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Melissa’s Brunswick Stew, Homemade Pimento Cheese & White Chocolate Pound Cake :)

Melissa's Brunswick Stew, Homemade Pimento Cheese & White Chocolate Pound Cake :)


HOMEMADE GRILLED PIMENTO CHEESE SANDWICHES
WHITE CHOCOLATE POUND CAKE
MELISSA’S BRUNSWICK STEW
2 T butter                             
½ cup BBQ sauce ( I use Sweet Baby Ray’s)
2 cans of diced potatoes or ½ bag frozen potatoes, cubed
1 (28-ounce) can crushed tomatoes
1 ½ Tablespoon brown sugar
1 T each of garlic powder, onion powder, salt and pepper
(use more of each if you like)
1 pound cooked, pulled pork
In a large pot sauté onions in oil and butter until soft
then add the garlic and the rest of the ingredients.  Simmer for 30 minutes to 1 hour.  Be sure to drain all cans of vegetables.  You may want to add additional BBQ sauce and
hot sauce to your liking.
HOMEMADE PIMENTO CHEESE SPREAD
2 cups mild cheddar cheese, grated
2 cups sharp white cheddar cheese, grated (I use Cracker Barrel
brand)
1 tablespoon Worcestershire
1 (4-ounce) jar of pimentos with the juice
Mix it all together with a fork and refrigerate. The longer it
sits the better!
FOR A GRILLED PIMENTO CHEESE SANDWICH:
I slice French bread, spread a layer of pimento cheese then top
with another piece of bread.  Spread a
light layer of mayo on both sides of the bread and place it in a hot skillet
with a little melted butter.  Cook about
3 minutes on each side or until nice and browned.
WHITE CHOCOLATE POUND CAKE
1 (3-ounce) package instant vanilla pudding
1 teaspoon almond extract
2 cups white chocolate chips
Preheat the oven to 350. 
Grease a 10-inch Bundt pan.  In a
large bowl, mix the first 5 ingredients together for about 2-3 minutes.  Then fold in almond extract and chocolate
chips.  Pour into pan a bake for 55
minutes.  Let it cool about 20 minutes
and turn out on to a rack to cool completely.



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