Sharp Cheddar Chili Cheese Crackers Recipe 45

Steps:

• Combine cheese and butter in food processor; pulse till well blended.
• Add flour, sugar, salt and cayenne; pulse several times until well mixed. Add water; pulse until mixture comes together and forms a dough.
• Turn dough out onto a clean surface and knead until smooth. Form into a ball, divide in half and shape each half into a 8 inch log. Wrap each in plastic wrap; refrigerate at least 2 hours or up to 3 days.
• Heat oven to 375. Spray 2 baking sheets with nonstick cooking spray. Remove dough logs and slice into 1/4 in disks and place on prepared baking sheets. Prick top of crackers with a toothpick a few times. Bake 12 to 14 minutes or until just golden on the edge.

Steps:

• Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

Steps:

• Stir together breadcrumbs and 1/4 cup of shredded cheese, sprinkle on the bottom of a buttered 9" springform pan.
• Beat cream cheese at medium speed with an electric mixer about 4 minutes; add half of ham, the 10 oz.
• of sharp cheddar cheese and next six ingredients.
• Beat at low speed till well blended.
• Pour half of the cream cheese mixture in pan and top with remaining ham.
• Pour remaining cheese mixture over ham.
• Bake at 325 degrees for 1 hour or until center is set.
• Let stand for 30 minutes.
• Gently run a knife around the edge of the cheesecake and release sides of pan.
• Serve at room temperature with crackers.

Steps:

• Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
• Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
• Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
• Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
• Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
• Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
• Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
• Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
• Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
• Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
• Bake in the preheated oven until light and crispy, about 30 minutes.

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

Steps:

• In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!