There are few things I love more than a cheesy cracker. But I have such a hard time eating them because of all the un-pronounceable ingredients.

No more, my friends.

1 cup all-purpose flour
4 tbsp cold butter, cut into pieces
8 oz. shredded cheddar cheese
3/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
4-5 tbsp cold water

Combine all ingredients except water in your food processor. Pulse until crumbly and well combined. Add water, 1 tbsp at a time, until it comes together as a dough. You may not use all of the water. (I only used 4 tbsp)>

Shape dough into a disk. wrap in plastic and freeze for 30 minutes.

Preheat oven to 350. Line 2 baking sheets with parchment paper and set aside.

Place dough between 2 pieces of parchment paper. Roll to 1/8 inch thickness. Carefully peel off top layer. Using a pizza cutter, trim dough into 2-inch squares. Transfer onto baking sheets. Use a toothpick to poke an indention in th middle of each. Sprinke with coarse salt.

Bake for 22-25 minutes or until slightly browned and crisp. Test one after cooling and return to oven a few minutes longer if not done. Store in an airtight container.

Wasn’t Fat Tuesday like months and months ago?

*hangs head in shame*

4 tbsp butter
1/2 cup flour
2 cups chicken broth
2 green peppers, diced
1 onion, diced
1 (14 oz) can crushed tomatoes
1/2 cup fresh minced parsley
1 tbsp dried minced garlic
1 tbsp smoked paprika
2 tbsp Old Bay
1 tsp cayenne pepper
juice of 1/2 lemon
1 1/2 lb shrimp, peeled, deveined, and tails removed

Melt butter in a large skillet. Add flour. Stir to create a roux, adding chicken broth as necessary.

Add peppers and onions. Stir until coated with roux. Add all remaining ingredients except shrimp. Bring to a boil and simmer for 25-30 minutes.

Add shrimp and cook until opaque. Serve with rice or pasta.

Serves 6.

Nutritional info (without rice): 175 calories; 8.7g fat; 17.7g carb; 2.8g fiber; 7.5g protein.

I remember a trip to the beach where we ate this almost every day for lunch. It’s just an easy lunch sandwich spread. And so tasty.

8 oz. cream cheese, softened
1 medium jar of olives
1/2 cup walnuts, chopped

Add cream cheese to a medium bowl. Slice olives and add to cream cheese. Add about 2 tbsp of the brine. Add walnuts. Stir well.

Serve as a sandwich spread or with crackers.

I don’t like mayo. At all. But for chicken salad, it’s a necessary evil. And I feel better about it if I make it myself.

2 egg yolks
1/2 tsp dried mustard
2 tbsp lemon juice
1 1/2 tsp balsamic vinegar
3/4 tsp salt
3/4 cup olive oil

In a tall cup, comgine all ingredients except for oil. Blend with an immersion blender. Continue to blend while drizzling in the oil. The mixture whould thicken in a minute or two. Add salt and pepper.

Makes about 1 cup.

6 pound leg of lamb
2 tbsp dried rosemary
salt and pepper
4 cloves garlic, minced
2 cups white wine

Preheat oven to 450.

Heat Dutch oven over medium heat. Season one side of lamb with salt, pepper, and half of rosemary. Sear for 2 minutes. Season the other side then flip. Scatter garlic around the bottom of the pot. Add the wine.

Bake for 1 1/4 hours or until internal temperature reaches 160 for medium.

Let rest 10 minutes for juices to redistribute. Slice and serve.

yogurt sauce:

1 cup greek yogurt
2 tbsp fresh mint
1 tsp lemon juice
1/4 tsp salt
1 garlic clove, minced

Combine in a small bowl. Serve with lamb.

The bread-making spree continues!

3 tbsp warm water (105*-115*)
2 1/4 tsp active dry yeast
1 tsp sugar
1 cup warm milk (105*-115*)
5 tbsp butter, melted
3 tbsp sugar
1 egg
1 tsp salt
3 1/2 – 4 cups flour
1 tbsp butter, melted

In the bowl of a mixer, combine water, yeast, and sugar. Let it dissolve, about 5 minutes.

Add milk, butter, sugar, egg, and salt. Mix on low for 1 minute. Add flour gradually, until all flour has been added and dough is moist but not sticky.

Knead with mixer until smooth and elastic.

Transfer dough to an oiled bowl. Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 hour.

Grease a 9×5 loaf pan. Form dough into a loaf and place seam side down in pan. Brush top with oil and cover with plastic wrap. Let rise in a warm place until doubled, about 1-1 1/2 hours.

Preheat oven to 375. Brush top of loaf with 1 tbsp melted butter. Bake until crust is golden brown and the loaf sounds hollow when tapped, 35-45 minutes. Remove loaf from pan and let cool completely.

This was really yummy. And dangerous. Nate asked if he could take the leftover fruit to work to snack on. I had to tell him no.

1 bottle white wine
1/2 cup vanilla rum
2 tbsp sugar
1 pear, thinly sliced
2 plums, thinly sliced
1 lemon, thinly sliced
1 1/2 cup club soda

Combine wine, rum, and fruit. Let sit in the refrigerator overnight.

Add club soda just prior to serving.

Serves 6.

One of the drinks I served at Easter dinner. We used our Iced Tea Maker and used the loose tea and dried lavender inside a coffee filter.

Maybe next time I’ll actually make my own lemonade. I was just too overwhelmed this weekend. I served in big Mason jars. Too cute.

1 container Simply Lemonade
1/2 cup loose tea
1/2 cup dried lavender

Brew iced tea with lavender and tea. When cool, combine with lemonade.

Serves 10.

I had all the fixins for pizza but wanted something different. So I got a little…adventurous. And other than the two ends, I was very pleased. (Again, though, not pleased with the artificial lighting. Ugh.)

1 pizza crust

1/4 cup pizza sauce

4 slices prosciutto

2 oz. shredded mozzarella

Preheat oven to 475.

Roll out pizza dough into a square. Top with prosciutto, sauce, and cheese. Roll up and slice into 1 inch slices.

Spray baking sheet with cooking spray. Place on sheet 1 inch apart. Bake for 10-12 minutes.

Makes 10 rolls.

I had a rotten day today. I’ve felt physically off the last few days. And I don’t think the rain is ever gonna stop. So I found a recipe on tastespotting today and made a few changes…

1 lb. cavatappi

2 tbsp olive oil, divided

1/2 onion, chopped

8 garlic cloves, chopped

2 cups kale

2 cups basil

1/4 cup pine nuts

1/2 cup parmesan cheese

1/4 cup water

1 lb. asparagus, trimmed and chopped into 1-inch sections

1 lb. cherry tomatoes, halved

salt and pepper

Set water to heat for pasta.

While the water is coming to a boil, heat a skillet with 1 tbsp olive oil. Add the onions, garlic, pine nuts, kale and spinach. Cook until onions are soft. Put mixture in a food processor.

Put pasta in water and cook to package directions.

While pasta is cooking, heat 1/4 cup water in the skillet the kale came from. Add the asparagus. Cook, stirring occasionally.

Return to the food processor. Add cheese and remaining 1 tbsp olive oil. Pulse until you have a paste.

When pasta is cooked, drain and return to pot. Add pesto, asparagus, and halved tomatoes. Stir to combine.

Serves 8.

Nutritional info (per serving): 330 calories; 9g fat; 52g carb; 4g fiber; 11g protein.