From the Buttered Home
Southern Spicy Pimento Cheese is a Buttered Home favorite. We take a southern favorite and heat it up a bit. Add pepper jack cheese and a touch of cayenne, and it will knock your socks off! Spread it on a cracker, make a celery boat, or tap into that childhood favorite and have it between two slices of bread. It will even change your life if you top your next burger with it! Pimento cheese sandwiches were a staple in my home growing up and this recipe is almost exactly how my sweet Momma makes it, minus the spicy! You can leave out the spicy as well by only using sharp and mild cheddar and omitting the cayenne pepper. For more great southern recipes visit us at thebutteredhome.com.
Spicy Pimento Cheese
- 8 ounces shredded sharp cheddar cheese, room temperature
- 12 ounces shredded pepper jack cheese, room temperature
- 1 cup mayonnaise
- ½ cup diced pimentos, drained
- 2 tablespoons apple cider vinegar
- ½ teaspoon cayenne pepper
- 8 ounces softened cream cheese
- 2 teaspoons brown sugar
- ½ teaspoon salt
- Pinch of smoked paprika
In a large bowl, mix cheeses, cream cheese and mayo. Mix well to combine. Add in apple cider vinegar, salt, brown sugar and cayenne. Mix well. Fold in pimentos. Chill for at least one hour. Serve. Garnish with smoked paprika for a pop of color!
Fried Chicken Sliders with Lemony Sugar Snap Pea Slaw
- 1 dozen fried chicken tenders (cook from frozen or buy from your favorite fast food chicken place)
- 1 box Hawaiian sweet rolls (12 to 16 rolls per pan)
- 1 16-ounce bag tri-color coleslaw mix
- 1 8-ounce bag sugar snap peas, fresh not frozen
- 1/2 cup mayonnaise (recommend: Duke’s)
- 1/2 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons dill, freshly chopped
- 2 tablespoons parsley, freshly chopped
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Thinly slice sugar snap peas. Mix with the coleslaw, mayonnaise, Dijon mustard, lemon juice, dill, parsley, pepper flakes, and salt and pepper. Let sit 30 minutes in the refrigerator to combine. Cut the Hawaiian sweet rolls in half and lightly toast. Cut the chicken tenders in halves or thirds and distribute among the bottom half of the roll, then top each roll with around 2 tablespoons of slaw mixture before you add the tops.
Cook’s Note: We enjoy experimenting with different slaws for summer sliders. Substitute the sugar snap peas with blue cheese and change the dill to chives, or change sugar snap peas to avocado and change the dill to cilantro! Serve with pickles and chips.
Anna Lynn Mullican, Joe Wheeler EMC
Rainbow Chicken Salad
- 4 boneless chicken thighs
- 1 teaspoon garlic salt
- 1/2 cup balsamic vinaigrette salad
- dressing
- 1/2 cup cucumber, chopped
- 2/3 cup mini sweet peppers, seeded and chopped
- 1/4 cup green onions, chopped
- 1/4 cup sweet pickle relish
- 1/3 cup plus 2 tablespoons Duke’s
- mayonnaise
- Spring salad mix
- Tomato slices
- Hawaiian bread
Season chicken thighs with garlic salt. Drizzle nonstick pan with half of vinaigrette and 1 tablespoon water. Place chicken thighs in pan, drizzle rest of vinaigrette over chicken. Cover and cook thoroughly on low to medium. Chill and chop. Combine sweet peppers, cucumber, green onions and relish. Fold in chicken and mayonnaise. Salt and pepper to taste. Top Hawaiian bread with spring salad mix and tomato slices and add chicken salad. Dig in!
Jill Palmby Joe Wheeler EMC
Shrimp Salad on Croissants
- 3 cups medium shrimp, peeled and cooked
- ½ cup celery, finely diced
- ½ cup ripe black olives, sliced
- ½ cup green onions, sliced
- 2 hardboiled eggs (optional), finely chopped
Dressing:
- ¾ cup mayonnaise
- 2 teaspoons white wine vinegar
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon Worcestershire sauce
- 8 large croissants, split
Combine first four ingredients; then stir in eggs (optional). Whisk together dressing ingredients and add to shrimp mixture, toss gently. Cover and chill. Serve on croissants. 8 servings. Serve with chips, pickles and brownies for dessert.
Nancy Sizemore, Baldwin EMC
Bologna Salad
- 1 pound of Frosty Morn Hot Bologna stick, or your favorite bologna, ground or chopped fine
- 1/2 cup sweet pickle relish
- 4 eggs, hard boiled, chopped
- 1 cup Miracle Whip (or mayonnaise if you prefer)
- 1 small sweet onion, chopped fine
Grind or chop the Bologna with a chopper or food processor. Add all other ingredients and mix well. Chill in the refrigerator for at least 1 hour to blend flavors. Spread on fresh sandwich bread with a little extra Miracle Whip. All ingredients can be changed to your favorite brand or meat and give or take a little to your taste.
Lucindy Prater Joe Wheeler EMC
Cheesy Chicken Ranch Sandwiches
- 6 boneless skinless chicken breast halves
- 1/2 cup Kraft ranch dressing, divided
- 1/2 pound (8 ounces) Velveeta, sliced
- 6 French bread rolls, split
- Lettuce
Brush chicken with 1/4 cup of the dressing. Spray rack of broiler pan with no stick cooking spray. Place chicken on rack of broiler pan. Broil 3 to 4 inches from heat, 5 to 6 minutes on each side or until cooked through. Top chicken with Velveeta slices. Broil an additional 2 minutes or until Velveeta is melted. Spread rolls with remaining dressing; fill with lettuce and chicken. Makes 6 sandwiches.
Other option: Use a grill to prepare chicken as directed. Grill over hot coals 5 to 6 minutes on each side or until cooked through. Top with Velveeta and continue grilling until Velveeta is melted. Continue as directed.
Sharon Pitt, Joe Wheeler EMC
Cola Burgers
- 1 large egg
- ½ cup cola, divided
- ½ cup saltines (about 15), crushed
- 6 tablespoons French salad dressing, divided
- 2 tablespooons parmesan cheese
- ¼ teaspoon salt
- 1½ pounds ground beef
- Hamburger buns
- Toppings: lettuce, sliced tomato, onion, pickles, sliced cheese
In a large bowl, combine egg, Cola, cracker crumbs, salad dressing, parmesan cheese and salt. Crumble beef over mixture and mix thoroughly. Shape into 6 ¾-inch thick patties. Grill burgers, covered, over medium heat for 3 minutes per side. Brush with mixture. Continue grilling for 6-8 minutes, brushing and turning occasionally. Serve on buns.
Stephanie Tilley, Marshall-DeKalb EC
