Recipes

Spring has arrived and we're sharing some of our favorite backyard recipes.

Pimento Cheese (Serves 4-6)

2 pounds sharp cheddar, shredded

3 tablespoons Duke’s Salad Dressing

3 tablespoons mayonnaise

5 ounces diced roasted red pepper, canned variety

5 tablespoons whole grain mustard

5 teaspoons Worcestershire sauce

2 teaspoons garlic powder

8 ounces cream cheese 

Whip cream cheese in mixer. In large mixing bowl, whisk together Duke’s dressing, mayonnaise, mustard, Worcestershire sauce and garlic powder. Stir in diced roasted red peppers and the whipped cream cheese until combined. Fold in shredded cheddar cheese. Serve in a bowl with your favorite crackers, chips, vegetables or pretzels.

Southern Style Deviled Eggs (Serves 6)

6 eggs, hard-boiled

3 tablespoons mayonnaise

½ teaspoon mustard powder

3 tablespoons sweet pickle relish

½ teaspoon salt

½ teaspoon pepper

A pinch of smoked paprika

To hard-boil eggs, place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, reducing heat to low and cooking for 10 minutes. Drain, cool in ice water and remove shells. Cut in half long ways and remove yolks, setting the yolks aside in a mixing bowl. Place hard-boiled egg whites on a platter. Add mayonnaise and pickle relish to the bowl of egg yolks and stir until combined. Continue to mix, adding mustard powder, salt and pepper to the bowl. Spoon or pipe mixture into egg whites and sprinkle with paprika.

Chicken Wings with BBQ Ranch (Serves 4-6)

3 pounds of chicken wings

1 jar (about 5 ounces) Pit Chicken Wing Spice

8 cups vegetable oil for frying

BBQ Ranch:

2 cups ranch dressing

1 cup The Pit’s Western Barbecue Sauce

Stir ingredients to combine.

Preheat oven to 350 degrees. Mix all ingredients until thoroughly incorporated. Toss wings into the spice to coat. Place on a baking sheet. Cook in oven for 10 minutes. Transfer to a fry pan filled with oil. Fry for 4-6 minutes or until internal temperature is 165 degrees. (This allows the spice to set on the wings.) Serve it like we do at The Pit with your favorite blue cheese dressing and some celery sticks.

Back Porch Iced Tea (Serves 4)

½ cup sweet tea vodka (such as Firefly)

½ cup raspberry liqueur (such as Chambord)

12 ounces lemonade

Club soda

Fresh raspberries

Combine vodka, liqueur and lemonade in a pitcher with ice. Add fresh raspberries and serve with a splash of club soda in each glass. Garnish with raspberries if desired.