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 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
SPICY CHEESE STICKS
Had this recipe for years. I have never made but they sound delicious. Prep time is estimated and does not include the chilling time. I would think the dough could be made and frozen also.
Provided by TXOLDHAM
Categories Cheese
Time 25m
Yield 24 sticks
Number Of Ingredients 12
Steps:
- Sift together flour, baking powder, salt and cayenne pepper into a mixing bowl. Add shortening and cut in with a pastry blender until well incorporated. (I think you could do this with a few pulses in a food processor.) Stir in Cheddar cheese, onion, and Worcestershire and Tabasco sauces. Add buttermilk and stir to make a soft dough.
- Wrap in wax paper or plastic wrap and chill for 1 hour.
- Preheat oven to 475°F
- On a lightly floured board, roll out dough into an 8-x 12-inch rectangle. Wrap loosely around rolling pin and transfer to a cold lightly greased baking sheet. With a metal spatula, cut dough in half lengthwise, then cut across at 1-inch intervals to form the sticks. Brush sticks with melted butter, sprinkle with Parmesan and bake until lightly browned, about 10 minutes.
- Immediately remove from baking sheet and serve hot, or cool on wire racks before storing in airtight containers.
Nutrition Facts : Calories 89.6, Fat 5.8, SaturatedFat 2.6, Cholesterol 8.7, Sodium 111.7, Carbohydrate 6.8, Fiber 0.2, Sugar 0.5, Protein 2.6
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.
SPICY BEEFSTICK
Spicy beefstick, great for camping, tailgating, or just hanging out with buddies drinking beers.
Provided by BUCKS45
Categories Appetizers and Snacks Spicy
Time 6h15m
Yield 15
Number Of Ingredients 13
Steps:
- In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
- For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
- Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.3 g, Cholesterol 90.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 2680.7 mg, Sugar 0.4 g
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