Paprika Cheddar Cheez-Its

in Snacks

Paprika Cheddar Cheez-Its | www.acozykitchen.com

For the past few weeks, everyone has begun gushing about the commencement of fall, and all I could think about was ice cream, cold drinks and basically dunking my entire head into a vat of iced water. We just finished up a pretty intense heatwave and pumpkin spice was the furthest thing from my mind.

Now that the weather has stopped being an a-hole I feel like I can honestly entertain the idea of soup and squash and stuff. And plus, now I’m actually beginning to see gourds that have leprosy and cute baby white pumpkins (always a favorite). I’m excited!

The fall-inspired recipes will start soon, I promise, but I’m thinking this year I might ease into it rather than start with a big pumpkin boom!

Paprika Cheddar Cheez-Its | www.acozykitchen.com

These cheez-its are an example of me scootin’ into the season. There’s nothing fall about them, they’re just some crackers for snackin’! Just some schnacks.

When I first started cooking and baking, crackers were the thing I loved to make the most. I’d make them after work and bring them in the next day and people’s minds were blown, “You made crackers?!” My co-workers thought I was genius, but what they didn’t realize was that crackers might be the easiest thing to make EVRRRRR.

Paprika Cheddar Cheez-Its | www.acozykitchen.com

For this recipe I teamed up with McCormick Gourmet. These crackers call for a bit of hot Hungarian sweet paprika and a dash of cayenne pepper. The cheddar and paprika are made for each other. It’s a union that in my brain makes sense but should be exploited more.

These are like fancy adult cheez-its. If you have chillren, then I say bring down the paprika and get rid of the cayenne all together.

Paprika Cheddar Cheez-Its | www.acozykitchen.com

Amelia had two cheez-its and it turned her into more of a psycho than she already is and all afternoon she had her sights set on the baking sheet below. Now I’m thinking doggie “cheez-its” need to be explored, which I have a feeling none of you would mind at all.

Paprika Cheddar Cheez-Its | www.acozykitchen.com

Paprika Cheddar Cheez-Its

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 32 crackers

Paprika Cheddar Cheez-Its

Ingredients

  • 1 1/2 cups (about 5 ounces) grated medium-sharp Cheddar cheese
  • 4 tablespoons (2 ounces) unsalted butter, room temperature
  • 3/4 cup all-purpose flour, plus more for dusting
  • 1/4 teaspoon salt, plus more for the topping
  • 1 1/2 teaspoon McCormick Hot Hungarian Paprika, divided
  • Pinch of McCormick Ground Red Cayenne
  • 1 tablespoon whole milk

Directions

  1. Preheat oven to 350°F. Line a baking sheet with a silicon mat or sheet of parchment. To the jar of a food processor, add the grated cheese, butter, flour, salt, paprika and cayenne. Pulse until the mixture is combined. Add the milk and pulse for about 30 seconds, until the dough forms a ball.
  2. On a lightly floured piece of parchment, using a floured rolling pin, roll the dough to 1/8-inch thickness. Using a pasta cutter or a pizza cutter, cut 1 by 1-inch squares. Using the end of a digital thermometer or blunt side of a skewer, make holes in the center of each cheez-it.
  3. Transfer the crackers to the parchment-lined baking sheet. I found using a sharp paring knife very helpful in this transfer. Place in the oven to bake for 12 to 15 minutes, or until the ends are barely browned. While the crackers are baking, melt 1 tablespoon of butter in a small saucepan, transfer to a small ramekin. In a teeny bowl, mix together the remaining 1/2 teaspoon of paprika, pinch of cayenne pepper and a few pinches of salt. Remove from the cheez-its from the oven and immediately brush the crackers with a teeny bit of melted butter and then top with a light sprinkling of paprika/cayenne/salt mixture. Allow to cool on the baking sheet.
http://acozykitchen.com/paprika-cheddar-cheez-its/

{This post is sponsored by McCormick Gourmet. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy!}

{ 28 comments… read them below or add one }

April @ Badger Kitchen September 24, 2014 at 5:18 am

These sound delicious! Totally making some and hopefully impressing my new coworkers with them!

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Allyn September 24, 2014 at 7:33 am

Cheez-its top the list of things I can’t stop eating if they’re around, although my favorite are the white cheddar ones. That white cheddar cheese dust is a drug.
I need to try this version though! Far less food coloring and other ingredients I can’t pronounce.

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Millie l Add A Little September 24, 2014 at 8:40 am

Love the addition of paprika – great hint of smokyness!

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Molly @ Yes to Yolks September 24, 2014 at 9:15 am

Um, Cheez-its are my favorite snack of all time. I eat them a box at a time and am convinced that they have some sort of cocaine sprinkled on top. So addictive. LOVE THEM. I am so excited to see a homemade recipe (with a fun flavor twist). Love this. Definitely going to try these at home!

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Abbie September 24, 2014 at 9:18 am

The food processor!? That’s it?? These look so fancy and complex! (and delicious) what an amazing secret revealed!

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Adrianna Adarme September 24, 2014 at 10:47 am

Yep. Too easy!

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Laura (Tutti Dolci) September 24, 2014 at 9:24 am

Love the paprika in these, I know I’d inhale the tray!

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Nicole September 24, 2014 at 9:40 am

I totally felt your weather pain here in San Diego. Ridic!
As for these crackers, also ridic but in the good kinda way! Much rather feed my son’s cheese cracker addiction these than the store bought. Thanks!

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Dorothy September 24, 2014 at 9:49 am

Hi, sound awesome but I don’t own a food processor. Any other way to make them?

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Adrianna Adarme September 24, 2014 at 10:47 am

You know, I haven’t tried to make them without a food processor, but I bet they’d work just fine if you really used your hands and got in there!

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Paige September 24, 2014 at 12:12 pm

I made them in my stand mixer and it worked surprisingly well!

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Patricia Scarpin September 24, 2014 at 10:41 am

These are perfect! I love how dainty yet fiery they look.

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Erin September 24, 2014 at 1:03 pm

Will have to make these this weekend. I am sure my kids will love them. What is that tool called that makes the squiggly lines in your crackers?

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Karin September 29, 2014 at 3:09 pm

That would be a pastry wheel. I just bought one today!

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Adrianna Adarme September 29, 2014 at 3:12 pm
Cindy September 24, 2014 at 2:16 pm

I’ve been craving Cheez-Its and your recipe couldn’t come at a better time! I absolutely love that it’s home-made – no weird preservatives or chemicals that I cannot pronounce! :) Thanks for posting this!

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Brandon @ Kitchen Konfidence September 24, 2014 at 3:02 pm

Paprika and cayenne work so well with cheddar. I need to give these a try!!

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Jen @ Fresh from the... September 24, 2014 at 3:13 pm

Oooh homemade cheez-its sound amazeballs. I love me some cheezits, though admittedly I haven’t had them in quite some time!

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Laura (Blogging Over Thyme) September 24, 2014 at 5:16 pm

I think we may just be pumpkin soulmates! The more leprosy the better in my opinion! Bring on the warts!

Also, happy to hear the weather has stopped being an a-hole! Granted, you live in LA, so I don’t feel too bad for ya 😉

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Adrianna Adarme September 24, 2014 at 5:50 pm

I know, I feel weird about complaining about the weather. Haha.

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Diane September 24, 2014 at 8:57 pm

I am a cat person. I so don’t want to read about dog crackers. Thank you.

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Adrianna Adarme September 24, 2014 at 9:06 pm

Ok geez.

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Karishma September 26, 2014 at 1:09 pm

These look delicious! I can’t believe it’s as easy as putting it in a food processor and rolling it out

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Lynn @ The Actor’s Diet September 26, 2014 at 6:21 pm

Giiiiiirl….

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Sammy September 26, 2014 at 9:28 pm

I am a dog and I so would like to hear about dog crackers. Thank you and also woof

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Adrianna Adarme September 28, 2014 at 12:42 pm

HAHAHA!

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Skipackages October 18, 2014 at 1:52 am

Cool! It’s so easy Thans!;)

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Kristine December 7, 2014 at 3:14 pm

Just pulled a batch out of the oven. I made them a little too thick, so they’re a little chewy in the middle but the flavor is superb! Substitutions I made that worked out fine: cheap sharp cheddar from Aldi that had been pre-shredded, sweet Spanish paprika, and also crushed black pepper instead of cayenne. These are so tasty!

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