CHEDDAR CHEESE CRISPS RECIPES

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CHEDDAR-PECAN CRISPS RECIPE: HOW TO MAKE IT



Cheddar-Pecan Crisps Recipe: How to Make It image

Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. —Heather Necessary, Shamokin Dan, Pennsylvania

Provided by Taste of Home

Categories     Snacks

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 24 dozen.

Number Of Ingredients 7

2 cups unsalted butter, softened
4 cups shredded sharp cheddar cheese
4-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup finely chopped pecans, toasted

Steps:

  • In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate until dough is firm, 2 hours., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. Refrigerate in airtight containers.
    Freeze option: Place wrapped logs in resealable freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 27 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 19mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CHEDDAR CHEESE TACO SHELLS RECIPE | SUNNY ANDERSON | FOOD ...



Cheddar Cheese Taco Shells Recipe | Sunny Anderson | Food ... image

Provided by Sunny Anderson

Total Time 30 minutes

Cook Time 5 minutes

Yield 4 shells

Number Of Ingredients 1

2 cups finely shredded Cheddar

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
  • Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
  • Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
  • Fill the shells with your favorite taco fillings.

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