Herbed Cheese Crackers Recipes

HERBED CRACKERS

Steps:

• Preheat oven to 400 degrees.
• Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
• Pulse until combined.
• With motor running, pour 1/4 cup water slowly into feed tube.
• Add a bit more if necessary until mixture begins to hold together but is not sticky.
• Process until dough forms ball.
• Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
• Transfer to ungreased cookie sheet, and prick all over with fork.
• Score lightly with sharp knife if you wish to break into rectangles later on.
• Or leave in free-form shape that you can break into shards.
• Bake 12 to 14 minutes, until lightly browned.
• Cool on rack and store in airtight container.
• Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
• For garlic crackers, add 1/8 teaspoon granulated garlic.
• Or create your own mixture.

HERBED CHEESE STICKS

Steps:

• Preheat oven to 450°. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes., Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning., Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce.

GARLIC AND HERB CREAM CHEESE

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

HERBED CHEESE SPREAD

Steps:

• Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth. Refrigerate at least 1 day before serving.

HERBED CHEESE-AND-CRACKER BITS

Steps:

• Place the crackers in a large sealable freezer container.
• In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt.
• Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning.
• Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated.
• Let the mixture come to room temperature before serving.
• Store in the covered container in refrigerator.

FOOTBALL CHEESEBALL WITH HERBED CRACKERS

Steps:

• Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F.
• Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
• Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
• Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
• Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.