This recipe came from MVC Cuisine Cookbook, (sponsored by Kohl's Dept. Store). It was originally submitted by a lady from Plano, Texas. This is sooooo good! I always take this to parties or gatherings and it is always a huge hit!
This came from the Rachael Ray magazine. I really liked how easy this was and everything was already in my kitchen. It made a great dessert for me, because I can make them and keep them in the fridge. This is a great thing for the kids too. Use their favorite jelly or sub the creamy peanut butter for chunky if you like.
I was going to make stuffed mushrooms for a party and needed a recipe that was lactose and seafood free so I came up with these. They always disappear quickly. I also make this as a dinner using 4-6 large mushrooms and baking them for 25 - 30 minutes.
Note: you can mince a small shallot instead of the scallion. Just sauté it with the other vegetables.
My good friend Donna brought this to our Thanksgiving feast this year 2006' and it was the hit of the table. Not only is it low calorie but tastefully delicious. Made a great presentation, Thanks for sharing Donna. NOTE: The system would not allow me to put in the exact amount of the pkt of Dressing.... So when making this use only 1/2 pkt
My daughter got this recipe from her friends mom . The small pretzels work the best. And for some reason , the oil definitely makes a difference! We've made them with Crisco, and we've made them with other brands, and they don't taste the same!
*** seems to be too hot for a few people , PLEASE ADJUST the cayenne pepper if you don't like HOT***
Use as appetizers or addition to a brunch. I copied part of this recipe from a caterer but then added and deleted some ingredients so now it is mine refined. You can made ahead and then reheat. Easy and kids love to make this recipe since it requires kitchen scissors.
This is from my cookbook entitled "Recipes from the Old South". This is a Richmond, VA heirloom recipe. Serve on your favorite cracker or on whatever suits your taste. I have not had this, but wanted to share it with you. Hope you enjoy!
Edited: I have now prepared this recipe. I really enjoyed it. It is a very different version of pimento cheese. I did not put mine in a food processor. I used fancy shredded cheese, chopped the onions and pimentos with my Pampered Chef chopper. Then I just mixed all the ingredients together. This was much easier and less clean up. This would be good served on celery sticks as a hors d'oeuvre. This recipe is easily halved or quartered for a first time trial.