Homemade Pimento Cheese

80
6
8 oz sharp cheddar cheese ( grated )
½ cup mayonnaise
4 tsp Dijon mustard
¾ tsp dry ground mustard
⅛ tsp freshly ground black pepper
½ cup roasted red peppers, drained thoroughly and diced
¼ tsp cayenne pepper
In a medium bowl, add all of the ingredients and mix thoroughly. Refrigerate covered for up to one week.
See the full directions on my site
Nutritions

Calories
92

Sodium
212mg
8% DV

Fat
7g
10% DV

Protein
5g
11% DV

Carbs
0.3g
0% DV

Fiber
0.2g
0% DV
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Make Ahead Breakfast Casserole Cups

1736

Back-to-school season is one of the busiest times of year in my home. These Make Ahead Breakfast Casserole Cups are the perfect grab-and-go meal for busy school mornings. Cereal used to be my go-to for breakfast convenience. Unfortunately, those carbs get burned up by my kids’ young metabolisms well before lunch arrives. So, I had to find a way to pack some protein into their morning meal to help stave off hunger longer. I can make these Make Ahead Breakfast Casserole Cups on the weekend and freeze them so the kids can reheat them for breakfast during the week.