Pimento Cheese

This is my favorite pimento cheese spread because it has a little kick to it! Actually, it is Paula Deen's son's recipe (Bobby). I serve it as an appetizer with crackers...especially when I serve a Southern meal. Bill and I also enjoy pimento cheese sandwiches at work. I usually double this recipe....YUMMY!

Ingredients

• 1 (3-ounce) package cream cheese, room temperature
• 1 cup grated sharp cheddar
• 1 cup grated Monterey Jack
• 1/2 cup mayonnaise
• 1/2 teaspoon House Seasoning, recipe follows
• 2 to 3 tablespoons pimentos, smashed
• 1 teaspoon grated onion
• Cracked black pepper

Directions:

1. Using an electric mixer, beat cream cheese until smooth and fluffy.
2. Add all of the remaining ingredients and beat until well blended.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Make-Ahead Snowman Cheese Ball

I couldn't help but borrow this recipe from www.tablespoon.com because it is not only delicious, but it is also adorable. It is a hit at any winter get-together.

Ingredients:

3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 container (4 ounces) whipped cream cheese, softened
Decorations of your choice (I use raisins for eyes and buttons, part of a carrot for the nose, part of a red pepper for the mouth, asparagus spears for arms and pieces of asparagus tops for the crown.)
Assorted crackers

Directions:

1. Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts.
2. Combine 2 parts to equal two-thirds of mixture; mix in pesto.
3. Mix onion, mustard and pepper sauce into remaining one-third mixture.
4. Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape.
5. Shape each cheese mixture into ball.
6. Wrap each ball with plastic wrap and freeze.
7. About 12 hours before serving, remove balls from freezer.
8. Thaw in wrappers in refrigerator.
9. Arrange balls on serving plate with smaller ball on top for head of snowman.
10. Frost snowman with whipped cream cheese before serving.
11. Decorate as desired.
12. Serve with crackers.
13. Store covered in refrigerator.

Mama Sherri's Jalapeno Poppers

Talk about easy...I made this recipe easy because I wanted to quickly put together some appetizers for today's football game. These poppers have just the right kick to them too. Yummy! Here it goes...

Ingredients:

1 can crescent rolls
small amount of cream cheese (about 3 oz.)
sliced jalapeno peppers in a jar
bacon pieces (not "bits") in a bag

Directions:

1. Preheat oven to 350 degrees.
2. Separate the crescent rolls into four rectangles.
3. Use pizza cutter to cut each rectangle from corner to corner. This will give you four triangles from each small rectangle (a total of 16 triangles).
4. Flatten out each triangle. (I do this on a styrofoam plate because the dough flattens out nicely and peels off easily.)
5. Put the following on each triangle: a dollop of cream cheese, 2-3 slices of jalapeno pepper, some bacon pieces.
6. Bring dough together to form a "ball". Be sure dough completely seals the cream cheese, jalapeno pepper and bacon pieces inside.
7. Bake on 350 degrees for 10-12 minutes until browned.

Mama Sherri's Mac 'n Cheese

I don't claim to be good at making mac 'n cheese, but I blended some recipes I already had and made this recipe. I hope you like it as much as Papa Dukes and I like it! ☺

Ingredients:

16 oz. (4 cups) uncooked elbow macaroni
3/4 stick butter (or margarine) + 2 Tbsp.
6 Tbsp. flour
2 cups milk
salt to taste
white pepper to taste
2 cups shredded cheddar (I like to mix mild and sharp.)
1/2 cup seasoned bread crumbs

Directions:

Preheat oven to 400 degrees.

1. Cook macaroni per box instructions.
2. While macaroni is cooking, melt 3/4 stick butter (or margarine) in sauce pan.
3. Mix flour with melted butter. Let it begin to brown.
4. Slowly add milk, salt & white pepper. This will thicken to make a roux.
5. Slowly add shredded cheddar and stir until it is completely blended.
6. Stir cheesy roux and cooked/drained macaroni.
7. Pour mac 'n cheese mixture into dish sprayed with Pam.
8. Melt 2 Tbsp. butter (or margarine) in microwave.
9. Stir seasoned bread crumbs with melted butter, and then sprinkle on top of mac 'n cheese.
10. Bake uncovered at 400 degrees for 20 minutes.

Cheese Potato Soup

Ingredients:
3 cups chopped potatoes
water (enough to cover potatoes
1/2 cup celery slices
1/2 cup grated carrots
1/4 cup chopped onions
1 teaspoon parsley
1/4 teaspoon salt
pepper to taste
2 chicken bouillon cubes
combination of 1 1/2 cups milk & 2 Tablespoons flour
1/2 lb. Velveeta, cubed

Directions:
1. Put first 9 ingredients in large pan and stir well.
2. Cover and simmer 15-20 minutes (until potatoes are done)
3. Pour milk mixture in pan and add Velveeta.
4. Ready to serve when cheese has melted