CHEESE CRUNCHIES

This recipe is from Favorite Recipes Magazine, Vol. 5, No.1, 1989. 

CHEESE CRUNCHIES

2-1/2 cups Corn Chex Brand Cereal, crushed to make 1 cup
3/4 teaspoon chili seasoning
1/2 cup plus 2 tablespoons butter or margarine, softened, divided
1-1/4 cups (5 ounces) shredded sharp Cheddar cheese
1 cup all-purpose flour
1/2 teaspoon onion powder
1/4 teaspoon seasoned salt

Combine cereal crumbs and chili seasoning in small bowl.  Melt 2 tablespoons of the butter in small saucepan over low heat.  Stir into crumbs; set aside.  Beat cheese and remaining 1/2 cup butter in medium bowl until smooth.  Blend in flour, 1/2 cup of the seasoned crumbs, the onion powder and seasoned salt.  Shape mixture into 1-inch balls.  Roll in remaining seasoned crumbs.  Place on ungreased baking sheet.  Flatten to 1/4 inch with bottom of glass.  Bake in preheated 350°F oven 12 to 14 minutes or until golden.  Best served the same day.

Number of Servings:  Makes about 30 appetizers.

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