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The history of Cheez-It crackers began in 1922, when Weston Green founded the Green & Green Company in Dayton, Ohio. [1] Green's company produced a variety of baked snack foods such as Dayton crackers, graham crackers, gingersnaps, and, during World War I, hardtack. On March 31, 1921, Green introduced Cheez-It crackers, commonly called Cheez ...
The Green & Green Baking Company in Dayton, Ohio invented Cheez-its in 1921, touting the crackers as a variation on Welsh rarebit. In 1932, Kansas City’s Loose-Wiles Biscuit Company purchased ...
Mac & Cheez-It “Pasta baked in a creamy White Cheddar Cheez-It cracker sauce with a crunchy White Cheddar Cheez-It cracker crumble on top.” Of course, there’s mac & cheese!
Cheez-It is a cheese cracker manufactured by the Kellogg Company through its Sunshine Biscuits division. Cheez-Its were introduced in 1921 by the Green and Green company of Dayton, Ohio, and through a series of corporate mergers, the brand was acquired by the Sunshine subdivision of Keebler Company in 1996.
In a medium-sized bowl, combine the Cheez-Its and the milk and let them soak for at least 20 minutes. In a large bowl, combine the eggs, onions, garlic, parsley, salt, and pepper. Add the ground beef and the milk-soaked Cheez-Its and mix by hand until just combined.
Cheese and crackers are already an iconic duo, so much so that cheesy crackers have become a long-time staple in the snack aisle. But now, Cheez-It is taking it one step further with its popular ...
Cut 2-inch circles out of the pie crusts and add to a mini cupcake pan. Sprinkle ½ teaspoon of the crushed Cheez-Its in each one. Combine the cream cheese, sour cream, eggs, and cornstarch until light and fluffy. Season with salt and pepper to taste. Add to the mini cupcake tins. Bake for 15 minutes. Courtesy of The Daily Meal.
Big Cheez-It Tostada ($3.99): The Big Cheez-It Tostada features a Big Cheez-It cracker topped with layers of seasoned beef, diced tomatoes, lettuce, shredded cheese and reduced-fat sour cream.
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