Slice-And-Bake Cheese Wafers

• 1/2 cup (1 stick) unsalted room temp. butter, sliced (113 grams)
• 2 cups coarsely grated extra-sharp cheddar cheese (245 grams)
• 1/2 cup finely grated Parmesan cheese (55 grams)
• 1/2 teaspoon kosher salt (4 grams)
• 1/4 teaspoon cayenne pepper, plus 1/8 teaspoon) (2 grams)
• 1 cup all-purpose flour (138 grams)
• 1/4 teaspoon freshly ground black pepper (.8 grams)
• 1/8 teaspoon garlic powder (.4 grams)

Combine the butter, cheeses, salt, cayenne, and flour in a food processor and pulse several times until crumbly, then process for 30 seconds to 3 min., until a mass of dough forms and the food processor sounds like it wants to die.

Transfer the dough to the counter, divide evenly. Roll into two 8 inches logs, wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Or, freeze for later consumption.

Preheat the oven to 375°F.

Cut the chilled dough into ¼-inch slices and arrange them on a greased or silicon-lined baking sheet. Bake for 12 to 15 minutes, or until golden and crisp. Immediately sprinkle with salt, then transfer to a wire rack to cool. The wafers can be stored in an airtight container for up to 1 week.

This Recipe from Garden and Gun has aditional spices and an altered preporation process

QR Instructions

  

Spicy Southern Cheese Crackers

• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 1/2 cup (113 grams) salted butter, at room temperature
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 193 grams all-purpose flour (1 1/2 cups minus 1 or 2 T spoons), see notes below

Using an electric mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes. Reduce the mixer speed to low and mix in the salt, cayenne, black pepper, and garlic powder.

Using a rubber spatula, stir in the flour ½ cup at a time, until the ingredients are well combined and a dough forms. Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment or plastic wrap to seal. Refrigerate for 30 minutes.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into ⅛-inch-thick slices and place ¼ inch apart on the prepared baking sheet.

Bake until light golden brown, about 15 minutes. Transfer the pan to a wire rack and allow the crackers to cool completely. The crackers can be stored in an airtight container at room temperature for up to 1 week.

RECIPE NOTES: If the dough seems to stiff or dry, gradually add 1 to 2 tablespoons of ice water until it reaches the right consistency. You can store the unbaked cracker dough in the refrigerator for up to 1 week before baking. It can also be stored in the freezer for up to 2 months – just place the wrapped dough in a resealable freezer bag.

Recipe from browneyedbaker.com

Notes on Flour amount, if mixing the cheese mixture and flour by hand, 192-193 grans is enough flour, of using a Food Processor to mix the cheese mixture and flour, you can use 195 grams of flour.

  

Fat Lady Hummus

• Two 15-ounce cans chickpeas (garbanzo beans) drained, liquid reserved
• 3 cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground cumin (orginal recipe calls for 1/2 teaspoon)
• 1/3 cup tahini, stirred well
• 5 tablespoons freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil, plus extra for service

Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.

Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with smoked paprika if desired.

  

Papi's Cheesy Bacon Dip

• 4 T Papi's Sauce
• 8 oz Cream Cheese (softened)
• 2 T Green Onions - Chopped
• 6 Oz Cheddar Cheese - Grated
• 1/2 Cup Mayonnaise
• 4 T Crumbled Bacon

Combine fist 5 ingredients, spread in 9x9 glass pan. Sprinkle bacon bits on top. Bake 350 deg for 15 minutes.

Serve with Corn Chips.

  

Sausage Stars

• 1 lb crumbled sausage
• 1 1/2 cup grated sharp cheddar cheese
• 1 1/2 cup grated Monterey Jack Cheese
• 1 cup Ranch Dressing (made from mix)
• 1 can (small) chopped black olives
• 1/2 cup chopped red bell pepper
• 1 package wonton skins

Preheat oven to 350. 

Brown sausage, drain, blot.  Combine sausage, cheese, dressing, olives and peppers.

Spray mini muffin tins, put wonton skins in, form a cup.

Spray skins with non-stick spray, bake for 5 minutes or until skins are brown.

Fill skins with mixture, bake until cheese is bubbly.

Can be frozen before baking.

Blue Cheese Dip

• 3/4 Sour Cream
• 4 oz Blue Cheese
• 2 tablespoon red wine vinegar
• Salt and Pepper to taste

Combine in blender, 3 oz blue cheese and all ingredients. Mix.

Add back 1 oz blue cheese.

Onion Dip

• 1 (12-16 oz) package frozen onions
• 3 (8 oz packages) cream cheese, soften 
• 2 cups parmesan cheese 
• 1/2 cup mayo

Thaw onions, squeeze excess water, dry.

Mix.  Bake 425 for 15 + minutes.

The Inn at Hunt Phelan

Papi's Cheesy Bacon Dip

• 4 tablespoon Papi's sauce
• 8 oz cream cheese
• 2 tablespoons green onions
• 6 oz cheddar cheese, grated
• 1/2 cup mayo
• 3 tablespoon of crumbled bacon

Mix first 5 ingredients, spread in 8x8 glass pan.  Sprinkle bacon on top. Bake 350 deg for 15 minutes.

Loi's Cheeseball

• 2 (8 oz) packages cream cheese, softened
• 1 tablespoon horseradish (with a little juice)
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1 dash tabasco
• Parsley Flakes

Blend all, shape into ball, roll in parsley flakes, then in chopped walnuts.  

Weber Baked Wings

• 2 lbs chicken wings, split at joint, wingtips removed
• 1 tablespoon Weber Kick'n Chicken Seasoning
• 1/4 cup Olive Oil

Preheat oven to 450, Line a baking sheet pan with parchment paper or spray with pan spray.

In a gallon sized zip lock bag, combine seasoning and oil. Add chicken and toss, cover chicken completely.

Spread chicken evenly over prepared pan.  Bake 25-30 minutes or until golden brown. Top chicken with additional seasoning before serving.

Crab Dip

• 2 6 oz Cans Crab Meat (drained)
• 4 oz Cream Cheese
• 1/2 Cup Mayonnaise
• 1/4 Cup Parmesan Cheese
• 2 Scallions Finely Chopped
• Salt - Ground Pepper
• 1/2 Teaspoon Horseradish

Mix, refrigerate.

Cucumber Sandwiches

• 1 Box softened Cream Cheese
• 1 Cucumber, finely chopped
• Onion salt (dash)
• Mayo to spread
• Lemon juice to taste

Mix ingredients together till smooth, spread on de-crusted bread.

Onion Dip

• 2 tablespoons olive oil
• 1 1/2 cups diced onions
• 1/4 teaspoon kosher salt
• 1 1/2 cups sour cream
• 3/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes.

Remove from heat and set aside to cool.

Mix the rest of the ingredients, and then add the cooled onions.

Refrigerate and stir again before serving.

Note: If making for a party, make the day before, this dip is better after 24 hours in the refrigerator.

Shrimp Dip

• 1 cup mayo
• 1 cup sour cream
• 1/3 cup finely chopped green pepper
• 1/4 cup chili sauce
• 1/4 teaspoon salt
• 1 Tablespoon prepared horseradish
• 1/8 teaspoon pepper
• 2 Cup chopped shrimp

Stir together, cover and chill.

Spicy Pecans

Half This Recipe

• 1/3 cup sugar
• 1/4 cup butter
• 1/4 cup orange juice
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1/4 to 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground mace
• 1 pound pecan halves (about 4 cups)

Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves.

Remove skillet from heat; add nuts, and toss to coat.

Place pecan mixture in a single layer in an aluminum foil-lined 15- x 10-inch pan.

Bake at 250° for 1 hour, stirring every 15 minutes.

Cool in pan on a wire rack, separating pecans with a fork.

Store in an airtight container up to 1 week, or freeze up to 1 month.

Spicy Pecans - Half

• 6 tablespoons plus 2 teaspoons sugar
• 2 tablespoons butter
• 2 tablespoons orange juice
• 3/4 teaspoons salt
• 3/4 teaspoons ground cinnamon
• 1/8 to 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground mace
• 1/2 pound pecan halves (about 2 cups)

 Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves.

Remove skillet from heat; add nuts, and toss to coat.

Place pecan mixture in a single layer in an aluminum foil-lined 15- x 10-inch pan.

Bake at 250° for 1 hour, stirring every 15 minutes.

Cool in pan on a wire rack, separating pecans with a fork.

Store in an airtight container up to 1 week, or freeze up to 1 month.

Salsa - Half

• 2 - 3 Roma Tomatoes Chopped
• 1 Cans of Chopped or Sliced Olives
• 1/2 Bunch of Green Onions
• 1/2 Package of Good Seasons Italian Dressing Mix
• 2 Tablespoons of Apple Cider Vinegar
• 1/4 Cup of Oil
• 1/2 Can of Green Chiles
• Lime Juice
• 1/4 Bunch of Cilantro, Chopped

 Mix Together

You can add Jalapeños for an extra Kick!

Full Recipe

Salsa

• 5 - 6 Roma Tomatoes, Chopped
• 1 or 2 Cans of Chopped or Sliced Olives
• 1 Bunch of Green Onions (or less)
• 1 Package of Good Seasons Italian Dressing Mix
• 1/4 Cup of Apple Cider Vinegar
• 1/2 Cup of Oil
• 1 Small Can of Green Chiles
• Juice of 1 Lime
• 1/2 Bunch of Cilantro, Chopped

Mix Together

You can add Jalapeños for an extra Kick!

Half Recipe

Honey-Mustard Pretzel Snacks

• 1/4 cup butter
• 1/4 cup honey mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• Several dashes bottled hot pepper sauce
• 10 cups small pretzels

Melt butter in a small saucepan.

Remove saucepan from heat and stir in honey mustard, Worcestershire sauce, garlic powder, and hot pepper sauce.

Place pretzels in a foil-lined 15x10x1-inch baking pan. Single layer if possible.

Pour mustard mixture over pretzels; toss gently to coat.

Bake in a 300 degree ° oven for 20 - 25 minutes, stirring every 10 minutes.
Spread on foil; cool. Store in an airtight container.

Tomato-Cheddar Spread

• 1 ( 10-ounce ) can ROTEL Diced Tomatoes & Green Chilies, Drained
• 1 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 ( 8-ounce ) blocks sharp Cheddar cheese, shredded
• 1 ( 4-ounce ) jar chopped pimiento, drained

Stir together first 4 ingredients in a large bowl.

Stir in cheese and pimiento.

Serve with crackers or on sandwiches.

Note: Preshredded cheese is not reommended for this recipe.