ANN COX / KROGER
BLUE CHEESE CRISPS
2 (4-oz) packages crumbled blue cheese
1/2 c butter, softened
1 1/2 c all-purpose flour
1 T dried parsley flakes
1/4 t red pepper
Place blue cheese and butter in a large mixing bowl and beat with an electric mixer until combined and fluffy. Add flour, parsley and red pepper; beat until blended. Divide dough in half and shape into 2 rolls. Wrap and chill in refrigerator until firm, at least 2 hours. Slice each roll into 1/4-inch slices and place on ungreased baking sheets. Bake at 350 F for 13-15 minutes or until golden brown. Remove to cooling racks and cool completely. Yield: about 4 dozen.
SOUTHWESTERN CHEESE STACKS
1/3 c olive oil
1/3 c apple cider vinegar
1/4 c lime juice
1/2 c roasted red peppers, drained and diced
1/4 c chopped green onions
3 T chopped fresh cilantro
1 T taco seasoning mix
2 t sugar
1/2 t salt and black pepper
1 (8-oz) block sharp Cheddar cheese
1 (8-oz) block Pepper Jack cheese
1 (8-oz) pkg cream cheese
Combine olive oil, vinegar and lime juice in a bowl and beat until blended; stir in red peppers, onions, cilantro, taco seasoning mix, sugar, salt and pepper; set aside. Cut blocks of cheese in half lengthwise and then crosswise into 1/2-inch slices (cheese should be cold to sliced easier). Arrange cheese slices, alternating varieties, in shallow dish. Stand slices on edges. Pour marinade over cheese slices. Serve with assorted crackers. *May use reduced-fat cheese if desired. Yield: about 16-18 appetizer servings.
