Cheese StrawsIf you like yours less spicy, use the smaller amount of red pepper.

2-1/2 cups (10-oz) block shredded extra-sharp low fat Cheddar cheese
1 1/2 cups all-purpose flour
1/2 cup butter, cut into 4 pieces and softened
1 teaspoon kosher salt
1 Tablespoon half and half

1.  Combine first 5 ingredients in a food processor, pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
NOTE: Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag and chilled up to 3 days.)

2.  Turn dough out onto a well floured surface, ad roll it into an 8 x 10-inch rectangle (about 1/8 inch think). Cut dough with a sharp knife into 1/4 to 1/2-inch wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.

3.  Bake at 350 degrees for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.

Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

Four-seed cheddar triangles:
Preheat oven to 350 degrees. Prepare dough, and divide in half. Roll each half into a 9 to 10 inch round. Transfer rounds to parchment paper lined baknig sheets. Whisk together 1 egg white and 2 tesp. water just until foamy. Stir together 1/4 cup roasted salted pumpkin seeds, 1/4 cup roasted sunflower kernels, 2 Tbsp toasted sesame seeds and 2 Tbsp. black sesame seeds. Brush rounds with egg white mixture, and sprinkle with seed mixture. Cut each round into wedges of random sizes. Using a fluted  pastry wheel. Separate wedges about 1 inch apart. Bake 16 to 18 minutes, cool on baking sheets on wire racks 30 minutes. Makes 24-32 triangles.

Olive Blue Moons
Preheat oven to 350°. Prepare dough as directed, adding 1 (6-oz.) can Spanish olives, dfrained and finely chopped, and 2 oz. blue cheese, crumbled, before adding flour. Turn dough out onto a well-floured surfacer. Divide dough into 2 equal portions, and flatten each into a disk; roll each to 1/8-inch thickness. Cut with a 2 1/2 inch moon shaped cutter. Place dough 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden, cool on baking sheets on wire racks 30 minutes.

Pecan Rosemary Cheddar Buttons
Preheat oven to 350°. Prepare dough as directed, increasing half-and-half to 2 Tbsp. and adding 2 cups chopped toasted pecans and 1 Tbsp. finely chopped fresh roesmary with flour. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll each disk to 1/8 inch thickness. Cut with a 2-inch round cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15-18 minutes or until golden, coll on baking sheets on wire racks 30 minutes.

Parmesan-Basil Cheddar Stars
Preheat oven to 350°. Prepare dough as directed, increasing half-and-half to 3 Tbsp. and adding 1-1/2 cups grated Parmigiano-Reggiano cheese and 3 Tbsp. finely chopped fresh basil with flour. Turn dough out onto a well floured surface. Divide into 4 equal portions, and flatten each into a disk; rol to 1/8-inch thickness. Cut with a 1-1/2 inch star-shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11-14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.