PEPPER JACK CHEESE STICKS
"If you see a group of people huddled around an appetizer table, it's probably because they're feasting on these fun snacks," writes field editor Darlene Brenden of Salem, Oregon. "The cornflakes give them a crisp coating, and the soft creamy center has just enough kick to liven up any party."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Cut cheese into 2-3/4x1/2-in. sticks. Place the flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour; dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole.
Nutrition Facts :
PEPPER JACK CHEESE STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Put the softened cheese and butter in the bowl of a stand mixer. Using the paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
- Sift 1 cup of the flour together with the salt, garlic powder, black pepper and cayenne in a large bowl. Stir in the thyme. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press (you may not need to add all the flour).
- Lightly spray 2 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tip and press the dough onto the cookie sheets in long strips that run the length of the pans (see Cook's Note). Repeat with the remaining dough until the cookie sheets are full. Bake, flipping halfway through, until the straws are golden brown and crisp, about 20 minutes.
- With your hands or a sharp knife, break or cut the strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. Once they are completely cool, serve or store in a tightly covered container.
CRAB AND JACK PRETZEL
I first had this Hot Crab and Jack Pretzel in Boston, and it was so yummy good. I just had to have it again back in PA! It is a warm cheesy crab topping on a large baked Philadelphia style soft pretzel. Serve with a sweet/hot mustard dipping sauce as the perfect compliment!
Provided by Ms. Chef Esh
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
- Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.
Nutrition Facts : Calories 781.1 calories, Carbohydrate 43.3 g, Cholesterol 151.3 mg, Fat 53.5 g, Fiber 1.2 g, Protein 33.4 g, SaturatedFat 23.7 g, Sodium 1730.4 mg, Sugar 1.1 g
PEPPER JACK CHEESE STICKS
I like these cheese sticks because they are crisp and the creamy filling gives them a little kick. A great appetizer.
Provided by CookingONTheSide
Categories Cheese
Time 35m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Cut cheese into 2 3/4-inch by 1/2-inch sticks.
- Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes.
- In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels.
- Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired.
Nutrition Facts : Calories 119.4, Fat 5.2, SaturatedFat 3.1, Cholesterol 34.6, Sodium 108.5, Carbohydrate 12.1, Fiber 0.4, Sugar 0.4, Protein 5.8
WHISKEY PRETZELS
Make and share this Whiskey Pretzels recipe from Food.com.
Provided by amievv821
Categories Grains
Time 30m
Yield 16 oz pretzels
Number Of Ingredients 6
Steps:
- Pre-heat oven to 250 deg F.
- Add butter, whiskey, brown sugar, garlic and cayenne to saucepan and cook over low heat until melted.
- Spread pretzels on a baking sheet and pour butter mixture over pretzels. Toss to coat.
- Bake 10 minutes. Stir mixture and bake 10 more minutes.
- Allow to cool and enjoy!
PRETZELS AND BEER CHEESE SPREAD RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, garlic, worcestershire sauce, whole grain mustard, sweet paprika, cayenne pepper, fine sea salt, freshly ground black pepper, beer, pretzel stick, unsalted butter, worcestershire sauce, white sesame seed, garlic powder, onion powder, fine sea salt, freshly ground black pepper
Provided by Chris Salicrup
Categories Snacks
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F (150˚C).
- In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
- Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
- Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
- In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
- With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
- Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
- Serve beer cheese with pretzels.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 44 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams
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