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)


Easy Tuna Casserole

3 cups cooked macaroni

1 (6 ounce) can tuna, drained

1 (10.75 ounce) can condensed cream of chicken soup

1 cup shredded Cheddar cheese

1 ½ cups French fried onions

Preheat oven to 350 degrees F.

In a 9×13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.

Bake at 350 degrees F for about 25 minutes, or until bubbly.

Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Creamy Italian Chicken Crescent Bake


½ cup shredded Parmesan cheese

1 tablespoon chopped fresh basil leaves

2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet

8 chicken tenderloins (about 3/4 lb)

1 ½ cups heavy whipping cream

1/3 cup julienned sun-dried tomatoes in oil, drained

½ teaspoon salt


Heat oven to 375°F. Lightly spray 13×9-inch (3-quart) baking dish with cooking spray. In small bowl, mix Parmesan cheese and basil until well blended. Set aside. Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture. Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.chicken

Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm. Spoon warm sauce over crescent-wrapped chicken. Serve immediately.

Lemon Cool Whip Pie

This recipe is great to take to events, potlucks or just to have at home for summer dinners. It’s super easy, inexpensive and quick! coolwhip

1 Prepared Graham Cracker Crust

1 can Eagle Brand Sweetened Condensed Milk

1 16 oz tub Cool Whip – thawed

1 can frozen lemonade – thawed

Mix Eagle Brand milk and Cool Whip, add ½ of the can of thawed lemonade. Mix thoroughly and pour in the pie crust. Chill for 2 hours and then serve.