Cheese Straw Sticks

Cheese Straws
Adapted from The Lee Bros. Southern Cookbook by Smitten Kitchen

• 1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
• 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
• 3/4 cup flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon half-and-half (I used cream, because I had it on hand; milk should work just as well)

1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days.

Beer Cheese Spread

Beer Cheese Spread
Adapted from Southern Living October 2007

Yield

Makes 3 cups

Ingredients

• 1 (1-lb.) block sharp Cheddar cheese, shredded
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 teaspoon hot sauce
• 1/4 teaspoon ground red pepper
• 1/2 (12-oz.) bottle amber beer, at room temperature
• Salt and pepper to taste
• Garnish: thyme sprig

Preparation

1. Saute onion and garlic in a small skillet until softened.

2. Mix together first 5 ingredients in a food processor until blended and the cheese turns into a spread like consistency.

Gradually add beer, pulsing until blended after each addition.

Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Serve with crackers or pretzel sticks. Store in an airtight container in refrigerator up to 2 weeks.

After you make this spread you can use it in the recipe below. Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

Chili Cheese Dip

Ingredients:
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (15 oz.) chili (with or without beans)-We like without bean for this dip

Directions:
Mix Velveeta and chili in microwaveable bowl.
Micro on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min.
Serve with tortilla chips, ritz chips or assorted cut-up fresh vegetables.