Reviewed: Nov. 28, 2009

This is a great recipe. I have taken it to family gatherings and included it in holiday gift baskets. It's always a hit! For a little more taste I will sometimes add 1/2 teaspoon of tobasco or louisianna hot sauce. You can also leave out the rice crispies. This recipe works great in a cookie press.

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kgerman01

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Reviewed: Nov. 27, 2009

Fantastic! I followed the recipe exactly. These were not greasy at all... I'm not sure why they are turning out that way for others. I did use fine pre-shredded sharp cheddar. I think this might have helped the greasy factor.

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GRITS:Girl Raised In The South

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 11, 2009

This was not popular with my family.

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ALYSEWINE

Cooking Level: Expert

Living In: Paris, Ontario, Canada

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Reviewed: Oct. 6, 2009

These are good but I think they could be crisper without so much butter or with more rice krispies. I added more cayenne - I like a bite. Good with pecans on the side as avdifferent appetizer.

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BROOKECP

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Reviewed: Sep. 18, 2009

I really enjoyed these. I didn't put in as much cheese as it calls for, but I think that was a mistake. I will try this one again because we all loved them! EDIT: My family can't get enough of these! I put in 2 cups of cheese instead of the recommended amount. So tasty!

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justsparkle

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Reviewed: Jun. 20, 2009

These are not an elegant appetizer, but they are yummy! Great for casual events or tailgating snacks.

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TNCLEIGH

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Reviewed: Apr. 10, 2009

The crisps spread out a lot when they are baking, but you do need to flatten them slightly before baking. I added a bit of chopped fresh sage to some of the batter and chopped fresh thyme to the other part. Both herbs added a nice complement to the cheddar cheese. Because they are irregularly shaped they aren't that elegant, but they are pretty tasty.

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cupcakecat

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Reviewed: Feb. 26, 2009

I found it hard to ball up the mixture because it was too dry and when I tried to flatten the balls, they fell apart. So I left them in balls, which kind of flattened out themselves as they baked. All in all, they were too dry which seems to be the opposite of what other reviews have said.

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kenakeller

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Reviewed: Dec. 31, 2008

Great recipe. I only used 1/2 the cheese (it's all I had) and they turned out great. 12 minutes, cool in the pan and then on to the cooling rack. Perfect.

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GJONES143

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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Reviewed: Dec. 22, 2008

Really great snack for the children. I didn't use the worcheshire sauce or the garlice powder though. It is also just as good without the crispy cereal.

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SARAHCCOONNY

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

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Reviewed: Dec. 6, 2008

wonderfully easy and very good. I sifted the flour and added it to the finely shredded cheese first. Than thoroughly mixed in butter and all other ingredients increasing the worchestershire to 2 T, increasing garlic powder and salt to 1 tsp. because my cheese was quite mild in flavor. I will make this cracker an annual tradition at our house.

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lgway

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Reviewed: Nov. 16, 2008

Sorry... kinda greasy. Makes a lot though.

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Applebugg

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Reviewed: Oct. 2, 2008

Easy to make, but we didn't love them. They were ok.

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missylou

Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA

Living In: Perkinston, Mississippi, USA

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Reviewed: Sep. 20, 2008

I've made these from a similar recipe w/out the rice krispies. I love them. Had a hard time with this -- I couldn't get the balls to flatten without falling apart. I ended up putting them in the bottom of muffin tins and pressing to pack and they turned out okay. Still VERY fragile. Don't know what I did wrong.

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suzisweets

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Reviewed: Jun. 23, 2008

I had to make something for a wedding shower and I was looking for some kind of cheese straw recipe that had rice krispies in it. (I'd had them before, just never made them.) This is exactly what I was looking for! These turned out just as I'd hoped. Next time, I may use extra sharp cheddar and add some extra pepper and garlic powder for a little more punch. These were so easy to make. The dough didn't stick to my fingers. I used parchment paper, so that probably helped with the greasiness that others complained about. I flattened them and ran a fork across for a little decoration. I had to cook them for about 15 minutes instead of 12.

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javelin1221

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

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Reviewed: May 14, 2008

I would say cook them a little bit longer and make sure that they are extra thin. I originally made them too thick and they ended up greasy and floury too. But when I made them thinner and cooked them for longer it worked really well.

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Mama Scearcy

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Reviewed: May 14, 2008

Was not a big fan of the actual recipe, but with my modifications they were a huge hit. I used them at a baby shower as an appetizer. I topped them with sour cream, bacon, tomato and lettuce. Mini BLT of sorts. Everyone LOVED them.

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luv2cook

Cooking Level: Expert

Home Town: Mitchell, Indiana, USA

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Reviewed: Mar. 15, 2008

This was fun and easy. I will make this recipe again and again. With a little extra garlic and salt, these would taste very much like the garlic cheese biscuits at Red Lobster. I rolled the dough into balls and then squished them with the bottom of a glass. It makes a nice cheese cookie. I also tried rolling out the dough and using mini cookie cutters, but the shapes melted a little when cooked - not worth the extra effort of rolling and cutting.

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Julie D

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Reviewed: Feb. 26, 2008

wonderful and easy. The dough keeps in the refrigerator so you can take make these without the mixing mess. Also, for flavor changes I added minced jalapeños and cilantro. Just add what you like with cheese! (I have had several people ask for this recipe)

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PETSRULE

Cooking Level: Expert

Home Town: Parkersburg, West Virginia, USA

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Reviewed: Dec. 25, 2007

Made these this morning to snack on while opening Christmas presents and they are a new family favorite! Wouldn't change a thing!

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Jenny

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