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Why This Recipe Works

This recipe is a creative appetizer that riffs on my southern mom’s classic Pimento Cheese Spread. While they only share two ingredients – sharp Cheddar cheese and pimiento peppers – this version leans into my Southwestern side with green chiles and jalapeños. It’s a fun mix of Southern comfort and Arizona heat!

• Only 6 ingredients – All easy to find, and no fancy prep required.
• Quick prep – Just 5 minutes to mix everything together before baking.
• Big flavor – Sharp Cheddar, green chiles, and jalapeños bring bold, zesty taste.
• No-mess serving – Baked in one pan, then cut into tidy squares for easy handling.
• Great warm or at room temp – Flexible for parties, tailgates, or make-ahead game day viewing.
• Crowd-pleaser – A spicy twist on a familiar Southern favorite, with a little more kick.

Green Chile and Pimento Cheese Ingredients

Here’s all you need to create these pimento cheese appetizers, all of which can be found at the local grocery store.

How to Make This Homemade Pimento Cheese Recipe with Green Chiles

1. Prep oven and baking dish.
   Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
2. Mix ingredients.
   In a large mixing bowl, stir together egg, onion, green chiles, jalapenos, and pimentos until well mixed. Add Cheddar cheese and stir until all the ingredients are evenly combined. 
3. Place in baking dish.
   Spoon cheese mixture into prepared pan; smooth the top, gently pressing down. 
4. Bake.
   Bake for 30 to 35 minutes or until the mixture is set and the edges are starting to turn light brown.
5. Cool; cut; serve.
   Remove from oven and let rest for 10 minutes. Cut into squares, 6 across by 6 down. To serve, I like to place the bites into paper candy cups as they can be a bit greasy. Can be served warm or at room temperature.

Make Ahead, Reheating and Storage

• To make ahead: Bake the bites up to 3 days in advance. Let them cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container.
• To reheat: Place in a preheated 300 degree f oven for 10 to 15 minutes, or in the microwave for 15 to 20 seconds, just until warmed through.
• To store leftovers: Place in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat per the instructions above.

More Cheesy Appetizer Recipes

• Mini Cheese Tart Appetizers with Chutney – Make Ahead
• Baked Olive Cheese Balls
• Crispy Cheddar Cheese Straws – Easy Recipe!
• Feta Cheese Spread
• Recipe for Olive Dip with Cream Cheese
• Onion Parmesan Toasts
• Sautéed Brie with Green Onion
• Green Chile Canapés

Easy Pimento Cheese Recipe with Green Chiles

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These Easy Pimento Cheese Bites with Green Chiles are everything a good party bite should be – cheesy, a little spicy, and easy to pull together. Inspired by my mom’s classic homemade Pimento Cheese recipe, this version adds diced green chiles, jalapeños, and onion for extra flavor and heat. You only need 6 ingredients and 10 minutes of hands-on prep – then they bake into golden, savory squares that are perfect for any gathering, from game day to holiday parties and everything in between.

• Prep Time: 10 minutes
• Cooling Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 36 bites

Ingredients

• 4 large eggs, lightly beaten
• 1 tablespoon grated yellow onion
• 2 cans (4-ounce) mild diced green chiles, drained
• 1 can (4-ounce) diced jalapeno peppers, drained
• 1 (2-ounce) jar diced pimientos, drained and moisture pressed out
• 16 ounces (4 cups) shredded sharp Cheddar Cheese

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Instructions

1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
2. In a large mixing bowl, stir together egg, onion, green chiles, jalapenos, and pimentos. Add Cheddar cheese and stir until all the ingredients are evenly combined. Add a sprinkle of kosher salt, if desired.
3. Spoon into prepared pan; smooth the top, gently pressing down to even.
4. Bake for 30 to 35 minutes or until the mixture is set and the edges are starting to turn light brown.
5. Remove from oven and let rest for 10 minutes. Cut into squares, 6 across by 6 down.
6. To serve, I like to place the bites into paper candy cups as they can be a bit greasy. Can be served warm or at room temperature.

Notes

To make ahead: Bake the bites up to 3 days in advance. Let them cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container.

To reheat: Place in a preheated 300 degree f oven for 10 to 15 minutes, or in the microwave for 15 to 20 seconds, just until warmed through.

To store leftovers: Place in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat per the instructions above.

Tips:
1. Shred your own cheese. Skip the pre-shredded cheeses. It often contains anti-caking agents that affect how well it melts, and it’s typically drier, which can throw off the texture. Freshly grated sharp Cheddar gives the best flavor and consistency. And, for this amount of cheese, I recommend using a food processor with a shredding disc—it’s faster and easier.
2. Grate cheese cold. It’s much easier to handle when it’s straight from the fridge, and it grates more evenly.
3. Drain everything well. Green chiles, jalapeños, and pimientos should be fully drained. Extra moisture can keep the bites from setting up properly.
4. Squeeze moisture from the onion. Even a small amount of liquid from the grated onion can affect the texture, so give it a quick press in a paper towel or fine mesh strainer.
5. Mix thoroughly. For even flavor and appearance, make sure everything is well combined before adding to the baking dish.
6. Smooth the top. Press the mixture gently into an even layer so the bites bake uniformly and cut cleanly.

• Author: Lee Clayton Roper
• Category: Easy Appetizers
• Method: Bake
• Cuisine: Southern

Nutrition

• Serving Size: One bite
• Calories: 60
• Sugar: 0.2 g
• Sodium: 101.4 mg
• Fat: 4.7 g
• Saturated Fat: 2.6 g
• Carbohydrates: 0.8 g
• Fiber: 0.1 g
• Protein: 3.6 g
• Cholesterol: 33.1 mg

The post Easy Pimento Cheese Recipe with Green Chiles appeared first on A Well Seasoned Kitchen.

Why You’ll Love These Easy Pecan Pie Bars

Ingredients Needed for Chocolate Pecan Pie Bars

How to Make Pecan Pie Bars

Do Pecan Pie Bars Need to be Refrigerated?

Because these pecan bars contain eggs, I recommend placing them in an airtight container (I use a zip top baggie) and storing them in the refrigerator. They are best eaten within 4 days. 

Can You Freeze Pecan Pie Bars?

 Yes, you can freeze these pecan bars. Place the cookies in a freezer-safe airtight container, in layers separated by sheets of waxed paper. They will last for up to 2 months. Thaw overnight in the refrigerator.

Other Cookie Recipes to Try

• Pecan Chocolate Toffee Bars
• Pecan Chocolate Toffee Bars
• Layered Oatmeal Chocolate Bars
• The Best Lemon Bars – Easy Family Recipe
• Pecan Snowball Cookies (Inspired by Grandma Clayton’s Sand Tarts)
• Cheesecake Squares
• Mini Chewy Oatmeal Raisin Cookies

Chocolate Pecan Pie Bars (no corn syrup)

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If you’re anything like me, the craving for pecan pie doesn’t stop at Thanksgiving—it lingers well into the holiday season and beyond. Enter my Chocolate Pecan Pie Bars! Imagine all the flavors of a traditional pecan pie, elevated with a touch of chocolate and optional bourbon, condensed into irresistible two-bite treats. These bars are as indulgent as they are shareable, making them perfect for a cookie exchange, holiday gatherings, or gifting to friends and family.

• Prep Time: 20 minutes
• Crust Refrigeration Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 30 minutes
• Yield: around 4 dozen
• Diet: Vegetarian

Ingredients

• Refrigerated dough for 2 (9-inch) pie crusts (Easy Flaky Pie Crust x2, your favorite recipe, or purchased)
• 4 large eggs, divided use
• 1 tablespoon water
• 1 1/2 cups (packed) light or dark brown sugar
• 3/4 cup granulated sugar
• 3 tablespoons unbleached all-purpose flour
• 1/2 teaspoon table salt
• 3/4 cup butter, melted and cooled
• 3 tablespoons bourbon (or half and half)
• 1 1/2 teaspoons vanilla extract
• 2 cups chopped pecans, lightly toasted
• 1 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 375 degrees. Line a half-sheet pan with parchment paper.

Pre-Bake Crust

1. Remove pie dough from the refrigerator and let sit at room temperature for 15 minutes. Roll into a rectangle that covers the bottom and slightly up the sides of your prepared pan (around 1/8 to 1/4 inch). Refrigerate for 30 minutes.
2. Prick bottom of crust all over with a small fork. Line crust with foil and fill with pie weights. Bake for 15 minutes.
3. In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
4. Take crust out of oven and remove weights and foil. Brush bottom with egg wash. Continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.

Prepare filling and bake

1. In a medium mixing bowl, stir together brown sugar, granulated sugar, flour, and salt. Set aside.
2. In a large mixing bowl, lightly beat remaining 3 eggs. Stir in melted and cooled butter, bourbon (or half and half), and vanilla. Stir in sugar mixture, pecans, and chocolate chips; don’t overmix. Spread filling evenly over crust.
3. Bake for 18 to 22 minutes or until the bubbling has subsided and the filling is set. Let cool before cutting into bars. Store in an airtight container in the refrigerator.

Notes

Make ahead: Cookies are best eaten within 4 days. Store in an airtight container in the refrigerator. They can be frozen in an airtight container for up to 2 months.

• Author: Lee Clayton Roper
• Category: Cookies
• Method: Bake
• Cuisine: American

The post Chocolate Pecan Pie Bars (no corn syrup) appeared first on A Well Seasoned Kitchen.

The History and Significance of the Kentucky Derby

The Kentucky Derby, also known as “The Run for the Roses,” is a prestigious horse racing event held on the first Saturday in May at Churchill Downs in Louisville, Kentucky. The Derby has a rich history dating back to 1875, making it one of the oldest sporting events in the United States. But, the Derby is not just about horse racing; it is a cultural phenomenon that embodies the spirit of Southern hospitality and tradition. From the show-stopping hats to the playing of “My Old Kentucky Home” before the race, every aspect of the event is steeped in history and significance.

Celebrate Derby Day with a Kentucky Feast

Kentuckians, and honorary Kentuckians during Derby season, traditionally throw festive parties featuring all the hallmarks of the Derby: fancy hats, refreshing mint juleps, and of course, a scrumptious spread. Dishes like Benedictine Cheese and the decadent Derby Pie (a.k.a. Chocolate Pecan Pie) are Derby Day staples. Whether you’re planning a casual get-together or an elegant soirée, we have a menu of authentic Kentucky fare for both settings.

Menu 1: Clayton Family Traditional Kentucky Derby Dinner

Here’s the authentic Kentucky Derby Dinner Menu that my mom served every year. This menu features classic Southern dishes perfect for an elegant soirée:

Kentucky Derby Mint Julep

My family’s version of this classic cocktail has the perfect balance of bourbon, sweetness and minty freshness – making it a favorite among both experienced cocktail enthusiasts and those new to the world of mixology. With our tried-and-true recipe, you’ll be able to easily whip up a crowd-pleasing batch of delicious Mint Juleps.

Get the recipe

Layered Cheddar Cheese Appetizer (Cheese Torte) 

This stunning Layered Cheddar Cheese Appetizer is a Kentucky Derby Day classic, featuring savory layers of sharp cheddar, crunchy pecans, vibrant spinach, rich cream cheese, and smoky bacon. Best of all, it’s made ahead, freeing you to relax and enjoy your guests.

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Grilled Ribeye Steak

Fire up your grill and get ready to make our time-tested Grilled Ribeye Steak Recipe! Over the years, my home gourmet mom perfected the “art of the grill” and identified the optimal mix of seasonings and cooking method to deliver tender, juicy, super flavorful grilled steaks.

Get the recipe

Easy Corn Pudding Recipe

Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients – no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it’s definitely tried and true!

Get the recipe

Lemon Green Beans with Dijon Mustard

Indulge your taste buds with these oven-roasted green beans coated with a luscious blend of tangy olive oil, zesty lemon juice, and bold Dijon mustard. Crispy caramelized shallots sprinkled on top, infusing each bite with a deeply rich sweetness and a bit of crunch.

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Quick Homemade Drop Biscuits

Craving a warm, buttery biscuit straight from the oven? Our Easy Drop Biscuit Recipe is all you need! Crafted with pantry essentials and ready in less than 25 minutes, you’ll be well on your way to biscuit perfection.

Get the recipe

Chocolate Pecan Pie Recipe

Indulge your taste buds with the irresistible combination of rich chocolate and crunchy pecans in this homemade pie that rivals the famous Cracker Barrel restaurant version. With its flaky crust, luscious, gooey filling, and perfect balance of sweet and nutty flavors, my family’s recipe for Chocolate Pecan Pie is a dessert lover’s dream.

Get the recipe

Menu 2: Casual Derby Gathering

Here’s another menu I created that’s ideal for a more relaxed get-together with friends and family, also featuring traditional Derby Day Fare:

Kentucky Derby Mint Julep

My family’s version of this classic cocktail has the perfect balance of bourbon, sweetness and minty freshness – making it a favorite among both experienced cocktail enthusiasts and those new to the world of mixology. With our tried-and-true recipe, you’ll be able to easily whip up a crowd-pleasing batch of delicious Mint Juleps.

Get the recipe

Benedictine Cheese Canapés

A 2-bite version of a traditional family recipe, these Benedictine Cheese Canapés are quick and easy to prepare, and vibrant on the plate, too!

Get the recipe

Kentucky Hot Brown Sandwich

Kentucky Hot Browns are pure comfort food – an open-faced turkey sandwich topped with sliced tomatoes, bubbly cheese sauce and crispy bacon. Mom added unique touches to the original hot brown recipe – yellow Cheddar cheese and sliced ham – making our family’s version unique, and we think even more tasty.

Get the recipe

Easy Spinach Salad Recipe with Lemon Pine Nut Dressing

This Spinach Salad with Pine Nut Dressing is an excellent side dish to have in your recipe files. Why? Well, because sometimes you need an uncomplicated dish to pair with a more complex main dish – one that will add color and flavor to the plate, but not compete with the star. This spinach salad does all that, plus it’s quick and easy to prepare.

Get the recipe

Chocolate Pecan Pie Bars (no corn syrup)

Imagine all the flavors of a traditional pecan pie, elevated with a touch of chocolate and optional bourbon, condensed into irresistible two-bite treats. Capturing all the flavors of the classic Derby Pie, these bars are perfect for a casual Derby Day gathering.

Get the recipe

Planning Your Kentucky Derby Dinner

Here are my tips for creating a festive Derby atmosphere, recommendations on managing timing and guest list, and suggestions for a few fun, Derby-related activities:

Whip Up a Southern Spread: Menu Planning and Timing Tips

• Focus on make-ahead. You don’t want to be in the kitchen cooking and miss all the pre-festivities or the big race! The recipes in our menus can all be prepared ahead, with last minute reheating and finishing touches.
• Plan your serving schedule around the race. Factor in the Kentucky Derby race time (typically around 6:30 pm Eastern Standard Time) when planning your food service. Guests will likely arrive earlier, so plan to have appetizers and drinks ready beforehand. You can then serve dinner after the race when everyone has had a chance to unwind and chat.

The post Taste the Winning Flavors: Two Kentucky Derby Dinner Menus appeared first on A Well Seasoned Kitchen.

Deliciously Decadent Pecan Chocolate Pie

Why This Recipe for Chocolate Chip Pecan Pie Works

The History of Chocolate Pecan Pie

Chocolate Chip Pecan Pie Ingredients

Variations and Additions to the Traditional Recipe

Step-by-Step Instructions for How to Make Chocolate Pecan Pie

Here’s a detailed overview of how to create this amazing pie:

First, roll and blind bake the crust (starting with prepared dough)

1. Preheat oven to 400 degrees.
2. In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
3. Roll prepared pie crust dough into a 12-inch circle. Transfer to a 9-inch pie pan. Push down carefully on the bottom and sides to remove any air pockets. Fold over the edges (to the outside) and crimp as needed. Refrigerate for 20 to 30 minutes.
4. Prick all over the bottom of the crust with a small fork. Line the crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes. Take out of the oven and carefully remove weights and foil. 
5. Reduce oven temperature to 375 degrees.
6. Brush the bottom of the crust with egg wash. Place the crust back in the oven and continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.

Next, prepare the pie filling and bake the pie

1. In a large mixing bowl, lightly beat the remaining 2 eggs. Stir in Karo syrup, melted (and cooled) butter, bourbon (if using) and vanilla. Stir in sugar and flour, then pecans and chocolate chips. Spread the filling evenly in the pie shell.
2. Bake at 375 degrees for 10 minutes, then turn the heat down to 350 degrees and continue baking for an additional 35 minutes. 
3. Remove the pie from the oven and place on a wire rack to cool completely before serving. 

Storing this Chocolate Pecan Pie Recipe

Chocolate Chip Pecan Pie

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Indulge your taste buds with the irresistible combination of rich chocolate and crunchy pecans in this homemade pie that rivals the famous Cracker Barrel restaurant version. With its flaky crust, luscious, gooey filling, and perfect balance of sweet and nutty flavors, my family’s recipe for Chocolate Pecan Pie is a dessert lover’s dream. Plus, it’s a delightful variation on the traditional pecan pie, making it perfect for the holiday season.

• Prep Time: 10 mins
• Crust Refrigeration Time: 20 mins
• Cook Time: 65 mins
• Total Time: 1 hour 35 minutes
• Yield: 1 (9 inch) pie, serves 8
• Diet: Vegetarian

Ingredients

• 3 large eggs, divided use
• 1 tablespoon water
• 1 prepared crust for a 9-inch pie (see my recipe for Easy Flaky Pie Crust)
• 1/2 cup light corn syrup (Karo)
• 1/2 cup salted butter, melted and cooled
• 2 tablespoons bourbon, optional
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour, preferably unbleached
• 1 1/2 cups coarsely chopped pecans, lightly toasted
• 1 cup semi-sweet chocolate chips
• Whipped cream or ice cream, for serving

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Instructions

Roll and blind bake the crust (starting with prepared dough)

1. Preheat oven to 400 degrees.
2. In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
3. Roll prepared pie crust dough into a 12-inch circle. Transfer to a 9-inch pie pan. Push down carefully on the bottom and sides to remove any air pockets. Fold over the edges (to the outside) and crimp as needed. Refrigerate for 20 to 30 minutes.
4. Prick all over the bottom of the crust with a small fork. Line the crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes. Take out of the oven and carefully remove weights and foil.
5. Reduce oven temperature to 375 degrees.
6. Brush the bottom of the crust with egg wash. Place the crust back in the oven and continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.

Prepare the filling

1. In a large mixing bowl, lightly beat the remaining 2 eggs. Stir in Karo syrup, melted (and cooled) butter, bourbon (if using) and vanilla. Stir in sugar and flour, then pecans and chocolate chips.
2. Spread the filling evenly in the pie shell.
3. Bake at 375 degrees for 10 minutes, then turn the heat down to 350 degrees and continue baking for an additional 35 minutes or until the top of the pie is set and appears firm.
4. Remove the pie from the oven and place on a wire rack to cool completely before serving.

Serving Pecan Chocolate Pie

Slice the pie into 8 individual pieces and place on individual dessert plates. Either serve it as is or add a dollop of whipped cream or a scoop of vanilla (or butter pecan) ice cream.

Notes

Make ahead: Pie can be prepared up to 4 days in advance, covered and refrigerated. The crust will stay flaky if served within 48 hours of baking; bottom can turn soft after that. Pie can also we well wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator.

• Author: Adapted from “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Desserts, pies, make ahead
• Method: Bake
• Cuisine: American

The post Chocolate Pecan Pie Recipe – as Good as Cracker Barrel appeared first on A Well Seasoned Kitchen.

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Why This Recipe for Cheese Straws Works

History and Origin of Cheese Straws

Cheese straws have a long and rich history that can be traced back to the southern United States. So, it’s not surprising I love them since my family is from the South! The origins of this crowd-pleasing snack date back to the early 1800s. Often made with leftover pie dough, they were originally flavored with various types of cheese and spices. Over time, the recipe has evolved, and cheese straws have become a beloved snack that is served at parties, holidays, and special occasions not just in the South, but in various forms throughout the US and around the world.

Ingredients and Equipment Needed

Step-by-Step Guide on How to Make Cheese Straws

1. Mix dry ingredients with cheese.
   Place cheese, flour, chili powder, cumin, and salt in the large bowl of a food processor. Using the metal blade, mix the ingredients together. Blend until well mixed and the cheese is finely chopped.
2. Add butter then eggs.
   Add butter and process until the cheese mixture looks like wet sand. Add egg yolks and water; process until dough starts to hold together. Watch the dough carefully and stop the machine as soon as the dough starts to clump together; it will look rough. 
3. Check dough consistency; adjust as needed.
   Pinch a piece of dough together with your thumb and index finger; if the dough holds together, it’s ready. If it isn’t clumping or looks too dry and crumbly, sprinkle in a small amount of water and pulse 1 to 2 more times. 
4. Form dough into ball; refrigerate.
   Remove the dough from the machine and place on a clean work surface. Using your hands, form into a tight ball, then press into a rectangle. Wrap and chill for at least 1 hour or until well chilled.
5. Prep oven and baking pans.
   Preheat oven to 350 degrees F. Line 3 half-sheet pans (or other large rimmed cookie sheets) with parchment paper.
6. Soften dough.
   Remove dough from refrigerator and let sit at room temperature for 15 to 20 minutes or until soft enough to roll. 
7. Roll dough and cut into straws.
   Roll dough into a 1/4-inch thick rectangle. Cut into 1/2-inch wide strips. Cut strips into pieces 3 to 3 1/2 inches long. Twist pieces 2 to 3 times and place 1/2 inch apart on prepared sheet pans. Push down to flatten ends (this will keep the straws from unraveling).
8. Bake; cool.
   Bake for 15 to 20 minutes or until golden brown on the edges. If not baking in a convection oven, rotate the pans after 8 minutes. Remove from oven and let straws cool completely on the pan.

Variations and Creative Twists on Cheese Straws

Serving and Pairing Suggestions for Cheese Straws

Storing Cheese Straws

Other Cheesy Appetizer Recipes to Try

• Mini Cheese Tart Appetizers
• Pimiento Cheese Appetizers with Green Chiles
• Sautéed Brie with Green Onion
• Pimiento Cheese Spread
• Feta Cheese Spread
• Baked Olive Cheese Balls
• Kentucky Cheese Torte
• Prosciutto Appetizers with Mozzarella and Basil
• Onion Parmesan Toasts
• Green Chile Canapés

Still looking for more appetizer ideas? Check out these 30 Super Bowl Appetizer Recipes that can be served year round!

Crispy Cheddar Cheese Straws – Easy Recipe!

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Print Recipe

These savory treats combine the rich flavors of Cheddar cheese, chili powder, and cumin with a delicate, flaky dough, resulting in a crispy mouthwatering delight that is both elegant and alluring in its simplicity. For a unique twist, serve spicy pepper jelly alongside as a dipping sauce!

• Prep Time: 20 minutes
• Dough Refrigeration and Resting Time: 75 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 50 minutes
• Yield: 75 to 80 (3 inch) straws

Ingredients

• 8 ounces (2 cups) sharp Cheddar cheese, shredded
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 8 tablespoons cold butter, cut into 1/4-inch cubes
• 2 large egg yolks
• 2 tablespoons water
• Jalapeno or other pepper jelly, for serving

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Instructions

1. Place cheese, flour, chili powder, cumin, and salt in the large bowl of a food processor. Using the metal blade, mix the ingredients together. Blend until well mixed and the cheese is finely chopped.
2. Add butter and process until the cheese mixture looks like wet sand. Add egg yolks and water; process until dough starts to hold together. Watch the dough carefully and stop the machine as soon as the dough starts to clump together; it will look rough.
3. Pinch a piece of dough together with your thumb and index finger; if the dough holds together, it’s ready. If it isn’t clumping or looks too dry and crumbly, sprinkle in a small amount of water and pulse 1 to 2 more times.
4. Remove the dough from the machine and place on a clean work surface. Using your hands, form into a tight ball, then press into a rectangle. Wrap and chill for at least 1 hour or until well chilled.
5. Preheat oven to 350 degrees f. Line 3 half-sheet pans (or other large rimmed cookie sheets) with parchment paper.
6. Remove dough from refrigerator and let sit at room temperature for 15 to 20 minutes or until soft enough to roll.
7. Roll dough into a 1/4-inch thick rectangle. Cut into 1/2-inch wide strips. Cut strips into pieces 3 to 3 1/2 inches long. Twist pieces 2 to 3 times and place 1/2 inch apart on prepared sheet pans. Push down to flatten ends (this will keep the straws from unraveling).
8. Bake for 15 to 20 minutes or until golden brown on the edges. If not baking in a convection oven, rotate the pans after 8 minutes.
9. Remove from oven and let straws cool completely on the pan.
10. Serve with pepper jelly as a dipping sauce.

Notes

Make ahead: Dough can be refrigerated for up to 4 days or frozen for up to 1 month. Baked straws can be prepared, baked, cooled, and stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

• Author: Lee Clayton Roper
• Category: Make ahed
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 3 straws, excluding jelly for dipping
• Calories: 101
• Sugar: 0.1 g
• Sodium: 87 mg
• Fat: 7.2 g
• Saturated Fat: 4.1 g
• Carbohydrates: 6.1 g
• Fiber: 0.2 g
• Protein: 3.1 g
• Cholesterol: 33.5 mg

The post Crispy Cheddar Cheese Straws – Easy Recipe! appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

This is the Best Pimiento Cheese Recipe!

What is Pimiento Cheese?

Pimiento cheese is a classic Southern staple that’s been enjoyed by my family – and other Southerners – for generations. The traditional recipe calls for a blend of shredded Cheddar cheese, creamy mayonnaise, finely chopped pimentos, and a dash of salt and pepper. Despite its traditional roots, pimento cheese has seen some creative variations over the years, including the addition of garlic, mustard, Worcestershire sauce, or horseradish. I’ve even seen versions that add in blue cheese!

List of Ingredients

How to Make Pimento Cheese Spread

What Do You Eat With Pimiento Cheese Dip?

Homemade Pimiento Cheese Storage

More Dip and Spread Recipes You’ll Enjoy

• Benedictine Cheese
• Country Ham Spread
• Feta Cheese Spread
• Olive Dip with Cream Cheese
• Artichoke, Jalapeno and Cheese Dip
• Smoked Salmon Mousse

Homemade Pimento Cheese Spread

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My mom’s mouth-watering Pimento Cheese Spread recipe is the ultimate in Southern comfort food. A zesty blend of two sharp cheddar cheeses, tangy pimentos, mayo and just the right amount of spice, this dip will elevate your taste buds to the next level. Whether you’re enjoying it with crackers or spreading it on a sandwich, this recipe is sure to impress your guests at your next party or gathering.

• Prep Time: 10 mins
• Total Time: 10 minutes
• Yield: a generous 2 cups
• Diet: Gluten Free

Ingredients

• 1 cup (4 ounces) grated yellow sharp Cheddar cheese
• 1 cup (4 ounces) grated white sharp Cheddar cheese (we recommend Cracker Barrel  or Tillamook brand)
• 6 tablespoons mayonnaise
• 1 (2 ounce) jar chopped pimientos, drained
• cayenne pepper, to taste
• Salt, to taste
• Freshly ground pepper, to taste
• Crackers and/or celery stalks

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Instructions

1. In a medium mixing bowl, combine cheeses, mayonnaise and pimientos. Mash together with a fork until well mixed. Season to taste with cayenne pepper, salt and black pepper.
2. Serve with crackers and/or celery stalks.

Notes

Gluten free: Serve with gluten-free crackers.

Make ahead: The cheese spread can be made up to 1 week before serving, covered and stored in the refrigerator. I think it tastes best within the first 2 to 3 days.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Quick & Easy, dips and spreads
• Method: No cook
• Cuisine: Southern

Nutrition

• Serving Size: generous 1/4 cup
• Calories: 205
• Sugar: 0.3 g
• Sodium: 354.2 mg
• Fat: 18.8 g
• Saturated Fat: 7.4 g
• Carbohydrates: 1.3 g
• Fiber: 0.1 g
• Protein: 7.7 g
• Cholesterol: 37 mg

Note: this recipe was originally posted on January 10, 2010 and updated in April of 2024.

The post How to Make Pimento Cheese – And Serve as a Spread or Sandwich appeared first on A Well Seasoned Kitchen.

Can Jam Cake be Made Ahead?

Yes, you can prepare this cake ahead of time:

• Option 1: Cake layers can be prepared up to 2 days ahead, cooled, well wrapped and refrigerated. Bring to room temperature before frosting. Can also be frozen for up to 2 months.
• Option 2: Assemble and frost the cake earlier in the day – follow storage directions below.

Jam Cake Recipe Storage

To store iced cake, place on a cake stand or large plate, cover with a dome (or keeper) and refrigerate. If you don’t have a dome, refrigerate until icing sets (around 15 to 20 minutes), then cover loosely with foil or plastic wrap. It will last for up to 4 days. Let sit at room temperature for 30 to 45 minutes before serving.

How to Serve Old Fashioned Jam Cake with Caramel Frosting

To serve, you can either place it on a pretty cake stand or cake plate, take it to the table, cut it and place pieces on individual dessert plates. Alternatively, cut and plate it in the kitchen. Serve with a scoop of caramel or vanilla ice cream on the side.

Jam Cake FAQs

Old Fashioned Jam Cake and Caramel Frosting Recipe

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Get ready to treat your taste buds to an amazing experience with our family recipe for Blackberry Jam Cake. This cake is pure magic, combining the richness of moist, flavorful spiced cake with the tantalizing sweetness of blackberry jam. And let’s not forget the dreamy Caramel Frosting that takes this cake to the next level of decadence. Smooth, buttery, and richly caramel-flavored, it’s the perfect finishing touch.

• Prep Time: 30 mins
• Cake Cooling time: 120 mins
• Cook Time: 30 mins
• Total Time: 3 hours
• Yield: 8 to 10 servings

Ingredients

Jam Cake:

• 1 1/2 cups all purpose flour, preferably unbleached
• 1/2 teaspoon baking soda
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/8 teaspoon table salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup salted butter, softened
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup blackberry jam – see Note
• 1/2 cup buttermilk
• 1/2 cup raisins
• 1/2 cup toasted chopped pecans (optional)

Caramel Frosting:

• 1/2 cup butter
• 1 cup light brown sugar
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 1 1/2 to 2 cups powdered sugar

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Instructions

Jam Cake:

1. Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans. Line bottom of pans with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, allspice, cinnamon, nutmeg, cloves, salt and cocoa powder. Set aside.
3. With an electric mixer, cream the sugar, butter and vanilla until light and fluffy. With the mixer running, add the eggs one at a time, beating well and scraping the bowl after each addition. Blend in jam.
4. Add half of the dry ingredient mixture, then half the buttermilk. Repeat and mix just until blended.
5. Stop the mixer and fold in raisins and pecans.
6. Pour batter into prepared pans and bake for about 25 to 30 minutes or until a tester inserted into the center of the pan comes out clean. Cool for 10 to 15 minutes in pans placed on a wire rack to cool.
7. Run a knife around the edge of the pan; place wire rack over the top and invert to remove cake from pan. Repeat with second cake layer. Leave on wire rack to cool completely.

Caramel Frosting:

1. In a medium saucepan, melt the butter over low heat. Stir in the brown sugar and cook, slowly stirring, for 2 minutes or until the sugar dissolves.
2. Whisk in the milk and bring to a slow boil, slowly stirring constantly.
3. Take off heat and stir in vanilla.
4. Stir or whisk in powdered sugar, 1/4 cup at a time, until the right consistency is reached – thick enough to frost the cake but not lumpy.
5. Let cool to room temperature before frosting the cake.

Assembly:

1. If the cakes have domed on the top, cut the top of the dome off so each section of the cake is fairly flat.
2. Place one cake layer on the serving platter you plan to use. (Note: If you place pieces of wax paper around the edge of the serving platter and then put the cake on top, the paper will catch any frosting that drips when you frost the cake. You can then gently pull them out after you are done. This way, the serving platter stays clean.)
3. Spread some of the frosting on the top of the base layer, about 1/4-inch thick.
4. Take the second cake layer and place it upside down on top of the frosting (this way the smoothest side, which is the bottom during baking, is the top of your cake).
5. Frost the top and sides with remaining frosting.

Notes

Note on jam: you can use any flavor jam, but blackberry is the traditional Kentucky ingredient.

Doubling the recipe: use three 9-inch cake pans.

High altitude: Over 7500 feet, reduce baking soda to 1/4 teaspoon and add 1 tablespoon flour.

Make ahead: Cake layers can be prepared up to 2 days ahead, cooled, well wrapped and refrigerated. Bring to room temperature before frosting. Can also be frozen for up to 2 months. Frost the day of serving.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: desserts, cakes
• Method: Bake
• Cuisine: Southern

(Note: this post is an update of one I originally posted back in 2010, providing more detail and tips!)

More Cake Recipes To Try

• Banana Cake with Lemon Frosting
• Sticky Ginger Cake
• Sticky Toffee Pudding Cake
• Lemon Pudding Cakes
• Blueberry Delight Cake
• Chocolate Zucchini Cake
• Apple Bundt Cake

The post Old Fashioned Jam Cake with Caramel Frosting appeared first on A Well Seasoned Kitchen.

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What is a Mint Julep?

A Mint Julep is a cocktail that traditionally consists of bourbon whiskey, simple syrup (a mixture of sugar and water), fresh mint leaves and ice (often crushed ice), served in a pewter or silver cup. It’s a popular drink in the Southern United States, particularly in Kentucky, and is the traditional drink of the Kentucky Derby horse race.

Why You’ll Love This Genuine Mint Julep Kentucky Derby Drink

Mint Julep Ingredients

Which brand of bourbon you use is personal preference. Woodford Reserve is the official bourbon served at the Kentucky Derby and included in their mint juleps (until 2027), so that’s a good option. On the other hand, my mom preferred Jack Daniels (which actually is technically a bourbon, but markets itself as whiskey).

How to Make a Mint Julep

Here’s an overview of how to make this refreshing cocktail (details in recipe card below):

1. Make a simple syrup.
   Bring water to a boil; reduce heat to simmer and stir in sugar. Continue cooking, until until sugar dissolves and water is no longer cloudy (doesn’t take very long).
2. Add mint; let steep.
   Stir in mint, crushing mint leaves with your stirring spoon. Remove from heat, cover, let cool and refrigerate for at least 2 hours or overnight (the longer the better) to allow the mint flavor to steep into the syrup.
3. Assemble cocktails.
   Place a few mint leaves in the bottom of each mint julep cup and crush with a muddler (or back of a spoon). Fill each cup with lots of ice (to the top). Add bourbon and mint simple syrup; stir to combine.
4. Garnish and serve.
   Add a fresh mint sprig to each glass and serve.

How to Serve This Kentucky Derby Drink

According to my mom and her brothers, you should always serve a Mint Julep cocktail in a julep cup – a silver or pewter cup that keeps the drink cold. In fact, Mint Julep cups were a popular gift among Southerners for years – my Uncle Dan gave us a monogrammed set as a wedding present (that’s one in these photos).

Mint Julep Drink Storage

To store the minted simple syrup, after 48 hours of steeping in the refrigerator, strain out mint leaves and discard. Place the syrup back in an airtight container and refrigerate; it will last for around 1 month.

More Recipes for Race Day

• Kentucky Hot Brown Sandwich
• Ham and Cheese Biscuits with Green Mayo
• Benedictine Cheese Canapés
• Zesty Pimiento Cheese Spread
• Country Ham Spread
• Southern Corn Pudding
• Parmesan Cornbread
• Cheese Grits Soufflé
• Kentucky Cheese Torte
• Jam Cake with Caramel Frosting

And here are Two Complete Derby Dinner Menus.

Kentucky Derby Mint Julep Recipe

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Looking for a refreshing and easy-to-make cocktail? Look no further than our beloved Kentucky Mint Julep recipe. My family’s version of this classic cocktail has the perfect balance of bourbon, sweetness and minty freshness – making it a favorite among both experienced cocktail enthusiasts and those new to the world of mixology. With our tried-and-true recipe, you’ll be able to easily whip up a crowd-pleasing batch of delicious Mint Juleps.

• Prep Time: 2 mins
• Chilling time:: 120 minutes
• Cook Time: 3 mins
• Total Time: 2 hours 5 minutes
• Yield: 12 or more servings

Ingredients

• 2 cups water
• 2 cups granulated sugar
• 1/3 cup + 1/4 cup packed fresh mint leaves, divided use (plus sprigs for garnish)
• 1 bottle good bourbon (Mom preferred Jack Daniels)
• Ice

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Instructions

1. Make a simple syrup: bring water to a boil; reduce heat to simmer and stir in sugar. Continue cooking, until until sugar dissolves and water is no longer cloudy (doesn’t take very long). Stir in mint, crushing mint leaves with your stirring spoon. Remove from heat, cover, let cool and refrigerate for several hours or overnight (the longer the better) to allow the mint flavor to steep into the syrup.
2. Place a few mint leaves in the bottom of each mint julep cup, and crush with a muddler (or back of a spoon). Fill each cup with lots of ice (to the top). Add 3 ounces (1/3 cup) of bourbon, 3 to 4 tablespoons of the mint simple syrup (or more to taste).
3. Add a sprig of fresh mint to each glass and serve.

Notes

Make ahead: Minted simple syrup can be made up to 1 month ahead. To store, after 48 hours of steeping in the refrigerator, strain out the mint leaves and discard. Place syrup back in an airtight container and refrigerate. It will last for around 1 month.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: cocktails, make ahead
• Cuisine: Southern

The post Kentucky Derby Mint Julep appeared first on A Well Seasoned Kitchen.

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Why You’ll Love This Recipe for Corn Pudding

This savory Southern Corn Pudding was one of my mom’s fabulous signature dishes. The recipe came from her mother Bessie (or Nama to her grandchildren), and was served regularly at both casual and more formal gatherings. In fact, it’s a perfect Thanksgiving side dish. Exploding with pure sweet corn flavor, it’s definitely a crowd pleaser, too. I started making it as a teenager, and still make it several times a year. I never seem to have any leftovers when I serve it!

What is Corn Pudding?

Corn Pudding is a traditional southern dish in which corn is baked in an egg, milk and butter mixture. You’ll find dozens and dozens of corn pudding recipes in cookbooks and on the Internet (including from Paula Deen, Ina Garten and Nigella Lawson, among others), some of which call for canned creamed corn and/or boxed cornbread mix. Not Nama’s recipe – which calls for only fresh ingredients.

Corn Pudding Ingredients

How to Make Corn Pudding

You’ll be amazed at how easy this corn pudding is to make!

1. Prep ingredients and oven.
   Bring all ingredients to room temperature. Preheat oven to 350 degrees.
2. Blend base ingredients.
   Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels).
   Spoon into a 7-by-11 inch glass baking dish.
3. Melt butter.
   Place butter in a microwave-safe dish and heat in microwave just until melted; set aside to cool.
4. Scald milk; add to corn mixture.
   In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn’t yet at a full boil (this is also referred to as “scalded” milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
   
5. Add butter.
   Pour melted butter evenly over top of pudding; don’t stir!
   
6. Place in baking dish, with water bath (aka bain marie).
   Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven. Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.
   
7. Bake; stir 2 to 3 times (optional).
   Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
8. Remove from oven.
   Remove pudding from oven and water bath; let sit for around 5 minutes before serving.

Can I Make This Corn Pudding Ahead?

Yes, Corn Pudding can be prepared and baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature, cover with foil and reheat in a 325 degree oven.

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What to Serve with This Recipe

For serving as part of a Kentucky Derby Day gathering, check out my Two Kentucky Derby Day Menus that feature this recipe and our tasty Mint Juleps.

How to Store Southern Corn Pudding

Baked corn pudding can be covered and stored in the refrigerator for up to 4 days. Bring to room temperature before covering with foil and reheating in a 325-degree oven.

Corn Pudding – Easy Recipe FAQs

Other Side Dishes to Try

• Roasted Carrot Soufflé
• Leek Gratin
• Sausage, Butternut Squash and Yam Casserole
• Lemon-Dijon Green Beans with Caramelized Shallots
• Couscous with Dried Cranberries and Pecans
• Cranberry and Golden Raisin Relish
• Pumpkin with Apple-Cashew Stuffing

Southern Corn Pudding

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Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients – no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it’s definitely tried and true!

• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 3 large eggs
• 2 cups fresh corn kernels – or 1 (12 ounce) package frozen, thawed and patted dry
• 2 tablespoons granulated sugar
• 2 tablespoons all-purpose flour, preferably unbleached
• 1 teaspoon table salt
• 2 tablespoons salted butter
• 2 cups whole milk

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Instructions

1. Bring all ingredients to room temperature.
2. Preheat oven to 350 degrees.
3. Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels). Spoon into a 7-by-11 inch glass baking dish.
4. Melt butter in microwave; set aside to cool.
5. In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn’t yet at a full boil (this is also referred to as “scalded” milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
6. Pour melted butter evenly over top of pudding; don’t stir!
7. Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven.
8. Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.
9. Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
10. Remove pudding from oven and water bath; let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)

Notes

Gluten free: Use gluten free flour blend.

Make ahead: Corn Pudding can be prepared and baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before covering with foil and reheating in a 325 degree oven.

Tip if cooked pudding is watery: If pudding cooks too quickly, the eggs can curdle and the solids separate from the liquid – resulting in a watery pudding. When this happens, leave pudding in the oven for a few more minutes, then take out and let it sit for 3 to 5 minutes. Stir, then let it sit a minute or two more; stir again and let sit another 3 to 5 minutes. This should get rid of most, if not all, of the water.

How to cut corn kernels off the cob: Place a small bowl upside down in the middle of a large mixing bowl. Set the cob of corn on top of the small bowl, flat side down (break off the end if needed). Starting at the top of the cob, slightly angle a sharp knife toward the cob and cut downward, scraping the kernels off. The larger bowl will catch the kernels (and milky juices) and keep them from flying all over the counter.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: side dish
• Method: baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 large spoonful
• Calories: 187
• Sugar: 11.4 g
• Sodium: 495.8 mg
• Fat: 9.6 g
• Saturated Fat: 4.9 g
• Carbohydrates: 19.3 g
• Fiber: 1 g
• Protein: 7.6 g
• Cholesterol: 111.3 mg

The post Easy Corn Pudding Recipe appeared first on A Well Seasoned Kitchen.

Crowd-pleasing Ham and Cheese Biscuits are a variation of a traditional Southern recipe, adding in sliced cheese and Green Mayo. Savory ham and cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!

Ham Biscuits – Background

Biscuits stuffed with slices of ham (often country ham) are everywhere in the South. And, with a mother who was raised in Kentucky, we often ate ham biscuits in our family. My maternal grandmother’s moist, buttery Buttermilk Biscuits were stuffed with slices of salty country ham that mom had flown in from her favorite purveyor in Kentucky.  These little bites of deliciousness were served various ways – at tailgating gatherings before Denver Broncos’ games, as part of summer picnics, and at mom and dad’s cocktail parties.

Creating these Ham and Cheese Biscuits

A few years ago, when I was planning a summer picnic menu, I started playing around with mom’s ham biscuit recipe. Adding a slice of cheese was an obvious choice – turning them into a sort of ham and cheese slider. Then I decided to come up with a clever sauce, and thought a flavored mayo would be good.

I tossed a handful of fresh herbs that I had on hand (basil, parsley, chives) into the food processor along with some mayonnaise and whirled it all around until the herbs were chopped and the mayo was a pretty light green color. Well, it was perfect! Not only is it super-flavorful and delicious, this pretty green mayo’s fresh, herb-y piquancy is the perfect match for the salty ham and creamy cheese.

Ham and Cheese Biscuit Sandwiches Ingredients

Here’s what you’ll need to make my grandmother Nama’s Buttermilk Biscuits and the Green Mayo recipe, as well as the additional ingredients to assemble these delectable little sandwiches:

Buttermilk Biscuits

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Unsalted butter
• Buttermilk (liquid or powder)

Green Mayo

• Mayonnaise
• Fresh Italian (flat leaf) parsley
• Fresh basil
• Fresh chives

Ham and Cheese Biscuits

• Sliced ham
• Sliced cheese (American, Cheddar or Muenster) – optional
• Fresh basil leaves

Feel free to substitute and/or add other herbs to your taste. I’ve added in fresh tarragon and it was delicious. You can substitute other flavored mayos as well.

How to Make Ham and Cheese Sliders (aka Biscuits)

Nothing in this recipe is difficult to make, but you do need to allow around 1 hour to put together all the components (more detailed step-by-step instructions are provided in the recipe card further down this post):

1. Make biscuits.
   My grandmother Nama’s Buttermilk Biscuits are perfect for these mini sandwiches. Moist and tender but with enough texture to hold together as a mini sandwiches (some biscuits are too flaky and won’t work well). You’ll need around 10 minutes prep time, 15 minutes cook time and around 30 to 45 minutes cooling time. I use an electric stand mixer; Nama mixed them by hand and I’ve included alternative instructions in the recipe card.
   
2. Make green mayo.
   You can use whatever fresh herbs you have on hand – my favorite combo is basil, parsley and chives. Just put the herbs and mayonnaise in a blender or food processor and process until the herbs are all finely chopped and the mayo is a light green color. You can also chop the herbs by hand and stir them into the mayo (but it won’t be the pretty green color). Only takes around 5 minutes and you can make the mayo while the biscuits are in the oven (or up to 24 hours ahead). Cover and refrigerate.
   
3. Assemble sandwiches.
   Up to 3 hours before serving, assemble the sliders. I keep the biscuits in one large piece, slice the whole slab horizontally, spread the inside generously with the green mayo and then layer on the ham and cheese slices. Last, I add some basil leaves for a bit more brightness. Slice between the biscuit tops to create the sandwiches.

Ham and Cheese Biscuits FAQs

What goes with Ham and Cheese Sliders?

These little bites of deliciousness are the perfect addition to almost any picnic, potluck or tailgate. Serve them with:

• Dorothy’s Potato Salad
• Curried Pea Salad
• Grilled Corn, Zucchini and Tomato Salad
• Tomato Salad

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Ham and Cheese Biscuits with Green Mayo

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For these crowd-pleasing Ham and Cheese Biscuits, salty ham and creamy cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!

• Prep Time: 20 mins
• Biscuit cooling time: 30 mins
• Cook Time: 15 mins
• Total Time: 1 hour 5 minutes
• Yield: 15 mini biscuit sandwiches

Ingredients

Buttermilk Biscuits

• 2 cups all-purpose flour, plus more for rolling and cutting
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup cold unsalted butter, cut into small (1/4 -inch) squares
• 1 cup cold buttermilk (see Note)
• 2 tablespoons butter, melted

 Green Mayo

• 1 1/2 cups mayonnaise
• 3/4 cup fresh Italian (flat leaf) parsley leaves
• 1/2 cup fresh basil leaves
• 1/2 cup coarsely chopped fresh chives

Ham Biscuit Sandwiches

• 4 large slices ham
• 6 slices American, Cheddar or Muenster Cheese – optional
• 15 to 20 fresh basil leaves (medium to large size) 

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Instructions

Buttermilk Biscuits – Using an Electric Mixer

1. Preheat oven to 450 degrees.
2. In the bowl of an electric mixer using the whisk attachment, combine flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
3. Switch whisk to the dough hook and with the machine running, add buttermilk all at once and mix just until dough begins to form a ball on the hook.
4. Turn dough out onto a heavily floured work surface (dough will be very wet). Sprinkle flour over the top and flour your hands, then pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
5. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
6. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
7. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Buttermilk Biscuits – Mixing By Hand

1. Preheat oven to 450 degrees.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and, using two knives or a pastry cutter, blend in butter just until it’s incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
3. Make a well (hole) in the middle of the flour mixture and add buttermilk. Fold together until the milk is incorporated and the dough has started to come together. Don’t overwork. (Dough will be very wet.)
4. Turn dough out onto a heavily floured work surface. Sprinkle flour over the top and flour your hands, then knead, folding the dough over and then turning 1/4 of a circle, then folding again, etc. Fold it over a total of 4 times. It should come together and feel like a baby’s bottom or your earlobe.
5. Again using floured hands, pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
6. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
7. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
8. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Green Mayo

1. Place all ingredients in the bowl of a food processor and blend until the herbs are finely chopped and the mayonnaise is a light green color.
2. Cover and refrigerate for at least 30 minutes before serving.

Assembling Biscuit Sandwiches

1. When ready to assemble sandwiches, using large spatulas remove biscuits from pan in one large piece and place on a cutting board. (If not using right away, leave in pan and wrap with foil and refrigerate. Will keep for up to 2 days.) Carefully cut whole slab of biscuits in half horizontally.
2. Carefully flip the entire piece of biscuit tops over and set next to bottoms. It’s okay if a few of the biscuit tops separate from the others – just place them where they would be if they were still attached.
3. Generously spread mayonnaise on inside of biscuits top and bottom.
4. Place ham slices over mayo on biscuit bottom to cover, placing flat end of each slice on the outside longer edge of biscuits. Top with cheese slices (if using), spreading evenly.
5. Top with fresh basil leaves, placing so that one basil leaf will end up in each slider.
6. Carefully flip over biscuit tops and place on top (I use large spatulas). Using a sharp knife, cut between the biscuit tops, to separate into 15 sliders.

Notes

Note on buttermilk: Recipe also works with powdered buttermilk. Mix 4 tablespoons powder in with other dry ingredients and add 1 cup cold water when the recipe calls for buttermilk.

Make ahead – Green Mayo: Mayonnaise can be prepared up to 24 hours in advance, covered and refrigerated.

Make ahead – biscuits: Biscuits can be prepared, baked and cooled up to 2 days ahead. Leave in pan, cover and refrigerate. Bring to room temperature before using.

To freeze biscuits: Prepare but don’t bake, place in baking dish and freeze. When frozen, remove from pan and place in a zip top baggie and return to freezer. Biscuits will keep for up to 1 month. To bake, place frozen biscuits on a buttered baking sheet and bake, increasing baking time to 16 to 18 minutes. Can also freeze baked biscuits in a zip top baggie for 1 month. Thaw in refrigerator.

• Author: Lee Clayton Roper
• Category: Sandwiches, potlucks, picnics
• Method: Bake
• Cuisine: Southern

The post Ham and Cheese Biscuits with Green Mayo appeared first on A Well Seasoned Kitchen.