Ham And Cheese Butterfly Crackers Recipes

CHEESY HAM CASSEROLE

Steps:

• Preheat oven to 400°F. Mix together topping ingredients, set aside.
• Cook shells al dente according to package directions. Drain well.
• Meanwhile, melt butter, flour and seasonings in a saucepan. Allow to cook 1 minute.
• Slowly add in cream and milk while whisking after each addition. The mixture will seem thick at first but will smooth out with each addition.
• Once all of the cream/milk is added, whisk while bringing to a boil over medium heat. Allow to boil 1 minute.
• Remove from heat and stir in 2 ½ cups cheddar, gruyere cheese, and parmesan until smooth.
• Mix cheese sauce with cooked pasta and ham and place in a 9x13 pan. Add topping and remaining ½ cup of cheese.
• Bake 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.

HAM AND CHEDDAR SNACKS

Steps:

• Cut cheese into 12 slices; cut each slice diagonally in half. Cut each ham slice into 6 pieces.
• Top each cracker with 1 ham piece, 1/4 tsp. mustard, 1 cheese triangle and 1 olive slice.

SAVORY HAM CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, Parmesan cheese and butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined (mixture will be thick). Add the ham, Swiss cheese, chives, basil, salt and pepper; beat just until combined. Pour into crust. Sprinkle with reserved crumb mixture. , Place pan on a baking sheet. Bake at 325° for 60-70 minutes or until filling is almost set. Turn oven off. Leave cheesecake in oven with door ajar for 30 minutes. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve chilled or at room temperature with crackers.

GIANT CHEESE-STUFFED CRACKER

Steps:

• Preheat the oven to 400 degrees F.
• Add the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add 1/2 cup cold water and pulse until the dough comes together.
• Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an 1/8-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
• Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
• Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
• Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about 3/4-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.

HAM AND CHEESE CROQUE WITH DIJON

Steps:

• Heat oven to 400. Lay bread slices on a work surface. Lightly butter 3 slices and place butter-side-down on a baking sheet. Now spread them lightly with mustard.
• Distribute half the cheese over the mustard. Top each of the slices of cheese-covered bread with 2 slices prosciutto and cover each evenly with more grated cheese, reserving 1/4 cup cheese for final topping.
• Lay on the remaining 3 bread slices and press down gently. Spread each top slice with about 3 tablespoons béchamel. Sprinkle with reserved cheese.
• Bake until browned and bubbling on top, about 10 minutes. To serve, cut each sandwich in half diagonally or vertically to make 6 small sandwiches. Sprinkle with thyme and chives. Cut off crusts if desired. May also be cut into bite-size pieces.

HAM, CHEESE AND CRACKERS WITH VEGGIES

Steps:

• Cut cucumber lengthwise in half; run tip of spoon down center of each piece to remove seeds. Use vegetable peeler to cut cucumbers and carrots into thin lengthwise slices for the "noodles"; place in resealable container. Spoon dressing into small resealable container. Pack in insulated lunch bag. Add small plastic fork.
• Place crackers, meat and Singles in separate stacks. Place in second resealable container. Add to lunch bag.
• Toss vegetables with dressing just before serving. Top crackers with meat and Singles; serve with "noodle" mixture.