Monthly Archives: March 2013

Deviled Eggs with Pimento Cheese

Appetizers and Snacks
  • Deviled Eggs with PimentoCheese-Mar20136 large hard-boiled eggs
  • 12 tablespoons pimento cheese spread
  • 3/4 teaspoon sugar
  • 3/4 teaspoon pepper
  • 3/4 teaspoon salt
  • Mayonnaise, to taste 

Cut eggs in half and remove yolks to a small bowl. Mash yolks and mix in pimento cheese, sugar, salt and pepper. If extra moisture is needed, add mayonnaise a little at a time until desired texture is reached. Makes 12 halves.

Honey-Glazed Carrots

Side Dishes
  • HoneyGlazed-Carrots-Mar20132 bunches of small carrots
  • 3 tablespoons butter
  • Salt and pepper, to taste
  • 1/2 teaspoon lemon juice
  • 2 tablespoons honey

Peel carrots and cut in half lengthwise. Preheat oven to 400 degrees. Melt butter in a roasting pan over medium heat. Add carrots and toss to coat with the butter. Season with salt and pepper and place in the oven 15-25 minutes or until tender, stirring occasionally. Remove from oven and add honey and lemon juice to the pan. Gently toss carrots until coated. (Note: You can also boil or steam the carrots. Coat with butter and add glaze when done.) Serves 6.