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Old 04-01-2005, 03:52 PM   #21
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You are most certainly deprav-, I mean deprived, Alix.
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Old 04-01-2005, 04:08 PM   #22
 
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Quote:
Originally Posted by mudbug
I think it's a law that once a Cheezits box is opened, the opener must consume the entire contents of the box - preferably in one sitting. This affects all flavors of Cheezits. They are manufactured by Satan.
I know you are right!!!! I love all flavors but, let me tell you....

That Swiss Cheese flavor has me going, and going, and going...
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Old 04-01-2005, 04:08 PM   #23
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Old 04-01-2005, 04:14 PM   #24
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Quote:
Originally Posted by mudbug
You are most certainly deprav-, I mean deprived, Alix.
I KNOW! (and you were pretty close the first time mud!)

Thanks for the picture Rainee. I Googled them myself to see what they were. Still never had one.
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Old 04-01-2005, 04:59 PM   #25
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W don't get them here, either. I think the only US-style cheese biscuit we seem to get is Ritz (I think that's the name!) and one called Tuc (although maybe that one isn't American, I'm not sure) I suppose because we have so many of our own for sale, there isn't the market for foreign imports. I like Jacobs Cream Crackers, Carr's Water Biscuits and my own oatcakes best
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Old 04-01-2005, 05:47 PM   #26
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Cool

hot pepperjack,colby jack, longhorn, provalone, Baby swiss chesses, then there is cajun roast beef, livercheese, all on Doritos chips or that type of chip.
Take Cottage Cheese and sprinkle a little garlic salt and blend for a nice chip dip.
Also take velveta and refried beans mix with salsa, This makes a good thick dip after heating or sandwich spread or pull out lettuce and Tomato and shells or wraps and its Mexican night.
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Old 04-01-2005, 05:49 PM   #27
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I know this might sound a little strange, but I like room temp brie on a salty wheat thin and topped with a little grape jelly. The sweet and salty goes well together.

cream of havarti. I put a mixture of dried herbs in it (lemon dill mix with dried onions ect.) then wrap it into a crouissant and bake until brown. Then spread on a plain cracker.

Garlic and herb cream cheese with salami on plain cracker
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Old 04-01-2005, 05:49 PM   #28
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Do nachos with
cheddar count?? lol
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Old 04-08-2005, 03:56 AM   #29
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i like chevre on these fancy assorted crackers i get.
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Old 05-09-2005, 04:08 PM   #30
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Oh, dear, it is a good thing I don't have to choose. I've only met two cheeses I didn't like, and don't know if I've ever met a cracker I didn't. I guess my favorite all-around cheese is gouda, but ..... As for crackers, I like something simple so the cheese flavor really comes through. I, too, love cheese-its, though I've never had the swiss. If I have a baguette that is going stale I slice it thin, rub with a garlic clove, then toast; that is really my favorite "cracker" with cheese. With blue cheese I like some sort of ham or bacon if I'm doing meat with it; with cheddar a good hard salami or pepperoni.
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