CHEDDAR CHEESE COINS
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Categories cookies and bars, appetizer, dessert
Time 2h50m
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
CHEDDAR PENNIES
I love this snack. And if a lunkhead like me can make this - anyone can!!
Provided by Stephanie Corbitt
Categories Crackers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Shred cheese with hand grater, then chop with knife. Really pulverize it!
- 2. Beat together butter, cheese, pepper sauce and seasoning on high speed until creamy. Lower the speed. Mix in flour, 1/3 cup at a time. It will be soft.
- 3. Transfer dough to wax paper. Shape it into 2 logs about 1 1/2 inches in diameter. Refrigerate till firm -- about 2 hours.
- 4. Preheat oven to 325°. Line baking sheet with parchment or spray with non-stick spray. Cut logs into 1/4 inch slices Bake until slightly brown and almost crisp -- about 15 minutes
CHEDDAR PENNIES
These are delicious little cheese bites that are great warm from the oven but also taste good at room temperature. Makes a great appetizer or snack.
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 24 snacks
Number Of Ingredients 5
Steps:
- Cream butter until soft and stir in the remaining ingredients.
- Transfer to a lightly floured surface and shape into a 1 1/4" diameter log.
- Wrap in plastic and refrigerate at least one hour.
- Preheat oven to 350°F and grease cookie sheets.
- Slice the dough into 1/4" inch thick rounds and place on sheets.
- Bake for 15 minutes or until golden.
CHEDDAR PENNIES/CRACKERS
This is from The Food Network Kitchens Cookbook, chosen for QueenB, for the August 2009 Cookbook Swap. This recipe is different from the 2 already posted, and looks to be a tasty appy or snack. Toppings may be caraway, fennel, or other whole seeds; fresh dill, thyme, or rosemary; coarse salt; cracked pepper; black onion seeds I strongly suggest using a food processor instead of a mixer -- batter is VERY stiff,
Provided by NurseJaney
Categories Lunch/Snacks
Time 1h38m
Yield 8 dozen
Number Of Ingredients 6
Steps:
- Whisk flour, salt, and paprika in a small bowl.
- With electric mixer, beat butter, cheese, and mustard until smooth.
- Beat in flour mixture until dough comes together.
- Divide dough into thirds.
- Roll each piece into a log, 1 inch across and 9 inches long.
- Heat oven to 425* F.
- Wrap each log in plastic wrap and refrigerate at least 1 hour.
- Line 2 baking sheets with parchment paper.
- Slice logs into 1/4 inch thick coins.
- Place on baking sheet 1 inch apart.
- Press on toppings and bake until golden brown.
- Cool on pans on wire rack.
CHEDDAR PENNIES
This is the best recipe for a stay at home mom on the planet. You are almost guaranteed to have the ingredients on hand and you and your kids will have an easy snack when you run out of goldfish! Notes: Other recipes say to put the flour in first. If you put the flour in first, you will have to add milk or way too much butter to get enough moisture to make the recipe workable. I did this for a year and you get an edible cracker but it's hard and you have to add a TON of chili powder to get a decent taste. Try it this way and you get a nice flaky cracker. Also, I used all purpose flour before and recently switched to whole grain. The grain gives it a much richer heavier taste but the all purpose makes it taste more buttery and light. I've also noticed that using grain makes it much more difficult to roll and cut, the dough doesn't want to stick together. I assume this is remedied by letting the fridge cool the butter or by diluting the grain flour with all-purpose but I like the grain too much to give it up and I'm usually too hungry to stick it in the fridge. My method is to force it, and it always turns out yummy for me! But my motto is to just use whatever's available. For all-purpose, use 2 cups, it will absorb the moisture differently.
Provided by Faitherbee
Categories Lunch/Snacks
Time 35m
Yield 15-20 Crackers
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- In a bowl, mix the ingredients together one at a time IN ORDER. See my explination in the description. When you are finished you should have a workable dough.
- Roll the dough into lengths about an inch thick. Cut 1/4" sections and set them out on a greased baking sheet. Grease the bottom of a cup and smush them just a little bit so they will smooth out. They can be placed as close together as needed, as long as they aren't touching.
- Bake for 20-25 minutes. I eat them right off the baking sheet, the longer they go out of the oven the more bland they become.
Nutrition Facts : Calories 156.1, Fat 11.3, SaturatedFat 4.3, Cholesterol 15.8, Sodium 321.9, Carbohydrate 9.1, Fiber 1.5, Sugar 0.1, Protein 5.5
CHILI CHEDDAR PENNE
There's plenty of saucy, cheese flavor in Chili Cheddar Penne, from Aaron Werner of Madison, Wisconsin. Taco seasoning and canned chilies give it a zippy Southwestern flare. Make it as spicy as you like by using mild or hot chilies and regular or spicy taco seasoning. Make this dish as spicy as you like by using mild or hot chilies, as well as regular or spicy taco seasoning. Save the rest of the taco seasoning packet to use for another dish.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. , Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired.
Nutrition Facts :
CHEESE PENNIES RECIPE - (4.4/5)
Provided by á-5531
Number Of Ingredients 4
Steps:
- In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 400°F. Cut the log shapes into slices approximately 1/8-inch thick. Arrange slices in a single layer on a large baking sheet. Bake 12 to 14 minutes in the preheated oven, or until lightly browned.
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