HOMEMADE CHEDDAR CRACKERS
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
JALAPENO CHEESE CRACKERS
These jalapeno cheese crackers are easy to make and super crunchy. Make this crispy cracker recipe to serve for the perfect party snack!
Provided by Kevin Is Cooking
Categories Snacks
Time 34m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a medium bowl, whisk together the flour, sugar, salt and paprika.
- Using a pastry cutter or food processor, cut in the butter into the dry ingredients until small crumbles form.
- Add the chopped jalapeños, sharp cheddar cheese, and milk to the bowl; mixing until evenly mixed.
- Turn the dough out onto a well-floured surface and roll dough to about 1/8" thickness. Using a knife, pastry or pizza cutter slice the dough into 2"x 2" squares.
- With your dough cutter or spatula, transfer the crackers onto baking sheets lined with a Silpat silicone sheet or parchment paper. Pierce the top of each cracker with a small fork.
- Lightly brush tops of crackers with olive oil and sprinkle with a smoked sea salt, or regular if you don't have it.
- Bake at 375°F for 24-26 minutes, or until crackers are golden brown. Allow crackers to cool on a rack before serving. Will keep 5 days in an airtight container.
Nutrition Facts : ServingSize 8 oz, Calories 26 kcal, Carbohydrate 3.2 g, Protein 0.7 g, Fat 1.1 g, SaturatedFat 0.7 g, Cholesterol 3 mg, Sodium 43.3 mg, Fiber 0.1 g, Sugar 0.2 g
JALAPENO CHEDDAR CRACKERS
"Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
Provided by Ina Garten
Categories bake,cheese,eggs and dairy,Hot and Spicy,snack
Time 25m
Yield 32 - 34 servings
Number Of Ingredients 10
Steps:
- Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeño and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 400ºF. Line a sheet pan with parchment paper.
- Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
JOHNNY JALAPENO'S CHEDDAR CAKES
Cheddar Cakes, Famed and named after by the famous outlaw, 'Johnny Jalapeno'! Ok, they are really johnny cakes with jalapeño and cheddar (but it coulda have happened that way) :P *Make up a story about this fictional character around the campfire while rising and cooking them. If your really talented, make them in the shape of a jalapeno pepper!
Provided by 2Bleu
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk.
- Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
- When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan.
- When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.
JALAPENO CHEESE CRACKERS
Spicy and buttery tidbits perfect for any dinner party. These little appetizers get a little heat from the cayenne and jalapeno cheese. A perfect match for a glass of wine.
Provided by SkinnyMinnie
Categories Cheese
Time 38m
Yield 30 crackers
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF.
- In a large mixing bowl stir together the flour, cumin, salt, and red pepper.
- Cut in the butter until the size of coarse crumbs.
- Stir in the shredded cheese.
- Sprinkle the water over the mixture, stirring until all the dough is moistened.
- Turn the dough onto a large piece of waxed paper or plastic wrap and gather the dough into a ball; then flatten into a disk. If necessary, wrap and refrigerate for 30 min or until easy to handle.
- On a lightly floured surface roll the dough to about 1/8-inch thickness.
- Using a floured 2" cookie cutter to cut dough, rerolling as necessary.
- Place pieces about 1/2 inch apart on an ungreased cookie sheet.
- Bake for 8 min or until crackers are golden brown around the edges.
- Transfer to a rack to cool completely. If desired, lightly sprinkle with paprika.
Nutrition Facts : Calories 21.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.7, Sodium 26.6, Carbohydrate 1.6, Fiber 0.1, Protein 0.7
JALAPENO CHEDDAR BITES
Jalapeños, green olives & sweet red onions, added to cream cheese & topped with shredded Cheddar-Jack blend puts this over the top on flavor.
Provided by Peggianne
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended.
- Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory® Pretzel Crisps®.
- Sprinkle with shredded Cheddar-Monterey Jack cheese.
Nutrition Facts : Calories 33.6 calories, Carbohydrate 2.5 g, Cholesterol 6.9 mg, Fat 2.3 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 77 mg, Sugar 0.1 g
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- Whisk together flours and salt in a medium bowl. Set aside 2 tablespoons of cheese. Stir in olive oil, water, remaining cheese, and jalapeño. Mix until just combined, careful not to overwork the dough. If needed, add another tablespoon of water to moisten.
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