But Smitten Kitchen has a dandy recipe for homemade fish crackers that taste just like Cheez-Its—only better. Just flour, cheese, butter, and a little seasoning. The only real work is in the shape-cutting.
For New Year's, I made cheddar stars. As the appetizer for cheese fondue. And ice cream for dessert.
It was a dairy good sendoff to 2012 in our little bungalow. Right up Starboy's alley.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeNuhrg8ncDehL-pkZ96-TMDCb1MvpW4tUnROHQLJQtrzuWQ2s9mcFjDvimqPZhGzCkq09mZ5fXoSTvh-A-DdX5MSF3Cczm88fgNip1klIkh7fXuLFDEpSU77JNgINyM3-S8ZzgjmVoQ/s320/CHEESESTRAWS+6.jpg)
The recipe filled two jelly roll baking sheets. I re-rolled the dough twice, and it didn't seem to get too overworked.
That's a lot of 1" stars. Until you start eating them. Then it's not so many.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hPFRKdMCSRJ_-GTAR71s1UofZzH4sqmwFdoQ41Dx-h62dkMQJ9ZHLATps8NHLh82JqWZtEoqWIsH8_7lEzluwi3J9s8qp4i0zjJcFjAiK-iH4bnFmYMJC5IsQC5XMQF9B_Do9iQdDbU/s320/CHEESESTRAWS+2.jpg)
They toast up purty.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtz9broe8OMmltP7WH5P476FEr6D0c3TNYD4mFM9B0W4FV3bW3yCrxTCnYv6Nmt10rIhn5Pcv0h6Kdn7XLebRrFaAN3TyYUHRGa4XsUmz_J23eanBPFG8dhNp_BhUFeFqo2Au81D1iTPo/s1600/CHEESESTRAWS+1.jpg)
These won't last on the counter for long, and would make a great gift. They do seem a bit soggy on the second day, but a few minutes in a warm oven should crisp them right up.
Those crackers look so good! Love how you small them so small and cute! Happy New Year! Angie xo
ReplyDelete