Parmesan Crackers (Homemade)

I think I've finally found the cracker recipe I've been looking for:

This is taken directly from the website smittenkitchen.com

Rolling the dough 1/4-inch thick, I yielded 30 1 1/2-inch square cookies that shrank slightly and puffed to 3/8-inch thick

1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese (alternate: I think Romano could also work well here)
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).

Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. (I only needed the ingredient levels as listed to pull the dough together.)

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, you can either form them into individual crackers (I went for 1 1/2-inch squares cut with a fluted pastry wheel) and bake them an inch apart on your baking sheet (the method I used) or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Yummy Bread (my invention)

Homemade Italian Dressing
1/2 c. olive oil
3 T. white vinegar
1 tsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder

Brush on to pizza dough, then sprinkle on Parmesan and Feta cheese. Great with homemade tomato soup!

Crock Pot Scallop Potatoes

Ingredients:
3 tablespoons butter
1/4 cup all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
1 to 1 1/2 cups shredded cheese
5 medium potatoes, thinly sliced
Preparation:
Turn potatoes into a buttered slow cooker. Combine butter, flour, salt and pepper together in saucepan over medium low heat. Whisk in milk gradually until no lumps remain. Heat and stir until bubbly and thickened. Stir in cheese to melt. Put sliced potatoes in crockpot; pour cheese sauce over. Cover and cook on low 5 to 7 hours.
Serves 4.

Open-Faced "Tostada" Salads

Serves 4

Ingredients:

• 2 whole wheat tortillas
• 1/2 cup frozen corn , thawed
• 1 can kidney beans , rinsed
• 1/2 cup cooked brown rice
• 6 ounces mild cheddar cheese , shredded
• 1/4 head of lettuce , chopped or 1/2 cup salad greens
• 1 tomato , chopped
• 1/4 cup salsa , if desired
• 2 Tbsp. chopped scallions
• Lime zest (optional)
• Handful chopped fresh cilantro (optional)

Preheat oven to 400°.

Place 2 tortillas in an ovenproof dish. Add corn, beans and rice to cover the tortillas and sprinkle with cheese.

Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 to 8 minutes.

Take the dish out of the oven and top with chopped lettuce, tomato, salsa, chopped scallions and chopped cilantro. Sprinkle with lime zest if desired. Cut into 4 portions and serve immediately.

Quick Italian Spinach Pie

1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

4 eggs, lightly beaten

1 jar (7 oz.) roasted red peppers, well drained, chopped

1/3 cup KRAFT Grated Parmesan Cheese

1 tsp. dried oregano leaves

PREHEAT oven to 350ºF. Mix all ingredients until well blended.

POUR into greased 9-inch pie plate.

BAKE 40 min. or until center is set.

Basil-Tomato Grilled Cheese

Ingredients:
• 8 slices Italian bread (3/4 inch thick)
• 8 slices part-skim mozzarella cheese
• 2 large plum tomatoes, sliced
• 2 tablespoons minced fresh basil
• 2 teaspoons balsamic vinegar
• Salt and pepper to taste
• 1/4 cup olive oil
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic powder
Directions:
On four slices of bread, layer cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread.
In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich.
In a small skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted. Yield: 4 servings.

Italian Cheese Bread (Great for soup, salad and breadsticks night)

Homemade Italian bread topped with herbs, parmesan cheese, and mozzarella cheese from here.
Yield: 12 slices

Ingredients:

Bread:
2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast (can use instant)
1 cup warm water (120*F)1 tablespoon vegetable oil

Topping:
1/4 cup prepared Italian salad dressing or Italian Red Pepper and Parmesan dressing
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thymeDash peper
1-2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

Instructions:
1. In a bowl, combine the first four ingredients.
2. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. (Optional: if in a hurry, just skip this rise.)
4. Punch the dough down; place on a greased 16" pizza pan and pat into a 16" circle. Brush with salad dressing.
5. Combine the seasonings; sprinkle over top. Sprinkle with cheeses.
6. For a fluffier cheese bread at this point, allow the bread to rest for 15 minutes or so. If you're in a hurry, just skip this rise. (The bread will rise while it bakes, too.)
7. Pre-heat the oven to 450*F. Bake for 11-15 minutes or until golden brown.
8. Slice into 12 slices. Serve warm. Can dip in Pizza sauce if desired.