Homemade Cheez-its steal the showPosted: 02/20/2011
Casey at Good Food Stories put together a FANTASTIC recipe for homemade Cheez-it crackers. Not one to be left out of the action, I had to make them for the Food Feud last night. They were a little bit of a scene-stealer:
|Close-up on crunchety-flakety-cheesety wonderfulness|
|The recipe made about 5 little ramekins full of crackers to hand out.
We had to hide some for later.
Only because I grew up in Junk Food America, I would suggest a little more salt for this recipe, or just sprinkling some salt on top before baking. They were delicious on their own, but to get closer to the original, definitely saltier. On a positive note, these didn’t feel like I was eating something totally horrible, but on a negative note (in terms of likeness) these didn’t feel like I was eating something totally horrible for me. Also, you may need to add 1-2 tablespoons more ice water to get the dough to start forming. This may just depend how exact you are in measuring your other ingredients.
J’s Glazed Carrot Soup and neighbor’s Sweet Potato Bisque with yogurt sauce were beautiful and tasty. And pretty good mixed together. The game was a tie.