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.
Crispy and cheesy
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.
OMG! Who invited him? Not me that's for sure.
Kitcheninspirations 