Pimento Cheese?

What in the world is Pimento Cheese?

You’ve probably seen Pimento Cheese in the grocery store. It’s an odd, orange looking concoction sold in various size tubs.

Not knowing what was in it, and being turned off by the color, I had no interest in the stuff. But the love of my life loved the stuff and would bring home the pricey little tubs occasionally.

When he asked me to make it for him, I reluctantly went in search of a recipe. The one I settled on was a good basic recipe, but needed some tweaking to reach it’s full potential.

Before I go into the recipe, I’ll tell you what a pimento is.

Pimentos are cherry peppers. They are very mild, sweet, and barely spicy at all.

Now, on to the recipe!

Pimento Cheese

  • 4 oz Diced Pimento
  • 2 C Extra-Sharp Cheddar Cheese, shredded
  • 8 oz Cream Cheese, softened
  • 1/2 C Mayo
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Worcestershire Sauce
  • 1 tsp Sriracha Sauce (optional)

Stir/mix all ingredients together.

Ingredients In!
Stir It Up!
So Weird Looking, But So Delicious!

Printable recipe here

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I allow the cream cheese to sit out on the kitchen counter for a few hours to allow it to soften. I then cut it in 4 pieces. If you decide to stir the ingredients together by hand, you may want to work with smaller pieces for ease of mixing.

As for the Extra Sharp Cheddar, I buy blocks and shred by hand. I’ve read that pre-shredded cheese doesn’t work as well as freshly shredded.

The recipe I started with said to drain the pimentos, but I found there was so little liquid in the jar of pimentos anyways. And what little liquid there was actually makes the finished product slightly softer and easier to spread.

I use my KitchenAid Stand Mixer to mix up the ingredients.

As always I encourage you to play with your food! Test out the recipe, but don’t be scared to change the seasonings to customize it to your liking.

Homemade Pimento Cheese on French Bread Toast

Pimento Cheese is great anywhere you would use plain cheese; grilled cheese, hamburgers, scrambled eggs, etc.

After making pimento cheese at home, I am now a big fan! And the love of my life doesn’t buy the store stuff anymore. He just brings home the ingredients when he wants me to make it.

Pimento Cheese

Pimento Cheese

  • 4 oz Diced Pimento
  • 2 C Extra-Sharp Cheddar Cheese, shredded
  • 8 oz Cream Cheese, softened
  • 1/2 C Mayo
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Sriracha Sauce

 

Stir/mix all ingredients together.

Ilion School’s Apple Crisp

Ilion School’s Apple Crisp

  • 2 cans Apple Pie Filling
  • 1 cup Oatmeal
  • 1 cup Flour
  • 3 cups Brown Sugar
  • 1 Tablespoon Cinnamon
  • Pinch of Salt
  • 1 cup Butter

Preheat oven to 350 degrees.

In a 9 x 13 pan, spread Apple Pie Filling in an even layer.

In a large bowl, mix Oatmeal, Flour, Brown Sugar, Cinnamon, and Salt.

Take Butter out of the fridge and cut into smaller pieces for easier mixing.

Mix into dry ingredients, until loose clumps form.

Crumble over Apple Pie Filling.

Bake at 350 degrees for 30 – 35 minutes.

Welcome to For Butter or For Worse!

Another food blog? Why? Well, there is one recipe I’ve looked for over the years, Ilion School’s Apple Crisp. I tried other apple crisp recipes over the years, but they weren’t quite right, or I wasn’t doing it quite right. Not sure. I’d all but given up on it. Then a couple weeks ago, I said, “Let’s Google!”

Lo and behold, there it was! The only recipe I could find that specifically mentioned Ilion;  Ilion High Cafeteria Apple Crisp Recipe

Hmmmm………as you can see that recipe is slightly lacking in details. Okay, well I figured it was somewhere to start, and I was so glad to have it.

Through trial, and a bit of still delicious error, I managed to arrive at a complete recipe that brings back happy childhood memories.

So, I wanted to share that recipe with my family and friends. Many of whom went to Ilion schools.

And now, a blog is born!

Without further ado, here’s my recipe.

Ilion School’s Apple Crisp

  • 2 cans Apple Pie Filling
  • 1 cup Oatmeal
  • 1 cup Flour
  • 3 cups Brown Sugar
  • 1 Tablespoon Cinnamon
  • Pinch of Salt
  • 1 cup Butter

Preheat oven to 350 degrees.

In a 9 x 13 pan, spread Apple Pie Filling in an even layer.

Apple Pie Filling layer

In a large bowl, mix Oatmeal, Flour, Brown Sugar, Cinnamon, and Salt.

Dry Ingredients

Take Butter out of the fridge and cut into smaller pieces for easier mixing.

Butter In

Mix into dry ingredients, until loose clumps form.

Loose Clumps

Crumble over Apple Pie Filling.

Bake at 350 degrees for 30 – 35 minutes.

Ilion School Apple Crisp

Printable Recipe here

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I use my KitchenAid Food Processor to do all the mixing, but a stand mixer or mixing by hand may work just as well. I am planning on using my KitchenAid Stand Mixer next time, and will update with the results. Hand mixing isn’t a possibility for me due to pain, but if you try mixing by hand I’d love to hear how it goes.

So far, I’ve only used Apple Pie Filling (with Splenda) in this recipe, but you can try fresh apples, of course.

Apple pie filling with Splenda?? But there’s 3 cups of brown sugar in the recipe! I have a feeling messing with the brown sugar in the recipe would result in a poor topping.  However, the apple pie filling with Splenda cuts the filling’s carbs from 8g to 2g per serving.  btw, Splenda Brown Sugar is only brown sugar and Splenda mixed together.

I only use real butter, and can not vouch for the use of margarine in this recipe.

I hope you’ll give the recipe a try! If you do, please let us know how it turns out.

And thanks for reading!