Winnies Cheese Cookies Food

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.

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.

BROWN SUGAR BACON WRAPPED WEENIES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Wrap hot dog pieces in bacon pieces and secure with toothpicks. Arrange on a baking sheet.
• Broil the hot dog pieces until bacon is crisp, turning once or twice, 3 to 5 minutes per side. Transfer to a serving platter.
• Melt butter in a saucepan and stir in brown sugar. Place over medium heat and bring to a boil, stirring until brown sugar has dissolved. Serve hot dog pieces with brown sugar sauce drizzled on top.

WIENER WINKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Take 1 slice of bread and spread 1 teaspoon of butter on one side. Turn the bread over and place a slice of cheese on the bread. Place a frankfurter diagonally on the cheese. Fold bread corner to corner around the frankfurter. Insert a toothpick to hold together. Repeat steps for the remaining frankfurters.
• Bake in a preheated oven for 20 to 30 minutes or until golden brown.

CHEESY BEENIE WEENIES

Steps:

• Combine the ketchup, mustard, molasses, and apple cider vinegar in a saucepan. Add the hotdogs, cheese and beans.
• Cook, stirring over medium-low heat for 10-15 minutes until thoroughly heated through and cheese is melted. Season to taste with salt and pepper.

CREAM CHEESE COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
• Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
• Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
• Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
• When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

BEANIE-WEENIE

Steps:

• In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.

HOMEMADE BEANIE WEENIES

Steps:

• In a dutch oven heat oil. Add chopped onions and cook until they are tender.
• Add winnies that have been chopped up in 1/2 pieces. Let them brown.
• Add your beans and simmer for about 30 minutes.
• This recipes can always be doubled, or just adjust by adding another can of pork 'n beans or more winnies.