Crunchy Cheeseroni Recipes

CHEESE CRISPIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet.
• Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. Enjoy!

CHERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
• Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
• Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

CRUNCHY CHEESE CRISPS

Steps:

• In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350° for 8-10 minutes or until golden brown. Remove to a wire rack.

CRUNCHY CHEESERONI

Steps:

• Cook macaroni according to package directions, drain.
• Brown ground beef; drain.
• Then add to beef soups, green pepper, pimento and cooked macaroni.
• Place half the mixture in a greased 2 quart casserole.
• Sprinkle with half the cheese and onions.
• Top with remaining macaroni mixture and cheese.
• Bake at 350 for 25 minutes.
• Sprinkle with remaining onions and bake 5 minutes longer.

CRISPY BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
• Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
• Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

CRUNCHY CHEESARONI

Steps:

• In a large skillet fry up the hamburg.
• combine the hamburg, macaroni, both cans of soup (DO NOT DILLUTE) in a large bowl
• in the same skillet saute the onions and tomatoes, then combine with the macaroni mixture.
• pour half the mixture in a casserole dish. spread 1 cup of the cheese over the top, then spread 1 cup of the french fried onions over the top.
• pour the remaing macaroni mixture over the top, and cover with the remaining cheese. cover with tinfoil and bake at 350 for 35 minutes
• remove tinfoil and spread the remaing french fried onions over the top. bake for 5 more minutes.

CHEESE CRISPIES

Steps:

• Beat butter and cheese until blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface and knead 4-6 times, forming a stiff dough., Divide dough in half; shape each into a 7-in.-long roll. Wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. If desired, top each slice with a pecan half. Bake until edges are golden brown, 14-16 minutes. Remove from pans to wire racks to cool. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze wrapped logs in an airtight container. To use, unwrap frozen logs and cut into slices. Bake as directed.

GARLIC AND CHEESE CROSTINI

Steps:

• Preheat oven to 350°F with rack in middle.
• Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.
• Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.
• Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.

CREAM CHEESE CRUNCHIES

Steps:

• Preheat oven to 350°F.
• Combine in double boiler over hot water, morsels and butter.
• Heat until melted and smooth.
• Transfer to large bowl.
• Stir in crumbs and nuts.
• Mix with a fork until mixture forms a crumbly dough.
• Reserve 2 cups mixture for topping.
• Press remaining mixture into a 15x10x1 baking pan.
• Bake at 350 for 12 minutes.
• In large bowl, combine cream cheese and sugar.
• Beat until smooth.
• Add eggs, one at a time, beating well after each addition.
• Blend in flour and lemon juice.
• Pour evenly over baked crust.
• Sprinkle top with reserved crumbs.
• Bake at 350F for 20 minutes.
• Cool completely.
• Cut into 2x1 inch bars.
• Chill.

CHEERIOS CRUNCH

Steps:

• Grease one 15x10" or two 9x13" pans.
• Put cereal, nuts, and raisins in a greased 4 quart bowl.
• Heat first 4 ingredients in 2 quart saucepan until it begins to bubble; cook 2 minutes longer.
• Stir in soda until foamy and pour over cereal, nuts, and raisins.
• Stir until well coated.
• Spread in prepared pans.
• Bake at 250 degrees for 15 minutes.
• Stir and let stand for 10 minutes to cool.
• Loosen from pan and cool another 30 minutes.
• Break into pieces.

CHEERIOS CRUNCH SNACK

Steps:

• Melt margarine in 3-quart saucepan over low heat. Stir in brown sugar. Cook, stirring constantly, until thick and smooth.
• Stir in cereal. Cook 2 to 3 minutes, stirring constantly, until cereal is coated.
• Spread mixture in thin layer on ungreased cookie sheet. Cool 1 hour. Crumble mixture, and serve as snack. Store in airtight container.

'GOT SOME CRUST' MACARONI AND CHEESE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
• While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
• Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.