CHEESE CRACKERS
A light, crunchy, and savory snack cracker that has a bit of a kick. Easy recipe with minimal ingredients. Add 4 tablespoons sesame seeds to batter before kneading for a tasty option. Also a fun recipe for kids to help with.
Provided by Domestic Chef
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 150
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
- Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
- Bake in the preheated oven until light and crispy, about 30 minutes.
Nutrition Facts : Calories 30.6 calories, Carbohydrate 1.7 g, Cholesterol 6.4 mg, Fat 2.3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 21.9 mg, Sugar 0.1 g
JALAPENO CHEDDAR CRACKERS
Provided by Ina Garten
Time 1h40m
Yield 32 to 34 crackers
Number Of Ingredients 10
Steps:
- Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
CHEDDAR CHEESE CRACKERS
Make and share this Cheddar Cheese Crackers recipe from Food.com.
Provided by lazy gourmet
Categories Cheese
Time 3h12m
Yield 40 crackers, 40 serving(s)
Number Of Ingredients 7
Steps:
- Combine cheese and butter in food processor; pulse till well blended.
- Add flour, sugar, salt and cayenne; pulse several times until well mixed. Add water; pulse until mixture comes together and forms a dough.
- Turn dough out onto a clean surface and knead until smooth. Form into a ball, divide in half and shape each half into a 8 inch log. Wrap each in plastic wrap; refrigerate at least 2 hours or up to 3 days.
- Heat oven to 375. Spray 2 baking sheets with nonstick cooking spray. Remove dough logs and slice into 1/4 in disks and place on prepared baking sheets. Prick top of crackers with a toothpick a few times. Bake 12 to 14 minutes or until just golden on the edge.
Nutrition Facts : Calories 61.5, Fat 4.2, SaturatedFat 2.7, Cholesterol 12.1, Sodium 64.7, Carbohydrate 4, Fiber 0.1, Sugar 0.4, Protein 1.9
CHEDDAR-PARMESAN CRACKERS
These cheesy, buttery gems will likely become a mainstay in your repertoire. Not only are they crispy, rich and, well, addictive, they can be partially made up to a month in advance. That's because once the dough is made it can be frozen and simply "cut to order" as you need it. Just be sure to freeze it in small portions so that you don't have to defrost it all at once. Although these crackers are great plain, you can draw on the age-old "apples and cheddar" theme by topping them with a dollop of apple or pear butter.
Provided by Laura Werlin
Categories appetizer
Time 2h30m
Yield 3 dozen crackers, serves 8 to 10
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
- Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
- Preheat the oven to 375 degrees F.
- To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.
CHEDDAR CHEESE CRACKERS
My son may not be convinced these can substitute for the ubiquitous orange crackers sold commercially, but I'll take the homemade version any time.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 20m
Yield About five dozen crackers
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line two baking sheets with parchment. Sift together the flours, salt and sugar, and place in the bowl of a food processor fitted with the steel blade. Add the butter, and pulse until the mixture is crumbly. Add the cheese, and pulse several times to distribute it evenly throughout the flour mixture. Turn on the food processor, and add the olive oil and eggs. Stop the machine when the dough comes together. It will be soft and somewhat sticky. If it seems very moist, add another tablespoon of flour and pulse until incorporated.
- Lightly flour your hands and your work surface. Scrape out the dough and form two equal pieces. Shape into rounds, wrap in plastic and let rest for 15 minutes.
- Roll out each piece of dough between pieces of lightly floured parchment. Cut into squares or rectangles, and place on the parchment-lined baking sheets. Bake 15 to 20 minutes, switching the pans after the first 10 minutes from front to back and top to bottom. They will foam in the oven because of the cheese, but that will subside and they will bake crisply. The crackers are done when they are lightly browned. Remove from the oven, and cool on racks. Store in an airtight container.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
SMOKEY CHEDDAR CHEESE CRACKERS
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, Cheddar, smoked paprika, cayenne and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough forms a ball.
- Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough with your hands into a flat rectangle, then lightly flour the dough. Roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 12-by-9-inch rectangle). Cut the dough into squares or rectangles and carefully transfer to the prepared baking sheet. Sprinkle the dough pieces with about 1/4 teaspoon more salt, gently pressing it into the surface, then dust very lightly with more smoked paprika. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
CHEESE CRACKERS
Cheddar crackers. Cheese wafers. Coins, biscuits, straws and crisps. Known by many names and claimed by many grandmothers, they are all the same, delicious thing: a savory, addictive, shortbread cookie. The key to any short dough - that distinctive tender sandy crumbly texture - is the high fat-to-flour ratio, and this version not only relies on butter but also counts on the delicious fats that come from sesame seeds, block Cheddar and even the oil from the pecans. For a remarkable distinction among the many, many versions of these to be found, toast them until just passing golden into brown, and see how that in itself sets these apart.
Provided by Gabrielle Hamilton
Categories easy, quick, snack, crackers and chips, appetizer
Time 50m
Yield About 6 dozen crackers
Number Of Ingredients 10
Steps:
- Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
- Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
- Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
- Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
- Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
- Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
- Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
- Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
- Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams
CHEESE CRACKERS
Trade trendy for traditional with a crisp, savory snack that's easily customizable.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 7
Steps:
- In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.
Nutrition Facts : Calories 197 g, Fat 14 g, Protein 7 g, SaturatedFat 9 g
More about "cheddar cheese crackers recipes"
CHEDDAR CHEESE SHORTBREAD CRACKERS - SOUTHERN LIVING
From southernliving.com
CHEDDAR CHEESE SPRITZ CRACKERS RECIPE | WILTON
From wilton.com
INA GARTEN’S 6-INGREDIENT CHIPOTLE CHEDDAR CRACKERS …
From parade.com
Servings 30Total Time 1 hr 37 minsCategory Snack, Appetizer
CHEDDAR CRACKERS – LOST RECIPES FOUND
From lostrecipesfound.com
CHEDDAR CHEESE CRACKERS RECIPE – WINDY CITY BAKER
From windycitybaker.com
CHEDDAR CHEESE CRACKERS RECIPE | CHATELAINE
From chatelaine.com
HOMEMADE CHEEZ-ITS (CHEDDAR CHEESE CRACKERS) - RACHEL COOKS®
From rachelcooks.com
CHEDDAR CHEESE SNACK CRACKERS RECIPE | MYRECIPES
From myrecipes.com
KETO CHEDDAR GOLDFISH CRACKERS RECIPE - THE SUGAR FREE DIVA
From thesugarfreediva.com
CHEDDAR CHEESE FONDUE RECIPE - COPYKAT RECIPES
From copykat.com
LOW CARB CHEESE BALL RECIPE - THE FOODIE AFFAIR
From thefoodieaffair.com
SHARP CHEDDAR CRACKERS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
INA GARTEN'S CHIPOTLE CHEDDAR CRACKERS RECIPE - PUREWOW
From purewow.com
CHEDDAR CHEESE SPREAD FOR CRACKERS RECIPES
From stevehacks.com
TOP 48 CHEDDAR CHEESE CRACKERS RECIPE RECIPES
From sahlah.hedbergandson.com
CHEEZITS DUPE CHEESE CRACKERS : R/KETORECIPES - REDDIT.COM
From reddit.com
CHEESE CRACKERS RECIPE - COOKED RECIPE
From cookedrecipe.com
THE BEST BROCCOLI CASSEROLE WITH RITZ CRACKERS TOPPING
From homeandplate.com
CHEESY CRACKERS INGREDIENTS (243.67 KB) | RECIPESMANUALS.COM
From recipesmanuals.com
You'll also love