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I am a Honey Bee

All about my adventures with cooking, crafts, and travel

sharp Cheddar Cheese

Homemade Cheez-It’s

Homemade Cheez-Its

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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!!

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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.

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 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!

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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.

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Homemade Cheez-It’s

Makes 7 dozen crackers

Ingredients

  • 8 oz sharp cheddar cheese, grated
  • 3 Tablespoons of unsalted butter, room temperature
  • 1 Tablespoon vegetable shortening
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup flour
  • 2 Tablespoons ice water
  • Coarse salt for sprinkling

Process

  1.  Combine the cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment or into a food processor fitted with a dough attachment. The mixture will be crumbly.
  2. Slowly add the flour mixing to combine. Slowly add the ice water. You may add a few more drops of water to help it come together but be careful not to add too much as you don’t want a wet dough.
  3. Divide the dough into 2 discs and wrap in plastic wrap. Chill for at least 30 minutes.
  4. Preheat oven to 375⁰F.
  5. Cover your work surface with a silicone mat or a piece of parchment paper. Roll each disc to be a 1/8 inch thick rectangle. Using a pastry wheel or pizza cutter, cut into 1 inch squares. Use a toothpick to punch a hole into the center of each square. Sprinkle the crackers with salt prior to transferring to a baking sheet. (If you have difficulty separating and transferring the crackers onto the baking sheet, place the mat back into the refrigerator for 10 minutes)
  6. Bake for 9-13 minutes or until puffed and just browning around the edges. Just be careful not to let them get too dark, it can happen quickly.
  7. Move crackers to a cooling rack.

Slightly adpated from In Katrina’s Kitchen

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Lobster Mac And Cheese

Lobster Mac and Cheese

I have been determined to make lobster for this week’s Sprint Cup Snacks recipe for this weekend’s NASCAR race at Loudon International Raceway. in New Hampshire. Must have lobster when in New England. It’s a given! But my challenge was to make something that both Price and I would enjoy since he is pretty indifferent to lobster when I L-O-V-E it.

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Often it works out well that Price is ‘meh’ about lobster and I love it (although I do feel super guilty about eating them now that I read the most amazing book called The Secret Life of Lobsters where I learned that our tasty ocean bug friends are at least 7 yrs old before gracing our dining tables…) since he will put them in the pot for me. I just can’t!

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We typically do grilled steak and lobster… so I get the surf and he gets the turf… but I wanted to change things up so I had to go a searchin’ for something so mouth-watering that Price could not resist regardless of our royal red friend. Ultimately I found the best recipe… drum roll please… Lobster Mac and Cheese.

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This was a very rich, luscious mac and cheese. Plus it was studded with lobster! If you don’t like lobster then skip it since the mac and cheese base is great anyway, but really, it is so worth it to add the lobster.

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PS- I learned my local grocery store steams lobsters for you for Free!!! I highly suggest you check with your grocery store because it’s a total GAME CHANGER!

Lobster Mac And Cheese

Makes 4 generous  servings

Ingredients

  • 1/2 pound cavatappi or campanelle pasta
  • 1/2 pound lobster meat
  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1  1/4 cups half & half
  • 1 cup shredded sharp cheddar cheese
  • 1 cup  shredded Gruyere cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dry mustard
  • 1/3 cup seasoned bread crumbs

Process

  1. Preheat oven to 350 degrees.
  2. Cook the pasta to al dente according to the package directions.
  3. In a very large skillet, combine the butter and flour on medium low heat. Stirring constantly until the rue is golden brown. Add about half of the half & half to the mixture and stir to remove the lumps from the rue. Stir in half of the cheese. Once the cheese has melted into the sauce, add in the rest of the half & half, cheese, and the seasonings. Continue to work together until the sauce is evenly incorporated together.
  4. Add the cooked pasta and chopped lobster into the cheese sauce and toss to combine.
  5. Pour into a oven-safe casserole dish or 4 individual oven-safe baking dishes and then top with bread crumbs. Bake for 15-20 minutes.

Slightly adapted from Baked By Rachel