CHEESE PENNIES RECIPE - (4.4/5)
Provided by á-5531
Number Of Ingredients 4
Steps:
- In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 400°F. Cut the log shapes into slices approximately 1/8-inch thick. Arrange slices in a single layer on a large baking sheet. Bake 12 to 14 minutes in the preheated oven, or until lightly browned.
BAKED PENNE WITH THREE CHEESES
I don't believe in serving kids macaroni and cheese every day. It should be treated as an indulgence, because that's what it is. This is my version of the classic macaroni and cheese Xea's grandmother makes. Older kids can easily make this by themselves. Add a big green salad and they can have dinner ready before you get home from work!
Provided by Antonia Lofaso
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
- In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
- Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
- Pour the sauce over the pasta and top with the breadcrumbs.
- Bake for about 40 minutes, until the top turns a golden brown.
CHEDDAR PENNIES
I love this snack. And if a lunkhead like me can make this - anyone can!!
Provided by Stephanie Corbitt
Categories Crackers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Shred cheese with hand grater, then chop with knife. Really pulverize it!
- 2. Beat together butter, cheese, pepper sauce and seasoning on high speed until creamy. Lower the speed. Mix in flour, 1/3 cup at a time. It will be soft.
- 3. Transfer dough to wax paper. Shape it into 2 logs about 1 1/2 inches in diameter. Refrigerate till firm -- about 2 hours.
- 4. Preheat oven to 325°. Line baking sheet with parchment or spray with non-stick spray. Cut logs into 1/4 inch slices Bake until slightly brown and almost crisp -- about 15 minutes
CHEDDAR PENNIES
These are delicious little cheese bites that are great warm from the oven but also taste good at room temperature. Makes a great appetizer or snack.
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 24 snacks
Number Of Ingredients 5
Steps:
- Cream butter until soft and stir in the remaining ingredients.
- Transfer to a lightly floured surface and shape into a 1 1/4" diameter log.
- Wrap in plastic and refrigerate at least one hour.
- Preheat oven to 350°F and grease cookie sheets.
- Slice the dough into 1/4" inch thick rounds and place on sheets.
- Bake for 15 minutes or until golden.
CHEESY PENNE
Steps:
- Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
- Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!
CHEESY PENNY WAFERS
This is a recipe from one of my favorite Reader's Digest cookbooks (called Down Home Cooking). It's an English appetizer recipe that's easy to make and lower in fat than traditional versions of this recipe because it uses low-fat cheese.
Provided by Northwestgal
Categories Cheese
Time 1h5m
Yield 40 cheese appetizers, 40 serving(s)
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined.
- With the machine running, slowly pour the oil through the food chute. Then add the flour, mustard, and red pepper, and process another 30 seconds or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.).
- Remove the dough, press into a ball, and roll in plastic wrap. Place on flat plate and let chill in refrigerator for 30 minutes.
- Preheat oven to 350°F, and set out two ungreased baking sheets.
- Shape the dough into 40 balls, about 1/2-inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
- Bake (at 350°F) for 15 minutes or just until crisp but not browned. Transfer to wire rack, dust the tops lightly with paprika, and let cool.
- Store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months.
CHEDDAR CHEESE COINS
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
Provided by Kay Chun
Categories cookies and bars, appetizer, dessert
Time 2h50m
Yield About 5 dozen cookies
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
- Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
- Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
- Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
- Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
CHEESE PENNIES
Found this in a cookbook called Heavenly Delights by Angel Medical Center's "Relay for Life" Team
Provided by Stephanie
Categories Lunch/Snacks
Time 20m
Yield 72 pennies
Number Of Ingredients 7
Steps:
- Cream butter and cheese.
- Add salt, mustard, and pepper.
- Add flour a little at a time, then rice cereal.
- Form into small balls and flatten.
- Bake at 375 degrees for 10 minutes.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 1.1, Cholesterol 3.3, Sodium 71.2, Carbohydrate 4.7, Fiber 0.1, Sugar 0.1, Protein 1.4
FOUR-CHEESE BAKED PENNE
This cheesy pasta dish is comforting, hearty, delicious and-surprise!-meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.
Nutrition Facts : Calories 523 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 682mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 11g fiber), Protein 32g protein.
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