Cheddar 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

CHEDDAR-PARMESAN CRACKERS



Cheddar-Parmesan Crackers image

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

4 ounces cheddar, coarsely grated
2 ounces Parmesan, finely grated
3/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons (1/2 stick) unsalted butter, softened and cut into small pieces
2 tablespoons water, plus more if needed

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.

WHITE CHEDDAR AND CHIVE CRACKERS RECIPE BY TASTY



White Cheddar And Chive Crackers Recipe by Tasty image

You'll never want to eat store-bought crackers again. These easy homemade white cheddar and chive crackers are baked to crispy perfection with a hint of spice in every bite. Cut them into seasonal shapes and serve with your favorite creamy cheese.

Provided by Betsy Carter

Categories     Appetizers

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

1 cup all purpose flour, plus more dusting
1 teaspoon kosher salt
1 teaspoon baking powder
4 tablespoons unsalted butter, cubed and chilled
8 oz white cheddar cheese, shredded
⅓ cup fresh chives, thinly sliced
¹⁄₈₂ teaspoon red pepper flakes
4 tablespoons ice water, divided, plus more as needed
1 large egg
leaf shaped cookie cutter, 2 in (5 cm)
star shaped cookie cutter, 2 in (5 cm)

Steps:

  • Add the flour, salt, and baking powder to the bowl of a food processor. Pulse a few times to combine. Add the butter and cheddar and pulse until well combined and the consistency is crumbly, with the butter and cheese broken down to uniform pieces throughout. Add the chives and red pepper flakes and pulse to combine.
  • Add 3 tablespoons of ice water, 1 tablespoon at a time, and pulse until the dough comes together. It should hold together on its own but crumble when you press it between 2 fingers. If the dough is still too dry, add more water, 1 teaspoon at a time, until the desired texture is reached.
  • Turn the dough out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap. Transfer the dough to the refrigerator to chill for 30 minutes. Set 2 baking sheets in the refrigerator to chill while the dough is resting.
  • Preheat the oven to 350°F (180°C).
  • In a small bowl, whisk together the egg and 1 tablespoon cold water. Set aside.
  • On a lightly floured surface, roll out the dough to ⅛-inch thick, pinching together any cracks around the edges. Using a 2-inch leaf and/or star cutter, punch out as many crackers as you can. Gather up the dough scraps and roll out again, repeating the process up to 3 times.
  • Line the chilled baking sheets with parchment paper, then transfer the crackers to the pans. Brush the crackers with the egg wash.
  • Bake the crackers for 20-22 minutes, or until golden brown. Let cool completely, then store in an airtight container at room temperature (with a silica packet inside to absorb excess moisture) for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 14 grams, Fat 15 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams

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.

MUSTARD CHEDDAR CRACKERS



Mustard Cheddar Crackers image

Categories     Mustard     Bake     Cocktail Party     Cheddar     Seed     Gourmet

Yield Makes 10 to 12 dozen

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
1 lb sharp Cheddar, coarsely grated (preferably in a food processor; 5 cups)
1 large egg yolk
1/4 teaspoon Dijon mustard
2 tablespoons dry mustard
1/4 cup brown or yellow mustard seeds
2 teaspoons salt
2 cups all-purpose flour plus additional for dusting
Special Equipment
parchment paper

Steps:

  • Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (If you have a small processor, divide butter mixture after blending and pulse with remaining ingredients in 2 batches.) Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
  • Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil, then chill until firm, at least 4 hours.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches.

CHEDDAR - PARMESAN CRACKERS



Cheddar - Parmesan Crackers image

A recipe by Laura Werlin, and found at Leite's Culinaria. 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-Pear Butter.

Provided by evelynathens

Categories     Lunch/Snacks

Time 20m

Yield 3 dozen (approximately)

Number Of Ingredients 8

4 ounces cheddar cheese, coarsely grated
2 ounces parmesan cheese, finely grated
3/4 cup flour
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup unsalted butter, softened and cut into small pieces
2 tablespoons water, plus more if needed

Steps:

  • In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. 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°F (190°C).
  • 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 CORNMEAL CRACKERS



Cheddar Cornmeal Crackers image

Categories     Blender     Bake     Vegetarian     Quick & Easy     Cheddar     Cornmeal     Gourmet

Yield Makes about 10 crackers

Number Of Ingredients 9

2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoons double-acting baking powder
2/3 cup cold water
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup grated sharp Cheddar

Steps:

  • In a blender blend together the cornmeal, the flour, the salt, the sugar, and the baking powder, add the water, the butter, and the egg, and blend the mixture for 15 seconds. Scrape down the sides, add the Cheddar, and blend the batter for 5 seconds, or until it is combined well. Spread 1/4 cup measures of the batter into 4-inch circles on buttered sheets and bake the crackers in batches in the middle of a preheated 400°F. oven for 6 minutes. Turn the crackers and bake them for 5 to 6 minutes more, or until they are crisp. The crackers keep in an airtight container for 1 week.

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-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 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

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2017-12-15 Preheat oven to 350°F. Remove from plastic wrap and sprinkle sesame seeds on all sides, pressing to adhere. Carefully slice into 1/8″ to 1/4″ rounds and place on a parchment or silpat lined baking sheet. Bake for 20 minutes or until golden brown and crisp.
From keviniscooking.com


BEST CHEDDAR HOLLY CRACKERS RECIPE - HOW TO MAKE CHEDDAR HOLLY …
2019-10-30 Beat butter and Cheddar with an electric mixer on medium speed until combined. Add rosemary, salt, and pepper, and beat to combine. Reduce mixer speed to low and gradually beat in flour, then 1 tablespoon cold water, mixing just until incorporated, 30 seconds (add an additional tablespoon water, 1 teaspoon at a time, if needed).
From countryliving.com


LOW CARB KETO CHEESE CRACKERS RECIPE | WHOLESOME YUM
2019-09-25 Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.) Preheat the oven to 350 degrees F (177 degrees C). Line a …
From wholesomeyum.com


HOMEMADE CRACKERS | ALLRECIPES
2020-05-04 Wheat Crackers. A few kitchen pantry staples are all that's needed to make these easy crackers. "This thin wheat cracker is simple and thrifty to make," says recipe creator Ray Anne. "It will taste great with almost any dip or spread, and they will have much more character than factory-made crackers."
From allrecipes.com


CHEDDAR CRACKERS || LOW CARB, GLUTEN FREE, THM - MY TABLE OF THREE
1 stick of softened butter. 2 cups shredded cheddar. 2/3 THM Baking Blend *. Spices to taste. *Or low carb mix of choice. Making these crackers is as simple as creaming the softened butter in a mixing bowl and adding in the rest of the ingredients listed. The dough comes together quickly then it is simply formed, using your hands, into a long ...
From mytableofthree.com


2 INGREDIENT CHEDDAR CRACKERS (KETO, LOW CARB) - KIRBIE'S CRAVINGS
2021-01-09 Preheat oven to 350°F. Add cheese to a large microwave-safe bowl. Heat cheese in the microwave until melted (about 20-30 seconds depending on the power of your microwave and how cold the cheese is). Stir until uniform and smooth. Working quickly, stir in the almond flour.
From kirbiecravings.com


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