Mock Cheese-It Crackers

From: Chef #447983

On Feb 16, 2007

extremely quick, easy, and they DO taste like cheezit crackers!!

From: lovemyfam

On Feb 6, 2007

Very very good! Suggestion: Make sure you keep them a half dollar size, and sort of spread them out - that way they get crispier! Loved with salsa..mmmmm

From: ~Bekah~

On Nov 18, 2003

These really are tasty and I LOVE cheese! But since it took me 3 tries to get it right, let me offer a bit of advise: 1) let cool on cookie sheet for about 2 minutes before removing. Silly me tried to take them off the sheets when they were still hot... does not work! 2) they will stick to paper towels some, I found waxed paper to work better. 3) definitally grab some sour cream, because they are heavenly with it! 4) I found that spreading the cheese out about 1/16 of an inch thick instead of making a little mound worked better for me, otherwise the middle was still not done when the edges were. 5) just a thought for those going low carb: I had one that really spread out, I bent it into a taco shell shape by accident when putting it on the wax paper. I was able to load this baby up with sour cream, salsa and some chicken! Tacos anyone? Thanks for sharing Maureen! I have to go make some more, because these were supposed to be my lunch tomorrow, but it seems they are already gone!

From: Always in the kitchen Connie

On Feb 18, 2007

I had so many problems with this recipe. I followed some of the comments about spreading out thinner, but they did not get crispy. I even baked one batch for 12 minutes and it was still oily and not crispy. I thought it may of been the cheese, (it was a 2% milk blend), so switch to a regular sharp shredded cheese. It was somewhat better, but still had to bake longer, and it still seemed oily. Would of been easier to have had a Cheese-it.