Cheesy Crackers

Sometimes you just want to sit down and eat a box of cheese its with a diet coke. But, sometimes its just too cold to go out and get some. So, what do you do? You make your own! My cheese its came out great, but they weren’t as crunchy as the original. Instead, they were more soft. I think if the dough was rolled out thinner and I let them cool off for a bit before I shoveled them in, they would have been crunchy, but alas I didn’t, so I am recommending you do! Demand yourself to wait and you will be rewarded!

Here we go:



1 cup cheddar cheese

2 tablespoons butter, at room temperature

salt and pepper

1/2 cup flour

1 tablespoon cold water

1. In a food processor or other mixer blend the cheese, butter, salt and pepper.

2. Once combined at a bit of flour at a time until it becomes crumbly.

3. Add the water and blend. You want the mixture to be moist but not wet.

4. Wrap the ball in plastic wrap and chill for 30min to an hour. While you wait pre-heat the oven to 375.

5. Once the mixture is cool, roll it out I think I did about a 1/4 of an inch, but you might want to try thinner to get the crunch.

6. Cut it with any cookie cutters you have. I used a round one, but you could use anything.

7. Place on a cookie sheet and sprinkle with salt, preferably sea salt.

8. Bake for 15min or until slightly brown. Let cool.




– If you want you can add some spices like chili powder in the beginning, or try another cheese like pepperjack for a different taste!

– And, again, let them cool before you eat!


Winter Soup

So, I promised I would post more and then I didn’t… I’M SORRY! But here I am with a nice heart soup jus in time for winter and this Noreaster that’s coming in!

The other day I was really craving Olive Garden, and since it isn’t close to my apartment, I decided to make something from home. Luckily, sausages had just went on sale at the store, so we had some to make Zuppa Tuscana, a spicy sausage soup!

Here we go,



3 sausages (preferably spicy or mild) chopped

1.5 russet potatoes chopped

1/2 Onion chopped

2 cloves Garlic

1.5 boxes chicken stock (or 1 box and half the box of water)

Chard, chopped into pieces

1/4-1/2 a pint of heavy cream

Salt and pepper

1. Start off with heating the 3 sausages in a dutch oven, to do this remove the meat from the casing and chop it up and add it to a pot with a little oil.

2. Once the sausage is browned take it out and put it in a bowl, leave the oil and bits in the pot, it will add flavor.

3. Put the pot back on the heat and add the potatoes, onion and garlic. Heat just enough to start to soften the potatoes, but not all the way.

4. Cover the mix with chicken stock and water. Make sure there is enough to cover it plus some. You want about 1-2 inches of room in the pot. If you don’t have enough chicken stock you can add water. Make sure to scrape the bottom with a wooden spoon to loosen all of the good bits at the bottom.

5. Heat on the stock covered for about 15-20 min or until the potatoes are soft.

6. Once the potatoes are ready add the sausage back, the heavy cream and chard.

7. Add salt and pepper, making sure to taste for deliciousness and heat another 5-10 min.

8. Serve hot with a loaf of crusty bread for dipping and your favorite wine!




– If you don’t have chicken stock, you can make your own! Here’s how: Put four cups water in a bowl, add salt and pepper, 1 tablespoon onion powder and 1 tablespoon garlic powder, 2 teaspoons thyme. Feel free to adjust the seasonings and add whatever else. Obviously it isn’t chicken stock, but it will add more flavor to the soup then just simple water!

– Try it with these Buttermilk Biscuits