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Always a Favorite – My Southern Pimiento Cheese

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Southern Pimiento Cheese
Southern Pimiento Cheese

What better way to enjoy a tomato you grew than Southern Pimiento Cheese? I woke up craving this pimiento Cheese. I’d guess you’d say I had this for brunch because I hadn’t had breakfast and it was a little early for lunch!

Mom always had Pimiento Cheese when we were growing up. She used to spread it on a piece of bread and stick it under the broiler! Delicious! I honestly can’t say I’ve ever bought prepared Pimiento Cheese Spread. There was a drug store where I grew up that had the best Pimiento Cheese Sandwiches ever! Always on toasted bread, with lettuce and tomatoes!!

Southern Pimiento Cheese
Southern Pimiento Cheese

I have plans for this pimiento cheese other than this amazing sandwich I made on soft fresh wheat bread layered with those tomato slices I picked from my garden! I’m thinking a grilled burger with this would be delicious! Pimiento Cheese deviled eggs? A stuffed tomato? Here’s 13 ways from Southern Living website: https://www.southernliving.com/food/how-to/pimiento-cheese-recipes

Southern Pimiento Cheese
Southern Pimiento Cheese

Always a Favorite – My Southern Pimiento Cheese

I’ve used Hellman’s and Miracle Whip in this recipe! I really prefer Miracle Whip because it adds a little sweetness that mayonnaise does not add. Sometimes I add cayenne pepper for a little kick. This time I used Sharp Cheddar but you could use a mild or medium cheddar. My Southern recipe always has grated Velveeta Cheese. Don’t forget the pimientos! There’s many different brands of them but it seems these are available at most grocery stores. https://www.walmart.com/ip/Dromedary-Diced-Pimientos-4-Oz/10318559

A perfect addition to this sandwich would be my Homemade Tomato Soup. Here’s the link: https://the2spoons.com/tomato-soup/. You’ll love this soup!

Always a Favorite – My Southern Pimiento Cheese

Here’s the recipe! Hope you love it as much as I do!

Southern Pimiento Cheese

Print Recipe
CourseLunch, Snack
CuisineAmerican
Keywordpimento, pimentocheese, sandwiches, southern pimiento cheese

Ingredients

  • 2 1/2 Cups Velveeta cheese, grated
  • 1 1/2 Cups Sharp Cheddar, grated I used sharp, but you can use mild or medium
  • 4 Oz Pimiento (small jar)
  • 1/4 Tsp Salt
  • 1 Tsp Black pepper
  • 1/2 Cup Miracle whip

Instructions

  • Before you grate the velveeta cheese, place it in the freezer for about 30 minutes because it will help grate it easier. 
  • Grate the cheeses into a large bowl.  Toss a little before adding the Miracle Whip.
  • Combine the Miracle Whip with the salt and pepper. Add to your grated cheese and thoroughly combine.

Easy & So Cheesy Puff Pastry Cheese Straws!

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Don’t overthink these Cheese Straws! They are literally two ingredients – puff pastry and cheese!

Cheese Straws
Easy & So Cheesy Puff Pastry Cheese Straws!

Cheese straws are the perfect appetizer. They go great with a glass of wine or a mug of beer. They are also great as part of a spread with things like pickles, deviled eggs, dips, and a charcuterie and cheese board!

Cheese Straws would be perfect with my Charcuterie Board!https://the2spoons.com/charcuterie-and-cheese-board/

Cheese Straws
Easy & So Cheesy Puff Pastry Cheese Straws!

Easy & So Cheesy Puff Pastry Cheese Straws

And honestly, these Cheese Straws are so easy! I use Pepperidge Farms Puff Pastry sheets in the freezer section. https://www.pepperidgefarm.com/product/puff-pastry-sheets/

I think they are so pretty too! Serve these Cheese Straws in a jar standing up or on a beautiful white platter or on a wooden tray!


Cheese Straws
Easy & So Cheesy Puff Pastry Cheese Straws!

Easy & So Cheesy Puff Pastry Cheese Straws

Cheese Straws

Easy & So Cheesy Puff Pastry Cheese Straws

Print Recipe
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 1 Puff pastry sheet
  • 1/2 Cup Cheddar cheese, finely grated
  • 1/2 Cup Pecorino Romano, finely grated

Instructions

  • Heat the oven to 375°F and line a baking sheet with parchment.
    Sprinkle a work surface with 1/4 cup of the cheese.
    Place 1 sheet of the unfolded puff pastry on the cheese. 
    Top with another 1/4 cup of cheese. 
    Using a rolling pin, roll the pastry out until 1/8-inch thick. This presses the cheese into the pastry and also smoothes out any seams or wrinkles.
    Fold the pastry in half. 
    Top with another 1/4 cup of  cheese. 
    Roll the pastry out again until 1/8-inch thick. The exact dimensions of the puff pastry doesnt matter. Aim for one side to be about 10 inches long to make longer puff pastry straws, or aim for 6 to 8 inches for shorter straws.
    Using a knife and cutting straight down (do not saw), cut the pastry into long strips about 1-inch wide. Again, dimensions don’t really matter, but I like my long puff pastry straws to measure about 10 inches.
    Transfer each strip to the baking sheet pans, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiraled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick.
    Refrigerate at least 10 minutes or up to 1 hour. This helps firm up the straws and give them better puff in the oven. While they are chilling, prepare the rest of the straws using the second sheet of puff pastry and the remaining cheese.
    Bake the cheese straws until they are puffed and crispy, feel dry to the touch, and are deep golden brown. The exact baking time will depend on the size of your straws. Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes.
     Let cool until the straws are firm enough to lift from the sheet without bending. Transfer to a cooling rack or serving plate. 
    Serve the cheese straws warm, or let them cool and then keep them in an airtight container until ready to serve. Puff pastry straws are best served the same day they are made.

Macaroni and Cheese

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Macaroni and Cheese

This isn't one of the fancy Mac n' Cheese with 6 or 7 cheese; this is the Mac n' Cheese that I made for my boys when they were growing up. This has 2 cheeses, American and Cheddar. See, not sophisticated, just a simple recipe that everyone will love! When I made this for my boys I used Velveeta.....Yes!!! Haha! Still do and you can too!
Perfect comfort food! Great by itself, or a side dish with main course comfort foods like fried chicken, meatloaf, chicken fried stead.....You have to try this!
Print Recipe
CourseSide Dish
CuisineAmerican
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 3 cups elbow macaroni (I like the large)
  • salted water
  • 3 tbsp flour
  • 3 tbsp butter
  • 3 1/2 cups milk (I like to use whole milk in recipes)
  • 2 cups american cheese or Velveeta, diced
  • 1 cup cheddar, grated (medium or sharp)
  • Salt and pepper to taste
  • buttered bread crumbs, optional

Instructions

  • Cook macaroni in salted water according to package directions. Drain and set aside.  In the meantime, melt the butter in a large saucepan and add the flour, making a roux.  Cook for a minute or 2 to get the raw flour taste out.  Add the milk and whisk together to insure no lumps.  Bring to a boil and thicken the sauce.  Add the cheese  and stir until melted.  Check for salt and pepper.  Add the cooked macaroni and combine.  Transfer to a buttered casserole or individual casserole dish.  I add buttered bread crumbs and place under your broiler just to brown on the top.!! Serve immediately or can be frozen for later.