Dixie Cheese Straws Recipes

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EASY CHEESE STRAWS



Easy Cheese Straws image

Five ingredients transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at parties.-Elizabeth Robinson, Conroe, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 5

1/2 cup butter, softened
2 cups shredded sharp cheddar cheese
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 72 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 106mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CHEESE STRAWS



Cheese Straws image

Paula Deens Cheese Straws recipe can be made in as littel as eight minutes. Combining flour, sharp cheddar cheese with butter make this an easy recipe to create at home.

Provided by Paula Deen

Categories     baking     cheesy     entertaining

Time 8m

Yield 5 dozen

Number Of Ingredients 5

1/4 teaspoon cayenne pepper
2 cups self rising flour
1/4 teaspoon salt
2 cups shredded (1/2 lb) at room temperature sharp cheddar cheese
1 cup (2 sticks) at room temperature butter

Steps:

  • Preheat the oven to 350 °F.
  • Sift together the flour, cayenne and salt and set aside. Using an electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times.
  • Using a cookie press with a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet.
  • Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen cheese straws.

CHEESE STRAWS



Cheese Straws image

This is a favorite Christmas recipe of my father's and husband's. It's fairly simple to do and tastes good.

Provided by Leigh

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 36

Number Of Ingredients 5

½ cup butter, softened
4 cups shredded Cheddar cheese
2 cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground red pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  • In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
  • Bake in preheated oven for 10 to 15 minutes, or until crisp.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 5.5 g, Cholesterol 20 mg, Fat 6.8 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 160.9 mg, Sugar 0.1 g

CHEESE STRAWS



Cheese Straws image

Provided by Ina Garten Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 22 to 24 cheese straws

Number Of Ingredients 9

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1¿4 cup of the Parmesan, 1¿2 cup of the Gruyère, 1¿2 teaspoon of the thyme, 1¿2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
  • Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

CHEESE STRAWS



Cheese Straws image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h30m

Yield 4 dozen cheese straws

Number Of Ingredients 8

Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature
1 cup (2 sticks) butter, softened
4 cups sifted all-purpose flour
2 teaspoons salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Dash of garlic powder
Cooking spray

Steps:

  • Preheat the oven to 325 degrees F.
  • Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
  • In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
  • Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
  • With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

CHEESE STRAWS



Cheese Straws image

I love cheese! I would eat a piece of Cheddar cheese over a piece of chocolate cake any day. That probably makes me a little weird, but if you love cheese like I do, you'll love these cheese straws. My mom used to make them for baby showers and wedding receptions. In 1991, the year my career started to really take off, she made them for me to give as Christmas gifts to everyone who had been so supportive. We laughed about how these cheesy treats were baked in a small kitchen in Monticello, Georgia, and ended up on the desks of some of the biggest movers and shakers in Nashville.

Yield makes 4 dozen

Number Of Ingredients 7

3 10-ounce bricks sharp Cheddar cheese, room temperature
1 cup (2 sticks) butter, softened
4 cups sifted all-purpose flour
2 teaspoons salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Dash of garlic powder

Steps:

  • Preheat the oven to 325°F.
  • Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer attachment, beat the cheese and butter until the mixture has the consistency of whipped cream, about 30 minutes.
  • On a sheet of waxed paper, sift 3 cups of the flour with the salt, black pepper, cayenne, and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all of the flour.
  • Lightly spray a cookie sheet with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto the cookie sheet in long strips that run the length of the pan (see Note). Bake for 20 minutes. The cheese straws should be golden brown and crisp. With a sharp knife, cut the long strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. When they are completely cool, store in a tightly covered container.
  • If you find a Mirro cookie press, either vintage or new, that includes the star tube, grab it!
  • If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.

CHEESE STRAWS



Cheese Straws image

This one earned a higher place on the BabyCakes Piece of Cake scale simply because it requires pastry assemblage, which always complicates matters. It might take a little while for you sophomores to get your rhythm down, and your first few straws will probably look more like craggy witch fingers, but it's all going to pay off if you stick with it. Once it does, you should host a dinner party and set these out early by the pintful.

Yield makes 24

Number Of Ingredients 10

3/4 cup brown rice flour, plus 1/2 cup for dusting
1/2 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
3/4 cup cornmeal
1/4 cup arrowroot
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon salt
1/3 cup melted refined coconut oil or canola oil
3 1/4 cups gluten-free vegan cheese
1/4 cup agave nectar

Steps:

  • Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together the 3/4 cup rice flour, the all-purpose flour, the cornmeal, arrowroot, baking powder, xanthan gum, and salt. Add the coconut oil, 1 1/4 cups of the cheese, and the agave nectar and stir (the mixture will be very dry). Slowly add up to 3/4 cup water until the dough is sticky. Divide the dough in half.
  • Dust a clean work surface with 1/4 cup of the remaining rice flour and place half the dough on top. Sprinkle the top of the dough generously with more rice flour and roll it out into a 1/4-inch-thick rectangle. Sprinkle 1 cup of the cheese on half the rectangle. Flip the bare dough on top of it so that the cheese is sandwiched between two layers of dough. Cut the dough into 4-inch-long x 1-inch-wide strips and pinch the open sides closed. Transfer to one of the prepared baking sheets. Repeat with the remaining dough. Sprinkle the remaining cheese on top of the strips.
  • Bake for 10 minutes, rotate, and continue baking until the cheese straws are golden brown, about 8 minutes more.

CHEDDAR CHEESE STRAWS



Cheddar Cheese Straws image

I won't forget the cheese straws that my mother made for my father. The only difference was that she did not add cayenne pepper. These make wonderful hors d'oevres.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 48

Number Of Ingredients 7

2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
¾ cup margarine
1 teaspoon baking powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup water

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
  • Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
  • On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
  • Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.1 g, Cholesterol 6 mg, Fat 4.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 1.7 g, Sodium 103.1 mg, Sugar 0.1 g

DIXIE CHEESE STRAWS



Dixie Cheese Straws image

No Southern hostess would miss out on serving cheese straws with cocktails! This is an easy wasy to create a classic appetizer.

Provided by KathyP53

Categories     Cheese

Time 40m

Yield 24 straws, 6-8 serving(s)

Number Of Ingredients 7

6 ounces sharp cheddar cheese
1 1/2 cups all-purpose flour (spooned and leveled)
8 tablespoons unsalted butter, room temperature
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees.
  • In a food processor fitter with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard, salt, pepper and cayenne. Pulse until dough forms.
  • Transfer dough to a lightly floured work surfac; divide into 4 equal pieces. Roll each piece into a rope about 3/8" in diameter and 18" long; cut each rope into six 3" pieces. Place pieces 1" apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.
  • Bake until golden and firm to the touch, 15-20 minutes. Transfer to a wire rack to cool completely.
  • Store straws in an airtight container up to 2 days.

Nutrition Facts : Calories 366.8, Fat 25.2, SaturatedFat 15.8, Cholesterol 70.5, Sodium 566.4, Carbohydrate 24.5, Fiber 1, Sugar 0.3, Protein 10.6

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