Cheese Crackers, 12/28/2011 - KATV - Breaking News, Weather and Razorback Sports

Cheese Crackers, 12/28/2011

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By Diana Harbour, GMAR Producer - bio | email

  • Recipes

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  • Monday, June 17 2013 11:22 AM EDT2013-06-17 15:22:33 GMT
    Ashley AndersonMidwest DairyFor Lemon Yogurt Dressing: 1 container (6 ounces) non-fat lemon yogurt 2 tablespoons apple cider vinegar For Waldorf Salad: 2 cups diced, unpeeled red apples 2 cups diced, unpeeled
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Michael Lanari

Kitchen & Bath Concepts

 

Ingredients:

  • 1/2 cup butter, softened
  • 2 cups grated cheddar cheese
  • 1-1/2 cups flour
  • 1/2 tsp. salt
  • 1 Tbsp. dried chives

Preparation:

Preheat oven to 350 degrees. In medium bowl, combine butter and cheese. Mix together until well blended. Add flour, salt and chives to butter mixture and mix until blended. Form dough into 1" balls and place on ungreased cookie sheets. Flatten balls using the bottom of a drinking glass. Prick each cracker several times with a fork. Bake crackers at 350 degrees for 12-15 minutes until very lightly browned around the edges. Remove to a wire rack and cool.

These reheat very well in a toaster oven, because I like my crackers hot! Just place on a piece of foil in the oven and heat until they are sizzling.

To freeze, place on cookie sheet until frozen solid. Then place in heavy duty freezer bags, label, and freeze for 3-4 months. Thaw at room temperature, then reheat in toaster oven or oven until hot. Makes about 36 crackers 

  • Snacks

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    Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup Chopped
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    Peter BraveBrave New Restaurant 7 QT - WATER 3 QT - WHITE WINE VINEGAR 3 CUPS - SUGAR 1 CUP - SEASONED SALT 10 CLOVES GARLIC 2 TBSP BLACK PEPPERCORNS 1 TBSP RED PEPPER
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  • Tuesday, May 14 2013 12:06 PM EDT2013-05-14 16:06:15 GMT
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