Pimiento Cheese Spread
This will disappear really fast! The last time I made it, it was gone before I could get a picture of it. Serve as an appetizer with crackers or make pimiento cheese sandwiches. Or try it on a hamburger. Or fill celery with it.
I didn’t process my pimiento because I like to see the pimiento in the spread. But if you make sandwiches with it, you might want to process it smooth. For sandwiches, use white bread and cut the crusts off. Spread on bread and cut in triangles.
This also makes a large batch, but very easy to cut in half.
- 3 (4-oz.) jars canned, diced pimientos, drained
- 2 (16-oz.) pkgs. sharp Cheddar cheese, finely grated
- 1 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until smooth. (I didn’t do this.) Using an electric mixer, combine the cheese and pimiento, beating until 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.
Makes 4 cups.
“The highest form of prayer comes from the depths of a humble heart.”
Cheesy Bacon Spaghetti Squash
This is a really quick meal to make. And so yummy!
- 1 large spaghetti squash (3 1/2 lbs. or larger)
- 4 bacon strips, chopped
- 3 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup (2-oz,) shredded Swiss cheese (or any cheese you prefer)
Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork.
In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels, reserve drippings.
In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat, stir in cheese. Top with bacon.
“God is nearer than we think.”
Bacon Tomato Mac and Cheese
This is a copycat recipe from The Corner Bakery Cafe. We order this just about every time we go there to eat. I think this is spot on perfect.
- 12 oz. (3 cups) uncooked elbow macaroni (use anything you like)
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
- 1 1/2 cups milk
- 8 oz. (2 cups) American cheese, shredded or cut into 1/2-inch cubes
- 8 oz. (2 cups) sharp cheddar cheese, shredded
- 1 medium (1 cup) tomato, seeded and chopped
- 4 slices (1/3 cup) crisply cooked bacon, crumbled (I used bacon crumbles.)
- 1/4 cup coarsely chopped parsley, opt.
Cook macaroni according to package directions; drain.
Melt butter in a 3-qt. saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and red pepper. Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned. Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened. Add cheeses; stir until melted and sauce is smooth. Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley, if using. Garnish with addition crumbled bacon, if desired.
“What difference might we make if we overcome our fears and trust God to use us?”
Chocolate Mousse Cheesecake
This is so easy and no-bake! It is creamy, dreamy and chocolaty. I wanted this to be more fluffy than it was, but I used light whipped topping and it just didn’t have the structure that I wanted. You can use light if you want, but I will definitely use regular next time. Serve with any berries you like. I guarantee everyone will love it!
- 2/3 cup sliced almonds, toasted
- 1 1/3 cups semisweet chocolate chips
- 2 packages (8-oz. each) cream cheese, softened
- 2/3 cup sugar
- 1 carton (12-oz.) frozen whipped topping, thawed
Place almonds in a small food processor; cover and pulse until chopped. Sprinkle into a greased 9-in. springform pan; set aside.
In a microwave, melt chocolate chips; stir until smooth. Cool completely. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate, fold in whipped topping.
Spread cream cheese mixture evenly into prepared pan. Cover and refrigerate for at least 3 hours. Remove sides of pan.
Serve with a little whipped cream on top and berries.
“What could be better than getting answers to our why questions? Trusting a good and powerful God.”
Skillet Turkey Pot Pie / Stuffing Crust
I had never cooked a turkey before, always roasted one. But if you cook it just like you would a chicken, they come out very moist and you get a lot of meat off of it for various things. If you like, you can substitute shredded chicken meat for turkey. If your skillet isn’t ovensafe, transfer the casserole to a shallow 2-qt. casserole dish before crumbling stuffing over the top and baking. Be sure to use a boxed stuffing mix such as Stove Top rather than any bags of loose crumbs that are sold as stuffing mix.
- 1 onion, chopped fine
- 1 celery rib, chopped fine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth (I used the broth from cooking my turkey.)
- 1/2 cup heavy cream
- 4 cups cooked turkey meat, shredded
- 1 cup frozen peas and carrots, thawed
- 1 (6-oz.) box stuffing mix
- 1 1/2 cups water
Adjust oven-rack to middle position and heat oven to 475 degrees. Combine onion, celery and butter in a 12-inch ovensafe skillet and cook over medium-high until softened, about 5 minutes. Stir in flour and cook until lightly browned, about 1 minute. Gradually whisk in broth and cream, smoothing out any lumps, and simmer until thickened, 5 to 7 minutes. Stir in turkey and peas and carrots and cook until heated through, about 2 minutes.
Meanwhile, combine stuffing and water in bowl and let sit, stirring occasionally, until stuffing is completely softened, about 5 minutes.
Crumble stuffing evenly over filling and bake until stuffing is browned, about 12 minutes. Let cool slightly and serve.
Serves 4 to 6.
“In prayer we call on God “who is able to do immeasurably more than all we ask or imagine.”
It doesn’t get any easier than this. It’s best to make this just before serving, as avocados can brown quickly. If you have to make it a little in advance, place the avocado pit in the guacamole until serving.
- 4 large Haas avocados, halved and pitted
- 2 tablespoons lemon or lime juice
- 1/2 cup chunky salsa
- 1/4 to 1/2 teaspoon salt
Peel and chop avocados; place in a medium bowl. Sprinkle with lemon juice.
Add salsa and salt; mash coarsely with a fork. Refrigerate until serving.
Yield: 3 cups
“Whoever refreshes others will be refreshed.”
I think this is the best way to fix bacon. You do not have a mess on your stove and you can fix a quantity of bacon at the same time. Not only that, it stays flat and doesn’t curl and it comes out perfect every time.
- 12 slices bacon, thin or thick cut
Adjust an oven rack to the middle position and heat to 400 degrees. Arrange the bacon slices in a large, rimmed baking sheet. Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back. Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.
Serves 4 to 6.
“Jesus prepares a place for us to live forever.”