Cheese Snaps Recipes

CHEESE SNAPS

Steps:

• Sift flour, cayenne and salt together. Set aside.
• Combine butter with cheeses.
• Stir in pecans, then flour mixture a little at a time using a wooden spoon to make a soft dough.
• Shape mixture in 2 x 8-inch long rolls. Wrap in plastic film. Secure ends. Chill at least 3 hours.
• Preheat oven to 325ºF.
• Cut each roll into 1/4 inch slices. Place slightly apart on flat baking trays.
• Bake in preheated oven about 15 minutes or until a light golden brown color. Leave on trays until just firm. Lift onto wire rack. Cool completely before storing in sealed containers.

LAUGHING COW CHEESE HARVEST SNAPS PARTY DIP

Steps:

• In a medium bowl, unwrap all of the cheese wedges and place them in the bowl. Then, with with an electric mixer, beat all of them, until it becomes a soft, creamy form.
• Add the milk and sour cream, beat in until it forms a mixture.
• And now you are going to get you're chives / Scallions, and chop them. And if you want to make them smaller, you could puree them in a food processor. Add to the cheese mixture.
• And finally, you are to take half of black pepper snap pea crisps from it's original bag to a plastic one, crush them up into crumbs using a coffee mug. Add to the mixture, and you're left with heavenly rippled chip delight!
• If you want to use other flavors of LCC and HS here are a couple suggestions: Tomato Basil Mozzerella (LCC) and Tomato Basil (HS) (And use some chopped fresh basil) Garlic and Herb (LCC) and Onion Tyme (HS) (Use green onions instead of chives/ Scallions.