Cheddar Pecan Rounds Recipes

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

Steps:

• Preheat oven to 350°F.
• Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.
• Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

Steps:

• Heat oven to 350 degrees. In food processor, pulse flour, pecans, table salt, black pepper, and cayenne. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until pieces are no longer visible. With machine running, gradually add 2 tablespoons cold water; process until dough comes together.
• Transfer to a lightly floured surface; divide dough into 2 equal parts. Roll out each into a 1/4-inch thickness. Sprinkle with kosher salt.
• Cut dough into 2 1/2-inch flower shapes, or other desired shape; transfer to ungreased baking sheet. Bake for 15 minutes, until centers are firm to the touch. Cool on wire rack. Store in airtight plastic container.

Steps:

• Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
• Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

Steps:

• Mix grated cheese, butter and margarine well. add flour and mix well. fold in rice krispies. shape into small balls.
• place on greased cookie sheet. flatten each with a fork and top with one or two pecans each.
• bake at 375 for 10 minutes or until golden brown around edges.

Steps:

• Place the cream cheese in a large bowl and, using an electric mixer, beat until soft and creamy.
• Add the milk, cayenne pepper, Worcestershire sauce, garlic, and cheddar cheese.
• Continue to beat just until the ingredients are combined.
• Line an 8 by 12 inch pan with parchment or wax paper, making sure there is a 3 inch overhang at each of the long ends.
• Sprinkle pecans evenly over the paper.
• Drop spoonfuls of the cheese mixture onto the pecans.
• Using a spatula spread the mixture into the pan making sure you reach into the corners.
• Sprinkle with chives and parsley.
• Roll mixture into a tube.
• Slice into 1 inch slices.
• Chill for 4 hours. Serve.