Prep 30 mins
Cook 15 mins
This recipe came from my husband's grandmother. He remembers that she would cook them for him and his brother every time they went to visit them out on their ranch in the Texas Hill Country. Every Christmas, my brother-in-law makes several dozen of these babies and you can catch a group of family members crowded around the tin can he puts them in, happily munching away.
- 1⁄2 teaspoon cayenne (I use A LOT more)
- 1⁄2 teaspoon salt
- 2 cups flour
- 4 cups corn flakes
- 1 cup margarine
- 1 lb sharp shredded cheddar cheese
- Mix cheese & margarine together. Add flour, cayenne, and salt.
- Add corn flakes. Don't stir the corn flakes very much, as this will keep the crispness.
- Bake @ 350 for 15-20 minute I make mine about the size of a silver dollar and be sure to bake until done. The trick is to let them sit on wire cooling racks until they are totally cooled.
- Then store in an airtight container with wax paper between layers.
I saw this recipe on one of my first RecipeZaar visits and was intrigued with it. After looking at it for over a year, I finally made it. I did like the taste. My problem was that they were slightly oily and were soft by the end of the first day. After the first day, they became soggy. I think I followed the recipe exactly, including letting them cool completely. I really wanted to like this recipe. Sorry.