RECIPE # 4831 BEEFY CUPS & CHEESE POPS Wednesday May 23, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4831 BEEFY CUPS & CHEESE POPS Wednesday May 23, 2012

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JAMIE YOST / MRS. GRISSOM'S SALADS

Mini Beefy Cups : 

½ lb ground beef
1/2 onion, chopped
½ green bell pepper, chopped
¼ cup Mrs. Grissom's pimento cheese spread, plus more for topping
30 mini phyllo, pre-cooked shells

1 green onion, chopped, optional  

Preheat oven to 350 degrees.  Cook and drain the ground beef.  Add onion and bell pepper, cook until softened.  Add pimento cheese and stir until well-blended.  Fill cups with 1 – 1 ½ TBSP of filling.  Place on a cokie sheet and cook 8 – 10 minutes.  Top with a dollop of pimento cheese and green onion, if desired.

Pimento Cheese Pops with Candied Pecans                        

12 oz cream cheese, softened

½ cup Mrs. Grissom's pimento cheese spread

1 green onion, chopped

1 ½ cups pecans, chopped
1 egg white
1 TBSP water

2/3 sugar
½ tsp salt

½ tsp cayenne pepper

Lollipop sticks 

Mix cream cheese, pimento cheese, and green onion.  Cover and chill for at least an hour (overnight is ideal.)  To make the candied pecans:  mix the egg white and water until slightly frothy.  Add pecans.  In separate bowl, combine sugar, salt, and cayenne pepper.  Mix sugar mixture into the nut mixture, and toss to coat.  Using  a single layer, add pecans to cookie sheet.  Bake at 250 for an hour, tossing after each 15-minute increment.  Remove cheese mixture and form into 1-inch balls.  Roll balls into the pecan mixture to coat the cheese pop.  Carefully insert the lollipop into the cheese pop, and refrigerate at least an hour before serving. 

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