Roll out pastry into 14 x 10-inch rectangle.
Cut in half lengthwise.
Brush both halves with egg mixture.
Top 1 rectangle with cheese mixture.
Place remaining rectangle over cheese-topped rectangle, egg-side down.
Roll with rolling pin to seal.
Cut crosswise into 28 (1/2-inch) strips.
Twist strips and place 2 inches apart on greased baking sheet, pressing down ends.
Brush with egg mixture.
Bake 10 minutes or until golden.
Makes 28 appetizers.
ou have bricks of cheese. Mix the cheeses together in
Sprinkle slice of cheese with pinch or whatever seasoning
br>Shred the block of cheese lengthwise (longer shreds work better
he hot skillet. When the cheese fries to a light golden
Preheat oven to 400*.
Slice cheese into 1/4-inch-thick slices.
Place slices 3 inches apart on nonstick baking sheet.
Sprinkle with garlic powder and cayenne pepper.
Bake for 10 minutes or until golden brown - watch closely. Making sure they're golden brown is important - this will ensure they 'crisp' as they cool.
Leave crisps on baking sheet for 2-3 minutes, then carefully place crisps on paper towels to finish cooling.
These store well in an airtight container.
ut a tablespoon of shredded cheese on the liner and flatten
Preheat the oven to 400\u00b0.
Combine the salad topping ingredients in a small bowl.
Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.
Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.
Transfer the tortilla to a platter and spoon on the salad topping.
Serve the crisp immediately, breaking off pieces of the tortilla to eat it.
Stir together softened butter and blue cheese until blended; stir in chopped nuts. Set mixture aside.
Place baguette slices in a single layer on baking sheets.
Bake at 350\u00b0 for 3 to 5 minutes. Turn slices, and spread evenly with blue cheese mixture. Bake 5 more minutes. Garnish wit parsley, if desired.
Serve crisps immediately.
Melt cheese and butter first.
Mix other ingredients with melted cheese (flour and nuts).
Add red pepper and salt to taste. Chill in refrigerator overnight.
Place small balls of mixture on baking pan.
Press crosswise with a fork.
Bake at 350\u00b0 for 25 minutes.
Combine
cheese, butter, milk and mustard.
Toss potato chips and flour together.
Add to cheese mixture.
Form small round wafers.
Bake
at 375\u00b0 for 12 to 15 minutes.
Yields 36 to 40 wafers.
Grate cheese.
Beat well with margarine.
Add dry ingredients. Chill dough for 1 hour.
Mix in Rice Krispies.
Roll into small balls; press out with fork.
Bake on cookie sheet at 350\u00b0 until slightly browned.
Preheat oven to 350\u00b0.
In a large bowl, combine cheese, flour, cereal, sugar, salt, cayenne, mustard, melted butter and Worcestershire sauce.
Mix with your hands until well blended. Form mixture into one-inch balls and arrange about one inch apart on an ungreased baking sheet.
Use a fork to form a crisscross pattern while pressing balls into disks about 1/4-inch thick. Bake until edges are golden brown, 10 to 12 minutes.
Serve warm or at room temperature.
These freeze well.
Crush cornflakes.
Mix all ingredients until blended.
Add salt and pepper to taste.
Divide into 1-inch balls.
Press flat and place on greased cookie trays.
Bake at 375\u00b0 until lightly brown.
They bake very quickly, depends on individual oven and thickness of tray and cheese.
Preheat oven to 350\u00b0.
In a large mixing bowl, blend together cheese and butter.
Work in flour and pepper evenly until it forms a soft dough. Work in Rice Krispies until evenly mixed.
Roll into 1/2-inch balls.
Press flat on palm of hand.
Place on ungreased cookie sheets.
Prick tops with toothpick.
Bake 15 to 20 minutes until golden brown.
Makes 50 to 60.
Blend the oleo and the cheese.
Add flour, salt, red pepper and Rice Krispies.
Form small balls and press flat with fork onto greased cookie sheet.
Bake for 15 minutes at 350\u00b0.
Cream butter and cheese.
Beat until light and fluffy.
Add flour, a little at a time.
Add salt and cayenne and combine well. Add Rice Krispies and combine well.
Whisk together flour, salt and cayenne pepper in a medium bowl. Add cheese and butter. Work with hands until a dough forms.
Transfer to a sheet of waxed paper. Form into a 1 1/2\" diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.
Preheat oven to 400 degrees. Slice dough into 1/4\" thick rounds; arrange 1\" apart on baking sheets. Bake until edges are golden, 16-18 minutes; transfer to rack to cool.
Preheat oven to 425\u00b0.
Place egg roll wrappers in a single layer on baking sheets coated with cooking spray. Lightly brush with egg whites; cut each wrapper into 8 wedges. Combine cheese and remaining ingredients; sprinkle evenly over wedges. Bake at 425\u00b0 for 5 minutes or until lightly browned.
To make two dozen sandwiches, simply spread a teaspoon of cream cheese between a pair of rice cakes.
Serve each child two sandwiches (they fit nicely in a paper muffin cup).