66% fat), Fat 21 g (9 g sat),Cholesterol 92 mg, Sodium 369 mg, Fiber 3 g, Carbohydrates 13 g, Protein 12 g

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PIMENTO CHEESE BISCUITS
2 1/4 cups self-rising flour
1/4 cup cold butter (cut into pats) or shortening
2/3 cup buttermilk
1/2 cup Basic Pimento Cheese
Preheat oven to 425 F.
Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.
Add buttermilk and pimento cheese, and stir until the mixture holds together and leaves the sides of the bowl.
Place the dough on a well-floured surface and fold it over on itself several times, using more flour as needed to prevent sticking.
Roll dough into a 5x8 1/2-inch rectangle about 1/2- to 3/4-inch thick.
Cut biscuits with a sharp, round 2-inch cutter, dipping the cutter into flour between cuts to reduce sticking.
Place the biscuits on an ungreased baking sheet, leaving about 1 inch between them. Bake for 12 to 14 minutes, until they are a golden brown.
Makes 12 biscuits.
PER SERVING: Calories 147 (43% fat), Fat 7 g (4 g sat), Cholesterol 15 mg, Sodium 379 mg, No fiber, Carbohydrates 17 g, Protein 4 g

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PIMENTO CHEESE GRITS
4 cups chicken broth
1 1/4 cups yellow quick-cooking grits
1/2 cup heavy cream
1 cup Basic Pimento Cheese
In a large pot over medium-high heat, bring broth to a boil. Slowly whisk in the grits and stir vigorously to avoid lumps. Reduce heat and continue to cook grits over low heat, stirring frequently, until soft and thick, about 10 minutes.
Cover and allow grits to sit for 5 minutes. Add cream and pimento cheese and stir to combine.
Serve immediately. Makes 8 servings.
PER SERVING: Calories 246 (57% fat), Fat 15 g (7 g sat), Cholesterol 35 mg, Sodium 612 mg, No fiber,Carbohydrates 21 g, Protein 5 g

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STUFFED RED BELL PEPPERS WITH PIMENTO CHEESE
6 red bell peppers
1 tablespoon butter
1 tablespoon olive oil
1/2 cup diced red onion
1/2 cup diced celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried leaf oregano
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 eggs
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds ground beef or chuck
1 1/2 cups cooked rice
1 cup Basic Pimento Cheese
Preheat oven to 350 F.
Cut tops off peppers, remove seeds and membranes. Dice tops, fine, for use in sauté.
In a large skillet, over medium heat, add butter and olive oil.
Sauté diced peppers (from tops), onion and celery for 2 minutes. Add tomatoes, tomato sauce, garlic, oregano, basil, salt and pepper, and continue to sauté for 2 additional minutes.
In a large bowl, combine eggs with Worcestershire sauce and stir to blend. Add beef, rice, tomato mixture and pimento cheese and mix well. Stuff peppers with mixture and place them in a 3-quart prepared baking dish. Bake for 45 minutes.
Makes 6 servings.
PER SERVING: Calories 611 (62% fat), Fat 42 g (15 g sat),Cholesterol 172 mg, Sodium 991 mg, Fiber 4 g, Carbohydrates 29 g, Protein 28 g

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SAVORY PIMENTO CHEESE AND HAM BREAD PUDDING
2 tablespoons butter, at room temperature
12 slices good-quality white sandwich bread, crusts trimmed off
1 cup Basic Pimento Cheese
1 pint basket (8 ounces) red and yellow cherry tomatoes, stemmed and cut in half
6 ounces ham, cut into small cubes
6 eggs
2 cups milk
3 tablespoons prepared pesto
1/4 cup freshly grated parmesan or aged Asiago cheese
Grease the bottom of a 13x9x2-inch baking dish or shallow 3-quart baking pan.
Butter each bread slice on 1 side. Stack the bread, 6 at a time, and cut on the diagonal into triangles.
Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Spread pimento cheese over the bread layer.
Scatter cherry tomatoes over the cheese. Scatter ham over the tomatoes.
Top with the remaining buttered bread pieces, buttered sides up.
In a bowl with a whisk, beat eggs, milk and pesto until well-blended.
Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight.
To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 F. Bake for 35 minutes with foil on; remove foil and continue to bake for 20 to 25 minutes, until pudding is puffed and golden on top.
Makes 12 servings.
PER SERVING: Calories 258 (55% fat), Fat 16 g (6 g sat), Cholesterol 135 mg, Sodium 499 mg, Fiber 1 g,Carbohydrates 17 g, Protein 12 g

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PIMENTO CHEESE CORNBREAD WAFFLES WITH DICED CHICKEN
1 box Jiffy Cornbread Mix
1 cup milk
2 teaspoons melted butter
2 eggs
3/4 cup Basic Pimento Cheese
3/4 cup diced cooked chicken
1/2 cup red onion, diced fine
1/8 cup freshly chopped herbs
Preheat waffle iron.
In a large bowl, fold together all ingredients until blended. Cook according to waffle iron directions.
Makes up to 24 mini waffles.
PER MINI WAFFLE: Calories 85 (49% fat), Fat 5 g (2 g sat), Cholesterol 25 mg, Sodium 171 mg, Fiber 1 g, Carbohydrates 8 g, Protein 3 g

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PUFF PASTRY PINWHEELS WITH PIMENTO CHEESE
1 package puff pastry sheets, thawed
1 cup Basic Pimento Cheese
1/2 cup shaved parmesan
1/4 pound sliced prosciutto
2 tablespoons fresh garlic, finely diced
On a lightly floured surface, unfold pastry sheets (2). Spread pastry sheets with pimento cheese, top with parmesan, then prosciutto and finish by sprinkling with minced garlic.
Starting at a short side, roll each pastry sheet like a jellyroll. Wrap the pastry roll with plastic wrap and place in refrigerator overnight or for at least 1 hour. (Or freeze rolls for future use.)
Preheat oven to 375 F.
Prepare sheet pans with nonstick spray or Silpat nonstick liner.
Using a sharp serrated knife, slice each pastry roll into 1/4-inch thick discs. Place discs on prepared sheet pan and bake for 12 minutes until golden. Remove and allow to set for 2 to 3 minutes. Serve warm.
Makes 32 pinwheels.
PER PIECE: Calories 98 (65% fat), Fat 7 g (2 g sat),Cholesterol 7 mg, Sodium 214 mg, No fiber,Carbohydrates 5 g, Protein 3 g

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MORE WAYS TO USE PIMENTO CHEESE
-- Substitute for butter on biscuits or corn bread.
-- Gently fold 1/2 cup into a pound of grilled veggies.
-- Serve hot or cold.
-- Top a baked potato or sweet potato.
-- Add a dollop to cooked green beans.
-- Substitute for mayo on your favorite sandwich.
-- Make it a layer in a club sandwich.
-- Use in place of cheese on burgers and hot dogs.
-- Spread it on warm waffles.
-- Substitute for cheese in quesadillas or a grilled cheese sandwich.
-- Add a layer of orange marmalade to pimento cheese in a serving dish and serve with crackers.
-- Cut an apple in half; core. Add pimento cheese to the center.


Source: dallasnews.com

Black Magic Cake

 

Skill Level:Beginner

Prep Time:15 Minutes

 

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2  eggs
• 1 cup buttermilk or sour milk *
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. 2 Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
3. 3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
   completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

 

Horseradish Salmon

This low-calorie, hearty-healthy dish is a perfect dinner for the whole family.

Ingredients

• 1 English (seedless) cucumber, cut in half lengthwise and then into 1/4-inch-thick half-moons
• 2 tablespoon(s) distilled white vinegar 
• 2 tablespoon(s) chopped fresh dill 
• 2 tablespoon(s) olive oil 
• 1/2 cup(s) panko (coarse bread crumbs) 
• 2 tablespoon(s) prepared horseradish, drained 
• 4 (5 to 6 ounces each) skinless, boneless salmon fillets 
• 6 ounce(s) baby spinach

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Directions

1. Preheat oven to 475°F. Line large cookie sheet with foil.
2. In large bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper.
3. In small bowl, combine panko, horseradish, and remaining dill and oil. Sprinkle salmon with 1/8 teaspoon each salt and pepper; place on cookie sheet, smooth side up. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout.
4. Toss spinach with cucumber mixture in bowl; serve with salmon.

Choc-caramel ice-cream tarts

Irrisistibly delicious and impressive looking, this triple-chocolate dessert is the winning end to any dinner party - if you're willing to share of course!

Preparation Time: 20 Minutes
To Cook: 20 Minutes

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Ingredients:

• 4 x 72g Snickers bars, coarsely chopped
• 2 1/2 tbs thickened cream
• 8 scoops Peters Light & Creamy Choc Caramel & Vanilla Swirl ice-cream
• Dark chocolate, shaved, to decorate

Chocolate pastry

• 225g (1 1/2 cups) plain flour
• 150g butter, chilled, chopped
• 2 tbs icing sugar mixture
• 2 tbs cocoa powder
• 3-4 tbs milk

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Procedure:

Step 1

To make the pastry, process the flour, butter, icing sugar and cocoa powder in a food processor until the mixture resembles fine breadcrumbs. Add milk. Process until just combined. Turn onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Step 2

Divide the dough into 8 portions. Roll out 1 portion until 3mm thick. Line a 2.5cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with the pastry. Trim any excess. Repeat with the remaining dough portions. Use a fork to prick the bases all over. Place in the freezer for 20 minutes to chill.

Step 3

Preheat oven to 200°C. Bake the pastry cases for 15 minutes or until crisp and dry to the touch.

Step 4

Stir the Snickers and cream in a saucepan over low heat for 5 minutes or until the Snickers melts and the mixture is smooth. Spoon among tart cases. Set aside to cool completely.

Step 5

Top tarts with the ice-cream and decorate with shaved chocolate.

Nan May's Snowballs

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Ingredients

• 1 cup 2% milk
• 1 cup white sugar
• 1/4 cup butter
• 1/4 cup unsweetened cocoa powder 
• 2 teaspoons vanilla extract 
• 2 cups rolled oats 
• 2 1/2 cups unsweetened shredded coconut, divided

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Directions

1. Combine milk, sugar, butter, and cocoa powder in a large pot; bring to a boil for 3 minutes. Stir vanilla extract into the milk mixture; boil another 2 minutes. Remove pot from heat.
2. Stir oats and 2 cups coconut into the milk mixture until thoroughly mixed; cool for 5 minutes.
3. Spread 1/2 cup coconut onto a plate. Roll the mixture into 24 balls and roll in the coconut. Set on a sheet of parchment paper until finished.

Chantal's New York Cheesecake Recipes

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"

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Ingredients:

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar 
• 3/4 cup milk 
• 4 eggs 
• 1 cup sour cream 
• 1 tablespoon vanilla extract 
• 1/4 cup all-purpose flour

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Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Bittersweet Chocolate Tart Recipe

This dough recipe will make two, thin 9-inch tart shells. I usually make use one shell, and freeze one, unbaked, for future use. The recipe makes enough filling for one tart. If you don't have whole wheat pastry flour, you can use unbleached all purpose flour, that is fine. If all you have is white sugar, that is fine as well. I was thinking an alternative crust might be 1 cup APF + 3/4 cup spelt flour, but I haven't tried it yet. Be sure to sift your sugar for this tart shell, any big clumps of sugar turn into sugar puddles in your crust - no good. Roll out any extra dough and stamp into 1/8-inch thick cookies - they're great for ice cream sandwiches, or dunked in melted chocolate. 

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Ingredients:

Tart Shell:

1/2 cup + 1 T / 4.5 oz / 130g unsalted butter, room temperature

1/2 cup / 2.5 oz / 75g natural cane sugar, muscovado, or brown sugar, sifted

1/4 teaspoon fine grain sea salt

1 large egg, room temperature

1 3/4 cup / 8 oz / 225g whole wheat pastry flour

Filling:

scant cup / 225 ml heavy whipping cream

2 tablespoons milk

7 ounces / 200g 70% bittersweet chocolate, chopped

1 large egg, beaten

flaky sea salt, cocoa powder

equipment: two 9-inch tart pans (or equivalent).

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Procedure:

Start by making the tart dough. Use an electric mixer with the paddle attachment to cream the butter, sugar and salt until well combined. Alternately, you can do this by hand. Add the egg and mix until smooth. Use a spatula to scrape down the sides of the bowl a couple times along the way. Add the flour and pulse the mixer on and off, low speed, until the dough comes together and has a moist appearance. Divide the dough into two equal pieces, shape each into a ball, press into 1/2-inch thick disks, and wrap in plastic, or place in baggies. Chill for at least an hour.

Preheat the oven to 350F / 180C. Place a rack in the middle of the oven.

When you are ready to line the tart pans with dough, place one of the dough disks on a lightly floured surface and roll out until the dough is large enough to line your tart pan. I usually eyeball it - you can see in the photo the dough is about 1/6 - 1/8 inch thick. Dust underneath with flour to discourage sticking throughout the rolling process. Carefully transfer the dough to the pan. Don't worry too much if you get a tear or hole, you can patch those up later with scraps. Work quickly to ease the dough into place, taking care not to stretch the dough. Press it along the bottom of the pan, out to the walls, and against the sides. Trim any excess dough - I use the palm of my hand against the edge of the tart pan to cut off any extra dough, alternately you can roll a rolling pin across the rim of the pan for a clean edge. It should look like the second photo up above. Chill in the refrigerator for thirty minutes more while you roll out your extra tart shell. Double wrap that one in plastic and freeze it for future use.

You're going to partially bake the tart shell before filling it, so pull the shell out of the refrigerator, dock it with a fork, making small holes along the bottom of the shell - see photo. Line the shell with parchment paper and fill to the rim with pie weights or dried beans, bake for 10 minutes. Carefully remove the pie weights and finish baking for another 6 - 8 minutes, or until the crust is dry and just barely starting to brown. Remove from oven and let cool completely.

Make the chocolate filling by bringing the cream and milk to a gentle simmer in a saucepan over medium heat. Remove from heat, add the chocolate, and stir until the chocolate is melted and the mixture smooth. Let cool five minutes, add the egg, and whisk until completely blended. If the chocolate is too hot, you're going to scramble the egg, be cautious.

Pour the filling into the cooled tart shell and bake for about 15 minutes, give or take a couple minutes. The filling should be set around the edges a bit darker than the center in color. The center will be a touch jiggly, that's o.k. I baked this tart in a slightly smaller/deeper tart pan and it took longer than its wider, shallower 9-inch counterpart. Just keep an eye on things.

Let the tart cool completely, preferably in the pan on a cooling rack. Dust with a bit of cocoa powder, and sprinkle with touch of flakey sea salt. You can serve at room temperature or chilled - it's easier to slice when it's chilled.

Chicken Afritada

Here we is another delicious tomato-based chicken dish that will surely capture your attention: Chicken Afritada. This might be an everyday dish served in Filipino households; however, having the complete ingredients and putting some love in your cooking will definitely turn this ordinary dish into something extra-ordinary.

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Ingredients:

• 2 lbs chicken, cut into serving pieces
• 1 large potato, quartered
• 1 large carrot, sliced
• 1 large bell pepper, sliced
• 1 cup green peas
• 8 ounces tomato sauce
• 4 cloves garlic, minced
• 4 pieces hotdogs, sliced
• 1 medium onion, diced
• 1 1/4 cups chicken broth or stock
• 2 pieces dried bay leaves
• 1 teaspoon granulated white sugar
• 4 tablespoons cooking oil
• Salt and ground black pepper to taste

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PROCEDURE:

1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, sauté garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
9. Turn-off heat then transfer to a serving plate.
10. Serve with steamed rice. Share and enjoy!