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Baked crackers and cheese

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Wow, these are so crispy and delicious! As in "I can eat more, please" good. My batch is not a pretty as these, but are just as yummy.  I am sure my friend Rocquie, is right. The cheese used will make a difference in the final results. I used shredded Colby Jack, which I think it is a drier cheese than say, a medium cheddar. A drier cheese will result in the pebbly surface.   


Baked Cheese and Crackers, crispy, cheesey, delicious!
Baked Cheese and Crackers

Baked crackers and cheese
adapted from
Sage Trifle

2 sleeves saltine crackers
1/2 stick butter, melted
any salt free seasoning of your choice, or you can leave plain
8 oz cheese grated, or 2 - 3 cups grated cheese ( 3 cups of Colby-jack )

Lay the crackers in a single layer on baking sheets, brush with butter, sprinkle with seasoning.


Sprinkle with the cheese.


This is somewhat important, you want the cheese to be as even as possible for the best coverage.

Baked Cheese and Crackers, ready to bake!
Baked Cheese and Crackers.

Broil for a moment to melt the cheese, do not let brown. Turn oven on to 180 degrees, bake 2 hours.


I rotated the baking sheets at the one hour mark.

Baked Cheese and Crackers, fresh from the oven and ready to serve.
Baked Cheese and Crackers, ready to enjoy!

These would be great with soup, salad or just as a snack by themselves.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Very Easy Ricotta Gnocchi, make ahead and freeze

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

My Sunday mornings have become very special to me. I get to play in my favorite playground, my kitchen. Since I am free to take a long as I want, I can spend as much time playing as needed. But this recipe was so true to it's title: Ricotta gnocchi in a flash. I visit many blogs, and one of these is Dinners for a Year and Beyond.


They are so easy, they are make with kids easy.


Ricotta Gnocchi, in a flash
adapted from, Dinners for a year and beyond

1 15oz container Ricotta
1/4 t salt
flour to fill the ricotta container

Sprinkle the salt in the bottom of a large bowl, add ricotta and flatten over the ricotta. Fill the ricotta container with flour, level the top by sweeping the extra back into your flour canister. Add flour to ricotta and begin stirring.

The mixture appears to be dry, do not add any additional flour. Continue to fold the mixture over itself and before you know, the ingredients come together smoothly. 

I chose to knead the mixture lightly in the bowl, to make sure there were no overly wet or dry areas.

When you are ready to make Gnocchi, you will simply roll the dough into a 1 inch log, cut into 1/2 inch slices and dimple or fork turn. I did some of both. 

This is what I did:

Using a large rimmed jelly roll pan, I first divided the dough into 4 parts. I like using a rimmed pan to work on, it helps contain flour, which for some reason lands in places I was not working!

Returned 3 to the bowl, dusted with flour. 

I had to squeeze the dough into a basic log shape, then rolled it to smooth the surface. 


Sliced dough was held, then dimpled with my index finger. 

After dimpled, the gnocchi were placed on the pan ready for freezing. 

I simply prepared a pan for freezing the Gnocchi, by spraying with a little Pam. I generally do not use parchment paper. I know the frozen solid Gnocchi will lift off the pan easily.

I dimpled half of the recipe, and fork turned the other half. 

Freeze until solid frozen, and then place into freezer bags for storage. To cook, bring a large pot of salted water to a boil. Add Gnocchi and cook until Gnocchi float to the top, 3 - 5 minutes. Serve with sauce of choice.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


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