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Herbed Parmesan Cheese Straws Recipe

November 24, 2013 Litehouse
Serves: 15
Rolling up a batch of Herbed Parmesan Cheese Straws

I had a huge surprise in store for the family this Thanksgiving. Now that the surprise has been blown by my husband’s inability to simply accept that I am acting shady and planning something behind his back, I can freely talk about my plans to the world. I have arranged for Jon’s sister to fly in from Vietnam for Thanksgiving!

I really wanted Jon to come home from work one day and have her sitting in our living room; his mind would have been blown. Instead I will now make him drive to Houston to pick her up from the airport. Sweet revenge for my ruined surprise.

For years we never had a Thanksgiving without Auntie Jenny; she was actually the first person that I got hooked on my mother’s Thanksgiving Dinner recipes. Since she started working overseas, and we moved from Maine to Texas, we haven’t been able to celebrate with her in over two years. Jenny and I used to have some serious fun over the Holidays. I’m talking put the kids to bed, drink boxed wine, and belt out some terrible karaoke kind of fun. Every. Single. Night. Oh my poor neighbors. Those were some of the most memorable holidays we’ve ever had though.

When first planning this post I was going to cook up something fabulous and add it to my Thanksgiving Day appetizer menu. Last night I quickly realized what a bad idea that was! As fabulous as mini savory vegetable tarts would have been, they certainly would take a lot of time to prep. I need more time for boxed wine (maybe we’ll upgrade to bottled wine this year) and karaoke!  I don’t want to be stuck in the kitchen for days trying to put appetizers together. How am I supposed to fill Jenny with Christmas Joy if I’m constantly cooking? It has been years since she’s had the American Holiday experience and I plan to shove her full of joy and Holiday magic! I’ll be waiting for you with bells on Auntie Jenny!

My new recipe plan is simple, easy, can be prepared ahead of time, frozen, and cooked as needed.  So perfect for the woman planning more craft projects than can be done in a week. Herbed Parmesan Cheese Straws are the new appetizer on my menu. Most cheese straws contain Italian seasonings, or no herbs at all. I’m using Litehouse’s Poultry Herb Blend. Just smelling this herb blend makes me think of Thanksgiving with the sage, marjoram, rosemary, and Thyme. It will fit in perfectly with the big Turkey Dinner and will work great as a side to leftover turkey soup the next day. They take on a nutty salty flavor from the parmesan cheese, are full of familiar Holiday herbs, and are so flakey they will melt in the mouths of my guests! They will also most likely be used as swords by the boys, for that they will work well too.

While most recipes use store bought puff pastry, I’ll be making my own dough so that I can blend the herbs and cheese directly into the dough itself. It is so much easier than you may think, cheaper than buying expensive pre-made dough, and makes a huge difference when it comes to taste! I’m rolling up my sleeves today and whipping up a big batch of these Herbed Parmesan Cheese Straws to freeze and save myself time in the kitchen later on! There are many bad karaoke songs that need to be sung this Thanksgiving and I plan on rocking out to all of them!


Herbed Parmesan Cheese Straws Recipe

November 24, 2013 Litehouse
Serves: 15

Parmesan cheese and Poultry Herb Blend are added to a flaky dough, rolled into spirals then baked until golden brown. Cheesy, herby, melt in your mouth goodness.

Crispy Herbed Parmesan Cheese Straws
  • 2 ½ cupFlour
  • 2 cupParmesan Cheese, finely grated
  • 4 tbspLitehouse® Poultry Herb Blend
  • ½ tspPepper
  • 1 ¼ tspSalt
  • 1 ½ cupUnsalted Butter, cut into small cubes
  • ½ cupCold Water


In a food processor pulse together the flour, parmesan, Freeze Dried Poultry Herb Blend, Salt, and pepper.Add the cubed butter. Pulse until blended into the flour and no visible lumps of butter remain. With the food processor running slowly add the cold water. Pulse until a dough comes together.Transfer the dough to a storage bag and chill in the fridge for 30 minutes.Lightly flour a work surface and pre heat the oven to 375°F.Roll out the dough on the floured work surface. Dough should be ¼ inch thick and 12 inches tall. Width does not matter.Use a sharp knife to slice dough into strips 12 inches tall and ½ inch or so wide.Twist each strip into a spiral and place on a greased baking sheet.Bake cheese straws for 15 minutes or until lightly golden brown.Cool on the baking sheet for 5 minutes before removing.

Litehouse products used

Freeze Dried Poultry Herb Blend

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