SPICY CHEDDAR CHEESE STRAWS
Looking for a new and delicious appetizer for this holiday season? You have to give these Spicy Cheddar Cheese Straws a try. With ingredients like fresh cheddar cheese and crushed red pepper, this recipe is bursting with delectable flavor. They're super easy to make, and oh-so tasty. Want to know the best part? These cheese straws are the perfect make-ahead dish for the holiday season. You can make the dough before any Christmas party and bake them just before your guests arrive, and they also make an excellent hostess gift. With only about 20 minutes of hands-on time, Spicy Cheddar Cheese Straws won't keep you in the kitchen for long. For a fun holiday gift, package them in festive bags and give them away to all your Christmas guests. We guarantee you'll make them again and again.
Provided by Southern Living Editors
Time 1h20m
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball. (Dough may be wrapped in plastic wrap, sealed in a ziplock plastic freezer bag, and chilled up to 3 days.)
- Preheat oven to 350°. Turn dough out onto a well-floured surface; divide in half. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick). Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts. Place strips on parchment paper-lined baking sheets.
- Bake in preheated oven 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes.
CAYENNE CHEESE STRAWS
Provided by Ree Drummond : Food Network
Time 3h
Yield 50 cheese straws
Number Of Ingredients 7
Steps:
- Grate the cheese on the medium holes of a grater to make 4 cups. Cover the grated cheese and leave out with the butter until at room temperature, at least 2 hours and up to overnight. (Note: You need to grate your own cheese here--no pre-grated.)
- When ready to make the cheese straws, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Mix the flour, salt, cayenne, mustard and black pepper in a medium bowl.
- Put the cheese and butter in the bowl of a stand mixer and beat with the paddle attachment until fairly smooth. Slowly beat in the flour mixture. Check the consistency; it should be just stiff enough to pipe. If not, add a little more flour.
- Scrape the dough into a piping bag or resealable plastic bag. Use a 1/4-inch tip or cut a 1/4-inch hole in the plastic bag. Pipe the dough onto the prepared baking sheets in 5- to 6-inch strips. Bake until golden brown, 15 to 17 minutes. Let cool on a rack.
EASY CHEESE STRAWS
Five ingredients transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at parties.-Elizabeth Robinson, Conroe, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 72 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHEESE STRAWS
This is a favorite Christmas recipe of my father's and husband's. It's fairly simple to do and tastes good.
Provided by Leigh
Categories Appetizers and Snacks Cheese
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
- In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
- Bake in preheated oven for 10 to 15 minutes, or until crisp.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 5.5 g, Cholesterol 20 mg, Fat 6.8 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 160.9 mg, Sugar 0.1 g
SOUTHERN CHEESE STRAWS
You need something to put out when people come over for a drink. Or when you need something savory in the afternoon when you wish someone was coming over for a drink. You can roll the batch into a couple of logs, freeze and slice and bake off a dozen or so at a time.
Provided by Kim Severson
Categories appetizer
Time 1h
Yield About five dozen
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Grate cheese.
- In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. Alternately, make the dough in a stand mixer by creaming cheese and butter until smooth. Then combine dry ingredients in a bowl and combine with butter mixture at low speed until smooth.
- Shape the dough into a cylinder, wrap with plastic wrap or parchment and allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.
- Bring dough to room temperature and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-inch lengths. Repeat with remaining dough. Dough may also be hand-rolled into long ropes and cut to size, or shaped into a cylinder and sliced into rounds and baked.
- Bake for about 13 minutes or until the edges just begin to brown. Store between sheets of parchment or waxed paper in an airtight container. Will keep for up to three weeks.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY CHEESE STRAWS
This is my mother's recipe for delish spicy cheese straws. They are wonderful and savory with a kick of spice! They last for months in a sealed container. They make a great snack or hors dourves.
Provided by Cookin in NJ
Categories Lunch/Snacks
Time 35m
Yield 4 LBS
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Melt butter in the microwave.
- Combine warm butter, salt, red pepper and room temperature cheese in a food processor.
- Add in flour and blend until mixed well.
- Press thru star shaped cookie press in a continuous ribbon onto a non-stick cookie sheet.
- Bake at 350 degrees for 12 - 20 minutes until slightly crusty(depending on oven).
SPICY CHEESE STRAWS
Make and share this Spicy Cheese Straws recipe from Food.com.
Provided by Douglas Poe
Categories Cheese
Time 1h10m
Yield 4 Dozen
Number Of Ingredients 7
Steps:
- Preheat the oven to 325.
- In a mixing bowl, cream butter until fluffy.
- Add Cheese and mix until blended.
- Add remaining ingredients and mix till it forms dough.
- Put dough in refrigerator for 30 minutes. You want slightly stiff dough, but that is pliable enough to pipe through the cookie press.
- Have cookie press fitted with the ridge tip or star tip.
- Press dough in 2-inch strips on cookie sheet.
- Bake 20-25 minutes, or until lightly browned.
SPICY CUMIN CHEESE STRAWS
Categories Cheese Appetizer Bake Cocktail Party Quick & Easy Cheddar Spice Summer Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 24 cheese straws
Number Of Ingredients 7
Steps:
- In a small bowl toss together cheese, ground cumin, and cayenne.
- On a lightly floured surface roll out pastry into a 14- by 12-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 12- by 7-inch rectangles. Sprinkle cheese over 1 rectangle and top with other rectangle, egg-wash side down, pressing it firmly to force out any air pockets. Roll pastry out slightly to make layers adhere (rectangle should be about 12 1/2 by 7 1/2 inches). Brush pastry with some remaining egg wash and sprinkle evenly with cuminseed and sea salt.
- With a pastry wheel or sharp knife cut pastry into strips about 7 1/2 inches long and 1/2 inch wide. Twist strips and arrange on baking sheets, pressing ends onto sheet to keep strips twisted. Cheese straws may be prepared up to this point 2 weeks ahead. Freeze cheese straws on baking sheets 1 hour, or until frozen, and transfer to a resealable freezer bag. Do not thaw cheese straws before proceeding.
- Preheat oven to 425°F. and grease 2 baking sheets.
- Arrange half of cheese straws about 1 inch apart on 1 baking sheet and bake in middle of oven 10 to 12 minutes, or until pale golden. Bake remaining cheese straws in same manner.
- Serve cheese straws warm at room temperature.
HOMEMADE CHEESE STRAWS
Ever since her catering days, Martha has been baking these light-as-air cheese straws. You can buy versions, but nothing rivals cheese straws fresh out of the oven. For a variation, try rolling the puff pastry in poppy seeds, paprika, or sesame seeds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight.
- Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.)
- Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt.
- Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt.
- Preheat oven to 375 degrees. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.
- Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.
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5/5 (1)Total Time 50 minsCategory Appetizer, SnackCalories 72 per serving
- Place the shredded cheese and softened butter in the bowl of your electric mixer. Beat on medium until mostly smooth.
- Add the packet of Old El Paso Taco Seasoning to the cheese mixture, then turn the mixer on low and slowly add the flour until incorporated. Scrape the bottom of the bowl with a spatula, then beat again for an even texture.
- Take 1 1/2 teaspoon of dough at a time and roll it out into a rope about 10-12 inches long. Roll a second rope and lay them next to each other on a baking sheet. Gently twist the ends in opposite directions to create a twisted rope. Then cut the rope in half to create two 5- to 6-inch ropes. Repeat with the remaining dough.
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