Quilt Bee Recipes: Pimento Cheese with Toasted Pecans and Creamy Lime Squares

When I hosted my quilt bee last week, I had recipe requests for the pimento cheese and the lime squares. I thought you might enjoy them, too.

Pimento Cheese (from Southern Living):

1 1/2 cup high quality mayonnaise (such as Duke's or Hellman's)

1 4-oz. jar diced pimento

1 tsp. Worcestershire sauce

1 tsp. finely grated onion

1/4 tsp ground red pepper

1 cup chopped pecans

1 8-oz. block extra-sharp cheddar cheese

1 8-oz. block sharp cheddar cheese

In a large bowl, combine first five ingredients.

Toast pecans at 350 on a cookie sheet for 8 to 10 minutes, stirring halfway through.

Shred the cheese. (The actual recipe says to finely shred the extra-sharp cheese and coarsely shred the sharp cheese. I didn't do this - I shredded it all the same way in my food processor.)

Add the pecans and shredded cheeses to the mayo mixture.

Creamy Lime Squares (from Pillsbury)

INGREDIENTS

2	cups all-purpose flour
1/2	cup powdered sugar
1	cup cold butter or margarine
3/4	cup frozen (thawed) limeade concentrate (from 12-oz can)
2	containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
1	box (4-serving size) French vanilla instant pudding and pie filling mix
1 1/2	teaspoons grated lime peel
1	container (8 oz) frozen whipped topping, thawed
1	to 4 drops green food color
	Extra whipped topping, if desired
	Lime slices, if desired
	Fresh mint leaves, if desired

DIRECTIONS

1.	Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.
2.	In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.
3.	Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.
4.	For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.