straitfan
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chefmickey1 said:1 block (8 oz.) Monterey Jack or Colby cheese
Preheat oven to 375. Cut cheese chunk into 1/4 inch slices; cut each slice in half to make squares. Place half of cheese squares 2 inches apart on Lg. Round Stone. Bake 16-18 min or until cheese is lacy in apppearance and edges are lightly browned. Cool cheese rounds 1 minute on stone until cheese stops sizzling. Remove to cooling rack. Wipe stone with paper towels; repeat with remaining cheese squares. Cool completely.
8 oz. container French Onion dip, guac or ranch dip. Fill easy accent decorator and pipe onto cooled rounds.
Garnish with chopped tomato, cilantro leaves or parsley sprigs.
Iso-Lacy Cheese Rounds are made of a combination of cream cheese, shredded cheddar cheese, and flour, with a dash of garlic powder and other spices for flavor.
To prepare Iso-Lacy Cheese Rounds, you simply mix the ingredients together, form the dough into small rounds, and bake them in the oven for about 15 minutes until they are golden brown and crispy.
Yes, you can freeze Iso-Lacy Cheese Rounds before or after baking them. Just make sure to wrap them tightly in plastic wrap or place them in an airtight container before freezing.
Iso-Lacy Cheese Rounds are versatile and can be customized to your liking. Some popular additions include diced jalapenos, crumbled bacon, or chopped herbs.
Iso-Lacy Cheese Rounds can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place them in the oven for a few minutes until warmed through.