Just trust me on this…these are funky awesome!
After looking high and low, I finally found my go to Pot Roast recipe. I make this on special occasions for the family.
These are flaky, tender, deliciousness. My kids devour them.
This recipe is quite healthy, if you are a meat eater.
Taste of home!
This is moist, dense but light at the same time. The pureed strawberries make it.
These beauties are made with a box mix, frosting mix, and jarred caramel sauce. Easy!
I do not buy much processed junk food, so when we get a craving for something crispy and cheesy, I now know have the perfect recipe to make.
Next time I will roll them out thinner for more of a crunch. These had crunchy bottoms and crisp layers of cheesiness, and my girls liked them “poofy” so they were still a hit even rolled a bit thicker.
I think I will take a toothpick and poke the middle of each one before baking next time, it may help de-poof and will make them look like the original.
Thanks, Erin, for a great recipe!
I love eating a cracker with minimal ingredients and no preservatives!
Homemade Cheez-It Crackers
**I didn’t need to chill mine, I think if you add less water you can skip this step.
- 1 cup flour
- 4 tablespoons cold butter, cut into small squares
- 1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes. Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1/8 inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping. Remove from oven when crisp and just starting to brown. Let cool and serve.