That game above all games is set to be played in a couple weeks. My f.i.l. purchased a new TV before Christmas, anticipating his team being there.
Since I wouldn’t desire to be anywhere near MetLife Stadium in February, we will do our tailgating indoors!
What better time, Kristen, to try out new Cheese & Cracker recipes, huh?
As I was serving a crock of slow-cooker black beans to my sons the other day, I told them not to eat it all because I needed a little for the crackers I would be making with roasted red peppers. My youngest exclaimed, “You will be adding roasted garlic, right?!” So… credit given for inspiration, Harrison!For the crackers you can use a food processor to whirl all but the rice flour, then transfer to saucepan to heat. I thought it would be much simpler to just toss everything into my little pan then use the hand blender to chop.After the rice flour is stirred into the boiled ingredients, it’s time to roll the crackers out on the silicone baking mat. (or however you’ve prepare your pan)I simply score the dough with the pizza wheel before transferring pan to oven.After baking 15-30 minutes (it really depends on how thin you want to roll them & how crisp you wish the crackers to be) they are turned into another pan and toasted for about 5 minutes.
I love this dip/spread. Next time I have been requested by the hubs to use more jalapeños – I just didn’t want to offend anyone’s palate this first try…This topping is quite delicious! I will have to try it as a breading for something fried one of these days.
I will probably double this recipe next week; and prepare but freeze for baking just before the BIG GAME.Oh! and next time I bake crackers I’ve been requested to add chipotlé.
Such a delicious combo!Please check out some other cheese & cracker participants: