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A F G O P
Fishy Crackers
Yield: About 8 – 10 oz. crackers
Make it fun! Get a cookie cutter in the shape of a little fish (or any other fun shape). When Chebe dough is baked very thin and crisp, they have the texture of a cracker. They will keep for a week or so in an airtight container. These are great for travel, snacks, and school lunches.
Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Sharp cheddar cheese
- Water, milk, or milk substitute
Directions: Preheat oven to 375° F
1. Prepare one package (7.5 oz. or 1.5 Cups) of mix according to the package instructions.
2. Divide dough into 4 parts and with a rolling pin flatten each to about 1/16” (very thin) between two sheets of waxed paper.
3. Carefully remove the top layer of paper and place the dough on a lightly greased baking pan. Then remove the second layer of paper. Repeat with the other dough pieces.
4. With a cookie cutter make your shapes, removing the excess dough (which can be used again).
5. Bake for 12 - 15 minutes or until lightly browned.
Notes:
a. You may choose to salt the tops or sprinkle with Parmesan cheese.
b. Keep an eye on these during the last minutes in the oven as they are very thin and can burn quickly.
A G O P
Crab Rolls
Yield: 12 – 16 rolls
Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- 1 C Shredded Swiss cheese
- 1 can drained crab claw meat
- Water, milk, or milk substitute
Directions: Preheat oven to 375° F
1. Prepare one package (7.5 oz. or 1.5 Cups) of mix according to the package instructions adding crab meat.
2. Roll into 12 - 16 balls and place on an ungreased baking sheet.
3. Bake for 20 minutes.
C
Cinnamon Crackers
Yield: About 8 – 10 oz. crackers
This makes a great cracker that tastes much like a graham cracker. They will keep for several weeks in an airtight container. These are great for travel, snacks, and school lunches.
Ingredients:
- 1 package Chebe Cinnamon mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Milk, or milk substitute
Directions: Preheat oven to 375° F
1. Prepare package of Cinnamon Roll mix according to package instructions.
2. Divide dough into 4 parts and roll each section very thinly (about 1/16", or the thickness of a soft tortilla) directly on to a cookie sheet. (Gently lift the rolled dough to give a little separation from the sheet so that it doesn’t stick to it when baking.)
3. With a pizza cutter or a knife, cut the dough into any shape you like.
4. Bake about 15-20 minutes, or until lightly browned and crispy. Keep an eye on them during the last 5 minutes as they are very thin and can burn quickly.
5. Remove from oven, let cool, and store it in an airtight container. |
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A G O
Pepper Poppers
Yield: 12 – 16 rolls
Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾C)
- 2 eggs
- Oil
- Sharp cheddar or Mexican blend shredded cheese
- Water, milk, or milk substitute
- Jalapeños or other peppers of your choice
Directions: Preheat oven to 375° F
1. Prepare one package (7.5 oz. or 1 ¾ C) of mix according to the package instructions.
2. Insert a slice of jalapeño or other pepper of your choice and roll the dough around it.
3. Bake for 20 minutes.
A G O
Queso Fundido con Chorizo
Yield: 12 – 16 rolls
Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Shredded queso blanco cheese (Mexican blend works also)
- Water, milk, or milk substitute
- Pre-cooked chorizo sausage
- 2 tbsp. chopped peppers (optional)
Directions: Preheat oven to 375° F
1. Prepare mix according to package instructions mixing in chopped peppers if desired.
2.Roll into 12 - 16 balls. Insert a 1/2" chunk of pre-cooked chorizo sausage into the dough ball, cover the hole with the dough.
3. Bake for 20 minutes.
A F G O P
Savory Crackers
Yield: About 8 – 10 oz. crackers
They will keep for a week or so in an airtight container.
Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Sharp cheddar cheese
- Water, milk, or milk substitute
Directions: Preheat oven to 375° F
1. Prepare one package (7.5 oz. or 1.5 Cups) of mix according to the package instructions.
2. Divide dough into 4 parts and roll each section very thin (about 1/16", or the thickness of a crepe) between two sheets of plastic wrap or waxed paper.
3. Remove top sheet of plastic wrap and flip dough onto a cookie sheet, then remove the second sheet of wrap.
4. Brush with slightly beaten egg white and sprinkle with mixture of savory seeds, such as poppy, sesame, fennel, caraway, along with a bit of kosher salt. Gently pat seeds onto dough surface.
5. Using a pizza wheel or knife, slice sheet of dough into squares or longer strips about 1 inch wide.
6. Bake about 15-20 minutes or until lightly browned and crispy. |
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