Trisha Yearwoods Pimiento Cheese Spread Recipes

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TRICIA YEARWOOD'S PIMIENTO CHEESE SPREAD



TRICIA YEARWOOD'S PIMIENTO CHEESE SPREAD image

This is one of my very favorite ingredients for sandwiches. I found this recipe in Better Homes & Gardens magazine. This would be good on white bread, as shown, or any other kind of bread or toast, on a hamburger, hot dog, or even in a deviled egg. Photo: foodnetwork.com

Provided by Ellen Bales

Categories     Spreads

Time 35m

Number Of Ingredients 3

2 jar(s) (7 oz.ea.) sliced pimientos, drained
3 10-oz. bricks sharp cheddar cheese, finely shredded
1 c mayonnaise

Steps:

  • 1. Place the drained pimientos in a blender or food processor and puree until almost smooth.
  • 2. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in mayonnaise.
  • 3. The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.

TRISHA YEARWOOD'S PIMIENTO CHEESE SPREAD



Trisha Yearwood's Pimiento Cheese Spread image

"A pimiento cheese sandwhich is a true Southern staple," Trisha says. Try slathering this on a biscuit with a slice of summer tomato for a quick appetizer.

Provided by BHG Test Kitchen

Time 35m

Number Of Ingredients 3

2 7 ounce jars sliced pimientos or 4, 4-ounce jars, drained
3 10 ounce bricks sharp cheddar cheese, finely shredded
1 cup mayonnaise

Steps:

  • Place the drained pimientos in a blender or food processor and puree until almost smooth. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in the mayonnaise. The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.

Nutrition Facts : Calories 157 kcal, Carbohydrate 1 g, Cholesterol 31 mg, Protein 7 g, SaturatedFat 6 g, Sodium 211 mg, Sugar 1 g, Fat 14 g, UnsaturatedFat 7 g

COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE



Country Ham Biscuits and Scallion-Pimento Cheese image

Provided by Trisha Yearwood

Time 40m

Yield 16 biscuits

Number Of Ingredients 10

Two 7-ounce bricks sharp white Cheddar, finely grated
Two 4-ounce jars pimentos, drained and diced
1/2 cup mayonnaise
1/4 cup chopped scallions
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, cut into cubes and chilled, plus 1 tablespoon for the skillet
3/4 cup buttermilk, well shaken
1/4 cup finely diced country ham

Steps:

  • Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
  • For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
  • For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
  • With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
  • Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
  • To serve: Split the biscuits and serve with a generous spread of pimento cheese.

SOUTHERN PIMIENTO CHEESE SPREAD



Southern Pimiento Cheese Spread image

A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. -Eileen Balmer, South Bend, Indiana.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 4

1-1/2 cups shredded cheddar cheese
1 jar (4 ounces) diced pimientos, drained and finely chopped
1/3 cup mayonnaise
Assorted crackers

Steps:

  • Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.

Nutrition Facts : Calories 116 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 144mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

PIMIENTO AND CHEESE SPREAD



Pimiento and Cheese Spread image

This pimiento and cheese spread is a spicy, modern version of my mother's delicious recipe. Serve it stuffed in celery or spread on crackers or a sandwich. -Elizabeth Hester, Elizabethtown, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-3/4 cups.

Number Of Ingredients 9

12 ounces sharp white cheddar cheese
8 ounces reduced-fat cream cheese, softened
2 teaspoons Worcestershire sauce
2 teaspoons white vinegar
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 jar (4 ounces) diced pimientos, undrained
Assorted crackers and vegetables

Steps:

  • Shred cheese; transfer to a large bowl. Add cream cheese, Worcestershire sauce, vinegar, pepper, garlic powder and cayenne; beat on low speed until blended. Drain pimientos, reserving 2 tablespoons juice. Stir in pimientos and reserved juice. Serve with crackers and vegetables.

Nutrition Facts : Calories 90 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 150mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

PIMENTO CHEESE SPREAD



Pimento Cheese Spread image

Provided by Trisha Yearwood

Categories     condiment

Time 10m

Yield 4 cups

Number Of Ingredients 3

Two 7-ounce jars sliced pimentos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise

Steps:

  • Place the pimentos in a blender or food processor and puree until smooth. Transfer to a mixing bowl along with the Cheddar. Beat with an electric mixer until smooth. Beat in the mayonnaise.

PIMIENTO CHEESE SPREAD



Pimiento Cheese Spread image

Provided by Trisha Yearwood

Categories     appetizer

Time 10m

Yield 4 cups

Number Of Ingredients 4

Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise
White sandwich bread

Steps:

  • Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

PIMENTO CHEESE QUESO WITH TOPPINGS BAR



Pimento Cheese Queso with Toppings Bar image

Provided by Trisha Yearwood

Categories     appetizer

Time 35m

Yield 6 cups

Number Of Ingredients 19

2 tablespoons unsalted butter
1/2 large red onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons kosher salt
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoon Louisiana hot sauce
8 ounces cream cheese, cubed
1 cup sour cream
3 cups Pimento Cheese Spread, recipe follows
2 tablespoons red wine vinegar
1 jar roasted bell peppers, red and yellow
1 jar brined cherry peppers or Sweety Pepps
1 can sliced green olives
5 green onions, chopped
1 cup roasted, salted pumpkin seeds
Two 7-ounce jars sliced pimentos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise

Steps:

  • Melt the butter in a large saute pan over medium-high heat. Add the red onions, garlic and salt and cook until translucent. Add the mustard powder, cayenne and hot sauce and mix well.
  • Reduce the heat to medium and add the cream cheese. Cook, mixing occasionally, until melted.
  • Add the sour cream, Pimento Cheese Spread and red wine vinegar and mix until everything is heated through.
  • Transfer to a warmer for serving.
  • Arrange the toppings in small bowls so you can top you dip as you like.
  • Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimentos and cheese, beating until smooth. Beat in the mayonnaise.

PIMENTO CHEESE-BACON GRITS



Pimento Cheese-Bacon Grits image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups quick-cooking grits
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon, chopped
1/4 cup creme fraiche
One 4-ounce jar sliced pimentos
4 ounces sharp yellow Cheddar, grated
4 ounces smoked Gouda, grated
2 tablespoons thinly sliced scallions

Steps:

  • Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
  • Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
  • Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.

PATTY MELTS WITH BACON, CHARRED PINEAPPLE AND JALAPEñO PIMIENTO CHEESE



Patty Melts with Bacon, Charred Pineapple and Jalapeño Pimiento Cheese image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

8 slices thick-cut bacon
1 1/2 pounds 80/20 ground beef
Kosher salt and freshly cracked black pepper
4 slices canned pineapple
4 tablespoons unsalted butter, softened
8 slices Hawaiian bread, or other sweet white bread
8 ounces pepper jack cheese, grated
One 4-ounce jar sliced pimientos, drained
1/4 cup mayonnaise
2 tablespoons diced pickled jalapeños
Kosher salt and freshly cracked black pepper

Steps:

  • For the patty melts: Preheat a grill or indoor grill pan to medium-high heat. Preheat the oven to 400 degrees F. Line a baking sheet with a cooling rack.
  • Lay the bacon on a baking sheet and cook until crispy, 20 to 25 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat.
  • Sprinkle the beef with salt and pepper and divide into 4 equal balls. Shape the balls into flat 5-inch square patties and place on a platter or sheet pan. Make a dimple in the center of each so they cook evenly. Cover and refrigerate until ready to use.
  • For the pimiento cheese: Pulse together the pepper jack cheese, pimientos, mayonnaise and jalapeños in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable.
  • For the patty melts: Have a clean baking sheet or platter ready for all the finished grilled components. Pat the pineapple dry and add to the grill; cook until lightly charred, 2 to 3 minutes per side. Remove the pineapple and add the patties. Cook until the patties are browned and have grill marks, 4 to 5 minutes per side. Add the patties to the baking sheet.
  • To assemble the sandwiches: Mix the butter with 1 to 2 tablespoons reserved bacon fat in a small bowl. Spread one side of all the bread with the butter. Spread 3 tablespoons of the pimiento cheese on the other side of the bread. Place the bread on the grill, butter-side down. Add 2 slices bacon directly to four of the bread slices on the pimiento cheese. Top with a patty and a slice of pineapple, then top with the other toasted slice of bread, butter-side up.
  • Serve warm.

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