Our Favorite Pimento Cheese Recipe

• 8 oz. cream cheese, softened to room temperature
• 2 cups Helman's mayonnaise
  
• 2½ cups white cheddar cheese, shredded
• 2½ cups yellow cheddar cheese, shredded
• 7 oz. diced pimentos (liquid drained)
• 1½ tsp. granulated garlic
• 1 Tbsp. paprika
• 1 tsp. tabasco sauce
• 1 tsp. worcestershire sauce
• 1/8 cup dill pickle juice

Combine all ingredients. Refrigerate and let set over night. Spread on bread pr stuff into celery.

No matter where we go, this is our most requested dish.


http://www.glamorouschic.etsy.com

Milky Way Cake

This recipe is from the aunt of the Pioneer Woman. There are lots of
recipes on the web, but you can always count on one from Ree being the
best!


11 whole Milky Way bars, divided

3 sticks margarine
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1 tablespoon vanilla extract, divided
2 cups sugar
4 eggs
4 cups confectioners' sugar
Dash of salt
1/2 cup milk (more if needed)
1 cup finely chopped pecans

Preheat oven to 300 degrees.

In a double boiler, milk 8 Milky Way bars together with 1 stick of margarine, stirring to combine. Once melted, remove the pan from the heat.

Sift flour and salt together and set aside.

Mix baking soda with buttermilk. Add 2 teaspoons vanilla extract; set aside.

Cream 1 stick
of margarine with the 2 cups of sugar. Add eggs one at a time. Add
flour mixture and buttermilk alternately to the creamed mixture, mixing
well after each addition.
Add melted candy mixture and mix well.
To make the icing, melt the 3 remaining Milky Way bars with remaining stick of margarine
in a double boiler over low heat. Add Confectioners' sugar, salt, milk,
1 teaspoon vanilla extract, and chopped pecans; stir over low heat. Add
more milk if needed. Pour over the cooled cake and allow to set.
Cake will be very sticky!
Serve with ice cream or whipped cream.

Steaknouse Mushroom Burgers

Steakhouse Mushroom Burgers
adapted from Cuisine Tonight: Grilling
makes 4 burgers

• 8 oz mushrooms, sliced
• 3 Tbs olive oil, divided
• 2 cloves garlic, minced
• 1 lb ground sirloin
• 1 Tbs low-sodium soy sauce
• 2 tsp minced fresh thyme
• 2 tsp minced fresh parsley
• 1 Tbs Dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices buttered Texas Toast
• shredded Parmesan

Creamed Spinach Sauce
makes 2 cups

• 2 Tbs unsalted butter
• 1/4 cup minced onion
• 2 Tbs all-purpose flour
• 1/2 cup half-and-half, plus more as needed
• 1/2 cup low-sodium chicken broth
• kosher salt and black pepper
• pinch cayenne
• pinch nutmeg
• 4 cups chopped fresh spinach
• 1 Tbs grated Parmesan
• squeeze of fresh lemon juice

Preheat the grill to medium-high. In a medium saute pan, saute the
mushrooms in 1 tablespoon of olive oil over medium-high heat. Cook
until the mushrooms begin to brown, 3-4 minutes. Stir in garlic and
cook until fragrant, about 1 minute. Season with salt and pepper and
remove from heat. In a large bowl, combine the sirloin with 1
tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom
mixture. Gently mix to combine using a fork or your hands. Divide the
mixture into 4 equal portions, shaping each portion into a patty.
Scrape the grate clean and brush with the remaining tablespoon of oil.
Grill the burgers until cooked through, 3-4 minutes per side. Remove
the burgers from the grill and cover to keep warm. Grill the bread 1-2
minutes per side, until lightly browned. To make the spinach sauce,
melt the butter in a medium saucepan over medium-low heat. Add the
onion and cook until translucent, 3-4 minutes. Stir the flour into the
onions and cook 1 minute. Whisk in the half-and-half, broth, salt,
cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and
simmer for 2 minutes, until it begins to thicken. Add the spinach,
stirring until wilted. Mix in the Parmesan and lemon juice, and add
more half-and-half if the sauce has thickened too much. Season to taste
with salt and pepper. Top each slice of bread with a burger, spinach
sauce, and garnish with Parmesan. Serve immediately.