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