Best Celery Logs With Pimiento Cheese Recipes

PAULA DEEN'S PIMENTO CHEESE

Paula Deen's Pimento Cheese image

This Southern classic is adapted from a recipe by Paula Deen, the television chef, cookbook author and restaurateur, but pimento cheese has long been indispensable for parties, gatherings and afternoon feasts. The heat from the garlic powder and grated onion cuts through the creaminess of the cheese and mayonnaise, and the pimentos give it an unforgettable punch. Serve it with celery, or spread on your favorite crackers or sandwich bread. It's a creamy, cheesy crowd-pleaser.

Provided by Julia Moskin

Categories breakfast, brunch, dinner, lunch, quick, condiments

Time 10m

Yield About 2 cups

Number Of Ingredients 8

Ingredients

3 ounces cream cheese, at room temperature
1 cup packed, coarsely grated extra-sharp Cheddar cheese
1 cup packed, coarsely grated Monterey Jack cheese
1/2 cup mayonnaise, or more to taste
1/8 teaspoon garlic powder
3 tablespoons minced pimentos (sweet pickled red or cherry peppers)
1 teaspoon grated onion
Salt and freshly ground black pepper.

Steps:

Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 313 milligrams, Sugar 1 gram, TransFat 0 grams

ROCKIN' CELERY BOATS

Rockin' Celery Boats image

Provided by Food Network

Categories appetizer

Time 40m

Yield 10 servings

Number Of Ingredients 8

Ingredients

12 celery stalks, peeled
1/2 cup pecans
1 tablespoon honey
1 tablespoon melted butter
Pinch cayenne pepper
Pinch sea salt
8 ounces cream cheese, softened
2 red jalapenos, seeded

Steps:

Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.
In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.
Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.
Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red jalapeno sail.