My H-E-B Texas Life Magazine
3c.H-E-B Rice Squares, crushed,
3/4c.H-E-B Extra Light Olive Oil,
2c.H-E-B Fat Free or Reduced Fat 2% Shredded Cheddar Cheese,
1c. each:H-E-B The Baker's Scoop All Purpose & Whole Wheat Flour,
1/2tsp.Central Market Organics Cayenne Pepper (optional),
1Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2Pour rice squares in a zipper bag and use a rolling pin to crush to a crunchy texture; set aside.
3Combine extra light olive oil and shredded cheese in a mixing bowl using an electric mixer on medium speed one minute. Add all purpose and whole wheat flour, cayenne pepper and salt. Beat mixture on medium speed one minute.
4Add crushed rice squares to cheese dough and mix 10 seconds. Press dough into a Tablespoon, scoop out and place on prepared baking sheet pan 1-inch apart. Gently press with fingers to a 2-inch diameter.
5Bake on the center oven rack 14 minutes.
Serving size: 1, Calories: 60, Total Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 85mg, Carbohydrates: 5g, Protein: 2g