Friday, February 12, 2010

Baked crackers and cheese

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 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.

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.

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


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Rocquie said...

Your crackers look good!

Melynda said...

Thanks Rocquie for visiting. I have "ooohhhed" and said yum over many of your posts and will return for more.