Betty's Jazzed-Up Grilled Pimiento Cheese Sandwiches
Betty demonstrates how to make Jazzed-Up Grilled Pimiento Cheese Sandwiches. The filling is sharp Cheddar cheese, blended with mayonnaise, sour cream, pimientos, green onions and a touch of ground red pepper. It is spread on hearty white bread, topped with tomato slices, and then grilled in butter for a gorgeous and delicious sandwich.
Jazzed-Up Grilled Pimiento Cheese Sandwiches
(Makes 2 sandwiches; you may have some filling left over.)
2-oz. jar diced pimiento, drained
¼ cup mayonnaise
¼ cup sour cream
green tops of 1 green onion, finely chopped
1/8 teaspoon ground red pepper, or less, to taste
8-oz. extra-sharp white cheddar cheese, shredded
4 white or wheat bread slices
1 medium tomato, thinly sliced
2 tablespoons butter, softened
In a large bowl, stir together 2-oz. diced pimientos, ¼ cup mayonnaise, ¼ cup sour cream, finely chopped tops of 1 green onion, and 1/8 teaspooon (or less) ground red pepper. Stir in 8-oz. shredded extra sharp white cheddar cheese. Spread one side of each of two bread slices with softened butter, and place them, buttered side down, in a large skillet or on a griddle. Spread about 1/3 cup of pimiento cheese mixture on top of each slice of bread. Place 2 thin slices of tomato on top of the pimiento cheese, and cap each sandwich with another slice of bread. Butter the top of the bread with softened butter. Place the skillet over medium heat, and then reduce to low, grilling the sandwiches slowly to allow flavors to mingle and cheese to melt. When brown on the bottom side, turn the two sandwiches over and brown the other side. When both sides are brown, remove from skillet and immediately place on a serving plate. I served mine with Kentucky Caviar and Raspberry Tea, both of which you will find in Betty's Kitchen. I hope you enjoy the sandwiches! --Betty
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1971 RECIPE! Chewy Coconut Bars from Betty Crocker Recipe Card Library
Time to crack open Betty Crocker's recipe card library once again! Today I'm making Chewy Coconut Bars, aka Coconut Chews. Betty Crocker recipes can be hit or miss at times...how did this one turn out?
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Apple Betty Recipe ???? • A Delicious Autumn Dessert! ???????? - Episode 555
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Apple Betty recipe. ????????
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Until next time my friends... Bon Appétit! ????
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How to Make Flaky Biscuits
Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside. By the by, they are soooo delicious served warm with some homemade Honey Butter! Let me know what you like to eat them with!
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Betty's Version of Maker's Mark Bourbon Balls
Betty demonstrates how to make delicious and seasonal Bourbon Balls, made from the recipe of Maker's Mark. I received this recipe when Rick and I went on a tour of Maker's Mark Distillery in Loretto, Kentucky. (If you are interested in the tour, please view my video, Betty's Trip to Maker's Mark Distillery with Rick.) I wanted to share this recipe with you because it is a perfect candy to have on hand as the holiday season approaches. This candy freezes well, so you can make it early on and have it ready for guests at a moment's notice! I also like them when I have a taste for just a little something sweet. I actually like them better frozen!
Betty's Version of Maker's Mark Bourbon Balls
1 pound box confectioner's sugar
1 stick melted butter
½ cup Maker's Mark bourbon whisky
1 cup chopped pecans
(Also needed: chocolate and paraffin for coating)
Soak nuts in bourbon overnight. Combine all ingredients (except coating materials) and refrigerate until firm. Roll in small balls and dip in Bakers semi-sweet chocolate melted with paraffin. (I used a 12 oz. bag of semi-sweet chocolate chips, mixed with 1 oz. paraffin in a double boiler. I then coated the bourbon balls with the chocolate mixture, and placed them on waxed paper to set up. I placed a single half-pecan piece on the top of each piece of candy, and pressed it lightly while the coating was still hot. I let the finished bourbon balls cool. You can use a refrigerator or freezer to speed up the process. Then I placed them in a candy dish for serving. These bourbon balls are wonderful for serving during the holiday season; also, they make great gifts! Enjoy!!! --And Thanks! to Maker's Mark!
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
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Ask Betty: Help! My cookies are flat and crunchy, not chewy.
Our Betty Crocker Kitchen Experts helps make cookie baking easy with timeless tips and proven techniques.