Homemade Cheeze Crackers/Biscuits

I made this recipe for the first time this week and let's just say
The recipe says they'll keep in an Airtight Jar for 2 weeks.
Good luck having them last that long.



My first batch I rolled out onto the cookie sheet cut with a pizza cutter and baked for 15 minutes
They were a little poofy but again didn't last...LOL



Second recipe I got a little crazy with the teenie cutters, longer prepare time, very good (I also
Tweaked the recipe...GASP...NO)
I also cut into 1" circles looked very professional.
I was thinking playing with a pasta roller may be the key to getting thinner dough
Thinner dough = crisper crackers, thicker dough = biscuits

Anywho here's the recipe (My Tweaks in Parenthesis)

5 Tbsp Ice Water
1/2 teaspoon salt (1/8 tsp)
1/2 c grated fine parmesan cheese (add 1/4 c grated cheese, Mexican mix)
1 stick butter cut into 8 pieces
1 1/2 c all purpose flour (I used self rising)
(Paprika, Cayenne, Mild Tabasco Jalapeno sauce 7 splashes, & pepper)
use these tweaks to taste

Preheat oven to 425 Degrees
lightly grease 2 baking pans
In processor/blender combine flour, (Spices), butter, salt, & cheese
Pulse until it looks like course meal.
Add 5 tbsp. ice water
Pulse until it just comes together, remove and form into a disc.
On floured surface roll out until thickness of 1/4 " is reached



Cut as desired, any small 1/2" - 1 1/2" cutters are good
Transfer to baking sheets then gather up excess and roll out again until all DOUGH is used up.



Bake from 7 mins - 15 mins depending on cracker size.
Transfer to wire rack or paper towel lined pan and let cool



Keep in a airtight container up to 2 weeks.



I'm thinking the teensies + worstershire chex + candied pecans = Da Bombe Mix



You Control the ingredients and make a better product for your family

WARNING THESE ARE ADDICTIVE BE CAREFUL

This came off a page that looks to possible be a Martha Stewart Mag
But I'm not sure since it's just one page ;)
This was not my own original recipe

Sauteed Broccoli and Bok Choy

@MSLiving (Martha Stewart)(twitter) can to the call of help when I was looking for something delicious for my first adventure with cooking bok choy.


Here is pic of what I cooked, my 4 1/2 year old loved it it perfumes the kitched with sweet oriental yumminess ;)

Sometimes if you make a big deal out of a new veggie and allow the kids to help prepare you will be suprised at how readily they will eat it.

Ingredients

1 pound bok choy
1 pound broccoli
2 tablespoons vegetable oil, such as safflower
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

Directions

1. Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
2. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
3. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
4. Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
5. Press ginger in a sieve over skillet to release juices. Stir in soy sauce. I grate my whole bit into the pan we love ginger

Variations

Recipe suggest canola oil rather than safflower oil.



Thanks @MSLiving hopefully Martha herself...LOL
~V