Thursday: What’s Baking?

I’m feeling cheesy tonight! We need a savoury snack that has a sharp crunch. Are you with me? Now anyone can open a bag of cheesies, but can you bake them? Ha! Bet I have your attention now! What better than some “Cheese Straws” paired with a great glass of wine for your Netflix movie tonight.

Cheese Straws

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 40 min
  • Cook: 20 min
  • Yield: 4 dozen cheese straws


Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature

1 cup (2 sticks) butter, softened

4 cups sifted all-purpose flour

2 teaspoons salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

Dash of garlic powder

Cooking spray


WATCHWatch how to make this recipe.

Special equipment:

 cookie press with a star tip

  1. Preheat the oven to 325 degrees F. 
  2. Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes. 
  3. In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour. 
  4. Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes. 
  5. With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container. 

Cook’s Note

If you don’t have a cookie press, form the dough into 1-inch balls and flatten them with a fork.

*Recipe taken from

Hey, did anybody know that this is a recipe from Trisha Yearwood, the country singer? Apparently, she shared this one with the Food Network. So, she is a woman of many talents! It will be fun to try. Maybe this recipe could be done while having a cowboy/girl party in the kitchen! Hats and all! We have to put some fun into it. I even have some Southern wine suggestions that you could look for when you’re out. If you are doing country, you have to go all the way!

2013 McRitchie Winery Traminette
Tasting notes: zippy honeydew melon, bright apricot and lavender
Pairing: Spicy Squid Salad

2012 Jones von Drehle Vineyards Petit Verdot
Tasting notes: wild blueberry, colonial jasmine, red clay and a hint of longleaf pine
Pairing: Boeuf Bourguignon

2014 Jones von Drehle Vineyards Viognier
Tasting notes: wild herbs, bright persimmon, magnolia blossom and white clay
Pairing: Grilled Teriyaki Skewers

2014 Shelton Vineyards Tannat
Tasting notes: oak leaves, fresh earth, wild porcini, seasoned leather, pink mulberry and wildflower pollen
Pairing: Fried Chicken

2014 Raffaldini Winery & Vineyards Montepulciano Riserva
Tasting notes: black fig compote, tomato leaf and pine
Pairing: Chestnut Agnolotti

2013 McRitchie Winery Traminette
Tasting notes: zippy honeydew melon, bright apricot and lavender
Pairing: Spicy Squid Salad

*Information taken from

Get busy on those cheese straws, and have a good time in the kitchen! Happy Thursday everyone!

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