Cheese + Crackers

So 2011 has been a great year for us in a lot of respects; technology is not one of them. On Friday I put Jack down for his nap and skipped to the computer, excited to spend an hour perusing Pinterest and blogs. Except that the computer is dead. Black screen, no lights, will not turn on at all. Did all of the usual tests- tried another outlet, removed the battery, held down the power button for 3 solid minutes, even tested it out with a friend’s power cord. NOTHING. So after a completely unproductive call to HP during which they told me that, even though the computer is only a year and a half old, they would charge me $60 to “troubleshoot” over the phone (They suggested checking their website! Which is a great idea, since my computer WON’T TURN ON. Thanks!) I gave up and am now blogging on my ancient Mac. Wah wah.

You know what makes everything better? Cheese.

I don’t know about you, but I can tear up some Cheez-Its. I don’t buy them, though- because, as I said, I can tear up some Cheez-Its. Too dangerous to keep around. Plus they’re greasy and processed and probably not the best snack choice (but man are they good). Anyway, I was excited to stumble across this on Pinterest:

Homemade cheese crackers!! Hooray, my life is now complete.

They’re easy to make, too. Click here for the exact recipe.

First you combine shredded sharp cheddar cheese (and lots of it!) in the food processor with flour, butter, salt and crushed red pepper.

Add a tablespoon of milk and then pulse a few times until the dough forms a ball.

Roll the dough out on a floured surface to about 1/8″ thick.

I used a pastry scraper to cut the dough into 1″ squares. It was pretty soft and gooey, so in the future I might chill the dough for a little while before rolling.

Bake in a 350 degree oven for about 15 minutes.

SO SO SO GOOD. They puff up in the oven and taste a lot like cheese straws (which I think is where the recipe originated)- kind of soft and crumbly. The crushed red pepper gives quite a little kick so I wouldn’t serve these to your toddler… unless they’re hard core like that.

Okay, I’ve got a bunch of pics to edit tonight so I’ll leave you to drool over the cheesy deliciousness. These would make a GREAT edible Christmas gift. The instructions say to refrigerate the finished crackers, but I’ve kept mine in a Tupperware container on the counter and 24 hours later they still taste fine. Hopefully I’m not going to food poison myself.

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2 Responses to Cheese + Crackers

  1. Rose says:

    OMG. Such a good idea.

  2. Erika Childs says:

    I’m excited to try these. I am going to try it with white cheddar cranberry cheese…Yum.

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