Place cream cheese in a large mixing bowl, allow to soften. Grate other 3 cheeses into it. Add 1/2 cup finely chopped Pecans, garlic powder and cayenne pepper.
Using your hands, mix well and form ball. Sprinkle paprika on wax paper and roll cheese ball until desired color and taste is achieved. Roll in extra chopped pecans.
Variation: Two (8 ounce) packages of Cream Cheese and a few drops of Liquid Smoke.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Let cream cheese, pimento cheese and Cheddar cheese soften. Mix all ingredients together and roll into a ball.
Roll ball in chopped pecans.
Combine softened cream cheese, softened sharp cheese and pimento cheese.
Mix well until blended.
Add chopped green peppers, onion, Worcestershire sauce, lemon juice and salt.
Mix well.
Chill.
Shape into a ball and roll in chopped pecans.
Let cheese reach room temperature.
Add pimento cheese and garlic salt; mix with mixer.
Chill until firm.
Shape into a ball and roll in chopped nuts.
br>Spread the Homemade Pimiento Cheese on the non-buttered side
Combine Worcestershire sauce, garlic salt, cream cheese, pimento cheese and Cheddar cheese in bowl; mix well.
Chill in refrigerator.
Shape into ball.
Roll in pecans, coating well. Chill wrapped in plastic wrap until serving time.
Serve with assorted crackers.
Soften all the cheeses at room temperature.
Mix all ingredients, except for the pecans.
Chill the cheese mixture several hours or overnight is best.
Take mixture out and form the cheese ball.
Roll cheese ball in the chopped pecans.
Serve. Very good served with Pepperidge Farm Butterfly crackers.
Makes 1 large ball.
Mix cream cheese, pimento cheese, 1/2 of pecans, onions and Worcestershire sauce.
Add pimento and sharp Cheddar cheese last. After mixing well, put in freezer for 10 minutes.
Shape and roll in pecans.
Soften cream cheese.
Chop dried beef.
Mix cream cheese, Accent, onions, beef, pimentos, Worchestershire sauce, pimento cheese, dash of red pepper and a dash of garlic powder.
Form a ball or log.
Sprinkle with chili powder and paprika.
Roll in pecans.
Refrigerate overnight.
Have cream cheese at room temperature.
Mix with pimento cheese and dressing.
Shape into ball and roll in chopped nuts. Refrigerate in tight container.
Serve with your favorite crackers.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Combine ingredients except pecans.
Mix well.
Form into a ball.
Place on waxed paper and chill.
Roll cheese ball into finely chopped pecans.
Wrap in waxed paper and refrigerate. Serve with crackers.
Blend all ingredients (except pecans) thoroughly and form into ball shape.
Crush pecans in blender and roll cheese ball in crushed pecans.
Refrigerate.
Grate cheese and place in large bowl along with pimento cheese and cream cheese, broken up into small pieces.
Let sit about 30 minutes.
Add chopped nuts; mix thoroughly and form into 1 or 2 balls.
Roll in paprika to desired color and taste.
Keep in refrigerator until 30 minutes before serving.
Mix room
temperature
cream
cheese and pimento cheese spread; grate
Cheddar
cheese
into mixture; add garlic.
Mix all except a few of the nuts into mixture.
Shape and decorate with remaining nuts.
Mix cream cheese and pimento cheese together thoroughly. Add a good dash or two of Accent. Add beef jerky and as much green onions as you like for your taste (I chop both the jerky and green onions real fine). I usually use about 1/2 jar of jerky and one bunch of green onions if the onions are not very big. Wrap and chill.
egrees F.
To prepare Pimento Cheese, in a medium mixing bowl
Pimento Cheese: Combine all ingredients but salt and pepper. Once combined, season with salt and pepper.
Sliders: Preheat the oven to 350 degrees F.
In cast iron skillet or heavy-bottomed pan, melt butter and toast slider rolls until golden brown.
Place spoonful of Pimento cheese on bottom half of each bun.
Top with bacon and eggs and top of bun, place back in pan, and put in oven briefly to warm cheese.
MAKE PIMENTO CHEESE:.
In a medium mixing