Cheesypitacrisps Recipes

Steps:

• Split each pita pocket in half. Cut each into two triangles; place split side up on a baking sheet coated with cooking spray. , In a bowl, combine the margarine, garlic powder, onion powder, salt and pepper; stir in the Parmesan cheese. Spread over triangles. Sprinkle with mozzarella cheese. , Bake at 400° for 12-15 minutes or until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Steps:

• Preheat oven to 350°F
• Lightly brush pita with oil and cut into eighths.
• Arrange the pita chips on a baking sheet sprayed with cooking spray and bake for 5-6 minutes or until lightly browned.
• Top with cheese and garlic powder, return to oven and bake for 2-3 more minutes, until cheese is melted.
• Amount per serving: Calories 149; total fat 2g; saturated fat 0g; cholesterol 5 mg; sodium 208mg; total carbohydrate 20g; dietary fiber 3g; sugars 1g; protein 7g.

Steps:

• Seperate each pita into 2 rounds, making 4 rounds of bread.
• Cut each round into 4 triangles - you will have 16 triangles total.
• Place each triangle inside up on a lightly greased or sprayed baking sheet.
• Combine remaining ingredients except for mozzarella and spread over triangles.
• Sprinkle with mozzarella.
• Bake at 400 degrees for 12 - 15 minutes or until golden brown.
• Watch carefully so they do not burn.

Steps:

• Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
• Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
• When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

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:

• Arrange oven racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large shallow baking sheets with foil.
• In small bowl, stir together vegetable oil, chili powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 1/4 cup Cheddar. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).
• Bake 6 minutes. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more. Transfer crisps to a rack and let cool.
• Repeat process with remaining pitas. Store airtight at room temperature up to one month.