A New Take on Pimento Cheese Using Red Leicester Cheese

Trader Joe's Red Leicester Cheese

As I was checking out at Trader Joe's this afternoon with my cream cheese and roasted red peppers in a jar, the checkout guy asked what I was making.  I told him pimento cheese.  He asked if I had ever used their Red Leicester cheese.  He said it made the best pimento cheese.  So I brought some home. Sure enough it makes great pimento cheese and so easy.

Trader Joe's Red Leicester Cheese has a hint of chili and a lot of red bell pepper.  The cheese is also somewhat softer than regular cheddar cheese that I normally use for making pimento cheese.  I grated a half pound of the Leicester and added about 3 to 4 ounces of cream cheese and blended these in the food processor.  I added enough mayonnaise to make it the consistency I like.  This was quick, easy and very tasty.

Grate the Red Leicester Cheese.  Notice the red bell pepper is quite abundant. 

Add the cream cheese and blend in food processor. 

Add enough mayo for desired consistency. 

I like pimento cheese on Graham Crackers and also on slices of apples.  We had these as appetizers before our dinner tonight.

This is good spread on Graham Crackers. 

Or on apple slices.  

If you have a Trader Joe's, you might like to try this.

Veggie Crock Pot Chili

Veggie crock pot chili.

I've been fighting a bad cold since the day after Christmas and haven't been doing much cooking.  I've missed it, and now I finally feel like getting back to it.  Years ago when I was in Weight Watchers I tried this recipe, and I've kept it as a go to recipe ever since.  January is usually a good chili month, and this recipe fits the bill. It freezes well too.  So I resumed cooking with this chili because it's an easy one.  Just dump everything into the crock pot and after four hours it's ready to serve over rice.

VEGGIE CROCK POT CHILI

(Recipe adapted from Weight Watchers.)

1 large onion, diced

1 green pepper, diced

1 ½ cups matchstick carrots

1 pkg (8oz) sliced mushrooms

1 can (28oz) crushed tomatoes

2 cans (15oz) kidney beans, undrained

1 can (8oz) crushed pineapple, undrained

Chili powder to taste

Combine all ingredients in crock pot.  Stir.  Cook on high for 4 hours.

One serving is 2 cups for 3 points.(Perhaps one doesn't count points any longer in WW.)

Serve over brown or plain rice.  Garnish with shredded cheese. (This of course will add points).

Onions, green pepper, matchstick carrots.

Put ingredients into crock pot.

Add mushrooms and crushed tomatoes.

Add kidney beans and crushed pineapple.

I use Penseys Chili Powder.

Cook four hours in the crock pot on high.

I was reluctant at first to try this recipe because of the pineapple, but honestly you don’t realize it has pineapple.  This is a good recipe.  Easy to make and freezes well too.

Enjoy!!!!! 

Ready to eat over rice.