CHEDDAR CAYENNE CHIPS
Categories Cheese Cocktail Party Vegetarian Cheddar Spice Pan-Fry Gourmet
Yield Makes about 28 chips
Number Of Ingredients 2
Steps:
- Using largest holes on a box grater, coarsely shred enough cheese to measure 2 1/2 cups.
- Toss together cheese and cayenne in a bowl, then make 4 mounds of cheese (1 tablespoon each) about 2 inches apart in a 12-inch nonstick skillet. Cook over low heat (cheese will melt and spread), undisturbed, until bubbling and firm enough to lift, 4 to 5 minutes (do not turn over). Quickly transfer with a metal spatula to a rolling pin, allowing chips to drape over pin, and cool completely. Pour off fat from skillet and wipe clean with paper towels. Make more chips in same manner.
CAYENNE CHEESE CRACKERS
My family loves these more than Cheez-its. I like to make them as snacks. Make sure you refrigerate them overnight, or the crisp just won't be there. Extra sharp cheddar is a must! Silpat mats come in handy for these.
Provided by Reed5426
Categories Lunch/Snacks
Time 30m
Yield 1 sheet
Number Of Ingredients 6
Steps:
- Preheat oven 350.
- Cream all ingredients together except for the flour and kosher salt.
- Add flour gradually and mix throuroughly.
- Pack dough tightly into ball.
- Divide ball into 3 equal parts.
- Roll each into log shape 1 1/4 inches in diameter.
- Wrap each log in waxed paper.
- Refridgerate overnight (at least 8 hours).
- Slice logs into very thin wafers. (The thinner, the crispier).
- Sprinkle with kosher salt.
- Bake on ungreased cookie sheet approximately 12 minutes (until golden).
CHEDDAR-CAYENNE COINS
These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts.Yields about 4 dozen 1-1/2-inch coins. Half Cheddar and half Parmigiano-Reggiano can be substituted for all Cheddar
Provided by Rose J
Categories High In...
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Combine the flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.
- Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.
- Heat the oven to 375°F Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.
- Make Ahead Tips.
- The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.
Nutrition Facts : Calories 47.9, Fat 3.5, SaturatedFat 1.9, Cholesterol 12.5, Sodium 67.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.1, Protein 1.3
CHEDDAR POKER CHIPS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Combine flour, cornmeal, salt, cayenne, and nutmeg in bowl of a food processor fitted with the metal blade; pulse to combine. Add butter, and pulse until mixture resembles coarse meal. Add cheese, and pulse until combined. With machine running, add milk. Process until dough comes together and is well combined.
- Transfer dough to a clean work surface. Shape dough into a 1 3/4-inch-wide log. Wrap with 2 layers plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
- Preheat oven to 325 degrees. Slice well-chilled log into 1/4-inch-thick slices. Transfer the slices to a parchment-lined baking sheet, and bake immediately, rotating sheet halfway through baking, until crackers are golden brown and firm in the center, 25 to 35 minutes. (Crackers should not get too dark around edges.) Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEDDAR CHIPS RECIPE BY TASTY
Here's what you need: gold potatoes, cooking oil, cheese cracker, salt
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350ºF (175ºC).
- Carefully slice 3 gold potatoes into ⅛-inch (3-mm) slices using a knife or mandoline.
- Place cheddar crackers into a ziplock bag and crush them so that they reach a powdery state.
- In a large bowl, mix the potato chips with oil, cheddar powder, and salt.
- Arrange chips on greased baking sheet
- Bake for 30-35 minutes.
- Enjoy!
Nutrition Facts : Calories 698 calories, Carbohydrate 96 grams, Fat 28 grams, Fiber 5 grams, Protein 14 grams, Sugar 6 grams
BACON CHEDDAR CHIPS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, bacon, chives, salt, pepper
Provided by Betsy Carter
Categories Snacks
Time 30m
Yield 32 chips
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (180˚C).
- In a medium-sized mixing bowl, combine cheddar cheese, bacon, chives, salt, and pepper.
- Spoon cheese mixture into a greased mini muffin tin. Press mixture into mini muffin tin.
- Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
- Cool on cooling rack or paper towel for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
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