Cheddar Cheese Crackers (Nance & Robyn make the same recipe)

Every week we’ll post a recipe that we both made. This week’s recipe was Homemade Cheddar Cheese Crackers (aka Cheez-Its®), found over at Rachel Cooks. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice, and I have to confess: I’m not really much of a  cracker gal. When it comes to crackers, I generally stick to Ritz or Graham Crackers and once a decade or so I’ll eat some Chicken in a Biskit crackers (don’t judge). However, I don’t think I’ve ever made crackers before, and the whole idea of this site is to occasionally do new things, so I was all for it.

The ingredients are simple:

All-purpose flour, sharp cheddar, butter, salt and ground mustard (not pictured: 2 T of cold water.)

Cheezits (1)

First, shred your cheese in the food processor, since you’re going to be using it to put the dough together, anyway. I mean, you COULD shred/ grate it by hand, but why go to all that extra work?

Cheezits (2)
I shredded the cheese, then switched the shredder plate out for the blade you see in the picture.

Next, put all your other ingredients in there, and pulse ’til it looks all crumb-y.

Cheezits (3)

And then add your cold water, 1 Tablespoon at a time, and pulse ’til the dough holds together. (If you’re the doubtful sort, like me, you’ll probably think “There’s no way that’s going to get dough-like. What the fuck?”, but it works out like it’s supposed to. Imagine that.)

Cheezits (5)

Then wrap your dough in plastic wrap and stick it in the fridge for at least 20 minutes.

Cheezits (6)

You can do what you’d like with your 20 minutes. This is what I did with mine:

Cheezits (7)
Did a sink full of dishes.

Homemade Cheezits (9)
Gave some kittens their snack.

Homemade Cheezits (1)
Gave another kitten some snuggle time.

Also, not pictured: scooped litter boxes, filled bird feeders.

By the time I got back to the kitchen, it had been 25 minutes.

I am terrible, horrible, no good at rolling out dough, and the recipe specifically said that the thinner the better, so I made Fred come into the kitchen and do it for me.

Cheezits (8)

I am also horrible at cutting straight lines, so Fred did that as well. I figured, he’s an engineer, he should be better at cutting straight lines than I am, right? Yeah, okay. Keep believing that, dumbass.

Cheezits (10)
He used a pizza cutter, obviously.

Cheezits (11)
Yuh huh. Nice and straight and even.

I poked holes in each of the crackers with a toothpick.

Cheezits (12)

Put them on a parchment-lined cookie sheet.

Cheezits (13)

Bake, let cool, and then put them in a bowl to take pictures of them.

Cheezits (15)

What did the cats think?

Cheezits (14)
Norland and Russet found them interesting – in fact, I had to take the bowl away pretty quickly because Russet (the floofy one) was about to seriously try to dig in.

Cheezits (16)
Sheriff Mama said “Interesting scent, but I’m not a cheese gal.”

The verdict of the humans? They were really good! They were similar to Cheez-Its®, but different. Better, honestly. We ate all the crackers over the course of two days, and though I’m still not really a cracker gal, I think I’m going to make them again. Fred gave ’em two thumbs up!


Nance’s Take:


This is where I have to admit (once again) that I did not read the entire recipe when I picked it. To be honest I just looked at the pretty picture and thought, “I like cheese!” and sent the link to Robyn for approval. The above picture should show you that I didn’t read it through because I would have never picked a recipe that involved using a food processor. I HATE them (it’s always something with me) and think they’re horrible. So many pieces to put together. So much shit to clean. Blech. Die, food processor, die.


This looks like a 10-year-old did it, huh? I was feeling a little hissy about the whole thing when I started the recipe so I guess I took it out on the butter. It’s exactly how I feel sometimes when I have to get dinner because everybody’s hungry. Or when I have to make a grocery list because that means that I have to have an idea of what we’re going to eat for the week and it’s  I am put upon, people.  PUT UPON.




This recipe is pretty easy seeing as how you just throw everything into the food processor and let it go to town. I should probably disclose that Shirley grated the cheese for me the day before when she was bored. I’m sure if I had to grate it I would have been bitching about how haaaaaard and time consuming this recipe was. Yes, I’m well aware that my food processor can also grate my cheese, but that involves using other parts (I have to find them first) and I’m busy.  If by busy you mean reading gossip sites because you never know when Lindsey Lohan is going to find herself involved in some kind of debauchery that is NOT HER FAULT! Heh.


So it looks like this after you turn the damn thing on. Truth game: I have no idea why food processors have a pulse button. It annoys me and I always put it on ROAR! after a few seconds of shitting around with that dumb pulse mode.


This is what it looked like after I added the two tablespoons of cold water. Impressive, huh?


I dumped it out on some plastic wrap and used the wrap to form it into a ball.  I think maybe I should have let it run some more in the food processor, but whatevs.  I lost interest.


This is what it looked like when I threw it into the refrigerator (the recipe said for at least 20 minutes).
ATTENTION PLEASE: I started yakking with Rick and completely forgot about the goddamn ball o’ cheese and 45 minutes later I had AN ISSUE. DO NOT DO WHAT I DID!  Pay attention to your ball o’ cheese or it will be like trying to roll out a grapefruit.


I have one of those silicon mats so I used that instead of parchment paper. Rick had to roll it out for me (see above where I mention that you should not forget about that ball o’ cheese in your refrigerator).


We peeled the plastic wrap off and I went to town with the pizza cutter to make it into squares.


This is what I used in place of the tooth-pick to poke holes in the crackers. Don’t ask.  Then I just picked up the silicon mat, set it on the cookie sheet and threw it in the oven.  You don’t have to move the crackers around or mess with them at all and I’m guessing that parchment paper would work out the same way.


They were a little too puffy for my liking. The really thin edges were fabulous though so I guess it’s a win if you make sure you roll the entire thing out really thin! Would I use this recipe again? Probably. It’s kind of a pain in the ass, but I like the idea of eating real food as opposed to a cracker that is sitting on a store shelf full of chemicals. But I would make absolutely sure that it was rolled super thin and then I would sprinkle salt over it before baking!

Homemade Cheddar Cheese Crackers - Nance & Robyn make the same recipe
Prep time
Cook time
Total time
Original Source/Author:
: snack
Serves: Depends on how hungry you are
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, cut into small pieces
  • 8 ounces sharp cheddar cheese, grated
  • ¾ teaspoon salt
  • ½ teaspoon ground mustard (optional)
  • 2 tablespoons cold water
  1. Preheat oven to 350ºF.
  2. In a food processor, shred/ grate your block of cheese (alternately, you could grate it by hand. What are you, a martyr?)
  3. In the same food processor, pulse everything except water together until it looks like coarse crumbs.
  4. While pulsing, add in water 1 tablespoon at a time.
  5. Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
  6. Roll out dough as thinly as possible, and cut into squares (I used a pizza cutter). Use a toothpick, or the poking implement of your choice to poke a hole in the middle of each cracker.
  7. Place crackers on lined (Silpat or parchment paper) baking sheet. Place them fairly close together, as they do not really expand. Bake for 13-15 minutes or until crispy.


Robyn & Nance try the same recipe – Lemon Bars

Every Monday, we’ll post a recipe that we both made. This week’s recipe was from Christy Jordan’s book Southern Plate. (She has a web site of the same name, here.)

Robyn’s take:

Nance got to pick this week’s recipe. We both own Christy Jordan’s cookbook, but it wasn’t ’til we started this site that I made anything from it. Actually, even though Christy is local to me it wasn’t until my friend Katherine pointed me to Christy’s site and specifically the Butterfinger Cake recipe a couple of years ago that I even knew who she was. Now that I’ve started using her cookbook, I want to make EVERYTHING from it!

So Nance chose this week’s recipe and I was ALL about making lemon bars. I love all things lemon and I knew I’d love these.

Your ingredients:


Don’t you like my super-awesome way of labeling my confectioner’s sugar? I am klassy with a capital K. Also, I like how the no-name brand of butter just says “BUTTER” on it, that cracks me up for some reason.

Anyway, these are the ingredients for the crust. As you can see, super simple. Confectioner’s sugar, all-purpose flour, and softened butter (you can use margarine if you want. I don’t know why you would, but I’m not here to judge.)

Apparently I didn’t get a picture of the part where you sift together the flour and sugar and then cut in the butter. It went about as you’d expect. I used a pastry blender. It was amazing.

Then you pat the dough into the bottom of a 9×13-inch dish. Christy didn’t say anything about greasing the dish, but the idea of not greasing the dish made me nervous, so I used the butter wrappers to butter the bottom and sides of the dish. Could I say “dish” any more often there? Dishdishdishdishdiiiiiiiiiiiish.

Put your crust in the oven to bake for about 25 minutes or until it’s lightly browned. Like such:


These are some fabulous pictures this week, aren’t they? Hey, I never claimed to be a food photographer. I tried offering the crust some catnip, but it refused to roll around and look cute.

Now, warning: I am a dumbass and I skim when I read recipes. So I missed the part where you’re supposed to let the crust cool. I didn’t let it cool at ALL, and in fact I made the filling while the crust was cooking and dumped it right on the hot crust. It turned out okay, but perhaps if I paid attention to what I was supposed to be doing, it would have been BETTER.

Here are the filling ingredients:


Eggs (from our very own chickens), granulated sugar, lemon juice, all-purpose flour, baking powder, and confectioner’s sugar. You mix it all up (except for the confectioner’s sugar, which is for sprinkling on the top) and then you yell for your husband to come dump it over the crust so you can get a picture of it.


Then stick the whole shebang in the oven and bake it for 15 minutes or until slightly browned and set. Now, my bars weren’t set at 15 minutes, it took another 3 minutes in the oven. Pro (HA HA HA) tip: if the filling is still jiggly, give it a few more minutes.


Perhaps a little more brown around the edge than it should be? But still, they turned out really really good. Fred and I each had a small piece once the bars were cool and they were SO GOOD. They were even better the next day – I’m not sure if that’s because sitting made the flavors blend better or just because we were hungrier the next day.


The verdict? These were oh so good. Perfectly lemony, but not overwhelmingly so. I am definitely going to make these again and I think you should too!



Nance’s side:

It was my turn to pick the recipe and, once again, I went for The Fattening. Y’all (yunz – shout out Western Pa!) should just get used to it.  I’m sure that Robyn will take care of all that healthy stuff.  Something tells me that I’m going to see zucchini and okra in my future.  Barf.

I thought the Lemon bars would be good because Holy Two Sticks of Butter Batman! I have never had lemon bars, but rumor has it that it’s pretty popular in the south (per the husband). I figure I like butter and I like lemonade. How bad can it be, right? And I noticed that the ingredient list wasn’t full of freaky stuff that I didn’t recognize.  Plus, I have tried a few other recipes in Christy’s cookbook and they all turned out excellent.  Can you see where this is going?  Oh, just wait.  It’s going to get ugly up in here.

It cracks my shit up that Robyn and I both took a picture of the butter.  Please note that the placement of my butter was well thought out (unlike someone who just chunked it down on their counter and snapped away, ahem).  Yes, I had to open up a new package of butter and that’s why they don’t look the same.  I’m wishing now that I had taken the extra time to do that.  And if you believe that shit I have some beautiful lemon bars for you to try.

Since Robyn and I are both doing the same recipe (and reviewing it) I follow the directions exactly.  I even busted out the SIFTER for this bitch because Christy said that’s what I was supposed to do and I did it.  Oh look!  Canisters that don’t have masking tape labels.  I guess I’m just not as cool as Robyn.  And I don’t see anything about where Robyn SIFTED her stuff.  Maybe she couldn’t be bothered, hmm?

I cut the butter into the flour until I couldn’t stand it anymore. And this is what it looked like when I got ready to press it into the pan. You like that purple casserole dish? Get used to it because I use that thing a lot.

Me and my man hands pressing that mess into the pan. I thought about making it pretty and then I woke the fuck up and realized that there is no hope.  And no, I didn’t grease my pan because hello, two sticks of butter!

Even Felina (the ridiculous chihuahua) was concerned about how this situation was going to turn out.

It didn’t turn out bad at all. I took this picture so everyone could see what “lightly browned” meant. Or at least my version of it anyway.

This is where I think the situation took a serious turn for the worse. I had Rick beat the eggs and he went to town. And I let him because I was having fun snapping pictures of that it.

See, action shots! What? We were bored.

I even sifted the flour and baking powder. I did what I was supposed to do, dammit! If this was Robyn she would have typed damnit because she’s so perfect.

And yeah, we were really into catching it while it was happening.  Get a life, Nance & Rick!

Looks good, no?

Set the timer. Did everything just like the book said. And guess how it turned out. Well, let me show you…

How do you say FAIL?

I managed to get 3 pieces out and on a plate (dug from the center, gah!) and the shit was oozing everywhere.

I was thoroughly disgusted and as I was walking out the door to go grocery shopping my mother asked me what she should do with them. “Throw them in the garbage for chrissakes!”

And then I went to the store and saw this. How rude!

I am still trying to figure out where I went wrong. And no, there isn’t anything wrong with our stove. The only thing I could come up with is the over-beating (whisking, whee!) of the eggs. If anybody has a clue, feel free to let me know in the comment section. For once, this bitch needs to buy her own vowel. Sigh.

PS:  Even though I screwed it up (oh, trust me, I know it was something I did) I would definitely recommend this recipe based on how Robyn’s turned out.  I’m going to have to try this again (once y’all tell me where I messed up).

Robyn & Nance try the same recipe - Lemon Bars
Prep time
Cook time
Total time
Original Source/Author:
: Dessert, Snack
Serves: 12
  • CRUST:
  • 2 c. all-purpose flour
  • ½ c confectioner's sugar
  • 1 c. (2 sticks) butter or margarine, softened
  • 4 eggs, beaten
  • 2 c. granulated sugar
  • ⅓ c. lemon juice
  • ½ c. all-purpose flour
  • ½ tsp baking powder
  • ¼ c. confectioner's sugar
  1. Preheat the oven to 350ºF.
  2. Sift together the flour and confectioner's sugar into a large bowl. Cut in the butter until the mixture sticks together.
  3. Press into a 9x13-inch dish. Bake for 25 minutes, or until lightly browned. Remove from the oven to cool (leave the oven on.)
  5. While the crust is cooling (DON'T FORGET TO LET THE CRUST COOL), make the filling. In a large bowl, combine the beaten eggs, granulated sugar, and lemon juice.
  6. In a separate bowl, sift the flour and baking powder; stir into the egg mixture.
  7. Pour over the (COOLED) baked crust and bake for 15 minutes or until slightly browned and set. Remove from the oven, cool, and sprinkle with confectioner's sugar. Cut into bars.
Did I mention that you're supposed to let the crust cool before you add the filling? DO IT.