Cheesy Straws Recipe
Cheesy Straws Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"This was the very first recipe I learned to cook...my grandmother would help my twin sister and me make these fun snacks when we were 5 or 6 years old," recalls Sheri Vero of Ocala, Florida.
MAKES:
27 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
27 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 4 cups (16 ounces) shredded cheddar cheese
  • Salt and pepper to taste
  • Paprika or garlic salt, optional

Directions

In a food processor or blender, combine the flour, butter and cheese. Cover and process until well blended. Divide into four portions; shape each into a ball. Roll between pieces of waxed paper or plastic wrap into 7-in. x 5-in. rectangles. Cut into 5-in. x 1/2-in. strips. Place on ungreased baking sheets. Sprinkle with salt, pepper and paprika or garlic salt if desired. Bake at 425° for 10-12 minutes or lightly browned. Remove to wire racks to cool. Yield: about 4 1/2 dozen.
Originally published as Cheese Straws in Country Woman July/August 2000, p43

Nutritional Facts

2 each: 123 calories, 8g fat (6g saturated fat), 27mg cholesterol, 135mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 5g protein.

  • 2 cups all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 4 cups (16 ounces) shredded cheddar cheese
  • Salt and pepper to taste
  • Paprika or garlic salt, optional
  1. In a food processor or blender, combine the flour, butter and cheese. Cover and process until well blended. Divide into four portions; shape each into a ball. Roll between pieces of waxed paper or plastic wrap into 7-in. x 5-in. rectangles. Cut into 5-in. x 1/2-in. strips. Place on ungreased baking sheets. Sprinkle with salt, pepper and paprika or garlic salt if desired. Bake at 425° for 10-12 minutes or lightly browned. Remove to wire racks to cool. Yield: about 4 1/2 dozen.
Originally published as Cheese Straws in Country Woman July/August 2000, p43

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MY REVIEW
Burntrose User ID: 4503289 74186
Reviewed Feb. 18, 2010

"I made them much thinner and didn't add any salt or pepper or garlic on top. Next I think I will use sharp cheddar, mild doesn't have that zing. Reminds me of Cheez-Its!"

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