Cheese Crisps - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 cup all-purpose flour
1/4 tsp. salt
1/2 tsp. crushed red pepper
1 stick (4 oz) unsalted butter, softened
3 cups grated sharp Cheddar cheese (12 oz)
1 Tbsp chopped fresh thyme
1 cup Rice Krispies
Preheat the oven to 350°.
In a food processor, combine the flour, salt, and red pepper; pulse until blended. Add the butter, cheese and thyme and pulse just until a
dough forms; bits of cheese should still be visible.
Transfer the dough to a large bowl and gently fold in the Rice Krispies. Working with a scant Tbsp at a time, roll the dough into balls. Place the balls about 2 inches apart on ungreased cookie sheets. Flatten slightly with your fingertips into 1 1/2 inch rounds. Bake the crisps for about 15 minutes, or until firm to the touch and just beginning to brown.
Let cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. Store in airtight containers for up to 1 day or freeze, well-wrapped, for up to 1 month.
Makes about 3 1/2 dozen.
"Rice Cake on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour." - robbie
"Tall, fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. Make it extra special with berries and whipped cream!" - ann page
"I made this last night, it was a HUGE hit! my kids both loved it and my hubby devoured it and I loved it too, I will be making this again for sure! thanks for the recipe!" - donna
"Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite..." - karena
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken thighs or pieces. Easy to double for a large group." - moshasmama
"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce." - kathy