Every week we’ll post a recipe that we both made. This week’s recipe is a favorite of both Nance and I – and we each have our own version. Nance thinks hers is the best, but she’s obviously nuts because Robyn’s is the best. Printable recipe can be found at the bottom of this post.
I don’t know where I found this recipe, but one thing is certain: I’ve changed it enough over time to make it ALL MINE. I should copyright it. Hell, I should get some sort of award for this easy, versatile, EASY, tasty, EASY EASY AND DID I MENTION EASY recipe. So I’m copyrighting it and I’m trademarking it and I’m attaching the baddest of the bad-ass kittens to it, so that if you DARE to serve it without giving credit to ME, this kitten will track you down and kick your ass.
Do we understand each other? Yeah, yeah, TRY to act all nonchalant. You know you’re scared.
Okay, then. Moving on.
That’s goddamn right: I got all FANCY BITCH on your ass. I got the NAME BRAND Ritz crackers, and if that wasn’t enough, I got the Cracker Barrel brand SUPER sharp white cheddar. But if you’re a cheap motherfucker (as I usually am; I just wanted to impress you this time around. Store brand shit for the next recipe, I promise.) you can go with the store brand crackers and cheese. Or if Ritzeseses are not your preferred cracker, use whatever cracker you prefer. Are you one of those Triscuit-loving hippies? Get you some Triscuits. Do I look like I care?
So get your crackers. And your cheese. Open the box of crackers. Take out a sleeve of crackers, open the sleeve, and place your crackers on the serving plate of your choice. I’m just going with a simple Fiesta dinner plate here, because I was such a fancy bitch with the fancy crackers and cheese that I didn’t want you to think I was a TOTAL hoity-toit.
IMPORTANT: Place your crackers carefully on the plate, one by one. If a few of them don’t make it all the way to the plate because you’ve crammed them in your face, well, I’m not telling anyone.
You can use more than one plate, and you can use as many crackers as you have cheese for. It’s your party, not mine. But keep this in mind: I recommend AT LEAST seven crackers with cheese per person. It won’t be enough, everyone will wish they had more, but leave ’em wanting more is what I say.
Now. Remove your cheese from its wrapper. Cut cheese approximately 1/8″ – 1/4″ thick. This is a FORGIVING recipe and it’s – perhaps I mentioned? – EASY, so if you cut your cheese (snicker) a little too thick or too thin, it’s OKAY. The cops aren’t going to bust down your door and arrest you for cutting the cheese (snort) too thickly or too thinly. Cutting the cheese (titter) to your preferred thickness is one of your inalienable rights – it is IN THE CONSTITUTION right below the right to snorgle kitten bellies when they are presented to you –
so GIRRRRRRL, you cut that damn cheese (chuckle) however you want.
Continue cutting the cheese (giggle) until you have one slice of cheese for each cracker.
NOW. This is VERY important. I was smart and thought ahead, and bought the cheese that’s the perfect height and width to fit upon my crackers. If you were dumb, and you bought the cheese that’s too tall, then you’re going to have to trim the cheese to fit your crackers. You’re on your own there, dummy. I GUESS NEXT TIME YOU’LL THINK AHEAD.
Okay, once you have a slice of cheese for each cracker (important tip: if you have too many slices, eat the extra slices. If you don’t have enough, cut some more slices. I know, right? So obvious, and yet you never would have known if I hadn’t just told you! How the hell do you get dressed in the morning without me here to give you instructions?), place one – ONE – slice of cheese upon each cracker.
I’m sorry, do you SEE how perfectly I did that? Have you ever seen such perfection in your entire life?
To recap: ONE slice of cheese PER CRACKER. Not HALF a slice per cracker. Not THREE slices per cracker. ONE.
Look, I know you’re blown away by this recipe. So simple and yet so complicated. You’re wondering to yourself, “HOW did she come up with this AMAZING recipe? BRILLIANT!” And yes, so brilliant. So simple. So complicated. I am a genius.
I know you’re probably also saying to yourself “Cheese on crackers is such an AMAZING taste sensation. I wonder if I could improve upon it?”
You cannot. You might be TEMPTED to. If you are MY HUSBAND, you’re probably already thinking wildly about ways to improve upon this recipe. “I’ll add slices of pepperoni! I’ll add a sprinkle of onion! Garlic powder! THE WORLD IS MY OYSTER.”
RESIST. Because unless you follow this recipe exactly as instructed, it is JUST WRONG, and I will send out The Enforcer to take care of you, post-haste.
Also, if you’ve made your cheese and crackers, you might be tempted to start eating them immediately. You are HUNGRY, and making this delicious delicacy was ARDUOUS, but nay. Eating has to wait: first, you’ve got to clean up your mess.
Scrunch the end of the cracker wrapper together. You could even tie a twist tie around if you want to, but let’s not get crazy.
Put the partial sleeve of crackers back in the box.
And then put the box away.
For the cheese, a sandwich bag will do. Plastic wrap would work as well, but let’s not get all crazy up in this kitchen. Make sure you label the cheese so that you know exactly what you’ve got. Put it in the cheese drawer of the fridge so that you can make this wonderful and amazing recipe again, the sooner the better.
Now take your plate of cheese and crackers, sit down, and enjoy the fruits of your labor. You deserve it!
And remember: You follow this recipe exactly, it’ll be an instant favorite. Everyone will request the DCEP Crackers and Cheese at EVERY gathering. But if you deviate from the recipe even one tiny little iota…
- Crackers (I prefer Ritz; you use whatever you want)
- Cheese (I like sharp cheddar. Go with what you prefer, weirdo.)
- Cut cheese. Put on cracker. Eat.
- Happy April 1st, Fools.