SESAME CHEDDAR OLIVE POPPERS
This recipe was published by Kathy Casey, who, I just discovered, got this recipe from the late caterer, Gretchen Mathers. Although I don't usually like green olives, I LOVED these. The surrounding cheesy-dough goes well with the tart olives. The recipe calls for them to be served hot, but they're good warm (and if you're lucky enough to have any refrigerated leftovers, they make a great late-night snack). I've assembled then frozen them, just baking them for a few extra minutes. They're a bit labor intensive at first, but once you get the hang of them, you can assemble more than 50 in less than an hour. Smaller olives work best. I've doubled the recipe, but even that many will disappear quickly at a party, so I'll triple it next time I take them to a potluck. If you don't like sharp cheddar, medium works well - I've even substituted mild cheddar when I knew I had guests who disliked harsh cheese.
Provided by TigerJo
Categories Vegetable
Time 55m
Yield 24 poppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
- Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive.
- Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
- Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
CHEDDAR CHEESE POPOVERS
Make and share this Cheddar Cheese Popovers recipe from Food.com.
Provided by annconnolly
Categories Quick Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
- In a large bowl, beat eggs well with mixer.
- At low speed add milk.
- Add flour and salt and beat until smooth.
- Stir in melted butter.
- Fill cups 1/2 full with batter.
- Top with cheese and pour in remaining batter.
- Bake 50 minutes or until puffed and deep golden brown.
- Let pans cool 1 minute and then loosen with a knife.
- Serve with hot with butter and fresh fruit.
Nutrition Facts : Calories 271.9, Fat 15, SaturatedFat 8.6, Cholesterol 143, Sodium 285.9, Carbohydrate 22.6, Fiber 0.7, Sugar 0.3, Protein 11.1
POPPY AND SESAME SEED CRACKERS
These babies can host almost any cheese, from a semisoft or soft ripened variety like Brie to a semihard one like goat's-milk Cheddar. I'm about to introduce mine to Vegemite. NYA-HA-HAAAAAA!!!!
Provided by Sandi From CA
Categories Breads
Time 1h
Yield 32 crackers
Number Of Ingredients 9
Steps:
- Prepare the dough: Preheat oven to 350°F
- Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
- Add the butter and pulse until the mixture resembles coarse meal.
- Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
- Stir just until the ingredients are incorporated.
- Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
- Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
- Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
- Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
- Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
- Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
- Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).
Nutrition Facts : Calories 106.2, Fat 5.9, SaturatedFat 2.4, Cholesterol 21.9, Sodium 177.2, Carbohydrate 10.9, Fiber 0.9, Sugar 1, Protein 2.8
BAKED CREAM CHEESE JALAPENO POPPERS
After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.
Provided by SANDYBREIT
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
- Bake until the peppers are just tender, 20 to 30 minutes.
Nutrition Facts : Calories 116.3 calories, Carbohydrate 3 g, Cholesterol 30.7 mg, Fat 9.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 204.7 mg, Sugar 0.8 g
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