Pimento Cheese

For a quick summer treat, whip up a container of Pimento Cheese. You can use it to make a sandwich or spread on crackers like Triscuits or Ritz, or make an easy school lunch with this dip/sandwich spread!

1 lb sharp cheese, grated.

1 jar pimentos

1-2 tbsp mayonnaise


Red pepper to taste

Combine in food processor until smooth or leave a bit chunky. 

Other serving options:

  • top a baked potato and brown in the oven
  • grilled pimento cheese sandwich
  • heat in an oven-safe dish for a warm dip
  • cut jalapeno peppers in half and top, bake till melted
  • toast on crusty french bread

(Recipe courtesy of Dot Moore)


Fiesta Chip Dip

The following recipe is an ideal “party food” and is quick and easy to prepare.  It travels well and is a big hit at staff get-togethers or potluck events.  Though it’s technically an appetizer, our family sometimes makes a meal out of this warm and hearty dish.  (Serve it with a salad to balance out the meal.)


  • 1 pound of ground beef
  • 1 pound of mild ground sausage (e.g. Jimmy Dean, Bob Evans, Tennessee Pride)
  • 1 can of undiluted nacho cheese soup
  • 1 can of undiluted cheddar cheese soup
  • 1 can of Ro-Tel (optional)
  • 8 ounces of Velveeta Cheese, cubed (This is half of a standard block)
  • Large bag of Tortilla Chips (I prefer to use Tostitos Scoops)


Brown and drain the ground beef and sausage and place in a large crockpot.  Add both cans of soup (and Ro-Tel if you want a spicier flavor) and mix with a spoon.  Add cubes of Velveeta on top of the mixture.  Set crockpot to low and heat for ~30 minutes.  Serve with tortilla chips.

The recipe is quick and simple.  I often mix together the ingredients in advance and then heat up the dip about a half hour before I leave for the event.  It’s better if kept warm, so I often serve it in the crockpot set to low.

The recipe can also be prepared in a baking dish and heated in the oven.  Bake at 350 degrees for 20 minutes or until cheese is bubbly.

“2 for 1” Pot Roast

This pot roast is a “2 for 1” meal — pot roast on night #1 and barbecue on night #2.

Night One. roast1


    1. 4-5 pound eye of round roast – depending on your family size
    2. bag of baby carrots, washed
    3. ½ cup Worcestershire sauce
    4. 1/2 tablespoon salt;  1 teaspoon black pepper
    5. medium onion, chopped
    6. bag of small potatoes, washed and quartered
    7. bag of salad, dressing and fixins
    8. “take & bake” bread or bread of your choiceroast2

Place first six ingredients in crock pot.  Fill with water to top of roast. Cook on low for 8-10 hours.  

Serve with salad and bread.  Leftover broth can be poured over roast for presentation and/or used as “au jus.” 

Night Two. 

The next night you can shred the leftover roast, place in crockpot, and add barbecue sauce. Cook until heated for 30 minutes. Serve on buns with french fries.