Paula Deens Pimento Cheese Food

PAULA DEEN'S PIMENTO CHEESE

Steps:

• Mix the shredded cheese together with the pimientos. Stir in the mayonnaise.
• With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended.
• Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.
• Serve with corn chips or bread.

PAULA DEEN'S PIMENTO CHEESE

Steps:

• Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.

PIMENTO CHEESE

Steps:

• Add all the ingredients to a large bowl.
• Beat with an electric hand mixer or stir with a spatula until well mixed.
• Serve with soda crackers or between two pieces of white bread.

PIMENTO CHEESE

Steps:

• In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

BOBBY'S PIMENTO CHEESE

Steps:

• Beat cream cheese until smooth and fluffy.
• Add rest of the ingredientss and mix well.

PAULA'S CHEESE BALL (BY PAULA DEEN)

Steps:

• Place the cream cheese and milk in a bowl; beat until well combined.
• Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
• Season with salt and black pepper.
• Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
• In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
• Unwrap the cheese ball then gently roll into the nut mixture.
• Wrap again in a clean piece of plastic wrap and chill up to 24 hours.