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A Southern classic! Cheesy, creamy, tangy pimiento cheese spread is making its way north. Grab some bread and get ready! You’re gonna love this.
Over the open flame of a gas burner, roast the red pepper until the skin is completely charred and blistered. Once it’s finished cooking, toss the pepper into a brown paper bag, roll the top of the bag down, and let it sweat for 10 minutes. Take the pepper out of the bag and rub the charred skin off. Slice and remove seeds, then dice the pepper into tiny pieces. Set aside.
In a large bowl, combine shredded cheddar cheese, mayonnaise, mustard, diced red pepper, salt and pepper. Mix well and top with sliced green onion.
Serve on wheat bread or with whole wheat pita triangles.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!