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No Time 2 Cook Recipe of the Week: Pimento Pecan Cheese Roll

Here’s another No Time 2 Cook offering from days gone by. The original recipe came from a sweet friend from my childhood church, All Saints Episcopal in Jackson, Mississippi. A church event was seldom planned without this delicious appetizer gracing the table. I found the recipe in the old All Saints cookbook, “Bread and Wine,” made a few tweaks, and it quickly became a customer favorite.
This is perfect to make ahead of time for your Ole Miss homecoming tailgating festivities! Enjoy!

2 oz. jar pimento
½ t. Garlic powder
½ t. Onion powder
¼ t. salt
½ t. red pepper
¼ t. Louisiana hot sauce
3 c. extra sharp cheddar
4 oz. Cream cheese
½ c. chopped pecans
Fresh chopped parsley
Directions: Grate cheese in a large mixing bowl, add cream cheese, and allow both to soften to room temp. Mix pimento, garlic powder, onion powder, salt, red pepper, and hot sauce in a separate bowl. When cheeses are softened, blend together with one clean hand, add spice mixture, add pecans and continue to mix until well blended. Chill dough for several hours or overnight. Form into a roll about the diameter of a Ritz cracker or into a ball if preferred. Roll in Hungarian paprika and wrap in plastic wrap. This recipe can be easily doubled and freezes well. When ready to serve, arrange on a pretty plate, garnish with a sprinkling of fresh or dried parsley, and arrange Ritz or favorite crackers around the roll.

In 2005, Karen Kurr began selling her Cajun and Southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.

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