Monterey Cheese Crisps Recipes

Steps:

• Preheat oven to 400*.
• Slice cheese into 1/4-inch-thick slices.
• Place slices 3 inches apart on nonstick baking sheet.
• Sprinkle with garlic powder and cayenne pepper.
• Bake for 10 minutes or until golden brown - watch closely. Making sure they're golden brown is important - this will ensure they 'crisp' as they cool.
• Leave crisps on baking sheet for 2-3 minutes, then carefully place crisps on paper towels to finish cooling.
• These store well in an airtight container.

Steps:

• In a bowl, cream the butter until fluffy. Slowly mix in the flour, salt and cayenne pepper. Stir in cheese and cereal. Shape into 1-1/2-in. balls and place on ungreased baking sheets. Bake at 350° for 15-17 minutes or until lightly browned. Serve warm or cold.

Steps:

• Cream cheese and butter.
• Add flour, salt and pepper.
• Mix well.
• Stir in pecans.
• Flour hands and shape into 2 rolls, 1" in diameter.
• Wrap in wax paper and chill overnight.
• Preheat oven to 350.
• Slice thin and bake for 10 minutes on an ungreased cookie sheet.
• Cool.
• Makes 70.

Steps:

• Heat the oven to 375°.
• Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.
• Place in a medium bowl.
• Sprinkle with the flour; toss gently with a fork to coat the cheese.
• Sprinkle with the red pepper, toss again.
• Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
• Scatter half of the cheese evenly over the mat.
• Shake the pan gently to even the cheese out. Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.
• Bake until the cheese is molten and golden brown, about 14-15 minutes.
• Remove from the oven; cool.
• Blot up any grease with paper towels.
• Break the crisp into large pieces; arrange on a platter.
• Wipe off the baking mat and repeating with the remaining cheese.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
• Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
• In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
• Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.