Number Of Ingredients 4 Steps:
In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 400°F. Cut the log shapes into slices approximately 1/8-inch thick. Arrange slices in a single layer on a large baking sheet. Bake 12 to 14 minutes in the preheated oven, or until lightly browned.
Time 22m Yield 4 servings Number Of Ingredients 7 Steps:
Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan. Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!
Time 50m Yield 6 servings. Number Of Ingredients 15 Steps:
Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.
Time 30m Yield 24 snacks Number Of Ingredients 5 Steps:
Cream butter until soft and stir in the remaining ingredients. Transfer to a lightly floured surface and shape into a 1 1/4" diameter log. Wrap in plastic and refrigerate at least one hour. Preheat oven to 350°F and grease cookie sheets. Slice the dough into 1/4" inch thick rounds and place on sheets. Bake for 15 minutes or until golden.
Time 20m Yield 72 pennies Number Of Ingredients 7 Steps:
Cream butter and cheese. Add salt, mustard, and pepper. Add flour a little at a time, then rice cereal. Form into small balls and flatten. Bake at 375 degrees for 10 minutes.
Time 30m Yield 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
Time 2h50m Yield About 5 dozen cookies Number Of Ingredients 9 Steps:
In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together. Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight. Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil. Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes. Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.
Time 1h35m Yield 10 Number Of Ingredients 4 Steps:
In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 350 degrees F (175 degrees C). Cut the log shapes into slices approximately 1/4 inch thick. Arrange slices in a single layer on a large baking sheet. Bake 20 to 25 minutes in the preheated oven, or until lightly browned.
More about “cheese pennies recipe 445”
Time 1h35m Yield 10 Number Of Ingredients 4 Steps:
In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix. Divide into two equal portions. Form each portion into a log shape. Wrap with wax paper. Chill at least 1 hour in the refrigerator, until firm. Preheat oven to 350 degrees F (175 degrees C). Cut the log shapes into slices approximately 1/4 inch thick. Arrange slices in a single layer on a large baking sheet. Bake 20 to 25 minutes in the preheated oven, or until lightly browned.
