Garlicky Five Cheese Appetizer Crisps Recipes

Steps:

• 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and spray the paper with no-stick spray. If you don't spray with no-stick spray they WILL stick, so it's very important.
• 2. Make small piles of cheese using 1-1 1/2 Tbsp of Italian blend cheese for each pile. Spread flat. Press sliced tomatoes between two paper towels to remove moisture and place one slice on each pile.
• 3. Place 1 tsp of diced ham on each tomato and a few pieces of onion. Press down slightly to keep piles a little flat. Sprinkle with garlic powder.
• 4. Top with remaining Italian cheese blend and then Parmesan cheese. Sprinkle with parsley.
• 5. Bake for 12-13 minutes until crispy golden brown. Cool slightly, remove from pan and serve warm or cold.

Steps:

• Spray a grill pan with nonstick spray and place over medium-high heat on the stove.
• Lay bread slices on a flat surface, and evenly spread the cheese wedge onto one slice of bread. Slice red pepper into strips, and evenly place over the slice of bread spread with cheese. Top with the slice of cheese, followed by the other slice of bread.
• Spread 1/2 tablespoon of butter onto the upward-facing slice of bread. Sprinkle with a dash of garlic powder.
• Gently place the sandwich in the hot grill pan with the buttered side down. Carefully spread the remaining 1/2 tablespoon of butter onto the upward-facing side. Sprinkle with the remaining dash of garlic powder.
• Cook until the cheese has melted and the bread is lightly browned, 1 to 2 minutes per side, flipping carefully. Eat your sandwich and enjoy it!

Steps:

• 1. mix shredded cheddar, garlic powder, and chile powder together until the cheese is coated. On a piece of parchment paper placed on a cookie sheet put a spoonful of the mixture on the parchment paper about 2 inches apart they will spread so be sure you just put a spoonful on. Bake in a preheated 350 oven for 5-6 minutes. Let cool on parchment and they will slide off....DO NOT SALT
• 2. Store in a container in the fridge. You can use all kinds of combinations...Cheddar Jack and Ranch Dressing is good, Mozerella and Oregano or Basil and Garlic, etc. There is not limit. Be sure to use PARCHMENT PAPER because they will stick to foil or the cooking sheet.

Steps:

• Process flour, cornmeal, baking soda, sugar and garlic powder in food processor until blended. Add butter; pulse until mixture resembles coarse crumbs. Spoon into medium bowl. Add cheese, water and vinegar; stir until mixture forms dough. Shape into ball; wrap tightly in plastic wrap. Refrigerate 1 hour.
• Heat oven to 300°F. Divide dough into 4 pieces; roll each piece into 13-inch circle on floured surface. Sprinkle with seasonings; press lightly into dough. Cut each circle into 8 wedges. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 22 to 24 min. or until crisp and lightly browned. Cool 3 min. on baking sheets. Remove to wire racks; cool completely.