I had the opportunity to plan such a meal this last week. That is where I have been in case you have been missing me. I have been missing me and my writing attempts, so surely you have too!
The real challenge of this meal? Our church youth group. Ha, ha, ha....that makes it sound like the youth is the challenge, but that is not at all what I mean.
What I mean is...how do I make it healthy, delicious, homemade, beautiful on the plate, and yet, simple enough for inexperienced kitchen help to pull off with finesse? For these kids to have enough time "under the knife" so to speak to feel like they really contributed to creating something wonderful.
Food is such a gift.
It is a gift I love to give.
It is a gift I want others to feel like they can learn to give.
Homemade food, lovingly prepared....well, it just doesn't get any better than that.
Maybe I am too simple in that regard, maybe not!
Ahhh, well....I think my tired brain is lugging along wishing for more to tell you about this without it sounding like I pulled it off without a hitch or without expectations being unrealized.
What I must say though is...
...my heart is happy.
This group of kids, and a crazy amazing passel of willing Moms fell in under my leadership and accomplished what was only a vision last week this time.
I am thankful for people who have been in these shoes before and shared wisdom on how to do things best without squelching my spirit or swaying me from my plans.
I am thankful for Moms and Dads who have spent time loving their kids and raising them to be respectful hardworking people.
I am thankful for butter, because without it 2/3 of my meal would not have taken place!!!
Butter in the crackers, butter in the soup, butter in the pound cake.
Lots of butter in the pound cake!!!
And speaking of butter...I wanted to share a recipe that seemed to be one of the hits of the day. Cheesy Crackers! I did a bunch of cracker recipe reading and finally combined a few for my finished project.
I hope you will give this a shot and find that you enjoy them as much as we all did!
I don't have pictures from start to finish so really use your imagination, okay?!
In a mixer or large bowl beat 1/2 cup softened butter until light and fluffy.
Add 8 oz shredded cheese (2 cups) and mix til incorporated.
I used about 7 sharp cheddar and 1 Parmesan....just cause.
Combine 1 1/2 cups flour with 1/4 tsp. salt and 1/4tsp. to 1/2 tsp. pepper (you know depending on how much you like pepper!)whisk together and add to the butter cheese mixture til combined.
I was cooking in bulk and on a budget so I used mainly white flour but snuck in some of my yummy grainy wheat flour from home.
When I make these for my family...King Arthur will definitely be coming along for the trip!! I also think some paprika would be nice or even some red pepper for a little spicy touch. You just get out there and get creative with it, unless that stresses you out then by all means put in the small amount of pepper and count it good!
Sorry for that detour, back to the recipe.
Divide the dough in half. If it is crumbly and not sticking together then pour in just a touch of liquid. I gotta tell you one of my batches was perfect, one was crumbly, crumbly. All I had on hand at the church kitchen was half and half and that worked just fine. Now don't go dumping a big slosh of liquid in here....just a touch until the dough holds together when squished.
In a generous sheet of plastic wrap, squish the dough together and then shape the dough into
well
whatever shape you want.
You know it usually says "a log" at this point in a recipe....not everyone wants just "a log" and that is fine. I wanted a flat edge on the bottom for easy cutting so I made a divot down the middle of mine and called it good. I didn't literally call it anything, but felt good about the shape.
This shaped buttery, cheesy goodness then needs to go in the fridge for at least an hour but up to 3 days.When you are ready to bake them, set your oven to 350 and have a go at slicing them very thinly! I had two preteen boys on this job so I had every where from paper thin to 1/4 inch thick and some with both extremes on one cracker. If you want them crispy, cut thin....if you don't care then call in the troops to help.
Arrange the crackers on an un-greased baking sheet. I did not want any chance of sticking, and easy clean up, so we used the Reynolds release foil again.
Bake for 12-15 minutes or until lightly toasty! Move the baked crackers to cooling racks, and let them cool completely before storing them.
As if you are gonna have any to store!
I will type up a recipe for a link and post it here...but not today, I am tired.
I think we will go for our family once a month out to eat pizza day tomorrow because there is just nothing better than lovingly cooking for a large crowd and then taking the next day off!! I feel very certain that my local pizza place folks are lovingly preparing my pizza, don't ya think!
