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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Late Matinenda Cheese Crisps Recipe

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This recipe for Late Matinenda Cheese Crisps is from Little House of Refuge vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. salted butter
2 cups all purpose flour
1/4 teaspoon cayenne pepper
1 tablespoon finely chopped chives
2 cups grated extra sharp cheddar cheese
2 cups rice Krispies
pinch of salt
Directions:
Directions:
Heat oven to 325 degrees.

In a large mixing bowl cream butter and flour. Add the cayenne, finnally shredded cheese, chives, Rice Krispies and salt. Mix well with a wooden spoon or with clean hands.

Roll dough between your palms into marble size balls. Place balls 2 inches apart on an ungreased cookie sheet and flatten each with tines of a fork. Bake for about 8 minutes or until golden and edges are slightly brown.
Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
Crisps can be kept in a tin with a tight lid up to a week

 

 

 

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