Cheddar Cheese Crackers

Cheese crackers…

The best of both worlds… cheese and crackers…

I wonder who thought of them, really…

I bet you anything it was a lazy person… who got tired of placing the cheese on the crackers… who just wanted to shove a whole handful in their mouth…  “Why not make a cracker that is both?”

Tada! A lazy mans snack…

Let’s make that snack…

Cheese… beautiful cheese…

Butter… gorgeous butter..

Salt

Pepper

Mix those together until creamy-ish

Dump in your flour

Mix till everything is crumbly like so..

Add water, a tablespoon at a time till dough comes together in a soft ball.

Plop it in a plastic bag and let rest in the fridge for 30 minutes

Cut in half for easier handling

Roll out… the thinner the better…

If you have one of  those fancy scallop cutter thingys… use it  and then with a fork , indent in the middle of cracker

Bake for 13 to 15 minutes

Store in airtight container for up to three days if they last that long…

 Printer Recipe

Cheddar Cheese Crackers

4 tablespoons (1/2 stick) unsalted butter, at room temperature

8 ounces sharp cheddar cheese, finely grated

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 cup all-purpose flour

2 tablespoons cold water

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper.  With mixer on low-speed, slowly add flour.  Mixture will become dry and crumbly.  Add two tablespoons of water, one tablespoon at a time.  Beat until mixture just comes together into a ball.  The mixture may take an extra teaspoon of water, but don’t add too much.  The dough should be moist but not wet.

Wrap cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better).  The dough can also be frozen for future use.

While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F.  Grease two baking sheets with oil and set aside.

On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick.  Dot center of cracker with a fork, or the end of a paint brush.  Place crackers on prepared baking sheets.  The pieces can be close together as they won’t expand much when baking.  Bake for 13 to 15 minutes until fragrant, golden brown, and crisp.  Allow to cool before serving.

The crackers can be stored in an airtight container for two or three days.

Cauliflower Soup

Health Benefits of Cauliflower

The allicin in cauliflower is known to promote a healthy heart and reduce the risk of strokes

Cauliflower contains selenium and vitamin C, both of which work together to strengthen the immune system.

Cauliflower has been associated with the maintenance of a healthy cholesterol level.

Being rich in folate, cauliflower is known to help improve cell growth and replication.

The high amount of fiber in cauliflower improves colon health and can even help prevent cancer.

Recently, it was found that cauliflower contains 'indole-3-carbinol', a substance that can prevent breast and other female cancers.

The glucosinolates and thiocyanates, present in cauliflower, increase the ability of liver to neutralize potentially toxic substances.

Cauliflower acts as a blood and liver detoxifier.

Sulforaphane, a substance in cauliflower, can remove cancer causing chemicals and also stop the spread of cancer cells, even in the later stages of their growth.

Researches have suggested that cauliflower contains certain phyto-chemicals that might help reduce the risk of some hereditary cancers"

Sorce

I am constantly trying to find ways to fix cauliflower.. And this soup is one way to cook this delectable vegetable…

The base I usually start off with when making soup… onions, celery and carrots..

OoOoOOooo there is the star of the show…

Sauté the onions for about 5 to 7 minutes… or until translucent.

Add your carrots and celery and sauté for about 5 more minutes

Add the cauliflower, turn heat down to low and cook for about 15 minutes.. Stirring frequently.

Then add some broth to the cauliflower.. Simmer 

In med size pot add stick of butter… (You really didn't think I wouldn't have butter in this recipe did you??)

Flour

Milk added to the flour, added to the melted butter.

 Stir well until thickened..

Add some more milk or use cream if you have it.

Add your thickened milk mixture.. Simmer

Once your soup is finished.. Add sour cream

Serve at once…

Print Recipe

Recipe:

Oil for sautéing

1 whole Onion, Finely Diced

2 whole Carrot Finely Diced

1 stalk Celery, Finely Diced

2 whole Cauliflower Heads (roughly Chopped)

4 quarts Chicken Broth or Stock

1 stick Butter,

1/2 cup All-purpose Flour

2 cups Whole Milk

2 cup Half-and-half

Salt, pepper To Taste

2 cup Sour Cream, Room Temperature

In a large soup pot or Dutch oven, add oil. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 8 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Add the sour cream and serve immediately.

Thankfulness....

November…

Everyone seems to be doing a daily “Thankful for” …

Since I am always pulling up the end and a day late and ten dollars short, I’ve decided to start halfway through the month…

I am thankful for this one…

The one who is giving me the most problems… the one who is testing every line I lay out for her… the one who is becoming a woman with a roar… 

Who, when I decided dinner is a free for all, I am not making squat… decides on her own to make this…

And makes us all sit down and have dinner together…

Who leaves me these…

Who one day will make it out of puberty…