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- But you girls that have lived in the South,
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for any length of time at all,
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knows about cheese straws, don't ya?
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'Cause every, I think I got lipstick all over my teeth.
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Every lady's party that you go to, a luncheon or shower,
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there's gonna be cheese straws around.
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And I know that people are really producing these
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and selling them by the bagfulls,
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but it can be fun to make your own too.
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So I'm gonna share with y'all a recipe
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just for a standard plain cheese straw,
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and there's not many ingredients in it either, y'all.
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We're gonna have a stick of butter here.
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And I think it's like a cup of cheese.
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Oh, we're halfin' this recipe, aren't we Theresa?
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- [Theresa] Yes, ma'am.
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- 'Cause it makes so many.
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So I'll read off the real recipe to y'all,
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A fourth of a teaspoon of cayenne pepper
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'cause we like our cheese straws
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with just a little bite to 'em.
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Two cups of self-rising flour,
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a fourth of a teaspoon of salt,
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and two cups of shredded sharp cheddar cheese,
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and two sticks of butter at room temperature.
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But we're just gonna make half that recipe today
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because it does make a lot.
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So I've got my cheese and my butter
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and I'm just gonna cream that,
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I'm gonna cream it until it's smooth
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and then we're just gonna slowly add
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our self-rising flour that has been sifted,
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along with the salt and the cayenne pepper,
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so that's already in here.
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and you can see it so little cayenne.
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I don't even see the red flakes.
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Now I'm gonna add our flour, just a little bit at the time.
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And this batter is gonna be really, really stiff.
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(mixing bowl rattling)
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I make another cheese straw that is really, really good
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and it's a lot easier.
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It has Rice Krispies in it.
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Not the frosted, but the regular Rice Krispies
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and you drop it by the teaspoon full and it's really good
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and you might find that one a little bit easier
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then going through your,
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- [Eddie] I've had those before.
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- [Paula] You have, aren't they delicious?
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- [Eddie] Yeah, I like it with Rice Krispies.
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- [Eddie] I like it with the Rice Krispies.
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- Yeah, I do too 'cause it makes it crispy.
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Okay, so we're about there.
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My three-legged beater.
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When we start moving Tuesday,
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I might get rid of this one.
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Maybe Eddie, I'm not promising anything.
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So we gonna load up our piping bag
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with our dough and I'm using a tall glass
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to hold my bag, it just makes it easier
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And we're just gonna bake these on an ungreased
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baking sheet because it's got so much butter
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and so much cheese in it.
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It's gonna have enough fat in it to grease it
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Now I like using a big a head as I can find
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and you wanna push it down,
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push it down in your bag.
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And you can make these
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as long as you want to.
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You may wanna bake these on the day
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you got your hubby in the kitchen.
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So that's it, that's how you do it.
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And we're gonna bake them for 10 to 15 minutes at 350.
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So the trick, y'all, is making sure your tip
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is big enough for you to get your dough through it.
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And this one was hard at first, so I took
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one of my smaller end prongs that I have here in the kitchen
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and I opened that up some, so it makes it, you know,
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come through a little bit easier.
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And you kind of wanna just do a little push.
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Just give it a little push and it makes that pretty
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They may be getting bigger as I go.
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I may be getting tired.
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Wanna make 'em a little bit bigger.
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Get this project going.
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- [Eddie] These are great with tomato soup.
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- [Paula] Oh, you like them with tomato soup?
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Which I happen to have a can of.
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I don't have homemade tomato soup.
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I have the can of tomato soup.
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- Well, why didn't you ask me to make you some?
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I keep going back and see if I can add a little bit more
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to make these all the same size, Eddie.
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I'm not having a whole bunch of luck, but they're close.
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So once you do a few, you'll get the hang of it.
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You'll figure out what's easiest for you.
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But if your tip is not big enough,
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this hand will be worn out.
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Call your husband and tell him to come in there
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in the kitchen and earn his keep
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and squeeze out your dough.
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So, 15 minutes on 350
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and we'll be having cheese straws.
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And if Eddie's a good boy,
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he may get some tomato soup to go with it.
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You like your creamy or chunky?
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- Either, you just like tomato soup.
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You like basil or thyme or what you like, dill?
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Okay, I know somebody that's growing basil
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and I can go five-finger some out in the back yard.
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I'll see if I can't make you some tomato soup.
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These cheese straws are so good, y'all.
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Here, Eddie, I broke one, oops.
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- [Eddie] Yeah, it's very flaky.
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And guess what, y'all.
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Eddie was a good boy.
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I actually made him a little pot of tomato soup
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and you can make this so quickly.
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Look at that tomato soup.
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- [Paula] Doesn't that look good?
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- [Eddie] That smells good, that basil's-
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- [Paula] Yes, I was gonna say now,
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you may want more of a basil flavor, Eddie,
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and if you do, we'll go back out there into the garden
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and we'll pick some more basil,
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but there you go, there's your supper, Eddie.
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- [Eddie] That is an excellent-
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- [Paula] Tomato soup and cheese straws.
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- [Eddie] Excellent dinner, thank you, thank you.
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- Well, you are so welcome.
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Love and best dishes, y'all.
