Monster Fingers And Pimento Cheese Paws Recipes

PIMIENTO CHEESE PINWHEELS

Steps:

• Combine the Cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Use a potato masher to mash the ingredients together to make a cohesive spread.
• Lay the tortillas out on a work surface and evenly spread one-third of the cheese mixture on each, leaving a 1-inch border along the edge. Top each with 1 1/2 cups of the arugula. Roll the tortillas tightly, tucking the arugula in as you go. Lay the wraps on a platter seam-side down and refrigerate until firm, at least 1 hour.
• Transfer the wraps to a cutting board. Trim off the edges, then use a serrated knife to carefully cut them into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.

MONSTER FINGERS AND PIMENTO CHEESE PAWS

Steps:

• Place four 3/4 cup mounds of pimento cheese on a cutting board or serving platter. Stick five ladies' fingers or men's toes into each mound to create a paw. Top each paw with 1/2 cup alfalfa sprouts. Serve with remaining fingers and toes.

HOT-CRAB AND PIMIENTO-CHEESE SPREAD

Steps:

• Preheat oven to 375 degrees. Mash cream cheese in a bowl until very soft. Add cheddar and 1/2 cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into two 14-ounce baking dishes, dividing evenly.
• Stir together torn bread and remaining 2 tablespoons mayonnaise. Top spread with bread mixture, dividing evenly. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with vegetables.

CHEESE BALL SPREAD

Steps:

• In a bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions, pimientos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers.