Someone's still in the kitchen Sorry guys, I got busy wrapping gifts and running around like mad because of a Christmas Surprise, which I can't really tell you about right now. Anyhoo. Here's the recipe for the cheddar crackers. And this is brought to you with much love and Christmas spirit, because instead of doing any of the baking or wrapping that I need to get done before Christmas morning, here I sit typing out a recipe just for you. I promise to post the others so they'll be on here permanently (because Food Networks says those are on their site for a limited time), but it probably won't be today. By the way, I had to turn off the all-Christmas-all-the-time radio station. Ay yi yi. Cheddar crackers (See photo in previous post) Make the dough for these crisp appetizer tidbits in advance and freeze up to 6 months. Thaw in the fridge, the slice and bake. 2 c. (8 oz) cheddar cheese 1/2 c. butter 1 1/2 c. c. all-purpose flour 1/4 to 1/2 ts. salt 1/4 t. ground red pepper (or any kind of pepper you want to use. I use chili powder) 1. In a large mixing bowl (or use your Kitchen Aid mixer bowl) combine cheese and butter. Bring to room temperature, about an hour. (Jasclo note: You might do better to leave the cheese and the butter on the counter for a couple of hours before you want to make it . If the butter is at all cold, it's harder to combine and you'll end up doing a lot of the combining by hand -- because that warms up the butter best.) 2. Beat with an electric mixer until combined. Stir in flour, salt and pepper. Divide the dough in half. Shape it into two 7-inch logs. Wrap and chill for at least an hour. 3. Using a knife or a crinkle cutter (Jasclo note: I use the crinkle cutter because it gives the crackers a nice professional look), cut the logs into 1/4 inch slices. Place slices on ungreased baking sheets. (Jasclo note: I had trouble with sticking using my airbake pans. Then I used a nonstick pan and they came right off.) Bake at 350 for 15 minutes. Cool on a wire rack. Store in a tightly covered container in the fridge for up to a week or in the freezer for up to 3 months. Makes about 54 crackers.