Fridays with Julie...Pimento Cheese

I am so excited to be here on Oven Love posting side by side with my friend Natalie!  But there are a few things you should know about me:

1. I love to cook (why else would I food blog)
2. I am pregnant so, my food choices may seem absurd but I'll try to be as "normal" as possible
3. I was born and raised in GA so most of my dishes are not going to be healthy...I typically try to channel my two favorite cooks when I'm in the kitchen - who are they???  My mom and Paula Deen of course!  That said, I am not afraid to use tons of butter and lots of Duke's Mayonnaise.
4. Sometimes, I do take short cuts and use boxes and cans.  I know that everything coming from scratch taste better and is better for you but lets be honest, I'm a military wife, a mom of a toddler, I'm pregnant, oh yeah and I work part-time, sadly Super Woman is not one of the hats (or cape) that I wear.  SO, when I use a short cut, I will post honestly and you can choose to cook my recipes the way you want.

Well, that's all about me.  Let's get to the food!

Pimento Cheese is a southern staple.
It's a year round kind of food.
It's easy to make with few ingredients.
Here's how I make it.

Ingredients:

• 1 Jar Pimentos
• 3 Tablespoons Cheese Whiz
• 1 large block of Sharp Cheddar Cheese - grated*
• 4 Tablespoons mayonnaise
• 1-2 Tablespoons of jalapenos or green chilies (you can add more or less)
• Salt and Pepper to taste

*I prefer to use fresh grated cheese instead of pre-bagged shredded cheese.

Put all ingredients into a food processor.
Blend until it is your desired texture.  Some people prefer a paste like texture and others would not use a food processor at all and mix by spoon.  I like mine somewhere in the middle.

It can be served so many ways:
Pimento Cheese Sandwiches
Spread for crackers
Grilled Pimento Cheese Sandwich
On a fresh grilled burger
At a tailgate
At a picnic...
the combinations are endless.

I hope you enjoy this recipe and my Friday posts.  I'm looking forward to next week!