How To make Pecan Cheese Crisps
7/8 c All-purpose flour
1/2 ts Baking powder
1/2 ts Dry mustard
Pn cayenne pepper 1/2 c Margarine
2 c Shredded strong cheddar
-cheese 1/2 c Chopped pecans
Servings: 7 dozen crackers Sift together flour, baking powder, mustard and pepper. Cream margarine, gradually blend in cheese and nuts. Add flour mixture slowly until blended. Divide dough in half, make rolls 1 1/2" in diameter, wrap in foil, chill. Slice each roll into very thin slices. Arrange on greased cookie sheets. Bake at 400 deg F for 6 minutes. Cool immediately on wire racks. Posted by Linda Davis
How To make Pecan Cheese Crisps's Videos
Cranberry and Pecan Cheese Ball Recipe
This Cranberry and Pecan Cheese Ball Recipe is the perfect addition to your holiday table this year. Its so easy to make in advance and just pull out of the fridge when you’re ready to serve. Make it for Christmas, thanksgiving, easter or any get together! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make a cheese ball then just follow this easy cheese ball Recipe.
Get the full recipe for this Cranberry and Pecan Cheeseball
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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CRANBERRY AND PECAN CHEESEBALL RECIPE
Ingredients
1/2 Cup / 50g Pecans
9 oz / 250g Cream Cheese
1/4 Cup / 60g Sour Cream
1 Cup / 85g Cheddar Cheese
1/2 tsp Garlic Powder
1 Cup / 120g Dried Cranberries
2 Tbsp Chives chopped
Instructions
Roughly chop the pecans. We want smaller and larger pieces to create texture. Place onto a baking sheet and toast in a 200C / 400F oven for 5 minutes or until fragrant. Remove from the oven and transfer to a small bowl to cool.
In a medium sized mixing bowl add the cream cheese. Mix with a wooden spoon for a minute or two to soften. Add the sour cream, cheddar cheese and garlic powder. Fold together until combined. Set the bowl to the side.
Add the cranberries to the bowl with the pecans and toss together. Pour half of the mixture into the bowl with the cheese and save the rest for later. Fold together until combined.
Pour the cheeseball mixture out onto a length of plastic wrap or cooking paper. Bring up the sides to tightly wrap the mixture and shape into a ball. Place into the fridge for at least 4 hours or overnight to set.
Remove the cheeseball from the fridge and press into the correct shape. Pour the remaining cranberry and pecan mixture onto a plate and add the chives. Unwrap the cheeseball and roll around on the plate, pressing the coating in.
Serve now or keep in the fridge until you are ready to serve.
Notes
If you are tight on time, toasting the pecans can be skipped.
Walnut or almonds can be used in place of pecans.
The cheeseball can be made in advance and kept in the fridge for up to 2 days.
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HOLIDAY CHEESE CRACKERS | Christmas recipes | Cheddar Cheese Crackers
#AD These cute Cheddar Cheese Crackers made with Cabot Cheese are the perfect holiday appetizer! Cabot Extra Sharp cheddar cheese gives a ton of cheesy flavor to these butter crackers. If you’re a bit adventurous, try adding Cabot Pepper Jack or Wickedly Habanero. #CabotCheese
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Parmesan Cheese Crackers with Rosemary -- The Frugal Chef
These Parmesan cheese crackers are made with fresh Rosemary. They are easy and delicious and a great addition to any appetizer dish. They are also a nice gift from your kitchen.
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Makes about 24 crackers
¾ cup (96 grams) white all-purpose flour
1 tsp. coarse black pepper
1 tsp. fresh Rosemary leaves – chopped
4 TBS unsalted, softened butter cut into cubes
1 cup (100 grams) grated Parmesan cheese
¼ cup (62.5 ml) heavy cream
Mix the flour with the pepper and Rosemary in a bowl. Add the cubed butter and with clean hands work it into the flour. Use your finger tips and work it until it has the consistency of crumbs. Add the cheese and get rid of the lumps with your fingers (if you have any). Add the cream.
Mix all the ingredients with your hands until you have uniform dough. Do not over mix. Divide the dough in two and form two logs. Wrap them in plastic wrap and refrigerate them for a minimum of three hours or up to two days.
Heat the oven to 325 degrees F (160 C).
Remove the crackers from the fridge and slice them into 1/8th slices. Place them on a lined cookie sheet (these will not spread so they do not have to be too separated from each other). Bake for about 20 minutes until the crackers brown. Remove the crackers from the oven and allow them to cool on the sheets for a few minutes. Don’t worry it they are still a little soft. They will harden as they cool down. Move them to a cooling rack and cool down completely and serve.
2 crackers – CALORIES 54.48; FAT 3.84 grs (sat 2.37; mono 1.04; poly 0.16); PROTEIN 1.76 grs ; FIBER 0.13 grs; CARBS 3.25 grs; CHOLESTEROL 11.44 mg; IRON 0.22 mg; SODIUM 52.28 mg; CALCIUM 40.45 mg
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Pecan Cheese Crisps - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Pecan Cheese Crisps Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Dry Mustard
pn Cayenne Pepper
1/2 c : Margarine
2 c : Shredded Strong Cheddar
1/2 c : Pecans; Chopped
1/2 ts : Baking Powder
7/8 c : All-purpose Flour
Cheddar Pecan Cheese Crisps
Cheese Crackers Recipe Ep7 717
This Cheese Crackers Recipe began with my mother and I still keep making it every holiday season. This is how to make cheese crackers. The best cheese crackers recipe ever.
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