One friend adds pecans to her pimento cheese while another swaps out the red peppers for roasted Hatch green chiles. I incorporated both of their secrets into one mighty fine batch that was savory, nutty, and creamy with a hint of earthiness and fire from the roasted peppers. Pimento cheese purists may scoff, but this Texan twist on the beloved spread always goes fast.
An old friend said her favorite Texan dish was the zucchini muffins served at Highland Park Cafeteria, so I did some research to come up with my own rendition for her to enjoy. Tender, sweet, and flavorful from nutmeg, cinnamon, and chopped nuts, this batch succeeds on its own.
People go wild for tater tot casserole! Here's mine, loaded with roasted green chiles and smoky bacon, along with the usual melted cheese and hot potato tots. A new post from my subscriber program of premium recipes, which helps support the site.
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