Tuesday, November 8, 2011

Guard Dog. {Cody's Recipe}

If you follow me on twitter, you may have seen that I had a work dinner last night in San Antonio. If you're not from Texas, you might not know that it's four hours away from where I live. And we drove back last night. Yeah... so yesterday I spent the equivalent of a full working day in the car. Fun!

My biggest fear was getting home late and how Kota would react. I knew Cody still had to be at work at 8 am and I didn't want to disturb him. Just as I assumed, once I walked into the house, Kota started barking like crazy and ran to the front door to get the intruder. He quieted down once I talked to him and I headed off to get ready for bed.

Wouldn't you know, with all the worrying I did for Cody and Dakota waking him up, he didn't even move! For real! He slept through the whole thing. While I am so thankful that we have a good guard dog in Kota, it sounds like I need to get a new guard husband!

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Speaking of Cody, when I finally talked to him today, it seems that he was hit with a dose of cooking inspiration last night while I was gone. {cooking inspiration could also be called major craving!}


The man made Cheeze-Its!

Here's the recipe:

Homemade Cheese Crackers

(Yields about 40 crackers — Adapted from Country Living goldfish crackers recipe)

1 cup all-purpose flour

4 tablespoons cold unsalted butter, cut into small pieces

1 (7-ounce) bag grated extra-sharp 2% reduced-fat Cheddar cheese

3/4 teaspoon salt

1/2 teaspoon cayenne pepper (or paprika)

5 tablespoons cold water

Combine flour, butter, cheese, salt, and cayenne in a medium-sized bowl. Stir until crumbly. Stir in water, a tablespoon at a time, until dough comes together, similar to making a pie crust. (You may not use all the water.)

Wrap dough in plastic wrap, press into a disc, and refrigerate for at least 30 minutes.

Preheat oven to 350º. Line 2 baking sheets with parchment paper (this is important).

Place dough between two pieces of parchment paper. (It’s sticky!) Roll to 1/8-inch thickness. Carefully flip dough in parchment over, and gently peel off the top layer. Using a pizza cutter, trim dough into a rectangle, then cut into 2-inch squares. Carefully transfer squares onto baking sheets, using a spatula if needed. (I poked holes in the top of mine, though I’m not sure they made them puff up any less.)

Bake for 22 to 25 minutes, until crackers are just slightly turning light brown. Taste one for crispness. If they are not to your liking, bake just a few minutes longer– Cody did 23 minutes.

Store in an airtight container for up to 5 days. If crackers are soggy after storing, re-crisp in a preheated 400º oven for about 4 minutes.

{recipe found here via pinterest. note: I copied and pasted it and only tweeked a few things. just giving credit where credit is due!}

These are good! {though, I told Cody they would be better with a little more salt on them and a diet dr. pepper!} We both agree they were a little thick, so err on the side of too thin.

Who would have thought Cody would ever do a guest appearance on the blog for a recipe?!? :)


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