easy snack recipes

These classic deviled eggs from Food Network are perfect for your next party.

Classic Deviled Eggs

eggs

mayonnaise

white vinegar

yellow mustard

salt

black pepper

Smoked Spanish paprika,

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

I boil my eggs a bit differently and I used a dozen eggs which worked well with the recipe's seasoning. I think it would be too much for just 6 eggs. Also, I toss the mixture into a ziplock, clip the corner with scissors and pipe the mixture into the eggs versus spooning it in. It improves the presentation.

This is my go to recipe. For those complaining about vinegar or wanting to make these even more delicious, it is my family secret to use PICKLE JUICE instead of vinegar! Adds the perfect amount of flavor without being overbearing. I highly recommend Claussen pickles for this, my favorite. 

Prep was easy.  My only recommendation would be to use half as much vinegar.  I did a second batch following this recipe but used spicy mustard instead of yellow, half as much vinegar, and added a touch of sriracha to each egg, which turned out great.

<p>I have been looking for the deviled egg recipe my mother used and this is spot on!!</p><p>Delicious!  Added crisp bacon and finely  chopped green onion.</p>

Turned out amazing. I added (1) tabl spoon of Sweet Relish, (1) table spoon of Dill Relish, (1) table spoon of Dijon mustard, 1/2 tablespoon of Worshire, (1)  teaspoon  onion salt, (1) teaspoon garlic powder. 

I use sugar in my mixture also and tap of brown sugar I like more of a sweet taste then the bitter I add onions as well not alot just enough for a crunch 

This recipe has been in my family for over 100 years, minus the vinegar and Grey Poupon mustard for yellow. Huge family favorite, the Dijon mustard makes a big difference!

This is a fun recipe, my Mom and I add avocados, absolutely delious 

https://www.foodnetwork.com/videos/classic-deviled-egg-recipe-0169981

This classic deviled egg recipe will help you avoid boiled-egg anxiety. By following these simple steps you’ll make deviled eggs with whipped creamy centers every time.

Mary Nolan's Classic Deviled Egg Recipe

Caramelized Onion, Mushroom and Goat Cheese Tart

sweet onion

shiitake mushrooms (about 1 pound)

Salt

eggs, divided

goat cheese, divided

thyme leaves

Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.

Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.

Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.

Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

Terrific recipe. Would suggest shitakes are expensive and the stems nearly inedible,so use Cremini Mushrooms.Pepperidge Farms is more available across USA than other brands of Puff Pastry. If Goat Cheese not in area, Try Laughing Cow 6 wedge Pre~Wrapped in circle container. At least 5 flavours. These will help to prepare a yum~mo delish, asking for recipe and first item to be Gone!

Beer Battered Onion Rings

canola oil or peanut oil

sour cream

sun-dried tomatoes

red bell peppers, roasted

lime juice

pepper, fresh cracked

white wine

garlic, minced

yellow onions, sweeter the better, Vidalia or Texas sweets

buttermilk

all-purpose flour, divided

garlic, granulated

beer, medium body

Parmesan

In a Dutch oven heat oil to 350 degrees F.

In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.

Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.

Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.

Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.

If could give 10 stars I would.  Made them last night for dinner.  Did not make dipping sauce as I didn't have all the ingredients.  Had a few leftover.  I froze them individually.  Put them in the air fryer today. BEST FROZEN ONION RINGS EVER!!! They were just as amazing as last night maybe even better.  I will make a huge batch next time for freezing. Guy, you knocked it out of the park.



these were excellent! my husband had a friend over for dinner tonight and i served these alongside some burgers- they went bonkers. i appreciated the very light fry coating- i haaate heavy onion rings. i would have wished for just a bit more salt; next time i make them i think  i'll add some salt and old bay, but other than that, perfect.

 The best rings I ever had.  Crisp, with great onion separation, loved the cheese instead of salt what a game changer. 

I’ve had such trouble making a good onion ring- till now! Great recipe! Didn’t make the dipping sauce, as I use Outbacks Bloomin Onion sauce (which can be found online).

My husband never liked onion rings before, but these he couldn’t get enough of!  Very good.

No flavor. Perhaps I need to use a better beer or put salt in the beer batter.

https://www.foodnetwork.com/videos/beer-battered-onion-rings-5206642

Buttermilk-soaked, beer-battered onion rings: possibly the best ever made!

Beer-Battered Onion Rings

Candied Ginger

Nonstick cooking spray

ginger root

water

sugar

Candied Ginger. Alton Brown
Good Eats
EA1212

Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.

Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

Turns out perfect every time and the house smells amazing.  The syrup can be used to make ginger ale too.  So Yummy and has a little kick

Simple. Straightforward. Works. What else do does a recipe need? 
We like crystallized ginger to eat, to put in tea and bake with. But it's very about $8/pound in the store. On the other hand, raw ginger is $3/pound. For that and a few pennies of sugar you can make your own. Mix the leftover liquid with the ginger-infused sugar from the crystallization, add some more sugar and you have ginger syrup.

This was very good and turned out perfectly.  Once the sugar hit the pot, I stirred constantly until it came together.  Being a college student on a tight budget and limited mobility, I could not get my hands on a kitchen scale.  However, it is possible to make these without one.  I used physics to get an equal weight of sugar as I had of ginger.  Fill the sink with water and put a bowl in there to float.  Then put the drained ginger in the bowl and make sure you have an equal weight distribution in the bowl so that it is not tilting to one side or the other.  Then take a marker (I used a dry erase marker so that it wouldn't leave a permanent mark) and mark right above where the waterline hits the bowl.  Put the ginger back in the pot, dry out the bowl with some kind of towel, and put it back.  Then fill the bowl with sugar until the mark on the bowl hits the water, evening out the sugar so that it doesn't tilt.  Buoyancy force.  Worked like a charm.  

Terrific recipe, and once you've done it a couple of times it's a snap.    The result is infinitely better than any store-bought candied ginger. It helps to watch the video to get a good idea of what it looks like in the pan when it's done - it's probably a pretty short window, but once you've seen it it's hard to miss.  I just candied  2 pounds of baby ginger, and it's the best ever - very tender and a little milder than previous batches made with mature ginger.  It was so nice not to have to peel or saw through tough old woody ginger.  I wish I could get baby ginger all the time.  Tomorrow I'll make Alton's ginger snaps, which, largely because of the candied ginger from this recipe, are the best in the world.

Recipe turned out great even when I chose not to peel the ginger.  Make sure you only use 1/4 cup reserved liquid when you add the sugar because more than that amount will produce liquid rather than crystallization.  The candied ginger tastes great, sweet and spicy.

I bought my first jar of crystallized ginger at $8.00 for 2 oz. YIKES. I tasted it, liked it and decided to check out FN to see how to use it. I came across this recipe for making it and today bought one lb of ginger at $3.99 per lb. and made some, following some of the tips other readers offered. This is GREAT! It's hard to believe how it turns from liquid to crystal so quickly. thanks all for your help. I will make this from now on and give it for gifts also.

I tried this today and loved the simplicity of it.  Now I can have candied ginger year round instead of just at Christmas.  Next time I'll probably use less water in the initial boil to get a punchier flavor.

Can anyone tell me...would this method work for candied citrus peel too?  Most recipes call for just boiling and draining but I want the infused sugar as a by product to use in baked goods.  Someone let me know!

One of the best recipes for candied ginger.  The final product description was exactly what you need.  “Corn flakes,” are exactly what the finished product looks like.  The candied ginger goes from glossy ginger to the dry ginger product as the sugar crystals form.  

Great recipe. I wonder if I can use half the amount of sugar?

I use the left over ginger slices from making the ginger ale recipe to make this.  If you like ginger you are getting two recipes from the same ginger this way.  It takes a little bit of time, but it is easy to make.

https://www.foodnetwork.com/videos/candied-ginger-0149145

Sugar and spice and everything nice -- and good for the tummy, too.

Balsamic Chicken Drumettes

balsamic vinegar

honey

brown sugar

soy sauce

rosemary

garlic cloves, halved

chicken drumsticks

sesame seeds

flat-leaf parsley

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

I’m surprised, but not crazy about these. There are better!

This was the first time I've ever cooked or eaten chicken drumettes and we loved this recipe.  I cut everything in half for the two of us, using a package containing six.  So many readers complained of their sauce not thickening up, but I didn't experience this problem.  Be sure to bring the sauce to a full boil, then let it simmer at a fairly robust setting, following the directions.  I made mine as soon as I put the chicken in the oven, then let it sit.  It thickened up while it was still in the pan and was perfect.  I'll be making this again for sure.

Absolutely ZERO stars!  This recipe, like most of Giada's recipes, needs a LOT of modifications.  The chicken came out dry and tough.  The marinade was bland, and even after I boiled it, it did NOT thicken up; it was like a thin soup.  This chicken is going to the dog shelter for the dogs, if even THEY will eat it.  <br />

I made this with chicken thighs since I was making it during the pandemic and I couldn't get drumettes. I increased the cooking time by 15 minutes and it worked just fine. I also marinated them for 8 hours and they were properly marinated. My marinade did not thicken on the stovetop but the marinade left on the chicken in the oven did thicken and made them so sticky and tasty! They really were delicious. I will be making this again. Forgot to mention that if you use chicken thighs you have to turn them halfway through cooking.

Extremely easy to make and it’s delicious!

Super easy and delicious. I did it with thighs.

Turned out pretty good .i loved the idea to thicken the sauce.I will do it again. 

This turned out well, as written. Except I made 2x the amount and marinated it for 24 hrs exactly, because our plans for that evening changed abruptly ( one note- - I did like the longer marinate w/ using drumsticks....BUTIF I were using boneless chicken,  I would probably not do nearly that long, as it may cause a mealy texture??? Thoughts?? But the drumsticks did very well with the 24 hr.<div>1st time I made this, I made 2 small errors. 1) I put some slightly thickened glaze on the legs just before baking.( I started the thickening process first, by 15 to 20 min b/c I had made a double batch of wings and sauce.) Since several reviews said they had trouble getting the sauce to thicken, I started it sooner. So Follow Giada's directions and bake 1st, to carmelize (and better crisp up the skin??) 2nd, I had my simmer up to high, and closer to a boil, than a good simmer, based on a review or 2. If ut"boils" longer, rather than "simmers " It can go from done to over done quickly. Luckly i caught this mistake , but my sauce was still a tad too thick, and just a hint of bitter taste in the background. Or perhaps having the sause on the kegs at the beginning was the Issue. For those that had troubke with sauce thickening up Do 2 things. Bring up to a full boil, Reduce heat, and look for OCCASIONAL bubble not  just sit on low and hope.BUT bubbles should not be too frequent either. I do know the difference between a boil and a goid simmer, but i over compesated ....based on reviews of sauce. Still the entire double batch was gone. We served this with a choice of roasted potatoes and rice.My favorite was some jasmine rice with a little if the sauce drizzled on and some finely minced and sauted green onion stired in. Next time I plan on making  thighs, and double the sauce, so I can have some cut up chicken &amp; sauce with rice, &amp; green onion &amp; MAYBE some sauted green bell peppers thrown in for a second dish. But the recipe as written will be something I serve again. </div>

This is finger-licking good. I used bone-in thighs (this is what my husband purchased instead) but they turned out just as tender. Definitely a recipe to prepare again

https://www.foodnetwork.com/videos/balsamic-chicken-drumettes-78996

Great for a pot luck dinner, make these zesty Balsamic Chicken Drumettes.

Parmesan and Thyme Crackers

unsalted butter

all-purpose flour

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

They smelled wonderful but they were just crumbs.  Valerie Bertinelli’s cracker recipe is much better.  I followed the recipe exactly. 

I’ve tried making these 2 times now! I first did the cup measurement for Parmesan but read that it was wrong and should be 1/2 cup. Second time, I tried it again. This time, it was still dry even after a teaspoon of water was added. I honestly don’t know what I’m doing wrong. I’m a cook, not a baker so if anyone has suggestions. While I love most of her stuff, I honestly think I’d avoid making this 

these turn out perfectly every time. Definitely add the TBSP or two of cold water during mixing for the dough to come together successfully.

I had never made crackers in my life, but I have made these several times now and they come out great every time. Great flavor!

These crackers have great flavor.  I used the tablespoon of water to get the dough to come together.  I also used my kitchen scale to weigh the parmesan. I googled and .2 is about 3 ounces or 2 cups.  So delicious and savory.  I used salted butter (all I had on hand) and used a little less salt.....perfect.

This recipe certainly did not let me down. I always like to use Ina’s recipes because I find that they often turn out just perfect and this is no exception. I added a teaspoon of water like she recommends in the video just to bring my dough together and it worked like a charm; wonderfully crumbly and buttery texture with that nice, satisfying crunch. I’ll definitely be making these again 

Quite good. Been making these for twenty years. Add a tablespoon or two of cold water to get the dough to just come together. (Ina notes this in the video but not the recipe above.) I always add about 1/3 cup toasted chopped pine nuts as well.  <div><br /></div><div>(Unless you have celiac disease, forgo the gluten-free flour. Gluten ain't hurting' you.)</div>

It's been a long time since I've had a complete recipe fail, but this was it.  I tried the suggestion of letting it sit in the mixer to hydrate, etc, but clearly it has to have liquid. I couldn't even slice them - they fell apart.  What a waste of really good ingredients.

https://www.foodnetwork.com/videos/easy-cheese-and-herb-crackers-0229021

Ina makes cheese and herb crackers to serve on a fruit and cheese board.

Easy Cheese and Herb Crackers

Blue Cheese and Walnut Crackers

Stilton cheese,

walnuts

Blue Cheese and Walnut Crackers. Ina GartenBarefoot ContessaBX-0108

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.

Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

I love these crackers!  A step up in the hors d'oeuvres department.  I had to use Gorgonzola because I could not find Stilton.  I am not a huge fan of blue cheese, but I would have loved the stronger flavor of Stilton to compliment my favorite wine, Cabernet Sauvignon.  I love anything salty or savory, and I only use kosher salt when I cook or bake.  With that said, I do think Ina is a tad heavy handed with the salt in most of her recipes.  I cut back to 1 1/2 teaspoons.  I also chopped the walnuts more than a "rough chop" so they are more evenly distributed.  I baked for 18 minutes in an electric oven and it was too long.  I would start with 15 minutes.  

This was way too strong for my taste. The crackers were cute but a bit over the top. I'm going to try this again with another blue cheese to see if it was just the cheese I used. On the plus side, they were easy to make .

Maybe it was just a bad cooking day. The combination of the Trader Joe's Silton and then adding 2 teaspoons of Kosher salt made it way too salty. I was hesitant to add the salt, and should have trusted my judgment. I also added some extra water because of could not get the mixture to bind, which seems to have increased the cooking time. Oh well. 

I made these for a football tailgate because of all of the excellent reviews.  Very easy to make.  They came out of the oven and I tasted one.  It was ok. like a cheese wafer but with blue cheese taste, which I love blue cheese so that was ok, but they were not great.  Thought I had done something wrong with the recipe so I made another batch.  Same.  I took them anyway and had a friend or two try them before I put them out.  They were not impressed either.  So I have a huge bag of these crackers left and will probably just throw away.  Lots of $$ wasted!

Very tasty, but first and foremost, you must have a little love in your heart for Bleu Cheese!  A bit too salty for my tastes, so I'm deleting the salt next go round - salty cheese provided enough.  Followed the recipe to the tee and they came out exactly as they were supposed to except I might leave them in the fridge to chill longer because they were still a little too soft to slice.  Ended up a little elliptical instead of round.  Regardless, these make the cut &amp; will be served at the engagement party. Definitely a 4 thumbs up!

I love this recipe!  My guests devoured them before they even cooled off!  I love that you can make ahead and freeze.  Highly recommend.

Not sure where the bad reviews are coming from.  I made these to exact, and although a bit  difficult to roll out into a log, they were phenomenal.  My book club guests raved over them and the rest of my appetizers.  I paired these with candied figs.  Couldn't be happier.  Always love Ina's recipes!

Would give these zero stars if possible. These are awful. Greasy and sour, like bad cheese straws. There was an unpleasant aftertaste that lingered, like when you spit up and pepper. Sorry to be so graphic. Threw them away, but had to ziptop bag them so I wouldn't smell them when I walked past the can.

these are AWESOME....have made them several times for people coming over...always a BIG hit...the only thing i've changes is not doing the eggwash.....

https://www.foodnetwork.com/videos/blue-cheese-and-walnut-crackers-0135917

Ina makes a blue cheese shortbread and rolls it in walnuts before baking.

Blue Cheese & Walnut Crackers

Say goodbye to expensive Mermaid smoothie bowls! With only 5 minutes of prep time, you can make your own beautiful Mermaid bowls with a secret ingredient: blue spirulina! So go ahead, make this Blue Spirulina Smoothie Bowl, you&#039;ll be surprised how easy, affordable, and absolutely gorgeous this recipe is! Each recipe makes two servings of refreshing, nutritious, and delicious smoothie that makes for a healthy breakfast, snack, or even dessert! Gluten-free, Dairy-free, Vegan, and Refined Sugar-Free.

Tropical Mermaid Blue Spirulina Smoothie Bowl

bananas

mango ((or pineapples))

½ tsp blue spirulina powder ((I like this brand))

milk

tbsp honey

Toppings: fruits (blueberries, blackberries, kiwi, pineapples), chia seeds, granola (storebought

In a high-speed blender, add the banana, mangos or pineapple, blue spirulina powder, and 1 cup milk. Blend until combined and consistency is thick and smooth. If preferred, add more milk to thin the blue smoothie to your desired consistency.

Divide the smoothie into a 2 bowls ( I used these coconut bowls ). Drizzle with honey or maple syrup, then top with your preferred toppings.

NOTE: I like to swirl my smoothie bowls with another kind of smoothie - like acai or pitaya smoothie!

Turkey Roll-Ups

Dijon Mustard

turkey breast

red leaf lettuce leaves, spines removed, torn into 8 pieces

cucumber,

red pepper, sliced

basil leaves

In a small bowl mix together the Dijon mustard and honey until well combined.

Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice.

If you are dieting this is a great snack. I was on low carb and ate these everyday. I didn't use the dipping sauce because I didn't need the extra calories and I didn't think it was necessary.  <br /> 

Not super filling but a tasty alternative to the boring same old sandwiches.  I made a lot in advance so in the AM we just grab them and go.

These were easy to make and tasted great! My family was fighting over who got to eat the last one!

This wrap is great! I didn't use the basil leaf or cucumbers (i hate cucumbers). I added tomatoes and used baby leaf greens. It was great. The honey-mustard mix was good and I would have never thought to put raw pepper on there but it was excellent! Will make every week!

https://www.foodnetwork.com/videos/turkey-roll-ups-73504

These snacks are tasty, satisfying and fast to make.

Turkey Roll Ups

Cheese Straws

sharp Cheddar cheese,

(2 sticks) butter, softened

cayenne pepper

garlic powder

Cooking spray

Episode 6, Baby in the Band, Trisha Yearwood

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. 

I cut the recipe in half and it worked perfectly.  Excellent cheese straws!

I love this recipe. I read other reviews and added more spice which I also recommend. I had to pipe them out of ziplocks with no tip but  it worked and these are so delicious. For those who had a hard time with the dough, make sure your butter and grated cheese are room temp and definitely mix for 30 minutes before adding the dry ingredients. I can’t wait to make these again.

Wonderful recipe!!!! They absolutely turned out perfect!!! My Husband , Kiddo's and Grandkids absolutely loves them!!!! Thanks for the recipe!!!!<br />Happy cooking from my<br /> kitchen to yours!!!!<br />

Love these!!  I have made these four times now and they come out great every time.   I use my grandmothers cookie press :-) that is the same as yours.  I love the crunchiness  the ridges give when they are cooled.  My friends like that it makes a big batch to share!

<div>where did Trisha year wood get the cookie press ?</div><div>thank yo u<br /></div>

Even a half batch was too hard to ‘whip’. Blew my Heavy Duty KitchenAid mixer.

Flavor 10, Texture 10, visual presentation 0.  This recipe will give you Alligator tails.  Cute in their own right, but I was looking for straws.  :-(

This is the most DELICIOUS cheese straw dough... But Holy Moses, how in the world do you get this dough to the consistency that it will go thru any type of cookie press, parchment bag, Ziploc, etc with the traditional star tip??? Everything I try ends up breaking, and I just do not have time tonight to press the plentiful mixture thru the star tip with my thumbs.

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Deep Fried Pickles

Sausage and Apples, Normandy-Style

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Deep Fried Pickles

Sausage and Apples, Normandy-Style

The most viewed easy snack recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Fast & Easy Low Sodium Cookie R...