Nanas Pimento Cheese Recipes

NANA'S PIMENTO CHEESE

Nana's Pimento Cheese image

Nana is DH's mother...and I can't get enough of her pimento cheese. The optionals are the stuff that I add when I want to dress her's up..but for the kids, just the way she makes it is wonderful. We serve it with ritz crackers and celery. We prefer to use the Vermont or Kraft brand of cheese. We like to eat it warm too cause it is more spreadable and who wants to wait till it's cool?

Provided by Caryn Dalton

Categories Spreads

Time 10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces mild cheddar cheese, grated
8 ounces sharp white cheddar cheese, grated
1 (4 ounce) bottle diced pimentos, and liquid
1 (8 ounce) package of softened neufchatel cheese (NO non fat) or 1 (8 ounce) package reduced-fat cream cheese (NO non fat)
1 tablespoon light mayonnaise
1 -2 tablespoon very hot apple cider vinegar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon finely grated onion (or dried equivalent)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper or 1/2 teaspoon Tabasco jalapeno sauce
1 pimento stuffed olive, sliced thinly

Steps:

In a large bowl, mix grated cheeses and whole bottle of pimentos and liquids. Mix gently. Add block of SOFTENED cream cheese, 1 TB of mayo and 1 TB HOT apple cider vinegar(this helps soften the mix farther for easier mixing). If you need more liquid, add more HOT apple cider vinegar.
I use all the optionals at one time and I love it. Experiment and see how you like it.
Serve on crackers and cleaned celery stalks topped with sliced green olive.
Also, try wrapping a piece of melon (like cantelope) and a dollop of pimento cheese in a piece of ham. Yum!

Nutrition Facts : Calories 208.9, Fat 17.4, SaturatedFat 10.8, Cholesterol 54.5, Sodium 323.9, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 11.4

GINA'S PIMENTO CHEESE CAKES

Gina's Pimento Cheese Cakes image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 2h50m

Yield 2 dozen

Number Of Ingredients 22

Ingredients

4 strips bacon, for garnish
12 ounces extra-sharp white Cheddar, grated
1/4 cup grated extra-sharp yellow Cheddar
1 (7-ounce) jar pimentos, drained and finely chopped
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup mayonnaise
1 tablespoon Neelys BBQ seasoning, recipe follows
4 chopped scallions, for garnish
1 cup self-rising cornmeal
1 cup self-rising flour
2 tablespoons sugar
2 eggs, lightly beaten
1 1/4 cups buttermilk
3 tablespoons melted butter, plus 1/4 tablespoon cold butter
1/2 cup finely chopped onion
1 teaspoon seeded and chopped jalapeno
Salt and freshly ground black pepper
7 ounces green chiles, drained and chopped
3/4 cup white sugar
1 1/3 cups paprika
3 3/4 tablespoons onion powder

Steps:

For the frosting: Cook the bacon, over medium heat in a small skillet, until crisp. Transfer to a plate lined with paper towels to drain and cool, then chop and set aside. Combine the remaining ingredients, except the scallions, in a medium bowl and mix well. Refrigerate for 2 hours.;
For the batter: Preheat oven to 375 degrees F.
In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter. Mix well to combine.
Saute onions and jalapenos using 1/4 tablespoon butter, about 2 minutes. Add salt, pepper and chiles. Remove from heat, cool slightly and add to the batter.
Spray 2 (12 capacity) muffin pans with nonstick spray. Fill the pans 3/4 full with the batter. Bake for 12 to 15 minutes until golden. Let cool and frost with pimento cheese mixture. Garnish with chopped bacon and chopped scallions.
Mix all ingredients together and store in an airtight container for up to 3 months.

PIMIENTO CHEESE DIP

Pimiento Cheese Dip image

Provided by Valerie Bertinelli

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups freshly grated sharp Cheddar
8 ounces cream cheese, at room temperature
4 ounces diced pimientos, drained
1/4 cup mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
1 teaspoon chopped fresh chives
Crackers and assorted crudités, for serving

Steps:

Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.

NASHVILLE SPICY PIMENTO CHEESE

Nashville Spicy Pimento Cheese image

A spicy version of the classic cheese spread. I make this all the time - people love it and ask for me to make it as christmas presents. I adapted a recipe from a friend which included sundried tomatoes (which I do not like)

Provided by schultzbabythreegma

Categories Spreads

Time 20m

Yield 2 Lbs Spread

Number Of Ingredients 10

Ingredients

1 lb sharp cheddar cheese or 16 ounces shredded cheddar cheese
1 (8 ounce) package spicy monterey jack cheese, shredded
1 (8 ounce) package light cream cheese (use less for a chunkier spread)
1 (4 ounce) jar diced pimentos, drained
1/4 cup pickled jalapeno pepper (I use the "no heat" version)
spices, to taste*
salt & pepper
frank's original red hot sauce (about 1 tlbsp)
1/4 cup drained sun-dried tomato, if you like them
1/4 cup light mayonnaise (more if you like it really creamy)

Steps:

Mix shredded cheeses together in a large bowl.
In a food processor blend cream cheese, pimentos, jalepenos, and SD tomatoes if desired.
Blend shredded cheese mix and cream cheese mix together and then add mayo and spices.

Nutrition Facts : Calories 1792.5, Fat 148.5, SaturatedFat 89.1, Cholesterol 441.8, Sodium 3177.7, Carbohydrate 17.1, Fiber 2.4, Sugar 7.6, Protein 99.1

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