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!
WHITE CHEDDAR CHEESE WAFERS
Looking for homemade baked snacks? Then check out these tasty and cheesy wafers.
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h15m
Yield 96
Number Of Ingredients 7
Steps:
- In large bowl, beat butter, cheese, salt, red pepper and garlic powder with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in pecans.
- Divide dough into 4 equal parts; roll each into 10-inch log. Wrap logs in plastic wrap; refrigerate at least 20 minutes.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut each into 24 pieces. Flatten to 2-inch rounds. On cookie sheets, place rounds 1 inch apart.
- Bake 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 69, Carbohydrate 4 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 93 mg
CHEESE WAFERS
These are savory crackers that are a real hit with all especially at Christmas.
Provided by Melissa Perkins
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 8h25m
Yield 40
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.8 g, Sodium 109.8 mg, Sugar 0.1 g
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.
CHEESE WAFERS
Steps:
- Preheat oven to 350 degrees. Combine the flour, cayenne, and salt in a large shallow bowl. With a pastry blender, cut in the butter until the mixture is the texture of coarse meal. Add the cheese and rub into the flour-butter mixture gently with your fingertips until a small bit of dough, when pinched together, will hold its shape. Roll into 3/4-inch balls, place 1 1/2 inches apart on ungreased baking sheets, then flatten into rounds 1/4-inch thick by pressing with a flat-bottomed glass that has been dipped into flour. (You'll have to keep dipping the glass into flour to keep the dough from sticking to it.) Bake uncovered 10 to 12 minutes until pale tan. Transfer the wafers at once to wire racks to cool, then store airtight.
CHEESY PENNE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil for the pasta.
- Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
- While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.
- Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.
CHEESE WAFERS
This recipe came from Lady Bird Johnson. I serve them each year on my Christmas Eve buffet. (They can be frozen.)
Provided by Junebug
Categories Lunch/Snacks
Time 32m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut butter into flour.
- Add cheese and seasonings.
- Fold in cereal.
- Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
- Bake for 10-15 minutes.
- Don't let them get too brown!
Nutrition Facts : Calories 3674, Fat 262.7, SaturatedFat 165.1, Cholesterol 726.2, Sodium 4416.2, Carbohydrate 242.7, Fiber 7.6, Sugar 7.2, Protein 88
PENNY WAFERS
Christmas Cookies! A recipe your friends will ask for. Recipe does not double well - don't worry though, this makes lots!
Provided by kelycarter_
Categories Drop Cookies
Time 1h5m
Yield 9-10 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 425`.
- Combine Currants, Hot Water and Rum Extract in a small bowl; let stand for 1 hour.
- Cream Butter and Sugar together. Add Egg and beat till light and fluffy.
- Stir in Currant mixture and Flour.
- Drop flour in tiny mounds onto a greased cookie sheet. (Emphasis on TINY - these are supposed to be about the size of a penny after baking - Mounds should be about the size of a small grape).
- Bake at 425`for 5 Minutes (or until edges are golden).
- Cool on wire racks.
Nutrition Facts : Calories 100.1, Fat 5.7, SaturatedFat 3.4, Cholesterol 37.1, Sodium 44.5, Carbohydrate 10.7, Fiber 0.3, Sugar 7.1, Protein 1.3
JO'S CHEESE WAFERS
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes. Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste. Cool nuts completely and finely chop.
- Coarsely grate Cheddar and transfer to a large bowl. Cut remaining 2 sticks butter into 16 pieces and scatter over cheese. Let cheese and butter soften. Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
- Divide dough into 8 pieces. On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months. Preheat oven to 350°F.
- Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes. Cool wafers on baking sheet 2 minutes. With a metal spatula transfer wafers to a rack to cool. Turn wafers over and sprinkle with salt to taste. (Crevices on undersides hold salt without letting it roll off.) Wafers keep in an airtight container at room temperature 4 days.
BUTTERY CHEESE WAFERS
These little snacks are addictive! They're easy and cheesy, lightly crisp, and the recipe doubles very nicely. I like to vary them a little by adding different dried herbs to the basic mixture; thyme seems to be the universal favorite. Prep time includes chilling time.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h27m
Yield 20-24 wafers
Number Of Ingredients 7
Steps:
- Combine the butter and cheese; mix in the Worcestershire sauce, flour, garlic powder, salt and dried herbs (if using).
- Roll mixture into a cylinder about 7 inches long and wrap up in waxed paper.
- Refrigerate until firm.
- Preheat oven to 375 degrees F.
- Slice the chilled mixture into 1/4 inch thick slices and place on a greased baking sheet.
- Bake at 375 degrees F for about 12 minutes, or until lightly golden with lightly browned cheese bits.
Nutrition Facts : Calories 43.3, Fat 3.3, SaturatedFat 2.1, Cholesterol 9.1, Sodium 49.2, Carbohydrate 2.5, Fiber 0.1, Protein 1.1
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