Another southern fave I’ve picked up from XXXXXXXXXXXXXXXXXXXXXX; cheese straws! I had never heard of these until XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX one year. I am hooked! Definitely one of the best cheese based snack foods I’ve ever had. I have tried making these once before and they turned out a bit greasy. This go round was MUCH better. I’m not sure what the difference is (maybe choosing the recipe from Cooking Light) These are so great for the holidays but really, a cheese snack is appropriate any day of the year in my opinion.
****Note: I asked The Hubs “if people in the south call people from the north yankees, what would me, as a yankee, call a southerner?” XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXX His reply, “that’s fine”
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**I don’t own a food processor. I did it the ‘old fashioned’ way
Blue Cheese and Chive Straws
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup chilled butter, cut into small pieces
- 1 cup (4 ounces) crumbled blue cheese
- 1/3 cup finely chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons cold water
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and butter in a food processor; pulse to blend. Add cheese, chives, salt, and pepper; pulse until mixture resembles coarse meal. Drizzle water into flour mixture until dough forms a ball. Roll dough into a 16 x 8-inch rectangle. Wrap dough in plastic wrap; refrigerate 4 hours or until firm.
2. Preheat oven to 350°.
3. Cut dough crosswise into 64 (1/4-inch-wide) slices. Place 1/2 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 10 minutes or until the edges are lightly browned. Cool straws completely on wire racks.