The one I remember is
1 carton Kaukana Club cheese spread (the 12 Oz package)
2 sticks butter at room temp
1 1/2 cups flour
4 cups rice crispies

Mix cheese and butter and seasonings ( I used 1/2 tsp garlic powder, 1 tsp w'shire and a couple of dashed hot sauce)
Work in flour and then rice crispies.
Form into 2 inch logs, wrap with plastic and refrigerate at least an hour ( over night is best) Slice 1/4 inch thick and bake on parchment for 15 minutes at 350.
Leave out the hot sauce and these make great toddler crackers.
Linda C

These could be formed into logs.

CHEESE KRISPIES
1 lb sharp grated cheese (2 cups)
2 sticks butter
2 cups flour
1/2 tsp cayenne pepper
2 cups Rice Krispies

Grate cheese & let cheese & butter come to room temperature. Using dough hooks on mixer, combine cheese & butter & add flour, 1/2 cup at a time. Add cayenne. Blend in Rice Krispies with dough hook. Form into small balls on a cookie sheet & flatten with fork tines. Bake in a preheated 325° oven for 10 minutes. Only let them begin to brown on the bottom. Let cool on wax paper & store in tight tin box. These freeze well.~~More Family Favorites

Ginger, those sound really good, may have to give them a try soon! Wonder how they would taste with a little Cajun seasoning instead of just the cayenne?

Those Cheese Krispies are the ones a friend makes for my.....love them.

I made the recipe Ginger posted once for Thanksgiving pre-dinner munchies with hot spiced cider in the crock pot - very nice!

Marigene, I think the Cajun seasoning would be great in this recipe.

Oops, can't type today.......my friend makes them for me and I share our German coffee with her.
Marigene, let us know how the Cajun seasonings work.

Both recipes sound similar. Can't imagine one being better than the other. Marigene, I would guess that you could pretty much add any of your favourite seasoning to these to give them flavour as well as use different types of cheese. A blue cheese might be interesting.

Ann

Ginger's recipe is the same as my mothers.
Really good!

Thanks for the recipes and suggestions!
Linda- I'm not familiar with Kaukana Club cheese spread, is it a regional thing?
Ginger- Don't have a mixer w/ dough hook, but will wing it with food processor up to adding the RKs, do that by hand so they don't get pulverized. Good thing I built up muscles turning over garden beds all summer.

We have lots of great local cheddars here. I may try G's recipe using smoked or garlic-herb.

Odd I checked the email reply box when posting, so far have only received Ginger's. An obvious newbie to this forum, I carefully copied other posts format in subject line, but my caps disappeared and the word recipe was automatically inserted. Maybe I need to edit subject between Preview and Submit? (as in this reply)

Thanks again!

Kaukauna Club is a cold processed cheese spread made in Wisconsin and available all over the country. I think that recipe was distributed by them years ago...and I either got it froma supermarket hand out, or was given it by someone. Kaukauna Club comes in many "flavors"..but I don't like artifical stuff in my cheese...I prefer to add things like real garlic, or my own ground chili or dried herbs.
You have to be careful with these recipes, I always test bake a couple because if the ratio of cheese and butter is nor just right, you can end up with a cheese puddle rather than a crisp. So I advise testbaking a few before forming into logs, to see if you need to add more rice crispies or flour.
Linda C

They aren't similar since the proportions are different & sharp Cheddar isn't the same as a Processed cheese spread. I'm sure Cajun seasoning would be great with them, Marigene.

Of course they are not similar. Both contain cheese , butter, flour and rice Krispies and seasoning.
But one contains a pound of cheese ( 16 ounces) and 1/2 a pound of butter, 2 cups of flour and 2 cups of cereal. The other contains 12 ounces of a cheese and whey product, 8 ounces of butter and 1 1/2 cups flour and four cups of cereal. And of course Pasteurized Processed cheese spread is very different from sharp chedder in much the same way that American cheese is different from chedder or colby or jack cheese.
The only similarities are that both recipes contain butter, cheese, flour, cereal and seasonings....outside of that they are very different.

Good suggestion to test bake Linda. Different flours or an oven mis-calibrated by a few degrees can make a difference, too. Guess I wasn't familiar with Kaukauna because so many great local dairy products are available at farms within a couple miles, don't have to travel an hour to the large supermarkets which carry a wide selection of national brands.

Thanks again everyone,
Ana

Found the missing emails in quarantine, though no idea why the content seemed threatening.

Now, why would anyone want to use a processed cheese spread when there are so many good cheddars out there?

All cheese spreads are processed. The dairy association says that's the way they must be labeled.
Kaukauna club spread comes from the heart of cheese country, Wisconsin. Originally made in the town of Kaukauna, the manufacturing has since been moved to another Wisconsin town. It is made with aged Wisconsin chedder and if you haven't tasted it, you might be surprised.
The reason I know all this, is that at one time, Kaukauna made the cheese spreads that were sold under the brand name of the cheese plant my husband ran. And that's likely why I have the recipe.

Linda C

I am well aware of the product and try to stay away from those kind of processed foods; they are loaded with sodium and who knows what else. I am surprised that you would recommend it as you are the one always pooh-poohing anything processed.