Holiday extra's: Cheese Spreads.

 A party doesn't seem right without a Cheese Spread. As a Child and Living in Upstate New York, I loved Sharp Cheddar. It must be my taste buds. As early as I can remember I liked strong tastes. Port Wine Spread and Cheddar's were my favorites. I really never like the balls rolled in the nuts, Just the spread thank you. This recipe was created with that thought in mind. Need a sharp Cheese taste.

Sharp New York Cheddar Cheese Spread

8 oz of cream cheese
16 oz New York Cheddar Cheese
1/8 cup (2 tablespoon) of minced sweet onion
1 teaspoon minced garlic.
2 teaspoons Reduced Sodium Worcestershire Sauce
about 1/8 teaspoon (6 drops) of Tabasco Pepper sauce

 In a food Processor, chop the Cheddar til small bits. I use the pulse button.

In a mixer add the  Cream cheese, onion,garlic, Worcestershire Sauce and Pepper sauce. mix well. Add the cheese and mix on medium high until creamy. There might be some cheese bits still insight, that is okay. Just mix until it is mostly creamy.

transfer to a crock or small serving bowl. Refrigerate until you  serve it. allow to set out about 5 minutes before serving. Enjoy.

 Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

 
 

Southern Pimiento Cheese Spread.

As a child I remember eating Pimiento spread Sandwiches. I really like them. About twice a year I get the yearning for them. You know the kind, on White bread with no Crust and cut into four pieces.It is easy to make, but taste like it took hours make. I make it much more healthier for today's lifestyle.

Southern Pimiento Cheese Spread.

1 (16oz) package shredded cheddar cheese
1 (8oz) package of shredded Monterey Jack cheese
1 (4oz) jar diced Pimientos-Drained
1/4 cup sliced dill pickles
1 small garlic clove, sliced.
3 Tablespoons Olive Oil Mayo.

In a Processor put in first five ingredients, Process by pulsing on and off for about 10 seconds. Be sure not to puree, just mix until pickles and are no longer noticed .The ingredient will be dry.
Remove and transfer to bowl add Olive Oil Mayo and mix well. Cover and refrigerate for about 30 minutes before serving .
I like to make it the night before and refrigerate overnight. but of course sometimes I can not wait and make a sandwich right away.