Bacon cheddar crack(ers)
When I was a kid, there were these bacon flavored crackers my mom would buy every once in a while. I loved them so much. I would steal the box so my sister couldn't get any of them. Then I would eat them all from the privacy of the back corner of my closet. It was glorious.
But then they stopped making them. But I still looked for them on the shelves. I admit it, I still do to this day. Although if I were to find a box now 30 years later, I may question the freshness.
Yesterday while flipping through an older Food Network magazine's bacon issue, I found a recipe for bacon crackers. Of course I wanted to try to make them. But of COURSE, I didn't have the ingredients they called for. So I made up my own.
I am just going to say it: The crackers are DA BOMB. (I am old. These are the phrases I use.)
Please give them a try because they are SO easy to make. And addicting! That's why I call them:
Bacon Cheddar Crack(ers)
- 1/2 pound cooked crispy bacon - reserve the fat
- 1/2 cup shredded reduced fat cheddar cheese
- 1/2 cup shredded reduced fat mozzarella cheese
- 3/4 cup all purpose flour
- 4 Tbsp cold butter
- 1/4 tsp black pepper
Add the bacon, cheeses, flour, butter and pepper to your food processor and pulse until it looks like course meal. Drizzle in about 1/2 Tbsp bacon fat and pulse again. You will want to keep adding bacon fat 1/2 Tbsp at a time and pulsing just until you are able to form the mixture into a ball. Using your hands, form the dough into a log like this: Wrap it up and put it in the fridge for about an hour. Or if you are impatient like me, put it in the freezer for 20 minutes. Heat your oven to 375°. Slice the log into 1/4 inch thick pieces and place them on a cookie sheet. You can fit a lot on one sheet as the crackers do not really expand. Bake them for about 20 minutes.
Wait 1 minute before carefully removing the crackers from your cookie sheet. They crumble quite easily. But don't worry, those crumbles still taste just as good! You can add them to the top of a baked potato or sprinkle them in your soup.