HOMEMADE CHEEZ IT CRACKERS RECIPES

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HOMEMADE CHEEZ WHIZ COPYCAT RECIPE - FOOD.COM



Homemade Cheez Whiz Copycat Recipe - Food.com image

Make and share this Homemade Cheez Whiz Copycat recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 15 serving(s)

Number Of Ingredients 6

1 lb processed cheese, cut in small pieces
1 (13 ounce) can evaporated milk
4 tablespoons margarine
1 teaspoon salt
1 dash od Tabasco sauce
1 teaspoon dry mustard

Steps:

  • melt all ingredients in sauce pan or double boiler over medium heat stirring often till well blended and smooth.
  • use in recipes that call for cheez whiz or serve on crackers enjoy.

Nutrition Facts : Calories 160.3, FatContent 12.4, SaturatedFatContent 6.5, CholesterolContent 26.6, SodiumContent 701.7, CarbohydrateContent 4.8, FiberContent 0, SugarContent 2.3, ProteinContent 7.7

PIMIENTO CHEESE CRACKERS RECIPE | BON APPéTIT



Pimiento Cheese Crackers Recipe | Bon Appétit image

The addictive cheddar cracker is all grown up, thanks to a little heat from the cayenne and a hint of sweet pepper from the pimiento. The cheese and butter lend a decent amount of fat, so their melt-in-your-mouth texture keeps you coming back for more. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a party appetizer. Let thaw in the fridge overnight before slicing.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 7

12 oz. sharp cheddar, coarsely grated (about 4 cups)
1 cup plus 2 Tbsp. all-purpose flour
1½ tsp. kosher salt
¼ tsp. cayenne pepper
¼ cup chopped jarred pimiento peppers
5 Tbsp. chilled unsalted butter, cut into pieces
3 Tbsp. white or black sesame seeds

Steps:

  • Pulse cheese, flour, salt, and cayenne in a food processor to combine (4–6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4–6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
  • Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don’t stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
  • Place a rack in the middle of oven; preheat to 350°. Unwrap dough and using a sharp knife, slice into thin rounds; aim for ⅛"–¼" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.

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