Valine's Famous Cheese Spread Cookies

cheese spread cookies

My cousin, Abbey Rose Bowen, told me about this recipe.  It showed up on the Southern Living post "14 Ways with Pimiento Cheese" and Abbey said, "Why can't you do this with Grandma's recipe?"  I said we can and the best part is that we don't have to add any extra seasoning...the cheese spread is packed full of flavor that comes straight out the jar! 

Abbey's boyfriend, Eric Wisham of Wishams Jellies, has the best jalapeno jellies around...this is how we spice up our cheese spread cookies! 

1 cup Valine's Famous Cheese Spread
1 cup all-purpose flour (sifted)
1 cup chopped pecans
1/4 cup butter, softened
6 tablespoons Wisham Jellies Blazing Blueberry (I prefer)
Combine all ingredients in a bowl and mix dough with a hand held electric mixer for about 2 minutes.  If you don't have a hand held mixer, just use a wooden spatula to combine items.  Wrap dough in plastic wrap and chill for up to 2 hours.

Preheat oven to 400 degrees.  Line your baking sheet with parchment paper to place the cookie rounds on after forming.  Cut off small pieces of the dough and form into a ball using your hands, then press down to make a round cookie.  I used to roll out the dough and cut, but forming with your hands are so much easier and it warms up the dough. 

Once you have all your cookie pieces formed, place a teaspoon of the jelly in half of the cookies rounds.  The remaining cookie rounds will  be placed on top, pressing edges to seal.  If some of the jelly comes out while cooking, don't worry...they will still taste divine!  No cookie is meant to be perfect!

Bake at 400 degrees for about 10 to 15 minutes or until golden brown.  Each oven cooks differently, so I tell people to check at the 10 minute mark.  The cookies will also cook for a bit once removed from the oven.

Now they should be close to getting done!  Remove from the oven and allow to cool for about 20 minutes...the jelly can be very hot inside.  I prefer to keep my cheese spread cookies in the refrigerator.  They are the perfect compliment to wine and a nice treat after a long day.  Your guest will love them and love you for making them!

Makes 12 servings

Valine's Bloody Good Veggie Dip

bloody good veggie dip

My family was always doing all sorts of dishes with our cocktail sauce!  This dip is sure to be a crowd pleaser at your next event, as it has always been a hit at our table.  My aunt likes to add a shot of vodka for kicks...just another idea! 

8 ounces cream cheese, at room temperature
1 cup Valine's Famous Cocktail Sauce
1 tsp fresh minced garlic
1/4 tsp black pepper
1/4 tsp celery salt
1/4 tsp garlic powder
1/8 tsp salt
3/4 tsp worcestershire
1 tsp Tabasco
1 tsp red pepper flakes
1 tbsp fresh gratedhorseradish
1 tbsp. fresh lime juice

Combine all ingredients in a food processor and pulse until smooth.  Transfer the dip to your favorite cocktail bowl.  Serve with your favorite veggies and pita chips. 

To add a hint of cocktailing, add a shot of vodka when preparing! 





Valine's Famous Fish Tacos

Valine's Famous Fish Tacos

My mother's friends moved to Soldotna, Alaska, and I fell in love with halibut!  We got to visit them twice before they returned to the lower 48.  Yes, we did catch some salmon, but the halibut was so much fun to fish for.  Thank you Pam and Bill for teaching me how to make my halibut fish tacos!

1 pound skinless halibut (or your favorite white fish) fillets, cut into 1-inch chunks
2 tablespoons butter
1/2 teaspoon chili powder
1 tablespoon minced garlic
Dash of salt
Dash of fresh ground black pepper
6 soft shell flour tortillas

For topping
1 cup julienned onion
1 cup diced green onion
3 limes quartered
2 sliced jalapenos
1 cup chopped cilantro

For cocktail aioli
1 cup good mayonnaise
1 clove minced garlic
1/2 cup of Valine's Famous Cocktail Sauce

Cooking Steps
Place fish in a bowl with the  chili powder, minced garlic, salt and fresh ground black pepper, giving it a gentle toss until all the fish has been thoroughly coated in the spice mixture.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter and half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining butter.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

Divide the fish among the flour tortillas and top with toppings.  

Serve with cocktail aioli.


Valine's Famous Robust Bloody Mary

I love a Bloody Mary that is full bodied with lots of tang...this is my version using Valine's.  It's especially delicious when you garnish with pickled shrimp or okra.

Blend all ingredients and allow to sit for 6 hours before serving. Once ready add ice, vodka and Blood Mary mixture to glasses.  Garnish with shrimp, celery and lime!
For extra spice, allow guest to add extra Tabasco or red pepper flakes to their drinks.
Makes 6 servings

1 ½ cups Clamanto tomato juice
1 ½ cups Valine’s Famous Cocktail Sauce
¼ cup fresh squeezed lime juice
¼ cup fresh squeezed lemon juice
1 tablespoon finely chopped fresh horseradish
2 tablespoons finely grated ginger
2 teaspoons fresh minced garlic
1 tablespoon worcestershire
½ teaspoon salt
¼ teaspoon freshly ground black pepper
For serving
1 ½ cups vodka

Valine's Famous Burger

Valine's Famous Burger

Growing up, I was never a "ketchup" kid!  In my
family, we used Valine's wherever you might use ketchup...especially on our burgers!  Go ahead and slather it on burgers, hot dogs and don't be afraid to serve it alongside fries - your friends will thank you for it!

1 tablespoon Cavender’s Greek Seasoning
2 tablespoons worcestershire
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon red pepper flakes
1 1/2 pounds ground chuck

For serving
Valine’s Famous Cocktail Sauce

Cooking steps
Preheat an outdoor grill for high heat (500 degrees F) and lightly oil grate.

In a large mixing bowl, combine all ingredients and blend together. Form hamburger patties to your preference, and allow to sit in the refrigerator 30 minutes before grilling.

Place hamburger patties on the grill. Cover and cook 6 to 8 minutes on each side, or to desired doneness.

Serve with Valine’s Famous Cocktail Sauce.


Valine's Famous Oyster Shooters

Valine's Famous Oyster Shooters

Oyster shooters are as beautiful as they are delicious and oh so simple to serve, especially at a party!  Doublecross Vodka is my favorite for pairing with oysters!  Serve chilled and enjoy!

1 raw oyster
1 tablespoon Valine’s Famous Cocktail Sauce
2 tablespoons Double Cross Vodka

Cooking steps
Layer in your favorite shot glass! Start by adding Valine’s Famous Cocktail Sauce, 1 raw oyster and Double Cross Vodka.


Valine's Famous Lowcountry Boil

Valine's Famous Lowcountry Boil

My Georgia family calls it "Lowcountry Boil," my South Carolina family - "Frogmore Stew"...either way it's a downright delicious feast and just about the simplest supper for a crowd.  Lay down the newspaper and pull out Valine's!  We love serving it outside and straight from the table.  You won't be disappointed!  It is a true southern treat!

1/4 cup cajun seasoning
2 limes halved and juiced
2 beers
1 pound smoked sausage
1 pound red potatoes
6 ears corn, halved
2 pounds shrimp in shells
Old Bay Seasoning
Valine’s Famous Cocktail Sauce

Cooking steps
Fill a 10 to 12 quart pot half full with water. Add cajun seasoning, lime juice, limes, beers and bring water to a boil. Add potatoes and boil 10 minutes. Add fresh corn and boil 5 minutes, or 10 minutes for frozen corn.  dd sausage and boil 5 minutes. Drop the shrimp in uncovered for 2-3 minutes or until the shells begin to separate from the shrimp; do not overcook. Drain and serve from a large bowl or dump mixture onto newspaper spread on a table.

Garnish with Old Bay Seasoning and serve with Valine’s Famous Cocktail Sauce.

Valine’s Tip:  Don’t allow the shrimp to sit too long in the water, because they will over cook. When available, we also include crab legs in our boils and can added at the same time as the shrimp.


Valine's Famous Fried Platter

Valine's Famous Fried Platter

Fried shrimp, oysters, pickles and hush puppies...oh my!  We love frying food in the South and it's a true skill that I learned over the years from my Grandma...Janie Clyde.  Frying in batches, she always served the men first while the women cleaned up...a true form of the way she grew up!

1 pound shrimp peeled and deveined with tails left on
1 pound oysters
1 pound House-Autry Seafood Breader
1/4 cup Cavender’s Greek Seasoning
2 tablespoons salt
2 tablespoons fresh ground black pepper
Peanut oil for frying
4 brown paper bags
Valine’s Famous Cocktail Sauce

Cooking steps
Preheat 3 inches of  oil to 375 degrees F.  Rinse seafood in cold water and shake off excess moisture. Combine two brown paper bags.  Place House-Autry Seafood Breader, Cavender’s Greek Seasoning, salt and pepper in paper grocery bags.  Place seafood in paper grocery bags until coated.  Deep fry in batches, but do not overload the dryer.  Fry for 1-2 minutes or until golden brown.

Remove from seafood from oil and drain on the two remaining brown paper bags. The brown paper bags are much more absorbent than paper towels and the seafood won’t stick.

Serve with Valine’s Famous Cocktail Sauce.


Valine's Famous Shrimp Cocktail

Valine's Famous Shrimp Cocktail

Shrimp cocktail just screams childhood to me...I remember my parents always went out to Las Vegas and they would come home and show me how it was served in the big city of lights!  One of my favorite presentations is in a mint julep cup...of course, after you finish your mint julep first!

1 pound shrimp in the shell
2 tablespoons black peppercorns
4 bay leaves
2 limes halved and juiced

Cooking steps
Fill a pot half full with water and add bring to a boil. Add black peppercorns, bay leaves, lime juice and limes. Add shrimp and boil 3 to 4 minutes or until shells being to separate from shrimp;  do not overcook. Drain and serve in your favorite dish. Serve with Valine’s Famous Cocktail Sauce.


Valine's Famous Zesty Meatloaf

Valine's Famous Zesty Meatloaf

My grandmother Janie Clyde makes a phenomenal meatloaf but knowing that I favored cocktail sauce over ketchup, she recreated her recipe using my special sauce.  From that day on, I couldn't pass up her meatloaf.  The fresh lime and grated horseradish gives your traditional meatloaf a kick!

2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 teaspoon chopped fresh thyme leaves
2 tablespoons Nature’s Seasons
1 tablespoon black pepper
2 teaspoons red pepper flakes
2 tablespoons Sir Kensington’s dijon mustard
3 tablespoons worcestershire sauce
1/3 cup canned chicken stock or broth
2 tablespoons minced fresh garlic
1 tablespoon Valine’s Famous Cocktail Sauce
2 1/2  pounds ground chuck
1 cup plain dry bread crumbs
2 eggs
1 cup Valine’s Famous Cocktail Sauce
1 cup grated parmesan cheese


Cooking steps
Preheat the oven to 350 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, bell pepper, thyme, Nature Season’s, black pepper, red pepper flakes and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire, Sir Kensington’s dijon mustard, chicken stock, minced garlic and Valine’s Famous Cocktail Sauce. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, eggs, fresh minced garlic and mix lightly. You can add the mixture to a regular loaf pan or use ramekins. Bake for 40 minutes, remove from oven and add Valine’s Famous Cocktail Sauce evenly on top. Bake for another 20 minutes, remove and add parmesan cheese evenly on top. Broil for 5 minutes until the parmesan cheese has cooked.

Valine’s Tip: Once you have combined the ingredients in a large bowl, allow the mixture to sit in the refrigerator for 30 minutes. 


Valine's Famous Deviled Eggs

A southern favorite, all you need is a dollop of Valine's to give these beauties a pop of color and zest!  Perfect for every party and when your platter is empty and your guests still want know you have served them well!

6 large eggs
1/4 cup good mayonnaise
2 tablespoons Pickled Pink Sweet Gourmet Pickles
2 teaspoons Sir Kensington’s dijon mustard
1/2 teaspoon red pepper flakes
1/4  teaspoon Nature’s Seasons
Dash of pepper

For Serving:
1/4 cup Valine’s Famous Cocktail Sauce

Cooking steps
Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add Pickled Pink Sweet Gourmet Pickles, Sir Kensington’s dijon mustard, red pepper flakes, Nature’s Seasons, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish with Valine’s Famous Cocktail Sauce.

Valine’s Tip:  Allow the yolk mixture to sit for 30 minutes so the flavors combine and set.


Valine's Famous Crab Cakes

Crab cakes made from sweet blue crab hardly need any sauce but when you want that extra layer of flavor my cocktail aioli is a perfect accompaniment.  It's a sauce that embraces the flavor of the crab, making it all the more delicious.

1 pound lump crab meat, drained/picked to remove shell
1/4 cup Valine’s Famous Cocktail Sauce
2 teaspoons Dijon mustard
1/4 cup fresh chopped cilantro
1/2 cup small diced red bell pepper
3/4 cup small diced onion
1 tablespoon lime juice
1 teaspoon lemon juice
1 cup plain dry bread crumbs
1 extra large egg, lightly beaten
1/2 cup good mayonnaise
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

For cocktail aioli
1 cup good mayonnaise
1 clove minced garlic
1/2 cup of Valine’s Famous Cocktail Sauce
For frying
2 tablespoons unsalted butter
1/4 cup olive oil

Cooking steps
Place the 2 tablespoons butter, 2 tablespoons oil, red bell peppers, onion, salt, pepper, lemon, lime and cilantro in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crab meat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Form into crab cake patties, cover and chill in the refrigerator overnight or at least 2 hours, so the crab cakes soak up the flavor.  

In a large sauté pan, heat the remaining butter and olive oil over medium heat. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250-degree oven and serve hot.
Serve with cocktail aioli.