Reviewed: May 22, 2009

These were good but very greasy....I used Longhorn colby and sunflower seeds. I may try them again using Cheddar but I think I'll stick to more healthy snacks. My crowd didn't eat them.

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Robyn Cotter

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Reviewed: Mar. 5, 2009

These were pretty good. I put all of the ingredients in my food processor - it worked great to make a dough - very easy. I think this would have been very difficult by hand.

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Jen64

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 5, 2008

Added more pepper than called for. Also added a little water at a time until consistency needed. I followed the advice of another poster, sprayed baking pan with Pam. They came off easy, of course the ones I sliced thinner were better!

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Carmen

Cooking Level: Intermediate

Living In: Fairview, Tennessee, USA

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Reviewed: Aug. 19, 2007

I'll give this a 4 for taste but a 3 for ease....I made it exactly per directions and found the dough difficult to work with. It didn't hold a shape and to cut into "thin wafers" was impossible. But-tasted like a yummy version of a cheez-it. I'd add more cayenne, hot sauce next time though.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Jul. 4, 2007

These are pretty tasty. I used a steakhouse spices blend for the red pepper flakes and also added a spicy mustard instead of hot sauce. (just a personal preference) I did have to add water to make it stick together..but they turned out very good!

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mandygirl238

Cooking Level: Expert

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Reviewed: Jan. 20, 2007

I haven't had these in years. They were nearly as good as I remember. Don't overbake!

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AlwaysCookin

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

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Reviewed: Nov. 10, 2006

This is a favorite cocktail party hors d'oeuvre. Everyone loves them and they're so easy to make. Bake them ahead, freeze, then bring to room temperature before serving. Delicious!

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NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Oct. 25, 2004

I tried this recipe - good but needs a little additons. I marinted my cheese in Worchester sauce (about 4 dashes). Also I put more hot sauce than recipe calls for. I put paprika on the top of each wafer before I cooked them. I also put a pecan half on the top. After experimenting they were good. To each ones taste how spicy and hot you like them. But the basic recipe is good.

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ANNF2

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Reviewed: Jul. 11, 2004

I made this for our wine tasting group and it was a hit! The only changes I made to the recipe were to increase the amount of red pepper flakes to aprox. 2 teaspoons and to microwave the butter so it was halfway melted. I had better luck with the dough this way. Excellent recipe!

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JULIE8000

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Reviewed: Oct. 28, 2003

These were a big hit at hubbys office party.

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KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Aug. 22, 2003

These were okay, but not great. I might have done something wrong with the recipe. I plan to try it again to see if I get better results.

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DANADANA

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Reviewed: Jan. 3, 2003

Now this is a GOOD GOOD appetizer. It's a real hit with the family!

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NOODOO

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Reviewed: Jun. 25, 2001

I wanted a recipe for a cracker I could make in an old set of ice-box-cookie-molds. This is perfect! I made a batch according to the recipe and another one with a milder cheese and different seasoning. Both were great. One batch needed a little water to form a dough. (Perhaps it depends on the moisture content of the cheese.) Both batches sliced cleanly with no crumbling and held their shapes fine. Nice non-sweet treat!

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JEANNEGIBBS

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Reviewed: Jun. 25, 2001

We entertain alot and these are quick and easy to make. When we're expecting lots of people I have a jar on our bar filled with these. Once baked, they also freeze well. Just pop them in the oven for a few minutes to crisp them up.

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