Robyn Stone - Add a pinch : easier, faster, fresher Southern classics

STARTERS & SNACKS

SOUTHERN CHEESE CRACKERS THREE WAYS

These crackers make a perfect nibble to serve when company comes. I love the classic version, but the pecan and pimento cheese variations are an easy switch for serving with fruit, as part of a cheese board, or with . They are also a great addition to soups and salads. Heres the deal though: You can never eat just oneat least, Ive never met anyone who could!

MAKES 48 TO 60 CRACKERS

1 (8-ounce) block of sharp Cheddar cheese, shredded (about 2 cups)

8 tablespoons (1 stick) salted butter, softened

1 teaspoon kosher salt

teaspoon cayenne pepper

teaspoon freshly ground black pepper

teaspoon garlic powder

1 cups all-purpose flour

Using an electric hand mixer, beat together the cheese and butter until fluffy, about 3 minutes. Mix in the salt, cayenne, black pepper, and garlic powder. Add the flour cup at a time, stirring after each addition, until the ingredients are well combined and a dough forms. Turn the dough out onto a piece of parchment paper or plastic wrap and shape it into a 1-inch-diameter log. Twist the ends of the parchment paper to seal. Refrigerate for 30 minutes.

Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.

Remove the dough from the refrigerator, unwrap, and place on a cutting board. Cut the log into -inch-thick slices and place inch apart on the prepared baking sheet.

Bake until light golden brown, about 15 minutes. Transfer to a wire rack and let cool completely. The crackers will keep in an airtight container for up to 1 week.

NOTE I prefer to grate my own cheese right off the block. If you use preshredded cheese, you may have stiffer dough. If so, gradually add 1 to 2 tablespoons ice water until it reaches the right consistency.

PECAN CHEESE CRACKERS

Add cup finely chopped pecans.

PIMENTO CHEESE CRACKERS

Add 1 cup and decrease the amount of grated sharp Cheddar cheese to 1 cup. Decrease the cayenne to teaspoon.

southern hospitality

Theres nothing like giving homemade treats as hostess gifts. I also love to make all three varieties of these delicious nibbles to give to friends and family during the holidays. They are always welcome!

freezer friendly

You can store unbaked cracker dough in the freezer for up to 2 months to be ahead of the game. Wrap it well in plastic wrap, then drop it into a sealable freezer bag. Simply thaw in the refrigerator overnight, slice, and bake as directed. You can also refrigerate the dough for up to a week before baking.

CRANBERRY CHICKEN BITES

Based on Mamas chicken cheese ball that she made for so many holidays, parties, and showers, these are two-bite treats that are as gorgeous to look at as they are scrumptious to eat. Her original recipe used canned chicken, two blocks of cream cheese, and mayonnaise, all formed into a large ball. While it was absolutely delicious, it was also indulgent. Ive updated the recipe to use home-cooked chicken and lighter, tangier goat cheese in place of some of the cream cheese, and Ive portioned the mixture into individual truffle-sized bites. That way, everyone gets their own!

MAKES 4 DOZEN

1 tablespoon olive oil

2 (4-ounce) skinless, boneless chicken breasts

1 (8-ounce) package cream cheese, at room temperature

8 ounces goat cheese, at room temperature

1 cup finely chopped reduced sugar dried cranberries

cup finely chopped scallions

teaspoon garlic powder

teaspoon kosher salt

2 cups finely chopped nuts (pecans, walnuts, almonds, or pistachios)

Crackers and fruit, for serving

Preheat the oven to 400F. Coat a rimmed baking sheet with the olive oil.

Arrange the chicken breasts on the baking sheet and cover loosely with a piece of parchment paper or foil. Bake until a thermometer inserted in the thickest part of the chicken registers 165F and the juices run clear when the flesh is pricked with a sharp knife, about 30 minutes. Let the chicken cool and then chop finely.