SHARP CHEDDAR CHEESE CRACKERS
They are crunchy and flaky and salty. Good alone. Slathered with pb. Layered with cheese. I prefer them to croutons in salads. Crumbled in soup. Crushed in chili. The shape doesn't matter...square, round, rectangular, hexagonal, fishy.
Provided by Fork vs Spoon
Categories Vegetarian Pescatarian Cookies Kid-Friendly Nut-Free Shellfish-Free Egg-Free Soy-Free Fish-Free Fridge Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Sift together All-Purpose Flour (1 cup), Salt (1 tablespoon), and Ground Black Pepper (1/4 teaspoon). Set aside.
- Beat together Unsalted Butter (1/2 cup) and Sharp Cheddar Cheese (8 ounce). Don't worry, it will come together into a butter cheese ball.
- With mixer on low, beat in flour mixture and continue to beat until dough forms into a ball. Dump dough onto a lightly floured surface and knead a few times to form into a uniformed dough ball.
- Wrap in plastic wrap and place in fridge for about an hour.
- Before hour is up, preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll dough out until it is very thin, about a 1/8-inch thickness. Use a small cookie cutter to cut rounds and place them on a prepared bakings sheet. Using a fork, prick holes into the top of the crackers.
- Place in preheated oven for 12 to 15 minutes until golden brown. Remove from oven and let cool completely. Store in an airtight container for up to 3 days, but these are best the day of.
Nutrition Facts : Calories 33 calories, Protein 1.1 g, Fat 2.5 g, Carbohydrate 1.5 g, Fiber 0.1 g, Sugar 0.0 g, Sodium 136.4 mg, SaturatedFat 1.6 g, TransFat 0 g, Cholesterol 7.6 mg, UnsaturatedFat 0.0 g
HOMEMADE CHEDDAR CRACKERS
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
SHARP CHEDDAR CHILI CHEESE CRACKERS RECIPE - (4.5/5)
Provided by á-170995
Number Of Ingredients 10
Steps:
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt, and pepper. It may seem strange to blend butter and cheese, but it will come together in a softball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add 2 tablespoons of water, 1 tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don't add too much. The dough should be moist but not wet. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes, but an hour is better. The dough can also be frozen for future use. While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside. On a lightly floured work surface, roll the dough very thin, about an eighth of an inch thick. Use a round cookie cutter to cut out the crackers. If you like them square, you can just use a knife and cut the dough into squares. Dot center of cracker with a fork so that it cooks evenly. Place crackers on prepared baking sheets. The pieces can be close together as they won't expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving. The crackers can be stored in an airtight container for 2 or 3 days.
CHEESE CRACKERS
Trade trendy for traditional with a crisp, savory snack that's easily customizable.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 7
Steps:
- In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.
Nutrition Facts : Calories 197 g, Fat 14 g, Protein 7 g, SaturatedFat 9 g
CANADIAN SHARP CHEDDAR CHEESE SPREAD
Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels.
Provided by WestCoastMom
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 8h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
- Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
- Remove cheese spread from refrigerator about 30 minutes before serving.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 4.8 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 200.1 mg, Sugar 3.7 g
CHEF JOHN'S CHEESY CRACKERS
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg
SHARP CHEDDAR CRACKERS
Sharp Cheddar Crackers are a super easy, salty, buttery snack that you can make with just 5 simple ingredients.
Provided by Sabrina Snyder
Categories Appetizer
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl mix together cheese, flour, butter, paprika, and salt until very well combined.
- Roll 1" balls of dough and place on the baking sheet.
- Bake for 13-15 minutes.
Nutrition Facts : Calories 182 kcal, Carbohydrate 8 g, Protein 6 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHEDDAR CHEESE CRACKERS
My son may not be convinced these can substitute for the ubiquitous orange crackers sold commercially, but I'll take the homemade version any time.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 20m
Yield About five dozen crackers
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line two baking sheets with parchment. Sift together the flours, salt and sugar, and place in the bowl of a food processor fitted with the steel blade. Add the butter, and pulse until the mixture is crumbly. Add the cheese, and pulse several times to distribute it evenly throughout the flour mixture. Turn on the food processor, and add the olive oil and eggs. Stop the machine when the dough comes together. It will be soft and somewhat sticky. If it seems very moist, add another tablespoon of flour and pulse until incorporated.
- Lightly flour your hands and your work surface. Scrape out the dough and form two equal pieces. Shape into rounds, wrap in plastic and let rest for 15 minutes.
- Roll out each piece of dough between pieces of lightly floured parchment. Cut into squares or rectangles, and place on the parchment-lined baking sheets. Bake 15 to 20 minutes, switching the pans after the first 10 minutes from front to back and top to bottom. They will foam in the oven because of the cheese, but that will subside and they will bake crisply. The crackers are done when they are lightly browned. Remove from the oven, and cool on racks. Store in an airtight container.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY CHEESE CRACKERS
Making cheese crackers usually means it's party time at our families' houses. My brothers frequently try to sneak them behind our mom's back just to get a reaction out of her. -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 32 crackers.
Number Of Ingredients 6
Steps:
- Place the cheese, flour, salt and pepper flakes in a food processor; process until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. holiday-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps and repeat., Bake at 350° until golden brown, 13-17 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 76mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEDDAR CHEESE CRACKERS
Make and share this Cheddar Cheese Crackers recipe from Food.com.
Provided by lazy gourmet
Categories Cheese
Time 3h12m
Yield 40 crackers, 40 serving(s)
Number Of Ingredients 7
Steps:
- Combine cheese and butter in food processor; pulse till well blended.
- Add flour, sugar, salt and cayenne; pulse several times until well mixed. Add water; pulse until mixture comes together and forms a dough.
- Turn dough out onto a clean surface and knead until smooth. Form into a ball, divide in half and shape each half into a 8 inch log. Wrap each in plastic wrap; refrigerate at least 2 hours or up to 3 days.
- Heat oven to 375. Spray 2 baking sheets with nonstick cooking spray. Remove dough logs and slice into 1/4 in disks and place on prepared baking sheets. Prick top of crackers with a toothpick a few times. Bake 12 to 14 minutes or until just golden on the edge.
Nutrition Facts : Calories 61.5, Fat 4.2, SaturatedFat 2.7, Cholesterol 12.1, Sodium 64.7, Carbohydrate 4, Fiber 0.1, Sugar 0.4, Protein 1.9
CHEDDAR CHILI CHEESECAKE
Make and share this Cheddar Chili Cheesecake recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 2h30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Stir together breadcrumbs and 1/4 cup of shredded cheese, sprinkle on the bottom of a buttered 9" springform pan.
- Beat cream cheese at medium speed with an electric mixer about 4 minutes; add half of ham, the 10 oz.
- of sharp cheddar cheese and next six ingredients.
- Beat at low speed till well blended.
- Pour half of the cream cheese mixture in pan and top with remaining ham.
- Pour remaining cheese mixture over ham.
- Bake at 325 degrees for 1 hour or until center is set.
- Let stand for 30 minutes.
- Gently run a knife around the edge of the cheesecake and release sides of pan.
- Serve at room temperature with crackers.
CHEESE CRACKERS
A light, crunchy, and savory snack cracker that has a bit of a kick. Easy recipe with minimal ingredients. Add 4 tablespoons sesame seeds to batter before kneading for a tasty option. Also a fun recipe for kids to help with.
Provided by Domestic Chef
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 150
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
- Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
- Bake in the preheated oven until light and crispy, about 30 minutes.
Nutrition Facts : Calories 30.6 calories, Carbohydrate 1.7 g, Cholesterol 6.4 mg, Fat 2.3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 21.9 mg, Sugar 0.1 g
HOMEMADE CHEESE CRACKERS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water
Provided by Claire Nolan
Categories Snacks
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
- Once combined, mix in the flour and add the ice water one tablespoon at a time.
- The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
- Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
- Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
- Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
- Place the separated crackers on a parchment paper-lined baking sheet.
- Bake for 13 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 11 grams, Sugar 0 grams
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