Novel Recipes from Nancy
- Nancy Naigle
- Dec 1, 2024
- 1 min read
This recipe is straight from the pages of my newest Christmas release,
CHRISTMAS IN CHESTNUT RIDGE.


Ingredients
16 oz. block of extra-sharp cheddar cheese
1 cup butter, softened
2 cups all-purpose flour
2 tsp Worcestershire sauce
1 tsp salt
2 cups crisp rice cereal
Optional: Ground cayenne pepper, Tajin, or diced jalapeño peppers for extra kick.
Directions
Preheat the Oven to 350°F.
Grate the Cheese (yes, the entire block of cheddar by hand) Freshly grated cheese makes all the difference. Don’t shortcut the star of this recipe.
Mix the Dough in a large bowl, combine the grated cheese, butter, flour, Worcestershire sauce, salt, and any spices you like. Mix until the dough forms a ball, pulling in all the flour.
Fold in the Cereal gently to avoid crushing them. This is the secret to that extra-crispy texture.
Shape the Crisps into 1-inch balls and place them about 1 inch apart on an ungreased baking sheet.
Flatten the Balls with a fork in a crisscross pattern, or however you like.
Bake for 15 minutes, or until firm.
Cool crisps on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Serve with a hot bowl of tomato soup or as a delightful snack on their own.
Bonus Idea These also freeze well, so keep some on hand for that last-minute hostess gift. Store in an airtight container and pair with a jar of candied bacon jelly or make a spread by mixing pepper jelly with cream cheese.
Comments