Cheese Nips Recipes

LOW CARB CHEESE CRACKERS RECIPE (KETO FRIENDLY)

Steps:

• Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
• Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
• Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
• Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
• Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
• Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
• You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
• Next use a pizza cutter to cut the crackers into small squares as seen in the photos.
• Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it's really easy to flip it over while it's hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture.
• Allow the crackers to cool for about 5 minutes and they are ready to eat!

CHEDDAR CHEESE NIPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Place the flour, Cheddar cheese, butter, salt, and cayenne pepper into the work bowl of a food processor, and pulse until well mixed, about 10 times. Scrape the mixture out onto a well-floured work surface, and gather the dough into a ball. Roll the dough out into a 1/8-inch thick layer. If dough is too sticky, refrigerate for about 15 minutes before rolling. Cut the dough into shapes with a biscuit cutter, cookie cutter, or ravioli cutter. Gently lay the cut-out crackers onto the parchment paper.
• Bake in the preheated oven just until the crackers start to turn golden brown at the edges, 11 to 13 minutes. Allow to cool on the sheet for about 10 minutes before removing to finish cooling on racks.

HOMEMADE CHEEZ ITS

Steps:

• Combine shredded cheese, butter, salt, onion powder and garlic powder in a food processor, if available. Otherwise, combine ingredients in a large bowl.
• Add flour and again pulse until the mixture resembles breadcrumbs.
• Add 2 Tbsp of water and pulse (or mix using your hands) until the mixture resembles dough. This took a couple of minutes in my food processor, and a little bit longer using my hands. Add the remaining tablespoon of water if the dough is too dry.
• Divide the dough into thirds (or roll into logs), cover and put in the fridge for 1-2 hours.
• Preheat the oven to 350F.
• Either roll out the dough and cut into squares or sliced pieces from the logs and place on a cookie sheet lined with parchment paper or a Silpat mat.
• Bake for 15-17 minutes. Crackers are done when they are a light to a medium golden brown.

SMOKED CHEEZ ITS

Steps:

• Fill pellet hopper with Traeger Signature Blend Wood Pellets, or pellets of your choosing.
• Start the Traeger using the smoke setting with the lid open until the fire is well established.
• Set the temperature between 200-225 degrees F and preheat the Traeger with the lid closed.
• While the Traeger is preheating, pour the crackers in a large bowl.
• Add the oil, worcestershire sauce and Traeger Prime Rib Rub to the bowl. Mix gently until all the crackers are well coated with the mixture.
• Transfer the crackers to a cookie sheet or aluminum pan. Spread out evenly.
• Place your pan in the smoker and close the lid. Allow to smoke for approximately 90 minutes, stirring them every 30 minutes so they don't stick together.
• Remove from the smoker and stir. Then allow them to cool down.
• Serve!

CHEESE NIP CHICKEN

Steps:

• Preheat oven to 400°F.
• Spray 9x13 glass pan or jelly roll pan (15.5 x 10.5) with cooking spray.
• (I cut up the chicken into bite size pieces but the chicken can also be left in chicken tender sizes).
• Mix crushed cheese nips and cheddar cheese in a bowl.
• Combine egg, onion powder and garlic in a separate bowl.
• Dip chicken into egg mixture, and drag through the cheese nip/cheddar cheese mixture.
• Place chicken in single layer close together in glass pan.
• Bake uncovered 10 to 12 minutes or until no longer pink in the center, and the coating is crispy.
• Serve with barbecue sauce, ranch dressing or ketchup if desired,.

CHEESE NIPS

Steps:

• Preheat oven to 400 degrees F.
• Grate the cheese (you should have approximately 2 cups).
• Set aside.
• Place butter in bowl of mixer and beat until creamy.
• Add egg, salt, and pepper.
• Beat until blended.
• Beat in cheese one-third at a time until completely combined.
• Stir in flours and xanthan gum until thoroughly blended.
• Work the dough into a ball.
• If dough doesn't stick together, add cold water, 1 T at a time, until a ball can be formed.
• Don't worry about overworking.
• Divide dough in half.
• Place one half on a baking sheet, cover with plastic wrap, and roll out as thin as possible.
• Repeat with the other half.
• Sprinkle with salt, if desired, and cut with a pastry wheel into 1-inch squares.
• Bake for 4 to 6 minutes, until deep golden.