We’re winding down at work, but just getting started for the holidays. Our plans to spend a few days away in New York fell through; but we’ve decided to do something we’ve not done before, we will be sampling a different restaurant every day, and I’ll be blogging about it. We will alternate with Lunch and Dinner each day — I’m actually very excited about it. Plus one day I’m going to treck out to Gilda’s a huge kitchen store in Mississauga (like a kid in a candy store).
My blogging buddy Ann at Cooking Healthy for me posted this recipe the other day and as soon as I read it, I knew it was for me! I could not resist the cheesiness that she expounded. It was like cheese on steroids, super cheese, super duper cheese…well, you get the gist!
Since I wasn’t familiar with the brand that I’m sure she was duplicating, I decided to make my crackers out of scalloped rounds and squares. They shrunk quite a bit but it didn’t bother me because they sure are cheesy (started out about 1.25″ and ended about the size of a gold fish, yes that other cheesy goodness). Although they have no egg or any kind of leavening, they puff up quite a bit, and they don’t fall back down! Other than making sure you don’t overbake them, you really need not worry about them … well, with the exception of “evaporation” (you know, the same “evaporation” that affected my block chocolate?)
I can only say, THANK YOU Ann. I am definitely adding this recipe to my appetizer/snack repertoire. They are sure to be a family favourite for years to come. Cheez-itz Recipe.
If you get a chance, check out Katherine’s recipe at Rufus’ Food and Spirit, she whipped up an amazing peppercorn martini that would be divine with these little bites.