For Pimento Cheese Sticks

• 4 c. Extra Sharp Cheddar (shredded)
• 1/3 c. Mayo
• 1/4 c. Sour Cream
• 4 oz. Cream Cheese Spread (I used Jalapeno)
• 7 oz. Pimentos (diced)
• 2 tsp. Backyard Burger Blend
• 1 tbsp. Franks Red Hot (I used thick)

For Dredging Station

• 1/2 c. AP Flour
• 1 tbsp. Backyard Burger Blend
• 4 Eggs (whole)
• 1 tbsp. Franks Red Hot
• 2 Sleeves Ritz Crackers

For Pimento Ranch

• 1 c. Mayo
• 1/4 c. Sour Cream
• 1/3 c. Buttermilk
• 2 Garlic Cloves (minced)
• 4 oz. Pimentos
• 1 tbsp. Fresh Dill (minced)
• 1 tbsp. Fresh Chives (minced)
• 1/2 tsp. Backyard Burger Blend

For Pimento Cheese Sticks

1. Place all ingredients into medium mixed bowl.
2. Mix until evenly incorporated. Spoon mixture into rectangle ice cube tray.
3. Freeze for 8 hours.
4. Once frozen, make dredging station. In 3 seprate containers, #1 Flour and Burger Blend, #2 Eggs and Hot Sauce, #3 Ritz Crackers.
   In hard bottom pan, pour about 1 in of Canola Oil in. Heat until 375F.
   Begin dredging. Flour then Egg mixture then Ritz. Instantly place in oil.
   Fry for 2-4 minutes per side (when you can see the sides starting to brown)
   Flip and do the same. Pull when done. Instantly sprinkle with Sea Salt.
5. Let cool for 5 minutes before eating.

For Pimento Ranch

1. Place all ingredients into bowl.
2. Mix until evenly incorporated. Place in fridge to chill.

• Start by frying single Cheese Stick to ensure timing and doneness.
• Expect temp of oil to drop when sticks are added. Start oil off slightly higher than normal frying temp.
• Add Hot Peppers for a kick.
• For best results, double batter with Ritz. Sequence goes: Flour, Egg, Ritz, Egg, Ritz, Fry