Herbed Butter

Here’s What You Need: 

1 cup butter (2 sticks) at room temperature
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/2 teaspoon lemon juice
1/2 teaspoon dried onion
3 tablespoons roasted bell pepper, finely chopped
1 clove fresh garlic, finely chopped
salt and pepper to taste

Here’s How: 

Cream butter in a bowl with a wooden spoon. Season butter with salt and pepper. Add all the herbs, garlic and lemon juice. Mix well.

Transfer the mixture onto a sheet of wax paper. Fold the top half of the wax paper over the butter and shape it into cylinder. Seal both sides. Roll the package to firm up the cylindrical shape. Do this quickly as warm hands will melt the butter. If you have a silicone cupcake molds you can use them to shape the butter. Refrigerate 1 to 2 hours.

Peel off the wax paper. Slice chilled butter into desired pieces. Serve with warm bread or toast.

Cheese Pimiento

Here’s What You Need: 

4 – 10 oz  Cracker Barrel Yellow Sharp Cheddar Cheese, shredded (approximately 5 cups firmly packed)
1 cup butter, at room temperature
1 cup sweet relish pickles
1 1/2 cups sweet pimiento, finely chopped and well drained
4 pcs pineapple rings, finely chopped and well drained (optional)
1 can condensed milk
1/2 tsp. salt

Here’s How: 

In a large mixing bowl combine all the ingredients and mix well.

NOTE:  Recipe can be reduce by half.