It has been several weeks since I've been able to participate in the Blog-a-Thon, and so, I am excited to share recipes for this week's challenge! I hope I have not added a recipe that has already been submitted, if so, please forgive me! "smiles"Pimiento Cheese Sandwiches
~Paula Deen Recipe~
(Makes about 64 tea sandwiches)
2 - 8 oz. packages sharp cheddar cheese, grated
1 - 8 oz. package Colby Cheese, grated
1 1/4 cups mayonaise (I use Duke's)
1 - 7 oz. jar diced pimientos, drained
1/2 teaspoon ground black pepper
Whole grain white bread
In a medium bowl, combine cheeses, mayonaise, pimientos, and pepper, stirring to combine well. Cover and chill until ready to serve. Spread a thin layer on pimiento cheese on half of bread slices. Top with remaining bread slices. Trim crusts from sandwiches and cut into quarters.
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Quick & Easy Cheese Biscuits
~Aunt BoPeep's Recipe~
2 cups Shredded sharp cheddar cheese
1 cups butter melted
1 cup sour cream
2 cups self rising flour
Preheat oven to 350 degrees. Mix together cheese and melted butter. Let sit about 2 minutes. Add sour cream, and mix well. Stir in flour. Spoon batter into greased mini muffins pan. Bake 18 to 22 minutes. Batter can be stored overnight in refridgerator.
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Raisin Puffs
~Paula Deen Recipe~
(Makes 4-5 dozen)
2 cups raisins
3/4 cup water
1 1/2 cups sugar, plus more for rolling cookies
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Place the raisins and 3 /4 cup water in a small saucepan and simmer gently until raisins have absorbed most of the water and are soft, about 5 minutes. Drain.
Using an electric mixer at low speed, cream the sugar, butter, and vanilla until thoroughly combined. Sift together the flour, baking soda, and salt. Stir in the dry ingredients and raisins into the butter mixture with a spoon. The batter will be crumbly.
Gather about a tablespoon of dough in your fingers and squeeze so dough holds together. Roll into a walnut-sized ball. Roll the balls in granulated sugar and place 1 1/2" apart on prepared cookies sheets. Bake for 11-14 minutes, until lightly browned and puffed. Transfer to wire racks to cool. Store in airtight tins, as these are quite fragile and shouldn't be jostled.
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Symphony Brownies
~Paula Deen Recipes~
(These are so delicious, they are SINFUL! They will wow anyone who tastes them!!!)
1 - 17.6 oz. Package brownie mix with walnuts
3 - 6 oz. Symphony Candy Bars with almonds & toffee chips (Super-sized bar)
Preheat oven according to box directions...
Prepare the brownie mix according to package directions. Line a 13 x 9 pan or pyrex dish with foil and spray with cooking oil spray. Spoon half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of batter. Cover with remaining batter. Bake according to package directions. Let cool completely, then lift from the pan using edges of foil...makes it easier to cut into squares.
Note: To insure that it has completely cooled & settled, I usually make it the night before and then cut the next day.
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For more recipes for Tea Time & other special occasions, I highly recommend the book, Paula Deen & Friends, Living It Up, Southern Style.
It is a delightful book that offers "grouped together meal choices" for showers, teen parties, luncheons, etc., from the appetizers to main course, to desserts!
It is an invaluable resource for entertaining!
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Remember the strawberry basket I purchased from the yard sale last weekend for $1.25???
Here it is, cleaned up & ready for a "Casual Tea!"
Scroll down to Saturday's post, if you'd like to see it in it's orginal splendor!
I'm off to check out everyone else's blog-a-thon post! ~Rhonda
