Savory Cheese Dollars Recipes

Steps:

• Soften the butter and cheddar cheese.
• In a small bowl, whisk together the flour, salt and peppers.
• In a mixing bowl, cream the cheese with the butter until well mixed.
• On low speed, add the flour mixture and beat until well blended.
• Scrape the dough onto a piece of plastic wrap and refrigerate for about 1 hour or until firm.
• Form the dough into three 1-inch-diameter rolls.
• Wrap each roll in plastic wrap (and then aluminum foil if freezing) and refrigerate up to 3 days or freeze up to 3 months until shortly before serving.
• Place 3 oven racks in the upper and lower thirds of the oven.
• Preheat the oven to 425 degrees.
• If the dough has been frozen, remove it from the freezer and let it rest for a few minutes or until it is easy to slice.
• Slice the dough into 1/4-inch slices.
• Place the slices about 1/2 inch apart on the cookie sheets.
• Bake for 8 to 10 minutes or until very lightly browned.
• For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks.
• Serve immediately or at room temperature.

Steps:

• mix the cheeses in a bowl.
• add mayonnaise to desired creamyness (don`t be too skimpy, though!).
• Add pepper and salt, finely diced spring onion and finely diced onion in quantities that suit you.
• TIPS:
• You may omit the Red Leicester and Mozzarella Cheese and use only Cheddar or similarly strong cheese.
• This tastes best if made the day before and not served straight from the fridge.
• Can be used as filler for sandwiches and baked potato (traditional), but is also gorgeous as a dip for vegetable crudities.

Steps:

• Melt 4 tablespoons of Butter in a large pot over medium heat.
• Add Garlic power, onions, celery and carrots. Cook over medium heat about 8 minutes, or until vegetables are semi-soft.
• Add Red Pepper and cook another 2-3 minutes.
• Add chicken broth, stir, place lid on pot and lower heat to low.
• Meanwhile, melt 4 tablespoons of butter in a large pot over medium heat.
• Add flour and stir constantly.
• Once it is a pasty substance, add milk SLOWLY!
• Once the milk is incorporated and it looks like a thick gravy, add cream cheese; remove from heat.
• Remove the lid from the broth and veggie mixture and remove a ladle at a time of the soup and add to the cream cheese mixture, (totaling about 4 ladles).
• Once the cream cheese mixture has been tempered, add it back into the soup and combine.
• Add the cheddar and stir until all cheese is melted.

Steps:

• In a small mixing bowl, blend together the yogurt and almond extract. Set aside.
• Place the ground nuts and shredded coconut in separate shallow bowls.
• One at a time dip the banana slices into the yogurt, then roll them in either nuts or coconut.
• Place slices in a pan, cover, and freeze for at least 10 minutes before serving. If not eating immediately, transfer to plastic bags and keep in the freezer.