Cheddar Cheese Bites Recipes

Steps:

• Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, cayenne pepper, and paprika in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
• Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
• Working in batches, roll out each rectangle on a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

Steps:

• Place 1/4 cup flour in a large resealable plastic bag. Add cheese curds, a few pieces at a time, and shake to coat. , In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, in a large bowl, whisk beer and remaining flour. Dip cheese curds, a few at a time, into batter and fry for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Combine cheese, butter, flour, salt, and cayenne in a large bowl: knead into a dough.
• Roll dough into 1 inch balls and place on an un-greased baking sheet.
• If using olives, form each ball around 1 olive.
• If using pecans, press 1 pecan half onto each ball.
• Can bake them right now (see instructions below) or freeze for later.
• Place in trays in freezer for 30 minutes.
• Remove from freezer and place in freezer bags or container.
• Seal and freeze.
• Can bake them straight from freezer.
• Preheat oven to 425°F.
• Place cheese balls 3 inches apart on an un-greased baking sheet.
• Bake 15-17 minutes if frozen, 13-15 minutes if thawed.

Steps:

• In a food processor, or by hand, crush ½ a box of Triscuits. Set aside.
• Combine all of the filling ingredients in a large bowl.
• Pinch off bite sized balls of filling and roll between your hands (about 1 oz or 28g each).
• Roll the balls in the crushed Triscuit mixture, then coat it in beaten egg, then again in Triscuit mixture.
• Heat a sauce pan of vegetable oil to 350˚F (180˚C). Line a tray with paper towel to drain the fried bites.
• Fry each bite until Triscuit coating turns a light brown, about 45 seconds.
• NOTE: If they're fried too long, the cheese filling will escape and you'll be left with a sad shell of a former cheese bite.
• Garnish with more chopped dill and a squeeze of lemon. Serve immediately.
• Enjoy!

Steps:

• Heat oven to 400ºF.
• Mix cream cheese spread and cheddar until blended.
• Flatten bread slices with rolling pin; spread with butter. Turn over; spread with cream cheese mixture. Roll up tightly. Cut in half. Roll, 1 piece at a time, in Parmesan until evenly coated. Place on baking sheet sprayed with cooking spray.
• Bake 12 to 14 min. or until golden brown.

Steps:

• Cut cheese into 2 slices.
• Top crackers with cheese.

Steps:

• Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, and cayenne pepper in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
• Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
• Working in batches, roll out each rectangle on a lightly floured surface to a 1/4 inch thickness. Transfer dough to a parchment-lined baking sheet, and cut into 1-inch squares. Separate squares, leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

Steps:

• Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
• Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
• Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
• Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
• Recipe Tip
• Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.