Are you ready for the Super Bowl next weekend? I can’t wait to see the Pats lose. At least I am hoping it goes that way.
Now before you think it’s all just because of the Pats and Tom Brady hatred, I actually have a very fun, good reason…
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Are you ready for the Super Bowl next weekend? I can’t wait to see the Pats lose. At least I am hoping it goes that way.
Now before you think it’s all just because of the Pats and Tom Brady hatred, I actually have a very fun, good reason…
…
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Let’s just take a minute to reflect on what a week it has been for NASCAR. First, Kasey Kahne won the Pocono Race!!!!!!!!!!!!!! YAY!!! We were sooo excited for that win. Helps him in the Sprint Cup Standings to secure a spot in the Championship. Unfortunately, another driver is surely losing his spot in the Championship standings because of an accident. Tony Stewart was in a Sprint Car accident on Monday night that has resulted in him breaking his tibia and fibula in his right leg. Already he has had 2 surgeries to repair the breaks, including a surgery in which they put a rod in his leg. I hope he has a quick recovery and can get back to racing soon.
Anyway, when I first started the Sprint Cup Snacks series I had planned on making wine slushies for this weekend’s race at Watkin’s Glen. The Finger Lakes Region of New York is becoming known for their fantastic wines and I have always wanted to have a wine slushy, which they serve up at the New York State Fair.
But guess what… if I can’t have a wine slushy now, you can’t have a wine slushy now!!!
So on to Plan B, which was to make Homemade Cheez-It’s because this race is the “Cheez-It 355 at The Glen”. Oh man, Plan B was such a good idea!!
These Homemade Cheez-It’s are just killer. Flaky, crunchy, cheesy, salty, crackers that you can’t resist. Sure you can just buy a box of Cheez-It’s but you’ll want to give these a try just to prove to yourself that 5 ingredients (plus some seasonings) quickly turn into pop in your month tasty crackers. Plus as they puff up in the oven you get teased with the wonderful cheesy smell drawing you in.
The dough can easily be made in a food processor or in a stand mixer. The key thing is to keep the dough pretty cool so it is easy to work with. I chilled it every chance I got to make rolling it out easier, cutting easier, and then transferring easier. Get the picture? There are so many melty things (cheese, butter, and shortening) that is is very malleable but very tacky. Since you don’t flour your working surface it is really important to use the silpat/ parchment. Don’t skip that part! I only give these warnings to make the process super easy and fun… and ultimately tasty!
Last year we loved watching the race at The Glen from our seats behind Kasey’s pit on Pit Road (!!) so I’ll miss going there this year but at least I have these homemade Cheez-It’s to enjoy while watching the race on Sunday.
Makes 7 dozen crackers
Ingredients
Process
Slightly adpated from In Katrina’s Kitchen
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