Cheese And Salsa Crackers Recipes

Steps:

• Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

Steps:

• Top crackers with cottage cheese and salsa.

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.

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

Steps:

• 1. Rinse, drain, and pick over cranberries, discarding any that are soft or bruised. Place them in a food processor along with green onion, cilantro, bell pepper, and zest & juice of lime; pulse until finely chopped but not mushy.
• 2. Place the cranberry in a bowl; mix together with sugar, ginger and rotel tomatoes. Add salt and pepper to taste. Cover with plastic wrap and refrigerate at least 4 hours so flavors merge. Don't skip this step, fresh cranberries are tart and bitter. This time is needed to merge the flavors.
• 3. Bring cream cheese to room temperature before serving. Place cream cheese bricks on serving dish; cover with the dip. Garnish, if desired, and served with crackers and/or chips.
• 4. NOTE: Rotel Tomatoes can be found in most grocery stores with the Mexican foods. And, also with canned tomatoes.

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

Steps:

• Arrange 4 of the crackers on microwaveable plate; top evenly with cheese and salsa.
• Cover with remaining crackers.
• Microwave on HIGH 10 to 15 sec. or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
• Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).