Cheese And Chive Crisps Recipes

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CHEESY CHIVE CRISPS



Cheesy Chive Crisps image

"These snack bites are great to keep on hand for guests," says Eve McNew of St. Louis, Missouri. Since the recipe makes a lot, you might want to freeze some of the cheese logs for future use. Be sure to thaw them in the refrigerator for 2 to 3 hours before slicing and baking.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 9 dozen.

Number Of Ingredients 8

1 cup butter, softened
3 cups shredded sharp cheddar cheese
2 cups all-purpose flour
1/4 cup minced chives
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
Dash garlic salt
2 cups crisp rice cereal

Steps:

  • In a large bowl, cream butter and cheese until light and fluffy. Beat in the flour, chives, salt, pepper sauce and garlic salt. Stir in cereal. Shape into four 6-1/2x1-1/2-in. logs. Wrap securely and refrigerate for 1 hour or until firm., Unwrap and cut into 1/4-in. slices. Place on ungreased baking sheets. Bake at 325° for 20-25 minutes or until edges are crisp and lightly browned. Remove to wire racks to cool. Store in the refrigerator or freezer.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

HOMEMADE POTATO CHIPS WITH BLEU CHEESE AND CHIVES



Homemade Potato Chips with Bleu Cheese and Chives image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 5

4 Yukon gold potatoes, about 2 pounds
Peanut oil, for frying
Kosher salt
1 pound bleu cheese, finely crumbled
1 bunch chives, chopped

Steps:

  • Peel the potatoes and slice them into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices in several changes of water until the water runs clear. Drain them and pat them dry.
  • Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 325 degrees F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until they are a golden brown, about 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices.
  • Heat the oven to 450 degrees F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives.

CHEESE AND CHIVE CRISPS



Cheese and Chive Crisps image

These cheesy crispy snacks are deliciously spiced, and made extra crispy using crispy rice cereal!

Provided by NIKKIDOC

Categories     Crackers

Time 1h40m

Yield 54

Number Of Ingredients 8

1 cup butter, softened
3 cups shredded sharp Cheddar cheese
2 cups all-purpose flour
¼ cup chopped fresh chives
½ teaspoon salt
½ teaspoon pepper sauce (such as Frank's Red Hot®)
¼ teaspoon garlic powder
2 cups crisp rice cereal

Steps:

  • In a large bowl, mix together the softened butter and cheese until well blended. Stir in flour, chives, salt, hot pepper sauce and garlic powder until thoroughly mixed. Stir in cereal. Divide the mixture into four parts, and roll into 6 inch long logs. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
  • Preheat the oven to 325 degrees F (165 degrees C). Unwrap the cheese logs, and slice into 1/4 inch thick rounds. Place on an ungreased cookie sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until edges are crisp and slightly browned.

Nutrition Facts : Calories 81.8 calories, Carbohydrate 4.5 g, Cholesterol 17.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 101.6 mg, Sugar 0.1 g

CHEESE AND CHIVE CRISPS



Cheese and Chive Crisps image

These cheesy crispy snacks are deliciously spiced, and made extra crispy using crispy rice cereal!

Provided by NIKKIDOC

Categories     Crackers

Time 1h40m

Yield 54

Number Of Ingredients 8

1 cup butter, softened
3 cups shredded sharp Cheddar cheese
2 cups all-purpose flour
¼ cup chopped fresh chives
½ teaspoon salt
½ teaspoon pepper sauce (such as Frank's Red Hot®)
¼ teaspoon garlic powder
2 cups crisp rice cereal

Steps:

  • In a large bowl, mix together the softened butter and cheese until well blended. Stir in flour, chives, salt, hot pepper sauce and garlic powder until thoroughly mixed. Stir in cereal. Divide the mixture into four parts, and roll into 6 inch long logs. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
  • Preheat the oven to 325 degrees F (165 degrees C). Unwrap the cheese logs, and slice into 1/4 inch thick rounds. Place on an ungreased cookie sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until edges are crisp and slightly browned.

Nutrition Facts : Calories 81.8 calories, Carbohydrate 4.5 g, Cholesterol 17.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 101.6 mg, Sugar 0.1 g

CHEESE-AND-CHIVE BISCUITS



Cheese-and-Chive Biscuits image

Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 16

Number Of Ingredients 8

4 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons baking powder
1 teaspoon baking soda
1 3/4 teaspoons fine salt
6 ounces sharp cheddar or Gruyere, grated (1 1/2 cups)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
1 1/2 cups cold buttermilk

Steps:

  • Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
  • Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Nutrition Facts : Calories 241 g, Fat 13 g, Fiber 1 g, Protein 7 g, SaturatedFat 8 g

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