Rosemaryparmesancheeserefrigeratorcrackers Recipes

ROSEMARY PARMESAN CHEESE REFRIGERATOR CRACKERS

Steps:

• Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
• Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
• Heat oven to 325°F
• Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

PARMESAN-ROSEMARY ICEBOX CRACKERS

Steps:

• Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
• Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
• Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.

EASY ROSEMARY MACARONI AND CHEESE

Steps:

• Cook noodles to slightly soft, then drain and pour into a large mixing bowl.
• If using, chop or dice you bacon and cook it until crisp. Allow to drain on paper towels and set aside.
• Add shredded cheddar, jack, parmesan cheese, evaporated milk, garlic, butter, rosemary, parsley and pepper, mixing thoroughly.
• Spray a casserole dish with cooking spray, then pour in macaroni mixture.
• Top with extra cheeses and rosemary.
• Bake at 350 degrees for 35-45 minutes, or until golden and bubbly on top and cooked through. (Timing will depend on how thick your macaroni is or the size of your casserole dish)
• Serve as desired.

ROSEMARY-LIME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, pecans, sugar, and rosemary in a bowl; stir in butter. Press crust into the bottom of a 9-inch springform pan and set aside.
• Combine Neufchatel cheese and sugar in a mixing bowl. Beat using an electric mixer until smooth. Add eggs and beat until combined. Add flour, lime juice, lime zest, and rosemary; beat until blended. Pour filling into the prepared crust.
• Bake in the preheated oven until almost set, about 55 minutes. Remove from the oven and let cool for 5 minutes, leaving oven on.
• Combine sour cream, sugar, and lime zest for topping in a bowl. Spread over cheesecake.
• Return cheesecake to the hot oven and bake for 5 minutes.
• Remove from the oven and let cool on a wire rack for 10 minutes. Run a knife carefully around the sides of the pan to loosen; let cool for at least 1 hour. Refrigerate for 8 hours to overnight. Remove sides of the pan. Let sit for 30 minutes before serving.