 The ingredients you will need are honestly things you should have in your pantry already! You will need: olive oil, 2 large cans of crushed tomatoes (or diced tomatoes if you're me), minced garlic, salt, pepper, dried basil and dried oregano.  Start by heating olive oil in a medium pot over medium heat.  Add in your garlic, my theory on garlic is: the more, the merrier!  Add in crushed tomatoes  I like to add a little water to the can to get the leftover bits out. I would say no more than 1/4 cup of water.  Because I only had diced tomatoes for my second can of tomatoes, I added in a 1 tbsp of tomato paste to thicken it up a bit.  Don't forget your seasoning! Add in salt and....  Pepper  Add in basil and...  oregano  Simmer for 20-25 minutes and ENJOY! Freeze leftovers in soup containers!
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 This recipe is SIMPLE. All you need is flour, shredded cheddar cheese (I prefer to shred my own for this recipe. I think it makes it much more creamy), a stick of butter, salt, paprika and a little cayenne.  In a food processor, add in flour  add in cheddar cheese, I prefer to shred my own for this since it's creamier!  Add in your spices too: paprika, cayenne and salt. Pulse it together until combined.  Next you'll add in the 4 Tbsp of butter. I prefer to cut mine into 4 cubes per tbsp so it distributes fairly evenly. Pulse together until incorporated.  Last ingredient to go in is the heavy cream. Pulse until a ball of dough forms.   On a clean, floured surface, turn out your dough and roll it out to 1/4 inch and create strips to cut into squares or rectangles.    Once you get the squares on your sheet pan, be sure to poke holes with a fork. It helps the crackers to not puff as much in the middle.  Mix together equal parts paprika and salt. Sprinkle over the squares generously.  Bake at 400 degrees for 10-12 minutes or until puffed and slightly golden. Let cool and ENJOY!  |
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