WHOLE WHEAT SRIRACHA CHEESE CRACKERS
Whole grain, cheesy and slightly spicy crackers that are surprisingly easy to make - and eat!
Provided by Jami Boys
Categories Snacks
Time 1h
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process a to combine.
- Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
- Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles (Tip: don't worry too much about uniform shape).
- Spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each - they don't spread, but shouldn't touch.
- Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety - some more brown than others. If you care, you can remove the darkest ones and continue cooking the others (I don't bother, it's just another sign that they are homemade and imperfect, to me). The lighter ones will still be crunchy, though they might have some chew to them as well.
- Repeat with the other half of dough, rolling and cutting while the first batch is baking.
- Cool the crackers completely on a wire rack and store in an airtight container. I'm sure they'd last a week somewhere and still be crunchy, but not in our house!
Nutrition Facts : ServingSize 10 crackers, Calories 158 kcal, Sugar 1 g, Sodium 369 mg, Fat 11 g, SaturatedFat 7 g, Carbohydrate 11 g, Fiber 2 g, Protein 6 g, Cholesterol 30 mg
HOMEMADE CHEESE CRACKERS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water
Provided by Claire Nolan
Categories Snacks
Yield 6 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 305 calories, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 11 grams, Sugar 0 grams
SRIRACHA CHEESE CRACKERS
Ohhhh, the pictures look so good here: http://www.anoregoncottage.com/2012/07/whole-wheat-sriracha-cheese-crackers/
Provided by gailanng
Categories Breads
Time 1h45m
Yield 70-90 crackers
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, add the flour, salt, and butter pieces. Pulse until the butter is incorporated and no large bits remain. Add the cheese and process to combine.
- Add the Sriracha and water and pulse until the mixture forms a ball. Remove dough to a piece of wax paper, flatten a bit and wrap with the paper. Refrigerate for about an hour.
- Preheat oven to 350 degrees. Lightly flour a cutting board and roll half the dough out to an even 1/8-inch thickness (keeping the other half covered in the wax paper). Use a pizza cutter to cut the dough into squares, triangles, or rectangles.
- Brush or spray the tops with a bit of olive oil and sprinkle with pinches of coarse salt before transferring the crackers to a parchment or silicone-lined cookie sheet. Leave just a bit of space between each (they don't spread, but shouldn't touch).
- Bake for 10-15 minutes, rotating halfway for more even cooking if needed. The crackers should be mostly golden brown, but there will be variety doneness -- some more brown than others. You can remove the darkest ones and continue cooking the others, but imperfection is good. The lighter ones will still be crunchy, though they might have some chew to them as well.
- Repeat with the other half of dough, rolling and cutting while the first batch is baking. Do not use a warm baking sheet. Cool the crackers completely on a wire rack and store in an airtight container.
Nutrition Facts : Calories 18.1, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.4, Sodium 40.8, Carbohydrate 1.2, Fiber 0.2, Protein 0.6
SRIRACHA VEGGIE-CHEESE BALLS AND SAUCE
Looking for wonderful appetizers made using Original Bisquick® mix andfrozen broccoli? Then check out these baked cheese balls served with sauce - perfect if you love Thai cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 25
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.
- In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
- Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
- Immediately remove balls from pan. Serve warm with sauce for dipping.
Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Veggie Ball, Sodium 170 mg, Sugar 0 g, TransFat 0 g
SRIRACHA CREAM CHEESE
Steps:
- In a bowl, mix the cream cheese and Sriracha until combined. Use immediately or store, refrigerated, in an airtight container for up to 1 week. For a fluffier spread, beat in a stand mixer equipped with a whisk attachment at high speed for several minutes to whip in air and lighten the texture.
- BAGELS AND CREAM CHEESE DUH! WHAT ELSE?
- Bagels were too easy for you, huh? Give your favorite cracker the boost it needs or try it alongside crudités. For a real kicker, use it to stuff Jalapeño poppers (page 38)!
LOW CARB CHEESE CRACKERS
I got this recipe from my aunt who is on Atkins- and quite sucessfully too (lost 93lbs). I think she got it from lowcarbfriends.com. These crackers are made with cheese and that's it...
Provided by Amy Duchesne
Categories Cheese
Time 10m
Yield 48 crackers
Number Of Ingredients 2
Steps:
- Preheat your oven to 400 degrees.
- You can buy already Cheddar, Monterey Jack and Colby finely shredded cheese by Kraft at the grocery store, however up here in northern Quebec where I live, they don't sell it.
- If you can't find finely shredded, buy a rotary grater from Startfrit- it does the trick perfectly.
- Once you have your cheese finely shredded, place small to medium sized mounds of it onto a non-stick cookie sheet- it must be non-stick for this to work.
- Place the cookie sheet into the oven and watch your cheese mound melt and start to bubble.
- You know they are done when they start to bubble more slowly and they look less moist in the center of the mound- this can take practice.
- Take them out of the oven when you think that they are done, and let them rest until they stop bubbling.
- Slide one off the sheet and see if it's texture is hard and crispy or if it still feels flexible, if it is flexible then pop the sheet back into the oven for another 30 seconds to a minute.
- These taste nice and crunchy and you store them in an airtight container on top of a paper towel.
- I eat them with my other recipe for shrimp dip- which is low carb when made with cream.
- o carbs for the cheese I use, look on your package of cheese for how many carbs your cheese contains per serving.
Nutrition Facts : Calories 21, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.5, Sodium 32.3, Carbohydrate 0.1, Protein 1.3
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