RDJ-- Spicy Jack Cheese Crisps, 08-23-12
Aug 23, 2012 20:59 PDT
Volume 15 Number 153
US Library of Congress ISSN: 1530-3292
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Spicy Jack Cheese Crisps
1/2 cup butter, softened
2 (8-ounce) blocks Monterey Jack cheese with peppers, shredded
2 cups flour
96 pecan halves
Beat softened butter and Monterey Jack cheese at medium speed with an
electric mixer until blended; add flour, beating until blended.
Divide dough into 3 equal portions; shape each portion into a 6-inch
log. Cover and chill at least 8 hours.
Cut each log into 32 (1/8-inch) slices, and place on ungreased baking
sheets. Gently press 1 pecan half into center of each wafer.
Bake, in batches, at 350F for 8 to 10 minutes. Remove crisps to wire
racks to cool. Store in an airtight container. Makes 8 dozen.
(nutritional info not available)
Link of the Day
Just received this from a friend and she swears is works... just like it
does with tomatoes! Dawn Wells is from the TV series Gilligan's Island!
If you take the time to watch this, you will not only be glad you did,
but you will forward this to all your daughters, sisters, moms, any
cook. Just when you thought you knew everything about boiling potatoes.
. . .
To all who love making potato salad but hate peeling the boiled
potatoes, here is the solution for easy peeling. This will BLOW your
mind. Well, we do learn something new every day.
I wish I had known about this thirty years ago. Peeling the cooked
potato was the least desirable part in making a potato salad. Enjoy.
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. . .glad you mentioned "Uncle John's Bathroom Reader." Great series of
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