Cheddar Cracker Appetizer Bites Recipes

CHEDDAR CRACKER APPETIZER BITES

Steps:

• Combine flour, butter, salt and cayenne in bowl; beat at medium speed until dough forms. Add cheese; mix until ball forms. Shape dough into disk; wrap in plastic food wrap. Refrigerate 2 hours or overnight. While dough is refrigerating, prepare toppings below.
• Heat oven to 350°F.
• Roll out dough on lightly floured surface into 11 1/4x8 3/4-inch rectangle, about 1/8- to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough into 1 1/4-inch squares. Place, 1 inch apart, onto ungreased baking sheets. Bake 14-16 minutes or until lightly browned around edges. Immediately loosen on pan; let cool on pan.
• For Smoked Salmon Topping: Combine cream cheese, parsley and lemon juice in medium bowl. Beat until well mixed and fluffy. Top crackers with 1 teaspoon cream cheese mixture, smoked salmon, a few capers and thin slice of red onion.
• For Candied Bacon Topping: Cook bacon and brown sugar in 10-inch skillet over medium heat until bacon is cooked and brown sugar is caramelized. Set aside. Combine goat cheese, olive oil and parsley in medium bowl until well combined, light and fluffy. Top crackers with 1 teaspoon goat cheese mixture, a few pieces of candied bacon and 1 slice jalapeño.
• For Caprese Topping: Heat oven to 425°F. Line 15x10x1-inch baking sheet with parchment paper. Toss tomatoes, balsamic vinegar, olive oil and pepper together in bowl. Spread onto prepared baking sheet. Bake 10-15 minutes or until tomatoes are softened and roasted. Top cracker with 1 mozzarella cheese pearl, about 2 pieces tomato and sprinkle of chopped basil.

CHEDDAR BITS

Steps:

• Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, cayenne pepper, and paprika in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
• Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
• Working in batches, roll out each rectangle on a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

CHEESE CRACKERS

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.

CHEDDAR SHORTBREAD BITES (CRACKERS)

Steps:

• Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms.
• Add cheese; mix until a ball forms.
• Shape dough into circle; wrap in plastic wrap.
• Refrigerate 2 hours or overnight.
• Heat oven to 350.
• Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.).
• Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes.
• Place onto ungreased baking sheets.
• If toppings wanted:.
• Beat one egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
• Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
• Variations: Shortbread bites can be topped with variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.