![Cheese-Straw-Sampler](http://i1.wp.com/www.texasnutshellers.com/recipes/wp-content/uploads/2013/10/Cheese-Straw-Sampler.jpg?resize=584%2C584)
Wrap these savory bites in a fabric-lined 9-inch × 4 1/2-inch box. Make dividers out of corrugated paper or lightweight cardboard.
Recipes
Olive-Blue Moons
![Olive-Blue Moons](http://i2.wp.com/www.texasnutshellers.com/recipes/wp-content/uploads/2013/10/Olive-Blue-Moons.jpg?resize=584%2C584)
Ingredients
- (6-oz.) can Spanish olives, drained and finely chopped
- 1/2 cup butter, softened
- 2 ounces blue cheese, crumbled
- 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
- 1 (6-oz. 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
- ) can Spanish olives, drained and finely chopped
- 1/2 cup butter, softened
- 2 ounces blue cheese, crumbled
Preparation
- Preheat oven to 350°.
- Beat Cheddar cheese, olives, butter, blue cheese, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined.
- Turn dough out onto a well-floured surface. Divide dough into 2 equal portions, and flatten each into a disk; roll each to 1/8-inch thickness. Cut with a 2 1/2-inch moon-shaped cutter. Place dough 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.
Bacon-Smoked Paprika-Cheddar Bars
![Bacon-Smoked-Paprika-Cheddar-Bars](http://i1.wp.com/www.texasnutshellers.com/recipes/wp-content/uploads/2013/10/Bacon-Smoked-Paprika-Cheddar-Bars.jpg?resize=584%2C584)
In these savory bites of Bacon-Smoked Paprika-Cheddar Bars, sharp cheddar cheese gets a warming welcome from the smokey flavors of bacon and paprika.
Ingredients
- 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
- 1/2 cup butter, softened1 tablespoon half-and-half
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 4 cooked and crumbled applewood-smoked bacon slices
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground red pepper
Preparation
1. Preheat oven to 350°.
2. Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, bacon, paprika, and ground red pepper, beating just until combined.
3. Turn out onto a well-floured surface. Divide into 2 equal portions; flatten each into a square. Roll out each square to 1/8-inch thickness. Cut into 2 1/2- x 3/4-inch strips, using a fluted pastry wheel. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.
Pecan-Rosemary-Cheddar Buttons
![Pecan-Rosemary-Cheddar-Buttons](http://i2.wp.com/www.texasnutshellers.com/recipes/wp-content/uploads/2013/10/Pecan-Rosemary-Cheddar-Buttons.jpg?resize=584%2C584)
Ingredients
- 2 1/2 cups (10 ounces freshly shredded sharp Cheddar cheese
- 1/2 cup butter, softened
- 2 tablespoons half-and-half
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 2 cups chopped toasted pecans
- 1 tablespoon finely chopped fresh rosemary
Preparation
- Preheat oven to 350°.
- Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, pecans, and rosemary, beating just until combined.
- Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll each disk to 1/8-inch thickness. Cut with a 2-inch round cutter. Place 1 inch apart on parchment paper-lined baking sheets.
- Bake 15 to 18 minutes or until golden; cool on baking sheets on wire racks 30 minutes.
Pimiento Cheese Squares
![Pimiento-Cheese-Squares](http://i0.wp.com/www.texasnutshellers.com/recipes/wp-content/uploads/2013/10/Pimiento-Cheese-Squares.jpg?resize=584%2C584)
We take the flavors of the South’s favorite spread and make into savory bites of Pimiento Cheese Squares–perfect for parties or gifts
Ingredients
- 1 (4-ounces) jar diced pimiento
- 1 teaspoon ground mustard
- 1/4 teaspoon ground red pepper
- 1 1/2 cups all-purpose flour
Preparation
- Preheat oven to 350°.
- Drain pimiento; pat dry with paper towels, and finely chop. Stir ground mustard and ground red pepper into flour. Gradually add chopped pimiento to flour mixture, tossing to coat.
- Beat cheese, butter, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour mixture, beating just until combined.
- Turn out onto a well-floured surface. Divide into 2 equal portions; flatten each into a square. Roll each square to 1/8-inch thickness. Cut with a 1 1/2-inch square cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes; cool on baking sheets on wire racks 30 minutes.
Parmesan-Basil-Cheddar Stars
Parmesan-Basil-Cheddar Stars shine with fresh basil flavor with every pop of these savory bites.
Ingredients
- 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
- 1/2 cup butter, softened
- 3 tablespoons half-and-half
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- 3 tablespoons finely chopped fresh basil
Preparation
- Preheat oven to 350°.
- Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, Parmigiano-Reggiano cheese, and basil, beating just until combined.
- Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut with a 1 1/2-inch star-shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.