Hot Cheese Cookies Food

CHEDDAR CHEESE COOKIES

Steps:

• Mix all ingredients together with your hand.
• Make teaspoon size balls.
• Place 2 inches apart on ungreased cookies sheet.
• Refrigerate 1 hour.
• Bake at 400°F 15-20 minutes until set.

CHEDDAR COOKIES

Steps:

• Heat oven to 400°F. In food processor, place flour and butter. Cover; process until mixture looks like coarse meal. Add cheese and red pepper. Cover; process, using quick on-and-off motions, until combined. With food processor running, gradually pour water through feed tube; process just until dough forms a ball.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Flatten each cookie with bottom of drinking glass; gently press 1 pecan half into center of each cookie.
• Bake 12 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

HOT CHEESE OLIVES

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

HOT CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 16 cookies in airtight container for another use.
• Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with 2 layers of heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray.
• In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in cocoa and 1/4 cup melted butter until well blended. Press very firmly on bottom and 1/2 inch up side of pan. Bake 14 to 16 minutes or until set in center.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in melted chocolate. Beat in eggs one at a time, just until blended. Beat in vanilla. Pour into crust.
• Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 6 hours or overnight before serving.
• When ready to serve, discard foil and remove side of pan. If needed, run metal spatula along side of cheesecake to loosen before removing pan. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow creme, and beat until blended and smooth. Fit decorating bag with 1/2-inch round piping tip; fill with cream mixture. Starting on outer edge of cheesecake, and using constant pressure on bag, pipe clockwise, working toward center and ending in a tall peak (use photo as guide). Decorate as desired. Store covered in refrigerator.

CHEESE COOKIES

Steps:

• Mix cheese and the butter, then, with your hands mix all the remaining ingredients until fairly uniformly mixed Roll into walnut sized balls, flatten each a little and place on a lightly greased baking sheet Bake at 350F for 15 minutes.
• Cool on racks.
• Store in fridge or freeze.
• reheat in 400F for 5-7 minutes.
• If frozen defrost in fridge before reheating.

FLAMING HOT CHEESE CURDS

Steps:

• Place 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 2 cups flour, the beer, food dye, red pepper flakes and ghost pepper. Let the batter sit for 5 minutes.
• Meanwhile, pour enough oil into a 3- to 4-quart saucepan to reach a depth of 3 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
• Dredge the cheese curds in the flour, shaking off any excess. Dip the curds into the batter and coat completely, then transfer to the oil. Fry, turning with spiral wire skimmer, until golden brown on all sides, 3 to 4 minutes total. Drain on paper towels and serve with the honey for dipping.

HOT CHEESE COOKIES

Steps:

• Mix ingredients by hand or with mixer. Dough will be very stiff. Roll into 4 thin logs in waxed paper. Chill or freeze.
• When ready to use, slice into thin rounds and place on greased baking sheets.
• Bake at 350F for 10 to 12 minutes or until golden brown.

HOT CHEESE SPREAD

Steps:

• In a large bowl, combine the cheese, onion and mayonnaise. Spoon into a greased 1-qt. baking dish. , Cover and bake at 350° for 25-30 minutes or until bubbly around the edges; stir. Serve with crackers or breadsticks.

HOT CHEESE PUFFS

Steps:

• Preheat oven to 350°F.
• Combine the all of the ingredients excepth bread in a bowl. Mix well.
• Cut the bread into circles (1 1/2 inch rounds) and spread each with cheese mixture. Arrange on baking sheet and bake 15 minutes, or longer for a crispier puff.
• Note: The bread may be cut and spread with the cheese mixture, then frozen. Bake when ready to use.

BLUE CHEESE "COOKIES"

Steps:

• Mix butter, flour, cheeses.
• Shape dough into a roll about 1 1/2 " diameter for slicing and baking.
• Can be made ahead; wrap in plastic wrap and freeze.
• To serve; defrost until able to slice about 15 minute cut into 1/3" slices. Brush with eggwhite mixed with paprika.
• Sprinkle with poppy seeds.
• Bake greased cookie sheet at 450* for 10 minutes.

HOT CROSS COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.
• Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.
• Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.

HOT CHEESE DIP

Steps:

• Preheat oven to 325°. Combine the first 5 ingredients; spread into a greased shallow baking dish or pie plate. Top with olives and pepperoni. Bake 25 minutes or until bubbly. Serve with assorted crackers and fresh vegetables.