Homemade Cheese Crackers

Let me say a few things first.  These are AWESOME.  SO SO SO GOOD.  But, if you make these you might go insane.  This was the most frustrating thing I have ever made.   Seriously.  My thumb might never be the same.  You put the dough in the freezer and then roll it out.  Rolling frozen dough is HARD.  The rolling pin slips off the ball of awesomeness and SMACKS repeatedly into your thumb. 

If you have kids either 
a) make these when they are NOT around or b) plan to expand their vocabulary.

This recipe makes a bowl full.  Like the kind of bowl you get when you buy dishes.  A soup bowl.    So it is A LOT of work, for a small amount, yet SOOOO worth it in the end.

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 4 tablespoons COLD butter cut into chunks
• 8 oz extra sharp cheddar cheese, grated
• 3/4 teaspoon salt
• 1/4 teaspoon Chili powder
• Kosher Salt for sprinkling
• cold water

Directions: 

1. Put all ingredients into a food processor and pulse until crumbly.
2. Add cold water one tablespoon at a time until it forms a dough.  Pulsing after each addition.  I used 4 tablespoons.
3. Form into a ball, wrap in plastic wrap, and place in freezer for at least 30 minutes.
4. Remove from freezer and let it sit for a few minutes.  This is the hardest part.  Mentally prepare yourself for what you will do next.
5. Place the ball in between new plastic wrap or wax paper and roll it out.  THIS IS HARD.  My rolling pin repeatedly slipped onto my thumb.  Not an enjoyable feeling.  You want to roll it out until it is a 1/8 inch thick.  Once it starts warming up it is easier. I rolled, smacked, beat, and cursed at the dough.
6. Place on a cookie sheet and cut with a pizza cutter/sharp knife into one inch squares.
7. Sprinkle with Kosher Salt.
8. Bake in a preheated 350F  oven for 25+ minutes.  The original recipe I found said 25 minutes.  I changed the recipe and I had to bake mine for about 29 minutes.  You want to check for crispness.  They will crisp up a bit after you take them out.  Just make sure they aren't soggy.
9. Remove from oven, cool and HIDE THESE.  They are so good!!

ENJOY!!!

Broccoli & Cheese Souffle

Holy Moly Batman.  These are GOOD.  I found this recipe and I was planning on making them for Veronica.  They sounded good and all.  The minute we gave them to her she started INHALING them.  I made my husband try it.  Just because I wanted to try it and it was labeled as a baby food recipe on the site I found it on and well...I am picky.  He tried it and said it was good.  I gave it a shot and let me tell you this is SOOOO good.  True babies can eat it, but I bet you will eat them too!

Ingredients:

•  1 cup of ricotta
• 1 cup mozzarella
• 1/8 cup parmesean cheese
• 1 10 ounce package of frozen chopped broccoli (I used florets and chopped them up well) 
• 2 eggs (or 4 egg yolks)
• 1 teaspoon of pre-minced garlic (Best invention EVER)
• 1/2 teaspoon pepper
• 1/2 teaspoon of fresh rosemary, chopped
• 1/2 teaspoon of fresh basil, chopped

Directions:

1. Thaw and drain the broccoli.  Make sure to get as much water out as possible.  I put mine between paper towels and smooshed it.
2.  Preheat oven to 350F and spray a muffin tin with nonstick spray.
3. In a bowl beat the eggs until foamy.  My hand mixer has a whisk attachment.  I used that.  It fluffed them up nice and quick.  You can also push down and make sure you get the stuff on the bottom foamy as well.
4. Add the cheeses, pepper, and herbs.  I gave the mixture a quick beat with the whisk attachment again to mix it all together.
5. Fold the broccoli into the egg/cheese mixture until just combined.
6. Divide evenly in the muffin tins.  Mine filled all 12 holes halfway.
7. Bake 20-30 minutes.  The original recipe said 20-25minutes.  I changed this a bit so mine had to stay in longer.  Mine went for 28 minutes.  From about the 20 minute point I would just keep an eye on them.
8. Serve warm.  But I best these would be just as yummy chilled!

mmhmhmhmmm...