Cheese Pennies Food

CHEESY PENNE

Steps:

• Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
• Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

CHEESE PENNIES

Steps:

• In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut the log shapes into slices approximately 1/4 inch thick.
• Arrange slices in a single layer on a large baking sheet. Bake 20 to 25 minutes in the preheated oven, or until lightly browned.

CHEESE PENNIES RECIPE - (4.4/5)

Steps:

• In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 400°F. Cut the log shapes into slices approximately 1/8-inch thick. Arrange slices in a single layer on a large baking sheet. Bake 12 to 14 minutes in the preheated oven, or until lightly browned.

CHEDDAR PENNIES

Steps:

• 1. Shred cheese with hand grater, then chop with knife. Really pulverize it!
• 2. Beat together butter, cheese, pepper sauce and seasoning on high speed until creamy. Lower the speed. Mix in flour, 1/3 cup at a time. It will be soft.
• 3. Transfer dough to wax paper. Shape it into 2 logs about 1 1/2 inches in diameter. Refrigerate till firm -- about 2 hours.
• 4. Preheat oven to 325°. Line baking sheet with parchment or spray with non-stick spray. Cut logs into 1/4 inch slices Bake until slightly brown and almost crisp -- about 15 minutes

CHEESY PENNY WAFERS

Steps:

• In the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined.
• With the machine running, slowly pour the oil through the food chute. Then add the flour, mustard, and red pepper, and process another 30 seconds or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.).
• Remove the dough, press into a ball, and roll in plastic wrap. Place on flat plate and let chill in refrigerator for 30 minutes.
• Preheat oven to 350°F, and set out two ungreased baking sheets.
• Shape the dough into 40 balls, about 1/2-inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
• Bake (at 350°F) for 15 minutes or just until crisp but not browned. Transfer to wire rack, dust the tops lightly with paprika, and let cool.
• Store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months.

CHEDDAR PENNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large cookie sheet.
• In a medium bowl, mix together the flour, salt and cayenne pepper. Stir in the Cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch slices. If dough is too soft, it can be chilled until firm. Place slices onto the prepared cookie sheet so they are 1 inch apart.
• Bake for 20 to 25 minutes in the preheated oven, until the bottoms of the pennies are lightly toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.

CHEESE COINS

Steps:

• Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add butter, and pulse until the mixture resembles coarse meal. Add cheese, and pulse until combined. With the machine running, add milk. Process until the dough comes together and is well combined.
• Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap with 2 layers of plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
• Preheat the oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer the slices to a baking sheet, and bake immediately, rotating the sheet halfway through baking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

CHEDDAR PENNIES

Steps:

• Cream butter until soft and stir in the remaining ingredients.
• Transfer to a lightly floured surface and shape into a 1 1/4" diameter log.
• Wrap in plastic and refrigerate at least one hour.
• Preheat oven to 350°F and grease cookie sheets.
• Slice the dough into 1/4" inch thick rounds and place on sheets.
• Bake for 15 minutes or until golden.

CHEDDAR CHEESE COINS

Steps:

• In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
• Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
• Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
• Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
• Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

CHEESY PENNY WAFERS

Steps:

• In the bowl of a food processor, process the cheese and butter for about 30 seconds, or just until combined. With the motor running, slowly pour the oil through the feed tube.
• Then add the flour, mustard, and red pepper. Process for 30 seconds, or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.) Remove the dough from the food processor, press into a ball, roll in plastic wrap, and refrigerate 30 minutes.
• Preheat oven to 350°F and set out 2 ungreased baking sheets. Shape the dough into 40 balls, 1/2 inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
• Bake 15 minutes, or just until crisp but not browned. Transfer to wire racks, dust lightly with paprika, and let cool. Store in an airtight container up to 2 weeks or in the freezer up to 3 months at 0°F.