SOUTHERN PIMENTO CHEESE

2 cups shredded sharp or extra-sharp cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
¼ teaspoon onion powder
1 4oz jar diced pimentos, drained
Salt and pepper to taste

In the bowl of a stand mixer fitted with the paddle attachment, mix the ingredients together until combined and smoothed. Taste for seasoning. Chill before serving.

QUICK REFRIGERATOR PICKLES
Adjust to make as many as you want!

1-2 seedless English cucumbers, sliced thinly
1 red onion, quartered and cut into thin slices
Several cloves garlic, removed from their papers
White vinegar or vinegar of your choice
Whole peppercorns
Fresh or dried dill
Sugar
Salt
A variety of glass refrigerator jars with tight-fitting lids

In each jar, layer sliced cucumbers and onion slices, adding two cloves of garlic in each jar. Fill jar halfway with vinegar. Finish off the jar with water. Add a teaspoon salt, 2-3 tablespoons sugar, a teaspoon or more of dill, and a teaspoon of whole peppercorns to each jar. Secure lids and shake the pickles gently but well enough to dissolve the sugar and salt. Remove lid and taste for sugar, dill, or other seasonings. Season as needed. Refrigerate for at least two hours or more before serving. Store in refrigerator for up to 2 weeks.