I’ve partnered with Price*s® to bring you this delicious snack idea, but all opinions are my own.
I’m a northern transplant to the great state of Texas so I was completely unaware of the holiday traditions of pimiento cheese. I asked my southern friends what they did with this cheese spread and they replied with so many different answers about the recipes their moms made with it when they were kids. I realized I had to get myself some of this cheesy deliciousness to try in some recipes myself, and gain some of that childhood nostalgia that I apparently missed out on. Lucky for me Price*s® Pimiento Cheese now has two new Southern Styles; Original and Spicy Jalapeño, available in select Texas Walmart stores in the refrigerated section near where you would find the cream cheese. Price*s Pimiento Cheese Southern Style are mayonnaise based so I was eager to bring this Southern Style twist to some of my favorite holiday recipes where I would usually use mayonnaise.
So while your Christmas prep may already be done, here are a couple of pimiento cheese recipes that you can make for brunch, New Year’s appetizers or to use up the turkey leftovers – but the star of the show in both of them is definitely the Price*s® Pimiento Cheese Southern Style.
These BRC-Stuffed Tomatoes (Bacon, Rice & Cheese) are deceptively fancy looking, but really don’t take a lot of time to make when you use pre-cooked bacon, boil in the bag rice and Price*s® Pimiento Cheese Southern Style. The biggest job is scooping out the tomatoes and once you do the first few it goes pretty quickly.
- 6 medium on the vine tomatoes
- 2 bags, Great Value Boil in Bag Natural Whole Grain Instant Brown Rice
- 6 slices, fully cooked bacon, chopped
- ¼ c walnuts, finely chopped (optional)
- ½ c Price*s Southern Style Pimiento Cheese in either Original or Spicy Jalapeño
- Following package direction, boil two bags of the Great Value Natural Grain Instant Brown Rice. While the rice is cooking, cut the tomatoes in half and scoop out the flesh.
- When rice is cooked empty into a large bowl and add the bacon. Stir in the walnuts (if being added) and Price*s Southern Style Pimiento Cheese.
- Scoop rice mixture into tomatoes. Serve.
What to do with all those turkey leftovers? How about making these great Turkey and Pimiento Cheese Crepes! Fantastic for brunch during the holiday week between Christmas and New Year’s when you get a chance to sleep in.
Turkey & Pimiento Cheese Crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Combine the ingredients and let the mixture rest in the refrigerator for about an hour. When ready heat a medium non-stick pan. Pour just enough batter in the pan to coat and swirl to spread evenly. Cook for 30-45 seconds and flip. Cook for another 20 seconds and remove. Then lay them out flat to cool. (I’ve tried all kinds of crepe recipes and this one from Alton Brown is great).
For the filling
Price*s® Pimiento Cheese in Original and/or Spicy Jalapeño
1 cup cubed or shredded white and dark turkey meat
2 cups of baby spinach leaves
Spread as much pimiento cheese on each crepe as you like. Add 1/4 cup of turkey and then top with 1/2 cup of spinach. Squirt with lemon juice to taste. Gently fold or roll and serve.
End the year out with a #PricesSouthernStyle bang and visit www.pricescheese.com for their store locator to see which Texas Walmart stores near you are carrying the new Price*s® Pimiento Cheese in Original and Spicy Jalapeño.