Cheese Pennies Recipes

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!

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.

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.

Steps:

• Preheat the oven to 500 degrees F.
• Bring 5 quarts of salted water to a boil in a stockpot.
• Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

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.

Steps:

• Beat butter and cheese until blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface and knead 4-6 times, forming a stiff dough., Divide dough in half; shape each into a 7-in.-long roll. Wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. If desired, top each slice with a pecan half. Bake until edges are golden brown, 14-16 minutes. Remove from pans to wire racks to cool. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze wrapped logs in an airtight container. To use, unwrap frozen logs and cut into slices. Bake as directed.

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.