Cheeze-It Crackers Homemade

homemade-cheez-its

 

 

Ingredients

1 cup flour

4 tablespoons cold butter, cut into small squares

1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)

¾ teaspoon salt

¼ teaspoon cayenne pepper (optional)

Directions

Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes.

Place dough between two pieces of plastic wrap or parchment paper, and roll out to ⅛ inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping.

Remove from oven when crisp and just starting to brown. Let cool and serve.

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CANDIED BACON APPETIZERS

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Ingredients

¼ cup of packed brown sugar

2 tablespoons rice vinegar

2 tablespoons maple syrup

Ground black pepper to taste

1 pound thick cut bacon

Directions

Preheat oven to 350 degrees

Mix brown sugar, rice vinegar, maple syrup and black pepper in a small bowl.

Place bacon strips on cooling rack set over baking sheet.

Bake in preheated oven for 10 minutes, turn slices and bake another 5 minutes.

Remove bacon and brush both sides with brown sugar mixture.  Return bacon to the oven and bake another 5 minutes.  Repeat basting every 5 minutes until bacon is browned and crisp, about 25 minutes.

Crabmeat Mornay Dip

Crabmeat Mornay Dip

Ingredients

4 stalks celery, small dice

1 green pepper, small dice

2 tablespoons minced garlic

1/4 pound butter

2 pounds cream cheese

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon yellow mustard

4 teaspoons powdered sugar

8 green onions, chopped

1 cup sherry

1 pound crab claw meat

Salt and pepper to taste

Directions

Sauté celery, bell pepper and garlic in butter until soft. Combine with remaining ingredients and steam together until well blended. Serve with toasted breads or crackers.

Chex Party Mix

Chex Party Mix 

Ingredients

3cups Corn Chex™ cereal

3cups Rice Chex™ cereal

3cups Wheat Chex™ cereal

1cup mixed nuts

1 cup bite-size pretzels

1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

Directions

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside.

In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.

Spread on paper towels to cool.

Store in airtight container.

BBQ Meatballs

BBQ Meatballs

Ingredients

MEATBALLS

3 pounds ground beef

1 3 /4 cup milk

1 cup quick oats

1 cup cracker crumbs

3 eggs

1 teaspoon chili powder

1 teaspoon onion salt

1 teaspoon garlic salt

Salt and pepper

BARBECUE SAUCE

2 cups ketchup

3 /4 cup brown sugar

1 tablespoon mustard

1 tablespoon vinegar

1 1/2 teaspoon liquid smoke

Directions

In a large bowl, combine the ground beef, milk, oats, cracker crumbs, eggs, and seasonings. Stir or knead until the meat mixture is well-combined.

Shape the meat into 1 1/2 inch balls.

Place the balls on cookie sheets and bake at 350°F until no longer pink inside, approx 15-20 minutes.

In a Dutch oven, combine the ketchup, brown sugar, mustard, vinegar, and liquid smoke.

Stir until well-combined and heat over medium, stirring frequently, until near boiling.

Add the meatballs to the sauce; reduce the heat to medium-low and simmer until ready to serve.

Black Bean Dip Appetizer

Black Bean Dip Appetizer

Ingredients

15 oz can black beans – drained and rinsed

1 cup fresh cilantro – roughly chopped

1 cup salsa

Juice of one lime

2 chipotle peppers in adobo ( for less heat, remove seeds)

2 garlic cloves

1 tablespoon cumin

1 tablespoon smoked paprika

salt and pepper to taste

Instructions

  1. Place all ingredients in a food processor or high speed blender and puree until smooth.
  2. Check for seasoning and add salt and pepper to taste.