Cheddar Cheese Crackers Recipes

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CHEESE CRACKERS



Cheese Crackers image

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

2 cups all-purpose flour
1 pinch salt
1 ½ teaspoons red pepper flakes
1 pound Cheddar cheese, grated and room temperature
1 cup unsalted butter, melted
2 cups crispy rice cereal (such as Rice Krispies®)

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

HOMEMADE SQUEEZE CHEESE AND CRACKERS



Homemade Squeeze Cheese and Crackers image

Provided by Molly Yeh

Categories     appetizer

Time 10m

Yield 8 to 10 servings (about 2 cups)

Number Of Ingredients 6

1/2 cup (113 grams) unsalted butter, at room temperature
6 ounces (168 grams) cream cheese, at room temperature
6 tablespoons Cheddar cheese powder
1/4 cup whole milk powder
1/2 teaspoon dry mustard powder
Butter crackers, such as Townhouse, for serving

Steps:

  • In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
  • Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.

CHEDDAR CHEESE CRACKERS



Cheddar Cheese Crackers image

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

8 ounces sharp cheddar cheese, finely shredded
1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon water

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

CHEF JOHN'S CHEESY CRACKERS



Chef John's Cheesy Crackers image

These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Kids

Time 1h20m

Yield 36

Number Of Ingredients 9

½ teaspoon vegetable oil
2 tablespoons unsalted butter at room temperature
¾ cup lightly packed shredded sharp Cheddar cheese
⅓ cup lightly packed freshly shredded Parmesan cheese
½ teaspoon paprika
1 pinch cayenne pepper, or to taste
¼ teaspoon salt
½ cup all-purpose flour
1 tablespoon cold water, or as needed

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.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg

CAYENNE CHEESE CRACKERS



Cayenne Cheese Crackers image

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

1/2 lb grated extra-sharp cheddar cheese
1/4 cup butter, creamed
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1 1/2 cups sifted flour
1/2 tablespoon kosher salt (to sprinkle on tops)

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 CHEESE CRACKERS



Cheddar Cheese Crackers image

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

1 cup whole-wheat or whole-wheat pastry flour
1/3 cup unbleached all-purpose flour (more as needed)
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1 cup tightly packed grated sharp Cheddar cheese (4 ounces)
1/4 cup tightly packed grated Parmesan (4 ounces)
2 tablespoons extra virgin olive oil
2 eggs

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

CHEESE CRACKERS



Cheese Crackers image

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

1/2 cup (1 stick) unsalted butter, room temperature
1/2 pound sharp cheddar, grated (3 cups)
1 large egg
1 teaspoon Dijon mustard
1 teaspoon fine salt
3/4 teaspoon red-pepper flakes
1 1/4 cups all-purpose flour (spooned and leveled)

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

CHEDDAR-PECAN CRISPS



Cheddar-Pecan Crisps image

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

2 cups unsalted butter, softened
4 cups shredded sharp cheddar cheese
4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup finely chopped pecans, toasted

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-AND-GRUYERE CRACKERS



Cheddar-and-Gruyere Crackers image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h40m

Yield Makes about 36

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon poppy seeds, plus more for topping
2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup finely grated sharp cheddar
1/2 cup finely grated Gruyere
1/4 cup whole milk
1/4 teaspoon Dijon mustard

Steps:

  • In a bowl, whisk together flour, salt, and poppy seeds. Work in butter with fingers until crumbly. Stir in cheeses. Whisk together milk and mustard; stir into flour mixture with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
  • Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with poppy seeds. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

CHEESE CRACKERS



Cheese Crackers image

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

1 1/3 cups all-purpose flour
1 cup loosely packed grated Cabot Farms Vermont white Cheddar (about 3 ounces)
2/3 cup loosely packed grated pecorino Romano cheese (about 1 ounce)
1 teaspoon kosher salt
1/2 teaspoon cayenne
8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
1/3 cup pecans, finely chopped (about 3 tablespoons)
3 tablespoons untoasted white sesame seeds
2 tablespoons ice water

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

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY



Homemade Cheese Crackers Recipe by Tasty image

Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water

Provided by Claire Nolan

Categories     Snacks

Yield 6 servings

Number Of Ingredients 5

8 oz shredded cheddar cheese
4 tablespoons unsalted butter, room temperature
1 teaspoon salt
1 cup flour
2 tablespoons ice water

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!

Nutrition Facts : Calories 305 calories, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 11 grams, Sugar 0 grams

CHEDDAR CHEESE SPREAD



Cheddar Cheese Spread image

A simple spread like this with some crackers is often all you need when entertaining. Letting the spread refrigerate overnight blends the flavors beautifully. -Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 3 cups.

Number Of Ingredients 8

2 cartons (8 ounces each) sharp cheddar cheese spread
1 package (8 ounces) cream cheese, softened
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon white pepper
Assorted crackers

Steps:

  • In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.

Nutrition Facts :

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From sugarspunrun.com


CHEDDAR CHEESE SNACK CRACKERS | COOKING LIGHT
2016-01-16 Directions. 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 6 ingredients (through red pepper) in a food processor; pulse until coarse crumbs form. Add 1/2 cup water through food chute, 1 tablespoon at a time, pulsing until dough forms a ball. Divide dough in half.
From cookinglight.com


HOMEMADE CHEDDAR CHEESE CRACKERS
2016-01-06 Sprinkle lightly with kosher salt, if desired. Make a small hole in center of each cracker using a metal or wooden skewer. Place crackers on ungreased baking sheets using turner. Repeat with remaining dough. BAKE 12 to 13 minutes or until crackers begin to turn light golden brown. Cool on baking sheet 3 minutes.
From melissassouthernstylekitchen.com


HOMEMADE CHEDDAR CHEESE CRACKERS - GLUTEN FREE - RECIPES TO …
Lightly sprinkle the top of the dough with sea salt. Bake for about 15-17 minutes or until the edges are light brown. Remove from oven and allow crackers to cool on baking sheet for about 5 to 10 minutes. Gently re-cut the crackers using a knife or pizza …
From recipestonourish.com


VERMONT CHEESE CRACKERS | KING ARTHUR BAKING
Vermont Cheese Crackers. By PJ Hamel. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that. Preheat the oven to 400°F. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough about 1/16" thick, or slightly ...
From kingarthurbaking.com


CHEDDAR CHEESE CRACKERS RECIPE – WINDY CITY BAKER
2019-01-07 Preheat the oven to 400°F. Next, roll out the dough between two sheets of plastic wrap to approximately 1/16-inch thick. Use cutters to cut fun shapes or use a pizza cutter and make strips horizontally and vertically to make squares. Dock all of the crackers with a fork so they don’t puff too much when baking.
From windycitybaker.com


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