CHEESE STRAWS
Provided by dnr
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F
- Grate sharp cheddar cheese with the fine side of the grater.
- In a stand mixer cream together the butter and grated cheese, until the mixture is well mixed and fluffy.
- In a another bowl combine the flour, salt, and cayenne pepper -1/4 tsp if you don't like it too spicy, or up to a 1/2 tsp if you like a lot of heat. Using a whisk, whisk together the flour, salt, and pepper. Then slowly add the flour mixture to the butter and cheese mixture in the stand mixer.
- Beat the dough on high for about 5 min. until the dough is very creamy. Be sure to scrape down the sides and bottom of the bowl occasionally.
- Put your dough in a cookie press, and pipe about 3 inch straws onto an uncreased cookie sheet.
- Bake 12-15 minutes until slightly browed. Cool and store in an airtight container.
Nutrition Facts : Calories 72 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 Servings, Sodium 73 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SPICY CHEDDAR CHEESE STRAWS
Looking for a new and delicious appetizer for this holiday season? You have to give these Spicy Cheddar Cheese Straws a try. With ingredients like fresh cheddar cheese and crushed red pepper, this recipe is bursting with delectable flavor. They're super easy to make, and oh-so tasty. Want to know the best part? These cheese straws are the perfect make-ahead dish for the holiday season. You can make the dough before any Christmas party and bake them just before your guests arrive, and they also make an excellent hostess gift. With only about 20 minutes of hands-on time, Spicy Cheddar Cheese Straws won't keep you in the kitchen for long. For a fun holiday gift, package them in festive bags and give them away to all your Christmas guests. We guarantee you'll make them again and again.
Provided by Southern Living Editors
Time 1h20m
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball. (Dough may be wrapped in plastic wrap, sealed in a ziplock plastic freezer bag, and chilled up to 3 days.)
- Preheat oven to 350°. Turn dough out onto a well-floured surface; divide in half. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick). Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts. Place strips on parchment paper-lined baking sheets.
- Bake in preheated oven 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes.
SPICY CHEESE STRAWS
This is my mother's recipe for delish spicy cheese straws. They are wonderful and savory with a kick of spice! They last for months in a sealed container. They make a great snack or hors dourves.
Provided by Cookin in NJ
Categories Lunch/Snacks
Time 35m
Yield 4 LBS
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Melt butter in the microwave.
- Combine warm butter, salt, red pepper and room temperature cheese in a food processor.
- Add in flour and blend until mixed well.
- Press thru star shaped cookie press in a continuous ribbon onto a non-stick cookie sheet.
- Bake at 350 degrees for 12 - 20 minutes until slightly crusty(depending on oven).
SPICY CUMIN CHEESE STRAWS
Categories Cheese Appetizer Bake Cocktail Party Quick & Easy Cheddar Spice Summer Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 24 cheese straws
Number Of Ingredients 7
Steps:
- In a small bowl toss together cheese, ground cumin, and cayenne.
- On a lightly floured surface roll out pastry into a 14- by 12-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 12- by 7-inch rectangles. Sprinkle cheese over 1 rectangle and top with other rectangle, egg-wash side down, pressing it firmly to force out any air pockets. Roll pastry out slightly to make layers adhere (rectangle should be about 12 1/2 by 7 1/2 inches). Brush pastry with some remaining egg wash and sprinkle evenly with cuminseed and sea salt.
- With a pastry wheel or sharp knife cut pastry into strips about 7 1/2 inches long and 1/2 inch wide. Twist strips and arrange on baking sheets, pressing ends onto sheet to keep strips twisted. Cheese straws may be prepared up to this point 2 weeks ahead. Freeze cheese straws on baking sheets 1 hour, or until frozen, and transfer to a resealable freezer bag. Do not thaw cheese straws before proceeding.
- Preheat oven to 425°F. and grease 2 baking sheets.
- Arrange half of cheese straws about 1 inch apart on 1 baking sheet and bake in middle of oven 10 to 12 minutes, or until pale golden. Bake remaining cheese straws in same manner.
- Serve cheese straws warm at room temperature.
DREMA'S SPICY PECAN-CHEESE COINS
Another great appetizer to gift-maker for the holidays! We love them anytime. This version is a bit spicier than my cheese straws but you can play with it to suit your taste! Enjoy!
Provided by Drema Bryant @atthehopchick
Categories Cheese Appetizers
Number Of Ingredients 8
Steps:
- In large mixing bowl combine cheese and softened butter. (You can use a food processor fitted with steel blade if available - if not, mix well using hands). Add flour, salt, pepper, paprika and cumin. Process or work well with hands until dough comes together in a ball. Work pecans into the dough so they are well distributed.
- Shape dough into 3 logs, about 1 1/4" in diameter. Wrap securely with wax paper or plastic wrap and chill at least 2 hrs. (Tip - these can be frozen for up to 30 days. Thaw before baking)
- When ready to bake, preheat oven to 350 degrees F. Slice dough into 1/4 inch coins and place on ungreased baking sheet. Bake about 12-15 minutes or until coins begin to brown.
- Remove to a wire rack to cool and store in airtight containers or tins. *Tip - they are easier to slice if they have been frozen and are starting to thaw slightly. Once sliced you can leave them on cookie sheet until finish thawing and bake at that time. Enjoy!
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- Place the shredded cheese and softened butter in the bowl of your electric mixer. Beat on medium until mostly smooth.
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- Take 1 1/2 teaspoon of dough at a time and roll it out into a rope about 10-12 inches long. Roll a second rope and lay them next to each other on a baking sheet. Gently twist the ends in opposite directions to create a twisted rope. Then cut the rope in half to create two 5- to 6-inch ropes. Repeat with the remaining dough.
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4.6/5 (34)Estimated Reading Time 5 minsServings 60Total Time 1 hr
- Knead grated butter, grated cheese, flour, red pepper and garlic powder together to form dough ball.* Use 1 tablespoon of ice water at a time if needed to form dough.
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Reviews 2Category AppetizersCuisine SouthernTotal Time 1 hr 40 mins
- Preheat oven to 350°F. In the bowl of a stand mixer, cream butter and cheese together. Mix in flour, salt and pepper. Divide the dough into two balls and cover with plastic wrap. Chill for 1 hour.
- On a lightly floured surface, use a floured rolling pin to roll out dough ¼-inch thick. Cut into 1-inch wide ribbons with a pastry wheel. Place on parchment-lined baking sheet and bake for 10 minutes. Cool on a wire rack. Store in an airtight container for up to one week.
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5/5 (1)Total Time 27 minsCategory Appetizer, SnackCalories 47 per serving
- Preheat the oven to 350 degrees F. Line a large baking sheet (half sheet pan) with parchment or a silicone baking mat. If your baking sheet is smaller, simply bake in two batches.
- In a food processor fitted with the grating attachment, grate the cheese. Remove the grating attachment and put in the chopping blade (you may need to remove the cheese in order to do this. Just put the cheese back in after).
- Cut the butter into large pieces and add to the food processor with the cheese. Add the flour, salt and red pepper flakes. Pulse for 10 seconds at a time, until the mixture is crumbly.
- Add the milk or cream, and process until the mixture comes together into a ball. About another 15-20 seconds.
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- Combine flour, salt, paprika, and cayenne pepper for your desired heat level, whisking to blend.
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Category AppetizersEstimated Reading Time 3 mins
- Preheat the oven to 400°. Line two baking sheets with silicone baking mats(preferably) or with parchment paper.
- Lay a piece of parchment on your work surface and lightly flour; turn the puff pastry dough out and roll into a 10 x 12-inch rectangle. Brush the surface with the egg wash. Sprinkle the cheese mixture evenly over the surface. With the rolling pin, lightly roll over the toppings to press into the surface of the dough. Refrigerate the dough for 15 minutes before cutting. Cut the dough into 12 equal-sized strips of dough. Working with one piece at a time, transfer the dough strip to the prepared baking sheets; twist each strip into a spiral. Repeat with the remaining dough. Refrigerate the strips for another 15 minutes before baking.
- When ready to bake, brush the remaining egg wash over the cheese straws. Bake for 13 to 15 minutes, until puffed and golden brown. Flip each cheese straw over and bake for another 2 minutes. Cool and serve at room temperature.
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- Carefully slice the lamb into 1⁄8-inch (3 mm) thick pieces (note: it’s easier to cut when partially frozen).
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- When the meat turns an even brown color, turn the heat down to low, add the cumin, salt, and chili powder, and stir to combine. Add the onions and longhorn pepper, stir to combine, and serve.
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