Cheesy Sun Crisps Food

CHEESY SUN CRISPS

Steps:

• In a bowl, combine cheddar and Parmesan cheeses, butter and water until well mixed. Combine flour and salt; add to cheese mixture. Stir in oats and sunflower kernels. Knead dough until it holds together. Shape into a 12-in. roll. , Cover; chill for 4 hours or overnight. Allow to stand at room temperature for 10 minutes before cutting into 1/8-in. slices. Preheat oven to 400°. , Place on greased foil-lined baking sheets. Bake until edges are golden, 8 to 10 minutes. Slide crackers and foil off baking sheets to wire racks to cool.

CHEESY SUN CRISPS

Steps:

• In a mixing bowl, combine Cheddar and Parmesan cheeses, butter and water until well mixed. Combine flour and salt; add to cheese mixture. Stir in oats and sunflower seeds. Knead dough until it holds together. Shape into a 12-in. roll. Cover with plastic wrap; chill for 4 hours or overnight. Allow to stand at room temperature for 10 minutes before cutting into 1/8-in. slices. Place on greased foil-lined baking sheets. Bake at 400 degrees F for 8 to 10 minutes or until edges are golden. Slide crackers and foil off baking sheets to wire racks to cool.

CHEESY CRAB CRISPS

Steps:

• Slice baguettes into slices, you should get 50 rounds total so that would be about 1/4-1/2 in thick.
• Combine all ingredients except crab and bread.
• Fold crabmeat into mayo mixture.
• Toast bread slices for about 10 minutes at 300 degrees F.
• Spoon crab mixture onto rounds and bake at 350 for 15 minutes or until bubbly and lightly browned.

CHEESY SUN CRISPS

Steps:

• Beat cheeses, butter and water together in a bowl until blended.
• Mix in flour and salt. Stir in oats and sunflower seeds until combined.
• Shape into a 12 inch long roll; wrap securely.
• Refrigerate for 4 hours (or up to 1 week).
• Preheat oven to 400. Lightly grease cookie sheets.
• Cut roll into 1/8-1/4 inch slices; flatten each slice slightly.
• Place on prepared cookie sheets.
• Bake 8-10 minutes or until edges are lightly browned. Cool on wire rack.